TOP 10 best recipes for preparing garlic arrows for the winter at home

Previously, it never even occurred to gardeners to eat garlic shoots. They were thrown away without even thinking about how much benefit one could get from them. Time has passed and views have changed. Now garlic arrows, the recipe for which is available to every housewife for the winter, have become a real culinary masterpiece. They are used quite widely in the kitchen, and many cooking methods have been invented.

The benefits of garlic arrows

As experts say, garlic arrows contain almost more useful substances than garlic itself. In addition, they do not have the pungency that the heads have, due to the reduced content of essential oils. Garlic arrows contain many vitamins B6, A, B12, C, as well as antioxidants and flavonoids. Thanks to this, the aging process slows down, health and appearance improve.

Like cloves, garlic arrows are used to prevent acute respiratory diseases. With their help, you can cleanse the intestines of parasites, as well as destroy staphylococcus bacteria, dysentery and many types of fungi.

With regular use, the risk of strokes and heart attacks is reduced, and blood composition improves.

People who are obese should use garlic arrows with extreme caution. This is due to the fact that this product greatly stimulates the appetite. In addition, when arrows are consumed in large quantities, diseases of the gastrointestinal tract can worsen.

Preparing the garlic arrows

Only young shoots whose seed sac has not opened are used for food. As a rule, they are harvested 3 days after forcing. The pods from the young garlic are immediately removed, the rest is washed and allowed to dry.

The arrows, depending on the recipe recommendations, can be passed through a meat grinder, blender, or cut into pieces. For freezing or pickling, the arrows are often used entirely. Raw materials must be processed as quickly as possible before they wither and lose their quality.

Universal seasoning

This preparation is used as a basis for sandwich paste, and is also added to meat and fish marinades, and is used to season first courses.

To prepare a healthy seasoning at home, you will need:

• garlic arrows – 1000 grams;
• fresh herbs (dill, thyme, parsley, celery, cilantro) – 200 grams;
• table rock salt – 170 grams.

Cooking method:

Grind the spices and arrowroots using a blender or meat grinder, grind with salt and place in prepared (pre-sterilized) jars. Cover with plastic lids and place in a cool, dark room, or better yet, in the refrigerator. From this preparation you can prepare the best marinades, pastes and soups.

Salted garlic arrows

To pickle the arrows you will need:

• garlic arrows - 0.5 kilograms;
• table rock salt – 100 grams.

Cooking method:

Wash the garlic arrows thoroughly, trim off the tops, cut into small pieces and place in a bowl. Add salt there and mix thoroughly. Let it sit for about 20 minutes so that the arrows release the juice. Pack into pre-prepared (sterilized) jars, compact well so that the liquid covers the arrows. Cover with a plastic lid and store in the refrigerator or other cool, dark place.

Recipe for pickled arrows with pepper and cinnamon

To prepare such a preparation, you will need:

• water – 250 milliliters;
• ground cinnamon – 4 grams;
• garlic arrows – 300 grams;
• ground black pepper – 2 teaspoons;
• food vinegar - 3.5 tablespoons;
• table rock salt – 3.5 tablespoons;
• granulated sugar – 2.5 tablespoons;
• bay leaf - 2 pieces.

Cooking method:

Young garlic arrows are cut into small pieces (about 4-5 centimeters), doused with boiling water and placed in pre-sterilized jars. A marinade is prepared from all the remaining ingredients, except vinegar. Vinegar is added last. The resulting mass is filled with garlic arrows and rolled up. The dish should cool at room temperature. You can use the product after a month.

With paprika and coriander

For an unusual recipe you will need:

• ground cilantro – 2 teaspoons;
• table rock salt – 1.5 tablespoons;
• table vinegar - 2.5 tablespoons;
• allspice peas – 6 pieces;
• garlic – 1 head;
• quality soy sauce – 110 milliliters;
• garlic arrows - 0.8 kilograms;
• red hot pepper – 7 peas;
• granulated sugar – 2 tablespoons;
• refined vegetable oil – 110 milliliters;
• ground paprika – 8 teaspoons.

Cooking method:

Wash the garlic arrows thoroughly, let dry and cut into small pieces. Heat the sunflower oil in a frying pan and fry the garlic arrows in it for 10 minutes. Pour in soy sauce and vinegar, mix well and let it boil. Add all other ingredients except garlic. It should be cut into small cubes and added to the rest of the ingredients 5 minutes before the end of cooking. Transfer to prepared containers, sterilize and preserve.

With gooseberries and cilantro

For this savory recipe you need the following ingredients:

• table rock salt – 2 tablespoons;
• refined vegetable oil – 6 tablespoons;
• gooseberry fruits – 1000 grams;
• dill greens – 2 bunches.

Cooking method:

Wash the gooseberries and remove stems and tails.Grind the garlic arrows and gooseberries through a meat grinder. Add washed and finely chopped coriander and dill, add vegetable oil and add salt. Mix all ingredients thoroughly. Place everything in a sterilized container, cover with plastic lids, let cool and store in the refrigerator.

Canned with thyme and basil

The following components will be required:

• basil greens – 200 grams;
• spices “Mivina” or similar – 12 tablespoons;
• fresh thyme herb – 200 grams;
• dill greens – 160 grams;
• garlic arrows – 1.4 kilograms;
• parsley – 170 grams.

Cooking method:

Wash all the greens well, let dry and grind through a meat grinder, pour into a bowl. Pour the seasoning there. Place everything in pre-sterilized jars, cover with plastic lids and store in the refrigerator.

In Korean

Fans of Korean cuisine will surely love this recipe, for which you will need:

• bay leaf – 4 pieces;
• Korean carrot seasoning – 2.5 tablespoons;
• granulated sugar – 1 teaspoon;
• garlic arrows – 0.3 kilograms;
• table salt - to taste;
• garlic – 1 head;
• food vinegar - 2 tablespoons.

Cooking method:

Wash the garlic arrows, remove the buds and cut into small slices. Heat oil in a frying pan and fry the arrows until soft. Throw in the mashed bay leaf and granulated sugar, as well as Korean seasoning and vinegar. Add salt or soy sauce to taste (optional). Simmer everything over low heat until thickened, pass the garlic through a garlic press and add to the rest of the ingredients.Place in the prepared container, cover with a nylon lid and place in the refrigerator.

With mustard

An excellent winter dish that can be compared to pickled cucumbers is prepared from the following ingredients:

• granulated sugar – 2 tablespoons;
• allspice peas – 7 pieces;
• bay leaf – 3 leaves;
• water – 1 liter;
• mustard seeds – 8 pieces;
• table rock salt – 2 tablespoons;
• dill umbrellas – 6 pieces;
• garlic arrows – 0.5 kilograms;
• table vinegar - 110 milliliters.

Cooking method:

Wash the garlic arrows thoroughly, trim off all the buds and cut into small equal pieces. Throw bay leaf and dill into the bottom of the prepared sterilized jars, then fill the space with arrows to the very top. Pour boiled water over everything and leave for 10 minutes. Drain the water and prepare a marinade from it, adding sugar and table salt. Boil and add vinegar. Throw mustard and pepper seeds into jars. Fill the jars with the prepared marinade, roll up and leave to cool.

Snack pasta

A healthy snack is prepared from the following ingredients:

• garlic arrows - 0.5 kilograms;
• table salt – 5 grams;
• refined vegetable oil – 20 milliliters.

Cooking method:

Rinse the arrows thoroughly and let them dry, and then grind them in a blender or grind them in a meat grinder. Throw salt into the prepared mixture and pour in the oil, stir thoroughly. Store under a plastic cover in the refrigerator or freeze.

Pickled garlic arrows

Fermentation is recognized as one of the oldest methods of preparing winter delicacies. To prepare garlic arrows in this way, you will need:

• table salt – 95 grams;
• garlic arrows – 1000 grams;
• water – 2 liters;
• raspberry leaves – 15 pieces;
• table vinegar – 55 milliliters;
• dill (umbrellas) – 12 pieces;
• oak leaves - 15 pieces.

Cooking method:

Wash the garlic arrows thoroughly, let dry and cut into small pieces, then pour over boiling water. Mix salt with water, boil, pour in vinegar, cool. Place dill and oak leaves on the bottom of the vessel, then compact the garlic arrows. Place raspberry leaves on top, pour the prepared brine over everything. Make a bend on top. If the liquid leaves during the fermentation process, it should be added, but without vinegar.

You can taste the dish after 2-3 weeks. Should be stored in the basement or refrigerator.

Quick pickling recipe

For this recipe you need to take:

• garlic arrows – 1500 grams;
• granulated sugar – 2 tablespoons;
• water – 1.5 liters;
• table rock salt – 7 tablespoons;
• spices (dill, bay leaf, allspice, cloves) - to taste.

Cooking method:

Wash the garlic arrows, cut them and dip them in boiling water for 1 minute, then throw them into ice water and drain in a colander. Wash and sterilize the container in advance. Throw sugar and table salt into water and boil. Place the spices in the prepared jars and compact the arrows. Pour hot brine into it and let it brew for three days. After this time, remove the liquid, boil for 5 minutes and again pour into the jars and roll up.

With wild garlic without seaming

For the recipe you will need:

• garlic arrows – 500 grams;
• wild garlic – 500 grams;
• table salt – 3 tablespoons;
• water – 1000 milliliters;
• granulated sugar – 3 tablespoons;
• table vinegar - 110 milliliters.

Cooking method:

Wash the garlic arrows and wild garlic, let dry, cut into equal small pieces.Boil water and throw in the slices, wait until it boils and blanch for a few minutes. Decant the boiling water and pour in ice water. Place everything in prepared sterilized jars. Throw sugar and salt into the water, boil for a couple of minutes, remove from heat and pour in vinegar. Pour the prepared marinade into jars with arrows and wild garlic. Cover with plastic lids, cool and place in the refrigerator.

Canned

To make a preparation of garlic arrows, you will need:

• parsley – 0.1 kilogram;
• dill greens – 0.1 kilogram;
• refined sunflower oil – 50 grams;
• garlic arrows – 0.7 kilograms;
• coriander greens – 0.1 kilogram;
• table salt - to taste.

Cooking method:

Wash the arrows thoroughly, carefully trim the buds with scissors or a sharp knife and let them dry. Also wash the greens thoroughly and dry them. Pass it all through a meat grinder, pour in vegetable oil, add salt, mix thoroughly. Pack well into jars, cover with a lid and sterilize, then roll up.

Without sterilization

There are simple recipes for preserving garlic arrows for the winter, which do not require sterilization. You will need:

• garlic arrows - 1 kilogram;
• table rock salt – 55 grams;
• granulated sugar – 50 grams;
• water – 1000 milliliters;
• food vinegar - 110 milliliters.

Cooking method:

Remove the buds from the garlic arrows and cut them into small pieces. Boil water, throw arrows into it and blanch for a couple of minutes. Next, drain the boiling water and pour ice water into the pan. The arrows are taken out and placed in prepared glass containers. Add granulated sugar and table salt to a liter of water, stir, boil for several minutes and turn off, pour in vinegar.The prepared marinade is carefully poured into jars with garlic. Cover with plastic lids and store in a cool place.

Rules for storing workpieces

As a rule, garlic arrows are quickly eaten. However, sometimes there is a need to store them for a long time; Here it is necessary to take into account certain features. If the canned food is sealed with iron lids and stored in a dark, cool room (basement) at a temperature no higher than +10 °C, then its shelf life is up to 1 year.

Those preparations that are stored in the refrigerator under nylon covers, but contain vinegar, can be stored for up to six months. It is advisable to use the pastes within several months. As a rule, such a product is eaten with the onset of the first cold weather.