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Pickled garlic arrows

Russian cuisine
Description Products Steps
Pickled garlic arrows

Pickled garlic arrows are a delicacy that can only be prepared at home. Garlic arrows are often called wild garlic, but in fact they are different plants. The first is cultural, the second is wild. Both can be pickled. But ordinary people combine these concepts. The pickling process itself is not quick, but you can speed up the procedure by using the recipe for pickled garlic arrows for the winter without sterilization.

  1. Calories
    22,49 kcal
  2. Protein
    0,61 gram
  3. Fat
    0,05 gram
  4. Carbohydrates
    4,46 gram
  5. ~ Time
    40 Min
  6. Pepper
  7. Complexity

Products per 10 serving:

  1. Garlic arrows
    1 kg = 1000 g
  2. Black currant leaves
    10 pcs. = 50 g
  3. Tarragon/tarragon
    30 g
  4. Cherry leaves
    Cherry leaves
    10 pcs. = 10 g
  5. Water
    Water
    1 l = 1000 g
  6. Dining vinegar 9%
    Dining vinegar 9%
    100 ml = 100 g
  7. Sugar
    Sugar
    2.5 tbsp. l. = 62.5 g
  8. Salt
    Salt
    2 tbsp. l. = 50 g
  9. Black pepper ground
    Black pepper ground
    1 tsp. = 5 g

Steps:


  1. Rinse the garlic arrows under running water and cut into small pieces. Wash the greens and dry on paper towels. Sterilize the jars in a way convenient for you, and boil the metal lids. Prepare the seaming key.

  2. Prepare the garlic arrows for marinating. Place tarragon, blackcurrant and cherry leaves at the bottom of the jars, fill the container up to the neck with pieces of garlic arrows, compacting them tightly.

  3. Pour boiling water over the workpiece. Boil water, pour into jars, cover with lids, leave for 20 minutes.

  4. Cook the marinade. After 20 minutes, pour the water into a saucepan, add salt and sugar, stir until the crystals are completely dissolved. Add pepper and vinegar.

  5. Marinate the garlic arrows. Pour the marinade into jars with arrows and roll up. Wait until it cools completely, then store it in the cellar or refrigerator.

  6. Marinated garlic arrows harmonize well with meat dishes, for example, beef azu.
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