Asian•budget

Chinese Sweet Pickled Garlic (腌糖蒜)

soupeduprecipes.com recipe - Asian

Ingredients

30 g 2 tbsp of salt + 1.5 liter (6.5 cups) of water to soak the garlic for 24 hours
340 g 12 oz of fresh garlic
142 g 5 0z of vinegar
142 g 5 oz of sugar
22 g 1.5 tbsp of coarse sea salt (if you use fine table salt, you only need 1 tbsp + 1 tsp)
213 g 7.5 oz of water

1
Remove the outer layers of the garlic until you can see the cloves.
2
Dissolve 2 tbsp of salt into 1.5 liters of water. Soak the garlic in the salt solution for 24 hours. This will help to remove the sharp pungent flavor of the garlic.
3
After soaking, drain the water. Rinse the garlic with clean water. Let it air dry overnight.
4
Next, we will make a pickle brine. In a saucepot, add the sugar, salt and water. Bring this to a boil to dissolve the salt and sugar.
5
Turn off the heat. Let it sit for at least 2 hours or until it cools down completely. Then add in 100grams of vinegar.
6
Boil a jar for a few minutes to kill the bacteria. Put it in a 180 F oven for 15 minutes to dry it thoroughly.
7
Take it out of the oven. Put the air-dried garlic into the jar along with the pickled brine that we made. Use a weight to press the garlic down, so they don’t float to the top.