Is it possible to freeze young garlic. How to freeze garlic in the freezer so that it remains delicious

There are many methods for long-term storage of garlic. The easiest way to keep it in a specially equipped storage with integer heads. And you can make useful blanks, for the preparation of which you will need a minimum of time. Learn how to assemble and keep harvesting garlic at home to use stocks all year round.

Garlic is two species - spring or winter. For varieties belonging to the first type, such signs are characteristic:

the predominant lack of arrows, although the grade "Gulliver" is switched;
a large number of teeth in a small dense head ("Gulliver" has only 3-5 teeth);
medium yields (0.3-0.9 kg with m²).

Skivar garlic does not germinate for a long time, since he has a long period of rest. It is laid genetically, which makes it possible to easily keep garlic in the apartment, not to mention the wide opportunities for this in a private house.

Winter grade garlic - others. For them, it is characteristic:

the ejection of the shooters that need to be chopped in the process of cultivation (however, there is not fracturing varieties, for example, Bogolepovsky);
the formation of large heads with several teeth;
large crops (up to 2.5 kg with m²).

Winter varieties of capricious storage. Autumn landing deadlines suggest early germination of teeth. Although it all depends on the variety.

It is the opinion that spring garlic lies better than winter. Yes, the bulk of spring varieties is kept for 10 months (there are no such cultivar among winterings), but, for example, a spring grade:

Abrek has a shelf life of only 6-7 months;
"Ershov" and "Porechye" will not lay more than 7;
"Victorio" - a maximum of 8 months.

However, winter grades are with good fierce:

5 months: "Memory of Yershova", "Podfully", "Triumph";
6 months: "Agat", "Altair", "Amethyst", "Vyatsky" "Demidov", "Grenat" "Elizar", "Karinaka", "Commander", "Azure," Odintsovo Jubilee "," Onyx "," Opal ", "Sail", "Moscow region", "Sarmat", "Jubilee 07";
Seven months: "Gladiator", "Memorial Memorious";
8 months: "Hermann", "Kasmal", "Alekseeva";
9 months: "Belozerovsky", "Otradninsky Plus".

Comparison of some characteristics of spring and winter garlic

However, belonging to a certain variety does not guarantee that the storage of garlic at home will be 100% successful. To do this, it is necessary to properly assemble the harvest, prepare it, create the optimal conditions for the savings of the vegetable.

Do you know that…

There is no zoning for garlic. All varieties of the registry of selection achievements are suitable for all regions.

Features of cleaning vegetable

To save garlic does not cause difficulties in the winter months, it needs to be properly collected from the bed.

Timing

For winter grades, cleaning time comes in July. Approximate date call 12 number, but it all depends on the region, climatic conditions, the technology of cultivation.

In the southern latitudes, roast and dry summer pushes gardens to early harvest.
In the northern regions, these works are produced at the end of the month.

How to determine the readiness of garlic to collect? Very simple. In winter grades, the lower leaves are yellowing by this time, the lower leaves are dry, the head is fully formed, the coating shirt has become dry, strong and matte. Such a condition of the bulbs indicates that the vegetable is time to dig up.

Council of the Day

To not be mistaken, leave a couple of arrows. As soon as the bunchy scales are bursting on the bullbars - garlic is ready for cleaning.

Spring garlic is kept in the ground longer. It matures from late July to early September. Signal to cleaning is the complete lodging and drying of the tops.

Do not allow cracking of the scales on the heads. This negatively affects the results of storage. If necessary, it is better to remove garlic before, he "sees" by winter.

In fully matured heads, the slices are easily separated from each other, and the covering scales are easy to say

Technology

Experienced gardeners know that the successful storage of the crop begins with its proper cleaning.

To make it easier to pull out the heads out of the ground, lift them with a pitchfork or shovel, take for the stems, smooth off the roots of the land lumps.
Fold the harvest with small beams right on the garden and leave for drying for 3-5 days. If during this time the weather will change and rain will go, transfer garlic under a canopy or in a warm dry room: shed, summer kitchen, garage, attic, veranda, etc.
After drying, draw dosure so that all nutritional plastic elements from the tops move into the teeth. For this garlic, without cutting, hanging siste in a dry room for 3-4 weeks.
After this time, cut the roots for 3 mm from the bottom and stalks to a height of 5-10 cm. If you plan to store garlic heads in braids, it is not necessary to cut the tops at all.
Select strong and healthy large-scale bulbs for storage. Small, damaged when cleaning, contaminated by diseases and pests of the head, dispose of or consumed in the near future.

Council of the Day

Do not dig garlic in rainy weather. The raw heads have more chances to spoil and do not reach spring.

2 winter storage modes

There are two options like keeping garlic at home: cold and warm. Regardless of the method of vegetables intended for bookmarking in the winter, it is worth creating the right conditions.

Next temperature and humidity are needed to save garlic:

with a cold version: 2-4 ° C and 70-80%;
with heat savings: 16-20 ° C and 50-65%.

It is also required to cover stocks from light, because it provokes the germination of the teeth. Especially this is important for winter varieties, although the Yarov also does not hurt.

Of all vegetables and fruits for joint content with garlic, only onions are suitable. He needs the same conditions and does not harm the sharp smell of "neighbor"

Now about where to store garlic in winter in his house:

The best place for saving vegetables is the cellar or basement. If it has ventilation and does not freeze in severe frosts, we boldly fold garlic there. The cellar creates the necessary microclimate to maintain freshness of products.
Close to the recommended indicators of temperature and humidity will also be in insulated sheds, garages, summer kitchens.
You can use the veranda of the house or the attic. A minus choice of such a place in one - for the products will have to monitor more carefully and with a sharp cooling to warm stocks.

Much less options for those who live in an urban apartment. At your disposal will be:

insulated balcony;
pantry;
tambour, if it is.

The conditions there are not the best, but quite acceptable.

Do you know that…

Some advisers are recommended to catch or remove the roots of the roots so that garlic does not germinate. Senseless occupation. If this is a feature of the variety, with roots or without a vegetable will still germinate. But if you too much to damage the head too much, then it will certainly rot.

5 storage methods in fresh form

When the harvest is assembled, the place is prepared and for it, it remains to decide with the method of storage. It all depends on the available features and the number of the product being laid. There are also differences in how to keep spring garlic and winter. You can hang up oblique, and before the spring it will be an excellent design decoration of the kitchen. Winter will be survived only with a cold way.

As winter varieties are stored worse, they are trying to use them first. Sneakers can easily leave until spring

And now the methods of storage of garlic. Choose the most acceptable, given the possibilities of your "repository":

In boxes, boxes. Vegetables with cropped stem fold into small drawers: wooden, plastic or cardboard. The method is suitable for roomy premises such as cellars, basements, loggias, sheds, etc.
In vegetable pits. Drop the plot below the plot of the landscape of the Earth. Wrap each head into paper and fold into polyethylene packs of 1 kg. Lower the packed vintage in the repository and close the earth. Top sketch dry leaf, huskoth or straw.
In stockings, grids. Fold the heads into kapron stockings or vegetable grids. Hang them on the hooks or spread horizontally. This is the easiest and easy way to keep garlic at home.
In paraffin. So that the vegetable does not breathe, plunge each head into the melted candle paraffin. After drying, it forms a dense crust that allows you to keep the freshness of the products. Alternatively, use natural beeswax.
In braids. Strank garlic just in braids. Take the heads and gluing them together for 10-15 pcs. Use the twine for the strength, as in the video below. Keep the workpiece in the suspended state, and for the head of the head simply cut off the knife.

There is also a good opportunity to keep garlic in the refrigerator. Since there are not many places in it, it is better to store non-thendation there. We'll talk about it now.

Storage of purified garlic

It is possible to store non-condational garlic with whole teeth, as well as in crushed form. For this, any teeth are suitable: small and large, tight and winter, but not spoiled. The affected microflora product is not suitable for food and is subject to disposal.

Depending on the recipe and the subsequent use of the basis, the basis is crushed manually or on a meat grinder.

The presence of preservative is a prerequisite for long-term preservation of purified garlic. In his capacity can be:

food ( , );
liquids (oil, citric acid, wine);
low temperature.

Hostess at a notes

Start and finish the processing of the product is one day. If the teeth were cleaned, it is impossible to allow their strong drying that at room temperature occurs very quickly.

Modern methods

In the main compartment of the refrigerator, the temperature is maintained suitable for storing garlic blanks. There they are always at hand, they will easily trace them for their condition. Because it is about the preparation of semi-finished products without heat treatment, it is of great importance.

Store garlic and freezing chamber. Vegetable can freeze without loss of quality. If you have a bulk freezer, feel free to use this advantage.

Garlic holds in the refrigerator separately from other products in hermetically closed container

Keep the purified garlic in the refrigerator can be in several ways. Try on a small quantity and select the appropriate option for yourself:

Ment a whole teeth in vegetable oil. Take clean banks and almost until the top fill in the washed and dried garlic. Fill the product cold or. The liquid must completely cover the contents. Optionally, add spices and herbs, close the canes with covers and send to the fridge. Use teeth for cooking, and oil to refill salads.
Pick the teeth in vinegar or wine. Prepare containers with garlic, as in the first version. Then pour them with the selected preservative. Wine can take any, red or white, but better dry - so the product will last longer. Billets Place in the refrigerator. As in the first recipe, you can use both ingredients - teeth for food, and a liquid for marination.
Mix chopped garlic with salt or oil. Remove the shirt from the teeth, rinse under cold water and let me dry. Skip through the meat grinder. In the crushed mass, add salt or oil in the proportion of 1: 1. Fold the workpiece into small clean banks, close tightly and put in the refrigerator. It is also allowed to use dry spices and herbs to taste.
Freeze garlic in the freezer. As container, use plastic containers, zip-packages or foil. Whole dry teeth simply fold into the package and send to the camera. If you need cutting, pre-grind the vegetable with a knife. In winter, if necessary, get the workpiece and use it for its intended purpose.

In the refrigerator garlic semi-finished products lay for several months, in the freezer - to the new crop.

In the freezer, garlic is stored longer than everything, but at the same time he loses a little spicy taste, smell and phytoncidal properties

Hostess at a notes

In front of the workpiece of purified garlic, calculate the amount of product required for one winter. Canned vegetable though stored long, but it is impossible to cook for several years ahead.

Vintage recipes

If the dimensions of the refrigerator do not allow to accommodate the entire volume of purified teeth, you can use other proven methods. So the hostess kept garlic before the advent of technology.

But keep in mind that not all modern varieties are suitable for this. Try to begin to prepare a small amount so as not to lose all reserves.

You will need whole teeth, banks, containers for products or plywood boxes, as well as preservative - salt or flour.

In flour. Fill the sterile banks with garlic, laying up with flour. Tapping with a dense kapron or spinning lid. Make sure that there are no bugs in the flour, as it can ruin the workpiece.
In salt. If you decide to store the purified teeth in the salt, do the same as in the first case. Take the container and pour garlic to a preservative, so that it closes the vegetable completely. In the salt, the product will lie like fresh for a very long time.

It remains to say where to store purified garlic, mothballed in this way. For this, dry, cool premises are suitable: storage room, balcony or veranda at home.

Council of the Day

If you leave the product in a not heated place, follow the weather forecast. Remove the containers in the heat when the temperature drops below zero. Also close the transparent cans with a dense cloth from light.

And finally, the master class from the chef: 3 ways to quickly clean garlic.

It is not difficult to store garlic. Pick up the optimal option and use the result of your works all year round.

Keep it right and be healthy!

Preface

Garlic is able to kill bacteria within a half-meter radius from themselves, but defenseless in front of their own diseases. One of the ways of its long-term storage is to use the refrigerator for this.

To store any vegetable, it is necessary to create certain conditions and garlic in this regard is no exception. However, this culture is two main species and in accordance with the belonging to one of them should choose to choose its storage. If you do not adhere to such selectivity, then the garlic placed in the conditions that are unsuitable for it will not depart the alleged period and will lose not only its commodity and aroma, but it can also be not so useful, healing and even spoil at all. Therefore, it should be aware that this vegetable plant is torn and see. It is obvious from the name: the first plant in the spring, and the second - in the fall, with the approach of winter.

In addition to the time of the landing, winter garlic is different from a narrow greater yield and what is stored worse.

If garlic from your own plot, then there is no doubt that he is spring or winter - should not be. The owner is so it is known that and when he landed, collected, and also how it should look. If the garlic is purchased, then you should know than an externally one species differs from the other. Yarovoy dominates non-strain, sillery varieties, and the teeth are located in several rows around the center of the bulbs and usually in the helix. Winter garlic necessarily have a stem (arrow). The teeth around it are located in 1 row, and they are usually larger than that of spring, but they are much smaller. If winter garlic has to cut a teeth across, then in its core, it is possible to clearly distinguish the incident of the future arrow-stem.

Depending on the type of this vegetable, one of the following main methods of storage, differ in terms of humidity and temperature regime, should be elected.

for spring - humidity 50-70% and 16-20 o C;
for winter - humidity 70-80% and 2-4 o C.

It should be immediately noted that spring garlic can be maintained in conditions suitable for winter, but on the contrary - no. However, it will lose his freshness, aroma and will be kept smaller time.Winter in heat quickly begins to germinate, and is also susceptible to a light damage to various diseases and drying. When creating the necessary conditions, the storage of spring garlic can last all winter up to the spring itself without the essential loss of its aroma, taste and vitamin component. Wintering in its own storage environment will fly significantly less than its spring fellow in his. Increase this period, however, with a tangible loss of fragrance and taste of garlic, it is possible by freezing.

For storage, especially for the winter, solely healthy garlic is suitable, not having signs of damage and disease. It is necessary to select ripe, but not surfing strong bulbs, who have durable, tightly adjacent scales. Such roots guaranteed to lay the shelf life laid by it.

Based on the foregoing, it should only be stored in the refrigerator. Briefly can be both it, and spring. These are the cases when excess teeth are left, cleaned for use or use in the preparation of dishes or billets for the winter. Such garlic must be put in a separate container or plastic bag and place on the refrigerator. It should also be done with the torn teeth, which should be previously brushed from the husks and trimmed with the colors and fired. If there were still misappropriate bulbs, they should also be placed in the refrigerator, but the whole crude heads.

In all cases described above, garlic can be preserved in the refrigerator without loss of flavor and taste for 6-7 days, and it will not deteriorate. If he has to be sent longer, he will begin to gradually refuse and can even be covered with mold. Such sections periodically need to trim.

Ripened winter garlic in front of long-term storage in the refrigerator should be sorted, leaving only healthy bulbs, and dry well. Then it can be:

decompose on small cardboard boxes or paper packages;
to treat the bulbs with vegetable oil and put in a bag of silk or other natural tissue, but impregnated with steep hydrochloric solution, and then dried;
fall asleep into a glass jar with a dense lid or plastic bag, where the vegetable will need to be flipped with flour, onion husks or a large salt.

After that, the container with garlic is placed in the refrigerator. Throughout the shelf life of the vegetable, it is necessary to periodically check and, if necessary, remove beginner to waste the bulbs from it, as well as change the filler. These methods allow 3-4 months in the refrigerator.

Purified teeth can be installed in vinegar or wine. Such garlic can be stored in a refrigerator for about 4 months or even longer. For canning fit:

vinegar White distilled or white wine;
wine dry white or red.

Purified teeth should be covered in a glass jar, and then pour vinegar or wine. Then the container is closed with a dense cover and put in the refrigerator. In banks you can add salt (1 cup of liquid 1 tbsp. Spoon) and red peppers, dried herbs, such as rosemary, oregano or laurel leaves. It will give a special savory taste to canned garlic. After backfilling the seasonings, the bank must be stolen so that everything moves everything. If during the storage of garlic in the capacitance, any signs of formation on the surface of the mold marinade will appear, then all its contents will have to pour out.

Freezing is considered not the most suitable way to keep garlic. At the same time, it somewhat loses its aroma and taste, and also after defrosting becomes cascidious and spreads. However, there is no other alternative for winter garlic to prepare it for the winter and keep it until the next harvest. Freeze can also be used for torn spring bulbs - they will also not depart in warmth. This method of workpiece allows you to store garlic 6-7 months.

Considering what kind of garlic comes after thawing, it is not recommended to freeze it with whole heads, since the teeth will then be very difficult to clean, and then use for culinary purposes. They must be released from husks to frost. It turns out even better if the garlic mass is made from the teeth, which it will be necessary to freeze. Below are several options for storage of garlic in the freezer.

Whole smooth or with cut-off spots, the teeth are decomposed on polyethylene packages, tied loosely and placed in the freezer. Place in the bags are left due to the fact that the garlic is expanding during freezing. You can also use small plastic containers with hermetic covers or wrap the cloves in foil or food film. Another option is to cut a teeth into small plates, and already decompose them on bags or containers. You can add finely chopped parsley, dill, any other greens and even crushed carrots to the cut garlic. All this will need to mix with the zubkov plates, and the resulting mixture is distributed over the packages, which, again, do not be tightly.

To freeze the garlic mass, the teeth first crushed through the meat grinder or in a blender. Moreover, it is not necessary to achieve a puree, small pieces of garlic should remain. Again, you can grind together with different greens and even carrots. Then you can add a very little bit of olive oil to the resulting mass. Then the garlic mixture is laying out a teaspoon of portion on the pallet, covered with bakery paper, or in molds for cooking ice and placed in the freezer. The resulting briquettes will be about as 2 teeth. When the garlic mixture will freeze, it is shifted in packages and stored in the freezer. Used when preparing dishes or add to ready-made.

Is it possible to freeze garlic for the winter in the freezer? Do not even doubt. At home, you can freeze to spring and young garlic, and green arrows of garlic (greens)! Wherein frozen garlic Does not lose its useful qualities and aroma, which is inherent in him.

How to freeze garlic for the winter at home in the refrigerator?

Freeze garlic at home is very simple. First, it is necessary to prepare garlic for freezing. The main thing is to be clean, without rot and mold.

Garlic heads divide into teeth. Clean each teeth and wash with running water. Spread garlic for grazing on a paper towel.

A completely dry cloves garlic cut on thin slices. Practically garlic is ready to freeze it. But perhaps you wish to add fragrant greens to it, for example, or basilica. Add and mix.

Freeze prepared garlic with greens can be in small containers or in food cellophane bags. Spread garlic in them. Hermetically pack. Put freezing garlic in the freezer refrigerator.

How else can you freeze garlic for the winter? You can grind garlic blender with or without greens. Descript into containers and folded in a freezing chamber for storage. In winter, frozen garlic add to sauce, marinade, minced meat, borsch, etc.

How to freeze garlic for winter in the refrigerator video

People have been using garlic for thousands of years. Moreover, not only in cooking, but also in medicine, as well as to combat evil spirits and other evil spirits. It is used not only in the raw form, but also in the form of an oil extract. The powder of dry garlic is part of many seasonings. And there is always a question of how to save garlic. One of the long-term storage methods is to freeze garlic to use it all year round.

Freezing of vegetables has long and firmly entered the habit of hobs. This allows you to provide family fresh, not lost the taste and value of vegetables all year round. In addition, as a rule, vegetables are frozen fully prepared for bookmarks in the dish. And this very saves time when cooking. The question arises, and whether it is possible to freeze garlic and how best to do it.

What do you need to freeze garlic

Freezing garlic will help solve the problem of its storage. Because it is quite difficult to keep garlic for a long time. He often dries when stored, rotates, oxidizing in the air, yellowing, it appears an unpleasant smell. And in a frozen form, it without loss of basic qualities can be kept up to 12 months. That is, almost to the new crop.

Frozen garlic can be used when preparing first dishes, meat, fish, vegetables and marinades. Very many salads, winegres, sauces, sandwiches and light snacks acquire a special gain and aroma when adding garlic.

Interesting! The powerful natural antibiotic allycine, contrary to the problem, is not contained in garlic. It is synthesized at the time of violation of the integrity of the teeth cells. In garlic juice, the synthesis of allicin occurs in the interaction of components and air. This antibiotic is destroyed for bacteria and remains for quite a long time in chopped garlic at low and room temperatures. But very quickly destroys with heat treatment.

Pros and cons freezing garlic

The billet "elixir youth" by the method of frosts have undeniable advantages:

freezing ensures the longest shelf life compared with other ways;
in the process of storage in frozen form in a vegetable, all trace elements and vitamins are preserved;
frozen garlic is immediately ready to add to dishes;
it also resists antibacterial properties, thanks to allicin and many phytoncides contained in it.

But this method of workpiece and storage has a number of shortcomings:

Frozen garlic is less fragrant, compared to the fresh.
He loses fresh and in the saturation of taste.
If whole teeth are frozen, then after defrosting, they have an unsightly appearance and "sprawling" consistency.

How to freeze garlic for winter

Freeze garlic can be whole heads, purified teeth, garlic mass or in spicy sauce. Frost and storage temperature -18 degrees. As a rule, this mode provides freezers and freezing chambers of refrigerators.

Bookmark in freezing chamber whole heads

In order to freeze the garlic heads, it is enough to cut roots, remove the upper, evaporated the earth flakes. After that, each head wrap in the food film. Disintegrate on the substrate and send to the freezing chamber. After the heads are promoted, as a rule, after 10-12 hours, they are placed in a dense package for freezing. And stored in the freezer already in it.

Of course, this is the fastest way to send garlic for storage. But subsequently will bring some inconvenience. After defrosting the teeth, it is much more difficult to clean than fresh, because they become soft. In addition, the whole head is not always required, and re-freezing worsens the taste and quality of garlic.

Preparation of purified shots

To prepare the freezing method by teeth, you will have to work hard. You need to clean each teeth, cut off the root don. If there is a small speck on the teeth, the damage should also be removed. Frozen teeth are better stored in small plastic containers. If necessary, you will only need to get ready to peeled garlic and use when cooking.

How to cook frozen garlic mass

For the preparation of garlic mass, purified garlic teeth are crushed in a blender, on a meat grinder or in shings. The garlic mass is unfolded on small containers and frozen. If necessary, simply chopulate a small piece and add to the dish. But much more convenient prepared ground garlic decompose on ice mold cells. And after freezing the cubes, shifting into plastic containers and stored in the freezer. Such a cube is conveniently added when cooking in salads, first and meat dishes, marinades.

How to freeze garlic in spicy sauce

For the preparation of a spicy garlic sauce to chopped garlic mass add finely chopped greens. Approximately ½ weighing part. Greens to taste and family preference: dill, parsley, kinza, basil, etc. well mixed, add salt to taste. To the finished mass add ¼ weight of vegetable oil. Olive, deodorized sunflower, corn and so on. Oil protects from extrusion of essential oils and moisture from garlic and herbs. Sauce decompose into molds for ice and freeze. In winter, a cube of such a sauce as a piece of summer.

By the same recipe you can prepare and green garlic. Instead of garlic teeth, young garlic arrows grind on a meat grinder or in a blender. Add spicy herbs, salt and oil. Dispatch in forms and freeze.

Garlic is loved by many fragrant and healthy vegetable. But, alas, it is not always possible to keep it before harvest. And in a frozen form, it retains its qualities up to 12 months. Check your garlic stocks and, if you are not sure that you can save it until spring, freeze. At least part. It will not only help make a vitamin reserve, but also helps when it takes something to quickly cook.

I do not remember exactly when and how the idea of \u200b\u200bfrozen garlic arrows appeared for the winter, I always threw them sorry. In them, useful substances are much greater than in the garlic head! Interested in neighbors - Dachnikov, it is possible to freeze garlic arrows - no one knows, well, and decided to try what happens. Cut slices and sent to the freezer. And very regretted that I did so little, even before the winter was not enough. For the next year I have already had ambitious plans: how to freeze garlic arrows for the winter I now knew, it remains to wait for the crop and be accepted for business.

Freezing garlic arrows for the winter

Ingredients:

Garlic arrows - an arbitrary amount;
butter;
olive oil;
parsley, dill - on the beam;
packages are dense (usual or with zip-lock);
silicone molds or ice container.

How to freeze garlic arrows - three ways to frost

The upper part with an unprofitable bud cut off, she will not need it. Only fleshy stems will go to frost. In no case should not be solid, rude. We will write about them at the end of the recipe, these tips will be useful to those who decide to make a useful workpiece for the first time.

We load the prepared raw materials into the kitchen sink with cold water, we wash two or three times, wash the soil particles and other contaminants.

Long shoots first cut into several pieces of the shorter, then cut the lamb, small pieces.

We refer to the packages, we turn the pipe with the tube. Or put in a package with a latch. We send to the freezer.

How to freeze the arrows of garlic with greens

This workpiece will use you to refill first dishes. Very convenient: parsley, and dill, and garlic will be in one cube. Greens need to be washed, dry, finely cut. Churring garlic arrows knife. After grinding, everything is mixed. The proportions are arbitrary, your taste.

There are two options: the first is just absorbed into the package and freeze. The minus of this method - the greens instantly defects. If you hold it at least a minute in warmth, it will take it and when re-frost can darken. The second option is to decompose according to the molds, pour into every little water. For this purpose, you can use small silicone forms or a foodstop container. After 3-4 hours, when the water freezes well, remove from the molds and shifted into the packages. It is more convenient for me to make a portion of freezing, I use the second way.

How to freeze garlic arrow with butter

Well, maybe not quite accurate questioning, but the point does not change from this - even in such a simple matter of errors. In winter, they are no longer corrected. Therefore, we all do everything right. Garlic arrows cut into pieces, not necessarily finely, but so the blender will be easier to grind them.

We refer to the glass, grind in Cashitz, almost homogeneous. Or with small pieces. No blender is not a problem, grind on a meat grinder, garlic mass, though it will not be completely homogeneous, but there is its own originality. Unlock for three bowls. In one will be without additives. To the second add butter. Here it lies the first error - the oil does not need to be cleaned, it should be soft to make it easily mixed with fragrant casheam. If desired, you can slide a bit. Thus, we make garlic oil, and if you melt, it will be born with garlic. The potatoes will go well, but on a sandwich very much.

Third pour olive oil. A little to soften the obvious taste of garlic. Mix. Sunflower for freezing I do not use - it may be unpredictable, while olive at low temperatures hardly hardens.

We decompose on a small molds or each type of frost place in a separate container, a jar and freeze.

After a few hours, we spend fragrant cubes into glass jars or packages, be sure to mark that where, so that in winter, do not send garlic in the winter instead of spinach.

The arrows of garlic began to come across in the market, so if you do not have cottages, but you will see this greenery on sale - buy a couple of beams. After all, freeze garlic arrows for the winter is completely simple, especially when there is a detailed recipe.

When collecting garlic arrows

Cutting should be done when the stems stretch, but while they are gentle, juicy, the skin does not work. Pay attention to the bud on the top - it should be closed, thin, not poured by seeds. Every year it is different time, and it depends on the region, from the weather. After the yellowness or buds appear, they are no longer suitable for culinary purposes.

It will be a separate selection of recipes from the photo that to cook from garlic arrows. Do not miss the moment and make useful blanks for the winter!