Homemade preparation 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 don’t love and eat all the sunsets. And some of them I eat alone – that’s normal.

Today I offer 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 are the first to fly off the table, especially when served on a kebab. Even those who initially wrinkle their nose after tasting the taste of pickled garlic arrows can no longer stop.

How to make this preparation for the winter? There are several options, and I will offer you one of them - in my opinion, the simplest. By the way, you can pre-blanch the garlic arrows for about 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 does not turn out that the seaming has exploded or spoiled.

Ingredients:

Cooking step by step:

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 jars, pour about 1/6 of water each and just keep them in the micro at the highest power for 5 minutes. Then I drain the water and the jars are ready for further action. We choose young garlic arrows, rich green in color, before the flower stalks open. Wash, cut off the buds and the lower light part - it is hard and not suitable. I decided to make two different blanks - I put them in one jar (or rather, I put straight arrows), and filled the second with curls. But this is just for beauty. We compact the arrows as tightly as possible so that more can fit.

Now let's make a marinade for our preparation. Pour water, vinegar into the pan, add salt, sugar, bay leaf and pepper. Place on the fire and bring to a boil.

Pour the boiling marinade over the garlic arrows to the very top. We also put pepper and bay leaf there.

Now we will sterilize the seams. Take a larger pan so that both jars can fit in it. We put some kind of rag or towel on the bottom so that the jars do not burst during sterilization. We place the blanks and fill the jars up to their shoulders.

Then we cover the jars with sterile lids and put the pan on the fire. From the moment it boils, turn the heat to below medium and simmer for 20 minutes.

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 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, 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 added to 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.

Pickled garlic arrows are prepared early for the winter, in early June. Because it is at this time that the arrows begin to form on the garlic and they must be removed so that the head of garlic grows large and has a good shape. If you pull out the garlic arrows (namely, pull them out, not break them out) at the stage of “milk” ripeness, when they have not yet had time to curl strongly and are relatively straight and flexible, then such arrows will be very juicy and tender. I personally get an impressive amount of shooter after gardening work. But they don’t have time to fall into the abyss. Young, not hard and non-fibrous arrows are an excellent addition to summer salads; garlic arrows are stewed in tomato or sour cream, frozen for the winter, twisted with salt... But the most common and favorite way of preparing garlic arrows is pickling. This is an excellent preparation for the winter from raw materials that many simply throw into compost. Try pickling garlic arrows that you have in your garden or bought at the market. Men will especially be happy with this snack.

It is difficult to indicate the exact proportions of products, because... The volume occupied by arrows in the bank will be different for everyone. Many people lay out cut arrows with geometric precision, filling a jar, for example, vertically. It’s easier to cut into small pieces and place in a jar in artistic disorder. Not as impressive, but no less beautiful and tasty.

To prepare 1 liter of marinade you will need:

• For 500 g of young garlic shoots
• 1 liter of water
• 5-6 black peppercorns (or a mixture of peppers)
• a pair of carnations
• 1-2 black allspice peas
• 1 bay leaf
• salt - 1 tbsp. with a small slide
• sugar - 2 tsp. no slide
• vinegar 9% - 1 tbsp.

Recipe for pickled garlic arrows for the winter

Garlic arrows should be washed if there is any doubt about their purity, and cut into pieces of arbitrary length.

Part of the arrows, starting from the ovary of the inflorescence and further, a kind of peculiar tail at the end, needs to be cut off. This is the hard part itself, it won't be needed. Estimate approximately the volume of the cut arrows of the jar of what container you will need, clean it with soda and pour boiling water over it. Place the prepared arrows into the jar.

Now let's prepare the marinade. Combine water, salt, vinegar, sugar and spices in a saucepan.

Bring to a boil and pour the boiling marinade over the prepared arrows. Vinegar can also be added directly into the jar before pouring, but it is more difficult to calculate its amount. It is advisable that the spices or some of them also get into the jar.

Seal the jar (or jars) with a sterile lid and keep it in a warm scarf or blanket until it cools completely.

If you have a perfect marinade recipe, feel free to use it. If desired, vinegar can be replaced with a similar amount of citric acid.

Hello friends. Before you know it, summer and dacha chores will come. And then the “season of preparations for the winter” is just around the corner. Therefore, I decided to dedicate today’s post to lovers of spicy and original things. I think you will surprise your family with this dish. I am sure that you will like marinated garlic arrows. The most detailed recipes from me :)

This vegetable crop was originally cultivated in Byzantium. It was from there that it “migrated” to the Russian Empire. Garlic was widely used in cooking and also in the fight against disease. Healers were confident that this overseas product could even protect against the plague. The popularity of this product grew day by day. Of course, it'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. Here are present:

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

This product is incredibly useful. It is used to combat problems in the gastrointestinal tract. Garlic arrows help stop fermentation processes. This product is also an effective remedy against 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 to combat thrombophlebitis.

How to pickle garlic arrows for the winter

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

However, here's something else I want to draw your attention to:

• Use arrows that are not too young and not too old. An overripe plant will be harsh and unfit for consumption.
• 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 through 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 and let them dry.

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.