Broccoli preparations for the winter - recipes for preserving and storing cabbage

Broccoli makes very tasty salads and preparations. Boiled, stewed, canned retains its undoubted benefits, nutritional value and satiety.

Today I will tell you how you can deliciously preserve the most elegant cabbage for the winter and share the most interesting and delicious, in my opinion, recipes. I will also describe ways to store this interesting vegetable.

Broccoli, the benefits and harms of which I talked about in a previous article, is an annual green plant. From which you can prepare a wide variety of delicious dishes.

So let's get started:

• Recipe for preparing broccoli with tomatoes for the winter
• Winter preparations with broccoli and carrots
• Salted broccoli for the winter with garlic
• Preserving broccoli with mushrooms for the winter
• Sunsets for the winter with broccoli, sweet peppers and cauliflower
• A proven method for storing broccoli and other vegetables is freezing (video)

Recipe for preparing broccoli with tomatoes for the winter

Winter preparations of broccoli and tomatoes are perfect as a beautiful side dish for meat dishes. It can also be served simply as a salad; it will look very appetizing and elegant.

You should take:

• 1.5 kilograms each:
• broccoli;
• tomatoes (take small, dense fruits);
• bell pepper (you can omit it from the recipe).

Plus:

• a bunch of fresh parsley;
• a head of garlic (4-5 cloves);
• 3-4 bay leaves;
• mustard seeds, to taste, about half a teaspoon per three-liter jar;
• 150 gr. granulated sugar;
• Two or 2.5 tablespoons of salt;
• 110 ml. classic vinegar 9%

Cooking process step by step:

1. Rinse all cooked vegetables thoroughly, carefully separate the broccoli into florets of any size. Remember, the smaller the inflorescences, the faster they will marinate and be ready for consumption.

2. Peel the pepper from the entrails and cut into large circles.

3. Boil water, add cabbage directly into boiling water. Boil for three minutes and remove the inflorescences using a slotted spoon. Spread in an even layer and let dry a little.

4. Pour water separately; you do not need to take the water in which you cooked the broccoli.

5. Boil, add sugar, salt, stir until dissolved.

6. Sterilize canning jars, place in them washed parsley, peeled garlic cloves (you can put them whole, or you can chop them to your own taste), mustard seeds, and bay leaves.

7. Place prepared tomatoes, broccoli florets and pepper rings in rows or in random order on top of the herbs and seasonings.

8. Pour the prepared marinade over the food, leaving the lids uncovered for fifteen or twenty minutes.

9. Drain the liquid from the jars into a saucepan, bring the marinade to a boil again and pour it into the jars again.

10. Add vinegar to containers and roll up.

11. Wrap the rolls in a warm blanket and leave them warm for two days. Then you can open it and try it, or put it away for the winter and store it in a cellar, basement, pantry, or refrigerator. The longer the cabbage and tomatoes sit, the tastier and richer it will be.

Assorted vegetables with a spicy aroma

Scientists have concluded that when food touches the palate, its smell is sent to the brain through the nasopharynx. As a result, a person enjoys food. Since the aroma of a dish is so important for the body, let’s get acquainted with original recipes for broccoli salads for the winter. Usually, vegetables are selected for their preparation, the flavors of which are harmoniously combined and evoke positive emotions.

Recipe No. 1

Ingredients:

• broccoli florets;
• a head of cauliflower;
• bell pepper with a distinct aroma;
• Apple vinegar;
• salt;
• spices to taste;
• garlic;
• granulated sugar;
• lemon acid;
• pure water.

Wash cauliflower and broccoli under the tap. Wipe with paper napkins. Divided into inflorescences. Dip into boiling water seasoned with citric acid. Cook for about 3 minutes. Place in sterile jars.

Peeled garlic is crushed using a press. Add to steamed cauliflower and broccoli.

The bell pepper is washed, the stalk is removed and cut into pieces. Place in jars on top of cabbage inflorescences seasoned with garlic.

A fragrant marinade is prepared in a spacious container. First, boil the water. Then add bulk ingredients, vinegar and seasonings. Cook for 2-3 minutes. Pour chopped vegetables into jars. Wrap in a thick blanket until completely cooled. Store in the basement until winter.

If desired, you can add parsley to the salad.

Recipe No. 2

Grocery list:

• broccoli;
• bell pepper (green);
• meaty tomatoes;
• garlic;
• mustard seeds;
• granulated sugar;
• salt to taste;
• vinegar;
• water;
• Bay leaf.

Boil broccoli florets in boiling water for about 3 minutes. Place in a colander to dry. At this time, the bell pepper is prepared: the stalk is cut off, chopped into strips or circles. Chop the garlic, wash the tomatoes and chop the parsley.

The marinade is brewed in a saucepan in the traditional way: water, salt, spices. Boil for about 5 minutes. The prepared liquid is poured into jars with compactly packed vegetables. Cover with a lid and seal. The salad is served with main courses.

Winter preparations with broccoli and carrots

For preparation you will need:

• Broccoli florets - kilogram.
• Mustard seeds - half a teaspoon;
• A few sprigs of parsley (optional);
• Medium sized carrots – 4 pcs.
• Bay leaf – 5 pcs.
• Citric acid - a tablespoon.
• Sugar – 3 tablespoons.
• Apple cider vinegar - a tablespoon (20 ml.).
• Salt to taste (about a spoon).
• Liter of water.

Let's start cooking:

Place a saucepan with water over medium heat, and while it boils, prepare the cabbage and carrots.

Wash the vegetables, peel the carrots and cut into slices or strips. We divide the broccoli into florets; if the parts are too large, you can cut them into smaller ones.

Pour salt, lemon, sugar into boiling water, throw in bay leaves, mix.

When the bulk products have completely dissolved in the water, add vinegar, keep on the fire for another 2 minutes and turn off the stove.

Chop the parsley, washed under water, into small pieces.

Place vegetables in pre-sterilized jars and sprinkle with parsley. We take laurel from the pan into each container; you can break the leaves into several pieces if desired.

Fill the food with the prepared brine, cover the jars with lids, and roll them up.

Place the rolls in a saucepan and fill with water so that most of the jars are covered. Place on the stove, bring to a boil over medium heat, reduce heat, and sterilize for 20 minutes.

We turn the pieces over, wrap them and leave them overnight without touching them. Everything is ready, in the morning the seaming can be transferred to a cool, dark place for storage. You can eat a snack made according to this recipe in a week.

Salted broccoli for the winter with garlic

For those who don’t like complicated recipes, I offer a simple and delicious recipe for broccoli with garlic.

Required set of products:

• 1.5 liters of water;
• Two kilograms of broccoli;
• 8 tablespoons of salt;
• 7-8 black peppercorns;
• 3 or 4 bay leaves;
• 4 tablespoons of granulated sugar;
• 5-6 cloves of garlic.

The preparation process, as promised, will be very simple:

1. Wash the vegetables thoroughly and separate them, leaving the stems for inflorescences.

2. Peel the garlic, break the bay leaves in half if they are large.

3. Boil water, add all the spices and seasonings, add garlic, and let cook for 2-3 minutes.

4. Place the cabbage in small sterile jars, fill with the resulting marinade, seal the containers, and leave for 2 days.

5. In 2 days everything will be ready, you can eat. If you want to save the pickles for the winter, then pour the brine from the jars into a saucepan, bring to a boil, pour it back into the jars and roll up. Allow the containers to cool and store in a cool place.

On a note! Jars for preserving the product must be sterilized in advance in any way convenient for you.

Popular salting method

You can preserve the freshness of green cabbage inflorescences until winter without adding vinegar to the preparation. Here salt will act as a preservative.

To pickle broccoli you will need:

• 1 glass of oil;
• 1 bunch of any greenery;
• 2 kilos of broccoli;
• 4 tablespoons of salt;
• 4 cloves of garlic;
• 8 tablespoons of sugar;
• 6 peas of allspice;
• one and a half liters of water;
• 3 bay leaves.

How to cook:

1. The cabbage is disassembled into small inflorescences and washed.
2. The greens are washed and chopped.
3. The garlic is peeled and cut into thin slices.
4. Greens and garlic are mixed with cabbage.
5. Water mixed with salt, sugar, pepper, bay leaves, and oil is poured into a separate bowl. The liquid is brought to a boil.
6. Hot brine liquid is poured into a bowl with cabbage, everything is mixed and left for 2 days. Pressure should be placed on the mass.
7. Once a day, the container should be ventilated and its contents mixed.
8. Then the brine is poured into a separate container and brought to a boil.
9. Vegetables are distributed into heat-treated jars and filled with hot brine.
10. The containers are sealed, turned over and infused under a warm blanket.

You can eat the prepared snack after 2-3 weeks.

Preserving broccoli with mushrooms for the winter

Prepare for canning:

• Inflorescences – 700-800 gr.
• Fresh, not very large champignons – one kilogram.

For the marinade:

• Salt – 30-35 gr.
• Sugar – 80 gr.
• Peppercorns (black) – 10-12 pcs.
• Table vinegar – 100 ml.
• Clean water - about a liter.

How to make winter preparations with broccoli and mushrooms:

Wash the prepared products. We do not chop the cabbage too coarsely; you can separate it into small pieces with your hands. We cut the champignons into slices.

Take water separately (the amount indicated in the recipe will be needed for the marinade, now we take it separately), boil the cabbage in it for 5 minutes, if the parts are too small, 3 minutes is enough. We drain the water.

Separately, boil the water again and now boil the champignons in it. Cooking time is no more than 15 minutes, I cook for about 12. Strain the liquid and let the food dry a little.

Now we take the ingredients to prepare the marinade, dilute salt and sugar in boiling water, add pepper and vinegar, turn off the heat.

We put the products in jars, fill them with hot brine, and immediately roll them up or screw the containers tightly. Let the salad cool completely at room temperature, and then you can hide it for storage in a convenient place.

Before serving, you can sprinkle the launch with sesame seeds; this serving looks very beautiful and incredibly appetizing.

Proper storage

In addition to canning, drying or freezing will help keep cabbage fresh. To prevent vegetables from spoiling, it is necessary to adhere to the correct technology for drying and freezing them.

Broccoli appeared on Russian markets relatively recently. People certainly appreciated the taste of the vegetable. At the beginning, only one cooking method came to mind - salads.

But gradually various recipes appeared. And that includes preparing it for the winter. There are many options for preserving healthy vegetables. In this article you will learn how to prepare it in a jar. How to properly freeze and store in winter. And what are the beneficial properties and what are the contraindications. But first, let's look at the recipes.

In the article you will find out:

Winter broccoli rolls with sweet peppers and cauliflower

They look very beautiful and appetizing on the table. The combination of these vegetables gives the preparation a unique taste and aroma.

Compound:

• Broccoli – 0.5 kg.
• Cauliflower – 0.3 kg.
• Sweet pepper (I recommend taking different colors) – 0.3 kg.
• Garlic – 3 cloves per jar.
• Salt – 2 tablespoons.
• Sugar in the same amount as salt.
• Apple cider vinegar - 2 tablespoons per jar.
• Citric acid – half a teaspoon.
• Water – 1.2 liters.

Method of preparing seaming:

We wash the vegetables, chop the cauliflower, cut the broccoli into florets, cut the pepper into strips, having first removed their seeds and membranes.

Pour lemon into boiling water, stir, add both types of cabbage at once, blanch for 2 minutes, remove and place in sterile containers prepared for rolling.

Peel the garlic, grate it on a fine grater, finely chop it or squeeze it through a garlic press, add the jars to the vegetables.

Add salt to the marinade, dissolve, then sugar, also stir until dissolved.

Place strips of pepper on top of the cabbage and garlic, pour it all over with the filling prepared straight from the stove.

Pour vinegar into the jars, cover with lids without clogging, place in a saucepan with water, sterilize over low heat for 10-15 minutes (the larger the container, the longer it takes to sterilize).

We take out the food, roll it up, turn the jars over on their necks, cover them with a blanket, leave them until the morning, and then you can put them away for storage.