Simple and delicious do-it-yourself broccoli blanks for the winter

Most often, broccoli is frozen for the winter. But there are many simple and delicious recipes for pickling this cabbage. It is canned separately and with the addition of various vegetables: following the technology, a delicious and beautiful snack is obtained. In addition, for the winter, it is salted, fermented and dried.

Selection and preparation of broccoli for winter harvesting

For harvesting broccoli for the winter, fresh heads of cabbage of bright green color, without yellowness, brown and gray spots, are selected, signs of damage and rot. A purple tint is allowed on the tops of the inflorescences. The advantage is given to a vegetable with fewer branches.

For blank select medium rounded heads of cabbage, about 20 cm in diameter, weighing 500-700 g... They should be firm to the touch. If, when squeezed, the cabbage is deformed, then it is not ripe. Such a head of cabbage is not suitable for canning, it will become soft and will not crunch. Broccoli with blossoming flowers is not harvested for the winter - this indicates that the vegetable is overripe, it becomes tough and does not boil well.

Council. When buying broccoli from the store, do not purchase wet heads. To imitate the freshness of wilted cabbage, it is immersed in water.

Selected heads of cabbage are soaked in warm salted water for 20 minutesto pop up the insects that are hiding in the cabbage. Cleanse from dirt, remove damaged parts. Cut into individual inflorescences. Rinse and dry. According to some recipes, they are blanched in hot water for no more than 3-4 minutes before being prepared. Then cool under running cold water.

How to pickle broccoli in the classic way

Here's how to pickle broccoli using a classic recipe as an example. The following ingredients are required for preparation:

• broccoli inflorescences - 400 g;
• carrots - 2 pcs.;
• garlic - 6 cloves;
• fresh dill - several branches;
• bay leaf - 2 pcs.;
• black peppercorns - 15 pcs.;
• sugar - 10 tbsp. l .;
• salt - 4 tbsp. l .;
• water - 1 l;
• sunflower oil - 200 g;
• vinegar 9% - 1 tbsp.

Cooking a snack is not particularly difficult. If you know how to harvest white cabbage, then you can easily cope with this recipe.

How to pickle broccoli:

1. The forks are divided into inflorescences, washed, dried. Carrots are cut into rings or cubes. The garlic is passed through a press. Dill is chopped.
2. Vegetables and herbs are mixed in one container, and then put into sterilized jars.
3. To prepare the marinade, the water is boiled. Sugar, salt, vegetable oil, bay leaf and pepper are added to it. Cook for 10 minutes, pour in vinegar and remove from the stove.
4. The vegetable mixture is poured with hot marinade. The jars are rolled up and left for 2 days in a dark place at room temperature. Then they are stored in the refrigerator.

Recipe variations

Various vegetables are added to the broccoli.: carrots, tomatoes, bell peppers, etc. It is marinated with mushrooms, berries and asparagus. Lovers of spicy dishes combine with garlic and chilli peppers. A stew is made from cabbage for the winter.

Important! So that the vegetable does not lose its taste and aroma, it should not be subjected to prolonged heat treatment.

We offer simple and delicious recipes for preparing broccoli for the winter.

With garlic

The recipe is suitable for lovers of simple and quick workpieces.

Ingredients:

• broccoli - 1 kg;
• olive oil - 3 tbsp.l .;
• vinegar 9% - 30 g;
• water - 250 ml;
• salt - 1 tbsp l .;
• ground black pepper - 5 g;
• bay leaf - 1 pc .;
• sugar - 35 g;
• garlic - 5 cloves.

Step by step cooking:

1. The head of cabbage is cut into inflorescences, washed and dried. Fall asleep for 2 minutes in salted boiling water, discard in a colander.
2. Garlic is passed through a press or chopped very finely with a knife.
3. Salt, vinegar, sugar, pepper, bay leaf, olive oil are added to hot water, brought to a boil.
4. When the marinade boils, add the cabbage. Boil for 1 minute, add garlic, cover and cook for 2-3 minutes. Broccoli remains bright green in color and crisp in taste.
5. Ready cabbage is taken out with a slotted spoon and served to the table.

If you want to keep the dish for the winter, take the broccoli out of the pan and put it in sterilized jars. The marinade is boiled, poured into jars and the lids are tightened. Allow to cool, put it in the cellar for storage.

Take a note:

How to pickle peas at home

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Recipes for the winter: pickled onions without sterilization

With mushrooms

Medium mushrooms are suitable for this recipe.

Main components:

• broccoli - 700-800 g;
• fresh champignons - 1 kg;
• salt - 30 g;
• sugar - 80 g;
• black peppercorns - 10-12 pcs.;
• vinegar 9% - 100 ml;
• water - 1 l.

How they cook:

1. The cabbage is cut into inflorescences, boiled for 5 minutes in boiling water and cooled.
2. The champignons are cut into slices, boiled separately for 15 minutes. The water is drained.
3. Prepare the marinade: add salt, sugar, pepper and vinegar to hot water, bring to a boil and remove from heat.
4. Broccoli and mushrooms are mixed, laid out in sterilized jars, poured with hot marinade. Banks are rolled up with lids. Leave to cool at room temperature.

The finished snack is stored in the cellar or pantry.

With sweet pepper

Sweet peppers add spicy flavor and aroma to the snack. For cooking you will need:

• broccoli - 0.5 kg;
• cauliflower - 0.3 kg;
• bulgarian pepper - 0.3 kg;
• garlic - 3 cloves;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• apple cider vinegar - 2 tbsp each l. per liter jar;
• citric acid - 0.5 tsp;
• water - 1.2 l.

Cooking algorithm:

1. Broccoli and cauliflower are disassembled into inflorescences, washed. Peppers are peeled and cut into strips.
2. Citric acid is poured into boiling water, mixed. Dip both types of cabbage and blanch for 2 minutes. They are taken out and put in sterilized jars.
3. Garlic is rubbed on a fine grater or passed through a press. Add to cabbage.
4. Pepper is placed on top.
5. Prepare the marinade: pour salt and sugar with water. Bring to a boil.
6. The mixture is poured with hot marinade. Pour vinegar on top. Cover with lids and sterilize for 20 minutes.
7. The lids are tightened, the cans are turned over and covered with a blanket. Allow to cool.

The finished product is stored in a cellar or basement.

Rice broccoli stew in jars

The stew for this recipe is consumed hot and cold.

Main ingredients:

• broccoli - 1 kg;
• currant leaves - 5 pcs.;
• bell pepper - 350 g;
• tomatoes - 800 g;
• salt - 2.5 tbsp. l .;
• bay leaf - 7 pcs.;
• eggplant - 300 g;
• horseradish root - 50 g;
• rice - 200 g;
• cane sugar - 25 g;
• vegetable oil - 50 ml.

Cooking algorithm:

1. Prepare the sauce: chop the tomatoes in a blender or mixer, put in a saucepan. The pepper is cut into 4 pieces and placed in a saucepan. Salt, vegetable oil, sugar, currant leaves, chopped horseradish root and bay leaf are added. Stew over low heat for 40 minutes.
2. Rice is soaked in salt water for 30 minutes. After half an hour, the water is drained, the cereals are washed, poured with new water and boiled until half cooked. Throw in a colander so that all the water is glass.
3. The heads of cabbage are divided into inflorescences, put in a saucepan to the sauce, and rice is poured. Stew over low heat for 35 minutes.
4. The finished product is placed in sterilized jars, rolled up.

Store in a cellar. Shelf life is 6 months.

With tomatoes

Broccoli with tomatoes goes well with meat dishes.

Required components:

• broccoli - 1.5 kg;
• tomatoes - 1.5 kg;
• bulgarian pepper - 1.5 kg;
• fresh parsley - 1 bunch;
• garlic - 4-5 cloves;
• bay leaf - 3-4 pcs.;
• mustard seeds - to taste (about 0.5 tsp for a three-liter jar);
• sugar - 150 g;
• salt - 2 tbsp. l.
• vinegar 9% - 110 ml;
• water - 2 l.

How to cook:

1. The forks are cut into inflorescences. Pour into boiling water and cook for 3 minutes. Take out and let dry.
2. Cut the pepper into slices.
3. Prepare the marinade: pour salt and sugar with water, bring to a boil.
4. Parsley, garlic, mustard seeds, bay leaves are placed in sterilized jars. Tomatoes, peppers and cabbage are placed on top in random order.
5. Hot marinade is poured into jars and left for 10-15 minutes. Then it is poured into a container, brought to a boil and returned to the jars. Add vinegar.
6. The jars are rolled up, turned over and covered with a blanket. Leave to cool completely.

The prepared salad is stored in the basement or pantry.

In sweet and sour marinade

Broccoli in a sweet and sour marinade is delicious and crispy.

For cooking you will need:

• broccoli - 1 kg;
• bay leaf - 2 pcs.;
• mustard seeds - 0.5 tsp;
• black peppercorns - 5 pcs.;
• allspice peas - 5 pcs.;
• water - 1 l;
• citric acid - 0.5 tsp;
• vinegar 6% - 200 ml;
• sugar - 60 g;
• salt - 20 g.

Preparation:

1. Mustard seeds, bay leaves, allspice and black pepper are poured with vinegar. Leave to stand for 1 hour.
2. The head of cabbage is cut into inflorescences, washed. Pour citric acid into boiling water, mix. Pour the prepared inflorescences, blanch for 5 minutes. Then they take it out of the water and put it in sterilized jars.
3. To prepare the marinade, add salt, vinegar with spices, sugar to hot water, bring to a boil.
4. Broccoli is poured with hot marinade. The jars are covered with lids and sterilized for 20 minutes. Then the lids are tightened, the cans are turned over. Place under a blanket and leave to cool completely.

The finished product is stored in a cellar or basement.

Read also:

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With gooseberries and asparagus

An interesting dish with an unusual combination of products. To make a snack according to this recipe, you need the following ingredients:

• broccoli - 900 g;
• asparagus - 900 g;
• gooseberries - 300 g;
• salt - 35 g;
• sugar - 50 g;
• vinegar - 140 ml;
• dill - to taste;
• bay leaf to taste.

How to cook:

1. Cut the forks into inflorescences, blanch for 3 minutes and allow to cool.
2. The asparagus is disassembled into 5 cm strips. Blanch for 3 minutes, allow the water to drain.
3. To prepare the marinade, add salt, sugar, bay leaves and vinegar to hot water, bring to a boil.
4. Sterilized jars are filled with broccoli, asparagus, gooseberries and dill. Pour in hot marinade. The lids are tightened.

The finished product is stored in a cool dark place.

Other procurement methods

At home, a fresh vegetable at room temperature retains its freshness for no more than 3 days... In the refrigerator, in the vegetable compartment - about 15 days. For longer storage, in addition to pickling, broccoli is salted, fermented, dried and frozen.

Salting broccoli for the winter

For salting, the head of cabbage is cut into inflorescences, washed and dried... Put in a 2-liter clean jar, fill it with cold water. Add 25 g of salt and remove to a dark place at room temperature. Cabbage is insisted until the fermentation process begins. The fermented liquid is drained. Add 40 g of sugar, mix and pour back. Banks for 3 days are again cleaned in a dark, warm place. After 3 days, they are stored in the refrigerator.

Fermented broccoli

To prepare such a snack, you will need the following ingredients:

• broccoli - 1 kg;
• salt - 40 g;
• vinegar 9% - 40 g;
• water - 0.5 l.

Cooking method:

1. The head of cabbage is cleaned of dirt, cut into inflorescences and washed. The inflorescences are folded into a fermentation container.
2. Prepare a brine: pour salt into hot water, pour vinegar. Bring to a boil, remove from heat and cool.
3. The cabbage is poured with brine and left for 2 weeks at room temperature.
4. Then the brine is poured into a container and boiled.
5. Cabbage is placed in sterilized jars, filled with brine. Sterilized for 15 minutes and covered. The fermented product is stored in a cellar or basement.

If the cans are not sterilized, then the workpiece is stored in the refrigerator. The shelf life is about two weeks.

Drying broccoli

To dry cabbage, it is cut into inflorescences, washed and dried... The legs are cut off from the inflorescences, the length is left no more than 2 cm. The cabbage is blanched in boiling water for 3-5 minutes, removed and thrown into a colander so that all the liquid is glass. Then spread on paper towels and dry.

Put the prepared cabbage on a baking sheet and place in the oven... Set the temperature in the oven to + 60 ° C. The door is left ajar during drying to allow excess moisture to escape. For uniform drying, the product is periodically stirred. The inflorescences are dried until completely dry.

Dried the product is stored in a dark place in paper bags... Soak it before cooking.

Freezing

All micro and macro elements are preserved in a properly frozen product and up to 90% vitamins.

Before freezing, the cabbage is washed, the stem is cut off, cut into inflorescences... Then it is dipped in saline solution. After half an hour, take out and wash with cold water, dry.

Boil water, pour cabbage into it and cook for 3 minutes. Put in a colander, cool under running cold water. Let the water drain. Then spread the broccoli on paper towels and dry thoroughly.

For freezing, cabbage is laid out on a tray or cutting board and placed in the freezer... After 3-4 hours, the tray is taken out, the frozen product is laid out in plastic bags or plastic containers. The containers are labeled with the name of the product and the date of freezing in order to navigate frozen products and monitor the expiration date. Frozen containers are placed in the freezer for long-term storage.

Council. It is not recommended to re-freeze thawed food, so freeze it in single portions.

Thawing broccoli just before cooking.

Shelf life of broccoli blanks

Broccoli blanks are stored in a cellar, basement or pantry at a temperature not exceeding + 15 ° С... They deteriorate faster at higher temperatures. The shelf life of the canned product is 1 year. If the recipe does not provide for sterilization and rolling of the lids, then the blanks are stored in the refrigerator for no more than two months.

Frozen broccoli stored in a freezer in plastic bags for up to 12 months.

Dried product stored in paper bags in a dark, well-ventilated place, shelf life - up to two years.

Conclusion

Those who know how to pickle white cabbage will have no problems with broccoli preparation. Less experienced housewives should pay attention to choosing the right vegetable and recipe and follow the cooking instructions. If there is no time for pickling, then the cabbage can be salted, fermented, dried or frozen.