Q: Can I reduce the sugar in the recipe?
A: Yes, you can adjust the sugar according to your taste, but it may affect the final flavor.
Q: How long should the garlic be soaked in salt water?
A: Soak the garlic in salt water for at least 5 hours to enhance crispness and reduce spiciness.
Q: Is it necessary to dry the garlic completely before pickling?
A: Yes, thoroughly drying the garlic prevents spoilage and ensures a better pickling process.
Q: Can I consume the pickled garlic before two months?
A: Yes, it’s edible after one month, but the best flavor develops after two months.
Sweet Garlic Pickle: Authentic Homemade Recipe
Notes
Ingredients:
- Giant Purple Garlic - 2500g
- Water - 800g
- Sugar - 400g
- Salt - 80g
- Rice Vinegar - 1000g
- Light Soy Sauce - to taste
- White Wine - 30g
- Peel off several layers of the garlic's outer skin, trim the stems, and soak in saltwater.
- Place a stone on top to keep the garlic submerged and soak for over 5 hours.
- Remove the garlic from the water and thoroughly dry it.
- Ensure the pickling jar is clean and free of oil and water.
- In a clean pot, combine 800g water, 400g sugar, 80g salt, and 1000g rice vinegar.
- Bring the mixture to a boil.
- Allow the mixture to cool completely.
- Add the cooled mixture to the garlic, with a bit of light soy sauce for color, if desired. Adjust seasoning if necessary.
- Ensure the liquid covers the garlic completely. Add 30g white wine, cover, and seal the jar for at least two months.
- After two and a half months, the garlic will be transformed in taste and texture.
- Taste the garlic to experience its unique flavor.
- Calories: Varies based on serving size
- Carbohydrates: Predominantly from sugar and garlic
- Fat: Minimal
- Protein: Minimal
- Sodium: High due to salt and soy sauce
