To get a good harvest of garlic, flower stems of the plant need to be broken out. But do not throw away a valuable product rich in nutrients and serving as the basis for delicious dishes. Zealous housewives know how to cook garlic arrows for the winter and diversify the diet with a savory snack.
Pick your recipe
If you want to make really tasty preparations for the winter, cut the flower stems in time. You need to do this before the flowers open, so that the raw materials are tender and juicy. Rinse the stems, cut the buds and hard bottom. Now you decide what to cook + from garlic arrows.
Pickled garlic arrows for the winter
Fill sterilized jars with clean, chopped raw materials. Tamp the container tightly. Cook 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 fragrant peas of pepper, 3-4 large bay leaves.
Bring the marinade to a boil and pour jars of garlic with arrows to the neck of it. Cover the bottom of a large pan with a towel, place a container with blanks there and fill it “on the shoulders”. Cover the jars with sterilized lids and place the dishes on the stove. Bring to a boil and keep the pan on low heat for 20 minutes.
Take out the sterilized container, roll it up, turn it upside down and wrap it with something warm (such as a bike blanket) until it cools. If you managed to properly prepare the garlic shooters for the winter, they will acquire a uniform marsh color and will stand in coolness until spring. However, you can enjoy them after only half a month.
Pickled Garlic Arrows
You can stockpile the arrows of garlic for the winter with the help of fermentation, you get an original snack for meat and vegetables. Raw materials (calculations for 2 kg) cut with chopsticks and put in a clean enameled pan. Dissolve half a glass of table salt and granulated sugar in 1.5 liters of cold water, boil the resulting solution.
Pour the arrows of garlic with the cooled liquid, then cover the pan with an ironed clean cloth and put oppression so that the water protrudes slightly on it. Keep the dishes in the cold at a temperature of 0-5 ° C. A month later, pickled garlic arrows can be eaten.