Pickled garlic arrows

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. At the bottom of each place 5-8 peas of allspice, and also, if desired, 1 Bay leaf points 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

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 large onions are cut into half rings and added to the meat. 2 carrots, cut into strips, are also sent there.
If there is a juicy radish in the house, you can also cut it into strips and put it in a cauldron.
Next add 2 diced sweet bell peppers.
Lastly, add pickled garlic arrows (200–300 g).
Salt, ground black pepper, and tomato paste are added to taste.
0.5 liters of water is poured.
Next, everything is cooked under the lid over low heat until cooked.
Served with spaghetti or pasta, garnished with herbs.

The collection of the best recipes using pickled garlic arrows also includes dishes prepared on a quick fix. And here is one of such interesting and simple dishes.

Omelet with pickled garlic arrows

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

Gardeners know that when growing garlic, the shoots must be removed from the plant so that the cloves are large. Sometimes they get thrown away, but why do that when you can pickle them?

Young soft arrows, cut before the inflorescence wrappers begin to tear, are suitable for pickling.

Pickled garlic arrows recipe No. 1

Ingredients

Vinegar, herbs, sugar, salt, garlic arrows.

Preparation

Marinade: mix 100 g of vinegar, 50 g of sugar and salt, and a liter of water.Dissolve sugar and salt in water, boil for a couple of minutes, add vinegar. Wash the greens, cut into strips, blanch in water, cool cold water, place tightly in scalded jars, pour boiling marinade.

Sterilize liter jars for five minutes and close. You can add spicy herbs to jars of garlic arrows.

Pickled garlic arrows recipe No. 2

Ingredients

For the marinade, water 1 liter, sugar, salt 50 g, arrows of young garlic 1 kg, spices - allspice, bay leaf, table vinegar - 100 ml.

Preparation

Wash the young garlic arrows and cut them into 10 cm long pieces. It is best to use the juiciest bottom part. Place the arrows tightly together with pepper and bay leaves in 0.5 liter jars.

Boil water, pour the contents of the jars, cover with lids, let stand for 5-7 minutes. Close the jars with lids and place them under a blanket. Pickled garlic is ready for the winter!

Pickled garlic arrows recipe No. 3

Ingredients

Young garlic arrows, spicy herbs, salt, sugar 50 g, water one liter, table vinegar 120 ml.

Preparation

Garlic arrows need to be collected until the inflorescence wrappers are torn. As soon as the stem has risen 10 centimeters above the leaves, the arrows can be cut off. Sort the picked garlic arrows and rinse. Cut into 3 cm pieces, place in a saucepan, pour boiling water, blanch for two minutes, but no more. Next, cool the arrows in cool water using a colander.

Place the garlic arrows as tightly as possible in sterilized jars, pour boiling marinade over them, and cover with plastic lids. Prepare the marinade from vinegar, sugar, salt, water and herbs.

Pickled garlic arrows recipe No. 4

Ingredients

500 g garlic arrows; 0.5 tsp. coriander seeds; 2 bay leaves; 0.5 tsp. citric acid; 0.5 tbsp. l. salt; 2 tbsp. l. Sahara.

Preparation

Rinse the garlic arrows under running water. Let the water drain. Cut the arrows into 4-5 cm pieces.

Prepare the jars. Rinse in hot water with the addition of soda. Then sterilize in a water bath. Place metal lids in boiling water for 10 minutes.Place one bay leaf and a few coriander seeds at the bottom of each jar.

Add chopped garlic arrows. Pour boiling water over it. Let stand for 5-8 minutes. Drain the water from the jars into a saucepan. Add sugar, salt and citric acid. Bring to a boil and simmer for 5 minutes over low heat. We begin to pour boiling brine over the garlic arrows. Pour in so that the brine overflows. Roll up with sterilized metal lids. Turn it upside down and put it under the “fur coat”.When the jars have cooled, put them in a cool place.

Ready pickled garlic stalks taste like wild garlic. They can can be served with fried meat, for fish dishes, To porridge, vegetables, etc. They will give them a special spiciness. If desired, you can use not only garlic stalks for pickling, but also the heads.

Bon appetit!

It’s a pity, but many people underestimate garlic arrows, but they are a great appetizer and addition to dishes. In winter, having prepared a couple of jars according to the suggested recipes, you will thank yourself, and more than once, for your foresight. In my piggy bank, I have collected several excellent recipes - Korean, marinated, paste and seasoning from minced.

Read below which arrows are suitable for preservation and how to prepare them for harvesting, but in the meantime I’ll share the recipes.

Garlic arrows - recipes for the winter through a meat grinder

If you want to have a variety of snacks on the table with a beautiful emerald color, prepare arrows for the winter by passing them through a meat grinder. By changing the cooking recipe, you will fill your bins with jars of different flavors of garlic arrows. All preparations are without vinegar.

Classic arrow blank

A simple, most popular recipe for winter preparation of garlic arrows.

You will need:

Arrows.
Salt - taken by weight of raw materials. Approximately 20% of the weight of the arrows.

We prepare:

Wash the hands, dry them on a towel.
Pass through a meat grinder (more modern and quick way grinding - blender).
Sprinkle with salt, leave to stand for an hour and release the juice.
Place in jars under a nylon lid. Keep refrigerated. I heard that the workpiece is allowed to be stored in apartment conditions, but I don’t dare check.

Garlic paste for the winter

I know three great recipes for making pasta. Once cooked, you will receive a flavorful addition to fish, meat, and sauce. Yes, and you can spread it on bread if you add butter or lard. I gave a couple more options when I told you about escapes.

Recipe No. 1.

Arrows – 500 gr.
Vegetable oil – 1.5 large spoons.
Salt – ½ small spoon.

How to make paste:

Wash and cut the soft part of the arrows. Dry.
Grind with a blender or meat grinder, add salt, pour in sunflower oil. Transfer to a container and store refrigerated, preferably in the freezer.

Recipe No. 2. With butter.

If you want to make a paste with oil, warm it up a little. Then it will mix easily. In this case, vegetable oil is not useful.

Recipe No. 3. Arrows with lard.

You can make pasta with lard in a similar way. Scroll it along with the arrows and salt. In winter, with borscht - you can go crazy from the deliciousness.

Arrow seasoning - simple recipes

The seasoning frozen in the refrigerator is a great help when preparing first courses, and is especially good in borscht.

Recipe No. 1 .

It’s easy to prepare the preparation - take dill and arrows, chop them into a paste in any way.

Add salt and stir. For 500 gr. mass – 100 g. salt. If you don't want to store it in the freezer, put it in jars and sprinkle salt on top. They will act as a preservative.

Recipe No. 2.

Chop the arrows and add ground coriander to taste. Salt, stir and transfer to sterile jars. Twist and place in cold winter storage.

Dressing for borscht without salt

Required:

Arrows - kilogram.
Vegeta seasoning - 7-8 large spoons.
Basil, parsley, basil, dill and other herbs - only 400 gr.

Preparation:

Pour Vegeta into the arrows and all the greens minced through a meat grinder. If you don’t find it specifically, use any one that is similar in composition.
Mix the ingredients. Next, you can follow two paths: distribute into containers and freeze. Or pack tightly into jars and refrigerate.

How to freeze garlic arrows

By the end of the preservation season, the freezer is completely filled. I advise you to find a place for garlic shoots frozen for the winter. Then there will be a reason for joy - stew it, fry it, make a sauce, add seasoning to various dishes.

Frozen arrows:

Chop finely, 3-4 cm, no more. Place on a tray in a thin layer. Send to freezer and set the fast freeze mode.
Then place the workpiece tightly in a bag or jar and place it in permanent storage.

Garlic arrows in Korean

Korean cuisine has quietly become native. Stimulates appetite and improves mood. An appetizer of garlic arrows will go with a glass of wine with friends, it will be an excellent addition to meat dishes, or a vitamin salad for boiled potatoes. Among Koreans, the snack is better known as He. Find out more about all the options by following the link.

Take the big bunch of arrows:

Garlic cloves – 3 pcs.
Sugar – ½ small spoon.
Table vinegar - a small spoon.
Soy sauce – adjust quantity to taste.
Korean carrot seasoning - large spoon.
Vegetable oil, bay leaf.
Coriander - a pinch. (It’s not in the original recipe, but it gives an interesting flavor note.

How to cook:

Cut the arrows into 5-6 cm pieces.
Heat the oil in a frying pan, add the pieces and fry.
When the arrows become soft, add chopped bay leaf. Next, add Korean seasoning and sugar. Pour in vinegar and soy sauce.
Soy sauce needs to be explained separately. It gives the dish a spicy taste and a special flavor note. Pour a little, stir, taste and add if you see fit. Many people do without sauce, simply adding salt to the preparation.
Use a spoon to slightly remember the arrows, simmer for a couple of minutes. add crushed garlic cloves.
Remove from the burner and leave to infuse.
After an hour, when the preservation has cooled and the marinade has been absorbed, transfer it to jars.

I warn you: the arrows are not soaked in the marinade right away, it takes time. To understand the taste of the product, try the marinade.

Lightly salted garlic arrows

The pleasant spicy and delicate taste of the snack will please even the most picky people. Serve with new potatoes, shish kebab, and fish.

Arrows, ground pepper, currant leaves, cherries, horseradish root, dill.
Per liter of water - 70 g. salt.

Recipe:

Preparing for canning: wash and cut the arrows, finely chop the dill and grate the horseradish root.
Combine the ingredients in a bowl, pepper, mix and distribute into jars, interspersing with leaves.
Prepare the brine by boiling water and salt. Wait until it cools down and becomes warm.
Fill the jars, cover with gauze and leave room temperature for 4-5 days so that the arrows are salted. After the specified time, you can start tasting; keep the leftovers in the refrigerator under a nylon lid.

Recipe for pickled arrows for the winter

If you like to preserve naturally, without vinegar, ferment the arrows for winter storage.

Required:

For 2 kg. shooter - 100 gr. salt with sugar, 1.5 liters of water.

How to prepare:

Make a brine by adding sugar and salt to cold water. Then put it on gas and let it boil. Make sure the spices are completely dissolved, remove from the stove and wait to cool.
Do not cut the arrows large, 3-5 cm is enough, no more. Place in a saucepan.
Pour the cooled brine over the workpiece. Press on top with a plate and apply pressure. Make sure that the brine covers the raw materials completely.
Preservation should be kept for a month in a cool place, but not in the refrigerator. When the arrows have fermented well, refrigerate. Don't be alarmed if fermentation begins - this is a natural process during fermentation. Remove the foam. The arrows are ready if fermentation is over and the brine has become transparent.

I already talked about garlic shoots, this recipe won’t suit you, go and pick it up. I give the classic version.

Ingredients:

Arrows.
Garlic cloves.
Allspice peas.
A piece of hot chili pepper.

For the marinade:

Water - liter.
Table vinegar – 100 ml.
Salt – 50 gr.
Sugar – 50 gr.

Tip: cut the arrows to 2-3 cm in size, it will be more convenient to eat.

How to pickle garlic arrows:

Blanch or boil the garlic for a couple of minutes. Drain, cool and allow excess moisture to drain.
Take small jars. Place spices and garlic on the bottom, fold the arrows on top.
Boil water, adding salt and sugar to the marinade. Turn off the heat, pour in vinegar. Stir.
Pour into jars, twist, turn over and wrap. Leave to cool.

Preparing arrows in tomato with butter

A preparation that tastes like lecho. It won’t hurt to prepare a couple of jars for the winter.

Arrows.
For the marinade:
Water – 700 ml.
Salt - a large spoon.
Tomato paste – 500 gr.
Sugar – 0.5 cups.
Sunflower oil – 0.5 cups.
Apple cider vinegar – ¼ cup.

Canning garlic arrows:

Cook the marinade: when the water boils, add sugar and salt, butter and tomato. Stir.
Place garlic pipes in a saucepan with boiling marinade. Cook for a quarter of an hour.
Add vinegar and boil the contents vigorously.
Then quickly transfer it to a jar and screw it up.

Garlic arrows without vinegar

I offer two recipes for preparing arrows for the winter without vinegar. The preservative can be any sour berries, or just salt. If you follow the cooking technology, the preservation will not deteriorate and will last a long time.

For 2 kilograms of arrows:

Red (white) currants – 300 gr.
Sugar – 100 gr.
Water – 700 ml.
Salt – 100 gr.
Dill.

Preparation:

Blanch the chopped pipes for exactly one minute in boiling water. Place hot in a prepared container, cover with a sprig of dill. Cover with a lid.
Add currants to the boiling brine and cook for three minutes. Remove and rub through a sieve.
Return the puree back to the pan. Add sugar, salt and boil.
Pour the brine into the jars and seal.

Preparing arrows for canning

Tender arrows of milky ripeness are suitable for harvesting. Not too big, with an unopened bud. Old pipes will be hard, fibrous and tasteless - you won’t get any pleasure.

Remove the rough part of the pipes. The arrow itself will tell you what to trim - the tasty part breaks off easily.
Do not store raw materials for a long time, try to cook within a week, otherwise you will lose vitamins.
Make the preparations in small jars, it is more convenient to use quickly.

Video recipe for pickled garlic arrows for the winter. Good luck with your preparations!

Pickled garlic is very tasty, aromatic and healthy! This preparation is perfect for dinner, and also protects against viruses and protects the immune system. It requires a minimum amount of ingredients and is simple and easy to make. So how to pickle garlic at home?

Pickled garlic general principles of preparation

Whatever recipe is chosen, the preparation is made only from juicy and intact garlic. It is better not to use spoiled but cut cloves, since the process of rotting has already begun anyway. And even if the product is well stored, it may turn out tasteless.

What can be marinated:

peeled slices;
unpeeled slices;
arrows with and without a seed capsule.

The marinade is prepared as standard; salt and vinegar are added to it. Basically, products are poured with a boiling solution. Jars for harvesting need to be processed. Most often, containers are sterilized, less often they are simply washed with soda or laundry soap. It is also advisable to process the lids so that the snack is certainly preserved.

Recipe 1: Pickled garlic heads: an easy way

For pickling, it is better to use dense and juicy young heads. The top skin must be removed and left thin. Trim the tail, but you can leave a few centimeters for beauty.

0.5 kg garlic;
1 liter of water;
1 tsp. salt;
0.25 l vinegar 6%.

1. Place the garlic in sterile jars. Add salt and vinegar. If small containers are used, then distribute evenly between them.

2. Fill the contents of the jars with boiling water.

3. Take sterile lids and roll up the jars. But you can simply close it with nylon lids, but in this case the workpiece should not be stored for more than 3-4 months.

4. Shake several times to dissolve the salt faster.

5. Once the jars have cooled completely, they can be taken to the basement.

Recipe 2: How to pickle garlic at home using cloves

Pickling garlic cloves takes longer because they need to be peeled first. The process is lengthy and not everyone likes to engage in such a procedure. The number of cloves is arbitrary, as many will fit into the jars. But the proportions for filling must be strictly observed.

100 ml 9% vinegar;
60 grams of sugar;
50 grams of salt;
5-10 peppercorns;
0.5 tsp. dill seeds

1. Prepare the main product. We clean the teeth, rinse and dry them. Place into prepared jars.

2. Sprinkle dill seeds and scatter allspice peas.

3. Add salt and sugar to the water, put it on the stove and boil for three minutes.

4. Then pour vinegar into the marinade, stir, let it boil and immediately remove from heat and pour into filled jars. The liquid should completely cover the food.

5. Close with lids, roll up and put away for storage. You will be able to try the preparation no earlier than in two weeks.

Recipe 3: Pickled garlic: wild garlic arrows

Green garlic arrows are another wonderful product for aromatic preparations. When pickled, they turn out very tasty and resemble wild garlic. It is very important to have time to collect the arrows while they are tender and juicy.

60-70 arrows;
2.5 tablespoons of salt;
4 peppercorns;
2 carnation stars;
40 ml vinegar 9%.

1. Wash and dry the arrows. We take large scissors and cut off the seed pod.

2. The arrows can be pickled whole, but it will be difficult to put them in small jars. Can be cut into pieces of 5-8 centimeters.

3. Place the prepared arrows in sterile jars.

4. Spread the spices evenly and sprinkle with salt

5. Fill with boiling water, add vinegar and immediately roll up.

6. Turn the jar over to check for leaks. Then we cool it and forget about it for 2-3 months.

Recipe 4: How to pickle garlic at home with beets

Marinating with beets produces very beautiful, pink garlic. The root vegetable has practically no effect on the taste. But it can also be used as food or added to various dishes. Pickled beets have an unusual but pleasant taste.

0.6 kg garlic;
0.2 kg beets;
1 spoon of salt;
1 spoon of sugar;
50 ml vinegar 9%;
spices, herbs.

1. Boil water. We lower the heads of garlic into it, from which the top skin has been removed. After 2 minutes we take it out.

2. Wash the beets, peel them and cut them into thin slices.

3. Place spices in sterile jars. It can be peppercorns, laurel, coriander and any others. You can put a sprig of parsley or dill, cherry or currant leaves. In general, complete freedom of action. But don't put too much spices.

4. Now we place the prepared heads of garlic, and insert beet slices into the voids. Since they are cut thinly, they bend easily and penetrate even small crevices. We pack all the products.

5. Boil salt in 800 ml of water, add sugar, and finally pour in vinegar.

6. Pour the marinade over the beets with the heads of garlic, roll them up with a key or simply close them with nylon lids. The workpiece will be ready in 3 weeks.

Recipe 5: Pickled garlic with honey and sour cream

This option for pickling cloves is not intended for storage. The appetizer takes only 2 days to prepare and goes great with dinner. And if you grind it in a blender, you get a wonderful sauce for dumplings, meat or fish. You can also always play with the types and amounts of spices.

120 ml sour cream;
4 heads of garlic;
50 ml lemon juice;
0.5 tsp. salt;
2 spoons of honey;
black pepper.

1. Scald the garlic with boiling water, then cool in running water and clean the cloves.

2. Mix honey with lemon juice and sour cream. If the honey is candied, you need to melt it in advance.

3. Add salt and black pepper. Adjust the spiciness to your taste.

4. Pour the resulting sauce over the peeled slices and place on the stove. Boil for three minutes over very low heat. The mass should not flop and lose moisture.

5. Transfer to a jar, cool and put in the refrigerator for two days. And the fragrant preparation will be ready!

To easily peel the garlic cloves, soak them in cold water for 2 hours. The husk will become softer and will come off easily. The same technique will prevent the cloves from darkening.
For pickling, it is better to use small jars, the volume of which does not exceed 0.5 liters. The snack is quite spicy, is not consumed in large quantities, and large containers will be inconvenient.
Garlic pickled with cloves cooks faster and is more convenient to eat. But whole heads look beautiful and impressive on the table. It’s better to marinate both whole and in slices, and then see which option takes root better in your home.
Imported and store-bought garlic very often turns dark and blue when pickled. This is often due to the addition of fertilizers during cultivation. The best and most successful blanks are obtained from homemade vegetable grown in your own garden.
To make pink garlic, you don't have to marinate it with beets. You can simply replace some of the water in the marinade beet juice. Moreover, you can add a small part or even half. The more, the richer the workpiece will be.

Every year in the fall we plant garlic in our dacha. And after a long winter, the first green shoots are just that. For a long time we used only the underground part of the plant, mercilessly cutting off and throwing away the tops. It turned out that the above-ground part is richer in nutrients and microelements and is also edible.

Now we add it to food, make it into delicious preparations. And although recipes for garlic arrows for the winter appeared quite recently, they have firmly taken root in our family.

Garlic has an antiviral and bactericidal agent. It helps in the fight against dysentery, expels worms, relieves the symptoms of hypertension, treats colds, and lowers blood sugar.

I have already told you how to use it fresh. They can also be frozen, salted or pickled. The main thing is not to be lazy during the season, and all year round you will enjoy the savory taste of a healthy product.

It is very important to break the arrows at the right moment. Wait until they just appear and the bud at the top is closed. At this time they are tender and juicy. After the bud has matured, it is not advisable to eat it. And even more so for preparing for the winter.

They make an excellent appetizer for any dish - meat, as an addition to a salad or soup, or just as a separate dish.

You will need:

Green arrows - 1 kg
Water - 1 l
Granulated sugar - 60 g
Salt - 50 g
Wine vinegar (apple) – 100 ml
Bay leaf - 2 pcs.
Pepper mixture - 1 tsp.
Mustard seed mixture - 1 tsp.

Preparation:

It won't take much time to prepare. Especially if you do everything at the same time. Wash the jars, put them in the oven and bake them.
Heat water on the stove to blanch the arrows. After bathing they will become softer.

While the water and jars are heating, remove the top with the box. It is not needed for this recipe. You can find out how to use it below in the text. We wash, dry, cut the arrows into small pieces, the size is at your discretion.

In a separate pan, prepare the marinade with spices, salt, and sugar.
Blanch the arrows in boiling water for 3 minutes from the moment of boiling. Then drain in a colander to drain excess liquid.

Dip the arrows in a colander into boiling water and save time. There is no need to strain or fish arrows out of the water.

Place into sterilized jars.
Pour wine vinegar into the boiling marinade. It will give a beautiful rich color. Let it boil for 2-3 minutes.

Pour the hot marinade into jars and close the lids. You can try it in a week.

Recipe for making arrows without sterilization

Marinated arrows are an excellent addition to any dish. And also a storehouse of vitamins, which are not even found in a head of garlic.

Required:

Garlic arrows
Marinade:
For 1 liter of water
Salt – 50 g
Sugar – 50 g
Vinegar 9% – 100 ml
Currant and cherry leaves
Tarragon
Dill umbrellas
Black and allspice peas

Trim the seed pod, wash, dry, cut into 5 cm pieces. Alternatively, cut straight stems to fit the height of the jar, but this is not necessary.
The jars were washed, baked in the oven, the selected herbs were placed on the bottom, and boiling water was poured over them. Covered with lids. Let it sit for about five minutes. Then drain the water.

Prepare the marinade in a saucepan. Add salt, sugar and vinegar to boiling water. Pour over the arrows, cover with a lid and roll up.

Cool upside down under a warm blanket. Store in a cool place. I kept jars in my kitchen cabinet. None exploded, and all were safely eaten.

How to roll crispy garlic arrows with salt in jars

A quick method without freezing for subsequent use in dishes with an aromatic garlic aftertaste.

You will need:

Garlic arrows – 1 kg
Salt – 100 g

We clear the stems of buds, wash, dry, cut into pieces 6-7 cm. The size is not important. The main thing is that it is convenient to scroll in a meat grinder.

Select the smallest grid cell for the meat grinder.

Scroll, mix with salt, let stand for 30 minutes. During this time, stir the greens several times. The result is a paste-like mass.

Place in clean, dry jars. Store in the refrigerator.

Press down with a masher when unfolding to squeeze out air bubbles.

Use when cooking soups, for main courses, with meat instead of fresh garlic.
In winter you can mix it with butter and spread it on bread. Or another option is to mix it with grated eggs and mayonnaise - you get an excellent pate.

How to salt green arrows

For pickling, take the middle part of the stem (without the head and lower rough part).

Garlic arrows – 1 kg
Water – 1 l
Salt – 50 g
Vinegar – 9% – 25 ml

Preparation:

Start with the brine first. Boil water, dissolve salt and vinegar in it. Cool completely.

Cut the arrows into small pieces and wash in cold water.

Heat the water, throw a portion of greens into a colander, blanch for a couple of minutes (for softness), cool in ice water.
Place the workpiece in an enamel saucepan, fill it with brine, cover with a clean cotton towel, and press down on top. The brine should completely cover the greens.
Send to a warm place for 8 days, periodically checking whether the arrows are covered with brine. Top up if necessary.
When fermentation is over, rinse them, put them in clean jars and fill them with fresh hot brine. Twist.

How to freeze garlic arrows for future use

The arrows can be frozen twisted or in whole pieces. You can use the pieces to prepare main courses and side dishes, and add the rolled mass to soups or prepare sauces based on it.

1 way

Scroll or beat with a blender required amount trained shooters.
Place in containers, molds, bags. I advise you to use single servings so as not to defrost the product twice.

Method 2

Cut the arrows to the required length. Usually it is 5-6 cm. Place a pan of water on the fire. Throw the arrows into boiling water, let it simmer for a couple of minutes, drain in a colander to drain excess liquid.
After the pieces have cooled, put them into portioned bags and freeze.

Winter snack with greens

The green preparation is suitable for enhancing the taste of sauces, main courses, and as an addition to salads.

You will need:

Arrows - big bunch
Dill, parsley - a bunch each

Cut off the buds and set aside. They will still be useful to us.

Cut the stems into small pieces.
Cut the greens with scissors.

Grind through in a meat grinder. We get a green, aromatic-smelling mass. Place in small containers, fill with olive or sunflower oil or portion into bags. You can use ice trays. Freeze it.

We put the remaining buds in several pieces, twist them with thread, put them in a bag, and freeze them in the refrigerator.
In winter, when preparing a dish, for example, pilaf, you can put a bunch of garlic in a cauldron. Then take it out and throw it away. The aroma is not inferior to garlic heads, and even exceeds the presence of useful substances.

How to prepare garlic oil through a meat grinder

Soft, fragrant butter suitable for spreading on bread. It will also make a savory loaf in the oven, as well as sauces and seasonings...

For a stick of butter – 2-3 tbsp. scrolled greens.

Preparation:

The oil must lie at room temperature and soften on its own. It cannot be heated.

Grind the greens in a meat grinder or beat with a blender (in this case, the consistency will be more uniform).
Mix soft butter with green mass until a beautiful bright color is obtained.

Place it in a bag, roll it into a sausage and put it in the freezer.

Another packaging method I like better is to roll the green butter into balls or spoon it into ice trays. Freeze, then put in a bag. Get the right amount as needed. Containers of different sizes are suitable for freezing.

Arrow lecho in tomato paste (sauce)

It turns out that you can make lecho not only from pepper, but also from garlic and tomato. When I learned this, I was surprised, but after trying it, I will say that it is also delicious. It is better to make small jars, for one time only.

Products:

Arrows – 750 g
Tomato paste – 375 g
Water – 550 ml
Salt – 2 tbsp.
Sugar – 3 tbsp.
Vinegar – 4 tbsp.
Oil – 3 tbsp.

Preparation:

We prepare arrow segments of the required length. 6-7 cm is enough.
We prepare the marinade from the above products, except vinegar. After it boils, keep it on the fire for 5-7 minutes, add vinegar, then simmer for the same amount.
We put the greens in clean jars, fill them with marinade, and roll them up.

Video on how to prepare a pickled appetizer with vodka “You'll lick your fingers”

The appetizer goes well with potatoes, so don’t be put off by the name.

The recipes are simple, quick and delicious. Have time to prepare healthy twists so that you can diversify your menu in winter.