How to soak garlic in vinegar (how to soak garlic is crispy and delicious)

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List of contents for this article:

1、How to soak garlic in vinegar
2、Method of soaking garlic in vinegar
3、The correct way to soak garlic in vinegar
4、The correct way to soak garlic in mature vinegar

How to soak garlic in vinegar

1. Put the garlic into an airtight jar and pour in the cooled vinegar juice to ensure that the garlic cloves are completely covered. You can add a little high-quality white wine (about 5 ml) to extend the storage life. Seal and place in a cool place or refrigerator. It can be eaten at room temperature for about 2 to 3 weeks, and refrigerated for more than 1 month (the longer the time, the better the flavor). Avoid opening the lid during the brewing process to prevent pollution. Key precautions for sterilization and mildew prevention: All tools and ingredients must be water-free and oil-free, otherwise they will easily deteriorate.

2. After rinsing with clean water, soak in light salt water for 2 hours (to remove spicy food and sterilize), remove and dry thoroughly. Boil vinegar juice (key step) Pour the mature vinegar into a non-frying pan, add rock sugar, pepper, and star anise, and boil over low heat for 3 minutes (stimulate the aroma and sterilize). Turn off the heat and let cool thoroughly and strain off the spices (to avoid bitterness from soaking for a long time). Put the garlic cloves tightly into the jar and pour in the cooled vinegar juice until the garlic cloves are completely covered.

3. Put the garlic tightly into the container and pour in the completely cooled vinegar juice (completely submerged the garlic cloves). Close the bottle cap tightly and store in a cool place in a sealed manner (avoid direct sunlight).

Method of soaking garlic in vinegar

Soak garlic in light salt water for 2 hours (to remove spicy taste and sterilize), remove and drain the water, or dry it with kitchen paper (make sure there is no water or oil). Prepare vinegar juice Pour vinegar into the pan, add sugar and a little salt, and heat over low heat until the sugar melts (do not boil, otherwise the vinegar will evaporate and affect the flavor). Cool to room temperature and set aside (hot vinegar will spoil the taste of garlic). Bottle and soak Put garlic into an airtight jar and pour in the cooled vinegar juice to ensure that the garlic cloves are completely covered.

Ingredients: 2 kilograms of garlic, 60 grams of white sugar, 5 kilograms of white vinegar. Pour the sugar and vinegar into the pan, add appropriate amount of water and cook together, boil to the boil, and cook for another 2 minutes, let cool for later use. Peel off the outer skin of the garlic, leaving only one or two layers of tender skin. Then cut off the fibrous roots and pseudostems of the garlic, leaving 3 to 4 centimeters of pseudostems, and dig the roots of the garlic into a concave shape for easy taste. If you want to save trouble, you don't have to dig. Just soak it for a long time.

The specific method for making vinegar soaked garlic is as follows: prepare half a catty of high-quality garlic, preferably fresh and undamaged; prepare one catty of vinegar (recommended mature vinegar or rice vinegar, for better flavor) and one catty of rock sugar (can be adjusted according to taste. The rock sugar can neutralize the sour taste of the vinegar and make the taste softer).

After rinsing with clear water, soak in light salt water for 2 hours (to remove spicy food and sterilize), remove and dry thoroughly. Boil vinegar juice (key step) Pour the mature vinegar into a non-frying pan, add rock sugar, pepper, and star anise, and boil over low heat for 3 minutes (stimulate the aroma and sterilize). Turn off the heat and let cool thoroughly and strain off the spices (to avoid bitterness from soaking for a long time). Put the garlic cloves tightly into the jar and pour in the cooled vinegar juice until the garlic cloves are completely covered.

The correct way to soak garlic in vinegar

2. Remove the outer skin of the garlic and retain 1-2 layers of tender skin (keep the garlic cloves intact). Cut off the roots (speed up the flavor, but be careful not to cut too deep to avoid falling apart). After rinsing with clear water, soak in light salt water for 2 hours (to remove spicy food and sterilize), remove and dry thoroughly. Boil vinegar juice (key step) Pour the mature vinegar into a non-frying pan, add rock sugar, pepper, and star anise, and boil over low heat for 3 minutes (stimulate the aroma and sterilize).

3. Ingredients: 2 kilograms of garlic, 60 grams of white sugar, 5 kilograms of white vinegar. Pour the sugar and vinegar into the pan, add appropriate amount of water and cook together, boil to the boil, and cook for another 2 minutes, let cool for later use. Peel off the outer skin of the garlic, leaving only one or two layers of tender skin. Then cut off the fibrous roots and pseudostems of the garlic, leaving 3 to 4 centimeters of pseudostems, and dig the roots of the garlic into a concave shape for easy taste. If you want to save trouble, you don't have to dig. Just soak it for a long time.

4. Practice of soaking garlic in vinegar: Soak clean, peeled garlic cloves in water overnight, drain them, pour them into vinegar and soak for 50 days. Serve.

5. If you want to shorten the time, you can peel the garlic into petals, add white sugar to the vinegar, and soak it for 1 month.

The correct way to soak garlic in mature vinegar

1. The correct way to soak garlic in vinegar is as follows: Preparation materials: Garlic: Choose fresh garlic with full fruits. Mature vinegar: Used to pickle garlic to ensure its pure flavor. Glass container with good tightness: used to contain garlic and vinegar during the curing process. Salt: Appropriate amount, for seasoning. Container disinfection: Disinfect the glass container with good tightness with hot water first to kill possible bacteria.

2. The correct way to soak garlic in mature vinegar is as follows: Preparation materials: Appropriate amount of garlic, white sugar, mature vinegar and salt Treat garlic: Peel off the garlic with a layer of garlic to ensure that the garlic is clean and free from damage. Put the processed garlic into a clean container, add appropriate amount of salt, and stir well. Marinate the garlic for 12 days to allow the garlic to taste and release some of the water. Prepare sweet and sour liquid: Put appropriate amount of white sugar and vinegar into a pan and heat until boiling.

3. Put into a container: Put the processed garlic cloves into a disinfected and dried glass container. Pour vinegar: Pour enough vinegar into the container to make sure it completely covers the garlic cloves. Marinate: Place the container in a cool place and allow the garlic cloves to marinate for a while. Usually, it takes at least a few weeks for garlic to fully absorb the flavor of vinegar. Enjoy: After curing time, garlic can be eaten.

4. The correct way to soak garlic in mature vinegar is as follows: Prepare sweet and sour juice: Pour sugar and vinegar into the pot and add appropriate amount of water. Cook until it rolls to the boil, continue to cook for another 2 minutes, then let cool and set aside. Handle garlic cloves: Heat a pot of lightly salted water and let cool. Put the peeled garlic cloves in lightly salted boiling water and soak for half a day. After soaking, remove the garlic cloves and place them in a cool and ventilated place to dry.

5. The vinegar soaked in garlic can be reused as a dip to add garlic aroma. The pickled garlic made in this method is moderately sweet and sour, and will last for a long time, and the flavor is progressive layer by layer.

6. The correct way to soak garlic with vinegar. When marinating vinegar garlic, you should prepare one kilogram of fresh purple-skinned garlic, 800 grams of mature vinegar, 500 grams of sugar, and then prepare a larger glass bottle. Use scissors to cut off the roots of the prepared garlic and then cut off the stems above it, but leave about one centimeter when cutting.