It takes 1 hour to harvest pickled garlic. Pickling time for garlic arrows in a jar is 3 weeks.
How to pickle garlic arrows
Products
per jar with a volume of 0.5 liters
Garlic arrows – 300-350 grams
Water – 250 milliliters
Salt – 1 tablespoon with a slide
Sugar – 1 tablespoon with a slide
Vinegar 9% – 50 milliliters
Black peppercorns – 5 pieces
Lavrushka – 1 leaf per bank
How to marinate the garlic shoots
1. Cut the garlic shoots, wash gently under running water, cut into pieces according to the height of the jar.
2. Put the arrows of garlic in a saucepan, pour boiling water, keep on fire for 2 minutes after boiling over low heat.
3. Put 1 bay leaf, 5 peppercorns, 1 tablespoon of sugar and salt on the bottom of the jar.
4. Put garlic arrows tightly in a jar, pour boiling water just below the shoulders, pour 50 milliliters of vinegar to the level of the shoulders, loosely cover with a lid.
5. Cover the bottom of the pan with a towel, put a jar and pour water at the temperature of the marinade in the jar, the level is on the shoulders of the jar with garlic arrows.
6. Put the pan on a quiet fire and boil the garlic arrows for 7 minutes after boiling.
7. Tighten the jars with pickled garlic arrows, turn over, wrap with a warm cloth, cool in this state and wait for cooling.
When the jar has completely cooled to room temperature, store it in the basement, cellar or refrigerator. Garlic sprouts are completely marinated for 3 weeks.
Arrows of garlic for the winter with soy sauce
Products
per 0.5 liter jar
Garlic arrows – 300-350 grams
Garlic – 3 cloves
Vegetable oil – 50 milliliters
Soy sauce – 50 milliliters
Vinegar 9% – 1 tablespoon
Ground coriander – 1 teaspoon
Black peppercorns – 3 peas
Red peppercorns – 3 peas
Paprika – 4 teaspoons
Sugar – 1 tablespoon
Salt – 1 heaping tablespoon
Preparation of garlic arrows
1. Rinse and dry the garlic arrows, cut into cans.
2. Heat up the frying pan, pour vegetable oil, put the garlic arrows and fry with the lid open over medium heat for 7 minutes until the arrows turn green.
3. Pour in 50 milliliters of soy sauce, 50 milliliters of vinegar, mix thoroughly and bring the mixture to a slight boil.
4. Add sugar, coriander, black and red peppers, paprika, mix well.
5. Peel and finely chop the garlic cloves, add to the pan, mix and simmer for another 5 minutes.
6. Put the garlic arrows with soy sauce in a jar and cover with a lid.
7. Cover the pan with a towel, put a jar of garlic arrows on top.
8. Pour in water, the temperature of which is approximately equal to the temperature of the jar.
9. Put the pan on a quiet fire and cook the garlic arrows in a jar for 10 minutes.
Fully garlic arrows will cook within 1 week.
Tasty Facts
– When processing garlic arrows, cut them with scissors; it is more convenient and faster than a knife.
– The season of arrows of garlic – in late May and early June. At this time, delicate greenish arrows grow, which are great for pickling.
– Arrows with whitish tips, dense and elastic, freshly cut from the beds, are suitable for pickling.
– The height of garlic arrows suitable for pickling is no more than 250 millimeters. It is believed that the arrows above are already “overripe” for pickling.
– Garlic arrows will be stored with proper harvesting for a year.
– To give the pickled garlic sprouts a spicy flavor, along with spices, you can add dill or parsley, and add 1 teaspoon seasoning for Korean carrots or a handful of mustard seeds.
– Pickled garlic arrows are served as a snack, and are also used when frying meat and vegetables.
– To taste, pickled garlic arrows resemble pickled shu.
– To pickle garlic arrows without sterilization, it is necessary to boil the marinade separately and carefully sterilize the jars and lids before laying the garlic arrows.