Garlic arrows have a pleasant taste and aroma; many interesting dishes and preparations for the winter are prepared from them. They can be boiled, fried, pickled, salted and even frozen. Many housewives ask: how to prepare garlic arrows to make a tasty preparation for the winter? The main thing is to have time to collect the garlic arrows before they become hard. Use only young, tender shoots that have not yet bloomed into buds.
Preparing garlic arrows and containers for harvesting for the winter:
- Garlic arrows for preparing preparations can be left whole or cut into cubes, rings, or crushed into a paste. The taste of the finished snack does not depend on the cut shape of the main product.
- Use regular salt, not iodized.
- To store such preparations, it is more advisable to take small jars, for example, with a capacity of 300 or 500 ml.
- Jars for preparations must be clean: before filling, they are well sterilized with boiling water. Pour boiling water into washed, clean jars to fill 1/3 of their volume. This sterilization lasts 5 minutes. Then the water is poured out and the jar is filled with food.
- When canning garlic arrows, it is best to play it safe and carry out the second stage of sterilization, which the filled jars undergo. To do this, put a small linen napkin on the bottom of the pan so that the jars do not burst, bring the water to a boil, place the prepared filled and covered jar in it and boil over low heat (you can sterilize using a home electric grill by placing the jar there for 10-15 minutes). The sterilization time for jars of garlic preserves depends on their volume; 0.3 and 0.5 liters are sterilized in 20 minutes, 1 liter - 30 minutes.
Pickled garlic shoots: 2 ways
1 way
Products:
- garlic arrows;
- table vinegar – 100 g;
- salt 70 g (2 tbsp and 1 tsp);
- sugar – 50 g;
- water – 1 l.
Preparation
- Wash the shoots and cut into strips of 7-10 cm.
- Remove excess bitterness from the arrows. To do this, place the chopped arrows in a colander and lower them into a pan of boiling water for 1-2 minutes, then remove and rinse with cold water.
- Keep the lids in boiling water for 4-5 minutes.
- To make the brine, mix water, sugar and salt and boil. Then add vinegar.
- You need to place the prepared garlic arrows tightly in jars (previously sterilized) in a vertical position, fill with brine and cover with lids.
- This is followed by repeated sterilization (see above on how to do this).
- Then seal the jars with lids, turn them upside down and cover with a cloth to cool naturally.
Method 2
- Prepare the garlic arrows as in the first method, cut them to the size of the prepared jars.
- Blanch the arrows for several minutes.
- Place a few black peppercorns, some dill seeds or its inflorescence, a small uncut chili pepper and a bay leaf into each sterilized jar. Top the jar with chopped garlic shoots.
- Pour 1 tbsp into each jar. l. salt and sugar (based on a jar with a capacity of 1 liter), pour boiling water, add 2 tbsp. l 9 or 5% vinegar.
- Store the workpieces in a cool, dark place.
This recipe differs from the previous one in that such a snack is prepared not for long-term storage, but for quick consumption.
Ingredients:
- garlic arrows – 500 g;
- bay leaf, currant leaf, cherry leaf – 2-3 pcs.;
- dill greens 70 g;
- fresh horseradish root – 20 g;
- water – 500 ml;
- salt – 35 g (1 heaped tablespoon).
Preparation
- To make the brine, mix water and salt and boil.
- Wash the garlic arrows, dry them, and chop them as desired.
- Be sure to rinse the dill well. Wash and peel the horseradish.
- Finely chop the horseradish and dill or chop using a blender, food processor or simple meat grinder.
- Place garlic arrows, a mixture of horseradish and dill, and a few leaves in a sterilized jar.
- Next, pour brine over the stacked products, cover with a lid and leave to cool.
- After 4-5 days, your aromatic and gently spicy snack is ready to eat!
Ingredients:
- arrows;
for the marinade:
- water – 700 ml;
- glass of vegetable oil;
- salt – 1 tbsp. l.;
- glass sugar;
- tomato paste 500 g;
- a glass of apple cider vinegar or table vinegar.
Preparation
- Prepare the marinade. To do this, mix the ingredients for the marinade, except vinegar.
- Cut the arrows and put them in the marinade. Boil for 15-20 minutes, add vinegar a few minutes before the end of cooking.
- Place in sterilized jars, close with lids, turn over and wrap to cool.
This very spicy sauce can replace regular mayonnaise or horseradish on your table.
Products:
- garlic arrows – 500 g;
- salt – 100 g (3 tbsp and 1 tsp);
- dried coriander – 1 tsp. (4 g).
Preparation
Carry out the initial processing of the shoots as in previous recipes, grind to a puree-like state of a homogeneous consistency. Add coriander and salt, mix and distribute into sterile storage jars. Store at 4-6°C for two weeks.
Advice! For a more delicate consistency, you can add vegetable oil to the recipe. But in this case, the shelf life of the sauce is reduced to one and a half weeks, since the process of preparing the sauce does not involve heat treatment of the products.
To prepare various dishes in winter, it is not necessary to buy fresh herbs in the store; it is enough to freeze them in summer or autumn. This is a very convenient and time-consuming method of preparation. In addition, the greens in this case are not subjected to heat treatment and retain a maximum of nutrients.
The ingredients here are only young shoots of garlic shoots.
Processing sequence:
- Wash the garlic arrows and dry with a linen napkin or towel;
- cut into any shape, you can arbitrarily;
- put in a plastic bag or container for freezing, keep in the refrigerator for 9-10 hours;
- place in the freezer for further freezing and storage.
You can also make portioned frozen garlic cubes. The advantage of this method is that at any time you can get exactly as much frozen product as you need at the moment. To do this, you need to wash and dry the arrows, then grind them in a blender or using a food processor into a homogeneous mass. Next, place the garlic puree into ice-freezing containers and freeze.
Good afternoon to everyone who has visited my culinary blog! My recipe today is more suitable for those who love it, but it will also appeal to lovers of unusual oriental flavors and aromas. We will talk about how to cook garlic arrows. The result is either a salad or a side dish for rice. But it’s definitely delicious. 😉
Let's take:
- 500 grams of fresh (or frozen, there are such, yes) garlic arrows;
- a large head of onion;
- spices;
- vegetable oil.
Previously, I once passed by these beautifully rolled “balls” with fresh garlic arrows, but literally a couple of weeks before the start of Lent I suddenly decided to try to cook this unusual dish myself.
It turned out delicious and very quickly. So I wrote this recipe down in my cookbook and made them several times during Lent. So I laid them out on the board and fell in love with them - they were beautiful.
But it's time to get down to business! The garlic arrows need to be washed and cut into approximately 4-5 cm long.
Place in a saucepan, add water and put on fire. While the garlic arrows are boiling, we work on the onions. It needs to be peeled and cut into half rings.
I poured all the necessary spices into a plate so that I wouldn’t waste time measuring them later.
We will need: 1/3 teaspoon each of cardamom, coriander, dried paprika and, if you like it spicy, red hot pepper (I used a mixture of peppers instead of hot pepper); about 2/3 teaspoon nutmeg; and half a teaspoon of salt.
When the garlic arrows begin to boil, put a frying pan with vegetable oil on another burner (I added a little more sesame oil to it for flavor) and heat the oil. Then add the onion and fry it. When the onion turns a little golden, add all the spices at once and mix.
Cook the garlic arrows after boiling for just a couple of minutes. Then drain the water and set aside until the onions are ready. Which in the meantime we season with a couple of tablespoons of soy sauce.
Then we send the garlic arrows there, mix and continue to simmer under the lid for another 5-10 minutes.
Why such a time range? Because if you want the arrows to crunch a little, cook them less. If you want a softer structure, cook longer.
Actually, that's all. These garlic arrows are very tasty with rice. Yes, and they are good in themselves. And what is characteristic is that there is no specific garlic aroma after eating. 😉
Happy Lent to all who observe it! And good days to everyone without exception!
By
Published: 2016-04-02
Total time: 30 min
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced 500 g garlic arrows, 1 onion, soy sauce, vegetable oil
Price:
Directions:
A simple and delicious Lenten recipe for making garlic arrows...
Surely our article will be interesting for many people, since few people know that very tasty and original dishes can be prepared from garlic arrows. At the beginning of summer, garlic produces flower stalks, which gardeners must remove in order to obtain a successful harvest in the form of large heads.
Most people just throw them in the trash. We propose using green shoots in cooking and provide a selection of recipes for what can be prepared from garlic shoots.
How to cook garlic arrows
This is the above-ground part of the plant, which consists of long green “tubes”. They appear in June. After reaching a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of garlic heads.
You can prepare a huge number of tasty and healthy dishes from the green part of garlic. You can make a sauce from them, add them to a salad, fry them, boil them in soup, marinate, prepare them in a special way in Korean, Chinese, or ferment them.
Peduncles grow in only 2 weeks. Of course, their shelf life is very short, but they can be prepared for future use - canned or frozen, prepared into oil, so that during the winter period, characterized by frequent epidemics of viral infections, they can be consumed as a vitamin product and medicinal product.
Garlic arrows improve digestion, intestinal activity, and prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysentery bacillus, staphylococcus, and various pathogenic fungi.
Did you know? Garlic is one of the oldest plants, which was cultivated approximately 6 thousand years ago. Presumably, this was first done in Central Asia. And from this area the plant spread to the ancient Greeks, Egyptians and Romans. Garlic was brought to the territory of modern Russia by the Byzantines.
Cooking recipes
Below you will find a list of dishes that contain garlic arrows as one of the ingredients. We also offer you recommendations on how to prepare them for the winter. 
Frozen
The best way to store vegetables and herbs in winter is to freeze them. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. Moreover, when frozen, the greens lose the sharp taste and bitterness inherent in garlic.
We invite you to familiarize yourself with step-by-step instructions for properly freezing garlic stalks.
Inventory:
- knife or scissors;
- pot;
- spoon;
- bags or containers for freezing.
- garlic shoots;
- salt.
Cooking method:
- We wash the green flower stalks well under water.
- Cut off the top part where the inflorescences form.
- Cut the remaining greens into 3-5 cm pieces.
- Place a pan of water on the stove and bring to a boil.
- Add some salt to the boiling water.
- Place the greens.
- Cook for 5 minutes.
- Drain the water.
- Let the green “tubes” cool.
- We place them in bags or trays. We tie the packages. We close the containers with lids.
- Place in the freezer.
In winter, the shoots do not need to be defrosted, but immediately placed in a heated frying pan with vegetable oil to prepare a hot snack. All you need to do is fry the onion and add sour cream.
Frozen shoots can be stored for 10 months. Re-freezing is prohibited.
Video: how to freeze garlic arrows
Fried
Having prepared fried garlic arrows, you will undoubtedly be surprised how simple, aromatic and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It perfectly complements potato, rice, and meat dishes.
Inventory:
- pan;
- spatula for stirring.
Ingredients:
- garlic flower stalks - 0.5 kg;
- vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
- salt, pepper - to taste.
Cooking method:
- Wash the garlic shoots.
- Place on a paper towel to dry.
- Cut into pieces of 6-7 cm.
- Heat the frying pan, add oil. Make the fire small.
- We place the shoots.
- Fry for 5-7 minutes, stirring continuously.
- Add salt and pepper. If desired, lemon juice and zest.
Did you know? The Americans named one of their cities in honor of garlic. Chicago - translated from the Indian language means “wild garlic”.
Video: fried garlic arrows
In Korean
Inventory:
- pan;
- spatula for stirring.
- green flower stalks of garlic - 2-3 bunches;
- vegetable oil - 40-50 ml;
- salt, pepper - to taste;
- seasoning for Korean carrots - 1 large spoon;
- bay leaf - 3-4 pieces;
- granulated sugar - half a large spoon;
- apple cider vinegar - 1 large spoon.
Cooking method:
- Wash the garlic stalks.
- We remove the tops from them.
- Cut with a knife into pieces of 6-7 cm.
- Heat the frying pan, add oil.
- We place the shoots.
- Keep in the pan for 5 minutes on low heat, stirring continuously.
- Add salt, pepper, seasoning, bay leaves, sugar, vinegar.
Video: how to cook garlic arrows in Korean
Pickled arrows
Inventory:
- pot;
- spoon;
- banks.
Ingredients:
- green garlic stalks - 1 kg;
- water - 700 ml;
- granulated sugar - half a glass;
- vinegar (apple) - ¼ cup;
- salt - 1 large spoon;
- tomato paste - 500 g;
- peppercorns, bay leaf, mustard seeds - optional and to taste.
Cooking method:
- Prepare the marinade - boil water and add sugar and salt. After a while - tomato paste.
- Wash the flower stalks well, dry them and cut them into pieces.
- Place them in the marinade.
- Cook in boiling water for 15 minutes.
- Add vinegar.
- Keep on the stove until the liquid boils.
- We put it in jars.
- Close with lids.
Did you know? Milk, a full-fat dairy product, or parsley in combination with cinnamon will help get rid of the strong smell of garlic from your mouth after eating it.
Video: how to pickle garlic arrows
Pickled
Inventory:
- pot;
- spoon;
- banks.
- green garlic stalks - 0.5 kg;
- dill - 3 branches;
- water - 1.5 cups;
- salt - 1 large spoon;
- vinegar (4%) - 1.5 large spoons.
Cooking method:
- Wash the arrows and cut into pieces of 3-6 cm.
- Boil water and put the pieces in them for 2-3 minutes.
- Then transfer the arrows to cold water.
- Place 2 branches of dill in a jar or bottle.
- Place the arrows.
- When the jar is full, add the remaining dill.
- Prepare the brine: place salt in hot water to dissolve, add vinegar.
- Cool the brine and pour in the arrows.
- Cover the jar with a plate and put pressure on it.
- Keep at room temperature for 12-14 days.
- Skim the foam throughout and add brine.
- Place the pickled garlic arrows in the refrigerator for storage.
With carrots
Inventory:
- pan;
- spatula for stirring.
Ingredients:
- green shoots of garlic - 0.5 kg;
- carrots - 2 pieces;
- onions - 2 heads;
- vegetable oil - 7 large spoons;
- salt, pepper, spices - to taste.
Cooking method:
- Rinse the flower stalks with water and dry.
- Cut into pieces of 5-7 cm.
- Cut the onion into half rings.
- Coarsely grate the carrots.
- Heat the frying pan.
- Add oil.
- Place the onion in the pan and fry it until golden brown.
- Add carrots.
- Fry the vegetables for 10 minutes, stirring continuously.
- Add chopped flower stalks.
- Add salt, pepper, spices.
- Fry until done.
- Before serving, garnish with fresh herbs.
Important! Garlic arrows must be cooked while they are still soft. Rough shoots are not suitable for food because they become fibrous and tough. After they are cut, their shelf life is no longer than 7 days.
Video: how to cook garlic arrows with carrots and onions
Soup
There are several options for preparing soup - regular and puree. We invite you to try both recipes.
Chicken soup.
Inventory:
- pot;
- spoon.
- chicken broth - 1.5 l;
- garlic arrows - 2-3 bunches;
- rice - 100 g;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste.
Cooking method:
- Wash the flower stalks and cut them into 2-3 cm pieces.
- Rinse the rice until the water runs clear.
- Cut carrots into circles.
- Chop the onion.
- Boil the broth and add salt.
- Place arrows, rice, carrots, and onions in it.
- Cook for 20 minutes.
- Serve with sour cream.
Inventory:
- pot;
- spoon.
- chopped garlic stalks - half a glass;
- leek - 1 piece;
- vegetable oil (preferably olive) - 1 large spoon;
- garlic - 2 cloves;
- pumpkin - 1 kg;
- ground black pepper - a quarter teaspoon;
- salt - to taste;
- soy sauce - 2 large spoons.
- Pre-prepare the vegetable broth.
- Wash and dry the garlic shoots, chop finely.
- Chop the onion.
- Place it in a saucepan in preheated oil.
- Simmer for 6 minutes.
- Chop the garlic and add it to the pan.
- Cut the pumpkin into 2 cm cubes. Place it with the vegetables.
- Pour in the broth.
- Salt and pepper.
- Keep on the stove until the liquid boils.
- Simmer over low heat until the pumpkin softens (about half an hour).
- Add soy sauce.
- Cool the soup. Beat with a blender.
Fried garlic arrows. Extremely simple food. And at the same time very tasty. Good as a separate dish, or as a side dish or part of it.
- Garlic arrows
- Butter for frying
Cut off the inflorescences, cut the remaining arrows into pieces convenient for you. For me, the most convenient pieces are 3-4 cm long. 
Melt butter in a frying pan. 
Place chopped garlic arrows into hot oil. 
Salt them and fry until soft. 
Actually, that's all. Goes very well as a light side dish to anything. Or as a fairly independent dish. In this case, it was used as an addition to an omelette for breakfast. 
Recipe 2: fried garlic arrows for the winter
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.
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.
Recipe 3: fried garlic arrows with egg
- Garlic arrows – 200 g
- Eggs – 2 pcs.
- Dill – 1 bunch.
- Salt to taste
Wash the garlic arrows and cut off the flowers. Cut them into 2 centimeters long.
Heat vegetable oil in a frying pan, or it is better to use butter (the taste will be more delicate).
Add the arrows and simmer for 3-5 minutes until soft. They will change color slightly and the aroma will become brighter.
Then add chopped dill.
In a separate container, beat the eggs with salt with a fork and pour in the garlic arrows.
Fry the eggs until done. 
And now our dish is ready! 
Recipe 4: Garlic arrows fried in teriyaki sauce
garlic arrows - 750 gr. (in purified form - 650 g.)
olive oil - 2 tablespoons
Teriyaki sauce - 2 tablespoons
soy sauce - 1 tablespoon
ground black pepper
lemon juice - 1 tablespoon
Wash the garlic arrows. This is what garlic arrows look like. 
They're always twisted like this. Cut off the very top part (top) of the arrows.
And cut the arrows into pieces, just don’t cut them into long pieces, it will be uncomfortable to eat.
The result was a whole bowl of fragrant garlic arrows.
Place our arrows in a saucepan with olive oil.
Fry for a few minutes until soft.
Then add soy sauce, teriyaki sauce and lemon juice.
Stir and fry over low heat for a few more minutes. 
I served fried arrows with salmon steak. Delicious! 
Recipe 5: Garlic arrows fried in soy sauce
- Garlic arrows - how much to eat
- Soy sauce - ½ tbsp
- Garlic - 3-5 cloves
- Vegetable oil - 2-3 tbsp.
Add sauce and garlic to taste and depending on the number of arrows.
Wash the garlic arrows and cut into small pieces.
Place the arrows in the heated oil.
Fry over medium heat until done.
Readiness is determined by appearance and taste. We like the arrows to be a little fried, a little crispy, but soft.
3-5 minutes before the end of cooking, add soy sauce and garlic passed through a press.
Fried garlic arrows are ready and now you can have lunch with an appetite =)
Recipe 6: fried garlic arrows with tomato paste and sour cream
- Garlic arrows – 200 grams
- Tomato paste – 1 tablespoon
- Sour cream -2 tablespoons
- Sunflower oil – 1 tablespoon
- Garlic – 2 cloves
- Parsley
- Salt, pepper - to taste
Garlic arrows need to be washed and cut into medium
pieces.
Then the tomato paste needs to be mixed with sour cream.
Now fry the garlic arrows in sunflower oil until golden brown. When the arrows have browned a little, add sour cream with
tomato paste.
Mix everything, salt and pepper to taste. Peel the garlic, finely chop it and add it to the arrows. Simmer the garlic arrows until fully cooked, 10-15 minutes. Simmer over low heat.
Fried garlic arrows are ready. Can be served. You can serve them with any
light side salad.
Recipe 7: how to fry garlic arrows with egg and tomato
- garlic arrows (as much as you have), but preferably at least half a kilo;
- 2-3 raw eggs;
- tomato (these are tomatoes minced with garlic and salt and boiled, usually rolled up for the winter for borscht, a type of thick tomato juice), or ketchup or adjika - to taste, about 1/3 cup, you can do without it at all, but it tastes better with tomato;
- butter or vegetable oil (2-3 tablespoons);
- salt (if with tomato, then without salt), ground black pepper.
1. Boil half a pan of water.
2. Throw garlic arrows into boiling water for 2 minutes, drain in a colander, or simply drain the water from the pan.
3. Heat the oil in a cauldron or frying pan, put our arrows there and fry for two minutes.
4. Beat the eggs with a fork with a pinch of salt and pour in the garlic arrows, mix.
5. Pour the tomato/ketchup/adjika into the pan and stir again. If there is no tomato, then add salt. And we'll pepper it.
6. Cover with a lid and simmer for 5 minutes.
Mmm... Bon appetit! 🙂
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