Garlic shooters pickled for winter

Few people know that pickled garlic arrows are a great addition, if not to say, to the base of any dish. The recipe for this workpiece is extremely simple and accessible to any housewife.

Besides the fact that garlic is a well-known source of vitamins, pickled garlic arrows will be an excellent topping for both the first dish and meat, fish and side dishes, adding piquancy and pungency.

The benefits of garlic

In garlic, a lot of nutrients and vitamins. Ancient healers were confident in the miraculous qualities of garlic. And not by chance. Garlic is rich in vitamins of groups C and B. In addition, it contains zinc, iron, potassium, calcium, sodium, organic acids.

Garlic is used in the fight against colds, diseases of the gastrointestinal tract and fungal diseases.

In addition, garlic and garlic shooters are successfully used in the fight against thrombophlebitis, since they contain sulfide components that prevent the formation of clots and plaques.

Cooking From Garlic

There are a lot of ways to pickle garlic arrows. But before you talk about the method of preparation, you should talk about the following.

For example, how to collect and prepare such greens for pickling.

1. For pickling, you need to collect them when they have not yet become rougher. Choose medium-sized arrows that still have a very thin, rough skin.
2. Pickle them right after they have been cut, do not leave them for a long time in their raw form, as they may lose the most important in their composition - useful properties and taste.
3. Prepare them with a size of 5-7 cm.
4. Use small cans under the garlic shooters for the winter. It is much more convenient to use the workpiece immediately than to leave it open.
5. Immediately prior to preservation, the arrows of the garlic are usually scalded with boiling water, and then necessarily poured with cold water.
6. If you prefer the method of harvesting without sterilization, you can do the following: pour hot marinade into the herbs and let stand for about a quarter of an hour. After the marinade pour again into the pan and boil. Twice boiled marinade, you can pour arrows and roll up.

Find out, how to freeze dill for the winter in the refrigerator.

When the arrows of garlic are collected and prepared, you should proceed directly to the harvesting.

So, here is the classic recipe - the simplest and most proven by many housewives.

Arrows for the winter "classic"

What is needed:

• arrows of garlic 500 gr.;
• a couple of garlic cloves;
• hot red pepper, peas and allspice black;
• cloves.

For marinade:

• water - 1 l;
• table vinegar (9%) - 100 ml;
• about 50 gr. sugar and salt.

How to pickle arrows of garlic in the simplest way?

First you need to boil the garlic arrows. It takes a little time, three to four minutes, no more.

During this time, cook the marinade. Pour vinegar into boiling water and throw salt with sugar.

Put all the spices on the bottom of the jar - peppers, cloves and cloves of garlic.

Pour marinade over all contents. Roll up the jars immediately.

Appetizer of garlic arrows is ready. Now they can wait in the pantry or cellar.

Arrows for the winter "in Korean"

Asian cuisine is spicy and special. Korean, as a rule, does not leave anyone indifferent. There is a recipe for preparing garlic shooters from Korean housewives.

It differs from the traditional and most familiar recipe in a set of spices.

To prepare the arrows "in Korean" you will need:

• 500 gr. shooter;
• 3-4 cloves of garlic;
• a quarter cup of soy sauce and about the same amount of vegetable oil;
• salt, sugar, and table vinegar (9%) in about a large spoonful of peas;
• 4 tsp with a pile of ground paprika;
• coriander;
• a few peas of black pepper;
• a pinch of hot hot pepper.

Cooking

Garlic arrows must be prepared for the procurement process. Rinse thoroughly, clean and fry in a pre-heated frying pan for about 10 minutes.

After 10 minutes, pour soy sauce into the pan. Bring everything to a boil.

Put all spices in a boiling mass - peppers, garlic, coriander, paprika.

Boil again.

Sterilize the jars while the arrows are extinguished. This recipe is designed for a liter jar. But if you find several smaller ones, use them.

Put the contents of the pan in sterilized jars and roll up the lids.

Leave the jars to cool in a dark place. After rearrange in the pantry.

Another way to harvest garlic arrows for the winter is to make a sauce out of them.

Garlic Arrow Sauce

This is probably the easiest way, especially considering the amount of ingredients. There are only three of them.

For cooking you will need:

• 500 gr. garlic shooters;
• 100 gr. salts;
• ground coriander.

How to cook

Rinse, clean and pass the arrows through a meat grinder or grind on a combine.

Pour salt and coriander into the crushed mass. Mix well.

In the sterilized jars put the resulting sauce, close the lids.

Place the jars of sauce in the refrigerator or cellar, where it’s cool.

Such a sauce in winter can be added to any dishes and make sandwiches from it, for example, mixing it with cottage cheese.

By the way, this sauce has a lot of options. Instead of coriander, you can add dill or parsley. The sauce will turn out the same piquant and aromatic, but already a completely different taste. This sauce is deliciously added to the soup to give a special aromatic speck.

In general, the kitchen is a place for constant experimentation and the realization of culinary fantasies. And it doesn’t matter what we are doing, stewing, boiling, pickling or baking. The main thing is to do it in a good mood, then each dish will bring pleasure, both to you and your family and friends, whom you are going to treat with your culinary masterpieces.

Read the same how to prepare a bed for garlic for planting in the fall.