How delicious pickled garlic arrows. Pickled garlic arrows, a recipe for pickling. A simple recipe for pickled garlic arrows of instant preparation
Among the recipes for preparations for the winter of garlic shooters, I especially highlight pickled ones. Many throw them away without regret, but I carefully collect mine and beg from my neighbors. But then, when I treat, I listen to a lot of compliments and lamentations that they themselves do not preserve. Spicy, spicy - a real delicacy, arrows are used as an appetizer for the first, second courses. Perfectly complement meat, fish. They go great with vodka.
In the long winter, the appetizer will share the vitamins and other benefits of garlic, which the arrows are also endowed with. There are a lot of advantages from an unusual workpiece.
How to pickle garlic arrows
First, I will answer a few questions that can confuse novice housewives.What part of the arrow is marinated?
The entire soft aerial part, cutting off the top. Remove the hardened part. By the way, the arrow will tell you what needs to be removed. Soft, edible, part breaks easily. It is more difficult to cope with a rigid one, you will have to cut it off.
It is much more important to assemble the arrows correctly and in time before they become too hard. Cuts of milky ripeness, with thin skin and medium size, are used for harvesting and eating. How to know when to cut:
Until the flower has blossomed, it is cut only with a bud.
The arrows of milky ripeness are just beginning to twist into a loop - this is another sign that the time has come to collect them for winter harvesting.
A simple recipe for pickling garlic shooters
A classic cooking recipe in which the most time-consuming work will be the sterilization of jars.You will need:
Arrows - how much will go into the jar.
For the marinade:
Water - litre.
Sugar with salt - 50 ml each.
Vinegar 9% - a glass.
Calculate the amount of marinade, calculate it yourself, based on the volume of cans.
How to marinate:
Cut clean blanks into pieces 5-7 cm long. Blanch in a colander for 2-3 minutes. Rinse with cold water so they don't get too soft.
Let excess moisture drain, put in a jar.
Prepare the marinade by throwing salt and sugar into boiling water. Stir and let dissolve.
Pour marinade into jars and set to sterilize.
After roll up and move stored.
How much to sterilize the workpiece:
0.5 liters - 5 minutes.
1 liter - 10 minutes.
Marinated Instant Arrows
A quick recipe for pickling garlic shooters for winter storage. It is the lightest, most versatile, and will not cause any particular difficulties. An appetizer can be made without seaming.Take the ingredients from the previous recipe, only the cooking technology changes.
How to marinate quickly:
Prepare raw materials for canning: scald or blanch.
Do not cool by dousing with cold water, as in the first recipe, but do it differently.
Put it in a jar, fill it with marinade (about it there) and roll it up.
The workpiece is perfectly stored under a nylon cover. First put in the refrigerator for a week, then move to permanent storage.
Garlic arrows like wild garlic
Many often confuse wild garlic with our heroine. So much so that on the market you can often find jars of canned garlic arrows, called "pickled wild garlic". Perhaps because the taste is garlic here and there - just right for vodka.Required:
Blanks.
Per liter of water:
3 tablespoons of salt and sugar.
Vinegar, table - 100 ml.
Pickling Recipe:
Prepare raw materials - rinse, divide into pieces.
Pour boiling water over and then cold water (or blanch for a couple of minutes, throwing in boiling water).
Boil the marinade by adding spices to boiled water and cook for 2 minutes.
Remove from heat, pour in the vinegar, stir, and marinate quickly with hot pouring.
Sterilize jars, turn over, cool and store.
Marinated garlic arrows in Korean
I give the components per liter jar, since it is better to make Korean preparations in small portions.Take:
Arrows - 400 gr.
Soy sauce - 50 ml.
Garlic cloves - 3 pcs.
Paprika - 4 small spoons.
Ground coriander - a spoon.
Peppercorns - 3 pcs.
Red hot ground pepper - a pinch.
Vegetable oil - 50 ml.
Sugar, salt, table vinegar - a large spoonful of each.
Step by step marinating recipe:
Wash, dry, and cut the raw material into pieces of 6-7 cm.
Pour oil into the pan, heat it up and lay out the arrows.
Fry for 10 minutes without a lid, remembering to stir.
Pour in the vinegar, sauce, stir and let it boil.
Then send all the other spices, except garlic. Continue cooking until boiling.
Grind the garlic cloves in any way possible, throw in the marinade and simmer for an additional five minutes.
Quickly transfer to a pre-sterilized jar and twist. The workpiece is perfectly stored in the pantry, refrigerator.
Recipe for pickled arrows without vinegar
In addition to vinegar, other preservatives can be used, especially when for some reason it cannot be consumed. Any sour berry or fruit has excellent preserved properties. This is a currant - red and white. We will take juice from sour apples, which households sometimes refuse to drink, but there is nowhere to put it. I usually use last year's. The proposed recipe for quick pickling.Prepare:
Raw material - kilogram.
Apple juice - half a liter.
Sugar - 100 gr.
Salt - 25 gr.
We marinate:
Prepare arrows, scald, arrange in containers.
Pour juice into a saucepan. Add spices, bring to a boil and pour into jars.
Roll up, cool, turn over, send to the pantry.
Cinnamon arrow recipe
An unusual recipe that will give you spicy arrows and a spicy marinade.Take:
Arrows.
For the marinade:
Water - litre.
Vinegar - a glass.
Sugar - 1.5 tbsp. spoons.
Salt - 3 tbsp. spoons.
Bay leaf, peppercorns, cinnamon (2-3 grams per jar). Mustard seeds can be added if desired.
Cooking:
Choose from other recipes how to prepare raw materials and pickling method - any will do.
When you begin to make the marinade, put the parsley, pepper and cinnamon in boiling water together with salt.
Pour, roll up and refrigerate.
Video recipe with step-by-step pickling of garlic arrows for the winter.
Successful preparations!
For a long time, the arrows of garlic were thrown away, until it occurred to someone to prepare them for the winter.
It turned out that they have a pleasant aroma and spicy taste.
Today, many delicious preparations are prepared from garlic arrows.
In addition, it turned out that garlic arrows contain more benefits than garlic itself.
How to pickle garlic arrows - the basic principles of cooking
Many tasty and healthy preparations are prepared from the arrows of garlic. They can be pickled, prepared as a sauce, seasoning, appetizer or salad.
Many people ask themselves: how to pickle garlic arrows to make a delicious preparation? The main thing is to have time to collect the arrows before they become hard. Use young, tender arrows that have not yet blossomed.
Young shooters are harvested, washed thoroughly and cut into pieces.
Then the prepared arrows are tightly packed in clean jars and poured with cooked boiling marinade. The glass containers are covered with lids and sent to be sterilized, for about 20 minutes. After that, the jars are tightly sealed and completely cooled. Pickled arrows can be added to first courses, vegetable stews, or any other dishes for flavor.
You can preserve garlic arrows in different ways: fry, pickle or prepare seasoning.
We have collected the best recipes for preserving garlic shooters so that you can enjoy the unique taste of this product.
Recipe 1. Pickled garlic arrows for the winter
Ingredients
600 ml of drinking water;
four bay leaves;
ten peas of black pepper;
60 ml of vinegar 9% table;
20 g of sugar and table salt;
garlic arrows - 700 g.
Cooking method
1. Wash with soda and rinse glass containers thoroughly. Sterilize it in the oven or microwave.
2. Arrows of garlic should be young, rich green. Rinse the arrows under the tap, cut off the lower light part and buds.
3. Put the arrows in a glass container, tamping them tightly.
4. Pour vinegar into the pan and dilute it with drinking water. Add sugar, bay leaf, peppercorns and salt. Mix and send to the fire. Bring the marinade to a boil.
5. Pour the contents of the jars with boiling marinade. Add bay leaf and peppercorns to this.
6. Cover jars with lids. Take a wide saucepan, line the bottom with a linen towel and place the arrow jars in it. Pour water into the pan so that its level reaches the shoulders. Put on fire. From the moment of boiling, twist the fire and sterilize the workpiece for about 20 minutes. Remove the jars from the pan, roll them up tightly, turn them over, wrap them in a blanket and cool completely.
Recipe 2. Pickled garlic arrows for the winter with mustard
Ingredients
drinking water - liter;
bay leaf;
cane sugar - 50 g;
black polka dots;
arrows of garlic;
table vinegar 9% - 100 ml;
30 g of table salt;
mustard grains.
Cooking method
1. For pickling, we take young shoots until heads with seeds appear on them. We wash the garlic arrows with a stream of water and cut into pieces, six centimeters long.
2. We spread the chopped arrows in a colander and lower them into boiling water. Blanch the arrows for no more than two minutes. Then immediately lower for a few seconds in cold water.
3. Wash glass containers and sterilize. It is better to use containers with a volume of no more than half a liter. We put some black peppercorns, mustard and bay leaves at the bottom of each jar. We spread the prepared arrows in jars, tamping them tightly.
4. Pour water into the saucepan, add sugar and salt. Bring the mixture to a boil, and pour in the vinegar. Pour the contents of the jars with the resulting marinade.
5. Immerse the jars with arrows in a pot of water. Its level should reach half the container. We put the pan with jars on a small fire. Bring to a boil and wait ten minutes. Then we roll up the jars hermetically with lids, turn them over, cover and leave to cool.
Recipe 3. Spicy garlic arrow sauce for the winter through a meat grinder
Ingredients
table salt - 100 g
ground coriander;
arrows of garlic - 0.5 kg.
Cooking method
1. Cut off the buds and the white part from the arrows. Rinse them thoroughly under the tap and pat dry. Grind with a meat grinder.
2. Add salt to the garlic mass and mix. Season with ground coriander.
3. Wash glass containers, rinse and sterilize. To do this, it is better to use jars with a volume of no more than half a liter.
4. Put the garlic sauce into jars, tightly close the lids and put them in the refrigerator for storage. In winter, the sauce can be used as a condiment or to make sandwiches.
Recipe 4. Marinated garlic arrows for the winter in Korean
Ingredients
two bunches of garlic arrows;
vegetable oil;
two cloves of garlic;
seasoning for carrots in Korean - 25 g;
three bay leaves;
apple cider vinegar - 5 ml;
sugar - 3 g.
Cooking method
1. Rinse the arrows of garlic, remove the buds and the light part. Cut the arrows into five-centimeter pieces.
2. Put the pan on the fire and pour in the oil. Heat it up well and put the arrows cut into pieces in it. Fry, stirring constantly, until soft.
3. Add sugar, Korean carrot seasoning, salt and vinegar to the pan. Continue cooking until the mass thickens.
4. Remove the pan from the heat, cool the contents and squeeze the garlic chopped through the press into it.
5. Wash small jars and sterilize in the oven. Arrange arrows on them. Store the workpiece in the refrigerator, tightly closing with capron lids.
Recipe 5. Canned garlic arrows in redcurrant juice
Ingredients
red currant juice - 0.3 l;
two kilograms of arrows of garlic;
table salt - 50 g;
filtered water - 0.7 l;
100 g of sugar;
dill (umbrellas) - three pcs.
Cooking method
1. Wash the arrows of garlic, dry and remove the light parts and buds. We cut them into five-centimeter pieces and put them in a colander. Boil the arrows for a minute.
2. We spread arrows with dill umbrellas in a clean, sterile glass container.
3. My red currant, put it in a small saucepan and pour boiling water over the berries. We put the saucepan on the fire and cook for three minutes. Then we grind through a sieve.
4. Add sugar and salt to the resulting broth. Stir and bring to a boil over low heat. Pour the marinade over the arrows. We tightly roll up the cans, turn over, wrap and completely cool.
Recipe 6. Seasoning of garlic arrows for the winter through a meat grinder "For soups"
Ingredients
salt;
arrows of garlic;
fresh dill.
Cooking method
1. Wash the arrows of garlic, dry them slightly, cut off the light parts and buds. Sort the dill greens, rinse and shake off excess moisture. Grind greens and garlic arrows with a meat grinder.
2. Add salt to the resulting garlic mixture until it is salty enough.
3. Arrange the garlic mass in sterile jars. Sprinkle salt on top. Tightly close the jars with nylon lids, before that, scalding them with boiling water and wiping them dry. Store seasoning in the refrigerator.
Recipe 7. Canned arrows of garlic "Lecho"
Ingredients
filtered water - 700 ml;
apple cider vinegar - a quarter cup;
tomato paste - 500 g;
vegetable oil - half a glass;
salt - 25 g;
sugar - half a glass.
Arrows of garlic.
Cooking method
1. Dilute tomato paste in water, pour in vegetable oil, salt and add sugar. Stir and put the marinade on the fire. We bring it to a boil.
2. Thoroughly wash the garlic arrows, cut off the buds and the light part, cut into pieces. We spread the chopped arrows in a boiling marinade and cook for a quarter of an hour.
3. Now pour in the apple cider vinegar and boil for another three minutes.
4. Wash half-liter glass containers, rinse and sterilize.
5. We lay out the arrows on the prepared container and roll it up hermetically.
Recipe 8. Canned garlic arrows for the winter with cilantro and gooseberries
Ingredients
half a kilogram of arrows of garlic;
salt - 75 g;
gooseberries - half a kilogram;
vegetable oil - 80 ml;
fresh greens of cilantro and dill - in a bunch.
Cooking method
1. Wash gooseberries. Remove ponytails.
2. Wash the garlic arrows, cut off the white part and buds.
3. Grind the arrows of garlic with gooseberries using a meat grinder.
4. Rinse the bunches of greens, finely chop and add to the garlic-berry mass. Pour in vegetable oil, salt and mix well.
5. Wash and sterilize glass containers.
6. Arrange the prepared seasoning in prepared containers and tightly close them with nylon lids, before dousing them with boiling water and wiping them dry. Send seasoning to the refrigerator.
Recipe 9. Pickled garlic arrows with dill
Ingredients
40 ml 4% vinegar;
young arrows of garlic - half a kilogram;
salt - 25 g;
three sprigs of dill;
salt - 25 g;
water - one and a half glasses.
Cooking method
1. Cut off the white part and buds of the garlic arrows. Rinse the arrows thoroughly under running water and cut into pieces six centimeters long.
2. Put the chopped arrows in a colander and lower them into boiling water. Blanch for three minutes. Then lower the arrows into cold water and cool.
3. Wash and dry the pot. Put two sprigs of washed dill on the bottom. Lay the chopped arrows on top, tamping them tightly. Put a branch of dill on top.
4. Dissolve the salt in boiling water, cool and pour in the vinegar. Pour the arrows with the resulting brine, cover with a flat plate on top and place the load on top. Leave to ferment for two weeks. Remove foam from time to time and add brine. Send the workpiece for storage in the refrigerator.
- Do not use for preservation arrows on which seeds have already formed.
- Be sure to cut off the white part of the arrows, it is not edible.
- Seasoning from garlic arrows can be added to soups and second courses, as well as used to make sandwiches.
When frying the arrows, stir them constantly so that they do not dry out and become hard.
In winter, any greenery comes in handy. Therefore, in the summer-autumn period, when there is a mass ripening of vegetables, the hostesses work tirelessly. They salt and pickle cucumbers, tomatoes, cabbage, eggplant, peppers. And many overlook the fact that at the beginning of summer you can take care of the safety of the crop.
It was then that the garlic arrows begin to reach for the sun, and the gardeners mercilessly break them out to allow the garlic heads to pour juice. Many do not even think about the fact that garlic arrows are a storehouse of vitamins, and in winter they will help the body resist the flu and other colds.
Garlic sprouts can be frozen, pickled or pickled. In any case, they are very tasty and fragrant.
Salted garlic arrows: the subtleties of cooking
- Only young arrows of garlic are suitable for salting. They are cut off when the garlic head has not yet formed. At this time, the arrows are still very juicy and soft. If the garlic cloves are cut later, they will be tough and will remain so even after being cooked.
- Not the entire arrow is salted, but only its middle part. The whitish top in the form of an unopened bud is cut off, as is the lower rough part of the stem.
- Young garlic shooters are salted fresh. If they turned out to be a little harsh, then it is recommended to blanch them for 1-2 minutes in boiling water before salting. In order for them to retain their green color, they must be immediately cooled under a stream of ice water.
Salted garlic arrows: the first recipe
Ingredients:
- garlic arrows - 1 kg;
- water - 1 l;
- salt - 50 g;
- table vinegar - 25 ml.
Cooking method
- Prepare the brine ahead of time. To do this, pour water into the pan, put salt. Boil the liquid. Remove from heat, add vinegar and stir. Cool completely.
- Sort the young shoots of garlic, remove overripe hard stems. Cut off the top and bottom of the arrows. Wash well in cold water.
- Cut the arrows into pieces up to 10-12 cm.
- Dip in a colander in water in small batches and blanch for 2 minutes. Then quickly cool in ice water.
- Put the chopped arrows in an enamel pan or glass jar. Fill with brine so that it covers the greens completely. Cover the garlic arrows with a clean cotton cloth, put oppression.
- Transfer the dishes to a warm room and leave for 8-9 days. Around the fourth day, lactic acid fermentation will begin, which can last five days. Make sure that during this time the arrows are immersed in the brine. If they peek out of the brine, then increase the oppression or add fresh brine.
- When fermentation stops, transfer the pan to a cold room or put it in the refrigerator.
Note: If you want to close the salted garlic hermetically, then transfer it to clean liter jars and fill it with fresh brine, brought to a boil. Cover the jars with sterile tin lids, put in a pot of hot water and sterilize for 5 minutes. Then seal the jars tightly, turn upside down and leave to cool completely.
Salted chopped garlic cloves
Ingredients:
- garlic arrows - 500 g;
- salt - 2 tbsp. l.;
- vegetable oil - 6-7 tbsp. l.;
- ground black pepper - to taste.
Cooking method
- Select young shoots of garlic with tender pulp. Wash in cold water. Cut off the lower, harsh part of the stem, as well as the light, pointed top. Cut the rest into pieces.
- Put the chopped arrows in a blender. Add salt and pepper. Pour in vegetable oil. Turn on the food processor or blender, grind the arrows at low speed to the desired consistency. It is advisable not to turn them into puree, but to keep at least small pieces - large crumbs. So the finished arrows will look more appetizing.
- Transfer the garlic mass to clean, dry jars, close with nylon or tin lids and put in the refrigerator.
Note: Arrows prepared in this way can also be stored in the freezer. In this case, they are packaged in small portioned containers and tightly closed with a lid so that the garlic smell does not pass to other products. Such a garlic preparation is very fragrant and tasty. It can be added to different dishes instead of garlic. As an independent snack, it is not very suitable, as it contains a lot of salt.
Salted garlic arrows: a quick way
Ingredients:
- garlic arrows - 500 g;
- salt - 80-100 g.
Cooking method
- Wash young garlic cloves thoroughly in cold water. Cut off the bottom of the stems and tops. Cut into 3-4 cm pieces. Place in a bowl.
- Add salt to the crushed arrows and mix well. Leave for twenty minutes for the juice to stand out.
- Transfer the finished mixture to clean, dry jars and press down a little so that the contents of the jars are covered with liquid. Close the jars with lids and put them in the refrigerator.
Note to the owner
The arrows of garlic, salted according to the first method, are an independent snack.
Garlic arrows, salted according to the second and third methods, are used to prepare gravy for meat dishes, added to frying for soup or borscht. They enrich any dish with garlic aroma and taste.
Greenery
Description
Pickled garlic cloves- This is an easy-to-prepare and very interesting spicy and moderately spicy snack that can be easily prepared at home and stored all winter.
The beneficial properties of garlic have been known for a long time, but few people think that it is in young shoots that they are the largest. Experienced housewives prepare amazing and extraordinary dishes from garlic arrows, because there are a lot of recipes for cooking from this simple product - they are fried, and salted, and fermented, and frozen, pre-blanched, and marinated with seasonings “in Korean”, seasoning soy sauce. We suggest you cook garlic arrows in the marinade with your own hands. Your work will not be in vain - pickled spicy and fragrant shoots will become both an interesting independent snack and a component of the original salad.
Shoots on garlic appear already in the month of July, and if you decide to try the recipe, then this will be one of the first preparations for the future, when the active conservation season has not yet begun. Gardeners who cultivate garlic on their plots have them in large quantities, but it doesn’t matter if you are not one of them, because garlic arrows, in the season of their active growth, are available for sale on the food market, and their cost is very low.
Pickled arrows, according to our simple recipe with step-by-step photo pictures to facilitate the preparation of the workpiece in the winter, do not need additional sterilization, which allows the housewives to spend less time and labor, and get the shoots a little crispy in taste. You can store instant garlic arrows in the marinade for a calendar year, until the new crop is harvested.
You will not regret that you decided to experiment, because the taste of pickled garlic arrows, having brewed for several months in the pantry, will exceed all your expectations! The appetizer turns out to be excellent, such that you just lick your fingers, although it has an unremarkable appearance.
Ingredients
Steps
Let's prepare the garlic shoots, sort and discard the dense and yellowed ones, if any. According to the method of this recipe, it is most advisable to pickle young and green arrows of garlic, as they are the most fragrant, soft and tender..
We rinse the shoots well in warm running water, wiping the pollen on them with our hands, and then lay them out on a towel made of natural fibers without lint to dry. When the arrows are shaken well enough, we proceed to prepare them for preservation. To do this, with a sharp knife, laying on a board, and preferably with scissors in weight, we begin to cut them into pieces of about five to six centimeters, discarding the flower-bearing tops - they are not suitable for preservation. Waste will be about a quarter - about five hundred grams.
In a large saucepan filled with cold water, put the chopped arrows of garlic and put on a medium fire. We do not add any seasonings, as well as salt, sugar and other things - only pure water.
We cook the garlic shoots after boiling for five minutes without reducing the heat on the stove, which can essentially be called blanching them. This process will give the arrows softness and bring out the bitterness in them, which is enough in them when fresh..
We catch hot arrows with a slotted spoon or discard in a colander, allowing the water to drain completely. We shift the arrows back into the pan or a clean bowl, and let them cool.
The jars into which we will roll the garlic shoots must be prepared, as for any other harvesting for the future. First, rinse them well in warm water with soda, and then rinse in running water. Sterilize by steam or any other method you are accustomed to. It is noteworthy that for this blank it is convenient to use containers of a non-standard size, there is only one important condition - it must be such that it can be well corked. It is convenient to sterilize small dishes in the microwave by filling with water. Just take it out very carefully so as not to burn yourself. Covers for seaming also need to be washed and heated in boiling water for two to three minutes. At the bottom of the prepared jar we put pre-washed and dried spices - bay leaf, a few peas of allspice and black pepper, a couple of clove buds. You can vary the seasonings as you wish, but in this amount they are quite enough for a half-liter jar of pickled arrows.
In jars with spices, tamping well, we put the cooled blanched garlic arrows and pour them with boiling marinade, boiled from water, salt, granulated sugar and table vinegar of normal concentration. It’s easy to cook the filling - pour salt and sugar into room temperature water and stir them until completely dissolved in the liquid. Then we put the pan, covered with a lid, on the stove. We kindle a medium fire and bring the water to a boil. When the sweet-salty water boils, pour the measured rate of alcohol vinegar into it, and remove the pan with the marinade from the stove. With a clean ladle, pour the marinade into jars with garlic arrows. It is necessary to pour so that all the gaps between the shoots are filled with marinade. Periodically scroll the jars while pouring to allow air trapped between the pieces of arrows to escape. When the jars are completely filled with marinade, immediately roll them up with prepared lids and turn them upside down.
Before wrapping hot jars with pickled garlic arrows with a warm blanket or wadded blanket, be sure to check whether the lids are tightly rolled up. If there is air access from the outside, then it will be clearly visible in the bank in an inverted state - it will rise up in bubbles, in our case, to the bottom of the bank. Pickled arrows will cool over the next day.
We return the completely cooled cans to their normal position and take them out for further storage in the pantry or basement. You can store this preparation for the winter, like any other homemade preparation, for one calendar year, but you can only try pickled garlic shoots after one and a half to two months - by this time the marinade will be able to completely soak the shoots.
Bon appetit!
Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a spicy taste and spicy aroma. Garlic shoots, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that the arrows of garlic give to dishes, they are also an excellent source of vitamins. And, as it turned out, they contain much more arrows than garlic itself.
From garlic arrows you can cook a wonderful appetizer, salads, sauces, seasonings, they can be added to vegetable stews, fried, added a little to the first and second courses, and, finally, prepared for the winter.
There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect garlic arrows in time. Remember, garlic cloves should be cut as soon as the garlic releases them, while they are still tender and juicy. Pay attention to the appeared bud. If it is closed, cut off the arrow immediately, but if it has blossomed into a flower, the arrow is absolutely not suitable for eating or for harvesting.
Pickled garlic arrows for the winter (recipe number 1)
Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, mustard seeds to taste.
Cooking:
Wash the young garlic cloves, cut into sticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized jars, put bay leaves, peppercorns, mustard seeds and put garlic arrows on top of this. Pour everything with a hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l for 5 minutes, 1 l for 10 minutes. Then roll up the jars, turn them over, let them cool and store in a cool place.
Pickled garlic arrows for the winter (recipe number 2)
Ingredients:
1 kg arrows of garlic,
1 l hot water,
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper to taste.
Cooking:
Prepare the garlic cloves, chop them and blanch for 2 minutes. Then let cool and spread in clean, sterilized jars, on the bottom of which all the spices have already been placed. Prepare the marinade from water and salt. Pour jars with garlic arrows with boiling marinade and add vinegar to each at the rate of 0.5 l jar - 1.5 tbsp. for 1 liter jar 3 tbsp. Banks immediately roll up, turn over, let them cool.
Pickled garlic arrows with herbs
Ingredients:
garlic arrows,
dill,
parsley.
For marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.
Cooking:
Wash the garlic cloves, cut them into pieces 3-5 cm long, chop the greens coarsely. Put everything in prepared sterilized jars, pour boiling water and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave to cool completely.
Pickled garlic arrows with pepper and cinnamon
Ingredients:
300 g arrows of garlic,
1 stack water,
1 stack table vinegar,
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g black ground pepper,
3 bay leaves.
Cooking:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.
Pickled garlic arrows in Korean
Ingredients:
2-3 bunches of garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar
1/2 tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce to taste.
Cooking:
Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.
Salted garlic cloves
Ingredients:
1 kg arrows of garlic,
4-5 blackcurrant leaves,
3 cherry leaves
1/2 horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
ground black pepper to taste.
Cooking:
Sort the garlic arrows, rinse them with cold running water and cut into 10 cm long pieces. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Put everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºС, fill the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave at room temperature. After 5 days, cover the jars with tight plastic lids and store in a cool place.
Arrows of garlic in redcurrant juice
Ingredients:
2 kg arrows of garlic,
300 ml red currant juice,
700 ml of water
3 umbrellas of dill,
100 g sugar
50 g salt.
Cooking:
Cut the garlic cloves into 3-5 cm pieces and blanch in boiling water for 1 minute. Then put them in clean jars along with dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt, sugar to the strained broth, bring it to a boil and pour it over garlic arrows with dill. Roll up the banks, turn over and leave to cool completely. Store the workpiece in a cool place.
Arrows of garlic with paprika and coriander for the winter
Ingredients (per 1 liter jar):
400 g arrows of garlic,
3 garlic cloves,
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.
Cooking:
Wash the garlic cloves, dry and chop. Pour vegetable oil into a preheated pan, put garlic cloves and fry them for 10 minutes, uncovered. Then pour the vinegar and soy sauce into the pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red peppers to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.
Pickled garlic arrows (option No. 1)
Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar
100 g of salt.
Cooking:
Rinse the garlic sprouts well in cold water, cut into 3-5 cm pieces and place in a clean prepared container. Dilute sugar and salt in cold water, let the solution boil, cool it and pour arrows. Cover the container with the arrows with a clean cloth, put a plate on top, set the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.
Pickled garlic arrows with dill (option No. 2)
Ingredients:
500 g of young garlic shooters,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.
Cooking:
Rinse the garlic cloves with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water to cool. Place 2 sprigs of dill on the bottom of the prepared container and tightly lay the garlic arrows, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour garlic arrows with dill in the prepared chilled brine, cover with a plate on top, put oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.
Garlic arrow sauce Spicy
Ingredients:
500 g arrows of garlic,
100 g salt
ground coriander to taste.
Cooking:
Thoroughly wash the garlic shooters and pass them through a meat grinder. Add all other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close the lids and store in a cold place.
Seasoning of garlic arrows with dill For first courses
Ingredients:
garlic arrows,
dill greens,
salt.
Cooking:
Wash the arrows of garlic and dill, dry and pass through a meat grinder. Mix the resulting mixture with salt (the mass should turn out to be well salted) and arrange in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.
Garlic arrows with thyme and basil
Ingredients:
700 g arrows of garlic,
300 g mixed greens (thyme, basil, parsley, dill),
6 tbsp spices Vegeta.
Cooking:
Pass clean and dry arrows of garlic and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, lightly tamping the mass, and store in the refrigerator. The mass can also be frozen. Just pack the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.
Garlic arrows with gooseberries and cilantro
Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch green cilantro
1 bunch dill,
3 tbsp vegetable oil,
2-3 tsp salt.
Cooking:
Wash the gooseberries, remove the tails and, together with the garlic arrows, pass through a meat grinder. Wash the greens, finely chop and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Arrange the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.
Lecho of garlic arrows
Ingredients (for 4 cans of 0.5 l):
how many garlic arrows will go into the marinade.
For marinade:
700 ml of water
500 g tomato paste,
1 tbsp topless salt,
1/2 stack. Sahara,
1/2 stack. vegetable oil,
¼ stack. apple cider vinegar.
Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then lay out in clean sterilized jars and roll up.
Frozen garlic arrows for the winter
Cut the arrows, wash them, dry them on towels and cut into pieces. Then lay them out on parchment, spread out in the freezer, and leave for a day. Then simply pour the frozen arrows into freezer bags, tie off and return to the freezer. When needed, take out the required amount without defrosting the entire package.
Believe me, having prepared arrows of garlic for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will gather your whole family at a large table more than once and once again remind you of a warm and generous summer.