TOP 10 recipes for pickled garlic arrows for the winter, with and without sterilization at home

Garlic arrows marinated with spices will always remain a popular dish. Tasty, slightly spicy and with a unique aroma, which many gardeners simply throw into the compost, a skillful housewife will turn into a festive table decoration. The marinating process is simple - you can add various spices and introduce new subtle shades of flavor to the taste of the dish.

What are the benefits of garlic arrows?

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

The benefits and content of beneficial microelements and metals allow them to be used as a dietary product:

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

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

Preparing the main ingredients

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

• if the recipe requires frying the arrows, you will need sunflower oil;
• garlic flower stalks;
• be sure to salt at the rate of 40 grams per kilogram of shoots;
• a complete set of spices and herbs. Be sure to use allspice and garden herbs in every recipe;

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

For pickling, it is recommended to collect young flower stalks, the maximum length of which is up to 100 millimeters.They will be juicy and with tender flesh. Old shoots, although large in size, will be tough and tasteless. The seed head is cut off from the shoots and cut into large pieces.

It is not recommended to chop the arrows and greens very finely - during pickling they will become soft and limp.

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

Preparing food for the winter: delicious recipes

Let us present and analyze in detail several basic recipes for pickling and preserving garlic flower stalks.

Pickled garlic arrows

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

• pour 1 liter of purified water into the pan, add 2 heaped tablespoons of sugar and salt;
• after boiling, add a few laurel leaves, 2-3 dill umbrellas with seeds without stems and a 100-gram shot of 9% vinegar;

• boil the marinade for 5-7 minutes, remove the laurel leaves and dill;
• 6-7 pieces of aromatic peppercorns, boiled dill umbrellas, 1 pod of hot pepper are placed on the bottom of sterilized containers and garlic shoots are placed tightly;
• The jars are filled to the top with marinade and sealed with lids.

With paprika and coriander

You can marinate the arrows deliciously by adding these ingredients to the main composition. The recipe is given for preparing a 500-gram jar of snacks:

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

• add 1 heaped tablespoon of granulated sugar, 1 teaspoon of ground coriander and 4 paprika, 3-4 peas of allspice and red pepper. Add 1 tablespoon of rock salt, mix and simmer under the lid over low heat for 5-7 minutes;
• then add chopped 3 cloves of garlic, put the shoots in a jar and sterilize in a water bath for 7-10 minutes. The jars are hermetically sealed and stored in the pantry.

With gooseberries and cilantro

The marinating recipe remains unchanged, but lovers of the taste of cilantro will appreciate this cold appetizer:

1. There is no need to cut the washed peduncles. Washed 500 grams of gooseberries and 500 grams of shoots are passed through a meat grinder.
2. Chop 1 bunch of dill, parsley and cilantro, pour 50-60 milliliters of vegetable oil into a mixture of spices in a suitable container and add ground gooseberries and arrows.
3. Add 40 grams of salt, mix the mixture thoroughly and roll into sterilized jars.

With thyme and basil

Thyme and basil herbs have a unique aroma and taste. Such additives will add new flavors to the classic recipe thanks to essential oils:

• The arrows, cut into 3-5 centimeters, are boiled in salted water for 2-5 minutes for blanching. Then the water is drained and the slices are washed under running cold water.
• The marinade is prepared according to the classical scheme. 50 grams of salt and granulated sugar and 100 grams of 9% vinegar are diluted in 1 liter of water and boiled for 7-10 minutes.

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

With pepper and cinnamon

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

• garlic flower stalks – 400 grams;
• purified water – 1-1.2 liters;
• table salt, sugar - 2 level tablespoons each;
• 9% vinegar - 50 milliliters;
• cinnamon – 1 stick or 1 teaspoon of powder;
• allspice – 6-7 peas;
• ground black pepper – 2-3 level teaspoons.

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

With mustard

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

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

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

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

In Korean

Step-by-step recipe for making cold appetizer “Heh”:

1. 1 kilogram of garlic arrows is fried with sliced ​​carrots in a frying pan with 50 milliliters of sunflower oil until half cooked. Then they are laid out on a paper napkin to completely drain the oil.
2. For brine, add 1 teaspoon of salt and sugar to 1 liter of water; after boiling, add 2 bay leaves and 1 tablespoon of special Korean salad seasoning. Boil for 2-3 minutes.
3. Place fried arrows and 3 chopped garlic cloves in a container, completely fill the container with fried carrots and arrows and pour boiling marinade over them.

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

A quick way without sterilization

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

• 1 kilogram of garlic shoots is cut to the size of the jar, and some of them are cut into 30-50 mm pieces;
• for each liter of marinade add 30-40 grams of salt, 3 buds of cloves, 2 tablespoons of granulated sugar and allspice - 4 peas;

• bring the brine to a boil and boil for 5 minutes;
• Sterilized jars are filled with chopped and long arrows, add 1 teaspoon of mustard seeds to each and completely fill with marinade. Pour 1 tablespoon of vinegar on top.

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

Pickled garlic arrows

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

• 400 grams of flower stalks are cut into lengths of 30-50 millimeters, blanched for 2 minutes in boiling salted water. The boiling water is drained, and the arrows thrown into a sieve are cooled under running water;
• Several dill umbrellas are placed at the bottom of the jar, and blanched shoots are placed tightly along the entire height. It is recommended to put an umbrella of dill and a few blackcurrant leaves on top;

• prepare a cold brine by dissolving 30-40 grams of salt in 1 liter of water, and fill the jars to the top with it;
• You need to install a weight on top so that the arrows are immersed in water. Rinsing the napkin daily and adding salted water if necessary and skimming off the foam ensures the normal fermentation process of pickled garlic for 2 weeks;
• Ready-made pickled garlic flower stalks will need to be stored in the refrigerator or in a cool cellar.

Lecho from garlic arrows

Juicy young stems are used when preparing salad, but to do this, 100 mm young shoots should be cut into 40-50 mm pieces:

• prepare the brine by adding for every 0.5 liter of water: 100 grams of sugar, 60 grams of coarse salt and 500 grams of tomato paste. After 5-7 minutes of boiling and complete dissolution of the ingredients in the water, place the garlic arrows in the pan and cook over medium heat for 20-25 minutes;
• garden greens, the amount depends on individual taste, are chopped and added to the mixture;
• add a 100-gram shot of 9% vinegar to the pan, reduce the heat to low and simmer under the lid for 5-7 minutes;
• The finished lecho is placed in jars and hermetically sealed with lids.

Canning garlic pods

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

• 500 grams of young shoots are passed through a meat grinder with small holes;
• add 100 grams of rock salt and any spice popular with loved ones to the paste. You can use coriander, basil or cloves;
• Knead the sauce thoroughly, put it in small jars, cover with plastic lids and store in the refrigerator or cellar.

Storage rules

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

Products stored under plastic covers or fermented must be kept in cool places, with a maximum positive temperature of up to 15 ⁰. You shouldn’t make large stocks of your favorite recipes. The maximum possible shelf life of home-made marinades and pickles is 9 months. Opened jars should only be stored in the refrigerator.

Conclusion

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