Garlic pickled for several years, can you still eat it?

Garlic pickled for several years, can you still eat it? The garlic head has been marinated for several years. Don't eat it. Because it's been too long. The smell of garlic is gone. Eating it is not very good for people's health. So don't eat it.

Sweet garlic that has been marinated for several years may have grown bacteria and deteriorated, and even if it has not deteriorated, the taste and nutritional value will be greatly reduced, and it is not good for health after eating, so it cannot be continued to eat. If you accidentally eat spoiled sweet garlic and have symptoms of abdominal pain, diarrhea, nausea and vomiting, it is recommended to drink more water to replenish the fluid lost in the body, promote the body's metabolism, speed up the excretion of toxins, and those with more serious symptoms are recommended to seek medical attention in time.

Anything can still be eaten after several years, even pickled garlic pickles are not good, the taste must have changed, and it must be bad for the body.

Garlic will become soft after being marinated in vinegar and other materials, so garlic that has been marinated for two years cannot identify whether the garlic has gone bad when the garlic is soft, generally speaking, the garlic will not go bad after being marinated for 2 years, but the taste may not be as good as before. Long-term pickled food is harmful to the human body, and long-term pickled vegetables have increased carcinogens, and it is also easy to breed pathogens, so it is recommended to eat less.

I think the garlic has been marinated for a few years. It is not allowed to eat, it can only be eaten for a year or a little more than a year, and it is not suitable to eat it if the time is too long.

I don't think I can eat it if I have an expiration date.

Of course, pickled vegetables like this can be eaten, and she is the more fragrant she gets, and it tastes especially good with rice.

If it is marinated properly and stored without any problem, the sweet and sour garlic that has been marinated for a year has not deteriorated and can be eaten, so it is recommended to pick one and taste it, and you can continue to eat it if it does not change its flavor.

Although there are no additional preservatives in sweet and sour garlic, vinegar and sugar themselves have good sterilization and antiseptic effects, so sweet and sour garlic can be stored for a long time, so sweet and sour garlic can be eaten as long as it has not deteriorated for more than a year.

However, the sweet and sour garlic that has been soaked for a long time may not be crispy enough, so it is recommended to eat it as soon as possible after soaking for 15-30 days.

How to marinate sweet garlic.

Ingredients: garlic, vinegar, sugar, salt, cool boiled water.

Steps: Step 1: Peel the innermost layer of garlic coat and wash it.

Step 2: Pour 6 taels of salt into boiling water, pour in garlic and soak for 2 to 3 days after cooling.

Step 3, 2 to 3 days later, take out the soaked garlic, rinse and drain I washed it at night, and left it overnight until most of it dried.

Step 4: Balsamic vinegar, sugar, one or two salts in a pot to boil, stir while boiling, stir the sugar to melt, turn off the heat, and let it cool.

Step 5: Stack the drained garlic, one layer of garlic on top, the second layer on the bottom, layer by layer, and no gaps.

Step 6: After the sweet and sour water cools, pour it into a container, cover the garlic, and sprinkle a salt or two on top.

Step 7: Wrap it in plastic wrap and store it in a cool place for about a month before eating.

Of course, you can eat it after marinating it in sweet garlic for a year, as long as it remains the same.

1. The temperature is between 10 and -15°, and it can be stored for ten days.

2. Laba garlic is pickled garlic with vinegar, the finished product is emerald green in color, and the taste is sour and slightly spicy. Because it is mostly pickled on the eighth day of the twelfth month of the lunar calendar (the eighth day of the lunar month, Laba Festival), it is called Laba garlic. But generally as long as it is green, the garlic pickled in vinegar is called "laba garlic".

3. Of course, if the production process does not touch the oil, there is no problem with letting it down at room temperature for more than one month and two months. If you start eating, be sure to pick it up with an oil-free utensil. Due to long-term contact with air, the chemical composition of laba garlic will change, and it may breed pathogens, so it is not suitable to eat it for too long.

Does pickled garlic have an expiration date, the answer is yes, but it will change depending on how it is stored.

1. Generally speaking, garlic can be eaten after marinating for about half a month. Whether pickled garlic can be eaten depends on the temperature of pickling, if it is pickled, the proportion is well matched, and it can be eaten in about ten days.

2. Although garlic can be eaten after pickling for about half a month, because this food is a pickled product, the longer it is pickled, the better the taste, but it is necessary to ensure that it does not deteriorate, and you must pay attention to it in fishing.

3. When pickling garlic, you can prepare fresh garlic, remove the skin, after it is completely processed, put it in a basin, add an appropriate amount of salt, and then start pickling with water.

4. When pickling garlic, some green things may appear, which is actually normal. Garlic hides some active substances that, under the action of enzymes, turn into a kind of allicin.

5. This kind of thing is actually relatively normal, and there is no need to be afraid when eating, just clean it.

In general, it cannot be eaten because three years is too long, unless it can be eaten in a vacuum. Because in vacuum, garlic is not in contact with the air, so it will not breed bacteria or toxins. However, as long as it comes into contact with the air, it is easy to breed bacteria and toxins, and it is natural that it can no longer be eaten.

So the environment in which the garlic is soaked is very important. <>

But I believe that most people will not soak garlic in a vacuum environment, so it is not edible. For example, the food sold in the mall has an expiration date.

It can be eaten within the expiration date, and can no longer be eaten once the expiration date has passed. The same is true for home-soaked garlic, which does not have a definite expiration date like a factory, but it should not last too long.

In particular, garlic soaked in soy sauce or salt can no longer be eaten, and if eaten, it is easy to be poisoned and life-threatening. Because soy sauce and salt-soaked garlic produce a toxin called nitrite.

This nitrite is a carcinogen, and if the body has too high levels of nitrite, it can lead to the growth of cancer cells. <>

It is best not to soak garlic in its practical salt and soy sauce for more than two months, after which the nitrite content will be very high. Also, you can't eat it for the first week after pickling, because the nitrite content is also very high when it is just pickled. Someone used to do a special test, and within a week and two months later, the nitrite levels were at their highest.

Of course, laba garlic soaked in vinegar.

It is also not too long, and it is best to eat Laba garlic within a year. More than a year will lead to the growth and multiplication of bacteria, and eating it may cause diarrhea, diarrhea and vomiting.

Some laba garlic will have sugar added to it, which will attract microorganisms in the air to multiply in it. The longer it takes, the more vigorously these bacteria multiply. Eat it in one bite.

Laba garlic contains a lot of bacteria that you can't see, which is very harmful to your health.

The garlic has been soaked for three years, and if the texture is still very crispy, it can still be eaten, like the taste of sweet garlic is still very delicious after being marinated for a few years.

You can't eat it, the garlic will rot if you soak it for a long time, and you can't eat it, so you can't soak it for a long time.

Garlic must not be eaten after soaking for three years, it must contain a large number of bacteria and carcinogens, and it will cause great damage to the health of the body after eating.

It shouldn't be able to eat it, after all, this is not winemaking, and soaking for a long time may secrete some factors that are not good for the human body.

If you can't eat it, it may have generated harmful substances, and besides, garlic is not expensive, so isn't it good to buy some more.

Garlic can be taken out and eaten after about 10 days of pickling, but garlic that has been marinated for about 20 days will have more flavor. If you want the pickled garlic to be more delicious, it is recommended to choose purple-skinned garlic and rice vinegar, and do not open the container at will during the pickling process, otherwise bacteria or germs will enter the container, which will affect its taste and nutritional value.

Garlic marinated for 10 days can be eaten

Garlic can be eaten after about 10 days of pickling, and if you want the pickled garlic to be more flavorful and delicious, you can extend the pickled garlic time to about 20 days.

If you want to marinate delicious garlic, the choice of garlic and vinegar is very important, garlic is recommended to choose purple skin, which will be easier to taste, and vinegar rice vinegar will be more suitable.

In the process of pickling garlic, it is necessary to pay attention not to open the sealed container during the period, otherwise it is easy to cause bacteria or germs to invade the container, and the effect of garlic pickling will be affected.

The one-headed garlic can be eaten after marinating for a week.

Ingredients:1 star anise, an appropriate amount of rock sugar (increase or decrease according to your taste), millet, millet pepper 1 small box of about 100 grams

Oil and salt 3-5 spoons of daily soup, about 500 grams of garlic, 250 ml of soy sauce, 5 spoons of aged vinegar, 5 spoons of high liquor.

StepsChoose a beautiful purple one-headed garlic;

Take a moment to break it open and cut the tip to expose the fresh part;

Break a large bowl, wash it and dry it;

Prepare millet spicy, salt, rock sugar, aged vinegar, soy sauce, a little high liquor;

Salt, rock sugar, soy sauce into a pot to bring to a boil (you can add one or two star anise);

Let the boiled soy sauce cool and put it in a container with the one-headed garlic, pour in a little white wine and seal it;

The delicious one-headed garlic is ready, anti-cancer and prevents cardiovascular disease;

Eat it in a week.

Tips:

The whole production process: containers, marinades, can not be stained with oil, otherwise it will rot.