Almost all cookbooks talk about heads of garlic, but there is practically no mention of garlic arrows. Although they contain no less useful substances than the head itself. Many housewives do not even suspect that they can be used to prepare delicious snacks, add them to meat and vegetable dishes, soups, and use them as a side dish for meat.

Garlic arrows can be prepared for future use: pickled, pickled or frozen. They tolerate freezing well, do not turn sour after defrosting, and retain their original color, taste and aroma.

Useful properties of garlic arrows

Garlic is considered the king of all spices. Since ancient times, it has been used not only as food, but also to treat many diseases.

• Garlic contains essential oils, phytoncides, phosphoric acid, vitamins: A, D, B, C.
• It is rich in microelements such as sodium, potassium, calcium, iodine, sulfur.
• Garlic is an excellent anthelmintic, antisclerotic, bactericidal, and antiviral agent. It is used to treat colds, dysentery, and hypertension.
• Garlic improves the condition of the gastrointestinal tract and eliminates putrefactive processes. Preparations based on it are prescribed for colitis, enterocolitis and flatulence.
• It is a good antiseptic. If you chew fresh garlic for a few minutes, it will destroy all germs and bacteria in your mouth.
• Garlic dilates blood vessels, helps lower blood sugar levels, and keeps the heart muscle in working condition.
• There is an opinion that eating garlic reduces the likelihood of developing cancer.

Do you want to amaze your guests and household members with a non-standard type of preservation? Prepare regular garlic arrows for the winter using one of the recipes below. Along with this savory snack, you will receive a whole bunch of healthy vitamins and minerals.

How to freeze garlic arrows for the winter - step-by-step photo recipe

If you freeze garlic arrows correctly, you can use them fresh even in winter. Arrows prepared in this way are not defrosted before use, but are immediately subjected to heat treatment, as required by the recipe.

Cooking time: 20 minutes

Quantity: 1 serving

Ingredients

• Garlic arrows: how much

Cooking instructions

Sort through the arrows and remove any yellowed ones. Wash the rest in cold water. Place on a towel to remove moisture.



Then trim off the lower wilted part and also remove the bud. The location of the cut can be determined by color. Near the inflorescence itself, the stem is light, slightly yellowish and already quite rigid, so cut the bud 1.5-2 cm below its base.



Cut the prepared arrows into pieces 3 cm long.



Prepare small ziplock bags or plastic containers. Place a portion of garlic arrows in each bag. As much as you need to prepare one dish.



Release the air from the bags, roll them compactly, and close tightly. Place in the freezer to freeze.



Pickled garlic arrows for the winter

Housewives are advised to experiment with the proposed recipe, adding dill or parsley, or both aromatic herbs. These garlic arrows store well, taste like the beloved wild garlic, are a source of vitamins, nutrients and a very tasty dish!

Ingredients:

• Garlic arrows – 0.5 kg.
• Filtered water – 250 ml. (1 glass).
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vinegar – 1 tbsp. l. (9 %).
• Black pepper (not ground).
• Bay leaf.

Algorithm of actions:

1. Pickled arrows are prepared quite simply. First you need to collect them and cut off the ends. Cut into pieces so that their length is approximately 2-3 cm.
2. Place the arrows in a saucepan or container that can be placed on fire. Pour boiling water over it. Send to the fire. After boiling, let sit for a few minutes.
3. Keep small glass jars over steam for sterilization. Place aromatic seasonings on the bottom - bay leaves (a couple of pieces) and peppercorns. Place arrows on them, from which the water must first be drained.
4. Boil a glass of water, add sugar, stir. Then add salt, stir until dissolved. Pour the hot marinade over the arrows placed in the jar. Actually pour the vinegar under the lid.
5. Cover with a lid, but do not roll up. Place in a saucepan with preheated water. Boil. Sterilize for 5 to 7 minutes. Now you can seal it.

Preparing garlic arrows for the winter through a meat grinder

One of the easiest recipes for preparing aromatic garlic arrows for winter use.

Ingredients:

• Garlic arrows – 0.5 kg.
• Salt – 100 gr.
• Ground coriander – 1 tsp.

Algorithm of actions:

1. Select the best arrows, trim the tails. Rinse using running water.
2. Next, pass the arrows through a mechanical meat grinder; the process will go even faster when using electrical equipment.
3. Add salt and coriander to the prepared green aromatic paste and stir.
4. Sterilize the jars over a pan of boiling water or in the oven. It is important that they are dry.
5. Spread the aromatic salty paste and seal. Keep refrigerated.

Experiments are also permissible here if you take dill instead of crushed coriander seeds. This paste is good to spread on bread or serve as an appetizer with meat dishes.



What kind of garlic arrows can be prepared for future use?

Garlic arrows can be bought at the market - in places where they sell greens. But you shouldn’t buy the first green bunch that catches your eye. After all, their quality depends on when the arrows were torn off.

The arrows at the very beginning of their appearance are soft and juicy. Soon a thickening forms at the end - a bud, which will later turn into an umbrella inflorescence. Therefore, the green shoots need to be plucked before the inflorescence opens, before the bud begins to gain strength. During this period, the arrows break easily, as they are very delicate.

Over time, they become harder, the outer skin becomes rougher, and the arrows themselves begin to turn slightly yellow. They are no longer suitable for use as food or for storing for future use, since even after prolonged cooking they will remain fibrous and tasteless.

Garlic arrows are a delicacy that many summer residents simply throw away. This happens most often due to ignorance of what benefits are hidden in them for the body, and how deliciously they can be prepared. Nutritionists are absolutely sure that garlic arrows contain the same amount of useful substances as their cloves.

The difference between the tops and roots is only in the amount of essential oils, so the green arrows do not have such a strong aroma. So you shouldn’t waste such a valuable product; it’s better to cook something tasty and healthy from it, or think about how to prepare garlic arrows for the winter.

Recipes for cooking garlic arrows

Fried

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

This recipe will not have clear proportions and you will need:

• young garlic shoots;
• vegetable oil for frying;
• salt and spices to taste.

Cooking sequence:

1. The picked young garlic arrows must first be washed and sorted, cutting off the thin tip. There should be no more than one and a half centimeters left on top of the unopened rudiment of the inflorescence; 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 5 to 7 cm long;
3. You need to pour a little oil into the bottom of a frying pan with high walls, just enough so that nothing sticks to the pan during cooking. Heat the oil thoroughly and place the arrows in it;
4. Immediately add salt to the contents of the pan. You can add a little ground black pepper or other spices, or you can leave nothing in – it will still be delicious;
5. At the beginning of frying, the arrows will release their juice and simmer in it until soft. Then, when all the liquid gradually evaporates, they will be fried. At this stage, you can make the fire stronger, then the dish can be cooked until ready 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.

There is no need to 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 pork pulp;
• 50-70 g green garlic arrows;
• 100 g onions;
• 100 g carrots;
• 70 g bell pepper;
• 200 ml of fresh tomato puree or tomatoes in their own juice;
• 60-75 ml vegetable oil;
• salt and spices to taste.

Prepare the stew step by step:

1. For cooking, be sure to take a cauldron or frying pan with a thick bottom and high sides. Pour oil into this vessel and put it on the fire until it warms up to 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 released meat juice has completely evaporated;
3. Then it’s the turn of vegetables. Chopped, they are added to the cauldron at five-minute intervals in the following sequence: onions, carrots, peppers and garlic arrows. The onion is chopped into quarter rings, the carrots are passed through a Korean vegetable grater, the pepper is cut into strips, and the garlic pipes are cut into pieces of two centimeters;
4. When the garlic arrows darken and become soft, pour tomato puree into the meat and vegetables, add salt and spices. Simmer everything a little under the lid, and a hearty pork stew with a subtle aroma of garlic will be ready.

Many gardeners, when shooting garlic, simply cut off unnecessary shoots and throw them away. However, these “garden waste” can be used as a spice when preparing various dishes. Moreover, this can be done not only in spring, but also in winter, if you first prepare garlic arrows.

Some of the most popular ways to prepare arrows include:

• freezing;
• pickling;
• making garlic oil from them.

To harvest for the winter, only young garlic shoots should be used. They are more aromatic, in addition, they have a soft and juicy structure.

Frozen garlic arrows

Freezing is the easiest and fastest way to make winter supplies of garlic arrows. To do this, they need to be washed under running water, cut off the tops with seed pods and finely chop (diagonally). Pour the crushed arrows into a bag, release the air from it and tie tightly.

Pickled garlic arrows

First of all, you need to prepare the arrows. It is better to chop them coarsely to make them easier to process. Then grind with a mixer or pass through a meat grinder using the finest mesh.

For 1 kg of chopped arrows you will need 0.5 kg of salt. Mix the mixture thoroughly and distribute into containers. Keep refrigerated

For salting, you must use only rock salt (not iodized).

Arrows passed through a blender or meat grinder can also be frozen without adding salt to them.

Garlic oil

Garlic arrows make an incredibly tasty and aromatic oil. It can be consumed almost immediately, or you can prepare it for future use by freezing it. Spicy oil with garlic arrows will add a piquant taste to potato dishes and more. By the way, this oil is prepared not only from garlic arrows. Paprika, hot pepper, dill and other spices for every taste - you can literally use them all separately or combine the ingredients.

Pre-soften 200 g of butter to room temperature. Add 2-3 tbsp to it. l. with a heap of chopped garlic arrows, mix well with a fork. Place the resulting mass on cling film or foil in the form of a sausage, twist and wrap the ends.

The butter must be of good quality to make the snack truly tasty.

Preparing garlic arrows - video

Garlic has a large number of beneficial qualities. Garlic arrows are not inferior to it in the content of vitamins and microelements. By preparing them for the winter, you will not only bring a new tasty dish to the table, but also help your body become stronger. Using regularly in food, the functioning of the gastrointestinal tract is normalized, the fermentation process stops. This is a good remedy for the prevention of colds.

Garlic arrows for the winter. Recipe options

The arrows have a pungent taste and a pleasant aroma. Previously, housewives threw away this product, not realizing its value and benefits. They serve as an individual snack and are added to salads, dressings and sauces. They are fried, boiled and added to soup. Experts have proven that these miracle arrows are much healthier than garlic. If you haven't tried this delicacy, you are missing out on a lot. It is worth immediately correcting the situation and starting preparing garlic shoots for the winter.

An important point: collect them correctly and at the right time. The arrows are cut off when they just grow. At this time they are the juiciest and most tender. Don't miss the moment the bud appears at the top of the arrow. Must be cut when it is closed. Once opened, it should not be used for food, much less for winter preparation.

There are many ways to prepare for the winter.

In red currant juice

Currant juice is used instead of vinegar. Thanks to it, the arrows are marinated and have a mild taste.

Ingredients:

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

Preparation:

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

With paprika and coriander for the winter

Pickled garlic arrows for the winter will acquire an extraordinary taste when you add coriander and paprika to the recipe.

Ingredients:

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

With greens

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

Ingredients:

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

Preparation:

1. Stepping back about a centimeter from the buds, trim the arrows. A sharp knife or strong scissors will help.
2. For easier chopping, cut into pieces.
3. Rinse with cold water.
4. Dry, you can use a paper towel.
5. Sort through the greens, cut off excess and dried stems. Rinse thoroughly. Dry.
6. Grind all ingredients in a meat grinder.
7. Sprinkle with salt. Pour oil, stir.
8. Transfer to jars, closing with a lid.

If you plan to use the pasta as a snack, seasoned with sour cream, then you should not add oil.

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

The further into the summer, the more hassle with preparations - volumes will increase, and energy and storage space will be depleted. But why not make at least a couple of jars of garlic arrows for the winter. Let's not give up, roll up our sleeves and get started. I have prepared a wide variety of cooking recipes: through a meat grinder, in Korean, without vinegar, a simple version with salt.

Garlic arrows for the winter - recipes

It’s no secret that they are fully contained in garlic arrows, so by preparing them for the winter according to the recipes that I offer, you will not only get a wonderful variety of prepared dishes, but will also help your health.

Preparing arrows for preparation:

• Collect the arrows before they are rough, medium in size and have a thin skin. Hard specimens are not suitable for food: they have an aroma, but the taste will be fibrous, you won’t be able to crunch them for pleasure.
• After cutting, try to cook the raw materials within a week, then they will lose their taste and vitamins.
• It is better to prepare arrows in small jars - half a liter or less, in order to quickly use them after opening.
• Rinse the arrows well and remove the rough part. The soft part breaks off well when pressed, but this will not work with the hard part, so you won’t be mistaken about what to remove, the arrow will tell you.
• Place the workpiece on a napkin and allow excess water to drain.
• For winter harvesting, the arrows are cut to 6–7 cm in length.

Garlic arrows - recipes through a meat grinder

The simplest and most common option for winter preparation of garlic arrows.

Take:

• Garlic arrows.
• Salt - take 20% by weight of the weight of the arrows themselves, then you will get the correct proportion.

1. Wash the arrows, dry and grind in a meat grinder.
2. Add salt, stir and leave to stand for a while so that they release the juice.
3. Place in small jars and store in the cold under a nylon lid. They say they will be preserved at room temperature and will not ferment, I have not checked.

Garlic paste

You can make a paste from the arrows for the winter by mixing it with tomato. Use ingredients by eye, at your own discretion.

1. It’s easy to prepare the paste: mince the garlic arrows and mix the resulting mass with a small amount of tomato sauce. The result should be a mixture that is not too liquid.
2. Place the seasoning in a sterile jar and store it in a cold place. But I’ll warn you right away, it doesn’t last too long.

Seasoning from arrows and dill in a meat grinder

Perfect for first courses, especially borscht and cabbage soup. Just like in preparing pasta, use your ingredients by eye.

1. Preparation of the seasoning: mince the dill and garlic shoots, add salt and stir well.
2. Place it in a jar, sprinkle a little salt on top, it will serve as a preservative, and store it in the refrigerator.

How to prepare arrows with coriander

The recipe for preparing garlic arrows with coriander is not much different from preparing them with dill. Grind in a meat grinder, add 500 g. shooter 100 gr. salt and ground coriander to taste. The seasoning is placed in sterilized jars and stored refrigerated.

Garlic preparation with herbs without salt

You will get a wonderful dressing for borscht, which will save a lot of time.

You will need:

• Arrows – 1 kg.
• Basil, dill, thyme and parsley - total amount 400 g.
• Vegeta seasoning - 7-8 tbsp. spoons

1. Mince the greens and arrows, add Vegeta seasoning or any other similar seasoning to the resulting mass.
2. Stir, pack tightly into jars and place in the refrigerator for storage. The mixture can be frozen in small portions if desired.

Korean spicy garlic arrows

Korean arrows are good as a snack with a glass, as a salad with meat, and go perfectly with boiled potatoes. You may have heard another name for the dish: Garlic arrow khe. The dish awakens not only the appetite, but also the taste for life! Preparing a salad in Korean is simple; any inexperienced housewife can do it.

• Arrows.
• Garlic – 3 cloves.
• Vinegar 9% - 1 teaspoon.
• Sugar - half a teaspoon.
• Soy sauce - use to taste.
• Korean carrot seasoning – 1 tbsp. spoon.
• Bay leaf and sunflower oil.

Cooking garlic in Korean:

1. Cut the arrows to a length of 5–6 cm, chop the bay leaf.
2. Fry the arrows in hot oil until they become soft. Roasting will give them tenderness and a spicy taste.
3. Place bay leaf, sugar, seasoning into the fried arrows and pour in the sauce and vinegar. You can easily use salt instead of soy sauce. Taste the salad and add salt as needed.
4. Simmer the arrows a little to thicken the sauce. And at the very end, add the garlic, passing it through a press.
5. Leave the Korean salad to cool and infuse for at least an hour - the marinade is not absorbed immediately. Don’t be alarmed if at first it seems like there isn’t enough sourness and salt, try the marinade. The taste in the arrows will appear a little later.

I advise you: add a little coriander to the marinade for the shoots, it will add a fragrant note.

Garlic arrows without vinegar

If you don't want to use vinegar, use any other preservative. In our case, it will be red currants; they have a sour taste and will perfectly preserve the preparation for the winter.

Prepare:

• Arrows – 2 kg.
• Red currants – 300 gr.
• Water – 700 ml.
• Sugar – 100 gr.
• Dill.
• Salt – 50 gr.

Preparing arrows without vinegar:

1. Cut the arrows and blanch them for a minute in boiling water, then put them in jars, putting dill in each. Set aside, cover with a lid.
2. Place currants in boiling water, boil for 3 minutes and strain. Rub the berry through a sieve and put the resulting mass back into the broth.
3. Add sugar and salt to the broth and let it boil.
4. Pour the resulting marinade into jars and roll up.

Recipe for making arrows with salt without vinegar

The most common and simplest recipe for winter preparation of garlic arrows, the easiest and fastest. Having prepared the arrows in this way, you can whip up a wonderful sauce in winter. Would you like an example, please: add a couple of spoons of salted arrowroot to the sour cream, sprinkle with black pepper, and... voila! The wonderful sauce is ready.

Salted arrows can be mixed with vegetable oil, mayonnaise, and then added to baked goods and salads. You need to make the sauce every time before serving.

Preparing salted arrows for the winter:

1. Chop the arrows as finely as possible, add salt and grind. You can crush them with a masher, choose the method yourself, but they should release juice.

Lightly salted arrows - preparation for the winter

Take:

• Arrows – 1 kg.
• Cherry leaves, currants, dill and a small piece of horseradish root, ground black pepper.

For brine per liter of water, take 70 grams. salt.

Blank:

1. Prepare the arrows for pickling, chop the root and grate, cut the dill.
2. Mix the arrows with dill and horseradish. Then place them in jars, topping them with cherry and currant leaves.
3. Dissolve salt in boiling water and add pepper. Cool the resulting brine a little (it should become warm) and fill the contents of the jars.
4. Cover with gauze and keep at room temperature for five days, no more. Afterwards you can try it or cover it with plastic lids and store it for storage.

Freezing garlic arrows for the winter

Since the task of every housewife is to prepare a delicious dish and preserve maximum vitamins, I suggest freezing the arrows. In winter, you can then do whatever you want with them - fry, stew, prepare a sauce, add to any dishes as a seasoning.

How to freeze:

1. Finely chop the arrows, place them in a thin layer on a tray, and send them to freeze, setting the refrigerator to fast freezing.
2. Place the frozen arrows in a bag and put them back in the freezer for storage. I don’t put a small number of arrows in bags, I put a mayonnaise jar and put it there, then it’s convenient to take it out.

The following recipe for preparing arrows frozen for the winter is called “Emerald Oil”. In winter, add to meat and fish, and to sauce.

You will need:

• Arrows – 500 gr.
• Vegetable oil – 1.5 tbsp. spoons.
• Salt - a teaspoon.

1. Cut the washed and dried arrows, grind in a meat grinder. Salt and add oil. You will be pleased with the color of the workpiece, it will be emerald - hence the name of the paste. You can store it in a jar, but you can also freeze it in bags and containers.

Pickled arrows - a simple recipe

Not everyone likes pickled arrows, but they can be prepared for the winter in another way, namely by fermenting them.

• Arrows – 2 kg.
• Water – 1.5 liters.
• Salt and sugar - 100 g each. everyone.

Preparing pickled garlic arrows:

1. Prepare the arrows for the preparation, cut them into 3–5 cm and put them in a bowl or pan.
2. Dissolve salt and sugar in cold water, boil, stirring until the additives are completely dissolved. Cool.
3. Fill the arrows with cooled brine, cover with a cloth, then with a plate and place pressure on top (I put a jar on the plate).
4. Keep in a cool place for about a month, the arrows will ferment and will delight you in winter.

Pickled garlic arrows - recipe

A wonderful appetizer that can be added to any side dish, fish and meat. I offer a few more recipes, come check them out.

you will need:

• Garlic arrows, hot red pepper, cloves, garlic cloves, allspice.

Per liter of water:

• Salt – 50 gr.
• Vinegar 9% - 100 ml.
• Sugar – 50 gr.

Marinate:

1. Boil the garlic arrows, cut into 2-3 cm pieces, for 2-3 minutes. Drain the water and cool.
2. Place allspice, sliced ​​hot peppers, cloves and a couple of peeled garlic cloves at the bottom of the jar. Add arrows.
3. Make a marinade by adding additives to boiling water. Pour in the marinade and roll up immediately.

How to prepare garlic arrows with tomatoes for the winter

The arrows are essentially pickled, it turns out something like lecho, with a pleasant sour taste. Prepare it, you won’t regret it.

You will need:

• Arrows.
• For 700 ml marinade. water: 1 large spoon of salt, 500 gr. tomato paste, half a glass of sugar and butter, a quarter glass of apple cider vinegar.

Canning shoots in tomato:

1. You'll have to prepare the marinade first, but don't add the vinegar yet. Prepare as usual: boil with additives + tomato.
2. Cut the arrows and add to the marinade. Boil the contents for 15 minutes, then pour in the vinegar and let it boil again.
3. Place into jars and seal.

Finally, a little advice: if the arrows are too hard and you cannot eat them, prepare fertilizer, do not throw it away.

It’s simple to prepare: put it in a bucket, fill it with water and leave it in the sun for a week. Dilute a liter of natural fertilizer in a bucket of water and feed the vegetables in the garden and flowers.

Video recipe for making spicy adjika from arrows

Have a nice mood and successful preparations for the winter, friends! Don’t forget to treat your neighbors, and if they ask for a recipe for making garlic shoots for the winter, then send them to my website, okay? With love... Galina Nekrasova.