Pickled garlic

Pickled garlic

Introduction:

"Some time ago, the new garlic was on the market. The first time I saw it tied up in a bundle, it was estimated that it would cost more than a kilo, asking for 15 yuan. I saw it several times, but I was not willing to buy it. After more than a week, my parents in law took in what they had planted. They quickly picked out some and peeled and pickled a few bottles. Last year, they pickled less and put them in the fried noodles. It was delicious. They ate it a few times. This year, they pickled more and saved the noodles. Part of the new garlic is very tender, so you can see that I haven't peeled all the tender garlic. In fact, it's better to keep a layer of tender garlic. "

Production steps:

Materials required:

Fresh garlic: right amount

Fresh soy sauce: right amount

Vinegar: right amount

White vinegar: right amount

Salt (optional): moderate

matters needing attention:

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty