Pickled garlic arrows recipe for the winter

Among all the options for preparations for the winter, I would especially like to highlight garlic. But this is not ordinary garlic, but juicy greenish arrows that have a very captivating taste and smell and go well with any dish as an appetizer or side dish. Here you will find recipes for making pickled garlic arrows for the winter and you can choose the most affordable option. Success!

Pickled garlic arrows for the winter

Production time – 30 minutes

Number of servings – 1.5 liters

This recipe for pickled garlic arrows is the most common, so to speak, basic. There is nothing complicated at all in the process of making this snack; the recipe is very ordinary. If you have never prepared arrows for the winter before, you should definitely give it a try!

Ingredients

Manufacturing process

Pickled garlic arrows with basil

The most delicious and fragrant snack you can imagine - without exaggeration! Don’t be lazy to prepare this usual fragrant dish for the winter and you will never regret it.

Garlic arrows – 500 gr.
Basil – 2 bunches
Table salt – 50 gr.
Sweet sand – 50 gr.
Drinking water – 1 liter
Vinegar (9%) – 100 ml.
Bay leaf – 3 pcs.
Peppercorns – 6 pcs.

First, select strong garlic arrows and remove them from their inflorescences. Carefully wash the trunks themselves, then cut the arrows into pieces 3-4 centimeters in length.
Wash containers for seaming with mustard or soda, and later sterilize them as conveniently as possible - with steam, boiling water or in the oven.
Distribute the garlic arrows among the jars, add pepper and bay leaf, then pour boiling water over the garlic arrows in the jars and cover the containers with lids.
While the garlic is steeping, wash the basil and chop it finely. After about 10 minutes, drain the water from the jars into a saucepan and place the basil in containers with garlic arrows.
Bring the liquid in the pan to a boil, adding sweet sand and salt. When the marinade boils, add vinegar and boil the mixture for another three minutes and you can pour the workpiece.

Pour the marinade into jars with garlic shoots, and then quickly roll up the jars with sterile lids. Turn the jars with the workpiece upside down and insulate them. When the workpiece has cooled, put it in a cold, black space for storage. Bon appetit!

Garlic arrows with carrots for the winter

Garlic arrows with carrots for the winter are very tasty and very easy to prepare. If you have a secure collection of garlic and carrots, this recipe is simply made for you!

Garlic arrows – 400 gr.
Fresh carrots – 100 gr.
Table salt – 50 gr.
Vinegar (9%) – 100 ml.
Sweet sand – 30 gr.
Mustard seeds – 2 tbsp.
Drinking water – 1 liter
Fresh dill – 1 bunch

Wash the garlic arrows, carrots and dill well. Remove the inflorescences from the garlic and peel the carrots. Dry the dill.
Cut the garlic arrows into small pieces, and cut the carrots into thin slices. You can chop the dill, or you can throw it as is.
Wash the jars for the preparation and sterilize them over steam or bake them in the oven. Place mustard seeds and dill into hot jars. Place water in a saucepan, add salt and sugar and bring the liquid to a boil.
Place carrots and garlic cloves into the bubbling marinade, boil for 10 minutes and pour in vinegar. Boil the mixture for another three minutes, no more, and then use a slotted spoon to immediately remove the garlic and carrots into the jars.
Fill the containers with the snack with the bubbling marinade, then tightly screw the screw-shaped sterile lids on. Be sure to cool the containers in a warm “fur coat” and then store them in a cool, dark place.
Serve with meat, potatoes or solo.

Pickled garlic arrows without vinegar

If you are against vinegar in winter preparations, then this recipe will certainly intrigue you. Instead of vinegar, apple juice is used here, which is an excellent substitute for preservatives. Very tasty and useful!

Garlic arrows – 500 gr.
Apple juice (natural) – 600 ml.
Drinking water – 400 ml.
Table salt – 50 gr.
Sweet sand – 70 gr.

Wash the garlic arrows under running water, then cut them into small pieces. Fill a saucepan with purified water, put the washed arrows in there and bring to a boil.
Boil the garlic arrows for 10 minutes, add apple juice and bring it all to a boil again. Add salt, sugar, and at the same time work on the jars.
Wash the containers thoroughly, also wash and sterilize the lids. Sterilize the jars in the oven or using steam, and be sure to boil the lids.
Distribute the garlic arrows into jars and quickly pour the marinade into the jars with garlic arrows. Seal each jar with a lid and put it away to cool under a fur coat in a hard-to-reach space.
Place the 100% cooled piece in the cellar, loggia or pantry for long-term storage. Avoid direct sunlight and extreme temperatures.

Bon appetit and success!

Garlic arrows marinated with oil

This preparation option is not entirely suitable for storage without a refrigerator, but a good cellar is completely capable of replacing it. This appetizer goes well with regular bread, but also with meat or chicken. Try it!

Garlic arrows – 1 kg.
Vegetable oil – 150 ml.
Sea salt – 30 gr.
Coriander – 1 tsp.
Ground black pepper - to taste

In order to prepare garlic arrows according to this recipe, you need to remove the inflorescences from the arrows and wash the stems. Then cut the arrows into arbitrary pieces.
Place the garlic arrows in a blender bowl, add salt, spices and ground pepper. Then pour in vegetable oil. The arrows and butter must be whipped until the mixture is completely homogeneous, like a puree.
While the arrows are turning into cream, wash the seaming jars with mustard and soda, then bake them in the oven until completely dry.
Place a paste of garlic arrows into dry, hot jars, and seal the jars with sterile nylon lids. Immediately store the workpiece in the refrigerator or in a cool cellar.
Serve garlic paste with butter for any occasion at any time of the year. The combination will be excellent with bread, pork, and potatoes.

Pickled garlic arrows. Recipes that will pleasantly surprise you

Pickled garlic arrows are a winter appetizer that has already amazed almost everyone with its inimitable smell and delicate taste. Don't throw away this valuable product - just learn a few common recipes that I would like to share with you. And be sure to bring them to life now.

Even an inexperienced housewife can prepare this ordinary preparation. And relatives and friends will probably appreciate her efforts and practically sweep the pickled garlic arrows off the table, which are perfect as an addition to potato dishes.

Here I will give only recipes for quick production. After all, in our modern world there are not enough people who like to stand at the stove for hours. This means that this preparation will be perfect not only for those who live in rural areas, but also for the inhabitants of the town.

Pickled garlic arrows. Regular “Quick” recipe

For the appetizer to be both tasty and healthy, you only need to use young arrows of garlic. If they have already begun to bloom, then they become unsuitable for pickling.

What's useful

Young garlic shoots - 0.5 kg;
water - 1 l;
table vinegar (9 percent) - 120 ml;
sugar - 50 g;
salt - 50 g.

Pickled arrows should be stored in a cool place. The perfect option is a refrigerator. If the jar is perfectly sealed, the shelf life will be one month. If covered with a plastic lid, then the dish can be stored for no more than a couple of weeks.

Manufacturing

Wash the garlic arrows well under running water. Trim the ends and cut the remaining “sticks” into pieces, the length of each should not exceed 5 cm.

Boil water in a saucepan, add garlic arrows into it and cook for up to 6 minutes.

Catch the arrows, let them drain, and transfer them to a sterile support.

Add salt and sugar to the water in which they were boiled. Boil until these ingredients are completely dissolved.

Pour vinegar into the pan and let it simmer for another 2 minutes.

Without waiting for the marinade to cool, pour the garlic arrows into a jar, roll them up and leave them on the table to cool completely. Then put it in the refrigerator.

The finished dish can be eaten within a day, but if you let the arrows brew for a couple of days, they will become even tastier. And buckwheat-potato cutlets with this side dish will not only be tasty, but will also acquire a slightly noticeable smell.

Pickled garlic arrows in Korean “Spicier than spicy”

To vary your daily menu, you can add a very exciting and unusual dish to it. It is prepared quickly and will literally please lovers of spicy food.

What's useful

Young shoots of garlic - 0.5 kg;
garlic cloves - 5 pcs.;
chili pepper - 1 pc.;
refined vegetable oil - 80 ml;
soy sauce - 40–60 ml;
apple cider vinegar (6 percent) - 60 ml;
sugar - 5 g;
ground coriander - 5 g;
sesame seeds - to taste.

Before you start cooking, you need to wash the arrows well in water, trim the ends and dry them slightly. The taste of pickled arrows can be adjusted using this method using more or less chili pepper.

Manufacturing

Cut the garlic arrows into 5 cm lengths.

Heat oil in a frying pan and add arrows into it. Fry for no more than 10 minutes, stirring constantly.

Transfer the fried arrows into a sterile jar.

Pass the garlic cloves through a press. Place one teaspoon in jars.

Remove seeds from chili peppers and chop as finely as possible. Add the required amount to each jar.

Heat the oil in which the arrows were fried again, add all the seasonings, sauce, sugar and vinegar.

Fill each jar with oil.

Leave at room temperature with lids on.

Then put it in the refrigerator. In a day the dish will be completely ready.

Pickled garlic arrows fried with carrots “Tenderness”

If you want to get not just a tasty, but also a wonderful dish, then feel free to choose this recipe. The combination of garlic and carrots is an ideal option for serving as an independent snack.

What's useful

Young shoots of garlic - 0.5 kg;
carrots - 0.25 kg;
garlic - 3 cloves;
sesame - 40 g;
refined vegetable oil - 60 ml for marinade, for frying - as much as it takes;
apple cider vinegar (6 percent) - 40 ml;
soy sauce - 20–40 ml.

Before you start cooking, the garlic arrows need to be thoroughly washed and the ends trimmed. It is better to take only young specimens. If the arrows are about to bloom, then you should not use them in food - they will be very tough and tasteless.

Manufacturing

Cut the arrows into 5 cm pieces.

Fry the arrows in hot oil in a frying pan for 10 minutes, cool and transfer to a container.

Peel the carrots and cut into thin long strips. An excellent option is to use a grater for Chinese salads. Add to arrows.

Chop the garlic cloves and add to the arrows.

Heat the sesame seeds in a dry frying pan and add to the rest of the ingredients.

Combine oil with vinegar and soy sauce and season the resulting salad.

Place the finished dish in the refrigerator overnight (that is, in the dark) , and by lunchtime you can serve it to the table.

Garlic paste for the winter “For the whole family”

Not everyone knows this unusual recipe. But the paste that comes out in the end mixes perfectly with almost all your favorite dishes and will help give even the most ordinary oven-baked potato a special unique smell.

What's useful

Young garlic arrows – 1 kg;
salt – 5 g;
vegetable oil – 60 ml.

The indicated amount of ingredients is enough for one liter jar. Before you start making the garlic arrows, you need to wash them well in water and trim the ends.

Manufacturing

Cut the arrows into 5 cm pieces. Place in a blender.

Add salt and oil.

Grind the ingredients to a paste.

Place the prepared garlic paste in sterile jars, roll up and store in the refrigerator.

Pickled garlic arrows are a good dish to amaze and amuse your family and friends. The arrows can be served in a salad bowl, or can be used as a side dish. As far as pasta goes, it's a delicious spread on bread.

Cooking pickled garlic arrows according to the most correct recipe

On the agenda is an unusual preparation for lovers of the spicy and unusual - pickled garlic arrows. Let's look at production without sterilization using the usual conventional method. Previously, it always seemed to me that the carriers of garlic buds were inedible - that is, until I found out a good recipe for pickling them for the winter. At the moment, I prepare arrows every year, and we eat them with pleasure, use them in making salads and complement meat dishes.

I quite like garlic, and you? It is sold all year round, and therefore I use it in production almost once a day. Naturally, it’s great to grow garlic on your own. Our own fresh garlic will add an extraordinary spice and smell to every meal and protect us from colds and viral diseases. During the ripening period of garlic, we eat not only the lower part of the plant, but also the leaves and even the arrows.

If you've ever grown garlic, you understand how many shoots there are usually in the garden. They are so beautiful, with squiggles, and you can’t bear to throw them away, although they are too hard for fresh food, so we pickle them and eat them as a snack in the winter.

Another positive point: we do not specifically grow garlic arrows, in other words, it is a by-product, completely free, it is simply pickled at minimal cost.

So, let’s look at step by step how to marinate greenish garlic stems using the quick method.

Ingredients

Our recipe with photos

Video recipe

Watch a good video recipe with the addition of wine vinegar, which will give a wonderful pink color to the marinade and color the tips of the garlic arrows.

Other recipes

Frisky preparation with garlic cloves

The most delicious greenish appetizer is quickly prepared. The main ingredient and chopped garlic cloves are placed in sterilized jars. Then the marinade is prepared - it is poured into containers and rolled up immediately. The jars should stand upside down for a day, after which the product is considered ready, it can be eaten or sent to a cold space for long-term storage.

For the winter with mustard

We marinate according to the usual recipe. It is best to cut the arrows into 3-5 cm pieces. Add 1 tsp to the marinade. ground mustard. This will give a slight bitterness, a yellow color and will immediately play the role of an antiseptic. Snacks with mustard always turn out delicious, they keep well and keep us happy all winter. In winter, we will prepare various salads from arrows marinated with mustard, eat them as an independent snack, or pour them with beaten eggs and eat them in an omelet. This is quite tasty!

In Korean

Korean recipes always require a spicy dish, so add hot pepper, dark and reddish ground pepper, soy sauce, a little cilantro, onions and 2 finely chopped garlic cloves to the hot marinade based on vegetable oil. You can add grated carrots to the arrows. Mix the vegetables with the marinade, sprinkle with sesame seeds, put under pressure and be sure to put in the refrigerator for at least 2-3 hours, or better yet, 10-12.

You can cook it in Korean even easier. Just buy a dressing for Korean carrots, pour it into heated vegetable oil and pour it over the arrows boiled for 5 minutes. Let the dish cool slightly and put it in the refrigerator. This snack can be eaten within 40 minutes.

With carrots and green peppers

Garlic arrows mix perfectly with carrots and bell peppers. The chopped pieces can be placed in a jar, alternating layers with chopped carrots and peppers, or you can add orange carrots to the middle of the container for beauty and contrast. All ingredients will change tastes, marinate and turn into a good snack. I serve it with meat, fried potatoes or mashed potatoes.

In tomato

Garlic arrows in tomato are transformed into an independent, ordinary and at the same time original dish that tastes like fried mushrooms. Tomato paste will make the food sour and give it brightness. It must be slightly diluted with water to the state of thick sour cream and added to the arrows fried with vegetable oil, salt and spices, then simmer everything for 5 minutes - and you can serve it, but it’s better to leave it to marinate for 5-6 hours and serve it as an appetizer or side dish. meat. Be sure to prepare this option, it deserves attention.

Benefits for the body

Garlic arrows are only useful, we even dedicated a separate article to their properties. Therefore, under no circumstances should a valuable product be thrown away and it is better to add it more often to different dishes. The main benefit is that garlic shoots:

contain organic acids, antioxidants, essential oils and other bioactive substances, as well as a huge amount of chlorophyll, which our body needs for photosynthesis;
having the same set of vitamins and microelements as the cloves, they have the least pungent taste and smell;
serve as a prevention of colds and viral diseases.

Useful tips

Garlic shoots must be cut before the garlic has bloomed, when they are still thin and not hard. Then the shoots will marinate faster and will be more tender and tastier. It’s easy to find that they are still young – the arrows are torn off with their hands.
Wash the shoots well, place them on a cardboard towel, and then cut them.
The finer you cut the arrows, the faster they will cook.
After 2-3 days, you can open and test one jar, if you really want, and transfer the other jars to a cold space for long-term storage.
If you have vitamin deficiency, I advise you to eat garlic products. They are rich in vitamins and microelements.
To preserve garlic arrows for the winter, it is not necessary to pickle them. I advise you to cut them into 5 cm pieces and freeze them. In winter, you can take them out of the freezer and marinate them using the quick method, and within a day you can eat them with pleasure.
You can replace regular vinegar with wine vinegar in the recipe. It will give a wonderful pink color to the marinade and shoots.
There is a very unique and at the same time common method of pickling for any day: cut it, pour boiling water with salt and lemon juice and pour in unrefined vegetable oil. Let it cool, wrap it in a blanket, and put it in the refrigerator. The taste will be like wild garlic.
Garlic arrows for the winter can not only be pickled, but also salted.
The cool appetizer will quickly be ready the next day, but if you are patient, it will become even tastier in 2-3 days. The longer you leave it, the better it marinates.

Conclusion

Preparing garlic arrows for the winter is now a success! We looked at 6 pickling options and learned about the benefits of snacks for the body. I shared my family secrets to making a good savory snack.

If you describe in the comments your options for exciting arrow recipes that are not on our website, we will be very happy!

Pickled garlic arrows for the winter

Tuesday, July 7, 2015

Homemade preparation of vegetables for the winter in almost all 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 completely alone - this is normal.

Now I offer a recipe for a regular preparation for the winter, which will appeal to lovers of special snacks - we will pickle garlic arrows. Along with the pickled cucumbers, the garlic arrows are the first to fly off the table, especially under the kebab. Even those who initially wrinkle their nose after tasting the taste of pickled garlic arrows can no longer slow down.

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

Ingredients:

Making a dish step by step:

The usual recipe for this fragrant preparation for the winter includes garlic arrows, water, table vinegar (9%), salt, sweet sand, bay leaves (if large, then 2 pieces are enough) and dark peppercorns.

First you need to sterilize the containers - 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 microwave at the highest power for 5 minutes. Later I drain the water and the jars are ready for the upcoming actions. We choose young garlic arrows, rich greenish in color, before the flower stalks open. Wash, cut off the buds and the lower light part - it is hard and not suitable. I was going to make two different blanks - I put them in one jar (or rather, I put straight arrows), and I filled the second with squiggles. But this is just for beauty's sake. We compact the arrows as tightly as possible so that more can fit.

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

Pour the bubbling 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 containers can fit in it. We put some kind of cloth 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 simmer for 20 minutes.

Then we take out the jars and seal them with lids.

We turn them over and wrap them in a blanket or blanket. Leave it like this until it cools completely. Why is it necessary to create something like this? It’s simple: due to this procedure, the lid is additionally sterilized and the seal remains warm longer - this also improves its preservation characteristics.

If you prepare pickled garlic arrows for the winter in the evening, during the day they will already cool down and change color from greenish to marshy. This is how it should be. We put the jars in the cellar or basement and store them until needed. Such arrows can be eaten after 2 weeks.