Content
This cabbage is not like its relatives. On a thick cylindrical stem about 60 cm high there are small leaves, in the axils of which up to 40 heads the size of a walnut are hidden. Did you know that Brussels sprouts are the healthiest? For example, it contains 6.5% protein, while cabbage contains only 2.5%. Brussels sprouts contain more vitamin C, a lot of potassium, and little coarse fiber. It’s just that it contains mustard oil, which gives it a unique aroma and makes it unsuitable for nutrition for people with thyroid diseases.
Brussels sprouts have a peculiar sweetish flavor. It is boiled, stewed, fried in breadcrumbs and batter. Soups made from this cabbage are as nutritious as chicken soups, but contain no cholesterol at all. It can be frozen, canned, even dried. Pickled Brussels sprouts for the winter are an original appetizer that is easy to prepare and enjoyable to eat in winter. In addition, it retains most of the nutrients.
The simplest recipe
This method is the easiest to pickle cabbage; products that are found in every home are used for preparation. 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 teaspoon;
- vinegar - 1 glass.
Preparation
Rinse the heads of cabbage, peel, cut in half, and place tightly in jars.
Place the remaining products in a saucepan, add water and cook the marinade.
Fill the jars, cover with tin lids, and pasteurize for 20 minutes.
When the water has cooled a little, take out the jars of cabbage and seal them.
Turn over, wrap warmly, let cool completely.
In Korean
If you want something special, spicy and piquant in winter, Brussels sprouts will come to the rescue. Korean marinated cabbage. This spicy snack will not only diversify your menu, but will 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;
- hot pepper – 1 small pod.
Marinade:
- water – 1 l;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- vinegar – 30 ml;
- vegetable oil – 20 ml;
- bay leaf – 2 pcs.
Preparation
Wash the heads of cabbage, peel and cut in half. Grate the carrots on a special grater for Korean vegetables. Chop the garlic thoroughly. Cut the hot pepper into small pieces.
Place the vegetables in the jars as tightly as possible. To be sure, gently tap the bottom on the edge of the table.
To prepare the marinade, add water to sugar, bay leaves and salt, boil, add oil, then vinegar.
Place an old towel on the bottom of a wide dish, place jars on top, and cover them with lids. Pour in water heated to brine temperature and pasteurize for 20 minutes.
Roll up the canned cabbage, place it bottom up, wrap it, and let it cool completely.
Spicy salad with vegetables
Pickled Brussels sprouts cooked with vegetables can be used not only as a salad, but also served as a side dish for poultry. Thanks to the large number of aromatic components, the smell and taste will be simply amazing.
Ingredients
To marinate the 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 pcs.;
- parsley - a bunch;
- dill seeds – 1 tbsp. spoon;
- vinegar - 8 tbsp. spoons
Marinade:
- water – 1.2 l;
- salt – 1 tbsp. spoon;
- sugar – 1 tbsp. spoon.
We expect that pickled cabbage You get 4 half-liter jars. But depending on the size of the heads, the cutting of carrots and peppers, and the density of vegetables, more may be required. If necessary, increase the amount of spices and marinade.
Preparation
Wash the vegetables and remove the top leaves from the cabbage if necessary. Remove the stems and seeds from the sweet pepper. Remove the skins from the garlic. Shorten the tails of the hot peppers. Peel the carrots and cut into slices. Wash the parsley.
Boil the cabbage for 4 minutes. Drain the liquid and place the heads in a bowl filled with ice water for 5 minutes. This procedure will help maintain the attractive color of the heads of cabbage after heat treatment.
Combine vegetables, stir.
At the bottom of each half-liter jar, place:
- garlic clove – 1 pc.;
- hot pepper – 1 pc.;
- allspice – 2 peas;
- bay leaf – 1 pc.;
- dill seeds - a pinch;
- parsley;
- vinegar - 2 tbsp. spoons.
Place the vegetable mixture tightly on top.
Boil water with salt and sugar, fill the jars, cover them with lids, and sterilize for 15 minutes.
When the water has cooled a little, remove the containers, roll them up, and turn them over. Warm and cool.
With cranberries
When we can preserve sweetish Brussels sprouts with sour cranberries, we get a tasty, healthy dish that will decorate any feast and go well as a side dish for meat.
Ingredients
For 3 half-liter jars 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 and place in a bowl of cold water and ice. This will help preserve the color of the heads.
Dip the cranberries in boiling water for 30 seconds and drain in a colander.
Fill sterile jars 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 the jars with marinade and cover with tin lids. Place in a wide bowl with an old towel on the bottom and filled with hot water. Sterilize for 15 minutes.
When the water has cooled a little, remove the jars and seal them. Turn over, warm, cool.
Conclusion
Prepare marinated snacks according to one of our suggested recipes. Delicious healthy salads will help fill the lack of vitamins in winter and diversify your diet. Bon appetit!
