How long can I eat sweet and sour garlic marinated?

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The marinating time is actually about a week before it can be eaten. However, for better taste, the marinating time can be increased accordingly.

Specific methods:1Buy back the garlic.

2.Peel off the skin (it must be dry, not wet and put in a large glass bottle).

3.Pour in the vinegar.

4.Add sugar (sugar:vinegar = 1:3).

5.Cover the bottle and marinate for about 15 days.

A month is fine.

How to marinate sweet garlic:

1. Choose new garlic in spring, peel off the outer skin, leave only a layer of tender skin inside, and soak it in light salted water for half a day to a day after cleaning, which can not only play a role in disinfection, but also make the garlic easier to preserve;

2. Take out the garlic soaked in salt water, let it dry out while putting it into a jar or enamel jar, glass bottle and other sealed utensils, and then add sugar and white vinegar, generally speaking, if you pickle 500 grams of garlic, you need about 750 grams of sugar, but the amount of vinegar is added according to your own taste;

3. Finally, add an appropriate amount of cold boiled water, preferably submerge the garlic cloves, no need to stir, let the sugar melt slowly, and then close the lid on the container and seal it, and it can be eaten in about 2 weeks to a month.

It can be eaten for at least 10 days.

June and July is the season when new garlic is on the market, take advantage of this time to pickle some sugar garlic, not only taste sweet, crisp, tender and refreshing, but also can play a role in removing fishy greasy and helping digestion. Traditional Chinese medicine believes that sweet garlic has the effect of avoiding poison and can eliminate redness and swelling on the body.

Garlic is originally a hot food, and if you eat too much, it is easy to get angry with the liver, but the sugar garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent nature, so even people who are deficient in yin and fire can eat some. Especially when eating fatty meat foods, eating some sugar garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body.

The pickling of sweet garlic is very simple: take the new garlic in spring, remove the outer skin, leave only a layer of tender skin inside, and soak it in light salted water for half a day to a day after washing, which can play a role in disinfection and make the garlic easier to preserve; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar, glass bottle, and add white sugar and white vinegar, generally speaking, 500 grams of garlic needs about 750 grams of sugar, and the amount of vinegar is added according to your taste; Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal it, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

1.Brief introduction.

Sweet and sour garlic is a common seasoning with a sweet and sour taste. The production method of sweet and sour garlic is very simple, you only need to chop the garlic and marinate it in soy sauce, sugar, vinegar and other seasonings. However, when it comes to marinating time, it is a confusing one.

Let's take a closer look at the marinating time of sweet and sour garlic.

2.Marinating time.

When marinating sweet and sour garlic, the marinating time is more important. In general, the marinating time of sweet and sour garlic should be between 3-7 days. If marinated for too long, the sweet and sour garlic will become too soft and will easily stink.

If the time is too short, the flavor of the garlic has not been fully absorbed by the seasoning, and the taste will also be affected to a certain extent.

3.Storage time.

In addition to the marinating time, the storage time of sweet and sour garlic is also something to pay attention to. The marinated sweet and sour garlic should be placed in an airtight container in a cool, dry place. This will prevent the sweet and sour garlic from spoiling due to moisture.

In general, sweet and sour garlic can be stored for 3-6 months. During storage, if you find that the sweet and sour garlic is moldy, rusty, discolored, etc., you should throw it away in time.

4.Flip frequency.

In the process of marinating sweet and sour garlic, the container should be turned over 1-2 times a day to allow the seasoning to penetrate evenly into every corner. This allows the garlic to be marinated completely and the taste is more balanced.

5.How to eat.

Sweet and sour garlic can be used to flavor a variety of dishes, and it can also be used as a snack, which is very delicious. When consuming sweet and sour garlic, the amount can be adjusted according to personal preference. But don't eat too much, because sweet and sour garlic contains a certain amount of sugar, and excessive consumption can affect health.

6.Precautions.

When marinating sweet and sour garlic, be sure to pay attention to hygiene. Clean containers and tools should be used, and make sure that the surface of the garlic is free of any dirt. In addition, homemade sweet and sour garlic is best consumed within 3-6 months to ensure quality and hygiene.

7.Conclusion.

When making sweet and sour garlic, the correct marinating time is very important, and it should generally be marinated for 3-7 days. During the marinating process, the container needs to be flipped 1-2 times to allow the seasoning to penetrate into every corner. During storage and consumption, some details also need to be paid attention to to ensure the quality and hygiene of sweet and sour garlic.

It takes at least about 20 days, according to the different sweet and sour tastes of the individual, add sugar and vinegar, cover well, and seal and store.

Sweet and sour garlic marinated for 2 months can be eaten. Here's how:Ingredients: 750 grams of hail garlic, appropriate amount of salt, appropriate amount of brown sugar, appropriate amount of balsamic vinegar, appropriate amount of water.

First, tear off the skin of the prepared garlic and set it aside for later use.

Put an appropriate amount of water and salt in the basin and mix well with a spoon.

3. Soak the freshly prepared garlic in salted water for 72 hours. Collapse sails.

4. Put the prepared brown sugar, vinegar and water in the pot, and boil the sugar over high heat.

5. Place the garlic in the prepared glass jar.

6. Pour in the boiled sweet and sour water, cover and seal well.

7. After leaving for 2 months, take out the garlic so that it can be eaten.

Sweet and sour garlic marinated for 2 days, and it can be eaten after changing color, and the pickling method is as follows:

1. Choose purple-skinned garlic with no broken skin and hard garlic.

Second, there is no skill in peeling garlic, be careful, and peel the garlic smooth.

3. Pick out the scarred and broken garlic cloves.

4. Use a knife to thin a layer on the bottom and top of the garlic cloves.

Fifth, this is a necessary step for garlic cloves to turn green quickly.

6. Put the garlic cloves into a waterless and oil-free glass jar, not too full, eighty percent.

7. Pour in an appropriate amount of sweet rice vinegar.

8. Seal the lid with a lid and place it tightly on the heater.

9. After 2 days, it will be completely green, and the green garlic should be placed in a cool place to avoid overheating and turning yellow. Fragrant garlic is done.

Serve after discoloration. Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sweet garlic is brown in color, crisp and sweet and sour, rich in protein, fat, sugar, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds and other substances that are beneficial to the human body.

Marinate the sweet and sour garlic for 2 days, and then serve after changing color. Sweet and sour garlic is a traditional snack in Jiangnan and northern China. Sweet garlic is brown in color, crisp and sweet and sour, it is the favorite of people who eat hot pot, rich in protein, fat, sugar, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds and other substances that are beneficial to the human body.

It has the ability to enhance the physiological function of the human body, promote metabolism, delay aging, prevent cardiovascular diseases and enhance immunity. Garlic is a natural fungicide, which has a good inhibition and killing effect on a variety of cocci, bacilli, viruses, amoebas, pinworms, etc. It also has the beauty effects of lowering cholesterol, triglycerides, lipoproteins, lowering blood sugar, anti-atherosclerosis and nourishing **.

15-30 days. Sweet and sour garlic can be eaten when it is just soaked, but the taste is the same as raw garlic and has no characteristics. Generally, it should be soaked for 15-30 days, and after full fermentation, the taste of sweet and sour garlic will become better, and it will turn green at the right temperature, and the nutritional value will be higher. <

15-30 days. Sweet and sour garlic can be eaten when it is just soaked, but the taste is the same as raw garlic and has no characteristics. Generally, it should be soaked for 15-30 days, and after full fermentation, the taste of sweet and sour garlic will become better, and it will turn green at the right temperature, and the nutritional value will be higher.