How long can vinegar-soaked garlic be preserved

When we pickle garlic, we usually choose to pickle sweet and sour garlic, because this kind of garlic tastes very good and helps us to stimulate our appetite. Some people also think that adding sugar may aggravate the condition of some patients with high blood sugar, so when pickling garlic, they only use vinegar to pickle it. This kind of garlic tastes sour and has a hint of spicy taste. So how long can vinegar-pickled garlic be preserved?

Where to store leftover vinegar-soaked garlic

It is best to store the leftover garlic in vinegar in the refrigerator.

However, the soaked garlic can be stored in the refrigerator. This can extend the shelf life of the garlic, improve the taste and increase the flavor of the garlic. It is worth noting that the freshly pickled garlic cannot be stored in the refrigerator, as this will affect the pickling process of the garlic.

Vinegar Garlic

How long can you keep opened vinegar-soaked garlic?

It is best to eat garlic pickled in vinegar within half a year of pickling. Handmade pickled garlic does not contain any additives and has a relatively short storage time. The shelf life after opening is even shorter and it is best to eat it within half a month after opening.

How to store garlic in vinegar

Garlic soaked in vinegar should be stored in a cool, dark place. Garlic soaked in vinegar will easily deteriorate faster if placed in direct sunlight, while placing it in the refrigerator will slow down the soaking process. It is better to store it in a cool, dark place.

Vinegar Garlic

The efficacy and function of garlic soaked in vinegar

Garlic soaked in vinegar can promote digestion

Garlic pickled in vinegar is also called sugar garlic. Pickled garlic can remove fishy and greasy smells. It not only tastes sweet, crispy, tender and refreshing, but also can remove fishy and greasy smells and aid digestion. Traditional Chinese medicine believes that pickled garlic has the effect of avoiding poison and can eliminate redness and swelling on the human body.

Garlic is originally a spicy food. Eating too much of it can easily cause liver fire. However, the candied garlic soaked with white vinegar and sugar not only reduces the spiciness of garlic, but also moderates its spicy and hot nature. Therefore, even people with yin deficiency and excess fire can eat some. Especially when eating meat foods that contain more fat, eating some pickled garlic can not only remove greasiness, but also promote digestion and absorption of the body.

Garlic soaked in vinegar can prevent infection

Garlic contains a capsaicin called propylene sulfide, which has a bactericidal ability of up to 1/10 of penicillin. It has a good killing effect on pathogens and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel parasites.

Garlic soaked in vinegar can prevent cancer

Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer.

Garlic soaked in vinegar can prevent aging

The antioxidant activity of garlic is better than that of ginseng. Regular consumption can delay aging. It can effectively prevent and treat lead poisoning for people who are frequently exposed to lead or are prone to lead poisoning.