Garlic arrows, cooking recipes. How to cook garlic arrows - recipes for every taste

Garlic arrows have a pleasant taste and aroma, many interesting dishes and preparations for the winter are prepared from them. They can be boiled, fried, pickled, salted and even frozen. Many hostesses ask: how to prepare garlic arrows to make delicious preparation for the winter? The main thing is to have time to collect garlic arrows until they get tough. Use only young, tender shoots that have not yet blossomed.

Preparation of arrows of garlic and containers for harvesting for the winter:

• Garlic arrows for the preparation of blanks can be left whole or cut into cubes, rings, grind into a paste. The taste of the finished snack does not depend on the shape of the cut of the main product.
• Salt is used ordinary, not iodized.
• To store such blanks, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
• Jars for blanks must certainly be clean: before filling, they are well sterilized with boiling water. Pour boiling water into washed clean jars for 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
• When canning garlic arrows, it is best to play it safe and carry out the second stage of sterilization, which is subjected to filled jars. To do this, put a small linen napkin on the bottom of the pan so that the jars do not burst, bring the water to a boil, put the prepared jar filled and covered with a lid in it and boil over low heat (can be sterilized using a home electric grill by putting the jar there for 10-15 minutes). The time of sterilization of jars with garlic preservation depends on their volume, 0.3 and 0.5 liters are sterilized for 20 minutes, 1 liter - 30 minutes.

Pickled garlic shoots: 2 ways

1 way

Products:

• arrows of garlic;
• table vinegar - 100 g;
• salt 70 g (2 tablespoons and 1 tsp);
• sugar - 50 g;
• water - 1 l.

Cooking

1. Wash the shoots, cut into strips of 7-10 cm.
2. Remove excess bitterness from arrows. To do this, put the chopped arrows in a colander and dip in a pot of boiling water for 1-2 minutes, then pull out and rinse cold water.
3. Hold the lids in boiling water for 4-5 minutes.
4. For brine, mix water, sugar and salt, boil. Then add vinegar.
5. It is necessary to place the prepared garlic arrows tightly in jars (previously sterilized) in an upright position, pour in brine and cover with lids.
6. This is followed by re-sterilization (see above how to do this).
7. Then cork the jars with lids, turn upside down and cover with a cloth to cool naturally.

Method 2

1. Prepare garlic arrows as in the first method, cut into prepared jars.
2. Blanch the arrows for a few minutes.
3. In each sterilized jar, place a few black peppercorns, some dill seeds or inflorescence, a small uncut chili pepper and Bay leaf. Fill jar with chopped garlic sprouts on top.
4. Pour into each jar 1 tbsp. l. salt and sugar (based on a jar with a capacity of 1 liter), pour boiling water, add 2 tbsp. l 9 or 5% vinegar.
5. Store blanks in a cool dark place.

This recipe differs from the previous one in that such an appetizer is prepared not for long-term storage, but for quick consumption.

Ingredients:

• garlic arrows - 500 g;
• bay leaf, currant, cherry - 2-3 pieces each;
• dill greens 70 g;
• fresh horseradish root - 20 g;
• water - 500 ml;
• salt - 35 g (1 tablespoon with a slide).

Cooking

1. For brine, mix water and salt, boil.
2. Rinse the garlic cloves, pat dry and chop as desired.
3. Wash the dill greens well. Wash and clean horseradish.
4. Finely chop horseradish and dill or chop with a blender, food processor or a simple meat grinder.
5. In a sterilized jar, put garlic arrows, a mixture of horseradish and dill, a few leaves in layers.
6. Next, pour the stacked products with brine, cover with a lid and leave to cool.
7. After 4-5 days, your fragrant and gently spicy snack is ready to eat!

Ingredients:

• arrows;

for the marinade:

• water - 700 ml;
• glass vegetable oil;
• salt - 1 tbsp. l.;
• glass sugar;
• tomato paste 500 g;
• a glass of apple or table vinegar.

Cooking

1. Prepare marinade. To do this, mix the ingredients for the marinade, except for the vinegar.
2. Cut the arrows and put in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
3. Arrange in sterilized jars, close with lids, turn over and wrap to cool.

This very spicy sauce can replace regular mayonnaise or horseradish on your table.

Products:

• garlic arrows - 500 g;
• salt - 100 g (3 tablespoons and 1 tsp);
• dried coriander - 1 tsp (4 g).

Cooking

Carry out the primary processing of the shoots as in the previous recipes, grind to a puree-like state of a homogeneous consistency. Add coriander and salt, mix and distribute in sterile storage jars. Store at 4-6°C for two weeks.

Advice! For a more delicate texture, you can add vegetable oil to the recipe. But in this case, the shelf life of the sauce is reduced to one and a half weeks, since the process of preparing the sauce does not provide for the heat treatment of products.

For cooking various dishes in winter, it is not necessary to buy fresh herbs in the store, it is enough to freeze them in summer or autumn. This is a very convenient and time-consuming way of harvesting. In addition, greens in this case are not subjected to heat treatment and retain a maximum of useful substances.

Only young shoots of garlic shooters act as ingredients here.

Processing sequence:

• wash the arrows of garlic, dry with a linen napkin or towel;
• cut into any shape, you can arbitrarily;
• put in a plastic bag or container for freezing, keep 9-10 hours in the refrigerator;
• place for further freezing and storage in freezer.

You can also make portioned frozen garlic cloves. The advantage of this method is that at any time you can get exactly as much frozen product as you need in this moment. To do this, rinse and dry the arrows, then grind them in a blender or with a combine into a homogeneous mass. Next, spread the garlic puree into containers for freezing ice and send to freeze.

Never throw away young milky garlic shooters, but try to make something tasty. And until their season is over, I want to tell you how to cook garlic arrows, simple recipes I give for every taste: with sour cream, lard, fried, with egg, cottage cheese and soy sauce.

I told how garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.

Except useful properties, garlic has a significant drawback - bad smell after consumption. This, I think, stops many from eating a wonderful vegetable. Especially us women, that's why we avoid it. In cooked dishes you will get, and you will avoid the aroma that scares off interlocutors.

How to cook garlic arrows

Recipes for making arrows are not so few. But many of their hostesses do not know, and do the simplest thing, they use arrows in a frying pan with oil, preferably olive oil.

It is really deliciously delicious, the aroma goes to the whole apartment, and the household goes to the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu according to the recipes I have proposed.

How to properly collect and select arrows for cooking, I told. I will only repeat: you need to choose young ones, just starting to bend into a loop, with buds that have not blossomed. Then they will be milky ripe, soft and tender - such are suitable for eating.

Garlic arrows with cottage cheese

From the arrows you can cook a wonderful pasta with cottage cheese, it is perfect for sandwiches for breakfast and a quick snack.

Preparing the pasta is simple: cut the arrows, pass in a meat grinder and mix with a pack of cottage cheese.

Arrows with soy sauce - recipe

Very simple and tasty dish it will turn out if you put out the arrows with the sauce. Take the ingredients by eye, depending on your taste preferences.

How to cook:

1. Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
2. Add ground black pepper and sauce. Taste for salt and adjust a little if necessary.
3. Simmer until done. You can add meat if you like.

Arrows with tomatoes

You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little butter and vegetable oil for frying arrows.

Cooking:

1. Cut into small pieces and fry in a mixture of oils onion.
2. While the onion is frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
3. First, add tomatoes to the onion, simmer for a few minutes and put the arrows. Salt and stir. They quickly change color, become soft. And then the dish can be considered ready.

How to cook garlic arrows with tomatoes

Take: arrows, oil, tomato paste, garlic, paprika and other seasonings as desired.

Cooking:

1. Put the arrows in the pan, first heating the oil.
2. After a minute, add a little water (just a little bit), salt, add paprika, other seasonings and chopped garlic.
3. Extinguish, when the arrows are almost ready, put the tomato. Stir and simmer for an additional couple of minutes.

Garlic arrows with egg - recipes

With the addition of eggs, you can cook two delicious and simple dishes from arrows - an omelet and stewed with tomatoes.

Omelette:

• Chop and fry the garlic cloves in oil for a couple of minutes.
• Then pour beaten with a little milk, eggs. Add salt to eggs.
• Simmer the omelet until done.

Egg stew:

Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.

Cooking:

1. Cut and stew the arrows in oil, adding a little water (literally a couple of spoons).
2. Salt, put spices and finely chopped tomatoes. Simmer together for another five minutes.
3. Separately, while stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.

Fried garlic arrows

If you don’t know what to cook from arrows, don’t think for a long time - fry them. Fried arrows are something!

Recipe without proportions, take: arrows, sesame oil, sesame seeds, oil and salt.

Step by step cooking fried arrows:

1. Cut the arrows and put them in the heated oil. Juice will stand out, but it will quickly evaporate.
2. Fry for five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
3. Fried arrows can be eaten cold. No sesame oil - it doesn't matter, fry without it. And the seeds are also not at all necessary to put, it will still be delicious.

Arrows with meat - recipes

Recipe number 1. We take:

• Arrows - bunch.
• Meat (pork, beef, chicken fillet) - 700 gr.
• Sweet pepper - 3 pcs.
• Onion - 1 pc.
• Various herbs, salt and ground pepper.
• Vegetable oil.

Cooking with meat:

1. Cut the onion and Bell pepper small semirings. Cut the arrows 3 cm long, the meat into small cubes.
2. Fry the onion first, then add the arrows and fry a little, put the bell pepper next.
3. Salt, and put the meat in the pan. Salt, add chopped greens if desired and pepper.
4. Simmer meat until done. Add a little sour cream, the dish will turn out - you can’t pull it by the ears!

Recipe number 2. It tastes like meat with real mushrooms, but mushrooms can also be added here.

Take:

• Meat - 700 gr.
• Onion - 2 pcs.
• Lemon - a quarter.
• Arrows - bunch.
• Salt and vegetable oil.
• Basil, marjoram, oregano - a pinch each.

1. Cut the meat into small pieces, drizzle lightly lemon juice and salt.
2. Fry in oil until half cooked. Add finely chopped onion, and fry a little together, literally 2-3 minutes.
3. Pour in a little water, and simmer the meat under a closed lid until tender.
4. At the end of the stew, put the arrows in the dish, all the spices, sweat for 5-10 minutes (make sure that the arrows become soft) and turn it off.

Arrow pate with lard

I recently learned that garlic sprouts can be used to make a delicious bacon pate.

• So, to cook, take 500 gr. shooter and 1 kg. salt salsa. Pass through a meat grinder and the pate is ready. It is good to add dill with parsley here, you can pepper if desired.

Now, friends, you know what can be cooked from garlic arrows, I'm glad, because an inexpressible pleasure awaits you! Pleasant kitchen chores, and good appetite. With love… Galina Nekrasova.

Description of a popular ingredient in cooking - garlic shooter. Taste, smell, benefit, chemical composition and contraindications for their use. How to eat a flower stalk and how to cook it, interesting recipes.

The content of the article:

Arrows of garlic (peduncle, flower stalk) are green shoots in the form of tubules, which are the ground part with lighter boxes on top. Before acquiring this type, they look like ordinary green garlic feathers, but after the start of shooting, the stems close and twist into spirals, forming 2-4 loops. Their length can be from 60 to 150 cm, and the smell is sharp, with a bitter aroma. The homeland of the plant is the countries of Asia, then Russia received this vegetable crop from Byzantium. Arrows along with leaves and bulbs are edible, widely used in cooking as marinades. In cooking, they are also used raw, adding to sauces, salads, soups.

The composition and calorie content of garlic arrows

Allicin, which has antibacterial properties, gives them a bitter taste and a strong smell. Its greatest amount is concentrated precisely in the ground part, and not in the root. But during cooking, it almost completely evaporates.

The calorie content of garlic arrows per 100 g is 24 kcal, of which:

• Proteins - 1.3 g;
• Fats - 0.1 g;
• Carbohydrates - 3.4 g.

Vitamins per 100 g:

• PP, niacin equivalent - 0.08 mg;
• E, tocopherol - 0.1 mg;
• C, ascorbic acid - 55 mg;
• B2, riboflavin - 0.08 mg;
• B1, thiamine - 0.05 mg;
• A, retinol - 2.4 mg;
• B3 or PP - 0.08 mg.

The arrows of garlic contain many micro and macro elements - molybdenum, copper, manganese, magnesium, phosphorus. Also there is sodium, chlorine, calcium, sulfur, germanium and cobalt. In addition, there is selenium, lead, titanium, vanadium and zirconium.

This part of garlic is saturated with phytoncides, therefore it is effectively used in antibacterial therapy.

The calorie content of pickled garlic arrows per 100 g is 50.5 kcal, of which:

• Proteins - 0.5 g;
• Fats - 4.6 g;
• Carbohydrates - 1.7 g;
• Water - 4.5 g;
• Ash - 0.9156 g.

In addition to vitamins and minerals, they contain various acids, including beta-sitosterol - 9.1743 mg.

Saturated fatty acids per 100 g:

• Palmitic - 0.2844 g;
• Stearic - 0.1881 g;
• Arachinoic - 0.0138 g;
• Begenovaya - 0.0321 g.

The benefits of garlic arrows for humans are also enormous due to the content of monounsaturated acids. Of these, the composition contains omega-9 (1.0872 g), and polyunsaturated fatty acids are represented by linoleic (2.7431 g).

Vitamins per 100 g of pickled garlic arrows:

• A, RE - 1834.1 mcg;
• A, retinol - 1.872 mg;
• Beta-carotene - 1.982 mg;
• B1, thiamine - 0.032 mg;
• B2, riboflavin - 0.059 mg;
• C, ascorbic acid - 10.09 mg;
• E, alpha-tocopherol, TE - 2.11 mg;
• RR, NE - 0.0734 mg;
• Niacin - 0.055 mg.

Macronutrients per 100 g of pickled garlic stalks:

• Potassium, K - 0.08 mg;
• Calcium, Ca - 3.38 mg;
• Magnesium, Mg - 0.2 mg;
• Sodium, Na - 355.14 mg;
• Sulfur, S - 1.65 mg;
• Phosphorus, P - 0.8 mg;
• Chlorine, Cl - 547.61 mg.

Trace elements per 100 g of pickled garlic stalks:

• Iron, Fe - 0.027 mg;
• Cobalt, Co - 0.138 µg;
• Manganese, Mn - 0.0023 mg;
• Copper, Cu - 2.49 μg;
• Molybdenum, Mo - 1.009 mcg;
• Zinc, Zn - 0.0055 mg.

Useful properties of arrows of garlic

The popularity of recipes with garlic arrows is due to the following action:

1. Remove cholesterol. According to a number of studies, the product lowers its level by 9-12% in just 1-2 months of daily use. This is due to the fact that it contains phytoncides, which, among other things, neutralize the action of free radicals. As a result, a person becomes more protected from the development of cardiovascular diseases, obesity and diabetes.
2. Provides prevention of atherosclerosis. The inclusion of this popular ingredient in cooking in the diet leads to the resorption of blood clots and an increase in the lumen in the vessels. It strengthens their walls and opens the way for unhindered blood flow to the internal organs, including the heart. In this regard, a person is less threatened not only by atherosclerosis, but also by heart attack, stroke, and ischemia.
3. Speed ​​up recovery from colds. This is due to the suppression of the activity of viruses that worsen the patient's condition, and an increase in immunity. Due to this, the body's defenses increase, and it becomes easier for it to withstand the attacks of viruses during severe epidemics of influenza, tonsillitis and other types of acute respiratory viral infections.
4. Strengthen nails, bones, teeth. The content of calcium and phosphorus in the product helps to achieve this, they are necessary for the prevention of various dental and rheumatic diseases - arthrosis, osteoporosis, osteochondrosis, etc. Especially part of this plant is needed by children, the elderly, pregnant women.
5. Cleanse the intestines from toxins. The product binds them and brings them out, preventing them from settling on the mucous membrane of the organ. Due to this, its microflora is normalized, there are more beneficial bacteria, and dangerous ones are eliminated. Thus, a favorable environment is created for the fight against irritable bowel syndrome, flatulence and other pathologies in the field of proctology.
6. Accelerate the treatment of thrush. This is due to the antibacterial, anti-inflammatory and antioxidant properties of the product. It is effective both at an early stage of candidiasis, and at a later stage.
7. Reduce pressure. This is an indispensable tool for patients with hypertension 1, 2 and 3 degrees. It helps in that it brings out bad cholesterol, cleanses of toxins and toxins, and thins the blood. Together, all this helps to minimize the risks of stroke, myocardial infarction, and atherosclerosis.
8. Increase immunity. To cope with this garlic arrows, the presence of vitamin C and iron in the composition, which, working together, strengthen the body, allows. As a result, general well-being improves: migraine, dizziness, weakness, chronic lack of sleep disappear.
9. Help to lose weight. The ground part of the plant is useful because it contains few calories and speeds up the metabolism, which in combination has a positive effect on body weight. Its normalization is facilitated by the restoration of normal blood sugar levels, and the elimination of cholesterol.

Garlic arrows will be indispensable for those who want to look younger, because it is an effective antioxidant. It protects cells from destruction by salts heavy metals and radionuclides, and also triggers their regeneration. All this helps to reset a few years.

Contraindications and harm arrows of garlic

In no case should you eat them before bed, as they have invigorating properties and can lead to insomnia. But in the morning, garlic arrows will be just the way, giving a boost of energy for the whole day. Healthy people so that there is no harm from the arrows of garlic, they should not be abused, as this can lead to absent-mindedness.

You should be careful with this product with the following contraindications:

• Epilepsy. Having in its composition biologically active components, these arrows can cause a new attack. Especially they are not recommended to use before leaving the house.
• Diet. Those who want to lose weight will be upset, because appetite is walking around from this part of the plant. This is primarily due to its ability to increase the level of acidity and speed up the metabolism.
• Pregnancy. In this case, the product can cause anxiety in the baby and provoke an allergy in the mother, the risk of which in an “interesting” position is significantly increased. It is said that it can even cause premature birth.
• Some diseases of the gastrointestinal tract. The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the stage of remission in a small amount, it can still be included in the diet.

How to eat garlic arrows

They are used mainly as part of salads, first and second courses, sauces, masses for sandwiches. The product is easily combined with beets, spinach, zucchini, meat, eggs, cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.

Quite common korean recipes preparation of plant stems that have begun to shoot. They add piquancy and spicy flavor to dishes. Before being eaten, they are cut and soaked for several minutes or hours to eliminate the pungent taste. AT Asian cuisine this ingredient is used as an independent garnish, frying in a wok and dressing with sesame oil.

In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. Often they are dried here, then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for second courses.

Before you start cooking arrows of garlic, you need to remove the shell of the boxes located on top and remove the seeds inside. Otherwise, they will taste bitter and appear tough.

How to cook garlic shooters

First they need to be collected at the end of June or at the beginning of July, washed and dried well. Then the stems are laid out on cling film and taken out in the sun every day for 5-6 hours during the week. At the end of this period, they should turn slightly yellow, lose their pungent smell and become a little crispy. Then they are collected in a plastic bag, hung from the wall in a room with low humidity and stored there.

Another cooking method is to pickle the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 cup), water (200 ml), sugar (1.5 tablespoons) and salt (3 tablespoons). Sprinkle this mixture with cinnamon (3 g), ground black pepper to taste and bay leaves (3 pcs.), Then simmer for 10 minutes on low heat. Then transfer it to a jar, cover with a lid and send it to the refrigerator for three days. If you close the garlic arrow salad for the winter, then sterilize the container and roll it up.

Pickled garlic arrows or Korean will be an excellent ingredient for salads. Cut them into pieces 3-4 cm long, rinse with warm water and fry in vegetable oil. After that, saute the onion cut into half rings (1 pc.). Then add salt (0.5 tsp), ground black pepper (at the tip of a knife), sugar (3 pinches) and garlic pulp (3 cloves) to boiling water (30 ml). Pour the mixture into the pan with the resulting solution and simmer it over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.

Recipes with arrows of garlic

With this ingredient, you can cook various first and second courses, side dishes, snacks. It is ideal for conservation and spicy, savory sauces. It can be used both raw and fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so healthy.

Among all the recipes with them, it is worth dwelling in more detail on the following:

1. Chinese pork garnish. Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter aftertaste and chop them into pieces 2-3 cm long. Next, put them in boiling salted water and hold on low heat for up to 2 minutes. Put this ingredient on ice to avoid losing its color. To prepare the Chinese arrows of garlic, chop the meat (300 g), cut it into strips and put in the egg mixture. To prepare it, combine one egg, vegetable oil (2 tablespoons) and starch (1 tablespoon). After soaking the pork well in this mixture, send it to fry over low heat for 10 minutes along with the main ingredient. 5 minutes before removing the arrows of garlic with meat from the stove, add boiled water(30 ml) and in the remaining time, steam the dish under the lid.
2. Salad. Pour boiling water over the main ingredient (150 g) and cool it. Then peel and cut into strips carrots (1 pc.), Onions (1 pc.) And garlic (2 cloves). Combine all this together and blanch for 2-3 minutes, then fry, pour in oil and soy sauce (1 tablespoon each), salt and pepper to taste.
3. Sauce. To prepare it, wash and chop greens in a blender - arrows (100 g) and basil (50 g), pour this mixture olive oil, which needs no more than half a glass. Next, grate hard cheese (100 g) on ​​a fine grater, load it into a blender bowl and add it there walnuts(0.5 cup). Grind all this too and mix with herbs. Ready garlic arrow sauce can be served with noodles, potatoes, rice.
4. With chicken. Cut onion (1 pc.) And carrots (1 pc.), Further frying these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tablespoons) and vegetable oil (4 tablespoons). Then sprinkle the chicken with black pepper and salt as you wish, and fry in oil after an hour. After a crust begins to form, pour it with the prepared sauce and simmer 300 g of garlic arrows with chicken for 15 minutes.
5. Soup. Fry a sliced ​​white loaf without vegetable oil (2-3 slices). Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it is almost ready, add all other ingredients, including grated cheese (100 g), salt, ground black pepper, thyme and basil to taste. Grind all this with a blender to a state of homogeneous gruel, and pour sour cream on top.
6. Stew. Fry potatoes (150 g), diced, eggplant (1 pc.) in the form of circles, carrots (1 pc.), chopped on a grater, and chopped garlic arrows, pre-washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tablespoon), black pepper, salt, thyme to taste and simmer it under the lid for 20 minutes.

If you don’t know how garlic arrows are eaten, just pickle them according to the recipe indicated in the article.

Dishes from arrows of garlic belong to Chinese cuisine. This is one of the most commonly seen "Korean" salads on the market. AT winter time year, it is considered a real delicacy, since it is simply impossible to find green shoots in their raw form. This is due to the fact that they quickly deteriorate in the garden. The terms of their collection vary from 1 to 2 weeks, usually they fall at the end of June - the beginning of July.

Often, garlic arrows are called wild garlic (Bear onion), which is completely wrong, since they are shoots of a plant belonging to the species "Sowing onion". By the way, it is the latter that closes in industrial scale and so often seen on the shelves in stores.

Not every garlic shoots, this can be done mainly by winter. Of the spring varieties, such formations in the form of bulbs appear only in Gulliver. This usually happens 2-3 months after seed germination. If the boxes that appear on the shoots will not be used in cooking, they are removed and left for planting next year.

2-3 weeks before their appearance, the stems begin to round, wriggle and harden, becoming similar to green beans. At this time they have a saturated green color and a strong smell.

Watch a video about garlic arrows:

Garlic arrows can be ranked among the cheapest ingredients in cooking. At the same time, a wide variety of dishes can be prepared from them, which will become a real decoration of the table. You won’t get lost with them either in summer or winter, and they will certainly be appreciated by the guests at the holiday, you just need to strictly follow all the recipes.

Anyone who has never tried pickled garlic arrows for the winter has lost a lot, because this is a delicious delicacy with a spicy taste and spicy aroma. Garlic shoots, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that the arrows of garlic give to dishes, they are also excellent source vitamins. And, as it turned out, they contain much more arrows than garlic itself.

From garlic arrows you can cook a wonderful snack, salads, sauces, seasonings, they can be added to vegetable stews, fry, add a little to the first and second courses and, finally, prepare for the winter.

There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect garlic arrows in time. Remember, garlic cloves should be cut as soon as the garlic releases them, while they are still tender and juicy. Pay attention to the appeared bud. If it is closed - cut off the arrow immediately, but if it has blossomed into a flower - the arrow is absolutely not suitable for eating or for harvesting.

Pickled garlic arrows for the winter (recipe number 1)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
50 g sugar
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, mustard seeds - to taste.

Cooking:
Wash the young garlic cloves, cut into sticks, blanch in boiling water for 2 minutes and let them cool. At the bottom of the prepared sterilized jars, put bay leaves, peppercorns, mustard seeds and put garlic arrows on top of this. Pour everything with a hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l - 5 minutes, 1 l - 10 minutes. Then roll up the jars, turn them over, let them cool and store in a cool place.

Pickled garlic arrows for the winter (recipe number 2)

Ingredients:
1 kg arrows of garlic,
1 l hot water,
100 g 9% vinegar,
50 g salt
peppercorns, bay leaf, red hot pepper - to taste.

Cooking:
Prepare the garlic cloves, chop them and blanch for 2 minutes. Then let cool and spread in clean, sterilized jars, on the bottom of which all the spices have already been placed. Prepare the marinade from water and salt. Pour jars with garlic arrows with boiling marinade and add 1.5 tablespoons of vinegar per 0.5 liter jar, 3 tbsp per 1 liter jar. Banks immediately roll up, turn over, let them cool.

Pickled garlic arrows with herbs

Ingredients:
garlic arrows,
dill,
parsley.
For marinade:
1 liter of water
50 g sugar
50 g salt
1 tsp 70% vinegar essence.

Cooking:
Wash the garlic cloves, cut them into pieces 3-5 cm long, chop the greens coarsely. Put everything in prepared sterilized jars, pour boiling water and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with a marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over and leave to cool completely.

Pickled garlic arrows with pepper and cinnamon

Ingredients:
300 g arrows of garlic,
1 stack water,
1 stack table vinegar,
3 tbsp salt,
1.5 tbsp Sahara,
3 g cinnamon
10 g black ground pepper,
3 bay leaves.

Cooking:
Prepare the collected young garlic arrows, cut them, scald with boiling water and put in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready to eat in three weeks.

Pickled garlic arrows in Korean

Ingredients:
2-3 bunches of garlic arrows,
2-3 garlic cloves,
1 tbsp seasonings for Korean carrots,
1 tsp apple cider vinegar
½ tsp Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce- taste.

Cooking:
Cut the garlic cloves into pieces and fry them, stirring, in a pan with hot vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mass thickens. Turn off the heat, cool, add the garlic passed through the press. Spread the prepared mass in jars, tightly close the lids and store in the refrigerator.

Salted garlic cloves

Ingredients:
1 kg arrows of garlic,
4-5 leaves black currant,
3 cherry leaves
½ horseradish root
100 g green dill.
For brine:
1 liter of water
60-70 g of salt,
ground black pepper - to taste.

Cooking:
Sort the garlic cloves, rinse them with cold running water and cut into pieces 10 cm long. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Put everything in jars, shifting with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºС, fill the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave at room temperature. After 5 days, cover the jars with tight plastic lids and store in a cool place.

Arrows of garlic in redcurrant juice

Ingredients:
2 kg arrows of garlic,
300 ml red currant juice,
700 ml of water
3 umbrellas of dill,
100 g sugar
50 g salt.

Cooking:
Cut the garlic cloves into 3-5 cm pieces and blanch in boiling water for 1 minute. Then put them in clean jars along with dill umbrellas. Pour red currant berries with boiling water and boil for 3 minutes, then rub through a sieve. Add salt, sugar to the strained broth, bring it to a boil and pour it over garlic arrows with dill. Roll up the banks, turn over and leave to cool completely. Store the workpiece in a cool place.

Arrows of garlic with paprika and coriander for the winter

Ingredients (per 1 liter jar):
400 g arrows of garlic,
3 garlic cloves,
50 ml vegetable oil,
50 ml soy sauce
1 tbsp Sahara,
1 tbsp salt.
1 tbsp 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.

Cooking:
Wash the garlic cloves, dry and chop. Pour vegetable oil into a preheated pan, put garlic cloves and fry them for 10 minutes, uncovered. Then pour the vinegar and soy sauce into the pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red peppers to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Put the finished mass in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.

Pickled garlic arrows (option No. 1)

Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar
100 g of salt.

Cooking:
Rinse the garlic sprouts well in cold water, cut into 3-5 cm pieces and place in a clean prepared container. Dilute sugar and salt in cold water, let the solution boil, cool it and pour arrows. Cover the container with the arrows with a clean cloth, put a plate on top, set the oppression on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.

Pickled garlic arrows with dill (option No. 2)

Ingredients:
500 g of young garlic shooters,
3 sprigs of dill,
1.5 stack. water,
1 tbsp salt,
1.5 tbsp 4% vinegar.

Cooking:
Rinse the garlic cloves with cold water, cut into 3-6 cm pieces, dip in boiling water for 2-3 minutes, then dip in cold water for cooling. Place 2 sprigs of dill on the bottom of the prepared container and tightly lay the garlic arrows, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour garlic arrows with dill in the prepared chilled brine, cover with a plate on top, put oppression on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.

Sauce of garlic arrows "Piquant"

Ingredients:
500 g arrows of garlic,
100 g salt
ground coriander - to taste.

Cooking:
Thoroughly wash the garlic shooters and pass them through a meat grinder. Add all other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close the lids and store in a cold place.

Seasoning of garlic arrows with dill "For first courses"

Ingredients:
garlic arrows,
dill greens,
salt.

Cooking:
Wash the arrows of garlic and dill, dry and pass through a meat grinder. Mix the resulting mixture with salt (the mass should turn out to be well salted) and arrange in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.

Garlic arrows with thyme and basil

Ingredients:
700 g arrows of garlic,
300 g mixed greens (thyme, basil, parsley, dill),
6 tbsp spices Vegeta.

Cooking:
Pass clean and dry arrows of garlic and herbs through a meat grinder. Mix the resulting mass with seasoning, transfer to clean, dry jars, lightly tamping the mass, and store in the refrigerator. The mass can also be frozen. Just pack the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic blanks from the cells, put them in a bag and store in the freezer until needed.

Garlic arrows with gooseberries and cilantro

Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch green cilantro
1 bunch dill,
3 tbsp vegetable oil,
2-3 tsp salt.

Cooking:
Wash the gooseberries, remove the tails and, together with the garlic arrows, pass through a meat grinder. Wash the greens, finely chop and combine with the garlic-berry mass. Add vegetable oil, salt to it and mix well. Arrange the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.

Lecho of garlic arrows

Ingredients (for 4 cans of 0.5 l):
garlic arrows - how much will go into the marinade.
For marinade:
700 ml of water
500 g tomato paste,
1 tbsp topless salt,
½ stack Sahara,
½ stack vegetable oil,
¼ stack. apple cider vinegar.

Cooking:
From the above ingredients, prepare the marinade without adding vinegar, and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar, boil for another 3 minutes. Then lay out in clean sterilized jars and roll up.

Frozen garlic arrows for the winter

Cut the arrows, wash them, dry them on towels and cut into pieces. Then lay them out on parchment, spread out in the freezer, and leave for a day. Then simply pour the frozen arrows into freezer bags, tie off and return to the freezer. Take out when needed required amount without defrosting the entire package.

Believe me, having prepared arrows of garlic for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will gather your whole family at a large table more than once and once again remind you of a warm and generous summer.

Good luck preparing!

Larisa Shuftaykina

Garlic- perennial herbaceous plant genus Onion, Amaryllis family. vegetable culture which is very common all over the world. Garlic has a very bright, rich and characteristic smell. This indicates the presence of essential oil containing allicin and other organic compounds called phytoncides. Dishes for them (both fresh and processed, cooked) acquire a more piquant taste and aroma. With the addition of garlic, they make salads and homemade preparations, and of course incomparable main dishes and snacks. Garlic is also used for medicinal purposes, because it has antiseptic properties. Of course, garlic also has contraindications: for kidney disease, anemia or peptic ulcer- the use of garlic in food is CONTRAINDICATED.

USEFUL PROPERTIES: garlic reduces arterial pressure and lowers cholesterol, and is also useful for the prevention of atherosclerosis, etc. Therefore, garlic, due to its benefits and nutritional value, is very actively present in our diet (again - I'm talking about my family). Perhaps there are people who "in spirit" can not stand either the taste or smell of this plant. But we use for food not only the roots of garlic, but also tops - garlic arrows. Around the end of May, beginning of June, garlic gives an arrow, which is also very tightly included in the diet of many people.

Someone pickles garlic arrows, in this form (with the addition of sour cream) the arrows are very similar to wild garlic loved by many. Wild garlic is also often called Wild Garlic or Bear Onion. They taste very similar. But back to our garlic shooters. In general, garlic arrows have a very wide application in cooking: and fried and added to the filling for pies or pies, make delicious spicy snacks, salads, add to the first and second courses. Today I will tell you how you can prepare garlic arrows for the future, so that later, on cold winter evenings, please yourself and your family. delicious preparations with this miracle plant.

We prepare garlic arrows for the future:

1 way

Having collected the garlic arrows, we separate the stem from the flower spike. Then thoroughly washing the arrows under running water, we pass them through a meat grinder. You can add salt to the resulting porridge-like mass (or not add salt at all) and freeze the garlic mass in bags, containers, or simply by rolling balls right size and freeze them in the chamber. With this method of preparation, it is still possible to add thawed butter to the garlic mass, mix thoroughly and also freeze in the freezer with balls. Further. we just take out the frozen garlic mass and add it to the first courses, second courses, pastries, or simply smear the garlic mass with butter on bread. In this form, you can eat sandwiches with first courses.

2 way

We also collect garlic arrows, wash them under running water and cut into segments of the required length and put them in plastic bags. Then we simply put the filled bags in the freezer and, if necessary, take them out and add them to salads, first and second courses. That is exactly what I did this year. I scored arrows and froze.

Arrows fried:

1 way

To do this, we need: garlic arrows, vegetable oil (or olive), salt and spices - to taste. Instead of salt, we can use soy sauce. Put fresh or frozen arrows in a preheated pan with vegetable oil, salt and pepper to taste. We fry mine 5-7. If desired, you can still pour the almost ready-made arrows with an egg. It also turns out very tasty.

2 way

Also, fried arrows can be prepared with the addition of tomato. And use them as gravy with any side dish.

3 way

Another way to cook garlic arrows deliciously is to stew them with vegetables. Onions, carrots are taken, eggplants or zucchini can be used - everything is cut, fried in vegetable oil with the addition of spices and salt and stewed a little over low heat. This appetizer will be perfect both hot and cold. Or file vegetable stew with garlic arrows mashed potatoes I think your family will appreciate it.

For this we need:

• Arrows of garlic - 300-400 gr.
• Vinegar 9% - 1 cup
• Water - 1 tbsp.
• Sugar - 1.5 tbsp.
• Salt - 3 tablespoons
• Bay leaf - 3 pcs.
• Ground black pepper - 0.5 tsp
• Cinnamon - 1/4 tsp (to taste. You can not add)

Prepared garlic arrows are scalded with boiling water. Separately, in a deep saucepan, prepare the brine from the indicated ingredients. We put the scalded arrows in prepared sterilized jars and fill them with brine. We roll up the jars with a lid and put them in the refrigerator or a cool place for 3-4 weeks. After that, you can take a sample. Such pickled arrows were prepared by my grandmother, great-grandmother, and of course this recipe came to me from my mother. I think you will like it too.

First meal

Garlic arrows or fresh or frozen garlic puree are added to the first courses. Soups are cooked both on the basis of broths (vegetable or meat), and with the addition of meat directly (poultry or pork, beef, lamb). At the end of cooking (optional), we just need to puree the soup with a blender - this will give the soup a more delicate, delicate taste.

Main dishes

In the main dishes, for spiciness, we add garlic arrows or garlic puree prepared in advance (or for future use). In this performance, meat, poultry or fish acquires a more piquant taste, and the aroma of the dish we have prepared is simply a delight.

Appetizers or salads

As an appetizer or a light salad, we can cook garlic arrows very quickly as follows: Pass fresh or frozen garlic arrows through a meat grinder or chop with a blender, mix with fresh carrots grated on a fine grater and season everything with mayonnaise. Such a salad appetizer can be eaten with a slice of fresh white or black bread or simply spread on toast. And if we cut fresh garlic arrows into a summer salad, I think there will be nothing left of it on the plate and your family will be simply delighted with the dish they have eaten. And summing up, I want to say that it is necessary to experiment in the kitchen, discovering something new, tasty, unforgettable, because this can be not only a discovery for you, but also a dish that fits snugly into regular use and possibly a dish that You will pass on from generation to generation.

Bon appetit wishes everyone Svetlana and my delicious, homemade website!