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How to pickle green garlic arrows. Instant pickled garlic arrows. Pickled garlic arrows for the winter: without sterilization

Pickled garlic arrows will be a tasty and interesting addition to any table; the recipe for such a treat for the winter is on our website today. Some people don't know that garlic scapes can be very tasty, so they throw them away.

Whatever they do with them: pickle, fry, can, freeze for the winter, grind with salt. The most interesting way is pickling. Housewives use different methods of preparing garlic arrows for the winter.

You can pickle the arrows of young garlic in the simplest and fastest way without sterilization, or spend a little more time in the kitchen and prepare garlic with carrots in Korean, with citric acid. Or pass them through a meat grinder and prepare a paste for snack sandwiches.

So, the most delicious recipes for making pickled garlic arrows or 6 ways to prepare garlic for the winter.

Pickled garlic arrows: a recipe for the winter without sterilization

This is the simplest recipe for pickled garlic arrows.

You don’t need a lot of ingredients for preparation; you can use small jars of 0.5 or 1 liter. If you have a large family, many people pack delicious snacks into 3-liter containers.

This option involves the use of the following components:

shoots – 0.5 kg;
water – 1 liter;
sugar – 50 g;
salt – 50 g.

How to pickle garlic arrows for the winter without sterilization - step-by-step recipe with photos:

1. Garlic shoots are washed and the ends are trimmed. Those parts that remain need to be cut into pieces, the length of which is about 5 cm.

2. Boil water, put the prepared garlic arrows in there. The whole thing should simmer for about four to six minutes.

3. The arrows are caught using a slotted spoon and transferred to a prepared jar or another container.

4. Salt the boiling water and add sugar. Boil, stirring until completely dissolved.

5. The arrows are poured with hot liquid

6. Pour in acetic acid and boil the marinade for one or two minutes.

7. Fill with hot liquid again.

8. Close the container with a lid and leave the mixture at room temperature until it cools down.

9. After cooling, everything is sent to the refrigerator. You can consume it after 24 hours, but after 48 or 72 hours the snack will be even better.

Korean pickled garlic arrows for the winter

To complete the recipe you need the following ingredients:

0.5 kg of garlic shoots;
five pieces of garlic cloves;
one piece of chili;
80 ml. refined oil;
40-60 ml soy sauce;
60 ml 6% percent apple cider vinegar;
5 g sugar;
5 g coriander;
sesame seeds, based on preference.

How to pickle garlic arrows for the winter at home in Korean:

The shoots prepared in advance are cut into pieces of medium length. The oil is heated, the raw materials are placed in it, and fried for about ten minutes. Transfer to a container in which the product will be marinated. What remains after frying is not poured out.

The cloves are crushed using a press and added to the arrows. Remove the seeds from the pepper, cut into small pieces, add to the garlic, and mix.

Heat the oil where the garlic was fried, make a mix of seasonings, soy sauce, sugar, and vinegar. Pour hot oil over garlic and stir. Leave for 30 minutes at room temperature, then remove to a cool place for the same time.

Video: pickled garlic arrows: quick recipe

The easiest recipe for those who love savory snacks but don't want to spend a lot of time in the kitchen.

Pickled arrows are a very savory snack. If you choose a quick recipe, you can enjoy the treat within a day.

How to marinate garlic arrows with carrots and soy sauce

Cooked garlic arrows can be eaten immediately or stored for the winter.

This option is presented with the following ingredients:

arrows - half a kilogram;
carrots – 0.25 kg.
sesame seeds – 40 g.
refined vegetable oil – 60 ml for marinating, fry – as needed.
6% apple cider vinegar -40 ml;
soy sauce – 20-40 ml.

How to marinate delicious garlic arrows with carrots for the winter:

The raw materials are washed, dried, cut into pieces of five centimeters. The ends are removed.

Heat the oil and fry in it for 10 minutes. pieces cooked pieces. Let it cool. Transfer to any container.

Carry out cleaning, washing of carrots, drying. Grate using a grater, which is intended for Korean salads, or cut into thin long strips and add to the arrows.

The cloves are chopped with a knife and combined with other components. Sesame seeds are heated in a frying pan without oil and added to the rest laid out.

Heat the oil that is intended for the marinade, combine it with acetic acid, soy sauce, and season the salad.

The appetizer, which is seasoned with marinade, is placed in the refrigerator for ten to twelve hours. After this, the contents are transferred to a salad bowl and the treat begins.

Pickled garlic arrows for the winter: recipe with citric acid

The components are presented:

garlic arrows – 500 g;
coriander grains - half a teaspoon;
two bay leaves;
half a teaspoon of lemon acid;
half a tablespoon of salt;
two spoons of sugar.

How to marinate:

Fresh garlic arrows are washed. Allow the liquid to drain. Cut into pieces of four to five centimeters. Prepare the container. Wash in cold water, adding soda. Sterilize in a water bath.

Metal lids are immersed in water, which boils for 10 minutes. Place a laurel leaf and a few coriander grains at the bottom of each container.

Place the crushed arrows. Pour boiling water over. Leave for five to eight minutes. Drain the water from the container into the pan. Add sugar, salt, and lemon acid.

Bring to a boil. Everything should simmer for five minutes over low heat. Pour in boiling liquid. Pour in, avoiding brine overflowing the edges.

The jars are sealed using metal lids that are sterilized. Turn it upside down and put it under warm clothes.

When the container cools down, it is removed to where it is cold. Everything is ready.

Video: garlic paste - recipe for sandwiches

Features of preparing garlic arrows for the winter

Pickling is not at all difficult, but it is important to know how to do it correctly. If you know these nuances, you can easily prepare a delicious snack that you can enjoy within a day.

By the way, many people get confused and often ask: what are the arrows of garlic or wild garlic called? These are two completely different cultures, but wild garlic is pickled according to the same recipes as garlic arrows. The taste of the snack will be identical. So, if you don’t find garlic arrows, don’t be upset and prepare wild garlic leaves or arrows in this way.

The arrows are pickled until the garlic blooms. When they are young, they are very tender and tasty, and marinating occurs faster.

When preparing for the procedure, they are washed and allowed to dry slightly with a paper towel, the tops are removed, and cut into pieces of the desired length.

The length of the processes is usually from forty to sixty centimeters.
Maturity is indicated by the presence of whitened tips.
The shoots are plucked in July, when the middle is closer.
Fine cutting allows you to speed up the cooking process.

When preparing pickled arrows, they are blanched for two to three minutes in boiling water, or fried for five minutes. If you need a snack that can be consumed within 24 or 48 hours, the heat treatment should last longer.

A quick cooking method involves pouring hot marinade liquid, which has a high acetic acid content.

Storage is carried out in a refrigerator. If the jars are tightly closed, then safety is ensured for up to 30 days, other containers - up to 14 days.

You can marinate using these options:

in a fast way;
in Korean;
with carrots.
with citric acid

The benefits of garlic heads are known to many, and some even use the young green shoots of this plant in cooking and cosmetology. But these are far from the only edible parts of the plant. The flower stalks of the crop, which are popularly called garlic shoots, are considered no less tasty and healthy.

As long as you can freely pick this greenery in the garden beds, there are no special problems, because it can be stewed, pickled, and even included in fresh salads and soups. But what if you are a true fan of garlic arrows and don’t mind eating them even in winter? There is only one way out - to pickle the arrows for the winter, using the tips and recipes from our article.

How to pickle garlic arrows correctly

An explanation of the process of their appearance will help you understand the benefits of garlic arrows. When you plant garlic in the beds, it first forms thin above-ground leaves from which flower stalks are then formed. The head itself with teeth is formed last.

Note: When a plant produces a peduncle, it is in it that the maximum amount of useful substances is concentrated. Therefore, you should not ignore the possibility of saturating the body with vitamins, and if possible, you can even prepare this extremely useful product for future use.

As a rule, arrows reach maturity in early July, but in regions with cold climates this period may move closer to the end of the month. A sign that the product is ready for use is the white ends. Keeping them in the beds longer is not recommended. It is better to cut the peduncles while their length is 40-60 cm. In the future, the peduncles will become too tough and will not be suitable for food.

How to prepare garlic arrows

To make winter preparation tasty and healthy, you need to harvest it correctly. We have already said above that flower stalks should be picked off when they are young, since it is during this period that their flesh is the juiciest and has a pronounced taste (Figure 1).

In addition, it is important to properly pick the shoots themselves. If you plan to get garlic heads, you need to pick the arrows about 2 cm from the base of the plant. This way you will get both shoots and intact roots, from which the head will form in the future.

Figure 1. Preparing garlic greens for canning

The season of garlic flower stalks is very short and lasts no more than two weeks, so it is better to collect them immediately, eat them fresh or store them for the winter. After harvesting from the beds, the flower stalks must be thoroughly washed with running water, without tearing off the inflorescence, which is located at the top of the stem. Next you need to cut them into small pieces corresponding to the size of the jars. Experienced housewives advise pickling arrows in small jars so that one portion of the preparation can be eaten in one or two times. The fact is that after opening the lid the product quickly deteriorates, so it is better to use a maximum of half-liter jars.

You don’t have to cut the shoots into pieces, but roll them into nests in containers for pickling. But it should be borne in mind that for proper preservation you will need much more marinade, since the stems will not be tightly packed in the jar.

How to marinate without sterilization

Despite the fact that it is customary to sterilize most winter preparations, it is better not to use this method with garlic flower stalks, since during such heat treatment most of the beneficial properties are lost. Fortunately, even without sterilization, properly pickled garlic shoots can be successfully stored all winter.

The recipe for pickled garlic arrows for the winter is practically no different from pickling cucumbers. The only difference is that the main raw material is not cucumbers, but shoots of young garlic (Figure 2).

First of all, you need to prepare everything for the marinade. For one liter of water you will need a tablespoon of salt, a teaspoon of sugar and 100 grams of ordinary table vinegar (9%). For flavor, you can add a few black peppercorns or other spices (allspice, coriander or cloves).

Marinating garlic stalks without sterilization is carried out as follows:

Prepared shoots must be cut into pieces of the required size and blanched in boiling water for three minutes. There is no need to completely cook the product; just keep them in a saucepan over low heat.
While the flower stalks are blanching, let the marinade cook by mixing all its ingredients except vinegar. After the liquid boils and simmers for several minutes, it must be removed from the heat and only then add vinegar.
The jars in which the product will be stored must be sterilized along with the lids over hot steam.
We put the prepared raw materials into jars and fill the containers with marinade so that the liquid reaches the hangers.

Figure 2. Recipe for preparation without sterilization

After this, the jars need to be tightly sealed with lids, turned upside down, wrapped and left to cool completely. In the future, the blanks can be stored in a regular pantry at room temperature.

Pickled garlic arrows without sterilization: simple recipes

Above we have given the basic recipe for pickled garlic shoots. But, if desired, this basic recipe can be supplemented with other ingredients that will give the product a special taste and aroma. For example, you can add a clove of garlic to each jar. Then the aroma of the finished product will be especially rich.

There are quite a lot of recipes for preparing garlic flower stalks. Next, we will present the simplest and most interesting of them, so that you can please your household with delicious and healthy winter preparations.

Fastest cooking

Not every housewife has a lot of free time to prepare things. But to make supplies for the winter, you don’t have to spend a lot of time and effort. This is especially true for pickled garlic flower stalks, for which there is a special quick and simple recipe.

To make such a preparation, you will need 1 kg of flower stalks, 30 ml of nine percent table vinegar, 30 grams of salt and 40 grams of sugar. To add additional taste and aroma, it is also recommended to use a teaspoon of mustard seeds, 4 dried cloves and the same number of black peppercorns.

Cooking begins with the marinade. Pour a liter of cold water into a saucepan and add salt, sugar and spices (pepper and cloves). The liquid should be brought to a boil and allowed to simmer for several minutes. While the marinade is being prepared, you need to sterilize the jars and lids, rinse and chop the herbs. When the jars are ready, fill them with arrows and add a few mustard seeds to each. Now all you have to do is wait for the marinade to be ready. When it boils a little, you just need to pour the liquid into a jar and add a little vinegar (try to distribute it evenly so that the same amount of substance gets into each container).

After this, you just need to seal the jars with lids and turn them upside down. If desired, the blanks can be wrapped, but this requirement is not mandatory. As a rule, containers cool down within 1-2 days, after which they can be stored in a cellar or pantry.

Pickling garlic arrows for the winter

If you like a richer taste of winter preparations, you will like the recipe for pickled flower stalks for the winter with lots of spices. To prepare flower stalks according to this recipe, you will need 1 kg of garlic shoots, 1 liter of water, 100 ml of table vinegar and 50 grams of salt and sugar. Bay leaves, dill umbrellas, peppercorns and chili peppers are used as seasonings (Figure 3).

Figure 3. Winter preparations from garlic flower stalks

Preparation for marinating remains standard. The greens must be washed and cut into pieces of the required size, and the jars with lids must be sterilized. Next, you can begin preparing the marinade. Pour cold water into the pan and add salt and sugar to it. When the mixture begins to boil, vinegar is poured into it, bay leaves and dill are added. The aromatic mixture should simmer for 5 minutes. Meanwhile, the jars need to be filled with garlic arrows, adding a few peppercorns and a couple of pieces of chili pepper to each container. When the marinade is ready, it is poured into jars and immediately sealed with lids.

Garlic arrows with lemon

In the pickling process, vinegar traditionally plays the role of a natural preservative, but when preparing garlic arrows for the winter, it can be successfully replaced with citric acid or natural lemon juice. In addition, juice or acid will give the product an interesting piquant taste (Figure 4).

To preserve garlic according to this recipe, you will need 2 kg of flower stalks, one liter of cold water, 100 grams of sugar and 50 grams of salt. Citric acid (5 grams) is used as a preservative, and tarragon greens (50 grams) can be used to add piquancy to the preparation.

Garlic shoots and tarragon need to be washed. After this, the flower stalks are cut into pieces of the required length and, together with the tarragon, are placed in a pan of water. The greens need to be boiled for one minute after the liquid boils so that the greens soften a little.

Figure 4. Stages of marinating arrows with lemon

While the garlic and tarragon are cooking, you can make the marinade. Sugar, salt and citric acid are immediately added to the water. The mixture should simmer for five minutes. This time will be enough for you to place the prepared garlic arrows with tarragon into sterilized jars. When the marinade is ready, it should be evenly distributed among the containers and immediately seal the jars with lids. The containers do not need to be turned over; just let them cool at room temperature.

Korean garlic arrows

Garlic arrows are used not only in our traditional, but also in Asian cuisine. The only difference is that the so-called Korean garlic shoots have a sharper and richer taste (Figure 5).

Note: Pickled garlic arrows are considered a fairly common dish in Asian countries, and they even have a separate name - Heh.

To pamper your family with such an unusual dish, prepare 1 kg of arrows and the required number of cans. For the marinade you will need 1 liter of water, and a tablespoon of vinegar, 3 cloves of garlic, a teaspoon of sugar, half a teaspoon of salt, 2 bay leaves and a tablespoon of special seasoning for Korean dishes and salads will help give the preparation a rich taste.

Figure 5. Winter preparation of garlic arrows in Korean

Unlike other recipes, to marinate arrows in Korean, the product should not be boiled, but fried in vegetable oil. In order for the flower stalks to release excess fat, immediately after frying they need to be laid out on a paper towel. While the shoots are cooling, we make the marinade. Dissolve salt and sugar in cold water and bring it to a boil. After this, you need to add seasoning and bay leaves to the marinade.

Garlic flower stalks should be placed in sterilized jars, supplemented with chopped garlic cloves. After this, you just need to pour the marinade over the workpiece and close the lid tightly. If desired, you can add fresh carrots, cut into bars or slices, to the preparation. In this case, you will get an absolutely complete snack or an interesting addition to any dish.

Salted garlic arrows

Marinating is far from the only way to prepare garlic shoots for future use. Like other vegetables, they can be pickled, and this process is not difficult, and even novice cooks can cope with it (Figure 6).

Figure 6. Salting garlic arrows

First of all, you need to prepare everything you need for pickling. The standard recipe is for 1 kg of garlic shoots, one liter of water, 5 tablespoons of salt and a tablespoon of sugar. To add spice to the flower stalks, you can add peppercorns, dill umbrellas or cloves to the preparation, but even without additional spices the appetizer will be quite tasty.

Salting garlic arrows begins with preparing the raw materials. Washed and cut into pieces flower stalks are boiled in hot water for one minute. After this, they should be immediately immersed in ice water, and then placed in a colander to drain excess water from the product. Next, set the jars to sterilize and begin preparing the brine. Add salt and sugar to the water, bring the mixture to a boil and cook for 3-5 minutes. While the marinade is boiling, the garlic flower stalks need to be placed in jars. After this, the workpiece is poured with boiling brine and left for three days. It is better to immediately place the jars in a basin so that the brine does not fall on the floor during the fermentation process.

After three days, the brine is poured into a saucepan and boiled again (2-5 minutes). When the mixture is ready, the jars are refilled and hermetically sealed. You can pickle arrows in this way not only in glass jars, but also in large pans. The only difference is that after the first pouring, the product is kept under pressure for 4 days in a warm place, the pressure is removed for another 4 days, and then the workpiece is taken out to a cool room for further storage.

A simple recipe for preparing garlic arrows for the winter is given in the video.

Pickled garlic arrows for the winter– a savory snack that you certainly won’t buy in a store. In any case, I never saw this delicacy on sale. Just a couple of years ago, only some gardeners ate them - stewed, fried, frozen for second and first courses, pickled. Today, the popularity of garlic arrows has increased significantly.

Pickled garlic arrows can be served to the table with various vegetable, fish and meat side dishes as a separate dish. In addition, they can be used in the preparation of many main courses, soups, borscht and cabbage soup. With their help, your dishes will acquire a characteristic garlic aroma, a certain spiciness and a special piquancy. They can also be added to salads.

Like the garlic cloves themselves, the arrows contain a large amount of vitamins and nutrients and have the same medicinal and beneficial properties as garlic. I suggest pickling garlic arrows for the winter using the double pouring method, which does not require additional sterilization.

To cook pickled garlic arrows without sterilization, we will need.

Ingredients:

Garlic arrows,
Carrot,
Dill.

Ingredients for marinade per 1 liter of water:

Salt – 1 tbsp. spoon,
Vinegar - 3 tbsp. spoon,
Sugar - 2 tbsp. spoon,
Mustard and coriander seeds – 10 g.,

Pickled garlic arrows for the winter - recipe

Wash the garlic arrows.

Cut off the seal with the inflorescence (buds). Cut them into sticks 8-10 cm long.

Cut the washed carrots into half circles.

Place garlic arrows in a clean and dry jar. Fill the jar almost to the neck with them.

Then add the carrots.

Place a bunch of dill on top.

Prepare the marinade. To do this, fill the jars with garlic arrows with hot water. Cover them with lids and leave for 10 minutes. Next, pour the water into a saucepan. Place it on the stove. Add coriander and mustard seeds to boiling water.

In addition to these spices, you can use cloves, black pepper and allspice to marinate garlic arrows. A spicy taste can be achieved with cardamom, thyme and cumin. Add salt and sugar to the marinade.

Pour in vinegar.

Boil the marinade until the salt and sugar are completely dissolved. Before pouring it into jars, be sure to taste to see if there is enough.

Pour hot marinade over garlic arrows.

Close the jars with screw or metal lids. Like many other types of preservation, they need to be turned upside down and wrapped in something warm. Thanks to turning over and heat, the jars are well sterilized, which means the workpiece will be stored for a long time. The next day, after cooling, the jars should be transferred to a cold room for further storage.

You can try the snack no earlier than two weeks later. Please note that the arrows immediately after rolling have a beautiful bright green color. Literally in 1-2 days the color of the arrows will change - it will become with a brownish-yellow tint.

Pickled garlic arrows for the winter. Photo

I think many housewives also wonder about how to cook pickled garlic arrows quickly, which can be eaten without waiting for winter.

The principle of marinating them is almost the same as preparing quick pickled ones.

Ingredients:

Garlic arrows – 400 gr.,
Carrots – 1 pc., small size,
Spice mixture for Korean carrots,
Salt – 0.5 teaspoons,
Sugar – 1 teaspoon,
Vinegar – 2 tbsp. spoons,
Spices: ground black pepper,

Quickly pickled garlic arrows - recipe

Wash the carrots and garlic arrows. Grate the carrots for... Cut the garlic arrows into pieces 5-7 mm long, or longer. Place the garlic in a pan of boiling water. Boil it for 3-4 minutes.

Fish it out with a slotted spoon. Let cool. After cooling, add grated carrots and spices to it. Season with the indicated amount of salt, vinegar and sugar. Of course, you can adjust the amount of these ingredients to your taste.

Some people like saltier snacks, while others, on the contrary, prefer spicy and sour ones. Stir the garlic arrows. Place in a plastic tray. Cover with a lid. Place in the refrigerator for 2-3 hours.

Pickled garlic arrows, prepared for the winter with or without sterilization, turn out to be no worse in quality and taste than wild garlic. Preservation should be done during the ripening period, when garlic produces juicy seed arrows, then the recipe for homemade preparation for the winter with garlic arrows will be successful. First, let's make a recipe for the preparation without sterilization.

How to prepare pickled garlic arrows according to recipes

Pickled garlic arrows without sterilization

For marinade per 1 liter of water

9% vinegar - 100 ml,
sugar and salt - 50 g each,
spicy herbs - to taste.

Since we have a dacha, we can easily stock up on these fresh green garlic shoots on time. They must be collected before the inflorescence wrappers are torn.

When the shoots reach 10 - 15 cm above the leaves (from the base of the stem), we tear off the arrows, sort them, wash them, cut them into pieces of 2 - 3 cm. Place them in a saucepan, pour boiling water over them and blanch for no more than 2 minutes, then cool them with cold water in a colander. .

Prepare the marinade by boiling it for 2 minutes. Place the garlic arrows more tightly into sterilized jars (preferably small ones) and pour boiling marinade over them. Close the jars tightly with plastic lids.

Pickled garlic arrows with sterilization

garlic arrows - according to filling.

Add to each liter jar

salt - 10 - 12 g,
vinegar 9% - 2.5 tbsp. spoons,
sugar - 40 gr.

We close the jars filled up to the hangers with garlic arrows with boiled lids and heat them in a water bath at 90 degrees for about 9 - 10 minutes.

Then we roll up the lids, turn the jar upside down and leave to cool completely.

By the way, for those who are into such semi-exotic stuff with arrows, including wild garlic, I can present pickled hot peppers - an interesting recipe. And even more interesting - salted watermelon. which for many is nonsense. Bon appetit!

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Description

Pickled garlic arrows are an easy-to-prepare and very interesting spicy and moderately spicy appetizer that can be easily prepared at home and stored all winter.
The beneficial properties of garlic have been known for a long time, but few people realize that it is in young shoots that they are most abundant. Experienced housewives prepare amazing and extraordinary dishes from garlic arrows, because there are a huge number of recipes for preparing this simple product - they are fried, salted, fermented, frozen, after blanching, and marinated with “Korean-style” seasonings, seasoning soy sauce. We suggest preparing your own garlic arrows in a marinade. Your efforts will not be in vain - pickled spicy and aromatic shoots will become both an interesting independent snack and a component of an original salad.
Garlic shoots appear already in July, and if you decide to try the recipe, it will be one of the first preparations for future use, when the active preservation season has not yet begun. Gardeners who cultivate garlic on their plots have them in large quantities, but it doesn’t matter if you are not one of them, because garlic shoots, during the season of their active growth, are available for sale on the food market, and their cost is very low.

Pickled arrows, according to the simple recipe we proposed with step-by-step photo pictures to make it easier to prepare in the winter, do not need additional sterilization, which allows housewives to spend less time and labor, and the shoots get a slightly crispy taste. You can store instant garlic arrows in the marinade throughout the calendar year, until the next harvest.
You will not regret that you decided to experiment, because the taste of pickled garlic arrows, after brewing for several months in the pantry, will exceed all your expectations! The appetizer turns out excellent, such that you will simply lick your fingers, although it has an unremarkable appearance.

Ingredients

Pickled garlic arrows - recipe

Let's prepare the garlic shoots, sort them out and discard the dense and yellowed ones, if any. According to the method of this recipe, it is most advisable to marinate young and green arrows of garlic, as they are the most aromatic, soft and tender.

We rinse the shoots well in warm running water, wiping the pollen on them with our hands, and then lay them on a towel made of natural fibers without lint to dry. Once the arrows have been shaken well enough, we will begin preparing them for preservation. To do this, using a sharp knife, laying them on a board, or better yet, hanging them with scissors, we begin to cut them into pieces of about five to six centimeters, discarding the flowering tops - they are not suitable for preservation. The waste will be about a quarter - about five hundred grams.

Place the chopped garlic arrows in a large saucepan filled with cold water and place on medium heat. We do not add any seasonings, salt, sugar, etc. – only clean water.

We catch the hot arrows using a slotted spoon or throw them into a colander, allowing the water to drain completely. Transfer the arrows back into the pan or clean bowl and let them cool.

The jars into which we will roll the garlic shoots need to be prepared, as for any other preparation for future use. First, rinse them well in warm water with soda, and then rinse them in running water. We sterilize by steam or any other method you are familiar with. It is noteworthy that for this workpiece it is convenient to use containers of non-standard size; there is only one important condition - it must be such that it can be sealed well. It is convenient to sterilize small dishes in the microwave by filling them with water. You just need to take it out very carefully so as not to get burned. Seaming lids also need to be washed and heated in boiling water for two to three minutes. At the bottom of the prepared jar we place pre-washed and dried spices - bay leaf, a few peas of allspice and black pepper, a couple of clove buds. You can vary the seasonings as you wish, but in this quantity they are quite enough for a half-liter jar of pickled arrows.

In jars with spices, compacting them well, place the cooled blanched garlic arrows and fill them with boiling marinade made from water, salt, granulated sugar and table vinegar of normal concentration. Cooking the filling is simple - pour salt and sugar into water at room temperature and stir until completely dissolved in the liquid. Then place the pan, covered with a lid, on the stove. Light a medium-high heat and bring the water to a boil. When the sweet-salty water boils, pour the measured amount of alcohol vinegar into it and remove the pan with the marinade from the stove. Using a clean ladle, pour the marinade into jars with garlic arrows. You need to pour so that all the gaps between the shoots are filled with marinade. Rotate the jars periodically when pouring to allow the air trapped between the arrow pieces to escape. When the jars are completely filled with marinade, immediately roll them up with the prepared lids and turn them upside down.

Before wrapping hot jars of pickled garlic arrows in a warm blanket or cotton blanket, be sure to check that the lids are rolled up tightly. If there is air access from the outside, then it will be clearly visible in the jar in an inverted state - it will rise up in bubbles, in our case, to the bottom of the jar. The pickled arrows will cool over the next 24 hours.

Return the completely cooled jars to their normal position and take them out to the pantry or basement for further storage. You can store this preparation for the winter, like any other homemade preparation, for one calendar year, but you will be able to try pickled garlic shoots only after one and a half to two months - by this time the marinade will be able to completely saturate the shoots.