Harvesting garlic arrows for the winter - the most delicious ways

Throwing off the torn arrows of garlic is, I tell you, a waste. From them you can cook so much delicious! The main thing is not to miss the moment and not let them outgrow. Delicious appetizers and seasonings are made from young garlic peduncles. Pickled arrows of garlic are harvested for the winter, and if you are reluctant to mess around for a long time, you can simply fry or stew fresh fleshy greens and serve as a side dish. So to the point!

How to pickle garlic arrows for the winter?

In my opinion, vinegar marinade is not suitable for garlic arrows. There is a better option. Instead of vinegar, I have been using citric acid for several years now - it turns out much tastier.

What is needed:

• two-liter glass jar;
• arrows of garlic - as much as needed to fill the jar tightly enough;
• water - 1 liter;
• sugar - 5 tablespoons with a slide;
• salt - 2 tablespoons without a slide;
• citric acid - 0.5 teaspoon;
• bay leaf - 2 pieces;
• pepper (peas) - 15-20 pieces.

Garlic shooters need to be collected when they are still unripe and look something like this:

Cooking step by step:

1. First you need to collect the arrows, rinse them and cut the "bags" with seeds.
2. Put greens in a pan, bring to a boil and cook for 1 minute.
3. Sterilize the jar in any convenient way.
4. Prepare the marinade: add salt, sugar, citric acid, pepper and lavrushka to a liter of water. Bring to a boil and simmer for 3 minutes. It is better to use an enameled pan for this.
5. Fill the sterile jar with garlic arrows to the top, fill them with the marinade removed from the fire.
6. Now it remains only to roll up the jar with an iron lid and send for storage.

Such blanks are well stored in basements, cellars and refrigerators. The taste is excellent thanks to citric acid - it successfully combines with the rest of the ingredients. The guests, who came to me from Italy last year, noted that the arrows of garlic prepared for the winter according to this recipe remind pickled asparagus to taste.

Seasoning of the arrows of garlic for the winter

There are many options for this seasoning. Honestly, I didn’t decide for myself which one is better - I just try something new every year. Recipes differ in the number of ingredients, piquancy and texture of the finished mixture.

The simplest option involves using only two ingredients:

• 1 kilogram shoots of garlic;
• 170 g of salt.

Cooking - you can’t imagine any easier way:

1. Arrows get rid of seed bags and pass through a meat grinder.
2. To the resulting green mass add 170 g of salt. Mix.
3. We give the workpiece to brew for about half an hour. During this time, you will need to mix thoroughly several times. Salt will draw juice from the greens, everything will mix, and you get a vegetable paste.
4. While the ground arrows are salted, we sterilize the lids and jars of small volume.
5. The paste needs to be laid out in jars, closed with lids (nylon or screwed) and sent to the refrigerator.

You can do without sterilization of the can only if you are preparing a small amount of seasoning, which will be used in the next couple of weeks.

This recipe is good because with it an endless variety of ready-made dishes is possible:

• Seasoning can be added to soups, meat dishes.
• If you add olive oil and a little ground pepper, you get a spicy sauce.
• Mix with soft butter and grated boiled egg - you get a rich pasta that can be smeared on sandwiches.
• Add to the fried minced meat - it will be a great filling for pancakes and pies.

For those who like more sharply, I recommend adding spices to the seasoning - cardamom, a mixture of peppers or any other to your taste.

It is important to note that all these changes must occur immediately before cooking. If you add new ingredients to the salty garlic arrows, their shelf life will be significantly reduced.

How to freeze the arrows of garlic for the winter?

If you have a good big freezer at your disposal, you won’t have to salt and preserve the garlic arrows. After all, it is much easier to freeze them.

The easiest way:

1. Rinse arrows, cut off seed heads.
2. Dry, chop into small pieces.
3. Lay out on a tray covered with paper in one layer. In this form, freeze to hardness.
4. Pour into a bag or container, write the date of freezing on it and immediately send it back to the freezer for long-term storage.

Such a workpiece can be added to soups, stews, fries, stewed with vegetables.

The method of preparation with butter:

1. 500 g of garlic shooters, a bunch of dill and a bunch of parsley are washed, dried and chopped using a blender or meat grinder.
2. Add a pack of softened butter, mix thoroughly.
3. We lay out on ice molds and freeze.

If there are no special molds, then you can simply roll balls of the size of meatballs from the mass, freeze them on a tray, as in the previous method, and then pour them into a bag and store in the freezer.

Use such preparations is better for soups and salads. It is not worth frying in green oil, since parsley and dill do not tolerate this type of processing very well. But to put a slice of frozen garlic oil on cooked boiled or fried potatoes is a very good idea.

What to do with the tops?

The most delicious and fleshy part of the arrows went into the blanks, but what can be done with the remaining tops? They are usually just thrown away. But there is one option for those who are not ready for such waste.

There are many essential oils in garlic peduncles that give a characteristic aroma. Therefore, they can be used in the preparation of those dishes where garlic is needed only for smell. This, for example, pilaf. Instead of the head of garlic, you can put a bunch of garlic arrows in it.

To "flavor" does not crumble, arrows need to be tied with white cotton thread. This bunch can not only be used in the preparation of pilaf, but also put in the broth when cooking spicy soup.

Fresh Garlic Arrow Dishes

If it seems to you that making preparations with the arrows of garlic is too tedious, you can eat them immediately after they are harvested.

The option for the laziest is fried arrows. Just arrows, vegetable oil and salt - nothing else:

1. We remove the arrows from the tops, rinse, cut into pieces of 5-7 cm.
2. We heat the pan with vegetable oil (50 ml of oil per 1.5 kg arrows).
3. We put arrows on a preheated pan and fry over medium heat.
4. After a couple of minutes, mix and cover. Cook further on medium heat for 7 minutes.
5. Salt, mix again and fry under the lid until cooked.

To add a touch of Asian flavor, you can sprinkle it with sesame seeds and add a little soy sauce. The taste is well complemented by sun-dried tomatoes, but not everyone in the house has such a delicacy.

My favorite "rustic" option is the fried arrows of garlic and egg. Everything is done as described above, only ready-made arrows need to be poured with a pair of chicken eggs, mix and hold on the fire for another minute.

I must say, fried garlic arrows and without additional ingredients a miracle how good. Serve them with young potatoes - and a delicious summer dinner is ready.

For those who are skeptical of vegetable dishes, there is a more satisfying option.

You will need:

• 200 g of pork;
• 200 g of garlic arrows;
• soy sauce - 3 tsp;
• seasoning for meat - 1-2 tsp;
• wine - 2 tsp;
• green onions - a few feathers;
• vegetable oil.

Cooking pork with garlic arrows:

1. I wash the arrows and cut them into pieces of 5 cm. The tops do not go into business.
2. Cut the pork into thin strips - also about 5 cm long.
3. Sliced ​​meat must be marinated. Fill it with 3 tsp. soy sauce and add spices. Leave for at least 15 minutes.
4. Heat the oil in a pan. Chop green onions in large pieces and fry.
5. Add wine and pickled pork to the pan. We fry 3-5 minutes on medium heat.
6. Add chopped arrows and fry for a couple more minutes. If necessary, add some. After that, we rearrange the pan on an empty burner so that the arrows do not overcook.

When serving, you can sprinkle the dish with sesame seeds.

So, there are a lot of options for cooking garlic shooters at home - from the usual 5-minute frying in a pan to harvesting by canning and freezing. It all depends on your desire and on the amount of fleshy vitamin greens collected from garlic beds.