Pickled garlic arrows: cooking recipes for the winter with photos and videos

Spice-marinated garlic cloves will always be a popular dish. Delicious, slightly spicy and with a unique aroma of arrows, which many gardeners simply throw into compost, a skilled hostess will turn into a festive table decoration. The pickling process is simple - you can add various spices and bring new subtle flavors to the taste of the dish.

What are the benefits of garlic arrows

The flower stalks of this crop do not require time to grow and prepare dishes for the winter.

The benefits and content of useful trace elements and metals allow them to be used as a dietary product:

• 100 grams of arrows contain up to 2 grams of vegetable proteins, up to 4 grams of carbohydrates. And the content of vegetable fats is minimal - up to 0.1 grams;
• low calorie product - 24 kilocalories;
• high content of phytoncides, organic acid and dietary fiber;
• increased content of multivitamins, groups A, B1, B2, C, E, PP;
• contains an almost complete range of metals and minerals.

These parts of garlic are natural antibiotics and antiparasitics. Used to support patients with hypertension, atherosclerosis, diabetes, arthritis and even eye diseases.

Preparing the main ingredients

To work, you will need to prepare the main ingredients of any recipe for pickling flower stalks and kitchen utensils:

• if the recipe calls for frying the arrows, you will need sunflower oil;
• garlic peduncles;
• required s alt at the rate of 40 grams per kilogram of arrows;
• full set of spices and spices. Be sure to use allspice peas, garden greens in each recipe;

• 9% table vinegar;
• optional - granulated sugar;
• purified water;
• enameled pot of sufficient volume;
• cast iron or Teflon pan, always with a lid;
• sealer and metal lids;
• glass jars, 500 grams or 750 grams capacity.

For pickling, it is recommended to collect young peduncles, the maximum length of which is up to 100 millimeters. They will be juicy and with tender pulp. Old shoots, however large, will be tough and tasteless. The seed head is cut from the shoots and cut into large pieces.

Strongly finely chopped arrows and greens are not recommended - they will become soft and lethargic when marinated.

The raw materials are washed well under running water and blanched in boiling water for a minute, and then thrown into a colander and washed under cool running water. But more often it is recommended to fry the shoots cut into 50-60 millimeters in vegetable oil, for blanching, but this is all at the discretion of the hostess.

Preparing blanks for the winter: delicious recipes

Let's give and analyze in detail a few basic recipes for marinating and preserving garlic peduncles.

Marinated garlic arrows

The secret of cooking is simple - the main thing is to treat your work with love, and everything will work out:

• Pour 1 liter of purified water into the pan, add 2 tablespoons with a slide of sugar and s alt;
• after boiling, add a few leaves of laurel, 2-3 dill umbrellas with seeds without stems and a 100-gram stack of 9% vinegar;

• marinade is boiled for 5-7 minutes, bay leaves and dill are removed;
• in sterilized containers, put 6-7 pieces of aromatic peppercorns, boiled dill umbrellas, 1 pod of hot pepper and garlic shoots tightly on the bottom;
• jars are filled to the top with marinade and hermetically rolled up with lids.

With paprika and coriander

You can marinate arrows deliciously by adding these ingredients to the main composition. Recipe given for making a 500 gram jar of snacks:

• 400 grams of shooters are fried in 50 milliliters of vegetable oil for 8-10 minutes, but without covering with a lid;
• 1 tablespoon of 9% table vinegar, 50 milliliters of soy sauce are poured into the pan. Thoroughly mix the ingredients and bring to a boil over medium heat, stirring constantly;

• fall asleep 1 heaping tablespoon of granulated sugar, 1 teaspoon of ground coriander and 4 paprika, 3-4 peas of allspice and red pepper. Add 1 tablespoon of rock s alt, mix and simmer covered over low heat for 5-7 minutes;
• then add chopped 3 cloves of garlic, spread the shoots in a jar and sterilize in a water bath for 7-10 minutes. Banks are hermetically sealed and put away in the pantry.

With gooseberries and cilantro

The pickling recipe remains unchanged, but cilantro lovers will appreciate this cold appetizer:

1. It is not required to cut the washed peduncles. Washed 500 grams of gooseberries and 500 grams of shoots are passed through a meat grinder.
2. Chop 1 bunch of dill, parsley and cilantro, in a suitable bowl pour 50-60 milliliters of vegetable oil into a mixture of spices and add to ground gooseberries and arrows.
3. Pour in 40 grams of s alt, mix thoroughly and roll into sterilized jars.

With thyme and basil

Thyme and basil herb has a unique aroma and taste. Such additives will bring new flavors to the classic recipe thanks to essential oils:

• Arrows cut into 3-5 centimeters are boiled in s alted water for 2-5 minutes for blanching. Then the water is drained, and the cutting is washed under jets of cold water.
• Marinade is prepared according to the classical scheme. 50 grams of s alt and granulated sugar and 100 grams of 9% vinegar are diluted in 1 liter of water and boiled for 7-10 minutes.

• At the bottom of the jar lay allspice peas, several rings of chilli peppers, 2-3 cloves and a few young chopped sprigs of basil and thyme.
• Jars are filled with boiled arrows and completely filled with boiling marinade.
• Each container is sterilized for 10-15 minutes in a water bath and rolled up with a lid. Banks are turned over and left to naturally gradually cool.

With pepper and cinnamon

To prepare arrows with such an additive, work is performed according to the classical scheme. To do this, prepare a set of ingredients for a 500-gram jar:

• garlic peduncles - 400 grams;
• purified water - 1-1.2 liters;
• s alt, sugar - 2 tablespoons without a slide;
• 9% vinegar - 50 milliliters;
• cinnamon - 1 stick or 1 teaspoon powder;
• allspice - 6-7 peas;
• ground black pepper - 2-3 level teaspoons.

All stages of work are performed according to the classic recipe, adding only cinnamon and black pepper to the composition.

With mustard

This recipe allows you to set off the taste of garlic arrows with the aroma of mustard seeds and add spice to the dish. The recipe is given for the preparation of a 700-gram jar of the product:

• cut into 50-70 millimeters shoots are blanched in s alted boiling water for 2-3 minutes, and then discarded in a colander and washed under running water;
• 1-2 dill umbrellas without stems, 1 bay leaf are placed at the bottom of sterilized jars, and the jar is filled to the top with blanched peduncles;

• the container is completely filled with boiling water, after 7-10 minutes the boiling water is poured into the sewer;
• add 1 teaspoon of hot pepper, 2 teaspoons of mustard seeds to jars;
• to prepare the marinade in a saucepan with a liter of water, add 1 tablespoon of s alt and sugar and a 100-gram stack of 9% vinegar. Boil for 5-7 minutes and pour into jars.

The appetizer is ready, it remains to seal the containers tightly and leave to cool.

Korean

Step-by-step recipe for making cold snack "He":

1. 1 kilogram of garlic shooters are fried with sliced carrots in a pan with 50 milliliters of sunflower oil until half cooked. Then they are laid out on a paper napkin so that the oil is completely glassed.
2. For brine, add 1 teaspoon of s alt and sugar to 1 liter of water, after boiling put 2 bay leaves and 1 tablespoon of special Korean seasoning for salads. Boil for 2-3 minutes.
3. Put fried arrows, 3 crushed garlic cloves into the container, completely fill the container with fried carrots and arrows and pour boiling marinade.

The finished product is hermetically sealed and left to cool gradually.

Quick way without sterilization

A simple method of harvesting for the winter will require several operations:

• 1 kilogram of garlic sprouts cut to jar size and part in 30-50mm pieces;
• for each liter of marinade add 30-40 grams of s alt, 3 clove buds, 2 tablespoons of granulated sugar and allspice - 4 peas;

• brine is brought to a boil and boiled for 5 minutes;
• sterilized jars are filled with chopped and long arrows, added to each 1 teaspoon of mustard seeds and completely filled with marinade. Pour 1 tablespoon of vinegar on top.

The snack is ready. The jars are hermetically sealed and left upside down for gradual cooling.

Cooked garlic arrows

To prepare a 700-gram jar of pickled peduncles, you will need to perform simple work according to a specific pattern:

• 400 grams of flower stalks are cut into lengths of 30-50 millimeters, blanched for 2 minutes in boiling s alted water. The boiling water is drained, and the arrows thrown into the sieve are cooled under running water;
• at the bottom of the jar put several umbrellas of dill, blanched shoots are tightly stacked over the entire height. At the top, it is recommended to put a dill umbrella and a few blackcurrant leaves;

• Cold brine is prepared by dissolving 30-40 grams of s alt in 1 liter of water and filling jars with it to the top;
• from above it is required to install the load so that the arrows are immersed in water. Daily rinsing of a napkin and adding, if necessary, s alted water, and removing the foam, ensure the normal fermentation process of pickled garlic sprouts for 2 weeks;
• ready pickled garlic peduncles will need to be stored in the refrigerator or in a cool cellar.

Garlic Arrow Lecho

The juicy young stems are used in salad dressing, but to do this, cut 100mm young shoots into 40-50mm segments:

• prepare a brine by adding for every 0.5 liters of water: 100 grams of sugar, 60 grams of coarse s alt and 500 grams of tomato paste. After 5-7 minutes of boiling and complete dissolution of the ingredients in water, put the garlic arrows into the pan and cook over medium heat for 20-25 minutes;
• garden greens, the amount depends on individual taste, crushed and added to the mixture;
• add a 100-gram stack of 9% vinegar to the pan, reduce the heat to a minimum and simmer under the lid for 5-7 minutes;
• the finished lecho is laid out in jars and hermetically rolled up with lids.

Canned garlic pods

In addition to s alting, pickling and marinating, garlic arrows are used in the preparation of various hot sauces. Here is one of the most common such recipes:

• 500 grams of young shoots are passed through a meat grinder with small holes;
• add 100 grams of rock s alt and any popular spice to the gruel. You can use coriander, basil or cloves;
• knead the sauce thoroughly, arrange in small jars, close with plastic lids and store in the refrigerator or cellar.

Storage rules

There are no differences in preserving preparations for the winter using garlic arrows. Pickled recipes involve hermetically sealing glass jars.Such containers can be stored at home and in the basement. The main thing is not to stack blanks near heating appliances and any household appliances, in sunny, heated places.

Products stored under plastic lids or fermented must be kept in cool places, with a maximum temperature of up to 15 degrees above zero ^{You should not make large stocks of your favorite recipes. The maximum possible shelf life of marinades and pickles of our own production is 9 months. Opened jars are stored only in the refrigerator.}

Conclusion

Preparing delicious and he althy cold appetizers from garlic shooters does not require much time and effort. The main thing is to strictly follow the instructions and recipes when preparing marinades and strictly follow the rules for storing food. And then on the festive and everyday table in the winter cold there will always be a slightly spicy dish with a pleasant aroma and exquisite taste.

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