Delicious recipes for preparing pickled broccoli for the winter from experienced housewives

Broccoli is the perfect addition to main dishes or salads. The low-calorie product is also consumed marinated with the addition of vinegar, garlic, oil and other ingredients.

Let's look at the most interesting recipes for preparing pickled broccoli for the winter.

Selection and preparation of ingredients

For pickling, choose fresh dark green broccoli without yellow spots or other signs of wilting..

The petioles should be hard, and the inflorescences themselves should be dense.

To remove nitrates, soak broccoli in cool water for 20 minutes.. The cabbage is thoroughly washed and cleaned of dirt using a colander. At the same time, wash the jars and sterilize them in a water bath over steam.

Classic recipe

The classic recipe for pickling broccoli involves the use of garlic, vinegar, herbs and spices. The cabbage turns out very spicy, dense and retains a bright green color.

Ingredients and proportions:

• 1 tbsp. water;
• 0.5 kg broccoli
• 1 head of garlic;
• 1 bunch of green dill;
• 30 ml vinegar;
• 2 tsp. Sahara;
• 3 bay leaves, black pepper to taste, cloves;
• 6 g salt.

Ideally, broccoli florets for twisting are collected from late autumn to early spring. During this period, cabbage is at its most delicious.

Instructions:

1. To prepare the marinade, pour water into a saucepan and add salt and sugar according to the recipe.
2. Place the mixture on the fire and bring to a boil.
3. Add bay leaf, peppercorns, cloves and at the very end 30 ml of vinegar.
4. Turn off the fire.
5. Divide the broccoli into small florets.
6. We take the prepared jars and place dill, peeled garlic, and washed broccoli in succession.
7. Pour in boiling marinade.
8. Close the jars and place them in a saucepan with water.
9. Sterilize for about 15 minutes.
10. Cover the jars with lids and let cool.

Store finished jars in a cool, dark place. In a transparent container, bright green broccoli with dill looks very impressive.

Recipe variations with photos

The classic recipe is modified by adding Korean carrots, gooseberries, asparagus, boiled champignons. Broccoli is also marinated with ginger and garlic. To do this, ginger is cut into strips and fried in oil for half a minute, and then marinated in the classic way.

In Korean

To prepare Korean broccoli, add carrots and bell pepper to the classic recipe.

Ingredients:

• 2-3 bell peppers;
• 1 large carrot;
• 50 ml vegetable oil;
• 1 tbsp. water;
• 30 ml vinegar;
• 0.5 kg of broccoli;
• 1 head of garlic;
• 3 bay leaves, black pepper to taste, coriander;
• 6 g salt.

For marinating:

1. Place the broccoli in a colander in boiling water for 1-2 minutes, and then cool under cold water.
2. Cut the sweet pepper into cubes.
3. Grind carrots in Korean style into strips.
4. Mix with the remaining ingredients and leave for 2-3 hours.
5. Place the prepared salad in jars and fill with brine.
6. Cover the jars with lids and place in a saucepan with water.
7. Sterilize for 15-20 minutes and twist.
8. We turn the jars over and wrap them in a warm blanket.
9. We take the jars to a cool place, for example, on the balcony.

Take note:

Delicious DIY broccoli preparations

How to properly freeze broccoli for the winter

With garlic

Broccoli with garlic sauce is a real treat.The most important thing in this recipe is the marinade.

Ingredients:

• 1 tbsp. water;
• 0.5 kg of broccoli;
• 1 head of garlic or ready-made garlic dressing;
• 30 ml of rice or other vinegar;
• black pepper to taste;
• 6 g salt.

For marinating:

1. Mix vinegar, salt, sugar, vegetable oil and 3-4 chopped garlic cloves.
2. Pour the prepared marinade over the slightly warmed broccoli.
3. We eat it within an hour or put the salad in jars, and then sterilize them, roll them up and wrap them in a blanket.

With tomatoes

This recipe requires at least 200 g of tomatoes. Cherry tomatoes are also used.

Composition of ingredients:

• 1 tbsp. water;
• 0.5 kg of broccoli;
• 200 g tomatoes;
• 300 g carrots;
• 0.5 tbsp. l. citric acid;
• 30 ml vinegar;
• black pepper to taste;
• 6 g salt.

For marinating:

1. Finely chop the tomatoes (2 cm thick). Simply cut the cherry in half.
2. Grind the carrots in Korean or into circles.
3. Place broccoli, tomatoes and carrots in jars.
4. Pour water into a saucepan and add salt and sugar according to the recipe.
5. Add bay leaf, peppercorns, cloves and at the very end 30 ml of vinegar.
6. Fill the vegetables in jars with boiling marinade, sterilize and twist.

With cauliflower

Broccoli goes perfectly with cauliflower. To prepare it you will need at least 500 g, divided into inflorescences similar in size to broccoli.

Composition of ingredients:

• 1 tbsp. water;
• 0.5 kg of broccoli;
• 500 g cauliflower;
• 30 ml vinegar;
• black pepper to taste;
• 6 g salt.

For marinating:

1. Soak the cauliflower, carrots and onions for half an hour in salted water.
2. Add vegetables to a clean jar.
3. Prepare a classic marinade (salt, sugar, water, spices and vinegar).
4. Pour the boiling marinade over the salad.

With bell pepper

Bell peppers add bright color to the salad. Red and yellow fruits are used.

Composition of ingredients:

• 1 tbsp. water;
• 0.5 kg of broccoli;
• 3-4 bell peppers;
• 1.5-2 tbsp. l. olive oil;
• 1 tsp. honey;
• 0.5-1 tsp. lemon juice;
• 30 ml vinegar;
• red pepper to taste;
• 6 g salt.

For marinating:

1. Cut the bell pepper into strips, removing the seeds.
2. Place peppers and broccoli in jars.
3. Pour in hot marinade (salt, sugar, water, spices, vinegar, lemon juice, olive oil).

Read also:

Recipes for preparing kohlrabi cabbage for the winter

Pickled Brussels Sprouts Recipes

The best spicy cauliflower recipes for the winter

With gooseberries and asparagus

The best twists are made with Butter King asparagus.

Composition of ingredients:

• 1000 g of water;
• 0.5 kg of broccoli;
• 0.3 kg gooseberries;
• 0.9 kg asparagus;
• 2 tbsp. l. Sahara;
• 100 ml vinegar;
• hot peppers;
• 6 g salt.

For cooking:

1. Place gooseberries and chopped asparagus in jars along with broccoli.
2. Pour water into a saucepan, add salt and pepper and bring to a boil.
3. Add bay leaf, pepper and at the very end 100 ml of vinegar.
4. Pour the marinade over the salad and sterilize the jars.

Sometimes cabbage inflorescences are rolled in a mixture of gooseberries and garlic. Next, just place them on the bottom of a sterilized jar, add dill seeds, cilantro, bay leaf, caraway seeds and pour in the marinade.

Terms and conditions of storage

The pickled product is stored for 5-12 months at temperatures below +4°C. Banks are kept on the balcony, in the pantry or garage. Any comfortable warm place will do. It is better not to store the jar open for more than a week.

Advice from experienced housewives

Experienced chefs advise packing broccoli tightly in jars., 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 to eat right away., and not tighten it up 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.

Conclusion

Broccoli contains a lot of beta-carotene, as well as vitamins C, E, K, PP and U. The pickled product retains all the beneficial substances and is stored for 5-12 months. It is used as a snack, added to salads, cereals, purees and even spaghetti. Marinated broccoli is great with fish, as well as for decorating holiday dishes (roast duck, pork, etc.).