Garlic arrows for the winter. Chopped Arrow Recipes

You need to prepare the following products:

• 1 kg of young arrows of garlic;
• 5 st. l. Sahara;
• 1 liter of water (for cooking marinade);
• 100 ml of vinegar (9%);
• 5 st. l. salt;
• Bay leaf;
• a few peas of black pepper;
• dill umbrellas;
• 1 pinch of red hot pepper.

For cooking, you will need a container, a sieve, half-liter jars and lids for them.

How to cook:

1. We wash the arrows of garlic well and cut into pieces of 4-5 cm.
2. We put the prepared pieces in a container, add water and cook for about 3 minutes.
3. Throw the boiled garlic arrows on a sieve and wait for the water to drain.
4. At the bottom of sterilized jars we put dill, black peppercorns, a pinch of red hot pepper, bay leaf.
5. Spread blanched (boiled) garlic arrows on top of the spices.
6. To prepare the marinade, heat the water to a boil, put salt, sugar in it, pour in the vinegar and boil for a couple of minutes.
7. While the marinade is hot, fill them with jars and twist them.
8. It is recommended to store the prepared snack in the cellar or in the refrigerator.

If you preserve garlic arrows according to this recipe, in the winter you can enjoy an excellent snack that is ideal for barbecue and any meat.

It is much more convenient to cut garlic arrows with scissors than to use a knife for this purpose.

Garlic arrows marinated without vinegar: a step by step recipe

As a rule, people prefer to use vinegar as one of the ingredients when canning something. We suggest paying attention to a step-by-step recipe for pickling garlic arrows, in which citric acid is used instead of vinegar.

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Before canning, you need to prepare the following ingredients:

• young arrows of garlic - 1 kg;
• water for marinade preparation - 1 l;
• ½ tsp citric acid;
• salt - 2 tbsp. l.;
• tarragon greens - 30 grams;
• sugar - 10 tbsp. l.

For cooking, you will need a saucepan, a sieve, half-liter jars and lids for them.

How to cook:

1. We wash the arrows of garlic, cut into pieces 5-7 cm long.
2. We wash the tarragon greens, add to the chopped garlic arrows, transfer to a saucepan and add water.
3. After boiling water, blanch the tarragon greens and arrows for about 1 minute.
4. We take out all the ingredients from the water, put it on a sieve and wait for the water to drain.
5. We shift the arrows and greens into sterilized jars.
6. To prepare the marinade, bring the water to a boil, put salt, sugar, citric acid into it and boil for a couple of minutes until the ingredients are completely dissolved.
7. While the marinade has not cooled down, pour it into jars and twist them.
8. We compose the jars so that the bottom is on top, wrap them up and leave to cool completely.

This preservation allows you to store jars at room temperature. However, if there is a place for storage in a cool place, it is better to move the preservation there. A refrigerator is ideal, but can also be stored in the cellar. This option of harvesting garlic arrows at home allows you to feel the taste of summer in winter. The appetizer can be used as an independent dish. It can also act as a side dish for meat or as an ingredient for various salads.

Citric acid can be replaced with apple cider vinegar. In this case, it must be taken in the amount of 50 grams per 1 liter of water.

Pickled garlic arrows: a recipe without vinegar at home

This recipe for preserving garlic arrows is ideal for those people who do not like to engage in a long pickling process.

How to properly prepare canned cucumbers and avoid turbidity of the marinade

To prepare this appetizer, you need to prepare:

• garlic arrows - 2 kg;
• water for marinade - 1.5 liters;
• sugar - 10 tbsp. l.;
• salt - 10 tbsp. l.

You will need a saucepan for preparing the marinade and a clean container for storing snacks.

How to cook:

1. Wash the garlic cloves well and cut into pieces 3-5 cm long.
2. We put them in a prepared clean container.
3. To prepare the brine, mix water with sugar, salt and bring to a boil.
4. We cool the prepared brine and fill it with garlic arrows.
5. We cover the container with a clean cloth, put a circle on top, on which we put oppression (it should be heavy and press on the garlic arrows so that the entire surface where the fabric protrudes is in the solution).
6. We transfer the container to a cold place where it will stand for a month.

In a month, pickled garlic arrows will be ready for use. This dish will be an excellent appetizer for meat.

Only young arrows of garlic are suitable for canning. Their flowers should be unopened. Old arrows are wiry and harder, and therefore not suitable for winter storage.

Pickled garlic arrows: a recipe with vinegar for the winter

For one 700-gram jar, you need to prepare the following ingredients:

• garlic arrows - 500-700 grams;
• salt - 2 tbsp. l.;
• 4% vinegar - 20 ml;
• several sprigs of dill;
• water - 1.5 cups.

You will also need a saucepan where we will blanch the garlic arrows, a sieve.

Canned hodgepodge for the winter: 6 successful recipes

How to cook:

1. We wash the garlic arrows well and cut into pieces 3-5 cm long.
2. We lower the chopped pieces of garlic arrows into boiling water and blanch for about 5 minutes.
3. We shift the arrows to a sieve, wait until the water drains and cool.
4. Cover the bottom of a clean jar with dill, put garlic arrows as tightly as possible on top of it and finish the layer again with dill.
5. To prepare the brine, add salt to boiled water, then cool the water and add vinegar.
6. Pour garlic arrows with brine and put oppression on top.

The fermentation process will begin in 3-4 days, provided that the jar is at room temperature. The duration of fermentation is about a month. During the first two weeks, a film will form on top of the garlic arrows, which must be removed. If necessary, you need to add a new brine, but already prepared without vinegar. After two weeks, the appetizer is taken out to a cold place for further infusion. During use, pickled garlic arrows without vinegar are stored in the refrigerator.

It is very difficult for a can of 700 grams to pick up oppression. The situation can be corrected if you put a lid from a 200-gram mayonnaise jar on top of the garlic arrows, and put the jar itself on top of this lid, which is pre-filled with cold water.

During the summer season, my family and I are often out of town. There we have a plot of land and a vegetable garden is always planted. In addition to fruits, vegetables also grow, including garlic. As expected, you need to cut off the arrows on the garlic so that it is larger and ripens well until autumn. These very torn arrows do not need to be thrown away. From them you can cook a tasty and healthy preparation for the winter. Garlic arrows have a wonderful aroma, so they are perfect as a spicy seasoning. It is very easy to cook them by twisting through a meat grinder. In winter, then they are easy and convenient to add to any first courses. Garlic arrows are ideally combined with meat, for example, with. You do not have to buy other seasonings, it will just be enough to uncork the jar. If you grow garlic on the ground, then never throw away the garlic arrows. Use my recipe for garlic arrows through a meat grinder and cook them for the winter.





- 400 grams of garlic arrows,
- 1 tables. l. coarse salt,
- 3 tables. l. olive oil.

Recipe with photo step by step:

Collect all the arrows and cut off the tips from them, on which there is a peduncle.




Wash the remaining arrows.




Scroll them through a meat grinder to get a porridge-like mass.




Pour salt into the twisted arrows, mix several times so that the salt saturates the entire mass.






Pour in olive oil and mix again. Arrows with the addition of oil are perfectly stored. In principle, you can add regular sunflower oil. But I just had olive oil and I used it.




Transfer the arrows to the jar, pressing lightly so that there is little air left in the jar.




Close the jar with a lid and put in a cool place. A refrigerator or cellar will do. I keep such a blank in the cellar and use it if necessary.




This is how easy and simple it is to prepare garlic arrows by twisting them through a meat grinder. Bon appetit!
Try also

If you are a beginner summer gardener, and every year, breaking off the shoots from garlic, throw them into the compost pit, then this article is just for you! An appetizer of garlic arrows through a meat grinder is only one, moreover, the simplest recipe for their preparation.

You can cook: fried garlic arrows, garlic arrows with cheese, bacon or as side dishes for meat and fish dishes, delicious warm salads and casseroles, combined with pieces of fish or meat fillet, fillings for rolls and many more different dishes. Pay attention to ways.

After the leaves appear on the garlic, it begins to “throw out” arrows. This is the stem of the future flower, in which the seeds will ripen later. At that moment, when the arrow has already appeared, but the bud has not yet had time to bloom, it needs to be cut off. How to do it at home.

If this is done later, then a snack of garlic arrows through a meat grinder for the winter will not be so tasty and juicy. And the color will not be so saturated green. Next, the garlic arrows are washed in cold water, dried, spread out on a paper or clean kitchen towel. After that, you can start cooking.

The simplest recipes from garlic arrows through a meat grinder

We prepare the arrows as described above. With scissors or a sharp knife, cut them into pieces of about 3-5 cm.

You can even make these snack mix options:

1. Garlic arrows and salted bacon are crushed separately through a meat grinder, combined, mixing thoroughly until smooth, put in containers with a tight lid. Such an appetizer of garlic arrows is being prepared through a meat grinder in order to have time to eat it in a week. Serve deliciously on black bread.
2. Garlic shooters are ground through a meat grinder (or with a blender), tomato sauce or tomato paste is added in such an amount that the mass is thick enough not to “drain”. Serve on a circle of tomato, "Borodinsky" or other rye bread. Although on a warm white baguette it is also very tasty!
3. Grate hard cheese, cut boiled eggs into cubes (you can do without them), mix with chopped garlic arrows, add mayonnaise or sour cream, mix.

It is difficult to call these dishes a preparation, they should not be stored for a long time, and this is not possible - it is very tasty. Let's talk about whether an appetizer is made from garlic arrows through a meat grinder for the winter, recipes that can be used for this.

Recipe #1. The easiest recipe for harvesting garlic arrows for the winter is to chop them with salt (“by eye”) and vegetable oil - sunflower, olive, corn (to your taste). We lay out the mass in clean, dry jars. In each jar, pour a little vegetable oil over the laid mass to avoid the formation of mold fungi. Zamoy such preparation can be used for preparation of various dishes. If you flavor boiled potatoes with such a preparation, the whole kitchen will be filled with the aroma of fresh garlic.

On a note! Green garlic mass can be combined with butter and used as a base for sandwiches or in some other way.

Recipe #2: It needs 0.7 kg of arrows, 0.3 kg of other herbs (parsley, dill, basil, a little thyme), Vegeta seasoning - 6 tbsp.

For reference! Seasoning "Vegeta" is a mixture of dried vegetables and herbs with salt and other preservatives. Produced since 1958 in Yugoslavia. Until now, several of its variants are produced by the Podravka concern.

Wash the arrows and greens, cut and chop, sprinkle with Vegeta and mix. Arrange in small glass jars, for example, from under baby food. Store in a cool place - a refrigerator or cellar is fine.

An appetizer of garlic arrows through a meat grinder is not a secret for many. There are a huge number of them on the expanses of the World Wide Web, and a cottage neighbor will share hers with you and your winter will definitely become delicious! Excellent recipes.

Garlic arrows are buds that will bloom in the future and turn into inflorescences.

But until this happens, they are quite suitable for food.

Garlic arrows: recipes for the winter

✔Delicious lecho.

Necessary products: - sprigs of garlic - water - 700 g - tomato paste - ½ l - sugar, vegetable oil - half a glass each - salt - a tablespoon - malic acid - 0.25 tbsp.

Preparation: Greens must be taken in such an amount that will be included in the filling. Make a filling from the indicated products (you do not need to add acetic acid yet).

Boil. Cut the sprigs into small pieces with a width of 1 cm. Add them to the marinade, boil for three minutes, arrange in containers, seal.

Prepare greens and according to the recipe described here. Garlic arrows: recipes for the winter through a meat grinder

✔ Tomato-garlic seasoning.

You will need: - tomato paste or tomato sauce - green part of young garlic

How to cook:

Wash the greens from dirt and dust, twist through a meat grinder.

Mix the mass with tomato seasoning. You need to add it just enough so that the mixture is not too liquid. Arrange the seasoning in sterile jars, cover with lids, and place in the refrigerator.

✔Recipe for seasoning with garlic and dill.

Ingredients: - the green part of young garlic - salt - dill Cooking steps: Pass the greens through a meat grinder, mix with salt, pack in prepared containers, sprinkle with salt on top, screw the seasoning with lids and store in the refrigerator.

✔ Option with vegeta.

700 g of garlic arrows and 300 g of mixed herbs (dill, basil, parsley, thyme, etc.), skip in a meat grinder. Mix the green mass with six tablespoons of vegeta, arrange in jars, tamping the mixture a little. Store seasoning in the refrigerator. It can also be frozen.

Recipe for marinating garlic arrows for the winter

Ingredients: - young leaves of garlic - granulated sugar - two tbsp. spoons - salt - five teaspoons - water - one liter - acetic acid - 2.5 tbsp.

Cooking: Wash the leaves from dust, crumble into large pieces, dip in boiling water for a couple of minutes, pour over with ice water.

As soon as it drains, pack in jars, prepare the marinade.

Mix sugar with salt in water, boil, add vinegar, immediately pour garlic leaves with this mixture.

Screw the containers with lids, sterilize for 5 minutes, cork.

Marinated garlic arrows are ready!

✔ Recipe for pickled garlic arrows for the winter

In a liter of water, dilute 2 tbsp. tablespoons of salt, boil for two minutes.

Pour in 100 ml of vinegar, put out the fire.

Chop the greens in equal pieces, blanch them in boiling water, cool, put in scalded jars, pour boiling brine.

Sterilize the container for 10 minutes.

If you will not pre-blanch, increase sterilization to 10 minutes, seal with lids, unwrap and leave to cool.

✔Recipe with herbs.

Wash the green part of the young garlic, dill and parsley thoroughly, cut.

Pour boiling water over them, leave to infuse for a couple of minutes. Drain the boiling water, pour the marinade.

Jars will be perfectly stored without sterilization.

In this case, they can simply be covered with polyethylene caps.

✔ Recipe with gooseberries.

vegetable oil - 4 tbsp. spoons - dill, cilantro - 55 g each - gooseberries, garlic arrows - 1 kg each - salt - one and a half tablespoons

Cooking: Rinse the garlic greens, chop. Sort the gooseberries, tear off the tails, wash. Twist the prepared products in a meat grinder, beat in a blender.

Add salt, chopped cilantro and dill to the garlic-berry mass, pour in sunflower oil.

Pack seasoning in containers, cover with plastic lids. Consider also ways to pickle garlic. ✔ Recipe for pickled billets.

Ingredients:- young arrows of garlic - 500 g - water - one and a half glasses - vinegar - 1.5 tbsp. spoons - sprigs of dill - 3 pcs. - salt - tablespoon

Cooking: Cut the sprigs from the garlic flower head, wash them, chop them into pieces, dip them in boiling water for a couple of minutes, pour over with cool water.

Put dill branches on the bottom of the container, lay arrows in a dense layer, add dill branches.

Make a brine: dilute the salt in boiling water, let it cool, pour in the vinegar.

Pour the marinade over the garlic, put oppression on top. After three days, the fermentation process will begin. It will last for about 12 days.

During this time, periodically remove the forming film, if necessary add some more brine. Store the workpiece in the refrigerator.

A few important tips.

1. Young garlic greens are a real delicacy. If you now close it in jars, you can enjoy it all winter.

3. Marinate the arrows along with the seeds.

4. The most popular spices for this preparation: ginger, cinnamon, coriander, cloves, grain mustard. Prepare also a salad for the winter - vegetable chutney.

✔Recipe with ginger and cinnamon.

You will need: - salt, vinegar - according to art. spoon - cinnamon - water - 500 ml - ginger - black peppercorns

Cooking steps: Sterilize jars. Roll the arrows into rings, put them in containers.

Pour boiling water, blanch for a few minutes.

Boil some water, salt it, add spices, vinegar. Taste the marinade. Fill the garlic with the resulting filling. Close the lids, let cool.

✔Recipe Necessary products: - the green part of the young garlic - salt - two tbsp. spoons - acetic acid - 0.1 l

Cooking steps: The arrows must be collected before the formation of the garlic head.

Wash the collected stems, dry on a towel.

Crumble them into long pieces, boil for 2 minutes. Remove the stems from boiling water, pour cool water over them.

As soon as the remaining water drains, put them in glass containers, add hot marinade, sterilize, twist.

You also need to add sugar, salt to the filling, boil the brine for three minutes. After this, cool the blanks and add acetic acid. Recipe

✔ Wash young garlic stalks, crumble 10 cm long. The juiciest and most tender part is the lower part of the stem. It is she who needs to be marinated for the winter.

The containers must be sterilized and prepared stems should be placed on their bottom.

Drain, pour brine prepared from salt, 100 g of vinegar and 1.5 tbsp. spoons of sugar.

Twist the jars, leave under the covers.

✔Korean garlic arrows - a recipe for the winter. Ingredients: - soy sauce - 55 ml - hot pepper - vegetable oil - 75 g - sugar - 0.5 tsp - coriander - teaspoon - rice vinegar - 1 tbsp. l. - sesame seeds - 10 g - black peppercorns - 0.25 tsp. - cloves - 8 pcs.

How to cook: Stems are best cooked in a deep frying pan or cauldron.

You can also use an old saucepan. Pour oil into it, let it heat up well.