pickled Brussels sprouts recipes for the winter

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. Cabbage can be frozen like broccoli, maintaining its original flavor 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. It is convenient to eat it marinated due to its size. You get some kind of vitamin seeds.

Storage method in a cellar or basement

In the basement in winter, Brussels sprouts can be stored either in boxes, buried in the sand, or suspended from the ceiling. It is important that the temperature in the basement is maintained between 0°C and 4°C, and the humidity is about 90%.

To store in boxes, the heads of cabbage are carefully cut from the stem, being careful not to damage them. There is no need to wash, because the upper leaves are covered with a thin waxy layer that performs a protective function. It is important to lay them close to each other, so less moisture evaporates. It is better to cover the top with cardboard or several layers of thick paper. You should not close the box tightly, because this can lead to rotting of the vegetables. Shelf life in boxes is from 2 to 3 months.

You can not only store cabbage in the cellar, but also allow it to ripen. For this method, the heads are left on the stem. If you manage to carefully dig up the stems with roots, then that’s good. If at the time of harvesting the ground is already frozen, then you can cut the stem, keeping the stem about 5 cm.

A thick layer of sand is poured onto the floor of the cellar, and the stems are buried in it to a depth of 3-4 cm. It is important that the sand is constantly wet. When dry, spray it with water. At a temperature of about 4°C, in the dark, cabbage ripens and is stored for up to 5 months.

To save space in the cellar, cabbage can be hung from the ceiling, roots up. If the air is not humid enough, the suspended stem can be wrapped in cellophane, but not tightly. It is important that there is a gap between the heads of cabbage and the cellophane. There is no need to seal the bottom. If condensation collects under the shelter, the polyethylene must be removed and replaced with a new one. Otherwise, the vegetables will begin to rot.

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.

Tomatoes pickled with Brussels sprouts and celery

The recipe is unusual in that tomatoes are used in the preparation of salting. But the taste is excellent!

Ingredients:

tomatoes – 1 kilogram;
heads of Brussels sprouts – 2 kg;
celery – 2 bunches;
clove buds – 5 – 6 pieces,
water – 2 liters;
salt - three large spoons.

Preparation procedure:

We boil water, adding salt and cloves.
While the brine is preparing, sort out and thoroughly wash the tomatoes.
We carefully cut the cabbage heads from the common stems, boil them in fresh water for no more than six minutes, let them cool under cold running water, and place them in a colander to drain.
Celery is washed and chopped.
For salting, it is best to use an enamel saucepan. Tomatoes and cabbage are placed in it in alternate layers, each of which is sprinkled with pieces of celery.
Vegetables are poured with cooled brine.
Covered with a lid, the pan can be stored in the refrigerator for no more than ten days.

Pickled vegetables are ready to eat.

Brussels sprouts are prepared for the winter season, as well as fried, stewed and even baked. The culture is truly unique in its taste differences and can combine quite harmoniously with a large number of products. Cabbage prepared using the above methods is perfectly preserved and used as a side dish or as an appetizer. You can even cook soups using brines. But if we remain frank, not everyone likes Brussels sprouts with their specific flavor. But when cooked, it looks completely different.

For lovers of culinary experiments, we have also prepared other, no less interesting options for preparations: pickled tomatoes, soaked apples and canned butter.

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.

Recipe options

There are many variations of the classic recipe : some are prepared without pasteurization, others add spices, tomatoes, beets, bell peppers. It all depends on personal preference.

With carrots and hot peppers

This option will appeal to connoisseurs of savory snacks. The amount of hot chili is adjusted to taste.

Ingredients:

Brussels sprouts - 0.5 kg;
carrots - 2 pcs.;
bell pepper - 1 pc.;
chili - ½ piece;
salt - 30 g;
sugar - 80 g;
apple cider vinegar 6% - 50 ml;
water - 2 l;
vegetable oil - 50 ml.

Preparation:

Large heads of cabbage are cut in half, small ones are left whole.
Carrots are cut into cubes or circles.
The pepper is cleared of seeds and cut into strips. The chili is finely chopped.
Boil water in a saucepan and add cabbage. Blanch for 5 minutes, add the remaining vegetables. Cook for another 2-3 minutes and pour the broth into another container.
Add spices and vinegar to this marinade.
The vegetables are placed in clean jars, poured with marinade and covered with tin lids. Pasteurize for 10–15 minutes, then roll up with a key.
Turn the jars over and wrap them until they cool.

Assorted vegetables

Assorted vegetables will be an excellent addition to boiled potatoes or meat dishes.

Will be needed:

Brussels sprouts and cauliflower - 500 g each;
tomatoes - 500 g;
garlic - two heads;
hot pepper - to taste;
wine vinegar - 150 ml;
water - 2 l;
sugar - 75 g;
salt - 50 g.

How to cook:

Cauliflower is divided into inflorescences and the dark parts are removed. Large Brussels sprouts are cut in half. Blanch the vegetables in boiling water for 5 minutes and transfer to a bowl of ice water.
Add tomatoes, hot peppers, garlic to boiling water for two minutes, throw everything into a bowl of cold water.
Prepare a marinade based on vegetable broth. Add salt, sugar, vinegar.
Vegetables are laid out in layers in a clean container and poured with boiling liquid. Sterilize under lids for 20 minutes.
The jars are taken out of the pan and rolled up with a key, turned over and wrapped.

With beets and garlic

Beets color the appetizer pink, and vegetables remain crunchy without heat treatment.

Advice. To prepare the marinade, use only clean filtered water without foreign odors.

Ingredients:

cabbage - 0.5 kg;
beets - 1 pc.;
water - 250 ml;
vinegar 9% - 200 ml;
sugar - 80 g;
garlic - 6-7 cloves;
sunflower oil - 150 ml;
salt - 60 g;
black peppercorns - 5 pcs.

Preparation:

Large heads of cabbage are cut in half, small ones are left whole.
The beets are chopped into strips.
Place the vegetables in an enamel bowl, add garlic, passed through a press, and mix.
Prepare a marinade with water, vinegar, oil, salt, pepper, and pour it over the vegetables. Place pressure on top (for example, a wooden board and a three-liter jar of water) and leave for a day in a warm place. The mixture is stirred several times.
The snack is transferred to a jar, closed and placed in the refrigerator.

Brussels sprouts against cancer and depression

It’s not often that you find a plant in garden plots whose single tall stem is studded with small cabbage heads. Surely, if more was known about the healing properties of Brussels sprouts, it would be no less popular in our area than tomatoes or peppers.

Its healing “geography” is impressive:

Improvement of visual function,
Fighting bad cholesterol
Boosting immunity.
People who have Brussels sprouts on their plates more often than others are much less likely to suffer from depression and cancer than those who ignore them.
The hearts of fans of this baby work like a new engine.

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.

Marinade:

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

Comment! If there is no wine vinegar, replace it with regular 9%, taking 2 times less volume.

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.

Pickled Brussels sprouts: step-by-step recipe

Ingredients

Cabbage - — 0.5 kg + —
Fresh celery – 1-2 stalks + –
Salt - 1 tsp. + —
White granulated sugar - 2 tsp. + —
Table vinegar 5% - 4-5 tbsp. + —
Black pepper – 4-5 peas + –
Cloves - 2-3 pcs. + —
Fresh currant leaves - 2-3 leaves + -

Homemade Pickled Brussels Sprouts

In order for canned cabbage to be stored for a long time, it is necessary to boil the raw materials before pouring the marinade. To do this, place small heads of cabbage in salted boiling water for 5 minutes.
In another smaller pan, pour salt and sugar, add water, boil, remove from heat, add all the spices to the marinade and add vinegar.
Place Brussels sprouts in sterilized jars, fill them with aromatic hot marinade and roll them with metal (sterilized) lids.

A great addition to this pickle is pieces of bell pepper. It should be added, if desired, at the stage of boiling the cabbage directly into the pan, and then placed in jars. Not only will the pickle be even more aromatic and tasty, but it will also look festive.

Steamed Brussels sprouts with spicy sauce

Steaming foods, according to many modern nutritionists, is the most useful and gentle type of cooking of any food. This method of heat treatment of food allows you to retain ninety percent of the nutrients the body needs, does not require adding oil and fat to dishes, and also preserves the color and original taste of food. It is believed that steamed dishes help restore health and successfully fight excess weight.

To steam Brussels sprouts, you need:

Rinse three hundred grams of cabbage thoroughly in running water and cook in a double boiler for ten minutes.
While the cabbage is being thermally processed, so as not to waste precious time, you can prepare the sauce. To do this you will need:

heat a tablespoon of olive oil in a saucepan, add twenty grams of flour and fry it for several minutes;
add to the flour one hundred grams of sour cream, one hundred and fifty grams of grated hard cheese, juice of one and spices to taste (salt, pepper, basil, nutmeg);
cook the sauce for five minutes, stirring constantly.

Serve the steamed Brussels sprouts with a generous drizzle of sauce and a sprinkle of chopped parsley.

Pickled Brussels sprouts: express recipe

Spicy lovers find it difficult to wait until winter and then open a jar of their favorite pickled snack with a clear conscience. We offer the option of preparing it “for now”.

Ingredients

Brussels sprouts – 1 kg;
Large carrot - 1 root vegetable;
Sunflower oil (unflavored) – 3-4 tbsp;
Garlic – 1-2 medium cloves;
Vinegar (9%) – 3-4 tbsp;
Sugar – 1.5 tbsp;
Salt – 1.5 tsp.

How to make delicious Brussels sprouts for the winter

And in this case, we will marinate the boiled heads of cabbage. Together with them, we put carrots, peeled and divided into circles up to 1 cm thick, into the pan.

Drain the vegetable broth into a separate container (cook for 2-3 minutes), combine the cabbage with the garlic passed through a press and place in jars.
We got a rich vegetable broth. We put all the spices in it, pour in oil and vinegar, salt and pepper. When the liquid boils, pour it into jars filled with Brussels sprouts.

Advice from experienced housewives

To make the preparations tasty and last longer, follow these rules::

The heads of cabbage are soaked in cold water for an hour, then boiled for 3-5 minutes in boiling water with the addition of 1 tbsp. l. 5 liters of salt, bay leaf and favorite spices.
To enhance the taste, garlic, celery leaves, horseradish, currants, cherries, carrots, bell and hot peppers are added to the appetizer.
For variety, combine cauliflower, broccoli, and kohlrabi in one jar.
Do not overcook vegetables, otherwise they will taste bitter.
Cans with a volume of 0.5 liters are pasteurized for no longer than twenty minutes, 1 liter - 30 minutes.
The container is first washed with a soda solution (2 tsp per 1 liter) and scalded with boiling water. In another option, water is poured into containers to ¼ volume and placed in the microwave for 10 minutes. The water is drained and the jars are dried.
Roll up the jars with a key while they are still hot. Don't forget to sterilize the lids.
The sealed container is turned upside down: the hot marinade additionally sterilizes the lids.
If liquid leaks, the caps are removed and replaced with new ones.

Pickled Brussels sprouts: classic recipe

The most vitamin-packed cabbage of all, you can not only pickle it, but also freeze it (by boiling it in water for a few minutes and distributing it portionwise into bags). Another way to prepare food at home for the winter is pickling.

Ingredients

“Brussels” - 1 kg;
Water – 1 l;
Salt – 1.5-2 tbsp;
Laurel – 1-2 leaves;
Black pepper – 2-3 peas.

How to make delicious pickled Brussels sprouts

To make the heads of cabbage firm and pleasantly crispy, they need to be soaked for an hour in clean water before salting. Then – blanching, that is, boiling for 3-4 minutes in a saline solution of medium concentration. You can throw in not only laurel, but also other favorite spices for flavor. For sweetness, you can use sugar or honey.

Having laid out the cabbage in clean jars, fill them with hot brine, cool and leave in a warm place for 2 days so that it sours, and then put it in the cold.

So that when the field is already empty, there is plenty on the table, you need to take care of it on time. Brussels sprouts grown by yourself for the winter will turn out especially tender if you choose the smallest heads of cabbage for pickling or pickling. They look beautiful on a plate, and their taste is excellent - sweet, with a nutty hue, which gourmets appreciate so much.

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Preparation:

Cut heads of Brussels sprouts from the stem, cut off the tips of the stalks, remove damaged and old leaves if necessary.
Place the heads of cabbage in a cup, cover with cold water, adding a little salt, and leave for 30 minutes so that possible garden bugs hidden in the cabbage leaves come out. Then drain the water.
Pour about 1 liter of water into a saucepan and bring to a boil over medium heat. Throw Brussels sprouts into boiling water and cook for 2 minutes.
After boiling the cabbage, drain it in a colander and rinse with cold water.
Peel the carrots, wash and grate into long strips.
Peel and wash the garlic.
In a clean jar, place bay leaf, black peppercorns, dill seeds, red hot pepper, garlic cloves, carrots, grated into long strips, and boiled heads of Brussels sprouts. Carefully stir the contents of the jar.
Pour the required amount of water for the marinade into a small saucepan and add the remaining ingredients: salt, sugar, vegetable oil and vinegar. Bring the marinade to a boil, stirring until the salt and sugar dissolve.
Pour boiling marinade over vegetables placed in a jar. The marinade should completely cover the vegetables.
Close the jar of pickled Brussels sprouts with a tight lid, wrap it with a towel and leave to cool.
This is a recipe without sterilization. We eat this snack right away. Fresh heads of cabbage can be frozen and then thawed and pickled as needed.
Once the jar of cabbage has cooled, place it in the refrigerator until the Brussels sprouts are completely marinated. After a day, the cabbage is ready to eat. Bon appetit!

Note to the owner:

If you don't have fresh Brussels sprouts, use fresh frozen ones by boiling them without defrosting.
When serving pickled Brussels sprouts, add onion, cut into half rings.

Based on their striking resemblance to rosebuds, in Germany Brussels sprouts are called rosenkol (rose cabbage). But we are more familiar with the first name.

The long stalk contains up to eighty small but fairly dense heads of cabbage. This vegetable contains quite a lot of potassium, which makes it very useful for people with diseases of the cardiovascular system. The caloric content of the broth made from cabbage can be compared with chicken broth. It is able to stimulate wound healing, on the basis of which it is recommended for patients undergoing postoperative rehabilitation. Cabbage juice is great for diabetes. The important fact is that after freezing, this vegetable does not waste its nutritional elements and distinctive taste characteristics. It is believed that the heads of cabbage, which do not exceed a five-centimeter diameter, contain much more proteins and vitamin components than the well-known white beauty. The taste of cabbage is unique and smacks of sweetness. The vegetable is excellent for first courses and side dishes. Cabbage is canned and dried.

How to salt Brussels sprouts

It is believed that cabbage heads can literally heal not only the body, but also the soul. They relieve depression, fill you with strength, and even speed up the process of blood clotting. Regular consumption of this vegetable is comparable to preventive measures against cancer. If you want to provide yourself with a supply of vitamins for the whole year, then consider the salting recipe.

Ingredients:

cabbage – 1 kilogram;
water – 1 liter;
salt – 1.5 – 2 large spoons;
carrots – 3 – 5 pieces;
granulated sugar (replacement with honey is allowed) – 1.5 – 2 tablespoons;
dill, cumin, bay leaves.

Cooking method:

The carrots should be peeled, washed, and grated on a coarse grater.
The preparatory process of cabbage includes sorting it, washing it, and removing limp leaves. Cut the largest heads of cabbage into two halves; small ones can be salted whole.
Mix cabbage with grated carrots and place in a container. Glass containers are allowed for this, but wooden containers are the ideal type. The cabbage layers are layered with dill and bay leaves and sprinkled with caraway seeds. It is not prohibited to use other spices.
After boiling water, dissolve salt and sugar in it, pour it over the cabbage.
If wooden utensils are used, they are covered with a linen towel, pressed down with a circle and a weight is placed for five days. The glass jar is simply sealed with a plastic lid.

The main condition of the recipe is that the cabbage heads should not be above the brine level. To do this, you must first accurately determine its quantity.

Recipe for pickling Brussels sprouts

For such preparation, it is necessary to select the densest heads of cabbage (the recommended size is no more than four centimeters in diameter).

Ingredients:

cabbage – 1 kg;
water – 1 liter;
salt – 2 – 3 tablespoons.

Cook together:

Sort the cabbage, remove damaged leaves and heads, rinse.
Bring salted water to a boil and blanch for no more than three minutes.
Place tightly in jars and fill with salted water (hot).
The jars are covered and sterilized for at least forty minutes.

This product must be stored in a cool place.

Sauerkraut for the winter

This harvesting method is similar to the previous method.

Ingredients:

cabbage – 1 kg;
water – 1 liter;
salt – 3 – 5 tablespoons.

Sequence of work:

The selected cabbage is washed and soaked in cold water for one hour and allowed to drain.
It is recommended to blanch in boiling salted water for no more than three minutes.
Place the cabbage in jars as tightly as possible and pour hot brine over them.

Closed jars are kept for several days at room temperature, then stored in a cool place.

How to Season Brussels Sprouts with Iodized Salt

A vegetable prepared in this way is suitable for adding to a first course or as a side dish.

Ingredients:

Brussels sprouts – 1 kg;
water – 1 liter;
salt – 1 spoon (for each liter volume of brine).

Recipe:

Cabbage heads must be inspected, discarded, and washed thoroughly.
Place them in a saucepan, add water and cook until ready.
To prepare, boil water, dissolve salt in it, filter through cheesecloth.
Place the boiled vegetable in clean jars, fill with hot brine, and cover with lids.
The jars are sterilized for twenty to twenty-five minutes in hot water.

This preparation is stored in a refrigerator or basement.

Salting Brussels sprouts

Cabbage prepared in this way is an excellent addition to the table as a snack.

Ingredients:

cabbage – 500 gr;
grated horseradish – 3 teaspoons;
green onions – 1 bunch;
vegetable oil – 2 tablespoons;
lemon juice – 2 spoons;
salt, herbs.

Cooking method:

We sort out the heads of cabbage, cut them and cook in a small amount of salted water, set aside to drain.
To prepare the brine, take horseradish, finely chopped onion, butter, lemon juice, and salt.
Pour over the cabbage placed in containers and close with lids.

A simple recipe for pickling Brussels sprouts

Another simple method for preparing Brussels sprouts.

Ingredients:

vegetables – 1 kg;
water – 1 liter;
salt – 2 heaped spoons;
bay leaf - a few leaves;
black pepper – 2 – 3 peas.

To give the cabbage a firm state, it is recommended to soak it in cold water for an hour before cooking.
Next, it is boiled in a salted solution for several minutes. At the same time, it is allowed to add spices and bay leaves to the water to give it an aromatic smell.
The cabbage is placed in jars that are filled with hot brine.

The workpiece remains in the room for a couple of days, then moves to a cool place.

How to pickle Brussels sprouts

This recipe makes a delicious snack.

Ingredients:

cabbage – 1 kg;
allspice – 10 peas;
cumin – 2 g;
water – 1 liter;
granulated sugar – 50 g;
salt – 20 gr.

Preparation:

The cabbage is sorted and washed with water. Cut into four pieces.
Place the chopped Brussels sprouts in a pan of boiling salted water and cook for a few minutes.
After folding, we give time for the cabbage to cool.
Cabbage and spices are placed in a pre-sterilized glass container, and everything is filled with hot brine.
The jars are covered with lids and pasteurized at a temperature of ninety degrees for fifteen to twenty minutes.
Having finished pasteurizing, the jars are immediately sealed.

This preservation must be stored in a dark, cool place.

Preparations from such cabbage, especially if it is grown by yourself, are distinguished by amazing taste, appearance and usefulness.

How to pickle Brussels sprouts

A simple option for salting in a three-liter glass container.

Ingredients:

Brussels sprouts – 3 kilograms;
carrots – 1 kilo;
salt – 100 gr.

Preparation procedure:

All vegetables used must be thoroughly washed with water. In order for the salting to turn out with a crunch, it is necessary to select the latest varieties.
Cabbage heads are chopped lengthwise, carrots are cut into cubes.
All components are mixed and kneaded manually until the vegetable juice is released.
Next, the pickling mixture is placed in a glass container, and the layers are periodically pressed down. The jars are filled up to the shoulders.

To add juiciness to the cabbage salting, the vegetables are covered with a whole leaf. The container should be placed on a plate so that during the fermentation process the juice released does not spill through the top onto the floor. The jar is placed in a dark, cool room and must be monitored at least once a month. If bubbles are found on the surface, the cabbage must be pierced with a stick so that all the air comes out. This will help speed up the fermentation process. As soon as it runs out and the cabbage mass has slightly withered in the top layer, it can be placed in the cellar for long-term storage, covered with a lid.

Tomatoes pickled with Brussels sprouts and celery

The recipe is unusual in that tomatoes are used in the preparation of salting. But the taste is excellent!

Ingredients:

tomatoes – 1 kilogram;
heads of Brussels sprouts – 2 kg;
celery – 2 bunches;
clove buds – 5 – 6 pieces,
water – 2 liters;
salt - three large spoons.

Preparation procedure:

We boil water, adding salt and cloves.
While the brine is preparing, sort out and thoroughly wash the tomatoes.
We carefully cut the cabbage heads from the common stems, boil them in fresh water for no more than six minutes, let them cool under cold running water, and place them in a colander to drain.
Celery is washed and chopped.
For salting, it is best to use an enamel saucepan. Tomatoes and cabbage are placed in it in alternate layers, each of which is sprinkled with pieces of celery.
Vegetables are poured with cooled brine.
Covered with a lid, the pan can be stored in the refrigerator for no more than ten days.

Pickled vegetables are ready to eat.

Not everyone likes it with its specific taste. But when cooked it looks completely different.

For lovers of culinary experiments, we have also prepared other, no less interesting options for preparations: pickled tomatoes, soaked apples and canned butter.

Recipes for pickling Brussels sprouts for the winter

Simple and convenient recipes for pickling Brussels sprouts for the winter at home, with the addition of carrots, tomatoes, and celery.

Preparing pickled Brussels sprouts:

Step 1: Prepare the Brussels sprouts.

Step 2: Boil the Brussels sprouts.

Step 3: Marinate the Brussels sprouts.

Step 4: Serve the pickled Brussels sprouts.

Tips for the recipe:

– 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.

Advice from experienced housewives on cooking, rolling and storage

It is recommended to prepare Brussels sprouts in glass liter jars. Select solid containers without chips or cracks, rinse under water and wipe dry, and sterilize if necessary. Nylon or iron lids are scalded with boiling water.

In addition, follow the following recommendations:

To prepare the marinade, take clean water from a bottle or filter. The taste of the product, its shelf life and benefits depend on the quality of water.
Before salting, the heads of cabbage are soaked in cool water to make them firmer and crispier.
Add a mixture of your favorite herbs and spices to the preparations. The taste of Brussels sprouts is combined with cloves, cumin, black pepper, and chili pods.
Store the preparations in the refrigerator or basement. Recommended storage temperature is from 0°C to –4°C. Once the jar is opened, the cabbage is eaten within a week. If the brine becomes cloudy, it means the cabbage has gone bad.

Delicious recipe! Actor Andrey Gradov photo

Nutritional and energy value:

Ready meals
kcal 3323.9 kcal	proteins 37.2 g	fat 215.4 g	carbohydrates 307.5 g
Portions
kcal 554 kcal	proteins 6.2 g	fat 35.9 g	carbohydrates 51.3 g
100 g dish
kcal 137.9 kcal	proteins 1.5 g	fat 8.9 g	carbohydrates 12.8 g

Recipe for Pickled Brussels Sprouts:

Let's get started. Wash all vegetables. Cut off the tips of the stalks of the heads of cabbage, remove the top leaves, cut large heads of cabbage in half, peel the carrots and cut into circles, remove the seeds from the pepper and cut into thin slices, cut the celery into pieces, cut the hot pepper into thin rings.

Pour 2 liters of water into a saucepan, boil and add cabbage. Bring to a boil again and cook for 3 minutes. Then add the remaining vegetables, bring to a boil and remove from heat.

Drain the broth through a colander into another pan.

Pour the marinade ingredients into a small saucepan. Add 1 liter of vegetable broth and bring to a boil. Boil, stirring, until sugar and salt dissolve.

Place slightly cooled vegetables in a jar or other container and pour hot marinade over them. Vegetables should be completely covered with marinade.

Cover the jar loosely with a lid or foil and leave until completely cool. After cooling, place in the refrigerator.

After 2 days the cabbage is ready. Having cooked once, you can adjust the taste as you wish, changing the amount of salt, sugar, vinegar, changing the composition and quantity of vegetables complementing the cabbage. A wonderful vegetable snack! Both carrots and peppers complement cabbage very well!

Bon appetit and happy holidays!

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Brussels sprouts pickled

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Recipe Variations

In addition to the classic recipe, there are various methods of fermentation and pickling. Housewives add carrots and hot peppers, tomatoes and a mixture of herbs. Such preparations harmoniously complement meat and fish dishes, soups and side dishes.

With carrots and hot peppers

The spicy dish is suitable as a side dish for chicken and beef. It will complement the taste of the meat with spice and give it a rich aroma.

What you need for preparation:

600 g Brussels sprouts;
2 carrots;
2 chili peppers;
2 liters of water;
60 g salt;
100 g sugar;
60 ml vinegar 9%;
2 cloves of garlic;
1 sprig of rosemary;
100 ml vegetable oil.

Cooking technology:

Prepare the marinade: pour water into a saucepan, add half the sugar and salt, stir. Peel the garlic, cut into thin slices and add to the marinade.
Rinse the vegetables thoroughly and dry. Peel the carrots and cut into slices. Cut the cabbage in half.
Pour the vegetable mixture into the pan, add one chopped chili pepper. Cook for 5 minutes over low heat without a lid.
Place the mixture in sterile glass jars, add rosemary, vegetable oil, remaining chili pepper and vinegar to each. Pour marinade from the pan and roll up the lids. Wrap in a blanket and cool.
Store in a cool place.

Pickled Brussels sprouts

The preparation turns out tender and piquant, looks beautiful on the dining table. It is good as an independent dish or as an addition to a vegetable side dish or soup.

List of marinating ingredients:

1 kg cabbage;
2 carrots;
2 red sweet peppers;
chili pepper to taste;
40 g salt;
60 g sugar;
40 ml vegetable oil;
2 bay leaves;
3 peas of allspice.

Delicious recipe!
Stuffed peppers in a convection oven recipes How to cook:

Wash all vegetables. Peel the bell pepper from seeds and tails, cut into thin strips or half rings.
Peel the carrots and cut into small circles. Grind the chili pepper.
Pour water into a saucepan and bring to a boil. Add salt and cabbage, cook for 3 minutes. Then add carrots, sweet and hot peppers. Cook for another 2 minutes over low heat.
Transfer vegetables to a plate. Pour half the water from the pan into a clean container and add sugar and salt. Stir, add allspice, add bay leaf.
Place the vegetables in jars and pour hot marinade over them. Add vegetable oil to each jar.
Close with lids and cool. Store in a cool place.

Pickled

Fermented preparations are an effective prevention of flu and colds in the autumn-winter period. They are rich in vitamin C and do not spoil for a long time. Pickled vegetables also make a great vegetarian snack.

What you need for preparation:

500 g Brussels sprouts;
80 g dill;
10 black peppercorns;
5 cloves of garlic;
120 g salt;
2 dried chilies.

How to ferment:

Wash the cabbage and remove the top leaves. Cook small heads of cabbage whole, cut large ones in half. Place in a pan of salted water and cook for three minutes.
Transfer to a jar or small bowl, add whole peeled garlic cloves, dill and chili pepper. Add salt and add water in which the vegetables were boiled. It is recommended to use coarse salt - it will evenly saturate the heads of cabbage.
Cover with a clean towel, press down and leave in a warm place for three days. Then close with a nylon lid and put in the refrigerator.

Foam may form during the fermentation process, so it is better to monitor the appearance of the preparations every day and remove the foam with a wooden spatula.

Salty with vegetables

To prepare such assorted vegetables, it is better to use seasonal vegetables - they have a rich taste and a maximum concentration of vitamins and minerals.

List of ingredients:

1.5 kg Brussels sprouts;
500 g bell pepper;
200 g carrots;
700 g cherry tomatoes;
2 bunches of celery;
3 clove buds;
2 liters of water;
80 g salt.

How to pickle:

Pour water into a saucepan and put on fire. Add salt and cloves, cook for 10 minutes.
Wash the cabbage, boil in salted water for 4 minutes and place in a colander.
Peel sweet peppers and carrots and cut into thin slices.
Wash and chop the celery.
Place cabbage, tomatoes, carrots and bell peppers alternately in a deep basin. Sprinkle each layer with celery pieces. Pour in cooled brine.
Store in a container in the refrigerator for no more than 10 days. For longer storage, place the vegetable mixture in sterile jars and seal with clean lids.

In Korean

Korean cuisine, beloved by many, has not left Brussels sprouts aside. The spicy and spicy dish is prepared quickly and does not require special culinary skills.

What you will need:

1 kg Brussels sprouts;
400 g carrots;
1 chili pepper;
9 cloves of garlic (you can add more to taste);
2 bay leaves;
50 g salt;
30 g sugar;
25 ml vegetable oil;
1 liter of water;
8 ml vinegar 9%.

How to cook:

Rinse the ingredients. Cut the cabbage in half, peel the garlic and pass through a garlic press. Remove seeds from chili and chop. Grate the carrots in Korean style.
Mix the vegetables thoroughly and place in sterile jars.
Prepare the marinade: mix water with salt, sugar and vinegar. Stir, add vegetable oil and bay leaf. Pour the marinade into a jar, roll it in a blanket and cool.
Store in a cool place.

With apple cider vinegar

Housewives use apple cider vinegar as a preservative. The dish turns out sweet and sour. It is served chilled.

What you need for preparation:

500 g Brussels sprouts;
200 ml apple cider vinegar;
1 liter of water;
5 black peppercorns;
mustard seeds to taste;
3 cloves of garlic;
2 bay leaves;
80 g sugar;
30 g salt;
allspice to taste.

How to cook:

Remove leaves from cabbage and cut into two parts. Place in a colander and rinse with warm running water, stirring with your hands.
Place in salted water and cook over low heat until soft. Transfer to a colander, dry, and place in glass jars.
Peel the garlic and add to the cabbage.
Mix water with apple cider vinegar, spices and spices. Stir, bring to a boil and cook for 5 minutes.
Pour the marinade into jars and close the lids. Cool. Store in a cool and dark place.

Some housewives add a little white cabbage to this dish - wash it and chop it into small strips. For taste and benefit, onions and carrots are added to the recipe.