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How to make garlic in vinegar
1. Question 4: the main ingredient of soaking garlic in vinegar: garlic. Practice: peel and wash garlic; soak in clean water for 2-3 days and change water every day; put dried garlic into a clean bottle and add the right amount of rock sugar; add rice vinegar and seal for a month.
2. Soak fresh garlic in vinegar. Tender garlic with green stalks. 3 jin of Zhenjiang balsamic vinegar. Pour vinegar into a well-sealed glass container. Pour in the sugar. Stir with chopsticks and set aside. Then start processing the garlic and cut the garlic to the root. Peel off the outermost old skin and retain the inner tender skin.
3, the method of soaking garlic in vinegar 1: 300 grams of garlic to remove the outer film, do not need to wash with water, put the garlic into the container, 600 ml vinegar injected and add 300 grams of rock sugar 400 grams. The soaking time is 45 days. 30 ml of garlic vinegar is diluted with 5 times cold boiled water before drinking. There is no limit to drinking time, it is appropriate to drink once a day.
How to pickle garlic with vinegar
1. Put the petals directly into the vinegar bottle and drink the vinegar that has been soaked in garlic. If you like sweet food, you can put some sugar in it. If you like to be jealous, you can use vinegar instead of cold boiled water.
2. The practice of soaking garlic in vinegar is as follows: materials: appropriate amount of garlic, right amount of aged vinegar, well-sealed glass containers, salt and so on. First of all, it is necessary to sterilize the sealed container of pickled garlic with hot water and put it on the shelf to control the moisture. The next step is to choose those garlic that are fuller and fresh. In order to taste more, we can make the garlic into cloves.
3. The garlic peeled in this way is very clean, there is no soil at all, and it can be pickled directly without washing. In the process of peeling, if you don't pay attention to the soiled garlic, pick it out and eat it normally, and pickle only very clean garlic.
4. Prepare materials to peel garlic 100kg, salt 10kg, vinegar 35kg, brown sugar 11kg. Rinse the peeled garlic head with clean water and soak for 4 hours to remove sediment impurities, then drain.
How to pickle vinegar garlic
Mix well into sweet and sour water according to the proportion of rice vinegar and white sugar at 3:1, stir several times to make the sugar completely dissolve, the proportion of sugar and vinegar is random, put more sugar if you like sweet; put the garlic that controls the dry water into the jar or glass jar, pour into the mixed sugar and vinegar, no more than the amount of garlic. Just put the lid on and put it in a cool place.
② immersion. Soak the garlic in clean water for 10 hours, do not peel off the garlic. Pickled by ③. The soaked garlic is picked up and drained, weighed and evenly mixed with salt and loaded into the altar. The capacity of the altar is 25 kg, which can be filled with 16 kg of fresh garlic.
The practice of soaking garlic in vinegar is as follows: materials: appropriate amount of garlic, right amount of aged vinegar, well-sealed glass containers, salt and so on. First of all, it is necessary to sterilize the sealed container of pickled garlic with hot water and put it on the shelf to control the moisture. The next step is to choose those garlic that are fuller and fresh. In order to taste more, we can make the garlic into cloves.
Prepare the ingredients. Peel the garlic and peel it clean. Prepare salt water. Put the peeled garlic in salt water. Put brown sugar and vinegar in the pot. Boil the brown sugar completely. Put the garlic into the prepared jar. Pour the boiled sugar water into the jar and close the lid.
The pickling methods of vinegar garlic are as follows: when pickling vinegar garlic at home, you should prepare a kilogram of fresh purple garlic, 800 grams of aged vinegar, 500 grams of sugar, and a larger glass bottle.
The delicious method of pickling garlic with vinegar. Ingredients: garlic seasoning: Rice vinegar, sugar to prepare the right amount of fresh garlic, weight about 3 jin, be sure to buy fresh, the fresh the better, the juice is enough, pickled out delicious, only keep the garlic, cut off and throw away in other places.