Garlic can be stored for at least one year in a clean and hygienic sealed jar with vinegar. Generally speaking, vinegar also contains sugar, which can help extend the shelf life of garlic. Boiled garlic should be eaten within the same day to avoid bacterial infection or stored in the refrigerator.

Garlic can be eaten when it turns green in vinegar.

Garlic will produce allicin and allicin during pickling. When these two substances are mixed together, they will react and produce the phenomenon that garlic turns green. Allicin has super antioxidant effect, which can help the body remove free radicals and has anti-aging effect.