The invention discloses a pickling method of garlic chive roots. Liquorice and eucommia bark are cooked, a soup base is obtained, edible salt is scattered to fresh garlic chive roots, and the mixture is uniformly stirred, left to stand, put in the soup base to be soaked and drained; aloe leaves are cut into small pieces, rice wine is added, and soaked aloe pieces are obtained; the treated garlic chive roots and the soaked aloe pieces are uniformly mixed, chili, Chinese red pepper and white granulated sugar are added, the mixture is uniformly stirred, rice wine is added, the mixture is stirred, left to stand and put in a dry and clean clay jar, a layer of vegetable leaves are laid, Pu'er tea is laid between the vegetable leaves and an opening of the clay jar, and the pickled garlic chive roots are obtained after months of natural fermentation. The pickled garlic chive roots are delicious, taste unique and crisp, have special fragrant and sweet flavor, spicy taste and mellow aroma of the Pu'er tea, can promote the appetite, promote gastric secretion and help digestion, further can moisten the intestinal tract, are anti-inflammatory and antibacterial and can prevent inflammation. The picked garlic chive roots don't contain nitrite after the jar is opened for eating, the guarantee period is as long as one year after the jar is opened, no nitrite is generated and no mildew is caused in the guarantee period, and the pickled garlic chive roots have stable flavor, unchanged color and durable crispness.