It is wrong to put vinegar directly in pickled garlic, teach you a little trick, it can turn green in 8 hours, crisp and appetizing

Laba garlic is a custom in the northern region, there is a saying: after Laba is the New Year! Therefore, on the eighth day of the lunar month, the atmosphere of the New Year is getting stronger day by day, and most areas in the north will pickle some Laba garlic on this day.

I believe everyone likes to eat laba garlic, but how to pickle laba garlic to make it fast and green? Today, I will share a little trick to completely turn green in one day, and the crisp and delicious food you can make.

Ingredients

Purple garlic, salt, sugar, rice vinegar.

How to make it:

1. The taste of this purple garlic is richer than that of white garlic, and the anthocyanin content is also relatively high. Here I also share with you a little trick of peeling garlic, no need to pick by hand and no beating, the peeled garlic skin will not fly everywhere and peel very fast,

In fact, the method is very simple, we first peel off the garlic one by one, peel it and put it into a large pot, and then pour in some water to soak the garlic for 2 hours

After two hours, peel the garlic skin is already very soft, and it comes down easily when you peel it by hand

It's not tiring at all and it's very fast.

2. Put it in a ventilated place to dry the moisture on the surface, and if you are in a hurry, you can also use a hair dryer to blow it so that it dries faster. The moisture on the surface of the garlic must be completely dried so that it is not easy to spoil.

3. If you want garlic to turn green quickly, you have to cut off the head and tail of the garlic, and after reading it, you will understand why you want to remove the head and tail.

4. After all the pieces are cut, put them into a waterless and oil-free basin, add a spoonful of salt, mix evenly, and marinate for four or five minutes. Don't scratch too hard to prevent the garlic from rotting.

5. Prepare a water-free and oil-free pot, add 800ml of rice vinegar and 50 grams of rock sugar, and add the garlic with rock sugar to make it more crispy. Turn on a high heat and bring the rock sugar to a boil until it melts.

6. Wait until the rock sugar is completely melted, turn off the heat, and pour the hot sweet and sour sauce evenly over the garlic. This is also the second important point: hot vinegar can make garlic green quickly. 2 catties of garlic 800 ml of rice vinegar exactly filled two bottles.

7. Cover the lid and put it in a warm place If you have a heater, you can put it next to the heater, and if you don't have it, put it in the oven at a temperature of 60 degrees, and wait for it to turn green.

8. This is a two-hour state that has begun to turn green, and the garlic is slowly turning green from the incisions at both ends. This is also the reason why the two ends are cut off.

This is completely green after 8 hours, as long as you master a few key points of this, you can also quickly make a crispy and green laba garlic.

There are two points to pay attention to here, one is to cut off the two ends of the garlic, and the other is to increase the temperature when pickling, so that the garlic can quickly turn green. Sweet and greasy, if you like it, collect it and try it!