How to make a canned “delicacy” from garlic and onion arrows

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Despite popular belief, in garlic, like in onions, not only the roots are edible, but also the tops. Canned arrows of these vegetables will be an original and healthy addition to many dishes. They can be served with salads, sauces, first courses and other dishes.

Details

To prepare canned arrows, you should stock up on several ingredients. In addition to the arrows themselves, you will need salt, black peppercorns, red pepper and oil.

• First, pour boiling water over the garlic and onion arrows. Cover them with a lid and leave until the water cools down.
• Drain the water and cut the green stems into pieces. Aim for a length of 5-7 centimeters. Experienced cooks advise additionally cutting each piece, including the heads with seeds, along the stem into 2-4 parts so that they are better soaked in brine.
• Pour boiling water over the arrows again, add a few black peppercorns and leave under the lid overnight. After a while, drain the water, add salt and red pepper if necessary.
• Place the arrows in freshly sterilized half-liter jars.
• At this time, bring the oil to a boil in a saucepan. Add 5-7 tablespoons of oil to each jar.
• Then close the jars with lids, turn them over and leave them in this position until they cool completely.

Store canned arrowroot in a cool and dark place.