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Harvesting garlic shoots for the winter

shoots of garlic 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 garlic shoots for the winter to make a savory addition to meat, a spicy ingredient in a salad, or a savory snack..

Arrow selection

blank arrows To make the workpiece not rigid, you need to collect the 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 formed, needs to be cut off. The bottom-most part is not suitable as it is very fibrous.

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

Freeze Garlic Arrows

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

All you need is:

  1. Rinse young shoots under running water, lay them 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, 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

pickled garlic shootsIf you roll up the shoots of garlic for the winter, then they will serve as an excellent source of vitamins and minerals during the cold season. Moreover, it is a very tasty appetizer..

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 pieces of 3-3.5 cm.
  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 arrows from the arrows, distribute them hot immediately 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 the 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

seasoning of green arrowsThis is a rather salty preparation that can be added in small amounts instead of garlic during the preparation of the first and second courses. Preparing such a paste from garlic shoots 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 grind in a 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

salted garlic shootsAnother simple spicy snack recipe. This green garlic dish retains all the vitamins and other trace elements found in fresh food.

It will require:

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

Cooking method:

  1. The first step is to cook 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 rinse immediately in cold water.
  4. Place blanched arrows in an enamel pot, pour cold marinade. The liquid should completely cover the shoots. Install oppression from above.
  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 with green garlic. Salted, pickled arrows will be an excellent snack and a great addition to various dishes.

Garlic paste for the winter – video

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