Pickled garlic arrows

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Pickled garlic arrows

Ingredients

For brine:
Water 1.5 liters.
Sugar 100g.
Salt 100g.
Arrows of garlic how much
Dill umbrellas, 1 per can.

Cooking method

  • I got happiness here in the form of garlic arrows, which we strongly call wild garlic :))), although this is a completely different herb ...
  • Since my husband is a great lover of mine, and I am not lagging behind, the store "wild garlic", I rummaged through the whole search in search of a recipe, found the simplest one, and as it turned out, "the same"!
  • It's easy to cook, I won't say that it is fast, but without much effort on my part, and I really respect such recipes, so I share ...
  • Maybe someone will do with this recipe, in an unequal battle "with the harvest" :))))
  • It's simple ...
  • Collect the garlic arrows, wash, dry and cut with scissors into 4-6 cm pieces.
  • Fold in prepared jars (I always sterilize jars, it is very convenient in the oven, many jars come in and quickly, well, I have such a quirk, even if we put raw vegetables / fruits, I still sterilize jars, although they say that it is not necessary, in this , a specific case), well ... what am I talking about! ??
  • Oh yes, put the garlic arrows in the jars.
  • In water, preferably well, in the absence of such, in filtered / I in cold boiled, dissolve salt and sugar, pour the arrows with this brine, add an umbrella of dill to each jar, cover lightly with lids, put the jar on a plate, or in a bowl, so how in the process the liquid will pour out of the can, but why do we need a dirty table ???
  • We leave this whole structure on the table, warm, for a period of 5 to 10 days, I stood for 5 days, as the author writes, the smell, which will not be very strong, should almost disappear, I only had a smell if I opened the lid, to check, it didn't smell like that at all.
  • After 5-10 days, drain the brine, bring to a boil, pour into jars and seal with pre-boiled lids. Turn it over until it cools down, you can not wrap it up.
  • All. But, this beauty must be stored in the refrigerator / basement.
  • You can eat in a few weeks (in my opinion, either 3, or 2 weeks stood).
  • Bon Appetit everyone!
  • World zakuson is out!

Note

Thanks to the author Tatiana (Topotushka) from the site U Saechka!

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