Pickled broccoli

The unusual name of the broccoli cabbage that has become so familiar to us comes from the Latin word for "hand. " In general, broccoli cabbage is ranked among wild plants - it is she who is the progenitor of the remaining numerous species and varieties of this vegetable crop. Nevertheless, broccoli was cultured about twenty centuries ago, and since then many inhabitants of the globe have fallen in love with it.

By the way, the countless useful properties of broccoli have recently been talked about at all vying with each other. Moreover, this vegetable is actually unusually valuable: broccoli includes a huge number of vitamins and minerals, among which there are also vital for the human body. These are potassium, manganese, iron, calcium, phosphorus, sodium, vitamins A, PP, C, E and B along with unique elements - methionine, thiamine and riboflavin.

It has been established that the presence of useful properties of broccoli is capable of surpassing many vegetables. For example, in terms of bet-carotene content, broccoli is in the leading three, second only to pumpkin and carrots. In addition, this type of cabbage is recommended for the diet menu, and it has also been proven that with its regular consumption, heart function improves and the likely development of atherosclerosis is prevented.

Externally, broccoli is very similar to cauliflower - it is customary to eat shoots or undisclosed inflorescences of the plant. In broccoli, they are quite small and, as a rule, painted green, although sometimes you can find white, yellow and even purple. Broccoli (including canned) is characterized by both tenderness and its appetising, festive look, due to which many culinary experts prefer this particular type of cabbage when preparing their masterpieces.

It should be noted that broccoli has always been highly valued for excellent gastronomic qualities. Among the various methods and methods of cooking broccoli can be distinguished braising, cooking, as well as frying (in batter). In addition, canned, salted and pickled broccoli taste good. The calorie content of pickled broccoli is approximately 35 kcal per hundred grams.

Pickled broccoli, cooked at home, almost always turns out to be unusually pleasant to taste and delicate in texture. At the same time, the method you choose to prepare pickled broccoli can sometimes affect the final result. In particular, if you like pickled broccoli, which is insular and has obvious acidic content, add more acetic acid or table vinegar when preparing.

Before making pickled broccoli, which acts as an excellent savoury snack, at home, you need to properly select the capping forks. Good fresh broccoli cabbage is always rich in green color, juiciness and elasticity. At the same time, there should be no spots on the dense heads of the vegetable.