If the pickled sugar garlic is a bit spicy, you can adjust the ratio of garlic to sugar or continue to marinate for a while to remedy the problem. There are two reasons why sugared garlic is a bit spicy. One is because the amount of white sugar is small, so allicin cannot be completely and effectively discharged; the other is because the sugared garlic is not marinated for enough time, and the active ingredients in the garlic have not yet been completely separated. Adjust the ratio of sugar to garlic to 1:3 or continue marinating for a while to reduce the spiciness.

The pickling time of sugared garlic is generally between 7 and 15 days, which can completely extract the active ingredients in garlic to the greatest extent, such as allicin, etc., thus reducing the spiciness of sugared garlic to a certain extent. taste, improving the sweet, sour and crisp taste. However, when pickling candied garlic, it needs to be stored in a cool and dry place to avoid the growth of a large number of bacteria and other harmful substances for too long, resulting in odor, rot and other deterioration, which will have the opposite effect.