Pickled garlic arrows are an exotic dish that has recently entered the culinary cuisine. However, many will like their taste, especially with strong drinks. Tart, bitter-sour taste of arrows... Wonderful snack and an excellent seasoning for meat and fish dishes. They can stuff pork and beef rolls, bake meat with them and stuff fish with them. Try it - you will definitely like it!
But before you pickle garlic arrows for the winter, they need to be collected ...
For collection, young arrows will be required, in which hard seeds have not yet formed. Tear off the entire process at once, since the stem is also part of the ingredients. Add salt, spices and vinegar - here is the list of ingredients needed to create a snack.
Rinse garlic arrows in water and cut off any dried ends and dirt. Cut the stems 4-5 cm wide.
Place them in a bowl or saucepan and sprinkle with salt.
Add spices to taste. I added cloves and allspice, but many people prefer to put black peppercorns and bay leaves in the marinade. I think that this should not be done, as the light garlic aroma disappears due to the abundance of spices.
Pour the garlic arrows with boiling water and put the ladle on the fire. The arrows must be blanched in the marinade for about 10 minutes until soft.
After the specified time, remove the ladle from the heat so that the marinade does not boil, and pour in the vinegar.
Stir the marinade and place the garlic cloves in the prepared clean jar, then fill it to the top with the marinade and seal.
Store pickled garlic arrows in the cold or in a cool place, taking out as needed.
But pickled arrows, first of all, are a great snack. And as a spicy addition, for example, to boiled potatoes, it is beyond praise.
For pickled garlic arrows you will need:
Based on 1 liter of marinade.
- Arrows of garlic. Young.
- Salt. I take 30 grams of salt. In any case, before pouring, I taste the marinade and, if necessary, correct for salt / sugar / vinegar.
- Sugar. 40 grams.
- Vinegar. Incomplete teaspoon vinegar essence (70%). If you are using normal table vinegar That's about a little more than a full tablespoon.
- Mustard seeds.
- Allspice peas.
- Carnation.
- Black peppercorns.
With spices - focus on your own taste. I don't aim for a very strong spicy flavor, quite the contrary, I prefer spices to give a very light touch to the main dish, so I use them in minimal quantities. Accordingly, for 1 liter of marinade, I took 2 buds of cloves, 4 allspice, a full teaspoon of mustard seeds and a dozen grains of black pepper.
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Cooking pickled garlic arrows.
Pour 1 liter of water into a saucepan. I specifically calculated the amount of marinade I needed to close 4 small - 300-400 grams each - jars of pickled garlic arrows. So 1 liter of marinade was enough for me.
Immediately add salt, sugar and peppers with cloves to the water. We put on fire and bring to a boil under the lid. Prepared jars are immediately set to be sterilized. I do this with a pot of boiling water, in which I boil the lids of the jars, and a metal colander on top, on which I put the jars upside down.
While the marinade boils, cut off the buds from the garlic arrows.
Then cut the garlic arrows into small pieces. I cut the arrows into half of the cans exactly along the length of the can - just for a pretty appearance.
And in the second half of the cans, I cut the arrows into small pieces - 3-4 centimeters.
Pour a quarter teaspoon of mustard seeds into sterilized jars. and tightly stack the chopped arrows of garlic. They should be packed tightly enough, but without any effort when laying.
Remove the boiled marinade from the fire, and immediately pour vinegar into the marinade. Mix, taste. if necessary, add salt / sugar or vinegar, achieving the taste that you like, given that this is still a marinade, and it, among other things, will serve as a preservative. If you linger and the marinade begins to cool down, return the pot with the marinade to the fire and wait for it to boil again.
As soon as the marinade boils, remove it from the heat, and as soon as the residual boil has stopped, pour the marinade into jars with chopped garlic arrows.
You can take out with a spoon and add to each jar a pea of allspice and / or a clove bud and / or a few peas of black pepper.
We tightly twist the lids, which were also sterilized in boiling water, over which we sterilized the jars.
We turn the jars over and put them neck down in a basin or a deep baking sheet, so that if trouble occurs and the jar leaks, do not stain everything around with the marinade. cover the jars with a towel and leave to cool completely.
IN winter period I want to include more foods rich in vitamins in my diet. Pickled garlic arrows are a great way to get the necessary vitamins and minerals.
First, let's look at how to choose the right arrows for pickling.
If garlic grows in your garden or vegetable garden, it is important to pluck the arrows that appear from the garden in time - the plant spends a lot of nutrients on their formation. This weakens it, and the heads of garlic that do not receive necessary nutrition, grow small and undeveloped.
It is best to pluck the arrows when the buds with seeds have already begun to appear, but have not yet developed into a full-fledged large “box”.
If you do not grow garlic yourself, but buy only arrows, look for just such ones on the shelves - without clearly formed large "balls" with seeds. They will be tender and juicy, while "overcooked" ripe arrows in dishes will be too tough and stringy. Also pay attention to the saturation of the color - they should be dark green.
It is important to keep in mind: if the garlic arrows are already too overripe and not suitable for twisting, do not get upset and do not rush to get rid of the product! They make great ingredients for a delicious tomato-garlic seasoning.
How to pickle garlic arrows for the winter
In sterilized, pre-prepared jars, we put the garlic arrows in dense rows. At the bottom of the jar, you need to put black peppercorns and one or two bay leaves - they will give the product a more saturated and interesting taste. Pour boiling water there and insist for a few minutes. Then pour boiling water into another container - this will be the basis for our marinade.
It's very easy to prepare, all you need is:
- 1 liter of water.
- 2 tablespoons of salt.
- 1 tablespoon of sugar.
- 1 tablespoon 9% vinegar.
Put in a pot with hot water mix all these ingredients thoroughly. After pouring the resulting solution into a glass container with arrows and twist.
This is the most common recipe for pickling garlic arrows, however, it is not the only one.
Pickled garlic arrows with herbs
Take:
- Arrows of garlic.
- Dill.
- Petrushka.
- 1 liter of water.
- 2 tablespoons of salt.
- 1 tablespoon of sugar.
- 1 tablespoon 9% vinegar.
The method of twisting is similar to the first recipe, the only difference is that when we put it in jars, we alternate arrows with chopped bunches of dill or parsley. Also, for convenience, some housewives do not cut the arrows at all, but twist them into rings according to the diameter of the container, alternating them with folded bunches of greenery when laying.
Pickled garlic arrows with pepper and cinnamon
You will need:
- Arrows of garlic.
- 1 liter of water.
- 2 tablespoons of salt.
- 1 tablespoon of sugar.
- 1 tablespoon 9% vinegar.
- 1 teaspoon cinnamon.
- 2 teaspoons black ground pepper.
Pickled garlic arrows with mustard
Take:
- Arrows of garlic.
- 1 liter of water
- 2 tablespoons of salt.
- 1 tablespoon of sugar.
- 1 tablespoon 9% vinegar.
- 1/2 tablespoon mustard seeds.
We cook according to the recipe in exactly the same way as described above, only add mustard seeds to the marinade in addition to standard seasonings.
Pickled garlic arrows in Korean
You will need:
- Arrows of garlic.
- 3-4 cloves of garlic.
- 1 tablespoon of salt.
- 1 teaspoon of sugar.
- 1 teaspoon apple cider vinegar.
- 1 tablespoon of seasoning, which is used for Korean carrots.
- 1 tablespoon soy sauce.
- 1 tablespoon vegetable oil.
We chop the arrows and fry in hot oil, try them - they should become soft. Then we make the fire weaker, add salt, sugar, seasoning for Korean carrots, Apple vinegar and soy sauce. Fry until the contents of the pan become thick. Then turn off the gas and wait until the mixture cools down. Mix it with chopped garlic. The resulting mass must be transferred to a sterile glass container, put in the refrigerator.
An ideal recipe for those who are on a diet or suffer from stomach problems.
You will need:
- Arrows of garlic.
- Natural apple juice.
- 1 tablespoon of sugar.
- 1 teaspoon of salt.
Dip the finished washed and chopped arrows in boiling water for a few minutes, pass through a colander and put them in jars in dense rows. Apple juice mix with salt and sugar, bring to a boil and pour arrows. After that, we immediately roll up the cans, place them upside down and leave to cool.
The prepared arrows are left in a cold and dark place for two to three months, during which they will be thoroughly saturated with brine and fragrant spices. After this period, the jars can be opened and enjoy the finished product.
Whatever recipe you choose, it is useful and inexpensive dish will decorate any table.
ProductsArrows are served with meat, potatoes, pasta or rice, cut into salads, and also used as a condiment.
for a 0.5 liter jar
Arrows of garlic - 300-350 grams
Water - 250 milliliters
Sugar - 1 heaping tablespoon
Vinegar 9% - 50 milliliters
Black peppercorns - 5 pieces
Lavrushka - 1 leaf per jar
How to pickle garlic arrows
1. Cut the arrows of garlic, gently wash under running water, cut into pieces along the height of the jar.
2. Put the arrows of garlic in a saucepan, pour boiling water, keep on fire for 2 minutes after boiling over low heat.
3. Put 1 bay leaf, 5 peppercorns, 1 tablespoon of sugar and salt on the bottom of the jar.
4. Put garlic arrows tightly in a jar, pour boiling water just below the shoulders, pour 50 milliliters of vinegar to the level of the shoulders, loosely cover with a lid.
5. Cover the bottom of the pan with a towel, put a jar and pour water at the temperature of the marinade in the jar, the level is up to the shoulders of the jar with garlic arrows.
6. Put the pan on a quiet fire and boil the garlic arrows for 7 minutes after boiling.
7. Tighten the jars with pickled garlic arrows, turn over, wrap with a warm cloth, cool in this state and wait for cooling.
When the jar is completely cooled down to room temperature, put it away for storage in the basement, cellar or refrigerator. Garlic sprouts are completely marinated for 3 weeks.
Arrows of garlic for the winter with soy sauce
Productsper 0.5 liter can
Garlic arrows - 300-350 grams
Garlic - 3 teeth
Vegetable oil - 50 milliliters
Soy sauce - 50 milliliters
Vinegar 9% - 1 tablespoon
Ground coriander - 1 teaspoon
Black peppercorns - 3 peas
Red peppercorns - 3 peas
Paprika - 4 teaspoons
Sugar - 1 tablespoon
Salt - 1 heaping tablespoon
Preparation of garlic arrows
1. Rinse and dry the garlic arrows, cut into jars along the height.
2. Heat up the pan, pour vegetable oil, put the garlic arrows and fry with the lid open over medium heat for 7 minutes until the arrows turn green.
3. Pour in 50 milliliters of soy sauce, 50 milliliters of vinegar, mix thoroughly and bring the mixture to a slight boil.
4. Add sugar, coriander, black and red peppers, paprika, mix well.
5. Peel and finely chop the garlic cloves, add to the pan, mix and simmer for another 5 minutes.
6. Lay out the garlic arrows with soy sauce into a jar and cover with a lid.
7. Cover the pan with a towel, put a jar of garlic arrows on top.
8. Pour in water, the temperature of which is approximately equal to the temperature of the jar.
9. Put the pan on a quiet fire and cook the garlic arrows in a jar for 10 minutes.
Fully garlic arrows will cook within 1 week.
Do you know what to cook from garlic shooters for the winter? The simplest, but tasty way is marinating. Who has never tried this useful blank, lost a lot. The taste is spicy and spicy, and not worse than wild garlic. The instructions below will help you collect and prepare this product.
How to pickle garlic arrows
Before pickling garlic arrows for the winter, you need to choose the moment to collect them, because not all of them are suitable for food. Cut off the ends as soon as they appear, when they are still tender, young and dark green in color. Do not wait until the inflorescences open, otherwise the collected product will not be suitable for eating or pickling, because at this time the tips become fibrous, hard and rough.
If you completed this stage and collected desired ingredient on time, you can start processing it. This is easy to do, you just need to rinse it under strong pressure to remove all particles of earth. It is better to use a colander for this step. Next, you need to cut the ingredient so that it is convenient to eat. The recommended size is 5-7 cm. Some buds can not be removed if they are just indicated. Then the greens are poured over with boiling water and again with a cold stream so that they do not become completely soft. Further recommendations on how to prepare such an appetizer are as follows:
- Sterilize jars with a volume of 3 liters, place allspice in them in the amount of a couple of peas. Additionally, add bay leaf.
- Fill the container tightly with the collected and washed product.
- Fill to the top with boiling water.
- After 2-3 minutes, pour the liquid into the pan.
- Season the marinade with 2 tbsp. l. salt, 1 tbsp. l. sugar and 1 tsp. vinegar.
After that, all containers are filled with brine. The last step is to sterilize the workpiece. Here you have a choice - to do it or not. If at the stage of scalding with boiling water do not pour over the product cold water, then you can immediately pour the marinade and finally clog the jars. This will be faster, but the cooled "tails" will have to be heated again before rolling. If you plan to open a snack in the very first cold weather, then you can do without sterilization. When rolling for a longer period, it is worth going through this procedure, otherwise microbes will begin to multiply, which spoil the blanks.
Recipe for pickled garlic arrows without sterilization
The first instruction on how to pickle garlic arrows for the winter does not include the sterilization process, so the rolling process will be a little faster. The ingredients required are the following:
- spices - to taste;
- garlic "tails" - about 1 kg;
- water - 1-1.5 l;
- salt, sugar - 50 g;
- vinegar 9% - 100 ml.
This recipe for marinating garlic arrows for the winter is prepared according to the following instructions:
- Cut the greens into pieces, rinse, then pour boiling water over.
- Blanch for no more than 2 minutes, then pour over with cold water in a colander.
- Pour water into the pan: it must be boiled, adding vinegar, herbs and sugar with salt.
- When the liquid boils, continue to cook for another 2 minutes.
- Sterilize jars with lids.
- Distribute the main ingredient into containers that have not yet cooled down, fill them with boiled marinade.
- Roll up with a special key.
