Salted garlic arrows for winter

Sort garlic arrows from damaged and dry pieces, remove the tops of shoots with seeds and too hard areas. Lower the arrows into a basin with clean water and rinse them well from dirt and dust. Then throw it into a colander and let the water drain.

We will prepare the arrows in two passes. In the first one, we will need to use only half of these ingredients for brine. The second visit will be in about 10 days.

So here's what to do...

Cut the arrows into bars about 10 cm long. Pour clean water into a saucepan and boil it. Drop the chopped garlic arrows into boiling water in small batches and blanch them for 1-2 minutes. Then lower the blanched shoots into cold water and throw them back into a colander.

Prepare a pickle for garlic arrows. Pour clean water into a saucepan, put salt and boil. Boil for 5 minutes and remove from heat. Pour table vinegar into the brine and mix well. Cool the brine.

Put the blanched garlic arrows in a large bowl and pour the cooled brine so that it covers the entire mass of green garlic shoots. Put a clean cotton towel on top and put the oppression.

Put a bowl with garlic arrows in a warm place without direct sunlight for 4-5 days. After the specified period of time, the release of carbon dioxide will begin. Leave the salad to ferment for another 4-5 days. Make sure that all the garlic arrows are covered with brine.

As soon as the fermentation process is completed (taste the garlic arrows 4-5 days after the start of the process), you can roll up the salted arrows for the winter.

Prepare jars for pickling. Wash them, rinse them, pasteurize them, hold them over steam or in the oven. Boil the lids.

Prepare fresh pickle for garlic arrows according to the same recipe as above. Drain the old brine and transfer the salted arrows to pasteurized jars. Pour the arrows with fresh brine and roll up the jars.

Pasteurize jars together with pickles in a saucepan with water for 5-10 minutes. Then put the jars on a large board with the neck up and leave to cool completely. After that, put the jars with salted garlic arrows in a dark, cool place to store for the whole winter.