Sweet Garlic has two production methods.

Method 1: choose purple garlic, remove hairy root, leave garlic stalk 1.5 cm, peel off 1-2 layers of skin, wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When entering the tank, one layer of garlic and one layer of salt, brush a little water. In order to facilitate the reversal of the cylinder, the garlic went into the tank that night to add water to the tank, water and garlic flat. Copy it once by hand after continuing the water, and turn it again in the morning the next day. From the 3rd day in the tank, change the water once a day for 3 consecutive days to get rid of the spicy taste. Fish out, drain for 1 night, and enter the altar on the second day. Add 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. Seal the altar and leave it in the shade. Every other day, from 8: 00 p. M. to 5: 00 the next day, open and deflate once, a total of 5-6 times, pay attention to fly prevention. From the altar closure, roll the altar once every morning and evening, and after 2 months, it can be eaten.

Method 2: remove the fibrous root of garlic, peel off 2 layers of skin, leave about 2 cm of garlic stalks, soak in clean water for 7 days and change water 3 times to eliminate the astringent and spicy taste of garlic. The first soak for 3 days to change water, the second for 2 days to change water, the third soak, you can put a piece of ice (random size), in order to reduce the water temperature and accelerate the removal of the spicy taste of garlic. After soaking, drain, then add 1.9 kilograms of salt for every 100 kilograms of garlic, marinate for 1 day, and turn the vat once in the middle. Then out of the tank to dry for 6 hours, to hold the garlic without dripping water, move to a cool and ventilated place, turn over frequently, spread cool and load the altar sugar. Generally, each jar contains 20 kilograms of garlic, 125 grams of sweet-scented osmanthus and 8.3 kilograms of sugar, then pour in the prepared soup (4 kilograms of water, 250 grams of high vinegar, 275 grams of salt), 1 piece of lotus leaf (or banana leaf), 1 piece of oilcloth and 1 piece of white cloth. Seal the altar mouth tightly and place it in a cool place. Roll the jar once a day to speed up the sugar melting; let out the air every other day and open the seal for 6 hours each time. It can be eaten after 40 days.