A simple recipe for pickling garlic arrows. Garlic sprouts with apple marinade

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

Dish properties

Gardeners usually cut off garlic arrows, since the plant spends strength and supply of nutrients in their formation, which negatively affects the formation of a garlic head.

However, practical owners do not throw away the by-crop, but use it fully in cooking. As a rule, young garlic shoots are pickled, resulting in a savory appetizer with a garlic aroma and a touch of spice.

The time of appearance of such feathers with bulbs usually falls on the beginning of June, and the period for collecting blanks is usually no more than 1.5-2 weeks. As a rule, the height of the ready-to-collect arrows 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 appetizer that will make the taste of many dishes more interesting and spicy. The arrows do not have the bitterness and vigor of garlic heads, but they are quite sharp. By their juiciness, they resemble greens, and the 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 basis for dressing salads, add them to omelets, prepare various pastas from them.

In addition to excellent taste, garlic arrows contain a large amount of ascorbic acid, as well as vitamins 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 antibacterial properties, 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 for easier digestion.

Preparing the stems

For blanks, it is necessary to take garlic arrows, on which buds with seeds have just begun to appear, and have not completely formed. Firstly, it is at this stage that summer residents are advised to cut off the shoots so that they do not cause a decrease in yield. Secondly, these 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 taste bitter and will also be overly fibrous.

You can only pickle recently collected green arrows. They should not be yellow, wilted, with signs of disease. Their color should be deep green. When the arrows break, you should see the juice coming out and smell the characteristic garlic aroma. It is recommended to use arrows immediately, and not a week after collection.

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

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

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

Blank options

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

The easiest way to make a marinade is to dissolve salt and sugar in boiling water. Vinegar, which can be replaced with citric acid or acidic juice (for example, apple cider), 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, these are peppers (red, black, white, as well as their mixture), pods of hot chili peppers, bay leaves are also suitable. Mustard, coriander, star anise, cumin, ginger, cardamom, mustard, marjoram harmoniously reveal their taste in marinades. You can add cloves of garlic, herbs to the workpiece.

Most recipes involve rolling the lids and pre-sterilizing the cans. However, you can prepare the 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 over the marinade. You need to close the cans with nylon lids.

You need to fill the banks with arrows tightly enough. It is convenient to use a small container for pickling - cans with a volume of no 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 method of marinating - a few hours are enough here. True, such dishes have a shorter shelf life.

Classic recipe

Ingredients:

500 grams of 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 carnation stars.

Scald the prepared arrows with boiling water and chop. 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.

Put the arrows in sterile jars, pour hot marinade. Due to the presence of vinegar in the composition, which will preserve the workpiece, you can not roll the cans, 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. In taste and consistency, the dish turns out to be similar to the sauce, which well emphasizes the taste of meat dishes.

Ingredients:

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

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

To prepare the marinade, pour the 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 saucepan with a thick bottom, and also stir the mixture periodically.

The composition should be removed from heat, cooled slightly and rubbed 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 the resulting composition into jars of garlic, roll them up.

Sharp pickled arrows

Mustard provides a piquant spice to this dish. The dish turns out to be quite spicy, but at the same time, with its pungency, it 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 g shooters;
1 liter of water;
10 grams of mustard seeds;
40 mg granulated sugar;
30 mg salt;
5 allspice peas;
30 ml vinegar.

Prepare sterile jars in which you put the scalded and chopped garlic shoots. Also distribute the mustard seeds in the containers.

Cook 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 over the garlic, and then add vinegar to each jar. Seal the container with lids.

For a spicier snack, you can add chili peppers to the ingredients list. One pod will suffice. It is recommended to clear it of seeds and also scald it with boiling water. Chop finely and spread the vegetable into the jars along with the garlic.

Garlic sprouts with apple marinade

You can use apple cider juice instead of vinegar to make 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 gastrointestinal diseases, for whom the vinegar marinade may be too aggressive.

This marinade requires freshly squeezed apple juice. Do not rely on the producers 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 cheesecloth.

Ingredients:

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

Cut the shoots and blanch for 2-3 minutes, and then put in jars, which have been previously kept in a hot oven for a quarter of an hour. Mix the juice with granulated 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

Arrows in Korean is a variation of the well-known carrot dish. Marinating is fast, so the 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 g shooters;
2-3 cloves of garlic;
20 ml 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 put it in the refrigerator for half an hour.

Garlic arrows - pasta

This dish is similar in consistency to pasta. Green aromatic 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, since 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 grams of garlic shooters;
100 ml of oil;
20 grams of sea salt;
5 grams of black pepper;
10 grams of ground coriander.

Blanch the green shoots in boiling water and beat with a blender. Pour in vegetable or olive oil and beat again with a blender, gradually adding salt and spices. Arrange the dish in jars.

Garlic Arrow Pesto Sauce

Pesto is originally from Italy, where it is made from basil, cheese and olive oil. This recipe is a variation of a famous dish where the green base will be replaced with garlic stalks. The 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 simply spread on bread or toast.

Ingredients:

500 grams of garlic stalks;
3 tablespoons olive oil (a little 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 arrows, cut into arbitrary pieces. Wash the lemon, remove the zest, squeeze out the juice. You will need 2 tablespoons of juice and the zest of half a lemon.

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

Chopped walnuts (150-200 g) and grated parmesan (200 g) can be added to the pesto. These ingredients are put into the prepared sauce, after which it is thoroughly mixed. In the case of using cheese, 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 cooked in a similar way to salads, use as a side dish with meat or fish.

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

Ingredients:

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

Wash, peel and cut the carrots into small pieces. Brown the washed and chopped shoots in a hot frying pan with butter, add sesame seeds. Put carrots and chopped or pressed garlic to the arrows with sesame seeds. Mix the liquid ingredients, pour the marinade over the vegetable mixture. 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 flavor of garlic, but without the characteristic bitterness of the vegetable. The use of a special filling will make it possible to turn ordinary shoots of garlic into delicious wild garlic.

Ingredients:

600 grams of garlic arrows;
2 liters of water;
10 ml of vinegar essence;
45 grams of salt;
60 mg 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 seal the jars with nylon caps.

Arrows marinated with herbs

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

Ingredients:

600 grams 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.

Put 1-2 laurel leaves and 2-3 peppercorns at the bottom of sterilized cans. Then lay the garlic, dill and parsley in layers. Prepare the marinade from water. Salt and pepper can be added immediately, and vinegar can be added after the liquid has boiled and the composition can be immediately removed from the heat. Pour garlic with it, seal it tightly.

Salty arrows

Garlic arrows can be salted using jars, enamel pots, 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 or roll up the washed arrows. Throw them in boiling water for a minute, and then pour them over 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 them over the arrows and leave for 3 days. First, the jars are kept in room conditions, and after cooling, they are put in the refrigerator. After 3 days, the brine must be drained, boiled for 5 minutes and re-poured into the jars. Roll up the container with lids.

If salting is done in a saucepan, then after the first pouring with brine, you need to set the oppression, which withstand 4 days. There is no need to refill the brine.

Lightly salted arrows

Ingredients:

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

Pour boiling water over the arrows, cut. Peel horseradish, grate, chop the greens. Put everything in prepared and pre-sterilized jars, add pepper and currant leaves.

Boil the marinade, cool it and pour it warm into containers. Cover with gauze, folded 2-3 times, and leave for 5-6 days in this form. After this time, you can seal 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 blank.

The cooled containers are given a familiar position and stored in a refrigerator, on a glazed balcony or in a garage.

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

The smart 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 them 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. Do not store marinades at negative temperatures, as this will cause expansion of the liquid and, as a result, the explosion of the jar. 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 cans 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 will also prevent fermentation.

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

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

Hello friends. Before you have time to look back, summer and summer cottage chores will come. And then the "harvesting season for the winter" is not far off. Therefore, I decided to devote today's post to lovers of spicy and original. I think you will surprise your family with this dish. I am sure you will like the pickled garlic arrows. The most detailed recipes from me 🙂

This vegetable crop was originally cultivated in Byzantium. It was from there that she "migrated" to the Russian Empire. Garlic is widely used in cooking as well as in the fight against diseases. The healers were sure that this overseas product is able to protect even from the plague. The popularity of this product grew day by day. Why, he’s so useful.

The energy value of pickled garlic arrows is 29.7 kcal. It contains 7.1 g of carbohydrates and 0.7 g of protein.

The chemical composition of garlic arrows is rich. There are:

, the most important of the group B (,), etc .;
potassium, iron, calcium, sodium, zinc and other mineral compounds;
mono - and disaccharides;
organic acids;

This product is incredibly healthy. It is used to combat problems in the digestive tract. Garlic arrows help stop the fermentation process. And this product is also an effective remedy for dysentery bacillus, staphylococci, fungi and other harmful microorganisms.

Due to the fact that garlic arrows are rich in sulfide components, this product prevents the formation of blood clots. Therefore, it is prescribed in the fight against thrombophlebitis.

How to pickle garlic arrows for the winter

Below I have selected original recipes with photos for you. And the video instruction will help you to understand all the subtleties of cooking.

However, here's another thing I want to draw your attention to:

Use arrows that are not too young and not too old. An overripe plant will be harsh - it is unusable.
When choosing a plant, be guided by the diameter of its arrows. The best option is stems with a diameter of 5 mm - they are still soft. We must not miss this moment.
Be sure to sort out all the raw materials - cut off the lower parts of the stems and the thickenings (buds) that form at the top. Also discard any yellowed stems.

Rinse the selected antennae thoroughly in cold water. Then lay them out on a paper towel - let them dry.

Home harvesting of vegetables for the winter in many families is an established tradition that is passed on from parents to children. As for our family, we do not like and eat all seamels. And some even eat I alone - this is normal.

Today I propose a recipe for a simple preparation for the winter, which will appeal to lovers of savory snacks - we will pickle garlic arrows. Along with pickled cucumbers, garlic arrows fly off the table first, especially under a barbecue. Even those who wrinkle their nose in the beginning, having tasted the taste of pickled garlic arrows, can no longer stop.

How to make this blank for the winter? There are several options, and I will offer you one of them - as for me, the simplest. By the way, you can pre-blanch the garlic arrows for 5 minutes, then they will not need to be sterilized for so long. But again, I advise you to do everything according to the recipe, so that later it turns out that the seaming will explode or deteriorate.

Ingredients:

Cooking a dish step by step with a photo:

The first step is to sterilize the jars - it is most convenient to use a 0.5 liter capacity. I do this in the microwave - wash the cans, pour about 1/6 of the water each and just keep it in the micro at the highest power for 5 minutes. Then I drain the water and the cans are ready for further action. Choose the young, deep green arrows of the garlic before the flower stalks open. Mine, cut off the buds and the lower light part - it is tough and not good. I decided to make two different blanks - I put it in one jar (or rather, put straight arrows), and filled the second with curls. But this is so, for beauty. We ram the arrows as tightly as possible in order to fit in more.

Now we will make a marinade for our blank. Pour water, vinegar into a saucepan, add salt, sugar, lavrushka and pepper. We put on fire and bring to a boil.

Pour the garlic arrows with boiling marinade to the very top. Put pepper and bay leaf there.

Now we will sterilize the seaming. We take a larger pan so that both jars can fit in it. At the bottom we put some kind of rag or towel so that the jars do not burst during sterilization. We put the blanks and fill the cans up to the hangers.

Then we cover the jars with sterile lids and put the pan on the fire. From the moment of boiling, we make the heat below average and simmer for 20 minutes.

Many people know about the beneficial properties of garlic. It is he who is included in the diet during epidemics of influenza and other colds.

Housewives use garlic regularly. They add it to different dishes, put it in marinades and canned vegetables with it.

Everyone is used to seeing garlic in the form of an onion, consisting of cloves covered with a thin shirt.

But besides the head of garlic, the aerial part is also edible - juicy green arrows. And many gardeners mercilessly cut off this part of the plant and throw it away. The fact is that for the active growth of the garlic head, you need to break off the arrow in time so that the juices feed not the tops, but the bulb.

But it is the green arrows, or wild garlic, in the winter that can help replenish the body with vitamins. They can be frozen, salted or pickled. With a large number of arrows, they are canned separately. If there are few arrows, then they can be added along with spices, partially replacing them with garlic or onions.

The subtleties of cooking

The arrows of the garlic are harvested to form a garlic head. At this time, the arrows are still soft and juicy, and instead of the onion, there are “bulbs” in the ground? onion buds. If you are late with the collection, then the arrows become tough and even after cooking they remain as if lignified.
Sometimes the market sells rather long garlic arrows that begin to twist into a spiral. But more often than not, they have already outgrown, become tough and are not suitable for use. Arrows appear in late May – early June. You should pay attention to them if their height does not exceed 25 cm, and the arrows themselves are dense, elastic, with light tips. At this age, arrows break easily, which also speaks of their suitability for use.
Preparing arrows for pickling is easy. It is enough to cut off the lower, denser and harsher part and the narrow top. The middle of the arrows is pickled both whole and cut into pieces of arbitrary length.
Pouring for pickling garlic arrows is prepared in the same way as for canning tomatoes and cucumbers. Arrows are harmoniously combined with dill, parsley, allspice, cloves. If desired, you can add to the marinade and other spices.
Garlic arrows are pickled with or without sterilization. In the latter case, double pouring with boiling brine is used, and the cans and lids are pre-sterilized.
To make the hands softer, before placing them in jars, they are blanched in boiling water for 2-3 minutes, then quickly cooled in cold water.
The weight of the arrows that you get after sorting depends on their quality - how much you have to cut off the bottom and top. Sometimes very little remains of a large whole bunch of arrows. Some housewives like to fill jars with them tightly (by the way, this is how it should be). If you put them freely, then the marinade will need about half the volume of the jar, that is, 0.5 liters of marinade will enter a liter jar filled with chopped arrows.

First recipe

Ingredients:

water - 1 l;
sugar - 50 g;
salt - 50 g;
allspice peas - 3-5 pcs.;
black peppercorns - 10 pcs.;
carnation - 3 buds;
vinegar essence 80% - 1 tbsp. l.

Cooking method

Select only the young arrows of the garlic. Wash in cold water. Cut off both sides.
Cut across into pieces 3-4 cm long.
Prepare sterile jars. For pickling arrows, it is better to use liter or half liter jars. First wash them with baking soda, then rinse. Steam or heat them in the oven. Boil the lids.
Place the arrows tightly in the jars.
Pour water into a saucepan, put sugar, salt, pepper, cloves. Bring to a boil and simmer for 3 minutes. Add vinegar essence.
Pour the marinade over the garlic arrows. Cover with lids.
Place a wooden circle or soft cloth folded in four at the bottom of a wide saucepan. Place the cans. Pour hot water up to your shoulders. Place the saucepan over medium heat and bring to a boil. Sterilize for 5 minutes.
Seal heated jars hermetically with lids. Turn it upside down, wrap it up with a blanket. Cool in this position.

Second recipe

Ingredients:

young arrows of garlic - 1-1.3 kg.

water - 1 l;
salt - 50 g;
sugar - 50 g;
vinegar 9% - 100 ml.

Cooking method

Sort out the young arrows of garlic, remove the overgrown ones. Wash in cold water. Cut off the bottom harsh part and the top.
Cut the greens into 10 cm pieces.
Place in a colander and blanch in boiling water for 2 minutes. Cool quickly with cold water.
Prepare sterile jars by boiling water in them, or hold them over steam by placing them on a kettle.
Store arrows tightly in jars.
Prepare the fill. To do this, pour water into a saucepan, dissolve salt and sugar in it. Boil for 2 minutes. Pour in vinegar. Pour the boiling marinade over the arrows.
Sterilize 1 liter jars in boiling water for 5 minutes. Seal immediately with the lids. Turn the jars upside down, cover with a blanket and cool in this position.

Pickled garlic arrows for the winter: no sterilization

Ingredients:

young arrows of garlic - 1-1.3 kg.

water - 1 l;
salt - 50 g;
sugar - 50 g;
citric acid - 0.5 tsp;
ground coriander - 0.5 tsp;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method

Go through the garlic arrows. Wash in cold water. Cut off the harsh bottom and top. Cut the arrows into 5 cm pieces.
Wash liter cans with soda, rinse. Sterilize in a way convenient for you.
Place the cut arrows tightly into the jars. Pour boiling water over. Cover with sterile lids and let sit for 10 minutes.
Pour the cooled water into the saucepan through the perforated lid. Add spices and herbs. Put on fire and bring to a boil. Boil for 5 minutes.
Pour the boiling marinade over the garlic arrows. Seal immediately with the lids. Turn the cans upside down, wrap them up with a blanket or warm cloth. Leave to cool completely.

Video: Delicious pickled garlic arrows for the winter

Note to the hostess

Garlic arrows made from any of these recipes will be ready in a month.

They are good as a stand-alone snack.

They can be added to gravy with pasta, lagman, mashed potatoes. If you put finely chopped pickled arrows in the egg mixture, and then fry in a pan, you get a very tasty omelet.

Pickled arrows of garlic.
4 recipes

Gardeners know that when growing garlic, the arrows must be removed from the plant so that the cloves are large. Sometimes they are thrown away, but why do that if you can pickle them?
For pickling, young soft arrows are suitable, cut off before the inflorescence wrappers begin to break.

Pickled garlic arrows recipe # 1.

Ingredients:
- vinegar
- greens
- sugar
- salt
- arrows of garlic

Preparation:

1. Dissolve sugar, salt in water, boil for a couple of minutes, add vinegar. Leaves and arrows must be harvested before the head of garlic ripens.
2. Rinse greens, cut into strips, blanch in water, cool with cold water, place tightly in scalded jars, fill with boiling filling.
3. Sterilize liter jars for five minutes, close.
4. Spicy herbs can be added to jars with garlic arrows.
5. Prepare the filling: mix 100 g of vinegar, 50 g each of sugar and salt, a liter of water.

Pickled garlic arrows recipe # 2.

Ingredients:
- water for marinade - liter
- sugar, salt - 50 g each
- young garlic arrows - 1 kg
- spices - allspice, bay leaf)
- table vinegar - 100 ml

Preparation:

1. Wash young garlic arrows, cut with sticks, 10 centimeters long. It is best to use the juiciest bottom.
2. Arrows tightly together with pepper and bay leaves in 0.5 liter jars.
3. Boil water, pour the contents of the jars, cover with lids, let stand for 5-7 minutes.
4. Close the jars with lids, put them under the blanket. Pickled garlic is ready for the winter!

Ingredients:
- young garlic arrows
- spicy greens
- salt, sugar - 50 g each
- water - one liter
- table vinegar - 120 ml

Preparation:

1. Garlic arrows must be collected until the flower wraps are torn. As soon as the stem has risen 10 centimeters above the leaves, the arrows can be cut off.
2. Sort the plucked garlic arrows, rinse. Cut into 3 cm pieces, put in a saucepan, pour boiling water over, blanch for two minutes, but no more. Next, cool the arrows in cool water using a colander.
3. Arrows of garlic as tightly as possible put in sterilized jars, fill with boiling marinade, cover with plastic lids.
4. Prepare the marinade from vinegar, sugar, salt, water and herbs.

Ready pickled garlic stalks taste like wild garlic. They can be served with various dishes: porridge, fish, meat, etc. They will give them a special spice. If desired, for pickling, you can use not only the stalks of the garlic, but also the heads.
Even more interesting things on the page IN THE GARDEN LEE, IN THE GARDEN - with love to the earth

Pickled garlic arrows recipe number 3.

Ingredients:
- 500 g garlic shooters;
- 0.5 tsp coriander seeds;
- 2 bay leaves;
- 0.5 teaspoon of citric acid;
- 0.5 tbsp. tablespoons of salt;
- 2 tbsp. tablespoons of sugar.

Instructions

1. Rinse the garlic arrows under running water. Let the water drain. Cut the arrows into 4-5 cm pieces.
2. Prepare jars. Rinse in hot water with baking soda. Then sterilize in a water bath.
3. Immerse the metal lids in boiling water for 10 minutes.
4. At the bottom of each jar, put one bay leaf and a few coriander seeds.
5. We put chopped garlic arrows. Fill with boiling water. Leave to stand for 5-8 minutes. 6 We drain the water from the cans into the saucepan. Add sugar, salt and citric acid.
7. Bring to a boil and simmer for 5 minutes over low heat.
8. Begin to pour the garlic arrows with boiling brine. Fill so that the brine overflows the edges.
9. Roll up sterilized metal lids. Turn it upside down and put it under the "fur coat".
10. When the cans are cool, put them in a cool place. Ready marinated garlic arrows, can be served with grilled meat.

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