The most delicious pickled Brussels sprouts recipes for the winter

Brussels sprouts are a type of cabbage. It is not as common in our country as white or colored, but it has a special spicy sweetish nutty taste.

Small heads of cabbage are used for making soups, vegetable stews, side dishes. They make delicious snacks. In the article, we will consider a selection of interesting recipes for pickled Brussels sprouts for the winter.

Selection and preparation of Brussels sprouts

When choosing a vegetable, pay attention to the appearance of the heads of cabbage.... The color of the leaves should be bright green, without dark spots and signs of decay. For fresh consumption and pickling, dense small or medium heads of cabbage are suitable. Their taste is delicate and sweet. Large specimens often taste bitter.

If vegetables are wet and sticky, it is undesirable to take them.: inside they are often rotten. Ideally, Brussels sprouts should be on the branch to keep freshness and flavor longer.

Before cooking, the heads are cut off and the top coarse leaves are removed... Then washed under a tap or soaked in cold water for 30 minutes. The prepared cabbage is dried on a kitchen towel and used as directed. Large specimens are cut into pieces so that the components in the jar are approximately the same size.

Reference! Regular consumption of the vegetable can help lower cholesterol levels.

Classic recipe

The traditional pickled Brussels sprouts recipe uses table vinegar, granulated sugar, salt and spices.

Ingredients:

• cabbage - 500 g;
• water - 1 l;
• salt - 20 g;
• sugar - 50 g;
• vinegar 9% - 40 ml;
• black peppercorns - 4 pcs.;
• currant leaves - 3 pcs.

Preparation:

1. The heads of cabbage are washed and blanched in boiling water for 5 minutes.
2. Prepare a marinade with salt, sugar, pepper, at the end pour in vinegar, mix.
3. Cabbage is placed in clean jars and poured with boiling marinade.
4. The jars are covered with metal lids and pasteurized in a water bath for 15 minutes.
5. The containers are rolled up with lids, turned over, wrapped with a blanket.

Recipe options

There are many variations of the classic recipe.: some cook 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 spicy 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 pc.;
• salt - 30 g;
• sugar - 80 g;
• apple cider vinegar 6% - 50 ml;
• water - 2 l;
• vegetable oil - 50 ml.

Preparation:

1. Large heads of cabbage are cut in half, small ones are left intact.
2. Carrots are cut into cubes or slices.
3. Pepper is peeled and cut into strips. Chili is finely chopped.
4. Boil water in a saucepan, add cabbage. Blanch for 5 minutes, add the remaining vegetables. Cook for another 2-3 minutes and pour the broth into another container.
5. Spices and vinegar are added to this marinade.
6. Vegetables are laid out in clean jars, filled with marinade and covered with tin lids. Pasteurized for 10-15 minutes, then rolled up with a key.
7. Banks are turned over, wrapped until they cool.

Take a note:

How to freeze Brussels sprouts for the winter

Recipes on how to salt Brussels sprouts for the winter

Assorted vegetables

Assorted vegetables will be a great addition to boiled potatoes or meat dishes.

Will need:

• 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:

1. The cauliflower is divided into inflorescences, the dark parts are removed. A large Brussels sprout is cut in half. Blanch vegetables in boiling water for 5 minutes and transfer to a bowl of ice water.
2. Tomatoes, hot peppers, garlic are added to boiling water for two minutes, and everything is thrown into a bowl of cold water.
3. Prepare a marinade based on a vegetable broth. Add salt, sugar, vinegar.
4. Vegetables are laid out in layers in a clean container and filled with boiling liquid. Sterilized under the lids for 20 minutes.
5. 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 snack pink, and vegetables remain crispy without heat treatment.

Council. For the preparation of the marinade, take 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:

1. Large heads of cabbage are cut in half, small ones are left intact.
2. Beets are chopped into strips.
3. Vegetables are placed in an enamel bowl, garlic, passed through a press, is added and mixed.
4. Prepare a marinade with water, vinegar, oil, salt, pepper, pour vegetables into it. They put oppression on top (for example, a wooden board and a three-liter jar of water) and leave it in a warm place for a day. The mixture is stirred several times.
5. The appetizer is transferred to a jar, closed and placed in the refrigerator.

"Hunter" salad

Traditionally, this salad is prepared with white cabbage, but in this recipe, Brussels sprouts have successfully replaced its place.

Council. Table 9% vinegar is replaced with apple or wine vinegar, since the former is not very good for the stomach.

Ingredients:

• cucumbers - 3 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• cabbage - 300 g;
• hot pepper - 1 pc.;
• allspice peas - 5 pcs.;
• bay leaf - 2 pcs.;
• sunflower oil - 50 ml;
• vinegar 9% - 30 ml;
• salt - 30 g;
• sugar - 30 g;
• ground paprika - 1 tsp.

Preparation:

1. Small Brussels sprouts, sliced ​​peppers and tomatoes, grated carrots, chopped cucumbers and chopped onions are placed in a saucepan.
2. Add spices, salt and sugar to vegetables, pour in vegetable oil, vinegar and mix. Leave the mixture for 3-4 hours, stirring occasionally.
3. Place the saucepan on the stove and cook over low heat for 15 minutes.
4. Put the salad in clean jars, sterilize under lids in a water bath for 10 minutes. Then they roll it up with a key, turn it over and wrap it up.

Read also:

Simple ways to pickle red cabbage for the winter

How to prepare Korean cauliflower for the winter

How to salt savoy cabbage for the winter

In korean

Korean vegetable snack recipes are varied. This option turns out to be spicy and piquant.

Will need:

• cabbage - 500 g;
• carrots - 2 pcs.;
• garlic - 5 cloves;
• hot pepper - 2 pcs.;
• water - 1 l;
• salt - 60 g;
• sugar - 30 g;
• vinegar 6% - 50 ml;
• vegetable oil - 50 ml;
• bay leaf - 3 pcs.

Preparation:

1. The heads of cabbage are washed, cut in half.
2. Chop the carrots on a special grater.
3. The garlic is squeezed through a press.
4. The pepper is finely chopped together with the seeds.
5. Vegetables are placed in clean jars and poured with hot marinade with water, salt, sugar, butter, bay leaves and vinegar.
6. Banks are pasteurized under lids for 15 minutes, rolled up, turned over and wrapped in a thick blanket.

With tomatoes and celery

Guests will love the dish with its spicy aroma and bright color.

Ingredients:

• tomatoes - 500 g;
• Brussels sprouts - 300 g;
• sweet pepper - 1 pc.;
• stalked celery - 2 pcs.;
• garlic - 3 cloves;
• vinegar 9% - 50 ml;
• sugar - 100 g;
• salt - 40 g;
• water - 2 l;
• black peppercorns - 3 pcs.;
• cloves - 5 pcs.;
• greens (dill, parsley, cilantro) - to taste.

How to cook:

1. A brine is prepared from water and table vinegar, the prepared cabbage is poured over it for 30 minutes.
2. Tomatoes are washed, pierced the skin with a toothpick in several places.
3. Greens, peeled garlic, peppers and celery, cut into 1 cm pieces, are placed on the bottom of clean cans.
4. Add cabbage mixed with tomatoes on top.
5. Mix brine with spices, bring to a boil and pour vegetables. Banks are closed with screw caps and turned over, wrapped in a blanket.

With cranberries

How to pickle cabbage with cranberries? The sour berry will add spice. This snack will make up for the lack of vitamin C.

Council. The recipe for sweet marinades is changed to taste: instead of refined sugar, cane or honey is added.

Will need:

• Brussels sprouts - 1 kg;
• cranberries - 300 g;
• water - 2 l;
• apple cider vinegar - 200 ml;
• sugar - 100 g;
• salt - 80 g;
• cloves - 7 pcs.

Preparation:

1. Heads of cabbage are blanched in boiling water for 5 minutes, transferred to a bowl of ice water.
2. The cranberries are scalded with boiling water and allowed to drain.
3. On the basis of the broth, a marinade with spices and vinegar is prepared.
4. Heads of cabbage are spread in a clean container mixed with berries and poured with marinade.
5. Banks are sterilized under lids in a water bath for 15 minutes. Then rolled up, turned over and left to cool.

Terms and conditions of storage

Pickled non-sterilized snacks are stored in the cellar within 6-8 months.

Quick-cooked cabbage with vinegar, kept in the refrigerator for 1–1.5 weeks.

Pasteurized food is left in the pantry for 1-2 years with sufficient sealing of the cans.

Tips from experienced housewives

To make the blanks tasty and stored longer, they follow these rules:

1. 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 your favorite spices.
2. To enhance the taste, garlic, celery leaves, horseradish, currants, cherries, carrots, Bulgarian and hot peppers are added to the appetizer.
3. For a change, combine cauliflower, broccoli, kohlrabi in one jar.
4. Vegetables are not digested, otherwise they will taste bitter.
5. Banks with a volume of 0.5 liters are pasteurized for no longer than twenty minutes, 1 liter - 30 minutes.
6. Previously, the container is washed with a solution of soda (2 tsp per 1 liter) and scalded with boiling water. In another version, water is poured into the container by ¼ of the volume and placed in the microwave for 10 minutes. The water is drained, the jars are dried.
7. Roll the jars with a key while they are still hot. Remember to sterilize the lids.
8. The sealed container is turned upside down: the hot marinade additionally sterilizes the lids.
9. If fluid leaks, the covers are removed and replaced with new ones.

Conclusion

Pickled Brussels sprouts will delight you with their spicy taste and unusual look. Snacks are prepared quickly and easily. It is enough to choose fresh dense heads of cabbage, prepare them and soak them in cold water.

A five-minute blanching with further immersion in ice water preserves the structure of the vegetable, and the lower temperature stops cooking. Cabbage is combined with carrots, beets, peppers, tomatoes, seasoned with spices, vinegar and herbs.