Cucumbers tomatoes cabbage broccoli for the winter. Pickled broccoli recipes for the winter at home. Classic broccoli for the winter

For the human body. It contains a large amount of protein, many vitamins, amino acids and minerals, as well as a considerable amount of fiber. Experts recommend including such a product in the diet of people who have problems with the cardiovascular system. Also, this product is able to have a preventive effect in relation to cancer.

In connection with such a large amount, the question arises of the possibility of storing it, because it is not always possible to purchase a fresh product of good quality. It becomes a worthy solution. Let's find out how to freeze at home, what are the advantages of this storage method and what is needed for this.

Advantages of the method

Freezing has many advantages, and the main ones look like this:

1. Ease of storage. Frozen of this type does not take up much space in the freezer, does not absorb odors and can retain all its nutritional properties for a long time.
2. Preservation of useful properties. Freezing, unlike other methods of food storage, allows you to almost completely preserve the complex of useful characteristics and the range of taste qualities. If all the manipulations are carried out correctly, following the instructions, the product will hardly differ from fresh in taste, color, or vitamin content. This is especially important for those who plan to cook for a child, since it is extremely useful for children to freeze a vegetable for the winter and cook delicious food from it.
3. The product is always at hand, which saves time. There will be no need to visit the store every time to prepare a healthy breakfast or lunch for the family. Broccoli will always be at home in the form that is completely ready for heat treatment and serving.
4. Saving money. It's no secret that vegetables in winter are much more expensive than in season. Therefore, by buying products at a time when the price is low and freezing them, during the winter it will be possible to use broccoli for making full meals, while not spending the family budget on expensive products in the store.

You can freeze almost any food product, but it is important to do everything right in order to preserve the maximum amount of nutrients in vegetables.

Did you know? Recent studies claim that the broccoli variety of cabbage did not appear as a result of natural evolution, but due to selection work. The homeland of the vegetable is considered to be the northeast of the Mediterranean. At first, such a culture was cultivated in ancient Rome. For a long time outside of Italy, nothing was known about her. Only over time, the vegetable came to Turkey (then Byzantium) and then spread throughout the globe.

Kitchen tools

To freeze broccoli at home, you will need:

• cutting board;
• sharp knife;
• saucepan (with lid);
• large bowl;
• a basket for steaming in a saucepan of the appropriate size;
• colander.

Selecting and preparing broccoli

Before you start freezing, you need to choose the right raw materials. Many are mistaken, believing that absolutely any, even low-quality product, can be sent to the freezer. Such storage will reduce all procurement costs to zero. It should be understood that only young cabbage of a rich green color can be stored for a long time and not lose its quality characteristics. It is also important to ensure that the inflorescences are not affected by various diseases and insects.

Important!The worse the quality of the original product, the less time it can be stored, and the lower the taste index will be.

Naturally, the best option would be to collect and freeze the product, which is collected in its own garden. But since such a “luxury” is not available to everyone, you can pick up high-quality cabbage in the supermarket and in the usual vegetable market.
Products absolutely not suitable for freezing:

• with faded inflorescences;
• with the presence of even the most weakly manifested rot on inflorescences or stems;
• with signs of pest damage;
• shrunken and yellowed.

Freezing Broccoli: A Step-by-Step Instruction

Freezing broccoli is a process that will take a certain amount of time, but in general it is quite simple and not difficult to implement. For convenience, we offer step-by-step instructions for harvesting broccoli for the winter:

Important!A distinctive feature of broccoli is the fact that steam processing of the product improves the amount of nutritional qualities of the vegetable. Elements not only remain in the composition of the product during a short cooking process, but are also released due to the fact that heat destroys molecular bonds.

Why pre-blanch

Blanching is an essential step in freezing broccoli. This is a necessary measure that allows you to destroy all the enzymes that provoke oxidation, and this will help get rid of the formation of unpleasant tastes and unnatural smells in the future.

There is an opinion that when such cabbage is frozen, heat treatment can be dispensed with, but in this case, most often, the inflorescences turn into dust, and the product can simply be thrown away after defrosting.

Shelf life

Deep freezing of such vegetables can be realized at a temperature of the order -18°С. Such temperature conditions in the freezer will be optimal and will allow you to store the product for almost 12 months.

If the temperature in the freezer is kept within the range of 0 ° C to -8 ° C, then vegetables can be consumed only in the next 3 months.

It is important to understand that frozen vegetables cannot be re-frozen after defrosting. Therefore, when defrosting the refrigerator, it will be necessary to temporarily place the vegetables in a warm blanket, thus keeping the temperature low and keeping the product in good condition. After washing the refrigerator, it will need to be returned to the freezer as soon as possible.

Did you know?In Germany, broccoli is nicknamed "Braun Kopf", which means "brown head".

Does it need to be defrosted first?

Before cooking frozen broccoli, no need to defrost. If you defrost vegetables, they will lose their shape, become limp and, most likely, after minimal heat treatment, they will become like an unsightly gruel. It is enough to remove the product from the freezer, if necessary, separate the inflorescences with a knife and fork and start cooking.

How to cook

To cook frozen broccoli for maximum flavor and health benefits, you need to know how to do it right.

You can cook such a vegetable in an ordinary saucepan with a lid, as well as using a slow cooker and, of course, a double boiler.

To prepare it in a saucepan, you must first bring the water to a boil and salt it a little. Then dip the frozen broccoli into boiling water. At the same time, you should not pour a lot of water, it should only cover the vegetables.

The cooking time depends on the degree of freezing of the product, as well as on the size of the pieces into which the vegetables were cut. Most often, cooking takes about 5-7 minutes, but it is best to check the readiness of the product every two minutes with a fork, piercing the broccoli stalk with its tip. The vegetables are done when the fork goes through the stem without any apparent resistance.

Important! In order for the vegetables to be crispy after cooking, it is recommended to place them in cold water immediately after removing them from boiling water.

Boiled broccoli can be served neat, seasoned with only salt and spices. You can also prepare cheese sauce for this vegetable or make a simple batter from an egg and breadcrumbs. And ready-made vegetables can be sprinkled with lemon juice, add almonds, etc.

We offer some tips to help you simplify the freezing process and preserve all the nutritional characteristics of the product.

1. In order for broccoli to retain its crisp structure and taste, it should be frozen only in a dry form.
2. Lime or lemon juice will help preserve the beautiful green color of vegetables even after they are cooked.
3. It is recommended to use a steamer basket equipped with a handle holder. It will be more convenient to install such a double boiler and get it out of the tank.
4. Do not blanch broccoli in the microwave.
5. Care must be taken when working with steam to avoid burns. It is better to resort to the use of protective gloves.
6. Vegetables should be cut on a separate board that has not been used for cutting raw meat products.

As you can see, freezing broccoli is a simple task. The main thing is to choose the right source product and follow all the above recommendations. Such a vegetable will be an excellent addition to the winter diet, as it will not only add a variety of flavors and colors to food, but also nourish the body with a complex of nutrients.

Was this article helpful?

Thank you for your opinion!

Write in the comments what questions you did not receive an answer to, we will definitely respond!

215 times already
helped

Broccoli is a gourmet member of the Cabbage family with excellent flavor and many other benefits. It is one of the most nutritious vegetable crops.

When making broccoli preparations for the winter, I want to preserve the useful properties of the product and beautiful appearance as much as possible. In order for the seaming to meet the expectations of the performer, you need to familiarize yourself with the simple rules for canning asparagus cabbage.

The most nutritious variety of cabbage

Broccoli is an asparagus cabbage native to Italy. It is a close relative of cauliflower, but significantly superior in taste and nutritional qualities. Today it is common in cooking all over the world. It is used for cooking first courses, side dishes and salads.

This variety of cabbage plants has an excellent chemical composition. It contains a large amount of B, K, C, A vitamins, organic acids, and biologically active substances. Broccoli should be eaten by pregnant women, infants, the elderly, and people prone to cancer.

Asparagus cabbage is ideal for losing weight diet - it has a negative calorie content. When eating a vegetable, the body burns calories, and due to the high content of fiber, a feeling of satiety remains. It also lowers the level of cholesterol in the blood, cleanses the intestines, removes excess fluid and salt.

Broccoli can be used for winter preparations. Pickled, pickled cabbage or rolled Korean salad perfectly diversify the diet in the cold season. In order for the finished preservation to retain its pleasant taste and useful properties, it cannot be subjected to heat treatment for a long time. It is important to choose the right vegetables for cooking: the inflorescences should be saturated green or purple, without a yellow tint, gray and brown blotches and spots; stem - hard, light green.

Simple recipes for harvesting "curly" vegetables

To preserve broccoli for the winter, it is sent to freeze, dried, fermented and salted. But pickling recipes are considered more delicious. With this method of canning, you can give the vegetable a sweet or sour taste. Ready-made inflorescences look very presentable and will perfectly decorate not only everyday, but also a festive table.

Classic pickled broccoli recipe

To pickle broccoli, you will need the following set of products:

• dense unopened cabbage inflorescences - 1 kg;
• sugar - 25 gr (1 tablespoon);
• salt - 25 gr (1 tablespoon);
• vinegar essence - 0.25-0.35 liters;
• water - 1 liter.

To begin with, cabbage heads are soaked for at least half an hour in a solution with salt. This procedure will allow you to clean them well from dirt and small insects. Prepared broccoli is divided into inflorescences and dipped in boiling water for 5-7 minutes, then thrown into cold water.

To prepare cabbage marinade, you need to mix 1 liter of water with sugar, salt and vinegar in the above proportions and bring to a boil.

At the next stage of preparation, the cooled cabbage inflorescences are placed in clean jars, poured with hot marinade, covered with lids and pasteurized (the jars are lowered into a container with water at 70–80 degrees and kept on fire for 20–30 minutes). Then the preservation is rolled up, wrapped in a warm blanket and left to cool completely.

Canned Broccoli with Herbs and Garlic

This recipe allows you to cook a dish with the addition of vinegar and without it. If you do not put acid in the marinade, then cabbage can be eaten within 2-3 days after cooking. In order for canned broccoli to have a rich taste and spicy aroma, you will need the following ingredients:

• broccoli inflorescences - 2 kg;
• salt - 100 gr;
• granulated sugar - 200 gr;
• vegetable oil - 1 cup;
• vinegar - 1 glass;
• garlic 4 cloves;
• dill, parsley - to taste;
• black peppercorns - 6 pcs.;
• bay leaf - 4 pcs.;
• water - 1.5 l.

As in the above recipe, broccoli shoots are peeled, blanched and placed in sterilized glass jars, garlic and herbs are also added there.

To prepare the marinade, water is mixed with salt, sugar, oil, vinegar and spices. The solution is brought to a boil and poured into prepared containers with vegetables.

Canned jars need to be pasteurized, rolled up with lids and wrapped in a warm blanket. Blanks are stored in a cool dark room.

What to do if there is an opportunity to pickle broccoli for the winter? How to choose from a huge number of recipes the best? This article contains 5 of the best broccoli recipes that will impress any gourmet.

As a rule, you need to choose ripe cabbage for preservation, but you can often buy slightly underripe ones on the market. Sellers specifically try to sell just such, so as not to worry about a damaged product. In order for the cabbage to ripen, you need to put it in a sunny place, where it will pick up all the missing vitamins.

The simplest preparation of asparagus cabbage for the winter

• vinegar 9% - 120 grams;
• sunflower oil - 120 grams;
• salt - 4.5 tbsp. l.;
• sugar - 8.5 tbsp. l.;
• peppercorns - a small handful;
• bay leaf - a few pieces.

• broccoli cabbage - 900 grams;
• carrots - 6-7 pieces;
• fresh garlic - 3-4 heads;
• parsley - a few branches.

1. Divide broccoli into sprigs, wash thoroughly, cut off excess stems.
2. Boil one and a half liters of water, adding all the ingredients of the marinade one by one, reduce the heat to a minimum, boil for about 7-9 minutes, stirring occasionally.
3. Prepare jars of 0.7 or 0.5 liters for sterilization, sterilize.
4. In sterilized jars, carefully place the broccoli divided into inflorescences.
5. Add to the jars a small carrot, cut into pieces, 4-5 garlic cloves, 1-2 parsley leaves.
6. Pour marinade over ingredients.
7. Close jars with screw caps, wrap with a blanket, leave for 2-3 days.

In order to surprise your loved ones with the pleasant aroma of pickled broccoli, you can add more parsley to the jars: both green twigs and the roots of this wonderful plant.

Salad recipe "Autumn"

• broccoli cabbage - 0.8 kg;
• carrot - 0.8 kg;
• Bulgarian sweet pepper - 0.8 kg;
• cucumbers - 0.8 kg;
• large bulbs - 7-8 pieces;
• garlic - 5 large heads;
• vinegar 9% - 170 g;
• sugar - 50 g;
• salt - 40 g;
• parsley - 1 bunch;
• peppercorns - 15-20 pieces.

1. Wash the vegetables, divide the cabbage into inflorescences, prepare a large container, pour the cabbage into it.
2. Chop cucumbers in circles, add to cabbage.
3. Peel the onion, cut into rings or half rings, place to the already chopped vegetables.
4. Peel the garlic, set aside in a separate small bowl.
5. Peel the carrots, cut into circles or small strips.
6. Clean the pepper from seeds, chop into strips.
7. Put on fire 3 liters of water, add all the spices.
8. Sterilize jars of 0.7 l, put all the vegetables on them, add a few cloves of garlic, a few sprigs of parsley.
9. Pour in the boiling marinade and roll up.
10. After the blanks have cooled, they can be moved to a cool place.

To make the salad in jars look more appetizing, you can use multi-colored sweet peppers. If the recipe assumes the presence of tomatoes, then it is better to purchase them in different colors.

Broccoli salad with bell pepper

• broccoli cabbage - 600 g;
• cauliflower - 600 g;
• sweet pepper - 600 g;
• fresh garlic - 1 large head;
• sugar - 2.5 tbsp. l.;
• salt - 2.5 tbsp. l.;
• apple cider vinegar - 2 tbsp. l. to each bank
• citric acid - 1\3 tsp.

1. Wash vegetables, cauliflower, broccoli, divide into sprigs.
2. Boil 1.2 liters of water, add citric acid.
3. Dip broccoli and cauliflower in boiling water for 2-3 minutes.
4. Bulgarian pepper cut into strips.
5. In washed jars, first put a little cauliflower, then broccoli, put pepper on top. Finely chop 5-7 garlic cloves and place in jars.
6. Boil 1 liter of clean water, add spices.
7. Pour marinade over vegetables, add 2 tbsp. l. apple cider vinegar.
8. Sterilize jars for 15 minutes, then close and put in heat.

It is better to arrange such a salad in small jars, usually one 300 ml jar is enough for 3 people.

Winter harvest with broccoli and tomatoes

• cauliflower - 1.5 kg;
• broccoli - 1.5 kg;
• ripe tomatoes - 1.5 kg;
• sweet pepper - 1.5 kg;
• fresh garlic - 1 head;
• fresh parsley - 1 bunch;
• sunflower oil - 250 g;
• sugar - 150 g;
• salt - 50 g;
• vinegar 9% - 110 g.

1. Wash all vegetables thoroughly.
2. Divide cauliflower and broccoli into inflorescences, boil some water, pour broccoli and cauliflower into it for 3-4 minutes, then remove and set aside to dry.
3. Cut the tomatoes into pieces and pass through a meat grinder or blender.
4. Peel the bell pepper from the seeds and cut into medium-sized strips.
5. Place all ingredients, except cabbage, in a large container, pour water over it. Wait until it boils over low heat, add all the other spices and vegetables, except for vinegar.
6. A couple of minutes before the end, pour in the vinegar and finely chopped parsley. Leave on low heat for another 7-8 minutes.
7. Arrange the salad in pre-sterilized jars.

Banks need to be kept warm for 2 days.

With gooseberries and asparagus

It only takes 3 main ingredients to make it:

• broccoli cabbage - 0.9 g;
• asparagus beans - 0.9 g;
• gooseberries - 0.3 g;
• bay leaves - 2 pcs.;
• vinegar - 140 g;
• sugar - 50 g;
• salt - 35 g;
• sprigs of dill - a few pieces.

1. Wash vegetables and berries well.
2. Divide the broccoli cabbage into inflorescences, cut the asparagus beans into strips 5-6 cm long.
3. Blanch the vegetables individually in boiling water for about 2-3 minutes, and then leave them to dry.
4. Prepare the marinade: pour salt, sugar, bay leaves into a liter of boiling water, and at the very end - vinegar.
5. Place the vegetables tightly in jars, cover with gooseberries.
6. Add filling, tightly tighten the lid, leave in a warm place for several days.

Broccoli with mushrooms: a step by step recipe

• broccoli cabbage - 0.7 kg;
• fresh champignons - 0.7 kg;
• salt - 30 g;
• sugar - 80 g;
• vinegar - 100 g;
• peppercorns - 15-17 pcs.

1. Rinse the broccoli and champignons thoroughly, divide the cabbage into inflorescences, cut the champignons into small pieces.
2. Dip all the vegetables in boiling water, remove the cabbage after 3-4 minutes, mushrooms after 10-15 minutes.
3. Leave the vegetables to dry from excess water.
4. Prepare the marinade: 1 liter of boiling water will need all the dry ingredients.
5. After the vegetables are placed in jars, they need to be poured with hot filling and immediately screw the jars with lids.

As you can see, preparing canned broccoli salads is not difficult. It is important to keep all the vitamins that vegetables contain safe and sound. And the less heat treatments vegetables undergo, the more vitamins are preserved.

What to do if there is an opportunity to pickle broccoli for the winter? How to choose the best from a huge number of recipes? This article provides 5 of the best broccoli recipes that will impress any gourmet.

Broccoli preparations for the winter

A few centuries ago, broccoli was known only in Italy. Interestingly, at the moment, China is the most important supplier of this vegetable all over the world. This cabbage is also called asparagus. It is considered one of the healthiest vegetables in its family. Broccoli differs from regular cabbage in that the florets are eaten rather than the leaves. The vegetable contains a lot of vitamins, microelements, in addition, it contains more protein than beef.

No wonder so many people want to have this wonderful product on their table all year round. Alas, if you store broccoli not frozen or in the form of a blank, then many useful substances from it quickly disappear. This article will describe in detail how to properly freeze and make a variety of healthy broccoli snacks.

Pickled broccoli for the winter

It's no secret that broccoli has a slightly bland taste. In pickled form, this cabbage will appeal to almost everyone.

• small carrots - 4 pcs.
• bay leaf - 2 pcs.
• broccoli - 1 kg
• water - 1 l
• sugar - 3 tbsp. l.
• apple cider vinegar - 20 ml (1 tbsp)
• salt - 1 tbsp. l.
• citric acid - 1 tbsp. l.

1. We begin to prepare the marinade for snacks. Place a small pot of water over medium heat.
2. My cabbage broccoli, cut it into small pieces.
3. Peel the carrots and cut into strips.
4. As soon as the water in the pan boils, you need to add sugar, citric acid, salt, vinegar and bay leaf. You do not need to cook this mixture for a long time, 1-2 minutes is enough.
5. For canning pickled broccoli, small glass jars (volume 200-300 ml) are perfect. Before packing snacks, containers and lids for rolling should be sterilized in boiling water.
6. We lay out the chopped vegetables in jars and pour the finished marinade. After this procedure, it is necessary to immediately close the jars with sterilized lids.

You need to store such blanks in a cool place.

How to salt broccoli for the winter

This recipe is very simple and easy to prepare. Already 2 days after salting, cabbage can be rolled up in sterilized jars or served at the table.

• water - 1500 ml
• broccoli - 2 kg
• salt - 8 tbsp. l.
• black pepper - 5-7 peas
• bay leaf - 2 pcs.
• sugar - 80 g
• garlic - 2-3 cloves

1. We put water on medium heat. After boiling, add spices, bay leaf and garlic.
2. My broccoli cabbage and divide large inflorescences into small ones.
3. Finely chopped carrots can be added if desired.
4. Place the vegetables in a large bowl and pour over the marinade.
5. After 2 days, salted broccoli can be packed in sterilized jars and rolled up.

Broccoli salad for the winter

Broccoli goes well with almost all vegetables, so there are many salad recipes for the winter using this variety of cabbage. Consider below one of the most delicious and easy-to-prepare salads.

• carrots - 300-400 g
• Garlic - 2 cloves
• water - 1 l
• 9% vinegar - 2 tbsp. l.
• bay leaf - 2 pcs.
• broccoli - 500-600 g
• lemon. acid - 2 tsp
• tomatoes - 2-3 pcs.
• sugar - 2.5-3 tbsp.
• salt - 40 g

1. Put a pot of water on medium heat. We clean and wash all vegetables thoroughly.
2. Broccoli is divided into small inflorescences. Carrot cut into strips or circles. Then you need to briefly process the chopped vegetables in boiling water. After blanching, cabbage and carrots must be doused with cold water.
3. Prepare marinating mixture. Bring water to a boil, then add spices, vinegar and citric acid.
4. Cut the tomatoes into small pieces.
5. We put the vegetables in sterilized jars in layers. At the bottom - broccoli, the next layer of tomatoes, then carrots and finely chopped garlic.
6. Pour the prepared marinade over the tomatoes. Roll up with sterilized lids. It is better to take small jars for blanks, so the snack will be stored better.

Freezing broccoli for the winter

In order to preserve all the useful vitamins and minerals in broccoli, it is best to store it frozen. Anyone can do this, you just need to follow a few simple recommendations when performing this procedure.

• It is best to harvest broccoli in cool weather or in the early morning.
• Freshly cut broccoli should be processed immediately. Within a couple of days after storing this vegetable, the content of vitamin C is halved.
• Insects can hide in broccoli inflorescences. To avoid insects getting into cooked food, you need to place fresh cabbage in a saline solution (0.5 tablespoon of salt per liter of water). In 10-15 minutes, all insects should leave their shelters, you just have to rinse the plants under running water.
• Before freezing, the inflorescences must be thoroughly dried.
• Some canning experts say that before freezing, you need to boil vegetables in a double boiler, and then cool them as quickly as possible under cold running water. But it is better to just pour boiling water over the cabbage, and then cool it at room temperature.
• In order for frozen vegetables to be conveniently stored in the refrigerator, you need to distribute the broccoli in a plastic bag so that it takes a flat shape. The process of freezing and thawing in this case will be very fast.

Recipes for harvesting broccoli for the winter will help every housewife to prepare a tasty and healthy twist for themselves and their loved ones.

Broccoli for the winter. 10 recipes 1. Salted broccoli Make the marinade. To do this, put 4 tbsp into one and a half liters of water. salt (not iodized) and 8 tbsp. sugar, 10-15 black peppercorns, five pieces of bay leaves, a glass of vinegar (preferably apple) and a glass of vegetable oil. Disassembled into inflorescences and washed cabbage, put in jars (about 2 kg), you can add one carrot, peeled and cut into large rings. Put garlic, dill (you can also parsley). Pour hot marinade over and roll up with sterilized lids. 2. Pickled broccoli You will need: 1 kilogram of broccoli, 1 liter of water, 50 grams of salt, 30 grams of sugar, 350 milliliters of table vinegar. Sort out the broccoli, separate into florets and finely chop. Pour cabbage for five minutes with a small amount of hot water; then at the same time with cold water. For the marinade, mix hot water with vinegar, sugar and salt. Add broccoli, pour the mixture into sterilized jars and store in the refrigerator. 3. Broccoli in a spicy marinade For 3 jars of 650 ml you will need: broccoli - 2 heads, sugar - 1 tbsp. spoon per jar, salt - 1 teaspoon per jar, apple cider vinegar - 2 tbsp. spoon per jar, basil greens - 1 branch each, dill inflorescences - 1-2 pcs. per jar, garlic - 2-3 cloves per jar, hot chili pepper - 1 pc per 3 jars. Wash broccoli and divide into inflorescences, blanch in boiling salted water for 1-2 minutes. As soon as the inflorescences become bright green, drain the water. Rinse with cold water. At the bottom of the sterilized jars, lay out the garlic cloves, dill inflorescences, basil greens and hot hot peppers (we divide the pod into 3 parts into three jars, that's enough!), add 1 tablespoon of sugar and a teaspoon of salt to each jar and tightly pack the broccoli. Pour 2 tablespoons of apple cider vinegar into each jar, pour boiling water over it, cover with a tin lid and sterilize for 15-20 minutes over low heat from the moment of boiling. Seal with lids and turn upside down. Leave until completely cool. Then we put them in the refrigerator or in the cellar. 4. Broccoli in sweet and sour sauce You will need: broccoli, water - 1 l, citric acid - ½ tsp, vinegar 8% - 250 ml, sugar - 60 g, salt - 20 g, spices (bay leaf , mustard seeds, allspice, black peppercorns). Place mustard seeds, 1-2 bay leaves, 2-3 peas of allspice and black pepper in a small saucepan or bowl, pour vinegar, bring to a boil and leave for 1 hour, covered with a lid. Break the broccoli into small florets and rinse under running water. Pour water into a saucepan, bring to a boil, add citric acid (for 1 liter of water - ½ tsp of acid). Dip the broccoli inflorescences in boiling acidified water and boil until half cooked (the cabbage should become soft, but not boiled). Using a slotted spoon, remove the broccoli from a pot of boiling water and arrange in pre-prepared jars. Prepare filling. To do this, pour 1 liter of water into a saucepan, add salt and sugar, stir, bring the liquid to a boil. Strain vinegar with spices and pour into water with sugar and salt. Fill jars with broccoli with hot filling, close with lids and sterilize for 20 minutes at a water temperature of 90 degrees (for jars of 0.5 liters). 5. Broccoli and cauliflower in tomato sauce To prepare this preparation, you will need 1.5 kg of cauliflower, 1.5 kg of broccoli, 1.5 kg of tomatoes, 1 kg of bell pepper, 2 heads of garlic, 200 g of fresh parsley, 200 g sunflower oil, 100 g sugar, 60 g salt, 120 g vinegar 9%. Separate cauliflower and broccoli into florets, rinse under running water and boil in boiling water for 5 minutes. Drain the cabbage in a colander and leave for a while to drain excess liquid. Wash the tomatoes and bell pepper well, peel the pepper from the stalks and seeds. Peel the garlic. Rinse and dry the parsley. Pass tomatoes, bell peppers, garlic and parsley through a meat grinder or chop with a blender. Transfer the resulting vegetable mixture to a saucepan and bring to a boil. Add sugar, salt, sunflower oil to the mixture, put broccoli and cauliflower in a saucepan and cook everything for 10-15 minutes. A few minutes before the end of the cooking process, pour vinegar into the pan and gently mix the salad. Arrange the hot vegetable mixture in pre-prepared (sterilized) jars and roll up. Turn jars upside down and leave to cool completely. 6. Salad of broccoli and carrots in sweet and sour dressing Required ingredients: broccoli - 1 kg, carrots - 4 pieces, bay leaf - 2 pieces, water - 1 liter, apple cider vinegar - 1 cup, citric acid (powder) - 1 tablespoon spoon, salt - 20 g, sugar - 60 g. Finely chop the broccoli. Grate carrots on a coarse grater. Soak vegetables in hot water for 2-3 minutes. Sterilize half-liter jars in hot water for 20 minutes. Prepare filling. To do this, boil water, then add vinegar, salt, sugar, bay leaf, citric acid and boil again. Add vegetables to the filling and pour into sterilized jars. Keep refrigerated. 7. Salad of broccoli, cauliflower and sweet pepper To prepare a salad of broccoli you will need: 500 g of cauliflower, 500 g of broccoli, 300 g of sweet pepper, garlic to taste, citric acid, water - 1 l, 2 tbsp. l. sugar, 2 tbsp. l. salt, apple cider vinegar. Separate the cauliflower and broccoli into florets, place in a colander and rinse under running water. Bring water to a boil in a saucepan, add a little citric acid (for 1 liter of water - ½ tsp of acid). Blanch both types of cabbage in boiling acidified water for 2 minutes. Wash sweet pepper, remove seeds and stalks, cut into strips. In order to make the workpiece even brighter and more appetizing, I recommend using peppers of different colors. Garlic (1-2 cloves per jar), peeled and passed through a press. Prepare filling. To do this, pour 1 liter of water into a saucepan, add sugar and salt, bring the liquid to a boil. Arrange cabbage and pepper in pre-prepared clean jars, put garlic on top. Fill jars with hot filling. Pour 1-2 tbsp into each jar. l. apple cider vinegar. Sterilize the jars with the workpiece for 10 minutes, then roll up and leave to cool completely. 8. Spicy broccoli salad with tarragon You will need: broccoli - 1 kilogram, tomatoes - 5 pieces, garlic - 4 cloves, Bulgarian yellow pepper - 1 piece, Bulgarian red pepper - 1 piece, Bulgarian green pepper - 1 piece, pepper bitter - 1 piece, carrot - 2 pieces, mustard powder - 1 teaspoon, tarragon - 1 tablespoon, basil - 1 tablespoon, rosemary - 1 tablespoon, sugar - 0.5 cups, salt - 1 tablespoon, wine vinegar - 1 glass, water - 1 liter. Sterilize half-liter jars (3-4 pieces) together with lids on fire for 20-25 minutes. Spread the ingredients into each of the jars immediately. Remove seeds from bell peppers and finely chop. Chop the garlic with a knife. Pour boiling water over broccoli, drain the water, chop (or disassemble into inflorescences if they are medium-sized). Grate carrots on a coarse grater. Cut tomatoes into small slices. Finely chop the hot pepper or even pass through a meat grinder. Mix all the vegetables in a large bowl, then evenly distribute among the jars. For a spicy filling, boil water, add wine vinegar, rosemary, basil, tarragon, sugar, salt, mustard and boil again. Remove the fire and pour the filling into the banks. Close the finished salad tightly and put in the refrigerator. 9. Broccoli for the winter, freezing It is necessary to cut the broccoli cabbage for storage for the winter in the early morning or in cool weather and process it without delay. The taste and benefits of this vegetable were appreciated and much earlier than people by all the "garden robbers": pests do not sit on bad fruits. Therefore, after harvesting, you need to hold the inflorescences in a strong saline solution (0.1 kg / liter), then rinse them thoroughly with cold water. The "buds" collected for storage for the winter should be divided into inflorescences so that they boil as quickly as possible, put them in water that boils intensely, and cook for no more than two to three minutes. Of course, vitamin C will still not be saved, but at least the cabbage will not fall apart at all, and the rest of the vitamins will survive. Ideal in this case, a steamer is suitable. After this treatment, broccoli must be quickly dipped in cold water, but it is better to add more ice to it to cool faster. Cold cabbage should be thrown into a colander, dried on a paper towel and everything should be done to remove the water. The final stage before sending for long-term storage is packaging in vacuum bags and quick freezing. In this form, asparagus cabbage will be stored in the freezer not only for the winter, but until the new harvest, and will be constantly present in the diet. After defrosting, broccoli is cooked immediately, otherwise the beneficial properties will be lost. For soups, it does not need to be thawed - you can throw it into the pan directly from the freezer. Moreover, it is better to add at the end of cooking and, simply bringing to a boil, remove from the stove. And if you decide to fry, then it is better in a hot frying pan and no more than two or three minutes, until the moisture evaporates. 10. Dried broccoli for the winter Disassemble the cabbage into separate inflorescences, cut the legs as much as possible to a length of no more than 1½ - 2 cm. The size of the inflorescences should be small, large ones are simply cut into pieces. Prepared inflorescences are blanched and dried. Drying is done in the oven. Inflorescences are gently mixed from time to time, the temperature should be kept around 60 ° C. Dried cabbage is closed in jars or packed in paper bags, stored in the dark and dry. When they decide to use it, they soak it, then put it into action.

Broccoli appeared on the Russian market relatively recently. People certainly appreciated the taste quality of the vegetable. At the beginning of its formation, only one way of cooking came to mind - these are salads.

But gradually different recipes appeared. And including harvesting it for the winter. There are many options for preserving a healthy vegetable. In the article you will learn how to prepare in a bank. How to freeze, store in winter. And what are the useful properties and what are the contraindications. But first, let's look at the recipes.

In the article you will find out:

The best winter broccoli recipe

Broccoli has recently appeared in our country. When compared with white cabbage for example. And of course, they also began to harvest it for the winter. A peculiar vegetable with its own taste. Such cabbage is always in great demand.

This requires a good recipe. Here I am sharing them with you. It also works well with any cauliflower.

List of products that we need:

• Broccoli (cauliflower) - 300-400 grams
• Water - 1.5 liters
• Carrots - 1-2 pieces
• Garlic - 5-6 cloves
• Sugar - 8 tablespoons
• Salt - 4 tablespoons
• Bay leaf - 4-5 pieces
• Black pepper - 14-15 pieces
• Vinegar 9% - 1 cup
• Dill greens - 1 bunch
• Sunflower oil - 1 cup

Cooking:

1. First of all, we need to boil water. Put on the fire and wait for it to boil. In the meantime, we'll work on the broccoli. It needs to be cut into inflorescences. We do it carefully. Before that, of course, you need to wash them. We throw away the rest.

If it seems to you that the inflorescence is large, you can cut it in half.

Also try to grate on a Korean grater. It will look very nice.

Then we cut the garlic or pass it through a crusher. We send garlic and carrots to broccoli.

3. Add dill there. And so the amount of greenery is determined to your taste.

4. As the water boils in a saucepan, add salt, sugar, vinegar, sunflower oil, bay leaf and peppercorns. Boil all this for 5-10 minutes and remove from heat.

While our brine was cooking, we put the chopped vegetables in jars. Press a little with your hand to fit more. And fill them with hot brine right up to the edge. Screw on the lid tightly. And put in a cool dark place for 36 hours. Then the broccoli will cook.

5. Broccoli jars are ready for winter. It is better to store in a cool place. Serve as a salad. A wonderful decoration both on a normal day and on a festive table.

This is such a great salad. It is full of various summer flowers. It makes me want to eat faster. But we are preparing for the winter, so we need to be patient a little. Just kidding, of course you can eat right away. Just wait 36 ​​hours for the broccoli to fully marinate.

For the winter, I also harvest ordinary cabbage. I offer your attention. Read and practice.

An easy way to freeze broccoli for the winter

Another option for preserving cabbage. This is for those who just want to prepare broccoli for the winter without additives. Very effective, without losing the taste quality of the vegetable.

Step by step preparation:

1. First of all, wash the vegetable well. Cut into inflorescences as usual. Then we put a pot of water on the fire and wait for it to boil. Then throw the chopped broccoli into boiling water. And we cook 2 minutes.

2. Then we take out the cabbage. And leave to drain in a bowl with a grid. Then spread on a towel to dry well.

3. Then we put it in bags or containers. Who has what. And send it to the freezer.

We have it divided into small portions, because. We eat it in combination with other vegetables. Therefore, such small parts.

4. Now it will be stored in the freezer until needed for cooking.

Really simple and easy. Minimum time required. But you will always have fresh broccoli in winter. They wanted to cook a salad, they got one bag. Mixed with other chopped vegetables. And that's it. Dinner side dish is ready. Useful and tasty.

On my site you can see an article about. You need to stock up on vitamin C.

The second way to freeze at home: we save useful properties

Let's not stop at the first one. Here's another option for you. An important factor in freezing is the preservation of nutritional and beneficial properties. A distinctive feature from other types of cabbage is the content of more protein. Plus, a huge content of vitamin C. 100 grams contains the daily rate of this vitamin.

We do it according to the standard. Cut into inflorescence. Do not wash the broccoli itself. And just pour over boiling water and that's it.

Packed in sachets or containers. And send to the stain. If there is vacuum packaging, it's even better.

Harvesting pickled broccoli and cauliflower for the winter in jars

The recipe provides an excellent opportunity to get a very healthy and beautiful dish. You can pamper your loved ones and friends with them. Great decoration for any table.

Ingredients:

• Broccoli
• Cauliflower
• Bay leaf - 4 pieces
• Allspice and black pepper
• Carnation
• Chili pepper - 1 medium pod
• Carrots - 1 piece
• Onion - 1 medium onion
• Garlic - 3 cloves
• Beets - 1 medium

For marinade per 1 liter of water:

• Vinegar - 10 grams
• Sugar - 150 grams
• Salt - 40 grams

Cooking:

1. And let's start with cabbage. We divide into inflorescences. You can make both small parts and large ones. If you don't want to grind.

2. Now let's prepare other products. We will cut the carrots into cubes. Onion cut into half rings. Beetroot into thin slices.

3. Divide the garlic into several parts. Literally 3-4 parts. And the pepper is also about 3 pieces.

4. So that broccoli does not lose its bright color, you need to lower it for a few minutes in boiling water. Then fill with cold ice water.

5. For pickling, you need 3 cans. They need to be washed and sterilized well in advance.

We will get completely three different options for combining products. They will be numbered in the picture.

All that is carried out below is not necessary to follow exactly. You can combine vegetables according to your taste.

First, general products. In each we put garlic, bay leaf, a couple of peas of allspice.

• Put the cloves in the first jar. In it, we will only have broccoli. Then add some onion for flavor.
• In the second, put some carrots.
• In the third, two pieces of chili pepper. We put the candle.

6. We begin to spread the cabbage. In the first jar of broccoli. Put a small layer, sprinkle a little onion. Fill to the brim as much as possible.

Where we have carrots, we put cauliflower. Just like the first one. A layer of cabbage, a layer of carrots and again a layer of cabbage.

In the third, we put a layer of cauliflower, then beets. And on top of the same cabbage and beets.

7. The next step is to prepare the marinade. We take a saucepan, pour a liter of water. Pour vinegar, sugar and salt there. We put fire. And turn it off when it boils. Our task is to ensure that all the ingredients are dissolved.

You can then close tightly with sterilized lids. Put in a cool place. Thus, they will be stored for a long time. Bon appetit!

Useful properties and contraindications of cabbage

The video talks in detail about broccoli. Why might it be useful? But what are the contraindications?

Dear reader, thank you for reading to the end. So my efforts in creating this article were not in vain. Together we have analyzed very important points in cooking broccoli for the winter. We prepared it in banks.

You also learned how to freeze the most useful vegetable. This is the second way to preserve. Such methods can be easily done at home. At the same time, you will have a delicious dish that can be used as a salad.

If you like the recipes, tell your family and friends. Please rate and like. Leave your comments. Tell us about the methods you use for harvesting broccoli for the winter.