2. There are many choices of vinegar, including white vinegar, rice vinegar, fragrant vinegar and aged vinegar. The amount of vinegar should be at least less than that of garlic, or increase or decrease 10%-50% according to your taste. The use of vinegar needs attention: first of all, it is best not to cook in an iron pot or an iron container; Secondly, the degree of vinegar is the same as that of wine, and the amount of vinegar is directly related to the degree. The higher the degree, the lower the dose should be. But it is not recommended to use vinegar above 6 degrees. Except the excellent Shanxi mature vinegar, few brewed vinegar can make the acetic acid exceed 6 degrees.

3. Note: The dosage of sweet and sour garlic also has an important reference, because pickling sweet and sour garlic requires containers such as pickling tanks. The shape of the container directly determines how much vinegar is needed to soak garlic.