Sichuan•budget
Pickled Garlic (Chinese Sugar Garlic)
Traditional Chinese pickled garlic (sugar garlic)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 heads of fresh garlic
- a small pinch of salt
- water
- 150 g to 200g sugar ( ,rock sugar, white sugar or brown sugar)
- 400 ml 1+1/2 cup vinegar (white vinegar or black vinegar)
- 1 tsp. salt
Instructions
- 1
Choose fresh and high quality garlic heads. Remove the out skins and leave only 1 or 2 layers of skins on the garlic heads.
- 2
Soak the fresh garlic heads in a large pot with enough slightly salted water for 2 to 5 days. Press with a weight and make sure all the garlic is soaked in water. Place in cool places and change the water twice per day. Then drain completely.
- 3
Then the garlic is well drained, transfer to a pot.
- 4
Heat the brine over slowest fire until all the sugar is dissolved. Set aside until completely cooled down.
- 5
Pour the brine to the pot, cover and wait for at least 2 weeks.