Pickled new garlic
Overview
Some time ago, new garlic came on the market. The first one I saw in the market was tied into a bundle and was estimated to be just over a pound. The asking price was 15 yuan. I saw it several times but was reluctant to buy it. After more than a week, my parents-in-law brought in what they had grown themselves. They quickly picked some, peeled it and marinated a few bottles. Last year, they marinated a little less, so it was delicious when put into fried noodles. They were all eaten in a few times. This year, they marinated more and saved it for mixing with noodles. Some of the new garlic are very tender, so you can see that I didn't peel all the tender ones. In fact, it tastes better with a layer of tender skin left on.
Tags
Ingredients
Steps
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Wash away the sediment from fresh garlic.
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Peel all the old ones, remove only the outer layer of skin from the tender ones, wash and dry completely.
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Soak the container in boiling water and let it dry.
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Mix light soy sauce, mature vinegar, and white vinegar into juice according to your preference (my ratio is about light soy sauce: mature vinegar: white vinegar 5:3:3) (if you like a stronger sour taste, you can use light soy sauce and white vinegar 1:1). If the taste is strong, you can also add a little salt.
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Put the dried garlic into the container.
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Pour in the prepared juice, cover with a plastic bag and seal tightly. No need to refrigerate. It can be eaten in about 15 days. Use water-free and oil-free chopsticks when taking it out.
