Broccoli preparations: a variety of recipes - How to prepare for the winter?

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:

The cabbage is disassembled into small inflorescences and washed.
The greens are washed and chopped.
The garlic is peeled and cut into thin slices.
Greens and garlic are mixed with cabbage.
Water mixed with salt, sugar, pepper, bay leaves, and oil is poured into a separate bowl. The liquid is brought to a boil.
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.
Once a day, the container should be ventilated and its contents mixed.
Then the brine is poured into a separate container and brought to a boil.
Vegetables are distributed into heat-treated jars and filled with hot brine.
The containers are sealed, turned over and infused under a warm blanket.

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

How to pickle broccoli: step-by-step recipe

Storing this vegetable crop in salted form is very popular. Salt will be a good preservative, preventing broccoli from spoiling throughout the winter.

Also read: Lingonberries for the winter: 5 delicious recipes

To prepare vegetables according to this recipe, you will need the following ingredients:

Vegetable oil – 200-250 ml;
Fresh greens – 100 g;
Broccoli – 2 kg;
Table salt – 50 g;
Garlic cloves – 8 pcs.;
Sugar – 60 g;
Water – 1.5 l;
Allspice – 10 pcs.;
Bay leaf – 4 pcs.

Storing this vegetable in salted form is very popular
. Preparation process:

Wash the broccoli and carefully separate it into florets;
Also wash the greens and chop them finely (without stems);
Cut the garlic cloves into thin slices;
Mix all vegetable ingredients;
Pour water into a container, add all the spices and seasonings, salt, butter and sugar, boil;
Pour the resulting brine over the vegetables, put them under pressure and put them in a cold place for 48 hours;
Stir the contents once a day;
After 48 hours have elapsed, the brine needs to be poured into a separate container and boiled;
Sterilize small jars (for convenience), fill them with a vegetable mixture, and pour hot brine;
Close them with lids.

Subsequent storage is carried out in a refrigerator or other room with a low temperature.

Recipe for the winter with herbs

This recipe allows you to prepare a real vitamin-rich snack for the winter, since its preparation requires a wide variety of greens.

Green salad requires the following ingredients:

1 kilo of broccoli;
4 beet leaves;
1 bunch of parsley;
4 cloves;
2 bay leaves;
70 milliliters of olive oil;
100 grams of cilantro;
4 green apples;
40 grams of salt.

This recipe allows you to prepare a real vitamin-rich snack for the winter
. Preparation process:

The greens are sprinkled with salt and left for 15 minutes.
At this time, the apples are washed and then finely chopped.
Apple slices are transferred to the greens. Everything gets mixed up.
The water is brought to a boil, broccoli inflorescences, bay leaves, cloves, herbs with an apple are immersed in it, and oil is poured in.
The mixture is stirred and simmered for 55 minutes.
The hot salad is poured into sterilized jars and rolled up.

This preparation should be stored in the refrigerator. Once opened, the snack should be consumed within a week.

Broccoli salad for the winter in sweet and sour marinade “Winter's Tale”

This salad will be the highlight of any holiday table or daily menu. It will especially appeal to those who are always looking for new recipes and want to treat their family and friends with excellent dishes.

What you will need

Broccoli – 1 kg;
bay leaf - a couple of things;
mustard seeds;
peppercorns;
water - liter;
citric acid - half a teaspoon;
vinegar – 6% – 200 ml;
sugar - a couple of large spoons;
salt - two large spoons.

If desired, you can add bell pepper to this salad. Then such assorted vegetables will acquire an unusually delicate taste.

How to cook

Wash the broccoli, take it apart and boil in boiling water for 5 minutes. Then remove and let the water drain.

Then place the cabbage in pre-sterilized jars.

Pour water into the pan, add salt and sugar, vinegar and your favorite spices. Boil the marinade for 15 minutes and pour hot into jars. Roll up the jars, let cool and store in a cool place.

Broccoli is an incredibly healthy vegetable. It is recommended for feeding people who suffer from heart disease, diabetes, obesity and joint problems.

Broccoli is also unique in that it is an excellent preventative against winter colds.

Fermented broccoli

Interestingly, fermented broccoli helps with digestive problems.

To prepare such a preparation you need:

10 kilos of broccoli;
400 grams of salt;
400 grams of 9% vinegar;
5.5 liters of water.

Interestingly, fermented broccoli helps with digestive problems.
Fermentation occurs as follows:

A brine of water, salt and vinegar is boiled in a separate container. The liquid is brought to a boil, removed from the stove and cooled.
The blanks are filled with cold brine and left for 2 weeks at room temperature.
After this time, the brine is poured into a pan, brought to a boil and poured back into the jars.
The blanks are covered with lids and placed to be sterilized.
The snack is immediately sealed and stored in a cool, dark place.

If you neglect sterilization, you can store cooked sauerkraut in the refrigerator for 14 days.

Broccoli, canned with tomatoes “Wonderful Beauty”

Have you tried preparing broccoli for the winter in the same jar along with tomatoes? I've never done this before either. But just recently I found an amazing recipe that I liked so much that I decided to share it with the readers of my blog.

What you will need

Broccoli – 600 grams;
carrots – 300 grams;
fleshy tomatoes – 4 pieces;
bell pepper – 2 large;
garlic – 4 pieces;
sugar - a couple of large spoons;
salt - two large spoons;
liter of water;
vinegar 9% – 30 ml;
citric acid – teaspoon;
Bay leaf.

The appetizer turned out surprisingly tasty and incredibly aromatic. My family happily ate a couple of jars that I made for testing.

How to cook

Place the broccoli in boiling water for a couple of minutes and then let the water drain.

Send carrots there too, which need to be cut into round pieces. Then also cool.

Cut the pepper into arbitrary slices. Cut the tomatoes into pieces no more than 2 cm thick.

Place layers in sterile jars: first - cabbage, second - peppers, third - tomatoes, fourth - carrots, last - garlic.

Put a pan of water on the fire, bring to a boil, add vinegar, citric acid, sugar, salt. Wait until it boils again and pour into jars with vegetables. Roll up the finished salad with lids, let it cool on the table and store it in the cellar.

Classic cooking method

In order to make the appearance of the preparation more attractive, orange pieces of carrots are added to the green broccoli inflorescences.

To prepare the snack, you need:

130 milliliters 9% vinegar;
130 milliliters of sunflower oil;
4.5 tablespoons of salt;
8.5 tablespoons of sugar;
a small handful of peppercorns;
3 bay leaves;
900 grams of broccoli;
7 carrots;
4 heads of garlic;
4 branches of parsley.

In order to make the appearance of the preparation more attractive, orange pieces of carrots are added to the green broccoli inflorescences.
Preparation of cabbage:

In a separate container, bring water to a boil. Gradually add oil, salt, granulated sugar, pepper, bay leaf, and vinegar to the water. The marinade is brought to a boil again and cooked for another 9 minutes.
Cabbage is placed in sterilized jars.
Each jar contains carrots, cut into small circles, a pair of garlic cloves, and several parsley leaves.
All ingredients are poured with hot marinade.
The jars are closed, turned over and wrapped in a blanket.

The workpieces are left in this state for 2 days.

Spicy appetizer with basil and chili

This recipe allows you to prepare a rather spicy snack, as it includes whole chili peppers . The appetizer is characterized by a beautiful appearance, which is emphasized by different shades of greenery.

For preparation you need:

2 heads of broccoli;
1 branch of basil;
2 dill umbrellas;
2 tablespoons of apple cider vinegar (per 1 jar);
6 garlic cloves;
1 chili pod;
3 dessert spoons of salt;
3 tablespoons of granulated sugar;
2 liters of water.

This recipe allows you to prepare a rather spicy appetizer.
Unusual preparations are made according to the following principle:

Then the inflorescences are folded into a colander and immediately transferred to ice water.
A dill umbrella, peeled garlic, basil, and a piece of chili are placed at the bottom of sterilized jars. The mixture is sweetened and salted.
Next, the inflorescences are transferred into containers. Broccoli must be packed tightly into the jar so that a large amount of free space does not form during the pickling process.
Vinegar and hot water are poured into containers.
The jars are covered with lids and sent for sterilization (20 minutes).
The blanks are rolled up, turned over and cooled while wrapped in a warm blanket.

You can add various ingredients and spices to broccoli preparations. For example, beets, zucchini, and tomatoes will go well with cabbage.

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.

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.

Drying occurs as follows:

The cabbage is divided into inflorescences, the stems are cut off (their length should not exceed 2 centimeters).
The inflorescences are blanched and then dried.
The inflorescences are carefully placed on a baking sheet.
The oven is heated to 60 degrees. Vegetables should be kept in the oven until they are completely dry. They should be stirred periodically.
Dry cabbage is packed in paper bags.

Storing such cabbage is quite convenient, since the volume of the vegetable is reduced several times. Before using it, the workpiece should simply be soaked.

To preserve the freshness of cabbage, you can freeze it.

To do this, you should adhere to a special technology:

Cabbage is divided into inflorescences. The vegetable is washed and dried. The inflorescences are placed on a board and placed in the freezer for 5 hours.
Then the board is removed, the frozen vegetables are quickly put into bags and placed back in the freezer.
Air must be removed from packaged bags.

This freezing method allows you to freeze the inflorescences individually.