Canned broccoli and cauliflower recipes. Vegetable salad of broccoli, zucchini and carrots in tomato sauce for the winter. Old-fashioned cauliflower

One of the healthiest types of cabbage is broccoli. However, many people do not like the taste of this product raw or boiled, so the housewives do tasty preparations from broccoli cabbage for the winter, using pickles and marinades.

Broccoli is considered one of the healthiest types of cabbage.

To salt broccoli, you will need:

• 1 glass of oil;
• 1 bunch of any greens;
• 2 kilos of broccoli;
• 4 tablespoons of salt;
• 4 cloves of garlic;
• 8 tablespoons of sugar
• 6 peas of allspice;
• one and a half liters of water;
• 3 bay leaves.

How to cook:

1. Cabbage is disassembled into small inflorescences, washed.
2. Greens are washed, crushed.
3. Peel the garlic and cut it into thin slices.
4. Greens and garlic are mixed with cabbage.
5. Water mixed with salt, sugar, pepper, bay leaves, oil is poured into a separate bowl. The liquid is brought to a boil.
6. Hot brine liquid is poured into a bowl of cabbage, everything is mixed and left for 2 days. Weight should be put on oppression.
7. Ventilate the container once a day and mix its contents.
8. Then the brine is poured into a separate container and brought to a boil.
9. Vegetables are distributed in heat-treated cans and filled with hot brine.
10. The containers are sealed, turned over and infused under a warm blanket.

You can eat a cooked snack after 2-3 weeks.

Harvesting broccoli salad for the winter (video)

Recipe for the winter with herbs

This recipe allows you to cook real vitamin snack, as its preparation requires a wide variety of greens.

Winter blanks are a big big topic in cooking. But blanks are not only salads, sauces and cucumbers, they are also freezing food in the freezer. Such a thing as a freezer in this case is difficult to overestimate! Many families are engaged in freezing food, because it saves not only the budget in winter, but also makes food more varied. After all, some products during this period of the year are either not available, or are too expensive, or, finally, do not have the proper taste and amount of vitamins. And the freezer perfectly preserves both. One of these healthy vegetables that can and should be frozen is broccoli. It diversifies the winter menu well, it is added to salads, vegetable stews, sautés, soups. But to keep everything beneficial features and the taste of broccoli, it must be frozen correctly. Let's figure out how to prepare broccoli for the winter and pick up frozen broccoli dishes (recipes).

How to prepare broccoli for the winter - step by step guide

Freezing broccoli for the winter takes place in stages:

• Selection of vegetables. Only healthy dense inflorescences, bright green in color, are selected for freezing, and if you have grown purple or yellow cabbage, then select according to the characteristic features of the variety. They should be free of stains, rot and similar defects.

• Washing the vegetable under running water. Before that, the entire volume of cabbage is divided into inflorescences, removing the leaves. You can leave the leaves, they also go for food, but then they will need to be cut into thin strips before freezing. The selected cabbage inflorescences are washed thoroughly enough. To do this, broccoli is loaded into the sink, and if there is too much of it, then they do it in portions. Pour in cold water. Then, choosing several inflorescences, they are washed under running water. Place the washed broccoli on a towel to dry.
• Soaking the vegetable in salt water. This stage is mandatory, since it is with the help of this simple action that small larvae hidden from our eyes are removed, and excess possible nitrates are neutralized. If the cabbage is purchased, then you can soak the heads in Ecoberin from nitrates - it perfectly neutralizes excess nitrogen. The latter is important, because broccoli cabbage most often grows with the help of fertilizers, and not harmless ones. First, a saline solution is prepared - for each liter of water, you will need 4 tsp of salt. Water is poured into a large bowl, salt is diluted, the inflorescences are lowered. If the volume of the product is large, then this should be done in portions. Leave the cabbage in a saline solution for half an hour or an hour. After that, be sure to rinse the broccoli under running water, throwing it back in a colander.

• Blanching a vegetable. This stage just contributes to the elimination of the very substance in the cabbage, which, if left in it, will contribute to the destruction of nutrients and the taste of the vegetable when frozen. And this must be avoided, which is why blanching is used. It can be carried out in two different ways: in a saucepan and using a steamer / multicooker. If you choose the more familiar first method, then for this, the inflorescences are placed in boiling water for 1 minute. In this case, a large amount of water is needed so that they are not located like “herrings in a barrel”, therefore blanching is also carried out in portions. If you choose a steamer / multicooker, then here processing takes place with the help of steam, which must be exposed to vegetables for about 3 minutes.

One important point: after the cabbage has been processed in one of the indicated ways, it is necessary to quickly cool it - the easiest way is to put it in a colander and place it under cold water. Then spread out on a towel - dry.

• Placing the vegetable in the freezer. Before placing the broccoli in the freezer, you should, if possible, divide the whole mass into portions. After all, it will be very convenient to take out one packet and use it in the preparation of any dish, without taking out the entire mass of cabbage. A portion is usually about 150-300 grams, it is this volume that will be quite sufficient for preparing one dish for a family. Portions are laid out in sachets - you can use pouches with a latch, or you can take ordinary plastic disposable sachets. Of course, the first option is more convenient, due to the existing lock, but the bag will be good, you just need to tie it on a bow so that you can get the cabbage without any hindrance. It is important to remove air from them before closing the bag / sachet - broccoli should be stored in an airless space.

Fast & Delicious Frozen Broccoli Dishes (Recipes)

You can make anything with broccoli - vegetable sautés, stews, omelettes, soups, and more. It will suit both hearty high-calorie meals and dietary ones. Here are two everyday broccoli dishes that are easy to prepare.

Broccoli omelet

This is a pretty high-calorie dish. To prepare it, you will need the following products:

• Broccoli;
• Eggs;
• 1 clove of garlic;
• White bread;
• Vegetable oil, pepper, salt, seasoning.

We start by preparing the frozen vegetable for frying. Immerse cabbage inflorescences in boiling water for 3 minutes. You can use a slow cooker and steam the broccoli for about 5 minutes. Then prepare a few slices of white bread, which we cut into cubes. We fry them with the addition vegetable oil until golden brown by adding 1 crushed garlic clove. Pre-shake the eggs in a cup, salt and pepper to taste. Now the process of frying the omelet begins directly. Put broccoli in a preheated frying pan greased with sunflower oil, fill them with beaten eggs. Put the fried slices of white bread on top. Close the lid, turn off the gas and wait until fully cooked. Important: you do not need to stir the omelet during the cooking process.

There is another option where white bread is not used, and seeds are added to the eggs - pumpkin or sunflower seeds. Only pre-soak the seeds in salted water.

Cabbage mix with spicy sauce

This dish is dietary, and it is prepared in a multicooker. For cooking you need products:

• Broccoli;
• Cauliflower;
• Sunflower seeds or almonds;
• Spicy sauce.

In a slow cooker, steaming mode, we cook vegetables - both varieties of cabbage. The condition of the vegetable when cooked should be crispy. As a rule, small inflorescences (about the size of a finger) take 10 minutes to reach this state. We spread it on a plate, add the seeds pre-soaked in salted water, and a sauce that you can prepare yourself, or you can buy.

Also, if desired, you can add pieces of boiled carrots, pickled mushrooms to this dish, bell pepper.

We hope you can now easily figure out how to prepare broccoli for the winter, and try the proposed frozen broccoli dishes. Good luck in freezing and cooking!

Foreword

In an attempt to stock up on broccoli, you can inadvertently get a tasteless green mass or an absolutely useless vegetable in terms of a set of vitamins and minerals. How to get it right?

It is important to remove broccoli on time: its taste and benefits depend on the correct collection. The inflorescences of the Mediterranean Outlander during harvest should be dark green, not open. Broccoli is a capricious vegetable, a sissy. But its nutritional value is worth tinkering with and preserving as many delicious bouquets as possible until the next harvest.

Broccoli inflorescence harvest

Until the thermometer reaches zero, the vegetable feels good on the site. Its ripening period is 100–120 days, which means that in regions with a favorable climate, broccoli can be stored right in the garden from June until the first frost. Moreover, the harvest from one bush can be harvested repeatedly. It is important to cut off the central inflorescences, and not to tear them off - in a week, new young buds from the lateral ovaries will appear on the bush. Until October, for 3-4 months, the vegetable can be harvested from the garden and cooked. What about next? Harvesting for the winter is no stranger to this.

Asparagus (this is what many call it) does not like cooking for too long. But it is also impossible not to cook it before freezing: it loses its taste. Therefore, there are some rules for freezing, they are similar to this operation for. Cut broccoli for winter storage early in the morning or in cool weather and process without delay. The taste and benefits of this vegetable are appreciated and much earlier than people were appreciated by all "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.

Freezing asparagus cabbage

The "buds" collected for storage for the winter should be divided into inflorescences so that they boil as quickly as possible, dipped into water that boils intensively, and cook for no more than two or three minutes. Of course, vitamin C still cannot be saved, but at least the cabbage will not fall apart at all, and the rest of the vitamins will survive. A double boiler is ideal in this case. After such processing, broccoli must be quickly dipped in cold water, or it is better to add more ice to it to cool down faster. Cold cabbage should be thrown in a colander, dried on a paper towel and done everything to remove the water.

Cooking collected for storage "buds"

The final stage before sending for long-term storage is packing in vacuum bags and quick freezing. In this form, asparagus cabbage will remain in the freezer not only for the winter, but until the next harvest, and will be constantly present in the diet. After defrosting, broccoli is cooked immediately, otherwise the beneficial properties will be lost. For soups, you don't need to defrost it - you can throw it into the pot 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, it is better in a hot frying pan and no more than two or three minutes, until the moisture evaporates.

Residents of the Mediterranean may wonder how diverse our recipes are for preparing this guest from the garden, but they do not understand this: they have fresh vegetables, including broccoli, all year round, and when snow lies in the fields in winter, there is only one way out - canning. Getting started with this process, it is useful to know the biochemical composition of asparagus. It contains eight elements of the periodic table: iron, manganese, potassium, magnesium, phosphorus, zinc, calcium and sulfur. These trace elements will not evaporate during sterilization or pasteurization, as well as vegetable protein, which the vegetable is rich in.

Preservation of fresh vegetables

This cabbage contains more vitamin C than lemon, but it is almost impossible to preserve it under heat exposure. In turn, the acid serves as an additional preservative. Therefore, you can supplement the acid content in a jar with broccoli with red or black currants, gooseberries, cranberries or lingonberries, apples. All other vitamins, which the vegetable is rich in, normally withstand sterilization in the oven.

Sterilizing broccoli in the oven

But vitamin A is destroyed when chopping food, and in broccoli this vitamin is abundant. Therefore, try not to cut the cabbage too finely. The best option for canning asparagus is sterilization at 120 ° C with the lid closed in the oven. After preservation is completed, you need to store the jars in a dark place: these are also the "whims" of vitamins. Knowing these requirements, you can safely proceed to stocking broccoli. The principles of preparing a vegetable for conservation are the same as for freezing.

With gooseberry

There are many recipes for seaming, we will choose the optimal one in terms of complexity and benefit. Let's start with a fairly straightforward but effective way to preserve broccoli for the winter - a pickled snack. For such a preparation, from 1 kg of a vegetable, you need to completely remove the upper leaves, divide the fruit into inflorescences and hold in a strong saline solution for 2 hours, then rinse thoroughly. We free a pound of stalks and inflorescences, wash. Remember that gooseberries are a source of vitamin C and combine it with the acid found in broccoli to enhance the effect and compensate for losses. This will ensure the safety of the workpiece, the pickled appetizer will definitely endure until winter. Banks should be cleaned with soda, rinsed and dried (you can use the oven or microwave). Garlic and hot peppers can be added to each jar as desired. Put 1-2 leaves of bay leaves, 1 teaspoon of dill and caraway seeds.

Gooseberries for making a pickled snack

With spices and spices, you can do it at your discretion during conservation. Even salt and sugar don't have much of an impact on how pickled broccoli will last, because the main thing in canning is the acid content of the marinade.

Now you can do the marinade: take 1 liter of water, 2 tablespoons of salt and sugar. Boil the water, add the rest, and as soon as it boils, pour in 100 ml of vinegar (9%). Then remove it from the stove and pour it into the jars. It is important not to boil the vinegar. Better yet, add it to each jar separately just before the lid is rolled up. You just need to calculate the amount that the recipes for the preparation dictate. It remains to cover the jars with lids and send them to the oven on a baking sheet. Pickled broccoli is sterilized from the moment it boils at a temperature of 170 ° C for 5 minutes, with a can volume of 1 liter.

With mushrooms

The recipe is for liter jar... Champignons are greatly reduced in volume during cooking, so the proportions can be changed and take less cabbage. Slices of carrots in this recipe will complement the taste, and they will not take up much space in the jar, they will fill the space between the mushrooms and cabbage. And the void in the jar should be as small as possible. Prepare broccoli (700 g) as described in the recipe for the previous harvest for the winter, and cut in half along the inflorescence. Cut 700 g of washed and peeled mushrooms into halves, boil for 15–20 minutes, without salt and spices, adding only 100 ml of lemon juice or a few crystals of citric acid so that the mushrooms do not darken.

Boiling chopped champignons

Cut the prepared carrots (200 g) into large cubes. Place the vegetables tightly in jars, then cook the marinade as usual: for 1 liter of water, 2 tablespoons of salt and sugar, add vinegar (150 ml) to it at the end of cooking. You need more vinegar in this recipe because broccoli and mushrooms contain protein. Although it is vegetable, but precaution will not hurt. Spices, as many recipes say, pick up to your taste, but here it will be very appropriate to add cloves and coriander seeds. You should immediately fill the jars filled with vegetables and cover with lids. Sterilize in the oven for 10 minutes, remove and seal quickly. It can be pasteurized in a saucepan with water, but the time can be doubled.

With asparagus

Broccoli is an asparagus, so recipes where it is combined with beans of the same name are logical and appropriate. For this recipe, you need to take asparagus beans of the "Oil King" variety and broccoli in equal parts, 1 kg each. Dill and cilantro seeds can be added as desired, the rest of the spice set is standard for preservation. To prepare the marinade, you will need 1 liter of water, 300 g of lemon juice or 150 g of table vinegar, 2 tablespoons of sugar and salt each. Vinegar or lemon juice in the marinade, as usual, are added after boiling water.

Wash vegetables, sort out. Cut the asparagus into 4 cm pieces, divide the broccoli into inflorescences. Blanch separately for 2-3 minutes. Place tightly in clean and steamed jars, send spices there to taste. Pour jars of broccoli and asparagus with mixed hot marinade, put the lids on top and pasteurize for 20 minutes in a container with boiling water. These recipes allow you to understand the general principle of creating a blank, and you can experiment endlessly with components.

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

But gradually various 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 the bank. How to freeze, store in winter. And what are the beneficial properties and what are the contraindications. But first, let's take a look at the recipes.

In the article you will find out:

The best recipe for cooking broccoli for the winter

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

This requires good recipe... Here I am sharing it with you. It will also work 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
• Granulated sugar - 8 tablespoons
• Table salt - 4 tablespoons
• Bay leaves - 4-5 pieces
• Black pepper - 14-15 pieces
• Vinegar 9% - 1 glass
• Dill greens - 1 bunch
• Sunflower oil - 1 glass

Preparation:

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

If you think the inflorescence is large, you can cut it in half.

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

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

3. Add dill there. And so you determine the amount of greens to your taste.

4. As the water boils in a saucepan, add salt, sugar, vinegar, sunflower oil, bay leaves and peppercorns. All this is brewed for 5-10 minutes and removed from heat.

While our pickle was cooking, we put the chopped vegetables in the jars. Press down a little with your hand to make more room. And pour them with hot brine straight to the edge. We tighten the lid tightly. And put it in a cool dark place for 36 hours. Then the broccoli will cook.

5. Jars of broccoli are ready for winter. Better to store in a cool place. Serve as a salad. A wonderful decoration both on a regular day and on a festive table.

These are such a wonderful salad. It is replete with various summer flowers. I just want to eat faster. But we are harvesting for the winter, so we have to be patient a little. Just kidding, of course you can eat right away. Just wait 36 ​​hours for the broccoli to marinate completely.

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 flavor of the vegetable.

Step by step cooking:

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

2. Then we take out the cabbage. And leave it to drain in a bowl with a mesh. Then we spread it on a towel so that it dries well.

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

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

4. It will now be stored in the freezer until needed for cooking.

Really simple and easy. It takes a minimum of time. But you will always have fresh broccoli in winter. We wanted to make a salad, got one packet. Mixed with other chopped vegetables. And that's all. The side dish for dinner is ready. Healthy and tasty.

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

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

We will not dwell on the first one. Here's another option. An important factor in freezing is the preservation of nutritional and beneficial properties. A distinctive feature from other types of cabbage is that it contains more protein. Plus, a huge content of vitamin C. 100 grams contains the daily requirement of this vitamin.

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

We pack in sachets or containers. And we send it to the stain. If there is a vacuum package it is even better.

We prepare 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 family and friends with it. A 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
• Onions - 1 medium onion
• Garlic - 3 cloves
• Beets - 1 medium

For the marinade for 1 liter of water:

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

Preparation:

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

2. Now let's prepare other products. We will cut the carrots into cubes. Cut the onion into half rings. Beets on thin slices.

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

4. To prevent broccoli from losing its bright color, you need to dip it in boiling water for a few minutes. Then fill it with cold ice water.

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

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

Everything that is carried out below does not have to be observed exactly. You can combine the vegetables yourself to your liking.

General products first. In each we put garlic, bay leaf, a couple of allspice peas.

• Put a carnation in the first jar. In it we will only have broccoli. Then add a little onion for taste.
• Put some carrots in the second.
• In the third, two pieces of chili. We put the beets.

6. We begin to spread the cabbage. Into the first can of broccoli. Put a small layer, sprinkle a little onions... We fill as much as possible to the edge.

Where we have carrots, we add cauliflower. The same as with the first. A layer of cabbage, a layer of carrots and again a layer of cabbage.

In the third, 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 out a liter of water. Pour vinegar, sugar and salt there. We set the fire. And turn it off as it boils. Our goal is to ensure that all the ingredients are dissolved.

You can then close tightly with sterilized caps. Place in a cool place. Thus, they will be stored for a long time. Bon Appetit!

Useful properties and contraindications of cabbage

The video talks about broccoli in detail. Why it might 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 sorted out very important points in cooking broccoli for the winter. We procured it in banks.

You also learned how to properly freeze a healthy vegetable. This is the second way of canning. Such methods can be easily done at home. In this case, you will have tasty dish that can be used as a salad.

If you liked the recipes, tell your family and friends. Put a class and like. Leave your comments. Tell us about what methods you use to harvest broccoli for the winter.

Broccoli for the winter. 10 recipes 1. Salted broccoli Prepare the marinade. To do this, put 4 tbsp for one and a half liters of water. salt (not iodized) and 8 tbsp. sugar, 10-15 peas of black pepper, about five bay leaves, a glass of vinegar (better than apple cider) and a glass of vegetable oil. Put the cabbage, disassembled into inflorescences and washed, in jars (about 2 kg), you can add one carrot, peeled and cut into large rings. Put garlic, dill (you can also add parsley). Pour in hot marinade 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 vinegar. Sort broccoli cabbage, disassemble into inflorescences and chop finely. Pour a little hot water over the cabbage for five minutes; 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 cans of 650 ml you will need: broccoli - 2 heads, sugar - 1 tbsp. spoon per jar, salt - 1 tsp. per jar, apple cider vinegar - 2 tbsp. spoon on a jar, basil greens - 1 branch, dill inflorescences - 1-2 pcs. per can, garlic - 2-3 cloves per can, hot chili pepper - 1 pc for 3 cans. 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. Put chives, dill inflorescences, basil greens and spicy hot pepper(into three jars we divide the pod into 3 parts, that's enough!), add 1 tablespoon of sugar and a teaspoon of salt to each jar and put the broccoli tightly. Pour 2 tablespoons apple cider vinegar in each jar, pour boiling water over, cover with a tin lid and sterilize for 15-20 minutes over low heat from the moment of boiling. We seal with lids and turn upside down. Leave it to cool completely. Then we put them in the refrigerator or in the cellar. 4. Broccoli cabbage in sweet and sour filling You will need: broccoli cabbage, 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 allspice and black peppercorns in a small saucepan or bowl, pour vinegar, bring to a boil and leave for 1 hour, covered with a lid. Disassemble the broccoli into small inflorescences, rinse under running water. Pour water into a saucepan, bring to a boil, add citric acid (for 1 liter of water - ½ tsp. Acid). Dip 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 the pot of boiling water and place in pre-prepared jars. Prepare the fill. To do this, pour 1 liter of water into a saucepan, add salt and sugar, stir, bring the liquid to a boil. Strain the vinegar with spices and pour into the water with sugar and salt. Fill jars of broccoli with hot fill, close the lids and sterilize for 20 minutes at a water temperature of 90 degrees (for 0.5 liter jars). 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%. Disassemble cauliflower and broccoli into inflorescences, rinse under running water and boil in boiling water for 5 minutes. Throw the cabbage in a colander and leave for a while to drain off excess liquid. Wash the tomatoes and bell peppers well, peel the peppers from the stalks and seeds. Peel the garlic. Rinse and dry the parsley. Pass the 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 the vinegar into the pan and gently mix the salad. Put the hot vegetable mixture in pre-prepared (sterilized) jars and roll up. Turn the cans with the workpiece upside down and leave to cool completely. 6. Salad of broccoli and carrots in sweet and sour sauce Required ingredients: broccoli - 1 kg, carrots - 4 pieces, bay leaf - 2 pieces, water - 1 liter, apple cider vinegar - 1 glass, citric acid (powder) - 1 tablespoon spoon, salt - 20 g, sugar - 60 g. Finely chop the broccoli. Grate the carrots on a coarse grater. Pour vegetables over with hot water for 2-3 minutes. Sterilize half-liter jars in hot water for 20 minutes. Prepare the fill. 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 peppers To make broccoli salad 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. Disassemble cauliflower and broccoli into inflorescences, put in a colander and rinse under running water. In a saucepan, bring water to a boil, add a little citric acid (for 1 liter of water - ½ tsp. Acid). Blanch both types of cabbage in boiling acidified water for 2 minutes. Bell pepper wash, 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. Peel the garlic (1-2 cloves per jar) and pass through a press. Prepare the fill. To do this, pour 1 liter of water into a saucepan, add sugar and salt, bring the liquid to a boil. Put the cabbage and peppers in pre-prepared clean jars, put the garlic on top. Fill the jars with the blank with hot fill. Pour 1-2 tbsp into each jar. l. apple cider vinegar. Sterilize the cans with the workpiece for 10 minutes, then roll up and leave to cool completely. 8. Spicy broccoli salad with tarragon You will need: broccoli cabbage - 1 kilogram, tomatoes - 5 pieces, garlic - 4 cloves, yellow bell pepper - 1 piece, red bell pepper - 1 piece, green bell pepper - 1 piece, pepper bitter - 1 piece, carrots - 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. Put the ingredients in each of the jars immediately. Remove seeds from bell peppers and chop finely. Chop the garlic with a knife. Pour boiling water over broccoli, drain, chop (or disassemble into inflorescences, if they are medium-sized). Grate the carrots on a coarse grater. Cut the tomatoes into small wedges. Finely chop the bitter pepper or even mince it. Mix all vegetables in a large bowl, then distribute evenly over the jars. For a spicy pouring, boil water, add wine vinegar, rosemary, basil, tarragon, sugar, salt, mustard and boil again. Remove the heat and pour the filling into the jars. Close the prepared salad tightly and put it in the refrigerator. 9. Broccoli for the winter, freezing Cut broccoli for storage for the winter should be early in the morning or in cool weather and, without delay, process. The taste and benefits of this vegetable are appreciated and much earlier than people were appreciated by all "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 must be divided into inflorescences so that they boil as quickly as possible, dipped into water, which boils intensively, and cook for no more than two or three minutes. Of course, vitamin C still cannot be saved, but at least the cabbage will not fall apart at all, and the rest of the vitamins will survive. A double boiler is ideal in this case. After such processing, broccoli must be quickly dipped in cold water, or it is better to add more ice to it to cool down faster. Cold cabbage should be thrown in a colander, dried on a paper towel and done everything to remove the water. The final stage before sending for long-term storage is packing in vacuum bags and quick freezing. In this form, asparagus cabbage will remain in the freezer not only for the winter, but until the next harvest, and will be constantly present in the diet. After defrosting, broccoli is cooked immediately, otherwise the beneficial properties will be lost. For soups, you don't need to defrost it - you can throw it into the pot 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, 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 Dismantle the cabbage into individual 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 itself is done in the oven. The inflorescences are gently mixed from time to time, the temperature should be kept at about 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.