Mature vinegar can be used to soak Laba garlic. Just put the peeled garlic cloves into a clean glass container, then pour in an appropriate amount of mature vinegar and seal it in a cool and dry place for pickling. However, the color of aged vinegar is relatively dark and it is easy to dye garlic, so the color of pickled Laba garlic is not very green, and it will be a little black. In addition, the content of acetic acid in aged vinegar is relatively high, and the taste acidity is relatively large. It is suggested that a little rock sugar can be added when curing Laba garlic with aged vinegar, which can improve the taste of Laba garlic and make it softer.