Popular cooking recipes for pickled garlic arrows

Garlic arrows, which releases the plant at the beginning of its growing season, it is recommended to break off. However, young stems with bulbs will not be wasted, as well as the works of the gardener. Of them you can make a tasty and healthy harvesting for the winter.

Horticulture shooters usually break off, because the plant spends forces and nutrients on their formation, which negatively affects the formation of garlic head.

However, practical owners do not discard the secondary crop, but fully use it in cooking. As a rule, young garlic shoots marinate, making a savory snack with garlic aroma and a light spot.

The time of appearance of such feathers with bulbs usually falls on the beginning of June, and the period of collection of blanks is usually no more than 1.5-2 weeks. As a rule, the height of the arrows ready for gathering is 25 cm, they are dense and elastic, they break well in half with the appearance of juice on the stems.

Marinated arrows are a universal snack that will make the taste of many dishes more interesting and savory. The arrows do not possess bitterness and vigor of garlic heads, but at the same time are quite sharp. In their juiciness, they resemble greens, and the pleasant aroma makes the dish even more appetizing.

Garlic stalks in the marinade well set off the taste of meat, poultry, fish. They are combined with cereals, pasta, potatoes and vegetables. You can use the arrows as a basis for dressing salads, add them to omelets, cook various pastes from them.

In addition to excellent taste, garlic shooters contain a large amount of ascorbic acid, as well as vitamin A, D and vitamins of group B. The use of their use is due to the immunostimulating and anti-cough effect of the product.

Pickled garlic shooters have antibacterial properties, preventing the putrefactive processes in the intestines and destroying pathogens in the oral cavity. In addition, garlic improves intestinal motility and activates the production of gastric juices, which provides easier digestion.

For blanks, it is necessary to take garlic arrows, on which the buds with seeds only began to appear, and were not fully formed. First, it is at this stage that summer residents are recommended to cut off the sprouts so that they do not become the reason for the decrease in yield. Secondly, such arrows have a mild taste without pronounced bitterness.

If you get arrows, then take the same ones - with just formed boxes. More mature stems will taste bitter and, moreover, will be excessively fibrous.

You can pickle only freshly picked green arrows. They should not be yellow, faded, with signs of disease. Their color should be rich green. When breaking the arrows, you should see the juice that stands out and feel the characteristic garlic aroma. It is recommended to use the arrows immediately and not one week after collection.

Rip off or purchased stems should be well washed and dry a little. Then cut the bulb and a stiffer lower part and cut the stems. It can be both small and large pieces. If the stems are very young, you can not remove the boxes, but simply roll up the arrows on the diameter of the jar and put them in a container in this form.

One of the economical and almost waste-free methods involves first cutting off the arrows of such length that corresponds to the height of the can. This part should be put into the container vertically, then pour the marinade. The remaining part of the arrows is cut into arbitrary pieces for other cans.

Garlic can be marinated in a hot and cold way using various types of marinade. Cooking is simple, step-by-step recipe is usually divided into stages of preparation of garlic, cooking marinade and combining these components in a sterile jar.

The easiest way to prepare the marinade is to dissolve salt and sugar in boiling water. To avoid fermentation and save the dish at home allows vinegar, which can be replaced with citric acid or sour juice (for example, apple).

Spices help make the taste of food more interesting. First of all, it is pepper (red, black, white, as well as their mixture), and pods of hot chili peppers, bay leaf will do. Harmoniously reveal their taste in marinades mustard, coriander, star anise, zira, ginger, cardamom, mustard, marjoram. Garlic cloves and greens can be added to the billet.

Most recipes involve rolling cans with lids and pre-sterilization. However, you can cook the dish without sterilization. To do this, in a clean jar you need to pour boiling water and drain it after 10 minutes. Next, put the prepared stems and pour the marinade. Close the banks need nylon covers.

Fill the banks with arrows need to be tight enough. It is convenient to use a small container for pickling - cans with a volume of not more than 0.5 l. As a rule, in order for all ingredients to marinate, it takes a month, unless, of course, we are not talking about a quick method of pickling - a few hours are enough. True, the shelf life of such dishes is less.

Ingredients:

• 500 grams of garlic shooter;
• 1 l of water;
• 80 mg of salt and granulated sugar;
• 100 ml of table vinegar;
• 3 black peppercorns;
• a pair of bay leaves;
• 2 asterisk cloves.

Prepared arrows scalded with boiling water and chopped. Boil water, dissolve salt and sugar in it, then add spices and bay leaf. Soak on fire for another 2-3 minutes, turn off and immediately pour vinegar.

This recipe will surprise even the most experienced gourmets. The combination of spicy garlic arrows and sweet-sour currant marinade turns a familiar dish into an exquisite delicacy. The taste and texture of the dish is similar to the sauce, which well emphasizes the taste of meat dishes.

Ingredients:

• 500 gr shooter;
• 700 ml of water;
• 300 grams of red or black currant;
• 100 grams of salt;
• 50 grams of sugar.

Clean, chop and blanch the arrows by throwing boiling water for 3 minutes. Cool and decompose into sterile jars.

To prepare the marinade, pour the currants with water and boil for half an hour until the composition is homogeneous. To do this, it is better to use a saucepan, a cast iron pot or a pot with a thick bottom, and also mix the mixture periodically.

Remove from heat, cool slightly and grind through a sieve.to get rid of skins and bones and make it smoother. Return the marinade to the fire again, add salt and sugar to it, bring to the boil. Turn off and leave to cool for 7-10 minutes.

Pour the resulting composition of garlic cans, roll them.

Mustard is provided with this spicy little egg of this dish. The dish turns out to be quite spicy, but at the same time with its sharpness it does not drown out the taste of those products with which it is served. In addition to the original taste, mustard in this recipe serves as a safe preservative, which, along with vinegar, keeps the dish from spoiling.

Ingredients:

• 900 g shooter;
• 1 l of water;
• 10 grams of mustard seeds;
• 40 mg of granulated sugar;
• 30 mg of salt;
• 5 peas allspice;
• 30 ml of vinegar.

Prepare sterile jars in which you put garlic shoots scalded with boiling water and cut into pieces. Spread mustard seeds in containers.

Cook the marinade from salt, sugar and water. Before removing it from the heat, add pepper, let it stand for a couple of minutes under the lid. Pour marinade in garlic, and then add vinegar to each jar. Close the container with covers.

If you like sharper snacks, you can add a chili pepper to the list of ingredients. One pod will be enough. It is recommended to clean the seeds and scald with boiling water. Finely chopped, distribute the vegetable in jars with garlic.

Instead of vinegar for making marinade, you can take apple juice. He will also act as a natural preservative, and the taste of the finished dish will be softer and more delicate. Arrows on apple marinade are recommended for people with diseases of the gastrointestinal tract, for which the marinade with vinegar may be too aggressive.

To prepare this marinade, fresh apple juice is necessary. Do not rely on manufacturers of ready-made drinks: flavors and preservatives of the latter are likely to spoil not only the taste, but also the preparation as a whole, provoking fermentation.

Ideal for the marinade will be the juice of sour or sour-sweet apples. They should be washed, cleaned and put through a juicer. You can grate the apples or punch with a blender, and then squeeze the juice manually through 2-3 layers of gauze.

Ingredients:

• 1.5 kg of garlic shooter;
• 1 l apple juice;
• 150 grams of sugar;
• 45 grams of salt.

Shoots to cut and blanch for 2-3 minutes, and then put in jars, which are pre-seasoned in a hot oven for a quarter of an hour. Mix juice with sugar and salt, wait for the mixture to boil and remove the mixture from the fire. Hot, almost boiling composition pour garlic shoots and tightly close the container with metal lids.

The arrows in Korean are a variation of the well-known carrot dish. Marinating occurs quickly, so the preparation of garlic is carried out in small portions and immediately before serving. You can store such a dish for no more than 2–3 days in the refrigerator.

Ingredients:

• 250 gr shooter;
• 2-3 cloves of garlic;
• 20 ml of wine vinegar;
• a pinch of red pepper;
• 40 ml of soy sauce;
• 40 ml of vegetable oil;
• pinch of sugar;
• 2-3 bay leaves.

This dish resembles pasta in its consistency. Green flavored pasta will be a great addition to meat dishes, vegetable side dishes, rice, pasta. In addition to the savory taste, it is more useful because it is not subjected to heat treatment. The shelf life of such a paste - no more than a week in the refrigerator.

Ingredients:

• 750 g arrows of garlic;
• 100 ml of oil;
• 20 grams of sea salt;
• 5 grams of black pepper;
• 10 g ground coriander.

Blanch the green shoots in boiling water, and then beat with a blender. Pour in vegetable or olive oil and re-punch with a blender, gradually adding salt and spices. Dish spread on banks.

Pesto comes from Italy, where it is made from basil, cheese and olive oil. This recipe is a variation of the famous dish, where the green base will be replaced with garlic stalks. Classic pesto is prepared by grinding the ingredients in a mortar, but in this case it is better to use a blender.

Pesto sauce is good to add to pasta, meat, boiled or baked vegetables and just spread it on bread or toast.

Ingredients:

• 500 grams of garlic stalks;
• 3 tablespoons of olive oil (a little more if you want a less thick sauce);
• 1 lemon;
• pepper on the tip of a teaspoon;
• a bunch of basil;
• 1 teaspoon salt.

Blanch arrows, cut into arbitrary pieces. Wash lemon, remove the zest, squeeze out the juice. It will take 2 tablespoons of juice and half a lemon zest.

Turn the garlic with basil into a puree using a blender, add the salt, zest, juice and butter and punch the mixture again. Put the sauce in a jar, pour a thin layer of butter on top and put it in the fridge. Shelf life - no more than 2 weeks. Can be frozen for longer storage.

In pesto, you can add chopped walnuts (150–200 g), as well as grated parmesan (200 g). These ingredients are put in the finished sauce, after which it is thoroughly mixed. In the case of using cheese, the shelf life is reduced to 5-7 days.

Due to the presence of carrots, this dish turns into an independent snack. You can add vegetables cooked in a similar way to salads, use as a side dish for meat or fish.

Carrots will reduce the sharpness of garlic, making the taste of the product softer, spicy and sweet. In addition, the combination of bright green arrows and orange carrots looks attractive and appetizing. This dish does not involve rolling, and tasting can be done the next day after preparation. Keep the dish should be in the refrigerator no more than a week.

Ingredients:

• 500 grams of garlic shooter;
• 2-3 carrots (better to take young);
• 2-3 cloves of garlic;
• 30 ml of soy sauce;
• 20 ml of rice vinegar;
• 60 ml of oil;
• 40 grams of sesame seeds.

Wash carrots, peel and cut into small blocks. To wash the washed and chopped shoots in a hot frying pan with oil, add sesame. Place carrots and garlic crushed or pressed through a press with sesame arrows. Mix the liquid ingredients, pour the marinade on the vegetable mixture. Transfer the dish to the container with a lid, refrigerate for at least 10 hours.

Ramson is a wild plant with the aroma and flavor of garlic, but without the characteristic bitterness of the vegetable. The use of a special pot will turn ordinary garlic shoots into delicious wild garlic.

Ingredients:

• 600 grams of garlic shooter;
• 2 liters of water;
• 10 ml of acetic essence;
• 45 grams of salt;
• 60 mg of granulated sugar.

From 1 liter of water, salt and sugar you need to cook the marinade. Prepared arrows (it is better not to cut them) put in a sterile jar and pour a liter of boiling water, which is drained after 5 minutes. After that, pour the marinade and cork the jars with nylon caps.

This snack will be a source of vitamins and good mood in the winter. It can be put in salads and soups, it can be supplemented with meat, fish dishes, vegetables, simple side dishes.

Ingredients:

• 600 grams of garlic shoots;
• a bunch of dill and parsley;
• 1 l of water;
• 1 tablespoon of sugar and vinegar (9%);
• peppercorns;
• Bay leaf;
• 2 tablespoons of salt.

Wash greens and arrows, chop. It is allowed not to cut, but roll them up into rings corresponding to the diameter of the can.

Garlic arrows can be salted using cans, enamel pots or glass bottles.

Ingredients:

• 1.5 kg of garlic stalks;
• 1.5 liters of water;
• 1.5 tablespoons of granulated sugar;
• 7 tablespoons of salt;
• to taste - dill, lava leaf, black pepper peas.

Washed arrows cut or collapse rings. Throw them in boiling water for a minute, and then pour it over with icy water and fold it over a sieve so that excess liquid can flow through the glass.Put the arrows into the prepared sterile jars, add spices and herbs there.

Prepare marinade from water with salt and sugar, pour arrows over them and leave for 3 days. First, the banks are kept in room conditions, and after cooling down, they are removed in a refrigerator. After 3 days, the brine must be drained, boiled it for 5 minutes and re-pour into banks. Roll containers with covers.

If salting is performed in a saucepan, then after the first pouring in brine, it is necessary to establish a pressure that can withstand 4 days. Refilling brine is not needed.

Ingredients:

• 1 kg of garlic arrows;
• 1 l of water;
• 70 grams of salt;
• bunch of dill;
• a small piece of horseradish root;
• 4–5 sheets of currant, pepper.

Arrows doused with boiling water, cut. Horseradish clean, grate, chop greens as well. Fold everything into prepared and pre-sterilized jars, add pepper and currant leaves.

Immediately after rolling the cans, it is recommended to turn them over (that is, to put them upside down, on the covers), to insulate (you can use the old blanket, wrapping the cans in them) and leave at room temperature for complete cooling. As a rule, it takes about a day. During this period, it is necessary to monitor whether air bubbles rise from the caps, which indicates depressurization of the container. To store and eat such preparation is dangerous.

Refrigerated containers are given a familiar position and stored for storage in a refrigerator, on a glazed balcony or in a garage.

If we are talking about the storage of garlic paste (the recipe can be found in the relevant section of this article), then you can freeze it in small containers and, if necessary, add it to dishes.

The quick-witted mind of housewives suggests another option for storing such a paste: it can be decomposed into ice molds, frozen in batches and stored for storage in a plastic bag. Such "cubes" are convenient for using, adding to pastes, soups, sauces. You can store them in the freezer for up to 9–10 months, avoiding repeated thawing and freezing.

The recommended storage temperature for pickled arrows is 0–12 degrees. You can not store marinades at low temperatures, as this will cause the expansion of the liquid and, as a consequence, the explosion of the can. Use pickled arrows should be within 8-10 months. Open containers can be stored in the refrigerator for no more than 8–10 days.

Even if storage conditions are met, the stock may become cloudy and deteriorate. This is due to the fact that the arrows or other vegetables, greens were poorly washed and pieces of earth remained on them, for example.

Another reason for fermentation is poor sterilization of cans and lids, failure to follow the recipe. During the preparation of the marinade you need to monitor the ratio of water, vinegar, salt and sugar indicated in the recipe. This will not only ensure the proper taste of the dish, but also avoid fermentation.

All used utensils should be clean, it is desirable to pre-pour it with boiling water.

See the next video for how to pickle arrows of garlic.