This is a snack with meal.This more eaten together with mutton in China. Chinese people think that there is a bad smell of mutton lamb flavor.We ate this to reduce taste that we don’t like. It is said that Koreans eat this. This not only remove the greasy, but also to the promotion of the human body to digest and absorb.Of course it’s very delicious.

About garlic:
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.
In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as ‘garlic spears’, ’stems’, or ‘tops’. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil and soaked bread produces ajoblanco.
About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.

Ingredients:
Garlic

Seasoning:
Sugar
Vinegar

Method:
1.Skin off garlic,leaving only the last layer of skin.

2.Clean them and put them in the water with a little salt about half of day.( This can play a role in the disinfection, but also to allow better preservation of garlic)

3.Heat up with sugar and vinegar in the pot until boiling then put cold.
4.Dry garlic and put them in a jay and pour in the cooked vinegar and sugar then add in the cooked cold water until the liquid cover garlic.

5. Two weeks after the seal to keep this.

6.Garlic:sugar:vinegar 5:3:4

Attention:
1.If you like transparent and clear,it is necessary to choose to use white vinegar and sugar.
2. If you do not care,browm sugar also been used.
3.In the process of pickling containers do not have oil