And salting it is not very difficult. The main thing is to strictly follow all the requirements of the recipe and use only fresh ingredients.

Today we will present you with several options for preparing the mentioned snack. Which one to use is up to you.

Pickled young garlic with arrows: a step-by-step recipe

Such a tasty and fragrant appetizer is ideal for a festive feast. Moreover, it can not only be consumed while drinking alcoholic beverages, but also used in the preparation of various first and second courses.

Since it is easy and simple to prepare such a product as an arrow for winter. The made preparation is unlikely to last until winter, as it is eaten rather quickly.

What products do we need to preserve an ingredient such as an arrow of garlic? Marinate this fragrant greens with the help of the following set of components:

We process the ingredients (fresh arrows of garlic)

Salting and marinating is pretty easy. Fresh greens are thoroughly washed under strong pressure of water, and then shaken in a colander and begin to cut. Chop the garlic with chopsticks 3-5 centimeters long.

After processing the arrows, they are blanched. To do this, the greens are dipped in strongly boiling water and kept in it for about two minutes. Finally, they are thrown into a sieve and allowed to drain.

Preparation of a fragrant marinade

To make a marinade for a fragrant snack, one liter of drinking water is poured into a large saucepan. Then it is brought to a boil, poured with table salt and coarse sugar. After boiling the liquid for about 5 minutes, it is removed from the heat and table vinegar is immediately added.

The process of forming a snack and the process of its seaming

Now you know what ingredients are required to bring the presented recipe to life. How to make arrows of garlic (pickle them)? After the marinade is ready, the blanched greens are laid out in half-liter glass jars, after placing bay leaves, hot red pepper and sweet peas on their bottom.

Filling the containers with arrows, they are immediately poured with hot marinade. After that, one large spoonful of hot butter is laid out in each jar.

Having carried out the described actions, the containers are immediately twisted with metal lids.

Turning the jars upside down, they are left in this position for exactly a day. After that, pickled garlic is removed to the cellar or basement. At a temperature of 3-7 degrees they are stored for six months.

Quickly salt the arrows of garlic for the winter

Now you know how the garlic arrow is processed. You also learned how to pickle this product. However, some cooks prefer to salt it. To do this, they use the following set of ingredients:

• fresh garlic, that is, its young arrows - about 1 kg;
• boiled water for brine - about 1 liter;
• coarse table salt - about 50 g;
• large white sugar - approximately 60 g;
• natural table vinegar (6%) - about 80 ml;
• black peppercorns and dried dill umbrellas - apply to taste.

Method for preparing salted arrows

Fans of garlic snacks are familiar with Vital. Garlic arrows (pickled) under this brand are distinguished by a special taste and aroma. However, we recommend making this dish yourself. To do this, fresh greens are thoroughly washed, cut and blanched. While liquid is draining from the boiled arrows, they begin to prepare the brine. Pure water is boiled over high heat, and then large table salt, table vinegar and white sugar are added.

After the brine is ready, dried dill umbrellas are laid out in sterilized 0.5-liter jars with a pot and umbrellas. Then blanched arrows are placed in them, which are immediately poured with previously prepared boiling water.

Having rolled up all the containers with metal lids, they are cooled and sent to the refrigerator. You can consume such an appetizer 5-7 days after preparation.

An easy and quick way to pickle fresh garlic cloves

If you do not want to harvest garlic arrows for the winter, then we suggest simply pickling them fresh. To do this, the greens are thoroughly washed, dried with paper towels and cut into 3-5 centimeters long.

Having prepared the arrows, they are laid out in a bowl, salted with coarse salt and mixed thoroughly. Then the product is distributed in half-liter jars and thoroughly crushed with a crush.

After filling the containers, they are closed with ordinary polyethylene lids and left at room temperature for 12-16 hours. After the arrows give their juice, they are put into the refrigerator. It is stored for no more than two months.

It should be noted that such a product is not used as a snack, as it turns out to be too salty. Although some cooks still use it with bread.

It is good to add such a preparation to goulash (during heat treatment), as well as other first or second courses.

Garlic makes the taste of dishes spicier and richer, and who does not know how good it is for health? If you like to use it in food, you may like another recipe that does not use the heads, but the greens of this plant. Pickled Garlic Shooters is an easy, no-sterilization recipe that makes for a delicious appetizer and a great winter immune booster.

How to cook pickled garlic cloves

There are many variations of cooking arrows of garlic. The most important thing is to collect the main ingredient - arrows in time. The best time for this is before the formation of inflorescences. During this period, the stems are painted bright green (as in the photo), and inside they are juicy and crispy. Only these are suitable for seaming. If you pick the greens later, then no matter what recipe you choose, you will no longer be able to soften the plants that have become coarse and fibrous. Even after a long pickling, the appetizer will be tough and unpleasant in texture.

Garlic Pickle Recipes

Each housewife knows how to cook her favorite pickles in her own way so that the whole family will like them, so pickled garlic shooters are prepared in different ways. They differ in the preliminary preparation of greens. In some versions, the garlic is boiled, in others it is fried. Spices can also be put different or do without them. The product can be cooked whole, cut into pieces, sterilized or simply poured with a special marinade. Whichever option you choose, in winter the dish can be served as an appetizer or used as a savory ingredient in other recipes.

Without sterilization

• Servings: 2 persons.
• Calorie content of the dish: 230 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

A delicious spicy garlic green appetizer is prepared much easier than any other preparations. One of the most popular recipes allows you to do without sterilization, which saves a lot of time, but does not detract from the taste of the dish. If you are interested in how to cook so that you do not need to sterilize the workpiece, then the double-fill method will help. For this recipe, it is important to choose stems up to 20 centimeters long.

Ingredients:

• garlic stalks - 1 kg;
• carrots - 200 g;
• dill greens - half a bunch per jar;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar - 3 tbsp. l.;
• coriander - 5 gr.

Cooking method:

1. The plant is cut into pieces of 10 centimeters.
2. Carrots must be peeled, cut into half rings.
3. Place the stems mixed with carrots in a jar.
4. Place a few sprigs of dill on top.
5. Fill jars with hot water, close, leave for 10 minutes.
6. Drain the water into a separate pan, put it on the fire. After boiling, add coriander, salt, sugar.
7. After dissolving the sugar and salt, pour in the vinegar.
8. Taste the marinade. You may want to add some ingredients.
9. At the last stage, pour the solution into jars, tighten the lids.
10. Within 1-2 days, the green arrows will turn brown, as in the photo. This is fine. It will be possible to try seaming no earlier than in 2 weeks.

with mustard

• Cooking time: 70 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Harvested garlic greens with mustard has a piquant interesting taste. Thanks to the mustard itself and other seasonings, it will whet the appetite with a spicy aroma. The dish will be a delicious addition to salads for those who love the feeling of bitterness. Garlic arrows can be pickled with cloves if desired. The components are indicated for 1 can of 750 milliliters.

Ingredients:

• stems - how much to eat;
• dill umbrella - 1 pc.;
• black peppercorns - 1 tsp;
• bay leaf - 1 pc.;
• mustard seeds - 1-2 tbsp. l.;
• water - 1 l;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 95-100 ml.

Cooking method:

1. Rinse the main ingredient, cut into pieces of the desired length.
2. Dip it in boiling water, blanch for 2 minutes (no need to cook longer, otherwise the arrows will soften), then quickly cool in cold water.
3. Put dill, 1 bay leaf on the bottom of the jar, add stems on top.
4. Fill the jar with boiling water, close the lid.
5. After 7 minutes, drain the water, add pepper, mustard.
6. Prepare the marinade by boiling water, in which you need to add sugar, salt, after boiling - vinegar.
7. Pour the finished hot marinade into a jar, close the lid.
8. Turn it upside down, cover with a towel, leave to cool for a day.

in pieces

• Servings: 5 persons.
• Calorie content of the dish: 195 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Garlic stalks, cut into small pieces, are convenient to use in winter, not only as a separate snack, but add them to spaghetti, stews and other dishes. It is recommended to roll pickled garlic arrows into small jars of 0.5 liters. Then they are quickly consumed and do not have time to deteriorate in the refrigerator. This recipe also does not involve sterilization.

Ingredients:

• arrows - 500 g;
• dill - 2 bunches;
• parsley - 2 bunches;
• sugar - 50 g;
• salt - 50 g;
• water - 1 l;
• vinegar essence 70% - 1 tsp

Cooking method:

1. Rinse the greens, cut the garlic stalks into small pieces up to 5 centimeters.
2. Fold the stems into jars, pour boiling water over them, leave to stand for 5 minutes, then drain the water.
3. Prepare the brine by throwing salt, sugar, vinegar essence into a liter of water.
4. Put parsley, dill on top of the arrows, then pour the marinade over.
5. Screw on the lids, leave to cool upside down.

Whole

• Cooking time: 60 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you decide to marinate whole garlic cloves, choose those that have grown to medium size (15-20 centimeters). For conservation, choose tall narrow jars with a wide neck (it will be difficult to get the workpiece from jars with a narrow neck), such remain, for example, from juices. The hassle with this recipe is even less than with others, because you do not even have to cut the stems. You just need to cut off the buds from them. The number of products is indicated for a 1 liter jar.

Ingredients:

• arrows - 500 g;
• salt - 30 g;
• vinegar - 1.5 tsp;
• sugar - 40 g;
• mustard - 7 g;
• water - 1 l;
• cloves - 2 pcs.;
• pepper - 4 pcs.

Cooking method:

1. Pour water into a saucepan and put on fire.
2. After boiling, add all spices except mustard. Remove the marinade from the heat, pour in the vinegar.
3. In sterilized jars, pour mustard on the bottom, lay the arrows tightly on top (see photo).
4. If the marinade has cooled while working with garlic, bring it to a boil again, then fill the jars with hot marinade, roll up the lids.

in Korean

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 587 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: medium.

Korean-style arrows are a great snack on their own. They turn out to have a sharp, rich taste, they can be a great addition to potatoes, meat dishes. You need to marinate the arrows of garlic with roasting, which makes the consistency more tender. This recipe uses seasoning for Korean carrots. You can add a little coriander to it to make the dish even more aromatic.

Ingredients:

• arrows - 2-3 beams;
• garlic cloves - 2-3 pcs.;
• wine or apple vinegar - 1 tsp;
• bay leaf - 4 pcs.;
• white sugar - 0.5 tsp;
• seasoning for Korean carrots - 1 tbsp. l.;
• salt - to taste;
• soy sauce - optional.

Cooking method:

1. It is necessary to cut arrows of 4-5 cm without using buds.
2. Then pour a 1 cm layer of oil into the pan, heat, fry the stems until they become softer.
3. Add salt, sugar, other spices.
4. Heat everything again, stirring constantly, until thickened.
5. Remove from heat, cool, add crushed garlic.
6. Put in a jar and store in the refrigerator, tightly closed.

Video

Most gardeners don't throw away garlic cloves, but cut them off and use them for culinary purposes. You can fry an omelette or potatoes with them, giving these dishes a pleasant garlic flavor, and freeze them for the winter. But most often this product is marinated, turning it into a savory snack, which is good on its own or can be a nice addition to a side dish, meat dishes. Having marinated garlic arrows for the future, you have to wait a long time for the opportunity to try them, since they have time to marinate not earlier than in two weeks. But there are recipes according to which the appetizer becomes ready for use in a day, a maximum of two. Even an inexperienced housewife can make instant pickled garlic arrows, since this task does not require outstanding culinary skills. It is enough to know the features of the technology and choose the right recipe.

Cooking features

The process of pickling garlic arrows in a quick way is not difficult, but has its own specifics. Knowing these nuances, you can easily prepare a savory snack that you can enjoy the very next day.

• Arrows of garlic can be pickled until it blooms, but the younger they are, the more tender and tastier, pickle faster. In preparation for pickling, they need to be washed, dried with a napkin, cut off the tops, cut into pieces of the desired length.
• The finer the garlic cloves are cut, the faster they will cook.
• When preparing pickled garlic sprouts for the winter, they are blanched for 2-3 minutes in boiling water or fried for 5 minutes. To prepare a snack that can be consumed in a day or two, the heat treatment time must be doubled.
• When preparing marinated garlic arrows in a quick way, they are poured with a hot marinade, often high in vinegar.
• Pickled instant garlic arrows can be cooked in glass jars, other glass and ceramic containers, in plastic containers. It is not recommended to use aluminum cookware for this, as this material comes into contact with acids, resulting in the formation of harmful substances.

Store garlic arrows, pickled in a quick way, in the refrigerator. In tightly closed jars, they can be stored for up to a month, in other containers - up to two weeks.

A simple recipe for pickled garlic arrows of instant preparation

• arrows of garlic - 0.5 kg;
• water - 1 l;
• table vinegar (9 percent) - 120 ml;
• sugar - 50 g;
• salt - 50 g.

Cooking method:

• Wash the garlic stalks, cut off the ends, cut the remaining parts of the stalks into pieces about 5 cm long.
• Boil water, dip the garlic arrows into it, boil them for 4-6 minutes.
• Catch the arrows with a slotted spoon, transfer them to a prepared jar or other container.
• Pour salt and sugar into the water in which the garlic arrows were boiled. Boil, stirring, until they are completely dissolved.
• Pour in the vinegar, boil the marinade for 1-2 minutes.
• Pour the hot marinade over the garlic cloves.
• Close the jar with a plastic lid, leave the snack at room temperature until it cools completely.

Recipe for the occasion::

When the snack has cooled, it should be removed in the refrigerator. It will be ready to eat in a day, but if you have patience and wait 2-3 days, the dish will become even tastier.

Korean marinated garlic arrows

• arrows of garlic - 0.5 kg;
• garlic cloves - 5 pcs.;
• chili pepper - 1 pc.;
• refined vegetable oil - 80 ml;
• soy sauce - 40–60 ml;
• apple cider vinegar (6 percent) - 60 ml;
• sugar - 5 g;
• ground coriander - 5 g;
• sesame seeds - to taste.

Cooking method:

• Cut the prepared garlic cloves into medium-length pieces.
• Heat the oil, put the garlic arrows in it, fry them for 10 minutes.
• Transfer to the container in which you plan to marinate the product. Do not pour out the oil.
• Pass the garlic cloves through the press, add to the arrows.
• Remove the seeds from the pepper, chop as finely as possible, add to the garlic, mix.
• Heat the oil in which the garlic was fried, mix it with seasonings, soy sauce, sugar and vinegar.
• Pour hot oil over fried garlic, mix.
• Leave for half an hour at room temperature, then put it in a cool place for the same time.

The above recipe for pickled garlic arrows allows you to cook an appetizer as quickly as possible.

Fried garlic arrows marinated with carrots

• arrows of garlic - 0.5 kg;
• carrots - 0.25 kg;
• garlic - 3 cloves;
• sesame seeds - 40 g;
• refined vegetable oil - 60 ml for marinade, for frying - how much will it take;
• apple cider vinegar (6 percent) - 40 ml;
• soy sauce - 20-40 ml.

Cooking method:

• Garlic arrows, washed and dried, cut into pieces of 5 cm. Before that, remove the tips of the arrows.
• Heat the oil, fry the pieces of garlic arrows in it for 10 minutes. Give them time to cool down. Transfer to a container or bowl.
• Scrape carrots, wash, dry with a napkin. Grate on a grater designed for preparing Korean salads, or cut into thin long strips, put on garlic arrows.
• Finely chop the garlic cloves with a knife, combine with other ingredients.
• Heat the sesame seeds in a dry frying pan, add to the rest of the products.
• Heat the oil intended for the preparation of the marinade, combine it with vinegar and soy sauce, season the salad.

The appetizer seasoned with marinade should be put in the refrigerator for at least 10-12 hours. After the specified time, it can be transferred to a salad bowl and served at the table.

Pickled garlic arrows are a savory snack that few people can leave indifferent. If you choose a quick recipe, then this dish can be served at the table in a day, and sometimes even earlier.

The benefits of garlic heads are known to many, and some even use the young green shoots of this plant in cooking and cosmetology. But these are far from the only edible parts of the plant. No less tasty and healthy are the flower stalks of the culture, which are popularly called garlic arrows.

As long as you can freely pick this greenery on the beds, there are no special problems, because it can be stewed, pickled, and even included in fresh salads and soups. But what if you are a real fan of garlic shooters and don't mind eating them even in winter? There is only one way out - to pickle the arrows for the winter, using the tips and recipes from our article.

How to pickle garlic arrows

An explanation of the very process of their appearance will help to understand the benefits of garlic arrows. When you plant garlic in the beds, it first forms thin, above-ground leaves from which flower stalks are then formed. The head itself with teeth is formed in the very last turn.

Note: When a plant releases a peduncle, it is in it that the maximum amount of nutrients is concentrated. Therefore, you should not ignore the possibility of saturating the body with vitamins, and if possible, you can even prepare this extremely useful product for the future.

As a rule, shooters reach maturity in early July, but in regions with a cold climate, this period may move closer to the end of the month. A sign that the product is ready for use is the whitened tips. It is not recommended to keep them on the beds for a long time. It is better to cut the flower stalks while they are 40-60 cm long. In the future, the peduncles will become too hard and unsuitable for food.

How to prepare garlic shooters

In order for winter harvesting to be tasty and healthy, you need to harvest it correctly. We have already said above that flower stalks should be cut off young, since it is during this period that their flesh is the most juicy and has a pronounced taste (Figure 1).

In addition, it is important to properly pluck the shoots themselves. If you plan to get heads of garlic, you need to pluck the arrows about 2 cm from the base of the plant. So you get both shoots and intact roots, from which a head will form in the future.

The season of garlic peduncles is very short and is no more than two weeks, so it is better to collect them immediately, eat them fresh or prepare them for the winter. After harvesting from the beds, the flower stalks should be thoroughly washed with running water, without cutting off the inflorescence, which is located at the top of the stem. Next, you need to cut them into small pieces corresponding to the size of the jars. Experienced housewives advise pickling arrows in small jars so that one serving of the workpiece can be eaten one or two times. The fact is that after opening the lid, the product quickly deteriorates, so it is better to use a maximum of half-liter jars.

You can not cut the shoots into pieces, but roll them into pickling containers with nests. But it should be borne in mind that for proper preservation, you will need much more marinade, since the stems will not be located tightly in the jar.

How to pickle without sterilization

Despite the fact that it is customary to sterilize most winter preparations, it is better not to use this method with garlic peduncles, since most of the useful properties are lost during such heat treatment. Fortunately, even without sterilization, properly pickled garlic sprouts are successfully stored all winter.

The recipe for pickled garlic arrows for the winter is practically no different from pickling cucumbers. The only difference is that not cucumbers are used as the main raw material, but shoots of young garlic (Figure 2).

First of all, you need to prepare everything for the marinade. For one liter of water, you will need a tablespoon of salt, a teaspoon of sugar and 100 grams of ordinary table vinegar (9%). For flavor, you can add a few black peppercorns or other spices (allspice, coriander or cloves).

Marinating garlic peduncles without sterilization is carried out as follows:

1. Prepared shoots should be cut into pieces of the desired size and blanched in boiling water for three minutes. It is not necessary to completely cook the product, just hold them in a saucepan over low heat.
2. While the peduncles are blanched, set the marinade to boil, mixing all its components except vinegar. After the liquid boils and boils for several minutes, it must be removed from the heat and only after that add the vinegar.
3. The jars in which the product will be stored must be sterilized with lids over hot steam.
4. We put the prepared raw materials in jars and fill the containers with marinade so that the liquid reaches the shoulders.

After that, the jars must be tightly sealed with lids, turned upside down, wrapped and left to cool completely. In the future, blanks can be stored in a conventional pantry at room temperature.

Pickled garlic arrows without sterilization: simple recipes

Above we have given a basic recipe for pickled garlic shoots. But, if desired, this basic recipe can be supplemented with other ingredients that will give the product a special taste and aroma. For example, you can add a clove of garlic to each jar. Then the aroma of the finished product will be especially rich.

There are a lot of recipes for preparations from garlic peduncles. Next, we will give the simplest and most interesting of them so that you can please your household with tasty and healthy winter preparations.

The fastest cooking

Not every housewife has a lot of free time for preparations. But, in order to stock up for the winter, it is not at all necessary to spend a lot of time and effort. This is especially true for pickled garlic peduncles, for which there is a special quick and easy recipe.

To make such a preparation, you will need 1 kg of flower stalks, 30 ml of nine percent table vinegar, 30 grams of salt and 40 grams of sugar. To give additional taste and aroma, it is also recommended to use a teaspoon of mustard seeds, 4 dried cloves and the same amount of black peppercorns.

Cooking begins with the marinade. A liter of cold water is poured into the pan and salt, sugar and spices (pepper and cloves) are added to it. Bring the liquid to a boil and let it simmer for a few minutes. While preparing the marinade, you need to sterilize the jars and lids, rinse and chop the greens. When the jars are ready, they are filled with arrows and a few mustard seeds are added to each. Now it remains to wait for the readiness of the marinade. When it boils a little, you just need to pour the liquid into the jar and add a little vinegar (try to distribute it evenly so that the same amount of substance gets into each container).

After that, you just need to tightly close the jars with lids and turn them upside down. If desired, blanks can be wrapped, but this requirement is not mandatory. As a rule, containers cool down within 1-2 days, after which they can be sent for storage in a cellar or pantry.

Pickling the arrows of garlic for the winter

If you like a more intense taste of winter preparations, you will love the recipe for pickled flower stalks for the winter with lots of spices. To prepare flower stalks according to this recipe, you will need 1 kg of garlic shoots, 1 liter of water, 100 ml of table vinegar and 50 grams of salt and sugar. As a seasoning, bay leaves, dill umbrellas, peas and chili peppers are used (Figure 3).

Preparation for pickling remains standard. The greens must be washed and cut into pieces of the desired size, and the jars with lids must be sterilized. Next, you can start preparing the marinade. Pour cold water into a saucepan and add salt and sugar to it. When the mixture begins to boil, vinegar is poured into it, bay leaves and dill are added. The aromatic mixture should boil for 5 minutes. In the meantime, the jars need to be filled with garlic arrows, adding a few peppercorns and a couple of pieces of chili pepper to each container. When the marinade is ready, it is poured into jars and immediately hermetically sealed with lids.

Arrows of garlic with lemon

In the pickling process, vinegar traditionally plays the role of a natural preservative, but when harvesting garlic arrows for the winter, it can be successfully replaced with citric acid or natural lemon juice. In addition, juice or acid will give the workpiece an interesting piquant taste (Figure 4).

To preserve garlic according to this recipe, you will need 2 kg of peduncles, one liter of cold water, 100 grams of sugar and 50 grams of salt. Citric acid (5 grams) is used as a preservative, and tarragon greens (50 grams) can be used to spice up the workpiece.

Garlic shoots and tarragon need to be washed. After that, the flower stalks are cut into pieces of the required length and, together with tarragon, are placed in a pot of water. Greens should be boiled for one minute after boiling the liquid so that the greens soften a little.

While the garlic and tarragon are cooking, you can do the marinade. Sugar, salt and citric acid are immediately added to the water. The mixture should boil for five minutes. This time will be enough for you to arrange prepared garlic arrows with tarragon in sterilized jars. When the marinade is ready, it must be evenly distributed over the containers and immediately seal the jars with lids. You can not turn the containers over, just let them cool at room temperature.

Korean style garlic arrows

Garlic arrows are used not only in our traditional, but also in Asian cuisine. The only difference is that the so-called Korean-style garlic shoots have a sharper and richer taste (Figure 5).

Note: Pickled garlic arrows are considered a fairly common dish in Asian countries, and they even have a separate name - Heh.

To treat your family to such an unusual dish, prepare 1 kg of arrows and the right amount of cans. For the marinade, you will need 1 liter of water, and a tablespoon of vinegar, 3 cloves of garlic, a teaspoon of sugar, half a teaspoon of salt, 2 bay leaves and a tablespoon of special seasoning for dishes and salads in Korean will help to give the workpiece a rich taste.

Unlike other recipes, for marinating arrows in Korean, the product should not be boiled, but fried in vegetable oil. In order for the flower stalks to give off excess fat, immediately after frying, they must be laid out on a paper towel. While the shoots are cooling, we are doing the marinade. Salt and sugar are dissolved in cold water and brought to a boil. After that, you need to add seasoning and bay leaves to the marinade.

Garlic peduncles should be laid out in sterilized jars, supplementing them with chopped garlic cloves. After that, you just need to pour the workpiece with marinade and tightly close the lid. If desired, fresh carrots, cut into bars or circles, can also be added to the workpiece. In this case, you will get an absolutely complete snack or an interesting addition to any dish.

Salted garlic cloves

Pickling is far from the only way to harvest garlic shoots for future use. Like other vegetables, they can be pickled, and this process is not difficult, and even novice cooks can handle it (Figure 6).

First of all, you need to prepare everything you need for salting. The standard recipe is for 1 kg of garlic shoots, one liter of water, 5 tablespoons of salt and a tablespoon of sugar. To spice up the flower stalks, you can add peppercorns, dill umbrellas or cloves to the preparation, but even without additional spices, the appetizer will be quite tasty.

Salting garlic arrows begins with the preparation of raw materials. Washed and chopped flower stalks are boiled in hot water for one minute. After that, they must be immediately immersed in ice water, and then thrown into a colander so that excess water from the glass product. Next, we set the jars to sterilize and proceed to the preparation of the brine. Salt and sugar are added to the water, the mixture is brought to a boil and boiled for 3-5 minutes. While the marinade is boiling, the garlic stalks need to be laid out in jars. After that, the workpiece is poured with boiling brine and left for three days. It is better to immediately put the jars in the basin so that the brine does not fall on the floor during the fermentation process.

After three days, the brine is poured into a saucepan and boiled again (2-5 minutes). When the mixture is ready, the jars are refilled and hermetically sealed. You can salt arrows in this way not only in glass jars, but also in large pots. The only difference is that after the first filling, the product is kept warm for 4 days, the pressure is removed for another 4 days, and then the workpiece is taken to a cool room for further storage.

A simple recipe for harvesting garlic arrows for the winter is shown in the video.

Almost all cookbooks talk about heads of garlic, and there is practically no mention of garlic arrows. Although they contain no less useful substances than in the head itself. Many housewives do not even suspect that they can be used to prepare delicious snacks, add them to meat and vegetable dishes, soups, and use them as a side dish for meat.

Garlic arrows can be prepared for future use: pickle, pickle or freeze. They tolerate freezing well, do not sag after defrosting, retain their original color, taste and aroma.

Useful properties of garlic arrows

Garlic is considered the king of all spices. Since ancient times, it has been used not only for food, but also for the treatment of many diseases.

• Garlic contains essential oils, phytoncides, phosphoric acid, vitamins: A, D, B, C.
• It is rich in trace elements such as sodium, potassium, calcium, iodine, sulfur.
• Garlic is an excellent antihelminthic, antisclerotic, bactericidal, antiviral agent. It is used to treat colds, dysentery, hypertension.
• Garlic improves the condition of the gastrointestinal tract, eliminates putrefactive processes. Preparations based on it are prescribed for colitis, enterocolitis and flatulence.
• He is a good antiseptic. If fresh garlic is chewed for a few minutes, it will destroy all germs and bacteria in the mouth.
• Garlic dilates blood vessels, helps lower blood sugar, maintains the heart muscle in working order.
• There is an opinion that the use of garlic reduces the likelihood of developing cancer.

Do you want to impress your guests and household members with a non-standard kind of preservation? Prepare ordinary garlic arrows for the winter according to one of the recipes below. Together with a savory snack, you will get a whole bunch of useful vitamins and minerals.

How to freeze garlic arrows for the winter - step by step photo recipe

If you freeze garlic arrows correctly, then even in winter they can be used fresh. The arrows prepared in this way are not thawed before use, but immediately subjected to heat treatment, as required by the recipe.

Your mark:

Time for preparing: 20 minutes

Quantity: 1 portion

Ingredients

• Arrows of garlic: how much

Cooking instructions

Sort the arrows, remove the yellowed ones. Wash the rest in cold water. Lay out on a towel to remove moisture.



Then cut off the bottom withered part, and also remove the bud. The location of the cut can be identified by color. Near the inflorescence itself, the stem is light, slightly yellowish and already quite hard, so cut the bud 1.5-2 cm below its base.



Cut the prepared arrows into pieces 3 cm long.



Prepare small ziplock bags or plastic containers. Place a serving of garlic chives in each bag. As many as you need to prepare one dish.



Remove the air from the sachets, roll up compactly, close tightly. Put in the freezer to freeze.



Marinated garlic arrows for the winter

The hostesses are advised to experiment with the proposed recipe by adding dill or parsley, or both, and other aromatic herbs. Such garlic arrows are well stored, taste like wild garlic loved by many, are a source of vitamins, nutrients and a very tasty dish!

Ingredients:

• Garlic arrows - 0.5 kg.
• Filtered water - 250 ml. (1 glass).
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar - 1 tbsp. l. (nine %).
• Black pepper (not ground).
• Bay leaf.

Action algorithm:

1. Pickled arrows are prepared quite simply. First you need to collect them, cut off the ends. Cut into pieces so that their length is about 2-3 cm.
2. Put the arrows in a pot or container that can be put on fire. Pour in boiling water. Send to fire. After boiling, stand for a few minutes.
3. Keep small glass jars over steam for sterilization. Lay fragrant seasonings on the bottom - bay leaf (a couple of pieces) and peppercorns. Put arrows on them, from which you must first drain the water.
4. Boil a glass of water, add sugar, stir. Then add salt, stir until dissolved. Pour the arrows laid in a jar with hot marinade. Vinegar pour virtually under the lid.
5. Cover with a lid, but do not roll up. Place in a saucepan with preheated water. Boil. Sterilize for 5 to 7 minutes. Now you can cork.

Cooking garlic arrows for the winter through a meat grinder

One of the easiest recipes for fragrant garlic arrows for winter consumption.

Ingredients:

• Arrows of garlic - 0.5 kg.
• Salt - 100 gr.
• Ground coriander - 1 tsp.

Action algorithm:

1. Select the best arrows, cut off the tails. Rinse using running water.
2. Next, pass the arrows through a mechanical meat grinder, the process will go even faster when using electrical equipment.
3. Add salt and coriander to the prepared green fragrant paste, mix.
4. Sterilize the jars over a pot of boiling water or in the oven. It is important that they are dry.
5. Spread fragrant salty pasta, cork. Keep refrigerated.

Experiments are also permissible here, if instead of crushed coriander seeds, dill greens are taken. It is good to smear such pasta on bread, serve as an appetizer for meat dishes.



What garlic arrows can be prepared for the future

Arrows of garlic can be bought at the market - in places where greens are sold. But do not buy the first green beam that caught your eye. After all, when the arrows were torn off, their quality also depends.

The arrows at the very beginning of the appearance are soft and juicy. Soon a thickening is formed at the end - a bud, which later turns into an umbrella inflorescence. Therefore, green shoots must be plucked before the inflorescence opens, until the bud begins to gain strength. During this period, the arrows break easily, as they are very delicate.

Over time, they become harder, the outer skin coarsens, and the arrows themselves begin to turn slightly yellow. They are no longer suitable for use as food or for harvesting for the future, since even after prolonged cooking they will remain fibrous and tasteless.

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