Recipe: Garlic arrows - Marinated. How to cook pickled garlic

With the onset of warm spring days, the first natural delicacies appear on our menu - thin arrows of green garlic. For us, it is not a rare plant, but after a long cold winter with pickles, sauerkraut and other homemade marinades, green garlic feathers seem unusually tasty and somehow smell of quivering spring in a special way. Adding green garlic to any dish - salads, boiled and fried potatoes, pizza, meat, cheese, yogurt makes them fragrant, healthy and desirable.

In appearance, the shoots of young garlic are very similar to green onions, but they differ greatly from each other in their specific smell and taste. Even a quick breath is enough to determine their identity. The aroma of green garlic is sharp and fresh in spring, and the taste is much softer and more tender than ripe garlic and much stronger than green onions. Green garlic and onions are quite common among us, although not everyone uses them. But since ancient times, green garlic has been considered the best natural remedy to help overcome spring beriberi.

The taste of garlic green shoots was first tasted by the Indians. Then rumors about their healing power reached Greece, Rome, Egypt, where green garlic was often used as a component of traditional medicine medicines. Scientists have discovered ancient manuscripts containing more than 800 medicinal recipes based on green garlic. Already in those days, the unique taste and medicinal properties of young shoots were appreciated and therefore incredibly in demand.

Why is green garlic so useful?

1. Like "adult" garlic, green garlic is unusually rich in vitamin C, the content of which is several times higher than that in green onion feathers.

2. Green garlic is rich in vegetable proteins in large quantities.

3. Green shoots have a fairly low calorie content, one hundred grams of the product contains only forty kcal. This is especially important for those who care about a healthy diet and

4. The composition of green garlic includes vitamins and, which gives reason to consider it a product of dietary and medical nutrition. Garlic is rich in iron, the amount of which exceeds that in apples. The composition includes calcium, iodine and sulfur necessary for the body, which gives the sprouts a specific smell.

5. The essential oil of green pods is rich in antibiotic substances that inhibit the development of microbes and bacteria. Growing arrows of garlic release phytoncides into the air that can suppress viruses and pathogens of many diseases. Therefore, not only the use, but also the close location of green garlic has a positive effect on the improvement of the environment.

Studies of the healing properties of green garlic have shown that, like ordinary "adult" garlic, it has a wide range of therapeutic effects on the body.

Health benefits of green garlic

1. Promotes the cleansing of blood vessels from the formation of plaques on the walls, which impair the patency of blood vessels. As a result, the processes of blood circulation, especially the brain, improve in the body.

2. Improving blood circulation contributes to the normalization of blood pressure, causing it to decrease. - one of the best natural products, the use of which prevents the risks of heart attacks and strokes.

3. Suppresses the development in the body of the reproduction of worms, harmful viruses and pathogenic bacteria.

4. Helps improve the functioning of the digestive system.

5. Prevents the development of malignant tumors and oncological diseases in the body.

6. Contributes to a significant improvement in the functioning of the respiratory system.

7. Favorably affects the lowering of blood sugar levels.

You can grow green garlic both in the garden and at home.

How to grow young green garlic at home?

To get the opportunity to enjoy delicious dishes with green garlic, it is enough to select a few heads of ripe garlic with sprouted sprouts. Divide the head into separate cloves, which are then planted in a pre-prepared box with the ground. Put it in a well lit warm place. Avoid heavy watering! After 7-8 days, the first sprouts of green garlic can be safely cut off and added to almost any unsweetened dishes - with meat, mushrooms, cheese, potatoes, vegetables, cottage cheese, eggs, fish and various sauces. With young green garlic, they will become even tastier.

Green garlic. Contraindications

1. Green garlic is undesirable for breastfeeding women, as it can impair the taste and smell of mother's milk.

2. Green garlic shoots should be used with caution by people who have been diagnosed with diseases of the kidneys, liver, digestive system organs - the stomach and intestines.

Scientists have proven that green garlic is much more beneficial for the body than green onions. It can be grown at home and consumed almost throughout the year. It is a wonderful vitamin product, a wonderful spice and a wonderful medicine. You can add young garlic almost anywhere. Its pleasant pungent aroma will improve the taste of any dish, while helping to keep it from spoiling longer.

Enjoy another delicacy from nature!

With warmth and respect Tatiana

Have you ever drunk garlic tea? If not, be sure to watch the video about its benefits and be sure to try it! You are doing the body an invaluable service!

Curd salad.
500 g cottage cheese (ideally soft), a package of sour cream (or bio-yogurt), salt, radish, cilantro, dill, young garlic (shoots)
Dilute cottage cheese with sour cream (yogurt) and water to the consistency of liquid sour cream. Grate the radish, finely chop the greens. If there are no garlic sprouts, squeeze out a clove of garlic. Mix everything and salt well. Fresh, bright, delicious.
Ideal with fatty meat, baked potatoes.

Pumpkin puree with garlic.
1 tablespoon olive oil
1 leek, finely chopped
2 large minced garlic cloves
1 kg pumpkin, cut into 2 cm cubes
6.5 cups vegetable broth
2 teaspoons dried thyme
1/4 teaspoon ground black pepper
2 tablespoons soy sauce
1/4 cup chopped garlic cloves
Green arrows of garlic can be replaced with chives. In summer, instead of leeks and garlic, you can use wild garlic.

Heat up the olive oil in a saucepan. Add the leeks and simmer for 6 minutes until soft. Add garlic, pumpkin, broth, thyme and pepper and bring to a boil. Reduce the heat and simmer for another 30 minutes to soften the pumpkin. Pour in soy sauce.
Let the soup cool, then purée it into a smooth puree. The soup can be stored in the refrigerator for several days. It needs to be reheated before serving. To garnish, sprinkle the soup with chopped green garlic cloves.

Garlic preparations:
1. Pickled arrows
1 way. Pickled arrows are sharper than simple salted ones. Scalded arrows cut into pieces with boiling water, cool, put in a jar, fill with brine, cover with a clean rag on top, press down with a load. We keep it warm for 3-4 days, after which we put it in the cold. We will prepare the brine from the following calculation: for 1 liter of water - 2 tbsp. spoons of salt and 1 tbsp. spoon of 9% vinegar. Boil the brine, and when it cools down, fill it with arrows.
2 way. Rinse the arrows, cut them 15-20 cm long, blanch in boiling water for 2 minutes, cool in cold water, place tightly in a glass or enamel bowl, pour chilled brine so that the brine covers the arrows by 8-10 cm, cover with a boiled cloth on top, put a small plate or a wooden circle and a load on it. To prepare the brine, dissolve salt in water, add home-made fruit and berry vinegar (can be table). Heat the mixture, boil and cool. Then pour it over the cooked garlic arrows. First, keep the dishes in a warm room, after 3-4 days fermentation will begin, which lasts 4-5 days, after which the dishes with the prepared product should be put in the refrigerator or taken out to a cool room. From time to time, pour weak boiled and cooled brine into the dishes so that the garlic is covered with it all the time. Recipe for brine: 1 liter of water, 50 g of salt, 50 g of fruit or 25 g of table vinegar.

2. Pickled garlic arrows
Collect arrows and leaves before the head of the garlic is poured. Wash the greens and cut into pieces (about 10 cm long). Blanch for 1-2 minutes in boiling water, cool in cold water. Place tightly in scalded jars and pour boiling filling. Sterilize liter jars for 5 minutes. Then roll up. Prepare the filling according to the recipe: dissolve 50 g of selenium, 50 g of sugar in 1 liter of water, boil for 2 minutes, then remove from heat, add 100 g of 9% table vinegar and pour into jars. It’s good to add a small amount of spicy greens to jars with arrows.

3. Arrows and tops garlic salty
For salting, we take young, juicy, fragrant arrows. Finely chop them, mix with salt (1: 1), put in jars and close with plastic lids. We store in a cool place. Greens are preserved without loss of aroma for a very long time - all winter.

4. Arrows and pickled garlic leaves
Collect the arrows and leaves of garlic for pickling before the head of the garlic forms. Rinse them, cut into pieces about 10 cm long, blanch for 1-2 minutes in boiling water, then cool under cold running water, place tightly in heated clean jars and pour boiling filling. To pour in water, dissolve sugar, salt, boil for 2 minutes and remove from heat. When it cools slightly, add 9% table vinegar, stir everything and pour into jars with garlic leaves and arrows 1.5 cm below the top edge of the jar. Sterilize jars covered with lids for 5 minutes, then cork. Recipe: for pouring - 1 liter of water, 50 g of salt, 50 g of sugar, 90-100 g of vinegar.

5. PRESERVATION OF GARLIC ARROWS.

Young arrows of garlic, cut before the inflorescence wrapper begins to break, are washed in water, cut into pieces 2-3 cm long, placed in clean, calcined glass jars, 10-12 g of salt are added per liter of volume, two and a half tablespoons of 9% - th solution of vinegar, 40 g of sugar. Banks are poured up to the shoulders with boiling water, covered with tin lids and heated in a water bath at a temperature of about 90 ° C for 8-10 minutes. Then the jars are rolled up, turned upside down and left to cool.

The beneficial properties of garlic and its shoots have long been known. Eating arrows of this plant improves digestion, normalizes blood pressure, blood condition, and helps prevent viral diseases. In cooking, there are many recipes for dishes from garlic arrows, they are served fried, prepared as a paste for sandwiches, added to soups, salads, and canned for the winter.

How to cook garlic shooters

Shoots in the form of arrows are formed during the ripening of winter garlic. The period of their collection in the summer is very short, only 2-3 weeks. Shoots must be cut before flowering begins. This can be done with scissors, a knife or secateurs. Young shoots are especially soft. Garlic stalks go well with other vegetables, meat products, eggs. The shoots of this plant are consumed fresh, cooked using various techniques, pickled and preserved.

Arrow dishes

In Eastern cuisine, the arrows are lightly fried in a wok pan. The process lasts only a few minutes to preserve the beneficial properties of the plant. Europeans use garlic shoots to make sauces based on cheeses, vegetable oil with spices and lemon juice. Young sprouts are eaten fresh, used as a sandwich filling or as an independent tasty side dish for meat dishes.

How to close for the winter

Colds provoke the development of colds in humans. As a preventive measure, garlic shoots are used, properly harvested in the summer. Useful properties of any food product are preserved with minimal heat treatment. So, how to close garlic for the winter to ensure yourself a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, pickled or rolled into jars.

Recipes for cooking arrows of garlic

There are many recipes explaining how to cook garlic arrows. Thanks to the step-by-step instructions with photos below, you can master the one that you like. Before preparing each dish, you need to cut off the buds at the arrows, that is, get rid of the onion from above. Inside it are hard seeds that are difficult to crack, they can disrupt the consistency and taste of the dish.

fried

• Cooking time: 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 136 kcal per 100 g.
• Cuisine: Asian.

Garlic shoots fried in oil are served as a side dish with meats, cheeses or egg dishes. Fried garlic sprouts taste like mushrooms. The stems go well with soy, tomato sauce, mustard, tomato juice. Many Asian dishes are spicy in taste. This recipe is no exception, in addition to the natural pungency of garlic, a mixture of ground peppers is added to it. A side dish of fried garlic stalks is not recommended to cook for the future, it is better to eat a freshly prepared dish.

Ingredients:

• garlic arrows (bunch) - 1 pc.;
• butter - 20 g;
• vegetable oil - 2 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• Italian herbs - 1 tsp;
• salt, a mixture of ground peppers - to taste.

Cooking method:

1. Strip the green shoots, wash well and dry. Cut the stems about 4 cm long.
2. Preheat the pan, pour in the vegetable oil, then add the butter for taste.
3. Reduce the heat, lay out the chopped arrows.
4. Salt a little so that the garlic starts juice. Season with Italian herbs and a mixture of ground peppers for spiciness.
5. Pour in soy sauce and let simmer for 5 minutes.

Pickled Arrows

• Servings: 10 persons.
• Calorie content of the dish: 24 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The pickling process makes garlic arrows less nutritious. This method of preparation preserves the useful properties of the product as much as possible. The stems are marinated, stored in food containers, sealed zip-lock bags in the refrigerator, or canned in glass jars. Pickled shoots are eaten as a tasty meal on their own or served as a side dish.

Ingredients:

• garlic arrows - 500 g;
• water - 500 ml;
• vinegar - 50 ml;
• spices - to taste;
• sugar and salt - 25 g each.

Cooking method:

1. Wash the young garlic shoots thoroughly. Cut off the onion.
2. Cut the stems into portions, blanch for 3 minutes, then drain in a sieve.
3. Prepare clean jars, preferably sterilized.
4. Place spices tightly on the bottom, for example, currant or cherry leaves, horseradish.
5. Fill the jar to the top with chopped garlic cloves.
6. For the marinade, boil water, add vinegar, 25 grams of salt and sugar.
7. Fill with marinade and roll up jars or close with special lids for preservation.

pickled arrows

• Preparation time: 10 minutes + 7 days + 14 days.
• Servings: 10 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for pickled garlic arrows differs from pickled ones in the absence of vinegar and spices, as well as in cooking time. The product should naturally ferment. This will contribute to the standard spices: salt and sugar. Pickled shoots are served as an appetizer or as a side dish to a wide variety of dishes. Such dishes have a beneficial effect on digestion.

Ingredients:

• garlic arrows - 1 kg;
• water - 1.5 l;
• sugar and salt - 100 g each.

Cooking method:

1. Rinse the garlic, put it in a colander. Cut with scissors into pieces 5-10 cm long.
2. Fill sterilized jars to the top with garlic stalks. You can put a little green dill.
3. Prepare the brine in a separate saucepan. Dissolve salt and sugar in cold water.
4. Pour brine over garlic. Put each on a plate or saucer and cover with a lid, preferably nylon, but too tight.
5. Leave at room temperature for a week.
6. The liquid from the jars will periodically flow out, from time to time it will need to be poured back into the jar.
7. After a week, drain the brine from the jars into a saucepan, bring to a boil and pour the garlic again. Close the lids and refrigerate for two weeks.

Korean style garlic arrows

• Cooking time: 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 89 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

The recipe for garlic arrows in Korean is a spicy, spicy dish. Asian-style sprouts go well with meats, especially pork. As a seasoning, you can use a store mix for Korean carrots or create a bouquet yourself. Coriander, black pepper, cloves and sesame seeds can be added to the garlic base.

Ingredients:

• garlic arrows - 500 g;
• vegetable oil - 50 ml;
• hot pepper - 1 pc.;
• soy sauce - 50 ml;
• cloves - 8 pcs.;
• sesame seeds - 2 tsp
• coriander - 1 tsp;
• rice vinegar - 1 tbsp. l.;
• black peppercorns and sugar - 0.5 tsp each.

Cooking method:

1. Grind all dry spices in a mortar, add finely chopped hot pepper and grind again.
2. Heat a cauldron (frying pan), pour in the oil and heat well.
3. Pour the spices into the oil and fry lightly.
4. Add garlic stalks and sauté until soft.
5. Pour in the sauce and add the sugar, mix thoroughly until the stalks darken.
6. Then add vinegar, sesame seeds and simmer everything over low heat.

With carrots and onions

• Cooking time: 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 55 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Garlic sprout salad with carrots and onions is a seasonal low-calorie dish that can be consumed without a twinge of conscience for dinner. The recipe is very simple, and the dish itself does not lose its taste after cooling. You can add other vegetables to it, such as bell peppers. This salad goes well with cereals, meat and egg dishes. It is able to replace a whole meal for people who follow the principles of proper nutrition.

Ingredients:

• garlic arrows - 500 g;
• vegetable oil - 30 ml;
• carrots - 1 pc.;
• onion - 2 pcs.;
• salt, pepper - to taste;
• sesame - 1 tsp

Cooking method:

1. Clean vegetables. Cut the bulbs off the shoots.
2. Cut the stems into 4 cm segments, cut the onion into half rings, chop the carrots on a grater.
3. Fry the onion first until transparent, then add the carrots, fry lightly, then add the garlic.
4. Cover the container with a lid and simmer for a few minutes.
5. Add fire, salt and pepper.
6. Decorate the finished dish with sesame seeds.

Paste of garlic arrows for the winter

• Cooking time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 70 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

A variety of recipes for garlic preparations for the winter provide an opportunity to provide yourself and your family with a good antibacterial agent, a source of vitamins during hypovitaminosis. Garlic shoot paste is added to salads, soups, used as a spread on sandwiches, delicious garlic oil, lard, Italian pesto sauce are prepared. It is frozen in the freezer or rolled up in jars and stored in a cool place.

Ingredients:

• garlic arrows - 500 g;
• sunflower oil - 2 tbsp. l.;
• salt - 1 tsp

Cooking method:

1. Wash the shoots under running water, cut off the inflorescences.
2. Pass the garlic greens through a meat grinder, chop with a blender or in any convenient way to a paste-like state.
3. Pour sunflower or olive oil into the resulting mass.
4. Salt to taste, mix until smooth, the pasta is ready.

Appetizer of garlic arrows

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple snack mix paired with bread or crispbread makes for a great seasonal snack. Garlic shoots go well with boiled eggs, chopped scrambled eggs, hard cheese, butter or vegetable oil, lard. You can add your favorite spices and spices to the mixture to spice it up. To make a spicy appetizer, add a few cloves of regular garlic and some ground pepper.

Ingredients:

• garlic arrows - 500 g;
• chicken eggs - 4 pcs.;
• hard cheese - 100 g;
• sour cream - 100 ml;
• salt, spices - to taste.

Cooking method:

1. Boil 4 chicken eggs, then cut them into cubes.
2. Rinse the garlic shoots, dry, finely chop.
3. Grate hard cheese.
4. Salt, add salt, spices to taste, season with sour cream and mix thoroughly.
5. Serve on a slice of rye bread. The dish can be garnished with green onions.

Soup puree with garlic arrows

• Cooking time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 67 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

The original recipe for puree soup with garlic stalks will appeal to the most sophisticated guests and family members. It's easy to make with an immersion or regular blender, but how do you make puree soup without this equipment? You can get closer to the desired consistency with a potato masher. This recipe is lean, but meat broth is allowed instead of vegetable broth.

Ingredients:

• garlic arrows - 1 bunch;
• vegetable broth - 1.5 l;
• potatoes - 6 pcs.;
• celery (stalks) - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt, freshly ground pepper, bay leaf, parsley - to taste.

Cooking method:

1. Peel all vegetables, wash and dry.
2. Cut the potatoes into cubes, 2 cm each. Onions, celery and carrots into smaller cubes. Strip the stems from the bulb.
3. Heat up a saucepan, add vegetable oil and heat well. Fry onions, carrots, celery in it, add bay leaf.
4. Cook until the onion is translucent, add the sprouts and sauté all the vegetables for another three minutes.
5. Add potatoes to the frying, fill everything with broth, salt and pepper. When the soup boils, cover it with a lid, reduce the heat and simmer for about half an hour until the potatoes are ready.
6. Let the soup cool slightly and grind all the ingredients with a blender to a puree state.
7. The finished dish can be garnished with parsley leaves.

Video

Garlic begins to germinate in late winter - early spring.. Closer to boarding time. It becomes a little softer, roots appear. In the slices of a spicy vegetable, light green sprouts are formed, similar to onions.

Garlic loses its usual juiciness and dries out a little. You should not be afraid of such garlic, as it has a number of useful properties.

Beneficial features

Sometimes people are interested in if garlic has sprouted, can it be eaten, is it useful and why? Despite the fact that sprouted garlic does not look attractive at all and looks withered, it contains a rich amount of vitamins and minerals that are beneficial for the body of both young and old people.

Sprouted garlic has many health benefits.:

• during epidemics of SARS, influenza and other viral diseases. It is enough to eat one clove of sprouted garlic daily, and then the likelihood of getting sick will be minimal.
• Helps to cope even with severe diarrhea in case of poisoning.
• Sprouted garlic contains antioxidants that slow down the aging process of cells throughout the body.
• It cleanses the body of toxins and carcinogens, prevents the development of malignant cells in the body (read how to treat cancer with garlic).
• Sprouted garlic is excellent and normalizes the work of the heart (you can learn about the use of garlic for the cardiovascular system).
• Quickly reduces blood sugar, thereby improving its composition. It liquefies it and removes the viscosity.

We offer you to watch a video about the benefits of sprouted garlic:

Harm

Is sprouted garlic harmful and how much? Garlic contains many health benefits mentioned above. But at the same time, it should be treated with caution if you have:

• Various diseases of the gastrointestinal tract - gastric ulcer, duodenal ulcer in the acute phase, gastritis and others. The effect of garlic on the gastrointestinal tract can be found in.
• Diseases of the bladder and urinary tract.
• Anemia.
• Pancreatitis.
• Allergic reactions and individual intolerance to garlic components.

Garlic should not be eaten at night, as it has an exciting effect on the nervous system and can provoke insomnia. Heartburn is another side effect of garlic if consumed thoughtlessly..

From the use of sprouted garlic, you can benefit or harm, so you should remember the contraindications described above. As with any useful product, you should be careful not to overdo it in the pursuit of recovery.

What can be cooked?

Landing

What to do with sprouted garlic other than eating it directly? A great solution would be to land it. Below we will consider how to plant sprouted garlic in the garden of a summer cottage. In order for the harvest to be large, of good quality, planting material should be stored in a cool place with a minimum positive temperature.

If garlic is placed in a warm room at room temperature, the crop will grow, but will be smaller and of poorer quality.

Before planting directly with sprouted garlic, you need to do the following:

Garlic is planted in spring. The interval between the teeth when planting should be 10 cm. Planting depth is about 5 cm, be sure not to damage the root system and feathers of sprouted garlic. Garlic must be fed with humus or chicken droppings.

The soil must be loosened and weeded in a timely manner, and regular watering should be carried out. When garlic grows, it must be watered abundantly. During the ripening of the bulbs, watering should be reduced to moderate, and watering should be stopped a month before harvest.

We offer you to watch a video about planting sprouted garlic:

Conclusion

Thus, everyone decides for himself whether it is possible to eat garlic that has sprouted, because this vegetable is a valuable product containing a vitamin-mineral complex in its composition. It can be consumed directly in food, preparing snacks or spices, thereby strengthening your health. It can also be planted for further cultivation.

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 cultivating garlic on their plots have them in large quantities, but it doesn’t matter if you are not one of them, because the arrows of garlic, 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 out 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 garlic arrows 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 is easy to cook the filling - pour salt and sugar into water at room temperature 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!