How to pickle garlic arrows?

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Garlic arrows are a source of vitamins and many trace elements that protect and restore the body. Unfortunately, not many people know about it, and just throw them away, although you can make quite nutritious and useful preparations from them.

Collection of raw materials

Harvested garlic arrows make it possible not only to make juicy preparations, but also to preserve the harvest. Since they take a lot of juice from the heads of garlic, the roots themselves are small and dry. In order not to miss this moment, it is necessary to know several features of the growth of arrows.

At the very beginning of growth, the arrows of garlic thicken and look like tubes. They are low and they do not need to be cut off yet. However, as soon as the arrows become taller (the optimum height is considered to be 15 cm tall) and the ends twist, they should be cut off. It is at this time that they are filled with sufficient juice and at the same time do not damage the main crop, as the head of garlic has not yet fully formed.

Do not allow the straightening of the stem. It is best to remove the arrows before lunch and in sunny weather - this allows the cut point to dry out and not harm the crop.

The arrows should be cut off correctly: 1-2 cm above the base - thus, the stem and garlic heads will not be affected. It is best to cut off young arrows with scissors, a knife or special garden tools. Tools will also be needed when pruning older and coarse shoots. Also, a plucking method is suitable for young shoots, but many gardeners believe that it harms the stem, because a rough cut dries longer and harms the whole plant.

Knowing the right time and subtlety cooking, you can get a good seasoning to the dish or snack from the stalks of garlic.

Cooking details

Experienced housewives know that cooking such an unusual pickling has some nuances.

  • For harvesting arrows of garlic, only young shoots are suitable, as they are still soft and juicy. If you use the later options, they will remain hard even after treatment with boiling water.
  • Not only the garlic needle is taken for pickling, but only its middle. The upper part in the form of an unopened bud, as well as a rigid lower part, should be cut off.
  • The arrows are salted fresh after thorough washing. If they turned out to be rough, then you should hold them in boiling water for no longer than 2-3 minutes, and then immediately immerse them in cold water, which will leave the green color and vitamins.
  • For marinating the shooter, only its middle is taken and cut into several pieces or used entirely. At the same time prepare the marinade as well as for canning vegetables.
  • Garlic arrows are well combined with many types of greens, spices and legumes (dill, parsley, cloves, pepper, beans, peas), so you can add them to the marinade.
  • The arrows can be marinated in two ways: with and without sterilization. When choosing the second option, brine filling is used twice, and the container is treated with boiling water.
  • Depending on the preferences of the hostess, you can pickle the arrows tightly, putting them in a jar or leaving enough free space. In this case, you will need more marinade - about half the volume of the jar.

Recipes

Recipes cooking garlic arrows set. They can be used as an independent snack, as well as an addition to the main dishes. One of the popular cooking methods at home is salting and pickling garlic arrows.

The quickest pickling of the arrows takes 20 minutes, and it takes only the main component and salt. First, the top and bottom of the pod are trimmed, and the rest is cut into small pieces.

Then they must be put in a deep plate and add salt. Garlic and salt are taken from a ratio of 5 to 1. The resulting mass should be thoroughly mixed and left for 20-25 minutes to highlight the juice. Then the resulting pickles are transferred to the jar and closed with a lid. Keep the salted arrows better in a cold place.

The next most popular and quickest recipe is marinated pods without sterilization. It takes about 50-60 minutes to prepare it.The peculiarity of this preparation is brine, which must be double-filled arrows. For cooking, in addition to the main products (processes of garlic, salt, water), additional ingredients - dill, carrot, vinegar, sugar. Based on 1 kg of arrows, you will need 200 g of carrots, 25 g of vinegar, 10 g of sugar and salt.

Stems should be cut into pieces of 5-10 cm, after removing the lower and upper parts. Carrots are chopped at the discretion of the hostess, but a more convenient way is rings or half rings. The resulting ingredients are thoroughly mixed and laid out in a jar, on top you can add half a bunch of dill. Pour the mixture with boiled water, close the lid and leave for 20-25 minutes. After that, the resulting marinade is poured into a container and boiled again.

This adds sugar, salt and vinegar. Marinade is better to taste and, if desired, add spices and seasonings. Then the mass is poured into the jar and rolled cover. After that, turn the jar over and cover with a towel. In this state, the mixture should stand for at least a day.

Then the jar can be removed in a cool place, and it is better to try the resulting billet not earlier than in 2 weeks. After two days, the arrows may turn yellow, which is the norm.

You can add arrows to the winter in the following way: they need to be folded into the necessary container very tightly to each other and pour cold brine. Brine is prepared from 1 liter of water, 10 tbsp. l salt and apple cider vinegar. You can take 9% table vinegar, then you need 5 tbsp. l The pickle should cover garlic feathers and be 5-10 cm higher. A small load should be put on top.

It is necessary to keep this mixture before fermentation of brine in a warm place. Then you should shift it to a cooler place and sometimes add brine so that the arrows are always covered with it. When the process ends, the salted stems are laid out in sterilized jars.

    Unusual and very fast recipe for garlic stalks in Korean. They prepare quite quickly: only 30 minutes. This appetizer is used as an additive to a side dish of vegetables or cereals. The peculiarity of this method is to fry the arrows before conservation in order to soften them.

    For 1 kg of garlic shoots, 1 liter of water is required, 10 g of spices for Korean carrots, sugar and salt - 1 tsp, vinegar - 1 tbsp l., bay leaf - 2 pcs., carrots - 2 pcs. and 3-4 cloves of garlic.

    First of all prepare the arrows of garlic. To do this, they are cut into small pieces and fried in butter until soft. Then laid out on a paper towel to remove excess oil. Grate carrots and chop garlic cloves.

    To prepare the marinade, you will need boiling water, where salt and sugar are added. Then the bay leaf and the Korean blend are added. The last is vinegar, and everything is thoroughly mixed.

    Vegetables are placed in sterilized containers in layers: first, arrows, then garlic and carrots. All ingredients are poured marinade, and the capacity is twisted lid. After that, the container should be turned upside down, covered with a towel and left in a warm place for a day, and then put in a cool place.

    Garlic shooters are a real find for preparing tasty and healthy snacks that can be prepared quickly at home.

    The video presents the option of pickling garlic arrows.

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    Information provided for reference purposes. Do not self-medicate. For health, always consult a specialist.

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