Pickled Candied Garlic

Name: Pickled Candied Garlic
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 3000g Garlic; 2000g white sugar; 4000ml Vinegar; to taste Ginger; to taste Dried chili; to taste Baijiu

Whole garlic heads are peeled, air-dried overnight, and packed into a sterile jar with sugar, vinegar, and strong liquor. Months of patience yield mellow, sweet cloves.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
The garlic was too dirty when bought, so I didn't photograph it. Peel off the thick skin of the garlic layer by layer, then cut it into cloves. Do not wash it; just wipe it with a dry cloth (it's basically clean). Leave it to cool overnight.
2
Prepare vinegar, white sugar, and high-proof baijiu. (I used 65°)
3
Slice the ginger, and wipe the dried chili peppers clean with a dry cloth.
4
Wash the kimchi jar with boiling water in advance and let it dry. Pour in the sugar.
5
Pour in the vinegar. (The ratio of vinegar to sugar is 2:1)
6
Then use clean chopsticks to stir the sugar and vinegar evenly until blended.
7
Add garlic, slices of ginger, and dried chili peppers. Pour an appropriate amount of high-proof white alcohol over them.
8
Cover the jar with a bowl. Place in a cool, shaded area. At least 4 weeks.
9
The marinated sweet garlic has no additives at all and is very delicious. A great companion for hot pot lamb.