1 Can you refrigerate sweet and sour garlic after pickling

Depends on the temperature.

Sweet and sour garlic is generally used fresh garlic to pickle, and new garlic on the market is usually around May-June every year, the weather temperature at this time is not very high, and garlic and vinegar have the function of sterilization, as long as the operation of the pickling process is standardized, the pickling process does not need to be placed in the refrigerator, only need to be placed in a cool and ventilated place can be.

After pickling the sweet and sour garlic, as long as it continues to be placed in the broth soak, to ensure that the garlic can be completely submerged, each time you use chopsticks without oil and water, and then cover the lid in time, generally speaking, placed in a cool, ventilated place to save if you can save a longer period of time will not deteriorate, do not need to be refrigerated.

2 three years of sugar garlic can still eat

Not recommended.

Sugar garlic as a pickled product, shelf life is still relatively long, generally speaking, in the case of standardized operating procedures, pickled and placed in a low-temperature preservation of sweet and sour garlic can be preserved for up to a year or so, but it is recommended that it is best to eat it as soon as possible.

If the garlic has been soaked for three years, the ingredients inside have long been expired, and there is a high probability of bacterial growth, easy to consume, abdominal pain, diarrhea and other symptoms, not conducive to good health, it is not recommended to continue to eat.

3 sugar garlic is not crispy can eat

the correct way to pickle out of the sugar garlic is crisp, if the sugar garlic at the beginning of the pickle out is not crispy, then it may be because the raw materials are not selected or because of the pickling method is not appropriate, resulting in the failure of the sweet and sour garlic pickling, there is no deterioration if you can continue to eat.

If at first the sweet and sour garlic pickled out is crisp, but when continue to pickle down to become not crispy, then it may be because of the growth of bacteria in the inside, resulting in sweet and sour garlic appeared to deteriorate, not recommended to continue to eat.

4 How to pickle sweet and sour garlic is more delicious

1, choose fresh garlic: pickled sweet and sour garlic is best to use fresh purple garlic, this kind of garlic moisture enough, moderate hardness, pickled sweet and sour garlic taste will be better.

2, soak in salt water: before pickling sweet and sour garlic, you need to peel the garlic to only 2-3 layers of the outer skin, and then put the garlic in salt water for a period of time, which can not only play the role of sterilization, but also effectively remove the pungent flavor of garlic, so that the pickled garlic is more crispy.