Sweet and sour garlic, vinegar for dumplings

The purchased garlic cloves should be peeled cleanly, without any outer skin.

Prepare the ingredients, and the large glass jar needs to be washed clean in advance. This is a jar I have always used for pickling garlic. You shouldn’t use containers that have held oil; try to use as clean a vessel as possible. This way, it won’t spoil even after two or three years of pickling.

Place the soaked garlic on a basket to drain the water

Put the garlic into a large glass jar that has been cleaned and air-dried in advance. This step is called 'filling the garlic,' haha.

Pour in the white sugar. If it doesn't fit, it's okay, just move on to the next step.

Pour vinegar inside, the white sugar will get into the gaps of the garlic. Once there is space at the top, pour in the remaining white sugar, then rinse with vinegar, pouring in a pound of vinegar.

This bottle can hold just over two jin of garlic, one jin of sugar, and one jin of vinegar, and there is still some space left at the top of the bottle, which is just right.

Cover with a lid, wrap with plastic wrap, firstly to prevent the smell from escaping, and secondly to keep out dust. Place it in the back of the cupboard, and eat it at least a month later.

This jar is what was left from last year, it's almost finished, but there's still quite a bit of vinegar left. This year's batch can be added.