How to make pickled garlic in vinegar, detailed instructions for making pickled garlic in vinegar

Garlic is a very good maintenance food that can kill bacteria. The "allicin" contained in garlic can also inhibit the proliferation of cancer cells. However, although garlic has high medicinal value, it is irritating when eaten raw. Many people do not like this taste, so they soak garlic in vinegar before eating.

1: Ingredients: 5000 grams of fresh garlic, 1000 grams of sugar, 500 grams of salt, 2250 grams of vinegar.

2: (1) Remove the roots of the garlic and peel off the outer garlic skin, leaving 2 to 3 layers of garlic skin. (2) Take a clean container, put the garlic in, add salt and mix, and marinate for 1 to 2 days. (3) Put sugar and vinegar in a pot and boil, cool, pour into the container containing the garlic, and make sure the sweet and sour sauce covers the garlic. Then cover the container with a lid (or seal it with paper), stir gently 1 to 2 times a day for 2 to 5 days, and it can be eaten after 40 days.

3: Production tips (1) The salt water used to pickle garlic can be added to the sweet and sour sauce to soak the garlic, or it can be discarded. (2) The garlic can be peeled into individual cloves to speed up the penetration of the sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

4: (3) The jar should be cleaned and resealed after stirring every day. (4) When eating, use clean chopsticks to pick out the garlic. Avoid oil and vegetable scraps from entering the sweet and sour sauce, which will contaminate the sauce and affect its storage.

5: Features: Milky white in color, sweet and sour without being spicy.

1: "Vinegar Garlic" can be preserved for a long time. The effect of garlic plus the function of vinegar can achieve a double effect. Garlic soaked in vinegar can not only remove the unique smell of garlic, but also make the medicinal ingredients of garlic dissolve into the vinegar. Therefore, when eating garlic with vinegar, you must eat the vinegar as well. People in ancient times knew from experience that after eating garlic, the body will become warm and can enhance physical strength.

Ingredients such as "allicin" can also inhibit the proliferation of cancer cells, reduce bad cholesterol in the blood, and improve blood circulation in peripheral blood vessels. Garlic's strong antibacterial effect can prevent food poisoning and eliminate cholera bacteria. It can also be used externally to kill bacteria on the skin and improve blood circulation.