The best recipes on how to salt Brussels sprouts for the winter

Brussels sprouts attract culinary experts with their miniature size, rich vitamin composition and juicy taste. The vegetable contains natural sugars, organic acids, fiber, proteins, and starch. Cabbage will appeal to adults and children, men and women. It is consumed fresh and frozen, steamed and stewed along with other vegetables, used as the main ingredient for nutritious and tasty preparations and pickles.

We will tell you in detail how to salt Brussels sprouts for the winter and which recipes the hostesses like the most.

Is it possible to salt Brussels sprouts

Brussels sprouts can be salted, pickled and fermented. The salting process is not much different from the salting of white cabbage.

In addition to green heads, carrots, onions and garlic are added to the dish, as well as spices and herbs - black and red peppers, coriander, cloves, and bay leaves.

Interesting! Brussels sprouts appeared in the middle of the 17th century in Brussels (Belgium), in the commune of Saint-Gilles. Small vegetables are the result of the labors of local agronomists. After that, the Brussels people were nicknamed "cabbage-eaters". Belgians still consider this cabbage to be their national treasure and love it very much.

Choosing and preparing a vegetable

The choice of a vegetable depends not only on the taste of the dish, but also on its shelf life and useful composition. It is recommended to choose small, dense heads of cabbage with green leaves. Quality Brussels sprouts have a nutty flavor. Large specimens are not used - they are bitter.

There should be no moisture on the heads of cabbage. It is best to buy Brussels sprouts directly on the branch - this product is juicy and fresh. The branch and leaves should be free of rot, yellowness and multi-colored spots.

Before cooking, the heads of cabbage are cut and washed with cool running water. Harvested whole or cut in half, depending on the recipe.

How to salt brussels sprouts in the classic way

The classic recipe is easy to prepare. The main thing is to pick up quality vegetables and purchase the necessary spices in advance. The dish is prepared in small jars - miniature "Brussels" look appetizing in them.

What is required for cooking:

• 1 kg of Brussels sprouts;
• 1 liter of water;
• 2 bay leaves;
• 3 black peppercorns;
• 50 g of salt;
• a pinch of ground black pepper;
• cloves to taste.

How to cook:

1. Rinse the heads of cabbage and leave for 40-50 minutes in cool water - so they become harder and crisper.
2. Place in salted water and cook for 3 minutes. Add cloves or bay leaves to the pot. Some housewives add sugar or honey to give the vegetables a pleasant sweet aroma.
3. Arrange the cabbage in clean jars and pour over the brine in which the cabbage was boiled.
4. Close the lids and sterilize the jars for 40 minutes.
5. Cool and store in a cool place - refrigerator or cellar.

Recipe variations

In addition to the classic recipe, there are various methods of pickling 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

This spicy dish is suitable as a side dish with chicken and beef. It will complement the taste of meat with a speck and give it a rich flavor.

What is required for cooking:

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

Cooking technology:

1. Prepare the marinade: pour water into a saucepan, add half the sugar and salt, mix. Peel the garlic, cut into thin slices and add to the marinade.
2. Rinse and dry vegetables thoroughly. Peel the carrots and cut into slices. Cut the cabbage in half.
3. Pour the vegetable mixture into a saucepan, add one chopped chili pepper. Simmer for 5 minutes without a lid.
4. Divide the workpiece into sterile glass jars, add rosemary, vegetable oil, the remaining chili and vinegar to each. Pour marinade from a saucepan and roll up the lids. Wrap in a blanket and cool.
5. Store in a cool place.

Pickled Brussels sprouts

The workpiece turns out to be tender and piquant, it looks beautiful on the dining table. It is good as a stand-alone dish and an addition to a vegetable side dish or soup.

List of ingredients for pickling:

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

How to cook:

1. Rinse all vegetables. Peel the bell pepper from seeds and tails, cut into thin strips or half rings.
2. Peel the carrots and cut into small circles. Chop the chili pepper.
3. Pour water into a saucepan and bring to a boil. Season with salt and cabbage, cook for 3 minutes. Then add carrots, sweet and hot peppers. Simmer for another 2 minutes over low heat.
4. Transfer the vegetables to a plate. Pour half of the water from the saucepan into a clean container and add sugar and salt. Stir, add allspice, put bay leaf.
5. Arrange the vegetables in jars and pour over the hot marinade. Add vegetable oil to each jar.
6. Close the 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 deteriorate for a long time. Pickled vegetables are also a great vegetarian snack.

What is required for cooking:

• 500 g brussels sprouts;
• 80 g dill;
• 10 black peppercorns;
• 5 cloves of garlic;
• 120 g salt;
• 2 dried chili peppers.

How to ferment:

1. Rinse the cabbage, remove the top leaves. Cook small heads of cabbage whole, cut large ones in half. Place in a pot of salted water and cook for three minutes.
2. Transfer to a jar or small basin, add whole peeled garlic cloves, dill and chili. Salt and pour over the water in which the vegetables were cooked. It is recommended to use coarse salt - it will evenly saturate the heads of cabbage.
3. Cover with a clean towel, organize oppression and leave in a warm place for three days. Then close the capron lid and put in the refrigerator.

In the process of fermentation, foam can form, so it is better to monitor the appearance of the blanks every day and remove the foam with a wooden spatula.

Salted with vegetables

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

Ingredient List:

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

How to salt:

1. Pour water into a saucepan and put on fire. Add salt and cloves and cook for 10 minutes.
2. Rinse the cabbage, boil in salted water for 4 minutes and place in a colander.
3. Peel and cut sweet peppers and carrots into thin slices.
4. Rinse and chop the celery.
5. Put cabbage, tomatoes, carrots and bell peppers in a deep bowl alternately. Sprinkle each layer with pieces of celery. Fill with cooled brine.
6. Store in a basin in the refrigerator for no more than 10 days. For longer storage, spread the vegetable mixture in sterile jars and roll up with clean lids.

In korean

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

What you need:

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

How to cook:

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

With apple cider vinegar

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

What is required for cooking:

• 500 g brussels sprouts;
• 200 ml of 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:

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

Some housewives add a little white cabbage to this dish - washed and chopped into small strips. For taste and use, onions and carrots are added to the recipe.

Tips from experienced housewives for cooking, rolling and storage

It is recommended to harvest Brussels sprouts in 1 liter glass jars. Choose one-piece containers without chips and cracks, rinse under water and wipe dry, sterilize if necessary. Nylon or iron lids are scalded with boiling water.

In addition, the following recommendations are observed:

1. 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 the water.
2. Before salting, the heads of cabbage are soaked in cool water to make them more elastic and crispy.
3. A mixture of your favorite herbs and spices is added to the blanks. The taste of Brussels sprouts is combined with cloves, caraway seeds, black pepper, chili pods.
4. Store the workpieces in the refrigerator or basement. The recommended storage temperature is from 0 ° С to –4 ° С. After opening a jar, cabbage is eaten within a week. If the brine is cloudy, then the cabbage has gone bad.

Conclusion

Homemade Brussels sprouts are a source of vitamins and a delicious winter harvest. For cooking, ripe and dense heads of cabbage are chosen, preferably those sold with a branch. If the heads of cabbage are small, they are marinated whole. Large ones are cut into several parts.

For the pungency of taste, black or red pepper is added to the dishes, for good - onions, bell peppers or garlic. Vegetables are rolled up in jars, stored in a refrigerator or cellar.