Garlic has been pickled for two years. Can it be eaten when it is soft?

Pickles are stored for a long time, generally taste the same, and will not grow long and deteriorate after eating.

Pickled sugar garlic:

Ingredients: 100 fresh garlic with green garlic stalks (fresh garlic is also sold in spring, and the garlic stalks have been removed, which is relatively simple and easy to use), about 60 grams of salt (because the size of garlic is different every time, the amount of salt can only be approximate, and the surface of each garlic can be stained with salt), vinegar (balsamic vinegar tastes the best, and aged vinegar with better taste can also be used (I don't like it).

The ratio of sweet and sour is 1 kg vinegar 1 kg sugar (it can also be adjusted according to your own taste).

Output: 1. Cut garlic stalks and garlic whiskers and peel off the old skin.

2. After washing, soak in clean water (tap water is enough) for 24 hours (change water once in the middle).

3. Take out purified water, sprinkle with salt and marinate for 2 to 3 days, and stir twice a day (just turn the basin up with both hands);

4. Take the garlic out and put it into the prepared container (dry, oil-free and water-free). Do not pickle the soup when pickling garlic.

Put it in a container and throw it away.

5. Take a clean waterless basin, pour in 1 kg vinegar and 1 kg sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with fire).

6. Pour the stirred sweet and sour liquid into the pickled garlic. If there are still some white sugar beauty flowers in the basin, scrape them into the garlic and cover them tightly.

You can eat spicy food in 7.3 days, and it takes about 20 days to marinate (according to the size of garlic)

Special emphasis: sweet and sour juice does not need to be cooked with strong fire, and can be directly mixed; Do not use plastic containers for pickled garlic; When preparing sweet and sour juice, because the size of garlic is different every year, it is necessary to prepare a catty of sweet and sour juice and a catty of sugar, as long as the sweet and sour juice is not garlic, so as not to waste more when preparing; Because garlic has been salted, there is no need to put salt in the sweet and sour juice; When stored, it can be stored in a place that is not exposed to direct sunlight at room temperature and can be stored for n years. The sweet and sour juice of pickled garlic is used to mix cold dishes, which is quite good In the second year, the sweet and sour juice is still good. You can pickle garlic with a little new sweet and sour juice.