It can be within a year, but be careful to seal it.

Expanded knowledge:

1, sugar garlic pickled for a long time will turn green, can still eat.

2, folk every year in the winter solstice that day began to use salt and vinegar soak garlic, commonly known as garlic, is the kind of green garlic, so green is absolutely no poison.

3, experts say, sweet and sour garlic head green garlic biochemistry, do not have to panic, you can rest assured that consumption. In the northern folk widely spread "Laha garlic" practice, this day pickled sweet and sour garlic will turn green.

4, turn green is garlic and vinegar at low temperatures to produce a biochemical reaction, that is, the green change, the public can eat. Hidden in the garlic some active substances, under the action of enzymes, these substances will become a kind of allium green pigment. Allicin is a good thing, it has a strong antioxidant and anti-aging effect.

5, green pigment is actually composed of a kind of Mr. blue pigment and a kind of post-generation of yellow pigment. Generate pigment transformation process is, first produce garlic blue pigment, and then transformed into garlic green pigment, garlic green pigment production time is very short, that is, transformed into garlic yellow pigment. In the garlic processing process, domestic and international reports of garlic slime green, the green pigment produced is not the common chlorophyll.