Pickled Sweet and Sour Garlic

Peel the outer skin of fresh garlic, leaving only two layers, trim the root, and keep it intact.

Rinse the garlic clean with water.

Find a large basin and pour in cold boiled water, sprinkle 50 grams of salt, put in the garlic and marinate for 24 hours to remove the pungent taste, changing the water once in between.

Place the soaked garlic bulbs upside down on an iron rack to drain, then flip them over to air dry until completely dry once the top has dried.

Put the vinegar in a pot, add sugar, and simmer over low heat. Cook until bubbles appear in the pot, turn off the heat, and let it cool.

Wipe the glass bottle dry, put in the dried garlic, then pour in the cooled sugar vinegar water, seal the bottle, and place it in a cool place to marinate for one month before it can be eaten.

Pickled sweet garlic loses the pungency of raw garlic and instead is tangy and sweet, appetizing and refreshing, with a crunchy bite.