How to pickle arrows of garlic
Products
for a 0.5 liter can
Arrows of garlic - 300-350 grams
Water - 250 milliliters
Salt - 1 rounded tablespoon
Sugar - 1 rounded tablespoon
Vinegar 9% - 50 milliliters
Black peppercorns - 5 pieces
Lavrushka - 1 leaf per jar
How to pickle arrows of garlic
1. Cut the garlic arrows, wash gently under running water, cut into pieces along the height of the jar.
2. Put the garlic arrows in a saucepan, pour boiling water over, keep on the fire for 2 minutes after boiling over low heat.
3. At the bottom of the jar, put 1 bay leaf, 5 peppercorns, 1 tablespoon each of sugar and salt.
4. Place the garlic arrows tightly in a jar, pour boiling water just below the hangers, pour 50 milliliters of vinegar to the level of the hangers, cover loosely with a lid.
5. Cover the bottom of the pan with a towel, put the jar and fill with water at the temperature of the marinade in the jar, level - up to the shoulders of the jar with garlic arrows.
6. Put the saucepan on a low heat and boil the garlic arrows for 7 minutes after boiling.
7. Twist the jars with pickled garlic arrows, turn over, wrap with a warm cloth, cool in this state and wait for cooling.
When the jar is completely cooled to room temperature, store it in the basement, cellar or refrigerator. Arrows of garlic will be completely marinated within 3 weeks.
Arrows of garlic for the winter with soy sauce
Productsfor a 0.5 liter can
Garlic arrows - 300-350 grams
Garlic - 3 prongs
Vegetable oil - 50 milliliters
Soy sauce - 50 ml
Vinegar 9% - 1 tablespoon
Ground coriander - 1 teaspoon
Black peppercorns - 3 peas
Red peppercorns - 3 peas
Paprika - 4 teaspoons
Sugar - 1 tablespoon
Salt - 1 rounded tablespoon
Harvesting garlic arrows
1. Rinse and dry the garlic arrows, cut the jars to the height.
2. Heat a frying pan, pour in vegetable oil, put garlic arrows and fry with the lid open over medium heat for 7 minutes until the arrows turn green.
3. Pour in 50 ml of soy sauce, 50 ml of vinegar, mix thoroughly and bring the mixture to a low boil.
4. Add sugar, coriander, black and red peppers, paprika, mix well.
5. Peel the garlic cloves and chop finely, add to the pan, stir and simmer for another 5 minutes.
6. Place the garlic arrows with soy sauce in the jar and cover with the lid.
7. Cover the pan with a towel, put a jar with garlic arrows on top.
8. Pour in water, which is approximately the temperature of the jar.
9. Put the pan on a low heat and cook the garlic arrows in a jar for 10 minutes.
Fully garlic arrows will cook within 1 week.
Fusofacts
- When processing garlic arrows, trim them with scissors; it is more convenient and faster than a knife.- Garlic shooters season is late May and early June. At this time, tender greenish arrows grow, which are great for pickling.
- Suitable for pickling arrows with whitish tips, dense and elastic, just cut from the beds.
- The height of pickled garlic arrows is no more than 250 millimeters. It is believed that the arrows above are already "overripe" for pickling.
- The arrows of garlic will be stored when properly harvested for a year.
- To add a spicy aroma to pickled garlic arrows, you can add dill or parsley along with the spices, and add 1 teaspoon of Korean carrot seasoning or a handful of mustard seeds.
- Pickled garlic arrows are served as an appetizer and are also used in frying meat and vegetables.
- To the taste, pickled garlic arrows resemble pickled shu.
- To marinate the garlic arrows without sterilization, it is necessary to boil the marinade separately and thoroughly sterilize the jars and lids before placing the garlic arrows.
See more:
- What to make from garlic arrows
- Pickled garlic