Exclusive Pickled Garlic

Peel off the outer skin of the garlic and cut off the root end.

Dissolve salt in boiling water and let it cool, then put in garlic to soak for 2 days to remove the pungent taste.

Remove the soaked garlic and air dry it with the heads down.

Put white sugar, aromatic vinegar, and Sichuan pepper in a milk pot, bring to a boil, and let it cool.

Place the garlic into a ceramic jar, pour in the sweet and sour sauce, then add 50ml of high-proof white liquor, seal it, and let it marinate in a cool place for over a month.

Sweet, sour, and crunchy, goes well with porridge or dumplings.