We used to eat cloves of garlic, but green arrow is also quite edible. They can even be pickled for the winter and use as a spicy appetizer or a seasoning for salads. How to cook pickled garlic arrows.

Gardeners know that growing garlic of the arrow to remove from the plants that the teeth were large. Sometimes they do, but why do it, if you can marinate? For marinating fit young soft hands. Cut before the inflorescences of the inflorescence began to burst.

Pickled garlic arrows: 1 option

The recipe is marinating the arrows of garlic is very simple. We will need the following ingredients:

  • garlic arrows
  • 1 liter of water
  • 50 g sugar
  • 50 g of salt
  • 1 tbsp. of 9% vinegar

Arrows of garlic and put in a warmed jar. Water with sugar and salt is brought to a boil, pour the garlic with marinade. We pour vinegar from above and roll the jar.

Pickled garlic arrows: 2

Here's another variation of the recipe here garlic arrows offered before marinating blanched. We will need this set of products:

  • garlic arrows
  • 1 liter of water
  • 100 ml vinegar
  • 50 g sugar
  • 50 g of salt
  • grains of mustard — to taste

Arrows and cut into pieces 4-5 cm long. Sliced ​​garlic is blanched in boiling water for 2-3 minutes and immediately lowered into cold water.

Wash my cans and steam for five minutes. At the bottom of each jar we put a little grain of mustard, then we put garlic.

Dissolve sugar and salt in water, boil two minutes, remove from the heat and allow to cool a little. Add vinegar, stir and pour the garlic marinade.

We cover the jars with covers, sterilize for five minutes, roll them up.

Pickled garlic arrows with spices

To make pickled garlic arrows more spice to you when marinating add spices. How do you like this recipe? Products will need the following:

  • 1 kg of young shooter of garlic
  • 1 liter of water
  • 100 ml of 9% vinegar
  • 50 g sugar
  • 50 g of salt
  • Bay leaf, umbrellas dill, black pepper, red hot pepper — to taste

Garlic mine and cut into pieces 4-5 cm long, blanched for 2-3 minutes and thrown back on a sieve. Half-liter cans are sterilized, placed on the bottom of the spice.

Water with salt and sugar bring to a boil, pour vinegar, pour hot garlic on garlic. We roll it up, let it cool down and put it in a cool place for storage.

Salad with pickled garlic arrows

This salad is also called garlic arrows in Korean or pickled garlic in Korean, but you need to remember that this is not a traditional Korean kitchen, and the kitchen Kore-Saram — Soviet Koreans. To prepare pickled garlic arrows in Korean, we will take

  • 2-3 beam shooter of garlic
  • 3-4 Bay leaves
  • 2-3 cloves of garlic
  • 1 tbsp seasonings for Korean carrot (mix of paprika, ground coriander and chili)
  • 1 tsp. 6-9% of table vinegar (preferably wine or apple)
  • salt — to taste
  • vegetable oil for frying

The arrows of garlic cut into pieces with a length of 4-6 cm (need to take only the section of the arrow to the Bud). Pour into the pan vegetable oil and fry the arrows until soft, stirring occasionally.

Add vinegar, sugar, crushed bay leaf and seasoning for Korean carrots. Solim to taste (preferably a little bit, constantly trying not to overdo it).

The resulting lettuce is warmed until the sauce thickens. Periodically it should be stirred. Cool and add the garlic passed through the press.

Ready lettuce is transferred to a jar, tightly closed and stored in a refrigerator.