u/CheeekyyCake

Hey y’all, disclaimer, I have never pickled anything officially and this is my first time even attempting a quick pickle.

I saw a recipe online for some soy pickled garlic, and I just had to make it. I boiled some soy sauce, water, and sugar, then added rice vinegar once it was taken off the heat and cooled for a bit. Then I added it to the jar of garlic I had prepped. It has since spent the last two weeks in the fridge, and I opened it today for the first time and it is fizzing. Botulism is understandably something I’d like to avoid, are these safe to eat?

Edit: These smell good and like pickled garlic, no rotting or alcohol-like smells