Arrows of garlic for the winter - the recipe is simple and accessible to everyone. You can store blanks simply in the refrigerator, in the cellar, pantry or even in the freezer. And having opened them in winter, you can enjoy plenty of summer, with a characteristic fragrant dish.
What to do with garlic arrows for the winter?
Harvesting garlic arrows for the winter is a real find in the cold season, opening which you immediately inhale the aroma of summer. Not everyone knows that excellent adjika, caviar, lecho come out of arrows. In pickled form, they have an excellent taste, but in order for everything to work out successfully, you need to know some secrets. The tips below will help you get the job done right.
- garlic arrows for the winter are simple and hassle-free. Shoots should be dark green in color.
- It is most convenient to wash raw materials for blanks in a colander under running water.
- If you need to get a homogeneous mass from the arrows, then it will be difficult to manage with one meat grinder. It is better to grind them in a blender, then the mass will turn out smooth and without fibers.
The recipe for pickling garlic arrows for the winter is so simple that even those who decide to comprehend the intricacies of conservation for the first time can cope with the task. The beauty of such a blank is that it can be stored until spring, even in a city apartment. And this is very convenient, because not everyone has a cellar.
Ingredients:
- arrows of garlic;
- water - 1 liter;
- sugar - 1 tbsp. spoon;
- vinegar essence - 1 teaspoon;
- Bay leaf;
- salt - 40 g;
- allspice peas.
Cooking
- 5-6 pieces of allspice and bay leaf are thrown into sterilized half-liter jars.
- The washed garlic arrows are tightly laid and poured with boiling water.
- Leave for 3 minutes, and then pour the water into the pan, add salt, sugar, vinegar, and after boiling, pour the arrows with the resulting liquid.
- Next, the jars are sterilized for about 3-4 minutes in a water bath, rolled up and sent for storage.
For the winter they have one nice feature - they are prepared very quickly, but they turn out fragrant and appetizing. Pasta, the recipe of which is given below, can still be boiled for about 10 minutes, stirring, and then poured into jars and rolled up. Then the workpiece can be stored simply in the pantry.
Ingredients:
- garlic arrows - 1 kg;
- pepper, ground coriander - 1 teaspoon each;
- vegetable oil - 5 tbsp. spoons;
- salt - 25 g.
Cooking
- Arrows of garlic are twisted in a meat grinder or blender.
- Add spices, salt, oil and stir well.
- The resulting mass is placed in clean, hermetically sealed jars.
- Paste from garlic arrows for the winter is stored in the cold.
Seasoning of garlic arrows for the winter
Seasoning from the arrows of garlic for the winter is a real lifesaver. You can add it to boiled potatoes. You can use it as a marinade for meat. It goes well with fish too. The seasoning is very spicy, so it is used very sparingly. From the indicated number of components, 4 half-liter jars of the aromatic mixture will be obtained.
Ingredients:
- garlic arrows - 1 kg;
- gooseberries - 1 kg;
- greens of dill and cilantro - 50 g each;
- salt - 1.5 tbsp. spoons;
- oil - 100 ml.
Cooking
- Arrows of garlic and redberries are passed through a meat grinder, and then crushed in a blender.
- Salt, chopped herbs and oil are added to the resulting mass.
- Lay out the seasoning in jars, close the lids and store in the cold.
Arrows of garlic for the winter, the cooking recipe, which is presented below, is an excellent addition to other dishes. Stewed arrows are very tender. They resemble string beans. During stewing, the garlic taste decreases, and the product becomes more pleasant, but at the same time remains aromatic.
Ingredients:
- garlic arrows - 1 kg;
- garlic cloves - 3 pcs.;
- tomato - 1 kg;
- water - 250 ml;
- oil - 50 ml;
- salt, black ground pepper.
Cooking
- The garlic cloves are cut into pieces.
- Heat the oil in a frying pan, add arrows, lightly fry, pour in water and simmer for about 10 minutes.
- Tomatoes are poured over with boiling water, peeled, cut into arbitrary pieces and added to the pan to the arrows.
- All this is salted, pepper to taste and stewed for 5 minutes.
- Then add chopped garlic and cook for another 5 minutes.
- Garlic arrows in a tomato for the winter are laid out in sterilized jars, rolled up, turned over and left to cool.
- You need to store such blanks in the cold.
For the winter - this is a real storehouse of vitamins and other useful substances, because the products are not subjected to heat treatment. It is better to use refined oil for harvesting so as not to interrupt the aroma of garlic. If desired, chopped tomatoes can also be added to adjika. It will also be very tasty.
Ingredients:
- garlic arrows - 1 kg;
- Bulgarian red pepper - 1 kg;
- salt.
Cooking
- Garlic arrows, together with sweet pepper, are passed through a meat grinder.
- The resulting mixture is salted, oil is added if desired, stirred and put in the refrigerator for storage.
Arrows of garlic for the winter, a simple recipe for which is presented below, are incredibly appetizing and fragrant. If you don’t have tomato juice on hand, you can safely use tomato paste. But then it must first be diluted with water. The amount of sugar, salt and vinegar can be changed depending on personal taste preferences.
Ingredients:
- garlic and onion arrows - 1 kg each;
- tomato juice - 1 glass;
- salt - 1 teaspoon;
- sugar - 2 teaspoons;
- vinegar - 1 tbsp. spoon;
- oil.
Cooking
- Garlic and onion arrows are cut into oblong pieces and fried in a pan until they change color.
- Pour in the tomato, salt, sugar.
- Simmer the mass for about 20 minutes.
- Then puree with an immersion blender.
- At the end, vinegar is poured in - an appetizer of garlic arrows for the winter is ready.
- The mass is laid out in sterilized jars and corked.
Arrows of garlic for the winter, frozen in oil - this is unusually tasty and original. Spiced oil will add an unusual piquant flavor to boiled potato dishes and other dishes. You can simply spread it on bread and enjoy the extraordinary taste. But in order for the workpiece to come out really tasty, only high quality oil must be used.
Ingredients:
- butter - 200 g;
- chopped garlic arrows - 3 tbsp. spoons.
Cooking
- The butter softens at room temperature.
- Finely chopped garlic arrows are added to it and knead with a fork.
- Place the mass on the foil in the form of sausages, twist and wrap the ends.
- Send the workpiece to the freezer.
For the winter it is very simple and affordable. You can serve such a blank with fried or baked meat, boiled potatoes. It is also an excellent snack for hot drinks. When serving, the dish can be sprinkled with sesame seeds if desired. Then the picture will be completely completed!
Ingredients:
- garlic arrows - 3 bunches;
- garlic cloves - 3 pcs.;
- vinegar - 1 teaspoon;
- sugar - ½ teaspoon;
- bay leaf - 4 pcs.;
- seasoning for carrots in Korean - 1 tbsp. spoon;
- salt;
- vegetable oil.
Cooking
- The arrows are cut into pieces 4-5 cm long and fried until softened.
- Add sugar, bay leaf, seasoning, vinegar, salt.
- The resulting mass is heated, stirring, and wait until the sauce thickens.
- Add chopped garlic, stir and lay out in jars and cover with lids.
- You need to store the workpiece in the cold.
Freezing garlic arrows for the winter is another option for harvesting this useful product for the future. It is convenient to do this in small silicone molds for cupcakes or sweets. The workpiece is perfectly extracted from them. And in winter, you can simply throw such a figure into potatoes or soup, and the dish will sparkle with new flavors.
We make delicious preparations of garlic arrows for the winter according to the simplest recipe: we simply twist the garlic arrows through a meat grinder or chop with a blender and mix with various additives. The blanks are stored in the refrigerator, but they do not take up much space, since the seasonings are very concentrated and the best container for them is small glass jars of 100-150 ml. In winter, they help out a lot - here you have a vitamin supplement, and a flavoring additive to soups, sauces, potatoes, meat, stews, sandwiches. In general - a thing useful, tasty and necessary. And it's very easy to prepare.
Arrows of garlic for the winter - recipes
Ingredients:
- Garlic arrows - a large bunch;
- salt - to taste;
- vegetable oil (we have sunflower);
- mayonnaise;
- tomato sauce;
- chili pepper or black ground;
- small jars with a volume of 100-150 ml.
How to cook garlic arrows for the winter
As you have already noticed, there are no proportions in this recipe. They are not needed, add everything to taste. First, there will be a basic recipe for garlic arrows for the winter, and then we will make seasonings based on it. So, the first thing we do is separate unnecessary parts, cut off or break off the very top with a flower bud - we won't need it. We send the stems to the kitchen sink, rinse thoroughly. We discuss.
We collect in small bunches and cut into pieces - it is more convenient and faster to grind them in the future.
To grind into a paste, we use what you have: we twist the arrows of garlic for the winter through a meat grinder, grind in a food processor or in a blender with a “knife” nozzle. The degree of grinding is any, at your discretion - from almost homogeneous like a paste to a mass with pieces. We get something in between - and not very small, and there are no large particles.
Add salt to taste. Don't add too much, too much salt will give the seasoning a bitter taste.
Pour in vegetable oil, a little. The proportions are approximately five tablespoons of crushed mass 1st. l. oils. Mix and see how oily the paste seems or try.
Harvesting garlic arrows for the winter according to the basic recipe is ready. We spread the pasta in clean heated jars, twist and put in the refrigerator. Shelf life is up to a year, but do not flatter yourself - this blank will end surprisingly quickly.
Paste of garlic arrows for the winter with mayonnaise
We usually make seasoning with mayonnaise in small quantities, and the main stocks according to the basic recipe. First, prepare the garlic paste as described above. But we add salt quite a bit, only for taste and so that there is more juice. Oil in this recipe is not necessary, it is enough in mayonnaise. After the salt has dissolved, add mayonnaise, we make our own, homemade. We mix, lay out in clean, dry jars and send to the refrigerator. We mainly use it as a spread for sandwiches. It’s also very good in this case to add different greens to the garlic arrows: dill, parsley, spinach and chop everything together. It will turn out very tasty and much larger in volume.
Arrows of garlic for the winter with a tomato
We prepare the basis for the snack according to the first recipe (grind, salt, add oil). Then mix with a thick tomato sauce, preferably homemade, add a little ground chili pepper or flakes for taste. Or red paprika instead. You can add a little balsamic vinegar, a few drops. Mix it all, arrange in jars and store in the cold. For meat, kebabs, sandwiches, you get a great dip.
All these preparations from garlic arrows for the winter can be frozen by spreading them into small containers. They do not lose their taste, but this method is not entirely convenient because re-freezing is unacceptable, how much everything has been thawed must be used.
Well, for the winter we made delicious preparations from garlic arrows according to various recipes. See also the recipe, there are several options, and perhaps it will come in handy for you too.
We know a lot about the benefits of garlic. But what do we know about the garlic arrows, which grow back during the ripening of this bulbous plant, bloom and produce seeds? Usually we try to pick them quickly, because the arrow takes away the strength from the garlic, which is needed to form a strong bulb. But do not rush to remove this greenery. It turns out that garlic arrows are very good in taste and healthy, the main thing is to know how to cook them. There are many recipes by which you can prepare a product for the winter, chopped with a blender or meat grinder.
The benefits of garlic arrows and the rules for collecting them for harvesting
Garlic arrows - stems that hold the peduncle. If you let them grow for a long time, they will bloom into magnificent flowers that will produce seeds for the next year. But it will be possible to forget about the harvest of large and strong garlic bulbs: too much energy goes into the plant to provide offspring. That is why it is customary to cut the arrows so that the yield does not decrease by 20–50%. This is especially important in hot, dry summers, when the access of moisture with nutrients to the roots of garlic is difficult.
But it should be noted that the arrows of garlic are not much inferior in taste and benefits to its bulbs! They contain:
In addition, the younger the arrows, the more they contain iodine, calcium, carbohydrates, phosphorus and chlorine. Therefore, chopped garlic arrows in fresh, frozen or canned form can be not only an excellent seasoning for the first and second courses, but also a therapeutic and prophylactic remedy for the whole family during the cold season.
But in order to benefit from garlic arrows, you need to collect them correctly and in a timely manner. In winter garlic, the arrow appears a little earlier than in spring, but in general this happens at the end of June. It is very important to collect arrows by mid-July, before the time the peduncle begins to bloom. So they will retain softness and tenderness, without having time to become too hard.
Scientifically speaking, the arrows must be cut off in the phase of the curl, which has reached a length of 10 cm. Collect them together with the inflorescences, shortening them with scissors or secateurs at a distance of 12–15 cm from the sinus of the last leaf.
Note! In no case should you pluck, pull out and twist the garlic arrows when removing. From such actions, cracks form in the flower stems, through which pathogens penetrate into the bulbs. After that, the garlic crop will not be stored for a long time.
Garlic arrows can even be used to control pests of garden plants by preparing a rich infusion from them. But we propose to use them for culinary purposes, preparing a tasty and healthy seasoning for the winter.
Chopped Arrow Recipes
There are several ways to harvest garlic arrows. You can save them:
- entirely;
- chopped sticks;
- crushed rings;
- crushed to a pulp.
We offer several recipes from the latter category. To process garlic arrows, you will need a meat grinder or blender.
The easiest way: a product with salt and vegetable oil
What could be more pleasant when cooking a dish takes a minimum of time, and you need a little food? For this paste you will need:
- 500 g garlic arrows;
- 0.5–1 tsp salt;
- 1.5 st. l. vegetable oil.
If you have very young arrows, then you can use them together with flower stalks. It will be enough to cut off the ends from them.
Prepare garlic arrows and a blender for work
Cooking process:
Storage in the refrigerator is appropriate if you plan to use up the garlic arrow paste in a month at the most. If it is planned to harvest for a longer period, it is more correct to do this: spread the mass into plastic bags (no more than 200 g each is measured, so that it is more convenient to defrost later) or baking dishes and place in a freezer where the seasoning can be stored until spring.
Canned Garlic Paste
Chopped garlic arrows can be stored not only in the refrigerator or freezer. They can also be preserved by distributing them into portioned jars. Since the seasoning from the arrows of garlic turns out to be quite spicy and is added to the dishes little by little, it is better to take small containers for it, no more than 0.5 liters in volume.
You will need these products:
- 250 g garlic arrows;
- 1 tsp salt;
- 5 tbsp vegetable oil.
Cooking process:
- Remove dry tips from the arrows. If the peduncles are still soft and tender, feel free to leave them.
- Cut the arrows across into 2 parts - this will make it easier to place them in the meat grinder tube.
- Install a grid with large cells on the fixture. Pass the arrows of garlic through the device and put the resulting mass into a bowl or deep plate.
- Add salt and pour in vegetable oil. It is advisable to use refined, its smell will not interrupt the aroma of garlic.
- Mix the mass thoroughly and transfer to a saucepan of a suitable size.
- Simmer for about 8 minutes over medium heat, stirring constantly so that the pasta boils properly and the oil is saturated with the smell of garlic.
- Scald prepared jars and lids with boiling water.
- Immediately spread the seasoning in the container, roll up.
- Let the jars cool at room temperature, then store them in a pantry or basement.
Such garlic seasoning can be stored until spring. When you uncork a jar of chopped garlic arrows in winter, remember: you need to store it in the refrigerator in the future so that the product does not turn sour. ANDIt is advisable to use the seasoning in food for 3-4 weeks. And don't forget about the smell of garlic: close the jar tightly when you send the container back to the refrigerator.
Do you want to diversify your usual diet with this simple pasta? Mix it with cottage cheese and sour cream in equal proportions. Spread sandwiches with the prepared mass, sprinkle with fresh herbs - a hearty and fragrant snack for evening family gatherings is ready!
Video: Salted garlic arrows and creamy mass with them
Spicy garlic caviar
You will need:
- 1 kg of garlic arrows;
- 1 tbsp with a slide of coarse salt;
- 1 tsp ground black pepper;
- 1 tsp ground coriander seeds;
- 50 ml cold pressed vegetable oil.
You can add other seasonings that you use often if you like.
Cooking process:
- Take the garlic cloves and wash them in cool salted water.
Rinse garlic cloves in cold water
- Dry, cut off the hard parts, chop the soft arrows finely with a knife.
Cut the arrows with a knife
- Place the cut pieces in a blender. Grind, adding salt and seasonings, pour vegetable oil. The mass should not turn out thick, but it is not supposed to spread either.
Using a blender, grind the arrows, adding salt, seasonings and vegetable oil
- Stir the crushed arrows so that the mass becomes like a green sauce.
Knead the mass so that it becomes like a sauce
- Rinse and sterilize jars thoroughly.
- Transfer the cooked caviar to the container, tightly close with clean lids.
It is allowed to store the snack in the refrigerator or any cool and dark place for up to six months, because garlic itself is a good preservative, and salt in the composition of the mass will extend the shelf life of the workpiece.
Add some caviar to a vegetable salad with fresh herbs to give it a sharp taste and spicy aroma.
Preparing snacks with nuts
Since we are talking about spicy tastes, should we turn to the peculiarities of Caucasian cuisine? In it, garlic arrows are also frequent ingredients in dishes. In tandem with walnuts and spices, they will become a great sauce for deli meats.
The benefits of garlic arrows and how to harvest them for the winter. How to freeze, salt and pickle garlic arrows.
Everyone is well aware of the beneficial properties of garlic bulbs, popularly referred to as heads, as well as its green leaves. They are used in cooking, traditional medicine and even cosmetology.
The plant has another part, edible and useful, although it differs in its properties from the bulbs and leaves mentioned above. These are flower stalks, garlic arrows that can be fermented, marinated, frozen, used to make soups, salads and sauces.
When to cut the arrows off the garlic? The benefits of garlic arrows
When garlic grows in the garden, ground leaves first appear, a little later - peduncles with aerial bulbs, and the root bulb is formed last.
Garlic shooters are not a by-product. They are tasty and have a lot of benefits.
IMPORTANT: When a plant starts a peduncle, it is in this part of it that its benefits accumulate. Those who grow garlic on heads remove the arrowheads as rubbish so that the heads are not small. This is done when the flower stalks reach a length of about 20 cm.
If you cut off the arrows from the garlic in order to pickle them or use them in food in any other way, their length should be from 40 to 60 cm. At this moment they are the most juicy and healthy.
An indicator of the maturity of the peduncles is also their whitened tips.
As a rule, the collection of arrows for food is carried out in July, closer to the middle of the month.
IMPORTANT: If the heads of garlic are also planned to be collected and eaten in the future, the arrows should be cut off at a height of about 2 cm from the base so as not to damage the roots
Those who regularly harvest garlic arrows, harvest and eat them with pleasure, are well aware of the composition and benefits of the product. To do this for the first time is prompted by the following facts:
Unfortunately, not everyone can eat garlic arrows. They are contraindicated in:
- ulcer and gastritis
- kidney disease
- cholelithiasis
- individual intolerance and allergy
IMPORTANT: The season for fresh garlic shooters is very short - about 10-14 days. Therefore, it is worth learning how to harvest them for the winter.
VIDEO: Arrows of garlic. 5 cooking methods
Frozen garlic cloves
Freezing is the preferred type of food preparation for the winter. If we are talking about arrows of garlic, firstly, so they will be most useful. Secondly, after defrosting, they will taste like fresh ones. And this makes it possible to cook a wide variety of dishes.
Make the workpiece in this way:
- Collected peduncles are thoroughly washed
- They cut off the part where the flower should have formed, dispose of it
- Cut the arrows into pieces 2-3 cm long
- Boil a large pot of water, salt it
- Dip the garlic arrows into the water and boil for 10 minutes
- Remove the arrows after cooking, let them cool and drain
- The blank is packaged in plastic containers or disposable bags, sent to the freezer for storage
You can freeze the arrows of garlic already in the form of a ready-made snack. Take:
- 1 kg arrows
- 1 st. a spoonful of salt
- 2 tbsp. spoons of olive oil
- Arrows wash, cut off their buds
- Arrows cut into several pieces are crushed with a meat grinder or blender
- They are salted and seasoned with oil
- The appetizer is packaged in plastic containers and sent to the freezer
VIDEO: ARROWS OF GARLIC. REFILLING FROM GARLIC ARROWS FOR THE WINTER
What is pickled garlic arrows called?
Some call pickled garlic arrows wild garlic. This is not entirely correct. Ramson (wild garlic) and the garlic that people eat are indeed related plants, but not the same.
Correctly name the dish, based on the characteristics of its preparation. So, pickled garlic peduncles are:
- in Korean (heh)
- in Asian style
- in Georgian
- with spices
- with vegetables
- with greens
Sometimes recipes are given names like “For vodka”, “Delicious”, etc.
Pickled garlic arrows and wild garlic are two different things. How to pickle garlic arrows without sterilization?
Arrows of garlic pickled with vinegar. This preservative makes it possible not to sterilize jars filled with preform.
VIDEO: Snack for vodka, Garlic arrows for the winter
RECIPE: Instant Pickled Garlic Shooters
Marinate garlic arrows quickly and easily using the following products:
- 1 kg plant flower stalks
- 30 ml vinegar
- 30 g salt
- 40 g sugar
- 1 teaspoon mustard seeds
- 4 peppercorns
- 4 dried carnation flowers
- Salt, sugar, pepper and cloves are immediately placed in 1 liter of cold water.
- Bring water to a boil
- Banks are sterilized at the same time
- Buds are cut off from the peduncles of garlic, the peduncles themselves are cut at will from small centimeter sticks, to stems the length of the entire jar
- Garlic arrows and mustard seeds are placed in sterile jars
- Boiled marinade is poured into jars
- Add vinegar to the preparation
- Close the jars with sterile lids and turn them upside down, after which they leave for 1-2 days so that there is no leakage
- Send harvested arrows of garlic for storage in the pantry or cellar
RECIPE: Pickled garlic arrows for the winter
The next option for pickled garlic peduncles involves the use of more seasonings and spices. The taste of the workpiece is more unusual and rich. For her you need:
- 1 kg garlic cloves
- 1 liter of water
- 100 ml vinegar
- 50 g salt and sugar
- 2 leaves of parsley
- 2 dill umbrellas
- 6 peppercorns
- 1 chili pepper
- Garlic for spin is prepared as in the recipe above.
- Banks are sterilized
- Salt and sugar are put in cold water, and when it boils, vinegar, dill and bay leaf are added (then they will need to be removed)
- Boil the marinade for 3-5 minutes
- Garlic arrows, cut to a convenient length, peppercorns, finely chopped light are laid out in jars
- Pour the arrows with marinade and close
How to pickle arrows of garlic with lemon?
Instead of vinegar, you can use citric acid (or lemon juice) to pickle garlic peduncles. To prepare a canned dish, take:
- 2 kg garlic cloves
- 1 liter of water
- 5 g citric acid
- 50 g green tarragon
- 50 g salt
- 100 g sugar
- The arrows of garlic and tarragon, cut into pieces of the required length, are boiled in a separate pan for 1 minute after boiling
- Dissolve sugar, salt and citric acid in water
- Tarragon with garlic peduncles is laid out in a sterile dish, marinade boiled for 5 minutes is poured
- Close the jars
VIDEO: Garlic arrows with citric acid. Preparations for the winter
RECIPE: Korean marinated garlic cloves
Korean arrows of garlic are called He. For their preparation take:
- 1 kg flower stalks
- 1 liter of water
- 3 garlic cloves
- 1 st. a spoonful of vinegar
- 1 teaspoon of sugar
- 0.5 teaspoon salt
- 2 bay leaves
- 1 st. a spoonful of seasoning for Korean salads
- Washed and chopped garlic arrows are fried in vegetable oil
- Lay them out on paper towels to drain off the grease.
- Salted, sweetened water is brought to a boil, then put in it bay leaf, seasoning in Korean
- Arrows and chopped garlic cloves are laid out in sterile jars, poured with marinade and twisted
- In such a preparation, carrots will not be superfluous
RECIPE: salted garlic arrows
Another type of preparation of garlic peduncles, salting, is made from products:
- 1 kg arrows
- 1 liter of water
- 5 st. spoons of salt
- 1 st. a spoonful of sugar
- dill umbrellas, lavrushka, peppercorns, cloves to taste and desire
- Washed and chopped garlic arrows are boiled in boiling water for 1 minute
- Cool them in cold water, dry in a colander
- Sterilize jars
- Brine is made from water, salt and sugar
- Arrows of garlic, spices are laid out in jars
- Pour them with boiling brine and leave for 3 days
- After 3 days, the brine is drained, boiled again for 2-5 minutes
- Repeat the filling procedure
- Banks are closed
IMPORTANT: You can salt the arrows in an enamel saucepan or a large glass bottle. Then they do not boil again and do not twist. The first 4 days are kept warm under oppression, then another 4 after the start of the fermentation process, and then in the cold until they are eaten
VIDEO: How to pickle the arrows of garlic?
