The juice of pickled garlic from last year is still there, what should I do with it again this year?

It depends on the actual situation Generally speaking, you can use it again, sweet and sour garlic.

Water is mainly related to the storage time of sweet and sour water and the quality of sweet and sour garlic itself, if only the storage time of sweet and sour garlic water is shorter, there is no other peculiar smell, and its quality is better, then its sweet and sour garlic water can be used again, but if the sweet and sour water deteriorates or the garlic produces a peculiar smell, then it can no longer be used.

Sweet and sour garlic water that can be reused can be used to make garlic, but before making garlic, the sweet and sour garlic water needs to be boiled to kill the bacteria and microorganisms in it, and then it is cooled naturally before continuing to make garlic as an ingredient Sweet and sour garlic water is a great condiment that can be used to flavor dishes. For example, in the sweet and sour fish.

, you can put some in moderation, which can help increase the taste and taste sensation of sweet and sour fish.

Many people think that you should not add water when marinating sweet and sour garlic, but in fact, you need to add water, because sweet and sour garlic soup is mainly composed of water, salt, vinegar and five-spice powder.

Composition, sweet and sour taste, used to pickle sweet and sour garlic can make garlic taste not spicy.

Generally, the sweet and sour garlic that is not taken out in the jar does not need to be put in the refrigerator, because, as long as the sweet and sour garlic in the jar is not opened, it is in a sealed state and will not breed bacteria and microorganisms and cause it to deteriorate, but if the sweet and sour garlic is taken out and not eaten, then at this time in order to extend the shelf life.

It needs to be kept in the refrigerator.

After the sweet and sour garlic is made, as long as you don't open it, then you can put it for a long time, but if you can't finish it after opening, the uneaten part generally can't be returned to the tank, in order to avoid pollution, you can put the sweet and sour garlic that can't be eaten in the refrigerator to preserve, which can save about a week.

Sweet garlic. Water is not well preserved, easy to deteriorate, if the interval is too long, it may breed a large number of bacteria, it is recommended not to use sugar garlic water in the second year, it is not good for the body, and sugar garlic water is simple to make, and the material is easy to obtain, so there is no need to reuse.

You don't have to deal with it. Just throw the washed and dried garlic into it, and if the soup is too small, add some sugar and vinegar.

First of all, I look to see if the residue of the sweet garlic is clear, whether the transparent taste has deteriorated, and if not, I can continue to use it. No further processing is required. If the garlic juice has been going through a whole year, then I recommend that it should not be used.

Because the quality of the garlic juice has become very poor, it can no longer be used.

The juice of pickled garlic needs to be boiled over high heat to achieve the purpose of sterilization, and after cooling, select some garlic that has not broken the skin and put it in for pickling.

No. The next year's sweet garlic water may contain a lot of bacteria and does not taste as good as fresh sweet garlic water. Theoretically, the sweet garlic water is well preserved and can be reused.

However, it is very easy to spoil when stored for too long, so it is not recommended to use it. Sweet garlic is a kind of kimchi that people often eat in their lives. It is very convenient to marinate garlic in sugar and vinegar and then take it out and eat it immediately.

In addition, it tastes sweet and sour, as well as a bit spicy. Therefore, sweet garlic has become the darling of people's tables today. The most important thing in pickled garlic is the juice, but the old man also said that every other year, Chen's juice is getting better and better every year, so many people like to keep the juice after eating garlic and continue to pickle garlic next year, but in fact, this juice will deteriorate in a year, even if it is delicious, it is not recommended to use it again.

It should be noted that garlic marinated with sugar and garlic does not need to be washed. Try to choose garlic with unbroken skin, peeled to the last layer and used for marinating. First of all, peel off the impurities, soil and skin of fresh garlic, wash it with water several times for later use, dry it, and then put the seasoning, edible salt, sugar, and soy sauce into warm boiled water, stir evenly and pour it into the jar, and finally pour the garlic into the jar.

Whether it's food or juice, long-term storage will not only produce bugs or hairs, but also some molds that people will not be able to detect easily. Even if you keep the juice in the fridge, its ingredients will spoil. So after marinating the delicious sweet garlic, it is recommended to pour out the juice and use a new pot juice next time.

Fresh garlic can be eaten after a month of marinating, the longer the better.

Garlic marinade can also be used to taste. When cooking fish or meat, add a little sugar and garlic juice and the taste will be good. Heat the water in the pot, pour in white vinegar, sugar, salt and other seasonings, turn on and off the fire, let the garlic cool, wash and let cool with the skin, mix the vinegar and water in proportion, put in star anise and cook for five minutes, stop the fire, put in the sugar and stir and melt and let it cool, put in the garlic and seal, and it can be eaten in about a month.

The juice of the pickled garlic is poured into a jar of enlarged garlic, sealed in a cool place, and marinated for 15 days before eating.

This year, it must not be used, because last year's juice has been passed for a long time, and the substances in it have already undergone chemical changes.

If it is the juice of pickled garlic last year, then it is better not to continue using it this year. Because it has been too long, it is likely that there has been deterioration.

I don't think it's going to be usable, after all, it's been so long, it's definitely going to deteriorate, and even mold. If you eat it, you will definitely be poisoned.

Many people think of the sweet garlic juice they pickled last year when they marinate it. If you boil it, you may want to use it again, but since the juice of the pickled garlic has been left for a year, it is best not to use it again. Pickled dishes are also prone to deterioration, and it is also very convenient to re-marinate the sugar water when making pickled garlic.

In life, many middle-aged and elderly people prefer to eat sweet garlic, because considering that garlic can be appetizing, and garlic also has a certain disinfection and sterilization effect. <>

Pickled GarlicMany people like to eat Sweet Garlic, and more will choose to pickle it at home, and the tutorials made at the same time as pickling will choose to learn from the Internet. The process of marinating garlic is very simple, when choosing garlic, you should choose fresh garlic heads, and peel off the surface of the garlic in two layers. In this way, the pickled sugar garlic is more fresh, put the garlic into a container, add the boiled brine, and the proportion of salt and sugar should be 50% each.

Pour such water into the garlic and wait for 3 to 5 days to marinate the sweet garlic and you can eat. <>

Pickled dishes should be eaten sparinglyMany middle-aged and elderly people are difficult to resist the charm of pickled dishes, but eating pickled dishes for a long time is also prone to carcinogenic phenomena. Therefore, when eating vegetables, you should eat as much as you want, eat the freshest is healthy, and eat less pickled dishes. If you find that the pickled dishes have rotted or changed the smell, you should throw out such pickled dishes in time to prevent eating them badly, which will outweigh the losses.

Pickled dishesMany elderly people grow their own garlic at home, and they choose to pickle garlic because they can't finish it. Pickling should be done sparingly, especially in the summer, as pickled dishes are not easy to preserve in case of decay. Pickled sweet garlic can also be put into the refrigerator for freshness, because the taste of sweet garlic is so strong that it will get the taste of sweet garlic in the whole refrigerator.

Don't use it, these juices are likely to have bacteria or other molds, and eating them is not good for your health.

No, this is because the soup has been stored for a long time, and it has been more than a year, so a lot of mold has been developed in it, and it is easy to get food poisoning.

You can't use it this year, because it's too long, and if you use it again, it may not be good for your health, so it's best not to use it.

It is best not to use bubble gum garlic water that has been left for a year, as it is very likely to deteriorate after such a long time, and you may get food poisoning after using it.

Of course, you can't use it this year, and there are a lot of bacteria in it, and if you eat it, you will definitely get sick.

It cannot be used because it has expired, and it will be harmful to the body if it is used again.

If you have too much sweet and sour garlic juice, you can add some white radish, let's take a look at the pickling method of white radish:

To prepare sweet and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

Dried radish is rich in vitamin C, and other components such as vitamin B2, calcium, iron, and phosphorus are higher than apples and pears, making them extremely nutritious. After eating, it has the functions of quenching thirst, eliminating fire, reducing qi, widening the middle, removing accumulation and phlegm, and aiding digestion. Rugao white round radish can be pickled radish strips.

The radish strips are shaped like orange slices, slightly curly, orange-red in color, shiny, crisp and tender without residue when eating, sweet and salty, with the unique fragrance of radish strips. It can be appetizing, increase appetite and help digestion with meals.

The soup has been stored for too long, so it is recommended not to use it. If it is stored for a short time, the remaining sweet and sour garlic juice, if you want to use it again, you must boil it again and cool it before using it. The boiled sugar and garlic juice must be fully cooled before pouring into the container.

If the soup is stored for too long, it is easy to spoil. Spoiled soup can cause mildew and is harmful if used the following year. Therefore, it is not recommended to use it in the second year.

The soup of pickled sweet and sour garlic can continue to be used as long as there is no deterioration of long hairs. But if it spoils and tastes, it can't be used.

Summary. The bitterness of the sweet garlic may be due to the fact that it has been marinated for too long.

1.The pickled sugar garlic is bitter and cannot be remedied, so it can only be redone. 2.

Pour the water into the basin, sprinkle with two spoonfuls of salt and stir well, and soak the garlic. 3.Three spoons of vinegar and two spoons of sugar are mixed into sweet and sour water, poured into the jar, the juice is not over the hand brigade garlic, cover the lid and seal, open the jar and roll it once a day, about a week.

In this case, is there too much sugar or too much salt.

Is it okay to remix the juice, and can you still eat it?

Such garlic is no longer edible.

The bitterness of the sweet garlic may be due to the fact that it has been marinated for too long.

It's not that there is too much sugar or salt.

Yes. Can't you have pickled garlic?

Yes, it is better not to consume it anymore.

Pour the cool sweet and sour water into the garlic, the end of the water level is over the garlic, add a little high liquor to seal, put it in a cool place for a month to eat the garlic after peeling it directly into the bottle, wash it or not, the vinegar is originally sterilized, if you want to clean, you should air dry it before soaking, and then sprinkle it with an appropriate amount of sugar, and then pour in balsamic vinegar, not over the garlic cloves, cover the lid, seal it for about a week before you can eat, after eating, this vinegar can continue to soak garlic.

The new garlic can be eaten after marinating for a month, and the longer it lasts, the better it tastes. The juice of marinated garlic can also be used to season, and when grilling fish or meat, add a little sweet garlic juice for a good taste. The special effects of garlic are so numerous that it ...

Heat the water in the pot, pour in the white vinegar, sugar and salt and other seasonings, heat and burn, turn on the fire, cool the garlic with the skin, wash it and cool it, mix the vinegar and water in proportion, put the ingredients in it and boil for five minutes, stop the fire, put in the sugar, stir to melt it and cool, put in the garlic and seal, and it can be eaten in about a month. This is the juice of pickled garlic, pour it into a jar where the garlic is placed, seal it in a cool place and marinate it for 15 days before eating.

The new garlic can be eaten after marinating for a month, and the longer it lasts, the better it tastes. The juice of marinated garlic can also be used to season, and when grilling fish or meat, add a little sweet garlic juice for a good taste. The special effects of garlic are so numerous that it ...

Heat the water in the pot, pour in the white vinegar, sugar and salt and other seasonings, heat and burn, turn on the fire, cool the garlic with the skin, wash it and cool it, mix the vinegar and water in proportion, put the ingredients in it and boil for five minutes, stop the fire, put in the sugar, stir to melt it and cool, put in the garlic and seal, and it can be eaten in about a month. This is the juice of pickled garlic, pour it into a jar where the garlic is placed, seal it in a cool place and marinate it for 15 days before eating.

Add 600 grams of white vinegar, 400 grams of balsamic vinegar, 500 grams of sugar, 150 grams of water to the oil-free pan, add a little Sichuan pepper star anise, bring it to a boil and cool. Three catties of garlic recipe. My method of pickling sugar garlic is very simple, that is, peel the garlic clean, then add salt, marinate it for two hours, then wash it with cool boiled water, add rock sugar and marinate it, according to personal taste.

Then take out the soaked garlic and pour it dry, then pour a little water into a pot, then pour an appropriate amount of sugar, boil the sugar over low heat, melt the sugar, wait for the sugar water to cool a little, and then pour in the appropriate amount of vinegar according to personal taste, and pour it into the container where the garlic is placed after cooling, and then the garlic can be over, sealed and put in the refrigerator for a month to eat. Soy sauce, marinated in sugar. However, my pickled sweet garlic is generally made of rice vinegar and white sugar, and the ratio of sweet and sour should be that we put rice vinegar and white sugar together and boil the white sugar to boil the white sugar, and then wait for the white vinegar to cool down, pour it into the jar where we put the garlic and seal it, and it can be eaten in about 20-25 days.