Harvesting garlic shoots for the winter

In preservation recipes, heads or cloves of garlic are usually mentioned, but few people harvest the arrows of this plant for future use. And in vain, because they contain no less useful substances. Prepare your garlic shoots for the winter and make them a savory addition to meat, a spice in a salad, or a savory snack.

Arrow selection

To make the workpiece not rigid, you need to collect arrows while they are very young. The head of the garlic should not yet form, after which the shoots are already hard and tasteless.

For canning and salting, choose the middle part of the green sprout. The top edge where the white bud is forming must be cut off. The bottom-most part is unsuitable as it is very fibrous.

If the arrows are a little overripe and harsh in structure, they are subjected to preliminary blanching: immersed in boiling water for a couple of minutes, and then washed in very cold water. This temperature difference allows the product to retain its beautiful green color.

Freeze Garlic Arrows

The easiest and fastest method of harvesting garlic shoots for the winter.

All you need is:

1. Rinse young shoots under running water, fold on a sieve or towel. The water must drain well, otherwise there will be a lot of ice during freezing.
2. Go through the arrows, cutting off the tops, the yellowed parts.
3. Cut them into small pieces 2-3 cm long.
4. Place in polyethylene bags, preferably with a fastener. Plastic containers can be used.

Frozen garlic can be stored for many months without losing its properties. After defrosting, such arrows are added during the preparation of any dishes.

Garlic shoots for the winter: spicy preparations

If you roll up garlic shoots for the winter, then they will serve as an excellent source of vitamins and minerals during the cold season. Plus, it's a delicious snack.

To prepare them you will need:

• 1 kg young shooters;
• 0.5 l of water;
• 2 tbsp. l. rock salt;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. 9% table vinegar;
• peppercorns and bay leaves.

Canning method:

1. Before pickling green garlic, the shoots need to be washed, sorted out, cut into 3-3.5 cm pieces.
2. Be sure to boil. Put vegetables in a saucepan, pour boiling water over them so that it covers them. After boiling, boil for 3-5 minutes.
3. In the meantime, prepare the cans - sterilize them and the lids for seaming over steam. Put 1-2 bay leaves and 3-5 black peppercorns in each. You can add 1 clove bud each.
4. Drain the water from the arrows, hot them immediately distribute to the jars.
5. Boil the marinade from 2 glasses of water, salt and sugar. After boiling, add vinegar and bring to a boil again.
6. Pour marinade over arrows, cover with lids, sterilize in jars for 5-7 minutes (in a saucepan with boiling water).

After that, you can roll up, turn over and wrap.

Seasoning from green arrows

This is a rather salty preparation that can be added in small quantities instead of garlic during the preparation of the first and second courses. This is being prepared paste from the shoots of garlic for the winter is quite simple.

List of required components:

• 0.5 kg of young shoots of garlic;
• 2 tbsp. l. without a slide of salt;
• 5 tbsp. l. sunflower oil;
• 1/3 tsp ground black pepper.

To make pasta, you need:

1. Go through the shoots of a spicy plant, wash them, remove the tops.
2. Cut into small pieces, then chop into blender or with a meat grinder.
3. If you grind in a blender, you can immediately add oil and salt with pepper. In the case when garlic is minced in a meat grinder, then mix it with salt, pepper and sunflower oil.

You need to store such a paste in the refrigerator in jars with lids (nylon or tfist-off).

Salted shoots of garlic for the winter

Another simple spicy snack recipe. This green garlic dish preserves all the vitamins and other trace elements found in fresh produce.

It will require:

• 1 kg of peeled arrows;
• 1 liter of water;
• 50 g of rock salt;
• 25 ml vinegar.

Cooking method:

1. The first step is to boil the brine from water and salt. After boiling, turn it off, add vinegar and cool completely.
2. For pickling, cut the garlic shoots into pieces of about 10 cm.
3. Be sure to blanch them for 2-3 minutes in boiling water and immediately rinse them in cold water.
4. Place blanched arrows in an enamel saucepan, pour cold marinade. The liquid should completely cover the shoots. Install oppression on top.
5. For fermentation, keep the shoots in a warm room for 7-8 days.

After that, the pan must be removed to a cold place (cellar, refrigerator).

Many summer residents throw away garlic shoots, but in vain. You can cook a lot of things with green garlic. Salted, pickled arrows will be an excellent appetizer and a great addition to various dishes.

Garlic paste for the winter - video