What you can cook delicious from garlic arrows. Garlic arrows - cooking recipes. How to cook pickled, salted arrows for the winter. Garlic arrow salad

]I didn't even know that you could make something from garlic arrows until my mother went to visit and tried this wonderful dish. Now I want to write some recipes for arrows, of course taken from the Internet, but nevertheless, it is better to immediately view all the recipes than by to dig all over the Internet.

Arrows of garlic stewed with tomatoes and onions

Ingredients:

Garlic arrows.

Onion. ... Tomatoes. ... Salt.

Cut the onions into thin quarter-rings and fry the onions in vegetable oil or in a mixture of butter and vegetable oils. Fry until light golden brown while chopping the tomatoes and garlic arrows. Cut the arrows into 3-4 centimeters long pieces, add the tomatoes, reduce the heat under the skillet and simmer the tomatoes with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the heat. In fact, everything is ready. Very well stewed garlic arrows go well with boiled potatoes or mashed potatoes. As an option, when you want very light food, then stewed garlic arrows will do the best.

Garlic arrows in tomato paste

Composition vegetable oil paprika seasonings to taste tomato paste 2 cloves of garlic

Preparation Cut the garlic arrows into pieces 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings. At the end, add tomato paste, mix well, simmer for a couple of minutes.

Garlic Arrow Salad with Egg

Ingredients: - Garlic arrows

Tomatoes

Salt

- vegetable oil

I'm chicken eggs

Spices

Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and then add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until the garlic arrows turn olive green. After that, you need to add salt, add spices. Mix. The tomatoes must be washed, lightly dried and cut into cubes, which are transferred to the arrows. After that, you need to put out another five minutes. After that, drive in the chicken eggs and mix gently. The dish is ready!

Pickled garlic arrows - a bunch of arrows without buds- Water - 1 l - Sol - 50 g - Sugar - 50 g - Vinegar - 1 stack. Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour the marinade and sterilize for 20-30 minutes (I do it in the oven over low heat) Garlic arrows, stewed with onions and carrots * 1-4 bunches of garlic arrows* 1 tomato * 1 carrot * 1 onion * Salt, favorite spices Sauté coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows 5-7 cm long and place with the vegetables. Fry for 5 minutes, stirring occasionally. Add coarsely chopped tomato and simmer a little. Salt, season with spices. Sprinkle with herbs when serving.Fried garlic arrows 1. Garlic arrows - 1 kg. 2. Sesame oil - 1 tablespoon 3. Sesame seed - 1 tsp. 4. Yannem - 1/2 tbsp. 5. Vegetable oil - 5 tbsp. l. 6. Salt to taste. We wash the garlic arrows, remove the tails of the arrows and cut into 3 cm long. Then heat the vegetable oil in a pan and put the chopped arrows there. Fry lightly for about 5 minutes, add sesame oil, salt and yang. Mix thoroughly. We are waiting for the dish to cool down and serve.Frozen arrows for the winter. Cut into pieces 1-1.5 cm long, put in portions in plastic bags, tie. First, the packages are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.

Garlic Arrow Omelet

There are no proportions in the recipe. The omelet mixture is prepared in the same way as for a regular omelet - eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color and softness change (the color turns dark green). Sprinkle with pepper if desired. Ready garlic arrows are poured with an omelet mixture, a small fire is made and the omelet is brought to readiness under a lid. You can do it in different ways, for example, fry the arrows with carrots or in a tomato.

Braised garlic arrows

In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft - salt to taste and fill with tomato juice. We make a small fire, simmer under the lid until tender. To taste, the ready-made arrows are very reminiscent of sharp little mushrooms.

Fried garlic arrows

Again, a recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in heated vegetable oil and add salt immediately. The arrows will highlight the juice in which they will stew. When the juice has evaporated and the arrows are soft, you can increase the heat and fry the arrows until tender. It takes about ten minutes, no more. Can be served as a side dish for meat, fish.

Chicken liver with garlic arrows

Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

Cut the onion and bell pepper into half rings, the garlic arrows into small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Add some salt, put the bell pepper in a frying pan. After a couple of minutes we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can fill the dish with sour cream - it will be even tastier. Do not forget that chicken liver cooks very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.

Garlic arrows with pork ribs

Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

Cut ribs into portions, add salt, sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour in a glass of water, cover, simmer for about an hour (until the meat is tender). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean Garlic Arrow Salad

Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. spices for Korean carrots, salt or soy sauce, vegetable oil, a few bay leaves.

Finely break the lavrushka. Cut the garlic arrows into slices 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, Korean carrot seasoning, vinegar. Season with salt or soy sauce. Be sure to try so as not to oversalt! Heat the salad, turn it on low and wait until the sauce thickens. Cool, add garlic, passed through the garlic. The salad needs to be infused, so do it in advance. It goes well with young potatoes and meat, and as an appetizer it will also be good.

Don't wait for the garlic arrows to thicken - in this form, they are already unfit for food. They will give off aroma, but the taste will be fibrous, tough. The best time to harvest is when they are medium in thickness, dark green in color with thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarse.

Good evening girls! :) Recently I discovered a new dish - just the other day I tried garlic arrows for the first time! Until now, I have not even thought about the fact that green garlic arrows can be eaten, but today I will share with you a simple recipe for their preparation.

In general, everything is very simple:
1. Stage one - boiling arrows in salted water:
- rinse the freshly picked garlic arrows;
- cut off the tips at the arrows - those where the seeds are tied;
- cut the arrows in half or into 3-4 pieces (so that they fit easily in the pan);
- take a saucepan, pour water into it, salt and bring to a boil;
- put the chopped arrows in boiling water and boil them for 5 minutes;
- fold the arrows in a colander, let the water drain and cool them down.

2. Stage two - frying the arrows in a little oil:
- cut the pre-boiled garlic arrows into small pieces;
- fry them in a frying pan in a little oil.
Everything! A simple side dish is ready. It can be submitted, for example, with chicken :) Garlic arrows fried in this way taste a little like cauliflower, a little like mushrooms, and look like green beans.
This is a basic recipe for a simple garlic arrowhead dish. I add them to complex dishes, for example, we have two chicken bones with meat from the previous dinner: I separated the meat from the bones, heated it in a pan, then added chopped garlic arrows and spices to the pan, and then poured everything with eggs and sprinkled dill. It turned out very tasty!

A couple of days later, I prepared a slightly different dish for dinner with the same pre-boiled garlic arrows. This time, I first fried the minced chicken with onions, then added chopped arrows, dill, spices and two eggs. And again it turned out great!

I recommend trying this simple and tasty dish - garlic arrows. Moreover, you can combine them at your own discretion with other products.
P.S. Unfortunately, I did not take a photo of fresh arrows - my mother cooked them before I had time to think about it :)

Fried garlic arrows

Products:

Arrows of garlic (preferably freshly cut or stored in the refrigerator) - about 500-600 g

Vegetable oil - 4 tablespoons

Salt, spices - to taste

Cooking.
Wash the garlic arrows, dry in a towel, cut into pieces about 5 cm long (less or more can be). Pour oil into a frying pan, heat and fry the arrows in it for 4-5 minutes, without overcooking. Then pour soy sauce into the arrows (cover the bottom of the pan). Add spices to your liking. You can add quite a bit of hot red pepper for spice or Bulgarian multicolored for beauty. Stir with a spatula, cover and simmer over medium heat until tender. The veg readiness is defined as “slightly undercooked”. Much more useful properties are preserved in this form of the dish.
A small addition: some add sesame seeds and pre-fried onions to this dish, thereby slightly changing its taste. But this, as they say, is not for everybody.

Arrows of garlic in tomato

Products:

Arrows of garlic - 0.5 kg
Vegetable oil - 5 tablespoons
Tomato paste, salt, spices - to taste

Cooking.
If you have your own garden, try to pull out arrows with a delicate white core, or buy freshly cut ones. We remove the seed part, cut the arrows and put them in a frying pan with hot oil. Salt, warm up a little and make sure that the juice stands out. If it is not there, add water so that the garlic is stewed in it. Cook until the arrows become transparent. Then you can go in two ways: use this dish as a side dish, because it is almost ready, or add tomato paste and spices and warm up a little more. The taste is slightly different, but also very decent - it resembles fried mushrooms "with spicy".- 2 pcs

Vegetable oil - 7 tablespoons

Salt, spices - to taste

Cooking.
Cut the onion into half rings, grate the carrots on a coarse grater, simmer them in oil for 10 minutes. We take the arrows, wash them and cut them about 5-7 cm long, put them in the pan, add spices and simmer until cooked. Readiness is determined by taste, and over time, you can learn to identify by appearance. Sprinkle with herbs when serving.

Garlic arrows for future use

Wash the garlic arrows thoroughly, twist in a meat grinder (chop in any convenient way), add a little salt, put in a container and place in the freezer. This mixture will be a seasoning for dishes, a decoration or a side dish for meat and fish, if stewed with vegetables. Or you can simply mix it with vegetable oil and use it as a sandwich mass on black bread. It is very tempting with soup or borscht! In addition, these are absolutely living vitamins.

Second recipe- freeze the arrows, cut into pieces, in large quantities in bags or containers. And in winter we fry them according to the first recipe.

Pickled garlic arrows

Products:

Arrows of garlic - 300 g

And ... garlic arrows - the recipes for the last product are not known to everyone. But green twigs contain even more vitamins and minerals than chives!

To my shame, I have always thrown them away before, cutting them off to increase the size of the head of garlic (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that they can not only be thrown into a compost heap or poured with boiling water and used to spray plants, but also eat.

For the first time I tried such food at my sister's house, and she brought the recipe for the dish from work. Since that time, I was interested in this ingredient and it turned out that a lot of different sauces, soups, appetizers, seasonings, as well as can be prepared from arrows. Did not know? Then this article will be interesting for you!

Cooking recipes are quite varied. You can, if desired, boil, steam, fry, grind, marinate, add to both the first and second courses, and even use it as a separate food in the form of a paste for sandwiches.

You can talk on this topic for a very long time, but today I propose to focus on the most popular and interesting options.

In order to end up with delicious food, and not an obscure porridge, I recommend adhering to several principles for preparing garlic shoots:

cook only from fresh raw materials recently plucked from the garden (to extend the short shelf life of the arrows, they can be frozen for future use);
use only the soft parts of the shoots (good ones break under the fingers, and excessively hard ones just break);
throw away the top bulbs with seeds, they are hard and tasteless;
It is important to rinse the product well before adding it to dishes and dry it on a towel.

When to pick garlic arrows

You need to cut off the arrows as they appear, when they reach a length of about 20-40 cm.If you delay in collecting them, then, firstly, the garlic will be smaller, and we will get a weak harvest, and secondly, the shoots will become too tough ...

Basically, garlic "blooms" in June, depending on the weather, either in the beginning or in the middle. That is, this unusual "harvest" can be harvested for a short time, only 1-2 weeks.

The recipe for pickled arrows for the winter

Fortunately, there are recipes for harvesting garlic for the winter. Of course, for spinning you will have to collect a large amount of raw materials, but if you have a garden bed or two, or even more of this plant, then there will be no problem with the product.

The easiest way to prepare this delicacy for the winter is by rolling it into jars, while the recipe for pickled shoots is very simple.

For a good bundle of arrows with already cut buds you will need:

1 l. water;
50 grams of salt;
1 glass of vinegar;
50 grams of sugar.

Make a marinade, wash the shoots, cut them into pieces of about 5 cm, put them in jars, pour in a ready-made aqueous solution and sterilize for an additional half an hour. It can be done in a water bath, or it can be done in an oven at a low temperature, so that the marinating is as complete as possible. It remains to roll up the cans, turn them over on the lid and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.

How to salt garlic arrows

Some people like preservation more sharply, so it is worth learning how to salt garlic arrows.

The salting method is also quite simple:

cook and cool the brine - 1 liter. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
Wash the sprigs of garlic, cut into 15-20 cm pieces;
dip them in a colander in boiling water for 2 minutes;
then dip into cold water to stop the cooking process;
fold into a glass or enamel container;
pour brine;
cover with a clean cloth;
put oppression on top (heavy plate, wooden circle);
leave warm for 3-4 days, after the appearance of traces of fermentation for another couple of days, and then take out into the cold;
as the pickles are used, it is worth adding new brine to it so that the garlic does not stay dry.

This dish goes well with meat, fries, or it can be a stand-alone snack.

Garlic arrow paste without sterilization

My friend's best summer treat is garlic arrow paste, which her family spreads on bread for soups and borscht, uses for pickling meat and just as a seasoning. The thing is really interesting, piquant, for those who like spice.

The paste is made quite simply, and it can be stored in the refrigerator for a long time, which allows the product to be stored in this way in winter. True, for lovers of such a seasoning, jars with the composition do not linger for a long time ...

For the paste you need:

800 grams of twigs;
1 tbsp salt;
1.5-3 tbsp vegetable fat;
optional spices - pepper, coriander.

The arrows are washed, towel dried, tough ends and seeds are removed, chopped randomly and folded into a blender. The rest of the ingredients are added there, interrupted into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). It remains to transfer the paste into clean, sterile jars and close with sealed lids, store in a cellar or refrigerator.

Freeze Garlic Arrows

Food lovers want to enjoy garlic not only for a couple of weeks a year, but all the time, and there is a way out - just freeze the product.

The procedure is the same as for vegetables, herbs and berries. Raw materials need to be washed, cleaned of unnecessary parts (seeds and a hard base), dried a little, cut into convenient pieces of 5-7 cm, folded into portioned bags and first cooled in the refrigerator, and then frozen. Skillful housewives already know what can be prepared from such a blank.

How to cook fried garlic arrows

Personally, I really like fried arrows, which are easy to prepare, and you can use different recipes.

The easiest option:

cut the shoots washed and cleaned of excess parts;
heat the pan, pour in vegetable oil;
add arrows there, salt immediately so that they let the juice out;
stirring, fry until half cooked (this way the product tastes better).

You can also add either soy sauce or tomato paste at the very beginning, so the taste of the dish changes significantly - a pleasant variety!

Korean style garlic arrows

I also tried a Korean-style garlic arrowhead delicacy on a visit, of course, a little spicy, but tasty.

500 grams of shoots (it is better to take fresh ones, but a frozen blank, pulled out of the freezer in 10-12 hours and melted on its own, is also suitable);
70 ml. vegetable oil;
0.5 - 1 pod of red pepper;
50 ml. soy sauce;
0.5 tsp Sahara;
1 tsp ground or whole coriander;
6-8 pcs. carnations;
a handful of peppercorns;
10 gr. sesame seed;
1 tbsp vinegar.

Wash the arrows, peel, dry, cut into pieces of 4-5 cm. In a large stewpan or cauldron, heat the oil, and at this time grind the spices in a mortar (to simplify the procedure, all additives can be taken already ground). Put the seasonings in a bowl, mix, let saturate the oil for 8-10 seconds, and then add garlic there, fry until soft, stir in sugar and soy sauce.

When they turn olive green, add vinegar and sesame seeds, remove from heat, cool and, after chilling, serve.

Garlic arrow salad

The product can be added to a salad, I came across several interesting recipes, but, I confess, I have not tried everything myself.

But I really liked the salad with the egg, I took a recipe from a friend:

take shoots of garlic, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
Wash arrows, chop, stew in a pan with a spoonful of water until olive green;
salt, sprinkle with spices;
add diced tomatoes, fry everything together for about 5 minutes;
drive eggs into a frying pan, mix quickly, after thickening, remove from heat and cool.

Although this dish is positioned as a salad, it reminds me more of an omelet with vegetables, but more spicy. What I like about him is that you can cook such food in literally half an hour, if you have the ingredients at hand.

So do not throw out the garlic arrows, because there are many cooking recipes, for every taste. Now you know how to cook a product! Bon appetit, add new items to your recipe bank using our blog and don't miss interesting articles thanks to a subscription!

Garlic arrows are a delicacy that many summer residents simply throw away. This happens most often due to ignorance of what benefits for the body are hidden in them, and how tasty they can be prepared. Nutritionists are absolutely sure that there are as many nutrients in garlic arrows as in its teeth.

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

Fried

This method of cooking garlic arrows can be safely 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 remove them from the freezer and cook.

This recipe will be without clear proportions and will require:

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

Cooking sequence:

Plucked young garlic arrows first need to be washed and sorted out, cutting off the thin tip. On top of the unblown bud of the inflorescence, no more than one and a half centimeters should remain; 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 ...
Now the prepared “delicacy” needs to be cut into pieces from 5 to 7 cm long;
Pour a little oil into the bottom of the high-sided pan, just enough so that nothing sticks to the pan during cooking. Heat the oil well and put the arrows in it;
Salt the contents of the pan immediately. You can add a little black pepper or other spices, or you can leave nothing - it will still be delicious;
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 already be fried. At this stage, you can make the fire stronger, then the dish can be brought to readiness in 10 minutes;
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 some vegetables to the ingredients of the previous recipe, which are sure to be found in the kitchen of any housewife, then you can prepare a delicious snack.

So, you need to take:

50 g (one bunch) garlic arrows;
70 g 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:

Pour vegetable oil into the pan, turn on the fire and leave it to heat up. In the meantime, peel the onion and chop it in any way;
When the oil warms up well, send the tear vegetable into it and cook until transparent. In between stirring the onions in the pan, peel the carrots and pass through a coarse grater. She will be the next to go to the already transparent bow;
The five minutes that the carrots and onions will be fried together should be spent chopping the pepper into strips and garlic arrows in five-centimeter slices. Both of these vegetables are added to the pan at the same time;
When the arrows of the garlic darken and become soft, turn the tomatoes. They need to be cut into large slices. Those who do not like tomato skins can scald the tomatoes with boiling water and remove them;
Soy sauce and spices are added last. Salting without removing a sample after adding soy sauce is not worth it, since it is also salty. Serve the stewed garlic arrows, garnish with chopped fresh herbs.

Garlic arrows and pork stew

Green garlic tones can also add interesting spicy notes to such a common main dish as pork stew.

It is not worth talking about this dish for a long time, it just needs to be cooked at least once, and for this you will need:

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

Cooking stew step by step:

For cooking, be sure to take a cauldron or pan with a thick bottom and high sides. Pour oil into this vessel and put it on the fire so that it warms up to the boiling point;
Cut the pork into small pieces. The best option is cubes with sides of two to three centimeters. Transfer the meat to boiling oil and fry, stirring actively, until the released meat juice completely evaporates;
Then it is the turn of the vegetables. Chopped they are added to the cauldron at five-minute intervals in the following sequence: onions, carrots, peppers and garlic arrows. Onions are chopped in quarter rings, carrots are passed through a Korean vegetable grater, peppers are cut into strips, and garlic pipes are cut into pieces of two centimeters;
When the garlic arrows darken and become soft, add tomato puree to the meat and vegetables, add salt and spices. Simmer everything a little under the lid, and a hearty pork stew with a subtle garlic aroma is ready.

Garlic Arrow Pasta

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

It will take a minimum of time and ingredients to prepare such a blank. Everything is only 20-30 minutes and:

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

Making pasta:

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;
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;
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 freezer bag or ice cube tray to freeze it in portions.

From such a snack pasta, you can make a delicious spread on bread by mixing it with salted lard 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 arrows of garlic are as tasty as pickled cucumbers. Having tasted it later, it is simply impossible to stop even for those who disdainfully wrinkle their nose at the mention of garlic.

The proportions of ingredients for this winter preparation:

700 g garlic arrows;
600 ml of filtered water;
60 ml of table vinegar (9%);
20 g of crystalline sugar;
20 g table salt;
10 black peppercorns;
4 medium laurel leaves.

Cooking garlic arrows - recipe in stages:

The first step is to prepare the jars, that is, sterilize them in any usual way. This amount of ingredients is enough for two half-liter jars;
Wash the garlic arrows, cut the flower stalks and cut into pieces that fit perfectly into the prepared jars. Tamp the prepared raw materials tightly into a sterile container;
In a saucepan, combine all the ingredients of the marinade, bring it to a boil and pour the jars over them;
After that, the jars need to be moved into a pot of water, at the bottom of which a towel is laid, for sterilization. Cover the seaming jars with lids and boil for 20 minutes after boiling water;
Then seal hermetically with sterile lids and hide under a warm blanket, turning it upside down, until it cools completely. Store the workpieces in the basement.

Cooking lecho: arrows of garlic and marinade

Since the arrows of garlic ripen earlier than tomatoes, the harvesting of them in the form of lecho is prepared on the basis of tomato pata with diluted 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 for four half-liter jars of garlic lecho:

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

Progress:

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

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

Ingredient proportions for the marinade:

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

How to ferment:

Rinse the garlic pipes, cut into pieces and discard in a colander. When the water drains, put the prepared herbs in jars;
Dissolve salt and sugar in cold water until all crystals disappear completely. Pour the resulting solution to the top of the jar with crushed arrows;
Place 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;
When the fermentation process is over, boil the marinade and pour the contents of the jars hot, roll up with sealed lids and put them in the basement for storage.

As soon as June comes, the growing garlic throws out arrows, it's time to pick off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pluck correctly, holding the stem with one hand, and carefully pull the shoot out of the depths. And it is imperative to remove the arrows, only then the head of garlic will be large and ripen to the desired condition.

Garlic arrows: benefits

Garlic arrows make up for the deficiency of various biologically active substances, have a positive effect on the state of cells, and slow down the aging process. They contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer turns out to be very tasty.

Cut arrows 3 - 4 cm long, pour in water, boil for a few minutes after boiling, put in a colander, rinse with cool water, put in 0.5 liter jars (they can not be sterilized), pour marinade. I prepare the marinade like this - pour 50 grams of salt and sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilize for 5 minutes, roll up.

This can be done not only with the arrows, but also with young cloves of garlic. Only you don't need to cook them, peel them off, pour boiling water over them, put them in cold water, then pour in the marinade, sterilize for 10 minutes.

Garlic arrow paste for the winter

I am preparing a delicious garlic paste from garlic arrows, it is good for sandwiches with black bread, it can be added to soup or as a sauce, to potatoes, it gives a piquant taste to absolutely any dish, and with pasta, it's generally a cute thing!

I pass the young garlic arrows through a meat grinder, salt to taste, fill with odorless vegetable oil, mix, put them in clean jars, close them with lids, store them on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with a little pungency.

You will need:

garlic arrows - 500 grams;
tomato paste, salt, pepper, vegetable oil - to taste.

At the shooters, cut off the seed pods, cut the stems, place in a pan with heated oil, salt, fry slightly, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Soup - mashed potatoes with garlic arrows and pumpkin

And here is the soup, which contains continuous benefits. It contains a huge amount of fiber, which is beneficial for obese people. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfecting properties, it is indispensable in the treatment of bronchi and lung diseases, in case of problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with a lot of useful substances!

You will need:

pumpkin - 1 kg;
vegetable broth - 6 glasses;
chopped garlic arrows - half a glass;
soy sauce - 2 tablespoons;
olive oil - 1 tbsp;
dried thyme - 2 tsp;
leek;
salt and pepper to taste.

Heat vegetable oil, fry chopped leeks, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour in broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.
Using a hand blender, beat the mixture into a homogeneous puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help to diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

Eggs - 6 pcs.
A little butter
Garlic pipes - 100 gr.
Hard cheese - 50 gr.
Salt and pepper to taste

Preparation:

Prepare the egg mixture: Shake the eggs with the addition of seasonings and spices to taste.
Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
In a preheated frying pan, fry the garlic shoots and pour the egg-cheese mass over them.
Bring the eggs until tender and sprinkle with the remaining cheese on top.
The skillet can be placed in a hot oven under the grill for a crispy crust.

Garlic Arrow Meat

Garlic sprouts pair well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, such as those cooked in a spicy marinade.

For cooking you will need:

Beef or pork - 700 gr.
Fresh garlic pipes - 250 gr.
Salt pepper
A little oil for frying
2 medium-sized onions
125 ml. tomato juice

Cooking a dish:

Peel the onion, cut it in half and chop it into small cubes with a sharp knife. Fry until light golden brown in heated sunflower oil.
Cut the pieces of meat into thin slices, beat off with a hammer, chop again, but into thin slices, and add to the onions for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
Cut the garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour in tomato juice and bring the dish to readiness, stirring occasionally.
Fried fresh zucchini is perfect as a side dish; you can roll it in flour or make a delicate batter.
The meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.

Garlic arrowhead appetizer

Ingredients:

Young garlic arrows - 300-400 grams;
Sunflower or olive oil - 4-5 tablespoons;
Salt, ground pepper, paprika;
Dill, parsley for garnish, or finely sprinkle on top. Whoever loves.

Cooking method:

Cut off the tops with seed pods from the cuttings, leaving only bright green and young light green parts. Cut them into short strips or cubes. "Spaghetti" will look original.
Pour the slices into a deep frying pan, pour over with vegetable oil, salt and pepper to taste.
Fry over low heat under a lid with a steam hole to maintain the simmering effect. Stir occasionally with a wooden spatula and monitor the amount of moisture.
If the product is still far from cooked, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It's important to know! Only young shoots are suitable for the carcass, then the finished dish will delight you with its softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

They are served in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, noodles) in the form of a salad. It could be dinner, a quick breakfast.

Garlic arrows for future use

A how to cook garlic arrows for long-term storage, on? Shoots can be prepared for future use by freezing.

Shoots of garlic are cut with scissors into pieces of 2 - 3 cm, rinse, discard in a colander, dry on a towel. Place tightly in plastic bags, tie and in the freezer. Then, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have garlic arrows, I twist some lard with them, mix them, store them in the refrigerator. You will not find the best supplement for bread with borscht!