Sweet and sour garlic is a snack made from garlic and pickled with sugar, vinegar, liquor and other ingredients. Generally speaking, the taste of ingredients is moderate to preserve delicious sweet and sour garlic, but too much white wine will lead to excessive wine taste of sweet and sour garlic, which will affect the edible taste of sweet and sour garlic.

But if you don't put too much wine, you can remove the lid of the pickled sweet and sour garlic for two or three days during the pickling process, so that the smell of wine disappears after volatilization. There is no remedy if you put too much wine, so you can only pickle the sweet and sour garlic again.

2 What are the benefits of putting white wine in sweet and sour garlic? Sterilization and disinfection Because alcohol has the function of sterilization and disinfection, adding white wine into sweet and sour garlic can kill harmful bacteria in the container, thus prolonging the storage time of sweet and sour garlic.

Sweet and sour garlic is a kind of pickled food, which needs fermentation in the pickling process. Liquor is made of starch through cooking, saccharification, fermentation, distillation, aging and blending, and it also contains fermented substances. Adding it to sweet and sour garlic can promote the fermentation time of sweet and sour garlic and make it more tasty.

3 when can I put white wine before the sweet and sour garlic is sealed?

When pickling sweet and sour garlic, you can put seasoning water or garlic in the container first, so there is no clear regulation on the storage time of liquor, so you can put it together with other seasonings before sealing the container.

Moreover, because liquor has the function of sterilization and disinfection, it is suggested that liquor should be washed once before the ingredients are put into the container, which can achieve the function of sterilization and disinfection, and then put into the container together with other seasonings.

4 can sweet and sour garlic not put white wine? You can't let it go

Although there are many benefits of adding white wine to sweet and sour garlic, sugar and vinegar are the main seasonings of sweet and sour garlic. Sugar and vinegar can also react and ferment garlic without white wine. Therefore, even if there is no liquor in the pickling process, sweet and sour garlic can be successfully made.