Salted garlic arrows for the winter - how to salt garlic arrows at home.

This recipe for making arrows is surprisingly simple and does not require much hassle or expense. In addition, you can use not only jars for canning; any other suitable container will do.

How to salt garlic arrows for the winter yourself.

The washed garlic arrows are cut into pieces of 15-20 cm.

Then, they are blanched in boiling water for about 2 minutes.

Afterwards they are cooled in very cold water.

The softened greens are placed tightly in a glass bowl or, alternatively, in an enameled one.

Cold, pre-prepared and cooled brine is poured into it. Keep in mind that it should cover the laid arrows by 8-10 cm.

Cover the dishes with a clean, preferably boiled, cloth. As a form of oppression, a small plate or a special circle made of wood is placed on top of the cloth and the whole thing is pressed down with a weight.

In order to prepare a brine for fermenting garlic arrows, you will need salted water with the addition of fruit and berry vinegar. You can make vinegar at home yourself or buy regular table vinegar. The liquids are mixed, heated and then allowed to cool.Prepared garlic arrows are poured with cold mixture.

For the brine you need: water (1 l.), table vinegar (25 g) or fruit and berry vinegar (50 g), salt (50 g).

The workpiece should be kept warm for the first 3-4 days. From the day it ferments, keep it for another 4 days. After that, you can take it out into the cold.

Periodically, as the brine evaporates, newly prepared and cooled brine is added. Garlic arrows should always be immersed in liquid.

“Salted garlic arrows for the winter” is an original homemade recipe that will always allow you to have on hand a pleasant and unusual addition to meat and potato dishes. Pickled garlic arrows can be served with French fries or as an independent snack.