Generally speaking, sugar and garlic should be preserved for about 2 weeks to a month before they can be eaten. The longer the sugar garlic is pickled, the less spicy it is and the better it tastes. If you want to eat spicy sugar and garlic, you can leave it for a long time before eating. But if the curing time is too short, it tastes hot and sour.

It should be noted that garlic pickled with sugar garlic does not need to be cleaned. As long as you try to choose garlic with complete skin, peel it to the last layer and you can use it for pickling.

Matters needing attention in pickling sweet and sour garlic

Before pickling sweet and sour garlic, we must pay attention to soaking garlic in salt water for 2 days, because soaking garlic in salt water can remove the bitterness in garlic, make garlic more brittle, and more importantly, make salt enter garlic, thus preventing garlic from becoming moldy when soaking in sweet and sour water.

When pickling sweet and sour garlic, it is best to use rice vinegar instead of white vinegar or aged vinegar, because aged vinegar will make the color of pickled garlic ugly, while white vinegar is generally blended vinegar. If the sweet and sour garlic is soaked with blended vinegar, the nutritional components in garlic will be reduced.

The above contents refer to Baidu Encyclopedia-Sweet and Sour Garlic and Baidu Encyclopedia-Sweet and Sour Garlic.