Salad with garlic arrows for winter

Green garlic arrows to collect, wash and dry, spread out on a paper towel. It is better to cut off the tops of garlic shoots - they are too coarse for eating, besides there are inedible bulbs with seeds. The washed arrows are cut into pieces 2-3 cm long. It is best to do this with kitchen scissors. Put the garlic arrows in a bowl and prepare the other ingredients.

Peel the carrots, wash them under running water and cut them lengthwise into strips similar in size to garlic arrows. Add the chopped carrots to a bowl as well.

Peel the parsnip root, wash and also cut into bars. Mix it with carrots and garlic arrows.

Prepare the marinade. To do this, pour clean water into a saucepan, bring it to a boil and add salt, sugar and a mixture of peppers to the pan. Mix the marinade well. Add 9% vinegar to the pan and boil the marinade. Cook the marinade for 10 minutes.

Next, put the chopped garlic arrows, carrots and parsnips into the marinade, mix and cook everything together from the moment of re-boiling for 5 minutes.

At the end, add vegetable oil to the pan.

Prepare a container for canning. Rinse the jars well, put them in the oven with the neck down at 120 degrees for 20 minutes. Boil the lids.

In clean pasteurized jars, put the prepared salad together with the marinade and roll up the lids. Put the jars on a hard surface upside down and wrap with a warm blanket. Leave it like this all night until they completely cool down. Then the salad can be put away in a dark cool time for storage.

Serve a salad with garlic arrows and carrots best with boiled potatoes, rice or just as a snack! Enjoy your meal!