For a long time, the arrows of garlic were thrown out until someone had the idea to harvest them for the winter.
It turned out that they have a pleasant aroma and spicy taste.
Today, many tasty preparations are made from garlic arrows.
In addition, it turned out that garlic shooters contain more benefits than garlic itself.
How to pickle garlic arrows - the basic principles of cooking
From the arrows of garlic prepare a lot of tasty and healthy preparations. They can be marinated, make sauce, seasoning, appetizer or salad.
Many people ask themselves: how to pickle the arrows of garlic to make a tasty preparation? The main thing is to have time to collect the arrows before they become tough. Use young, delicate arrows on which the bud has not yet blossomed.
Young arrows are collected, washed thoroughly and cut into pieces.
Then the prepared arrows are tightly packed in clean jars and filled with cooked boiling marinade. The glass container is covered with lids and sent to be sterilized, for about 20 minutes. After this, the jars are tightly sealed and completely cooled. Pickled arrows can be added to the first dishes, vegetable stew or any other dishes for flavor.
You can preserve the arrows of garlic in different ways: fry, pickle or prepare seasoning.
We have collected the best recipes for the preservation of the arrows of garlic so that you can enjoy the unique taste of this product.
Recipe 1. Pickled arrows of garlic for the winter
Ingredients
600 ml of drinking water;
four bay leaves;
ten peas of black pepper;
60 ml of vinegar 9% table;
20 g of sugar and salt;
arrows of garlic - 700 g.
Cooking method
1. Wash with soda and rinse the glass container thoroughly. Sterilize it in the oven or microwave.
2. The arrows of garlic should be young, saturated green. Rinse the arrows under the tap, cut off the lower light part and the buds.
3. Put the arrows in a glass container, ramming them tightly.
4. Pour vinegar into the pan and dilute it with drinking water. Add sugar, bay leaf, peas and salt. Stir and send to the fire. Bring the marinade to a boil.
5. Pour the contents of the cans with boiling marinade. Add bay leaf and peppercorns to this.
6. Cover the jars with lids. Take a wide pan, line the bottom with a linen towel and place the cans with arrows in it. Pour water into the pan so that its level reaches the shoulders. Put on fire. From the moment of boiling, turn off the fire and sterilize the workpiece for 20 minutes. Remove the cans from the pan, roll them tightly, turn them over, wrap them in a blanket and cool completely.
Recipe 2. Pickled arrows of garlic for the winter with mustard
Ingredients
drinking water - liter;
bay leaf;
cane sugar - 50 g;
black peas;
arrows of garlic;
vinegar 9% table - 100 ml;
30 g of salt;
mustard seeds.
Cooking method
1. For pickling, we take young shoots until the heads with seeds appear on them. We wash the garlic arrows with a stream of water and cut into pieces, six centimeters long.
2. Spread the chopped arrows in a colander and dip in boiling water. Arrows blanch no more than two minutes. Then immediately lower it for a few seconds into cold water.
3. We wash and sterilize glass containers. It is better to use containers of no more than half a liter. Put a few peas of black pepper, mustard and bay leaf on the bottom of each jar. We spread the prepared arrows into jars, ramming them tightly.
4. Pour water into the stewpan, add sugar and salt. Bring the mixture to a boil, and pour in the vinegar. Pour the contents of the cans with the resulting marinade.
5. Immerse the cans with arrows in a pot of water. Its level should reach half the container. We put a pan with banks on a small fire. Bring to a boil and wait ten minutes. Then we roll the banks tightly with their lids, turn them over, cover and leave to cool.
Recipe 3. Spicy garlic shooter sauce for the winter through a meat grinder
Ingredients
table salt - 100 g
ground coriander;
arrows of garlic - 0.5 kg.
Cooking method
1. Cut off the buds and the white part from the arrows. Thoroughly rinse them under the tap and slightly dry. Grind with a meat grinder.
2. Add salt to the garlic mass and mix. Season with coriander ground.
3. Wash glass containers, rinse and sterilize. For this, it is better to use cans with a volume of not more than half a liter.
4. We spread the garlic sauce in jars, tightly close the lids and send it to the refrigerator for storage. In winter, the sauce can be used as a seasoning or make sandwiches.
Recipe 4. Pickled Korean winter garlic shooters
Ingredients
two bunches of garlic arrows;
vegetable oil;
two cloves of garlic;
seasoning for carrots in Korean - 25 g;
salt;
three leaves of laurel;
apple cider vinegar - 5 ml;
sugar - 3 g.
Cooking method
1. Rinse the arrows of garlic, remove the buds and light part. Cut the arrows into five centimeter slices.
2. Put the pan on the fire and pour oil into it. Heat well and put arrows cut into pieces in it. Fry, stirring constantly, until soft.
3. Add sugar, Korean carrot seasoning, salt and pour vinegar into the pan. Continue cooking until the mass thickens.
4. Remove the pan from the heat, cool the contents and squeeze garlic crushed through a press into it.
5. Wash and sterilize small jars in the oven. Lay out the arrows on them. Keep the workpiece in the refrigerator, tightly closing the capron with lids.
Recipe 5. Canned Garlic Arrows in Redcurrant Juice
Ingredients
redcurrant juice - 0.3 l;
two kilograms of shoots of garlic;
table salt - 50 g;
filtered water - 0.7 l;
100 g of sugar;
dill (umbrellas) - three pcs.
Cooking method
1. Wash the arrows of garlic, dry and remove the light parts and buds. We cut them into five-centimeter slices and put them in a colander. Boil the arrows for a minute.
2. Spread arrows with dill umbrellas in a clean, sterile glass container.
3. I wash red currants in a small saucepan and pour the berries with boiling water. We put the saucepan on the fire and cook for about three minutes. Then rub through a sieve.
4. Add sugar and salt to the resulting broth. Mix and bring to a boil over low heat. Marinade fill the arrows. Hermetically roll up the cans, turn over, wrap and completely cool.
Recipe 6. Seasoning of the arrows of garlic for the winter through a meat grinder "For soups"
Ingredients
salt;
arrows of garlic;
fresh dill.
Cooking method
1. Wash the arrows of garlic, dry them slightly, cut off the light parts and buds. Sort the greens of dill, rinse and shake off excess moisture. Grind greens and garlic arrows with a meat grinder.
2. Add salt to the resulting garlic mixture until it is sufficiently salty.
3. Arrange the garlic mass in sterile jars. Sprinkle with salt on top. Tightly close the cans with nylon caps, before scalding them with boiling water and wiping dry. Keep seasoning in the refrigerator.
Recipe 7. Canned arrows of garlic "Lecho"
Ingredients
Marinade
filtered water - 700 ml;
apple cider vinegar - a quarter cup;
tomato paste - 500 g;
vegetable oil - half a cup;
salt - 25 g;
sugar - half a cup.
Arrows of garlic.
Cooking method
1. We part tomato paste in water, pour in vegetable oil, salt and add sugar. Stir and put the marinade on the fire. Bring it to a boil.
2. Garlic arrows thoroughly wash, cut the buds and the light part, cut into pieces. We spread the chopped arrows in a boiling marinade and cook for a quarter of an hour.
3. Now pour the apple cider vinegar and boil for another three minutes.
4. Half-liter glass containers, rinse and sterilize.
5. We lay out the arrows on the prepared container and roll hermetically.
Recipe 8. Canned garlic shooters for the winter with cilantro and gooseberry
Ingredients
a pound of garlic shooters;
salt - 75 g;
gooseberry - half a kilogram;
vegetable oil - 80 ml;
fresh greens of cilantro and dill - in a bunch.
Cooking method
1. Wash gooseberries. Ponytails to remove.
2. Wash the garlic arrows, cut off the white part and the buds.
3. Grind the arrows of garlic with gooseberries using a meat grinder.
4. Rinse the bunch of greens, finely chop and add to the garlic and berry mass. Pour in the same vegetable oil, salt and mix well.
5. Wash and sterilize glass containers.
6. Spread the prepared seasoning on the prepared container and tightly close them with nylon covers, before doing this, douse them with boiling water and wipe them dry. Send seasoning in the refrigerator.
Recipe 9. Pickled arrows of garlic with dill
Ingredients
40 ml of 4% vinegar;
young arrows of garlic - half a kilogram;
salt - 25 g;
three branches of dill;
salt - 25 g;
water - one and a half glasses.
Cooking method
1. Cut off the white part and the buds of the arrows of garlic. Rinse the arrows thoroughly under running water and cut into slices six centimeters long.
2. Put chopped arrows in a colander and lower them into boiling water. Blanch for three minutes. Then lower the arrows in cold water and cool.
3. Wash and dry the pan. At the bottom lay two branches of washed dill. Lay the chopped arrows on top, ramming them tightly. On top lay a branch of dill.
4. Dissolve salt in boiling water, cool and pour vinegar. Pour the arrows with the resulting brine, cover from above with a flat plate and place the load on top. Leave to ferment for two weeks. Remove foam from time to time and add brine. Send the storage to the refrigerator.
Canned Garlic Arrows - Tips & Tricks
- Do not use arrows that have already formed seeds for conservation.
- Be sure to cut the white part of the arrows, it is not suitable for food.
- You can add seasoning from garlic arrows to soups and main dishes, as well as use for making sandwiches.
When frying the arrows, stir them constantly so that they do not dry out and become hard.
