Many summer residents, without regret, throw away a very valuable product from their plot - garlic shoots! But this is very in vain! After all, garlic arrows are an excellent ingredient for preparing your own, appetizing and satisfying treat. A good housewife never wastes anything; even garlic shoots have a use. In recent years, many recipes for delicious dishes made from green garlic arrows have appeared.
After all, they are very healthy, containing a large amount of trace elements, minerals and vitamins. The energy value of garlic arrows is low - only 24 kcal (per 100 g), it is clear that when using oil or mayonnaise, the calorie content of the final dish will be higher. Fresh arrows are the healthiest, but fried ones are tastier, which is what we will discuss further.
Fried garlic arrows - step-by-step recipe with photos
If you want to surprise your family with some unusual, but incredibly tasty dish, then this recipe is just what you need. Garlic arrows just need to be fried in oil with a little salt. The result will be an amazing dish. And the aroma will be fantastic! You don’t even have to invite anyone to the table, everyone will come running to the smell!
Cooking time: 25 minutes
Quantity: 4 servings
Ingredients
- Garlic arrows: 400-500 g
- Salt: a pinch
- Vegetable oil: 20 g
Cooking instructions
How to cook garlic arrows with egg
The simplest recipe is to fry the arrows in a frying pan in vegetable oil. If you add a little imagination and eggs, arrows turn into a gourmet breakfast.
Products:
- Garlic arrows – 300 gr.
- Eggs – 4 pcs.
- Tomatoes – 1-2 pcs.
- Salt and spices.
- Vegetable oil for frying.
Technology:
What is most pleasing is that the dish is prepared very quickly, it only takes 20 minutes, of which 5 will be spent on preparing the ingredients, 15 minutes on the actual preparation.
- Rinse the arrows and drain in a colander. Cut into small strips (≈3 cm).
- Heat the oil, add the arrows, add salt, and fry for 10 minutes.
- Wash the tomatoes, cut into cubes and place in a frying pan.
- Beat the eggs with a fork into a homogeneous mixture, pour over the arrows with the tomatoes. As soon as the eggs are baked, the dish is ready.
Transfer the dish to a plate, sprinkle with seasonings and herbs. A quick, healthy, delicious breakfast is ready!
Recipe for fried garlic arrows “like mushrooms”
Garlic arrows are good both fresh and fried. If during the frying process you add onions, fried separately, then the taste of the dish will be difficult to distinguish from real mushrooms.
Products:
- Garlic arrows – 250-300 gr.
- Onions – 1-2 pcs. medium size.
- Salt, ground hot pepper.
- Unrefined vegetable oil for frying.
Technology:
- The dish is prepared almost instantly, the only thing is that you have to use two frying pans. On one you need to fry the garlic arrows in vegetable oil, pre-washed, cut into pieces of 2-3 cm.
- On the second, fry the onion, previously peeled, washed, and finely diced, until golden brown.
- Then transfer the prepared onion into a frying pan with arrows, fried until brown, add salt and sprinkle with hot pepper.
It makes an excellent appetizer for meat, with a light aroma of garlic and the taste of wild mushrooms!
How to fry garlic arrows with meat
Garlic arrows can serve as a salad or main dish (in their pure form). Another option is to cook it immediately with the meat.
Products:
- Meat – 400 gr. (you can take pork, beef or chicken).
- Water – 1 tbsp.
- Soy sauce – 100 ml.
- Salt, seasonings (pepper, cumin, basil).
- Starch – 2 tsp.
- Garlic arrows - 1 bunch.
- Vegetable oil - for frying.
Technology:
- Rinse the meat, remove veins, excess fat (if pork), films. Beat the pork and beef with a kitchen hammer first.
- Cut into strips, length 3-4 cm. Heat a frying pan, pour oil, add meat for frying.
- While it is preparing, you need to rinse the green arrows under running water and cut (the length of the strips is also 3-4 cm).
- Add the arrows to the meat, fry for 5 minutes.
- During this time, prepare the filling. Add soy sauce, salt and seasonings, starch to the water.
- Carefully pour the filling into the frying pan with the meat and arrows; when everything boils and thickens, the meat and arrows are covered with a shiny crust.
It's time to invite the family to an extraordinary dinner, although, hearing amazing aromas from the kitchen, they will undoubtedly show up without waiting for an invitation!
Fried garlic arrows with sour cream
The following recipe suggests, in addition to the process of frying garlic arrows, stewing them in sour cream sauce. Firstly, a new dish will appear on the table, and secondly, it is eaten hot and cold. The most important thing is that arrows stewed with sour cream turn out more tender and tasty than when cooked according to the usual recipe.
Products:
- Garlic arrows – 200-300 gr.
- Sour cream (with a high percentage of fat content) – 3-4 tbsp. l.
- Garlic – 2 cloves.
- Salt, spices (for example, hot pepper).
- Parsley.
- Vegetable oil for frying.
Technology:
Preparing this dish also does not require much time or money; novice housewives can safely include it in their culinary explorations.
- Existing garlic arrows need to be washed to remove dust and dirt. Place in a colander to drain all the water. Next, cut them into pieces; the most convenient pieces are 3-4 cm long.
- Place a deep enough frying pan on the fire, pour in vegetable oil and heat it up. Place the arrows and start frying. Stir regularly so that the arrows do not stick to the bottom of the pan.
- When the green color of the arrows changes to brown, they need to be salted, sprinkled with your favorite seasoning, and mixed.
- Now you can add sour cream, which, when combined with the butter and juice released from the arrows, will turn into a beautiful sauce. You need to simmer the arrows in it for 5 minutes.
- Transfer the tasty and healthy arrows to a dish, sprinkle with parsley, naturally washed and chopped, garlic, peeled, washed, finely chopped.
Recipe for garlic arrows with mayonnaise
It is interesting that mayonnaise and sour cream, which have the same color and the same consistency, give completely different effects if they are added to a dish during the cooking process. Garlic arrows go well with both products.
Products:
- Garlic arrows – 300-400 gr.
- Mayonnaise, “Provencal” type – 3-4 tbsp. l.
- Salt, seasonings.
- Unrefined vegetable oil.
Technology:
The dish is great for novice housewives who want to surprise their family.
- Fresh garlic arrows must be washed, the top part removed, cut into strips up to 4 cm (longer ones are inconvenient to eat).
- Pour a little vegetable oil into a frying pan and heat well. Add the arrows cut into pieces and fry, stirring, for 10-15 minutes. Do not add salt right away, as salt draws water from the food, making it too dry and tough.
- When the color of the arrows changes to ocher or brown, you can add salt, season with your favorite spices and aromatic herbs.
- Add mayonnaise, simmer for 5 minutes. You can then move the pan to the oven and let it sit for another 5 minutes until the arrows become crispy.
An interesting taste is obtained if you use mayonnaise with lemon instead of Provencal. The subtle aroma of lemon merges with the smell of garlic, and clearly signals to the whole family that dinner is ready!
How to fry garlic arrows with tomato
Summer is a time for culinary experiments, every advanced housewife knows this. And some original recipes, by the way, are within the capabilities of not only experienced but also novice ladle masters. Garlic arrows can be called a “friendly” product that goes well with various vegetables, sour cream and mayonnaise. Another simple magical recipe is arrows with tomato.
Products:
- Arrows – 500 gr.
- Fresh tomatoes – 300 gr.
- Garlic – 3-4 cloves.
- Salt.
- Seasonings.
- Vegetable oil.
Technology:
According to this recipe, the arrows and tomato are first prepared separately, then they are combined together.
- Wash the arrows, cut them classically into strips up to 4 cm. Blanch for 2 minutes, drain in a colander. Pour oil into a frying pan and send the arrows to fry.
- While the arrows are preparing, you can make the tomato. To do this, pour boiling water over the tomatoes, remove the skin, and rub through a sieve or colander with fine holes.
- Add salt, garlic cloves, spices, and seasonings to the tomato puree. Add the tomato to the pan with the arrows, simmer everything together for 5 minutes.
The subtle garlic aroma and beautiful tomato color of the finished dish will attract the attention of guests and household members!
Anyone who has never tried pickled garlic for the winter has lost a lot, because it is a delicious delicacy with a pungent taste and spicy aroma. Garlic arrows, which many housewives threw away, today serve as an excellent basis for many dishes. Moreover, in addition to the uniqueness that garlic arrows add to dishes, they are also an excellent source of vitamins. Moreover, as it turned out, the arrows contain much more of them than the garlic itself.
You can make a wonderful appetizer, salads, sauces, seasonings from garlic arrows; they can be added to vegetable stews, fried, added little by little to first and second courses, and, finally, prepared for the winter.
There are many options for preparing garlic arrows for the winter. The main thing is not to miss the moment and collect the garlic arrows on time. Remember, garlic shoots need to be cut off as soon as the garlic releases them, while they are tender and juicy. Pay attention to the bud that appears. If it is closed, cut off the arrow immediately, but if it has blossomed into a flower, the arrow is absolutely not suitable for consumption or for preparation.
Pickled garlic arrows for the winter (recipe No. 1)
Ingredients:
1 kg garlic arrows,
1 liter of hot water,
50 g sugar,
100 g 9% vinegar,
50 g salt,
peppercorns, bay leaf, mustard seeds - to taste.
Preparation:
Wash the young garlic arrows, cut into sticks, blanch in boiling water for 2 minutes and let them cool. Place bay leaves, peppercorns, mustard seeds on the bottom of prepared sterilized jars and place garlic arrows on top of this. Pour everything with hot marinade made from water, sugar, salt and vinegar, and sterilize the filled jars: 0.5 l - 5 minutes, 1 l - 10 minutes. Then roll up the jars, turn them over, let them cool and store them in a cool place.
Pickled garlic arrows for the winter (recipe No. 2)
Ingredients:
1 kg garlic arrows,
1 liter of hot water,
100 g 9% vinegar,
50 g salt,
peppercorns, bay leaf, red hot pepper - to taste.
Preparation:
Prepare the garlic arrows, chop them and blanch for 2 minutes. Then let cool and place in clean, sterilized jars with all the spices already placed at the bottom. Prepare the marinade from water and salt. Pour boiling marinade into jars with garlic arrows and add vinegar to each at the rate of 1.5 tbsp per 0.5 liter jar, 3 tbsp per 1 liter jar. Immediately roll up the jars, turn them over, and let them cool.
Pickled garlic arrows with herbs
Ingredients:
garlic arrows,
dill,
parsley.
For the marinade:
1 liter of water,
50 g sugar,
50 g salt,
1 tsp 70% vinegar essence.
Preparation:
Wash the garlic arrows, cut them into pieces 3-5 cm long, and coarsely chop the greens. Place everything in prepared sterilized jars, pour boiling water over it and leave for 2-3 minutes. Then drain the water and fill the contents of the jars with marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn them over and leave until completely cool.
Pickled garlic arrows with pepper and cinnamon
Ingredients:
300 g garlic arrows,
1 stack water,
1 stack table vinegar,
3 tbsp. salt,
1.5 tbsp. Sahara,
3 g cinnamon,
10 g ground black pepper,
3 bay leaves.
Preparation:
Prepare the collected young garlic arrows, cut them, scald them with boiling water and place them in a prepared sterilized jar. Fill the contents of the jar with hot brine made from water, salt, sugar, seasonings and spices, and roll up the lid. Garlic arrows prepared in this way will be ready for use in three weeks.
Korean pickled garlic arrows
Ingredients:
2-3 bunches of garlic arrows,
2-3 cloves of garlic,
1 tbsp. seasonings for Korean carrots,
1 tsp apple cider vinegar,
½ tsp. Sahara,
3-4 bay leaves,
vegetable oil, salt or soy sauce - to taste.
Preparation:
Cut the garlic arrows into pieces and fry them, stirring, in a frying pan with heated vegetable oil until soft. Add sugar, chopped bay leaf, seasoning for Korean carrots, vinegar, salt or soy sauce to taste and wait until the mixture thickens. Turn off the heat, cool, add the garlic passed through a press. Divide the prepared mixture into jars, close the lids tightly and store in the refrigerator.
Lightly salted garlic arrows
Ingredients:
1 kg garlic arrows,
4-5 black currant leaves,
3 cherry leaves,
½ horseradish root
100 g dill.
For the brine:
1 liter of water,
60-70 g salt,
ground black pepper - to taste.
Preparation:
Sort out the garlic arrows, rinse them with cold running water and cut into pieces 10 cm long. Grate the horseradish root on a fine grater, chop the dill and mix with horseradish and chopped garlic arrows. Place everything in jars, topping with blackcurrant and cherry leaves. Prepare the brine by dissolving salt and pepper in boiling water. Cool the brine to 50ºC, pour the contents of the jars with it, cover the top of the jar with gauze folded in 2-3 layers and leave at room temperature. After 5 days, cover the jars with thick plastic lids and store in a cool place.
Garlic arrows in red currant juice
Ingredients:
2 kg garlic arrows,
300 ml red currant juice,
700 ml water,
3 dill umbrellas,
100 g sugar,
50 g salt.
Preparation:
Cut the garlic arrows into 3-5 cm long pieces and blanch in boiling water for 1 minute. Then place them in clean jars along with dill umbrellas. Pour boiling water over the red currant berries and boil for 3 minutes, then rub through a sieve. Add salt and sugar to the strained broth, bring it to a boil and pour it over the garlic arrows and dill. Roll up the jars, turn them over and leave until completely cool. Store the workpiece in a cool place.
Garlic arrows with paprika and coriander for the winter
Ingredients (per 1 liter jar):
400 g garlic arrows,
3 cloves of garlic,
50 ml vegetable oil,
50 ml soy sauce,
1 tbsp. Sahara,
1 tbsp. salt.
1 tbsp. 9% vinegar,
4 tsp paprika,
1 tsp ground coriander,
3 black peppercorns,
3 red peppercorns.
Preparation:
Wash the garlic arrows, dry and chop. Pour vegetable oil into a preheated frying pan, add the garlic arrows and fry them for 10 minutes without covering. Then pour vinegar and soy sauce into the frying pan with arrows, stir and bring the mixture to a boil. Then add sugar, ground coriander, paprika, salt, black and red pepper to the resulting mass and mix everything well again. Chop the garlic and, adding it to the total mass, simmer with it for another 5 minutes. Place the finished mixture in a jar, cover it with a lid, sterilize for 10 minutes after boiling and roll up.
Pickled garlic arrows (option No. 1)
Ingredients:
2 kg garlic arrows,
1.5 liters of water,
100 g sugar,
100 g salt.
Preparation:
Rinse the garlic arrows well in cold water, cut into 3-5 cm pieces and place in a clean, prepared container. Dissolve sugar and salt in cold water, let the solution boil, cool it and pour over the arrows. Cover the container with arrows with a clean cloth, place a plate on top, place pressure on it so that the liquid comes out slightly, and put it in the cold. In a month, delicious pickled arrows will be ready.
Pickled garlic arrows with dill (option No. 2)
Ingredients:
500 g young garlic arrows,
3 sprigs of dill,
1.5 stack. water,
1 tbsp. salt,
1.5 tbsp. 4% vinegar.
Preparation:
Rinse the garlic arrows with cold water, cut into 3-6 cm pieces, place in boiling water for 2-3 minutes, then place in cold water to cool. Place 2 sprigs of dill on the bottom of the prepared container and place the garlic arrows tightly, cover them with another sprig of dill on top. To prepare the brine, dissolve salt in boiling water, cool and add vinegar. Pour the prepared chilled brine over the garlic arrows with dill, cover with a plate on top, place pressure on it and leave at room temperature for fermentation, starting on the 3rd or 4th day and lasting 12-14 days. During this time, do not forget to periodically remove the foam and add brine. Store the finished pickled arrows in the refrigerator.
Spicy garlic sauce
Ingredients:
500 g garlic arrows,
100 g salt,
ground coriander - to taste.
Preparation:
Wash the garlic arrows thoroughly and pass them through a meat grinder. Add all the other ingredients to the arrows, mix, season with coriander and package in small pre-sterilized jars. Close with lids and store in a cool place.
Seasoning from garlic arrows with dill “For first courses”
Ingredients:
garlic arrows,
dill greens,
salt.
Preparation:
Wash the garlic arrows and dill, dry and mince. Mix the resulting mixture with salt (the mass should be well salted) and place in sterilized jars. Lightly sprinkle the seasoning on top with salt, cover the jars with plastic lids, previously scalded with boiling water and wiped dry, and store in the refrigerator.
Garlic arrows with thyme and basil
Ingredients:
700 g garlic arrows,
300 g mixed herbs (thyme, basil, parsley, dill),
6 tbsp. Vegeta seasonings.
Preparation:
Pass clean and dry garlic arrows and herbs through a meat grinder. Mix the resulting mass with the seasoning, transfer to clean, dry jars, lightly compacting the mass, and store in the refrigerator. The mass can also be frozen. Simply press the mixture into ice cube trays and place in the freezer for 5-6 hours. Remove the frozen garlic preparations from the cells, put them in a bag and store them in the freezer until needed.
Garlic arrows with gooseberries and cilantro
Ingredients:
500 g garlic arrows,
500 g gooseberries,
1 bunch of green cilantro,
1 bunch of dill,
3 tbsp. vegetable oil,
2-3 tsp. salt.
Preparation:
Wash the gooseberries, remove the stems and pass through a meat grinder together with the garlic arrows. Wash the greens, chop finely and combine with the garlic and berry mixture. Add vegetable oil, salt to it and mix well. Place the prepared seasoning in sterilized jars, close with nylon lids and store in the refrigerator.
Lecho from garlic arrows
Ingredients (for 4 cans of 0.5 l):
garlic arrows - how much will go into the marinade.
For the marinade:
700 ml water,
500 g tomato paste,
1 tbsp. salt without top,
½ cup Sahara,
½ cup vegetable oil,
¼ cup apple cider vinegar.
Preparation:
Prepare a marinade from the above ingredients without adding vinegar and bring it to a boil. Cut the garlic arrows into small pieces, add to the marinade and cook for 15 minutes. Then pour in the vinegar and boil for another 3 minutes. Then place in clean, sterilized jars and seal.
Frozen garlic arrows for the winter
Cut off the arrows, wash them, dry them on towels and cut them into pieces. Then place them on parchment paper in the freezer and leave them for a day. Then simply pour the frozen arrows into freezer bags, seal, and return to the freezer. When needed, remove the required amount without defrosting the entire bag.
Believe me, by preparing garlic arrows for the winter, you will not regret it. In the cold winter, the tantalizing aroma of garlic will more than once gather your whole family around the big table and once again remind you of the warm and generous summer.
Happy preparations!
Larisa Shuftaykina
Quite often at the market you can find young garlic with tender green stems and dense shoots, which, as a rule, are thrown away. Photos of garlic pipes look very appetizing; it would not be a shame to serve them at the holiday table, having previously pickled the stems.
From such a preparation you can prepare a delicious addition to barbecue or meat, use it as a snack and for preparing other dishes, for example, savory pies.
Preparing garlic pipes for the winter is quite easy; you can prepare any marinade to your taste, for example, using tomato juice as a filling. After a couple of months, you can already prepare marinated garlic pipes with eggs or quickly prepare dinner, for example, garlic pipes with meat.
To prepare you will need:
- Young garlic arrows
- 10 black peppercorns per liter jar
- Salt, sugar, water and vinegar
Preparation:
Dissolve dry ingredients in water, bring water to a boil, add vinegar and turn off heat. Cut the garlic pipes into equal parts, rinse, and place in prepared jars. Add black peppercorns. Pour boiling brine into the pipes and sterilize the jars for five to seven minutes. Roll up and leave to cool. It will be possible to take a sample from the workpiece in a couple of months.
Garlic pipes recipe for the winter is not only preservation, it is a tasty product that will pleasantly diversify the holiday table and help in the fight against infections and vitamin deficiency.
It is also worth noting that when frozen, garlic pipes do not lose their properties, and a small portion can enhance the taste of the dish, making it more aromatic.
Garlic pipes, which took literally a few minutes to marinate in the spring, are suitable for preparing salads, pies with meat filling, and simply as an addition to a family dinner. This appetizer will never get boring, and on holidays during the feast it will be in great demand among guests.
When preparing brine, it is important not to overdo it with the addition of spices; the marinade should be balanced and slightly spicy in taste.
Pickled garlic arrows are an example of turning a by-product into an original snack. If earlier the juicy stems were simply destroyed, today many housewives know about the excellent taste of this above-ground part of the plant, and prepare it in various brines and spices, supplementing their stocks with tasty and healthy preserves.
How to pickle garlic arrows?
Marinated ones make many cold and hot dishes more aromatic and tastier. They can be added to various sauces and seasonings, stews and salads. There are many ways to pickle stems, but most rely on pre-blanching followed by a marinade of sugar, salt, vinegar and water.
- There are a variety of recipes for pickling garlic arrows. To get a spicy snack from arrows with pepper and cinnamon, you just need to cut 300 g of stems, scald with boiling water and, putting them in a sterile jar, pour hot brine of 250 ml of water, 250 ml of vinegar, 60 g of salt, 40 g of sugar, a pinch of pepper and cinnamon.
- Sophisticated gourmets will be pleased with the preserved garlic arrows in currant juice. To do this, boil 300 g of berries in 700 ml of water for three minutes, rub through a sieve and mix with the broth. The marinade is seasoned with 100 g of sugar and 50 g of salt, brought to a boil and poured over the blanched arrows.
Marinade for garlic arrows is the most important component of the preparation. Traditionally, the marinade is made from water, salt, sugar and vinegar. For extra aroma, add cloves, black peppercorns or bay leaves. It should be remembered that the arrows are aromatic on their own, so the main thing is to adhere to the proportions and not overuse spices.
Ingredients:
- arrows - 500 g;
- water - 1 l;
- vinegar - 100 ml;
- sugar - 80 g;
- salt - 80 g;
- carnation stars - 2 pcs.;
- black peppercorns - 3 pcs.;
- bay leaf - 1 pc.
Preparation
- Bring the water to a boil.
- Add spices, sugar and salt.
- Remove the brine from the heat, add vinegar and pour over the arrows.
Instant pickled garlic arrows - recipe
Pickled garlic arrows without seaming is a convenient way to efficiently process and preserve the workpiece. The whole secret is in the marinade, consisting of water, salt, sugar and vinegar. The latter is a safe natural preservative, thanks to which products can be stored for a long time even under nylon covers.
Ingredients:
- garlic arrows - 500 g;
- water - 900 ml;
- sugar - 50 g;
- salt - 50 g;
- vinegar - 100 ml.
Preparation
- Blanch the arrows for 2 minutes. Refrigerate.
- Add salt and sugar to 950 ml of water. Boil for 2 minutes, remove from heat, pour in vinegar.
- Fill the jars with marinade.
- Cover the pickled garlic arrows with nylon lids and refrigerate.
Pickled garlic arrows with mustard will delight lovers of savory snacks. Mustard has unique qualities and is very often used in preservation. In this recipe, it not only improves the taste and texture, giving the product spice and crispness, but also exhibits bactericidal properties, protecting the marinade from fermentation.
Ingredients:
- arrows - 900 g;
- water - 1 l;
- mustard seeds - 10 g;
- vinegar - 30 ml;
- sugar - 40 g;
- salt - 30 g;
- allspice peas - 5 pcs.
Preparation
- Add salt, sugar and pepper to the water and bring to a boil.
- Pickling garlic arrows for the winter requires the presence of sterile jars, so prepare the container.
- Place the arrows and mustard seeds in the jars.
- Pour in the boiling marinade, vinegar and roll up.
- Store pickled hot garlic arrows in the cold.
Marinating garlic arrows has many variations, allowing you to use available products. So, instead of the usual vinegar or citric acid, you can use. In addition to ease of preparation, this type of marinade is softer and healthier for those who suffer from gastrointestinal diseases.
Ingredients:
- garlic arrows - 1.5 kg;
- apple juice - 900 ml;
- sugar - 150 g;
- salt - 45 g.
Preparation
- Cook the arrows for 2 minutes.
- Bring apple juice with sugar and salt to a boil and pour over the arrows.
- Quickly roll up the pickled garlic arrows and turn them over.
Korean garlic arrows are a hot and spicy delicacy that is distinguished by the speed of preparation. The snack is made quickly, in small portions, immediately before consumption. To do this, young arrows are cut, fried until soft, seasoned right in the frying pan and, after sweating, put in the refrigerator for 30 minutes.
Ingredients:
- arrows - 250 g;
- clove of garlic - 3 pcs.;
- wine vinegar - 10 ml;
- hot pepper - 1/4 pcs.;
- sugar - a pinch;
- bay leaf - 3 pcs.;
- soy sauce - 30 ml;
- oil - 40 ml.
Preparation
- Cut the arrows and fry.
- Add garlic, bay, hot pepper, sugar, vinegar and soy sauce.
- Stir and refrigerate.
- Korean pickled garlic arrows will be ready in 30 minutes.
Pickled garlic arrows with butter - recipe
Garlic arrows with butter will be an excellent addition to sauces and hot dishes if prepared as a paste. This form of serving is convenient, tasty and very healthy, since the garlic arrows are not heat treated. All you need to do is simply blend freshly harvested plants with oil and your favorite seasonings in a blender bowl.
Ingredients:
- arrows - 750 g;
- oil - 100 ml;
- sea salt - 20 g;
- ground coriander - 10 g;
- ground black pepper - 5 g.
Preparation
- Place the arrows, spices and oil in a blender bowl and blend.
- Place into containers and send to the refrigerator.
Pickled garlic arrows with carrots
It will become more colorful and tastier if you add carrots. This versatile vegetable will not only enrich it with vitamins, but will also soften the pungency of the garlic arrows, giving the preparation softness, tenderness and natural sweetness, thanks to which you can prepare the marinade without additional sweeteners.
Ingredients:
- garlic arrows - 500 g;
- carrots - 2 pcs.;
- sesame - 40 g;
- oil - 60 ml;
- rice vinegar - 20 ml;
- soy sauce - 30 ml;
- clove of garlic - 3 pcs.
Preparation
- Fry the arrows for 10 minutes. Refrigerate.
- Heat the sesame seeds and mix with the arrows.
- Add chopped carrots, garlic, vinegar and oil.
- Stir and refrigerate for 10 hours.
Cold pickled garlic arrows are one of the simplest and most practical options. To prepare, you just need to blanch the garlic arrows for a minute, quickly cool and pour in cold vinegar-salt brine, leave under pressure and after 2 weeks serve the preparation to the table or send it for further storage.
Ingredients:
- garlic arrows - 500 g;
- water - 900 ml;
- salt - 45 g;
- vinegar - 45 ml.
Preparation
- Blanch the arrows and cool.
- Add salt and vinegar to cold water.
- Fill the arrows with brine and place under pressure for 8 days.
Ramson from garlic arrows is one of the alternative ways to obtain an original fragrant preparation. Ramson is a rare wild-growing aromatic plant with a unique sweetish-garlic flavor that leaves no bitterness. By pickling garlic arrows in a special brine, you can achieve similar taste qualities.
I never cease to be convinced of this, that in cooking, everything that is simple always amazes, amazes and brings pleasure from eating. This is exactly the kind of snack dish I want to invite you to try. Moreover, now is the ripening season for the main ingredient - garlic pipes.
Never before had I even suspected that such a delicious dish could be prepared from garlic pipes. It can be called both a snack dish and a salad. It doesn’t matter what name the food gets, it won’t affect the taste in any way.
And the taste of the dish is amazing. Of course, it is inappropriate to place fried garlic pipes on the holiday table, but for an everyday family dinner, they are what you need. And, if you are going on a picnic in nature, then this dish is worth taking with you. You won't find a better snack.
Preparation:
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5) As soon as they are poured with mayonnaise, you must immediately mix them thoroughly. It is important not to allow