Pickled garlic arrows, recipe for how to pickle. Pickled garlic arrows: recipes for the winter without sterilization, Korean style and instant cooking. Preparations for the winter: appetizer, salted and frozen garlic arrows Pickled garlic arrows with pe

Garlic arrows prepared for the winter are delicious added to salads or simply eaten as a snack, like any pickled vegetables.

With the onset of June, growing garlic shoots out its arrows, and the time comes to tear off the twisted rings with buds.

Don’t rush to throw them away; garlic arrows can be simply and deliciously pickled for the winter in jars.

Without sterilization, the canning process is much faster and easier, so use proven recipes for rolling garlic arrows, which will also preserve more vitamins.

How to prepare garlic arrows without sterilization

Ingredients:

• garlic arrows
• 1/4 hot pepper pod
• dill umbrella
• parsley sprigs

per liter of water:

• 50 g each of sugar and salt
• 5-6 black peppercorns
• 1 bay leaf
• 2 teaspoons vinegar essence

How to pickle garlic arrows for the winter without sterilization:

1. Wash the garlic arrows well and tear off the pointed tops - flower stalks.

2. Cut them into pieces 3-4 cm long, blanch for 2 minutes in boiling water, and then rinse with cold water.

3. Boil the water for the marinade, add salt and sugar and let it boil for another 5 minutes until the grains dissolve.

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4. Place a bay leaf and pepper, a piece of hot pepper, an umbrella of dill and a sprig of parsley on the bottom of a sterilized liter jar.

5. Pack the garlic arrows tightly into the jar, adding layers of herbs.

6. Add essence to the finished marinade, stir and fill the jars with arrows.

7. Roll up the lids, turn upside down and leave to cool under a warm blanket.

Pickled garlic arrows for the winter without sterilization

Ingredients:

• 1 kg shooter
• 30 ml vinegar
• 30 g salt
• 40 g sugar
• 1 teaspoon mustard seeds
• 4 peppercorns
• 4 dried carnation flowers

Marinate garlic arrows recipe:

1. Place salt, sugar, pepper and cloves in 1 liter of cold water, bring the water to a boil, sterilizing the jars at the same time.

2. Cut off the buds of the garlic arrows and cut them as you like, finely or to the height of the jar.

3. Place the arrows and mustard seeds in sterilized jars.

4. Pour over the boiled marinade, after adding vinegar to it.

5. Roll up the boiled lids and turn upside down, then leave to cool under the blanket.

Sometimes garlic arrows are confused with wild garlic. These are two completely different plants!

Many people know about the beneficial properties of garlic. It is included in the diet during flu epidemics and other colds.

Housewives use garlic regularly. They add it to various dishes, put it in marinades and preserve vegetables with it.

Everyone is accustomed to seeing garlic in the form of a bulb consisting of cloves covered with a thin jacket.

But besides the head of garlic, the above-ground part is also edible - the juicy green arrows. And many gardeners mercilessly tear off this part of the plant and throw it away. The fact is that for the active growth of the garlic head, you need to break off the arrow in time so that the juices nourish not the tops, but the bulb.

But it is green arrows, or wild garlic, that can help replenish the body with vitamins in winter. They can be frozen, pickled or pickled. If there are a large number of arrows, they are preserved separately. If there are few arrows, then they can be added along with spices, partially replacing garlic or onions with them.

Subtleties of cooking

• Garlic shoots are collected until a garlic head forms. At this time, the arrows are still soft and juicy, and instead of onions there are “bulbs” sitting in the ground? rudiments of bulbs. If you are late with the collection, the arrows become hard and even after cooking remain as if woody.
• Sometimes the market sells quite long garlic arrows that begin to curl into a spiral. But most often they have already outgrown, become hard and are not suitable for consumption. Arrows appear in late May–early June. They are worth paying attention to if their height does not exceed 25 cm, and the arrows themselves are dense, elastic, with light tips. At this age, hands break easily, which also indicates their suitability for use.
• Preparing arrows for pickling is simple. It is enough to cut off the lower, denser and harsher part and the narrow top. The middle of the arrows is marinated either whole or cut into pieces of arbitrary length.
• The filling for pickling garlic arrows is prepared in the same way as for canning tomatoes and cucumbers. The arrows combine harmoniously with dill, parsley, allspice, and cloves. If desired, you can add other spices to the marinade.
• Garlic arrows are pickled both with and without sterilization. In the latter case, double filling with boiling brine is used, and the jars and lids are pre-sterilized.
• To make the arrows softer, before placing them in jars, they are blanched in boiling water for 2-3 minutes, then quickly cooled in cold water.
• The weight of the arrows that will be obtained after sorting depends on their quality - how much of the bottom and top will have to be cut off. Sometimes there are very few left from a large whole bunch of arrows. Some housewives like to tightly fill jars with them (by the way, this is necessary). If you put them loosely, then the marinade will require approximately half the volume of the jar, that is, a liter jar filled with cut arrows will contain 0.5 liters of marinade.

Recipe one

Ingredients:

• water – 1 l;
• sugar – 50 g;
• salt – 50 g;
• allspice peas – 3-5 pcs.;
• black peppercorns – 10 pcs.;
• cloves – 3 buds;
• vinegar essence 80% – 1 tbsp. l.

Cooking method

• Select only young garlic shoots. Wash in cold water. Trim both sides.
• Cut crosswise into pieces 3-4 cm long.
• Prepare sterile jars. For pickling arrows, it is better to use liter or half-liter jars. First, wash them with baking soda, then rinse. Steam them or heat them in the oven. Boil the lids.
• Place the arrows tightly into the jars.
• Pour water into a saucepan, add sugar, salt, pepper, and cloves. Bring to a boil and simmer for 3 minutes. Add vinegar essence.
• Pour the marinade over the garlic arrows. Cover with lids.
• Place a wooden circle or soft cloth folded in four on the bottom of a wide pan. Place the jars. Pour hot water up to the hangers. Place the pan over medium heat and bring to a boil. Sterilize for 5 minutes.
• Seal the heated jars with lids. Turn it upside down and wrap it in a blanket. Cool in this position.

Recipe two

Ingredients:

• young garlic shoots - 1-1.3 kg.

• water – 1 l;
• salt – 50 g;
• sugar – 50 g;
• vinegar 9% – 100 ml.

Cooking method

• Sort out the young garlic shoots and remove the overgrown ones. Wash in cold water. Trim off the tough lower part and the top.
• Cut the greens into 10 cm pieces.
• Place in a colander and blanch in boiling water for 2 minutes. Cool quickly with cold water.
• Prepare sterile jars by boiling water in them, or hold them over steam by placing them on a kettle.
• Place the arrows tightly into the jars.
• Prepare the filling. To do this, pour water into a saucepan, dissolve salt and sugar in it. Boil for 2 minutes. Pour in vinegar. Pour the boiling marinade over the arrows.
• Sterilize liter jars in boiling water for 5 minutes. Seal immediately with lids. Turn the jars upside down, cover with a blanket and cool in this position.

Pickled garlic arrows for the winter: without sterilization

Ingredients:

• young garlic shoots - 1-1.3 kg.

• water – 1 l;
• salt – 50 g;
• sugar – 50 g;
• citric acid – 0.5 tsp;
• ground coriander – 0.5 tsp;
• bay leaf – 2 pcs.;
• black peppercorns – 5 pcs.

Cooking method

• Sort through the garlic arrows. Wash in cold water. Trim off the tough bottom and top. Cut the arrows into pieces 5 cm long.
• Wash liter jars with soda and rinse. Sterilize in a way convenient for you.
• Place the cut arrows tightly into jars. Pour boiling water over it. Cover with sterile lids and leave for 10 minutes.
• Pour the cooled water into the pan through the lid with holes. Add spices and herbs. Place on the fire and bring to a boil. Boil for 5 minutes.
• Pour the boiling marinade over the garlic arrows. Seal immediately with lids. Turn the jars upside down and wrap them in a blanket or warm cloth. Leave until completely cool.

Video: Delicious pickled garlic arrows for the winter

Note to the hostess

Garlic arrows prepared according to any of these recipes will be ready in a month.

They are good as a stand-alone snack.

They can be added to pasta sauce, lagman, and mashed potatoes. If you put finely chopped pickled arrows into the egg mixture and then fry them in a frying pan, you will get a very tasty omelette.

Pickled garlic arrows are prepared early for the winter, in early June. Because it is at this time that the arrows begin to form on the garlic and they must be removed so that the head of garlic grows large and has a good shape. If you pull out the garlic arrows (namely, pull them out, not break them out) at the stage of “milk” ripeness, when they have not yet had time to curl strongly and are relatively straight and flexible, then such arrows will be very juicy and tender. I personally get an impressive amount of shooter after gardening work. But they don’t have time to fall into the abyss. Young, not hard and non-fibrous arrows are an excellent addition to summer salads; garlic arrows are stewed in tomato or sour cream, frozen for the winter, twisted with salt... But the most common and favorite way of preparing garlic arrows is pickling. This is an excellent preparation for the winter from raw materials that many simply throw into compost. Try pickling garlic arrows that you have in your garden or bought at the market. Men will especially be happy with this snack.

It is difficult to indicate the exact proportions of products, because... The volume occupied by arrows in the bank will be different for everyone. Many people lay out the cut arrows with geometric precision, filling a jar, for example, vertically. It’s easier to cut into small pieces and place in a jar in artistic disorder. Not as impressive, but no less beautiful and tasty.

To prepare 1 liter of marinade you will need:

• For 500 g of young garlic shoots
• 1 liter of water
• 5-6 black peppercorns (or a mixture of peppers)
• a pair of carnations
• 1-2 black allspice peas
• 1 bay leaf
• salt - 1 tbsp. with a small slide
• sugar - 2 tsp. no slide
• vinegar 9% - 1 tbsp.

Recipe for pickled garlic arrows for the winter

Garlic arrows should be washed if there is any doubt about their purity, and cut into pieces of arbitrary length.

Part of the arrows, starting from the ovary of the inflorescence and further, a kind of peculiar tail at the end, needs to be cut off. This is the hard part itself, it won't be needed. Estimate approximately the volume of the cut arrows of the jar of what container you will need, clean it with soda and pour boiling water over it. Place the prepared arrows into the jar.

Now let's prepare the marinade. Combine water, salt, vinegar, sugar and spices in a saucepan.

Bring to a boil and pour the boiling marinade over the prepared arrows. Vinegar can also be added directly into the jar before pouring, but it is more difficult to calculate its amount. It is advisable that the spices or some of them also get into the jar.

Seal the jar (or jars) with a sterile lid and keep it in a warm scarf or blanket until it cools completely.

If you have a perfect marinade recipe, feel free to use it. If desired, vinegar can be replaced with a similar amount of citric acid.

And salting it is not very difficult. The main thing is to strictly follow all the requirements of the recipe and use only fresh ingredients.

Today we will present you several options for preparing the mentioned snack. Which one to use is up to you.

Pickled young garlic with arrows: step-by-step recipe

This tasty and aromatic appetizer is ideal for a festive feast. Moreover, it can not only be consumed while drinking alcoholic beverages, but also used in the process of preparing various first and second courses.

Since preparing a product like arrow for winter is easy and simple. The preparation made is unlikely to be preserved until winter, since it is eaten quite quickly.

What products do we need to preserve such an ingredient as garlic? These aromatic greens should be marinated using the following set of ingredients:

Processing ingredients (fresh garlic arrows)

Salting and marinating is quite simple. Fresh greens are thoroughly washed under strong pressure of water, and then shaken in a colander and proceed to cutting. Chop garlic using chopsticks 3-5 centimeters long.

After processing the arrows, they are blanched. To do this, the greens are dipped in very boiling water and kept in it for about two minutes. Finally, they are thrown into a sieve and allowed to drain.

Preparing a flavorful marinade

To make a marinade for a flavorful snack, pour one liter of drinking water into a large saucepan. Then it is brought to a boil, add table salt and coarse sugar. After boiling the liquid for about 5 minutes, remove it from the heat and immediately add table vinegar.

The process of forming a snack and the process of rolling it up

Now you know what ingredients are required to bring the presented recipe to life. How to make garlic arrows (pickle them)? After the marinade is ready, put the blanched greens into half-liter glass jars, after placing bay leaves, hot red pepper and allspice on the bottom.

Having filled the containers with arrows, they are immediately filled with hot marinade. After this, place one large spoon of hot butter into each jar.

Having carried out the described steps, the containers are immediately screwed on with metal lids.

Turning the jars upside down, they are left in this position for exactly one day. After this, the pickled garlic is put into the cellar or basement. They are stored at a temperature of 3-7 degrees for six months.

Quickly salt garlic arrows for the winter

Now you know how garlic arrows are processed. You also learned how to marinate this product. However, some cooks prefer to salt it. To do this, they use the following set of ingredients:

• fresh garlic, that is, its young shoots - approximately 1 kg;
• boiled water for brine - about 1 liter;
• coarse table salt - approximately 50 g;
• coarse white sugar - approximately 60 g;
• natural table vinegar (6%) - about 80 ml;
• black peppercorns and dried dill umbrellas - use to taste.

Method for preparing salted arrows

Fans of garlic snacks are familiar with the manufacturer Vital. Garlic arrows (pickled) under this brand have a special taste and aroma. However, we recommend making this dish yourself. To do this, fresh greens are thoroughly washed, chopped and blanched. While the liquid is draining from the boiled arrows, begin preparing the brine. Clean water is boiled over high heat, and then coarse table salt, table vinegar and white sugar are added.

After the brine is ready, put pots and umbrellas of dried dill into sterilized 0.5-liter jars. Then blanched arrows are placed in them, which are immediately poured with previously prepared boiling water.

Having rolled up all the containers with metal lids, they are cooled and sent to the refrigerator. This snack can be consumed 5-7 days after preparation.

A simple and quick way to pickle fresh garlic arrows

If you do not want to prepare garlic arrows for the winter, then we suggest simply pickling them fresh. To do this, wash the greens thoroughly, dry them with paper towels and cut them into 3-5 centimeters long.

Having prepared the arrows, place them in a bowl, salt them with coarse salt and mix thoroughly. Then the product is distributed into half-liter jars and crushed thoroughly with a masher.

After filling the containers, they are closed with ordinary plastic lids and left at room temperature for 12-16 hours. After the arrows give their juice, they are put into the refrigerator. It is stored in it for no more than two months.

It should be noted that this product is not used as a snack, as it is too salty. Although some cooks still use it with bread.

This preparation is good for adding to goulash (during heat treatment), as well as other first or second courses.

Hello friends. Before you know it, summer and dacha chores will come. And then the “season of preparations for the winter” is just around the corner. Therefore, I decided to dedicate today’s post to lovers of spicy and original things. I think you will surprise your family with this dish. I am sure that you will like marinated garlic arrows. The most detailed recipes from me :)

This vegetable crop was originally cultivated in Byzantium. It was from there that it “migrated” to the Russian Empire. Garlic was widely used in cooking and also in the fight against disease. Healers were confident that this overseas product could even protect against the plague. The popularity of this product grew day by day. Of course, it's so useful.

The energy value of pickled garlic arrows is 29.7 kcal. It contains 7.1 g of carbohydrates and 0.7 g of protein.

The chemical composition of garlic arrows is rich. Here are present:

• Vitamins C, the most important from group B (thiamine, pyridoxine, folic acid, nicotinic acid), etc.;
• potassium, iron, calcium, sodium, zinc and other mineral compounds;
• mono- and disaccharides;
• organic acids;

This product is incredibly useful. It is used to combat problems in the gastrointestinal tract. Garlic arrows help stop fermentation processes. This product is also an effective remedy against dysentery bacillus, staphylococci, fungi and other harmful microorganisms.

Due to the fact that garlic arrows are rich in sulfide components, this product prevents the formation of blood clots. Therefore, it is prescribed to combat thrombophlebitis.

How to pickle garlic arrows for the winter

Below I have selected original recipes with photos for you. A video instruction will help you understand all the intricacies of cooking.

However, here's something else I want to draw your attention to:

• Use arrows that are not too young and not too old. An overripe plant will be harsh and unfit for consumption.
• When choosing a plant, be guided by the diameter of its arrows. The best option is stems with a diameter of 5 mm - they are still soft. We must not miss this moment.
• Be sure to sort through all the raw materials - cut off the lower parts of the stems and the thickenings (buds) that form at the top. Also discard any yellowed stems.

Rinse the selected antennae thoroughly in cold water. Then lay them out on a paper towel and let them dry.