There is nothing better than salted young garlic in winter, and even to fragrant boiled pork with potatoes. But pickling garlic is very simple and there are many recipes for such a dish. Garlic is salted with and without marinade, and various ingredients are added for a rich taste and spicy aroma. Such garlic will be an excellent appetizer for meat and smoked meats, it goes well with aromatic borscht and will decorate any festive table with an aesthetic presentation.

Harvesting garlic

Before you start preparing pickles from garlic, it is worth peeling it correctly, which depends on the type of pickling you are using. You can salt garlic with whole heads or with cloves, and, depending on the method, you need to adhere to some guidelines. When salting with whole heads:

• only young garlic should be used for pickles;
• garlic should be peeled only from the upper coarse peel, leaving a soft young peel;
• wash the garlic thoroughly;
• do not trim the edge and tail of the garlic;
• put the garlic whole in dense large containers, jars or barrels.

For salting garlic wedges:

• any kind of garlic can be used, but young garlic is easier to peel;
• you need to completely peel the garlic and rinse thoroughly, but when using a young one, you can leave the soft shell around the clove;
• it is recommended to put the cloves tightly in small jars, since they do not take up much space;
• you can salt the cloves with meat products - lard or pork belly;
• it is best to salt the garlic cloves using a marinade.

Whole salted garlic

Such garlic looks beautiful in serving and is extremely easy to prepare, since a minimum of time is spent on cleaning and cooking.
Ingredients:

• heads of garlic - 1 kg
• coarse salt - 350 g

1. Peel the garlic heads from the top layer of the husk, cut off most of the stem, leaving only a small tail.
2. Cover the bottom of the can or keg with a layer of salt.
3. Put the garlic heads tightly on top of the salt, leaving small gaps.
4. Thoroughly tamp all the gaps between the heads and the entire garlic layer with salt.
5. Thus, fill the container to the top. You can add dill inflorescences or currant leaves between the layers.
6. Close the jar or keg tightly and send to a cold place. A cellar would be an ideal option for storing pickles.

Garlic cloves marinated

This option of pickles perfectly retains the elasticity of the cloves, the marinade makes the garlic crispy and very aromatic. Ideal for small jars.
Ingredients:

• garlic cloves - 1 kg
• salt - 4 tablespoons
• water - 650 ml.
• vinegar - 3 tablespoons
• sugar - 4 tablespoons
• cloves - 10 pcs.
• peppercorns - 8 pcs.

1. Boil all the components of the marinade, except for vinegar, until it boils. Add vinegar to the marinade removed from heat.
2. Peel the garlic and wash well.
3. Place the garlic cloves in jars and pour over the marinade.
4. Close the jars and put in the cold.

Salted garlic with lard

This is a snack version of garlic, which can be served with ready-made salted aromatic lard. Also, this is an excellent solution for those who do not know how to use lard deliciously so that it does not take up extra space in the freezer.
Ingredients:

• garlic - 1 kg
• bacon - 1 kg
• bay leaf - 5 pcs.
• red pepper - 1/2 tsp
• a mixture of spices for salting - 2 tbsp.
• peppercorns - 8 pcs.
• salt - 4 tablespoons

1. Mix salt with spices, bay leaf, ground pepper and peppercorns.
2. Cut the bacon into slices of medium thickness, stuff some of them with cloves of garlic. Choose lard with small layers of meat - it tastes better.
3. Grate the lard well with coarse salt and spices.
4. Place lard tightly in a large container, sprinkle with salt, a layer of peeled garlic and salt again. Fill the barrel to the top.
5. Store lard in the cold for about four months.

Garlic according to the Armenian recipe

Spicy, piquant, moderately spicy - that's how it is, Armenian-style garlic. Such garlic is best salted in deep oak barrels, so the heads of garlic will acquire the characteristic taste and smell of a traditional Armenian dish.

Ingredients:

• young garlic - 1 kg
• grape juice - 50 ml.
• water - 950 ml.
• grape vinegar - 5 tablespoons
• sugar - 50 g
• black and allspice pepper - 4 pcs.
• walnut partitions - 5 pcs.
• salt - 50 g
• cloves - 2 pcs.

1. Soak the garlic heads in cold water in oak barrels and leave for 24 hours.
2. Drain and peel the top hard garlic. Rinse the garlic well.
3. Put the garlic in jars or barrels tightly head to head.
4. Pour the garlic with a solution of the required amount of water and salt. Leave the garlic heads for another day.
5. Salt the garlic in this way for 21 days, changing the saline solution daily.
6. After three weeks, pour the garlic heads with a marinade of water, salt, vinegar and sugar. Leave in the cold for 15 days.
7. Drain the marinade and leave separately in the cold for a week. In the meantime, pour the juice of the white grape varieties over the garlic for seven days.
8. Drain the juice and pour the garlic with the previously stored marinade.
9. After a week, spicy garlic can be served.

Heads of garlic with beets

Beautiful in color and very bright in serving - garlic with beets. It looks delicious and tastes even better.
Ingredients:

• garlic - 2 kg
• salt - 5 g
• beet juice - 300 ml.
• sugar - 50 g
• water - 800 ml.

1. Peel the garlic and rinse thoroughly.
2. Pour the heads of garlic with water and leave for a day. After the time has passed, rinse the garlic with water.
3. Put the heads of garlic in a dense layer in jars.
4. Dissolve sugar and salt in boiled warm water, add beet juice after the marinade has cooled.
5. Fill the garlic completely with the solution, cover with clean gauze, setting oppression.
6. Leave the garlic in a cool place for two weeks, after which the garlic can be served.
7. Store ready-made jars in a cellar or refrigerator.

Salting garlic arrows

You can salt not only the heads or cloves of garlic, but also garlic arrows. The dish turns out to be delicious and very spicy.

Ingredients:

• peppercorns - 5 pcs.
• garlic arrows - 800 g
• cloves - 3 pcs.
• water - 800 ml.
• salt - 100 g
• chili - 4 circles
• cloves of garlic - 1 head

1. Rinse the arrows thoroughly, remove the tips.
2. Chop into large pieces and place in jars in a dense layer.
3. Place the spices and cloves of one head of garlic over the arrows.
4. Fill the garlic arrows with a solution of water and salt.
5. Send to a cold place, preferably darkened.

Salted garlic is tasty, simple and very aromatic. This appetizer is perfect for any occasion. The garlic comes out aromatic, spicy and really crunchy. Try different types of salting - and find your own, special version of salted garlic.

The benefits of garlic shooters and how to harvest them for the winter. How to freeze, salt and pickle garlic arrows.

Everyone is well aware of the beneficial properties of garlic bulbs, popularly called heads, as well as its green leaves. They are used in cooking, folk medicine and even cosmetology.

The plant has another part, edible and useful, although it differs in its properties from the bulbs and leaves mentioned above. These are flower-stalks, garlic arrows that can be fermented, pickled, frozen, used for making soups, salads and sauces.

When to pick garlic arrows? The benefits of garlic arrows

When garlic grows in a garden bed, firstly, ground leaves appear, a little later - flower-stalks with airy bulbs, and last but not least, a root bulb forms.

Garlic arrows are not a by-product. They are delicious and have a lot of benefits.

IMPORTANT: When a plant produces a peduncle, it is in this part of it that its benefits accumulate. Those who grow garlic on heads remove the arrows like rubbish so that the heads are not small. This is done when the peduncles reach a length of about 20 cm

If you pick off the arrows from garlic in order to pickle them or use them in food in any other way, their length should be from 40 to 60 cm. At this moment they are the most juicy and healthy.

An indicator of the maturity of peduncles is also their whitened tips.

As a rule, the collection of arrows for food is carried out in July, closer to the middle of the month.

IMPORTANT: If the heads of garlic are also planned to be collected and eaten in the future, the arrows should be cut off at a height of about 2 cm from the base so as not to damage the roots

Those who regularly harvest garlic arrows, harvest and eat them with pleasure, are well aware of the composition and benefits of the product. To do this for the first time is prompted by the following facts:

Unfortunately, not everyone can eat garlic arrows. They are contraindicated for:

• ulcer and gastritis
• kidney disease
• gallstone disease
• individual intolerance and allergies

IMPORTANT: The season for fresh garlic arrows is very short - about 10-14 days. Therefore, it is worth learning how to harvest them for the winter.

VIDEO: Garlic arrows. 5 cooking methods

Frozen Garlic Arrows

Freezing is the preferred way of preparing food for the winter. When it comes to the arrows of garlic, first, they will be the most useful. Secondly, after defrosting, they will taste like fresh ones. And this makes it possible to cook a wide variety of dishes.

The workpiece is made in this way:

1. Collected peduncles are thoroughly washed
2. They cut off the part where the flower should have formed, dispose of it
3. Cut the arrows into pieces 2-3 cm long
4. Boil a large pot of water, add some salt to it
5. Garlic arrows are dipped in water and boiled for 10 minutes
6. Remove arrows after cooking, allow them to cool and drain
7. The workpiece is packaged in plastic containers or disposable bags, sent to the freezer for storage

You can freeze the garlic arrows already in the form of a ready-made snack. Take:

• 1 kg shooters
• 1 tbsp. a spoonful of salt
• 2 tbsp. tablespoons of olive oil

1. Arrows wash, cut off their buds
2. Arrows cut into several pieces are chopped using a meat grinder or blender
3. Salt them and season with oil
4. The snack is packaged in plastic containers and sent to the freezer

VIDEO: ARROWS OF GARLIC. REFUELING FROM GARLIC ARROWS FOR WINTER

What are the pickled arrows of garlic called?

Some people call pickled garlic arrows the wild garlic. This is not entirely correct. Ramson (wild garlic) and the garlic that people eat are really related plants, but not the same thing.

It is correct to name the dish based on the peculiarities of its preparation. So, pickled garlic peduncles are:

• in Korean (heh)
• in asian
• in Georgian
• with spices
• with vegetables
• with herbs

Sometimes recipes are given names like "Under vodka", "Delicious", and the like.

How to pickle garlic arrows without sterilization?

Arrows of garlic are marinated with vinegar. This preservative allows you not to sterilize cans filled with a blank.

VIDEO: Snack with vodka, Garlic arrows for the winter

RECIPE: Pickled Arrows of Instant Garlic

Garlic arrows are pickled quickly and easily using the following products:

• 1 kg of plant peduncles
• 30 ml vinegar
• 30 g salt
• 40 g sugar
• 1 teaspoon mustard seeds
• 4 peppercorns
• 4 dried carnation flowers

1. Salt, sugar, pepper and cloves are immediately added to 1 liter of cold water
2. Bring water to a boil
3. Jars are sterilized in parallel
4. The buds of the flower stalks of garlic are cut off, the flower stalks themselves are cut at will, from small centimeter blocks, to stalks the length of the entire jar
5. Garlic arrows and mustard seeds are placed in sterile jars
6. Boiled marinade is poured into jars
7. Add vinegar to the workpiece
8. Close the jars with sterile lids and turn them upside down, after which they leave for 1-2 days so that there is no leakage
9. Send harvested garlic arrows for storage in a pantry or cellar

RECIPE: Pickled garlic arrows for the winter

The next option for pickled garlic peduncles involves the use of more seasoning and spices. The taste of the workpiece is more unusual and rich. For her you need:

• 1 kg shooters of garlic
• 1 liter of water
• 100 ml vinegar
• 50 g of salt and sugar
• 2 leaves of lavrushka
• 2 dill umbrellas
• 6 peppers
• 1 light pepper

1. Prepare the garlic for spinning as in the recipe above.
2. Banks sterilize
3. Salt and sugar are put in cold water, and when it boils, vinegar, dill and bay leaf are added (then they will need to be removed)
4. Boil the marinade for 3-5 minutes
5. Garlic arrows, cut to a convenient length, peppercorns, finely chopped light are laid out in jars
6. Pour marinade on arrows and close

How to marinate arrows of garlic with lemon?

Instead of vinegar, you can use citric acid (or lemon juice) to pickle garlic peduncles. To prepare a canned dish, take:

• 2 kg shooters of garlic
• 1 liter of water
• 5 g citric acid
• 50 g tarragon greens
• 50 g salt
• 100 g sugar

1. Garlic arrows and tarragon, cut into pieces of the required length, are boiled in a separate pan for 1 minute after boiling
2. Dissolve sugar, salt and citric acid in water
3. Put tarragon with garlic peduncles in a sterile dish, pour in the marinade that has boiled for 5 minutes
4. Close the jars

VIDEO: Garlic arrows with citric acid. Blanks for the winter

RECIPE: Arrows of garlic marinated in Korean

The Korean arrows of garlic are called He. For their preparation, take:

• 1 kg of peduncles
• 1 liter of water
• 3 cloves of garlic
• 1 tbsp. a spoonful of vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 2 bay leaves
• 1 tbsp. a spoonful of Korean salad dressing

1. Washed and chopped garlic arrows are fried in vegetable oil
2. Spread them out on paper towels to drain the fat
3. Bring salted, sweetened water to a boil, then put bay leaf into it, Korean seasoning
4. Arrows and chopped cloves of garlic are placed in sterile jars, poured with marinade and twisted
5. In such a preparation, carrots will not be superfluous.

RECIPE: Salted Garlic Arrows

Another type of harvesting garlic peduncles, salting, is made from the following products:

• 1 kg shooters
• 1 liter of water
• 5 tbsp. tablespoons of salt
• 1 tbsp. spoonful of sugar
• dill umbrellas, lavrushka, peppers, cloves to taste and desire

1. Boil the washed and chopped garlic arrows in boiling water for 1 minute
2. Cool them in cold water, dry in a colander
3. Sterilize jars
4. Brine is made from water, salt and sugar
5. Arrows of garlic, spices are placed in jars
6. Pour them with boiling brine and leave for 3 days.
7. After 3 days, the brine is drained, boiled again for 2-5 minutes
8. Repeat the casting procedure
9. Banks close

IMPORTANT: You can salt the arrows in an enamelled saucepan or large glass bottle. Then they are not boiled again or twisted. The first 4 days are kept warm under oppression, then another 4 after the beginning of the fermentation process, and then in the cold until they are eaten

VIDEO: How to salt garlic arrows?

Ingredients:

• Ground coriander
• Refined sunflower oil
• Ground black pepper
• Arrows of garlic

How to salt garlic arrows at home correctly

Garlic arrows are an additional tasty and healthy bonus that you get by growing garlic with your own hands on your site. Garlic arrows are delicious when cooked correctly. They are fried, stewed, pickled, frozen, twisted with bacon.

If you stew them correctly in sour cream, then with your eyes closed, you can hardly distinguish them from mushrooms. If you add garlic arrows when preserving cucumbers, tomatoes, zucchini, then the preservation will turn out to be tastier and more aromatic.

I suggest salting the garlic arrows. This garlic paste can then be spread on black bread, added to soups, sauces, marinades for meat and chicken.

Salted garlic arrows keep well in the refrigerator in a tight-fitting jar, as oil, salt, and garlic itself are excellent preservatives. So this paste won't go bad even after a few months.

Step 1

For work, we need arrows of garlic - 200 g, salt - 1 tbsp. l., ground black pepper - 1 tsp., ground coriander - 1 tsp., sunflower oil - 5 tbsp. l., knife, kitchen board, food processor.

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It's a pity, but many people underestimate the garlic arrows, and this is a great appetizer and addition to dishes. In winter, having prepared a couple of jars according to the proposed recipes, you will thank yourself, and more than once, for your prudence. In my piggy bank, I have collected several excellent recipes - Korean, pickled, pasta and seasoning from minced.

What arrows are suitable for conservation, and how to prepare them for harvesting, read below, but for now I am sharing recipes.

Garlic arrows - recipes for the winter through a meat grinder

If you want to have a variety of snacks of a beautiful emerald color on the table, prepare arrows for the winter by passing them through a meat grinder. By changing the recipe, you fill the bins with jars of different flavors of garlic arrows. All blanks are without vinegar.

Classic arrow blank

A simple, most popular recipe for wintering garlic arrows.

You will need:

• Arrows.
• Salt - taken by weight of raw materials. Approximately 20% of the weight of the arrows.

We procure:

1. Wash the arrows, pat dry on a towel.
2. Pass through a meat grinder (a more modern and faster method of chopping is a blender).
3. Sprinkle with salt, leave to stand for an hour and let the juice flow.
4. Send to jars under a nylon lid. Keep cold. I heard that the workpiece is allowed to be stored in an apartment, but I dare not check.

Garlic arrow paste for the winter

I know three great recipes for making pasta. Having cooked, you will get a flavorful addition to fish, meat, sauce. Yes, and you can spread it on bread if you add butter or lard.

Recipe number 1.

• Arrows - 500 gr.
• Vegetable oil - 1.5 large spoons.
• Salt - ½ small spoon.

How to make a paste:

1. Wash and cut the soft part of the arrows. Dry.
2. Grind with a blender or meat grinder, salt, pour in sunflower oil. Transfer to a container and store cold, preferably in the freezer.

Recipe number 2. With butter.

If you want to make a butter paste, heat it up a bit. Then it mixes easily. In this case, vegetable oil is not useful.

Recipe number 3. Arrows with bacon.

Similarly, you can make a pasta with lard. Scroll it along with arrows and salt. In winter, with borscht - you can go crazy from the deliciousness.

Arrow seasoning - simple recipes

Seasoning frozen in a refrigerator will help out great when preparing first courses, it is especially good in borscht.

Recipe number 1 .

It is easy to prepare a workpiece - take dill and arrows, chop in any way into a gruel.

Season with salt and stir. 500 gr. mass - 100 gr. salt. If you don't want to store in the freezer, transfer to jars and sprinkle with salt on top. They will act as a preservative.

Recipe number 2.

Chop the arrows and add ground coriander to taste. Salt, stir and transfer to sterile jars. Twist and transfer to cold storage for winter storage.

Dressing for borscht without salt

Would need:

• Arrows - kilogram.
• Seasoning "Vegeta" - 7-8 large spoons.
• Basil, parsley, basil, dill and other herbs - only 400 gr.

Preparation:

1. Pour Vegeta into the arrows chopped through a meat grinder and all the greens. You will not find it specifically - use any that is similar in composition.
2. Stir the ingredients. Further, it is permissible to follow two paths: distribute in containers and freeze. Or pack tightly into jars and refrigerate.

How to freeze garlic arrows

By the end of the conservation season, the freezer is full. I advise you to find a place for the garlic arrows frozen for the winter. Then there will be a reason for joy - stew, fry, make a sauce, add seasoning to various dishes.

Frozen arrows:

1. Chop finely, 3-4 cm, no more. Spread out on a tray in a thin layer. Send to the freezer and set the fast freeze mode.
2. After that, tightly put the workpiece in a bag or jar and place it for permanent storage.

Korean Garlic Arrows

Korean cuisine has imperceptibly become native. Stimulates appetite, improves mood. An appetizer of garlic arrows will go with a glass with friends, it will be an excellent addition to meat dishes, vitamin salad to boiled potatoes. Among Koreans, the snack is better known as He.

Take on a large bunch of arrows:

• Garlic cloves - 3 pcs.
• Sugar - ½ small spoon.
• Table vinegar - a small spoon.
• Soy sauce - adjust the amount to taste.
• Korean Carrot Seasoning - Large spoon.
• Lean oil, bay leaf.
• Coriander - a pinch. (it is not in the original recipe, but it gives an interesting flavor note.

How to cook:

1. Cut the arrows into 5-6 cm pieces.
2. Heat oil in a skillet, toss in pieces, fry.
3. When the arrows are soft, add the chopped bay leaf. Next, send the Korean seasoning, sugar. Pour in vinegar and soy sauce.
4. Soy sauce needs to be explained separately. It gives the dish a spicy taste and a special flavor note. Pour in a little, stir, taste and add as you see fit. Many people do without sauce, just salt the workpiece.
5. With a spoon, remember the arrows a bit, put out a couple of minutes. add the garlic cloves chopped into the gruel.
6. Remove from the burner and leave to infuse.
7. An hour later, when the conservation has cooled and the marinade is absorbed, transfer to jars.

I warn you: the arrows are not immediately saturated with marinade, it takes time. Try the marinade to get a feel for the flavor.

Lightly salted garlic arrows

A pleasant spicy and delicate taste of the appetizer will please even the most picky ones. Serve with young potatoes, barbecue, fish.

• Arrows, ground pepper, currant leaves, cherries, horseradish root, dill.
• Per liter of water - 70 g. salt.

Recipe:

1. Preparation for canning: rinse and cut the arrows, finely chop the dill and rub the horseradish root.
2. Combine the ingredients in a bowl, pepper, stir and distribute over the jars, alternating with leaves.
3. Boil the brine by boiling water and salt. Wait for it to cool down and become warm.
4. Fill the jars, cover with gauze and leave at room temperature for 4-5 days so that the arrows are salted. After a specified time, you can start tasting, keep the leftovers in the refrigerator under a nylon lid.

Recipe for the winter pickled arrows

Love canning naturally, without vinegar, ferment the arrows for winter storage.

Would need:

• 2 kg. shooter - 100 gr. salt with sugar, 1.5 liters of water.

How to prepare:

1. Make a brine by sprinkling sugar and salt in cold water. Then put on gas, let it boil. Make sure the spices are completely dissolved, remove from the stove and let cool.
2. Do not cut the arrows coarsely, 3-5 cm is enough, no more. Place in a saucepan.
3. Pour the workpiece with the cooled brine. Press on top with a plate and put oppression. Make sure that the brine covers the raw material completely.
4. Preservation should be kept for a month in a cool place, but not in the refrigerator. When the arrows are well leavened, put in the cold. Do not be alarmed if fermentation begins - this is a natural process during fermentation. Remove the foam. The arrows are ready, if fermentation is over, the brine has become transparent.

Pickled garlic arrows

I already talked about the garlic sprouts, this recipe will not suit, go and pick it up. I give the classic version.

Ingredients:

• Arrows.
• Chives.
• Allspice peas.
• A slice of hot chili.

For the marinade:

• Water - liter.
• Table vinegar - 100 ml.
• Salt - 50 gr.
• Sugar - 50 gr.

Tip: cut arrows 2-3 cm in size, it will be more convenient to eat.

How to pickle garlic arrows:

1. Blanch or boil the garlic pipes for a couple of minutes. Drain, refrigerate and drain off excess moisture.
2. Take small jars. Put spices, garlic on the bottom, fold the arrows on top.
3. Boil water by adding salt and sugar to the marinade. Turn off the heat, pour in the vinegar. Stir.
4. Pour into jars, twist, turn and wrap. Leave to cool.

Harvesting arrows in tomato and butter

A workpiece that tastes like lecho. It will not hurt to prepare a couple of jars for the winter.

• Arrows.
• For the marinade:
• Water - 700 ml.
• Salt is a big spoon.
• Tomato paste - 500 gr.
• Sugar - 0.5 cups.
• Sunflower oil - 0.5 cups.
• Apple cider vinegar - ¼ cup

Canning Garlic Arrows:

1. Cook the marinade: when the water boils, add sugar and salt, oil and tomato. Stir.
2. Place the pipes of garlic in a saucepan with boiling marinade. Cook for a quarter of an hour.
3. Add the vinegar and bring the contents to a high boil.
4. Then quickly transfer to a jar and twist.

Garlic arrows without vinegar

I offer two recipes for preparing arrows for the winter without vinegar. Any sour berries or just salt can be a preservative. If you follow the cooking technology, the preservation will not deteriorate and will stand for a long time.

For 2 kilograms of shooters:

• Red (white) currant - 300 gr.
• Sugar - 100 gr.
• Water - 700 ml.
• Salt - 100 gr.
• Dill.

Preparation:

1. Blanch the cut pipes for exactly one minute in boiling water. Fold hot into a blank container, cover with a sprig of dill. Cover with a lid.
2. Add currants to the boiling brine, cook for three minutes. Remove and rub through a sieve.
3. Return the puree back to the saucepan. Add sugar there, salt and boil.
4. Pour brine into jars and seal.

Preparing shooters for canning

Tender arrows of milk ripeness are suitable for harvesting. Not too large, with an unblown bud. Old pipes will be tough, fibrous and tasteless - you will not get pleasure.

1. Remove the hardened part of the pipes. The arrow itself will tell you what to trim - the tasty part breaks off easily.
2. Do not store raw materials for a long time, try to cook within a week, otherwise you will lose vitamins.
3. Make blanks in small jars, it is more convenient to use quickly.

Video recipe for garlic arrows pickled for the winter. Good luck with your blanks!

Greens

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