I planted some garlic in my vegetable garden in spring because young garlic plants are one of the essential herbs in Sichuan style cooking. And the young garlic bulbs are always pickled in a mixture of sugar, salt and vinegar. They go really well with lamb.
I didn’t plant many in spring. Looks like I need to plant more next year.
Remove the stems and peel the outside skin.
10 to 12 young garlic bulbs
3 cold boiled water
1 to 2 teaspoons salt
1 cup vinegar
2/3 to 3/4 cup sugar
Rinsed the garlic bulbs under running water; drain well; and dry them on a clean rack for a couple hours. Make sure there is no water left on the surface.
In a large bowl, add salt and cold boiled water. Whisk until the salt dissolves. Add garlic bulbs; soak overnight.
The next day, drain all the water. Add garlic to a clean mason jar.
In a small bowl, add sugar and vinegar. Whisk until sugar completely dissolves. Add the mixture liquid to mason jar too.
Cover with lid. Pickled garlic would be ready in 20 to 30 days, depending on the garlic sizes and ripeness. The younger the garlic bulbs are, the shorter time it would take. Vice versa.
The younger the garlic is, the better it tastes. It is usually served as a side dish or condiment for cooked lamp or Chinese hotpot.