Brussels sprouts for the winter - pickling, canning, freezing

Based on their striking resemblance to rosebuds, in Germany Brussels sprouts are called rosenkol (rose cabbage). But we are more familiar with the first name.

The long stalk contains up to eighty small but fairly dense heads of cabbage. This vegetable contains quite a lot of potassium, which makes it very useful for people with diseases of the cardiovascular system. The caloric content of the broth made from cabbage can be compared with chicken broth. It is able to stimulate wound healing, on the basis of which it is recommended for patients undergoing postoperative rehabilitation. Cabbage juice is great for diabetes. The important fact is that after freezing, this vegetable does not waste its nutritional elements and distinctive taste characteristics. It is believed that the heads of cabbage, which do not exceed a five-centimeter diameter, contain much more proteins and vitamin components than the well-known white beauty. The taste of cabbage is unique and smacks of sweetness. The vegetable is excellent for first courses and side dishes. Cabbage is canned and dried.

How to salt Brussels sprouts

It is believed that cabbage heads can literally heal not only the body, but also the soul. They relieve depression, fill you with strength, and even speed up the process of blood clotting. Regular consumption of this vegetable is comparable to preventive measures against cancer. If you want to provide yourself with a supply of vitamins for the whole year, then consider the salting recipe.

Ingredients:

• cabbage – 1 kilogram;
• water – 1 liter;
• salt – 1.5 – 2 large spoons;
• carrots – 3 – 5 pieces;
• granulated sugar (replacement with honey is allowed) – 1.5 – 2 tablespoons;
• dill, cumin, bay leaves.

Cooking method:

1. The carrots should be peeled, washed, and grated on a coarse grater.
2. The preparatory process of cabbage includes sorting it, washing it, and removing limp leaves. Cut the largest heads of cabbage into two halves; small ones can be salted whole.
3. Mix cabbage with grated carrots and place in a container. Glass containers are allowed for this, but wooden containers are the ideal type. The cabbage layers are layered with dill and bay leaves and sprinkled with caraway seeds. It is not prohibited to use other spices.
4. After boiling water, dissolve salt and sugar in it, pour it over the cabbage.
5. If wooden utensils are used, they are covered with a linen towel, pressed down with a circle and a weight is placed for five days. The glass jar is simply sealed with a plastic lid.

The main condition of the recipe is that the cabbage heads should not be above the brine level. To do this, you must first accurately determine its quantity.

Recipe for pickling Brussels sprouts

For such preparation, it is necessary to select the densest heads of cabbage (the recommended size is no more than four centimeters in diameter).

Ingredients:

• cabbage – 1 kg;
• water – 1 liter;
• salt – 2 – 3 tablespoons.

Cook together:

1. Sort the cabbage, remove damaged leaves and heads, rinse.
2. Bring salted water to a boil and blanch for no more than three minutes.
3. Place tightly in jars and fill with salted water (hot).
4. The jars are covered and sterilized for at least forty minutes.

This product must be stored in a cool place.

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.

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Sauerkraut for the winter

This harvesting method is similar to the previous method.

Ingredients:

• cabbage – 1 kg;
• water – 1 liter;
• salt – 3 – 5 tablespoons.

Sequence of work:

1. The selected cabbage is washed and soaked in cold water for one hour and allowed to drain.
2. It is recommended to blanch in boiling salted water for no more than three minutes.
3. Place the cabbage in jars as tightly as possible and pour hot brine over them.

Closed jars are kept for several days at room temperature, then stored in a cool place.

Preparation for storage

There are several ways to collect cabbages:

• cut off the stem with a sharp knife;
• cut off along with the stem, leaving a small stem up to 5 cm long;
• dig up along with the roots.

When cutting fruits from the trunk, it is best to carry out this collection in three stages. First, the lower, ripened heads of cabbage are cut off. Then the average ones are collected. The top ones, at the very top, are plucked last. This increases the overall weight of the crop because the remaining top heads receive more nutrients and quickly increase in size and ripen.

Heads of cabbage suitable for storage must be at least 3 cm in diameter, have a uniform color, and a glossy shine. Each fork should be tight. Loose ones do not have keeping quality and dry out quickly.

If Brussels sprouts are left on the stem for storage, cut off all but the top few leaves.

How to Season Brussels Sprouts with Iodized Salt

A vegetable prepared in this way is suitable for adding to a first course or as a side dish.

Ingredients:

• Brussels sprouts – 1 kg;
• water – 1 liter;
• salt – 1 spoon (for each liter volume of brine).

Recipe:

1. Cabbage heads must be inspected, discarded, and washed thoroughly.
2. Place them in a saucepan, add water and cook until ready.
3. To prepare, boil water, dissolve salt in it, filter through cheesecloth.
4. Place the boiled vegetable in clean jars, fill with hot brine, and cover with lids.
5. The jars are sterilized for twenty to twenty-five minutes in hot water.

This preparation is stored in a refrigerator or basement.

Salting Brussels sprouts

Cabbage prepared in this way is an excellent addition to the table as a snack.

Ingredients:

• cabbage – 500 gr;
• grated horseradish – 3 teaspoons;
• green onions – 1 bunch;
• vegetable oil – 2 tablespoons;
• lemon juice – 2 spoons;
• salt, herbs.

Cooking method:

1. We sort out the heads of cabbage, cut them and cook in a small amount of salted water, set aside to drain.
2. To prepare the brine, take horseradish, finely chopped onion, butter, lemon juice, and salt.
3. Pour over the cabbage placed in containers and close with lids.

A simple recipe for pickling Brussels sprouts

Another simple method for preparing Brussels sprouts.

Ingredients:

• vegetables – 1 kg;
• water – 1 liter;
• salt – 2 heaped spoons;
• bay leaf - a few leaves;
• black pepper – 2 – 3 peas.

Recipe:

1. To give the cabbage a firm state, it is recommended to soak it in cold water for an hour before cooking.
2. Next, it is boiled in a salted solution for several minutes. At the same time, it is allowed to add spices and bay leaves to the water to give it an aromatic smell.
3. The cabbage is placed in jars that are filled with hot brine.

The workpiece remains in the room for a couple of days, then moves to a cool place.

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 chili peppers;
• 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 sweet peppers;
• 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 cherry tomatoes;
• 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.

Vegetables in Korean

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.

How to pickle Brussels sprouts

This recipe makes a delicious snack.

Ingredients:

• cabbage – 1 kg;
• allspice – 10 peas;
• cumin – 2 g;
• water – 1 liter;
• granulated sugar – 50 g;
• salt – 20 gr.

Preparation:

1. The cabbage is sorted and washed with water. Cut into four pieces.
2. Place the chopped Brussels sprouts in a pan of boiling salted water and cook for a few minutes.
3. After folding, we give time for the cabbage to cool.
4. Cabbage and spices are placed in a pre-sterilized glass container, and everything is filled with hot brine.
5. The jars are covered with lids and pasteurized at a temperature of ninety degrees for fifteen to twenty minutes.
6. Having finished pasteurizing, the jars are immediately sealed.

This preservation must be stored in a dark, cool place.

Preparations from such cabbage, especially if it is grown by yourself, are distinguished by amazing taste, appearance and usefulness.

How to freeze for winter storage

Before freezing, the heads of cabbage should be kept for five to six minutes in cool, lightly salted water. This will get rid of any insects that may be inside. Then rinse the cabbage under running water.

Next, pour the heads of cabbage into a pan with salted water and wait for it to boil. After boiling, remove the pan from the heat and let the cabbage sit for a couple of minutes. After time has passed, drain the cabbage in a colander, rinse with ice water, and then dry.

If you have ever made homemade dumplings, then the next step will be familiar to you. Place the heads of cabbage on a baking sheet, tray or dish in an even layer and place in the freezer.

As soon as the cabbage is completely frozen, transfer it from the baking sheet into bags and throw it back into the freezer.

Due to the fact that the vegetable was first boiled until half cooked, it will take you much less time to prepare dishes. We have this kind of semi-finished product for the winter.

How to cook frozen Brussels sprouts

Cooking frozen cabbage is quick and easy. But even in these cases, you can mess up. Please, under no circumstances should you torture the cabbage by fire. How many times have I seen “killed” frozen vegetables that were left on the stove under the pretext “to make sure they were cooked?”

Properly frozen Brussels sprouts have already been half-cooked before freezing. So it will take her ten, maximum 15 minutes to get the desired condition.

And so, put a pan of water on the stove, salt it a little, and wait until it boils. And now we throw the cabbage heads into boiling water. After 10 minutes, the cabbage will have time to melt and finish cooking.

Drain the hot water from the finished cabbage and add cooler water. This way the heads of cabbage will keep their shape better and will not turn into mush during further culinary manipulations.

Brussels sprouts prepared in this way can be used in salads and soups. Some even manage to combine it in canapés. As a separate dish or side dish, it wouldn’t be too bad.

How to pickle Brussels sprouts

A simple option for salting in a three-liter glass container.

Ingredients:

• Brussels sprouts – 3 kilograms;
• carrots – 1 kilo;
• salt – 100 gr.

Preparation procedure:

1. All vegetables used must be thoroughly washed with water. In order for the salting to turn out with a crunch, it is necessary to select the latest varieties.
2. Cabbage heads are chopped lengthwise, carrots are cut into cubes.
3. All components are mixed and kneaded manually until the vegetable juice is released.
4. Next, the pickling mixture is placed in a glass container, and the layers are periodically pressed down. The jars are filled up to the shoulders.

To add juiciness to the cabbage salting, the vegetables are covered with a whole leaf. The container should be placed on a plate so that during the fermentation process the juice released does not spill through the top onto the floor. The jar is placed in a dark, cool room and must be monitored at least once a month. If bubbles are found on the surface, the cabbage must be pierced with a stick so that all the air comes out. This will help speed up the fermentation process. As soon as it runs out and the cabbage mass has slightly withered in the top layer, it can be placed in the cellar for long-term storage, covered with a lid.

Choosing a variety for storage

The best varieties for the middle regions of the Russian Federation are early ripening varieties. Brussels sprouts have a long growing season. If you plant late varieties, they will not have time to set heads and allow them to ripen for harvest.

A special feature of Brussels sprouts is their frost resistance. Frosts down to – 8°C do not pose a danger to it. Moreover, at such a low temperature, the heads of cabbage continue to grow and ripen. The taste of cabbage harvested after frost is much better than that of cabbage harvested in early autumn.

Harvest time begins at the end of October. Weather permitting, it can be postponed until mid-November.

Tomatoes pickled with Brussels sprouts and celery

The recipe is unusual in that tomatoes are used in the preparation of salting. But the taste is excellent!

Ingredients:

• tomatoes – 1 kilogram;
• heads of Brussels sprouts – 2 kg;
• celery – 2 bunches;
• clove buds – 5 – 6 pieces,
• water – 2 liters;
• salt - three large spoons.

Preparation procedure:

1. We boil water, adding salt and cloves.
2. While the brine is preparing, sort out and thoroughly wash the tomatoes.
3. We carefully cut the cabbage heads from the common stems, boil them in fresh water for no more than six minutes, let them cool under cold running water, and place them in a colander to drain.
4. Celery is washed and chopped.
5. For salting, it is best to use an enamel saucepan. Tomatoes and cabbage are placed in it in alternate layers, each of which is sprinkled with pieces of celery.
6. Vegetables are poured with cooled brine.
7. Covered with a lid, the pan can be stored in the refrigerator for no more than ten days.

Pickled vegetables are ready to eat.

Brussels sprouts are prepared for the winter season, as well as fried, stewed and even baked. The culture is truly unique in its taste differences and can combine quite harmoniously with a large number of products. Cabbage prepared using the above methods is perfectly preserved and used as a side dish or as an appetizer. You can even cook soups using brines. But if we remain frank, not everyone likes Brussels sprouts with their specific flavor. But when cooked, it looks completely different.

For lovers of culinary experiments, we have also prepared other, no less interesting options for preparations: pickled tomatoes, soaked apples and canned butter.

Useful tips

If you want to store Brussels sprouts in the basement, you need to periodically check the air humidity, ventilate, and keep the sand wet.

In the refrigerator, it is important to ensure that the cabbage heads do not start to spoil. If one starts to rot, it can infect others. If a lot of condensation collects in the bag, you should change the packaging and dry the forks.

Share with us your experience of storing Brussels sprouts in winter. How long did you manage to keep it? Maybe you have your own method? This is interesting not only to us, but also to other readers.