Zhenjiang sweet and sour garlic

Ingredients: 100 kg of fresh garlic, 10 kg of salt, 0.7 kg of vinegar, moderate amount of brown sugar and a little spiced powder. Production method: 1. Choose neat, fat, white and fresh garlic. Remove fibrous roots, peel off old garlic skin, wash and drain. 2. According to the proportion of 10 kilograms of salt for every 100 kilograms of fresh garlic, put it in the cylinder layer by layer, and put it into most of the cylinder. In addition, use a cylinder of the same size for later use. 3. Change the cylinder once every morning and evening, so that the garlic can be marinated evenly and salted for 15 days. 4. Take out the garlic, dry it on the table, turn it once a day, and dry it to 70% of the original weight. Those who find the garlic skin loose need to peel it off. 5. Put the salted garlic into the jar and press it gently. When it is 3/4 of the jar, inject the prepared sweet and sour liquid into the jar. After filling it, put a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be preserved for a long time. 6. Preparation of sweet and sour liquid: first heat vinegar to 80℃, then add brown sugar to dissolve it, and add a little spiced powder as appropriate. Product features: reddish brown, beautiful color, very local color.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)