Many summer residents consider garlic arrows to be garbage and, after harvesting, throw them away without regret. But you can make delicious seasonings from them, including for the winter. This does not take a lot of ingredients and time.
Only the middle part of the arrow can be used for cooking. The easiest way to make a seasoning for the winter is to wash and pass the product through a meat grinder, add salt, put in small jars, then sprinkle with salt again, cover with a sheet of horseradish and close with nylon lids. You can put dill, basil, coriander, thyme, parsley and other herbs to taste in these blanks. And if you mix the arrows with tomato paste or sauce, you get a soft and spicy seasoning.
Another recipe for garlic arrows without vinegar is a dish with red currants. The berries will add a sour taste to the seasoning and prevent it from spoiling. For 1 kg of the main ingredient, you will need 150 g of currants, 50 g of sugar, 20 g of salt, a small bunch of dill, 300 g of water. The arrows need to be cut into pieces of 2-3 cm, leave them in boiling water for 2 minutes, put in jars, and a few sprigs of dill on top. Then boil the berries for 3 minutes, rub through a sieve, put the mass back into boiling water, add salt and sugar, bring to a boil. Fill the arrows with dill with the resulting liquid.
For blanks with arrows, you can use not only red currants, but also gooseberries. The seasoning will turn out to be spicy, it will perfectly complement meat dishes. For 2 kg of arrows, you will need the same amount of berries, 30 sprigs of cilantro and dill, 10 tsp. vegetable oil and 100 g of salt.
The gooseberries and arrows must be minced to make a homogeneous mass. Then salt, add oil and herbs, arrange in jars and tighten with nylon caps.
Not only seasonings are prepared from garlic arrows, they are salted, pickled and even fried. For example, they can be chopped and sautéed in a skillet and then added with soy sauce.
