Some gardeners throw garlic shooters, even without imagining how useful they are and how many delicious dishes can be made from them. Pieces of garlic arrows can be fried with eggs and potatoes. Pasta of them is added as a savory seasoning to soups and main dishes, it can be used in its pure form instead of sauce. Pickled garlic arrows - self-contained snack, which can also be included in the composition of salads. Thrifty hostesses prepare the arrows of garlic for the winter every year, and in various forms: they can be frozen, pickled, mashed together with salt, greens and spices.
Cooking Features
Harvesting the garlic shooter for the winter is a bit laborious, but simple process. Even an inexperienced hostess can cope with the task. Knowing a few moments guarantees flawless results.
- Arrows of garlic are harvested for culinary use and for harvesting for the winter in late spring and early summer. It is necessary to have time before the garlic heads are formed. The preference is given to light-colored arrows, having a height of up to 25 cm. Old arrows become coarse, and they are unpleasant to eat.
- Before harvesting garlic arrows for the winter, they are washed, dried, and the coarse bottom and top are removed. The remaining middle of the arrows are ground, focusing on the instructions in a particular recipe.
- If you plan to marinate the arrows of garlic, they will not interfere in dipping them into boiling water for 2-3 minutes, then they will become softer and more tender. You can do this with a product that you plan to grind with a blender or pass through a meat grinder.
- Arrows of garlic when pickling should be placed in a jar as tightly as possible.
- The dishes for garlic shooters intended for long-term storage should be completely clean, jars and lids for them, regardless of the recipe chosen, must be sterilized.
Arrows of garlic for the winter can be prepared in several ways. The technology of their preparation will also be different. Having carefully studied the instructions accompanying a particular recipe, you will not make mistakes.
Garlic arrows frozen for winter
Composition:
- arrows of garlic - any number.
Method of preparation:
- Wash garlic arrows, put on a cloth towel so that it absorbs excess moisture and vegetables dried out faster.
- Cut and discard the lower and upper sections of the arrows.
- Cut the remaining arrows into 2-4 cm pieces.
- Spread out in small packets with a lock or in containers. Portion sizes should correspond to the amount of product needed to prepare a particular dish.
- Bleed air out of the bags, close them tightly, roll them up compactly and put them in the freezer.
Arrows of garlic thus harvested can be used for cooking without defrosting.
Paste of garlic arrows for the winter
Composition (1 l):
- garlic arrows - 1 kg;
- salt - 5 g;
- vegetable oil - 60 ml.
Method of preparation:
- Garlic arrows wash, dry, remove tips.
- Cut the arrows into pieces of arbitrary size, divide into several pieces so that the product fits freely into the blender bowl.
- Pour the garlic arrows into the blender container, add the appropriate portion of salt and oil.
- Turn on the unit, grind its contents to a puree state.
- Also recycle the remaining garlic arrows.
- Wash, sterilize small jars, fill them with cooked pasta.
The billet is stored in the refrigerator for no more than six months. If you put it in a container and put it in the freezer, it will not spoil for at least a year. You can close it with any type of cap. Due to the small amount of salt in the composition, the paste can be used as a seasoning.
Garlic arrows minced for the winter
The composition (0, 5 l):
- arrows of garlic - 0.5 kg;
- salt - 100 g;
- coriander - 5-10 g.
Method of preparation:
- Chopped and dried arrows of garlic cut into medium-sized pieces. The lower and upper parts of the arrows must first be removed.
- Pass the garlic arrows through the meat grinder, mix with salt and ground coriander. If you have seasoning beans, it needs to be crushed using a pepper mill or a coffee grinder.
- Mix the garlic well with seasoning and salt.
- Sterilize the jars, fill with garlic, tamping it with a spoon.
- Seal the jars and store them in the refrigerator.
Such seasoning will quietly stand in the refrigerator for 12 months. It is too salty to use it in its pure form. It is advisable to use as a seasoning when cooking soups and main dishes. It goes well with meat, chicken.
Marinated arrows of garlic for the winter
The composition (0, 5 l):
- arrows of garlic - 0, 4-0, 45 kg;
- water - 0, 25 l;
- salt - 20 g;
- table vinegar (9 percent) - 20 ml;
- sugar - 20 g;
- bay leaf - 1 pc .;
- black pepper peas - 2 pcs.
Method of preparation:
- Wash the garlic arrows, let them dry, cut off the upper and lower parts.
- Cut the garlic into strips of 5-7 cm.
- Fold in a small saucepan, pour boiling water over it.
- Set on fire and bring to a boil. After a minute, remove from heat.
- Flip out in a colander, let it drain.
- Sterilize the jar.
- Place bay leaf and peppercorns on the bottom.
- Fill a jar with garlic arrows as tightly as possible.
- Pour a glass of water into a small saucepan. Add sugar and salt to it. Boil water, stirring for 5 minutes. Sugar and salt should be completely dissolved.
- Pour a spoonful of vinegar into the jar and pour the marinade over the garlic arrows. If a little marinade remains - it doesn't matter: its quantity is given with a reserve, since it is not known how tightly you will be able to put garlic arrows in the jar and how much space will remain in it.
- Boil the lid, cover the jar with it.
- Lay a towel on the bottom of the pan. Put on it a jar with the workpiece. Pour water into the pan, its level should reach the banks of the hangers.
- Sterilize the jar and its contents on low heat for 5-7 minutes. If you are making blanks in larger containers, the sterilization time should be increased accordingly.
- Roll up the can. Turn over.
The bank should cool down under something warm, since additional conservation is taking place at this time. After it can be removed for storage in the pantry, as the workpiece does not deteriorate at room temperature.
Lecho of garlic arrows for the winter
The composition (1, 5 l):
- garlic arrows - 0, 75 kg;
- sweet pepper - 0, 25 kg;
- tomato paste - 0, 35 l;
- water - 0, 5 l;
- sugar - 60 g;
- salt - 15 g;
- table vinegar (9 percent) - 15 ml;
- bay leaf - 3 pcs .;
- black pepper peas - 6 pcs .;
- red pepper - to taste.
Method of preparation:
- Prepare the garlic arrows, cut them into pieces of 2-3 cm. Set aside.
- Pepper seeds, rotate through the meat grinder.
- Pepper mash mixed with tomato paste, dilute the resulting mass with water.
- Place the peppercorns and laurel leaves in a cloth bag and place them in the sauce. Bring it to a boil.
- Remove the seasoning bag. Add ground pepper, sugar and salt. Stir. Cook for 5 minutes.
- Place the garlic arrows in the sauce, simmer them in the sauce for half an hour.
- Mix with vinegar, remove from heat.
- Pour the lecho into sterilized jars, cork them tightly, turn them over, cover them with a wool blanket.
After the banks have cooled, they can be rearranged to the place of usual storage of blanks for the winter. The snack will not spoil at room temperature.
The arrows of garlic for the winter can be frozen, chopped with salt, pickled, used to prepare a savory snack. Each hostess will be able to find a variant of the preparation, which corresponds to her gastronomic preferences.
