Because rice vinegar is white in color, smells faintly fragrant, and is moderately acidic and spicy, the garlic pickled in rice vinegar not only has a faint fragrance, but also has a more emerald color. If you use aged vinegar, it will lead to a little blackening of the pickled garlic. Do not use white vinegar either, because a lot of white vinegar is solid white vinegar, and solid white vinegar is blended, this kind of vinegar is sour, but the flavor is not enough.