A
pickling method of flavored garlic comprises steps as follows: (1),
raw material preprocessing: large, neat and fresh garlic bulbs with pure white
skin color are selected, fibrous roots of the fresh garlic are
cut off,
skin is peeled off, about 1.5 cm of garlic stems are reserved, mud and impurities are removed, and the garlic bulbs are washed and drained for standby application; (2), primary
pickling: the garlic bulbs preprocessed in the step (1) are weighed in a weight ratio of the garlic bulbs to
pickling materials being 10:(8-12), the garlic bulbs are stirred uniformly with the pickling materials, pickled in a
cold storage at the temperature of 0-4 DEG C for 6 h and turned over once every 2 h, and the garlic bulbs are pickled uniformly; (3), secondary pickling: the garlic bulbs subjected to the primary pickling in the step (2) are taken out and placed in an airtight container, a pickling liquid is added, and the garlic bulbs are totally soaked by the pickling liquid and can be eaten after being sealed and pickled for 30-40 days. The method is simple, the
operability is high, compared with other pickled garlic products, the garlic
odor removal effect and the healthcare function are good, the healthcare function and great taste of the pickled garlic products can be enjoyed by people at ease, and the condition that people are fear to eat the pickled garlic products due to irritative garlic
odor is prevented.