Pickled garlic arrows for the winter

Many people know about the beneficial properties of garlic. It is included in the diet during epidemics of influenza and other colds.

Mistresses use garlic regularly. They add it to different dishes, put them in marinades and preserve vegetables with it.

Everyone is used to seeing garlic in the form of an onion consisting of cloves covered with a thin shirt.

But besides the head in garlic, the above-ground part is edible - juicy green arrows. And many gardeners ruthlessly tear off and throw out this part of the plant. The fact is that for the active growth of the garlic head you need to break off the arrow in time so that the juices feed not the tops, but the onion.

But it is precisely the green arrows, or wild garlic, in the winter period that can help replenish the body with vitamins. They can be frozen, pickled or pickled. With a large number of arrows canned them separately. If the shooter is small, they can be added together with spices, partially replacing them with garlic or onions.

Subtleties

The arrows of garlic are harvested to form a garlic head. At this time, the arrows are still soft and juicy, and instead of the bulbs are sitting in the ground "Bulbochki"? rudiments of onions. If you are late with the collection, then the arrows become hard and even after cooking remain as lignified.
Sometimes the market sells fairly long garlic arrows that begin to spiral. But most often they have already outgrown, become rigid and are not suitable for consumption. Arrows appear in late May-early June. You should pay attention to them if their height does not exceed 25 cm, and the arrows themselves are dense, elastic, with bright tips. At this age, the arrows break easily, which also indicates their suitability for use.
It’s easy to prepare arrows for pickling. It is enough to cut the lower, more dense and harsh, part and narrow top. The middle of the arrows marinated as a whole, and cut into pieces of arbitrary length.
Pouring for pickling garlic arrows is prepared in the same way as for canning tomatoes and cucumbers. The arrows are harmoniously combined with dill, parsley, allspice, cloves. Optionally, you can add to the marinade and other spices.
Garlic hands marinate with or without sterilization. In the latter case, double pouring with boiling brine is used, and the cans and lids are pre-sterilized.
To make the arrows softer, they are blanched in boiling water for 2-3 minutes before being put into jars and then quickly cooled in cold water.
The weight of the arrows, which is obtained after sorting, depends on their quality - how much the lower part and the tip will have to be cut off. Sometimes there is very little left of a large whole bunch of arrows. Some housewives love to tightly fill their banks (by the way, this is necessary). If you put them freely, then the marinade will take about half the volume of the jar, that is, in a liter jar filled with chopped arrows, 0.5 l of the marinade will enter.

First recipe

Ingredients:

young arrows of garlic - 1-1, 3 kg.

Marinade:

water - 1 l;
sugar - 50 g;
salt - 50 g;
Allspice - 3-5 pcs .;
black pepper peas - 10 pcs .;
carnation - 3 buds;
Acetic essence 80% - 1 tbsp. l

Preparation Method

Select only the young arrows of garlic. Wash in cold water. Cut from both sides.
Cut across 3–4 cm long pieces.
Prepare sterile jars. For pickling shooters it is better to use liter or half-liter jars. First wash them with soda, then rinse. Steam them or heat them in the oven. Boil the lids.
Arrows tightly put in jars.
Pour water into a saucepan, add sugar, salt, pepper, cloves. Bring to a boil and boil for 3 minutes. Add vinegar essence.
Fill the marinade with garlic arrows. Cover with lids.
At the bottom of the wide pan, place a wooden circle or soft cloth folded in four. Put the banks. Pour hot water to the hangers. Put the pot on medium heat and bring to a boil. Sterilize 5 minutes.
Sealed jars with warm lids. Turn upside down, wrap a blanket. In this position, cool.

Recipe Two

Ingredients:

young arrows of garlic - 1-1, 3 kg.

Marinade:

water - 1 l;
salt - 50 g;
sugar - 50 g;
Vinegar 9% - 100 ml.

Preparation Method

Young shoots of garlic go through, remove overgrown. Wash in cold water. Cut the bottom hard part and the top.
Cut greens into 10 cm slices.
Fold in a colander and blanch in boiling water for 2 minutes. Cool quickly with cold water.
Prepare sterile jars by boiling water in them, or hold them over the steam by placing them on the kettle.
Place the arrows tightly in the jars.
Prepare the fill. To do this, pour water into a saucepan, dissolve salt and sugar in it. Boil for 2 minutes. Pour the vinegar. Boiling marinade pour arrows.
Sterilize one-liter jars in boiling water for 5 minutes. Immediately seal the caps tightly. Turn the jars upside down, cover with a blanket and cool in this position.