pickled Brussels sprouts recipes for the winter

Brussels sprouts - ways to prepare for the winter

Preparing that cabbage is not very difficult. Ripe heads of cabbage are cut off at the base of the stem, and bad leaves with stalks are removed. Well, then everything depends on your desire.

Cabbage can be frozen, maintaining its original taste and texture. But if you don’t want to bother with defrosting at the right time, then marinating will come to your aid, which will give our Brussels vegetables additional taste and aroma. And it’s convenient to eat it marinated due to its size. You get some kind of vitamin seeds.

How to prepare Brussels sprouts for the winter

Brussels sprouts are one of the most unusual vegetables on our tables. It is very tasty both fresh and pickled. It goes well in canned salads with other vegetables and is delicious “Korean style”.

Brussels sprouts - ways to prepare for the winter

Preparing this vegetable is not very difficult. Ripe heads of cabbage are cut off at the base of the stem, and bad leaves with stalks are removed. Well, then everything depends on your desire.

How to freeze for winter storage

Before freezing, the heads of cabbage should be kept for five to six minutes in cool, lightly salted water. This will get rid of any insects that may be inside. Then rinse the cabbage under running water.

Next, pour the heads of cabbage into a pan with salted water and wait for it to boil. After boiling, remove the pan from the heat and let the cabbage sit for a couple of minutes. After time has passed, drain the cabbage in a colander, rinse with ice water, and then dry.

If you have ever made homemade dumplings, then the next step will be familiar to you. Place the heads of cabbage on a baking sheet, tray or dish in an even layer and place in the freezer.

As soon as the cabbage is completely frozen, transfer it from the baking sheet into bags and throw it back into the freezer.

Due to the fact that the vegetable was first boiled until half cooked, it will take you much less time to prepare dishes. We have this kind of semi-finished product for the winter.

How to cook frozen Brussels sprouts

Cooking frozen cabbage is quick and easy. But even in these cases, you can mess up. Please, under no circumstances should you torture the cabbage by fire. How many times have I seen “killed” frozen vegetables that were left on the stove under the pretext “to make sure they were cooked?”

Properly frozen Brussels sprouts have already been half-cooked before freezing. So it will take her ten, maximum 15 minutes to get the desired condition.

And so, put a pan of water on the stove, salt it a little, and wait until it boils. And now we throw the cabbage heads into boiling water. After 10 minutes, the cabbage will have time to melt and finish cooking.

Drain the hot water from the finished cabbage and add cooler water. This way the heads of cabbage will keep their shape better and will not turn into mush during further culinary manipulations.

Brussels sprouts prepared in this way can be used in salads and soups. Some even manage to combine it in canapés. As a separate dish or side dish, it wouldn’t be too bad.

Pickled

Pickled Brussels sprouts are a delicious appetizer. It will be in great demand due to its appearance and size. I pricked a head of cabbage on a fork, put it in my mouth, and so on over and over again.

Ingredients:

Brussels sprouts – 1 kg
Water - liter
Sugar – 60 grams
Salt – 50 grams
Ground black pepper – 1 gram
Vinegar 9% – 250 milliliters

Cut the peeled and washed cabbage in half and put it in a jar, making it tighter.

To make the marinade, dissolve sugar and salt in water, add vinegar and pepper, and bring the mixture to a boil.

Pour the boiling marinade over the heads of cabbage, cover with a lid, and pasteurize for about 20 minutes.

After pasteurization, roll up the lid and send it to cool, wrapped in a blanket.

Canned Brussels sprouts with vegetables

We have to:

Brussels sprouts – 1.5 kg
Bell pepper – 400 grams
Onions – 6 small onions
Hot chili pepper – 1 small peppercorn
Salt - tablespoon
Sugar – 2 tablespoons
Vinegar – Teaspoon
Bay leaf – 2 pieces
Allspice and black peppercorns – 5 pieces each

We process the heads of cabbage, clean and cut them in half, especially large heads of cabbage into quarters. Peel the carrots and cut them into slices one and a half to two centimeters thick. Cut the pepper into cubes or triangles, one and a half centimeters per side.

Place spices, onions, carrots and peppers in a sterilized jar. Place the heads of cabbage on top.

Now let's start the marinade. Pour water into a saucepan, dissolve sugar and salt in it. Put it on the fire and wait until it boils.

Pour the boiling marinade into the jars, screw them on with lids, and set them to cool under a blanket, first turning them upside down.

After 3-4 days, you can try our Brussels sprouts.

In Korean

Sometimes we want to add some thrills to our lives. Some people jump with a parachute to do this, others swim with sharks. Well, for us mere mortals, spicy Korean cuisine and its preservation options come to the rescue. It is not necessary to use Beijing for this. For Korean Brussels sprouts we will need:

Brussels sprouts – 1.5 kg
Carrots – 400 grams
Garlic – 10 large cloves
Bay leaf – 2-3 pieces
Chili pepper – 1 small pod
Water – 1 liter
Salt - 2 tablespoons, without top
Sugar – 1 tablespoon
Vinegar 9% - tablespoon
Vegetable oil – 20 milliliters

Wash the cabbage, remove any wilted leaves, and cut in half. Grate the carrots for “Korean carrots”. Squeeze the garlic through a squeezer. Cut the chili pepper into 4-5 pieces. We put everything in random order in jars.

Let's start preparing the marinade. Mix water, vinegar and sugar with salt in a saucepan. Put it on the fire and wait until it boils. Pour the boiling marinade into jars. We send the resulting product to pasteurize for about 20 minutes. Then we roll up the lids and cool, wrapping it in a blanket.

These are our unusual and multifaceted Brussels sprouts, with which you can do anything you want. I think you will find options for preserving and storing it for the winter useful. Enjoy your meal!

olgushka1971.ru

How to freeze Brussels sprouts for winter storage

Before freezing, cabbage heads should be kept for five to six minutes in cool, lightly salted water. This will get rid of any insects that may be inside. Then rinse the cabbage under running water.

Next, pour the heads of cabbage into a pan with salted water and wait for it to boil. After boiling, remove the pan from the heat and let the cabbage stand for a couple of minutes. After time has passed, drain the cabbage in a colander, rinse with ice water and then dry.

If you have ever made homemade dumplings, then the next step will be familiar to you. Place our cabbage on a baking sheet, spread or dish in an even layer and put it in the freezer.

As soon as the cabbage is completely frozen, transfer it from the baking sheet into bags and throw it back into the freezer.

Due to the fact that we first boiled the cabbage until half cooked, it will take you much less time to prepare dishes later. We have this kind of semi-finished product for the winter.

How to cook frozen Brussels sprouts

Properly frozen Brussels sprouts have already been half-cooked before freezing. So it will take her ten, maximum fifteen minutes to get the desired condition.

And so, put a pan of water on the stove, salt it a little and wait until it boils. And now we throw the cabbage heads into boiling water. After ten minutes, the cabbage will have time to melt and cook.

Drain the hot water from the finished cabbage and add cooler water. This way the heads of cabbage will keep their shape better and will not turn into mush during further culinary manipulations.

Brussels sprouts prepared this way can be used in salads and soups. Some even manage to combine it in canapés. And as a separate dish or side dish, it wouldn’t be too bad.

How to freeze for winter storage

If you have ever made homemade dumplings, then the next step will be familiar to you. Place the heads of cabbage on a baking sheet, tray or dish in an even layer and place in the freezer.

Pickled Brussels sprouts

Pickled Brussels sprouts are a delicious appetizer. And it will be in great demand due to its appearance and size. I pricked a head of cabbage on a fork, put it in my mouth, and so on over and over again.

Ingredients:

Brussels sprouts – one kilogram
Water - liter
Sugar – sixty grams
Salt - fifty grams
Ground black pepper – one gram
Vinegar 9% - two hundred and fifty milliliters

We cut the peeled and washed cabbage in half and put it in a jar, but more tightly.

To make the marinade, dissolve sugar and salt in water, add vinegar and pepper, and bring the mixture to a boil.

Pour boiling marinade over our cabbage, cover with a lid and pasteurize for about twenty minutes.

After pasteurization, roll up the lid and send it to cool, wrapped in a blanket.

Canned Brussels sprouts with vegetables

And so, we need:

Brussels sprouts – one and a half kilograms
Bell pepper - four hundred grams
Onions – six small onions
Hot chili pepper - one small peppercorn
Salt - tablespoon
Sugar – Two tablespoons
Vinegar – Teaspoon
Bay leaf - a couple of pieces
Allspice and black peppercorns - five pieces each

We process the cabbage, clean it and cut it in half, especially large heads of cabbage into quarters. Peel the carrots and cut them into slices one and a half to two centimeters thick. Cut the pepper into cubes or triangles, one and a half centimeters per side.

Place spices and onions, carrots and peppers in a sterilized jar. Place Brussels sprouts on top.

Now let's start the marinade. Pour water into a saucepan, dissolve sugar and salt in it. Put it on the fire and wait until it boils.

Pour the boiling marinade into the jars, screw them on with lids and set them to cool under a blanket, having first turned them upside down.

How to pickle Brussels sprouts

You will need:

1 kg cabbage;
carrot;
1.5-2 tbsp. l. salt;
the same amount of sugar (can be replaced with honey);
dill, cumin, bay leaf.

Peel the carrots and grate on a coarse grater. Prepare the cabbage: sort, wash, tear off the wilted leaves. Cut large heads of cabbage in half, leave small ones as is. Mix with grated carrots. Place the cabbage in a suitable sized container - ideally a wooden one, but a regular glass jar will do - topping it with dill sprigs and bay leaves and sprinkling with caraway seeds to your taste. If you want, you can add, for example, black peppercorns or any other common spice. Boil a liter of water, dissolving salt and sugar in it, and pour brine over the cabbage. If you are using a wooden bowl, cover the vegetables with a linen rag, press down with a wooden circle and leave under pressure for 5 days. If you decide to pickle cabbage in a jar, it will be enough to cover it with a regular plastic lid. The main thing in this recipe is to prevent the cabbage from protruding from under the brine, so try to accurately calculate the amount of liquid in advance.

How many Russian guys volunteered for the Donbass militia? Unknown. And on the other hand, there are also Russian volunteers. Damn it, what difference does it make if young (and not so young) guys - given the current shortage of normal men - kill and maim each other, instead of looking at the sky, hugging women, giving birth to children, creating something good?!

I'm sitting in the buffet of the Russian State Library. Under the canopy of the old walls, “you can’t hear the noise of the city,” you can’t feel the metropolitan heat. I leisurely consume my late lunch, but my idyll is soon destroyed by a conversation at the next table.

Two men are talking: one is a little older than me, that is, a little over forty, the other is about sixty. I see them here all the time. I don’t know whether they write dissertations or engage in self-education. At the moment they are talking about Strelkov. Yes, yes, about that same Strelkov, who heads the militia of the Donetsk People’s Republic and from whom the Internet community supporting the DPR and LPR has recently become almost an icon. The conversation goes in the direction that Strelkov has given up, is tired and is no longer the embodiment of fearlessness, fighting spirit and the continuation of the best traditions of the glorious pre-revolutionary Russian officers as before. I get up and leave, and only the echoes of “Strelkov, Strelkov...” gradually fade away in my ears.

I am sitting in the dining room of a village near Moscow. A piece of paradise! You walk some two hundred meters away from the highway - silence, peace, greenery and water. In the meantime, I'm consuming delicious sorrel soup at dumping prices. True, there is a TV in the dining room. They show refugees from Ukraine (from Ukraine?) with tense faces. The announcer's voice, trying to be concerned, says that it takes up to five working days to review everyone's application. Suddenly the picture changes. I see a pretty, young woman with a child. From the few words she utters, only one word remains.

This word is "SCARY".

I’m going to Moscow on business and, as usual, I’m ungodly late everywhere I can. Near the Tretyakovskaya metro station I see a canvas tent with the inscription “Help to Donbass”.

And under whose patronage is this? — asks a corpulent lady in a couture outfit.

Under patronage, I repeat mechanically (professional deformation; what can I do - too many texts have passed through my editorial hands). But my voice is quiet and cannot be heard. Sighing, the lady puts five hundred into the box: “God help you!” - and leaves.

My capabilities are much more modest. Sighing, I throw twenty rubles into the box. Fundraising is carried out under the auspices of some church, on a nondescript piece of paper - account numbers in small print. I'm late, now, as they say, criminally. But some element of the mental puzzle falls into place. I'm feeling it.

I stand in the silence of a church near Moscow and pray. The heat is an indispensable background to my story, but the church is quiet and cool. To the standard note about health is added the name of the warrior Dmitry from one cozy chat, where I dilute the standard male chatter. Nobody believed that he would go to fight in Donbass, but he left.

“The commanders were running around, not today or tomorrow they will be sent into battle.”

"Warrior Dmitry." Scary.

There is another new name on the same note. Mikhail Moiseev, blog host for the newspaper Zavtra. He has been covering Ukrainian events for a month now - a wit, a joker, a merry fellow and a lover of life in a formal suit, affectionately calling me “zhik” (an abbreviation for “cozy woman”). I'm scared for him too.

And I can’t turn on “Let’s Go to War” by Natalya Medvedeva, whom I adore, because now an icy, terrible abyss shines through from this song.

And I can’t open a newspaper - any newspaper - because it’s Ukraine, Ukraine, Ukraine...

“Oh, close, close your newspaper eyes.” I never truly understood what Mayakovsky’s lines were. I understand now. It would be better not.

I've only been to Kyiv once.

Summer 2012.

And this was the City of the Sun. Happiness. Sveta. Mira. Love.

No burning tires.

“By the end of the Year of Water, centrifugal processes in the ancient Empire became most significant.” I don't know what the processes are.

There was only one question left in my head.

This is the question: “WHY”?

Yes, political scientists in polished shoes will popularly explain to me why and how.

What is the history, origins, background, undercurrents and motives.

How much does each participant cost on both sides?

What are the forecasts, prospects and options for the development of events.

How will this affect the geopolitical, economic and who knows what else situation in the region.

But I still have the question “WHY”?

Ukraine. Slavyansk, Donetsk region. May 20. Ekaterina Lenya at her house. (AP Photo/Alexander Zemlianichenko)

When I read about a person who is capable of turning over his own sister for aiding the “wrong” people. I remember that parable about the Mongol khan, who released the entire family of a Russian woman because she chose to leave her brother alive, because both her husband and son would still be there. Yes, you can change your wife, you can have better children, no matter how disgusting and disgusting it may sound. But - sister? The youngest? I can't wrap my head around it. For what? How?

Military psychologists will no less popularly explain to me why and how. How the psyche is deformed under extreme conditions. How the human extreme of personality - both its upper and lower points - becomes visible when the thin gloss of “civilization” peels off. “A la guerre com a la guerre,” - this Gallic tin, consonant with Galicia, will echo throughout “Echoes of Moscow”, through cozy radio and television studios, through the Finnish press paper. I hear everything. I understand. But…

A three-year-old boy near whom a bomb exploded in Slavyansk. Lost from his just awakening mind and repeating endlessly: “They’re bombing, they’re bombing.” Like a bell trampled by a boot. For what?

Nutria rescued from a bombed house. Someone felt sorry for the animal...

“If we start fighting each other, we're done for,” said Remus Lupine in Harry Potter. How many Russian guys volunteered for the Donbass militia? Unknown. And on the other hand, there are also Russian volunteers. Damn it, what difference does it make if young (and not so young) guys - given the current shortage of normal men - kill and maim each other, instead of looking at the sky, hugging women, giving birth to children, creating something good?!

The worst thing is that nothing will change. War is always war. Someone will return forever young in a coffin. Someone will survive, but will scream at night from nightmares. Some will save their comrades, others will betray them. Someone will eat up any election promises like manna from heaven, frantically whispering: “If only there was no war.”

I do not know what else to say.

I'm just a woman who doesn't want to wait for her husband, son, brother - from a war where he shoots another woman's husband, son and brother.

Alexandra Smirnova

After all, these little heads of Brussels sprouts are simply delicious and attractive! They taste so unusual, and when combined with carrots pickled with them, they make a delicious snack. Just a real mouth-watering find, and with so many vitamins! This appetizer can be served not only for a regular lunch, but also for a special celebration.

How to pickle Brussels sprouts

This cabbage is not like its relatives. On a thick cylindrical stem about 60 cm high there are small leaves, in the axils of which up to 40 heads the size of a walnut are hidden. Did you know that Brussels sprouts are the healthiest? For example, it contains 6.5% protein, while cabbage contains only 2.5%. Brussels sprouts contain more vitamin C, a lot of potassium, and little coarse fiber. It’s just that it contains mustard oil, which gives it a unique aroma and makes it unsuitable for nutrition for people with thyroid diseases.

Brussels sprouts have a peculiar sweetish flavor. It is boiled, stewed, fried in breadcrumbs and batter. Soups made from this cabbage are as nutritious as chicken soups, but contain no cholesterol at all. It can be frozen, canned, even dried. Pickled Brussels sprouts for the winter are an original appetizer that is easy to prepare and enjoyable to eat in winter. In addition, it retains most of the nutrients.

Brussels sprouts in Korean

Korean salads occupy a special place in modern cooking and are in great demand among “spicy” lovers. But why buy this dish in the store if you can easily and very quickly prepare it at home.

My list of successful recipes included pickled Brussels sprouts for the winter, which a friend taught me to cook.

This adorable little cabbage is not only appetizing and cute to look at, but also delicious. It contains a lot of vitamins, so why not prepare a few jars of the original snack for the winter? I added rosemary to the Brussels sprouts for flavor and aroma.

By the way, for lovers of white cabbage and preparations made from it: on my website there are excellent

The simplest recipe

This method is the easiest to pickle cabbage; products that are found in every home are used for preparation. It will be moderately spicy, sweetish and very tasty.

Ingredients

Brussels sprouts – 1 kg;
water – 1 l;
sugar – 2 tbsp. spoons;
salt – 2 tbsp. spoons;
ground black pepper – 0.5 teaspoon;
vinegar - 1 glass.

Preparation

Rinse the heads of cabbage, peel, cut in half, and place tightly in jars.

Place the remaining products in a saucepan, add water and cook the marinade.

Fill the jars, cover with tin lids, and pasteurize for 20 minutes.

When the water has cooled a little, take out the jars of cabbage and seal them.

Turn over, wrap warmly, let cool completely.

In Korean

If in winter you want something special, spicy and piquant, Brussels sprouts marinated in Korean will come to the rescue. This spicy snack will not only diversify your menu, but will also reduce the likelihood of catching a cold.

Ingredients

To prepare this dish you need:

Brussels sprouts – 1.5 kg;
carrots – 0.4 kg;
garlic – 2 heads;
hot pepper – 1 small pod.

water – 1 l;
salt – 2 tbsp. spoons;
sugar – 1 tbsp. spoon;
vinegar – 30 ml;
vegetable oil – 20 ml;
bay leaf – 2 pcs.

Preparation

Wash the heads of cabbage, peel and cut in half. Grate the carrots on a special grater for Korean vegetables. Chop the garlic thoroughly. Cut the hot pepper into small pieces.

Place the vegetables in the jars as tightly as possible. To be sure, gently tap the bottom on the edge of the table.

To prepare the marinade, add water to sugar, bay leaves and salt, boil, add oil, then vinegar.

Place an old towel on the bottom of a wide dish, place jars on top, and cover them with lids. Pour in water heated to brine temperature and pasteurize for 20 minutes.

Roll up the canned cabbage, place it bottom up, wrap it, and let it cool completely.

Pickled

Ingredients:

Brussels sprouts – 1 kg
Water - liter
Sugar – 60 grams
Salt – 50 grams
Ground black pepper – 1 gram
Vinegar 9% – 250 milliliters

Cut the peeled and washed cabbage in half and put it in a jar, making it tighter.

To make the marinade, dissolve sugar and salt in water, add vinegar and pepper, and bring the mixture to a boil.

Pour the boiling marinade over the heads of cabbage, cover with a lid, and pasteurize for about 20 minutes.

After pasteurization, roll up the lid and send it to cool, wrapped in a blanket.

Canned Brussels sprouts with vegetables

We have to:

Brussels sprouts – 1.5 kg
Bell pepper – 400 grams
Onions – 6 small onions
Hot chili pepper – 1 small peppercorn
Salt - tablespoon
Sugar – 2 tablespoons
Vinegar – Teaspoon
Bay leaf – 2 pieces
Allspice and black peppercorns – 5 pieces each

Place spices, onions, carrots and peppers in a sterilized jar. Place the heads of cabbage on top.

Now let's start the marinade. Pour water into a saucepan, dissolve sugar and salt in it. Put it on the fire and wait until it boils.

Pour the boiling marinade into the jars, screw them on with lids, and set them to cool under a blanket, first turning them upside down.

Spicy salad with vegetables

Pickled Brussels sprouts cooked with vegetables can be used not only as a salad, but also served as a side dish for poultry. Thanks to the large number of aromatic components, the smell and taste will be simply amazing.

Ingredients

To marinate the salad, take:

Brussels sprouts – 1 kg;
carrots – 400 g;
sweet pepper – 300 g;
very small hot pepper – 4 pcs.;
garlic – 4 cloves;
bay leaf – 4 pcs.;
allspice – 8 pcs.;
parsley - a bunch;
dill seeds – 1 tbsp. spoon;
vinegar - 8 tbsp. spoons

water – 1.2 l;
salt – 1 tbsp. spoon;
sugar – 1 tbsp. spoon.

With cranberries

When we can preserve sweetish Brussels sprouts with sour cranberries, we get a tasty, healthy dish that will decorate any feast and go well as a side dish for meat.

Ingredients

For 3 half-liter jars you need:

Brussels sprouts – 800 g;
cranberries – 200 g.

water – 1 l;
wine vinegar – 120 g;
sugar – 3 tbsp. spoons;
salt – 2 tbsp. spoons;
cloves – 6 pcs.

Preparation

Remove the top leaves from the cabbage, if necessary, and blanch for 4 minutes. Drain the liquid and place in a bowl of cold water and ice. This will help preserve the color of the heads.

Dip the cranberries in boiling water for 30 seconds and drain in a colander.

Fill sterile jars with cabbage, sprinkling it with cranberries. In order to better compact the food, gently tap the containers on the edge of the table.

Boil water with cloves, salt, sugar for 5 minutes, add wine or regular vinegar.

Fill the jars with marinade and cover with tin lids. Place in a wide bowl with an old towel on the bottom and filled with hot water. Sterilize for 15 minutes.

When the water has cooled a little, remove the jars and seal them. Turn over, warm, cool.

Step-by-step recipes for preparing Brussels sprouts for the winter

The range of preparing Brussels vegetables for the winter at home is very wide. It can be pickled, salted, fermented, canned separately or with other products. It can be served as appetizers or salads.

Canning with vegetables

Pickling

Remove the top leaves from the heads of cabbage, cut in half, rinse with running water in a colander and dry slightly.
Salt the water, boil it, add the washed vegetables and cook until they soften.
Place the cabbage again in a colander to drain the water and place in jars.
Place chopped garlic into each separate container.
Pour all the spices into salted water, boil, add vinegar and cook for another 5 minutes.
Pour the prepared marinade over the vegetables in the jars.
Poke the cabbage in the containers to the bottom, releasing any accumulated air.
Roll up the jars and take them to a cool place.

Salting

Peel the carrots, wash them, grate them.
Remove damaged or limp leaves from the cabbage, and if necessary, cut the heads of cabbage in half.
Mix the vegetables, place in the prepared container in layers, sprinkling each with spices and herbs.
Boil water, add salt and sugar.
Pour hot brine over the vegetables in the jar, completely covering them with water.
Close the container with a plastic lid.

Pickling

Soak the heads of cabbage for 1 hour.
Boil them for 3-4 minutes in a salty solution.
Place spices and vegetables into prepared jars.
Pour hot brine, cover with a lid, leave for 2 days at room temperature for fermentation.
After 2 days, roll up the containers and hide them in the cellar.

Preparing a salad with Brussels sprouts for the winter:

Take the vegetables you need for the salad, sort them out, wash them thoroughly with running water, and dry them.
It is better to take multi-colored sweet peppers, then in a jar they will look bright and elegant. Cut it into two parts and remove the seeds. Cut the pepper into thin short strips.
Remove the skins from the onion and cut it into strips or halves of rings.
Cut the Brussels sprouts into 2-3 pieces or leave whole if the cabbage is very small.
Prepare containers for preservation in advance; it is very convenient to use 500 ml jars. Wash them with baking soda and dry them, letting the water drain. Add 0.5 tsp. mustard seeds.
Start placing vegetables in jars in layers, but in random order. For example, onion on the bottom, then sweet pepper, cabbage on top.
Fill the jars to the very top.
Prepare the marinade - mix sugar, salt, spices in water. After boiling, add vinegar and turn off.
Pour the marinade into the jars of vegetable salad; it should completely cover the vegetables. Place a bay leaf in each jar.
Cover the jars with lids, but do not screw them on. Place the jars in water for sterilization, which should last at least 15 minutes after the water boils in the pan.
Remove the jars of vegetable snacks and screw the lids on tightly. Turn over and wrap until completely cool. A delicious vegetable appetizer of Brussels sprouts, sweet peppers and onions is ready!

Step 1: Prepare the Brussels sprouts.

Step 2: Boil the Brussels sprouts.

Place clean cabbage in salted water, bring to a boil and simmer over low heat until almost softened. Then, using a slotted spoon, transfer the cabbage back into the colander, dry it again and place in sterilized jars, adding peeled and chopped garlic cloves.

Step 3: Marinate the Brussels sprouts.

While the cabbage is drying, prepare the marinade by mixing all the spices with water and bringing to a boil. Now add the specified amount of apple cider vinegar, stir, boil for another 5 minutes
and pour the hot marinade over the boiled Brussels sprouts. Using a wooden spatula, remove any bubbles from the surface and seal the jars and place them out of the reach of light and in a cool place. That's all, now all that remains is to wait for the right occasion and serve the pickled Brussels sprouts. This can be done after two days.

Step 4: Serve the pickled Brussels sprouts.

Serve the pickled Brussels sprouts as an appetizer on a separate small platter.
Enjoy the taste of the dish and compliments on your culinary skills. Bon appetit! You can also add white cabbage, chopping it into thin strips.

Some recipes suggest pickling Brussels sprouts along with carrots and onions.

If you are not going to store pickled Brussels sprouts for a long time, then simply close the jars with nylon lids and store in the refrigerator.
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Storage methods

Brussels sprouts should be stored in a dark, dry and cool room at a temperature within 0. +5°C. Can also be stored in the refrigerator, but not for a long time.

Brussels sprouts dishes are very diverse. It can be marinated, salted, made into salads and snacks from vegetable preparations. The dish can be consumed immediately after salting, pickling, fermentation, or specifically in winter. Everyone will like the snack not only for its unusual appearance, but also for its excellent nutritional qualities.

Preparing Brussels sprouts for the winter - harvesting

If you grow cabbage yourself, we recommend keeping the crop outside during the autumn cold. The culture is not afraid of such temperatures, but this technique significantly improves its taste. Harvesting begins in September and extends until mid-November, gradually removing the heads of cabbage. We talk about how to grow and when to harvest cauliflower in a separate article.

To consume cabbage fresh for as long as possible, the stems with ripened heads of cabbage are cut off at the very root and, after removing the leaves, they are hung in the basement. If you pick vegetables from the stem, they will quickly wither and lose most of their beneficial properties.

If you live in a region where severe frosts come early enough and prevent vegetables from ripening properly, do not rely on fortune. It is better to cut the stems, remove the lower leaves and very young cabbage ovaries, fold them tightly and dig them in damp sand. Water the plants regularly and you will soon be able to harvest a full harvest. We also recommend reading the article about growing kohlrabi cabbage.

Brussels sprouts for the winter - pickling, canning, freezing

Sterilize for 15 minutes. Prepare marinated snacks according to one of our suggested recipes. Delicious healthy salads will help fill the lack of vitamins in winter and diversify your diet. Bon appetit! Home Recipes Pickling How to pickle Brussels sprouts How to pickle Brussels sprouts Text. Contents 1 The simplest recipe 1. If you take red sweet peppers for this recipe for the winter, the salad will turn out not only tasty, but also beautiful.

The recipe for homemade pickled cabbage is very tasty. How to quickly pickle cabbage in a jar. Pickled cabbage in 15 minutes. How to pickle cabbage quickly and tasty.

Small heads of Brussels sprouts can be preserved whole. To ensure that the cabbage is evenly cooked, it is recommended to cut the heads of cabbage crosswise at the base before placing them in boiling water. The cabbage will be ready in a few days. It can be stored in a cool, dark place all winter.

Instant pickled cabbage with chunks of beets. Cauliflower for the winter: pickled preparations.

Brussels sprouts, pickled for the winter - you'll lick your fingers!

Not everyone has the space for the operations described above. In this case, our only option is to prepare vegetables in any convenient way. For example, they can be pickled. The cabbage is cut into pieces or shredded and placed in jars up to the shoulders. The marinade is prepared without any special tricks - add 0.3 liters of 9% vinegar, 60 grams of sugar, a little less salt and a pinch of ground black pepper per liter of water.

The ingredients are mixed and kept on fire until the marinade boils. Once this has happened, the liquid is poured into jars of vegetables, which then need to be pasteurized for 20–25 minutes. Don't have time to tinker with jars? Then prepare enough space in the freezer - we will freeze the cabbage. Place a pan of salted water on the fire - try to choose a larger container so that there is three times more liquid than cabbage.

When it boils, add vegetables to the pan and cook for about five minutes. Using a colander, remove the cabbage and immediately throw it into cold water. Once it has cooled, let it dry thoroughly. Then place the workpiece on a plastic tray and put it in the freezer. When the vegetables are frozen, place them in bags in convenient portions. The preparation is great for soups.

Brussels sprouts pickled

Brussels sprouts 450 grams
Apple cider vinegar 1.5 cups
Purified water 1 liter
Black peppercorns 3-4 peas (optional)
Yellow mustard seeds 1/4 tablespoon
Allspice peas 1–2 pieces (optional)
Garlic 2 cloves
Bay leaf 2 pieces
Sugar 70 grams
Salt 25 grams

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Inventory:

A saucepan, sterilized jars with lids, a can opener, a wooden spatula, a colander, a kitchen knife, a cutting board, a slotted spoon.

Peel the Brussels sprouts from withered brown leaves. Using a knife, divide each head of cabbage into two halves and place them in a colander. Rinse the cabbage with warm, almost hot running water. Then leave the colander hanging with the chopped heads of cabbage to allow excess liquid to drain. Once you are sure that the cabbage is well washed and dry, proceed to further cooking. Place clean cabbage in salted water, bring to a boil and simmer over low heat until almost softened. Then, using a slotted spoon, transfer the cabbage back into the colander, dry it again and place in sterilized jars, adding peeled and chopped garlic cloves. While the cabbage is drying, prepare the marinade by mixing all the spices with water and bringing to a boil. Now add the specified amount of apple cider vinegar, stir, boil for another 5 minutes and pour the hot marinade over the boiled Brussels sprouts. Using a wooden spatula, remove any bubbles from the surface and seal the jars and place them out of the reach of light and in a cool place. That's all, now all that remains is to wait for the right occasion and serve the pickled Brussels sprouts. This can be done after two days. Serve the pickled Brussels sprouts as an appetizer on a separate small platter. Enjoy the taste of the dish and compliments on your culinary skills. Bon appetit!

– You can also add white cabbage, chopping it into thin strips.

– Some recipes suggest pickling Brussels sprouts along with carrots and onions.

– If you are not going to store pickled Brussels sprouts for a long time, then simply close the jars with nylon lids and store in the refrigerator.

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Brussels sprouts - special recipes for the winter

Be sure to try fermenting cabbages. First, they should be soaked in cool water (no more than an hour), then blanched for three minutes in boiling water. Prepared vegetables are placed in jars more tightly and filled with hot salted water.

The jars should stand in a warm place for several days, and then send them to a cold and dark place. In 2-3 weeks the cabbage will be ready.

Finally, we recommend a special recipe for preparing fresh cabbage. For a dish that is served both as a side dish and on its own, take a kilogram of cabbage, 100 g of peeled nuts (walnuts or hazelnuts), 1 lemon, a couple of cloves of garlic, olive and butter, salt, pepper, ground nutmeg.

First, fry the nuts a little, then chop them up. Clean and crush the cloves. The lemon is peeled and chopped. These components should be mixed with the addition of two tablespoons of olive oil, salt, pepper and nutmeg (to taste). Fry the vegetables in a frying pan in butter and olive oil. When they brown, add the nut mixture and stir thoroughly. The dish can be removed from the heat and served. Bon appetit!

Recipe for pickled Brussels sprouts for the winter

You will need:

500 g Brussels sprouts;
1-2 stalks of celery;
1 tsp. salt;
2 tsp. Sahara;
4-5 tbsp. l. 5 percent vinegar;
black pepper, clove stars, currant leaves.

Place the cabbage in boiling salted water, wait 5 minutes and drain the broth. Place salt and sugar in a separate saucepan and add fresh water. Boil, add all the specified spices and vinegar, and then turn off the fire. Sterilize a glass jar of a suitable size. Place cabbage heads in it, pour marinade over it and seal tightly. Take it to the balcony, to the cellar or place it in the far corner of the refrigerator. The preparation is waiting in the wings to appear on your table! By the way, the dish will only benefit if, a couple of minutes before turning off the fire, you add healthy bell peppers cut into thin strips into the pan with cabbage, and then marinate it along with the heads of cabbage.

There is a quicker recipe for pickled Brussels sprouts. For it you will need:

1 kg of heads of cabbage;
large carrot;
garlic clove;
3-4 tbsp. l. vegetable oil;
the same amount of 9 percent vinegar;
30-40 g sugar;
23 art. l. salt.

Sort the heads of cabbage, rinse, and tear off the top withered leaves. If the cabbage is not too small, cut each piece in half. In the meantime, boil the water, add the prepared cabbage into it and, while it boils again, peel and cut the carrots into circles. Add that to the pan as well. After 2-3 minutes, drain the vegetables in a colander, remembering to save the broth. Pass the garlic through a press, add to the cabbage, stir and transfer the vegetables to a glass jar. Pour salt and sugar into 1 liter of the remaining cabbage broth, pour in oil, vinegar and boil the mixture. Pour the marinade over the cabbage and cover loosely with the lid. As soon as it cools down, put the preparation in the refrigerator and let it brew for another day, or better yet two. And you can safely try the delicious dish. Tasty, with a slight smell of garlic, healthy... They should not be carried away only by those who are on a diet for pancreatitis, on which any marinades are contraindicated, or suffer from other serious diseases of the digestive tract. Everyone else will probably like pickled cabbage.