Recipes for canning broccoli for the winter. Canning broccoli for the winter: the best recipes

Recipes for canning broccoli for the winter. Canning broccoli for the winter: the best recipes

What should you do if you have the opportunity to pickle broccoli for the winter? How to choose the best ones from a huge number of recipes? This article contains the 5 best recipes with broccoli that will not leave any gourmet indifferent.

As a rule, you need to choose ripe cabbage for canning, but you can often buy slightly under-ripe cabbage at the market. Sellers specifically try to sell exactly this type of product so as not to worry about a spoiled product. In order for the cabbage to ripen, you need to put it in a sunny place, where it will pick up all the missing vitamins.

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The simplest preparation of asparagus cabbage for the winter

Ingredients for marinade:

• vinegar 9% – 120 grams;
• sunflower oil – 120 grams;
• salt – 4.5 tbsp. l.;
• sugar – 8.5 tbsp. l.;
• peppercorns - a small handful;
• bay leaf - several pieces.

For the workpiece:

• broccoli cabbage – 900 grams;
• carrots – 6-7 pieces;
• fresh garlic – 3-4 heads;
• parsley - several sprigs.

Preparation:

• Divide the broccoli into sprigs, wash thoroughly, cut off excess stems.
• Boil one and a half liters of water, adding all the marinade ingredients one by one, reduce the heat to low, boil for about 7-9 minutes, stirring occasionally.
• Prepare 0.7 or 0.5 liter jars for sterilization and sterilize.
• Carefully place the broccoli divided into florets into sterilized jars.
• Add small carrots, cut into pieces, 4-5 cloves of garlic, 1-2 leaves of parsley to the jars.
• Pour marinade over ingredients.
• Close the jars with screw caps, wrap them in a blanket, and leave for 2-3 days.

In order to surprise your loved ones with the pleasant aroma of pickled broccoli, you can add more parsley to the jars: both green sprigs and the roots of this wonderful plant.

Autumn salad recipe

Ingredients:

• broccoli cabbage – 0.8 kg;
• carrots – 0.8 kg;
• sweet bell pepper – 0.8 kg;
• cucumbers – 0.8 kg;
• large bulbs - 7-8 pieces;
• garlic – 5 large heads;
• vinegar 9% – 170 g;
• sugar – 50 g;
• salt – 40 g;
• parsley – 1 bunch;
• peppercorns – 15-20 pieces.

Preparation:

To make the salad in jars look more appetizing, you can use multi-colored sweet peppers. If the recipe calls for tomatoes, then it is better to purchase them in different colors.

Broccoli salad with bell pepper

Ingredients:

• broccoli cabbage – 600 g;
• cauliflower – 600 g;
• sweet pepper – 600 g;
• fresh garlic – 1 large head;
• sugar – 2.5 tbsp. l.;
• salt – 2.5 tbsp. l.;
• apple cider vinegar – 2 tbsp. l. into each jar;
• citric acid – 13 tsp.

Preparation:

Winter preparation with broccoli and tomatoes

Ingredients:

• cauliflower – 1.5 kg;
• broccoli – 1.5 kg;
• ripe tomatoes – 1.5 kg;
• sweet pepper – 1.5 kg;
• fresh garlic – 1 head;
• fresh parsley - 1 bunch;
• sunflower oil – 250 g;
• sugar – 150 g;
• salt – 50 g;
• vinegar 9% – 110 g.

Preparation:

1. Wash all vegetables thoroughly.
2. Divide the cauliflower and broccoli into florets, boil some water, pour the broccoli and cauliflower into it for 3-4 minutes, then remove and set aside to dry.
3. Cut the tomatoes into pieces and pass through a meat grinder or blender.
4. Peel the bell pepper from seeds and cut into small strips.
5. Place all ingredients except cabbage in a large container and add water. Wait until it boils over low heat, add all the other spices and vegetables except vinegar.
6. A couple of minutes before the end, pour in vinegar and finely chopped parsley. Leave on low heat for another 7-8 minutes.
7. Place the salad in pre-sterilized jars.

The jars must be kept warm for 2 days.

Korean broccoli for the winter. Awesome Korean marinated broccoli

We present to your attention a recipe for a mega delicious snack that absolutely everyone will like.

This Asian style pickled broccoli will become your favorite appetizer. It is so delicious that it is simply difficult to tear yourself away from it. It can be served with dignity at the holiday table. The salad turns out bright, healthy and mega appetizing. Believe me, this yummy will not leave anyone indifferent. Save the recipe, cook and enjoy.

Ingredients needed

• 400 g broccoli
• half a white onion
• 1 carrot
• 1 clove of garlic
• 1 teaspoon Korean carrot seasoning
• 2 tablespoons vinegar 6%
• 2 tablespoons vegetable oil
• a pinch of salt
• 1 teaspoon granulated sugar

Let's start the process

1. First of all, wash the broccoli well and separate it into florets. We remove the stalk.
2. Place the inflorescences in a saucepan and pour in boiling water. Leave it like this for 5-7 minutes.
3. To make the broccoli less crunchy and softer, you need to put the pan with the cabbage on the fire and cook for 3-5 minutes.
4. Now let's start preparing the dressing. To do this, in a separate container, combine vinegar, seasoning, butter, granulated sugar, salt and garlic pressed through a press. If you wish, you can also add a small amount of hot pepper. Mix everything well.
5. Then peel the white onion and cut it into thin half rings. Then, using a Korean carrot grater, grate the peeled carrots. We transfer everything into a separate container and pour over the prepared marinade. Mix everything and leave to marinate for a while.
6. After the required time has passed, drain the broccoli and fill it with cold water. It is also recommended to add a few ice cubes. Leave it like this for a while. We do this so that the inflorescences remain intact and retain their beautiful color.
7. Then place the cabbage in a colander and let the water drain. Then transfer to carrots and onions. Mix well and leave in this form for three hours.
8. After the required time has passed, the appetizer is ready and can be served.

You may also like pickled cabbage with eggplants for the winter, the recipe for which you will find on our website “Recipe Ideas”.

How to pickle broccoli: the classic way

The simplest way to preserve broccoli is pickling, which perfectly preserves the color and taste of vegetables.

Vinegar is used as a preservative to suppress pathogenic microorganisms. The added spices give the preparations an aroma and a unique taste.

Ingredients and proportions

For pickling according to the classic recipe, you will need the following ingredients:

• 400 g broccoli;
• 2 carrots;
• 6 cloves of garlic;
• fresh dill;
• 2 bay leaves;
• 15 black peppercorns;
• 10 tbsp. l. granulated sugar;
• 1 liter of water;
• 4 tbsp. l. salt;
• 200 g sunflower oil;
• 1 tbsp. l. vinegar (9%).

Step-by-step instruction

Cooking technique:

1. Divide the head of cabbage into inflorescences, rinse thoroughly and dry (remove damaged fragments).
2. Cut carrots into cubes or rings.
3. Chop the dill.
4. Pass the garlic through a press.
5. Prepare jars and lids: rinse and sterilize.
6. Mix cabbage, garlic, carrots and herbs in one container, then place them in jars.
7. Place sugar, butter, salt and spices in a saucepan with water.
8. Boil for 8-10 minutes.
9. Finally add acetic acid.
10. Pour boiling marinade into jars of vegetables and herbs and tighten.

The cooled pieces are left for 2 days in a dark place at room temperature, and then placed in the refrigerator or taken to the basement for permanent storage.

Sauerkraut broccoli recipe. Recipes for fermented broccoli

Classic way

Place the washed cabbage and separated into florets into a saucepan. Add carrots, cut into slices, garlic and herbs. Pour over pre-prepared marinade with spices. Mix everything and let it brew for two days, covered with a lid. Store in a cool place.

Ingredients for cooking:

Fresh inflorescences - 2 kg.

• Water - 1.5 l.
• Sugar - 8-9 tbsp. spoons
• Salt - 4 tbsp. spoons.
• Olive oil -1 cup.
• Garlic - 3-4 cloves.
• Parsley - 1 bunch.
• Peppercorns - 5−7 pcs.
• Bay leaf - 2 pcs.
• Carrots - 1 piece.

Quick salad

You should make it a rule to use cabbage in different dishes. You can cook soups, bake with fish or meat, prepare various casseroles, or add to salads.

To serve the housewife a bright salad that will please the eye, you need to use bell peppers and tomatoes of different colors. How to pickle a salad with vegetables.

Ingredients:

Broccoli - 300 g.

• Carrots (medium) - 1 piece.
• Bell pepper (yellow and green) - 2 pieces.
• Tomatoes - 3 pieces.
• Table vinegar 9% - 30−40 ml.

Wash and peel all vegetables. Blanch the cabbage and carrots for a few minutes and place in cold water. Cut the tomatoes into slices and the pepper into pieces. Place broccoli in the bottom of the jars. The next layer is tomatoes and peppers. Cut the carrots into circles and place on top. Add garlic. Bring the marinade to a boil and pour into the jars. Leave for 15-20 minutes. Place jars in boiling water and pasteurize for 6-8 minutes. Take out and roll up with iron lids.

Cabbage with mushrooms

Wash the broccoli and cut into florets. Wash the champignons, cut into cubes, fry with butter. Add the cabbage to the champignons, add salt and pepper and simmer over medium heat for 6-8 minutes. After time, reduce heat and add sour cream. Simmer until it thickens.

Freezing Broccoli

Frozen broccoli
Freezing is the easiest way to prepare broccoli for the winter at home. Another important advantage of this method is that frozen vegetables retain maximum nutrients.

1. Select quality broccoli heads without visible damage or black spots. Place the cabbage in a bowl of salted water (1 teaspoon per liter of water) for 10 minutes. In salt water, all insects that could accidentally get inside will crawl out.
2. Rinse the cabbage and place on a clean towel until completely dry.
3. Next, you need to disassemble the head of cabbage into inflorescences, place them on a board so that they do not touch, and place them in the freezer for several hours.
4. Then you just need to transfer the frozen inflorescences into a zip-lock bag for freezing in one layer and put them back in the freezer.

This preliminary freezing on the board prevents the inflorescences from sticking together and will then allow you to remove as many inflorescences from the bag as you need.

Selection and preparation of ingredients

When purchasing broccoli for pickling, pay attention to the following points:

• the buds should be gray in color, without yellowness. Yellowness is a sign that the vegetable is overripe;
• heads - uniform;
• diameter - about 20 cm, weight - about 500–700 g;
• shape - round.

Did you know? The stem of large cabbage is not edible, so you should not buy it.
The stems of young specimens can be used for food, but when woody they are not tasty.
You should not buy wet cabbage. To imitate the freshness of stale specimens, they are immersed in water. In order to salt vegetables, choose fresh, dense heads without damage. Color - dark green, gray. The head is cut into individual inflorescences and washed. The recipe may call for blanching the cabbage in hot water for 3-4 minutes. After removing the inflorescences from the hot water, they are immersed in cold water.

Other harvesting 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 pickled, fermented, dried and frozen.

Pickling broccoli for the winter

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

Fermenting broccoli

To prepare this 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 impurities, cut into inflorescences and washed. The inflorescences are placed in a container for fermentation.
2. Prepare the brine: add salt to hot water and 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. The cabbage is placed in sterilized jars and filled with brine. Sterilize for 15 minutes and close. The fermented product is stored in a cellar or basement.

If the jars are not sterilized, then the product is stored in the refrigerator. Shelf life is about two weeks.

Drying broccoli

To dry cabbage, it is cut into inflorescences, washed and dried . The stems of the inflorescences are cut off, leaving a length of no more than 2 cm. Blanch the cabbage in boiling water for 3-5 minutes, remove it and place it in a colander to drain all the liquid. Then place on paper towels and dry.

The prepared cabbage is placed on a baking sheet and placed in the oven . The oven temperature is set to +60°C. The door is left ajar during drying to allow excess moisture to escape. To ensure uniform drying, the product is stirred periodically. Dry the inflorescences until completely dry.

The dried product is stored in a dark place in paper bags . It is soaked before cooking.

Freezing

A properly frozen product retains all micro- and macroelements and up to 90% of vitamins.

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

Boil water, add cabbage to it and cook for 3 minutes. Place in a colander and cool under running cold water. Let the water drain. After this, place the broccoli on paper towels and dry thoroughly.

To freeze, 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 container is marked with the name of the product and the date of freezing in order to navigate the frozen products and monitor the expiration date. The frozen container is placed in the freezer for long-term storage.

Advice. It is not recommended to re-freeze a thawed product, so freeze it in single portions.

Thaw broccoli immediately before cooking.

Broccoli, cauliflower, sweet pepper salad - for vegetarians

The salad is beautiful, colorful and can decorate a holiday table; in addition, it is vegetarian and very healthy.

Ingredients:

• Broccoli – 1 kg
• Carrots, peppers of different colors, cucumbers, tomatoes, onions - 900 g each
• Cauliflower – 800 g
• Garlic - 15 teeth.
• Vinegar – 190 ml
• Lettuce leaves (optional)
• Sugar - 50 g
• Salt, cloves

Preparation:

Cut the vegetables, separate the cabbage into individual inflorescences.

Boil some water and add vinegar, add sugar and add salt.

Place garlic, spices and prepared vegetables in jars.

Pour the mixture with boiling aromatic brine and seal the jars.

The salad can be served after two months.

Advice from experienced housewives

Experienced chefs advise placing broccoli in jars tightly , since during the marinating process it will soften and there will be free space. According to 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 a little tough. To keep the inflorescences green, they are doused with cold water immediately after blanching.

For sterilization, 5 minutes at a water temperature of +170°C is enough . For those who like spicy broccoli, it is better to add more vinegar. They use not only ordinary table vinegar, but also apple, wine, and rice vinegar. Gourmets add a little Worcestershire or oyster sauce.

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

Some people pickle the inflorescences in order to eat them right away , rather than to store them for the winter. In this case, the cabbage drenched in marinade is eaten after 2-12 hours, depending on the recipe.

Important! Properly cooked broccoli does not become soggy, but crunches in your teeth. The taste of the product must be fully preserved and enhanced by spicy ingredients.