The most delicious recipes for pickled Brussels sprouts for the winter

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

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

Selecting and preparing 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 or signs of rotting. Dense small or medium heads of cabbage are suitable for fresh consumption and pickling. Their taste is delicate and sweet. Large specimens often taste bitter.

If vegetables are wet and sticky, it is not advisable to take them.: They are often rotten inside. Ideally, Brussels sprouts should be on a branch - this way they retain their freshness and taste longer.

Before cooking, cut off the ends of the heads of cabbage and remove the outer rough leaves.. Then rinse under the tap or soak in cold water for 30 minutes. The prepared cabbage is dried on a kitchen towel and used for its intended purpose. Large specimens are cut into pieces so that the components in the jar are approximately the same size.

Reference! Regular consumption of vegetables helps reduce cholesterol levels.

Classic recipe

The traditional recipe for pickled Brussels sprouts involves the use of 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 the marinade with salt, sugar, pepper, add vinegar at the end and mix.
3. The 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, and wrapped in 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 savory 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 piece;
• 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 whole.
2. Carrots are cut into cubes or circles.
3. The pepper is cleared of seeds and cut into strips. The chili is finely chopped.
4. Boil water in a saucepan and add cabbage. Blanch for 5 minutes, add the remaining vegetables. Cook for another 2-3 minutes and pour the broth into another container.
5. Add spices and vinegar to this marinade.
6. The vegetables are placed in clean jars, poured with marinade and covered with tin lids. Pasteurize for 10–15 minutes, then roll up with a key.
7. Turn the jars over and wrap them until they cool.

Take note:

How to Freeze Brussels Sprouts for the Winter

Recipes for pickling Brussels sprouts for the winter

Assorted vegetables

Assorted vegetables will be an excellent addition to boiled potatoes or meat dishes.

Will be needed:

• 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. Cauliflower is divided into inflorescences and the dark parts are removed. Large Brussels sprouts are cut in half. Blanch the vegetables in boiling water for 5 minutes and transfer to a bowl of ice water.
2. Add tomatoes, hot peppers, garlic to boiling water for two minutes, throw everything into a bowl of cold water.
3. Prepare a marinade based on vegetable broth. Add salt, sugar, vinegar.
4. Vegetables are laid out in layers in a clean container and poured with boiling liquid. Sterilize under 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 appetizer pink, and vegetables remain crunchy without heat treatment.

Advice. To prepare the marinade, use 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 whole.
2. The beets are chopped into strips.
3. Place the vegetables in an enamel bowl, add garlic, passed through a press, and mix.
4. Prepare a marinade with water, vinegar, oil, salt, pepper, and pour it over the vegetables.Place pressure on top (for example, a wooden board and a three-liter jar of water) and leave for a day in a warm place. The mixture is stirred several times.
5. The snack 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 its place is successfully replaced by Brussels sprouts.

Advice. 9% table 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. Place small Brussels sprouts, sliced ​​peppers and tomatoes, grated carrots, chopped cucumbers and chopped onions into a saucepan.
2. Add spices, salt and sugar to the vegetables, pour in vegetable oil, vinegar and mix. Leave the mixture for 3-4 hours, stirring occasionally.
3. Place the pan on the stove and cook over low heat for 15 minutes.
4. Place the salad in clean jars and sterilize under the 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 pickle savoy cabbage for the winter

In Korean

Recipes for vegetable snacks in Korean are varied. This option turns out to be spicy and piquant.

Will be needed:

• 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 and cut in half.
2. Carrots are chopped on a special grater.
3. Garlic is squeezed through a press.
4. The pepper is finely chopped along with the seeds.
5. The vegetables are placed in clean jars and poured with hot marinade with water, salt, sugar, oil, bay leaves and vinegar.
6. The jars are pasteurized under lids for 15 minutes, rolled up, turned over and wrapped in a thick blanket.

With tomatoes and celery

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

Ingredients:

• tomatoes - 500 g;
• Brussels sprouts - 300 g;
• sweet pepper - 1 pc.;
• petiole 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. Prepare a brine from water and table vinegar, pour it over the prepared cabbage for 30 minutes.
2. Wash the tomatoes and pierce the skin with a toothpick in several places.
3. Place greens, peeled garlic, pepper strips and celery, cut into 1 cm pieces, at the bottom of clean jars.
4. Add cabbage mixed with tomatoes on top.
5. Mix the brine with spices, bring to a boil and pour over the vegetables. The jars 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 piquancy. This snack will make up for the lack of vitamin C.

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

Will be needed:

• 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. Blanch the heads of cabbage in boiling water for 5 minutes and transfer to a bowl of ice water.
2. The cranberries are scalded with boiling water and the water is allowed to drain.
3. Based on the broth, a marinade with spices and vinegar is prepared.
4. Place the heads of cabbage mixed with berries in a clean container and pour in the marinade.
5. The jars are sterilized under the lids in a water bath for 15 minutes. Then roll up, turn over and leave to cool.

Terms and conditions of storage

Pickled snacks without sterilization are stored in the cellar within 6–8 months.

Cabbage cooked quickly with vinegar, keep in the refrigerator for 1–1.5 weeks.

Pasteurized foods are left in the pantry for 1-2 years if the cans are sufficiently sealed.

Advice from experienced housewives

To make the preparations tasty and last longer, follow these rules::

1. The 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 favorite spices.
2. To enhance the taste, garlic, celery leaves, horseradish, currants, cherries, carrots, bell and hot peppers are added to the appetizer.
3. For variety, combine cauliflower, broccoli, and kohlrabi in one jar.
4. Do not overcook vegetables, otherwise they will taste bitter.
5. Cans with a volume of 0.5 liters are pasteurized for no longer than twenty minutes, 1 liter - 30 minutes.
6. The container is first washed with a soda solution (2 tsp per 1 liter) and scalded with boiling water. In another option, water is poured into containers to ¼ volume and placed in the microwave for 10 minutes. The water is drained and the jars are dried.
7. Roll up the jars with a key while they are still hot. Don't forget to sterilize the lids.
8. The sealed container is turned upside down: the hot marinade additionally sterilizes the lids.
9. If liquid leaks, the caps are removed and replaced with new ones.

Conclusion

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

Blanching for five minutes followed by immersion in ice water preserves the structure of the vegetables, and the lower temperature stops them from cooking. Cabbage is combined with carrots, beets, peppers, tomatoes, and seasoned with spices, vinegar and herbs.