Pickled garlic arrows for the winter. Pickled garlic arrows: recipes for the winter without sterilization, Korean style and instant cooking

Garlic arrows prepared for the winter are delicious added to salads or simply eaten as a snack, like any pickled vegetables.

With the onset of June, growing garlic shoots out its arrows, and the time comes to tear off the twisted rings with buds.

Don’t rush to throw them away; garlic arrows can be simply and deliciously pickled for the winter in jars.

Without sterilization, the canning process is much faster and easier, so use proven recipes for rolling garlic arrows, which will also preserve more vitamins.

How to prepare garlic arrows without sterilization

Ingredients:

• garlic arrows
• 1/4 hot pepper pod
• dill umbrella
• parsley sprigs

per liter of water:

• 50 g each of sugar and salt
• 5-6 black peppercorns
• 1 bay leaf
• 2 teaspoons vinegar essence

How to pickle garlic arrows for the winter without sterilization:

1. Wash the garlic arrows well and tear off the pointed tops - flower stalks.

2. Cut them into pieces 3-4 cm long, blanch for 2 minutes in boiling water, and then rinse with cold water.

3. Boil the water for the marinade, add salt and sugar and let it boil for another 5 minutes until the grains dissolve.

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4. Place a bay leaf and pepper, a piece of hot pepper, an umbrella of dill and a sprig of parsley on the bottom of a sterilized liter jar.

5. Pack the garlic arrows tightly into the jar, adding layers of herbs.

6. Add essence to the finished marinade, stir and fill the jars with arrows.

7. Roll up the lids, turn upside down and leave to cool under a warm blanket.

Pickled garlic arrows for the winter without sterilization

Ingredients:

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

Marinate garlic arrows recipe:

1. Add salt, sugar, pepper and cloves to 1 liter of cold water, bring the water to a boil, sterilizing the jars at the same time.

2. Cut off the buds of the garlic arrows and cut them as you like, finely or to the height of the jar.

3. Place the arrows and mustard seeds in sterilized jars.

4. Pour over the boiled marinade, after adding vinegar to it.

5. Roll up the boiled lids and turn upside down, then leave to cool under the blanket.

Sometimes garlic arrows are confused with wild garlic. These are two completely different plants!

Products
per 0.5 liter jar
Garlic arrows - 300-350 grams
Water - 250 milliliters

Sugar - 1 heaped tablespoon
Vinegar 9% - 50 milliliters
Black peppercorns - 5 pieces
Bay leaf - 1 leaf per jar

How to pickle garlic arrows
1. Cut off the garlic arrows, wash them carefully under running water, cut into pieces according to the height of the jar.
2. Place the garlic arrows in a saucepan, add boiling water, and keep on the fire for 2 minutes after boiling over low heat.
3. Place 1 bay leaf, 5 peppercorns, 1 tablespoon each of sugar and salt on the bottom of the jar.
4. Place the garlic arrows tightly in the jar, pour boiling water just below the hangers, pour in 50 milliliters of vinegar to the level of the hangers, and cover loosely with the lid.
5. Cover the bottom of the pan with a towel, place the jar and fill it with water at the temperature of the marinade in the jar, the level is up to the hangers of the jar with garlic arrows.
6. Place the pan on low heat and boil the garlic arrows for 7 minutes after boiling.
7. Tighten the jars with pickled garlic arrows, turn them over, wrap them in a warm cloth, cool them in this state and wait until they cool down.

When the jar has completely cooled to room temperature, store it in the basement, cellar or refrigerator. The garlic arrows will be completely marinated within 3 weeks.

Garlic arrows for the winter with soy sauce

Preparing garlic arrows
1. Wash and dry the garlic arrows, cut to the height of the jar.
2. Heat a frying pan, pour in vegetable oil, add garlic arrows and fry with the lid open over medium heat for 7 minutes until the arrows turn green.
3. Pour in 50 milliliters of soy sauce, 50 milliliters of vinegar, mix thoroughly and bring the mixture to a gentle bubbling.
4. Add sugar, coriander, black and red peppers, paprika, mix well.
5. Peel and finely chop the garlic cloves, add to the frying pan, stir and simmer for another 5 minutes.
6. Place garlic arrows with soy sauce in a jar and cover with a lid.
7. Cover the pan with a towel and place a jar of garlic arrows on top.
8. Pour in water whose temperature is approximately equal to the temperature of the jar.
9. Place the pan over low heat and cook the garlic arrows in the jar for 10 minutes.
Garlic arrows will be fully cooked within 1 week.

What to do if garlic shoots out flower arrows? Young housewives are starting to get upset in vain.

Firstly: as long as they have not blossomed, they can be eaten. Secondly: young garlic arrows (without inflorescences) are not just food, but tasty and healthy food! And thirdly: they are frozen for the winter, fried, added to salads as a seasoning, and pickled.

Not inferior in terms of benefits to the championship of fresh frozen greens and pickled garlic arrows. The recipe is quick and simple, and the finished product can be stored for a long time (preparations for the winter - up to 2 years).

The calorie content of marinated greens is 24 kcal per one hundred grams of serving.

To prepare, you need a minimum food set. Cooking time will take about half an hour if you work slowly.

Product List:

• A kilogram of fresh garlic sprouts.
• Vegetable oil (if the arrows will be fried).

Liter of marinade (read proportions below):

• salt;
• spices– optional (add to marinade during cooking);
• sugar;
• vinegar (9%);
• water.

To prepare food for canning you will need:

• enamel pan;
• frying pan with lid;
• seaming caps;
• glass jars with a capacity of 0.5 l, 1 l.

Instead of ordinary rolls will fit special screw caps with a multi-layer internal coating of the “twist-off” type and glass jars with the same type (screw) neck: the canning process is speeded up, and you don’t need a key to open it. The lids can be used repeatedly, without prior alignment or purchasing rubber bands.

Pickled garlic arrows (quick recipe) It tastes best when the greens are collected before the whole plant begins to wilt, and the husks on the cloves have not completely aged (before harvesting). The length of the sprouts is equal to or exceeds the garlic feather by 10 cm, but the inflorescence has not yet begun to open. The greens are taken juicy, without signs of hardening. For winter preparations, young peeled garlic cloves and feathers are added to the jars.

Attention! Fine cutting spoils the density of the sprouts during the marinating process: They become too soft. Also watch the frying time(1st method of preparing for marinating) or blanching(2nd method): chopped stems up to 5 cm long are fried for 2-3 minutes, sections above 5 cm - up to 5-6 minutes.

The duration of blanching depends on the heat treatment methods (water, steam).

How to marinate

First way

Collected arrows should be trimmed from the tops, washed and dried. Sliced of the same length in segments - from 3 to 10 cm (at the discretion of the hostess) and slightly fried in vegetable oil. Place it on a towel while it absorbs the fat - preparing the marinade .

Fill in (tight) sterilized half-liter jars fried herbs, pour hot liquid (the marinade should boil), roll up, turn over upside down and insulated with a blanket.

No need to sterilize! Cooled jars (after a day or two) are stored in a cool place (cellar, refrigerator, basement).

Second way

Pickled garlic arrows (quick recipe) will be less calorie if instead of frying them blanch : Bring a small amount of water to a boil in a frying pan and add the chopped sprouts. Immediately cover with a lid and let simmer for about 1-3 minutes. The greens should not be covered in liquid.

Then Be sure to immerse hot hands in cold water .

Before placing in jars, allow excess moisture to drain.

How to prepare the marinade

The proportions are indicated for 1 liter of water for the marinade liquid. 100 g required 9 percent vinegar, 50 grams of sugar (sand), salt (always take equal parts). If desired, add a mixture of peppercorns (5 peas), bay leaf (1 pc.), and if you like, cloves (1 pc.).

Prepared in enamel dishes e - must be intact, without chips or cracks on the inside. Pour water into it, put it on fire, heat it to a temperature of 30-40°C, add prepared salt (spices - optional), sugar, stir until they dissolve. Boil over low heat for at least 2 minutes, carefully add vinegar (be careful not to scald it or run away), after boiling, quickly turn it off and fill the filled jars.

Clue! The volume of vinegar in the marinade can be varied from 90 ml (reduces the acidity of the pouring) to 120 ml (for those who like it sour) per liter of water.

Don't overuse cloves – ruin the taste of the marinade.

What products does it combine with?

Garlic arrows marinated according to a quick recipe give a pleasant piquant taste meat, vegetable and egg dishes . They go perfectly with mustard, cheese sauces, cheese, fried potatoes, mayonnaise .

You will be able to fully appreciate the taste of the finished product within 3 weeks after seaming. The sprouts will be saturated with the marinade, absorbing the aroma and piquancy of the spices. Throughout the year, the dish will delight you with taste, and at the same time protect you from “harmful” viruses.

Take care of yourself and be healthy!

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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.

But pickled arrows, first of all, are an excellent snack. And as a spicy addition, for example to boiled potatoes, it is beyond praise.

For pickled garlic arrows you will need:

Per 1 liter of marinade.

• Garlic arrows. Young.
• Salt. I take 30 grams of salt. In any case, before pouring, I taste the marinade and, if necessary, adjust it with salt/sugar/vinegar.
• Sugar. 40 grams.
• Vinegar. An incomplete teaspoon of vinegar essence (70%). If you use regular table vinegar, then about a little more than a full tablespoon.
• Mustard seeds.
• Allspice peas.
• Carnation.
• Black peppercorns.

With spices - be guided by your own taste. I don’t strive for a very strong aroma of spices; on the contrary, I prefer that the spices give a very light shade to the main dish, so I use them in minimal quantities. Accordingly, for 1 liter of marinade I took 2 buds of cloves, 4 allspice, a full teaspoon of mustard seeds and a dozen grains of black pepper.

Prepare pickled garlic arrows.

Pour 1 liter of water into the pan. I specifically calculated the amount of marinade I needed to fill 4 small - 300-400 grams - jars of pickled garlic arrows. So 1 liter of marinade was enough for me.

Immediately add salt, sugar and peppers with cloves to the water. Place on the fire and bring to a boil under the lid. We immediately set the prepared jars to sterilize. I do this using a pan of boiling water, in which I boil the lids from the jars, and a metal colander on top, on which I place the jars upside down.

While the marinade is boiling, cut off the buds from the garlic arrows.

Then cut the garlic arrows into small pieces. I cut arrows into half of the cans exactly along the length of the can - just for a nice appearance.

And in the second half of the cans I cut the arrows into small pieces - 3-4 centimeters each.

Pour a quarter teaspoon of mustard seeds into sterilized jars. and place the chopped garlic arrows tightly. They should be laid quite tightly, but without any effort when laying.

Remove the boiled marinade from the heat and immediately pour vinegar into the marinade. Mix and taste. if necessary, add salt/sugar or vinegar, achieving the taste that you like, considering that this is still a marinade, and it, among other things, will serve as a preservative. If you are delayed and the marinade begins to cool, return the pan with the marinade to the fire and wait for it to boil again.

As soon as the marinade boils, remove it from the heat, and as soon as the residual boiling has stopped, pour the marinade into jars with chopped garlic arrows.

You can take it out with a spoon and add a pea of ​​allspice and/or a bud of cloves and/or a few black peppercorns to each jar.

We tighten the lids tightly, which were also sterilized in the boiling water over which we sterilized the jars.

We turn the jars over and place the neck down in a basin or deep baking tray, so that if something goes wrong and the jar leaks, you won’t stain everything around with marinade. Cover the jars with a towel and leave until completely cool.