Pickled scraps of garlic: recipes for the winter without sterilization, in Korean and quick preparation. Harvesting for the winter: a snack, salty and frozen garlic arrows

The benefits of the shooter of the garlic and the methods of their workpiece for the winter. How to freeze, salt and pickle garlic arrows.

Everyone knows the beneficial properties of garlic bulbs, popularly called heads, as well as his green leaves. They are used in cooking, folk medicine and even cosmetology.

The plant has another part, edible and useful, although distinguished by its properties from the above -mentioned bulbs and leaves. These are stalks-flower stalks, garlic arrows that can be fermented, pickled, frozen, used for the preparation of soups, salads and sauces.

When to break the arrows from the garlic? The benefits of garlic shooters

When the garlic grows in the garden, he first has ground leaves, a little later-flowering rods with air bulbs, and the most one last, the bulb is formed.

IMPORTANT: When the plant lets the peduncle, it is in this part that its benefits accumulate. Those who grow garlic on the heads remove the arrows like a snee so that the heads are not small. This is done when the peduncles reach a length of about 20 cm

If you break the arrows at garlic in order to marinate them or use them in any other way, their length should be from 40 to 60 cm. At that moment they are the most juicy and useful.

The indicator of the maturity of peduncles is also their whitewashed ends.

As a rule, the collection of arrows for food is carried out in July, closer to the middle of the month.

Important: if the heads of garlic are also planned to collect and eat in the future, the arrows should be torn off at an altitude of about 2 cm from the base so as not to damage the roots

Those that regularly harvest garlic shooters are harvested and eaten with pleasure, they know well about the composition and benefits of the product. The following facts are prompted for the first time for the first time:

1. 100 g of garlic peduncles contain up to 2 g of plant protein, 3.5 g of carbohydrates and insignificant, less than 0.1 g, amount of fat
2. Low -calorie product - 24 kcal per 100 g
3. There are many dietary fibers, organic acids, phytoncides in the arrows
4. The vitamin composition of this part of the plant is diverse, it includes vitamins A, B1, B2, C, E, PP
5. There are also enough minerals in the shooters of garlic, it is vanadium, potassium, calcium, cobalt, magnesium, manganese, copper, molybdenum, sodium, selenium, sulfur, phosphorus, chlorine, others
6. Garlic peduncles are natural antibiotics and antiparasitic agents, with their help, traditional medicine treats atherosclerosis, hypertension, thrombophlebitis, diabetes, arthritis, cataracts, many other diseases
7. The useful ground part of the plant is advised to use for the prevention of colds

Unfortunately, not everyone can eat garlic arrows. They are contraindicated in:

• ulcer and gastritis
• kidney diseases
• gallstone disease
• individual intolerance and allergies

Important: the season of fresh garlic shooters is very short-about 10-14 days. Therefore, it is worth learning to harvest them for the winter

VIDEO: The arrows of garlic. 5 disposals of cooking

Frozen garlic arrows

Freezing is a preferred type of product workpiece for the winter. If we are talking about garlic arrows, firstly, so they will be the most useful. Secondly, after defrosting, they will have a taste, like fresh ones. And this makes it possible to prepare a wide variety of dishes.

Make the workpiece in this way:

1. The collected peduncles are thoroughly washed
2. They cut off the part from them where the flower should have formed, dispose of it
3. Cut the arrows into parts 2-3 cm long
4. Boil a large pot of water, suck it
5. Garberry arrows are lowered into the water and boil for 10 minutes
6. Extract arrows after cooking, let them cool and drain
7. Put the workpiece in plastic containers or disposable bags, sent to the freezer for storage

A snack from the shooter of garlic for the winter

You can freeze garlic arrows in the form of a finished snack. Take:

• 1 kg of arrows
• 1 tbsp. a spoonful of salt
• 2 tbsp. tablespoons of olive oil

1. The arrows are washed, cut off their buds
2. The arrows chopped into several pieces are crushed with a meat grinder or blender
3. Salt them and season them with oil
4. Packing a snack in plastic containers and sent to the freezer

VIDEO: The arrows of garlic. Claus from garlic shooters for the winter

What are the pickled rifle arrows called?

Some call the browned ricks of garlic cherry. This is not entirely right. Cherems (wild garlic) and the garlic that people eat - really related plants, but not the same thing.

Correctly call the dish based on the features of its preparation. So, pickled garlic peduncles are:

• in Korean (hey)
• asian
• in Georgian
• with spices
• with vegetables
• with greens

Sometimes recipes are given names such as “under vodka”, “delicious”, the like.

How to pickle garlic arrows without sterilization?

The arrows of garlic are pickled with vinegar. This preservative allows not to sterilize banks filled with workpiece.

VIDEO: A snack for vodka, garlic arrows for the winter

Recipe: pickled arrows of quick -cook garlic

Garlic arrows pickle quickly and simply using the following products:

• 1 kg of plants of plants
• 30 ml of vinegar
• 30 g of salt
• 40 g of sugar
• 1 teaspoon of mustard grains
• 4 peas pepper
• 4 dry clove flowers

1. In 1 liter of cold water, salt, sugar, pepper and cloves are immediately placed
2. Bring water to a boil
3. In parallel, banks are sterilized
4. The brushes are cut off in garlic peduncles, the peduncles themselves are cut out of the small centimeter bar, to the stalks long for the entire jar
5. Garberry arrows and mustard grains are laid in sterile jars
6. Pour boiled marinade into the banks
7. Add vinegar to the workpiece
8. Cover the jars with sterile lids and turn them upside down, after which they leave for 1-2 days so that there is no leakage
9. Send the harvested rifle arrows for storage in a pantry or cellar

Recipe: pickled scraps of garlic for the winter

The next version of pickled garlic peduncles implies the use of a larger number of measures and spices. The taste of the workpiece is more unusual and rich. I need:

• 1 kg of garlic shooter
• 1 liter of water
• 100 ml of vinegar
• 50 g of salt and sugar
• 2 sheets of lavrushka
• 2 umbrella dill
• 6 peppers with peas
• 1 peppers

1. Garlic for twisting is prepared as in the recipe above
2. Banks sterilize
3. Salt and sugar are placed in cold water, and when it boils, add vinegar, dill and bay leaf (then they will need to be removed)
4. Cook marinade for 3-5 minutes
5. Garlic arrows sliced \u200b\u200balong a comfortable length, pepper peas, finely chopped light are laid out into jars.
6. Pour the arrows with marinade and close

How to pickle garlic with a lemon?

Instead of vinegar, citric acid (or lemon juice) can be used for pickling garlic peduncles. To prepare a canned dish, take:

• 2 kg of garlic shooter
• 1 liter of water
• 5 g of citric acid
• 50 g of floral greenery
• 50 g of salt
• 100 g of sugar

1. Cut out for pieces of the required length of the arrow of garlic and estron is boiled in a separate pot for 1 minute after boiling
2. Sugar, salt and citric acid are dissolved in water
3. A popgon with garlic peduncles is laid out in sterile dishes, poured boiled marinade for 5 minutes
4. Close jars

VIDEO: Garlic arrows with citric acid. Harvesting for the winter

Recipe: Garlic arrows, pickled in Korean

Korean scands of garlic are called hee. To prepare them, take:

• 1 kg of peduncles
• 1 liter of water
• 3 cloves of garlic
• 1 tbsp. spoon of vinegar
• 1 teaspoon of sugar
• 0.5 teaspoons of salt
• 2 bay leaves
• 1 tbsp. spoon of seasoning for Korean salads

1. The washed and chopped rifle arrows are fried in vegetable oil
2. Put them on paper towels so that staple fat
3. Salted, sweetened water is brought to a boil, after put a bay leaf after it, seasoning in Korean
4. Through sterile jars, they spread the arrows and chopped garlic cloves, pour them with marinade and twisted
5. In such a workpiece it will not be superfluous and carrots

Recipe: Salt Rimnok arrows

Another type of harvesting of garlic peduncles, salting, is made from products:

• 1 kg of arrows
• 1 liter of water
• 5 tbsp. tablespoons of salt
• 1 tbsp. Sugar spoon
• umbrellas of dill, lavrushka, peppers with peas, cloves to taste and desire

1. Washed and cut garlic arrows are boiled in boiling water for 1 minute
2. Cool them in cold water, dried on a colander
3. Sterilize banks
4. Cook the brine from water, salt and sugar
5. The banks laid garlic, spices in banks
6. Pour them with boiling brine and leave for 3 days
7. After 3 days, the brine is drained, boiled again for 2-5 minutes
8. Repeat the procedure for filling the workpiece
9. Close banks

Important: you can pick up arrows in a pan of enameled or large glass bottle. Then they are not boiled again and not twisted. The first 4 days are kept under the oppression in the warmth, then 4 more after the start of the fermentation process, and then in the cold until they are eaten

VIDEO: How to pick up garlic arrows?