Pickled garlic arrows. How to pickle garlic arrows and leaves for the winter - a quick recipe.
Pickled garlic arrows, prepared together with young green leaves, will strengthen the immune system no less than the garlic cloves themselves and help fight atherosclerosis and hypertension. Most often they are simply thrown away. But thrifty housewives have found an excellent use for them - they prepare them at home for future use. When marinated, they are incredibly tasty, and preparation takes literally minutes. Just try this quick recipe.
How to pickle garlic arrows with young leaves for the winter.
Cut tender, fresh leaves and arrows into pieces.
Blanch for 2 minutes and, after cooling under water, place tightly in warm jars and pour in the boiling marinade.
To pour the marinade: 50 grams of salt and 50 grams of sugar dissolved in 1 liter of water - 2 minutes. boil. Let it cool slightly and add 100 grams of 9% table vinegar.
Jars with arrows should be filled 1.5 cm below the top, sterilize under the lids for 5 minutes, and seal immediately.
The blanks are perfectly stored either just in the room or in an ordinary warm pantry.
In winter, the result will exceed expectations. Spicy, fragrant pickled arrows and garlic leaves go wonderfully with cheese, eggs, fish, and meat. They are good with mayonnaise and tasty with sour cream... You will get vitamins, pleasure and a boost of energy from this preparation and you won’t be afraid of any extra calories.
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