How to Pickle Garlic Arrows for the Winter

The content of the article

• How to Pickle Arrows of Garlic
• Recipe for pickled garlic shooters without sterilization
• Recipe for pickled garlic shooters with sterilization

Do you know what to cook from the arrows of garlic for the winter? The easiest, but at the same time tasty way is pickling. Who has never in their life tried such a useful preparation, has lost a lot. The taste is sharp and spicy, and no worse than wild garlic. The instructions below will help you collect and prepare this product..

How to Pickle Arrows of Garlic

Before pickling garlic arrows for the winter, you need to choose the moment to collect them, because not all of them are suitable for food. Break off the tips immediately after they appear, when they are still tender, young and have a dark green color. Do not wait until the inflorescences open, otherwise the collected product will not be suitable for food or pickling, because at this time the tips become fibrous, stiff and rough.

If you coped with this step and collected the right ingredient on time, then you can start processing it. To do this is easy, you just need to rinse it under high pressure to remove all particles of the earth. It is better to use a colander at this step. Next, you need to cut the ingredient so that it is convenient to eat. The recommended size is 5-7 cm. Some buds can not be removed if they are only indicated. Then greens are poured with boiling water and again with a cold stream so that they do not become completely soft. Further recommendations on how to prepare such an appetizer are as follows:

1. Sterilize 3-liter jars, place allspice in the amount of a couple of peas. Optional enter bay leaf.
2. Fill container tightly with collected and washed product.
3. Top up with boiling water.
4. After 2-3 minutes, pour the liquid into the pan.
5. Season the marinade 2 tbsp. l salt, 1 tbsp. l sugar and 1 tsp. vinegar.

After that, all containers are poured with brine. The last step is to sterilize the workpiece. Here you have a choice – to do it or not. If at the stage of scalding with boiling water you do not douse the product with cold water, then you can immediately pour the marinade and finally clog the cans. It will be faster, but the cooled “tails” will have to be heated again before being rolled up. If you plan to open a snack in the very first cold, you can do without sterilization. When rolling up for a longer period, it is worth going through this procedure, otherwise the microbes will start to multiply, which damage the workpieces.

Recipe for pickled garlic shooters without sterilization

The first instruction on how to pickle garlic arrows for the winter does not include the sterilization process, so the rolling process will be a little faster. The ingredients required are:

• spices to taste;
• garlic “ponytails” – about 1 kg;
• water – 1-1.5 l;
• salt, sugar – 50 g;
• vinegar 9% – 100 ml.

This recipe for pickling garlic arrows for the winter is prepared according to the following instructions:

1. Cut greens into pieces, rinse, then pour boiling water.
2. Blanch for no more than 2 minutes, then pour cold water in a colander.
3. Pour water into the pan: it needs to be boiled, adding vinegar, herbs and sugar with salt.
4. When the liquid boils, continue cooking for another 2 minutes.
5. Sterilize jars with lids.
6. Distribute the main ingredient among the containers that have not cooled down, fill them with boiled marinade.
7. Roll up with a special key.

Recipe for pickled garlic shooters with sterilization

If you need a recipe for pickled garlic arrows for the winter with the sterilization process, then use this instruction. First prepare about 1 kg of the main ingredient and ingredients from the list:

• sugar – 40 grams;
• salt – 10-12 g;
• 9% vinegar – 3 tbsp. spoons.

The steps for making a snack look like this:

1. Rinse and greens again, then place in sterilized jars.
2. Prepare the marinade, as in the instructions described above, fill them with containers.
3. Treat each container as follows: place a pan of water at the bottom of the pot, after boiling, keep it on fire for another 9-10 minutes.
4. Roll up a snack with a special key.