How to deliciously pickle garlic arrows in jars for the winter using step-by-step recipes with photos. How to prepare garlic arrows for the winter (pickle, preserve and put in jars)

Many people know about the beneficial properties of garlic. It is included in the diet during flu epidemics and other colds.

Housewives use garlic regularly. They add it to various dishes, put it in marinades and preserve vegetables with it.

Everyone is accustomed to seeing garlic in the form of a bulb consisting of cloves covered with a thin jacket.

But besides the head of garlic, the above-ground part is also edible - the juicy green arrows. And many gardeners mercilessly tear off this part of the plant and throw it away. The fact is that for the active growth of the garlic head, you need to break off the arrow in time so that the juices nourish not the tops, but the bulb.

But it is green arrows, or wild garlic, that can help replenish the body with vitamins in winter. They can be frozen, pickled or pickled. At large quantities arrow they are preserved separately. If there are few arrows, then they can be added along with spices, partially replacing garlic or onions with them.

Subtleties of cooking

Garlic shoots are collected until a garlic head forms. At this time, the arrows are still soft and juicy, and instead of onions there are “bulbs” sitting in the ground? rudiments of bulbs. If you are late with the collection, the arrows become hard and even after cooking remain as if woody.
Sometimes the market sells quite long garlic arrows that begin to curl into a spiral. But most often they have already outgrown, become hard and are not suitable for consumption. Arrows appear in late May–early June. They are worth paying attention to if their height does not exceed 25 cm, and the arrows themselves are dense, elastic, with light tips. At this age, hands break easily, which also indicates their suitability for use.
Preparing arrows for pickling is simple. It is enough to cut off the lower, denser and harsher part and the narrow top. The middle of the arrows is marinated either whole or cut into pieces of arbitrary length.
The filling for pickling garlic arrows is prepared in the same way as for canning tomatoes and cucumbers. The arrows combine harmoniously with dill, parsley, allspice, and cloves. If desired, you can add other spices to the marinade.
Garlic arrows are pickled both with and without sterilization. In the latter case, double filling with boiling brine is used, and the jars and lids are pre-sterilized.
To make the arrows softer, before putting them in jars, blanch them in boiling water for 2-3 minutes, then quickly cool them in cold water.
The weight of the arrows that will be obtained after sorting depends on their quality - how much of the bottom and top will have to be cut off. Sometimes there are very few left from a large whole bunch of arrows. Some housewives like to tightly fill jars with them (by the way, this is necessary). If you put them loosely, then the marinade will require approximately half the volume of the jar, that is, a liter jar filled with cut arrows will contain 0.5 liters of marinade.

Recipe one

Ingredients:

water – 1 l;
sugar – 50 g;
salt – 50 g;
allspice peas – 3-5 pcs.;
black peppercorns – 10 pcs.;
cloves – 3 buds;
vinegar essence 80% – 1 tbsp. l.

Cooking method

Select only young garlic shoots. Wash in cold water. Trim both sides.
Cut crosswise into pieces 3-4 cm long.
Prepare sterile jars. For pickling arrows, it is better to use liter or half-liter containers. liter jars. First, wash them with baking soda, then rinse. Steam them or heat them in the oven. Boil the lids.
Place the arrows tightly into the jars.
Pour water into a saucepan, add sugar, salt, pepper, and cloves. Bring to a boil and simmer for 3 minutes. Add vinegar essence.
Pour the marinade over the garlic arrows. Cover with lids.
Place a wooden circle or soft cloth, folded in four. Place the jars. Pour hot water to the shoulders. Place the pan over medium heat and bring to a boil. Sterilize for 5 minutes.
Seal the heated jars with lids. Turn it upside down and wrap it in a blanket. Cool in this position.

Recipe two

Ingredients:

young garlic shoots - 1-1.3 kg.

water – 1 l;
salt – 50 g;
sugar – 50 g;
vinegar 9% – 100 ml.

Cooking method

Sort out the young garlic shoots and remove the overgrown ones. Wash in cold water. Trim off the tough lower part and the top.
Cut the greens into 10 cm pieces.
Place in a colander and blanch in boiling water for 2 minutes. Cool quickly with cold water.
Prepare sterile jars by boiling water in them, or hold them over steam by placing them on a kettle.
Place the arrows tightly into the jars.
Prepare the filling. To do this, pour water into a saucepan, dissolve salt and sugar in it. Boil for 2 minutes. Pour in vinegar. Pour the boiling marinade over the arrows.
Sterilize liter jars in boiling water for 5 minutes. Seal immediately with lids. Turn the jars upside down, cover with a blanket and cool in this position.

Pickled garlic arrows for the winter: without sterilization

Ingredients:

young garlic shoots - 1-1.3 kg.

water – 1 l;
salt – 50 g;
sugar – 50 g;
citric acid – 0.5 tsp;
ground coriander – 0.5 tsp;
bay leaf– 2 pcs.;
black peppercorns – 5 pcs.

Cooking method

Sort through the garlic arrows. Wash in cold water. Trim off the tough bottom and top. Cut the arrows into pieces 5 cm long.
Wash liter jars with soda and rinse. Sterilize in a way convenient for you.
Place the cut arrows tightly into jars. Pour boiling water over it. Cover with sterile lids and leave for 10 minutes.
Pour the cooled water into the pan through the lid with holes. Add spices and herbs. Place on the fire and bring to a boil. Boil for 5 minutes.
Pour the boiling marinade over the garlic arrows. Seal immediately with lids. Turn the jars upside down and wrap them in a blanket or warm cloth. Leave until completely cool.

Video: Delicious pickled garlic arrows for the winter

Note to the hostess

Garlic arrows prepared according to any of these recipes will be ready in a month.

They are good as a stand-alone snack.

They can be added to pasta sauce, lagman, mashed potatoes. If you put finely chopped pickled arrows into the egg mixture and then fry them in a frying pan, you will get a very tasty omelette.

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

You can make salads from young garlic arrows, fry them or marinate them.

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 lends itself long-term storage(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 twist-off inner coating 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 them of equal length in segments - from 3 to 10 cm (at the discretion of the hostess) and slightly fried on 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

Pickled garlic arrows can be prepared in two ways: frying and blanching

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, cracks on 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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Good hour, friends! All good housewives try to find recipes for the most delicious and original dishes to surprise your household. But the best is always at hand! Few people know that the arrow of garlic is not just a fragrant stick in the garden, but also delicious product, which can truly be considered a delicacy. You can prepare a variety of garlic arrows delicious dishes, snacks. But, one of the simplest and quick recipes preparing an amazing ingredient are pickled garlic arrows!

You can try this treat within 5 days after infusing the jar. This snack can be stored in the refrigerator for several weeks. Although, it’s unlikely that such a delicious treat will last long!

How to pickle garlic arrows

List of ingredients:

1 kilogram of garlic arrows (depending on how many fit in the jars);
3-4 bay leaves;
4-6 currant leaves;
dill to taste;
6-9 peas of allspice;
6-9 black peppercorns;
3-6 clove umbrellas;

What you will need per liter of marinade:

1.5 tablespoons table salt;
2 tablespoons granulated sugar;
50 grams of vinegar 9%.

Marinating sequence:

Rinse the jars thoroughly. Pour boiling water over them. Wash the arrows and cut them into small pieces. Distribute throughout the prepared glass container: peppercorns, cloves, bay and currant leaves, dill.

Then place pieces of garlic arrows on top of spices and herbs.

Boil water in a kettle. Pour boiling water over the garlic arrows and let stand for 15 minutes. Drain the water into the sink.

Boil more water and pour the contents of the containers again. The hands should stand for another 10-15 minutes. This is necessary so that the garlic arrows become soft. Drain the water from the jars into enamel pan.

Send all the sugar and salt into it. Boil for about 1-2 minutes.

Pour vinegar into the prepared marinade.

Pour this liquid over the garlic arrows in jars.

Close the jars prepared in advance, nylon covers. There is no need to sterilize our treats. When the jars have cooled, place them in the refrigerator for 5 days. The garlic arrows must be thoroughly marinated.

After the specified time. Why wait so long until winter? Bon appetit!

Cooking time – 1 hour.
Marinating time – 5 days.
Number of servings – 3 jars with a capacity of 500 g.
The number of servings in one jar is 3.

The benefits of garlic arrows and ways to prepare them for the winter. How to freeze, salt and pickle garlic arrows.

Everyone knows very well beneficial properties garlic bulbs, popularly called heads, as well as its green leaves. They are used in cooking, folk medicine and even cosmetology.

The plant has one more part, edible and useful, although it differs in its properties from the bulb and leaves mentioned above. These are flower stalks, garlic arrows, which can be fermented, pickled, frozen, and used for making soups, salads and sauces.

When to cut off the arrows of garlic? The benefits of garlic arrows

When garlic grows in a garden bed, it first develops ground leaves, a little later - peduncles with aerial bulbs, and lastly, the bulb-root is formed.

Garlic shoots are not a by-product. They are delicious and have a lot of benefits.

IMPORTANT: When a plant puts out a peduncle, it is in this part of it that its benefits accumulate. Those who grow garlic into heads remove the arrows as rubbish so that the heads are not small. This is done when the flower stalks reach a length of about 20 cm.

If you cut off the arrows of garlic in order to pickle them or use them for food in some other way, their length should be from 40 to 60 cm. At this moment they are the most juicy and healthy.

An indicator of the maturity of peduncles is also their whitened tips.

As a rule, arrows are collected for food in July, closer to the middle of the month.

IMPORTANT: If the heads of garlic are also planned to be collected and eaten in the future, the arrows should be cut off at a height of about 2 cm from the base so as not to damage the roots

Those who regularly harvest garlic shoots, prepare them and eat them with pleasure are well aware of the composition and benefits of the product. The following facts encourage us to do this for the first time:

Unfortunately, not everyone can eat garlic arrows. They are contraindicated for:

ulcers and gastritis
kidney diseases
cholelithiasis
individual intolerance and allergies

IMPORTANT: The season for fresh garlic arrows is very short - about 10-14 days. Therefore, it is worth learning how to prepare them for the winter.

VIDEO: Garlic arrows. 5 cooking methods

Frozen garlic arrows

Freezing is the preferred method of preparing food for the winter. If we are talking about garlic arrows, firstly, they will be the most useful. Secondly, after defrosting they will taste like fresh ones. And this makes it possible to prepare a wide variety of dishes.

Make the preparation this way:

The collected flower stalks are washed thoroughly
They cut off the part where the flower would form and dispose of it
Cut the arrows into pieces 2-3 cm long
Boil a large pot of water and add some salt
Dip garlic arrows into water and cook for 10 minutes
Remove the arrows after cooking, allow them to cool and drain
Package the workpiece in plastic containers or disposable sachets, sent to the freezer for storage

You can freeze garlic arrows as a ready-made snack. Take:

1 kg shooter
1 tbsp. spoon of salt
2 tbsp. spoons of olive oil

The arrows are washed, their buds are cut off
Arrows cut into several pieces are crushed using a meat grinder or blender
Salt them and season with oil
The snack is packaged in plastic containers and sent to the freezer.

VIDEO: GARLIC ARROWS. GARLIC DRESSING FOR WINTER

What are pickled garlic arrows called?

Some people call pickled garlic arrows wild garlic. This is not entirely correct. Ramson (wild garlic) and the garlic that people eat are indeed related plants, but not the same thing.

It is correct to name a dish based on the characteristics of its preparation. So, pickled garlic flower stalks are:

in Korean (heh)
in Asian
in Georgian
with spices
with vegetables
with greens

Sometimes recipes are given names like “For vodka”, “Delicious”, etc.

Pickled garlic arrows and wild garlic are two different things.

How to pickle garlic arrows without sterilization?

Garlic arrows are marinated with vinegar. This preservative makes it possible not to sterilize jars filled with the product.

VIDEO: Snack with vodka, Garlic arrows for the winter

RECIPE: Instant pickled garlic arrows

Pickle garlic arrows quickly and easily using the following products:

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

Immediately add salt, sugar, pepper and cloves to 1 liter of cold water.
Bring water to a boil
At the same time, jars are sterilized
The buds of garlic flower stalks are cut off, the flower stalks themselves are cut as desired from small centimeter-long sticks to stalks the length of the entire jar
Garlic arrows and mustard seeds are placed in sterile jars
Pour boiled marinade into jars
Add vinegar to the preparation
Close the jars with sterile lids and turn them upside down, then leave for 1-2 days to prevent leakage
Send the harvested garlic arrows for storage in the pantry or cellar

RECIPE: Pickled garlic arrows for the winter

The next version of pickled garlic peduncles involves the use more paprika and spices. The taste of the product is more unusual and rich. It requires:

1 kg garlic shoots
1 liter of water
100 ml vinegar
50 g each of salt and sugar
2 bay leaves
2 dill umbrellas
6 peppercorns
1 hot pepper

Garlic for twisting is prepared as in the recipe above
Banks are sterilized
Add salt and sugar to cold water, and when it boils, add vinegar, dill and bay leaf (then they will need to be removed)
Boil the marinade for 3-5 minutes
Garlic arrows, cut to a convenient length, peppercorns, finely chopped flames are placed in jars
Fill the arrows with marinade and close

How to marinate garlic arrows with lemon?

Instead of vinegar, you can use citric acid (or lemon juice) to pickle garlic stalks. To prepare a canned dish, take:

2 kg garlic shoots
1 liter of water
5 g citric acid
50 g tarragon
50 g salt
100 g sugar

Boil the garlic and tarragon, cut into pieces of the required length, in a separate pan for 1 minute after boiling.
Sugar, salt and citric acid are dissolved in water
Place tarragon with garlic stalks in a sterile container, pour in the marinade that has boiled for 5 minutes.
Close the jars

VIDEO: Garlic arrows with citric acid. Preparations for the winter

RECIPE: Garlic arrows, marinated in Korean style

Korean garlic shooters are called Heh. To prepare them take:

1 kg peduncles
1 liter of water
3 cloves garlic
1 tbsp. spoon of vinegar
1 teaspoon sugar
0.5 tsp salt
2 bay leaves
1 tbsp. spoon of seasoning for Korean salads

Washed and chopped garlic arrows are fried in vegetable oil
Post them on paper towels to stack the fat
Bring salted and sweetened water to a boil, then add bay leaf and Korean seasoning
Place arrows and chopped garlic cloves in sterile jars, fill them with marinade and twist
Carrots wouldn’t be out of place in this preparation either.

RECIPE: salted garlic arrows

Another type of preparation of garlic peduncles, salting, is made from the following products:

1 kg shooter
1 liter of water
5 tbsp. spoons of salt
1 tbsp. spoon of sugar
dill umbrellas, bay leaves, peppercorns, cloves to taste and desire

Boil washed and chopped garlic arrows in boiling water for 1 minute.
Cool them in cold water and dry them in a colander.
Sterilize jars
Brine is made from water, salt and sugar
Arrows of garlic and spices are placed in jars
Pour boiling brine over them and leave for 3 days.
After 3 days, the brine is drained and boiled again for 2-5 minutes.
Repeat the procedure for filling the workpiece
Banks are closing

IMPORTANT: You can pickle the arrows in an enamel pan or large glass bottle. Then they are not boiled again and not twisted. The first 4 days are kept warm under pressure, then another 4 after the fermentation process begins, and then in the cold until they are eaten

VIDEO: How to pickle garlic arrows?

Homemade preparation of vegetables for the winter in many families is an established tradition that is passed on from parents to children. As for our family, we don’t love and eat all the sunsets. And some of them I eat alone – that’s normal.

Today I offer a recipe for a simple preparation for the winter, which will appeal to lovers of savory snacks - we will pickle garlic arrows. Along with pickled cucumbers, garlic arrows are the first to fly off the table, especially when served on a kebab. Even those who initially wrinkle their nose after tasting the taste of pickled garlic arrows can no longer stop.

How to make this preparation for the winter? There are several options, and I will offer you one of them - in my opinion, the simplest. By the way, you can pre-blanch the garlic arrows for about 5 minutes, then they will not need to be sterilized for so long. But again, I advise you to do everything according to the recipe, so that later it does not turn out that the seaming has exploded or spoiled.

Ingredients:

Cooking the dish step by step with photos:

The first step is to sterilize the jars - it is most convenient to use a 0.5 liter capacity. I do this in the microwave - wash the jars, pour about 1/6 of water each and just keep them in the micro at the highest power for 5 minutes. Then I drain the water and the jars are ready for further actions. We choose young garlic arrows, rich green in color, before the flower stalks open. Wash, cut off the buds and the lower light part - it is hard and not suitable. I decided to make two different blanks - I put them in one jar (or rather, I put straight arrows), and filled the second with curls. But this is just for beauty. We compact the arrows as tightly as possible so that more can fit.

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

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

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

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