Among the recipes for preparing garlic arrows for the winter, I especially highlight pickled ones. Many people throw them away without regret, but I carefully collect mine and beg them from my neighbors. But then, when I treat them, I listen to a lot of compliments and complaints that they don’t can them themselves. Hot and spicy - a real delicacy, the arrows are used as an appetizer for first and second courses. Amazingly complement meat and fish. They go great with vodka.
During the long winter, the snack will share the vitamins and other benefits of garlic, which the arrows are also endowed with. There are a lot of advantages from the unusual workpiece.
How to pickle garlic arrows
First, I’ll answer a few questions that can confuse novice housewives.
What part of the arrows is pickled?
- The entire soft above-ground part, cutting off the top. Remove the rough part. By the way, the arrow will tell you what needs to be removed. The soft, edible part breaks easily. It’s more difficult to deal with the tough ones; you’ll have to trim them.
It is much more important to assemble the arrows correctly and on time before they become too stiff. Cuts of milky ripeness, with thin skin and medium size, are used for harvesting and food. How to know when it's time to cut:
- Until the flower blooms, it is cut only with a bud.
- The arrows of milky ripeness are just beginning to curl into a loop - this is another sign that the time has come to collect them for winter harvesting.
Pickled garlic arrows - a simple recipe
A classic cooking recipe in which the most time-consuming work will be sterilizing the jars.
You will need:
- Arrows - how much will go into the jar.
For the marinade:
- Water - liter.
- Sugar and salt - 50 ml each.
- Vinegar 9% - glass.
Calculate the amount of marinade yourself, based on the volume of the jars.
How to marinate:
- Cut the clean blanks into pieces 5-7 cm long. Blanch in a colander for 2-3 minutes. Rinse with cold water to prevent them from becoming too soft.
- Allow excess moisture to drain and place in a jar.
- Prepare the marinade by adding salt and sugar to boiling water. Stir and let dissolve.
- Pour the marinade into the jars and set to sterilize.
- Then roll it up and move it to storage.
How long to sterilize the workpiece:
- 0.5 liters – 5 minutes.
- 1 liter – 10 minutes.
Instant marinated arrows
A quick recipe for pickling garlic arrows for winter storage. It is the lightest, most versatile, and will not cause any particular difficulties. The appetizer can be made without seaming.
Take the ingredients from the previous recipe, only the cooking technology changes.
How to quickly marinate:
- Prepare the raw materials for canning: scald or blanch.
- Do not cool it by pouring cold water over it, as in the first recipe, but do it differently.
- Place it in a jar, fill it with marinade (more about it there) and roll it up.
- The workpiece is perfectly stored under a nylon lid. First, put it in the refrigerator for a week, then move it to permanent storage.
Pickled garlic arrows like wild garlic - recipe for vodka
Many people often confuse wild garlic with our heroine. So much so that on the market you can often find jars of canned garlic arrows called “pickled wild garlic”. Perhaps because the taste is garlicky in both places - just right with vodka.
Required:
- Blanks.
Per liter of water:
- 3 tablespoons each of salt and sugar.
- Vinegar, table – 100 ml.
Pickling recipe:
- Prepare the raw materials - wash, cut into pieces.
- Pour over boiling water and then cold water (or blanch for a couple of minutes, throwing in boiling water).
- Cook the marinade by adding the spices to boiling water and simmer for 2 minutes.
- Remove from heat, pour in vinegar, stir and quickly marinate with hot pouring.
- Sterilize the jars, invert, cool and store.
Korean marinated garlic arrows
I give the ingredients for a liter jar, since it is better to make the Korean preparation in small portions.
Take:
- Arrows – 400 gr.
- Soy sauce – 50 ml.
- Garlic cloves – 3 pcs.
- Paprika – 4 small spoons.
- Ground coriander - spoon.
- Peppercorns – 3 pcs.
- Red hot ground pepper - a pinch.
- Vegetable oil – 50 ml.
- Granulated sugar, salt, table vinegar - a large spoon of each.
Step-by-step marinating recipe:
- Wash, dry, and cut the raw material into 6-7 cm pieces.
- Pour oil into the frying pan, heat it and lay out the arrows.
- Fry for 10 minutes without a lid, remembering to stir.
- Pour in vinegar, sauce, stir and let it boil.
- Next add all the other spices except garlic. Continue cooking until boiling.
- Chop the garlic cloves using any available method, add them to the marinade and simmer for an additional five minutes.
- Quickly transfer to a pre-sterilized jar and screw. The preparation is perfectly stored in the pantry or refrigerator.
Recipe for pickled arrows without vinegar
In addition to vinegar, you can use other preservatives, especially when for some reason it cannot be consumed. Any sour berry or fruit has excellent preservation properties. These are currants - red and white. We will take juice from sour apples, which sometimes members of the household refuse to drink, but have nowhere to put it. I usually use last year's. Suggested quick marinating recipe.
Prepare:
- Raw materials – kilogram.
- Apple juice - half a liter.
- Sugar – 100 gr.
- Salt – 25 gr.
Marinate:
- Prepare the arrows, scald them, and place them in containers.
- Pour the juice into the pan. Add spices, let it boil and pour into jars.
- Roll it up, cool it, turn it over and put it in the pantry.
How to pickle arrows with cinnamon
An unusual recipe, by preparing it you will get sharp-tasting arrows and a spicy marinade.
Take:
- Arrows.
For the marinade:
- Water - liter.
- Vinegar - a glass.
- Sugar – 1.5 tbsp. spoons.
- Salt – 3 tbsp. spoons.
- Bay leaf, peppercorns, cinnamon (2-3 grams per jar). If desired, you can add mustard seeds.
Preparation:
- How to prepare the raw materials and the method of marinating, choose from other recipes - any will do.
- When you start making the marinade, add bay leaf, pepper and cinnamon to boiling water along with salt.
- Pour, roll up and cool.
Video recipe: how to pickle arrows correctly
Recipe with step-by-step pickling of garlic arrows for the winter. Happy preparations to you!
Gardeners know that when growing garlic, the shoots must be removed from the plant so that the cloves are large. Sometimes they get thrown away, but why do that when you can pickle them?
Young soft arrows, cut before the inflorescence wrappers begin to tear, are suitable for pickling.
Pickled garlic arrows recipe No. 1
Ingredients
Vinegar, herbs, sugar, salt, garlic arrows.
Preparation
Marinade: mix 100 g of vinegar, 50 g of sugar and salt, and a liter of water.Dissolve sugar and salt in water, boil for a couple of minutes, add vinegar. Wash the greens, cut into strips, blanch in water, cool with cold water, place tightly in scalded jars, and pour boiling marinade over them.
Sterilize liter jars for five minutes and close. You can add spicy herbs to jars of garlic arrows.
Pickled garlic arrows recipe No. 2
Ingredients
For the marinade, water 1 liter, sugar, salt 50 g, arrows of young garlic 1 kg, spices - allspice, bay leaf, table vinegar - 100 ml.
Preparation
Wash the young garlic arrows and cut them into 10 cm long pieces. It is best to use the juiciest bottom part. Place the arrows tightly together with pepper and bay leaves in 0.5 liter jars.
Boil water, pour the contents of the jars, cover with lids, let stand for 5-7 minutes. Close the jars with lids and place them under a blanket. Pickled garlic is ready for the winter!
Pickled garlic arrows recipe No. 3
Ingredients
Young garlic arrows, spicy herbs, salt, sugar 50 g, water one liter, table vinegar 120 ml.
Preparation
Garlic arrows need to be collected until the inflorescence wrappers are torn. As soon as the stem has risen 10 centimeters above the leaves, the arrows can be cut off. Sort the picked garlic arrows and rinse. Cut into 3 cm pieces, put in a saucepan, pour boiling water over it, blanch for two minutes, but no more. Next, cool the arrows in cool water using a colander.
Place the garlic arrows as tightly as possible in sterilized jars, pour boiling marinade over them, and cover with plastic lids. Prepare the marinade from vinegar, sugar, salt, water and herbs.
Pickled garlic arrows recipe No. 4
Ingredients
500 g garlic arrows; 0.5 tsp. coriander seeds; 2 bay leaves; 0.5 tsp. citric acid; 0.5 tbsp. l. salt; 2 tbsp. l. Sahara.
Preparation
Rinse the garlic arrows under running water. Let the water drain. Cut the arrows into 4-5 cm pieces.
Prepare the jars. Rinse in hot water with added soda. Then sterilize in a water bath. Place metal lids in boiling water for 10 minutes.Place one bay leaf and a few coriander seeds at the bottom of each jar.
Add chopped garlic arrows. Fill with boiling water. Let stand for 5-8 minutes. Drain the water from the jars into a saucepan. Add sugar, salt and citric acid. Bring to a boil and simmer for 5 minutes over low heat. We begin to pour boiling brine over the garlic arrows. Fill so that the brine overflows. Roll up with sterilized metal lids. Turn it upside down and put it under the “fur coat”.When the jars have cooled, put them in a cool place.
Ready pickled garlic stalks taste like wild garlic. They can can be served with fried meat, for fish dishes, To porridge, vegetables, etc. They will give them a special spiciness. If desired, you can use not only garlic stalks for pickling, but also the heads.
Bon appetit!
Pickled garlic arrows are an example of turning a by-product into an original snack. If earlier the juicy stems were simply destroyed, today many housewives know about the excellent taste of this above-ground part of the plant, and prepare it in various brines and spices, supplementing their stocks with tasty and healthy preserves.
How to pickle garlic arrows?
Marinated ones make many cold and hot dishes more aromatic and tastier. They can be added to various sauces and seasonings, stews and salads. There are many ways to pickle stems, but most rely on pre-blanching followed by a marinade of sugar, salt, vinegar and water.
- There are a variety of recipes for pickling garlic arrows. To get a spicy snack from arrows with pepper and cinnamon, you just need to cut 300 g of stems, scald with boiling water and, putting them in a sterile jar, pour hot brine of 250 ml of water, 250 ml of vinegar, 60 g of salt, 40 g of sugar, a pinch of pepper and cinnamon.
- Sophisticated gourmets will be pleased with the preserved garlic arrows in currant juice. To do this, boil 300 g of berries in 700 ml of water for three minutes, rub through a sieve and mix with the broth. The marinade is seasoned with 100 g of sugar and 50 g of salt, brought to a boil and poured over the blanched arrows.
Marinade for garlic arrows is the most important component of the preparation. Traditionally, the marinade is made from water, salt, sugar and vinegar. For extra aroma, add cloves, black peppercorns or bay leaves. It should be remembered that the arrows are aromatic on their own, so the main thing is to adhere to the proportions and not overuse spices.
Ingredients:
- arrows - 500 g;
- water - 1 l;
- vinegar - 100 ml;
- sugar - 80 g;
- salt - 80 g;
- carnation stars - 2 pcs.;
- black peppercorns - 3 pcs.;
- bay leaf - 1 pc.
Preparation
- Bring the water to a boil.
- Add spices, sugar and salt.
- Remove the brine from the heat, add vinegar and pour over the arrows.
Instant pickled garlic arrows - recipe
Pickled garlic arrows without seaming is a convenient way to efficiently process and preserve the workpiece. The whole secret is in the marinade, consisting of water, salt, sugar and vinegar. The latter is a safe natural preservative, thanks to which products can be stored for a long time even under nylon covers.
Ingredients:
- garlic arrows - 500 g;
- water - 900 ml;
- sugar - 50 g;
- salt - 50 g;
- vinegar - 100 ml.
Preparation
- Blanch the arrows for 2 minutes. Refrigerate.
- Add salt and sugar to 950 ml of water. Boil for 2 minutes, remove from heat, pour in vinegar.
- Fill the jars with marinade.
- Cover the pickled garlic arrows with nylon lids and refrigerate.
Pickled garlic arrows with mustard will delight lovers of savory snacks. Mustard has unique qualities and is very often used in preservation. In this recipe, it not only improves the taste and texture, giving the product spice and crispness, but also exhibits bactericidal properties, protecting the marinade from fermentation.
Ingredients:
- arrows - 900 g;
- water - 1 l;
- mustard seeds - 10 g;
- vinegar - 30 ml;
- sugar - 40 g;
- salt - 30 g;
- allspice peas - 5 pcs.
Preparation
- Add salt, sugar and pepper to the water and bring to a boil.
- Pickling garlic arrows for the winter requires the presence of sterile jars, so prepare the container.
- Place the arrows and mustard seeds in the jars.
- Pour in the boiling marinade, vinegar and roll up.
- Store pickled hot garlic arrows in the cold.
Marinating garlic arrows has many variations, allowing you to use available products. So, instead of the usual vinegar or citric acid, you can use. In addition to ease of preparation, this type of marinade is softer and healthier for those who suffer from gastrointestinal diseases.
Ingredients:
- garlic arrows - 1.5 kg;
- apple juice - 900 ml;
- sugar - 150 g;
- salt - 45 g.
Preparation
- Cook the arrows for 2 minutes.
- Bring apple juice with sugar and salt to a boil and pour over the arrows.
- Quickly roll up the pickled garlic arrows and turn them over.
Korean garlic arrows are a hot and spicy delicacy that is distinguished by the speed of preparation. The snack is made quickly, in small portions, immediately before consumption. To do this, young arrows are cut, fried until soft, seasoned right in the frying pan and, after sweating, put in the refrigerator for 30 minutes.
Ingredients:
- arrows - 250 g;
- clove of garlic - 3 pcs.;
- wine vinegar - 10 ml;
- hot pepper - 1/4 pcs.;
- sugar - a pinch;
- bay leaf - 3 pcs.;
- soy sauce - 30 ml;
- oil - 40 ml.
Preparation
- Cut the arrows and fry.
- Add garlic, bay, hot pepper, sugar, vinegar and soy sauce.
- Stir and refrigerate.
- Korean pickled garlic arrows will be ready in 30 minutes.
Pickled garlic arrows with butter - recipe
Garlic arrows with butter will be an excellent addition to sauces and hot dishes if prepared as a paste. This form of serving is convenient, tasty and very healthy, since the garlic arrows are not heat treated. All you need to do is simply blend freshly harvested plants with oil and your favorite seasonings in a blender bowl.
Ingredients:
- arrows - 750 g;
- oil - 100 ml;
- sea salt - 20 g;
- ground coriander - 10 g;
- ground black pepper - 5 g.
Preparation
- Place the arrows, spices and oil in a blender bowl and blend.
- Place into containers and send to the refrigerator.
Pickled garlic arrows with carrots
It will become more colorful and tastier if you add carrots. This versatile vegetable will not only enrich it with vitamins, but will also soften the pungency of the garlic arrows, giving the preparation softness, tenderness and natural sweetness, thanks to which you can prepare the marinade without additional sweeteners.
Ingredients:
- garlic arrows - 500 g;
- carrots - 2 pcs.;
- sesame - 40 g;
- oil - 60 ml;
- rice vinegar - 20 ml;
- soy sauce - 30 ml;
- clove of garlic - 3 pcs.
Preparation
- Fry the arrows for 10 minutes. Refrigerate.
- Heat the sesame seeds and mix with the arrows.
- Add chopped carrots, garlic, vinegar and oil.
- Stir and refrigerate for 10 hours.
Cold pickled garlic arrows are one of the simplest and most practical options. To prepare, you just need to blanch the garlic arrows for a minute, quickly cool and pour in cold vinegar-salt brine, leave under pressure and after 2 weeks serve the preparation to the table or send it for further storage.
Ingredients:
- garlic arrows - 500 g;
- water - 900 ml;
- salt - 45 g;
- vinegar - 45 ml.
Preparation
- Blanch the arrows and cool.
- Add salt and vinegar to cold water.
- Fill the arrows with brine and place them under pressure for 8 days.
Ramson from garlic arrows is one of the alternative ways to obtain an original fragrant preparation. Ramson is a rare wild-growing aromatic plant with a unique sweetish-garlic flavor that leaves no bitterness. By pickling garlic arrows in a special brine, you can achieve similar taste qualities.
Pickled garlic arrows.
4 recipes
Gardeners know that when growing garlic, the shoots must be removed from the plant so that the cloves are large. Sometimes they get thrown away, but why do that when you can pickle them?
Young soft arrows, cut before the inflorescence wrappers begin to tear, are suitable for pickling.
Pickled garlic arrows recipe No. 1.
Ingredients:
- vinegar
- greenery
- sugar
- salt
– garlic arrows
Preparation:
1. Dissolve sugar and salt in water, boil for a couple of minutes, add vinegar. Leaves and arrows must be collected before the garlic head ripens.
2. Wash the greens, cut into strips, blanch in water, cool with cold water, place tightly in scalded jars, and pour boiling water over them.
3. Sterilize liter jars for five minutes and close.
4. You can add spicy herbs to the jars with garlic arrows.
5. Prepare the filling: mix 100 g of vinegar, 50 g of sugar and salt, and a liter of water.
Pickled garlic arrows recipe No. 2.
Ingredients:
– water for marinade – liter
– sugar, salt – 50 g each
– arrows of young garlic – 1 kg
– spices – allspice, bay leaf)
– table vinegar – 100 ml
Preparation:
1. Wash young garlic arrows, cut into sticks 10 centimeters long. It is best to use the juiciest bottom part.
2. Place the arrows tightly together with pepper and bay leaf 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 and place them under a blanket. Pickled garlic is ready for the winter!
Ingredients:
– young garlic shoots
– spicy herbs
– salt, sugar – 50 g each
– water – one liter
– table vinegar – 120 ml
Preparation:
1. Garlic arrows need to be collected until the wrappers of the inflorescences are torn. As soon as the stem has risen 10 centimeters above the leaves, the arrows can be cut off.
2. Sort and rinse the picked garlic arrows. Cut into pieces of 3 centimeters, put in a saucepan, pour boiling water, blanch for two minutes, but no more. Next, cool the arrows in cool water using a colander.
3. Place the garlic arrows as tightly as possible in sterilized jars, pour boiling marinade over them, and 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 spiciness. If desired, you can use not only garlic stems, but also heads for pickling.
Even more interesting things on the page IN THE GARDEN, IN THE VEGETABLE GARDEN - with love for the earth
Pickled garlic arrows recipe No. 3.
Ingredients:
– 500 g garlic arrows;
– 0.5 teaspoons of coriander seeds;
– 2 bay leaves;
– 0.5 teaspoons of citric acid;
– 0.5 tbsp. spoons of salt;
– 2 tbsp. spoons of sugar.
Instructions
1. Rinse the garlic arrows under running water. Let the water drain. Cut the arrows into pieces of 4-5 centimeters.
2. Prepare jars. Rinse in hot water with added soda. Then sterilize in a water bath.
3. Place metal lids in boiling water for 10 minutes.
4. Place one bay leaf and a few coriander seeds on the bottom of each jar.
5. Place chopped garlic arrows. Fill with boiling water. Let stand for 5-8 minutes. 6 Drain the water from the jars into the pan. Add sugar, salt and citric acid.
7. Bring to a boil and simmer for 5 minutes over low heat.
8. Start pouring boiling brine over the garlic arrows. Pour in so that the brine overflows the edges.
9. Roll up with sterilized metal lids. Turn it upside down and put it under the “fur coat”.
10. When the jars have cooled, put them in a cool place. Ready-made pickled garlic arrows can be served with fried meat.
Good hour, friends! All good housewives try to find recipes for the most delicious and original dishes to surprise their household. But the best is always at hand! Few people know that garlic arrows are not just a fragrant stick in the garden, but also a delicious product that can truly be considered a delicacy. You can prepare many delicious dishes and snacks from garlic arrows. But one of the simplest and fastest recipes for preparing an amazing ingredient is pickled garlic arrows!
You can try this treat within 5 days after infusing the jar. This snack can be stored in the refrigerator for several weeks. Although, it’s unlikely that such a delicious treat will last long!
How to pickle garlic arrows
List of ingredients:
- 1 kilogram of garlic arrows (depending on how many fit in the jars);
- 3-4 bay leaves;
- 4-6 currant leaves;
- dill to taste;
- 6-9 peas of allspice;
- 6-9 black peppercorns;
- 3-6 clove umbrellas;
What you will need per liter of marinade:
- 1.5 tablespoons table salt;
- 2 tablespoons granulated sugar;
- 50 grams of vinegar 9%.
Marinating sequence:
Rinse the jars thoroughly. Pour boiling water over them. Wash the arrows and cut them into small pieces. Distribute throughout the prepared glass container: peppercorns, cloves, bay and currant leaves, dill.
Then place pieces of garlic arrows on top of spices and herbs.
Boil water in a kettle. Pour boiling water over the garlic arrows and let stand for 15 minutes. Drain the water into the sink.
Boil more water and pour the contents of the containers again. The hands should stand for another 10-15 minutes. This is necessary so that the garlic arrows become soft. Drain the water from the jars into an enamel pan.
Send all the sugar and salt into it. Boil for about 1-2 minutes.
Pour vinegar into the prepared marinade.
Pour this liquid over the garlic arrows in jars.
Close the jars with nylon lids prepared in advance. There is no need to sterilize our treats. When the jars have cooled, place them in the refrigerator for 5 days. The garlic arrows must be thoroughly marinated.
After the specified time. Why wait so long until winter? Bon appetit!
Cooking time – 1 hour.
Marinating time – 5 days.
Number of servings – 3 jars with a capacity of 500 g.
The number of servings in one jar is 3.
Loading...