Do you need to add white wine to pickle sugar garlic? Why do you need to add white wine to pickle sugar garlic?

We all know that garlic is a common ingredient. It has good effects and functions, and can be eaten in a variety of ways. Pickled sugar garlic is a popular way to eat it. Many people pickle sugar garlic at home. When pickling sugar garlic, some people add white wine, while others do not. So should white wine be added when pickling sugar garlic? Let's take a closer look!

Do you use white wine to pickle sugar garlic?

You can add white wine to pickled sugar garlic or not, it depends on personal practice.

Garlic is an important condiment in cooking. It can make dishes more fresh and delicious. It is also a good health medicine for preventing and curing diseases. Regular consumption can help digestion, kill bacteria and detoxify, and promote blood circulation. The pickled garlic has a sweet, sour, and crispy taste and is loved by many friends.

Why do we add white wine to pickled sugar garlic?

White wine has the function of sterilization and disinfection, and it can also prevent decay. If you can't stand the smell of alcohol, you can add less or no addition.

There are not many ingredients needed to pickle sugar garlic, mainly brewed vinegar, sugar, salt and soy sauce. Some friends may ask, why do we need soy sauce to pickle sugar garlic? In fact, soy sauce is mainly used to color the garlic during the pickling process. The beautiful amber color of sugar garlic is the result of soy sauce.

How to make pickled garlic

Ingredients needed:

Ingredients: 1 catties of fresh garlic

Ingredients: 430g vinegar, 210g sugar, 35g salt, 30g soy sauce

Start making:

Step 1: Garlic processing: Peel off the outer layer of garlic skin until only the last thin layer of garlic skin is left, and cut off the skin and roots together. Leave some of the garlic stalks and cut off the rest.

Step 2, soak the garlic: Wash the garlic in water, put it in a basin, add 17 grams of salt, pour in enough water to cover the garlic, mix well and soak for 24 hours. Stir it with your hands while soaking to make it soak more evenly.

Step 3, prepare the sauce: Take a small bowl, pour vinegar and sugar into the bowl, the ratio of vinegar to sugar is 2:1, add the remaining salt and soy sauce, and stir well.

Step 4, pickling: Take out the soaked garlic, drain the water, find a clean oil-free glass jar, put the drained garlic into the jar, and pour the prepared juice into the jar.

Step 5: The sauce should cover the garlic, then cover the lid and place in a dark and cool place to marinate for about 30 days. Some garlic will float out when the sauce is just poured in. You can stir it with clean chopsticks when marinating.

Tips for making pickled garlic

1. Fresh garlic should be used for pickling, which is easier to absorb the flavor. If old garlic is used, the pickling time should be extended.

2. If the sauce is not enough at one time, you can add more according to the above proportions. You can add appropriate amount of soy sauce, but no salt is needed.

3. You can add more juice. The marinated juice tastes very good when used to mix with cold dishes.

4. The juice does not need to be added with water or heated. The vinegar will evaporate after heating, and the pickling effect will not be very good.

5. Vinegar should be brewed edible vinegar or balsamic vinegar. Aged vinegar has too strong a taste and white vinegar has a bad color.