Instant garlic arrows. Instant pickled garlic arrows. The process of forming a snack and the process of rolling it up

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Garlic arrows marinated with spices will always remain a popular dish. Tasty, slightly spicy and with a unique aroma, which many gardeners simply throw into the compost, a skillful housewife will turn into a festive table decoration. The marinating process is simple - you can add various spices and introduce new subtle shades of flavor to the taste of the dish.

• The flower stalks of this crop do not require time to grow and prepare food for the winter.
• 100 grams of arrows contain up to 2 grams of vegetable proteins and up to 4 grams of carbohydrates. And the vegetable fat content is minimal - up to 0.1 grams;
• low caloric content of the product – 24 kilocalories;
• increased content of phytoncides, organic acid and dietary fiber;
• increased content of multivitamins, groups A, B1, B2, C, E, PP;

contains almost a complete set of metals and minerals.

Preparing the main ingredients

• To work, you will need to prepare the main ingredients of any recipe for pickling flower stalks and kitchen utensils:
• if the recipe requires frying the arrows, you will need sunflower oil;
• garlic flower stalks;
• be sure to salt at the rate of 40 grams per kilogram of shoots;

• a complete set of spices and herbs. Be sure to use allspice and garden herbs in every recipe;
• 9% table vinegar;
• optional - granulated sugar;
• purified water;
• an enamel pan of sufficient volume;
• cast iron or Teflon frying pan, always with a lid;
• Seaming machine and metal lids;

glass jars with a capacity of 500 grams or 750 grams.

For pickling, it is recommended to collect young flower stalks, the maximum length of which is up to 100 millimeters. They will be juicy and with tender flesh. Old shoots, although large in size, will be tough and tasteless. The seed head is cut off from the shoots and cut into large pieces.

The raw materials are washed well under running water and blanched in boiling water for a minute, and then discarded in a colander and washed under cool running water. But more often it is recommended to fry the shoots, cut into 50-60 millimeters, in vegetable oil for blanching, but this is all at the discretion of the housewife.

Preparing food for the winter: delicious recipes

Let us present and analyze in detail several basic recipes for pickling and preserving garlic flower stalks.

Pickled garlic arrows

The secret of cooking is simple - the main thing is to treat your work with love, and everything will work out:

• pour 1 liter of purified water into the pan, add 2 heaped tablespoons of sugar and salt;
• after boiling, add a few laurel leaves, 2-3 dill umbrellas with seeds without stems and a 100-gram shot of 9% vinegar;

• boil the marinade for 5-7 minutes, remove the laurel leaves and dill;
• 6-7 pieces of aromatic peppercorns, boiled dill umbrellas, 1 pod of hot pepper are placed on the bottom of sterilized containers and garlic shoots are placed tightly;
• The jars are filled to the top with marinade and sealed with lids.

With paprika and coriander

You can marinate the arrows deliciously by adding these ingredients to the main composition. The recipe is given for preparing a 500-gram jar of snacks:

• 400 grams of arrows are fried in 50 milliliters of vegetable oil for 8-10 minutes, but without covering with a lid;
• pour 1 tablespoon of 9% table vinegar and 50 milliliters of soy sauce into the frying pan. Mix the ingredients thoroughly and bring to a boil over medium heat, stirring constantly;

• add 1 heaped tablespoon of granulated sugar, 1 teaspoon of ground coriander and 4 paprika, 3-4 peas of allspice and red pepper. Add 1 tablespoon of rock salt, mix and simmer under the lid over low heat for 5-7 minutes;
• then add chopped 3 cloves of garlic, put the shoots in a jar and sterilize in a water bath for 7-10 minutes. The jars are hermetically sealed and stored in the pantry.

With gooseberries and cilantro

The marinating recipe remains unchanged, but lovers of the taste of cilantro will appreciate this cold appetizer:

1. There is no need to cut the washed peduncles. Washed 500 grams of gooseberries and 500 grams of shoots are passed through a meat grinder.
2. Chop 1 bunch of dill, parsley and cilantro, pour 50-60 milliliters of vegetable oil into a mixture of spices in a suitable container and add ground gooseberries and arrows.
3. Add 40 grams of salt, mix the mixture thoroughly and roll into sterilized jars.

With thyme and basil

Thyme and basil herbs have a unique aroma and taste. Such additives will add new flavors to the classic recipe thanks to essential oils:

• The arrows, cut into 3-5 centimeters, are boiled in salted water for 2-5 minutes for blanching. Then the water is drained and the slices are washed under running cold water.
• The marinade is prepared according to the classical scheme. 50 grams of salt and granulated sugar and 100 grams of 9% vinegar are diluted in 1 liter of water and boiled for 7-10 minutes.

• Place allspice peas, several rings of hot chili peppers, 2-3 cloves and several young chopped sprigs of basil and thyme on the bottom of the jar.
• The jars are filled with boiled arrows and completely filled with boiling marinade.
• Each container is sterilized for 10-15 minutes in a water bath and rolled up with a lid. The jars are turned over and left to cool naturally and gradually.

With pepper and cinnamon

To prepare arrows with this additive, the work is performed according to the classical scheme. To do this, prepare a set of ingredients for a 500-gram jar:

• garlic flower stalks – 400 grams;
• purified water – 1-1.2 liters;
• table salt, sugar - 2 level tablespoons each;
• 9% vinegar - 50 milliliters;
• cinnamon – 1 stick or 1 teaspoon of powder;
• allspice – 6-7 peas;
• ground black pepper – 2-3 level teaspoons.

All stages of work are performed according to the classic recipe, adding only cinnamon and ground black pepper.

With mustard

This recipe allows you to highlight the taste of garlic arrows with the aroma of mustard seeds and add spiciness to the dish. The recipe is given for preparing a 700-gram jar of the product:

• shoots cut into 50-70 mm pieces are blanched in salted boiling water for 2-3 minutes, and then discarded in a colander and washed under running water;
• 1-2 dill umbrellas without stems, 1 laurel leaf are placed at the bottom of sterilized jars, and the jar is filled to the top with blanched peduncles;

• the container is completely filled with boiling water, after 7-10 minutes the boiling water is poured into the sewer;
• add 1 teaspoon of hot pepper and 2 teaspoons of mustard seeds to the jars;
• To prepare the marinade, add 1 tablespoon of salt and sugar and a 100-gram shot of 9% vinegar to a saucepan with a liter of water. Boil for 5-7 minutes and pour into jars.

The appetizer is ready, all that remains is to seal the containers hermetically and leave to cool.

In Korean

Step-by-step recipe for preparing cold appetizer “Heh”:

1. 1 kilogram of garlic arrows is fried with sliced ​​carrots in a frying pan with 50 milliliters of sunflower oil until half cooked. Then they are laid out on a paper napkin to completely drain the oil.
2. For brine, add 1 teaspoon of salt and sugar to 1 liter of water; after boiling, add 2 bay leaves and 1 tablespoon of special Korean salad seasoning. Boil for 2-3 minutes.
3. Place fried arrows and 3 chopped garlic cloves in a container, completely fill the container with fried carrots and arrows and pour boiling marinade over them.

The finished product is hermetically sealed and left to cool gradually.

A quick way without sterilization

A simple method of preparing for the winter will require several operations:

• 1 kilogram of garlic shoots is cut to the size of the jar, and some of them are cut into 30-50 mm pieces;
• for each liter of marinade add 30-40 grams of salt, 3 buds of cloves, 2 tablespoons of granulated sugar and allspice - 4 peas;

• bring the brine to a boil and boil for 5 minutes;
• Sterilized jars are filled with chopped and long arrows, add 1 teaspoon of mustard seeds to each and completely fill with marinade. Pour 1 tablespoon of vinegar on top.

The appetizer is ready. The jars are hermetically sealed and left upside down for gradual cooling.

Pickled garlic arrows

To prepare a 700-gram jar of pickled peduncles, you will need to perform simple work according to a certain scheme:

• 400 grams of flower stalks are cut into lengths of 30-50 millimeters and blanched for 2 minutes in boiling salted water. The boiling water is drained, and the arrows thrown into a sieve are cooled under running water;
• Several dill umbrellas are placed at the bottom of the jar, and blanched shoots are placed tightly along the entire height. It is recommended to put an umbrella of dill and a few blackcurrant leaves on top;

• prepare a cold brine by dissolving 30-40 grams of salt in 1 liter of water, and fill the jars to the top with it;
• You need to install a weight on top so that the arrows are immersed in water. Rinsing the napkin daily and adding salted water if necessary and skimming off the foam ensures the normal fermentation process of pickled garlic for 2 weeks;
• Ready-made pickled garlic flower stalks will need to be stored in the refrigerator or in a cool cellar.

Lecho from garlic arrows

Juicy young stems are used when preparing salad, but to do this, 100 mm young shoots should be cut into 40-50 mm pieces:

• prepare the brine by adding for every 0.5 liter of water: 100 grams of sugar, 60 grams of coarse salt and 500 grams of tomato paste. After 5-7 minutes of boiling and complete dissolution of the ingredients in the water, place the garlic arrows in the pan and cook over medium heat for 20-25 minutes;
• garden greens, the amount depends on individual taste, are chopped and added to the mixture;
• add a 100-gram shot of 9% vinegar to the pan, reduce the heat to low and simmer under the lid for 5-7 minutes;
• The finished lecho is placed in jars and hermetically sealed with lids.

Canning garlic pods

In addition to salting, fermentation and pickling, garlic arrows are used in the preparation of various hot sauces. Here is one of the most common recipes:

• 500 grams of young shoots are passed through a meat grinder with small holes;
• add 100 grams of rock salt and any spice popular with loved ones to the paste. You can use coriander, basil or cloves;
• Knead the sauce thoroughly, put it in small jars, cover with plastic lids and store in the refrigerator or cellar.

Storage rules

There are no differences in preserving preparations for the winter using garlic arrows. Pickled recipes involve sealing glass jars airtight. These containers can be stored at home or in the basement. The main thing is not to place the workpieces near heating devices and any household appliances, in sunny, heated places.

Products stored under plastic lids or fermented must be kept in cool places, with a maximum positive temperature of up to 15 degrees. There is no need to stock up on your favorite recipes. The maximum possible shelf life of home-made marinades and pickles is 9 months. Opened jars should only be stored in the refrigerator.

Conclusion

Preparing tasty and healthy cold appetizers from garlic arrows does not require a lot of time and effort. The main thing is to strictly follow the instructions and recipes when preparing marinades and strictly follow the rules for storing food. And then on the festive and everyday table in the winter cold there will always be a slightly spicy dish with a pleasant aroma and exquisite taste.

Garlic arrows make salads and main courses more original and tastier, pairing perfectly with meat, potatoes, pasta and rice. But not many people know how to pickle garlic arrows to prepare for the winter. It's actually easy and simple. In addition, at a low financial cost, you can simultaneously get both an independent snack and an excellent seasoning for various dishes.

Correct collection is important

The success of future home harvesting largely depends on the timely collection of garlic shoots. You need to pick them in any case, otherwise you won’t get large heads of healthy vegetables.

But not all arrows are suitable for food. They are good and tasty only when they have a dark green color, and their inflorescences have not yet formed, but are just emerging. Otherwise, the garlic arrows in dishes are too coarse, fibrous and tough.

Traditional cooking method

For those wishing to prepare pickled garlic arrows, you can offer the following simple recipe, which is sure to become one of the most favorite for every housewife.
So, the assembled arrows are thoroughly washed under running water so that in no case are any particles of earth left on them.

Tip: it is convenient to wash the raw materials for the preparation in a colander under running water, helping to mix the contents of the dish with your hands.

Then the arrows are cut into 5–7 cm lengths to make them convenient to eat. Moreover, it is not necessary to remove the slightly visible buds on young shoots; they are quite suitable for food.

Small jars are pre-sterilized. Place 5–8 peas of allspice at the bottom of each, as well as, if desired, 1 bay leaf. These spices will make the taste of the snack even richer and more interesting.
The jars are tightly filled with garlic arrows and filled to the top with boiling water. Leave for 2-3 minutes, after which the water is poured into a pan to prepare the marinade.
Add to the marinade per 1 liter of water:

• 2 tablespoons of coarse salt;
• 1 tablespoon sugar;
• 1 teaspoon of vinegar essence.

The prepared jars are filled with boiled brine and covered with lids. Next, a sterilization process is required. It is enough to sterilize half-liter jars for 3 minutes, liter jars for 5 minutes. After which the lids are rolled up, and the jars are turned over and wrapped in a blanket until they cool completely.

That's it, the snack is ready! All that remains is to place it in a cool, dark place.

You need minimal money to prepare an appetizer made from garlic arrows, but in winter it goes great with fried or boiled potatoes. Also, as a “secret” ingredient, pickled garlic arrows can be added to various dishes. Let's give a few examples.

Meat sauce with pickled garlic arrows for spaghetti

1. Take 0.5 kg of pork or beef, cut into cubes and fry in a small amount of vegetable oil in a cauldron with constant stirring.
2. 2 large onions are cut into half rings and added to the meat. 2 carrots, cut into strips, are also sent there.
3. If there is a juicy radish in the house, you can also cut it into strips and put it in a cauldron.
4. Next add 2 diced sweet bell peppers.
5. Lastly, add pickled garlic arrows (200–300 g).
6. Salt, ground black pepper, and tomato paste are added to taste.
7. 0.5 liters of water is poured.
8. Next, everything is cooked under the lid over low heat until cooked.
9. Served with spaghetti or pasta, garnished with herbs.

Omelet with pickled garlic arrows

1. Take 3 eggs and beat thoroughly with a fork with a pinch of salt.
2. 0.5 cups of milk is carefully mixed into the eggs.
3. A small amount of vegetable oil is poured into a heated frying pan and 150 g of pickled garlic arrows are placed.
4. The egg-milk mixture is immediately poured on top.
5. The pan is covered with a lid and the omelette is cooked over low heat for about 5 minutes.
6. Served both hot and cold.

Of course, housewives, in order to diversify the family menu, should definitely adopt the proposed recipes. In addition, pickled garlic arrows are not only incredibly tasty, but also no less healthy than cloves of your favorite vegetable.
Video on how to pickle garlic arrows:

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Updated: 08-11-2019

Description

Pickled garlic arrows are an easy-to-prepare and very interesting spicy and moderately spicy appetizer that can be easily prepared at home and stored all winter.
The beneficial properties of garlic have been known for a long time, but few people realize that it is in young shoots that they are most abundant. Experienced housewives prepare amazing and extraordinary dishes from garlic arrows, because there are a huge number of recipes for preparing this simple product - they are fried, salted, fermented, frozen, after blanching, and marinated with “Korean-style” seasonings, seasoning soy sauce. We suggest preparing your own garlic arrows in a marinade. Your efforts will not be in vain - pickled spicy and aromatic shoots will become both an interesting independent snack and a component of an original salad.
Garlic shoots appear already in July, and if you decide to try the recipe, it will be one of the first preparations for future use, when the active preservation season has not yet begun. Gardeners who cultivate garlic on their plots have them in large quantities, but it doesn’t matter if you are not one of them, because garlic shoots, during their active growth season, are available for sale on the food market, and their cost is very low.

Pickled arrows, according to the simple recipe we have proposed with step-by-step photo pictures to make it easier to prepare in the winter, do not require additional sterilization, which allows housewives to spend less time and labor, and the shoots get a slightly crispy taste. You can store instant garlic arrows in the marinade throughout the calendar year, until the next harvest.
You will not regret that you decided to experiment, because the taste of pickled garlic arrows, after brewing for several months in the pantry, will exceed all your expectations! The appetizer turns out excellent, such that you will simply lick your fingers, although it has an unremarkable appearance.

Ingredients

Pickled garlic arrows - recipe

Let's prepare the garlic shoots, sort them out and discard the dense and yellowed ones, if any. According to the method of this recipe, it is most advisable to marinate young and green arrows of garlic, as they are the most aromatic, soft and tender.

We rinse the shoots well in warm running water, wiping the pollen on them with our hands, and then lay them on a towel made of natural fibers without lint to dry. Once the arrows have been shaken well enough, we will begin preparing them for preservation. To do this, using a sharp knife, laying them on a board, or better yet, hanging them with scissors, we begin to cut them into pieces of about five to six centimeters, discarding the flowering tops - they are not suitable for preservation. The waste will be about a quarter - about five hundred grams.

Place the chopped garlic arrows in a large saucepan filled with cold water and place on medium heat. We do not add any seasonings, salt, sugar, etc. – only clean water.

We catch the hot arrows using a slotted spoon or throw them into a colander, allowing the water to drain completely. Transfer the arrows back into the pan or clean bowl and let them cool.

The jars into which we will roll the garlic shoots need to be prepared, as for any other preparation for future use. First, rinse them well in warm water with soda, and then rinse them in running water. We sterilize by steam or any other method you are familiar with. It is noteworthy that for this workpiece it is convenient to use containers of non-standard size; there is only one important condition - it must be such that it can be sealed well. It is convenient to sterilize small dishes in the microwave by filling them with water. You just need to take it out very carefully so as not to get burned. Seaming lids also need to be washed and heated in boiling water for two to three minutes. At the bottom of the prepared jar we place pre-washed and dried spices - bay leaf, a few peas of allspice and black pepper, a couple of clove buds. You can vary the seasonings as you wish, but in this quantity there is enough of them for a half-liter jar of pickled arrows.

In jars with spices, compacting them well, place the cooled blanched garlic arrows and fill them with boiling marinade made from water, salt, granulated sugar and table vinegar of normal concentration. Cooking the filling is simple - pour salt and sugar into water at room temperature and stir until completely dissolved in the liquid. Then place the pan, covered with a lid, on the stove. Light a medium-high heat and bring the water to a boil. When the sweet-salty water boils, pour the measured amount of alcohol vinegar into it and remove the pan with the marinade from the stove. Using a clean ladle, pour the marinade into jars with garlic arrows. You need to pour so that all the gaps between the shoots are filled with marinade. Rotate the jars periodically when pouring to allow the air trapped between the arrow pieces to escape. When the jars are completely filled with marinade, immediately roll them up with the prepared lids and turn them upside down.

Before wrapping hot jars of pickled garlic arrows in a warm blanket or cotton blanket, be sure to check that the lids are rolled up tightly. If there is air access from the outside, then it will be clearly visible in the jar in an inverted state - it will rise up in bubbles, in our case, to the bottom of the jar.

The pickled arrows will cool over the next 24 hours. Return the completely cooled jars to their normal position and take them out to the pantry or basement for further storage.

You can store this preparation for the winter, like any other homemade preparation, for one calendar year, but you will be able to try pickled garlic shoots only after one and a half to two months - by this time the marinade will be able to completely saturate the shoots.

Many people know about the beneficial properties of garlic. It is included in the diet during flu epidemics and other colds.

Housewives use garlic regularly. They add it to various dishes, put it in marinades and preserve vegetables with it.

Everyone is accustomed to seeing garlic in the form of a bulb consisting of cloves covered with a thin jacket.

But besides the head of garlic, the above-ground part is also edible - the juicy green arrows. And many gardeners mercilessly tear off this part of the plant and throw it away. The fact is that for the active growth of the garlic head, you need to break off the arrow in time so that the juices nourish not the tops, but the bulb.

But it is green arrows, or wild garlic, that can help replenish the body with vitamins in winter. They can be frozen, pickled or pickled. If there are a large number of arrows, they are preserved separately. If there are few arrows, then they can be added along with spices, partially replacing garlic or onions with them.

• Subtleties of cooking
• Sometimes the market sells quite long garlic arrows that begin to curl into a spiral. But most often they have already outgrown, become hard and are not suitable for consumption. Arrows appear in late May–early June. They are worth paying attention to if their height does not exceed 25 cm, and the arrows themselves are dense, elastic, with light tips. At this age, hands break easily, which also indicates their suitability for use.
• Preparing arrows for pickling is simple. It is enough to cut off the lower, denser and harsher part and the narrow top. The middle of the arrows is marinated either whole or cut into pieces of arbitrary length.
• The filling for pickling garlic arrows is prepared in the same way as for canning tomatoes and cucumbers. The arrows combine harmoniously with dill, parsley, allspice, and cloves. If desired, you can add other spices to the marinade.
• Garlic arrows are pickled both with and without sterilization. In the latter case, double filling with boiling brine is used, and the jars and lids are pre-sterilized.
• To make the arrows softer, before placing them in jars, they are blanched in boiling water for 2-3 minutes, then quickly cooled in cold water.
• The weight of the arrows that will be obtained after sorting depends on their quality - how much of the bottom and top will have to be cut off. Sometimes there are very few left from a large whole bunch of arrows. Some housewives like to tightly fill jars with them (by the way, this is necessary). If you put them loosely, then the marinade will require approximately half the volume of the jar, that is, a liter jar filled with cut arrows will contain 0.5 liters of marinade.

Recipe one

Ingredients:

• water – 1 l;
• sugar – 50 g;
• salt – 50 g;
• allspice peas – 3-5 pcs.;
• black peppercorns – 10 pcs.;
• cloves – 3 buds;
• vinegar essence 80% – 1 tbsp. l.

Recipe for the occasion::

Cooking method

• Select only young garlic shoots. Wash in cold water. Trim both sides.
• Cut crosswise into pieces 3-4 cm long.
• Prepare sterile jars. For pickling arrows, it is better to use liter or half-liter jars. First, wash them with baking soda, then rinse. Steam them or heat them in the oven. Boil the lids.
• Place the arrows tightly into the jars.
• Pour water into a saucepan, add sugar, salt, pepper, and cloves. Bring to a boil and simmer for 3 minutes. Add vinegar essence.
• Pour the marinade over the garlic arrows. Cover with lids.
• Place a wooden circle or soft cloth folded in four on the bottom of a wide pan. Place the jars. Pour hot water up to the hangers. Place the pan over medium heat and bring to a boil. Sterilize for 5 minutes.
• Seal the heated jars with lids. Turn it upside down and wrap it in a blanket. Cool in this position.

Recipe two

Ingredients:

• young garlic shoots - 1-1.3 kg.

• water – 1 l;
• salt – 50 g;
• sugar – 50 g;
• vinegar 9% – 100 ml.

Cooking method

• Sort out the young garlic shoots and remove the overgrown ones. Wash in cold water. Trim off the tough lower part and the top.
• Cut the greens into 10 cm pieces.
• Place in a colander and blanch in boiling water for 2 minutes. Cool quickly with cold water.
• Prepare sterile jars by boiling water in them, or hold them over steam by placing them on a kettle.
• Place the arrows tightly into the jars.
• Prepare the filling. To do this, pour water into a saucepan, dissolve salt and sugar in it. Boil for 2 minutes. Pour in vinegar. Pour the boiling marinade over the arrows.
• Sterilize liter jars in boiling water for 5 minutes. Seal immediately with lids. Turn the jars upside down, cover with a blanket and cool in this position.

Pickled garlic arrows for the winter: without sterilization

Ingredients:

• young garlic shoots - 1-1.3 kg.

• water – 1 l;
• salt – 50 g;
• sugar – 50 g;
• citric acid – 0.5 tsp;
• ground coriander – 0.5 tsp;
• bay leaf – 2 pcs.;
• black peppercorns – 5 pcs.

Cooking method

• Sort through the garlic arrows. Wash in cold water. Trim off the tough bottom and top. Cut the arrows into pieces 5 cm long.
• Wash liter jars with soda and rinse. Sterilize in a way convenient for you.
• Place the cut arrows tightly into jars. Pour boiling water over it. Cover with sterile lids and leave for 10 minutes.
• Pour the cooled water into the pan through the lid with holes. Add spices and herbs. Place on the fire and bring to a boil. Boil for 5 minutes.
• Pour the boiling marinade over the garlic arrows. Seal immediately with lids. Turn the jars upside down and wrap them in a blanket or warm cloth. Leave until completely cool.

Video: Delicious pickled garlic arrows for the winter

Note to the hostess

Garlic arrows prepared according to any of these recipes will be ready in a month.

They are good as a stand-alone snack.

They can be added to pasta sauce, lagman, and mashed potatoes. If you put finely chopped pickled arrows into the egg mixture and then fry them in a frying pan, you will get a very tasty omelette.

Gardeners usually pick off the green shoots of garlic so that the plant begins to form seed bulbs. However, it is stupid to throw away such valuable material, because it can be used to create culinary masterpieces.

Preparing garlic arrows for the winter means pampering yourself and your family with unusual hot and spicy snacks or adding a new taste to familiar dishes. Moreover, such a product will be rich in vitamins, which will make the food even more healthy.

Delicious garlic arrows can be preserved for the winter by resorting to various recipes. For some, the ideal processing method is marinade, while others value the naturalness that is achieved by freezing. Some people don’t even plan to use garlic only in fried form.

You can prepare pickled garlic arrows according to the following recipe.

Ingredients:

• garlic arrows – 950 gr.;
• water – 900 ml;
• salt with sugar - 3 tbsp. l.;
• vinegar 9% – 100 ml.

You need to sort out the garlic, remove too old arrows, cut off the top of the remaining ones and usually the rather hard lower part. Next, you need to cut it into small pieces (no more than 10 cm), start the blanching procedure - put it in boiling water in a colander for a couple of minutes, remove it and quickly fill it with cold water. After the processed arrows are placed tightly in sterilized (boiled) jars.

To prepare the marinade, you need to boil water with sugar and salt for a couple of minutes, then add vinegar and remove the pan from the heat. The boiling composition is poured into jars, which are then sterilized again (in boiling water for 5 minutes) and sealed. The containers need to be turned over onto the lids, wrapped well in a blanket or blanket and left to cool.

Recipe with cloves and pepper

• garlic – 1 kg;
• water – 1 l;
• sugar and salt - 50 g each;
• black and allspice (peas) – 10 pcs.;
• carnations – 3-5 flowers;
• vinegar essence - 1 tbsp. l.

Select the garlic, cut into 3-5 cm pieces, rinse. Next, prepare the marinade - boil salt with sugar and peppers with cloves in a saucepan for 3 minutes, then pour in the essence.

It is important to place the arrows tightly in prepared (washed with soda and boiled) jars. Garlic in sterilized containers can be poured with boiling marinade and covered with lids.

Next comes the re-sterilization procedure: the workpieces are placed in a large saucepan, at the bottom of which there is a wooden circle or dense soft cloth, then water is poured up to the “shoulders” of the jars. Bring the pan to a boil over low heat, and then simmer on low for about 4 minutes. After the procedure, the jars need to be tightly sealed, turned over onto the lids and wrapped warmly to cool completely.

Read also: Carrot caviar for the winter – 7 finger-licking recipes

Frozen garlic

To preserve the natural taste, you can try cooking frozen garlic.

Have to take:

• garlic;
• salt (to taste);
• freezer bags or containers.

The washed, chopped arrows should be sprinkled with salt and blanched for a couple of minutes. The finished raw materials can be placed in prepared containers and stored in the freezer.

Another freezing recipe takes a little longer - instead of blanching and cutting into portions, the arrows should be put through a meat grinder and frozen as a homogeneous mass.

Fried garlic arrows

For delicious fried garlic greens, sealed for the winter, you should take:

• arrows – 300 gr.;
• salt and pepper - to taste;
• oil (vegetable, odorless) – 40 ml;
• water – 1 l;
• vinegar 9% - 2 tbsp. l.

Place the green arrows in a deep saucepan to fry them over medium heat until all the moisture has evaporated. Next, oil is poured into the saucepan, in which the garlic will be fried for 5-10 minutes until it acquires an appetizing golden crust, and then everything needs to be sprinkled with salt and pepper.

After 1-2 minutes, the workpiece can be removed from the stove, placed in sterilized jars and, filled with hot solution, sealed.

The second recipe for fried shooters suggests using soy sauce:

• add ½ tsp to the frying. soy sauce;
• Place 1-2 chopped garlic cloves in a saucepan along with salt and pepper;
• Instead of unscented oil, take olive oil that is aromatic.

Recipe through a meat grinder

Whole arrows or chopped mass of green garlic - each cook determines for himself. Any option for preparing for the winter will allow you to experiment with the tastes of the final product and with the options for dishes to which it will be added. Garlic arrows, after passing through a meat grinder, are great for sandwiches and added to stews or soups.

For the recipe you need to take:

• arrows – 1 kg;
• salt – 200 gr.;
• seasonings

Garlic should be thoroughly washed, then chopped and immediately salted well. Let the mixture brew for 30 minutes, after which it can be put into jars, sealed and put in the refrigerator. There is no need to sterilize the jars, since the salt will do all the work of preservation.

Garlic paste

You can get an original seasoning if you use a pasta recipe. You need to take:

• garlic – 500 gr.;
• tomato juice (or paste);
• salt and any spices to taste.

Garlic - washed and chopped in a blender - should be mixed with the tomato component to form a thick sauce, sprinkle with salt and spices to taste. Next, the paste is put into jars, carefully closed with lids and sent to the refrigerator.

You can do without tomatoes if you take:

• garlic arrows – 500 gr.;
• salt – 1 tbsp. l.;
• vegetable oil – 2 tbsp. l.

First you need to select the youngest and juiciest garlic stalks, wash them and grind them through a meat grinder. Oil and salt are added to the finished puree; the mixture is thoroughly mixed and sent in containers to the freezer.

Read also: Stuffed peppers for the winter - 6 recipes

Adjika from garlic arrows for the winter

You can prepare garlic arrows for the winter not only in their pure form. As part of ready-made dishes, this product exhibits all its qualities, giving other components an extraordinary aroma and taste. There are a lot of recipes for such combinations. To prepare adjika from garlic arrows, you need to take:

• garlic arrows – 500 gr., cloves – 2-3 pcs.;
• coriander – 1 tsp;
• vegetable oil – 2-3 tbsp. l.;
• hot red pepper - to taste;
• salt – 1 tsp;
• parsley - 1 bunch.

You need to pass washed garlic (arrows and cloves), pepper and parsley through a meat grinder. Add salt and seasonings to the mixture to taste, then mix it thoroughly and leave for 5-10 minutes so that the future adjika releases its juice. Before putting into jars, you need to mix in vegetable oil. The jars can be covered with lids and placed in the refrigerator.

Garlic arrows in Korean

List of products for storing garlic shoots for the winter in Korean:

• arrows – 350 gr.;
• garlic cloves – 2-3 pcs.;
• 9% vinegar (wine or apple) – 1 tsp;
• sugar with salt (or soy sauce) - 1 tsp each;
• bay leaf – 5 pcs.;
• store-bought Korean salad dressing (or a mixture of equal amounts of paprika, chili pepper and coriander) - 1 tbsp. l.
• oil.

Green shoots of garlic need to be cut into pieces, fry in oil in a frying pan, stirring occasionally. Gradually you can introduce the remaining components (except for the cloves), mixing them thoroughly and waiting until the sauce becomes thick.

When this happens, you can turn off the heat, cool the mixture and add the crushed garlic cloves. The salad is then placed into containers and sent to the refrigerator. It can be stored for several weeks.

With tomato

Chopped garlic and tomato for the winter are both an excellent addition to meat (for example, barbecue) and a delicious sauce for spreading on sandwiches. To prepare it you need:

• garlic arrows – 1-2 bunches;
• salt and seasonings - to taste;
• red chili or paprika - ½ tbsp. l.;
• balsamic vinegar – 1 tsp;
• tomato or tomato paste (diluted) – 4-5 tbsp. l.

The arrows can be passed through a meat grinder or chopped in a blender, sprinkled with salt, pepper, and other seasonings, pour in vinegar and tomato. It is best to place the finished mixture in small containers, since the defrosted portion will need to be eaten all at once.

Recipe with tomatoes

You can use whole tomatoes instead of tomatoes. The recipe suggests taking:

• garlic arrows – 1 kg;
• tomatoes – 1 kg;
• water – 250 ml;
• salt – 1 tsp;
• oil – 50 ml;
• black and red pepper - to taste.

Fry the prepared (washed and divided into portions) garlic arrows in oil with added water for about 10 minutes. Scald the tomatoes, remove the skins, then place them in the frying pan towards the arrows. Next, seasonings, salt, and vinegar are added to taste, the mixture is thoroughly mixed and placed in sterilized jars.