Arrows of garlic: a recipe for cooking for the winter at home with photos and videos

Earlier, gardeners did not even think of eating garlic arrows. They were thrown away without even thinking how much use they could get. Time has passed and attitudes have changed. Now the arrows of garlic, the recipe for which is available to every housewife for the winter, have become a real culinary masterpiece. They are widely used in the kitchen, and many cooking methods have been invented.

Benefits of garlic shooters

As experts say, garlic shooters contain almost more useful substances than garlic itself. In addition, they do not have the hotness that the heads have, due to the reduced content of essential oils. The arrows of garlic contain a lot of vitamins B6, A, B12, C, as well as antioxidants and flavonoids. This slows down the aging process, improves well-being and appearance.

Like cloves, garlic arrows are used to prevent acute respiratory diseases. With their help, you can clean the intestines from 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, blood composition improves.

With extreme caution, people who are obese should use garlic arrows. This is due to the fact that this product greatly stimulates the appetite. In addition, the use of arrows in large quantities may exacerbate diseases of the gastrointestinal tract.

Preparing garlic arrows

For eating, only young arrows are used, in which the seed sac has not opened. As a rule, they are harvested 3 days after distillation. Pods from young garlic are immediately removed, the rest is washed and allowed to dry.

Arrows, depending on the recommendations of the recipe, can be passed through a meat grinder, blender or cut into pieces. For freezing or marinating, arrows are often used whole. It is necessary to process raw materials as quickly as possible, before they wither and lose their qualities.

Universal seasoning

Such a preparation is used as a base for sandwich paste, and is also added to meat and fish marinades, used to dress first courses.

To prepare a he althy seasoning at home, you will need:

garlic arrows - 1000 grams;
fresh herbs (dill, thyme, parsley, celery, cilantro) - 200 grams;
rock table s alt - 170 grams.

Cooking method:

Grind the spices and arrows with a blender or meat grinder, grind with s alt and arrange in prepared (pre-sterilized) jars. Cover with plastic lids and send to a cool dark room, or better - to the refrigerator. From this blank you can cook the best marinades, pastas and soups.

S alted garlic arrows

To s alt the arrows, you will need:

garlic arrows - 0.5 kilograms;
cooking rock s alt - 100 grams.

Cooking method:

Wash the garlic cloves thoroughly, cut off the tops, cut into small pieces and put in a bowl. Add s alt there and mix thoroughly. Let it brew for about 20 minutes so that the arrows release the juice. Pack in pre-prepared (sterilized) jars, tamp well so that the liquid covers the arrows. Cover with a plastic lid and send to be stored in a refrigerator or other cool dark place.

Pepper and Cinnamon Pickled Arrows Recipe

To prepare such a blank, you will need:

water - 250 milliliters;
ground cinnamon - 4 grams;
garlic arrows - 300 grams;
ground black pepper - 2 teaspoons;
food vinegar - 3.5 tablespoons;
cooking rock s alt - 3.5 tablespoons;
granulated sugar - 2.5 tablespoons;
lavrushka - 2 pieces.

Cooking method:

Arrows of young garlic are cut into small pieces (about 4-5 centimeters), doused with boiling water and placed in pre-sterilized jars. From all the remaining ingredients, except for vinegar, prepare the marinade. Lastly, vinegar is added. Garlic arrows are seasoned with the resulting mass and rolled up. The dish should cool at room temperature. You can use the blank in a month.

With paprika and coriander

For an unusual recipe you will need:

ground cilantro - 2 teaspoons;
cooking rock s alt - 1.5 tablespoons;
table vinegar - 2.5 tablespoons;
sweet peppercorns - 6 pieces;
garlic - 1 head;
soy quality 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:

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

With gooseberries and cilantro

This savory recipe requires the following ingredients:

cooking rock s alt - 2 tablespoons;
refined vegetable oil - 6 tablespoons;
gooseberries - 1000 grams;
dill greens - 2 bunches.

Cooking method:

Rinse the gooseberries and peel them from the stalks and ponytails. Twist the arrows of garlic and gooseberries through a meat grinder. Pour the washed and finely chopped greens of coriander and dill there, pour in vegetable oil and add s alt. Mix all ingredients well. Put 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;
Mivina spices or similar - 12 tablespoons;
fresh thyme grass - 200 grams;
dill greens - 160 grams;
garlic arrows - 1.4 kilograms;
parsley greens - 170 grams.

Cooking method:

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

Korean

Korean food lovers will surely love this recipe, which requires:

lavrushka - 4 pieces;
Korean-style carrot seasoning - 2.5 tablespoons;
granulated sugar - 1 teaspoon;
garlic arrows - 0.3 kilograms;
table s alt - to taste;
garlic - 1 head;
food vinegar - 2 tablespoons.

Cooking method:

Rinse the garlic shoots, remove the buds and cut into small slices. Heat the oil in a frying pan, fry the arrows there until soft. Throw mashed lavrushka and granulated sugar there, as well as Korean seasoning and vinegar. Add s alt or soy sauce to taste (optional). Stew everything over low heat until thickened, pass the garlic through the garlic and send to the rest of the ingredients. Arrange in a prepared container, cover with a nylon lid and place in the refrigerator.

With mustard

An excellent winter dish, which can be compared with pickled cucumbers, is prepared from the following ingredients:

granulated sugar - 2 tablespoons;
sweet peppercorns - 7 pieces;
lavrushka - 3 sheets;
water - 1 liter;
mustard seeds - 8 pieces;
cooking rock s alt - 2 tablespoons;
dill umbrellas - 6 pieces;
garlic arrows - 0.5 kilograms;
table vinegar - 110 milliliters.

Cooking method:

Wash the garlic shoots thoroughly, cut off all the buds and cut into small equal pieces. Throw lavrushka and dill at the bottom of the prepared sterilized jars, then fill the space with arrows to the very top. Pour everything with boiled water and leave for 10 minutes. Drain the water and make a marinade out of it, adding sugar, s alt. Boil and add vinegar. Throw mustard and pepper grains into jars. Fill jars with prepared marinade, roll up and leave to cool.

Snack Pasta

He althy snack is prepared from the following ingredients:

garlic arrows - 0.5 kilograms;
table s alt - 5 grams;
refined vegetable oil - 20 milliliters.

Cooking method:

Rinse the arrows well and let dry, and then chop in a blender or twist in a meat grinder. Throw s alt into the prepared mass and pour in the oil, mix thoroughly. Store under a plastic lid in the refrigerator or freeze.

Cooked garlic arrows

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

table s alt - 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:

Rinse the garlic shoots well, let dry and cut into small pieces, then pour over with boiling water. Mix s alt with water, boil, pour in vinegar, cool. Put dill and oak leaves on the bottom of the dish, then tamp the garlic arrows. Lay raspberry leaves on top, pour everything with prepared brine. From above make oppression. If the liquid leaves during the fermentation process, it should be added, but without vinegar.

You can taste the dish after 2-3 weeks. Store in a 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;
cooking rock s alt - 7 tablespoons;
spices (dill, parsley, allspice, cloves) - to taste.

Cooking method:

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

With wild garlic without seaming

For the recipe you will need:

garlic arrows - 500 grams;
ramson - 500 grams;
table s alt - 3 tablespoons;
water - 1000 milliliters;
granulated sugar - 3 tablespoons;
table vinegar - 110 milliliters.

Cooking method:

Arrows of garlic and wild garlic wash, let dry, cut into equal pieces of small size. Boil water and throw slices there, wait for it to boil and blanch for a few minutes. Drain boiling water, pour ice water. Arrange everything in prepared sterilized jars. Throw sugar and s alt into the water, boil for a couple of minutes, remove from heat and pour in the vinegar. Pour the prepared marinade into jars with arrows and wild garlic. Cover with plastic lids, cool and refrigerate.

Canned

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

parsley - 0.1 kg;
dill greens - 0.1 kg;
refined sunflower oil - 50 grams;
garlic arrows - 0.7 kilograms;
coriander greens - 0.1 kg;
table s alt - to taste.

Cooking method:

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

No sterilization

There are simple recipes for preserving garlic arrows for the winter, where sterilization is not required. You will need:

garlic arrows - 1 kilo;
cooking rock s alt - 55 grams;
granulated sugar - 50 grams;
water - 1000 milliliters;
food vinegar - 110 milliliters.

Cooking method:

The buds are removed from the garlic shoots and cut into small pieces. The water is boiled, arrows are thrown into it and blanched for a couple of minutes. Next, boiled water is decanted, ice water is poured into a saucepan. The arrows are taken out and laid out in prepared glass containers. Sugar and table s alt are added to a liter of water, stirred, boiled for several minutes and turned off, vinegar is poured in. The prepared marinade is carefully poured into jars with garlic. Cover with plastic lids and store in a cool place.

Storage rules for blanks

As a rule, preparations of 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 preservation was rolled up with iron lids and stored in a dark cool room (basement) at a temperature not higher than +10 ° C, then its shelf life is up to 1 year.

Those blanks that are stored in the refrigerator under nylon lids, but contain vinegar in their composition, are stored for up to six months. It is advisable to use the pastes within a few months. As a rule, such a product is eaten with the onset of the first cold weather.