Proven ways to store Brussels sprouts fresh, frozen, and canned for the winter

Brussels sprouts are rich in vitamins and minerals. When stored properly, it retains its beneficial properties for a long time. The taste and color of a fresh vegetable depend on the storage conditions. To extend the shelf life, the cabbage is frozen and canned.

We will tell you in detail how to store Brussels sprouts for the winter at home.

Features of storing Brussels sprouts until spring

Brussels sprouts are highly productive. It ripens unevenly, so it is cut from the bush gradually. The collection begins with the lower heads of cabbage - they ripen faster. The first heads of cabbage are cut at the end of September, and the last ones in November.

The fact that the head of cabbage is ripe is evidenced by the yellowed lower leaves. When collecting ripe forks, they are removed. After removing the first batch, continue to monitor the condition of the leaves. When they turn yellow, the next batch of heads is removed. The interval between fees is from 7 to 10 days.

Council. To develop the forks and maintain their elasticity at the time of their growth, the top of the stem is cut off.

Brussels sprouts are frost-resistant and can withstand temperatures as low as -7 ° C. Therefore, it is not scary to leave the crop in the garden until the first frost. At the same time, heads of cabbage become sweeter and more aromatic.

The ripened forks are cut with a knife or I break it out with my hands so as not to damage the plant itself. For storage, dense and large heads of cabbage with a diameter of at least 3 cm are selected. Soft and loose ones are not stored for a long time, so they are used first.

At the onset of more severe frosts, the cabbage is cut down at the root and ripe heads are removed, and the unripe ones are left on the stem. The leaves are removed, 2-3 pieces are left at the top. The bush is dripped in a box of sand in a warm place and watered regularly until the heads of cabbage are ripe.

To extend the shelf life of fresh cabbage, it is dug from the beds along with the roots. Cut off all the leaves, drop them in the sand and store them in the basement. So the cabbage is stored until spring.

Only whole heads of cabbage are left for storage in the refrigerator. The damaged ones quickly deteriorate and can infect healthy ones. Fresh cabbage is regularly examined and the forks are discarded with signs of deterioration and decay.

Choosing cabbage for long-term storage

Early varieties and hybrids (Isabella, Rosella, Rudnef, Dolmik) are more suitable for canning and freezing.

Mid-season varieties and hybrids (Franklin F1, Casio, Boxer F1, Nuts F1, Diamond F1) last longer than earlier ones. However, late-ripening cabbage varieties are chosen for long-term fresh storage.

The most common: Hercules, Sapphire, Gruniger, Sanda, Curl. The different varieties are kept separately.

For long-term storage, select elastic, dense forks with a diameter of 2-3 cm, uniform color, with a glossy shine. Yellowed, rotten, damaged, cracked, soft and sluggish discarded.

Vegetable preparation

For storage, heads of cabbage are harvested in several ways:

• cut from the stem;
• cut along with the stem, leaving a leg up to 5 cm long;
• dig up the plant by the root.

To keep the cabbage fresh, it is not washed, but only damaged heads are removed. When stored on the stem, the leaves are removed, leaving only 2-3 at the top.

Before freezing from the selected forks, stubs are cut off and soaked for 15 minutes in water with salt (5 teaspoons per 3 liters of water), so that the insects that hide under the leaves emerge. Then washed with running water and dried.

To preserve a vegetable, it is also soaked in a saline solution, then washed and dried.

How to keep cabbage fresh

When stored properly, Brussels sprouts do not change quality for a long time. The crop is stored in separate heads of cabbage or on a stem.

In the basement / cellar

In the basement or cellar, cabbage is stored:

1. In limbo. Leaves are removed from the stalks with heads of cabbage, hung with a cut or root up and covered with cling film, but not tightly. If condensation collects under the film, it is removed and wrapped with a new one so that the vegetable does not rot.
2. Dug in the sand... Bushes dug out with roots are cleaned of leaves and planted in boxes with moistened sand or soil.
3. In wooden boxes... Cut heads of cabbage are kept in boxes, without a stem. They are not washed before storage in order to preserve the top wax layer, which has a protective function. Forks are folded into a box tightly to each other to reduce moisture evaporation, and covered with paper or cardboard. Do not cover the box with a lid to prevent condensation and mold from forming.

If the temperature in the basement is about 0 ° C and the air humidity is 90%, cabbage on the stems will last up to 4-5 months, cut forks - 1-3 months.

In the basement, the vegetable is not only stored, but also allowed to ripen. If unripe heads of cabbage remain on the stems, they are cut off, keeping the leg about 5 cm. Wet sand is poured into the box, the stems are added to it to a depth of 3-4 cm. As it dries, the sand is moistened. Cabbage ripens and lasts up to 5 months.

Council. When storing Brussels sprouts in the basement, it is periodically ventilated.

On the balcony

Cabbage is stored on the balcony in the same way as in the basement. A more suitable method is on the stems in the sand, which is regularly moistened. During storage, the optimal temperature and humidity indicators are observed.

It is difficult to constantly maintain the same conditions on the balcony, so this place is used in extreme cases.

In a refrigerator

For storage in the refrigerator, take only undamaged forks. They are folded in plastic bags or wrapped in a damp towel. Small holes are made in the bags so that condensation does not collect and the cabbage does not start to rot. The bags are folded into compartments for storing vegetables.

Council. In order not to violate the integrity of a large package, cabbage is stacked for storage in portions.

If condensation begins to accumulate in the bag, the heads of cabbage are dried, and the packaging is changed to a new one. Shelf life at a temperature of about + 10 ° C - 1 month, at + 5 ° C - 2 months.

Freezing Brussels sprouts

Proper freezing preserves all the beneficial properties of cabbage and extends its shelf life up to a year.

How to freeze:

1. For freezing whole heads of cabbage are taken without damage. The stump is cut off and dipped in salted water for 15 minutes (5 teaspoons per 3 liters of water) so that insects that hide in the leaves emerge. Then washed under running water and dried.
2. Boil water (3 liters per 1 kg of vegetables). Cabbage is dipped in boiling water for 3 minutes. Then the water is poured into a colander, and the colander with cabbage is placed in a container with ice water.
3. Chilled heads of cabbage are laid out on paper towels and dried.
4. Dry forks are laid out on a tray and placed in the freezer in the fast freeze mode.
5. When the heads of cabbage are frozen, they are taken out and laid out in plastic containers or bags in portions. The container is marked with the name and date of freezing. Put away for storage in the freezer.

If there is no time for blanching, washed and dried vegetables are immediately laid out in bags and frozen.

Conservation

Brussels sprouts for the winter salt and pickle... Snacks are also made in combination with other vegetables. Whole resilient heads of cabbage without damage are selected for canning.

Council. Wash the cabbage just before cooking. Moisture leads to quick deterioration of the head.

How to pickle cabbage for the winter

For this blank, dense heads of cabbage with a diameter of no more than 4 cm are selected.

Ingredients:

• Brussels sprouts - 1 kg;
• water - 1 l;
• salt - 2-3 tbsp. l.

Preparation:

1. Prepared cabbage is dipped in boiling water for 3 minutes. Then it is tightly packed into a sterilized jar.
2. Pour salt into the water and bring to a boil.
3. Cabbage is poured with hot brine. Close with a polyethylene lid.
4. After cooling, store in the refrigerator.

Salted with carrots

Classic recipe salting Brussels sprouts.

For cooking you will need:

• Brussels sprouts - 1 kg;
• water - 1 l;
• salt - 2 tbsp. l .;
• carrots - 3 pcs.;
• sugar - 2 tbsp. l .;
• bay leaf - 2 pcs.;
• dill and peppercorns - to taste.

How to cook:

1. The cabbage is sorted out and washed. Large heads of cabbage are cut into 2 parts. Carrots are grated. Dill is finely chopped.
2. Chopped vegetables and herbs are mixed, bay leaves and pepper are added.
3. To prepare the brine, add sugar and salt to hot water and bring to a boil.
4. The vegetable mixture is poured with hot brine. Close with a nylon lid.

The finished product is stored in the refrigerator.

Pickled

According to this recipe, cabbage is moderately spicy and sweetish.

Main components:

• Brussels sprouts - 1 kg;
• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• ground black pepper - 0.5 tsp;
• vinegar 9% - 1 glass.

Cooking algorithm:

1. The heads of cabbage are cut in half and placed tightly in a sterilized jar.
2. Prepare the marinade: add sugar, salt and pepper to the water and bring to a boil. After boiling, pour in vinegar and remove from the stove.
3. Cabbage is poured with hot marinade. The jar is covered with a lid and sterilized for 20 minutes.
4. Then the lid is screwed on. The jar is turned over and covered with a blanket. Leave to cool completely.

The finished snack is stored in cellar.

Marinated with butter

To make Butter Pickled Brussels Sprouts, you need the following ingredients:

• Brussels sprouts - 1 kg;
• carrots - 2-3 pcs.;
• garlic - 2 cloves;
• vegetable oil - 3 tbsp. l .;
• vinegar 9% - 4 tbsp. l .;
• sugar - 4 tbsp. l .;
• salt - 0.5 tbsp. l;
• water - 1 l.

Step by step cooking:

1. Prepared cabbage is cut into 2 parts. Cut carrots into slices. The garlic is passed through a press.
2. Water is placed on the stove and brought to a boil. Dip carrots and cabbage, boil for 5 minutes. They take it out of the water and put it in sterilized jars, after adding garlic.
3. Pour sugar and salt into the vegetable broth, pour in oil and bring to a boil. After boiling, add vinegar and remove from the stove.
4. Vegetables are poured with hot marinade, the lids are tightened.

The finished snack is stored in the basement.

Spicy salad with vegetables

An appetizer according to this recipe is served not only as a salad, but also as a side dish for poultry and meat.

For cooking you will need:

• Brussels sprouts - 1 kg;
• carrots - 400 g;
• sweet bell pepper - 300 g;
• hot peppers (small) - 4 pcs.;
• garlic - 3 cloves;
• bay leaf - 4 pcs.;
• allspice peas - 8 pcs.;
• fresh parsley - 1 bunch;
• dill seeds - 1 tbsp. l .;
• vinegar 9% - 8 tbsp l .;
• water - 1.2 l;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l.

From the specified amount of ingredients, 4 cans of 0.5 liters are obtained.

Step by step cooking:

1. Heads of cabbage are washed and dried. Cut carrots into slices, sweet peppers into large slices. Pepper and garlic are peeled.
2. Forks are lowered into boiling water for 4 minutes, then thrown back in a colander and immersed in ice water for 5 minutes. This procedure preserves their beautiful green color.
3. Mix cabbage, carrots and bell peppers.
4. In each jar, put 1 clove of garlic, 1 pod of hot pepper, 2 peas of allspice, 1 bay leaf, a pinch of dill seeds, parsley. Lay the vegetable mixture on top.
5. Prepare the marinade: add sugar and salt to hot water and boil.
6. Vegetables are poured with hot marinade and 2 tablespoons are poured on top. l. vinegar.
7. Cover with lids and sterilize for 15 minutes. The lids are rolled up. Banks are turned over and placed under a blanket.

After cooling, the finished product is stored in a cool, dark place.

Terms and conditions of storage of Brussels sprouts

The optimum storage temperature for fresh Brussels sprouts is from 0 to + 4 ° C, the relative humidity is 95%. Fresh cabbages are stored in the refrigerator in the vegetable storage compartment. For packaging, use plastic bags with holes. Shelf life is up to 2 months.

When storing in a cellar or basement, monitor the microclimate and condition of vegetables. If condensation occurs, change the packaging. Heads of cabbage with signs of spoilage and rot are removed.

The vegetable is stored in separate heads of cabbage in a wooden box or hanging on a stem, dug in the sand. Under optimal storage conditions, cabbage on stems lasts up to 4-5 months, cut forks - 1-3 months.

Properly frozen heads of cabbage are stored in plastic bags or plastic containers in a freezer at -18 ° C for one year.

Reference. The thawed product cannot be re-frozen.

The canned product is stored in a cellar, basement or refrigerator at a temperature not exceeding + 15 ° С. It deteriorates quickly at higher temperatures.

The shelf life of the canned product is 1 year. Blanks without sterilization, closed with capron lids, are stored in the refrigerator for no more than 2 months.

Conclusion

In winter, Brussels sprouts are stored fresh, frozen and canned. Procurement methods are not complicated, but they have their own subtleties. The correct harvesting procedure allows you to preserve the beneficial properties and taste of the vegetable.

In winter, Brussels sprouts are a great addition to soup, scrambled eggs or meat dishes.