Every housewife needs to know the recipe for pickled garlic arrows. This preparation can be added to salads and main courses throughout the winter; this seasoning will create a new taste. But it can also be used as a stand-alone product. Of course, the advantage of such a preparation is its pleasant taste, but besides this, the positive side is the minimal cost and ease of preparation.

Garlic arrows are not only very tasty, but also a healthy product that has a positive effect on the body, namely:

In a word, garlic arrows are a unique product that will allow a person to always remain in good health and great shape.

Preparing the ingredients

The main secret of preparing the product is to properly prepare the products for marinating. The main component is garlic arrows; when choosing them, it is worth considering several points:

• Only fresh product can be marinated. Withered and dried arrows are not suitable for this purpose, as they will not create the proper taste.
• They should be picked in a timely manner, without waiting for the head of the vegetable to reach a large size.
• It is important that the component of the workpiece has not yet had time to form inflorescences. Dark green arrows have excellent taste.
• Another positive quality that you need to pay attention to when choosing a product is structure. It is recommended that it be soft to the touch.

The right choice of garlic arrows is the key to success, allowing you to create a very tasty and aromatic dish.

Preparing food for the winter: delicious recipes

It is worth noting that a product such as garlic arrows is combined with herbs, spices, vegetables and even some varieties of berries. Therefore, you can highlight a huge number of different recipes for preparing this preparation for the winter, but it is worth highlighting several of the most popular ones.

Pickled garlic arrows

The simplest and most common cooking method is the classic recipe. To create a blank in this way, you will need a minimum number of components:

• water - 1 liter;
• salt - 2 tablespoons;
• granulated sugar - 1 tablespoon;
• garlic arrows - depending on the volume of the jar;
• allspice ground pepper - to taste;
• bay leaf - to taste.

As it turned out, preparing the marinade does not require numerous financial costs. All products can end up in a housewife's kitchen. The preparation method is quite simple. It will take you no more than 30 minutes:

1. First of all, you need to prepare the marinade. To do this, you need to pour water into a saucepan, boil it, add salt, sugar and table vinegar to it. The aromatic marinade is almost ready. All that remains is to thoroughly mix the liquid and give it a little time to infuse; it is recommended to additionally cover the pan tightly with a lid.
2. While the marinade is preparing, you should take care of the main component - the garlic arrows. They should be washed thoroughly, dried on a paper towel, and then placed in dense rows in a jar. In order for the preparation to acquire a rich and unusual taste, you should place a few peas of ground pepper and several medium-sized bay leaves on the bottom of the container.
3. Then you need to add marinade to the garlic arrows to the level of the neck of the jar.
4. The final stage of preparation is to tightly close the container with a lid.

If the main product has a dense structure, then to soften it you must first fill it with cold water and leave for 20-40 minutes.

After this time has passed, the liquid can be drained and used to prepare the marinade.

With paprika and coriander

The classic method of preparing pickled arrows is simple and economical, but far from the only one. If you want to create a truly piquant taste, then you need to add paprika and coriander to the main recipe. The basic composition of the preparation for the winter is as follows:

• garlic arrows - 400 grams;
• vegetable oil - 50 milliliters;
• soy sauce - 50 milliliters;
• table vinegar (9%) - 1 tablespoon;
• granulated sugar - 1-1.5 tablespoons;
• rock salt - 1 tablespoon;
• coriander (must be ground) - 1 teaspoon;
• paprika - 4 teaspoons;
• allspice - 3-4 peas;
• red pepper - 3-4 peas;
• garlic - 3-4 medium-sized cloves.

As it turned out, this recipe contains components that can give the dish a piquant taste. In order to marinate garlic arrows, you need to take several steps:

1. Pour vegetable oil into a frying pan and heat it slightly. Add the main component to it and fry it for 8-10 minutes.
2. You need to add vinegar and soy sauce to the garlic arrows. Then you need to turn up the heat and bring the contents to a boil.
3. After this has happened, you need to add granulated sugar, coriander, paprika, salt, allspice and red pepper to the pan. All ingredients must be thoroughly mixed and simmered for another 5-7 minutes.
4. Garlic is added last. Next, you need to continue to simmer for another 7-10 minutes.

The workpiece is ready, now it needs to be carefully placed in jars and tightly closed with a lid.

With gooseberries and cilantro

A combination of spicy vegetables with sweet berries. It would seem that this combination is impossible, but it is not. The preparation, which includes garlic arrows, gooseberries and cilantro, will delight you with incredible taste. For marinating you will need:

1. Mix half a kilogram of washed berries and 500 grams of garlic shoots, minced through a meat grinder.
2. To the berry-vegetable mixture you need to add 1 bunch of chopped dill, parsley and cilantro, as well as 60 milligrams of vegetable oil.
3. The last component for this preparation is rock salt, which you will need to add in an amount of 40 grams.
4. All contents must be thoroughly mixed, transferred into jars and each of them sealed with a lid.

Perhaps this is the simplest and fastest recipe for creating a blank. It does not require heat treatment of products.

With thyme and basil

Thyme and basil are the two most common spices that are used to prepare many first and second courses. The marinade is prepared in the same way as according to the classic recipe for preparing the workpiece. But to the main composition, along with granulated sugar, salt and vinegar, you will need to add 2 more components to the water - several chopped sprigs of fresh thyme and basil.

Greens will make the brine for garlic arrows even more aromatic and rich; if you want to further enhance its taste, you can diversify the main composition with another 2-3 buds of cloves.

With pepper and cinnamon

Garlic arrows with pepper and cinnamon are prepared in the same way as the classic marinade. This preparation is suitable for those who love a spicy taste. These two spices will not only improve the taste of the finished dish, but also saturate it with beneficial properties for the human body; they help normalize metabolism and improve the functioning of the gastrointestinal tract.

For approximately 400 grams of the main product, you will need 1 crushed stick or 1 teaspoon of cinnamon powder, as well as 6 allspice peas and 2 teaspoons of ground pepper. All components will also need to be added to the water along with granulated sugar, salt and vinegar while preparing the marinade.

With mustard

Mustard is perhaps one of the most piquant and rich spices, which lovers of spicy foods use in various vegetable dishes, including preparations for the winter. It goes perfectly with garlic arrows. From these two savory products you can create an incredibly tasty dish that will be used as an addition to salads and side dishes.

To the preparation prepared according to the classic recipe, add 2 teaspoons of mustard seeds and 1 teaspoon of hot pepper per 500-700 milligrams of liquid. Moreover, this must be done at the very end of cooking, after the shoots have already been placed in jars and the marinade has been poured into them.

In Korean

Among housewives, the most popular are cold cooking methods, which save them from the exhausting and lengthy process of heat treatment of products. Moreover, you can create a delicious dish in just a few minutes, for example, this applies to Korean garlic preparations. The step-by-step recipe looks like this:

1. It is necessary to mince garlic shoots and carrots.
2. Add 50 milliliters of vegetable oil to the resulting slurry and mix it thoroughly.
3. Supplement the main component with a special seasoning for Korean salads, minced garlic, salt and granulated sugar to taste.

At the end of cooking, all ingredients must be thoroughly mixed, transferred into jars and tightly sealed with lids. If the dish does not seem too rich, then the garlic arrows and carrots can be lightly fried in vegetable oil.

A quick way without sterilization

Making garlic shoots is a fairly simple and quick way. But if necessary, you can reduce the time for preparing it several times by making a little trick. As you know, housewives spend most of their time when creating preparations on sterilizing the containers in which the finished product will be stored. But this procedure can be avoided if you pour the hot marinade over the shoots and add 1 tablespoon of vinegar on top of it. It is important to seal the jars immediately, even before the marinade has time to cool.

Pickled garlic arrows

Lovers of natural cuisine and proper nutrition do not like prepared foods, this is due to the fact that they contain spices. For such people, an excellent alternative to a winter delicacy is pickled garlic arrows, which can be prepared in just a few steps:

1. First of all, you need to cut the garlic shoots into several parts, the length of each of which ranges from 30 to 50 millimeters.
2. You need to add the main component to boiling salted water, boil for 2 minutes, and then transfer to a colander and leave in it until the liquid completely disappears from it.
3. Garlic arrows need to be filled with 1 liter of water with the addition of 30 to 40 grams of salt; if desired, you can add dill or crushed black currant leaves to the liquid to create a pleasant taste and aroma.
4. A weight must be placed on top of the finished product.

The dish will take 2 weeks to prepare. During this time, it is necessary to add salted liquid to it and periodically remove the foam.

Lecho from garlic arrows

You can also make a nutritious lecho from the stems and shoots of garlic. In this case, for every half liter of marinade prepared by any of the above methods, add 500 grams of tomato paste (preferably natural).

Canning garlic pods

As a standard, garlic stalks, like any other preparations, are preserved in glass jars, which must be tightly sealed with lids to create a seal.

Storage rules

The shelf life of the product is 8 months, provided that it is stored in a dry and cool place at a temperature of up to 15 degrees Celsius.

Everyone knows how healthy garlic is, what a pleasant taste it gives to ready-made dishes, but not many know that in addition to the cloves, young shoots can be eaten. Garlic shoots with seed pods are collected until they open. It is best to cut young, soft green arrows, because they contain more useful elements, are more tender and more pleasant to the taste, and also cut well.

The boxes themselves are removed, leaving only long (20-25 cm) arrows. They are added to salads, side dishes, and soups. They are good because they don’t have that pungent smell that cloves have, which means you can eat them at any time of the day without fear for others. Garlic arrows are stored for future use. For this, it is more advisable to use half-liter or even smaller jars.

In winter, they are eaten like other pickled and canned vegetables, added to meat, in vegetable side dishes, and as a spicy snack. The bright green color, which does not change even after heat treatment, allows them to be used to decorate various dishes.

There are different ways to pickle garlic arrows.

Ordinary pickled arrows

For 1 kg of garlic shoots you will need:

• liter of water;
• 2 tbsp. l. salt and sugar;
• 1 tbsp. l. 9% vinegar.

1. The cut young shoots are sorted out, cut into pieces of 2-3 cm (some prefer not to do this, but cut shoots are easier to use), washed thoroughly, and placed loosely in the prepared container.
2. Marinade: pour salt and sugar into boiling water, let them dissolve and pour in the arrows.
3. Vinegar is added to the top of the jars and closed with iron or plastic lids. Then wrap it and keep it until it cools completely.

Marinated arrows with spices

• garlic arrows 1 kg;
• water 1 l;
• table vinegar 9% half a glass;
• 50 g each of salt and sugar;
• a set of spices (dill seeds, bay leaves, black peppercorns).

1. The sorted clean young shoots are cut into large pieces (4-5 cm), blanched in boiling water for 3 minutes, and placed on a sieve to drain.
2. Spices are placed at the bottom of sterile jars. Arrows fall asleep on top.
3. Pour them with the prepared marinade (see recipe above). Only vinegar is poured into the hot mixture and mixed thoroughly.
4. The jars, closed with iron lids, are kept under a warm blanket and lowered into the basement cold.

Instead of clean water, you can use apple or beet juice to pickle garlic arrows.

Greenery

Description

Ingredients

Steps

Let's prepare the garlic shoots, sort them out and discard the dense and yellowed ones, if any. According to the method of this recipe, it is most advisable to marinate young and green arrows of garlic, as they are the most aromatic, soft and tender.



We rinse the shoots well in warm running water, wiping the pollen on them with our hands, and then lay them on a towel made of natural fibers without lint to dry. Once the arrows have been shaken well enough, we will begin preparing them for preservation. To do this, using a sharp knife, laying them on a board, or better yet, hanging them with scissors, we begin to cut them into pieces of about five to six centimeters, discarding the flowering tops - they are not suitable for preservation. The waste will be about a quarter - about five hundred grams.



Place the chopped garlic arrows in a large saucepan filled with cold water and place on medium heat. We do not add any seasonings, salt, sugar, etc. – only clean water.



After boiling, cook the garlic shoots for five minutes without turning down the heat on the stove, which essentially can be called blanching them. This process will give the arrows softness and remove their bitterness, which is sufficient in them when fresh..



We catch the hot arrows using a slotted spoon or throw them into a colander, allowing the water to drain completely. Transfer the arrows back into the pan or clean bowl and let them cool.



The jars into which we will roll the garlic shoots need to be prepared, as for any other preparation for future use. First, rinse them well in warm water with soda, and then rinse them in running water. We sterilize by steam or any other method you are familiar with. It is noteworthy that for this workpiece it is convenient to use containers of non-standard size; there is only one important condition - it must be such that it can be sealed well. It is convenient to sterilize small dishes in the microwave by filling them with water. You just need to take it out very carefully so as not to get burned. Seaming lids also need to be washed and heated in boiling water for two to three minutes. At the bottom of the prepared jar we place pre-washed and dried spices - bay leaf, a few peas of allspice and black pepper, a couple of clove buds. You can vary the seasonings as you wish, but in this quantity there is enough of them for a half-liter jar of pickled arrows.



In jars with spices, compacting them well, place the cooled blanched garlic arrows and fill them with boiling marinade made from water, salt, granulated sugar and table vinegar of normal concentration. Cooking the filling is simple - pour salt and sugar into water at room temperature and stir until completely dissolved in the liquid. Then place the pan, covered with a lid, on the stove. Light a medium-high heat and bring the water to a boil. When the sweet-salty water boils, pour the measured amount of alcohol vinegar into it and remove the pan with the marinade from the stove. Using a clean ladle, pour the marinade into jars with garlic arrows. You need to pour so that all the gaps between the shoots are filled with marinade. Rotate the jars periodically when pouring to allow the air trapped between the arrow pieces to escape. When the jars are completely filled with marinade, immediately roll them up with the prepared lids and turn them upside down.



Before wrapping hot jars of pickled garlic arrows in a warm blanket or cotton blanket, be sure to check that the lids are rolled up tightly. If there is air access from the outside, then it will be clearly visible in the jar in an inverted state - it will rise up in bubbles, in our case, to the bottom of the jar. The pickled arrows will cool over the next 24 hours.



Return the completely cooled jars to their normal position and take them out to the pantry or basement for further storage. You can store this preparation for the winter, like any other homemade preparation, for one calendar year, but you will be able to try pickled garlic shoots only after one and a half to two months - by this time the marinade will be able to completely saturate the shoots.



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.

1. 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.
2. 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

1. Bring the water to a boil.
2. Add spices, sugar and salt.
3. 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

1. Blanch the arrows for 2 minutes. Refrigerate.
2. Add salt and sugar to 950 ml of water. Boil for 2 minutes, remove from heat, pour in vinegar.
3. Fill the jars with marinade.
4. 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

1. Add salt, sugar and pepper to the water and bring to a boil.
2. Pickling garlic arrows for the winter requires the presence of sterile jars, so prepare the container.
3. Place the arrows and mustard seeds in the jars.
4. Pour in the boiling marinade, vinegar and roll up.
5. 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

1. Cook the arrows for 2 minutes.
2. Bring apple juice with sugar and salt to a boil and pour over the arrows.
3. 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

1. Cut the arrows and fry.
2. Add garlic, bay, hot pepper, sugar, vinegar and soy sauce.
3. Stir and refrigerate.
4. 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

1. Place the arrows, spices and oil in a blender bowl and blend.
2. 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

1. Fry the arrows for 10 minutes. Refrigerate.
2. Heat the sesame seeds and mix with the arrows.
3. Add chopped carrots, garlic, vinegar and oil.
4. 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

1. Blanch the arrows and cool.
2. Add salt and vinegar to cold water.
3. Fill the arrows with brine and place 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.

It is recommended to pick off the garlic arrows that the plant produces at the beginning of its growing season. However, young stems with bulbs will not be in vain, nor will the gardener’s labors. You can make a tasty and healthy preparation for the winter from them.

Properties of the dish

Gardeners usually cut off garlic shoots, since the plant spends energy and supply of nutrients on their formation, which negatively affects the formation of the garlic head.

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

The appearance of such feathers with bulbs usually occurs at the beginning of June, and the harvesting period is usually no more than 1.5-2 weeks. As a rule, the height of the arrows ready for collection is 25 cm, they themselves are dense and elastic, they break well in half with the appearance of juice on the stems.

Marinated arrows are a universal appetizer that will make the taste of many dishes more interesting and piquant. The arrows do not have the bitterness and vigor of garlic heads, but are still quite sharp. In their juiciness they resemble greens, and the pleasant aroma makes the dish even more appetizing.

Garlic stalks in marinade complement the taste of meat, poultry, and fish well. They are combined with cereals, pasta, potatoes and vegetables. You can use arrows as a base for dressing salads, add them to omelettes, and prepare various pastes from them.

In addition to excellent taste, garlic arrows contain a large amount of ascorbic acid, as well as vitamin A, D and B vitamins. The benefits of consuming them are due to the immunostimulating and anti-cold effects 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, which ensures easier digestion.

Preparing the stems

For preparations, it is necessary to take garlic shoots on which buds with seeds have just begun to appear, and have not fully formed. Firstly, it is at this stage that summer residents are advised to pluck off the sprouts so that they do not cause a decrease in yield. Secondly, such 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 also be overly fibrous.

Only recently collected green arrows can be pickled. They should not be yellow, wilted, or show signs of disease. Their color should be rich green. When the arrows are broken, you should see the juice released and feel the characteristic garlic aroma. It is recommended to use the arrows immediately, and not a week after collection.

Plucked or purchased stems should be washed well and dried a little. Then you should cut off the bulbs and the tougher lower part and chop the stems. These can be both small and large pieces. If the stems are very young, you can not remove the boxes, but simply fold the arrows along the diameter of the jar and place them in the container in this form.

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

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

Blank options

You can pickle garlic hot or cold using various 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 simplest way to prepare marinade is to dissolve salt and sugar in boiling water. Vinegar, which can be replaced with citric acid or sour juice (for example, apple juice), allows you to avoid fermentation and preserve the dish at home.

Spices help make the taste of a dish more interesting. First of all, this is pepper (red, black, white, as well as a mixture of them); pods of hot chili peppers and bay leaves are also suitable. Mustard, coriander, star anise, cumin, ginger, cardamom, mustard, and marjoram harmoniously reveal their taste in marinades. You can add garlic cloves and herbs to the preparation.

Most recipes involve rolling up the jars with lids and pre-sterilizing them. 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 in the marinade. You need to close the jars with nylon lids.

You need to fill the jars with arrows quite tightly. It is convenient to use small containers for pickling - jars 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 marinating method - a few hours are enough. True, such dishes have a shorter shelf life.

Classic recipe

Ingredients:

• 500 grams of garlic arrows;
• 1 liter of water;
• 80 mg each of salt and granulated sugar;
• 100 ml table vinegar;
• 3 black peppercorns;
• a pair of bay leaves;
• 2 carnation stars.

Scald the prepared arrows with boiling water and cut. 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 vinegar.

Place the arrows in sterile jars and pour over the hot marinade. Thanks to the presence of vinegar in the composition, which will preserve the workpiece, you don’t have to roll up the jars, 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. The taste and consistency of the dish is similar to a sauce, which well emphasizes the taste of meat dishes.

Ingredients:

• 500 g arrows;
• 700 ml water;
• 300 grams of red or black currants;
• 100 grams of salt;
• 50 grams of sugar.

Peel, cut and blanch the arrows by throwing them into boiling water for 3 minutes. Cool and place in sterile jars.

To prepare the marinade, add water to the currants and simmer for half an hour until the mixture becomes homogeneous. To do this, it is better to use a saucepan, cast iron or pan with a thick bottom, and also stir the mixture periodically.

The composition should be removed from the heat, cool slightly and grind through a sieve. to get rid of skins and pits and make it smoother. Return the marinade to the heat, add salt and sugar, and bring to a boil. Turn off and leave to cool for 7-10 minutes.

Pour the resulting mixture into jars of garlic and roll them up.

Spicy pickled arrows

The presence of mustard provides a spicy kick to this dish. The dish turns out to be quite spicy, but at the same time, its spiciness does not drown out the taste of the products it is served with. In addition to the original taste, mustard in this recipe acts as a safe preservative, which, along with vinegar, preserves the dish from spoilage.

Ingredients:

• 900 g arrows;
• 1 liter of water;
• 10 grams of mustard seeds;
• 40 mg granulated sugar;
• 30 mg salt;
• 5 peas of allspice;
• 30 ml vinegar.

Prepare sterile jars in which place garlic shoots, scalded with boiling water and cut into pieces. Also distribute the mustard seeds into the containers.

Make a marinade from salt, sugar and water. Before removing it from the heat, add the pepper and let it simmer for a couple of minutes, covered. Pour the marinade into the garlic, and then add vinegar to each jar. Seal the containers with lids.

If you like spicier snacks, you can add chili pepper to the ingredient list. One pod will be enough. It is recommended to remove seeds and scald it with boiling water. After finely chopping, distribute the vegetable among the jars along with the garlic.

Garlic shoots with apple marinade

Instead of vinegar, you can use apple juice to prepare the marinade. It will also act as a natural preservative, and the taste of the finished dish will be softer and more delicate. Apple marinade arrows are recommended for people with gastrointestinal diseases, for whom a vinegar marinade may be too aggressive.

To prepare this marinade you need freshly squeezed apple juice. Do not rely on manufacturers 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 is ideal for the marinade. They should be washed, peeled and passed through a juicer. You can grate the apples or punch them in a blender, and then squeeze the juice by hand through 2-3 layers of gauze.

Ingredients:

• 1.5 kg 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 them in jars that have been pre-conditioned 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 hot, almost boiling mixture over the garlic shoots and seal the container tightly with metal lids.

Korean quick marinated arrows

Korean arrows are a variation of the well-known carrot dish. Marinating occurs quickly, so the garlic is prepared in small portions and immediately before serving. This dish can be stored for no more than 2-3 days in the refrigerator.

Ingredients:

• 250 g arrows;
• 2–3 cloves of garlic;
• 20 ml wine vinegar;
• a pinch of red pepper;
• 40 ml soy sauce;
• 40 ml vegetable oil;
• a pinch of sugar;
• 2–3 bay leaves.

Wash the shoots, chop and lightly fry until a light garlic aroma appears. Place the rest of the ingredients here: first liquid, then bulk. Simmer the mixture for 5 minutes, add the laurel and remove from heat after 2-3 minutes. Transfer the dish into a container with a lid and place in the refrigerator for half an hour.

Garlic arrows – paste

This dish has a paste-like consistency. Green aromatic paste will be an excellent addition to meat dishes, vegetable side dishes, rice, and pasta. In addition to its piquant taste, it turns out to be healthier because it is not subject to heat treatment. The shelf life of this paste is no more than a week in the refrigerator.

Ingredients:

• 750 grams of garlic arrows;
• 100 ml oil;
• 20 grams of sea salt;
• 5 grams of black pepper;
• 10 grams of ground coriander.

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

Garlic pesto sauce

Pesto originates 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. 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;
• bunch of basil;
• 1 teaspoon salt.

Blanch the arrows and 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.

Use a blender to puree the garlic and basil, add salt, zest, juice and oil and blend the mixture again. Transfer the sauce to a jar, pour a thin layer of oil on top and put it in the refrigerator. Shelf life - no more than 2 weeks. Can be frozen for longer storage.

You can add chopped walnuts (150–200 g) and grated Parmesan (200 g) to the pesto. These ingredients are added to the finished sauce, after which it is thoroughly mixed. If cheese is used, 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 prepared in this way to salads, or use them as a side dish for meat or fish.

Carrots will reduce the pungency of garlic, making the taste of the preparation softer, sharper and sweeter. In addition, the combination of bright green arrows and orange carrots looks attractive and appetizing. This dish does not require rolling, and tasting can be done the next day after preparation. The dish should be stored in the refrigerator for no more than a week.

Ingredients:

• 500 grams of garlic arrows;
• 2-3 carrots (it’s better to take young ones);
• 2–3 cloves of garlic;
• 30 ml soy sauce;
• 20 ml rice vinegar;
• 60 ml oil;
• 40 grams of sesame seeds.

Wash the carrots, peel and cut into small cubes. Brown the washed and chopped shoots in a hot frying pan with oil, add sesame seeds. Add carrots and chopped or pressed garlic to the sesame arrows. Mix liquid ingredients and pour marinade over vegetable mixture. Transfer the dish to a container with a lid and refrigerate for at least 10 hours.

Ramson from garlic arrows

Ramson is a wild plant that has the aroma and taste of garlic, but without the bitterness characteristic of the vegetable. The use of a special filling will allow you to turn ordinary garlic shoots 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.

Make a marinade from 1 liter of water, salt and sugar. Place the prepared arrows (it is better not to cut them) into a sterile jar and pour in a liter of boiling water, which is drained after 5 minutes. After this, pour in the marinade and seal the jars with nylon lids.

Arrows marinated with herbs

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

Ingredients:

• 600 grams of garlic shoots;
• a bunch of dill and parsley;
• 1 liter of water;
• 1 tablespoon each of sugar and table vinegar (9%);
• peppercorns;
• Bay leaf;
• 2 tablespoons salt.

Wash and chop the greens and arrows. It is allowed not to cut them, but to roll them into rings corresponding to the diameter of the jar.

Place 1–2 bay leaves and 2–3 peppercorns at the bottom of sterilized jars. Next, layer the garlic, dill and parsley. Prepare marinade from water. You can add salt and pepper immediately, and add vinegar after the liquid boils and immediately remove the mixture from the heat. Pour garlic over it and seal tightly.

Salty arrows

Garlic arrows can be salted using jars, enamel pans or glass bottles.

Ingredients:

• 1.5 kg garlic stalks;
• 1.5 liters of water;
• 1.5 tablespoons granulated sugar;
• 7 tablespoons salt;
• to taste – dill, lava leaf, black peppercorns.

Cut the washed arrows or roll them into rings. Throw them into boiling water for a minute, then pour ice water over them and place on a sieve to drain excess liquid. Place the arrows in prepared sterile jars and add spices and herbs.

Prepare a marinade from water with salt and sugar, pour it over the arrows and leave for 3 days. First, the jars are kept at room temperature, and after cooling they are put in the refrigerator. After 3 days, the brine must be drained, boiled for 5 minutes and re-filled into the jars. Roll up containers with lids.

If salting is done in a saucepan, then after the first filling with brine you need to set the pressure, which must be maintained for 4 days. There is no need to refill the brine.

Lightly salted arrows

Ingredients:

• 1 kg garlic arrows;
• 1 liter of water;
• 70 g salt;
• a bunch of dill;
• a small piece of horseradish root;
• 4–5 currant leaves, pepper.

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

Boil the marinade, cool it and pour it into containers while warm. Cover with gauze folded 2-3 times and leave it like this for 5-6 days. After this time, you can seal the jars or serve the dish.

How to store?

Immediately after rolling the cans, it is recommended to turn them over (that is, place them upside down on the lids), insulate them (you can use an old blanket, wrapping the cans in them) and leave them at room temperature to cool completely. As a rule, this takes about a day. During this period, you need to monitor whether air bubbles are rising from the lids, which indicates depressurization of the container. It is dangerous to store and eat such preparations.

The cooled containers are given their usual position and stored in the refrigerator, on a glassed-in balcony or in the garage.

If we are talking about storing garlic paste (the recipe 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 savvy mind of housewives suggests another option for storing such paste: it can be placed in ice trays, frozen in batches and stored in a plastic bag. These “cubes” are convenient to use when adding to pastas, soups, and sauces. You can store them in the freezer for up to 9–10 months, avoiding repeated thawing and freezing.

The recommended storage temperature for pickled arrows is 0–12 degrees. Marinades should not be stored at sub-zero temperatures, as this will cause the liquid to expand and, as a result, the jar to explode. 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 storage conditions are observed, the workpiece may become cloudy and deteriorate. This is due to the fact that the arrows or other vegetables and herbs were poorly washed and pieces of earth remained on them, for example.

Another reason for fermentation is poor sterilization of jars and lids, and non-compliance with the recipe. When preparing the marinade, you need to follow 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 avoid fermentation.

All utensils used must be clean; it is advisable to first douse them with boiling water.

To learn how to pickle garlic arrows, see the following video.