Delicious recipes for making pickled broccoli for the winter from experienced housewives

Broccoli is the perfect addition to a main course or salad. The low-calorie product is also used pickled with the addition of vinegar, garlic, oil and other ingredients.

Consider the most interesting recipes for making pickled broccoli for the winter.

Selection and preparation of ingredients

For pickling choose fresh dark green broccoli without yellow blotches and other signs of wilting..

The petioles should be tough, and the inflorescences themselves should be dense.

To remove nitrates, broccoli is soaked in cool water for 20 minutes... The cabbage is thoroughly washed and cleaned of dirt using a colander. At the same time, the jars are washed and sterilized in a water bath over steam.

Classic recipe

The classic recipe for pickling broccoli involves using garlic, vinegar, herbs and spices. The cabbage is very spicy, dense and retains a bright green color.

Ingredients and proportions:

• 1 tbsp. water;
• 0.5 kg broccoli
• 1 head of garlic;
• 1 bunch of green dill;
• 30 ml vinegar;
• 2 tsp Sahara;
• 3 bay leaves, black pepper to taste, cloves;
• 6 g of salt.

Ideally, the broccoli inflorescences for curling are harvested from late autumn to early spring. During this period, cabbage is the most delicious.

Instructions:

1. To prepare the marinade, pour water into a saucepan and add salt and sugar according to the recipe.
2. Put the mixture on fire and bring to a boil.
3. Add bay leaves, peppercorns, cloves and at the very end 30 ml of vinegar.
4. Turn off the fire.
5. Divide the broccoli into small inflorescences.
6. We take the prepared jars and place successively dill, peeled garlic, washed broccoli.
7. Fill with boiling marinade.
8. We close the jars and put them in a pot of water.
9. We sterilize for about 15 minutes.
10. We roll up the cans with lids and let cool.

Store ready-made jars in a cool dark place. In a transparent container, bright green broccoli with dill looks very impressive.

Recipe variations with photos

The classic recipe is modified by adding Korean carrots, gooseberries, asparagus, boiled champignons. Broccoli is also marinated with ginger and garlic. For this, ginger is cut into strips and fried in oil for half a minute, and then pickled in the classical way.

In korean

To make Korean-style broccoli, add carrots and bell peppers to the classic recipe.

Ingredients:

• 2-3 bell peppers;
• 1 large carrot;
• 50 ml of vegetable oil;
• 1 tbsp. water;
• 30 ml vinegar;
• 0.5 kg broccoli;
• 1 head of garlic;
• 3 bay leaves, black pepper to taste, coriander;
• 6 g of salt.

For pickling:

1. Dip the broccoli in a colander in boiling water for 1-2 minutes, and then cool it under cold water.
2. Cut the bell peppers into cubes.
3. Grind the Korean carrots into strips.
4. Mix with the rest of the ingredients and leave for 2-3 hours.
5. We lay out the finished salad in jars and fill it with brine.
6. Cover the jars with lids and put them in a pot of water.
7. Sterilize for 15-20 minutes and twist.
8. We turn over the cans and wrap them in a warm blanket.
9. We take out the cans to a cool place, for example, on the balcony.

Take a note:

Delicious do-it-yourself broccoli blanks

How to properly freeze broccoli for the winter

With garlic

Broccoli with garlic sauce is delicious. The most important thing in this recipe is the marinade.

Ingredients:

• 1 tbsp. water;
• 0.5 kg broccoli;
• 1 head of garlic or ready-made garlic dressing
• 30 ml rice or other vinegar;
• black pepper to taste;
• 6 g of salt.

For pickling:

1. We mix vinegar, salt, sugar, vegetable oil and 3-4 chopped garlic cloves.
2. Pour the cooked marinade over the slightly warmed broccoli.
3. We eat it in an hour or put the salad in jars, and then sterilize them, roll them up and wrap them with a blanket.

With tomatoes

This recipe requires at least 200 g of tomatoes. Cherry tomatoes are also used.

Ingredients composition:

• 1 tbsp. water;
• 0.5 kg broccoli;
• 200 g of tomatoes;
• 300 g carrots;
• 0.5 tbsp. l. citric acid;
• 30 ml vinegar;
• black pepper to taste;
• 6 g of salt.

For pickling:

1. Cut the tomatoes into small pieces (2 cm thick). Cherry is enough to cut into halves.
2. Grind the carrots in Korean or in slices.
3. We put broccoli, tomatoes and carrots in jars.
4. Pour water into a saucepan and add salt and sugar according to the recipe.
5. Add bay leaves, peppercorns, cloves and at the very end 30 ml of vinegar.
6. Pour boiling marinade over vegetables in jars, sterilize and twist.

With cauliflower

Broccoli goes well with cauliflower. To prepare it, you will need at least 500 g, disassembled into inflorescences in size close to broccoli.

Ingredient composition:

• 1 tbsp. water;
• 0.5 kg broccoli;
• 500 g of cauliflower;
• 30 ml vinegar;
• black pepper to taste;
• 6 g of salt.

For pickling:

1. Soak cauliflower, carrots and onions for half an hour in salted water.
2. Add vegetables to a clean jar.
3. Cooking a classic marinade (salt, sugar, water, spices and vinegar).
4. Fill the salad with boiling marinade.

With bell pepper

Bell peppers give a bright color to the salad. Red and yellow fruits are used.

Ingredient composition:

• 1 tbsp. water;
• 0.5 kg broccoli;
• 3-4 bell peppers;
• 1.5-2 tbsp. l. olive oil;
• 1 tsp honey;
• 0.5-1 tsp lemon juice;
• 30 ml vinegar;
• red pepper to taste;
• 6 g of salt.

For pickling:

1. Cut the bell pepper into strips, removing the seeds.
2. We put pepper and broccoli in jars.
3. Fill with hot marinade (salt, sugar, water, spices, vinegar, lemon juice, olive oil).

Read also:

Recipes for cooking kohlrabi cabbage for the winter

Pickled Brussels Sprouts Recipes

The best recipes for spicy cauliflower for the winter

With gooseberries and asparagus

The best spins are made with asparagus of the Oil King variety.

Ingredients composition:

• 1000 g of water;
• 0.5 kg broccoli;
• 0.3 kg of gooseberries;
• 0.9 kg asparagus;
• 2 tbsp. l. Sahara;
• 100 ml vinegar;
• spicy pepper;
• 6 g of salt.

For cooking:

1. Place the gooseberries and chopped asparagus in the jars along with the broccoli.
2. Pour water into a saucepan, salt, pepper and bring to a boil.
3. Add bay leaves, pepper and at the very end 100 ml of vinegar.
4. Fill the salad with marinade and sterilize the jars.

Sometimes cabbage inflorescences are doused in a mixture of gooseberries and garlic. Then it is enough to put them on the bottom of a sterilized jar, add dill seeds, cilantro, bay leaf, caraway seeds and pour over the marinade.

Terms and conditions of storage

The marinated product is stored for 5-12 months at temperatures below + 4 ° С... Banks are kept on the balcony, in the closet or garage. Any comfortable warm place will do. It is better not to store the jar in the open form for more than a week.

Tips from experienced housewives

Experienced chefs advise you to put broccoli tightly in jars, since in the process of pickling it will soften, and there will be free space. According to the housewives, it is better to boil the cabbage in salted water for 5 minutes. Otherwise, there is a risk that the broccoli will turn out to be harsh. To keep the inflorescences green, they are doused with cold water immediately after blanching.

5 minutes are enough for sterilization at a water temperature of + 170 ° C... For those who like spicy broccoli, add more vinegar. They use not only ordinary table vinegar, but also apple, wine, and rice vinegar. Foodies add some Worcester or oyster sauce.

If you like a sweet taste, you should reduce the amount of salt and add sugar.... If the recipe contains mushrooms, it is best to add more vinegar.

Some pickle inflorescences in order to eat right awayrather than twist for the winter. In this case, pickled cabbage is eaten after 2-12 hours, depending on the recipe.

Important! Properly cooked broccoli does not sour, but crunches on the teeth. The flavor of the product must be fully preserved and enhanced with spicy ingredients.

Conclusion

Broccoli contains a lot of beta-carotene, as well as vitamins C, E, K, PP and U. The pickled product retains all the beneficial substances and is stored for 5-12 months. It is used as a snack, added to salads, cereals, mashed potatoes and even spaghetti. Pickled broccoli goes well with fish, as well as for decorating festive dishes (roast duck, pork, etc.).