Pickled Candied Garlic

Overview

Every year during the garlic season, a lot of candied garlic is pickled, and every time the pickled candied garlic is not enough to eat. Marinate a little more this year. Pickled garlic is very simple. The most important thing is to adjust the ratio of sugar and vinegar. It can be eaten after four weeks and can be eaten until the Spring Festival.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• children
• old man
• breakfast
• dried chili pepper
• liquor
• vinegar
• white sugar
• garlic
• ginger

Ingredients

Steps

1. 1 The garlic was too dirty when I bought it, so I didn’t photograph it. Peel off the thick skin of garlic layer by layer, then cut into garlic heads. Don't wash it, just wipe it with a dry cloth (it should be basically clean) and let it cool overnight.

   

2. 2 Prepare vinegar. White sugar and high liquor. (I used 65°)

   

3. 3 Cut the ginger into slices and wipe the dried chilies clean with a dry cloth.

   

4. 4 Wash the kimchi jar with boiling water in advance and dry it. Pour in sugar.

   

5. 5 Pour in the vinegar. (The ratio of vinegar to sugar is 2:1)

   

6. 6 Then use clean chopsticks to stir the sugar and vinegar evenly until combined.

   

7. 7 Add garlic, ginger slices and dried chilies. Pour an appropriate amount of strong white wine on top.

   

8. 8 Cover the jar and bowl. Place in a cool place. At least 4 weeks.

   

9. 9 Pickled sweet garlic has no additives and is very delicious. A good companion for mutton shabu-shabu.