Marinated arrows of garlic

Ogorodniki know that when growing garlic arrows need to be removed from the plant so that the denticles are large. Sometimes they are thrown out, but why do it, if you can marinate them? For pickling fit young soft hands, cut before the inflorescence of the inflorescence began to burst.

Marinated garlic arrows: 1 version

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

• 
  arrows of garlic
• 
  1 liter of water
• 
  50 g of sugar
• 
  50 g of salt
• 
  1 tbsp. l. 9% table 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 option

Here is another variation of the recipe, here the arrow of garlic is suggested to be blanched before pickling. We will need such a set of products:

• 
  arrows of garlic
• 
  1 liter of water
• 
  100 ml of vinegar
• 
  50 g of sugar
• 
  50 g of salt
• 
  mustard seeds - 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 for two minutes, remove from heat and let it cool down a little. Add the vinegar, stir and pour the garlic marinade.

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

Marinated garlic spices

To make pickled arrows of garlic more piquant, you can add spices to them when pickling. How do you like this recipe? Products will need the following:

• 
  1 kg of young arrows of garlic
• 
  1 liter of water
• 
  100 ml of 9% vinegar
• 
  50 g of sugar
• 
  50 g of salt
• 
  bay leaf, umbrella dill, black pepper peas, red bitter 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 of 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 traditional Korean cuisine, but the Korean-saram cuisine of Soviet Koreans. To make pickled garlic arrows in Korean, we'll take:

• 
  2-3 clusters of garlic
• 
  3-4 bay leaves
• 
  2-3 cloves of garlic
• 
  1 tbsp. l. seasonings for Korean carrots (a mixture of paprika, ground coriander and chili peppers)
• 
  1 tsp. 6-9% of table vinegar (preferably wine or apple)
• 
  salt - to taste
• 
  cooking oil for frying

Arrows of garlic cut into pieces 4-6 cm long (you need only take the arrow to the bud). Pour the vegetable oil into the frying pan 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.

Bon Appetit!