Garlic 40 heads Soy sauce 1000 grams
Vinegar 500 grams White sugar 50 grams
Water 1000 grams Star anise 6 grams
Zanthoxylum bungeanum 2 grams
How to make pickled sugar garlic Illustration of how to make pickled sugar garlic 1

Step 1

Peel off the outer layer of fresh garlic and peel the roots with a knife Illustration of how to make pickled sugar garlic 2

Step 2

The processed garlic must leave two layers of skin. I used 40 heads, which is about 6 pounds. Illustration of how to make pickled sugar garlic 3

Step 3

Put the garlic in a basin and soak it in water. This will remove the spiciness of the garlic. Soak it for about a day. I soaked it in the morning, took it out and drained it at night, and changed the water twice. Illustration of how to make pickled sugar garlic 4

Step 4

Take out the soaked garlic, put it on the grate, and dry it out. It just needs to be done overnight. Illustration of how to make pickled sugar garlic 5

Step 5

Soy sauce, vinegar, and peppercorns are readyIllustration of how to make pickled sugar garlic 6

Step 6

Pour soy sauce, vinegar, Sichuan peppercorns, aniseed, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool Illustration of how to make pickled sugar garlic 7

Step 7

Put the dried garlic into a container Illustration of how to make pickled sugar garlic 8

Step 8

Pour in the cooked garlic soup, mince the garlic, then cover it and wait for about 10 days before eating. Illustration of how to make pickled sugar garlic 9

Step 9

At this time, the color of the garlic has turned red, and it has already taken on the flavor. It has a salty five-flavor flavor, is crisp and not spicy, and is especially delicious with porridge or steamed buns. Cooking Tips for Pickled Candied Garlic

1. 40 heads of garlic are about 6 pounds. The ratio of soy sauce and water is 1:1, and the ratio of soy sauce and vinegar is 2:1. If the amount of garlic increases, adjust the dosage according to the ratio. 2. Why do you need to add some water to make garlic soup? If you use soy sauce and vinegar entirely, the pickled color will be very strong and the taste will be very salty. Every place has its own traditional cooking habits, and our hometown is the same. This way to pickle sugar garlic, the pickled sugar garlic will not go bad for a year. If the amount of pickling is small, you can directly pickle it with soy sauce and vinegar