An easy and delicious recipe for harvesting garlic arrows for the winter.

Some gardeners throw away garlic arrows in vain, as they are an incredibly tasty and healthy product. From them you can cook a large number of different dishes: stewed, fried, marinated and even dried. And for the winter, you can prepare salted arrows with herbs.

It is very easy to prepare them. You need to cut the arrows at the moment when they grow already large enough, but still remain tender. You will also need a bunch of dill, fox horseradish and currants. The cooking process consists of several stages:

Garlic arrows should be washed well under warm running water. Cut into 2-3 pieces. It is not necessary to crumble too finely, since the arrows are simply deformed during the salting process due to the lack of a dense consistency.

In this case, the tops with seeds should be removed.
It is better to lay arrows in a three-liter jar in layers, alternating with greens (currant leaves and dill). The greens must also first be washed, but cut into small pieces, laid in a whole form.

Fill with brine. This volume will require about 2 liters of water and 5 tbsp. coarse salt.

Next, put a sheet of horseradish on top, which was also previously washed well under running water.
Next, the jar should be tightly closed with a lid and sent for storage in a cool place. The dish will be ready in 2 months.

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