Top best recipes for Brussels sprouts that are eaten instantly

Rich in vitamins, tiny heads of Brussels sprouts are especially tasty when pickled, salted or pickled. And if you use original recipes for winter preparations, you will get snacks that you simply cannot tear yourself away from. The article describes how to choose, prepare and store Brussels sprouts correctly.

Selecting and preparing Brussels sprouts

Raw materials for preparations for the winter must be chosen of high quality.

The heads must be:

• small size (optimally 4 cm in diameter);
• dense;
• not wet or sticky;
• bright green color, without yellow or other spots;
• free from insects or disease;
• without rot and mechanical damage;
• with a characteristic nutty flavor, which indicates the freshness of the product.

If the harvest is being harvested on your own personal plot, this should be done from the end of October to mid-November, and it is better to buy forks together with the stem - this way they will be more juicy, tender and will remain fresh for a long time.

Prepare the product for salting and other types of winter preparations as follows:

1. Using a sharp knife, the heads are carefully separated from the stems.
2. Remove the top leaves.
3. Remove the ends.
4. Large heads are cut into 2 or 4 parts.
5. The stalks are removed.
6. Place the heads of cabbage in a colander.
7. Rinse under hot running water.
8. Leave until the liquid has completely drained.

When choosing a product, keep in mind that heads that are too large Brussels sprouts may be slightly bitter.

Harvesting methods

Save vegetable for consumption during the winter period, it can be either fresh or frozen, as well as using the following methods:

• drying;
• pickling;
• pickling;
• pickling;
• canning according to different recipes with the addition of other vegetables.

Pickling

To pickle delicious cabbage, for 2 kg of heads of cabbage take:

• 2 liters of water;
• 7-8 pcs. carrots;
• 4 tbsp. l. salt and sugar;
• 5-6 branches of dill;
• a pinch of cumin and 2 bay leaves.

Salting process:

1. Peeled and washed carrots are chopped on a coarse grater.
2. Prepared (peeled, washed and cut, if necessary, into 2-4 parts) heads of cabbage are mixed with carrots.
3. Arranged with herbs and spices, place in a glass or wooden bowl.
4. Add sugar and salt to boiling water.
5. The resulting brine is poured into a container with vegetables.
6. Glass dishes are covered with plastic lids, and pickling in a wooden container is covered with a towel, a weight is placed on top and kept for 5 days.

It is important that the cabbage heads do not rise above the surface of the liquid.

Pickling

Sequencing:

1. Prepare the marinade: add 120 g of sugar, 100 g of salt, 500 ml of 9% vinegar, 2 g of ground black pepper to 2 liters of water and bring the resulting mixture to a boil.
2. The heads are cleaned, washed, each cut in half and, compacting, placed in a clean jar.
3. Pour the mixture brought to a boil into it and cover with a lid.
4. Pasteurization is carried out for 20 minutes.
5. Screw on the lid, wrap the container in a warm cloth and, turning it over, leave it to cool.

To give the appetizer a pleasant flavor, add 2 clove inflorescences and 3-4 fresh cherry or blackcurrant leaves to the marinade.

Pickling

Instructions:

1. The prepared heads of cabbage are immersed in cold water for 1 hour, and then blanched in lightly salted boiling water for 3 minutes.
2. Place into jars, compacting while doing so.
3. Prepare a saline solution by adding 4 tbsp to 2 liters of water. l. salt, 3 tbsp. l. sugar or honey, 4 bay leaves, 5-6 black peppercorns.
4. Pour boiling solution over the cabbage.
5. They are kept in a warm place for 3-4 days, after which they are transferred to a cold place.

Best Recipes

Of the many options for preparing Brussels sprouts, you should try the most delicious ones first.

Fast way

To quickly prepare an original snack, you will need:

• 2 kg heads of Brussels sprouts;
• 2 large carrots;
• 2 liters of water;
• 8 tbsp. l. refined sunflower oil;
• 8 tbsp. l. 9% vinegar;
• 4 medium sized cloves of garlic;
• 1.3 tbsp. l. Sahara;
• 1.3 tsp. salt.

Cooking process:

1. Vegetables are peeled, washed and allowed to drain.
2. The heads of cabbage are cut into 2-4 parts, leaving only the smallest ones intact.
3. Carrots are cut into circles 1 cm thick.
4. Place everything in a saucepan with water and boil for 3 minutes.
5. The resulting vegetable broth is poured into a separate container.
6. The crushed garlic is mixed with vegetables and the mixture is placed in clean jars.
7. Spices are placed in a container with the broth, salt, sugar, vinegar and oil are added.
8. Bring the liquid to a boil and pour it into the contents of the jars.

The appetizer is ready within a day.

Important! Quickly cooked cabbage does not need to be rolled. The jars are covered with plastic lids and, after cooling, are sent to the refrigerator.

In tomato juice

For 2 kg of cabbage heads take:

• 800 g tomato juice;
• 4-5 cloves of garlic;
• 10 black peppercorns;
• 3 tbsp. l. salt;
• 4 branches of parsley.

Cooking method:

1. The prepared heads of cabbage are cut in half and boiled for 5 minutes, after which they are thrown into a colander and left to dry.
2. Cabbage mixed with herbs, pepper and garlic is placed in clean jars.
3. The juice with added salt is brought to a boil and poured into sterilized jars.
4. Screw them with tin lids.

Cool sealed containers by turning them upside down and wrapping them in a blanket, blanket or several layers of warm material.

In Korean

Required ingredients:

• Brussels sprouts - 3 kg;
• garlic - 20 large cloves;
• carrots - 0.8 kg;
• hot chili pepper - 2 pcs.;
• bay leaf - 5-6 pcs.;
• vegetable oil - 50 ml;
• vinegar 9% - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 4 tbsp. l.

Preparation procedure:

1. The peeled vegetables are washed and waited for the water to drain.
2. Forks are cut into 2-4 parts.
3. Grind carrots using a special Korean vegetable grater.
4. Cut the hot pepper into 5 parts, crush the garlic.
5. All ingredients are mixed and placed in pre-sterilized jars.
6. Boiling water with salt and sugar is poured into containers.
7. Pasteurize for 20-25 minutes.
8. Screw the lids on the jars.
9. Cool the containers with the product by wrapping them and turning them upside down.

With tomatoes and celery

For 600 g of heads of cabbage take:

• 1 kg of small tomatoes;
• 4 things. petiole celery;
• 2 bell peppers;
• 4 liters of water;
• 10 clove inflorescences;
• 80 g salt;
• 6 cloves of garlic;
• 200 g sugar;
• 6 black peppercorns;
• 100 ml 9% vinegar;
• 4 branches each of parsley, cilantro and dill.

Prepare the appetizer in the following order:

1. Boil water with salt, sugar and vinegar.
2. Sort out, peel and wash vegetables, garlic and herbs.
3. Celery is cut into 1 cm pieces.
4. Sweet peppers are cut into strips.
5. The peel of each tomato is pierced with a toothpick 3-4 times.
6. The heads of cabbage are dipped in hot fresh water and boiled for 5-6 minutes.
7. The boiling water is drained and the pan is placed under running cold water.
8. Place herbs, garlic, celery and pepper into prepared jars.
9. Cabbage mixed with tomatoes is placed on top.
10. The vegetable mixture is poured with boiling brine to which spices have been added.
11. Screw the lids on the jars, wrap them up and cool them upside down.

Brussels sprouts with tomatoes and celery are distinguished not only by their excellent taste, but also by their bright appearance.

Assorted vegetables

To prepare the snack take:

• Brussels sprouts - 3 kg;
• carrots - 1 kg;
• onions - 10-12 small heads;
• bell pepper - 0.8 kg;
• chili pepper - 2 pcs.;
• water - 2 l;
• sugar - 4 tbsp. l.;
• salt - 2 tbsp. l.;
• bay leaf - 4 pcs.;
• black peppercorns - 10 pcs.;
• vinegar 9% - 2 tsp;
• allspice peas - 10 pcs.

Cooking process:

1. Peel, thoroughly wash and lightly dry the vegetables.
2. Depending on the size, cabbage forks are cut into 2-4 pieces.
3. Sweet bell pepper is chopped into 1.5-2 cm pieces.
4. Chop the carrots into circles about 2 cm thick.
5. First place onions, spices, peppers and carrots in sterilized jars, and then cabbage.
6. Salt and sugar are poured into a saucepan.
7. Pour 1 liter of water and bring to a boil.
8. The boiling solution is poured into the contents of the jars.
9. The containers are rolled up with lids and then turned upside down.
10. Cool, wrapped in a warm cloth.

On day 4, canned Brussels sprouts with vegetables are ready to eat.

Storing Brussels sprouts

The place in which jars with blanks will be securely stored should be:

• dry;
• cool;
• dark.

The optimal temperature for keeping Brussels sprouts is from 0 to +5°C.

Small sealed jars will last in the refrigerator for 1.5 years. A product prepared in a quick way is kept in the chamber for no more than 1.5 weeks.

Preparations that have not been sterilized are stored in the cellar at a temperature of +12...+15°C for 6-8 months, and pasteurized and carefully sealed snacks are stored in the pantry for 1-2 years.

It is also permissible to store preserved food on a closed balcony or loggia, provided that during winter frosts the temperature there will remain above zero.

Attention! No matter how thoroughly the product is sterilized and sealed, it must be stored at a temperature of no more than +25°C, because in a warm environment, despite the absence of microorganisms, vegetables will begin to soften as a result of the chemical processes taking place in them.

Opened snack jars are covered with plastic lids and placed in the refrigerator. It is recommended to consume fermented dishes within 5-7 days, and pickled ones - within 2-3 days.

Conclusion

The original taste and appetizing appearance of baby Brussels cabbage heads prepared for the winter in various ways will not leave anyone indifferent. The main thing is to choose the right vegetables and strictly follow proven recipes.