To get a good harvest of garlic, the flower-bearing stems of the plant must be broken out. But do not throw away a valuable product, rich in nutrients and serving as the basis for delicious dishes. The zealous housewives know how to cook garlic arrows for the winter and diversify the diet with a savory snack.
If you want to make really tasty preparations for the winter, cut the flowering stems in time. This must be done before the flowers open so that the raw materials are tender and juicy. Rinse the stems, cut off the buds and hard bottom. Now it's up to you to decide what to cook + from the garlic arrows.
Pickled garlic arrows for the winter
Fill sterilized jars with clean cut raw materials. Tamp the container tightly. Prepare the marinade. Pour water into a saucepan (about 700 g of raw materials 600 ml), add 60 ml of 9% vinegar, a tablespoon of granulated sugar and table salt. Put a dozen allspice peas, 3-4 large bay leaves.
Bring the marinade to a boil and pour over the jar with garlic arrows up to the neck. Cover the bottom of a large saucepan with a towel, place a container with blanks there and fill it up to the shoulders. Cover the jars with sterilized lids and place the dishes on the stove. Bring to a boil and keep the saucepan over low heat for 20 minutes.
Take out the sterilized container, roll it up, turn it upside down and wrap it with something warm (for example, a fleece blanket) until it cools. If you managed to properly prepare garlic arrows for the winter, they will acquire a uniform marsh color and will stay cool until spring. However, you can eat them after half a month.
Pickled garlic arrows
You can store garlic arrows for the winter with the help of pickling, you get an original appetizer for meat and vegetables. Raw materials (calculations for 2 kg) cut into sticks and put in a clean enamel pot. Dissolve half a glass of table salt and granulated sugar in 1, 5 liters of cold water, boil the resulting solution.
Pour the garlic arrows with the cooled liquid, then cover the pan with an ironed clean cloth and put pressure so that the water protrudes a little on it. Keep utensils cold at 0-5 ° C. After a month, pickled garlic arrows can be eaten.
Emerald Garlic Arrow Pasta
Grind 1 kg of raw materials in a blender or meat grinder, mix with 5 g of coarse salt and 45 g of unrefined vegetable oil. The pasta can be made saltier to taste. Mix everything thoroughly until smooth and transfer to a clean, sealed jar or freezer bag. Store in the freezer.
So you can prepare garlic arrows not only for the winter, but also for storage for 1-1, 5 years. In the cold, the paste will retain all the beneficial properties of garlic, which is important for boosting immunity during the cold season. Defrost the required amount of seasoning at room temperature before eating.
Pasta will accentuate the taste of meat, fish and vegetables, homemade sauces; can be used with butter or rolled lard for sandwiches. Bon Appetit!
