One of the most popular snack options is pickled garlic arrows; they are an excellent addition to many dishes and simply a wonderful table decoration.
Since we decided to prepare this appetizer, let's figure out what we need.
1. Choose young, green garlic arrows. Please pay Special attention so that they are fresh, otherwise the taste of the dish will not be juicy enough.
2. Second component – salt(approximately 30 gr.). But do not forget that salt, sugar and vinegar are added to taste, so before pouring, try the resulting marinade and add what is necessary to your taste.
3. Next component - sugar, the same rule applies here as with salt, i.e. to your liking.
4.70% vinegar. We will need very little - less than a teaspoon. In case you don't have a home vinegar essence, then you can take table vinegar- a little more than a tablespoon.
5. Next we dial seasonings: allspice and black pepper (peas), mustard seeds and cloves. The amount of spices depends on your taste preferences. If you want to get a very light smell of spices, then take about 8-10 grains of black pepper, a teaspoon of clove seeds, 2-3 buds of cloves and 4-5 pcs. allspice. If you want a stronger spice flavor, use more spices, but don't overdo it.
The listed components are based on 1 liter marinade.
Before you start preparing the snack, you need to decide how much jars of pickled arrows we want to receive. This is necessary to calculate the required amount of marinade.
For example, you decide that you want to get four 300 gr. jars of pickled garlic, then 1 liter of marinade will be enough for you. Increase the amount of marinade as needed.
So, how to properly pickle garlic arrows for the winter? Let's start cooking. Take a saucepan and pour 1 liter of water into it. Immediately add spices to the water (cloves, both types of pepper and cloves), also add salt and sugar. Place on the stove, cover with a lid and wait for the contents to boil.
While the water is boiling, set sterilize jars(don’t forget to sterilize the jar lids too).
While the marinade is boiling and the jars are sterilizing, take the garlic arrows and cut off their buds. Next, cut the arrows into small pieces. You can cut pieces along the length of the jar, this will add saltiness beautiful appearance.
The next step is to pour the mustard seeds into an already sterilized jar (about a quarter of a teaspoon) and place the chopped garlic arrows quite tightly.
At this time, the marinade should have already boiled. Remove it from the heat, add vinegar and taste it. If necessary, add vinegar, salt and sugar. Please note that you must fill the jars with boiling marinade, so if it has cooled down, return it to the fire and wait for it to boil. Pour boiling liquid into jars with arrows.
After pouring the garlic, if desired, you can add a pea of black pepper or a bud of clove to each jar, but this to the chef's taste. Next, tightly screw on the lid, which you did not forget to sterilize in boiling water in the same way as the jar.
The manufacturing part has come to an end. Now you need to take a basin or baking tray and move our jars there, turning them over and placing necks down. By using such a stand for making pickles, we exclude ourselves from the possibility that if the jar explodes, the entire kitchen will float in the marinade. Next, we cover the top of the stacked jars with a towel and wait for them to cool completely. We turn the cooled jars over and put them in a cool place for further storage, for about a month, preferably two, for complete preparation.
Garlic arrows prepared for the winter are delicious added to salads or simply eaten as a snack, like any pickled vegetables.
With the onset of June, growing garlic shoots out its arrows, and the time comes to tear off the twisted rings with buds.
Don’t rush to throw them away; garlic arrows can be simply and deliciously pickled for the winter in jars.
Without sterilization, the canning process is much faster and easier, so use proven recipes for rolling garlic arrows, which will also preserve more vitamins.
How to prepare garlic arrows without sterilization
Ingredients:
- garlic arrows
- 1/4 hot pepper pod
- dill umbrella
- parsley sprigs
per liter of water:
- 50 g each of sugar and salt
- 5-6 black peppercorns
- 1 Bay leaf IR
- 2 teaspoons vinegar essence
How to pickle garlic arrows for the winter without sterilization:
1. Wash the garlic arrows well and tear off the pointed tops - flower stalks.
2. Cut them into pieces 3-4 cm long, blanch for 2 minutes in boiling water, and then rinse with cold water.
3. Boil water for the marinade, add salt and sugar and let it boil for another 5 minutes until the grains dissolve.
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4. Place a bay leaf and a piece of pepper on the bottom of a sterilized liter jar hot pepper, an umbrella of dill and a sprig of parsley.
5. Pack the garlic arrows tightly into the jar, adding layers of herbs.
6. Add essence to the finished marinade, stir and fill the jars with arrows.
7. Roll up the lids, turn upside down and leave to cool under a warm blanket.
Pickled garlic arrows for the winter without sterilization
Ingredients:
- 1 kg shooter
- 30 ml vinegar
- 30 g salt
- 40 g sugar
- 1 teaspoon mustard seeds
- 4 peppercorns
- 4 dried carnation flowers
Marinate garlic arrows recipe:
1. In 1 l cold water add salt, sugar, pepper and cloves, bring the water to a boil, sterilizing the jars at the same time.
2. Cut off the buds of the garlic arrows and cut them as you like, finely or to the height of the jar.
3. Place the arrows and mustard seeds in sterilized jars.
4. Pour over the boiled marinade, after adding vinegar to it.
5. Roll up the boiled lids and turn upside down, then leave to cool under the blanket.
Sometimes garlic arrows are confused with wild garlic. These are two completely different plants!
Pickled garlic arrows are an exotic dish that has recently entered culinary cuisine. However, many will like their taste, especially with strong drinks. Tart, bitterish-sour taste of arrows... A wonderful appetizer and an excellent seasoning for meat and fish dishes. They can be used to 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, you need to collect them...
For collection, you will need young shoots in which hard seeds have not yet formed. Tear off the entire shoot at once, since the stem is also included in the ingredients. Add salt, spices and vinegar - here is a list of products needed to create a snack.
Rinse the garlic arrows in water and trim off all dried ends and dirt. Cut the stems 4-5 cm wide.
Place them in a ladle or pan and cover with salt.
Add spices to taste. I added cloves and allspice, but many people prefer to add black peppercorns and bay leaves to the marinade. I think that this is not worth doing, since the light garlic aroma disappears due to the abundance of spices.
Pour boiling water over the garlic arrows and place the ladle on the fire. The arrows must be blanched in the marinade for about 10 minutes until soft.
After the specified time has passed, 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 arrows in a prepared clean jar, then fill it to the top with marinade and seal it.
Store pickled garlic arrows in the cold or in a cool place, removing them as needed.
In winter, I want to include it in my diet. more products, rich in vitamins. Pickled garlic arrows are a great way to get essential vitamins and microelements.
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 pick the arrows that appear from the garden bed in time - the plant spends a lot on their formation nutrients. This weakens it, and the heads of garlic, which do not receive the necessary nutrition, grow small and undeveloped.
It is best to pick 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 don’t grow garlic yourself, but buy only arrows, look for exactly those on the shelves - without clearly formed large “balls” with seeds. They will be tender and juicy, while “over-seasoned” ripe shoots in dishes will be too tough and fibrous. Also pay attention to the color saturation - they should be dark green.
It is important to keep in mind: if the garlic arrows are already too ripe and are not suitable for rolling, do not be upset and do not rush to get rid of the product! They will be excellent ingredients for a delicious tomato-garlic seasoning.
How to pickle garlic arrows for the winter
We place garlic arrows in dense rows in sterilized, pre-prepared jars. At the bottom of the jar you need to put black peppercorns and one or two bay leaves - they will give the product a richer and richer taste. interesting taste. Pour boiling water in there and leave for a few minutes. Then we pour the boiling water into another container - this will be the basis for our marinade.
It’s very easy to prepare, you need:
- 1 liter of water.
- 2 tablespoons salt.
- 1 tablespoon sugar.
- 1 tablespoon 9% vinegar.
Place in a saucepan with hot water Mix all these ingredients thoroughly. Then pour the resulting solution into a glass container with arrows and twist it.
This is the most common recipe for pickling garlic arrows, however, it is not the only one.
Pickled garlic arrows with herbs
Take:
- Garlic arrows.
- Dill.
- Parsley.
- 1 liter of water.
- 2 tablespoons salt.
- 1 tablespoon sugar.
- 1 tablespoon 9% vinegar.
The twisting method is similar to the first recipe, the only difference: when placing in jars, we alternate the 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 along the diameter of the container, alternating them with rolled bunches of greenery when laying them.
Pickled garlic arrows with pepper and cinnamon
You will need:
- Garlic arrows.
- 1 liter of water.
- 2 tablespoons salt.
- 1 tablespoon sugar.
- 1 tablespoon 9% vinegar.
- 1 teaspoon cinnamon.
- 2 teaspoons ground black pepper.
Pickled garlic arrows with mustard
Take:
- Garlic arrows.
- 1 liter of water
- 2 tablespoons salt.
- 1 tablespoon sugar.
- 1 tablespoon 9% vinegar.
- 1/2 tablespoon mustard grains.
Prepare the recipe exactly as described above, only add mustard seeds to the marinade in addition to standard seasonings.
Korean pickled garlic arrows
You will need:
- Garlic arrows.
- 3-4 cloves of garlic.
- 1 tablespoon salt.
- 1 teaspoon sugar.
- 1 teaspoon apple cider vinegar.
- 1 tablespoon of seasoning used for Korean carrots.
- 1 tablespoon soy sauce.
- 1 tablespoon of vegetable oil.
We chop the arrows and fry them in hot oil, try them - they should become soft. Then turn the heat down, 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 for the mixture to cool. Mix it with chopped garlic. The resulting mass must be transferred to a sterile glass container and placed in the refrigerator.
Pickled garlic arrows without vinegar - with apple juice
An ideal recipe for those who are on a diet or suffer from stomach problems.
You will need:
- Garlic arrows.
- Natural apple juice.
- 1 tablespoon sugar.
- 1 teaspoon salt.
Dip the finished, washed and chopped arrows into boiling water for a few minutes, pass through a colander and place in dense rows in jars. Mix apple juice with salt and sugar, bring to a boil and pour over the arrows. Then we immediately roll up the jars, place them bottoms up and leave to cool.
The prepared arrows are left in a cold and dark place for two to three months, during which they are thoroughly soaked in brine and aromatic spices. After this period, the jars can be opened and enjoyed the finished product.
Whatever recipe you choose, this healthy and inexpensive dish will decorate any table.
Arrows are served with meat, with potatoes, pasta or rice, cut into salads, and also used as a seasoning.
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