Sugar garlic flavor is good, but in the pickling but need certain tips, many people pickle sugar garlic only know to add sugar and vinegar, pickled sugar garlic is not only not crispy enough taste, but also spicy heart, so the taste will be greatly discounted, to share with you the authentic practice of a sugar garlic, which is my family 70-year-old grandmother used for many years of a good method, she almost every year to pickle a large jar, not eaten will be distributed to the right and left, the taste of the sugar garlic is very good, sweet and sour crunchy, like to eat sugar garlic friends may want to know this recipe.
First, the time to pickle sugar garlic has to pay more attention.
In China's food culture, there is a "no time no food" preoccupation, according to the season pickled ingredients is also the embodiment of the season, such as the end of the summer sun beans, pickled radish in early winter, etc., and early summer is a good time to pickle sugar garlic.
Why pickle garlic in early summer? In fact, early summer every year, that is, in May and June is a large number of new garlic on the market, pickling garlic to use new garlic, this time of year, garlic moisture, strong flavor, texture is also crisp, want to pickle out of the sugar garlic is delicious and crisp, choose new garlic is the key.
Second, the treatment of garlic has to pay more attention.
Although to use fresh garlic, but garlic in pickling before is also need to deal with. First of all, the outer skin of the garlic peeled to only two or three layers, which can promote the garlic quickly pickled into the flavor.
Don't be afraid to pickle the garlic, soak the garlic in salt water for more than 3 hours. Soak garlic in salt water can not only remove the pungent flavor of garlic, to be eaten after the sugar garlic pickle is not spicy heart, but also to supplement the water in the garlic, so that the sugar garlic is more crispy, and salt water has the role of sterilization, soaked in salt water and then pickled garlic, is not prone to mildew and deterioration.
Third, pickling materials have to pay more attention.
We pickle sugar garlic only know to add sugar and vinegar, but ignored the white wine, in pickling sugar garlic also need to add some high degree of white wine.
A high degree of white wine has a bactericidal effect, because the sugar garlic needs to be pickled for a long time, the weather will get hotter and hotter, bacterial reproduction will be accelerated, so in the process of pickling sugar garlic to ensure that the sugar garlic will not deteriorate, you can add a small amount of white wine can be added to a high degree of white wine, but also to increase the aroma of flavor, accelerate the speed of the pickling of sugar garlic.
This is the 70-year-old grandmother with nearly 50 years of pickling sugar garlic method, in the pickling of sugar garlic to do the above said three tips, you can easily pickle a crisp sweet and sour, crystal clear sugar garlic.
