Simple and tasty DIY broccoli preparations for the winter

Most often, broccoli is frozen for the winter. But there are many simple and tasty recipes for pickling this cabbage. It can be preserved separately and with the addition of various vegetables: if the technology is followed, the result is a tasty and beautiful snack. In addition, for the winter it is salted, fermented and dried.

Selection and preparation of broccoli for winter harvesting

To prepare broccoli for the winter, select fresh heads of bright green color, without yellowness, brown or gray spots., signs of damage and rot. A purple tint is allowed on the tops of the inflorescences. Advantage is given to vegetables with fewer branches.

For workpiece select medium-sized heads of cabbage, round in shape, about 20 cm in diameter, weighing 500-700 g. They should feel firm to the touch. If the cabbage becomes deformed when squeezed, it means it is not ripe. Such a head of cabbage is not suitable for canning; it will become soft and will not crunch. Do not prepare broccoli with blossomed flowers for the winter - this indicates that the vegetable is overripe, it becomes tough and does not cook well.

Advice. When purchasing broccoli at the store, do not purchase wet heads. To imitate the freshness of wilted cabbage, it is immersed in water.

Selected heads of cabbage are soaked in warm salted water for 20 minutes.so that the insects that hide in the cabbage emerge. Clean off dirt and remove damaged parts. Cut into individual inflorescences. Wash and dry. According to some recipes, they are blanched in hot water for no more than 3-4 minutes before harvesting.Then cool under running cold water.

How to pickle broccoli the classic way

We'll tell you how to pickle broccoli using a classic recipe as an example. The following ingredients will be required for the preparation::

• broccoli inflorescences - 400 g;
• carrots - 2 pcs.;
• garlic - 6 cloves;
• fresh dill - several sprigs;
• bay leaf - 2 pcs.;
• black peppercorns - 15 pcs.;
• sugar - 10 tbsp. l.;
• salt - 4 tbsp. l.;
• water - 1 l;
• Sunflower oil - 200 g;
• vinegar 9% - 1 tbsp.

Preparing the snack is not particularly difficult. If you know how to prepare white cabbage, then you can easily cope with this recipe.

How to pickle broccoli:

1. The forks are divided into inflorescences, washed and dried. Carrots are cut into rings or cubes. Garlic is passed through a press. Dill is chopped.
2. Vegetables and herbs are mixed in one container and then placed in sterilized jars.
3. To prepare the marinade, boil water. Sugar, salt, vegetable oil, bay leaf and pepper are added to it. Boil for 10 minutes, add vinegar and remove from heat.
4. Pour the hot marinade over the vegetable mixture. The jars are rolled up and left for 2 days in a dark place at room temperature. Then they are stored in the refrigerator.

Recipe Variations

Various vegetables are added to the broccoli preparation.: carrots, tomatoes, bell peppers, etc. It is marinated with mushrooms, berries and asparagus. Fans of spicy dishes combine it with garlic and chilli peppers. A stew is prepared from cabbage for the winter.

Important! To prevent the vegetable from losing its taste and aroma, it should not be subjected to prolonged heat treatment.

We offer simple and delicious recipes for preparing broccoli for the winter.

With garlic

The recipe is suitable for lovers of simple and quick preparations.

Ingredients:

• broccoli - 1 kg;
• olive oil - 3 tbsp. l.;
• vinegar 9% - 30 g;
• water - 250 ml;
• salt - 1 tbsp. l.;
• ground black pepper - 5 g;
• bay leaf - 1 pc.;
• sugar - 35 g;
• garlic - 5 cloves.

Step-by-step preparation:

1. The head of cabbage is cut into inflorescences, washed and dried. Pour into salted boiling water for 2 minutes and drain in a colander.
2. The garlic is passed through a press or very finely chopped with a knife.
3. Add salt, vinegar, sugar, pepper, bay leaf, olive oil to hot water and bring to a boil.
4. When the marinade boils, add the cabbage. Boil for 1 minute, add garlic, cover with a lid and cook for 2-3 minutes. The broccoli remains bright green in color and crispy in flavor.
5. Remove the finished cabbage with a slotted spoon and serve it to the table.

If you want to save the dish for the winter, remove the broccoli from the pan and place it in sterilized jars. The marinade is boiled, poured into jars and the lids are screwed on. Allow to cool and store in the cellar.

Take note:

How to pickle peas at home

Canned Green Beans Recipes

Recipes for the winter: pickled onions without sterilization

With mushrooms

Medium-sized champignons are suitable for this recipe.

Main Components:

• broccoli - 700-800 g;
• fresh champignons - 1 kg;
• salt - 30 g;
• sugar - 80 g;
• black peppercorns - 10-12 pcs.;
• vinegar 9% - 100 ml;
• water - 1 l.

How to cook:

1. The cabbage is cut into inflorescences, boiled for 5 minutes in boiling water and cooled.
2. The champignons are cut into slices and boiled separately for 15 minutes. The water is drained.
3. Prepare the marinade: add salt, sugar, pepper and vinegar to hot water, bring to a boil and remove from heat.
4. Broccoli and mushrooms are mixed, placed in sterilized jars, and poured with hot marinade. The jars are covered with lids. Leave to cool at room temperature.

The finished snack is stored in the cellar or pantry.

With sweet pepper

Sweet pepper gives the appetizer a spicy taste and aroma. To prepare you will need:

• broccoli - 0.5 kg;
• cauliflower - 0.3 kg;
• bell pepper - 0.3 kg;
• garlic - 3 cloves;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• apple cider vinegar - 2 tbsp. l. per liter jar;
• citric acid - 0.5 tsp;
• water - 1.2 l.

Cooking algorithm:

1. Broccoli and cauliflower are separated into inflorescences and washed. Peppers are cleaned and cut into strips.
2. Add citric acid to boiling water and stir. Dip in both types of cabbage and blanch for 2 minutes. Take out and put in sterilized jars.
3. Garlic is grated on a fine grater or passed through a press. Add to cabbage.
4. Pepper is placed on top.
5. Prepare the marinade: add salt and sugar to water. Bring to a boil.
6. The mixture is poured with hot marinade. Vinegar is poured on top. Cover with lids and sterilize for 20 minutes.
7. The lids are screwed on, the jars are turned over and covered with a blanket. Let it cool.

The finished product is stored in a cellar or basement.

Broccoli rice stew in jars

The stew according to this recipe is consumed hot or cold.

Main Ingredients:

• broccoli - 1 kg;
• currant leaves - 5 pcs.;
• bell pepper - 350 g;
• tomatoes - 800 g;
• salt - 2.5 tbsp. l.;
• bay leaf - 7 pcs.;
• eggplants - 300 g;
• horseradish root - 50 g;
• rice - 200 g;
• cane sugar - 25 g;
• vegetable oil - 50 ml.

Cooking algorithm:

1. Prepare the sauce: grind the tomatoes in a blender or mixer and place in a saucepan. The pepper is cut into 4 parts and placed in a saucepan. Add salt, vegetable oil, sugar, currant leaves, chopped horseradish root and bay leaf. Simmer over low heat for 40 minutes.
2. The rice is soaked in salt water for 30 minutes. After half an hour, the water is drained, the cereal is washed, filled with new water and cooked until half cooked. Place in a colander to drain all the water.
3. The heads of cabbage are divided into inflorescences, placed in a saucepan with the sauce, and rice is added. Simmer over low heat for 35 minutes.
4. The finished product is placed in sterilized jars and sealed.

Stored in the cellar. Shelf life - 6 months.

With tomatoes

Broccoli with tomatoes goes well with meat dishes.

Required Components:

• broccoli - 1.5 kg;
• tomatoes - 1.5 kg;
• bell pepper - 1.5 kg;
• fresh parsley - 1 bunch;
• garlic - 4-5 cloves;
• bay leaf - 3-4 pcs.;
• mustard seeds - to taste (about 0.5 tsp per three-liter jar);
• sugar - 150 g;
• salt - 2 tbsp. l.
• vinegar 9% - 110 ml;
• water - 2 l.

How to cook:

1. Forks are cut into inflorescences. Place in boiling water and cook for 3 minutes. Take it out and let it dry.
2. Peppers are cut into slices.
3. Prepare the marinade: add salt and sugar to water and bring to a boil.
4. Parsley, garlic, mustard seeds, and bay leaves are placed in sterilized jars. Place tomatoes, peppers and cabbage on top in random order.
5. Pour the hot marinade into the jars and leave for 10-15 minutes. Then it is poured into a container, brought to a boil and returned to the jars. Add vinegar.
6. The jars are rolled up, turned over and covered with a blanket. Leave until completely cool.

The finished salad is stored in the basement or pantry.

In sweet and sour marinade

Broccoli in a sweet and sour marinade turns out tasty and crispy.

To prepare you will need:

• broccoli - 1 kg;
• bay leaf - 2 pcs.;
• mustard seeds - 0.5 tsp;
• black peppercorns - 5 pcs.;
• allspice peas - 5 pcs.;
• water - 1 l;
• citric acid - 0.5 tsp;
• vinegar 6% - 200 ml;
• sugar - 60 g;
• salt - 20 g.

Preparation:

1. Mustard seeds, bay leaves, allspice and black pepper are poured with vinegar. Leave to brew for 1 hour.
2. The head of cabbage is cut into inflorescences and washed. Add citric acid to boiling water and stir. Pour in the prepared inflorescences and blanch for 5 minutes. Then they are taken out of the water and placed in sterilized jars.
3. To prepare the marinade, add salt, vinegar with spices, sugar to hot water and bring to a boil.
4. Pour hot marinade over broccoli. Cover the jars with lids and sterilize for 20 minutes. Then the lids are screwed on and the jars are turned over. Place under a blanket and leave until completely cool.

The finished product is stored in a cellar or basement.

Read also:

How to make instant pickled watermelon

Delicious recipes for canned cherry tomatoes

With gooseberries and asparagus

An interesting dish with an unusual combination of ingredients. To prepare this appetizer recipe: you will need the following ingredients:

• broccoli - 900 g;
• asparagus - 900 g;
• gooseberries - 300 g;
• salt - 35 g;
• sugar - 50 g;
• vinegar - 140 ml;
• dill - to taste;
• bay leaf - to taste.

How to cook:

1. Forks cut into florets, blanch for 3 minutes and allow to cool.
2. Asparagus is disassembled into strips of 5 cm. Blanch for 3 minutes, allow the water to drain.
3. To prepare the marinade, add salt, sugar, bay leaf and vinegar to hot water and bring to a boil.
4. Broccoli, asparagus, gooseberries and dill are placed in sterilized jars. Pour in hot marinade. The lids are screwed on.

The finished product is stored in a cool, dark place.

Other harvesting methods

At home, fresh vegetables at room temperature remain fresh 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.

Place the prepared cabbage on a baking sheet and place 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.

Dried the 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% 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, place it on a tray or cutting board and place it 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.

Defrosting broccoli just before cooking.

Shelf life of broccoli preparations

Broccoli preparations are stored in a cellar, basement or pantry at a temperature of no more than +15°C. At higher temperatures they deteriorate faster.The shelf life of the canned product is 1 year. If the recipe does not provide for sterilization and rolling up the lids, then the preparations are stored in the refrigerator for no more than two months.

Frozen broccoli Store in the freezer in plastic bags for up to 12 months.

Dried product Store in paper bags in a dark, well-ventilated place, shelf life - up to two years.

Conclusion

Those who know how to pickle white cabbage will have no problems preparing broccoli. Less experienced housewives should pay attention to choosing the appropriate vegetable and recipe and follow the cooking instructions. If there is no time for marinating, then the cabbage can be pickled, fermented, dried or frozen.