Broccoli is a must on the table of every person who cares about their health. Due to its rich chemical composition and low calorie content, it is called a “vitamin bank” and is recommended for medicinal as well as preventive purposes, regardless of age, gender and time of year. Of course, the most useful way to preserve the product for the winter is to freeze it, but for a change you can try to pickle inflorescences in their pure form or by combining with other vegetables. How to do it tasty, we will tell in the article.
Selection and preparation of ingredients
Of the many ways of winter harvesting this type of cabbage, pickling is considered the most delicious. As a result of simple manipulations, you can get fragrant succulent inflorescences and, depending on your gastronomic preferences, give them a sweetish or sour flavor.
To make the workpiece tasty, it’s worthwhile to choose specimens with light green elastic stems and saturated green inflorescences, without yellowness, gray or brown spots. The advantage of those vegetables that have fewer branches. Suppose a purple tint on the cabbage top.
Important! After several days of storage of fresh broccoli, the content of ascorbic acid in its composition is halved. To prevent loss of vitamin, cabbage is recommended to be stored in the refrigerator.
Broccoli marinated cabbage recipes for the winter
Pickled broccoli is often combined with bell peppers, carrots, green peas, corn, tomatoes, cauliflower, zucchini, eggplant, garlic. Fans of spicy be sure to add a few slices of chili to the jar. However, no matter what the recipe you choose, in any case, prolonged heat treatment of the vegetable is categorically contraindicated, otherwise preservation will lose its taste and aroma along with the nutritional potential.
Classic recipe
430 minutes
washed and dried broccoli inflorescences
800 g
black pepper peas
15 pcs.
clove
some buds
salt
4 tbsp. spoons
table vinegar (9%)
200 g
Nutritional value per 100 g:
- Cut prepared cabbage forks, carefully separating the valuable part of the product from the stalks.
- Put the cabbage in a pot of water.
- Add broccoli to the enameled pan to the broccoli.
- Halve the peeled garlic cloves and add them to the rest of the ingredients.
- Wash and dry the dill, then tear into small twigs and add to the pan.
- Peel the pod of hot pepper from the seeds, chop it and add to the vegetable mixture.
- Proceed to the preparation of the marinade. To do this, in a separate pan (not aluminum), combine water, sugar, salt, oil, vinegar, bay leaf, cloves, peas. After the second boil, boil the liquid for 3-5 minutes.
- Then pour broccoli marinade, cover the pan and set aside to cool completely.
- It is better that pickling vegetables lasts about 2 days. To do this, place the lidded pan in the refrigerator.
Did you know? Broccoli is a symbol of the political menu in the USA. President George W. Bush hated this cabbage so much that it banned it in the White House; in 1992, Hillary Clinton, participating in her husband’s election campaign, was holding a poster with the inscription “Let us return the broccoli to the White House!”.
Video recipe
Did you know? In 2011, China and India collected, respectively, 43% and 32% of the world crop of the vegetable in question.
Broccoli with tomato
In order to pickle the cabbage inflorescences of broccoli with tomatoes, you first need to rinse them and soak them in slightly salted cold water, separating them from the stump. After that, they should be rinsed and dried.
2 cans per 1 liter35 minutes
washed and dried broccoli inflorescences
600 g
hot chili
1 pod
table vinegar (9%)
30 ml
lemon acid
3 pinches
Nutritional value per 100 g:
- Peeled carrots are cut into circles and added to dried cabbage.
- For 5 minutes, cabbage and carrots are blanched, after which they are thrown into a colander and doused with ice water (ice cubes that should cover hot vegetables are suitable as an alternative).
- Pods of hot pepper peeled from seeds are cut into pieces, washed tomatoes are cut into slices.
- In clean, sterilized jars, put on the bottom cloves of garlic (can be cut into plates), carrots, broccoli, hot pepper - to taste.
- In a separate pot, combine water, vinegar, citric acid, sugar, salt, bay leaf and bring to a boil. If drilling occurs, turn off the fire immediately.
- Pour the cans with boiling marinade and carefully place them in a large metal basin or other container with water for sterilization. The procedure should last 7 minutes after boiling water.
- Roll up the cans, cool by turning upside down and covering with a warm blanket. The cooled snack can be taken to the cellar for storage.
Important! Sterilize the jars better in the oven at a temperature of 50 ° C. So that they do not burst, watch for the presence of vaporization inside the vessels. As soon as it disappears, the container can be removed from the oven.
Korean Broccoli
42–3 hours
ground black and red pepper
1.5 g each
dill greens
several branches
Nutritional value per 100 g:
- Boiled washed and dried cabbage inflorescences in salted water for 5 minutes after boiling water. After that, throw the broccoli in a colander to drain the remaining water.
- Wash sweet peppers, peel seeds and partitions, cut into medium-sized slices.
- Grind the washed carrots on a special grater, cut the peeled onion into thin strips. Pass the garlic through the press.
- Pour boiled broccoli, carrots, onions, bell peppers, garlic into a wide bowl and mix well.
- Add coriander, red and black pepper, salt, sugar, vinegar, oil to the vegetable mixture.
- Wrap the container with cooking film and refrigerate it for pickling. After 2-3 hours, the salad will be ready to eat. Before serving, garnish with dill.
Video recipe
Did you know? Residents of the United States of America eat about 76,000 tons of broccoli annually.
Garlic broccoli
215 minutes
fresh or frozen broccoli inflorescences
1 kg
salt
1 tbsp. the spoon
olive oil
3 tbsp. spoons
Nutritional value per 100 g:
- Separate the broccoli inflorescences from the stalks, rinse and dry. Then dip them for 1–2 minutes in salted boiling water. Throw it in a colander.
- Peel the garlic and pass it through a press (you can also grate it with a fine grater or chop with a knife).
- In an enameled pan, combine water, salt, sugar, vinegar, bay leaf, pepper, oil and bring to a boil.
- When the marinade begins to boil, add cabbage to it and mix gently.
- After a minute, add chopped garlic to the pan and cover. After 2-3 minutes, the fire can be turned off. It is important not to overdo the cabbage marinated in this way on fire. After cooking, the inflorescences should remain emerald green and crunchy in taste.
- Using a slotted spoon, remove the broccoli from the hot marinade and serve.
Features of storage of blanks
It is recommended to store any marinades in order to avoid damage to them at temperatures below + 4 ° C in a closed container. If the recipe does not provide for pasteurization and further rolling of the billet, then it must be placed in a container with a sealed lid and stored in the refrigerator without air for no more than 3 days. Canned products can be stored in the cellar for about a year.
Important! Tasteful acid concentrations under certain conditions of pickling do not prevent vegetables from developing certain types of mold, yeast and bacteria. Accordingly, salt is added and pasteurization is used to preserve the products.
Now you know how to pickle broccoli, preserving its beneficial substances as much as possible. Remember that marinade plays a key role in this preparation. If you cook it correctly, the dish will turn out delicious and crispy.
