Broccoli for the winter. 5 excellent recipes for all vegetable lovers

Broccoli is rarely stored for the winter. Either because housewives practically do not know recipes on how to do this. Either because they consider such preparations too bland. It’s better to pickle a regular tomato or pickle a cucumber.

But broccoli is a very, very healthy vegetable. And I have told my readers about this more than once. For example, broccoli contains a huge amount of various vitamins and microelements, which means both children and adults should eat it.

And the most interesting thing is that there is much more vitamin C, which is better known as ascorbic acid, than in lemon. Therefore, let's start preparing this vegetable today. And I’ll tell you how to do it correctly, and most importantly, deliciously.

Broccoli for the winter. Classic recipe “Favorite Vegetable”

If you know how to properly pickle white cabbage, then you can easily cope with this simple recipe. The most important thing is to do everything strictly according to the prescribed steps and follow the quantities of the specified products.

What you will need

• Broccoli – 400 g;
• water – 1 liter;
• carrots - a couple of pieces;
• garlic – 6 cloves;
• sugar – 10 tablespoons;
• salt – 4 large spoons;
• laurel;
• black pepper;
• vinegar 9% - 1 glass;
• fresh green dill;
• sunflower oil.

It is best to choose one large floret of broccoli, and divide it into pieces before starting cooking.

How to cook

Boil water in a saucepan.

Cut the broccoli into small florets, after rinsing it under running water.

Cut the carrots. Here you can use your favorite option - rings, half rings, pieces.

Pass the garlic through a crusher.

Add chopped dill to all the vegetables that are in one bowl.

Divide the vegetables into the jars in even quantities.

Add sugar, salt, vinegar, oil, bay leaf and peas to boiling water. Cook the marinade for no more than 10 minutes.

Pour hot brine into each jar, screw on the lid and place in a dark place at room temperature for 2 days.

Now all that remains is to rearrange the jars in the refrigerator and open them in the winter, when you want pleasant memories of summer.

Selecting and preparing broccoli for pickling

The choice of broccoli heads for preservation is carried out taking into account a number of requirements:

• freshness;
• hardness;
• integrity, absence of any signs of damage or decay;
• the presence of a round shape, bright green color, while the tops of the inflorescences may be purple;
• absence of yellowness, as well as gray and brown spots.

It is not recommended to preserve unripe heads of cabbage as they will be too soft and not crispy. The same can be said about overripe vegetables - they are poorly cooked and become tough.

For pickling, vegetables with a minimum number of branches, weighing 500-700 g and 20 cm in diameter are most preferable.

Selected cabbage is poured with warm salted water and soaked for 20 minutes to get rid of insects hiding in the vegetable.

Further preparation for conservation includes several actions:

• washing, removing dirt;
• elimination of damaged fragments;
• division into separate inflorescences;
• drying.

Some recipes call for blanching in hot water for 4 minutes followed by rinsing under cold running water.

Important! Wet heads of broccoli on store shelves indicate that they were immersed in water to simulate lost freshness.

Broccoli for the winter. Freeze the easy way

To ensure that broccoli has a fresh natural taste in winter and does not lose all its vitamins, it can not only be filled with solution, but also frozen. The method is very simple, effective and reliable.

What you will need

• Broccoli - any quantity;
• water – 1 liter.

It should be remembered that broccoli does not tolerate prolonged boiling or baking. The ideal cooking time is just a couple of minutes.

How to cook

Boil water in a saucepan.

Wash the broccoli and divide it into florets.

Place broccoli in boiling water and cook for no more than 2 minutes.

Remove the cabbage, drain and place on a clean napkin to dry.

Transfer the required amount of cabbage into freezer containers or bags and place in the freezer. You should not put all the available quantity in one package.

Portions should be such that they can be used for preparing, for example, vegetable stew only once.

Preparing Ingredients

Preparing ingredients for cooking is important. First of all, you need to pay attention to the color of the broccoli: it should be uniform, there should be no dark spots or rot on the inflorescences. All other vegetables must be fresh.

Did you know? The proteins that are part of broccoli are compared with proteins of animal origin, since their nutritional properties are almost identical, but they are easier to digest.

Before cooking, they need to be washed and cleaned of dirt. It is better to prepare the necessary ingredients in advance, as this will significantly save time during preparation.

Pickled broccoli for the winter in “Original” jars

This salad is not only delicious, but also beautiful. This appetizer will come in handy on the table in winter. And the amount of vitamins and minerals in this healthy cabbage will not decrease one bit if properly prepared.

What you will need

• Broccoli – 500 grams;
• laurel;
• black peppercorns;
• clove seasoning;
• chili pepper - one pod;
• carrot;
• onion - one head;
• garlic - a pair of cloves;
• beet.

You will also need water, sugar and salt to prepare the marinade.

How to cook

Divide the broccoli into florets.

Cut the carrots into cubes.

Cut the onion into half rings.

Beets - into thin slices.

Cut the garlic and pepper into 4 parts.

Dip the broccoli in hot water for a couple of minutes, and then be sure to add cold water.

Prepare the jars. Place garlic, bay leaf, and a couple of black peppercorns on the bottom of each.

Next, place some carrots on the bottom. Then a layer of broccoli, and then another layer of carrots. And so on until the jar is full.

Place layers of broccoli and beets in the second jar. This will be the best option, since beets produce juice that will color the vegetables only one color.

Now all that remains is to prepare the marinade and pour over the vegetables.

Pour a liter of water into a saucepan. Add vinegar, sugar and salt to the water. Place on fire and bring to a boil.

Pour the prepared solution into the jars, close the lids and store them first on the table, and then move them to the refrigerator.

Beneficial properties of broccoli

Before you start preparing, you must pay attention to the usefulness of the vegetable.

This unusual dark green vegetable has a high concentration of nutrients, vitamins and minerals. The product contains vitamins C, K, PP, group B, betacarotene, calcium, potassium, phosphorus and magnesium. Thanks to this, all the benefits of broccoli are as follows:

• fight against cancer;
• preventing the accumulation of cholesterol in the body;
• reducing the risk of heart attack and stroke;
• helps overcome respiratory diseases;
• improving the growth and condition of hair and nails;
• maintaining the functioning of the cardiovascular system, water and electrolyte balance;
• removal of heavy metals, drug residues, excess salts from the body;
• cleansing the intestines, normalizing digestion;
• getting rid of excess weight.

In addition, the product is rich in protein, necessary for gaining muscle mass, fiber and amino acids, which contribute to the production of the hormone of happiness.

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:

• The cabbage is divided into inflorescences, washed, and cleared of excess stems.
• 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.

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.

Features of storing workpieces

Vegetable mixtures that were prepared without sterilization under nylon lids are stored in the refrigerator. Shelf life is about 3-4 weeks. Salads, marinades and assorted dishes, sealed and sterilized, are stored for about 2–3 years. The storage location should be cool. The jars should not be exposed to direct sunlight. Under its influence, an accelerated breakdown of vitamins occurs.

Important! To prepare marinades, use enamel dishes or stainless steel. It should not enter into chemical reactions with salts or acids that are present in marinades.

The benefits of broccoli for the body are enormous. Its consumption for several months reduces the level of “bad cholesterol” and the risk of cancer. If possible, include this healthy product in your diet. Prepare cabbage according to these or other recipes on our website and delight your family with delicious dishes.

Recipe Variations

There are many options for broccoli preparations: with the addition of tomatoes, carrots, bell peppers, and asparagus. In addition, this cabbage is marinated with berries or mushrooms, and a stew is also prepared from it for the winter. For lovers of spicy dishes, recipes with capsicum and garlic are relevant.

Fast way

Required components:

• 1 kg of broccoli;
• 1 liter of water;
• 350 ml vinegar (9%);
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

How to pickle broccoli:

1. Rinse the heads of cabbage and check for damage.
2. Dissolve 4 tsp in 1 liter of water. salt, pour over vegetables to remove insects.
3. Divide complex inflorescences into simple ones, while simultaneously eliminating thick leaves and stems.
4. Place the broccoli in boiling water for 5 minutes and then in ice water.
5. Prepare a marinade of sugar and salt by dissolving them in hot water.
6. Place the heads of cabbage in prepared jars and pour in the marinade.
7. Add vinegar.
8. Pasteurize for 15 minutes at a temperature of +85…+90°C.
9. Seal the jars with lids, turn them upside down, and wrap them in a towel.
10. Place the cooled pieces in a permanent storage location.

With greens

For preservation you will need:

• 2 kg of broccoli;
• 15 g granulated sugar;
• 20 g salt;
• 2 liters of water;
• vinegar 9% based on 2 tbsp. l. 1 liter capacity;
• 2 dill umbrellas;
• 1 branch of basil;
• 1 pod of hot pepper;
• 5 black peppercorns.

Sequencing:

1. Divide the cabbage into several inflorescences, rinse, cut off any damage.
2. Sterilize the jars by first washing them with baking soda.
3. Boil the lids in water.
4. Wash and chop the greens.
5. Peel and chop the garlic.
6. Prepare the marinade: add sugar and salt to boiling water and, 5 minutes after the start of cooking, add acetic acid.
7. Place broccoli, garlic and herbs in jars, and then pour in the marinade.
8. Prepare a suitable container for sterilization and place a special grid or towel on the bottom.
9. Sterilize for at least 40 minutes.

To ensure that hot vegetables are well saturated with brine, it is recommended to wrap the lidded jars in a thick towel.

Important! The ratio of cabbage and marinade should be 60:40.

In Korean

This Asian style recipe includes the following ingredients:

• 500 g broccoli;
• ½ tsp. coriander;
• 300 ml water;
• 1 large carrot;
• 4 cloves of garlic;
• 30 ml vinegar;
• ground black and red pepper (to taste);
• ½ tsp. salt;
• 2 tbsp. l. vegetable oil;
• 1 tsp. granulated sugar;
• 2 sweet peppers.

How to add salt:

1. Trim the cabbage leaves, rinse, and disassemble the head of cabbage into several simple inflorescences.
2. Dissolve 1 tbsp in a container with water. l. salt, put the vegetable there, leave for 20 minutes. Insects present in the inflorescences will float to the surface.
3. Place the inflorescences in a colander and place in boiling water for 2 minutes. Thanks to this procedure they will become softer.
4. Hold the colander with the cabbage under cold running water; as a result, the broccoli will acquire an attractive bright green hue.
5. Wash, remove seeds and chop the bell pepper. To make the appetizer look more appetizing, it is recommended to use contrasting colors of pepper.
6. Peel and chop fresh carrots on a special grater so that you get thin and long strips.
7. Pass the garlic through a press.
8. Place all vegetables in a large container and mix.
9. Add spices, granulated sugar and salt to the vegetable mixture, and then mix thoroughly.
10. Pour vinegar, vegetable oil and water into the same container. Stir and let stand for 3 hours, so the vegetables are well marinated.
11. Place the resulting snack in clean jars (0.5 l) and fill with brine to the top.
12. Cover the containers with lids, place in a pan filled with water and sterilize for approximately 20 minutes.
13. Cover with lids, tighten as tightly as possible and turn upside down. After a day, transfer to a dark and cool place for storage.

With basil and chili pepper

This cabbage recipe is great for long-term storage.

Required components:

• 2 kg of broccoli;
• ½ bunch of basil;
• 8 garlic cloves;
• several branches of dill;
• 50 ml vinegar;
• 2 liters of water;
• 1 chili pepper;
• 30 g salt;
• 80 g sugar.

Cooking process:

1. Prepare the inflorescences: wash, sort and soak for 30 minutes in a saline solution, then remove from it and dry.
2. Blanch for 5-7 minutes in boiling water, then place in ice water and leave until completely cool.
3. Place garlic, basil, dill, salt, hot pepper and sugar in sterilized jars.
4. Pack all components tightly and pour vinegar.
5. Pour boiling water into the jars with the contents to the brim and place on low heat.
6. From the moment of boiling, sterilize for 20 minutes.
7. Seal with lids, turn over and wrap warmly.
8. After a day, store in a dark and cool place.

Broccoli salad for the winter

Canned broccoli salad goes great with meat and fish dishes. Of the many recipes for such a snack, the vegetable one is the most common and easiest to prepare.

To prepare it you will need:

• 1 kg cabbage;
• 5 tomatoes;
• 2 carrots;
• 3 sweet peppers green, red, yellow;
• ½ tbsp. granulated sugar;
• 4 cloves of garlic;
• 1 tbsp. l. salt;
• 1 hot pepper;
• 1 tbsp. l. wine vinegar;
• 1 liter of water;
• 1 tsp. mustard powder;
• 1 tbsp. l. rosemary, basil and tarragon.

Cooking method:

1. Peel and finely chop the bell pepper.
2. Crush the garlic with a press.
3. Pour boiling water over cabbage.
4. Mix the chopped vegetables thoroughly and place in pre-sterilized jars.
5. To obtain a spicy sauce, add spices, vinegar, salt, sugar and mustard to boiling water, then boil the mixture again.
6. Pour the filling into containers and seal them with lids.
7. After complete cooling, store in a cool place.

Hot peppers make the salad spicy.

Assorted broccoli and tomatoes

The preparation will be an ideal side dish for meat dishes. It includes:

• 1.5 kg of broccoli;
• 1.5 kg of small and dense tomatoes;
• 1.5 kg of sweet pepper;
• fresh parsley;
• 5 cloves of garlic;
• mustard seeds (at the rate of ½ tsp per 3 liter container);
• 4 bay leaves;
• 150 g sugar;
• 2.5 tsp. salt;
• 120 ml bite (9%).

Cooking sequence:

1. Prepare greens and vegetables: rinse, peel, disassemble the cabbage into small inflorescences.
2. Cut the pepper into large rings.
3. Place the cabbage in boiling water, then cook for 3-4 minutes.
4. Boil water in a separate container, add sugar and salt and mix well.
5. Place parsley, garlic, bay leaf and mustard seeds in sterilized jars, and peppers, cabbage and tomatoes on top.
6. Pour the contents of the jars with the prepared marinade and leave for 20 minutes without covering.
7. Pour the marinade back into the pan, bring to a boil again and pour into the jars again.
8. Add vinegar to the pickles, cover with lids and roll up.

Warm preparations are left wrapped in a blanket for 2 days, after which they are stored in a cool place.

With cauliflower

Thanks to the combination of vegetables, the preparation prepared according to this recipe has a unique taste and aroma.

Ingredients:

• ½ kg broccoli;
• 0.3 kg cauliflower;
• 0.3 kg of sweet peppers of different colors;
• garlic (3 cloves per 1 jar);
• 2 tsp. salt;
• 2 tsp. Sahara;
• apple cider vinegar (2 tbsp for 1 serving);
• ½ tsp. citric acid;
• ½ liter of water.

Cooking algorithm:

1. Wash, peel and cut vegetables.
2. Dissolve citric acid in a saucepan with boiling water and add cauliflower and broccoli there.
3. Blanch for 2 minutes, then place in containers prepared for seaming.
4. Add garlic that has been pressed through a press to the jars of vegetables.
5. To obtain the marinade, dissolve salt and sugar in water.
6. Place the pepper cut into strips on top of the cabbage and garlic.
7. Pour the filling into the jars and lastly - the vinegar.
8. Sterilize uncapped containers over low heat for 15 minutes.
9. Roll up the lids and store.

Original composition of products

Excellent preparation for the winter is obtained from such a set of components:

• broccoli;
• gooseberry;
• asparagus;
• hot pepper;
• water;
• salt;
• sugar;
• vinegar;
• cilantro;
• Dill seeds;
• caraway.

Broccoli is divided into inflorescences and washed thoroughly with water. Place in a steamed container. Add gooseberries, chopped asparagus, spices, salt and sugar. Pour hot water over a set of vegetables. Sterilize for about 20 minutes. Vinegar is added at the end. Seal with tin lids. The product is served as a savory snack for intoxicating drinks.

Having studied unusual recipes for preparing broccoli for the winter, we understand the popularity of the product. Cabbage goes wonderfully with carrots, bell peppers, and tomatoes. And with the help of spices, the dish is given a piquant taste. The preparations are wonderfully stored in a cool room until cold weather sets in.