The pickling process of sweet and sour garlic

Peel 8 jin of garlic and soak in clean water, changing the water several times.

Marinate with an appropriate amount of salt for a few hours first

Add 1 jin of vinegar and 2 jin of sugar, boil until the sugar melts, then let it cool.

Scoop out the garlic, place it in a container, and pour in the sweet and sour water to marinate.

This is the original bottle used for making wine, fifteen jin in capacity.

Sugar (adjust according to personal taste) — if the jar is large, you can still add a few pounds.

This is last year's sweet and sour garlic. Eating a few pieces every day and then drinking a little of the juice—hehe, it's really flavorful. New garlic can be eaten after being pickled for a month, and the longer it sits, the better it tastes. The pickling juice from the garlic can also be used for seasoning; when cooking fish or meat, adding a bit of the sweet garlic juice tastes great too. Garlic has many special benefits.