Arrows of garlic winter recipe - 13 recipes

The flower stalk of garlic has a very specific flavor and sharp aromatic notes, thanks to esters in oils contained in large quantities. Therefore, he has a huge number of fans who consider the dish with this "spicy" ingredient incredibly tasty and share with each other a variety of recipes for making garlic arrows.

How to cook garlic arrows pickled with herbs in an original way?

The set of products for this winter harvest is very small and economical. This dish is also called "garlic garlic", with the addition of spicy greens for aroma and high taste.

Certain products needed:

• arrows from garlic - 1000g;
• purified water - 1l;
• fresh herbs (parsley, dill) - 1/2 bunch;
• undiluted vinegar (70%) - 1 tsp;
• granulated sugar - 50g;
• edible salt - 50g.

Step-by-step culinary process:

1. We wash the garlic peduncle with a water shower, cut off the excess (buds of inflorescences).
2. At our discretion, we chop the garlic stems into small pieces (2-6cm), medium and long, it all depends on the size of the jars for twisting and personal preferences.
3. Parsley and dill are thoroughly washed and chop finer.
4. We fill the sterilized jars with chopped stems with herbs, and fill them with boiling liquid.
5. Drain the liquid from the jars in a few minutes. By boiling brine liquid (water, sugar, undiluted vinegar 70%, table salt), fill the contents of the container and roll up, remove to cool.
6. Hide in a dry place, with an air temperature of no more than 22 C.

Arrows from garlic with pepper and cinnamon in a marinade

 

After the recognition of the dish, when it went to the "people", everyone tries to add his own piquant note. Recipes of garlic arrows come in unusual combinations, but with allspice and spicy cinnamon you will definitely like it.

To tighten 0.5 l of the workpiece you will need:

• a stalk of garlic;
• carnation grains - 3pcs;
• black pepper peas - 4-5pcs;
• cinnamon - part of the stick
• granulated sugar - 1 tablespoon;
• table salt - 2 tablespoons
• undiluted vinegar (70%) - 1 tsp.

Step-by-step culinary process:

1. Under running water, wash the garlic stems, cut off the tops (inflorescences). We shrink the stems into segments of a certain length (4-6 cm), the shorter they are, the more they fit in a container for twisting.
2. In jars pre-sterilized, put a piece of cinnamon on the bottom, peas on top of spices tightly lay the chopped garlic stalk.
3. Fill with boiling liquid, leave for a while (2-3 minutes).
4. Pour the liquid and fill the jars with ready-made brine, which can be prepared from granulated sugar, table salt and the required amount of water. It is brought to a boil.
5. Only boiled brine is poured into sterilized jars of garlic peduncles. Acetic essence spills from above.
6. Containers with contents are rolled up with sterile lids, turned over and put away in a dark room with an air temperature of no more than 20 C.

Arrows from garlic with mustard seeds in a marinade

Having fresh stalks of garlic in front of you, you ask yourself: “What is unusual to make from garlic shooters?” The combination with mustard gives a harmonious taste to this vegetable.

Read also: garlic arrows for the winter

You will need certain products, based on the cans per 700g:

• a stalk of garlic;
• dill umbrella - 1 pc.;
• laurel leaves - 1-2 pieces;
• peas of black pepper - 1 tsp;
• grain mustard - 0.5 tbsp.
• granulated sugar - 2 tbsp;
• edible salt - 1 tablespoon;
• filtered water - 1l;
• diluted vinegar (9%) - 100ml.

Description of the culinary process:

1. Under a water shower, rinse the garlic stems, picking off the upper parts (inflorescences).
2. Grind the stems into pieces 4-6cm long.
3. Pour the garlic shoots with boiling water for a while (3-4 minutes). Drain the water.
4. In jars, previously sterilized, lay dill umbrellas and laurel leaves on the bottom.
5. Tightly lay the entire volume of the jar with shoots of garlic.
6. Top with mustard seeds and sprinkle with peppercorns.
7. A brine liquid is prepared by mixing and boiling sugar in water, table salt. At the time of boiling pour in vinegar.
8. Pour cans with boiling brine, allow to cool with the caps turned upside down.
9. Clean in a darkened room with an air temperature of no higher than 20 C.

Arrow of garlic stewed in Korean

 

This twist of the stems from garlic for the winter period will appeal to lovers of "spicy".

Products required:

• garlic stalk;
• garlic teeth - 2-3pcs;
• dill - 1 umbrella;
• laurel leaves - 3-4 pieces;
• granulated sugar - 1/2 tbsp;
• edible salt - 2 tsp;
• diluted 9% vinegar - 1 tsp
• mix of spices for cooking carrots in Korean;
• edible salt / soy sauce;
• vegetable oil, lean for frying

Step-by-step preparation:

1. Wash young stems from garlic with a water shower. Cut off the top (inflorescences). Grind into pieces 4-6cm in size;
2. When in the pan, the vegetable oil is quite hot, pour the arrows from the garlic. Fry until softened.
3. Add granulated sugar, laurel leaf, vinegar, a mixture of spices for Korean carrots. Salt to taste.
4. Fry the pan until excess liquid evaporates.
5. Remove from heat, let cool.
6. Garlic cloves, crushed through a press, add to the fried warm mixture, stir and remove in a cold room.

Pickled young garlic stems in redcurrant juice

Fans of unusual flavor combinations will definitely appreciate this recipe. Currants will add color saturation and some acidity, which will replace vinegar.

Ingredients:

• garlic flower stalk (arrow) - 1.0 kg;
• red garden currant - 0.5kg;
• dry dill - 2 umbrellas;
• granulated sugar - 2 tbsp;
• salt - 1.5 tbsp;
• filtered water - 400ml.

Preparation of the workpiece:

1. Rinse the young shoots of garlic thoroughly with a water shower, cut off the tops (inflorescences). Grind into pieces 4-6cm long.
2. Pour boiling water over the container with stems for a couple of minutes, after which we pour the liquid.
3. We put raw materials (currants) in the juicer and get the right amount of juice.
4. We prepare the marinade from squeezed currant juice, granulated sugar, salt, dill umbrellas, let it boil.
5. We put the crushed arrows from the garlic denser in jars that are pre-sterilized. Pour boiling brine.
6. Cork with lids and remove to cool upside down.
7. Spins are stored in a darkened, cool room.

Stewed stalks of garlic with paprika and coriander for the winter

 

This wonderful snack will make you wake up in the winter and will give you a lot of gastronomic experiences.

You will need products:

• garlic peduncles - 0.4 kg;
• garlic teeth - 3pcs;
• vegetable oil - 50ml;
• soy sauce - 50ml;
• paprika - 4 tablespoons;
• table salt - 1 tablespoon
• diluted 9% vinegar - 1 tablespoon;
• chopped coriander - 1 tsp;
• peppercorns (black and red) - 3 pieces each;
• granulated sugar - 1 tablespoon;

A phased description of the culinary process:

1. Rinse young garlic stems, cut off the tops of the inflorescences, cut into pieces of the desired length of about 4-6 cm.
2. Gently pour chopped garlic stalks into a hot pan with oil. Duration of frying 10 minutes.
3. Pour soy sauce with diluted 9% vinegar. We wait until the contents of the pan begin to boil, and report peas of peppers, ground coriander, salt, granulated sugar, paprika.
4. Mix and add crushed garlic.
5. In sterilized jars, we place the stalks of garlic more tightly and roll up the lids.
6. We remove ready-made spins in coolness.

Spicy garlic shooter paste with gooseberries and cilantro

Another of the many variations of the recipes for creating garlic stalks. Connoisseurs are keener and cilantro will appreciate this dish.

A specific list of products is required:

• peduncles from garlic - 500g;
• gooseberry berries - 500g;
• vegetable oil - 80ml;
• edible salt - 1.5 tbsp;
• parsley, cilantro, one bunch

Step by step cooking:

1. Rinse the juicy stalks of garlic well with a water shower, break off the tops of the inflorescences.
2. Gooseberry berries rinse, dry and tear ponytails.
3. Grind gooseberries and garlic arrows with a meat grinder into a paste-like mass.
4. Rinse cilantro and dill, chop.
5. Add vegetable oil, greens to a crushed homogeneous paste of gooseberries and stalks of garlic.
6. Sterilize jars and plastic lids. Fill cans with mass, roll up.
7. Storage should be dark and cool.

Arrows of garlic with thyme and basil

 

Thyme and basil are composed of essential oils that emit a fairly strong smell and a specific, refreshing aftertaste. In combination with the stalks of garlic will create a culinary work.

Ingredients required:

• stalks of garlic - 0.7 kg;
• a mixture of the green part of the plants of thyme, basil, dill - 0.3 kg;
• ready seasoning (“Vegetta”) - 6 tablespoons

Step-by-step description of the culinary process:

1. Grind washed and dried flower stalks from garlic and all herbs with a meat grinder.
2. Season the resulting aromatic mass with “Vegetta”. Mix everything well.
3. Fill the sterilized jars with a paste-like mass and seal with capron lids.
4. Choose a cool place for storage, without direct sunlight.

Roasted arrows of garlic

If there is not enough time or a specific list of ingredients to prepare the original dish, but there are juicy stalks of garlic, then it is possible to quickly build a side dish for fish, meat dishes or present as a single dish.

Need arrows from garlic, salt, butter (lean or creamy).

Cooking process:

1. Rinse the stalks of garlic with a water shower. Unsuitable tops to break off. Grind steles into pieces of the right size.
2. When the oil starts to boil in a pan, gently pour chopped garlic stalks, salt and fry until softened.

Braised arrows of garlic in tomato

 

One of the available, not difficult to cook dishes, which is always fragrant and very satisfying.

Products Needed:

• arrow of garlic - 0.3 kg;
• fresh tomatoes (2pcs.) or tomato paste (1 tsp);
• turnip onions - 1-2 heads;
• the green part of dill and parsley - 1/2 bunch;
• edible salt - ½ tsp;
• vegetable oil - 50g;
• ground black pepper.

Stages of preparation:

1. Garlic arrows, washed, with the tops cut off, cut into pieces of the right size.
2. Pour vegetable oil into a heated pan, put chopped onion.
3. When the onion begins to acquire a caramel shade, add the juicy arrows of garlic to it.
4. After languishing, for 6–9 minutes, introduce tomato paste diluted with water or fresh tomatoes cut into slices.
5. Cook until the arrows from the garlic soften and change the color to dark marsh.
6. Sprinkle the stew with finely chopped greens a couple of minutes before serving.

Pickled Garlic Arrows

This specific taste of vegetable stems will not leave indifferent those who love the taste of pickled vegetables.

Certain ingredients needed:

• peduncles from garlic;
• spring water - 0.4l;
• salt - 15g;
• dill umbrellas - 2-3pcs;
• undiluted vinegar (9%) - 10ml

Step by step cooking:

1. Select the garlic stems, wash with a water shower, allow to dry.
2. Cut into pieces of the desired size, for example, 4-6cm.
3. Pour boiling water over a volumetric container with garlic stems, leave, pour water after 2 minutes.
4. Boil the marinade, consisting of water, salt, before boiling add diluted 9% vinegar.
5. Fill containers filled with garlic stems and dill umbrellas with cooled brine.
6. Cover on top with a cotton cloth and press down so that the marinade liquid comes out from above.
7. Remove kvass in a cool room for several weeks.

Garlic Arrow Lecho

In winter, the recipe will be a huge success and containers with it will quickly disappear, once on a festive or everyday table.

To prepare this delicious spin you will need:

• garlic flower stalk (arrows) - 1000g;
• tomato paste - 500g;
• filtered water - 500ml;
• table vinegar (9%) - 100ml;
• vegetable oil - 100ml;
• granulated sugar - 100g;
• salt - 1 tbsp;
• greenery

Step-by-step preparation:

1. Select the young stalks of garlic, rinse under a water shower, allow to dry. Divide the arrows from the garlic with a knife or scissors into pieces of the desired size (3-6cm).
2. Prepare a brine from filtered water, table salt, granulated sugar, and tomato paste. Put in a volumetric container on the heat, let it boil.
3. Gently pour the chopped garlic parts into the boiling water and leave it to simmer in the middle heat for a little over 20 minutes.
4. Rinse the greens thoroughly, finely chop and send to a boiling mass. Then pour diluted 9% vinegar.
5. Strain the contents for several minutes and roll up.
6. In sterilized jars, tightly put the garlic-tomato mixture and close with sterile lids.
7. Wrap the cans in thick cloth upside down and let cool.
8. Hide in a dark place, with a temperature not exceeding 23 ° C on demand.

Spicy garlic shooter sauce for the winter through a meat grinder

 

The recipe is simple, quick to create, used as a spicy sauce or dressing for a variety of hot dishes.

A specific list of ingredients is needed:

• arrows from garlic - 500g;
• food salt - 100g;
• spice coriander

Recipe:

1. Wash garlic stems thoroughly from dirt, allow to dry.
2. Grind the prepared volume of raw materials with a meat grinder.
3. Mix the garlic mass with salt and chopped coriander.
4. Arrange the finished sauce in medium-sized jars and seal with plastic lids.
5. Hide in a room with an air temperature of not more than 18 C.

Seasoning of garlic arrows with dill “For first courses”

A non-standard mixture will give the dishes a refreshing, explosive taste and help to awaken to life in the winter cold.

You will need:

• arrows from garlic - 500g;
• food salt - 1.5 tbsp;
• bunch of dill

Seasoning:

1. Young stalks of garlic and a bunch of dill are well washed. Let’s dry.
2. Grind prepared ingredients through a meat grinder.
3. Salt, mix.
4. We put them in jars, not forgetting to add them even on top, for better preservation and remove them to be stored in a cold, dark place.