Contents
This cabbage is not like its relatives. Small leaves are located on a thick cylindrical stem about 60 cm high, in the axils of which up to 40 heads of cabbage the size of a walnut are hidden. Did you know that Brussels sprouts are the healthiest? For example, it contains 6,5% of protein, while in white cabbage it is only 2,5%. More in Brussels sprouts and vitamin C, a lot of potassium, few coarse fibers. But it contains mustard oil, which gives a unique flavor and makes it unacceptable for the nutrition of people with thyroid diseases.
Brussels sprouts have a peculiar sweet taste. It is boiled, stewed, fried in breadcrumbs and batter. Soups made from this cabbage are not inferior in nutritional value to chicken ones, only they do not contain cholesterol at all. It can be frozen, canned, even dried. Pickled Brussels sprouts for the winter is an original snack that is easy to prepare and pleasant to eat in winter. In addition, it retains most of the nutrients.
The easiest recipe
This method is the easiest to pickle cabbage; for cooking, products that are in every home are used. It will be moderately spicy, sweetish and very tasty.
Ingredients
Take:
- Brussels sprouts – 1 kg;
- water – 1 l;
- sugar – 2 tbsp. spoons;
- salt – 2 tbsp. spoons;
- ground black pepper – 0,5 tsp;
- vinegar – 1 cup.
Preparation
Rinse the sprouts, peel, cut in half, place tightly in jars.
Place the rest of the products in a saucepan, fill with water and boil the marinade.
Pour jars, cover with tin lids, pasteurize for 20 minutes.
When the water has cooled down a bit, remove the jars of cabbage, cork.
Turn over, wrap warmly, let cool completely.
In korean
If you want something special, spicy and spicy in winter, Korean pickled Brussels sprouts will come to the rescue. This spicy snack will not only diversify your menu, but also reduce the likelihood of catching a cold.
Ingredients
To prepare this dish you need:
- Brussels sprouts – 1,5 kg;
- carrots – 0,4 kg;
- garlic – 2 heads;
- bitter pepper – 1 small pod.
Marinade:
- water – 1 l;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. the spoon;
- vinegar – 30 ml;
- Vegetable oil – 20 ml;
- bay leaf – 2 pcs.
Preparation
Rinse the sprouts, peel, cut in half. Grate carrots on a special grater for Korean vegetables. Chop the garlic well. Cut hot pepper into small pieces.
Arrange vegetables in jars as tightly as possible. For fidelity, gently tap the bottom on the edge of the table.
To prepare the marinade, pour sugar, bay leaves and salt into water, boil, add oil, then vinegar.
Put an old towel at the bottom of a wide dish, put jars on top, cover them with lids. Pour in the water heated to the temperature of the brine, pasteurize for 20 minutes.
Roll up canned cabbage, put it upside down, wrap it up, let it cool completely.
Spicy salad with vegetables
Marinated Brussels sprouts cooked with vegetables can be used not only as a salad, but also served as a side dish for poultry. Due to the large number of aromatic components, the smell and taste will be simply amazing.
Ingredients
To pickle a salad, take:
- Brussels sprouts – 1 kg;
- carrots – 400 g;
- sweet pepper – 300 g;
- very small hot pepper – 4 pcs.;
- Garlic – 4 cloves;
- bay leaf – 4 pcs .;
- allspice – 8 pc.;
- parsley – a bunch;
- dill seeds – 1 tbsp. a spoon;
- vinegar – 8 tbsp. spoons.
Marinade:
- water – 1,2 l;
- salt – 1 tbsp. a spoon;
- sugar – 1 tbsp. a spoon.
We expect that pickled cabbage will turn out 4 jars of half a liter. But depending on the size of the heads, the slicing of carrots and peppers, the density of the vegetables, more may be required. If necessary, increase the amount of spices and marinade.
Preparation
Rinse the vegetables, remove the top leaves from the cabbage if necessary. Remove stems and seeds from sweet peppers. Remove the skin from the garlic. Shorten the tails of bitter peppers. Peel the carrots and cut into slices. Wash the parsley.
Boil cabbage for 4 minutes. Drain the liquid, dip the heads for 5 minutes in a bowl filled with ice water. This procedure will help preserve the attractive color of the sprouts after heat treatment.
Combine vegetables, mix.
At the bottom of each half-liter jar, put:
- clove of garlic – 1 pcs.;
- bitter pepper – 1 pcs.;
- allspice – 2 peas;
- bay leaf – 1 pcs .;
- dill seeds – a pinch;
- parsley greens;
- vinegar – 2 tbsp. spoons.
Place vegetable mixture on top.
Boil water with salt and sugar, fill the jars, cover them with lids, sterilize for 15 minutes.
When the water cools down a little, remove the containers, roll up, turn over. Warm up and chill.
With cranberries
When we preserve sweetish Brussels sprouts with sour cranberries, we get a delicious healthy dish that will decorate any feast and is suitable as a side dish for meat.
Ingredients
For 3 jars with a capacity of half a liter you need:
- Brussels sprouts – 800 g;
- cranberries – 200 g.
Marinade:
- water – 1 l;
- wine vinegar – 120 g;
- sugar – 3 tbsp. spoons;
- salt – 2 tbsp. spoons;
- cloves – 6 pcs.
Preparation
Remove the top leaves from the cabbage, if necessary, and blanch for 4 minutes. Drain the liquid, put it in a bowl of cold water with ice. This will help preserve the color of the sprouts.
Dip cranberries in boiling water for 30 seconds, drain in a colander.
Sterile jars fill with cabbage, sprinkling it with cranberries. In order to better compact the food, gently tap the containers on the edge of the table.
Boil water with cloves, salt, sugar for 5 minutes, add wine or regular vinegar.
Fill jars with marinade, cover with tin lids. Place in a wide bowl lined with an old towel and filled with hot water. Sterilize for 15 minutes.
When the water has cooled down a bit, take out the jars and seal them. Turn over, insulate, cool.
Conclusion
Prepare marinated snacks according to one of our recipes. Delicious healthy salads will help fill the lack of vitamins in winter and diversify your diet. Enjoy your meal!
