PICKLED GARLIC CHINESE RECIPES

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PICKLED GARLIC RECIPE - SIMPLE CHINESE FOOD



Pickled garlic recipe - Simple Chinese Food image

Garlic is a good thing. It has many functions such as weight loss, prevention and treatment of tumors and cancer, anti-aging, prevention and treatment of cardiovascular and cerebrovascular, lowering blood pressure, and lowering blood lipids. Today, I will introduce the pickling methods and pickling techniques of garlic. It's delicious, not greasy every year.
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Provided by Sister Du's Kitchen

Total Time P2D

Yield 2

Number Of Ingredients 4

6 garlic
6 grams salt
6 grams Sugar
2 tbsp White vinegar

Steps:

  • Prepare fresh garlic.
  • For fresh tender garlic, peel off the outer skin, leaving a layer of skin on the inside and do not peel it off. It is relatively clean and does not need to be washed. If it is a bit dirty, wash it.
  • Add salt, mix well and marinate for 12 hours.
  • After 12 hours, the surface of the garlic cloves was a little wrinkled. Although it was not cleaned, it could pickle out the water. Pour out the water.
  • Then add sugar and white vinegar and mix well.
  • Sterilize the glass bottle in advance, make the glass bottle dry, water-free and oil-free, put the garlic in, seal with plastic wrap, close the bottle cap, and store in a cool place. You can eat it as soon as a week.

CHINESE PICKLED GARLIC RECIPE - COOKEATSHARE



Chinese Pickled Garlic Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 4

1 c. peeled fresh garlic cloves
1/2 c. rice or possibly white wine vinegar (or possibly distilled white vinegar)
1/2 tsp sugar
1/2 tsp pickling salt

Steps:

  • Put garlic into sterile, half-pint jar. Stir together vinegar, sugar and salt; pour liquid over garlic. Cover jar tightly with a nonreactive cap. Store in refrigerator at least one month before using garlic. It will keep well for one year in the refrigerator. This recipe yields 1 c.. Cook's note: I used commercially peeled garlic in this recipe. After a week, I noticed which some of the cloves had turned a blue-green color. Ziedrich said which the discoloration is harmless, and added which the cloves which discolored were probably either immature or possibly old. Yield: 1 half-pint

Nutrition Facts : ServingSize 215 g, Calories 522, FatContent 1.2 g, TransFatContent 0.0 g, SaturatedFatContent 0.27 g, CholesterolContent 0 g, SodiumContent 1187 g, CarbohydrateContent 115.17 g, FiberContent 3.7 g, SugarContent 3.39 g, ProteinContent 14.12 g

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