Everyone knows about the benefits of garlic, but not everyone knows that the aboveground part of the plant, namely the arrows (the green part or even the flower stalks), marinated according to various recipes, is a delicacy with a spicy taste and spicy aroma. They are the basis for many dishes, giving them not only a refined taste, but also speaking a rich source of vitamins.
When to cut off the arrows of garlic
The cloves of garlic planted in the ground first release green leaves, and then the arrows - flower stalks. The bulb is formed last. The signal of maturity of peduncles is their whitened tips, but not yet opened scales. Arrows appear in May-mid June.
Find out how the arrows of garlic are useful, what risks there are when using the product.
They need to be cut when they grow to 25 cm in height, will be dense and elastic. When the arrow breaks easily in half, it indicates the maximum possibility of using it for harvesting for the winter.
Important! The season of juicy and usable flower stalks is very short - only two weeks.
Classic cooking recipe
Young green arrows, prepared according to this recipe, are usable in a month. They can be used as a separate dish, as well as an additive in gravy for potatoes and pasta. And the finely chopped pickled plants in the egg mixture will give the omelet a spicy taste.
Required Products
We will need the following ingredients:
- young green peduncles - 1 kg;
- water - 1 l;
- salt - 50 g;
- granulated sugar - 50 g;
- Vinegar 9% - 100 ml.
Garlic arrows can not only pickle, find out what else to cook from garlic arrows.
Processing ingredients
Cut out the arrows to sort, separate the yellowing, broken, with various defects.
Then perform the following procedure:
- Remove the top and bottom of the stem - leave the juicy young middle part.
- Rinse the plants in cold water.
- Cut across 10 cm long pieces.
- Blanch in boiling water for 3 minutes. Cool quickly in cold water.
Cooking marinade
Pour 1 liter of water into a saucepan, add salt and sugar, and stir. After pouring boil, boil for 3 minutes. At the end add vinegar.
Check out the tricks of harvesting green garlic for the winter.
Seaming process
Step-by-step instruction:
- Put the prepared pieces of the plant tightly into the washed and sterilized jars.
- In a wide saucepan pour water to the shoulders of the cans. At the bottom put a towel and heat the liquid to a temperature of +45 ° C.
- Pour hot marinade into jars and cover them with clean lids.
- Put the jars in the pan for sterilization. From the moment of boiling water to withstand 5 minutes.
- Tanks alternately take out of the pan and roll metal lids.
- Turn the jars upside down, wrap a blanket to cool.
Find out how garlic can help, and how to harm.If this recipe is used without sterilization, then for the first time in the prepared jars you need to pour boiling water and incubate for 10 minutes. Then drain the water and fill them with prepared marinade, followed by a tight closure.
Marinated Garlic Arrows: Video
Did you know? In America, in honor of this plant was named the city of Chicago, which in the language of the Indians means "wild garlic."
Other recipe options
There are many recipes for cooking garlic arrows with the addition of various ingredients. These unusual preparations have the right to compete with all the familiar salted cucumbers, they can surprise with an unusual aroma and spicy spicy taste.
Marinated Korean Garlic Arrows
You will need the following ingredients:
- garlic stalks - 1 kg;
- soy sauce - 100 ml;
- coriander in beans - 2 tsp;
- carnation - 12 pcs .;
- granulated sugar - 1 tsp;
- Black pepper peas - 3 pcs.;
- vinegar - 15 ml;
- chili pepper - 1 pc .;
- sesame - 1 tbsp. l .;
- sunflower oil - 200 ml.
Cooking process:
- Bitter pepper is freed from the seeds and finely chopped. We mix in coriander, cloves and allspice in a container.
- Heat a deep frying pan on the fire, pour the oil in, when it heats up well, carefully add the chopped and ground ingredients. Fry for 15 seconds, stirring intensely.
- Add the chopped pieces (length 5 cm) of garlic arrows and simmer until soft.
- Then add the sauce and sugar, stir until the stems become olive. Fall asleep sesame and pour vinegar. Stir well and remove the pan from the heat. Let the prepared dish cool.
- The contents of the pan are put in a tightly closed container and put it in the refrigerator for 10 hours.
Important! In the fridge arrows, cooked in such a way can be stored for 7 days.
Pickled Garlic Arrows with Mustard
A container with a capacity of 1 l will need:
- bay leaf - 2 pcs .;
- inflorescences of dill - 1 pc .;
- allspice - 4 pcs .;
- mustard seeds - 1 dess. l
- water - 1 l;
- salt - 15 g;
- sugar - 30 g;
- vinegar - 100 ml.
Garlic arrows are taken in large numbers, so that they lay tight in the bank.
Find out why garlic turns yellow, how to water, feed with ammonia, remove garlic from the beds.
Step by Step Method:
- Wash the stems in water, remove the tips with peduncles, as well as the lower hard parts of the plant.
- Cut the prepared arrows into 6 cm lengths, flush in boiling water for no more than 2 minutes and immediately cool in cold water.
- In sterilized jars lay out dill, bay leaves and prepared garlic arrows to the coat hangers.
- Cover with boiling water, cover with lids and allow to warm for 8 minutes. Then drain the water and add pepper and mustard.
- Boil the water, add all the ingredients for the marinade, except vinegar. When all boils, pour vinegar.
- Pour the marinade jars, cover with lids, turn upside down, wrap and allow to cool completely.
Important! The arrows of garlic, added during the seaming of cucumbers and squash, make vegetables dense and crispy, and the pickle acquires a rich taste.
Marinated arrows of garlic with pepper and cinnamon
We will need the following components:
- garlic arrows - 0.3 kg;
- water - 250 ml;
- vinegar 9% - 250 ml;
- salt - 3.5 tbsp. l .;
- sugar - 2 tbsp. l .;
- bay leaf - 3 pcs .;
- cinnamon - 4 g;
- black pepper (bitter) - 2 tsp.
Among the blanks for the winter there is a place for pickled cucumbers, onions, cabbage, bell peppers, tomatoes, butters, rows, mushrooms, zucchini, plums, green tomatoes.The order of the process:
- Cut the young stems into 5 cm long pieces. Treat with boiling water and put into prepared sterilized jars.
- Prepare to pour all the ingredients, add the vinegar last.
- Fill containers with arrows and roll up the lids, let cool at room temperature.
After 20 days, the dish is ready to use.
Did you know? The arrows of garlic are useful for people who are struggling with overweight, because the high content of potassium helps to release excess fluid from the body.
Marinated Garlic Arrows with Apple Juice
Required Products:
- the green part of the plant - 2.5 kg;
- juice - 1.3 l;
- granulated sugar - 300 g;
- salt - 30 g
- Wash arrows thoroughly and cut them into segments, the length of which is equal to the height of the container for preservation.
- Blanke the prepared plants for 60 seconds in boiling water and arrange in sterile jars.
- Boil the marinade and pour hot over the banks, roll up the lids.
- Capacity to turn upside down and leave it until full cooling.
Salty Garlic Arrows
Young green flower stalks of garlic can be simply salted and rolled in jars, and salting in a saucepan (only enameled) or in glass bottles is possible in this way.
Learn how to dry, how to fry, how to store garlic in winter.We will need:
- garlic flower stalks - 1.5 kg;
- water - 1.5 l;
- salt - 7 tbsp. l .;
- sugar - 1.5 tbsp. l .;
- dill, bay leaf, allspice peas, cloves - to taste.
Step-by-step cooking process:
- Clean arrows cut into pieces and boil for 60 seconds.
- Cool in ice water and fold to a saucepan.
- Wash and sterilize the jars.
- Cook the brine of water, salt and sugar.
- Spread chilled flower stalks into containers and add spices.
- Pour hot brine and soak in it for three days.
- Drain the brine, boil for 5 minutes and refill in jars.
- Cover with lids.
When salting in a saucepan, the brine is not necessary to boil a second time. It is necessary to use the oppression, which is set immediately for 4 days before the start of fermentation.
Pickle - one of the oldest methods of preservation, learn how to pickle mushrooms, cucumbers, tomatoes, mushrooms, squash.
All this is aged for 4 more days from the moment of fermentation in a warm place. Then the pickling tank is stored in a cold room.
How to pickle garlic arrows: video
In winter, pickled green parts of garlic will allow you to replenish the body with vitamins and minerals, protect you from colds. Recipes for winter blanks are so simple that they will be able to even inexperienced housewives.
What to cook from the shoots of garlic: reviews
Garlic (young garlic shooters) - 500 g
Salt - 0.5 tsp.
Vegetable oil - 1.5 tbsp. l
Wash the arrows collected from garlic and remove the hard part. How to do this arrow will tell you herself. The soft part of the arrow breaks off well when pressed, and the already hardened part simply breaks.
Then put on a paper towel to remove excess moisture.
When the arrows dry, arbitrarily cut them. Put garlic arrows into the blender bowl, add salt, vegetable oil and grind everything.
Get a beautiful paste, emerald green. Put the paste in the container and place in the freezer.
Everything! Paste is stored as you want (it doesn’t lodge with us for a long time!). Add wherever your heart desires. This paste will be a great seasoning for dishes, decoration or garnish for meat and fish, if you extinguish it with vegetables. And what will be the flavor of any sauce, if you add to it a spoon of our pasta. You can also add it to butter and all sorts of spreads.
And we really like spreading twisted fat with garlic paste of arrows. With soup or borsch, just super.
