Garlic arrows with salt and dill. Garlic arrows for the winter - a recipe for a savory snack for every taste

Garlic arrows recipes for the winter– what could be more original? However, original preparations always delight with their new, unusual tastes, so you must definitely prepare at least a few jars.

Garlic arrows: recipes for the winter

Delicious lecho.

Required Products:

Garlic sprigs
- water – 700 g
- tomato paste – ? l
- sugar, vegetable oil - half a glass each
- salt - a tablespoon
- malic acetic acid – 0.25 tbsp.

Preparation:

You need to take the amount of greenery that will be included in the filling. Make a filling from the indicated products (there is no need to add acetic acid yet). Boil it. Cut the twigs into small pieces 1 cm wide. Add them to the marinade, boil for three minutes, place in containers, and seal.

Prepare the greens according to the recipe described.

Garlic arrows: recipes for the winter through a meat grinder

Tomato-garlic seasoning.

You will need:

Tomato paste or tomato sauce

How to cook:

Wash the greens from dirt and dust, grind through a meat grinder. Mix the mixture with tomato seasoning. You need to add just enough so that the mixture is not too liquid. Place the seasoning in sterile jars, cover with lids, and place in the refrigerator.

Recipe for seasoning with garlic and dill.

Ingredients:

Green part of young garlic
- salt
- dill

Cooking steps:

Pass the greens through a meat grinder, mix with salt, pack into prepared containers, sprinkle with salt on top, screw on the seasoning lids and put in the refrigerator for storage.

Preparing garlic arrows for the winter: recipes

Option with vegeta.

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

Recipe for pickling garlic arrows for the winter

Ingredients:

Young garlic leaves
- granulated sugar - two tbsp. spoons
- salt - five teaspoons
- water - one liter
- acetic acid – 2.5 tbsp.

Preparation:

Wash the leaves from dust, chop into large pieces, dip in boiling water for a couple of minutes, and pour over ice water. As soon as it drains, pack it into jars and prepare the marinade. Mix granulated sugar and salt in water, boil, add vinegar, and immediately pour this mixture over the garlic leaves. Screw the lids on the containers, sterilize for 5 minutes, and seal. ready!

Recipe for pickled garlic arrows for the winter

In a liter of water, dilute 2 tbsp. spoons of salt, boil for two minutes. Pour in 100 ml of vinegar, turn off the fire. Chop the greens into equal pieces, blanch them in boiling water, cool, place in scalded jars, and pour boiling brine over them. Sterilize the container for 10 minutes. If you do not blanch first, increase sterilization to 10 minutes, seal with lids, unwrap and leave to cool.

.

Recipe with greens.

Wash the green part of young garlic, dill and parsley thoroughly and chop. Pour boiling water over them and leave to steep for a couple of minutes. Drain the boiling water and pour in the marinade. The jars will be perfectly stored even without sterilization. In this case, they can simply be covered with polyethylene lids.

Garlic arrows - recipes for the winter with salt.

Recipe with gooseberries.

Required Products:

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

Preparation:

Wash the garlic greens and chop them. Sort the gooseberries, tear off the stems, and wash. Twist the prepared products in a meat grinder and blend in a blender. Add salt, chopped cilantro and dill to the garlic-berry mixture, pour in sunflower oil. Pack the seasoning into containers and cover with plastic lids.

Sauerkraut recipe.

Ingredients:

Young garlic arrows – 500 g
- water – one and a half glasses
- vinegar – 1.5 tbsp. spoons
- dill sprigs – 3 pcs.
- salt - tablespoon

Preparation:

Cut the branches from the garlic flower head, wash them, chop them into pieces, put them in boiling water for a couple of minutes, and pour them over with cool water. Place dill sprigs on the bottom of the container, lay out the arrows in a dense layer, add dill sprigs. Make a brine: dilute salt in boiling water, let cool, pour in vinegar. Pour the marinade over the garlic and place pressure on top. Within three days the fermentation process will begin. It will last about 12 days. During this time, periodically remove the forming film and, if necessary, add some more brine. Store the preparation in the refrigerator.

It turns out quite tasty too.

Garlic arrows recipes for the winter with photos.

Some important tips.

Prepare also.

Recipe with ginger and cinnamon.

You will need:

Salt, vinegar - according to Art. spoon
- cinnamon
- water – 500 ml
- ginger
- black peppercorns

Cooking steps:

Sterilize the jars. Roll the arrows into rings and place them in containers. Pour boiling water, blanch for a few minutes. Boil some water, add salt, spices and vinegar. Taste the marinade. Pour the resulting filling over the garlic. Close the lids and let cool.

They also have a special taste.

Here are a few more recipes.

Recipe No. 1.

Required Products:

Green part of young garlic
- salt – two tbsp. spoons
- acetic acid – 0.1 l

Cooking steps:

The arrows must be collected before the garlic head is formed. Wash the collected stems and dry on a towel. Chop them into long pieces and boil for 2 minutes. Remove the stems from the boiling water and pour cool water over them. As soon as the remaining water has drained, place them in glass containers, add hot marinade, sterilize, and screw. You also need to add sugar and salt to the filling, boil the brine for three minutes. After this, cool the workpieces and add acetic acid.

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 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 acetic acid - 0.25 tbsp.

Preparation: You need to take the amount of greenery that will be included in the filling. Make a filling from the indicated products (there is no need to add acetic acid yet).

Boil it. Cut the twigs into small pieces 1 cm wide. Add them to the marinade, boil for three minutes, place in containers, and seal.

Prepare the greens 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, grind through a meat grinder.

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

✔Recipe for seasoning with garlic and dill.

Ingredients: - green part of young garlic - salt - dill Cooking steps: Mince the greens, stir with salt, pack into prepared containers, sprinkle with salt on top, screw on the seasoning lids and put in the refrigerator for storage.

✔Vegetable option.

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

Recipe for pickling garlic arrows for the winter

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

Preparation: Wash the leaves from dust, chop into large pieces, dip in boiling water for a couple of minutes, and pour over ice water.

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

Mix granulated sugar and salt in water, boil, add vinegar, and immediately pour this mixture over the garlic leaves.

Screw the lids on the containers, sterilize for 5 minutes, and seal.

Pickled garlic arrows are ready!

✔Recipe for pickled garlic arrows for the winter

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

Pour in 100 ml of vinegar, turn off the fire.

Chop the greens into equal pieces, blanch them in boiling water, cool, place in scalded jars, and pour boiling brine over them.

Sterilize the container for 10 minutes.

If you do not blanch first, increase sterilization to 10 minutes, seal with lids, unwrap and leave to cool.

✔Recipe with greens.

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

Pour boiling water over them and leave to steep for a couple of minutes. Drain the boiling water and pour in the marinade.

The jars will be perfectly stored even without sterilization.

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

✔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

Preparation: Wash the garlic greens and chop them. Sort the gooseberries, tear off the stems, and wash. Twist the prepared products in a meat grinder and blend in a blender.

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

Pack the seasoning into containers and cover with plastic lids. Also consider ways to pickle garlic. ✔Recipe for sauerkraut.

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

Preparation: Cut the branches from the garlic flower head, wash them, chop them into pieces, put them in boiling water for a couple of minutes, and pour them over with cool water.

Place dill sprigs on the bottom of the container, lay out the arrows in a dense layer, add dill sprigs.

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

Pour the marinade over the garlic and place pressure on top. Within three days the fermentation process will begin. It will last about 12 days.

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

Some important tips.

1. Young garlic is a real delicacy. If you seal it in jars now, you can enjoy it all winter long.

3. Marinate the arrows along with the seeds.

4. The most popular spices for this preparation: ginger, cinnamon, coriander, cloves, grain mustard. Also prepare 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 the jars. Roll the arrows into rings and place them in containers.

Pour boiling water, blanch for a few minutes.

Boil some water, add salt, spices and vinegar. Taste the marinade. Pour the resulting filling over the garlic. Close the lids and let cool.

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

Cooking steps: The arrows must be collected even before the garlic head is formed.

Wash the collected stems and dry on a towel.

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

As soon as the remaining water has drained, place them in glass containers, add hot marinade, sterilize, and screw.

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

✔Wash the young garlic stalks, chop into 10 cm lengths. The juiciest and most tender part is the lower part of the stem. This is what needs to be marinated for the winter.

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

Drain the water, add brine made from salt, 100 g of vinegar and 1.5 tbsp. spoons of sugar.

Tighten the jars and leave them under the blanket.

✔Korean-style garlic arrows - a recipe for the winter. Ingredients: - soy sauce - 55 ml - hot pepper - vegetable oil - 75 g - sugar - 0.5 teaspoon - 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 and let it heat up thoroughly.

Any vegetables will always come in handy in winter, and if they are garlic arrows, then you will be provided with aromatic spices for the entire cold season. Yes, garlic arrows serve as a spice for many dishes, and also considering that it is still garlic, it will contain a lot of vitamins. So don’t throw away the garlic arrows, but stock up on them for future use. Winter is long, so this green seasoning will always come to your rescue in many dishes. If you have the opportunity to get your hands on garlic arrows, be sure to use my recipe. You are provided with a storehouse of vitamins. See below how to cook garlic arrows, a recipe for the winter using a meat grinder. See how easy it is to prepare and how delicious they turn out.



Required Products:

- garlic arrows – 1 liter jar,
- coarse table salt – 1 tbsp.




I wash the garlic arrows and put them in a sieve to drain the water. I usually fill a liter jar with arrows, and then I get 500 grams of pure product yield. This makes it convenient for me to measure the arrows. To end up with 500 grams of twisted product.




I cut off the ends of the arrows, where the flower is located, then twist the arrows through a meat grinder. It is convenient to use an electric combine. He twists the garlic arrows in a matter of minutes, so I don’t delay this process too much. The whole kitchen will immediately begin to smell like garlic.




Add salt to the twisted mass, mix and let stand for about 10 minutes. Juice will appear, which means the arrows can be placed in containers. Also take a look.




I transfer it to plastic food containers. I don’t tamp it too much, then it will be easier to scoop up the green mass with a spoon. I put one container in the freezer for storage until winter. And I put the second container in the refrigerator so that when the opportunity arises, it can be used for its intended purpose. This flavorful garlic mixture goes well with meat, and I often add it to pork or chicken. Garlic arrows will also be good in any soup. The arrows are also perfect for donuts, so that you can spread them with aromatic garlic on top.




Garlic arrows through a meat grinder are ready! Bon Appetite!

A source of vitamins and an excellent seasoning: we prepare chopped garlic arrows for the winter

We know a lot about the benefits of garlic. But what do we know about the garlic shoots that grow during the ripening of this bulbous plant, bloom and produce seeds? We usually try to pick them quickly because the arrow takes away the strength from the garlic that is needed to form a strong bulb. But don't rush to remove this greenery. It turns out that garlic arrows taste very good and are healthy, the main thing is to know how to prepare them. There are many recipes according to which you can prepare a product for the winter, crushed with a blender or meat grinder.

The benefits of garlic arrows and rules for collecting them for harvesting

Garlic shoots are the stems that hold the peduncle. If you let them grow for a long time, they will bloom into gorgeous flowers that will produce seeds the following year. But you can forget about the harvest of large and strong garlic bulbs: the plant spends too much energy on providing for offspring. That is why it is customary to trim the arrows so that the yield does not decrease by 20–50%. This is especially important in hot, dry summers, when the access of moisture with nutrients to the roots of garlic is difficult.

But it should be noted that garlic arrows are not much inferior in taste and benefits to its bulbs! They contain:

In addition, the younger the arrows, the higher their content of iodine, calcium, carbohydrates, phosphorus and chlorine. Therefore, chopped garlic arrows, fresh, frozen or canned, can become not only an excellent seasoning for first and second courses, but also a therapeutic and prophylactic remedy for the whole family during the cold season.

But to benefit from garlic arrows, you need to collect them correctly and in a timely manner. Winter garlic shoots appear a little earlier than spring garlic, but in general this occurs at the end of June. It is very important to collect the arrows by mid-July, before the flower stalk begins to bloom. This way they will remain soft and tender without becoming too hard.

Scientifically speaking, the arrows need to be cut off in the curl phase, which has reached a length of 10 cm. Collect them together with the inflorescences, shortening them with scissors or pruners at a distance of 12–15 cm from the axil of the last leaf.

Note! Under no circumstances should you pluck, pull out or twist the garlic arrows when removing them. From such actions, cracks are formed in the flower stems, through which pathogens penetrate into the bulbs. After this, the garlic crop will not be stored for long.

Garlic arrows can even be used to control pests of garden plants by preparing a rich infusion from them. But we suggest using them for culinary purposes, preparing a tasty and healthy seasoning for the winter.

Recipes for preparing chopped arrows

There are several ways to prepare garlic arrows. You can save them:

• entirely;
• cut into cubes;
• chopped rings;
• ground to a pulp.

We offer several recipes from the latter category. To process garlic arrows, you will need a meat grinder or blender.

The simplest way: a product with salt and vegetable oil

What could be more pleasant when preparing a dish takes a minimum of time and you only need a few ingredients? For this paste you will need:

• 500 g garlic arrows;
• 0.5–1 tsp. salt;
• 1.5 tbsp. l. vegetable oil.

If you have very young shooters, you can use them together with peduncles. It will be enough to cut off the ends from them.

Prepare garlic arrows and blender for work

Cooking process:

Cut the arrows into 3-4 cm pieces and place them in a blender bowl.

Place the chopped arrows in a blender bowl

Grind the product as much as possible.

Grind the arrows very much

Add salt and vegetable oil to the mixture and mix well. Oil is needed to soften the garlic paste, and salt is needed to prevent souring.

Transfer the paste into a convenient container (for example, a plastic container with a tight-fitting lid) and put it in the refrigerator.

Place chopped arrows with salt and butter in containers with lids.

Storing in the refrigerator is appropriate if you plan to use up the garlic paste within a month at most. If you intend to prepare for a longer period, it is more correct to do this: put the mixture into plastic bags (measured no more than 200 g in each, to make it easier to defrost later) or baking dishes and place in the freezer, where the seasoning can be stored until spring.

Canned Garlic Paste

Chopped garlic arrows can be stored not only in the refrigerator or freezer. They can also be preserved by distributing them into portioned jars. Since the seasoning from garlic arrows turns out to be quite spicy and is added to dishes little by little, it is better to take small containers for it, no more than 0.5 liters in volume.

You will need the following products:

• 250 g garlic arrows;
• 1 tsp salt;
• 5 tbsp. vegetable oil.

Cooking process:

Remove dry ends from the arrows. If the flower stalks are still soft and tender, feel free to leave them.

Cut the arrows crosswise into 2 parts - this will make it easier to place them in the meat grinder pipe.

Install a grid with large cells on the device. Pass the garlic arrows through the device and place the resulting mass in a bowl or deep plate.

Add salt and pour in vegetable oil. It is advisable to use refined one; its smell will not overwhelm the aroma of garlic.

Mix the mixture thoroughly and transfer it to a suitable size pan.

Simmer for about 8 minutes over medium heat, stirring constantly, so that the paste boils thoroughly and the oil is saturated with the smell of garlic.

Scald the prepared jars and their lids with boiling water.

Immediately place the seasoning in a container and roll it up.

Allow the jars to cool at room temperature, then store in the pantry or basement.

This garlic seasoning can be stored until spring. When you uncork a jar of chopped garlic arrows in winter, remember: you need to store it in the refrigerator in the future so that the product does not sour. ANDIt is advisable to consume the seasoning within 3–4 weeks. And don't forget about the smell of garlic: close the jar tightly when you put the container back in the refrigerator.

Do you want to diversify your usual diet with this simple pasta? Mix it with cottage cheese and sour cream in equal proportions. Spread the prepared mixture on sandwiches, sprinkle with fresh herbs - a hearty and aromatic snack is ready for evening family gatherings!

Video: Salted garlic arrows and creamy mass with them

Spicy garlic caviar

You will need:

• 1 kg garlic arrows;
• 1 tbsp. with a heap of coarse salt;
• 1 tsp ground black pepper;
• 1 tsp ground coriander seeds;
• 50 ml cold pressed vegetable oil.

If desired, you can add other seasonings that you often use.

Cooking process:

Take the garlic arrows and wash them in cool, salted water.

Rinse garlic arrows in cold water

Dry, cut off the hard parts, chop the soft arrows finely with a knife.

Cut the arrows with a knife

Place the chopped pieces into a blender bowl. Grind, adding salt and seasonings, pour in vegetable oil. The mass should not turn out thick, but it should not spread either.

Using a blender, grind the arrows, adding salt, seasonings and vegetable oil

Stir the chopped arrows until the mixture resembles a green sauce.

Stir the mixture until it resembles a sauce

Rinse and sterilize jars thoroughly.

Place the prepared caviar in containers and cover tightly with clean lids.

It is allowed to store the snack in the refrigerator or any cool and dark place for up to six months, because garlic itself is a good preservative, and the salt in the mass will extend the shelf life of the product.

Add a little caviar to a vegetable salad with fresh herbs to give it a spicy taste and aroma.

Preparing snacks with nuts

Since we're talking about spicy tastes, shouldn't we turn to the peculiarities of Caucasian cuisine? Garlic arrows are also common ingredients in dishes. In tandem with walnuts and seasonings, they will become an excellent sauce for deli meats.

Add prepared pasta to meat and vegetable dishes

You will need:

• 200 g chopped garlic arrows;
• 200 g peeled walnut kernels;
• 1 onion bulb;
• 1 tsp khmeli-suneli;
• 5 tbsp. olive oil;
• 1 bunch of fresh parsley;
• salt (to taste).

Cooking process:

Before you start cooking, rinse the garlic arrows well in running water.

Wash the garlic arrows thoroughly

Grind the chopped greens twice through a meat grinder, adding onions, parsley and nut kernels.

Grind the garlic arrows, onions, nuts and herbs through a meat grinder

Salt the resulting mass, mix thoroughly with olive oil and suneli hops.

Place the paste in a container and store in the refrigerator. Even if this sauce sits there (under a closed lid, of course) for 3 months, it still won’t go bad.

Store garlic nut butter in the refrigerator in a container with a lid.

The mass can be added to meat and poultry, vegetable dishes and salads. And if you mix it with cottage cheese or butter, you will get an excellent paste for sandwiches. Spread it on a slice of Borodino bread and eat it with borscht or pea soup.

Video: Garlic greens twisted with a meat grinder for the winter

As you can see, there are many ways to preserve garlic arrows for the winter. Among the recipes we offer, you will surely find a couple that are suitable for yourself. And there is no need to consider this priceless gift from the garden as a waste: it belongs on our table, and not in the compost pit. Maybe you have your own recipes for product preparations, interesting and unusual? If so, share them in the comments with other readers.