How to pickle salted garlic, how to make delicious salted garlic

Garlic is a food with good antibacterial and anti-cancer effects. People like to add garlic to dishes as a seasoning. However, the growth and harvest of garlic is seasonal and not available all year round. Therefore, people often buy a lot of garlic in season and make it into pickled garlic.

1: Before making salted garlic, you should choose relatively fresh and tender garlic to buy, and then remove the skin of the fresh garlic. It should be noted here that two to three layers of tender skin should be retained on the garlic head.

2: Use scissors to cut off the garlic sprouts, leaving only a small root of about one centimeter. Also, use a knife to cut the root of the garlic to expose the white part.

3: Take a larger basin, add clean water and a small amount of salt, put the processed garlic in and soak it. It is best to change the water once a day. Soaking for about three days can remove most of the spicy smell in the garlic.

4: Take out the soaked garlic and place it in a ventilated place to dry. At this time, you need to prepare the jar for pickling salted garlic.

5: Put water in the pot and bring it to a boil. Add salt or other seasonings for pickling garlic and bring them to a boil. Then let the cooked sauce cool down naturally. After it has cooled completely, you can put the dried garlic in. Remember that the sauce must submerge the garlic.

6: After putting the garlic in, seal the jar and place it in a cool place. It can be taken out and eaten after about 15 days. However, it is best to use dry chopsticks when taking the garlic out, otherwise bacteria will be introduced and the salted garlic in the jar will deteriorate.

In order to preserve the freshness of garlic when it is on the market in large quantities, people often make it into salted garlic and keep it for later use after the garlic goes off the market.