Fried garlic arrows for winter

To prepare this preparation, you need to choose young garlic arrows. I wash them under running water, then dry them with a clean towel. Next, the arrows can be cut into long pieces with a length of 5-6-7 cm, but you can also leave them entirely as in the photo. The latter option is more interesting in the appearance of the finished dish.

Pour vegetable oil into a large deep frying pan, heat it over medium heat. When the oil is hot, put garlic arrows in it. Fry them until soft, stirring from time to time with a wooden spatula.

When the arrows soften, pour vinegar essence over them, mix well and cook the arrows for another 5 minutes. We taste it and, if necessary (if you want it more sour), add more acetic essence.

Peel the garlic cloves, squeeze them through the press, add to the arrows. Pour spices, salt, sugar, mix, cook for half a minute and taste again. Add more sugar, salt or spices if it seems that they are not enough.

Now increase the heat and cook the arrows until the excess liquid evaporates. Only oil with spices should remain. We prepare sterile jars and lids. We sterilize them in any convenient way. Put the hot garlic arrows in jars, pour oil from the frying pan, cover with lids.

We put jars with garlic arrows in a large saucepan with a towel laid on the bottom. Fill with water so that it reaches the shoulders of the cans. Put on medium heat and bring to a boil, then sterilize the jars for 10 minutes.

After the jar, we roll up the lids, wait for complete cooling and remove to a permanent storage place in the cool (refrigerator or cellar).

Everything is ready!