Brussels sprouts for the winter - pickling, canning, freezing

Brussels sprouts - ways to prepare for the winter

Preparing this vegetable is not very difficult. Ripe heads of cabbage are cut off at the base of the stem, and bad leaves with stalks are removed. Well, then everything depends on your desire.

Cabbage can be frozen like broccoli, maintaining its original flavor and texture. But if you don’t want to bother with defrosting at the right time, then marinating will come to your aid, which will give our Brussels vegetables additional taste and aroma. It is convenient to eat it marinated due to its size. You get some kind of vitamin seeds.

Storing Brussels sprouts

The place in which jars with blanks will be securely stored should be:

• dry;
• cool;
• dark.

The optimal temperature for keeping Brussels sprouts is from 0 to +5°C.

Small sealed jars will last in the refrigerator for 1.5 years. A product prepared in a quick way is kept in the chamber for no more than 1.5 weeks.

Preparations that have not been sterilized are stored in the cellar at a temperature of +12...+15°C for 6-8 months, and pasteurized and carefully sealed snacks are stored in the pantry for 1-2 years.

It is also permissible to store preserved food on a closed balcony or loggia, provided that during winter frosts the temperature there will remain above zero.

Attention! No matter how thoroughly the product is sterilized and sealed, it must be stored at a temperature of no more than +25°C, because in a warm environment, despite the absence of microorganisms, vegetables will begin to soften as a result of the chemical processes taking place in them.

Opened snack jars are covered with plastic lids and placed in the refrigerator. It is recommended to consume fermented dishes within 5-7 days, and pickled ones - within 2-3 days.

How to freeze for winter storage

Before freezing, the heads of cabbage should be kept for five to six minutes in cool, lightly salted water. This will get rid of any insects that may be inside. Then rinse the cabbage under running water.

Next, pour the heads of cabbage into a pan with salted water and wait for it to boil. After boiling, remove the pan from the heat and let the cabbage sit for a couple of minutes. After time has passed, drain the cabbage in a colander, rinse with ice water, and then dry.

If you have ever made homemade dumplings, then the next step will be familiar to you. Place the heads of cabbage on a baking sheet, tray or dish in an even layer and place in the freezer.

As soon as the cabbage is completely frozen, transfer it from the baking sheet into bags and throw it back into the freezer.

Due to the fact that the vegetable was first boiled until half cooked, it will take you much less time to prepare dishes. We have this kind of semi-finished product for the winter.

How to cook frozen Brussels sprouts

Cooking frozen cabbage is quick and easy. But even in these cases, you can mess up. Please, under no circumstances should you torture the cabbage by fire. How many times have I seen “killed” frozen vegetables that were left on the stove under the pretext “to make sure they were cooked?”

Properly frozen Brussels sprouts have already been half-cooked before freezing. So it will take her ten, maximum 15 minutes to get the desired condition.

And so, put a pan of water on the stove, salt it a little, and wait until it boils. And now we throw the cabbage heads into boiling water. After 10 minutes, the cabbage will have time to melt and finish cooking.

Drain the hot water from the finished cabbage and add cooler water. This way the heads of cabbage will keep their shape better and will not turn into mush during further culinary manipulations.

Brussels sprouts prepared in this way can be used in salads and soups. Some even manage to combine it in canapés. As a separate dish or side dish, it wouldn’t be too bad.

How to Freeze Brussels Sprouts

• 500 g Brussels sprouts;
• 1.5 liters of water.

Place a pan of lightly salted water on the stove and bring to a boil. Carefully pour the pre-sorted and washed Brussels sprouts into it. It is very important that the heads of cabbage are fresh, without rotten leaves or spots, so make sure to monitor their quality! Wait 5 minutes, drain the broth using a colander and immediately run cooled water over the cabbage to keep it nice and green. Leave the heads of cabbage to dry on a towel to get rid of excess moisture between the leaves. Then spread in an even layer on a wide, flat dish or tray and place in the freezer until completely frozen. As soon as the cabbage becomes hard, pour it into a bag, or preferably a canvas bag, and return it to the freezer. Now neat heads of Brussels sprouts, full of vitamins, can be stored all winter without any problems.

Pickled

Pickled Brussels sprouts are a delicious appetizer. It will be in great demand due to its appearance and size. I pricked a head of cabbage on a fork, put it in my mouth, and so on over and over again.

Ingredients:

• Brussels sprouts – 1 kg
• Water - liter
• Sugar – 60 grams
• Salt – 50 grams
• Ground black pepper – 1 gram
• Vinegar 9% – 250 milliliters

Cut the peeled and washed cabbage in half and put it in a jar, making it tighter.

To make the marinade, dissolve sugar and salt in water, add vinegar and pepper, and bring the mixture to a boil.

Pour the boiling marinade over the heads of cabbage, cover with a lid, and pasteurize for about 20 minutes.

After pasteurization, roll up the lid and send it to cool, wrapped in a blanket.

Canned Brussels sprouts with vegetables

We have to:

• Brussels sprouts – 1.5 kg
• Bell pepper – 400 grams
• Onions – 6 small onions
• Hot chili pepper – 1 small peppercorn
• Salt - tablespoon
• Sugar – 2 tablespoons
• Vinegar – Teaspoon
• Bay leaf – 2 pieces
• Allspice and black peppercorns – 5 pieces each

We process the heads of cabbage, clean and cut them in half, especially large heads of cabbage into quarters. Peel the carrots and cut them into slices one and a half to two centimeters thick. Cut the pepper into cubes or triangles, one and a half centimeters per side.

Place spices, onions, carrots and peppers in a sterilized jar. Place the heads of cabbage on top.

Now let's start the marinade. Pour water into a saucepan, dissolve sugar and salt in it. Put it on the fire and wait until it boils.

Pour the boiling marinade into the jars, screw them on with lids, and set them to cool under a blanket, first turning them upside down.

After 3-4 days, you can try our Brussels sprouts.

How to pickle Brussels sprouts

This recipe makes a delicious snack.

Ingredients:

• cabbage – 1 kg;
• allspice – 10 peas;
• cumin – 2 g;
• water – 1 liter;
• granulated sugar – 50 g;
• salt – 20 gr.

Preparation:

1. The cabbage is sorted and washed with water. Cut into four pieces.
2. Place the chopped Brussels sprouts in a pan of boiling salted water and cook for a few minutes.
3. After folding, we give time for the cabbage to cool.
4. Cabbage and spices are placed in a pre-sterilized glass container, and everything is filled with hot brine.
5. The jars are covered with lids and pasteurized at a temperature of ninety degrees for fifteen to twenty minutes.
6. Having finished pasteurizing, the jars are immediately sealed.

This preservation must be stored in a dark, cool place.

Preparations from such cabbage, especially if it is grown by yourself, are distinguished by amazing taste, appearance and usefulness.

The simplest recipe

This method is the easiest to pickle cabbage; products that are found in every home are used for preparation. It will be moderately spicy, sweetish and very tasty.

Ingredients

• Brussels sprouts – 1 kg;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• salt – 2 tbsp. spoons;
• ground black pepper – 0.5 teaspoon;
• vinegar - 1 glass.

Preparation

Rinse the heads of cabbage, peel, cut in half, and place tightly in jars.

Place the remaining products in a saucepan, add water and cook the marinade.

Fill the jars, cover with tin lids, and pasteurize for 20 minutes.

When the water has cooled a little, take out the jars of cabbage and seal them.

Turn over, wrap warmly, let cool completely.

Recipe for pickling Brussels sprouts

For such preparation, it is necessary to select the densest heads of cabbage (the recommended size is no more than four centimeters in diameter).

Ingredients:

• cabbage – 1 kg;
• water – 1 liter;
• salt – 2 – 3 tablespoons.

Cook together:

1. Sort the cabbage, remove damaged leaves and heads, rinse.
2. Bring salted water to a boil and blanch for no more than three minutes.
3. Place tightly in jars and fill with salted water (hot).
4. The jars are covered and sterilized for at least forty minutes.

This product must be stored in a cool place.

In Korean

If in winter you want something special, spicy and piquant, Brussels sprouts marinated in Korean will come to the rescue. This spicy snack will not only diversify your menu, but will also reduce the likelihood of catching a cold.

Ingredients

To prepare this dish you need:

• Brussels sprouts – 1.5 kg;
• carrots – 0.4 kg;
• garlic – 2 heads;
• hot pepper – 1 small pod.

• water – 1 l;
• salt – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• vinegar – 30 ml;
• vegetable oil – 20 ml;
• bay leaf – 2 pcs.

Preparation

Wash the heads of cabbage, peel and cut in half. Grate the carrots on a special grater for Korean vegetables. Chop the garlic thoroughly. Cut the hot pepper into small pieces.

Place the vegetables in the jars as tightly as possible. To be sure, gently tap the bottom on the edge of the table.

To prepare the marinade, add water to sugar, bay leaves and salt, boil, add oil, then vinegar.

Place an old towel on the bottom of a wide dish, place jars on top, and cover them with lids. Pour in water heated to brine temperature and pasteurize for 20 minutes.

Roll up the canned cabbage, place it bottom up, wrap it, and let it cool completely.

How to pickle Brussels sprouts

• 1 kg cabbage;
• carrot;
• 1.5-2 tbsp. l. salt;
• the same amount of sugar (can be replaced with honey);
• dill, cumin, bay leaf.

Peel the carrots and grate on a coarse grater. Prepare the cabbage: sort, wash, tear off the wilted leaves. Cut large heads of cabbage in half, leave small ones as is. Mix with grated carrots. Place the cabbage in a suitable sized container - ideally a wooden one, but a regular glass jar will do - topping it with dill sprigs and bay leaves and sprinkling with caraway seeds to your taste. If you want, you can add, for example, black peppercorns or any other common spice. Boil a liter of water, dissolving salt and sugar in it, and pour brine over the cabbage. If you are using a wooden bowl, cover the vegetables with a linen rag, press down with a wooden circle and leave under pressure for 5 days. If you decide to pickle cabbage in a jar, it will be enough to cover it with a regular plastic lid. The main thing in this recipe is to prevent the cabbage from protruding from under the brine, so try to accurately calculate the amount of liquid in advance.

Spicy salad with vegetables

Pickled Brussels sprouts cooked with vegetables can be used not only as a salad, but also served as a side dish for poultry. Thanks to the large number of aromatic components, the smell and taste will be simply amazing.

Ingredients

To marinate the salad, take:

• Brussels sprouts – 1 kg;
• carrots – 400 g;
• sweet pepper – 300 g;
• very small hot pepper – 4 pcs.;
• garlic – 4 cloves;
• bay leaf – 4 pcs.;
• allspice – 8 pcs.;
• parsley - a bunch;
• dill seeds – 1 tbsp. spoon;
• vinegar - 8 tbsp. spoons

• water – 1.2 l;
• salt – 1 tbsp. spoon;
• sugar – 1 tbsp. spoon.

We expect that there will be 4 half-liter jars of pickled cabbage. But depending on the size of the heads, the cutting of carrots and peppers, and the density of vegetables, more may be required. If necessary, increase the amount of spices and marinade.

Preparation

Wash the vegetables and remove the top leaves from the cabbage if necessary. Remove the stems and seeds from the sweet pepper. Remove the skins from the garlic. Shorten the tails of the hot peppers. Peel the carrots and cut into slices. Wash the parsley.

Boil the cabbage for 4 minutes. Drain the liquid and place the heads in a bowl filled with ice water for 5 minutes. This procedure will help maintain the attractive color of the heads of cabbage after heat treatment.

Combine vegetables, stir.

At the bottom of each half-liter jar, place:

• garlic clove – 1 pc.;
• hot pepper – 1 pc.;
• allspice – 2 peas;
• bay leaf – 1 pc.;
• dill seeds - a pinch;
• parsley;
• vinegar - 2 tbsp. spoons.

Place the vegetable mixture tightly on top.

How to salt Brussels sprouts

It is believed that cabbage heads can literally heal not only the body, but also the soul. They relieve depression, fill you with strength, and even speed up the process of blood clotting. Regular consumption of this vegetable is comparable to preventive measures against cancer. If you want to provide yourself with a supply of vitamins for the whole year, then consider the salting recipe.

Ingredients:

• cabbage – 1 kilogram;
• water – 1 liter;
• salt – 1.5 – 2 large spoons;
• carrots – 3 – 5 pieces;
• granulated sugar (replacement with honey is allowed) – 1.5 – 2 tablespoons;
• dill, cumin, bay leaves.

Cooking method:

1. The carrots should be peeled, washed, and grated on a coarse grater.
2. The preparatory process of cabbage includes sorting it, washing it, and removing limp leaves. Cut the largest heads of cabbage into two halves; small ones can be salted whole.
3. Mix cabbage with grated carrots and place in a container. Glass containers are allowed for this, but wooden containers are the ideal type. The cabbage layers are layered with dill and bay leaves and sprinkled with caraway seeds. It is not prohibited to use other spices.
4. After boiling water, dissolve salt and sugar in it, pour it over the cabbage.
5. If wooden utensils are used, they are covered with a linen towel, pressed down with a circle and a weight is placed for five days. The glass jar is simply sealed with a plastic lid.

The main condition of the recipe is that the cabbage heads should not be above the brine level. To do this, you must first accurately determine its quantity.

With cranberries

When we can preserve sweetish Brussels sprouts with sour cranberries, we get a tasty, healthy dish that will decorate any feast and go well as a side dish for meat.

Ingredients

For 3 half-liter jars you need:

• Brussels sprouts – 800 g;
• cranberries – 200 g.

• water – 1 l;
• wine vinegar – 120 g;
• sugar – 3 tbsp. spoons;
• salt – 2 tbsp. spoons;
• cloves – 6 pcs.

Preparation

Remove the top leaves from the cabbage, if necessary, and blanch for 4 minutes. Drain the liquid and place in a bowl of cold water and ice. This will help preserve the color of the heads.

Dip the cranberries in boiling water for 30 seconds and drain in a colander.

Fill sterile jars with cabbage, sprinkling it with cranberries. In order to better compact the food, gently tap the containers on the edge of the table.

Boil water with cloves, salt, sugar for 5 minutes, add wine or regular vinegar.

Fill the jars with marinade and cover with tin lids. Place in a wide bowl with an old towel on the bottom and filled with hot water. Sterilize for 15 minutes.

When the water has cooled a little, remove the jars and seal them. Turn over, warm, cool.

How to pickle Brussels sprouts

A simple option for salting in a three-liter glass container.

Ingredients:

• Brussels sprouts – 3 kilograms;
• carrots – 1 kilo;
• salt – 100 gr.

Preparation procedure:

1. All vegetables used must be thoroughly washed with water. In order for the salting to turn out with a crunch, it is necessary to select the latest varieties.
2. Cabbage heads are chopped lengthwise, carrots are cut into cubes.
3. All components are mixed and kneaded manually until the vegetable juice is released.
4. Next, the pickling mixture is placed in a glass container, and the layers are periodically pressed down. The jars are filled up to the shoulders.

To add juiciness to the cabbage salting, the vegetables are covered with a whole leaf. The container should be placed on a plate so that during the fermentation process the juice released does not spill through the top onto the floor. The jar is placed in a dark, cool room and must be monitored at least once a month. If bubbles are found on the surface, the cabbage must be pierced with a stick so that all the air comes out. This will help speed up the fermentation process. As soon as it runs out and the cabbage mass has slightly withered in the top layer, it can be placed in the cellar for long-term storage, covered with a lid.

Selecting and preparing Brussels sprouts

When choosing a vegetable, pay attention to the appearance of the heads of cabbage . The color of the leaves should be bright green, without dark spots or signs of rotting. Dense small or medium heads of cabbage are suitable for fresh consumption and pickling. Their taste is delicate and sweet. Large specimens often taste bitter.

If vegetables are wet and sticky, it is not advisable to take them : they are often rotten inside. Ideally, Brussels sprouts should be on a branch - this way they retain their freshness and taste longer.

Before cooking, the tips of the heads of cabbage are cut off and the outer rough leaves are removed . Then rinse under the tap or soak in cold water for 30 minutes. The prepared cabbage is dried on a kitchen towel and used for its intended purpose. Large specimens are cut into pieces so that the components in the jar are approximately the same size.

Reference! Regular consumption of vegetables helps reduce cholesterol levels.

A simple recipe for pickling Brussels sprouts

Another simple method for preparing Brussels sprouts.

Ingredients:

• vegetables – 1 kg;
• water – 1 liter;
• salt – 2 heaped spoons;
• bay leaf - a few leaves;
• black pepper – 2 – 3 peas.

Recipe:

1. To give the cabbage a firm state, it is recommended to soak it in cold water for an hour before cooking.
2. Next, it is boiled in a salted solution for several minutes. At the same time, it is allowed to add spices and bay leaves to the water to give it an aromatic smell.
3. The cabbage is placed in jars that are filled with hot brine.

The workpiece remains in the room for a couple of days, then moves to a cool place.

Classic recipe

The traditional recipe for pickled Brussels sprouts involves the use of table vinegar, granulated sugar, salt and spices.

Ingredients:

• cabbage - 500 g;
• water - 1 l;
• salt - 20 g;
• sugar - 50 g;
• vinegar 9% - 40 ml;
• black peppercorns - 4 pcs.;
• currant leaves - 3 pcs.

Preparation:

1. The heads of cabbage are washed and blanched in boiling water for 5 minutes.
2. Prepare the marinade with salt, sugar, pepper, add vinegar at the end and mix.
3. The cabbage is placed in clean jars and poured with boiling marinade.
4. The jars are covered with metal lids and pasteurized in a water bath for 15 minutes.
5. The containers are rolled up with lids, turned over, and wrapped in a blanket.

Salting Brussels sprouts

Cabbage prepared in this way is an excellent addition to the table as a snack.

Ingredients:

• cabbage – 500 gr;
• grated horseradish – 3 teaspoons;
• green onions – 1 bunch;
• vegetable oil – 2 tablespoons;
• lemon juice – 2 spoons;
• salt, herbs.

Cooking method:

1. We sort out the heads of cabbage, cut them and cook in a small amount of salted water, set aside to drain.
2. To prepare the brine, take horseradish, finely chopped onion, butter, lemon juice, and salt.
3. Pour over the cabbage placed in containers and close with lids.

Recipe options

There are many variations of the classic recipe : some are prepared without pasteurization, others add spices, tomatoes, beets, bell peppers. It all depends on personal preference.

With carrots and hot peppers

This option will appeal to connoisseurs of savory snacks. The amount of hot chili is adjusted to taste.

Ingredients:

• Brussels sprouts - 0.5 kg;
• carrots - 2 pcs.;
• bell pepper - 1 pc.;
• chili - ½ piece;
• salt - 30 g;
• sugar - 80 g;
• apple cider vinegar 6% - 50 ml;
• water - 2 l;
• vegetable oil - 50 ml.

Preparation:

1. Large heads of cabbage are cut in half, small ones are left whole.
2. Carrots are cut into cubes or circles.
3. The pepper is cleared of seeds and cut into strips. The chili is finely chopped.
4. Boil water in a saucepan and add cabbage. Blanch for 5 minutes, add the remaining vegetables. Cook for another 2-3 minutes and pour the broth into another container.
5. Add spices and vinegar to this marinade.
6. The vegetables are placed in clean jars, poured with marinade and covered with tin lids. Pasteurize for 10–15 minutes, then roll up with a key.
7. Turn the jars over and wrap them until they cool.

Assorted vegetables

Assorted vegetables will be an excellent addition to boiled potatoes or meat dishes.

Will be needed:

• Brussels sprouts and cauliflower - 500 g each;
• tomatoes - 500 g;
• garlic - two heads;
• hot pepper - to taste;
• wine vinegar - 150 ml;
• water - 2 l;
• sugar - 75 g;
• salt - 50 g.

How to cook:

1. Cauliflower is divided into inflorescences and the dark parts are removed. Large Brussels sprouts are cut in half. Blanch the vegetables in boiling water for 5 minutes and transfer to a bowl of ice water.
2. Add tomatoes, hot peppers, garlic to boiling water for two minutes, throw everything into a bowl of cold water.
3. Prepare a marinade based on vegetable broth. Add salt, sugar, vinegar.
4. Vegetables are laid out in layers in a clean container and poured with boiling liquid. Sterilize under lids for 20 minutes.
5. The jars are taken out of the pan and rolled up with a key, turned over and wrapped.

With beets and garlic

Beets color the appetizer pink, and vegetables remain crunchy without heat treatment.

Advice. To prepare the marinade, use only clean filtered water without foreign odors.

Ingredients:

• cabbage - 0.5 kg;
• beets - 1 pc.;
• water - 250 ml;
• vinegar 9% - 200 ml;
• sugar - 80 g;
• garlic - 6-7 cloves;
• sunflower oil - 150 ml;
• salt - 60 g;
• black peppercorns - 5 pcs.

Recipe Variations

In addition to the classic recipe, there are various methods of fermentation and pickling. Housewives add carrots and hot peppers, tomatoes and a mixture of herbs. Such preparations harmoniously complement meat and fish dishes, soups and side dishes.

With carrots and hot peppers

The spicy dish is suitable as a side dish for chicken and beef. It will complement the taste of the meat with spice and give it a rich aroma.

What you need for preparation:

• 600 g Brussels sprouts;
• 2 carrots;
• 2 chili peppers;
• 2 liters of water;
• 60 g salt;
• 100 g sugar;
• 60 ml vinegar 9%;
• 2 cloves of garlic;
• 1 sprig of rosemary;
• 100 ml vegetable oil.

Cooking technology:

1. Prepare the marinade: pour water into a saucepan, add half the sugar and salt, stir. Peel the garlic, cut into thin slices and add to the marinade.
2. Rinse the vegetables thoroughly and dry. Peel the carrots and cut into slices. Cut the cabbage in half.
3. Pour the vegetable mixture into the pan, add one chopped chili pepper. Cook for 5 minutes over low heat without a lid.
4. Place the mixture in sterile glass jars, add rosemary, vegetable oil, remaining chili pepper and vinegar to each. Pour marinade from the pan and roll up the lids. Wrap in a blanket and cool.
5. Store in a cool place.

Pickled Brussels sprouts

The preparation turns out tender and piquant, looks beautiful on the dining table. It is good as an independent dish or as an addition to a vegetable side dish or soup.

List of marinating ingredients:

• 1 kg cabbage;
• 2 carrots;
• 2 red sweet peppers;
• chili pepper to taste;
• 40 g salt;
• 60 g sugar;
• 40 ml vegetable oil;
• 2 bay leaves;
• 3 peas of allspice.

Delicious recipe!
Bean soup calorie content per 100 grams How to cook:

1. Wash all vegetables. Peel the bell pepper from seeds and tails, cut into thin strips or half rings.
2. Peel the carrots and cut into small circles. Grind the chili pepper.
3. Pour water into a saucepan and bring to a boil. Add salt and cabbage, cook for 3 minutes. Then add carrots, sweet and hot peppers. Cook for another 2 minutes over low heat.
4. Transfer vegetables to a plate. Pour half the water from the pan into a clean container and add sugar and salt. Stir, add allspice, add bay leaf.
5. Place the vegetables in jars and pour hot marinade over them. Add vegetable oil to each jar.
6. Close with lids and cool. Store in a cool place.

Pickled

Fermented preparations are an effective prevention of flu and colds in the autumn-winter period. They are rich in vitamin C and do not spoil for a long time. Pickled vegetables also make a great vegetarian snack.

What you need for preparation:

• 500 g Brussels sprouts;
• 80 g dill;
• 10 black peppercorns;
• 5 cloves of garlic;
• 120 g salt;
• 2 dried chilies.

How to ferment:

1. Wash the cabbage and remove the top leaves. Cook small heads of cabbage whole, cut large ones in half. Place in a pan of salted water and cook for three minutes.
2. Transfer to a jar or small bowl, add whole peeled garlic cloves, dill and chili pepper. Add salt and add water in which the vegetables were boiled. It is recommended to use coarse salt - it will evenly saturate the heads of cabbage.
3. Cover with a clean towel, press down and leave in a warm place for three days. Then close with a nylon lid and put in the refrigerator.

Foam may form during the fermentation process, so it is better to monitor the appearance of the preparations every day and remove the foam with a wooden spatula.

Salty with vegetables

To prepare such assorted vegetables, it is better to use seasonal vegetables - they have a rich taste and a maximum concentration of vitamins and minerals.

List of ingredients:

• 1.5 kg Brussels sprouts;
• 500 g bell pepper;
• 200 g carrots;
• 700 g cherry tomatoes;
• 2 bunches of celery;
• 3 clove buds;
• 2 liters of water;
• 80 g salt.

How to pickle:

1. Pour water into a saucepan and put on fire. Add salt and cloves, cook for 10 minutes.
2. Wash the cabbage, boil in salted water for 4 minutes and place in a colander.
3. Peel sweet peppers and carrots and cut into thin slices.
4. Wash and chop the celery.
5. Place cabbage, tomatoes, carrots and bell peppers alternately in a deep basin. Sprinkle each layer with celery pieces. Pour in cooled brine.
6. Store in a container in the refrigerator for no more than 10 days. For longer storage, place the vegetable mixture in sterile jars and seal with clean lids.

In Korean

Korean cuisine, beloved by many, has not left Brussels sprouts aside. The spicy and spicy dish is prepared quickly and does not require special culinary skills.

What you will need:

• 1 kg Brussels sprouts;
• 400 g carrots;
• 1 chili pepper;
• 9 cloves of garlic (you can add more to taste);
• 2 bay leaves;
• 50 g salt;
• 30 g sugar;
• 25 ml vegetable oil;
• 1 liter of water;
• 8 ml vinegar 9%.

How to cook:

1. Rinse the ingredients. Cut the cabbage in half, peel the garlic and pass through a garlic press. Remove seeds from chili and chop. Grate the carrots in Korean style.
2. Mix the vegetables thoroughly and place in sterile jars.
3. Prepare the marinade: mix water with salt, sugar and vinegar. Stir, add vegetable oil and bay leaf. Pour the marinade into a jar, roll it in a blanket and cool.
4. Store in a cool place.

With apple cider vinegar

Housewives use apple cider vinegar as a preservative. The dish turns out sweet and sour. It is served chilled.

What you need for preparation:

• 500 g Brussels sprouts;
• 200 ml apple cider vinegar;
• 1 liter of water;
• 5 black peppercorns;
• mustard seeds to taste;
• 3 cloves of garlic;
• 2 bay leaves;
• 80 g sugar;
• 30 g salt;
• allspice to taste.

How to cook:

1. Remove leaves from cabbage and cut into two parts. Place in a colander and rinse with warm running water, stirring with your hands.
2. Place in salted water and cook over low heat until soft. Transfer to a colander, dry, and place in glass jars.
3. Peel the garlic and add to the cabbage.
4. Mix water with apple cider vinegar, spices and spices. Stir, bring to a boil and cook for 5 minutes.
5. Pour the marinade into jars and close the lids. Cool. Store in a cool and dark place.

Some housewives add a little white cabbage to this dish - wash it and chop it into small strips. For taste and benefit, onions and carrots are added to the recipe.

Advice from experienced housewives

To make the preparations tasty and last longer, follow these rules::

1. The heads of cabbage are soaked in cold water for an hour, then boiled for 3-5 minutes in boiling water with the addition of 1 tbsp. l. 5 liters of salt, bay leaf and favorite spices.
2. To enhance the taste, garlic, celery leaves, horseradish, currants, cherries, carrots, bell and hot peppers are added to the appetizer.
3. For variety, combine cauliflower, broccoli, and kohlrabi in one jar.
4. Do not overcook vegetables, otherwise they will taste bitter.
5. Cans with a volume of 0.5 liters are pasteurized for no longer than twenty minutes, 1 liter - 30 minutes.
6. The container is first washed with a soda solution (2 tsp per 1 liter) and scalded with boiling water. In another option, water is poured into containers to ¼ volume and placed in the microwave for 10 minutes. The water is drained and the jars are dried.
7. Roll up the jars with a key while they are still hot. Don't forget to sterilize the lids.
8. The sealed container is turned upside down: the hot marinade additionally sterilizes the lids.
9. If liquid leaks, the caps are removed and replaced with new ones.

Advice from experienced housewives on cooking, rolling and storage

It is recommended to prepare Brussels sprouts in glass liter jars. Select solid containers without chips or cracks, rinse under water and wipe dry, and sterilize if necessary. Nylon or iron lids are scalded with boiling water.

In addition, follow the following recommendations:

1. To prepare the marinade, take clean water from a bottle or filter. The taste of the product, its shelf life and benefits depend on the quality of water.
2. Before salting, the heads of cabbage are soaked in cool water to make them firmer and crispier.
3. Add a mixture of your favorite herbs and spices to the preparations. The taste of Brussels sprouts is combined with cloves, cumin, black pepper, and chili pods.
4. Store the preparations in the refrigerator or basement. Recommended storage temperature is from 0°C to –4°C. Once the jar is opened, the cabbage is eaten within a week. If the brine becomes cloudy, it means the cabbage has gone bad.

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