The pickling method of garlic
1. Sweet Garlic
Peel off the outer skin of garlic, wash it thoroughly, and drain the water. Put garlic in a pot, add enough water, boil and blanch for 1-2 minutes, then remove and drain. Dry the blanched garlic in a well ventilated area to ensure that there is no moisture on the surface. Add an appropriate amount of white sugar, white vinegar, and cold water to the pot, with a ratio of approximately 1:1:1. Then add a little salt and bring to a boil. Stir well until completely dissolved, and let it cool before use. Place the dried garlic in a clean glass jar, pour in the cooled marinade, and ensure that the marinade completely covers the garlic. After sealing, refrigerate in the refrigerator and marinate for 7-10 days before consumption.
2. Laba garlic
Peel off the outer skin of garlic, wash it thoroughly, and drain the water. Add an appropriate amount of white vinegar or rice vinegar to the pot, add rock sugar or white sugar in a ratio of about 1:1, boil and stir evenly until completely dissolved, cool and use for later use. Put the garlic into a clean glass jar and pour in the cooled marinade, ensuring that the marinade completely covers the garlic. After sealing, place in a cool place and marinate for 15-20 days before consumption.
fresh garlic
Shandong Province is the largest garlic planting province in China, with a stable planting area of over 3 million mu and a yield of over 6 million tons, accounting for nearly 30% of the total national output. The main production areas include Jinxiang County, Lanling County (formerly Cangshan County), Jining City, Heze City, etc. Jinxiang County is known as the "Hometown of Garlic in China", with a garlic planting area of 700000 acres and an annual output of about 1.2 million tons. Its export volume accounts for nearly one-third of the country's total export volume.
