To receive a good harvest of garlic, floriferous stalks of a plant need to be broken out. But don't throw out the valuable product rich with useful substances and forming a basis of tasty dishes. Zealous hostesses know how to prepare garlic arrows for the winter and to diversify a diet with juicy snack.
If you want to make really tasty preparations for the winter, in time cut off floriferous stalks. It is necessary to do it before disclosure of flowers that raw materials were gentle and juicy. Wash out small stalks, cut off buds and a rigid bottom. Now to you to decide what to prepare + from garlic arrows.
Marinated garlic arrows for the winter
Fill with the pure cut raw materials the sterilized banks. Densely stamp a container. Make marinade. Pour water into a pan (approximately on 700 g of raw materials of 600 ml), add 60 ml of 9% vinegar, on a tablespoon of granulated sugar and table salt. Put dozen fragrant peas of pepper, 3-4 large bay leaves.
Bring marinade to the boil and fill in with it to a neck banks with shooters of garlic. Lay a bottom of a big pan a towel, install a container with preparations there and fill in "up to shoulders". Cover banks with the sterilized covers and put ware on a plate. Bring to the boil and you hold a pan on small fire of 20 minutes.
Take out the sterilized container, roll up, turn top a bottom and wrap up something warm (for example, a flannelette blanket) before cooling. If you managed to prepare correctly garlic arrows for the winter, they will gain uniform marsh color and will stay in a cool till spring. However it is possible to regale on them later a half-month.
Fermented garlic arrows
It is possible to reserve garlic arrows for the winter by means of fermentation, original snack for meat and vegetables will turn out. Cut raw materials (calculations on 2 kg) sticks and put in the clean enameled pan. In 1.5 liters of cold water dissolve on a half-glass of table salt and granulated sugar, boil the received solution.
Fill in with the cooled-down liquid arrows of garlic then cover a pan with the ironed clean cloth and put oppression that water acted on it a little. You hold ware on cold at a temperature 0-5os. Already a month later fermented garlic arrows can be eaten.
Emerald paste from garlic arrows
Crush 1 kg of raw materials in the blender or the meat grinder, mix from 5 g of salt of a coarse grinding and 45 g of vegetable unrefined oil. To taste paste can be made solony. Carefully mix everything before formation of homogeneous mass and shift in clean, hermetically closed to bank or a package for freezing. You store in the deep freeze.
It is so possible to prepare garlic arrows not only for the winter, but also for storage within 1-1.5 years. On a frost paste will keep all useful properties of garlic that is important for an immunity raising during a season of colds. Before consumption the necessary amount of seasoning needs to be defrozen at the room temperature.
Paste will emphasize taste of meat, fish and vegetables, home-made sauces; it can be applied with a desi or the scrolled lard to sandwiches. Enjoy your meal!