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 of cabbage the size of a walnut are hidden. Did you know that Brussels sprouts are the healthiest ones? For example, it contains 6.5% protein, while in white cabbage it contains 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 aroma and makes it unacceptable for the diet of 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 not inferior in nutritional value to chicken soups, only they do not contain 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 pleasant to eat in winter. In addition, it retains most of the nutrients.
The easiest recipe
This is the easiest way to pickle cabbage; products that are in every home are used for cooking. 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 glass.
Preparation
Rinse the heads of cabbage, peel, cut in half, put them tightly in jars.
Place the rest of the products in a saucepan, cover with water and cook the marinade.
Fill the jars, cover with tin lids, pasteurize for 20 minutes.
When the water has cooled down a little, take out the jars of cabbage, seal it.
Turn over, wrap warmly, let cool completely.
In korean
If you want something special, spicy and piquant in winter, the Brussels Korean pickled cabbage... This savory appetizer will not only diversify your menu, but also reduce your chances 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 heads of cabbage, peel, cut in half. Grate the carrots on a special grater for Korean vegetables. Chop the garlic well. Cut the hot peppers into small pieces.
Arrange the vegetables in the jars as tightly as possible. To be sure, gently tap the bottom of the table against the edge of the table.
To prepare the marinade, pour sugar, bay leaves and salt with water, boil, add oil, then vinegar.
Put an old towel on the bottom of a wide dish, put jars on top, cover them with lids. Pour in water heated to brine temperature, pasteurize for 20 minutes.
Roll canned cabbage, place upside down, wrap, let 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. Due to the large number of aromatic components, the smell and taste will be simply amazing.
Ingredients
To marinate a salad, take:
- Brussels sprouts - 1 kg;
- carrots - 400 g;
- sweet pepper - 300 g;
- very small hot peppers - 4 pcs.;
- garlic - 4 cloves;
- bay leaf - 4 pcs.;
- allspice - 8 pcs.;
- parsley - a bunch;
- dill seeds - 1 tbsp. the spoon;
- vinegar - 8 tbsp. spoons.
Marinade:
- water - 1.2 l;
- salt - 1 tbsp. the spoon;
- sugar - 1 tbsp. the spoon.
We expect that pickled cabbage you get 4 jars with a volume of half a liter. But depending on the size of the heads, slicing carrots and peppers, the density of the vegetables, more of them may be required. Increase the amount of spices and marinade if necessary.
Preparation
Rinse the vegetables, remove the top leaves from the cabbage, if necessary. Remove stalks and seeds from bell peppers. Peel the garlic. Shorten the tails of the bitter pepper. Peel the carrots and cut into slices. Wash the parsley.
Boil cabbage for 4 minutes. Drain the liquid, immerse the heads for 5 minutes in a bowl filled with ice water. This procedure will help preserve the attractive color of the heads of cabbage after heat treatment.
Combine vegetables, stir.
At the bottom of each half liter jar, put:
- a clove of garlic - 1 pc.;
- bitter 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, sterilize for 15 minutes.
When the water has cooled down a little, take out the containers, roll them up, turn them over. Insulate and cool.
With cranberries
When we canning sweet Brussels sprouts with sour cranberries, we get a delicious healthy dish that will decorate any meal and go 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 with cold water and ice. This will help preserve the color of the heads.
Dip the cranberries in boiling water for 30 seconds, discard in a colander.
Fill sterile jars with cabbage sprinkling with cranberries. To better compact the food, gently tap the containers against the edge of the table.
Boil water with cloves, salt, sugar for 5 minutes, add wine or ordinary vinegar.
Pour the marinade over the jars, cover with tin lids. Place in a wide bowl with an old towel on the bottom and filled with hot water. Sterilize within 15 minutes.
When the water has cooled down a little, take out the cans and seal them. Turn over, insulate, cool.
Conclusion
Prepare pickled snacks according to one of our suggested recipes. Delicious healthy salads will help fill the vitamin deficiency in winter and diversify your diet. Enjoy your meal!
