The best recipes for pickling Brussels sprouts for the winter

Brussels sprouts attract chefs 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, and used as the main ingredient for nutritious and tasty preparations and pickles.

We’ll tell you in detail how to pickle Brussels sprouts for the winter and what recipes housewives like the most.

Can Brussels sprouts be salted?

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

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

Interesting! Brussels sprouts appeared in the mid-17th century in Brussels (Belgium), in the commune of Saint-Gilles. Small vegetables were the result of the work of local agronomists. After this, Brussels residents were nicknamed “cabbage eaters.” The Belgians still consider this cabbage their national treasure and love it very much.

Vegetable selection and preparation

Not only the taste of the dish, but also its shelf life and beneficial composition depends on the choice of vegetable. 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 purchase Brussels sprouts directly on the branch - this product is juicy and fresh. The branch and leaves must be free of rot, yellowness and multi-colored spots.

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

How to salt Brussels sprouts the classic way

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

What you need for preparation:

• 1 kg Brussels sprouts;
• 1 liter of water;
• 2 bay leaves;
• 3 black peppercorns;
• 50 g 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 - this will make them harder and crispier.
2. Place in salted water and cook for 3 minutes. Add cloves or bay leaves to the pan. Some housewives add sugar or honey to give the vegetables a pleasant sweet aroma.
3. Place the cabbage in clean jars and fill with the brine in which the cabbage was cooked.
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 fermentation 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

The spicy dish is suitable as a side dish for chicken and beef. It will complement the taste of the meat with spice and give it a rich aroma.

What you need for preparation:

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

Cooking technology:

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

Pickled Brussels sprouts

The preparation turns out tender and piquant, looks beautiful on the dining table. It is good as an independent dish or as an addition to a vegetable side dish or soup.

List of marinating ingredients:

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

How to cook:

1. Wash 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. Grind the chili pepper.
3. Pour water into a saucepan and bring to a boil. Add salt and cabbage, cook for 3 minutes. Then add carrots, sweet and hot peppers. Cook for another 2 minutes over low heat.
4. Transfer vegetables to a plate.Pour half the water from the pan into a clean container and add sugar and salt. Stir, add allspice, add bay leaf.
5. Place the vegetables in jars and pour hot marinade over them. Add vegetable oil to each jar.
6. Close with 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 spoil for a long time. Pickled vegetables also make a great vegetarian snack.

What you need for preparation:

• 500 g Brussels sprouts;
• 80 g dill;
• 10 black peppercorns;
• 5 cloves of garlic;
• 120 g salt;
• 2 dried chilies.

How to ferment:

1. Wash the cabbage and remove the top leaves. Cook small heads of cabbage whole, cut large ones in half. Place in a pan of salted water and cook for three minutes.
2. Transfer to a jar or small bowl, add whole peeled garlic cloves, dill and chili pepper. Add salt and add water in which the vegetables were boiled. It is recommended to use coarse salt - it will evenly saturate the heads of cabbage.
3. Cover with a clean towel, press down and leave in a warm place for three days. Then close with a nylon lid and put in the refrigerator.

Foam may form during the fermentation process, so it is better to monitor the appearance of the preparations every day and remove the foam with a wooden spatula.

Salty with vegetables

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

List of ingredients:

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

How to pickle:

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

In Korean

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

What you will need:

• 1 kg Brussels sprouts;
• 400 g carrots;
• 1 chili pepper;
• 9 cloves of garlic (you can add more to taste);
• 2 bay leaves;
• 50 g salt;
• 30 g sugar;
• 25 ml 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. Remove seeds from chili and chop. Grate the carrots in Korean style.
2. Mix the vegetables thoroughly and place 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 it 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 sweet and sour. It is served chilled.

What you need for preparation:

• 500 g Brussels sprouts;
• 200 ml 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. Remove leaves from cabbage and cut into two parts. Place 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, and place in glass jars.
3. Peel the garlic and add to the cabbage.
4. Mix water with apple cider vinegar, spices and spices. Stir, bring to a boil and cook for 5 minutes.
5. Pour the marinade into jars and close the lids. Cool. Store in a cool and dark place.

Some housewives add a little white cabbage to this dish - wash it and chop it into small strips. For taste and benefit, onions and carrots are added to the recipe.

Advice from experienced housewives on cooking, rolling and storage

It is recommended to prepare Brussels sprouts in glass liter jars. Select solid containers without chips or cracks, rinse under water and wipe dry, and sterilize if necessary. Nylon or iron lids are scalded with boiling water.

In addition, follow the following recommendations:

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 water.
2. Before salting, the heads of cabbage are soaked in cool water to make them firmer and crispier.
3. Add a mixture of your favorite herbs and spices to the preparations. The taste of Brussels sprouts is combined with cloves, cumin, black pepper, and chili pods.
4. Store the preparations in the refrigerator or basement. Recommended storage temperature is from 0°C to –4°C. Once the jar is opened, the cabbage is eaten within a week. If the brine becomes cloudy, it means the cabbage has gone bad.

Conclusion

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

For a spicy taste, add black or red pepper to dishes, for benefits - onions, bell peppers or garlic. Vegetables are rolled into jars and stored in the refrigerator or cellar.