1 Sweet and sour garlic with white vinegar or aged vinegar

Both can.

Sweet and sour garlic utilizes the acetic acid inside the vinegar to make the cell inactive, and then the cell wall loses the selective permeability, and then the water inside the garlic cell will flow out, and the external sweet and sour juice will enter into the cell inside, the main ingredient of white vinegar and aged vinegar is acetic acid, so both can be used to make sweet and sour garlic.

But it should be noted that the white vinegar sold on the market is generally divided into two kinds, one is the acetic acid blended, this blended vinegar tastes bad, long-term consumption may also have a negative impact on the body; there is a grain fermentation, try to choose this kind of vinegar when choosing white vinegar will be better.

2 sweet and sour garlic with a few degrees of vinegar pickle

according to personal taste.

The degree of vinegar represents the content of acetic acid, different degrees of acetic acid flavor is different, generally speaking, the higher the degree of pickled sweet and sour garlic taste more acidic, you can choose according to personal taste preferences.

But because the sweet and sour garlic in the pickling process will be sour, so under normal circumstances, it is recommended to choose a low degree of vinegar, generally about 4 ° can be, so that the taste of sweet and sour garlic pickled out of sweet and sour garlic flavor will not be too acidic nor too sweet, more suitable for the public taste.

3 Sweet and sour garlic white vinegar and aged vinegar can be used together

Yes.

The main component of white vinegar and aged vinegar is acetic acid, only the content of acetic acid is different, and using them together will not produce toxicity, if there is no requirement for the color of pickled sweet and sour garlic, it can be mixed and used together.

But the acidity of the two is different, the amount of acetic acid of aged vinegar is high, and the acidity of white vinegar is thicker than aged vinegar, so if the two kinds of vinegar should be used at the same time, you need to pay attention to the amount of use, so as not to add too much or too little to lead to the sweet and sour garlic pickled out of the color and taste is not right.

4 How to make sweet and sour garlic is the most delicious

1, choose fresh garlic: generally in the pickled sweet and sour garlic is recommended to choose fresh purple garlic, its flesh is crisp and tender, so that the pickled sweet and sour garlic will be more crispy, in the treatment of garlic skin should not be peeled off all the time, you need to leave two or three layers of thin skin.

2, soaking in salt water: before pickling sweet and sour garlic need to be handled in the garlic first soaked in salt water for 2-3 days, so that it try to remove the pungent and irritating odor, so that in the follow-up pickled sweet and sour garlic will be more delicious, and the salt water has a disinfectant and sterilizing effect, which can effectively prolong the shelf life of sweet and sour garlic.