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Preparations for the winter: appetizer, salted and frozen garlic arrows. Pickled garlic arrows: recipes for the winter without sterilization, in Korean and instant

Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a pungent taste and spicy aroma. The arrows of garlic, which many housewives threw away, today serve as an excellent base for many dishes. Moreover, in addition to the uniqueness that garlic arrows give to dishes, they are also an excellent source of vitamins. Moreover, as it turned out, the arrows contain much more of them than in the garlic itself.

Garlic arrows can be used to make a wonderful appetizer, salads, sauces, seasonings, they can be added to vegetable stew, fry, add a little to the first and second courses and, finally, prepare for the winter.

There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect on time garlic arrows... Remember, the garlic arrows should be cut off as soon as the garlic releases them, while they are tender and juicy. Pay attention to the bud that appears. If it is closed, cut off the arrow immediately, if it has blossomed into a flower, the arrow is absolutely not suitable for eating or for blanks.

Pickled garlic arrows for the winter (recipe number 1)

Ingredients:
1 kg shooters of garlic,
1 liter of hot water
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaves, mustard seeds - to taste.

Preparation:
Wash the young shoots of garlic, cut into chopsticks, blanch in boiling water for 2 minutes and let cool. Put bay leaves, peppercorns, mustard seeds on the bottom of the prepared sterilized jars and put garlic arrows on top of this. Pour over everything with hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 L - 5 minutes, 1 L - 10 minutes. Then roll up the cans, turn them over, let them cool and store in a cool place.

Pickled garlic arrows for the winter (recipe number 2)

Ingredients:
1 kg shooters of garlic,
1 liter of hot water
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper - to taste.

Preparation:
Prepare garlic arrows, chop and blanch for 2 minutes. Then let cool and place in clean, sterilized jars, on the bottom of which all the spices have already been put. Prepare the marinade from water and salt. Pour boiling marinade over jars with garlic arrows and add 1.5 tablespoons to each vinegar at the rate of a 0.5 liter jar, and 3 tablespoons for a 1 liter jar. Roll up the cans immediately, turn them over, let them cool.

Pickled arrows of garlic with herbs

Ingredients:
garlic arrows,
Dill,
parsley.
For the marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.

Preparation:
Wash the garlic arrows, cut them into 3-5 cm pieces, coarsely chop the herbs. Put everything in prepared sterilized jars, pour boiling water over and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave to cool completely.

Pickled arrows of garlic with pepper and cinnamon

Ingredients:
300 g shooters of garlic,
1 stack water,
1 stack table vinegar
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g ground black pepper,
3 bay leaves.

Preparation:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Pour the contents of the jar with hot brine made from water, salt, sugar, herbs and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.

Korean style pickled garlic arrows

Ingredients:
2-3 bunches of garlic arrows,
2-3 cloves of garlic
1 tbsp seasonings for korean carrots,
1 tsp apple cider vinegar
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce- taste.

Preparation:
Cut the garlic arrows into pieces and fry them, stirring occasionally, in a pan with heated vegetable oil until soft. Add sugar, chopped bay leaves, Korean carrot seasoning, vinegar, salt, or soy sauce to taste and wait for the mixture to thicken. Turn off the heat, cool, add garlic passed through a press. Divide the cooked mass into jars, close the lids tightly and store in the refrigerator.

Lightly salted garlic arrows

Ingredients:
1 kg shooters of garlic,
4-5 leaves black currant,
3 cherry leaves,
½ horseradish root,
100 g of dill greens.
For brine:
1 liter of water
60-70 g of salt
ground black pepper to taste.

Preparation:
Go through the garlic arrows, rinse them with cold running water and cut into 10 cm pieces. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Place everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50 ° C, pour it over the contents of the jars, cover the top of the jar with 2-3 layers of gauze and leave at room temperature... After 5 days, cover the jars with tight plastic lids and store in a cool place.

Arrows of garlic in red currant juice

Ingredients:
2 kg shooters of garlic,
300 ml of red currant juice,
700 ml of water,
3 umbrellas of dill,
100 g sugar
50 g of salt.

Preparation:
Cut the garlic arrows into 3-5 cm pieces and blanch in boiling water for 1 minute. Then place them in clean jars along with the dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt and sugar to the strained broth, bring it to a boil and pour garlic arrows with dill with it. Roll up the cans, turn over and leave to cool completely. Store this workpiece in a cool place.

Arrows of garlic with paprika and coriander for the winter

Ingredients (for 1 liter can):
400 g shooters of garlic,
3 cloves of garlic
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.

Preparation:
Wash the garlic arrows, dry and chop. Pour vegetable oil into a preheated pan, put the garlic arrows and fry them for 10 minutes without covering. Then pour the vinegar and soy sauce into the lancet pan, stir and bring the mixture to a boil. Then add sugar to the resulting mass, ground coriander, paprika, salt, black and red peppers and mix well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize within 10 minutes after boiling and roll up.

Pickled garlic arrows (option number 1)

Ingredients:
2 kg garlic arrows,
1.5 l of water,
100 g sugar
100 g of salt.

Preparation:
Rinse the garlic arrows well in cold water, cut into pieces of 3-5 cm and place in a clean prepared container. Dissolve sugar and salt in cold water, let the solution boil, cool it and fill the arrows. Cover the container with arrows with a clean cloth, put a plate on top, put the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.

Pickled garlic arrows with dill (option number 2)

Ingredients:
500 g young garlic arrows,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.

Preparation:
Rinse the garlic arrows with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water to cool. Put 2 sprigs of dill on the bottom of the prepared container and place the garlic arrows tightly, cover them with another sprig of dill on top. To prepare brine, dissolve salt in boiling water, cool and add vinegar. Pour the garlic arrows with dill with cooked chilled brine, cover with a plate on top, set the oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically skim off the foam and top up the brine. Store the finished pickled arrows in the refrigerator.

"Piquant" garlic arrow sauce

Ingredients:
500 g shooters of garlic,
100 g of salt
ground coriander to taste.

Preparation:
Wash the garlic arrows thoroughly and pass them through a meat grinder. Add all the other ingredients to the arrows, stir, season with coriander and pack in small pre-sterilized jars. Close the lids and store in a cool place.

Seasoning of garlic arrows with dill "For the first courses"

Ingredients:
garlic arrows,
dill greens
salt.

Preparation:
Wash the garlic arrows and dill herbs, dry and mince. Mix the resulting mixture with salt (the mass should turn out to be well salted) and put in sterilized jars. Sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.

Garlic arrows with thyme and basil

Ingredients:
700 g shooters of garlic,
300 g mixed herbs (thyme, basil, parsley, dill),
6 tbsp seasonings "Vegeta".

Preparation:
Pass clean and dry garlic arrows and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, while lightly tamping the mass, and store in the refrigerator. The mass can be frozen. Simply tamp the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.

Garlic arrows with gooseberry and cilantro

Ingredients:
500 g garlic arrows,
500 g gooseberries
1 bunch of cilantro greens
1 bunch of dill
3 tbsp vegetable oil,
2-3 tsp salt.

Preparation:
Wash the gooseberries, remove the tails and pass through a meat grinder along with the garlic arrows. Wash the greens, chop finely and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Put the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.

Garlic arrowhead lecho

Ingredients (for 4 cans of 0.5 l each):
garlic arrows - how much will go into the marinade.
For the marinade:
700 ml of water,
500 g tomato paste
1 tbsp salt without top,
½ stack. Sahara,
½ stack. vegetable oil,
¼ stack. apple cider vinegar.

Preparation:
Make a marinade with the above ingredients without adding vinegar and bring to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then spread out in clean sterilized jars and roll up.

Frozen arrows of garlic for the winter

Cut off the arrows, wash them, dry them on towels and cut into pieces. Then place them on parchment spread in the freezer and leave for 24 hours. Then simply pour the frozen arrows into freezer bags, tie, and return back to the freezer. When needed, take out required amount without defrosting the entire package.

Believe me, having prepared the arrows of garlic for the winter, you will not regret it. In cold winter, the tantalizing aroma of garlic will more than once gather your whole family at a large table and once again remind you of a warm and generous summer.

Successful blanks!

Larisa Shuftaykina

In winter, you want to include more vitamin-rich foods in your diet. Pickled garlic arrows are a great way to get essential vitamins and minerals.

First, let's take a look at how to choose the right arrows for pickling.

If garlic grows in your garden or vegetable garden, it is important to pluck the arrows that appear from the garden in time - the plant spends a lot of nutrients on their formation. This weakens it, and the heads of garlic, which do not receive the necessary nutrition, grow small and undeveloped.

It is best to pick the arrows when the buds with seeds have already begun to appear, but have not yet developed into a full-fledged large "box".

If you do not grow garlic yourself, but buy only arrows, look for just such on the shelves - without clearly formed large "balls" with seeds. They will be tender and juicy, while "overexposed" ripe arrows in dishes will be too tough and fibrous. Also pay attention to the color saturation - they should be dark green.

It is important to keep in mind: if the arrows of the garlic are already too ripe and not suitable for curling, do not be discouraged and do not rush to get rid of the product! They are great ingredients for a delicious tomato-garlic seasoning.

How to pickle garlic arrows for the winter

In sterilized, prepared in advance, jars we put garlic arrows in dense rows. At the bottom of the jar you need to put black peppercorns and one or two bay leaves - they will give the product a richer and more interesting taste. Pour boiling water there and insist for several minutes. Then we pour boiling water into another container - this will be the basis for our marinade.

It is very simple to prepare it, you need:

  • 1 liter of water.
  • 2 tablespoons of salt.
  • 1 tablespoon sugar
  • 1 tablespoon 9% vinegar.

We put all these components in a saucepan with hot water, mix thoroughly. Then pour the resulting solution into a glass container with arrows and twist.

This is the most common recipe for pickling garlic arrows, however, it is not the only one.

Pickled arrows of garlic with herbs

Take:

  • Garlic arrows.
  • Dill.
  • Parsley.
  • 1 liter of water.
  • 2 tablespoons of salt.
  • 1 tablespoon sugar
  • 1 tablespoon 9% vinegar.

The method of curling is similar to the first recipe, the only difference: when placing in jars, we alternate arrows with chopped bunches of dill or parsley. Also, for convenience, some housewives do not cut the arrows at all, but twist them in rings along the diameter of the container, alternating with folded bunches of greens when stacking.

Pickled arrows of garlic with pepper and cinnamon

You will need:

  • Garlic arrows.
  • 1 liter of water.
  • 2 tablespoons of salt.
  • 1 tablespoon sugar
  • 1 tablespoon 9% vinegar.
  • 1 teaspoon cinnamon
  • 2 teaspoons of ground black pepper.

Pickled arrows of garlic with mustard

Take:

  • Garlic arrows.
  • 1 liter of water
  • 2 tablespoons of salt.
  • 1 tablespoon sugar
  • 1 tablespoon 9% vinegar.
  • 1/2 tablespoon of mustard beans.

We cook according to the recipe in the same way as described above, except for the marinade, in addition to standard seasonings, add mustard grains.

Korean style pickled garlic arrows

You will need:

  • Garlic arrows.
  • 3-4 cloves of garlic.
  • 1 tablespoon of salt.
  • 1 teaspoon sugar.
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon spice used for Korean carrots.
  • 1 tablespoon of soy sauce
  • 1 tablespoon vegetable oil.

We grind and fry the arrows in hot oil, try them - they should become soft. Then we make the fire weaker, add salt, sugar, seasoning for Korean carrots, Apple vinegar and soy sauce. Fry until the contents of the pan are thick. Then we turn off the gas and wait for the mixture to cool down. We mix it with chopped garlic. The resulting mass must be transferred to a sterile glass container, put into the refrigerator.

Pickled garlic arrows without vinegar - with apple juice

The perfect recipe for those who are dieting or suffering from stomach problems.

You will need:

  • Garlic arrows.
  • Natural apple juice.
  • 1 tablespoon sugar
  • 1 teaspoon of salt.

We put the finished washed and chopped arrows in boiling water for a few minutes, pass through a colander and put them in jars in dense rows. Apple juice mix with salt and sugar, bring to a boil and fill in the arrows. Then we immediately roll up the cans, place the bottoms up and leave to cool.

The prepared arrows are left in a cold and dark place for two to three months, during which they are thoroughly saturated with brine and fragrant spices. After this period, you can open the cans and enjoy the finished product.

Whichever recipe you choose, this healthy and inexpensive dish will adorn any table.

Arrows are served with meat, potatoes, pasta or rice, cut them into salads, and also used as a seasoning.

Pickled garlic arrows give salads and dishes served as a second course a specific taste that will appeal to many gourmets. They go well with meat dishes, rice, pasta and potatoes.

For some dishes, you can also use freshly chopped garlic arrows, but what to do in winter? The answer is very simple: you need to pickle them and then use the arrows to prepare beautiful original dishes will not be tied only to a certain small period of time in a year.

Before marinating the garlic arrows, you need to collect them correctly.

How to Pickle Garlic Arrows - Collecting Garlic Arrows

The key to the success of harvesting garlic shooters is their timely collection. In any case, they need to be plucked in order to achieve a good harvest of the garlic itself. Therefore, you need to boldly collect them when they are most suitable for eating.

Determining if the shoots of garlic are ready to harvest is fairly easy. The most good taste have arrows that are dark green. In addition, their inflorescences should not yet be formed, only at the initial stage of development.

If you do not comply with these simple terms collection, you will not be able to achieve a first-class result. Arrows collected too late will be very stiff and stringy in dishes that hardly anyone will like.

Pickling garlic arrows

Preparing garlic arrows for pickling

  • The collected garlic arrows must be thoroughly rinsed under running water, as particles of earth may remain on them. This is most conveniently done in a colander under running water, while stirring the contents of the dish with your hand.


  • Next, you need to cut the washed arrows into about 5-7 centimeters to make them more convenient to eat. By the way, it is not necessary to remove the small buds from the arrows at all, since they are also suitable for eating.


  • Banks for blanks must first be sterilized. It is better to use small containers from 0.5 to 1 liter. Then you need to put 5-8 allspice peas in them. Optionally, you can add a bay leaf. After the preparations described above, the jars are tightly filled with garlic arrows, poured with boiling water to the very top and kept for about 2-3 minutes. After the holding time has elapsed, the water from the cans is poured into the pan for further preparation of the marinade.


Pickling garlic arrows

To prepare the marinade, you need to add (per 1 liter) the following ingredients:

  • coarse salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • vinegar essence - 1 tsp

Banks with arrows of garlic, prepared earlier, are filled with boiled brine, covered with lids and sterilized:

  • 0.5 liter cans - 3 minutes.
  • Banks of 1 liter - 5 minutes.

At the end of sterilization, the lids must be rolled up, and the cans must be turned upside down and covered with a blanket until they cool completely.


This completes the whole process of preparing this wonderful appetizer! It is very simple, so any housewife can bring it to life. Jars should be stored in a cool place prior to use.

Be sure to watch the video from interesting recipe pickling shooters of garlic and useful tips for housewives.

Hello friends. Before you have time to look back, summer and summer cottage chores will come. And then the "harvesting season for the winter" is not far off. Therefore, I decided to devote today's post to lovers of spicy and original. I think you will surprise your family with this dish. I am sure you will like the pickled garlic arrows. From me the most detailed recipes 🙂

This vegetable crop was originally cultivated in Byzantium. It was from there that she "migrated" to the Russian Empire. Garlic is widely used in cooking as well as in the fight against diseases. The healers were sure that this overseas product is able to protect even from the plague. The popularity of this product grew day by day. Why, he’s so useful.

The energy value of pickled garlic arrows is 29.7 kcal. It contains 7.1 g of carbohydrates and 0.7 g of protein.

Rich chemical composition garlic arrows. There are:

  • Vitamins C, the most important from group B (thiamine, pyridoxine, folic acid, nicotinic acid), etc.;
  • potassium, iron, calcium, sodium, zinc and other mineral compounds;
  • mono - and disaccharides;
  • organic acids;

This product is incredibly healthy. It is used to combat problems in the digestive tract. Garlic arrows help stop the fermentation process. And this product is also an effective remedy for dysentery bacillus, staphylococci, fungi and other harmful microorganisms.

Due to the fact that garlic arrows are rich in sulfide components, this product prevents the formation of blood clots. Therefore, it is prescribed in the fight against thrombophlebitis.

How to pickle garlic arrows for the winter

Below I have selected for you original recipes with photo. And the video instruction will help you to understand all the subtleties of cooking.

However, here's another thing I want to draw your attention to:

  • Use arrows that are not too young and not too old. An overripe plant will be harsh - it is unusable.
  • When choosing a plant, be guided by the diameter of its arrows. The best option are stems with a diameter of 5 mm - they are still soft. We must not miss this moment.
  • Be sure to sort out all the raw materials - cut off the lower parts of the stems and the thickenings (buds) that form at the top. Also discard any yellowed stems.

Rinse the selected antennae thoroughly in cold water. Then lay them out on a paper towel - let them dry.

But pickled arrows are a great snack in the first place. And as a spicy addition, for example to boiled potatoes, is beyond praise.

For pickled garlic arrows you will need:

Per 1 liter of marinade.

  • Garlic arrows. Young.
  • Salt. I take 30 grams of salt. In any case, before pouring, I taste the marinade and, if necessary, adjust it to salt / sugar / vinegar.
  • Sugar. 40 grams.
  • Vinegar. Incomplete teaspoon of vinegar essence (70%). If you are using a regular table vinegar- then about a little more than a full tablespoon.
  • Mustard seeds.
  • Allspice peas.
  • Carnation.
  • Black peppercorns.

With spices - be guided by your own taste. I don't strive for a very strong spice aroma; rather, on the contrary, I prefer spices to give a very light shade to the main dish, so I use them in minimal quantities. Accordingly, for 1 liter of marinade, I took 2 cloves buds, 4 allspice, a full teaspoon of mustard seeds and a dozen grains of black pepper.

Cooking pickled garlic arrows.

Pour 1 liter of water into a saucepan. I specially calculated the amount of marinade I need to close 4 small - 300-400 grams - jars of pickled garlic arrows. So 1 liter of marinade was enough for me.

Add salt, sugar and peppers with cloves to the water immediately. Put on fire and bring to a boil under the lid. The prepared jars are immediately sterilized. I do this using a pot of boiling water, in which I boil the lids from the cans, and a metal colander on top, on which I put the cans upside down.

While the marinade is boiling, cut off the buds of the garlic arrows.

Then we cut the garlic arrows into small pieces. I cut arrows into half the cans exactly to the length of the can - just for a nice look.

And in the second half of the cans, I cut the arrows into small pieces - 3-4 centimeters.

Pour a quarter of a teaspoon of mustard seeds into sterilized jars. and place the chopped garlic arrows tightly. They should be laid fairly tightly, but without any effort when laying.

Remove the boiled marinade from the heat, and immediately pour vinegar into the marinade. Stir, taste. if necessary, add salt / sugar or vinegar, achieving the taste that you like, considering that this is still a marinade, and, among other things, it will serve as a preservative. If you stayed longer and the marinade began to cool down, return the pan with the marinade to the fire and wait for it to boil again.

As soon as the marinade has boiled, remove it from the heat, and as soon as the residual boiling has stopped, pour the marinade into jars with chopped garlic arrows.

You can spoon out and add to each jar a pea of ​​allspice and / or a clove bud and / or a few peas of black pepper.

We tighten the lids tightly, which were also sterilized in boiling water, over which we sterilized the jars.

We turn the cans over and put them upside down in a basin or deep baking sheet, so that if something goes wrong and the can starts to flow, we do not stain everything around with the marinade. cover the jars with a towel and leave to cool completely.