How to Make Sweet Garlic Pickle at Home: A Step-by-Step Guide

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

Instructions:

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.