Garlic arrows for the winter - a recipe for a savory snack for every taste! Garlic arrows for the winter - simple recipes

home As soon as June comes, the growing garlic throws out its arrows, and it’s time to break off the twisted rings. Don’t rush to throw them away, I’ll tell you how to cook garlic arrows with maximum benefit

, it will be very tasty. You just have to pick it correctly, hold the stem with one hand, and carefully pull the shoot out from the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and ripen to the desired condition.

Garlic arrows: benefits

Garlic arrows replenish the deficiency of various biologically active substances, have a positive effect on the condition of cells, and slow down the aging process. They help prevent viral diseases, primarily colds and acute respiratory viral infections, and cleanse the intestines well of harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus.

How to cook marinated garlic arrows

This snack turns out very tasty.

Cut the arrows 3 - 4 cm long, pour in water, boil for a few minutes after boiling, drain in a colander, rinse with cool water, place in 0.5-liter jars (they do not need to be sterilized), fill with marinade. I prepare the marinade like this: pour 50 grams of salt and sugar into a liter of water, bring to a boil, pour in 100 ml. 9% vinegar, sterilize for 5 minutes, roll up. This can be done not only with arrows, but also with young cloves of garlic. Just don’t need to cook them, peel them, pour boiling water over them, put them in cold water

, then pour in the marinade, sterilize for 10 minutes.

Garlic paste for the winter

• I prepare a delicious garlic paste from garlic arrows, it’s good for sandwiches with brown bread, it can be added to soup or as a sauce, to potatoes, it gives a piquant taste to absolutely any dish, and with pasta, it’s generally a nice thing!

I pass young garlic arrows through a meat grinder, add salt to taste, season with odorless vegetable oil, mix, put in clean jars, close with lids, and store on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste This dish is very reminiscent fried mushrooms

with a little spice.

• You will need:
• garlic arrows - 500 grams; tomato paste, salt, pepper, vegetable oil

Remove the seed pods from the arrows, chop the stems, place in a frying pan with heated oil, add salt, lightly fry, making sure that the juice is released. If there is none, you need to add a little water and fry until the shoots are translucent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Soup - puree with garlic arrows and pumpkin

And here is a soup that is full of benefits. In him great amount fiber, it is beneficial for obese people. Pumpkin is useful for hypertensive patients; it removes toxins and waste, as well as excess cholesterol, all thanks to pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and pulmonary diseases, for problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is aromatic, with a lot of useful substances!

with a little spice.

• pumpkin - 1 kg;
• vegetable broth - 6 glasses;
• chopped garlic arrows - half a glass;
• soy sauce- 2 tbsp;
• olive oil- 1 tbsp;
• dried thyme - 2 tsp;
• leek;
• salt and pepper - to taste.

1. Heat vegetable oil, fry chopped onions, leeks, and garlic arrows until soft. Add thyme, pumpkin, cut into pieces, pour in broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, add soy sauce, salt, and cool the soup.
2. Using an immersion blender, beat the mixture into a homogeneous puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring, at the dacha, you can prepare such a dish from fresh shoots; in winter, use canned ones.

• Eggs – 6 pcs.
• A little butter
• Garlic pipes – 100 gr.
• Hard cheese – 50 gr.
• Salt and pepper to taste

Preparation:

1. Prepare the egg mixture: beat the eggs with the addition of seasonings and spices to taste.
2. Grate any type of hard cheese or cut into small cubes. Add half the cheese to the egg mixture.
3. Fry the garlic shoots in a heated frying pan and pour the egg and cheese mixture over them.
4. Bring the eggs until cooked and sprinkle the remaining cheese on top.
5. The pan can be placed in a hot oven under the grill to get a crispy crust.

Meat with garlic arrows

Garlic shoots go well with meat, giving the dish a fantastic piquant taste. For cooking, it is best to use spicy canned garlic arrows, for example, cooked in a spicy marinade.

To prepare you will need:

• Beef or pork – 700 gr.
• Fresh garlic pipes – 250 gr.
• Salt pepper
• A little oil for frying
• 2 medium-sized onions
• 125 ml. tomato juice

Cooking:

1. Peel the onion, cut in half and chop into small cubes with a sharp knife. Fry until light golden crust in heated sunflower oil.
2. Cut the pieces of meat into thin slices, beat with a kitchen hammer, cut again, but into thin slices, and add to onions for frying. Simmer a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
3. Cut the garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour tomato juice and bring the dish to readiness, stirring occasionally.
4. Fried fresh zucchini is perfect as a side dish; you can roll it in flour or make a delicate batter.
5. Meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.

Garlic arrow appetizer

Ingredients:

• Young garlic arrows - 300-400 grams;
• Sunflower or olive oil - 4-5 tablespoons;
• Salt, ground pepper, paprika;
• Dill, parsley for decoration or fine sprinkling on top. Who likes it how?

Cooking method:

1. Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. “Spaghetti” will look original.
2. Place the slices in a deep frying pan, pour in vegetable oil, salt and pepper to taste.
3. Fry over low heat under a lid with a steam hole to maintain the stewing effect. Stir occasionally with a wooden spatula and monitor the amount of moisture.
4. If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It is important to know! Only young shoots are suitable for carcass, then the finished dish will delight you with its softness and delicate mushroom flavor. If hard pieces get into the frying pan, then during the frying process they will quickly lose their attractiveness and taste, and will become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, noodles) in the form of a salad. This could be dinner or a quick breakfast.

Garlic arrows for future use

A how to cook garlic arrows For long-term storage, on ? Shoots can be prepared for future use by freezing.

Garlic shoots are cut with scissors into 2-3 cm pieces, rinsed, discarded in a colander, and dried on a towel. Place tightly in plastic bags, tie it up and put it in the freezer. Afterwards, without defrosting, you can fry in vegetable oil and salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches and grind it through a meat grinder. When I have garlic arrows, I roll the salsa with them, mix them, and store them in the refrigerator. You won't find a better addition to borscht bread!

Garlic arrows are buds that will bloom in the future and turn into inflorescences.

But until this happens, they are quite suitable for food

Garlic arrows: recipes for the winter

✔Delicious lecho.

Required Products: - sprigs of garlic - water - 700 g - tomato paste - ½ l - sugar, vegetable oil - half a glass each - salt - tablespoon - malic acetic acid - 0.25 tbsp.

Preparation: You need to take the amount of greenery that will be included in the filling. Make a filling from the indicated products (there is no need to add acetic acid yet).

Boil it. Cut the twigs into small pieces 1 cm wide. Add them to the marinade, boil for three minutes, place in containers, and seal.

Prepare the greens according to the recipe described here. Garlic arrows: recipes for the winter through a meat grinder

✔Tomato-garlic seasoning.

You will need: - tomato paste or tomato sauce- green part of young garlic

How to cook:

Wash the greens from dirt and dust, grind through a meat grinder.

Mix the mixture with tomato seasoning. You need to add just enough so that the mixture is not too liquid. Place the seasoning in sterile jars, cover with lids, and place in the refrigerator.

✔Recipe for seasoning with garlic and dill.

Ingredients: - green part of young garlic - salt - dill Cooking steps: Mince the greens, stir with salt, pack into prepared containers, sprinkle with salt on top, screw on the seasoning lids and put in the refrigerator for storage.

✔Vegetable option.

700 g of garlic arrows and 300 g of mixed herbs (dill, basil, parsley, thyme, etc.), mince. Mix the green mass with six tablespoons of vegeta, place in jars, compacting the mixture a little. Store the seasoning in the refrigerator. It can also be frozen.

Pickling recipe garlic arrows for the winter

Ingredients: - young garlic leaves - granulated sugar - two tbsp. spoons - salt - five teaspoons - water - one liter - acetic acid - 2.5 tbsp.

Preparation: Wash the leaves from dust, chop into large pieces, dip in boiling water for a couple of minutes, and pour over ice water.

As soon as it drains, pack it into jars and prepare the marinade.

Mix granulated sugar and salt in water, boil, add vinegar, and immediately pour this mixture over the garlic leaves.

Screw the lids on the containers, sterilize for 5 minutes, and seal.

Pickled garlic arrows are ready!

✔Recipe for pickled garlic arrows for the winter

In a liter of water, dilute 2 tbsp. spoons of salt, boil for two minutes.

Pour in 100 ml of vinegar, turn off the fire.

Chop the greens into equal pieces, blanch them in boiling water, cool, place in scalded jars, and pour boiling brine over them.

Sterilize the container for 10 minutes.

If you do not blanch first, increase sterilization to 10 minutes, seal with lids, unwrap and leave to cool.

✔Recipe with greens.

Wash the green part of young garlic, dill and parsley thoroughly and chop.

Pour boiling water over them and leave to steep for a couple of minutes. Drain the boiling water and pour in the marinade.

The jars will be perfectly stored even without sterilization.

In this case, they can simply be covered with polyethylene lids.

✔Recipe with gooseberries.

vegetable oil - 4 tbsp. spoons - dill, cilantro - 55 g each - gooseberries, garlic arrows - 1 kg each - salt - one and a half tablespoons

Preparation: Wash the garlic greens and chop them. Sort the gooseberries, tear off the stems, and wash. Twist the prepared products in a meat grinder and blend in a blender.

Add salt, chopped cilantro and dill to the garlic-berry mixture, pour in sunflower oil.

Pack the seasoning into containers and cover with plastic lids. Also consider ways to pickle garlic. ✔Recipe for sauerkraut.

Ingredients:- young garlic arrows - 500 g - water - one and a half glasses - vinegar - 1.5 tbsp. spoons - dill sprigs - 3 pcs. - salt - tablespoon

Preparation: Cut the branches from the garlic flower head, wash them, chop them into pieces, put them in boiling water for a couple of minutes, and pour them over with cool water.

Place dill sprigs on the bottom of the container, lay out the arrows in a dense layer, add dill sprigs.

Make a brine: dilute salt in boiling water, let cool, pour in vinegar.

Pour the marinade over the garlic and place pressure on top. Within three days the fermentation process will begin. It will last about 12 days.

During this time, periodically remove the forming film and, if necessary, add some more brine. Store the preparation in the refrigerator.

Some important tips.

1. Young garlic is a real delicacy. If you seal it in jars now, you can enjoy it all winter long.

3. Marinate the arrows along with the seeds.

4. The most popular spices for this preparation: ginger, cinnamon, coriander, cloves, grain mustard. Also prepare a salad for the winter - vegetable chutney.

✔Recipe with ginger and cinnamon.

You will need: - salt, vinegar - according to Art. spoon - cinnamon - water - 500 ml - ginger - black peppercorns

Cooking steps: Sterilize the jars. Roll the arrows into rings and place them in containers.

Pour boiling water, blanch for a few minutes.

Boil some water, add salt, spices and vinegar. Taste the marinade. Pour the resulting filling over the garlic. Close the lids and let cool.

✔Recipe Necessary products: - green part of young garlic - salt - two tbsp. spoons - acetic acid - 0.1 l

Cooking steps: The arrows must be collected even before the garlic head is formed.

Wash the collected stems and dry on a towel.

Chop them into long pieces and boil for 2 minutes. Remove the stems from the boiling water and pour cool water over them.

As soon as the remaining water has drained, place them in glass containers, add hot marinade, sterilize, and screw.

You also need to add sugar and salt to the filling, boil the brine for three minutes. After this, cool the workpieces and add acetic acid. Recipe

✔Wash the young garlic stalks, chop into 10 cm lengths. The juiciest and most tender part is the lower part of the stem. This is what needs to be marinated for the winter.

The containers must be sterilized and the prepared stems placed on their bottom.

Drain the water, add brine made from salt, 100 g of vinegar and 1.5 tbsp. spoons of sugar.

Tighten the jars and leave them under the blanket.

✔Korean-style garlic arrows - a recipe for the winter. Ingredients: - soy sauce - 55 ml - hot pepper - vegetable oil - 75 g - sugar - 0.5 teaspoon - coriander - teaspoon - rice vinegar - 1 tbsp. l. - sesame seeds - 10 g - black peppercorns - 0.25 tsp. - cloves - 8 pcs.

How to cook: Stems are best cooked in a deep frying pan or cauldron.

You can also use an old saucepan. Pour oil into it and let it heat up thoroughly.

• freshly picked garlic arrows (as many as you have),
• 100 g of 9% table vinegar,
• 50 g granulated sugar,
• 50 g salt,
• 7-8 peas of black allspice,
• 1-2 buds of cloves.

Cooking process:

If you cut the arrows, do not rush to put them to work. First, prepare the bottles. They must be washed, dried and sterilized.

And only when all the jars are placed in orderly rows in the oven, do we begin to wash the arrows and cut them into small, approximately 2-2.5 cm, pieces. It is most convenient to do this with sharp scissors.

At the time of preparation, I had a lot of helpers in the kitchen, so so that they would not stagnate idle, I entrusted them with this important work.

Let it boil again, keep it at active boiling for 3-4 minutes. Please note that there is no need to cook the arrows longer. They will boil and become soft like cotton wool. Then we put it in a colander and put it under very cold water. We shower the pieces with this contrast shower for 1-2 minutes and leave to drain.

Tamp the garlic arrows tightly into cooled sterilized jars.

When all this is done, pour 1 liter of water into a small saucepan, add sugar, salt, throw in spices and put on fire.

Add vinegar to the boiling marinade.

Let it boil again, turn it off and pour into containers.

Despite the fact that pickled arrows are not an ordinary preparation, it is one of the simplest preservations I have ever made.

Screw on the lids and place in the refrigerator. If you plan to store the jars in the cellar, then roll them up with pre-boiled lids. It’s better not to open bottles with pickled arrows right away; let them sit for at least a month, marinate, so to speak. As a result, you will get a simply great snack.

Bon appetit!

The following products need to be prepared:

• 1 kg of young garlic shoots;
• 5 tbsp. l. Sahara;
• 1 liter of water (for preparing the marinade);
• 100 ml vinegar (9%);
• 5 tbsp. l. salt;
• Bay leaf;
• a few black peppercorns;
• dill umbrellas;
• 1 pinch of red hot pepper.

To prepare, you will need a container, a sieve, half-liter jars and lids for them.

How to cook:

1. Wash the garlic arrows well and cut into 4-5 cm pieces.
2. Place the prepared pieces into a container, add water and cook for about 3 minutes.
3. Place the boiled garlic arrows on a sieve and wait for the water to drain.
4. Place dill, black peppercorns, a pinch of red hot pepper, and bay leaf on the bottom of sterilized jars.
5. Place blanched (boiled) garlic arrows on top of the spices.
6. To prepare the marinade, heat the water until it boils, add salt, sugar, vinegar and boil for a couple of minutes.
7. While the marinade is hot, pour it into the jars and tighten them.
8. It is recommended to store the prepared snack in the cellar or refrigerator.

If you can preserve garlic arrows according to this recipe, in winter you can enjoy an excellent snack that is ideal for barbecue and any meat.

It is much more convenient to cut garlic arrows with scissors than to use a knife for these purposes.

Garlic arrows marinated without vinegar: step-by-step recipe

As a rule, when people preserve something, they prefer to use vinegar as one of the ingredients. We invite you to pay attention to the step-by-step recipe for pickling garlic arrows, which uses citric acid instead of vinegar.

Rows: delicious recipes preparations and tips for choosing the right mushrooms

Before you start canning, you need to prepare the following ingredients:

• young shoots of garlic – 1 kg;
• water for preparing marinade – 1 l;
• ½ tsp. citric acid;
• salt – 2 tbsp. l.;
• tarragon greens – 30 grams;
• sugar – 10 tbsp. l.

To prepare, you will need a saucepan, a sieve, half-liter jars and lids for them.

How to cook:

1. Wash the garlic arrows and cut them into pieces 5-7 cm long.
2. Wash the tarragon greens, add them to the chopped garlic arrows, transfer them to a saucepan and add water.
3. After the water boils, blanch the tarragon and arrowheads for about 1 minute.
4. We take all the ingredients out of the water, put them on a sieve and wait for the water to drain.
5. Transfer the arrows and greens into sterilized jars.
6. To prepare the marinade, bring the water to a boil, add salt, sugar, citric acid and boil for a couple of minutes until the ingredients are completely dissolved.
7. While the marinade has not cooled, pour it into jars and tighten them.
8. We arrange the jars so that the bottom is on top, wrap them and leave them until they cool completely.

This canning allows you to store jars at room temperature. However, if there is storage space in cool place, it’s better to move the preservation there. The refrigerator is ideal, but you can also store it in the cellar. This option of preparing garlic arrows at home allows you to feel the taste of summer in winter. The appetizer can be used as an independent dish. It can also serve as a side dish for meat or as an ingredient for various salads.

Citric acid can be replaced with apple cider vinegar. In this case, it should be taken in the amount of 50 grams per 1 liter of water.

Pickled garlic arrows: a recipe without vinegar at home

This recipe for canning garlic arrows is ideal for those people who do not like to engage in a long pickling process.

How to properly prepare canned cucumbers and avoid marinade clouding

To prepare this snack you need to prepare:

• garlic arrows – 2 kg;
• water for marinade – 1.5 liters;
• sugar – 10 tbsp. l.;
• salt – 10 tbsp. l.

You will need a pan for preparing the marinade and a clean container for storing the snack.

How to cook:

1. Wash the garlic arrows well and cut into pieces 3-5 cm long.
2. Place them in prepared clean containers.
3. To prepare the brine, mix water with sugar, salt and bring to a boil.
4. Cool the prepared brine and pour it over the garlic arrows.
5. Cover the container with a clean cloth, place a circle on top, on which we place pressure (it should be heavy and press on the garlic arrows so that the entire surface where the cloth protrudes is in the solution).
6. We transfer the container to a cold place where it will stand for a month.

In a month, the pickled garlic arrows will be ready for use. This dish will be an excellent appetizer for meat.

Only young garlic shoots are suitable for canning. Their flowers should be unblown. Old arrows are more sinewy and harder, so they are not suitable for storing for the winter.

Pickled garlic arrows: recipe with vinegar for the winter

For one 700 gram jar you need to prepare the following ingredients:

• garlic arrows – 500-700 grams;
• salt – 2 tbsp. l.;
• 4% vinegar – 20 ml;
• several sprigs of dill;
• water – 1.5 cups.

You will also need a saucepan where we will blanch the garlic arrows, and a sieve.

Canned solyanka for the winter: 6 successful recipes

How to cook:

1. Wash the garlic arrows well and cut into pieces 3-5 cm long.
2. Place the chopped pieces of garlic arrows in boiling water and blanch for about 5 minutes.
3. We transfer the arrows to a sieve, wait for the water to drain and cool.
4. Line the bottom of a clean jar with dill, place garlic arrows on top of it as tightly as possible and finish the layer with dill again.
5. To prepare the brine, add salt to boiling water, then cool the water and add vinegar.
6. Fill the garlic arrows with brine and place pressure on top.

The fermentation process will begin in 3-4 days, provided the jar is at room temperature. The duration of fermentation is about a month. During the first two weeks, a film will form on top of the garlic arrows that needs to be removed. If necessary, you need to add new brine, but prepared without vinegar. After two weeks, the appetizer is taken out to a cold place for further infusion. During consumption, pickled garlic arrows without vinegar are stored in the refrigerator.

It is very difficult to find a pressure for a jar with a capacity of 700 grams. The situation can be corrected by placing a lid from a 200 gram mayonnaise jar on top of the garlic arrows, and placing the jar itself on top of this lid, which is first filled with cold water.

Garlic arrows recipes for the winter– what could be more original? However, original preparations always delight with their new, unusual tastes, so you must definitely prepare at least a few jars.

Garlic arrows: recipes for the winter

Delicious lecho.

Required Products:

Garlic sprigs
- water – 700 g
- tomato paste – ? l
- sugar, vegetable oil - half a glass each
- salt - a tablespoon
- malic acetic acid – 0.25 tbsp.

Preparation:

You need to take the amount of greenery that will be included in the filling. Make a filling from the indicated products (there is no need to add acetic acid yet). Boil it. Cut the twigs into small pieces 1 cm wide. Add them to the marinade, boil for three minutes, place in containers, and seal.

Prepare the greens according to the recipe described.

Garlic arrows: recipes for the winter through a meat grinder

Tomato-garlic seasoning.

You will need:

Tomato paste or tomato sauce

How to cook:

Wash the greens from dirt and dust, grind through a meat grinder. Mix the mixture with tomato seasoning. You need to add just enough so that the mixture is not too liquid. Place the seasoning in sterile jars, cover with lids, and place in the refrigerator.

Recipe for seasoning with garlic and dill.

Ingredients:

Green part of young garlic
- salt
- dill

Cooking steps:

Pass the greens through a meat grinder, mix with salt, pack into prepared containers, sprinkle with salt on top, screw on the seasoning lids and put in the refrigerator for storage.

Preparing garlic arrows for the winter: recipes

Option with vegeta.

700 g of garlic arrows and 300 g of mixed herbs (dill, basil, parsley, thyme, etc.), mince. Mix the green mass with six tablespoons of vegeta, place in jars, compacting the mixture a little. Store the seasoning in the refrigerator. It can also be frozen.

Recipe for pickling garlic arrows for the winter

Ingredients:

Young garlic leaves
- granulated sugar - two tbsp. spoons
- salt - five teaspoons
- water - one liter
- acetic acid – 2.5 tbsp.

Preparation:

Wash the leaves from dust, chop into large pieces, dip in boiling water for a couple of minutes, and pour over ice water. As soon as it drains, pack it into jars and prepare the marinade. Mix granulated sugar and salt in water, boil, add vinegar, and immediately pour this mixture over the garlic leaves. Screw the lids on the containers, sterilize for 5 minutes, and seal. ready!

Recipe for pickled garlic arrows for the winter

In a liter of water, dilute 2 tbsp. spoons of salt, boil for two minutes. Pour in 100 ml of vinegar, turn off the fire. Chop the greens into equal pieces, blanch them in boiling water, cool, place in scalded jars, and pour boiling brine over them. Sterilize the container for 10 minutes. If you do not blanch first, increase sterilization to 10 minutes, seal with lids, unwrap and leave to cool.

.

Recipe with greens.

Wash the green part of young garlic, dill and parsley thoroughly and chop. Pour boiling water over them and leave to steep for a couple of minutes. Drain the boiling water and pour in the marinade. The jars will be perfectly stored even without sterilization. In this case, they can simply be covered with polyethylene lids.

Garlic arrows - recipes for the winter with salt.

Recipe with gooseberries.

Required Products:

Vegetable oil – 4 tbsp. spoons
- dill, cilantro – 55 g each
- gooseberries, garlic arrows - 1 kg each
- salt - one and a half tablespoons

Preparation:

Wash the garlic greens and chop them. Sort the gooseberries, tear off the stems, and wash. Twist the prepared products in a meat grinder and blend in a blender. Add salt, chopped cilantro and dill to the garlic-berry mixture, pour in sunflower oil. Pack the seasoning into containers and cover with plastic lids.

Sauerkraut recipe.

Ingredients:

Young garlic arrows – 500 g
- water – one and a half glasses
- vinegar – 1.5 tbsp. spoons
- dill sprigs – 3 pcs.
- salt - tablespoon

Preparation:

Cut the branches from the garlic flower head, wash them, chop them into pieces, put them in boiling water for a couple of minutes, and pour them over with cool water. Place dill sprigs on the bottom of the container, lay out the arrows in a dense layer, add dill sprigs. Make a brine: dilute salt in boiling water, let cool, pour in vinegar. Pour the marinade over the garlic and place pressure on top. Within three days the fermentation process will begin. It will last about 12 days. During this time, periodically remove the forming film and, if necessary, add some more brine. Store the preparation in the refrigerator.

It turns out quite tasty too.

Garlic arrows recipes for the winter with photos.

Some important tips.

Prepare also.

Recipe with ginger and cinnamon.

You will need:

Salt, vinegar - according to Art. spoon
- cinnamon
- water – 500 ml
- ginger
- black peppercorns

Cooking steps:

Sterilize the jars. Roll the arrows into rings and place them in containers. Pour boiling water, blanch for a few minutes. Boil some water, add salt, spices and vinegar. Taste the marinade. Pour the resulting filling over the garlic. Close the lids and let cool.

They also have a special taste.

Here are a few more recipes.

Recipe No. 1.

Required Products:

Green part of young garlic
- salt – two tbsp. spoons
- acetic acid – 0.1 l

Cooking steps:

The arrows must be collected before the garlic head is formed. Wash the collected stems and dry on a towel. Chop them into long pieces and boil for 2 minutes. Remove the stems from the boiling water and pour cool water over them. As soon as the remaining water has drained, place them in glass containers, add hot marinade, sterilize, and screw. You also need to add sugar and salt to the filling, boil the brine for three minutes. After this, cool the workpieces and add acetic acid.