Arrow of garlic: easy to pickle!

What to do with a product like a garlic arrow ? Marinating and salting it is not very difficult. The main thing - to strictly comply with all requirements of the recipe and use only fresh ingredients.

Today we will present you several options for preparing the mentioned snack. Which one to use is up to you.

Marinated young garlic arrow: recipe step-by-step preparation

Such a tasty and fragrant snack is ideal for a festive feast. Moreover, it can not only be consumed while drinking alcoholic beverages, but also used in the preparation of various first and second courses.

So how to prepare for the winter a product like a garlic arrow ? Marinating it is easy and simple. The workpiece made is unlikely to survive until winter, as it is consumed fairly quickly.

What products will we need to conserve an ingredient such as a garlic arrow? Marinate this fragrant greens with the following set of ingredients:

• Fresh garlic, or rather, its young shooters - about 1 kg;
• Water for marinade boiled - about 1 liter;
• Salt of a large cookery - about 50 g;
• Sunflower oil - at the discretion;
• Sugar of large white - about 50 g;
• Table vinegar natural (9%) - about 100 ml;
• Spices (pepper black peas, bay leaves, peppers burning red) - apply to taste.

Process ingredients (fresh arrows of garlic)

Pickle and pickle the arrows of garlic is quite simple. Fresh fresh herbs thoroughly under the strong pressure of water, and then shake in a colander and begin to cut. Shinkur garlic should be 3-5 centimeters long.

After processing the shooter, they blanch. For this, the herbs are lowered into strongly boiling water and held for about two minutes. Finally, they are thrown into a sieve and allowed to drain.

Preparation of aromatic marinade

To make a marinade for a fragrant snack, a large pot is poured with drinking water in the amount of one liter. Then it is brought to a boil, sprinkled with salt and large sugar. After boiling the liquid for about 5 minutes, it is removed from the fire and immediately added vinegar.

The process of snack formation and the process of its rolling

Now you know what ingredients are required to realize the presented recipe. How to make arrows of garlic (marinate them)? After the marinade is ready, blanched greens are laid out in half-liter glass jars, first placing on their bottom laurel leaves, hot red pepper and sweet pepper.

Filling the containers with arrows, they are immediately filled with a hot marinade. After this, one large spoonful of hot butter is spread into each jar.

Having carried out the described actions, the containers are immediately twisted with metal caps.

Turning the banks upside down, they are left in this position exactly for a day. After that pickled garlic is taken to the cellar or cellar. At a temperature of 3-7 degrees they are stored for six months.

Quickly salt the arrows of garlic for the winter

Now you know how to handle the arrow of garlic. You also learned to marinate this product. However, some cooks prefer to salt it. For this they use the following set of ingredients:

• Fresh garlic, that is, its young hands - about 1 kg;
• Water for brine boiled - about 1 liter;
• Salt is a large cookery - about 50 g;
• Sugar large white - about 60 g;
• Table vinegar natural (6%) - about 80 ml;
• Pepper black peas and umbrellas dried fennel - apply to taste.

Method of preparation of salted hands

Fans of garlic snacks are familiar with Vital. The arrows of garlic (pickled) under this brand are distinguished by a special taste and aroma. However, we recommend making this dish yourself. To do this, fresh greens are thoroughly washed, cut and blanched. While the liquid drains from the boiled arrows, they begin to prepare the brine. Pure water is boiled on high heat, and then add the large table salt, table vinegar and white sugar.

After the brine is ready, a black pepper pot and umbrellas of dried dill are placed in sterilized 0.5-liter jars. Then they place blanched arrows in them, which are immediately filled with previously prepared boiling water.

Having rolled all the containers with metal lids, they are cooled down and sent to the cold store. You can eat this snack 5-7 days after cooking.

A simple and quick way to pick fresh garlic

If you do not want to harvest arrows of garlic for the winter, then we suggest simply salting them in fresh form. To do this, the greens are thoroughly washed, dried with paper towels and cut into a length of 3-5 centimeters.

Having prepared the arrows, they are spread in a bowl, salt with a grain of salt and mix thoroughly. Then the product is distributed over half-liter jars and welled up with a tolstalk.

Filling the containers, they are closed with usual polyethylene caps and left at room temperature for 12-16 hours. After the arrows give their juice, they are taken to the refrigerator. In it, salted garlic is stored no more than two months.

It should be noted that such a product is not used as a snack, as it turns out to be too salty. Although some cooks still use it with bread.

Such a preparation is well added to the goulash (during the heat treatment), as well as other first or second courses.