Illustration of sugar and garlic in old Beijing 1 1. Buy fresh garlic evenly, not too big and don't wash it.
Illustration of sugar and garlic practices in old Beijing 22. When peeling garlic, peel it layer by layer. Don't be so impatient that there is only the last layer left.
Illustration of sugar and garlic practices in old Beijing 33. Cut off the excess garlic.
Illustration of sugar and garlic practices in old Beijing 44. Cut off the garlic tail back seat
Illustration of sugar and garlic practices in old Beijing 55. Put peeled garlic in a clean glass bottle.
Illustration of sugar and garlic practices in old Beijing 66. Prepare a pot, add sugar, then pour in mature vinegar and stir well until the sugar melts.
Illustration of sugar and garlic practices in old Beijing 77. Then pour the prepared sweet and sour juice into the glass bottle.
Illustration of sugar and garlic practice in old Beijing 88. Cover the bottle with plastic wrap, cover the lid, and then cover the plastic wrap.
Illustration of sugar and garlic practices in old Beijing 99. The sweet and sour juice must not be over garlic, because there is room in the bottle, so the garlic will float. In this way, the curing is completed. Put the bottle in a cool and ventilated place and wait for 2 months before you can eat it. It doesn't open until you start eating instant-boiled mutton in winter. I can eat with my mouth empty. Garlic is crisp and vinegar is fragrant. You can dip jiaozi in it, or you can use this vinegar to make fish. Very delicious!
Illustration of old Beijing sugar garlic practice 10 10. This was pickled last year, and it is still edible, but the garlic is not fresh and crisp.