Don't choose rotten pickled Laba garlic, it must be intact. If there are scars and garlic cloves are broken, they can't be used anymore, nor can they be used to pickle Laba garlic. After selecting garlic, cut a thin layer on the bottom and top of garlic cloves with a knife, which will make garlic turn green faster.
Then find a sealed jar, make sure there is no water or oil in it, and then put Laba garlic in the jar, not too full, just 80% full. Note that the garlic cloves are placed at the bottom and the small garlic cloves are placed at the top of the jar, which is convenient to take. Then pour a proper amount of rice vinegar, seal the lid with a lid and put it in a low temperature environment.
Pickling Laba garlic in winter, the temperature is generally very low, which is the best temperature and period for pickling Laba garlic. If you pickle garlic in summer, you can pickle Laba garlic at the temperature of the refrigerator and put it in the frozen layer of the refrigerator. Pickled laba garlic can be preserved for a long time. As long as it is well sealed, it will not lead to low-temperature deterioration of Laba garlic.