How to pickle dried garlic

The main methods for pickling dried garlic include sugar and vinegar pickling, soy sauce pickling, salting, honey pickling, spicy pickling, etc.

1. Sweet and Sour Pickling Method

Place the peeled dried garlic into a clean container, add white sugar and white vinegar in a 1:1 ratio, and ensure that the garlic is completely submerged. The sweet and sour pickling method can make garlic turn amber in color and have a sweet, sour, and crisp taste. During the pickling process, shake the container daily to ensure even seasoning, and it can be consumed after about two weeks. This method of marinating garlic is suitable for pairing with grilled meat or cold dishes.

2. Soy sauce pickling method

Mix dark soy sauce and light soy sauce in a ratio of 1:3, add a little star anise and fragrant leaves, boil and let cool. Put the cleaned dried garlic into a sterilized glass jar, pour in cooled soy sauce sauce and seal for storage. Garlic marinated in soy sauce has a strong and salty aroma, and its flavor is best after about a month. During the pickling process, it should be placed in a cool and shady place to avoid direct sunlight that may cause spoilage.

3. Salting method

Lay dried garlic in layers into a pottery jar, sprinkle sea salt evenly on each layer, and compact the top layer with heavy objects. Salt will gradually precipitate into brine from garlic cloves, and it is necessary to pour out the exudate and replenish new salt every day. The garlic marinated in this method can be stored for a long time, and the finished product has a salty, fresh, and crisp taste, making it suitable for use as a seasoning ingredient. During the process of salting, it is important to pay attention to container disinfection and store in the dark.

4. Honey pickling method

Place peeled garlic cloves and pure honey in a sealed bottle at a ratio of 1:2, and open the lid daily to release fermentation gas in the initial stage. The active ingredients in honey can combine with allicin to form pickled products with health benefits. After about a month, garlic will gradually become transparent, with a sweet and slightly spicy taste that can be consumed directly or soaked in water for drinking. Diabetes patients should control consumption.

5. Spicy Pickling Method

Add spices such as millet chili and Sichuan peppercorns to the basic brine pickling solution, boil and filter, and soak the dried garlic. The spicy pickling method requires a stable ambient temperature, and after about three weeks, the garlic will absorb the spice flavor. The finished product is suitable as an appetizer, but for those with weak gastrointestinal function, it should be consumed in small amounts. It is recommended to use ceramic or glass materials for pickling containers.

When pickling dried garlic, it is necessary to choose complete and mold free raw materials, and all containers and tools should be thoroughly disinfected. Different pickling methods have different requirements for temperature and humidity. Sweet, sour, and honey products are recommended to be stored refrigerated, while salted and soy sauce products can be stored in a cool and shady place at room temperature. If there are abnormal bubbles or odors during the pickling process, they should be discarded immediately. Eating pickled garlic should be done in moderation, and hypertensive patients should control their intake of salted products. Successfully pickled garlic can be stored for several months, serving as both a seasoning and a direct accompaniment to meals.