That sounds fantastic! Seasoned starters with garlic arrows in the glass for the winter are a wonderful way to preserve the intense taste of the garlic arrows (the young, delicate flower drives of the garlic). They are not only delicious and aromatic, but also a welcome change from the usual pickled vegetables. Of course, they are best made because you can determine the quality of the ingredients and the seasoning yourself.
These inserted garlic arrows are perfectly grilled as a side dish, as a sharp component in salads, on sandwiches or simply pure as a spicy snack. You bring a touch of summer and garlic aroma to the cold season!
Spicy garlic arrows in the glass for the winter: delicious, aromatic & homemade! 🧄🌶️🌿
This recipe focuses on the simple preservation of the garlic arrows in an aromatic marinade, so that you can enjoy your unique taste all winter.
Preparation time: 20 minutes of cooking time (blanching): 2-3 minutes insert time: at least 2 weeks (for best results) quantity: results in approx. 2-3 glasses of 500 ml (depending on the size of the arrows)
Ingredients:
500 g of fresh garlic arrows (also called garlic flower stems or garlic capes)
500 ml of water
250 ml vinegar (at least 5% acid, e.g. white wine vinegar or apple vinegar)
1 tablespoon of salt (without iodine and trickle aids, e.g. sea salt or interior salt)
1 teaspoon of sugar
1-2 teaspoon of mustard seeds
½ teaspoon of whole black pepper
½ teaspoon of coriander seeds (optional)
1-2 laurel leaves (per glass, optional)
1-2 small chili peppers (fresh or dried, depending on the desired sharpness, optional)
Clean, sterilized mason jars with suitable lids
Required utensils:
Big pot for blanching
Smaller pot for the marinade
Foam
Funnel (to fill the glasses)
Preparation:
Preparation of the garlic arrows:
Wash the garlic arrows thoroughly under running water.
Cut the lower, tougher ends (approx. 2-3 cm).
Remove the bud at the top because it can be bitter.
Cut the garlic arrows into pieces about 3-5 cm long.
Blanch the garlic arrows:
Bring plenty of water to boil in a large pot.
Put the cut garlic arrows in the boiling water and let them blanch them for 2-3 minutes. They should become slightly softer, but still have a bite.
Pour the garlic arrows into a sieve and rinse them immediately with cold water to stop the cooking process and get the color. Drain well.
Prepare glasses:
Wash the mason jars and lids thoroughly with hot water and detergent.
Sterilize the glasses: Place the glasses in the oven for 10 minutes at 120 ° C or cook them in water for 10 minutes. Sterilize the lids briefly in boiling water.
Prepare marinade:
Put the water, vinegar, salt and sugar in a pot in a smaller saucepan.
Add the mustard seed, all the pepper and the coriander seed (if used).
Let the marinade boil while stirring until salt and sugar have completely dissolved. Reduce the heat and let it simmer slightly for another 2-3 minutes.
Fill glasses:
Spread the blanched garlic arrows evenly over the prepared, sterile glasses. Don’t pack it too densely, but not too loose either.
If necessary, put a laurel leaf and a chili pepper in every glass.
Carefully pour the hot marinade over the garlic arrows in the glasses until they are completely covered. Make sure that no air bubbles are included (stir in a stick if necessary). Leave space to the edge at the top.
Close the glasses and let it cool:
Immediately close the glasses with the lids.
Put the glasses on the head (for approx. 5-10 minutes) to achieve a vacuum effect that improves durability.
Then let the glasses cool completely at room temperature. When cooling, the lid should be “popping” and curved inwards, which is a sign of a good vacuum.
Storage:
Store the inserted garlic arrows in a cool, dark place (e.g. pantry or basement). They are at least 6-12 months.
They taste best when they are pulled through for at least 2 weeks so that the flavors can fully develop.
Enjoy this homemade, spicy starter and bring the taste of summer to your winter kitchen!
Which spices would you like to add to give the marinade a personal touch?