Garlic has a large number of useful qualities. Garlic shooters are not inferior to it in the content of vitamins and minerals. By preparing them for the winter, you will bring to the table not only a new tasty dish, but also help the body become stronger. Using regularly in food, the work of the digestive tract is normalized, the fermentation process stops. This is a good tool for the prevention of colds.

Garlic arrows for the winter. Recipe Options

Arrows have a sharp taste and pleasant aroma. Previously, housewives threw out this product, not realizing its value and benefits. They serve as an individual snack, are added to salads, seasonings and sauces. They are fried, boiled and added to the soup. Experts have proven that these miracle arrows are much more useful than garlic. If you have not tried this delicacy, you have lost a lot. It is necessary to immediately rectify the situation and take up the preparation of garlic arrows for the winter.

An important point: to assemble them correctly and at the right time. The arrows are cut off when they only grow. At this time, they are the most juicy and tender. Do not miss the moment the bud appears at the top of the arrow. Must be cut off when it is closed. After opening it is impossible to eat in food and especially in winter preparation.

There are many ways to harvest for the winter.

In redcurrant juice

Currant juice is used instead of vinegar. Thanks to him, the arrows are pickled, with a mild taste.

Ingredients:

  • salt - 100 g;
  • redcurrant juice - 600 ml;
  • dill - 6 umbrellas;
  • garlic arrows - 4 kg;
  • water - 1400 ml;
  • sugar - 200 g.

Cooking:

  1. Cut the arrows into pieces four centimeters long.
  2. To boil water. Place the arrows in boiling water, stand for two minutes after boiling again.
  3. Tamp in jars by adding dill umbrellas.
  4. Pour currants with water, in which arrows boiled. Boil for three minutes.
  5. Take a sieve and rub the berries, squeeze the juice.
  6. Add bulk products. Boil again.
  7. Pour the pickle into the jar with arrows.
  8. Close the lid. Flip the jar. Cover. Leave for two days.

With paprika and coriander for the winter

Pickled garlic arrows for the winter will get an unusual taste when added to the recipe coriander and paprika.

Ingredients:

  • black pepper - 6 peas;
  • garlic - 6 cloves;
  • soy sauce - 100 ml;
  • sugar - 2 tbsp. spoons;
  • coriander - 2 tsp;
  • salt - 2 tbsp. spoons;
  • vinegar - 2 tbsp. spoons;
  • sunflower oil - 100 ml;
  • paprika - 8 tsp;
  • arrows from garlic - 800 g;
  • red pepper - 6 peas.

Cooking:

  1. Wash arrows, dry. Cut into pieces.
  2. Pour oil into a pan. To warm. Fry the arrows for about ten minutes. It is not necessary to cover with a lid.
  3. Pour sauce and vinegar. Mix with a spatula. Wait for the boil.
  4. Pour the rest of the ingredients except garlic. To stir thoroughly.
  5. Cut the garlic into small cubes. Add to other products. Put out five minutes.
  6. Put the finished dish in a jar. Sterilize for fifteen minutes. Then roll up.

With gooseberries and cilantro

Ingredients:

  • salt - 2 tbsp. a spoon;
  • gooseberry - 1 kg;
  • dill - 2 bunches;
  • garlic arrows - 1 kg;
  • cilantro - 2 bunches;
  • sunflower oil - 6 tbsp. spoons.

Cooking:

  1. Remove tails from washed gooseberries.
  2. Skip through the meat grinder arrows from garlic and gooseberries.
  3. Rinse dill and cilantro, finely chop. Add to the total mass.
  4. Pour oil, season with salt. Mix.
  5. Transfer the resulting dish to jars that have been sterilized. Close the lids. Leave the seasoning in the refrigerator for storage.

With thyme and basil

Ingredients:

  • basil - 150 g;
  • arrows from garlic - 1400 g;
  • parsley - 150 g;
  • seasoning galina blanka or maggi - 12 tbsp. spoons;
  • thyme - 150 g;
  • dill - 150 g.

Cooking:

  1. Rinse greens, dry, grind through a meat grinder.
  2. Pour seasoning.
  3. Prepare jars: wash, dry.
  4. Transfer the mass into a container, press so that there are no voids left.
  5. Keep refrigerated.

For convenient use, the workpiece can be frozen. Store in a freezer in a plastic container or in an ice mold.

Tasty recipe: pickled garlic arrows

With greens

With the help of a meat grinder, you can prepare a delicious, aromatic and healthy pasta for the winter, which consists only of nutritious ingredients. Of course, it can be eaten immediately after cooking as an independent treat or added to salads, soups, to sandwiches.

Ingredients:

  • parsley - 100 g;
  • garlic arrows - 700 g;
  • cilantro - 100 g;
  • dill - 100 g;
  • vegetable oil - 50 g;
  • salt.

Cooking:

  1. Having retreated about a centimeter from the buds, cut off the arrows. A sharp knife or strong scissors will help.
  2. For more convenient grinding, cut into pieces.
  3. Rinse with cold water.
  4. To dry, you can use a paper towel.
  5. Go through the greens, cut off the excess and dried legs. Rinse thoroughly. To dry.
  6. Scroll all ingredients in a meat grinder.
  7. Sprinkle with salt. Pour oil, mix.
  8. Transfer to cans, closing the lid.

If you plan to use pasta as an appetizer seasoned with sour cream, then you should not add oil.

This paste is stored in a cold place for only a week. If oil is added, the shelf life is increased. To prevent the dish from spoiling for longer, pour the sunflower oil on the paste before closing the lid on top. If you want to use the blank all winter, you need to roll up. To spread sandwiches, mix soft butter and pasta with herbs.

With pepper and cinnamon

You will learn how to pickle garlic arrows in this recipe. The dish is suitable for spicy lovers.

Ingredients:

  • cinnamon - 6 g;
  • salt - 2 tbsp. spoons;
  • water - 2 liters;
  • sugar - 1 tbsp. a spoon;
  • vinegar 9% - 50 g;
  • ground black pepper - 20 g.

Cooking:

  1. Cut the arrows into strips, rinse, rinse with boiling water.
  2. Add sugar, spices, salt to the water. Boil the composition.
  3. Place arrows in sterilized jars.
  4. Pour vinegar into the marinade. Pour into jars.
  5. Close tight with lids.
  6. Turn over and leave for two days.

If you want a sharper, more intense flavor, add one small pod of red hot pepper to each jar.

With mustard

If you are tired of pickled cucumbers and want to try a new dish in winter, then pickled garlic arrows are a very good option.

Ingredients:

  • sugar - 2 tbsp. spoons;
  • black pepper - 7 peas;
  • dill - 5 umbrellas;
  • arrows - 500 g;
  • bay leaf - 3 pcs.;
  • water - 1 liter;
  • mustard - 7 grains;
  • salt - 2 tbsp. spoons;
  • vinegar - 100 ml.

Cooking:

  1. Wash arrows under running water. Cut the buds.
  2. Cut strips five centimeters long.
  3. Sterilize the banks. First place the umbrellas and the lavrushka.
  4. Place arrows on top.
  5. Pour jars with hot boiled water.
  6. Wait ten minutes.
  7. Drain the liquid.
  8. Prepare the marinade by adding sugar and salt to the water, bring to a boil. Pour in the vinegar.
  9. Pour mustard and peas into jars.
  10. Pour in brine. Close the lids.
  11. Turn over, cover with a blanket. Leave for two days.

In Korean

 

If you have not yet decided which cooking recipe to choose, give preference to the Korean version. Quickly cook it, having a rare spicy taste.

Ingredients:

  • Lavrushka - 4 leaves;
  • seasoning for carrots in Korean - 2 tbsp. spoons;
  • garlic - 4 cloves;
  • vinegar - 2 tbsp. spoons;
  • sugar - 1 tsp;
  • arrows of garlic - 300 g;
  • salt.

Cooking:

  1. Arrows of garlic without buds cut into pieces of five centimeters.
  2. Fry in hot oil. Stir with a spatula so as not to burn. They will be ready when they become soft.
  3. Rub the parsley with your hands. Pour sugar in a pan with sugar. Add seasoning to them, pour vinegar. Salt to taste. Salt can be replaced with soy sauce.
  4. Simmer over low heat. When the mass becomes thick, turn off the stove.
  5. Squeeze the garlic in the garlic. Add to salad.
  6. Transfer to jars or container, store in the cold. It is better to cover with a lid so that the products in the refrigerator do not soak in the bright aroma of the dish.

Pickled Garlic Arrows

 

One of the oldest methods of preparing food for winter is souring. The ideal form for harvesting are barrels of aspen or better of linden. In urban conditions, so many products are not leavened, and there is nowhere to store them. Therefore, for small volumes, containers made of glass and ceramics can be used.

Ingredients:

  • salt - 100 g;
  • garlic arrows - 1 kg;
  • vinegar - 50 ml;
  • dill - 10 umbrellas;
  • water - 2 liters;
  • raspberries - 15 leaves;
  • oak leaf - 15 pcs.

Cooking:

  1. Rinse arrows under a large stream of water. Cut the buds. Cut into pieces five centimeters.
  2. Boil water and lower arrows for three minutes.
  3. Prepare the brine: mix the salt with two liters of water. Boil until completely dissolved. Add vinegar. Cool.
  4. Put dill umbrellas and oak leaves in the container, completely cover the bottom.
  5. Arrange the arrows from the garlic, lightly tamp.
  6. Cover with dill umbrellas, raspberry leaves. Leaves must be added to produce good, beneficial bacteria.
  7. Pour the brine into the container. If not enough, cook again.
  8. Take a plate in size smaller than the fermentation tank.
  9. Put oppression on top. You can use a three liter jar filled with water.
  10. After three days, the fermentation process will begin. If a film appears, remove it. When reducing the amount of liquid, add brine according to the same recipe, but without vinegar. Pierce the shape with a long knife along the edge, being careful not to touch the arrows. This will help to release the gases collected inside the products.
  11. Three weeks later, the dish is ready. If the volume is small, then readiness will come faster, in two weeks.

Put ready-made pickled arrows in the basement or in any other cool place.

Garlic Arrow Lecho

Ingredients:

  • water - 530 ml;
  • sugar - 3 tbsp. spoons;
  • ground chili pepper - 2 tsp;
  • tomato paste - 375 g;
  • salt - 3 tsp;
  • vinegar -3 tsp;
  • arrows of garlic - 750 g;
  • bay leaf - 2 pcs.;
  • pepper - 4 peas.

Cooking:

  1. Arrows and vinegar set aside.All other products are placed in a bowl, cook after boiling for five minutes.
  2. Wash the arrows, remove the buds. Cut five centimeters long.
  3. Add the arrows to the sauce. Stew for half an hour. Pour in the vinegar.
  4. Banks should be sterilized by this time. Pour lecho.
  5. Tighten screw caps tightly and turn over. Wrap up. Wait for complete cooling.

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