How to pickle garlic arrows for the winter. Pickled garlic arrows - a quick and tasty recipe without sterilization. What do you need for pickling

Garlic arrows, which the plant releases at the beginning of its growing season, are recommended to be cut off. However, young stems with bulbs will not be in vain, as well as the labors of a gardener. From them you can make a tasty and healthy preparation for the winter.

Dish properties

Garlic shooters are usually cut off by gardeners, because the plant expends energy and a supply of nutrients on their formation, which negatively affects the formation of a garlic head.

However, practical owners do not throw away the side crop, but fully use it in cooking. As a rule, young garlic sprouts are marinated, which results in a savory snack with a garlic aroma and a slight spiciness.

The time of appearance of such feathers with bulbs usually occurs at the beginning of June, and the harvesting period is usually no more than 1.5-2 weeks. As a rule, the height of arrows ready for harvest is 25 cm, they themselves are dense and elastic, they break well in half with the appearance of juice on the stems.

Pickled arrows are a versatile snack that will make the taste of many dishes more interesting and savory. The arrows do not have the bitterness and vigorousness of garlic heads, but at the same time they are quite sharp. In their juiciness, they resemble greens, and a pleasant aroma makes the dish even more appetizing.

Garlic stalks in the marinade well set off the taste of meat, poultry, fish. They are combined with cereals, pasta, potatoes and vegetables. You can use the arrows as a base for dressing salads, add them to omelets, cook various pastas from them.

In addition to excellent taste, garlic arrows contain a large amount of ascorbic acid, as well as vitamin A, D and B vitamins. The benefits of their use are due to the immunostimulating and anti-cold effect of the product.

Pickled garlic arrows have an antibacterial property, preventing putrefactive processes in the intestines and destroying pathogenic microorganisms in the oral cavity. In addition, garlic improves intestinal motility and activates the production of gastric juices, which ensures easier digestion.

stem preparation

For preparations, it is necessary to take garlic arrows, on which buds with seeds have just begun to appear, and have not fully formed. Firstly, it is at this stage that gardeners are advised to cut off the sprouts so that they do not cause a decrease in yield. Secondly, such arrows have a mild taste without pronounced bitterness.

If you buy arrows, then take the same ones - with just formed boxes. More mature stems will be bitter and, in addition, will be excessively fibrous.

Only recently harvested green arrows can be marinated. They should not be yellow, withered, with signs of disease. Their color should be deep green. When the arrows break, you should see the juice that stands out and feel the characteristic garlic aroma. It is recommended to use arrows immediately, and not a week after collection.

Plucked or purchased stems should be washed well and dried a little. Then you should cut off the bulbs and the tougher lower part and cut the stems. It can be both small and large pieces. If the stems are very young, you can not remove the boxes, but simply fold the arrows along the diameter of the can and put them in a container in this form.

One economical and almost waste-free method involves first cutting off the arrows to a length that matches the height of the can. This part must be placed vertically in a container, and then poured with marinade. The rest of the arrows are cut into arbitrary pieces for other cans.

Shooters do not need any special preparation other than washing and cutting. However, if you are worried that they will be tough, you can blanch the blanks. To do this, the washed stems should be dipped in hot water for 2-3 minutes, after which it is recommended to pour cold water over them and let them drain. You can simply scald the arrows with boiling water.

Blank options

You can marinate garlic hot and cold using various marinade options. The preparation of the dish is simple, a step-by-step recipe is usually divided into the stages of preparing garlic, preparing the marinade and combining these components in a sterile jar.

The easiest way to prepare marinade is to dissolve salt and sugar in boiling water. Vinegar, which can be replaced with citric acid or sour juice (for example, apple juice), allows you to avoid fermentation and keep the dish at home.

Spices help to make the taste of the dish more interesting. First of all, it is pepper (red, black, white, as well as their mixture), pods of hot chili peppers, bay leaf are also suitable. Mustard, coriander, star anise, zira, ginger, cardamom, mustard, marjoram harmoniously reveal their taste in marinades. You can add garlic cloves, herbs to the preparation.

Most recipes involve rolling jars with lids and pre-sterilization. However, you can cook a dish without sterilization. To do this, pour boiling water into clean jars and drain it after 10 minutes. Next, lay the prepared stems and pour the marinade. You need to close the jars with nylon lids.

You need to fill the jars with arrows tightly enough. It is convenient to use a small container for pickling - jars with a volume of not more than 0.5 liters. As a rule, it takes a month for all the ingredients to marinate, unless, of course, we are talking about a quick pickling method - several hours are enough. True, and the shelf life of such dishes is less.

Classic recipe

Ingredients:

• 500 gr garlic arrows;
• 1 liter of water;
• 80 mg of salt and granulated sugar;
• 100 ml of table vinegar;
• 3 black peppercorns;
• a couple of bay leaves;
• 2 cloves.

Scald the prepared arrows with boiling water and cut. Boil water, dissolve salt and sugar in it, then add spices and bay leaf. Keep on fire for another 2-3 minutes, turn off and immediately pour in the vinegar.

Arrows put in sterile jars, pour hot marinade. Due to the presence of vinegar in the composition, which will preserve the workpiece, you can not roll up the jars, but use nylon lids.

Arrows in currant marinade

This recipe will surprise even sophisticated gourmets. The combination of spicy garlic arrows and sweet and sour currant marinade turns a familiar dish into an exquisite delicacy. By taste and consistency, the dish turns out to be similar to a sauce, which well emphasizes the taste of meat dishes.

Ingredients:

• 500 gr shooters;
• 700 ml of water;
• 300 gr red or black currant;
• 100 gr of salt;
• 50 grams of sugar.

Peel, chop and blanch the arrows by dropping them into boiling water for 3 minutes. Cool and arrange in sterile jars.

To prepare the marinade, pour currants with water and boil for half an hour until the composition becomes homogeneous. To do this, it is better to use a saucepan, cast iron or a saucepan with a thick bottom, as well as periodically stir the mixture.

The composition should be removed from the heat, cool slightly and rub through a sieve. to get rid of skins and bones and make it smoother. Return the marinade to the fire again, add salt and sugar to it, bring to a boil. Turn off and leave to cool for 7-10 minutes.

Pour jars of garlic with the resulting composition, roll them up.

Spicy pickled arrows

The presence of mustard provides a piquant point to this dish. The dish turns out to be quite spicy, but at the same time, its sharpness does not drown out the taste of those products with which it is served. In addition to the original taste, the mustard in this recipe acts as a safe preservative, which, along with vinegar, keeps the dish from spoiling.

Ingredients:

• 900 gr shooters;
• 1 liter of water;
• 10 gr mustard seeds;
• 40 mg of granulated sugar;
• 30 mg salt;
• 5 peas of allspice;
• 30 ml of vinegar.

Prepare sterile jars in which put garlic shoots scalded with boiling water and cut into pieces. Also distribute the mustard seeds among the containers.

Boil the marinade from salt, sugar and water. Before removing it from heat, add pepper, let it brew for a couple of minutes under the lid. Pour the marinade into the garlic, and then add vinegar to each jar. Seal the container with lids.

If you like spicier snacks, you can add chili peppers to the list of ingredients. One pod will be enough. It is recommended to clean it from seeds and also scald with boiling water. Finely chopped, distribute the vegetable in jars along with garlic.

Garlic sprouts with apple marinade

Instead of vinegar, you can use apple juice to prepare the marinade. It will also act as a natural preservative, and the taste of the finished dish will be softer and more delicate. Arrows on apple marinade are recommended for people with diseases of the gastrointestinal tract, for whom vinegar marinade may be too aggressive.

To prepare this marinade, you need freshly squeezed apple juice. Do not rely on manufacturers of ready-made drinks: the flavors and preservatives of the latter are highly likely to spoil not only the taste, but also the preparation as a whole, provoking fermentation.

The juice of sour or sweet and sour apples will be ideal for the marinade. They should be washed, cleaned and passed through a juicer. You can grate apples or punch with a blender, and then squeeze the juice by hand through 2-3 layers of gauze.

Ingredients:

• 1.5 kg of garlic arrows;
• 1 liter of apple juice;
• 150 grams of sugar;
• 45 gr salt.

Cut and blanch the shoots for 2-3 minutes, and then put them in jars that have been pre-aged in a hot oven for a quarter of an hour. Mix the juice with sugar and salt, wait for the mixture to boil and remove the mixture from the heat. Pour the garlic shoots with a hot, almost boiling composition and hermetically close the container with metal lids.

Arrows in Korean quick pickling

Korean arrows are a variation of the well-known carrot dish. Marinating is fast, so garlic is cooked in small portions and just before serving. You can store such a dish for no more than 2-3 days in the refrigerator.

Ingredients:

• 250 gr shooters;
• 2-3 cloves of garlic;
• 20 ml of wine vinegar;
• a pinch of red pepper;
• 40 ml soy sauce;
• 40 ml of vegetable oil;
• a pinch of sugar;
• 2-3 bay leaves.

Wash the shoots, chop and lightly fry until a light garlic aroma appears. Put the rest of the ingredients here: first liquid, then loose. Darken the composition for 5 minutes, put the laurel and remove from heat after 2-3 minutes. Transfer the dish to a container with a lid and refrigerate for half an hour.

Garlic arrows - paste

This dish is similar in texture to pasta. Green fragrant pasta will be a great addition to meat dishes, vegetable side dishes, rice, pasta. In addition to the spicy taste, it turns out to be more useful because it is not subjected to heat treatment. The shelf life of such a paste is no more than a week in the refrigerator.

Ingredients:

• 750 gr arrows of garlic;
• 100 ml of oil;
• 20 grams of sea salt;
• 5 gr black pepper;
• 10 gr ground coriander.

Blanch green shoots in boiling water, and then beat with a blender. Pour in vegetable or olive oil and re-penetrate with a blender, gradually adding salt and spices. Divide the dish into jars.

Garlic-based pesto sauce

Pesto comes from Italy, where it is made with basil, cheese and olive oil. This recipe is a variation of the famous dish, where the green base will be replaced with garlic stalks. Classic pesto is prepared by grinding the ingredients in a mortar, but in this case it is better to use a blender.

Pesto sauce is good to add to pasta, meat, boiled or baked vegetables and just spread on bread or toast.

Ingredients:

• 500 gr garlic stalks;
• 3 tablespoons olive oil (more if you want a thinner sauce)
• 1 lemon;
• pepper on the tip of a teaspoon;
• a bunch of basil;
• 1 teaspoon of salt.

Blanch the arrows, cut into arbitrary pieces. Wash the lemon, remove the zest, squeeze out the juice. You will need 2 tablespoons of juice and zest of half a lemon.

Using a blender, turn the garlic with basil into a puree, add salt, zest, juice and oil, and again pierce the mixture with a blender. Transfer the sauce to a jar, pour a thin layer of oil on top and refrigerate. Shelf life - no more than 2 weeks. Can be frozen for longer storage.

You can add chopped walnuts (150–200 g) and grated parmesan (200 g) to the pesto. These ingredients are put into the finished sauce, after which it is thoroughly mixed. If cheese is used, the shelf life is reduced to 5-7 days.

Arrows marinated with carrots

Thanks to the presence of carrots, this dish turns into an independent snack. You can add vegetables prepared in this way to salads, use as a side dish for meat or fish.

Carrots will reduce the sharpness of garlic, making the taste of the workpiece softer, spicy-sweet. In addition, the combination of bright green arrows and orange carrots looks attractive and appetizing. This dish does not involve rolling, and tasting can be carried out the next day after preparation. Keep the dish in the refrigerator for no more than a week.

Ingredients:

• 500 gr garlic arrows;
• 2-3 carrots (it is better to take young ones);
• 2-3 cloves of garlic;
• 30 ml soy sauce;
• 20 ml of rice vinegar;
• 60 ml of oil;
• 40 gr sesame seeds.

Wash the carrots, peel and cut into small pieces. Brown the washed and chopped shoots in a hot frying pan with oil, add sesame seeds. Put carrots and chopped or crushed garlic through a press to the arrows with sesame seeds. Mix liquid ingredients, pour vegetable mixture with marinade. Transfer the dish to a container with a lid, refrigerate for at least 10 hours.

Ramson from garlic arrows

Ramson is a wild plant that has the aroma and taste of garlic, but without the bitterness characteristic of the vegetable. The use of a special fill will allow you to turn ordinary garlic shoots into delicious wild garlic.

Ingredients:

• 600 gr garlic arrows;
• 2 liters of water;
• 10 ml of vinegar essence;
• 45 grams of salt;
• 60 mg of granulated sugar.

From 1 liter of water, salt and sugar, you need to cook the marinade. Prepared arrows (it is better not to cut them) put in a sterile jar and pour a liter of boiling water, which is drained after 5 minutes. After that, pour in the marinade and cork the jars with nylon lids.

Arrows marinated with herbs

This appetizer will be a source of vitamins and good mood in the winter. It can be put in salads and soups, supplement it with meat, fish dishes, vegetables, simple side dishes.

Ingredients:

• 600 g of garlic shoots;
• a bunch of dill and parsley;
• 1 liter of water;
• 1 tablespoon of sugar and table vinegar (9%);
• peppercorns;
• Bay leaf;
• 2 tablespoons of salt.

Wash greens and arrows, chop. It is allowed not to cut, but to roll them into rings corresponding to the diameter of the can.

At the bottom of the sterilized jars, put 1–2 bay leaves and 2–3 peppercorns. Next, lay the garlic, dill and parsley in layers. Prepare marinade from water. Salt and pepper can be put immediately, and vinegar can be added after boiling the liquid and immediately remove the composition from the heat. Pour garlic over them, seal tightly.

salted arrows

Garlic arrows can be salted using jars, enameled pans or glass bottles.

Ingredients:

• 1.5 kg of garlic stalks;
• 1.5 liters of water;
• 1.5 tablespoons of granulated sugar;
• 7 tablespoons of salt;
• to taste - dill, lava leaf, black peppercorns.

Cut the washed arrows or roll into rings. Throw them in boiling water for a minute, and then douse them with ice water and put them on a sieve to drain excess liquid. Put arrows in prepared sterile jars, add spices and herbs there.

Prepare a marinade from water with salt and sugar, pour arrows over them and leave for 3 days. First, the jars are kept at room conditions, and after cooling they are removed in the refrigerator. After 3 days, the brine must be drained, boiled for 5 minutes and re-filled into jars. Roll up the container with lids.

If salting is done in a saucepan, then after the first filling with brine, you need to install oppression, which can withstand 4 days. Refilling the brine is not necessary.

Lightly salted arrows

Ingredients:

• 1 kg of arrows of garlic;
• 1 liter of water;
• 70 grams of salt;
• a bunch of dill;
• a small piece of horseradish root;
• 4-5 currant sheets, pepper.

Arrows doused with boiling water, cut. Peel and grate the horseradish, chop the greens as well. Put everything in prepared and pre-sterilized jars, add pepper and currant leaves.

Boil the marinade, cool it and pour it into containers warm. Cover with gauze folded 2-3 times and leave for 5-6 days in this form. After this time, you can clog the jars or serve the dish to the table.

How to store?

Immediately after rolling the cans, it is recommended to turn them over (that is, put them upside down on the lids), insulate (you can use an old blanket by wrapping the cans in them) and leave at room temperature to cool completely. As a rule, this takes about a day. During this period, you need to monitor whether air bubbles rise from the lids, which indicates a depressurization of the container. It is dangerous to store and eat such a workpiece.

The cooled containers are given the usual position and put away for storage in the refrigerator, on the glazed balcony or in the garage.

If we are talking about storing garlic paste (the recipe can be found in the appropriate section of this article), then you can freeze it in small containers and add it to dishes if necessary.

The quick-witted mind of housewives suggests another option for storing such a paste: it can be laid out in ice molds, frozen in batches and stored in a plastic bag. Such "cubes" are convenient to use when adding to pastas, soups, sauces. You can store them in the freezer for up to 9-10 months, avoiding repeated defrosting and freezing.

The recommended storage temperature for pickled arrows is 0-12 degrees. Marinades should not be stored at freezing temperatures, as this will cause the liquid to expand and, as a result, the jar to burst. Pickled arrows should be consumed within 8-10 months. Opened containers can be stored in the refrigerator for no more than 8-10 days.

Even if the storage conditions are observed, the workpiece may become cloudy and deteriorate. This is due to the fact that arrows or other vegetables, greens were poorly washed and pieces of earth remained on them, for example.

Another reason for fermentation is poor sterilization of jars and lids, non-compliance with the recipe. During the preparation of the marinade, you need to monitor the ratio of water, vinegar, salt and sugar indicated in the recipe. This will not only ensure the proper taste of the dish, but also avoid fermentation.

All tableware used must be clean, it is advisable to first pour boiling water over it.

For information on how to pickle garlic arrows, see the following video.

Almost all cookbooks talk about heads of garlic, and there is practically no mention of garlic arrows. Although they contain no less useful substances than in the head itself. Many housewives do not even suspect that they can be used to prepare delicious snacks, add them to meat and vegetable dishes, soups, and use them as a side dish for meat.

Garlic arrows can be prepared for future use: pickle, pickle or freeze. They tolerate freezing well, do not sag after defrosting, retain their original color, taste and aroma.

Useful properties of garlic arrows

Garlic is considered the king of all spices. Since ancient times, it has been used not only for food, but also for the treatment of many diseases.

• Garlic contains essential oils, phytoncides, phosphoric acid, vitamins: A, D, B, C.
• It is rich in trace elements such as sodium, potassium, calcium, iodine, sulfur.
• Garlic is an excellent antihelminthic, antisclerotic, bactericidal, antiviral agent. It is used to treat colds, dysentery, hypertension.
• Garlic improves the condition of the gastrointestinal tract, eliminates putrefactive processes. Preparations based on it are prescribed for colitis, enterocolitis and flatulence.
• He is a good antiseptic. If fresh garlic is chewed for a few minutes, it will destroy all germs and bacteria in the mouth.
• Garlic dilates blood vessels, helps lower blood sugar, maintains the heart muscle in working condition.
• There is an opinion that the use of garlic reduces the likelihood of developing cancer.

Do you want to impress your guests and household members with a non-standard kind of preservation? Prepare ordinary garlic arrows for the winter according to one of the recipes below. Together with a savory snack, you will get a whole bunch of useful vitamins and minerals.

How to freeze garlic arrows for the winter - step by step photo recipe

If you freeze garlic arrows correctly, then even in winter they can be used fresh. Arrows prepared in this way are not thawed before use, but immediately subjected to heat treatment, as required by the recipe.

Your mark:

Time for preparing: 20 minutes

Quantity: 1 portion

Ingredients

• Arrows of garlic: how much

Cooking instructions

Sort the arrows, remove the yellowed ones. Wash the rest in cold water. Lay out on a towel to remove moisture.



Then cut off the bottom withered part, and also remove the bud. The location of the cut can be identified by color. Near the inflorescence itself, the stem is light, slightly yellowish and already quite hard, so cut the bud 1.5-2 cm below its base.



Cut the prepared arrows into pieces 3 cm long.



Prepare small ziplock bags or plastic containers. Place a serving of garlic chives in each bag. As many as you need to prepare one dish.



Remove the air from the sachets, roll up compactly, close tightly. Put in the freezer to freeze.



Marinated garlic arrows for the winter

The hostesses are advised to experiment with the proposed recipe by adding dill or parsley, or both, and other aromatic herbs. Such garlic arrows are well stored, taste like wild garlic loved by many, are a source of vitamins, nutrients and a very tasty dish!

Ingredients:

• Garlic arrows - 0.5 kg.
• Filtered water - 250 ml. (1 glass).
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar - 1 tbsp. l. (9 %).
• Black pepper (not ground).
• Bay leaf.

Action algorithm:

1. Pickled arrows are prepared quite simply. First you need to collect them, cut off the ends. Cut into pieces so that their length is about 2-3 cm.
2. Put the arrows in a pot or container that can be put on fire. Pour in boiling water. Send to fire. After boiling, stand for a few minutes.
3. Keep small glass jars over steam for sterilization. Lay fragrant seasonings on the bottom - bay leaf (a couple of pieces) and peppercorns. Put arrows on them, from which you must first drain the water.
4. Boil a glass of water, add sugar, stir. Then add salt, stir until dissolved. Pour the arrows laid in a jar with hot marinade. Vinegar pour virtually under the lid.
5. Cover with a lid, but do not roll up. Place in a saucepan with preheated water. Boil. Sterilize for 5 to 7 minutes. Now you can cork.

Cooking garlic arrows for the winter through a meat grinder

One of the easiest recipes for fragrant garlic arrows for winter consumption.

Ingredients:

• Arrows of garlic - 0.5 kg.
• Salt - 100 gr.
• Ground coriander - 1 tsp.

Action algorithm:

1. Select the best arrows, cut off the tails. Rinse using running water.
2. Next, pass the arrows through a mechanical meat grinder, the process will go even faster when using electrical equipment.
3. Add salt and coriander to the prepared green fragrant paste, mix.
4. Sterilize the jars over a pot of boiling water or in the oven. It is important that they are dry.
5. Spread fragrant salty pasta, cork. Keep refrigerated.

Experiments are also permissible here, if instead of crushed coriander seeds, dill greens are taken. It is good to smear such pasta on bread, serve as an appetizer for meat dishes.



What garlic arrows can be prepared for the future

Arrows of garlic can be bought at the market - in places where greens are sold. But do not buy the first green beam that caught your eye. After all, when the arrows were torn off, their quality also depends.

The arrows at the very beginning of the appearance are soft and juicy. Soon a thickening is formed at the end - a bud, which later turns into an umbrella inflorescence. Therefore, green shoots must be plucked before the inflorescence opens, until the bud begins to gain strength. During this period, the arrows break easily, as they are very delicate.

Over time, they become harder, the outer skin coarsens, and the arrows themselves begin to turn slightly yellow. They are no longer suitable for use as food or for harvesting for the future, since even after prolonged cooking they will remain fibrous and tasteless.

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Good hour, friends! All good housewives are trying to find recipes for the most delicious and original dishes to surprise the household. But, the best is always at hand! Few people know that the arrow of garlic is not just a fragrant stick in the garden, but also a delicious product that can truly be considered a delicacy. From garlic arrows you can cook many delicious dishes, snacks. But, one of the easiest and fastest recipes for making an amazing ingredient is pickled garlic arrows!

Such a treat can be tasted already 5 days after the infusion of the jar. You can store this snack in the refrigerator for several weeks. Although, it is unlikely that anyone will have such a yummy for a long time!

How to pickle garlic arrows

List of ingredients:

• 1 kilogram of garlic arrows (depending on how much it fits into jars);
• 3-4 bay leaves;
• 4-6 currant sheets;
• dill greens to taste;
• 6-9 peas of allspice;
• 6-9 black peppercorns;
• 3-6 umbrellas of cloves;

Required per liter of marinade:

• 1.5 tablespoons of table salt;
• 2 tablespoons of granulated sugar;
• 50 grams of vinegar 9%.

Pickling sequence:

Rinse the jars well. Pour boiling water over them. Wash the arrows, cut not very large. Distribute on all prepared glass containers: peppercorns, cloves, bay and currant leaves, dill.

Then, place the pieces of garlic arrows on top of the spices and herbs.

Boil water in a kettle. Pour boiling water over the garlic arrows, let stand for 15 minutes. Drain the water into the sink.

Boil more water and refill the contents of the containers. For another 10-15 minutes, the arrows should stand. This is necessary in order for the garlic arrows to become soft. Drain the water from the cans into an enamel pan.

Send all the sugar and salt to it. Boil for about 1-2 minutes.

Pour vinegar into the prepared marinade.

Pour the arrows of garlic in jars with this liquid.

Close the jars prepared in advance, nylon lids. There is no need to sterilize our treat. When the jars have cooled, put them in the refrigerator for 5 days. Arrows of garlic should be thoroughly marinated.

After the specified time. Why wait until winter? Enjoy your meal!

Cooking time - 1 hour.
Pickling time - 5 days.
The number of servings is 3 cans with a capacity of 500 gr.
The number of servings in one jar is 3.

In late June - early July, in the central zone of the Russian Federation, garlic "will go into the arrow." The stem is at first thin, bright green, then it becomes thicker, begins to coarsen, the arrow itself grows, then begins to open, small garlic seeds are poured into it. Usually they are used to grow fresh, thin, tasty-smelling fragrant spring garlic in spring.

Very few of these arrows are needed, the rest are usually tied in a knot (the old-fashioned way), and recently they have simply been cut off. Gardeners insist on them in order to get a remedy that repels aphids.

In cooking, a green soft sprout is used, and not itself garlic arrow. Marinate, salt, fry, sour, boil for a couple - these culinary delights from the arrows of garlic make dishes much tastier.

What do you need for pickling

How to Prepare Banks

Pickled garlic arrows for the winter usually made in pre-prepared sterilized jars. Small-capacity jars are suitable for the process: half-liter, even 200-300 grams. It's all about that one or two beds of garlic are usually planted on six acres, the output of arrows from all this territory is a maximum of three or four half-liter jars.

Banks can be erased and lick in three ways:

Pure hold the container over a boiling kettle for one to two minutes.

Put the washed jars tightly in the oven, turn on the gas at medium power, heat for ten to twelve minutes. Turn off the gas, cool quite a bit of capacity, remove and put on the table for further action.

Sterilization in the microwave: pour into each jar of warm water up to the shoulders, set for three minutes to maximum heat. Remove, pour out the water and put the hot jar on the table.

Preparing the garlic shooters

Cut arrows need to be sorted out, damaged ones removed (yellowish, with white marks, broken). Trim only the heads with scissors - in pickled garlic sprouts recipesonly the sprouts themselves are used.

For regular recipesthey need to be cutthree or four centimeters in size. Hostesses ready to surprise guests and households with an exotic twisted look arrows ok garlic, marinate bud t twisted whole parts of sprouts.

How to pickle garlic arrows: a regular, classic recipe

Ingredients:

• The garlic stalks are all that have been plucked.
• For marinade, for one liter of water, two tablespoons of granulated sugar and salt, one hundred milliliters of nine percent vinegar.

pickling process:

Pickled garlic arrows prepared in this way for the winter can be eaten after six weeks, and they can stand until the start of the next garden season in a cold place. The preparation retains the aroma of garlic, has a rather burning taste. It can be served as a separate portioned dish, as well as with meat, small portions are appropriate when stewing chicken, pork.

How to pickle arrows: a recipe with spices

Ingredients for four half-liter jars:

Arrows of garlic - about a kilogram.

Bay leaf - eight large leaves.

Black peppercorns - five pieces per jar (20 peas).

Bitter pepper (enough quarters for all jars).

Cloves - five pieces(one per can).

Grated ginger (or powder) - half a teaspoon.

Dill - five medium-sized umbrellas.

Parsley - a bunch.

The ingredients for the marinade in terms of one liter of brine are two tablespoons of sugar and salt, half a glass of nine percent vinegar.

Cooking process

Blanch prepared arrows in boiling (unsalted) water for five minutes. Remove and immediately cool with cold water. With this preparation, quick pickled garlic arrows are obtained, they will not lose color, and excess bitterness will go away.

At the bottom of each jar, put a medium umbrella of dill, a bay leaf, a small piece of hot pepper, a few sprigs of parsley and five peas of black pepper. Lay blanched arrows on top, pour boiling water (it is convenient to do this directly from a boiling kettle). Let it brew for five to ten minutes.

Pour the brine from the jars into the pan (having previously measured the volume), put on fire. Dissolve sugar, salt completely in water, add cloves, ginger. Boil for five to six minutes, add vinegar.

Pour the prepared jars with arrows with boiling brine, roll up with sterilized (in boiling water) lids. Turn over, wrap, leave overnight. Cool down.

After a day you can eat. Blanks can be stored for a long time, up to six months.

The original recipe for pickling swirled garlic arrows

You need to take only tender elastic arrows of garlic, they should be pickled uncut.

Arrange all the arrows in a circle so that there is free space in the center. In each jar, put two cloves of garlic (in the center between the arrows), a quarter teaspoon of ground red pepper and a quarter teaspoon of dill seeds.

Prepare a brine based on a liter of water 100 ml of vinegar (9%), two tablespoons of granulated sugar and one and a half tablespoons of salt, boil, pour boiling into jars, cork. Close with a warm blanket, leave to cool completely. Keep refrigerated.

Pickled garlic according to this recipe is ready in six weeks. The taste of the workpiece is burning, pronounced garlic. Arrows are a beautiful addition to any dish, they can be used as a spicy spicy side dish from Korean cuisine.

Recipe for pickled garlic arrows with green beans

This preparation consists of green beans and shooter of garlic. Marinate must be in the specified order.

For four half-liter jars you will need:

String beans - kilogram.

Garlic arrows - forty pieces.

Ginger root.

Dill - four umbrellas.

Twenty black peppercorns.

For marinade based on one liter of water:

Salt - two tablespoons.

Sugar - two tablespoons.

Vinegar (preferably apple, 6%) - 150 ml.

Cut off the tips of the beans, put them in sterilized jars, shifting with young garlic arrows and thin slices of ginger. Fill jars with boiling water. Leave for ten to fifteen minutes. Pour the water into a measuring container, pour into a saucepan, bring to a boil. Dissolve salt and sand, add vinegar. Reboil. Pour boiling brine over beans with arrows. Roll up, turn upside down, place under a warm shelter for six to eight hours. Cool in the refrigerator, on the bottom shelf.

After that, you can take it to the cellar, to the basement or leave it in the refrigerator on the upper shelves. Arrow beans are ready in a month. Can be stored in a cold room for up to six months.

The blank serves as a separate side dish, and as part of canned bean salads. The beans acquire a spicy garlic taste, the arrows are laid out along with the beans.

Garlic has many health benefits. Garlic shooters are not inferior to it in terms of the content of vitamins and microelements. By preparing them for the winter, you will bring to the table not only a new tasty dish, but also help the body become stronger. Using regularly in food, the work of the gastrointestinal tract is normalized, the fermentation process stops. This is a good remedy for the prevention of colds.

Arrows have a sharp taste and pleasant aroma. Previously, housewives threw away this product, not realizing its value and benefits. They serve as an individual snack, added to salads, seasonings and sauces. They are fried, boiled and added to soup. Experts have proven that these miracle arrows are much more useful than garlic. If you haven't tried this delicacy, you're missing out. It is worth immediately correcting the situation and starting harvesting garlic arrows for the winter.

An important point: to collect them correctly and at the right time. Cut arrows when they just grow. At this time, they are the most juicy and tender. Do not miss the moment the bud appears at the top of the arrow. Must be cut when it is closed. After opening, you can not eat, and even more so in winter harvesting.

There are many ways to prepare for the winter.

In redcurrant juice

Currant juice is used instead of vinegar. Thanks to him, the arrows are marinated, with a mild taste.

Ingredients:

• salt - 100 g;
• red currant juice - 600 ml;
• dill - 6 umbrellas;
• garlic arrows - 4 kg;
• water - 1400 ml;
• sugar - 200 g.

Cooking:

1. Cut the arrows into pieces four centimeters long.
2. To boil water. Place the arrows in boiling water, soak for two minutes after re-boiling.
3. Tamp into jars, adding dill umbrellas.
4. Pour currants with water in which the arrows boiled. Boil three minutes.
5. Take a sieve and wipe the berries, squeeze out the juice.
6. Add bulk products. Boil again.
7. Pour the brine into a jar with arrows.
8. Close the lid. Flip the jar. Cover. Leave for two days.

With paprika and coriander for the winter

Pickled garlic arrows for the winter will gain an extraordinary taste when coriander and paprika are added to the recipe.

Ingredients:

• black pepper - 6 peas;
• garlic - 6 cloves;
• soy sauce - 100 ml;
• sugar - 2 tbsp. spoons;
• coriander - 2 teaspoons;
• salt - 2 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• sunflower oil - 100 ml;
• paprika - 8 teaspoons;
• arrows from garlic - 800 g;
• red pepper - 6 peas.

Cooking:

1. Wash arrows, dry. Cut into pieces.
2. Pour the oil into the pan. To warm. Fry the arrows for about ten minutes. It is not necessary to cover with a lid.
3. Pour in the sauce and vinegar. Mix with a spatula. Wait for the boil.
4. Stir in the rest of the ingredients, except for the garlic. To stir thoroughly.
5. Cut the garlic into small cubes. Add to other products. Simmer for five minutes.
6. Transfer the finished dish to a jar. Sterilize fifteen minutes. Then roll up.

With gooseberries and cilantro

Ingredients:

• salt - 2 tbsp. a spoon;
• gooseberries - 1 kg;
• dill - 2 bunches;
• garlic arrows - 1 kg;
• cilantro - 2 bunches;
• sunflower oil - 6 tbsp. spoons.

Cooking:

1. Remove stems from washed gooseberries.
2. Pass through the meat grinder arrows from garlic and gooseberries.
3. Rinse dill and cilantro, finely chop. Add to total weight.
4. Pour in oil, season with salt. Mix.
5. Transfer the resulting dish to jars that have been sterilized. Close with lids. Leave the seasoning in the refrigerator.

With thyme and basil

Ingredients:

• basil - 150 g;
• arrows from garlic - 1400 g;
• parsley - 150 g;
• seasoning galina blanca or maggi - 12 tbsp. spoons;
• thyme - 150 g;
• dill - 150 g.

Cooking:

1. Rinse greens, dry, grind through a meat grinder.
2. Sprinkle seasoning.
3. Prepare jars: wash, dry.
4. Transfer the mass to a container, press down so that there are no voids left.
5. Keep refrigerated.

For convenient use, the workpiece can be frozen. Store in the freezer in a plastic container or ice cube tray.

With greenery

With the help of a meat grinder, you can cook delicious, fragrant and healthy pasta for the winter, which consists only of nutritious ingredients. Of course, it can be eaten immediately after cooking as an independent delicacy or added to salads, soups, sandwiches.

Ingredients:

• parsley - 100 g;
• garlic arrows - 700 g;
• cilantro - 100 g;
• dill - 100 g;
• vegetable oil - 50 g;
• salt.

Cooking:

1. Stepping back about a centimeter from the buds, cut off the arrows. A sharp knife or strong scissors will help.
2. For easier chopping, cut into pieces.
3. Rinse with cold water.
4. To dry, you can use a paper towel.
5. Sort through the greens, cut off the extra and dried legs. Rinse thoroughly. Dry.
6. Scroll all the ingredients in a meat grinder.
7. Sprinkle with salt. Pour in oil, stir.
8. Transfer to jars with a lid.

If you plan to use the pasta as a snack seasoned with sour cream, then you should not add oil.

This paste is stored in a cold place for only a week. If oil is added, then the shelf life is extended. To prevent the dish from spoiling longer, pour sunflower oil over the pasta before closing the lid. If you want to use the workpiece all winter, you need to roll it up. To spread sandwiches, mix soft butter and pasta with herbs.

With pepper and cinnamon

How to pickle garlic arrows you will learn in this recipe. The dish is suitable for lovers of spicy.

Ingredients:

• cinnamon - 6 g;
• salt - 2 tbsp. spoons;
• water - 2 liters;
• sugar - 1 tbsp. a spoon;
• vinegar 9% - 50 g;
• ground black pepper - 20 g.

Cooking:

1. Arrows cut into strips, rinse, pour over boiling water.
2. Add sugar, spices, salt to the water. Boil the composition.
3. Place arrows in sterilized jars.
4. Pour vinegar into the marinade. Pour into banks.
5. Close lids tightly.
6. Turn over and leave for two days.

If you want to give a more spicy rich taste, add one small pod of red hot pepper to each jar.

with mustard

If you are tired of pickled cucumbers and want to try a new dish in winter, then pickled garlic arrows are a very good option.

Ingredients:

• sugar - 2 tbsp. spoons;
• black pepper - 7 peas;
• dill - 5 umbrellas;
• arrows - 500 g;
• bay leaf - 3 pcs.;
• water - 1 liter;
• mustard - 7 grains;
• salt - 2 tbsp. spoons;
• vinegar - 100 ml.

Cooking:

1. Wash arrows under running water. Cut off the buds.
2. Cut into strips five centimeters long.
3. Sterilize jars. Lay down umbrellas and lavrushka first.
4. Place arrows on top.
5. Pour jars with hot boiled water.
6. Wait ten minutes.
7. Drain liquid.
8. Prepare the marinade by adding sugar and salt to the water, bring to a boil. Pour in the vinegar.
9. Pour mustard and peas into jars.
10. Fill with brine. Close with lids.
11. Turn over, cover with a blanket. Leave for two days.

in Korean

If you have not yet decided which recipe to choose, give preference to the Korean version. It's quick to cook with a rare spicy taste.

Ingredients:

• lavrushka - 4 sheets;
• seasoning for carrots in Korean - 2 tbsp. spoons;
• garlic - 4 cloves;
• vinegar - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• garlic arrows - 300 g;
• salt.

Cooking:

1. Arrows of garlic without buds cut into pieces of five centimeters.
2. Fry in hot oil. Stir with a spatula so as not to burn. They will be ready when they are soft.
3. Rub the lavrushka with your hands. Pour into the pan along with the sugar. Add seasoning to them, pour vinegar. Salt to taste. Salt can be replaced with soy sauce.
4. Simmer over low heat. When the mass becomes thick, turn off the stove.
5. Squeeze the garlic in a garlic press. Add to salad.
6. Transfer to jars or container and store refrigerated. It is better to cover with a lid so that the food in the refrigerator is not soaked with a bright aroma of the dish.

Pickled garlic cloves

One of the most ancient methods of preparing food for the winter is fermentation. The ideal form for harvesting are barrels made of aspen or, better, of linden. In urban conditions, such a quantity of products is not fermented, and there is nowhere to store it. Therefore, for small volumes, you can use containers made of glass, ceramics.

Ingredients:

• salt - 100 g;
• garlic arrows - 1 kg;
• vinegar - 50 ml;
• dill - 10 umbrellas;
• water - 2 liters;
• raspberries - 15 sheets;
• oak leaf - 15 pcs.

Cooking:

1. Rinse arrows under a large stream of water. Cut off the buds. Cut into pieces of five centimeters.
2. Boil water and lower the arrows for three minutes.
3. Prepare the brine: mix the salt with two liters of water. Boil until completely dissolved. Add vinegar. Cool down.
4. Place dill umbrellas and oak leaves in a container, completely cover the bottom.
5. Shift the arrows from the garlic, lightly tamp.
6. Cover with dill umbrellas, raspberry leaves. Leaves need to be added to produce good, beneficial bacteria.
7. Pour the brine into a container. If not enough, cook more.
8. Take a plate that is smaller than the starter container.
9. Put oppression on top. You can use a three liter jar filled with water.
10. After three days, the fermentation process will begin. If a film appears, remove it. When reducing the amount of liquid, add brine according to the same recipe, but without vinegar. With a long knife, pierce the shape along the edge, being careful not to touch the arrows. This will help release the gases that have accumulated inside the food.
11. Three weeks later, the dish is ready. If the volume is small, then readiness will come faster, in two weeks.

Remove the finished pickled arrows to the basement or to any other cool place.

Lecho of garlic arrows

Ingredients:

• water - 530 ml;
• sugar - 3 tbsp. spoons;
• ground chili pepper - 2 teaspoons;
• tomato paste - 375 g;
• salt - 3 teaspoons;
• vinegar -3 teaspoons;
• arrows of garlic - 750 g;
• bay leaf - 2 pcs.;
• pepper - 4 peas.

Cooking:

1. Arrows and vinegar set aside. Place all other products in a bowl, cook after boiling for five minutes.
2. Wash the arrows, remove the buds. Cut into five centimeters long.
3. Add arrows to the sauce. Simmer for half an hour. Pour in the vinegar.
4. Banks should be sterilized by this time. Pour over lecho.
5. Screw on the lids tightly and turn over. Wrap up. Wait for complete cooling.

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