The best recipes for preparing garlic shoots for the winter at home

On the benefits of arrows garlic and recipes for preparing them for the winter Not all housewives know this. After all, this ingredient was once thrown away, but now serves as the ideal base for many dishes.

Garlic shoots contain more vitamins than garlic cloves. This ingredient adds a piquant and pungent flavor to various dishes, seasonings, salads, and sauces.

Benefits of garlic arrows

Rich and distinctive in taste, garlic shoots have many beneficial properties:

• have a beneficial effect on the human body: they help improve digestion and act as anti-cold and antiviral agents;
• start the process of destroying microbes and parasites in the intestines;
• contribute to improving blood composition and normalizing blood pressure;
• It is recommended to consume garlic shoots during periods of exacerbation of spring vitamin deficiency.

Fresh garlic shoots contain vitamins A, B1, B2, C, E, PP.

Caution! This ingredient, if consumed too frequently, may cause chronic gastrointestinal and liver diseases.

Preparing garlic arrows

To create delicious preserves from garlic pods, you should follow the basic rules for collecting and preparing:

1. The garlic arrow is cut when young and juicy.
2. If the bud is closed and small, it can be consumed. The flowering stalk is not used in cooking. It has no potency or beneficial properties, as all the energy is expended on the flowering process.
3. One simple and common method for preserving scapes is freezing. Freshly cut scapes are rinsed under running water and dried on a towel. The cut scapes are laid out on parchment paper in the freezer. After 24 hours, they are placed in a freezer bag and frozen.
4. The ingredient is prepared in a variety of ways: it is used fresh, in warm salads, fried, stewed, added as a seasoning to meat and fish dishes, in soups, and preserved for the winter in glass containers.

All-purpose seasoning

Garlic spears are considered the best spice for adding a piquant flavor to sauces, fish dishes, side dishes, and vegetables during the winter. They contain 15 antioxidants that help lower blood pressure and cholesterol, fight viruses, and boost immunity.

At home or in the countryside, you can prepare a universal seasoning that can be added to meat and fish, used as a dressing for borscht and soups, and used as a spread for sandwiches with butter.

Method of preparation:

1. Wash 100-150 grams of greens and 1 kilogram of garlic scapes. Use a variety of greens to suit your taste.
2. Grind the ingredients in a blender or meat grinder.
3. Grind with 170 grams of table salt.
4. Steam the glass containers. Fill the jars with the paste.
5. Close the lids tightly.
6. It is recommended to store canned goods in a cool, dark place.

These garlic shoot-based seasonings are the best for winter use.

Pickled garlic arrows

Basic rules for pickling:

1. It's recommended to use only young shoots, with heads that haven't yet formed. At this point, the ingredient is quite juicy and soft. If you cut it later, when the shoots have become firm, heat treatment won't soften the ingredient.
2. Not the entire stalk is salted, only the middle part. The whitish top, shaped like an unopened bud, is trimmed off along with the rough lower part of the stem.
3. Young greens are salted while still fresh. If they are tough, it's recommended to blanch them in boiling water for 1-2 minutes beforehand. To preserve their natural green color, cool them under running cold water.

To pickle garlic shoots, you need:

• Pour 1 liter of water into a saucepan and add 50 grams of salt. Bring to a boil, remove from heat, and add 25 milliliters of vinegar.
• Sort 1 kilogram of young garlic scapes, removing any overripe, tough stems. Trim off the tops and bottoms. Wash thoroughly.
• Cut into pieces of 10-12 centimeters.
• Place small portions in a colander and drop into boiling water for 2 minutes at a time. Cool immediately with ice.

• Place in an enamel bowl or glass jar. Pour the prepared brine over the greens until they are completely covered. Cover with a clean piece of cotton cloth and place a weight on top. A plate or other heavy kitchen item can serve as a weight.
• Transfer the container to a warm place and leave for 8-9 days. During lactic acid fermentation, ensure the ingredients are completely submerged in the brine. Add liquid if necessary.
• Once fermentation is complete, the pan should be moved to a cool place.

To seal the shoots airtight, transfer them to a clean container and pour freshly prepared brine over them. Sterilize for 5 minutes. Seal the lids tightly, turn them upside down, and let them cool.

Recipe for pickled arrows with pepper and cinnamon

To prepare pickled arrows, you need:

1. Cut 300 grams of young plants into pieces up to 50 millimeters long.
2. Pour boiling water over them and place them in sterilized glass jars.
3. For the dressing, use 3 bay leaves, 4 grams of cinnamon, 2 teaspoons of black pepper, 250 milliliters of vinegar, and 0.25 liters of water. Add the vinegar last.
4. Fill the jars with the prepared mixture. Seal with lids. Leave to cool at room temperature.

The dish can be used after 20 days.

With paprika and coriander

This appetizer helps boost your immune system during the winter and can bring a variety of culinary novelties to your table.

1. Wash 400 grams of garlic flower stalks, trim off the tops, and cut into pieces up to 5 centimeters long.
2. Heat a frying pan with vegetable oil. Add crushed garlic scapes. Fry for 10 minutes.
3. Pour 50 milliliters of soy sauce diluted with 1 tablespoon of vinegar. When boiling, add 3 peppercorns, 1 teaspoon of coriander, 1 tablespoon of table salt, 4 tablespoons of paprika, and 1 tablespoon of sugar.
4. Chop 3 cloves of garlic and add to the mixed mixture.
5. Place the dressing mixture into the prepared jars and seal with lids.
6. Place the finished jar in a cool place.

With gooseberries and cilantro

Those who appreciate spicy snacks will love this recipe:

1. Wash 500 grams of garlic stems, cut off the tops of the inflorescences.
2. Wash 0.5 kilograms of gooseberries, dry them, and remove the stems.
3. Grind the ingredients using a meat grinder.
4. Wash and chop one bunch of cilantro and dill.
5. Mix all ingredients, add 80 milliliters of vegetable oil.
6. Bring to taste.
7. Sterilize glass jars. Place the paste in the containers and seal with lids.
8. Store in a cool, dark place.

Preserved with thyme and basil

Thanks to the presence of essential oils in the thyme and basil, the snack has a strong aroma and a specific, refreshing taste.

Method of preparation:

1. Wash and dry 700 grams of garlic stems.
2. Wash 300 grams of thyme, dill, and basil.
3. Grind all ingredients in a blender or meat grinder.
4. The aromatic mass should be filled with ready-made seasoning to taste.
5. Fill sterilized glass jars with the paste and seal.
6. Store in a cool, dark place.

In Korean

Those who love spicy winter snacks prefer to prepare garlic stalks according to this recipe. Directions:

1. Rinse young garlic scapes under running water, trim off the tops, and cut into 4-6 cm long pieces.
2. Pour the ingredient into hot oil.
3. Fry until softened.
4. Add 0.5 tablespoons of sugar, 3 chopped bay leaves, 1 teaspoon of vinegar, a mixture of spices for Korean carrots and salt to taste.
5. Fry the contents until the liquid evaporates.
6. Leave to cool.
7. Crush 3 cloves of garlic using a special press, add to the warm mixture, stir and put in the refrigerator.

With mustard

The combination of garlic shoots and mustard will delight you with its harmonious taste.

• Wash the stems. Pick off the inflorescences.
• Cut into pieces up to 5 centimeters long.
• Place in boiling water for 2-3 minutes.
• Place 2 bay leaves and 1 dill umbrella on the bottom of a sterilized glass container.
• Fill with garlic shoots.
• Top with 1 teaspoon of grain mustard and 1 teaspoon of black peppercorns.
• Prepare a brine by adding 1 tablespoon of table salt and 2 tablespoons of sugar to 1 liter of water. Once it boils, add 100 milliliters of vinegar.
• Fill the jars with brine, roll up, and turn upside down.
• Infuse in a cool, dark place.

Snack pasta

The pasta is quite easy to prepare, and you are guaranteed a storehouse of vitamins with a piquant taste.

1. Wash and dry 400 grams of young garlic scapes. Cut into small pieces.
2. Place in a blender, add salt, coriander, and vegetable oil to taste. Blend until smooth.
3. Season the paste with pepper, pour into glass jars, and refrigerate.

To make a spread for bread, simply mix the paste with cottage cheese or sour cream until smooth, adding spices if necessary.

Pickled garlic shoots

One of the oldest methods of preserving food is the fermentation process. Lactic acid bacteria, in this process, promote the production of lactic acid, which is the main component in canning.

To prepare you will need:

• Pick out the stems with unopened buds. Wash and cut into small pieces 3-4 cm long. Blanch.
• To prepare the brine, combine 50 grams of salt with 20 milliliters of vinegar per 1 liter of water.
• Bring to a boil, cool.

• Place a few sprigs of dill at the bottom of the jars. If the jars aren't oak, a single layer of oak leaves can be placed at the bottom.
• Place the garlic scapes tightly in the container. You can also add dill, raspberry leaves, or shoots. This will ensure the proper development of lactic acid bacteria.
• Pour in liquid. Cover and press down with a weight.
• It is recommended to keep fermented ingredients in a room at room temperature.

Fermentation begins after 3-4 days. At this point, it's important to remove the film that forms. Continue adding brine until the initial volume is reached, without adding vinegar. After 10-20 days of fermentation, it's recommended to move the product to a cellar.

Quick pickling recipe

First, cut the clean, dried arrows into 15-20 centimeter lengths. Then:

1. Dip in boiling water for 2 minutes, cool in cold water.
2. Place in jars. Pour in a brine made from 1 liter of water, 25 grams of vinegar, and 50 grams of salt.
3. Cover with a clean boiled cloth.
4. Cover the top with a plate-shaped weight.
5. Leave the preparation in a warm place for 3-4 days.
6. After 4 days of fermentation, take it out to a cold place.

With wild garlic without rolling

To prepare you will need:

1. Wash and cut into small pieces 0.5 kilograms of young shoots.
2. Pour boiling water over it and cool it with ice.
3. Prepare the marinade by boiling water with 50 milliliters of vinegar, 25 grams of salt and sugar.
4. Pour the marinade over the wild garlic and leave it in the refrigerator to infuse.
5. After 2 days you can use it.

Canned

For canning you need:

1. Wash and chop the selected arrows.
2. To create the brine, mix 1,000 milliliters of water with 2 tablespoons each of salt and sugar. At the final stage, add 10 teaspoons of vinegar, dill sprigs, and allspice.
3. Boil the container.
4. Add the main garlic component.
5. Fill with liquid.
6. Twist.

Without sterilization

To prepare blanks without sterilization, you need:

1. Cut the washed plant.
2. Heat vegetable oil in a frying pan.
3. Fry the shoots, stirring.
4. Add 0.5 teaspoon of granulated sugar, 3 bay leaves, 1 teaspoon of vinegar, 2 teaspoons of seasoning of choice, 3 crushed cloves of garlic.
5. Cool and refrigerate. Place in simple glass jars.

Rules for storing blanks

When storing blanks, it is worth considering the basic requirements:

1. Proper sterilization and sealing make it possible to store the products at room temperature.
2. The ideal storage place is a dark room, away from direct sunlight.
3. Before sending the blanks for winter storage, it is recommended to check the container for leaks and the absence of cracks.
4. Check canned goods for mold, bubbles, foam, or suspicious stains. Such preserves should not be stored over the winter.
5. Do not store canned goods near a gas stove. Frequent heating of the surrounding air can cause the can to spoil or explode.

When properly stored, undamaged preserves will delight family members and guests year-round. Canned goods can be stored for up to two years.