TOP 10 recipes for pickled garlic arrows for the winter, with and without sterilization at home
Arrows of garlic marinated with spices will always remain a popular dish. Delicious, slightly spicy and with a unique aroma, arrows, which many gardeners simply throw into compost, will be turned into a festive table decoration by a skilled hostess. The marinating process is simple - you can add various spices and add new subtle flavors to the taste of the dish.
Why are garlic arrows useful?
Peduncles of this culture do not require time-consuming cultivation and cooking for the winter.
The benefits and content of useful trace elements and metals allow them to be used as a dietary product:
- 100 grams of arrows contain up to 2 grams of plant proteins, up to 4 grams of carbohydrates. And the content of vegetable fats is minimal - up to 0.1 grams;
- low calorie content of the product - 24 kilocalories;
- high content of phytoncides, organic acid and dietary fiber;
- increased content of multivitamins, groups A, B1, B2, C, E, PP;
- contains an almost complete set of metals and minerals.
These parts of garlic are natural antibiotics and antiparasitic agents. Used to maintain patients with hypertension, atherosclerosis, diabetes, arthritis and even eye diseases.
We prepare the main ingredients
For work, you will need to prepare the main ingredients of any recipe for pickling peduncles and kitchen utensils:
- if the recipe requires frying the arrows, you will need sunflower oil;
- garlic peduncles;
- be sure to salt at the rate of 40 grams for each kilogram of arrows;
- a complete set of spices and herbs. Be sure to use allspice peas, garden herbs in every recipe;
- 9% table vinegar;
- optional - granulated sugar;
- purified water;
- enamelled pan, sufficient in volume;
- cast iron or teflon pan, always with a lid;
- seamer and metal lids;
- glass jars with a capacity of 500 grams or 750 grams.
For pickling, it is recommended to collect young peduncles, the maximum length of which is up to 100 millimeters. They will be juicy and tender. Old shoots, albeit large in size, will be tough and tasteless. The seed head is cut from the shoots and cut into large pieces.
It is not recommended to chop the arrows and greens very finely - when pickling, they will become soft and lethargic.
Raw materials are washed well under running water and blanched in boiling water for a minute, and then thrown into 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 hostess.
Cooking blanks for the winter: delicious recipes
We will give and analyze in detail several basic recipes for pickling and preserving garlic peduncles.
Pickled garlic arrows
The secret of cooking is simple - the main thing is to treat your work with love, and everything will work out:
- 1 liter of purified water is poured into the pan, 2 tablespoons with a slide of sugar and salt are added;
- after boiling, add a few leaves of laurel, 2-3 umbrellas of dill with seeds without stems and a 100-gram stack of 9% vinegar;
- the marinade is boiled for 5-7 minutes, laurel leaves and dill are removed;
- 6-7 pieces of peas of aromatic pepper, boiled umbrellas of dill, 1 pod of hot pepper are placed on the bottom in sterilized containers and the shoots of garlic are tightly placed;
- jars are filled to the top with marinade and sealed with lids.
With paprika and coriander
You can deliciously pickle the arrows by adding these ingredients to the main composition. The recipe is for a 500 gram can of snacks:
- 400 grams of shooters are fried in 50 milliliters of vegetable oil for 8-10 minutes, but without covering;
- 1 tablespoon of 9% vinegar, 50 milliliters of soy sauce are poured into the pan. Mix the ingredients thoroughly and bring to a boil over medium heat, stirring constantly;
- 1 heap tablespoon of granulated sugar, 1 teaspoon of ground coriander and 4 paprika, 3-4 peas of allspice and red pepper are poured. Add 1 tablespoon of rock salt, stir and stew under a 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. Banks are hermetically closed and put into the pantry.
With gooseberries and cilantro
The pickling recipe remains unchanged, but lovers of cilantro flavor will appreciate this cold appetizer:
- It is not required to cut the washed peduncles. Washed 500 grams of gooseberries and 500 grams of shoots are passed through a meat grinder.
- Cut 1 bunch of dill, parsley and cilantro, in a suitable bowl, pour 50-60 milliliters of vegetable oil into the spice mixture and add to the ground gooseberries and arrows.
- Pour in 40 grams of salt, mix the mixture thoroughly and roll up in sterilized jars.
With thyme and basil
Thyme and basil herb has a unique aroma and taste. Such additives will add new flavors to the classic recipe thanks to essential oils:
- 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 rinsed under running cold water.
- The marinade is prepared according to the classic 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.
- On the bottom of the jar, spread allspice peas, several rings of chili peppers, 2-3 cloves and several young chopped sprigs of basil and thyme.
- 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 gradually.
With pepper and cinnamon
To prepare arrows with such an additive, work is performed according to the classical scheme. To do this, prepare a set of ingredients for a 500-gram can:
- garlic peduncles - 400 grams;
- purified water - 1-1.2 liters;
- table salt, sugar - 2 tablespoons without a slide;
- 9% vinegar - 50 milliliters;
- cinnamon - 1 stick or 1 teaspoon of powder;
- allspice - 6-7 peas;
- ground black pepper - 2-3 teaspoons without a slide.
All stages of work are performed according to the classic recipe, adding only cinnamon and black ground pepper to the composition.
With mustard
This recipe allows you to set off the taste of garlic arrows with the aroma of mustard seeds and add spice to the dish. The recipe is given for preparing a 700 gram can of the product:
- shoots cut into 50-70 millimeters are blanched in salted boiling water for 2-3 minutes, and then thrown into a colander and washed under running water;
- 1-2 umbrellas of dill without stems, 1 leaf of laurel are placed on the bottom of sterilized jars, and the jar is filled to the top with blanched peduncles;
- the container is completely poured with boiling water, after 7-10 minutes the boiling water is poured into the sewer;
- add 1 teaspoon of hot pepper, 2 teaspoons of mustard seeds to the jars;
- to prepare the marinade, add 1 tablespoon of salt and sugar and a 100-gram stack of 9% vinegar to a saucepan with a liter of water. Boil for 5-7 minutes and pour into jars.
The appetizer is ready, it remains to tightly close the containers and leave to cool.
In korean
Step-by-step recipe for cold appetizer "He":
- 1 kilogram of garlic shooters are 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 towel so that the oil is completely glass.
- For brine, add 1 teaspoon of salt and sugar to 1 liter of water, after boiling, put 2 leaves of laurel and 1 tablespoon of special Korean salad dressing. Boil for 2-3 minutes.
- Fried arrows, 3 chopped garlic cloves are placed in the container, completely fill the container with fried carrots and arrows and pour boiling marinade.
The finished product is hermetically sealed and left to cool gradually.
Fast way without sterilization
A simple method of harvesting for the winter will require several operations:
- 1 kilogram of garlic shoots is cut to the size of a jar, and some in 30-50 mm segments;
- for each liter of marinade add 30-40 grams of salt, 3 cloves buds, 2 tablespoons of granulated sugar and allspice - 4 peas;
- the brine is brought to a boil and boiled for 5 minutes;
- sterilized jars are filled with chopped and long arrows, added to each 1 teaspoon of mustard seeds and completely filled with marinade. Pour 1 tablespoon of vinegar on top.
The appetizer is ready. The cans are hermetically closed and left upside down to cool gradually.
Pickled garlic arrows
To prepare a 700-gram can of pickled peduncles, you will need to perform simple work according to a certain scheme:
- 400 grams of peduncles 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 the sieve are cooled under running water;
- several dill umbrellas are placed on the bottom of the jar, blanched shoots are tightly laid along the entire height. It is recommended to put an umbrella of dill and a few black currant leaves at the top;
- prepare a cold brine, dissolving 30-40 grams of salt in 1 liter of water, and pour the jars with it to the top;
- from above it is required to install the load so that the arrows are submerged in the water. Rinsing a napkin every day and adding salted water, if necessary, and removing the foam, ensure the normal fermentation process of pickled garlic arrows for 2 weeks;
- ready-made pickled garlic peduncles will need to be stored in the refrigerator or in a cool cellar.
Garlic arrowhead lecho
Juicy young stems are used in the preparation of salad, but for this, 100 mm young shoots should be cut into 40-50 mm pieces:
- prepare a brine, adding for every 0.5 liters 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 water, put garlic arrows in a saucepan and cook over medium heat for 20-25 minutes;
- garden greens, the amount depends on the individual taste, crushed and added to the mixture;
- add a 100-gram stack of 9% vinegar to the pan, remove the heat to a minimum and simmer under the lid for 5-7 minutes;
- the finished lecho is laid out in jars and hermetically rolled up with lids.
Canning Garlic Pods
In addition to salting, pickling and pickling, garlic arrows are used in the preparation of various hot sauces. Here is one of the most common such recipes:
- 500 grams of young shoots are passed through a meat grinder with fine holes;
- add 100 grams of rock salt and any spice popular with loved ones to the gruel. You can use coriander, basil, or cloves;
- thoroughly knead the sauce, put it in small jars, close with plastic lids and store in the refrigerator or cellar.
Storage rules
There are no differences in preserving blanks for the winter using garlic arrows. Pickled recipes involve sealed glass jars. These containers can be stored at home and in the basement. The main thing is not to put the blanks near heating devices and any household appliances, in sunny, heated places.
Products stored under plastic lids or fermented should be kept in cool places, with a maximum positive temperature of up to 15 ... You should not make large stocks of your favorite recipes. The maximum possible shelf life for marinades and pickles of our own production is 9 months. Opened cans are stored only in the refrigerator.
Conclusion
Preparing tasty and healthy cold snacks 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.
