Garlic shooters are a delicacy that many summer residents simply throw away. This happens most often because of ignorance of what benefits the body is hidden in them, and how tasty you can cook them. Nutritionists are absolutely sure that there are as many beneficial substances in garlic shooters as in its teeth.

The difference between the tops and roots is only in the amount of essential oils, so green arrows do not have such a sharp aroma. So do not throw such a valuable product, it is better to cook something tasty and healthy from it, or think about how to cook garlic arrows for the winter.

Garlic Arrow Recipes

Fried

This method of cooking garlic arrows can be called the simplest, but the finished dish turns out to be very tasty with a pleasant mushroom aroma. You can pamper yourself and your family with this delicacy not only in season, but also in winter. To do this, you just need to freeze the prepared arrows, and then get out of the freezer and cook.

This recipe will be without clear proportions and you will need:

  • young garlic shooters;
  • cooking oil for frying;
  • salt and spices to taste.

Cooking sequence:

  1. Torn young garlic shooters must first be washed and sorted, cutting off the thin tip. On top of the unblown bud of the inflorescence should remain no more than one and a half centimeters;Overripe arrows, of course, will be as fragrant as young ones, but after cooking they will remain tough, so you need to choose only those whose inflorescence thickness is the same as that of the arrow itself.
  2. Now the prepared "delicacy" needs to be cut into pieces from 5 to 7 cm long;
  3. At the bottom of a pan with high walls you need to pour a little oil, just enough so that during cooking nothing sticks to the dishes. Heat the oil well and put arrows in it;
  4. Immediately salt the contents of the pan. You can add a little black pepper or other spices, or you can not put anything - it will still be delicious;
  5. At the beginning of frying, the arrows will release their juice and stew in it until soft. Then, when all the liquid gradually evaporates, they will already be fried. At this stage, you can make the fire stronger, then the dish can be cooked in 10 minutes;
  6. Fried garlic arrows can be served not only as a separate treat, but also as a side dish for meat or fish dishes.

Stewed with vegetables

If you add a few vegetables to the ingredients of the previous recipe, which are sure to be in the kitchen of any housewife, then you can cook a delicious snack.

So, you need to take:

  • 50 g (one bunch) of garlic arrows;
  • 70 g of carrots;
  • 70 g of onions;
  • 70 g sweet bell pepper;
  • 70 g ripe tomatoes;
  • 40-50 ml of vegetable oil;
  • 30 ml of soy sauce;
  • salt, spices (ground black pepper and coriander, chili pepper) and herbs to taste.

Cooking method:

  1. Add vegetable oil to the pan, turn on the fire and let it warm up. Meanwhile, peel the onion and chop it in any way;
  2. When the oil warms up well, send a tear vegetable to it and cook until transparent. In the intervals between stirring the onions in a pan, peel the carrots and pass through a coarse grater. She will next go to the already transparent bow;
  3. Five minutes, which carrots and onions will be fried together, should be spent on chopping pepper with straws and garlic arrows in five-centimeter segments. Both of these vegetables are added to the pan at the same time;
  4. When the arrows of garlic darken and become soft, the turn of tomatoes. They need to be cut into large lobules. Those who do not like tomato skins can scalp tomatoes with boiling water and take them off;
  5. Soy sauce and spices are added last. Salt without taking samples after adding soy sauce is not worth it, as it is also salty. Serve stewed garlic arrows, garnished with chopped fresh herbs.

Garlic shooters and pork stew

 

Interesting piquant notes can add green pipes of garlic to a regular main dish like pork stew.

Read also: pickled garlic arrows

You should not talk about this dish for a long time, you just need to cook it at least once, and for this you will need:

  • 600-700 g of pork pulp;
  • 50-70 g of green garlic arrows;
  • 100 g onions;
  • 100 g carrots;
  • 70 g of bell peppers;
  • 200 ml puree from fresh tomatoes or tomatoes in their own juice;
  • 60-75 ml of vegetable oil;
  • salt and spices to taste.

Cooking the stew step by step:

  1. For cooking, you must take a cauldron or a pan with a thick bottom and high sides. Pour oil into this bowl and set it on fire so that it warms up to the boiling point;
  2. Cut the pork into small pieces. The best option is cubes with sides two to three centimeters. Transfer the meat to boiling oil and fry, stirring vigorously, until the evolved meat juice is completely evaporated;
  3. Then comes the turn of vegetables. Chopped they are added to the cauldron with a five-minute interval in the following sequence: onions, carrots, peppers and garlic arrows. The onions are chopped into quarters, the carrots are passed through a Korean grater for vegetables, the peppers are cut into strips, and the garlic pipes are cut into slices of two centimeters;
  4. When the garlic arrows turn dark and soft, pour tomato puree into the meat and vegetables, add salt and spices. Fry everything a little under the lid, and a hearty pork stew with a delicate aroma of garlic will be ready.

Garlic shooter snack

 

This is the easiest and fastest way to prepare green garlic pipes for winter.

To prepare such a workpiece, a minimum of time and ingredients will be required. Only 20-30 minutes and:

  • 500 g of green arrows;
  • 5 g of table salt;
  • 20 ml of vegetable oil.

Cooking pasta:

  1. The raw materials must be thoroughly washed, dried on a towel (excess moisture is absolutely useless) and cut into pieces of arbitrary length, so that it is easier to grind them later;
  2. Further cooking can be done in two ways. The first is to put all the ingredients in a blender bowl and grind to a paste. The second way: pass the garlic arrows through a meat grinder with a fine sieve, and then add salt, oil to the resulting mass and stir everything;
  3. Store fragrant garlic paste of a beautiful emerald color in the refrigerator, for longer storage it is frozen. This can be done by placing it in a bag for freezing or molds for ice to get a portion freeze.

From such snack pasta you can prepare a delicious spread of bread, mixing it with salted fat or cottage cheese passed through a meat grinder. It can also be added to soups, meat and fish dishes as a seasoning to add flavor.

Pickled Garlic Arrows

Pickled young shooters of garlic - this is as tasty a preparation as pickled cucumbers. Having tried it later, it is simply impossible to stop even those who squeamishly wrinkle their nose at the mention of garlic.

Proportions of ingredients for this winter harvest:

  • 700 g garlic shooters;
  • 600 ml of filtered water;
  • 60 ml of table vinegar (9%);
  • 20 g of crystalline sugar;
  • 20 g of salt;
  • 10 peas of black pepper;
  • 4 middle leaves of laurel.

Cooking garlic arrows - recipe for the steps:

  1. First of all, you need to prepare the banks, that is, sterilize them in any usual way. This amount of ingredients is enough for two half-liter jars;
  2. Wash the garlic arrows, cut the flower stalks buds and cut into segments that fit perfectly in the prepared jars. Tamp the prepared raw materials tightly in a sterile container;
  3. In a saucepan, combine all the ingredients of the marinade, bring it to a boil and pour jars to the top;
  4. After this, the cans should be moved to a pan with water, on the bottom of which a towel is laid, for sterilization. Cover cans of seaming with lids and boil for 20 minutes after boiling water;
  5. Then seal hermetically with sterile covers and hide under a warm blanket, turning upside down until it cools completely. Store blanks in the basement.

Cooking lecho: arrows of garlic and marinade

Since the arrows of garlic ripen earlier than the tomatoes, the harvest of them in the form of lecho is prepared on the basis of tomato stew diluted with water. Of course, if you have homemade canned tomato juice, then you can take it in an amount equal to the volume of water and paste.

Products for the marinade and the number of arrows in four half-liter jars of garlic lecho:

  • 1000 g of garlic arrows;
  • 700 ml of drinking water;
  • 500 ml of tomato paste;
  • 100 g of sugar;
  • 30 g of salt;
  • 125 ml of vegetable oil;
  • 50 ml apple cider vinegar (can be replaced with table vinegar).

Working process:

  1. Sort the arrows, wash, dry and grind into pieces no longer than five centimeters;
  2. Combine all the ingredients of the marinade (except vinegar) and bring to a boil. In the boiling mixture, send arrows and boil for a quarter of an hour;
  3. Then pour vinegar and boil for another 5 minutes. After that, it remains only to lay out everything in a sterile container, cork with lids and wrap it with something warm until it cools completely.

Pickled Garlic Arrows

 

Those who do not like preparations for the winter using vinegar will like the recipe for pickled garlic arrows. True, before sending for storage with such a roll-up, you will have to tinker a little, but the snack, which will be the result, will delight the taste of barrel vegetables.

The proportions of the ingredients for the marinade:

  • 1500 ml of boiled water;
  • 100 g of salt;
  • 100 g of sugar.

How to ferment:

  1. Rinse garlic pipes, cut into pieces and put in a colander. When the water drains, put the prepared greens in jars;
  2. Dissolve salt and sugar in cold water until all crystals are completely gone. Pour the jar with crushed arrows to the top with the resulting solution;
  3. Set each jar in a deep plate, cover with a lid and leave at room temperature for 5-10 days. During this time, the marinade will drain into the plate, it will need to be poured back into the jar;
  4. When the fermentation process is over, boil the marinade and hot pour the contents of the cans, roll up airtight lids and put in the basement for storage.

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