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

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 placed in sterilized 0.5-liter jars in a pot. 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 the heat treatment), as well as other first or second courses.

Garlic arrows make salads and main dishes more original and tastier, perfectly combined with meat, potatoes, pasta and rice. But not many people know how to pickle garlic arrows for harvesting for the winter. It's actually easy and simple. In addition, at low financial costs, you can simultaneously get both an independent snack and an excellent seasoning for various dishes.

Proper collection is essential

The success of future home harvesting largely depends on the timely collection of garlic arrows. You need to pluck them in any case, otherwise you won’t wait for large heads of a healthy vegetable.

Arrows need to be cut off in time

But not all arrows are good for food. They are good and tasty only when they have a dark green color, and their inflorescences have not yet formed, but have only just begun to emerge. Otherwise, the arrows of garlic in dishes are too coarse, fibrous and tough.

Traditional cooking method

Those who wish to prepare pickled garlic arrows can offer the following simple recipe, which is sure to become one of the most favorite for every housewife.
So, the collected arrows are properly washed under running water, so that in no case do they have particles of earth left on them.

Tip: it is convenient to wash the raw materials for the workpiece in a colander under running water, helping to mix the contents of the dishes with your hands.

Then the arrows are cut into lengths of 5-7 cm, so that they are convenient to eat. Moreover, slightly marked buds on young shooters do not need to be removed, they are quite edible.

Small jars are pre-sterilized. 5–8 peas of allspice are placed at the bottom of each, and also, if desired, 1 bay leaf. These spices will make the taste of snacks even richer and more interesting.
Banks are densely filled with arrows of garlic and filled to the top with boiling water. Leave for 2-3 minutes, after which the water is drained into a saucepan to prepare the marinade.
In the marinade for 1 liter of water is added:

2 tablespoons coarse salt;
1 tablespoon of sugar;
1 teaspoon vinegar essence.

Prepared jars are filled with boiled brine, covered with lids. The next step is the sterilization process. It is enough to sterilize half-liter jars for 3 minutes, liter - 5 minutes. After that, the lids are rolled up, and the jars are turned over and wrapped in a blanket until they cool completely.

Everything, the snack is ready! It remains only to place it in a cool dark place.

You need a minimum of money to prepare a snack from garlic arrows, but in winter it goes with a bang with fried or boiled potatoes. Even as a "secret" ingredient, pickled garlic arrows can be added to various dishes. Let's give some examples.

Meat sauce with marinated garlic arrows for spaghetti

0.5 kg of pork or beef is taken, cut into cubes and fried in a small amount of vegetable oil in a cauldron with constant stirring.
2 large onions are cut into half rings and added to the meat. 2 carrots, cut into strips, are also sent there.
If there is a juicy radish in the house, it can also be cut into strips and put in a cauldron.
Next add 2 diced sweet bell peppers.
Lastly, pickled garlic arrows (200–300 g) are placed.
Salt, ground black pepper, tomato paste are added to taste.
0.5 liters of water is poured.
Then everything is cooked under a lid over low heat until cooked.
Served with spaghetti or pasta, garnished with herbs.

In the piggy bank of the best recipes using pickled garlic arrows, there are also dishes prepared in haste. And here is one of such interesting and simple dishes.

Omelet with pickled garlic sprouts

3 eggs are taken and thoroughly beaten with a fork with a pinch of salt.
0.5 cups of milk are carefully mixed with the eggs.
A small amount of vegetable oil is poured into a heated frying pan and 150 g of pickled garlic arrows are placed.
The egg-milk mixture is immediately poured on top.
The pan is covered with a lid, and the omelet is cooked over low heat for about 5 minutes.
Served both hot and cold.

Of course, in order to diversify the family menu, housewives should definitely adopt the proposed recipes. In addition, pickled garlic arrows are not only incredibly tasty, but also no less healthy than the cloves of your favorite vegetable.
Video on how to pickle garlic arrows:

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Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a spicy taste and spicy aroma. Garlic shoots, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that the arrows of garlic give to dishes, they are also an excellent source of vitamins. And, as it turned out, they contain much more arrows than garlic itself.

From garlic arrows you can cook a wonderful appetizer, salads, sauces, seasonings, they can be added to vegetable stews, fried, added a little to the first and second courses, and, finally, prepared for the winter.

There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect garlic arrows in time. Remember, garlic cloves should be cut as soon as the garlic releases them, while they are still tender and juicy. Pay attention to the appeared bud. If it is closed - cut off the arrow immediately, but if it has blossomed into a flower - the arrow is absolutely not suitable for eating or for harvesting.

Pickled garlic arrows for the winter (recipe number 1)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, mustard seeds - to taste.

Cooking:
Wash the young garlic cloves, cut into sticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized jars, put bay leaves, peppercorns, mustard seeds and put garlic arrows on top of this. Pour everything with a hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l - 5 minutes, 1 l - 10 minutes. Then roll up the jars, turn them over, let them cool and store in a cool place.

Pickled garlic arrows for the winter (recipe number 2)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper - to taste.

Cooking:
Prepare the garlic cloves, chop them and blanch for 2 minutes. Then let cool and spread in clean, sterilized jars, on the bottom of which all the spices have already been placed. Prepare the marinade from water and salt. Pour jars with garlic arrows with boiling marinade and add 1.5 tablespoons of vinegar per 0.5 liter jar, 3 tbsp per 1 liter jar. Banks immediately roll up, turn over, let them cool.

Pickled garlic arrows with herbs

Ingredients:
garlic arrows,
dill,
parsley.
For marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.

Cooking:
Wash the garlic cloves, cut them into pieces 3-5 cm long, chop the greens coarsely. Put everything in prepared sterilized jars, pour boiling water and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave to cool completely.

Pickled garlic arrows with pepper and cinnamon

Ingredients:
300 g arrows of garlic,
1 stack water,
1 stack table vinegar,
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g black ground pepper,
3 bay leaves.

Cooking:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.

Pickled garlic arrows in Korean

Ingredients:
2-3 bunches of garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce - to taste.

Cooking:
Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.

Salted garlic cloves

Ingredients:
1 kg arrows of garlic,
4-5 blackcurrant leaves,
3 cherry leaves
½ horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
ground black pepper - to taste.

Cooking:
Sort the arrows of garlic, rinse them with cold running water and cut into pieces 10 cm long. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Put everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºС, fill the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave at room temperature. After 5 days, cover the jars with tight plastic lids and store in a cool place.

Arrows of garlic in redcurrant juice

Ingredients:
2 kg arrows of garlic,
300 ml red currant juice,
700 ml of water
3 umbrellas of dill,
100 g sugar
50 g salt.

Cooking:
Cut the garlic cloves into 3-5 cm pieces and blanch in boiling water for 1 minute. Then put them in clean jars along with dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt, sugar to the strained broth, bring it to a boil and pour it over garlic arrows with dill. Roll up the banks, turn over and leave to cool completely. Store the workpiece in a cool place.

Arrows of garlic with paprika and coriander for the winter

Ingredients (per 1 liter jar):
400 g arrows of garlic,
3 garlic cloves,
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.

Cooking:
Wash the garlic cloves, dry and chop. Pour vegetable oil into a preheated pan, put garlic cloves and fry them for 10 minutes, uncovered. Then pour the vinegar and soy sauce into the pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red peppers to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.

Pickled garlic arrows (option No. 1)

Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar
100 g of salt.

Cooking:
Rinse the garlic sprouts well in cold water, cut into 3-5 cm pieces and place in a clean prepared container. Dilute sugar and salt in cold water, let the solution boil, cool it and pour arrows. Cover the container with the arrows with a clean cloth, put a plate on top, set the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.

Pickled garlic arrows with dill (option No. 2)

Ingredients:
500 g of young garlic shooters,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.

Cooking:
Rinse the garlic cloves with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water to cool. Place 2 sprigs of dill on the bottom of the prepared container and tightly lay the garlic arrows, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour garlic arrows with dill in the prepared chilled brine, cover with a plate on top, put oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.

Sauce of garlic arrows "Piquant"

Ingredients:
500 g arrows of garlic,
100 g salt
ground coriander - to taste.

Cooking:
Thoroughly wash the garlic shooters and pass them through a meat grinder. Add all other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close the lids and store in a cold place.

Seasoning of garlic arrows with dill "For first courses"

Ingredients:
garlic arrows,
dill greens,
salt.

Cooking:
Wash the arrows of garlic and dill, dry and pass through a meat grinder. Mix the resulting mixture with salt (the mass should turn out to be well salted) and arrange in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.

Garlic arrows with thyme and basil

Ingredients:
700 g arrows of garlic,
300 g mixed greens (thyme, basil, parsley, dill),
6 tbsp spices Vegeta.

Cooking:
Pass clean and dry arrows of garlic and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, lightly tamping the mass, and store in the refrigerator. The mass can also be frozen. Just pack the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.

Garlic arrows with gooseberries and cilantro

Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch green cilantro
1 bunch dill,
3 tbsp vegetable oil,
2-3 tsp salt.

Cooking:
Wash the gooseberries, remove the tails and, together with the garlic arrows, pass through a meat grinder. Wash the greens, finely chop and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Arrange the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.

Lecho of garlic arrows

Ingredients (for 4 cans of 0.5 l):
garlic arrows - how much will go into the marinade.
For marinade:
700 ml of water
500 g tomato paste,
1 tbsp topless salt,
½ stack Sahara,
½ stack vegetable oil,
¼ stack. apple cider vinegar.

Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then lay out in clean sterilized jars and roll up.

Frozen garlic arrows for the winter

Cut the arrows, wash them, dry them on towels and cut into pieces. Then lay them out on parchment, spread out in the freezer, and leave for a day. Then simply pour the frozen arrows into freezer bags, tie off and return to the freezer. When needed, take out the required amount without defrosting the entire package.

Believe me, having prepared arrows of garlic for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will gather your whole family at a large table more than once and once again remind you of a warm and generous summer.

Good luck preparing!

Larisa Shuftaykina

Pickled garlic cloves.
4 recipes

Gardeners know that when growing garlic, arrows must be removed from the plant so that the cloves are large. Sometimes they are thrown away, but why do it if you can marinate them?
Young soft shoots are suitable for pickling, cut off before the inflorescence wrappers began to break.

Pickled garlic arrows recipe number 1.

Ingredients:
- vinegar
- greenery
- sugar
- salt
- arrows of garlic

Cooking:

1. Dissolve sugar, salt in water, boil for a couple of minutes, add vinegar. Leaves and arrows must be harvested before the garlic head is ripe.
2. Rinse the greens, cut into strips, blanch in water, cool with cold water, put tightly in scalded jars, pour boiling filling.
3. Sterilize liter jars for five minutes, close.
4. You can add spicy greens to jars with garlic arrows.
5. Prepare the filling: mix 100 g of vinegar, 50 g of sugar and salt, a liter of water.

Pickled garlic arrows recipe number 2.

Ingredients:
- water for marinade - liter
- sugar, salt - 50 g each
- arrows of young garlic - 1 kg
- spices - allspice, bay leaf)
- table vinegar - 100 ml

Cooking:

1. Rinse young garlic arrows, cut into sticks, 10 centimeters long. It is best to use the juiciest bottom part.
2. Place the arrows tightly together with pepper and bay leaf in 0.5 liter jars.
3. Boil the water, pour the contents of the jars, cover with lids, let stand for 5-7 minutes.
4. Close the jars with lids, put under the covers. Pickled garlic for the winter is ready!

Ingredients:
- young garlic shooters
- spicy greens
- salt, sugar - 50 g each
- water - one liter
- table vinegar - 120 ml

Cooking:

1. Garlic arrows must be collected until the inflorescence wrappers are torn. As soon as the stem has risen 10 centimeters above the leaves, the arrows can be cut off.
2. Sort the plucked garlic arrows, rinse. Cut into slices of 3 centimeters, put in a saucepan, pour boiling water, blanch for two minutes, but no more. Next, cool the arrows in cool water using a colander.
3. Arrows of garlic as tightly as possible put in sterilized jars, pour boiling marinade, cover with plastic lids.
4. Prepare the marinade from vinegar, sugar, salt, water and herbs.

Ready pickled garlic stalks taste like wild garlic. They can be served with various dishes: porridge, fish, meat, etc. They will give them a special sharpness. If desired, for pickling, you can use not only the stalks of garlic, but also the heads.
Even more interesting things on the page IN THE GARDEN, IN THE GARDEN - with love for the earth

Pickled garlic arrows recipe number 3.

Ingredients:
- 500 g of arrows of garlic;
- 0.5 teaspoon of coriander seeds;
- 2 bay leaves;
- 0.5 teaspoon of citric acid;
- 0.5 st. spoons of salt;
- 2 tbsp. spoons of sugar.

Instruction

1. Rinse garlic arrows under running water. Let the water drain. Cut the arrows into pieces of 4-5 centimeters.
2. Prepare jars. Rinse in hot water with soda. Then sterilize in a water bath.
3. Dip metal lids into boiling water for 10 minutes.
4. At the bottom of each jar, put one bay leaf and a few coriander seeds.
5. We put the chopped garlic arrows. Fill with boiling water. Let stand for 5-8 minutes. 6 Drain the water from the cans into a saucepan. Add sugar, salt and citric acid.
7. Bring to a boil and boil for 5 minutes over low heat.
8. We begin to pour the garlic arrows with boiling brine. Fill so that the brine overflows over the edges.
9. Roll up with sterilized metal lids. Turn upside down and put under the "fur coat".
10. When the jars are cool, put them in a cold place. Ready-made marinated garlic arrows, you can serve with fried meat.

For a long time, the arrows of garlic were thrown away, until it occurred to someone to prepare them for the winter.

It turned out that they have a pleasant aroma and spicy taste.

Today, many delicious preparations are prepared from garlic arrows.

In addition, it turned out that garlic arrows contain more benefits than garlic itself.

How to pickle garlic arrows - the basic principles of cooking

Many tasty and healthy preparations are prepared from the arrows of garlic. They can be pickled, prepared as a sauce, seasoning, appetizer or salad.

Many people ask themselves: how to pickle garlic arrows to make a delicious preparation? The main thing is to have time to collect the arrows before they become hard. Use young, tender arrows that have not yet blossomed.

Young shooters are harvested, washed thoroughly and cut into pieces.

Then the prepared arrows are tightly packed in clean jars and poured with cooked boiling marinade. The glass containers are covered with lids and sent to be sterilized, for about 20 minutes. After that, the jars are tightly sealed and completely cooled. Pickled arrows can be added to first courses, vegetable stews, or any other dishes for flavor.

You can preserve garlic arrows in different ways: fry, pickle or prepare seasoning.

We have collected the best recipes for preserving garlic shooters so that you can enjoy the unique taste of this product.

Recipe 1. Pickled garlic arrows for the winter

Ingredients

600 ml of drinking water;

four bay leaves;

ten peas of black pepper;

60 ml of vinegar 9% table;

20 g of sugar and table salt;

garlic arrows - 700 g.

Cooking method

1. Wash with soda and rinse glass containers thoroughly. Sterilize it in the oven or microwave.

2. Arrows of garlic should be young, rich green. Rinse the arrows under the tap, cut off the lower light part and buds.

3. Put the arrows in a glass container, tamping them tightly.

4. Pour vinegar into the pan and dilute it with drinking water. Add sugar, bay leaf, peppercorns and salt. Mix and send to the fire. Bring the marinade to a boil.

5. Pour the contents of the jars with boiling marinade. Add bay leaf and peppercorns to this.

6. Cover jars with lids. Take a wide saucepan, line the bottom with a linen towel and place the arrow jars in it. Pour water into the pan so that its level reaches the shoulders. Put on fire. From the moment of boiling, twist the fire and sterilize the workpiece for about 20 minutes. Remove the jars from the pan, roll them up tightly, turn them over, wrap them in a blanket and cool completely.

Recipe 2. Pickled garlic arrows for the winter with mustard

Ingredients

drinking water - liter;

bay leaf;

cane sugar - 50 g;

black polka dots;

arrows of garlic;

table vinegar 9% - 100 ml;

30 g of table salt;

mustard grains.

Cooking method

1. For pickling, we take young shoots until heads with seeds appear on them. We wash the garlic arrows with a stream of water and cut into pieces, six centimeters long.

2. We spread the chopped arrows in a colander and lower them into boiling water. Blanch the arrows for no more than two minutes. Then immediately lower for a few seconds in cold water.

3. Wash glass containers and sterilize. It is better to use containers with a volume of no more than half a liter. We put some black peppercorns, mustard and bay leaves at the bottom of each jar. We spread the prepared arrows in jars, tamping them tightly.

4. Pour water into the saucepan, add sugar and salt. Bring the mixture to a boil, and pour in the vinegar. Pour the contents of the jars with the resulting marinade.

5. Immerse the jars with arrows in a pot of water. Its level should reach half the container. We put the pan with jars on a small fire. Bring to a boil and wait ten minutes. Then we roll up the jars hermetically with lids, turn them over, cover and leave to cool.

Recipe 3. Spicy garlic arrow sauce for the winter through a meat grinder

Ingredients

table salt - 100 g

ground coriander;

arrows of garlic - 0.5 kg.

Cooking method

1. Cut off the buds and the white part from the arrows. Rinse them thoroughly under the tap and pat dry. Grind with a meat grinder.

2. Add salt to the garlic mass and mix. Season with ground coriander.

3. Wash glass containers, rinse and sterilize. To do this, it is better to use jars with a volume of no more than half a liter.

4. Put the garlic sauce into jars, tightly close the lids and put them in the refrigerator for storage. In winter, the sauce can be used as a condiment or to make sandwiches.

Recipe 4. Marinated garlic arrows for the winter in Korean

Ingredients

two bunches of garlic arrows;

vegetable oil;

two cloves of garlic;

seasoning for carrots in Korean - 25 g;

three bay leaves;

apple cider vinegar - 5 ml;

sugar - 3 g.

Cooking method

1. Rinse the arrows of garlic, remove the buds and the light part. Cut the arrows into five-centimeter pieces.

2. Put the pan on the fire and pour in the oil. Heat it up well and put the arrows cut into pieces in it. Fry, stirring constantly, until soft.

3. Add sugar, Korean carrot seasoning, salt and vinegar to the pan. Continue cooking until the mass thickens.

4. Remove the pan from the heat, cool the contents and squeeze the garlic chopped through the press into it.

5. Wash small jars and sterilize in the oven. Arrange arrows on them. Store the workpiece in the refrigerator, tightly closing with capron lids.

Recipe 5. Canned garlic arrows in redcurrant juice

Ingredients

red currant juice - 0.3 l;

two kilograms of arrows of garlic;

table salt - 50 g;

filtered water - 0.7 l;

100 g of sugar;

dill (umbrellas) - three pcs.

Cooking method

1. Wash the arrows of garlic, dry and remove the light parts and buds. We cut them into five-centimeter pieces and put them in a colander. Boil the arrows for a minute.

2. We spread arrows with dill umbrellas in a clean, sterile glass container.

3. My red currant, put it in a small saucepan and pour boiling water over the berries. We put the saucepan on the fire and cook for three minutes. Then we grind through a sieve.

4. Add sugar and salt to the resulting broth. Stir and bring to a boil over low heat. Pour the marinade over the arrows. We tightly roll up the cans, turn over, wrap and completely cool.

Recipe 6. Seasoning of garlic arrows for the winter through a meat grinder "For soups"

Ingredients

salt;

arrows of garlic;

fresh dill.

Cooking method

1. Wash the arrows of garlic, dry them slightly, cut off the light parts and buds. Sort the dill greens, rinse and shake off excess moisture. Grind greens and garlic arrows with a meat grinder.

2. Add salt to the resulting garlic mixture until it is salty enough.

3. Arrange the garlic mass in sterile jars. Sprinkle salt on top. Tightly close the jars with nylon lids, before that, scalding them with boiling water and wiping them dry. Store seasoning in the refrigerator.

Recipe 7. Canned arrows of garlic "Lecho"

Ingredients

filtered water - 700 ml;

apple cider vinegar - a quarter cup;

tomato paste - 500 g;

vegetable oil - half a cup;

salt - 25 g;

sugar - half a glass.

Arrows of garlic.

Cooking method

1. Dilute tomato paste in water, pour in vegetable oil, salt and add sugar. Stir and put the marinade on the fire. We bring it to a boil.

2. Thoroughly wash the garlic arrows, cut off the buds and the light part, cut into pieces. We spread the chopped arrows in a boiling marinade and cook for a quarter of an hour.

3. Now pour in the apple cider vinegar and boil for another three minutes.

4. Wash half-liter glass containers, rinse and sterilize.

5. We lay out the arrows on the prepared container and roll it up hermetically.

Recipe 8. Canned garlic arrows for the winter with cilantro and gooseberries

Ingredients

half a kilogram of arrows of garlic;

salt - 75 g;

gooseberries - half a kilogram;

vegetable oil - 80 ml;

fresh greens of cilantro and dill - in a bunch.

Cooking method

1. Wash gooseberries. Remove ponytails.

2. Wash the garlic arrows, cut off the white part and buds.

3. Grind the arrows of garlic with gooseberries using a meat grinder.

4. Rinse the bunches of greens, finely chop and add to the garlic-berry mass. Pour in vegetable oil, salt and mix well.

5. Wash and sterilize glass containers.

6. Arrange the prepared seasoning in prepared containers and tightly close them with nylon lids, before dousing them with boiling water and wiping them dry. Send seasoning to the refrigerator.

Recipe 9. Pickled garlic arrows with dill

Ingredients

40 ml 4% vinegar;

young arrows of garlic - half a kilogram;

salt - 25 g;

three sprigs of dill;

salt - 25 g;

water - one and a half glasses.

Cooking method

1. Cut off the white part and buds of the garlic arrows. Rinse the arrows thoroughly under running water and cut into pieces six centimeters long.

2. Put the chopped arrows in a colander and lower them into boiling water. Blanch for three minutes. Then lower the arrows into cold water and cool.

3. Wash and dry the pot. Put two sprigs of washed dill on the bottom. Lay the chopped arrows on top, tamping them tightly. Put a branch of dill on top.

4. Dissolve the salt in boiling water, cool and pour in the vinegar. Pour the arrows with the resulting brine, cover with a flat plate on top and place the load on top. Leave to ferment for two weeks. Remove foam from time to time and add brine. Send the workpiece for storage in the refrigerator.

Do not use for preservation arrows on which seeds have already formed.
Be sure to cut off the white part of the arrows, it is not edible.
Seasoning from garlic arrows can be added to soups and second courses, as well as used to make sandwiches.

When frying the arrows, stir them constantly so that they do not dry out and become hard.