Rice vinegar is best for pickling sugar garlic.

When pickling sugar garlic, the color of the garlic is often considered to be snow-white, so it is usually best to use rice vinegar. Rice vinegar is made of grain, rose-red transparent color, pure aroma, acidity mellow and slightly sweet. On the contrary, white vinegar is only made of acetic acid and water, which is not as good as rice vinegar in terms of edibility and other aspects, and it is recommended to use rice vinegar for your own consumption, and the taste of pickled garlic is more crispy and delicious. If you're pickling in large quantities for sale, you should use white vinegar, which is much cheaper.

Rice vinegar belongs to brewing vinegar, and some rice vinegar aroma enough, but the sour taste is not strong enough, if the white vinegar and rice vinegar according to the ratio of 1:1 mixed use of the effect is good, more importantly, vinegar mix and match, pickled sweet and sour garlic color will be better to see.

Notes on pickled garlic

1, before making sugar garlic, you should carefully wash the garlic, and also remove the roots of garlic and so on.

2, the garlic should be thoroughly dried when pickling. Using garlic with moisture will shorten the shelf life of sugar garlic.

3, the jar used for pickling sugar garlic should be thoroughly cleaned, and then sterilized with white wine and drained before use, so that the pickled sugar garlic is not easy to be bad.

4, the good sugar garlic should be sealed, placed in a cool place, pickling for a period of time can be eaten.

5, pickled sugar garlic to use fresh garlic, so that the flavor will be more crispy to eat. In addition, every time you clip the sugar garlic to use a dry tool, which can prevent the growth of bacteria.