But the crispy result easily competes with the spicy store-bought salads that we love so much in the cold season. Elegant appearance and trouble-free storage until spring at room temperature. The benefits are captivating!

This cabbage preparation will play any role: a spectacular side dish for meatballs and cutlets, a refreshing salad for scrambled eggs or a spicy component in a salad mix of fresh white cabbage sister.

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Korean pickled cauliflower for the winter

We need:

• Cauliflower (inflorescences) - 1 kg
• Carrot - 800 g
• Garlic - 6-7 cloves

For marinade:

• Water - 1 l
• Sugar - 1-2 tbsp. spoon
• Salt - 2 tbsp. spoons
• Vegetable oil - 50 ml
• Table vinegar (9%) - 100 ml
• seasoning for Korean carrots- 1 sachet (20-25 g)

Important details:

1. It will turn out about 2.5 liters of blanks.
2. Weight of cauliflower for prepared inflorescences and not the whole head.
3. It is not superfluous to taste the marinade in order to adjust the sugar / salt for yourself.

How we cook.

Preparing vegetables and briefly boiling cabbage.

We sort the washed cabbage heads into inflorescences. Don't cut the florets in half, just cut them off the center stem. You will get dense rounded “heads” of medium size on a short “trunk”.

My carrots, peel and chop into thin strips. A special grater or a Berner with one of the classic nozzles will come in handy. If you don't have these tools, no problem. Just rub the carrots on a regular coarse grater.

We clean the garlic and cut into circles - across each slice.

We spread the cauliflower inflorescences in boiling water and let them boil over moderate heat - 4-5 minutes. They will become elastic, stop breaking easily. This will allow the vegetable to be packed more tightly into the jars.

We are preparing the marinade.

We need boiling water in a large pot. Pour sugar and salt into it, pour vinegar and oil. Stir well, let it boil and boil the marinade until sugar and salt are completely dissolved - 3-5 minutes.

Pour marinade over ingredients.

Using a colander, we take out the cabbage inflorescences from the boiling water in which they were cooked, in a large comfortable capacity. Take a pot or bowl "with a margin": in it we will mix all the vegetables.

In the size of cabbage pieces, be guided by your taste. You can leave large or cut into smaller ones. Pluses of small ones: it is more convenient to mix with carrots, it is easier to pack in jars. Pickled cabbage in the end is more like a salad. Although large ones certainly look more spectacular on a plate. A troublesome compromise in order to decide on tastes the first time: make a couple of jars in both sizes.

To the blanched cauliflower we send sliced ​​\u200b\u200bgarlic and carrots. Sprinkle vegetables with Korean seasoning and mix well.

For long-term storage, sterilized jars and lids are needed.

Pack the vegetable mixture tightly into the jar. After blanching, the cabbage is not brittle, press down without fear. We fill the workpiece hot marinade almost to the very top - not reaching 1 cm to the edge of the neck.

Sterilization of the workpiece.

We put the containers to be sterilized in a pan with a towel at the bottom. Pour water into the pan up to the shoulders of the jars. Considering the sterilization time from the moment the water boils.

• For 500-750 ml - 10-12 minutes.
• For liter - 20-25 minutes.

Time has passed - we take it out, hermetically close it, turn it over, wrap it up - until it cools completely. Keep away from light, preferably in a cool place, but you can also at room temperature.

According to the same recipe, in 6 hours you get an amazingly tasty, slightly spicy snack to the table. To do this, as the vegetables were poured with marinade, cover them with a lid, wait for cooling and put in the refrigerator for 4-5 hours.

With bell pepper: a variant of the Korean appetizer

Everything is simple! Repeat the steps from the previous recipe for a very delicious seaming also pleased with the colors. It is better to take red bell pepper, it is the sweetest, meatiest and traditionally beautiful. Or take in half - green and red / orange.

We need:

• Seaming volume - about 2.4 l
• Peeled carrots - 250 g (1 large)
• Peeled bell pepper - 300 g (+/- 2 pcs.)
• Garlic - 2 medium sized heads
• Hot pepper - 1 pc. (8-10 cm in length, clear of seeds)
• Seasoning for carrots in Korean - 25-30 g

For marinade:

• Water 700 ml
• Salt - 1 tbsp. spoon with slide
• Sugar - 100 g
• Table vinegar (9%) - 100 ml
• Vegetable oil - 100 ml

How to cook.

We cut the pepper as we like. Our choice is medium-length strips. Cut the pepper lengthwise into 4 parts, and each quarter across into strips. We add this cutting to vegetables when we mix them before laying them in jars.

A stalk of celery also fits perfectly here: cut 2-3 pieces across into pieces half a centimeter thick.

Preparing the rest of the vegetables, marinating, jarring, pouring and seaming are exactly the same steps as described above in the Korean recipe with carrot straws.

In tomato marinade with sweet pepper

We need:

• Cauliflower (inflorescences) - 3 kg
• Tomatoes - 1.5 kg
• Bulgarian pepper - 1 kg
• Parsley (greens) - 200 g
• Garlic - 2 heads (large, with half a fist)
• Vegetable oil (odorless) - 200 ml
• Table vinegar, 9% - 100 ml
• Sugar - 4 tbsp. spoons
• Salt - 2 tbsp. spoons

Instead of a photo, we picked up a short efficient video, where all the steps of the workpiece are clearly visible.

Assorted vegetables in classic style

We need:

• Cauliflower - 1 kg
• Carrots - 700-800 g
• Bulgarian pepper (colorful) - 700-800 g
• Zucchini (or cucumbers) - 800 g
• Onion - 700 g

Additionally on request:

• Dill and parsley greens - 3-4 sprigs per 1 jar
• Garlic - 2 cloves per 1 jar
• Cherry tomatoes and broccoli - 300-400 g each

For the marinade (with a margin):

• Drinking water - 3 l
• Table vinegar, 9% - 190 ml
• Carnation - 6 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons
• Leaves of horseradish, cherry and currant - 6 pcs. each kind
• Bay leaf - 3 pcs.

Important details:

1. The output from the listed components is up to 5 liters of blanks.
2. It is convenient to close this cabbage in liter and more cans so that a large palette of vegetables fits in 1 roll.
3. The best combination for our taste: carrots, bell peppers, onions, zucchini / cucumber. Broccoli florets, cherry tomatoes and a couple of small pieces of white cabbage will fit in well.
4. This is a recipe for creativity. Cabbage and any hard vegetables are crunchy, with the usual moderate taste. Marinade proportions with classic leaves, leave it unchanged: if you need more cans, multiply by 1.5-2-3, etc. It’s not a sin to try the finished solution to see if you have enough salt and acid.

How to cook.

We cut vegetables in our favorite size. For us it is:

• short thin strips of pepper;
• circles of carrots about 0.5 cm thick;
• zucchini in small cubes or semicircles;
• small inflorescences of cabbage (about 3-4 cm along the midline).

We put greens at the bottom of dry sterilized jars - 2 branches of each type per 1 liter jar. Here is also 1 bay leaf, a couple of cloves and, if you like, 2-3 black peppercorns.

Lay the chopped vegetables apart. In the middle of the process, add sprigs of greens (if you like).

We prepare the marinade: send salt and sugar to boiling water, cook for 5 minutes, pour in the vinegar at the end.

We fill hot marinade vegetables in jars and give them stand 30 minutes by simply covering the containers with lids.

We rearrange the jars in a large pot with warm water - for sterilization.

• We keep liter jars on a low boil for 25-30 minutes.

We tightly roll up the heated blanks, put them upside down, wrap them up, wait for them to cool. We store in a dark place.

In a sweet marinade with mustard seeds

A very tasty, coquettishly crunchy snack that keeps well.

We need:

• Cauliflower (inflorescences) - 2 kg
• To taste (optional): dill/basil/parsley to the bottom of each jar

For the sweet spicy marinade:

• For 1 liter of water (for 2 kg of cabbage, take 2 liters of water):
• Vinegar (9%) - 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Grains (seeds) of mustard - 2 teaspoons with a slide
• Black pepper (peas) - 5-6 pcs.
• Allspice (peas) - 3 pcs.
• Curry seasoning - 2 teaspoons. Or pure turmeric - 1 teaspoon. The color of the cabbage will turn out to be a pleasant yellow.
• Bay leaf (small or large pieces) - 1 pc. for 1 bank.

How we cook.

We disassemble the cabbage into medium "umbrellas" - the size in which we will pickle it. Large inflorescences can be cut in half lengthwise.

We put the cabbage in boiling water, wait for it to boil and boil for 5 minutes. We take out cabbage "umbrellas" and lay them hot (!) in jars - on a pillow of dill sprigs (3-4 pieces per 1 half-liter jar). You can add 1 small bay leaf.

We are preparing the marinade. Add all the ingredients to the water, except for vinegar and curry. Heat to a boil, stir until salt and sugar are completely dissolved. Let it boil for 3-4 minutes, pour in the vinegar and remove from heat.

hot marinade pour the workpiece to the very top, hermetically close it with iron lids, turn it over and let it cool. We store away from light, preferably in a cool place, although it can withstand up to 6 months at room temperature.

Thai Sunny Yellow with Turmeric

The most yellow and appetizing spicy cauliflower, especially for lovers of Asian flavors. Ideally stored for 6 months or more.

We need:

• Cauliflower inflorescences - 1 kg

For marinade:

• Apple cider vinegar, 6% - 120 ml
• Table vinegar (or wine), 9% - 200 ml
• Drinking water - 720 ml
• Vegetable oil (odorless) - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Salt - 1 teaspoon
• Turmeric - 1 teaspoon (without a slide)
• Curry - 2 teaspoons (without a slide)
• Coriander seeds (powdered) - 1 teaspoon
• Fresh ginger - 1 teaspoon (grate a piece of root on a fine grater)
• Garlic - 1 large clove (finely grated)

Cooking in the same way as the recipe above - with mustard seeds.

We take into account a few subtleties.

For marinade. Add sugar and salt to the heated water, stirring until completely dissolved, wait for it to boil, let it boil for 1 minute and add all the spices. Cook for 1 more minute and add vinegar. Remove from heat and pour cabbage in jars with hot solution.

Delicious Thai pickled cauliflower requires reverent attitude to spices. Do not take cheap ready-made powders. Grind the coriander from the grains, and chop the ginger and garlic just before cooking.

Extremely important cleanliness of hands, tools and containers. A mortar, where we crush spices, spoons with which we put the vegetable in a jar, a grater for roots, the jars themselves and lids. Everything should be sterilized and/or kept in boiling water.

Lettuce cutting under oppression (video)

The video below briefly describes an interesting step by step with curly parsley and classic marinade. In our selection, this process is the longest, but least troublesome. You will have to wait a day until the cabbage is infused under oppression.

Ingredients:

• Cauliflower - 3 kg
• Carrots (large) - 3 pcs.
• Garlic - 4 heads
• Hot (bitter) pepper - 3 pcs.
• Curly parsley - 2 bunches

For marinade:

• Water - 1.5 l
• Sugar - 1 cup
• Vegetable oil - 1 cup
• Vinegar (9%) - 1 cup

*1 glass - 250 ml

Pickled cauliflower for the winter can turn out delicious according to any of the recipes described. The point is small - to choose the right one for your family. We always do Korean classics and crispy platter where the curly-haired heroine has the lead solo. We tried the yellow version with ginger and turmeric 1 time and were not disappointed either.

Do not miss updates in "Easy Recipes" - "Homemade". We wish you delicious preparations!

Thank you for the article (3)

But first, let's dwell on how to properly select cauliflower for harvesting. She received this name for her amazing structure of inflorescences, for the unusualness of the leaves and the variety of flowers. Cauliflower comes in white, cream, green, purple, and grey. Imagine what a rainbow can turn out in a jar of pickled beauty!

We select cauliflower for preservation

It's important to know:

• We select only clean heads of cabbage for winter harvesting. No streaks, stains or worms. The fungus will quickly spread and spoil the entire head of cabbage. A spoiled vegetable can cause poisoning. No need to take risks.
• Heads of cabbage should be dense and elastic. No broken buds. If, nevertheless, the head of cabbage is deformed, it means that it was not stored correctly, and this is also a reason for caution.
• Take heads of cabbage only with uniform coloring. This applies to any variety.
• Inflorescences should be juicy, not dry. Why do you need a sluggish head of cabbage, it will not give juice, so it will lose the taste of the dish.

All these qualities will allow you to make excellent preparations from cauliflower and ensure long storage in the winter.
There are many benefits to this vegetable. In addition to beauty and taste, it has a rich content of useful vitamins and minerals. Maybe it is not as popular as white cabbage, but more and more housewives use it in cooking. It can look great as a separate independent dish, and as a side dish, canned or frozen. Gorgeous "curls" of cauliflower in homemade preparations. Let's look at a few of these recipes, and enjoy the winter evening with a wonderful summer gift.

Before cooking, to identify all the spider bugs and get rid of these troubles, soak the cabbage for 10 minutes in salt water.

Recipes

Canned Cauliflower with Nuts

At another gathering with friends, my friend brought us canned cauliflower. The preparation was not simple, but with nuts. And I didn't miss the chance to ask her for the recipe. It is sometimes useful to visit, especially since there is always the opportunity to try this or that culinary masterpiece in reality, and not look at photos on the Internet or in the pages of a magazine.

Recipe Information

• Cuisine:European
• Type of dish: preparations
• Cooking method: sterilization
• Servings:1
• 30 min

Ingredients:

• cauliflower - 400 g
• onion - 150 g
• walnuts - 100 g
• water for marinade - 500 ml
• coarse salt - 1 tbsp. l.
• table 9% vinegar - 2 tbsp. l.

Cooking method

I disassemble the cabbage into small inflorescences so that it is convenient to eat it in winter. The main thing is to remove the green leaves and the thick base at the root.


I cut the onion into quarter rings, having cleaned it in advance.


I peel nuts from shells. I leave only the kernels. You can chop the nuts a little, but not into dust.


I combine everything in a separate bowl, where it will be convenient to stir.


I put cabbage with nuts and onions in glass jars. And onions, nuts will give a fresh cauliflower a pleasant taste and aroma.


I cook the marinade for canning. IN hot water add salt and put on fire. When the marinade begins to boil, pour in the table vinegar.


I pour cabbage in a jar with hot marinade. I pour it gradually, because the marinade will slowly break through the cabbage, as it were. I fill the jar almost to the top with liquid so that there is room for boiling during sterilization.


I put the jars to be sterilized in warm water. When the water boils there, I mark it for 10 minutes. During this time, the cabbage will become a little softer, but will not burst. It will still be crispy inside.


I take out the jars and immediately twist them with lids. By tradition, I cover the cans with preservation with a “fur coat” until completely cooled.


Then I send the delicious cauliflower with nuts to the pantry until winter. With such a treat, it will not be a shame to surprise all the guests, especially since the cabbage goes well!

Pickled cauliflower without sterilization

The dish can serve as a great addition to meat, mashed potatoes, rice. It also makes a great cold appetizer.

Ingredients:

• cauliflower - 1 large head
• carrots - 1 pc.
• sweet red pepper - 1 pc.
• onion - 5 pcs. small

Marinade:

• water - 1 l
• salt - 2 tsp
• sugar - 1-3 tbsp.

Spices for each half-liter jar:

• 5-7 black peppercorns
• 3-5 allspice peas
• 3 cloves
• 1 bay leaf
• 1 small hot pepper
• 1 teaspoon 70% vinegar.

How to cook:

1. Cut the carrots into circles, pepper into cubes, prepare the inflorescences, sorting them into medium-sized ones.
2. Sterilize half-liter jars and put all the spices, whole onions, peppers and carrots there.
3. Put cabbage in jars. Pour in boiling water for 10 minutes. Drain the water and fill the jars with hot brine.
4. Pour 1 teaspoon of vinegar into each jar, immediately roll up and cover with a warm blanket.
5. For 5 half-liter jars, 1.5 liters of marinade will be required.

Pickled cauliflower in tomato and pepper

In this recipe, the process is somewhat time consuming due to the preparation of the tomato filling. But you can replace it with tomato paste. You just need to dilute it with water. You can also use just tomato juice. Any greens: parsley, dill, cilantro, celery. It's how anyone likes it. The amount of it is also controlled individually.

Ingredients:

• cauliflower - 2 pcs.
• bell pepper - 0.5 kg
• sunflower oil - 1 tbsp.
• sugar - 100 g
• salt - 2 tbsp.
• allspice, black pepper, parsley, bay leaf, cloves - to taste
• garlic - 2 heads
• 6% vinegar - 0.5 tbsp.

How to cook:

1. We disassemble the cauliflower into inflorescences.
2. Next, they need to be boiled in a saucepan for 5-7 minutes after boiling.
3. Wash, peel and cut tomatoes, peppers, garlic and herbs.
4. We make mashed potatoes from tomatoes, skipping in a blender and rubbing into a sieve.
5. All spices (peppercorns, bay leaf, cloves) are placed in a gauze bag folded in three.
6. Pour tomato puree, vinegar, oil, salt, sugar, garlic, herbs, peppers and a gauze bag with spices into a saucepan. All this is cooked for 30 minutes.
7. Put the cabbage inflorescences into the mass and cook for another 7 minutes.
8. We sterilize the jars, put everything that we have cooked there and sterilize for half an hour. Then we twist the lids and put them under the covers until they cool completely.

The recipe is time consuming, but worth it, your family will be happy!

Here is another recipe for step by step photos noteworthy: .

Cauliflower with tomatoes

With tomatoes I like another one option - cooking simpler, and the result is also good.

Ingredients:

• cauliflower - 1 kg
• tomatoes - 800 g
• salt -20 g
• allspice - 5 pcs.
• coriander - 0.5 tsp

How to cook:

1. Disassemble the vegetable into inflorescences and blanch them in acidified water for 3 minutes and immediately cool in cold water. Arrange in sterilized jars.
2. Prepare the tomato filling by bringing them to a hot state and rubbing through a sieve.
3. Add salt, sugar, spices to the resulting juice and bring to a boil, waiting a couple of minutes.
4. Pour boiling juice into sterilized jars with snow-white cabbage vegetable. Sterilize 10 minutes.
5. Turn the jars over and wrap.

Tip: Tomatoes from the recipe can be replaced with tomato juice (750 ml) or paste (300 g) diluted in 0.5 liters of water.

Korean cauliflower

For spicy lovers, consider another great recipe. Recently, Asian cuisine has become very popular. condiments, sauces, Korean salads, rolls and other curiosity is now not surprising for us. Therefore, the hostesses enthusiastically took habitual recipes and added a touch of oriental exoticism to them.

Ingredients:

• cauliflower - 1 large head
• carrots - 1 pc.
• garlic - 5 cloves
• water - 1 l
• vinegar 9% - 1 tbsp.
• salt - 2 tbsp.
• sugar - 200 g
• odorless vegetable oil - 50 ml
• coriander, paprika, pepper mixture and bay leaf to taste.

How to cook:

1. We disassemble the forks into inflorescences. Blanch in boiling water for 1-2 minutes, but no longer, otherwise the cabbage will not be crispy. Do not salt the water.
2. We are preparing the marinade. Boil water, add all the spices, vinegar and vegetable oil. Boil the marinade for 5 minutes.
3. Pour cabbage with marinade.
4. Cooking carrots. We rub on a regular coarse grater or a special one. You can use a vegetable cutter.
5. Cut the garlic into large cloves.
6. Add all this to the marinade with cabbage.
7. Boil again for 5 minutes and roll up under the lids.

Instead of spices, you can buy ready-made seasoning for Korean carrots in the store.

Cauliflower with beets

This amount of food is calculated per liter jar, so it's easy to think about how many jars to prepare. The appetizer comes out crispy, with a beautiful pinkish tint. Very pleasant to the taste.

Ingredients:

• cauliflower - 1 head
• beets - 1 medium
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.
• water, how much will go into the jar
• bay leaf, coriander, peppercorns to taste.

How to cook:

1. We disassemble heads of cabbage into inflorescences. Scald them with boiling water and place them in cold water.
2. Cut the beets into thin strips or grate on a coarse grater, after peeling.
3. At the bottom of a sterile jar, put some beets, then cauliflower, bay leaf. Thus, we fill the entire jar to the top.
4. Add sugar, salt, vinegar to the jar, pour boiling water over it all.
5. We sterilize the jar for up to 10 minutes. Roll up and turn over. Cover until completely cool.

Cauliflower for the winter without vinegar

Many do not like preparations with the addition of vinegar, since not everyone is shown this for health reasons. Those who have problems with the stomach and pancreas should be especially careful. This dish has an exquisite taste and a slight spicy spiciness, which gives garlic and spices. Vinegar is not in the recipe, so it is gentle, and suitable for people with a sick stomach.

Ingredients:

• cabbage - 1.5 kg
• onion - 200 g
• garlic - 100 g
• sweet bell pepper - 200 g
• water - 2 l
• mustard seeds - 0.5 tsp
• allspice - 10 pcs.
• edible salt - 100 g
• bay leaf - 6 pcs.

How to cook:

1. Divide the cabbage into florets.
2. Blanch it in salted water for 2-3 minutes.
3. Drain in a colander to drain excess liquid.
4. Cut pepper, onion and garlic into pieces.
5. At the bottom of sterilized jars, put spices, cabbage, onions, garlic, peppers, bay leaves and spices.
6. Bring water to a boil, pouring salt into it. After two minutes of boiling, pour hot brine over jars of vegetables.
7. Cover with clean jars and leave to soak for 15 minutes.
8. Then drain the liquid back into the pan, boil and pour again. Roll up the lids and cover with something to cool completely.

Cauliflower salad for the winter

Cauliflower is recommended for those who follow their figure. This "soft" beauty is suitable not only for adults, but also for children. With pleasure, jars are opened in winter, where there are white “mushrooms” of its inflorescences. Therefore, we recommend another recipe from this "magic" vegetable.

Ingredients:

• cauliflower - 1.5 kg
• tomatoes - 1 kg
• carrots - 200 g
• 100 g of garlic, sugar, dill and parsley
• salt - 50 g
• vegetable oil - 1 tbsp.
• sweet bell pepper - 1 pc.
• vinegar 9% - 1/2 tbsp.

How to cook:

1. Wash the vegetables, divide the cabbage into inflorescences, blanch in boiling water for 5 minutes and drain in a colander.
2. Cut the carrots into thin circles, twist the tomatoes in a meat grinder.
3. Cut the pepper into strips, chop the greens.
4. Put all the vegetables, except cabbage, in a saucepan, pour in vegetable oil, salt, sugar, bring to a boil, after boiling, put the cabbage and cook for 15 minutes.
5. Put the finished salad in sterilized jars, roll up and cover until completely cool.

Recipe with carrots and garlic

Preserve the crop in the winter in many ways. For example, inflorescences pickled with carrots are very tasty.

Ingredients:

• cauliflower - 1 large fork
• carrots - 2 pcs.
• garlic - 3-4 cloves
• water - 1 l
• sugar - 25 g
• food salt - 50 g.

Cooking process:

1. Separate the cabbage into florets. Wash and dry.
2. Grate carrots and mix with cabbage.
3. Add chopped garlic.
4. Make a brine from water, salt and sugar, boil, cool slightly and pour the cabbage in jars.
5. Leave to ferment for 3-4 days.

You can also pour cold brine, then the fermentation time will increase to 7 days. This snack is meant to be stored in the refrigerator or any cool place.

Store in the freezer

I love freezing cabbage florets. It is better to do this in special containers. The inflorescences need to be boiled a little, let cool, dry them and put them in a container in the freezer. You can also try freezing raw cabbage. Then, when defrosting, it will take a little longer to cook it.

Jars of pickled cabbage and salads, rolled up under lids, can be stored at home at room temperature. If you don’t have a cellar, put the jars of blanks in the pantry, on a glazed or heated balcony or loggia.

Winter supplies are perfectly stored both on the mezzanine and under the bed. In a word, it is important not to interfere. And if you properly and thoroughly sterilized the blanks, they will last a whole year.

With pleasure, store cauliflower for the winter, let this beauty please you winter evenings and decorates your feast, and also enriches with vitamins!

This video is for those who have a place in the refrigerator or a cellar is equipped. We will salt the cauliflower:

Many people like cauliflower, and this is not at all strange: it has a pleasant aroma and mild taste. This vegetable can be consumed fresh and cooked, put in salads, soups, baked, stewed, and what a gorgeous pickled cauliflower! It is called so not at all because of the color, the fact is that this type of cabbage looks like a bouquet of small white flowers, hence the name.

Many people like cauliflower, and this is not at all strange

raw vegetable contains in its composition a lot of trace elements, vitamins and minerals.

• mineral composition: iron, calcium, fluorine, manganese, potassium, zinc, magnesium, copper;
• vitamin composition: B1, 2, 6, K, A, C, U, H, E;
• trace elements: polyunsaturated fatty acids, biotin, starch, organic acids.

Calorie content: 30 kcal / 100 gr.

Delicious pickled cauliflower (video)

How to cook cauliflower

Looking so rich useful composition, it's a pity to lose it during cooking, but if you do everything right, the vegetable will retain its maximum usefulness.

Almost all housewives create preparations for the winter in order to enjoy the benefits of vegetables in the cold. Cauliflower is popular in canning because it has a beautiful appearance, pleasant taste and crunches when consumed. It is worth learning in detail the secrets of making dishes from it in order to please loved ones.

Cauliflower preparations

Any winter preparations, including canning cauliflower, begin with the selection of components. To make it work tasty dish, it is worth choosing fresh heads of cabbage with a white or cream surface without dark spots. Inflorescences on the fork should create a dense surface, without gaps. The correct head contains a lot of leaves at the stalk - it was stored without violations.

How to marinate

The most common type of preparation is pickled cauliflower. This means that the vegetables are soaked in a vinegar brine to retain their color, keep longer, and look great in photos. For the manufacture take carrots, parsley and garlic. Spices are traditionally coriander seeds, bay leaf. Sugar and salt are necessarily added to the marinade, and 6-9% vinegar is taken, sometimes just wine or apple.

Recipes with photos

Any recipes for cauliflower for the winter found on the net suggest the presence step by step instructions with photos and videos. This helps novice cooks to correctly navigate where to start when making winter snacks, how to properly harvest vegetables, add spices. Useful for housewives helpful information about compatibility - it is best to marinate the product with spicy hot spices with the addition of carrots, beets or broccoli.

Korean cauliflower salad has a bright piquant taste, which has a sharp aroma and is rich in spices. For cooking, you need to find a special grater with which you can chop the carrots included in the composition into long strips. So the appetizer is as close as possible to the traditional Korean dish. Of the mandatory seasonings, it is worth highlighting coriander - without it there will be no recognizable taste.

Ingredients:

• cabbage forks - 850 g;
• carrots - 100 g;
• garlic - 3 cloves;
• sugar - 130 g;
• vegetable oil - ¼ cup;
• salt - 1 tbsp. l.;
• vinegar essence - 55 ml;
• water - 0.7 l;
• coriander - 10 g;
• black pepper - 10 peas;
• red ground pepper - 5 grams.

Cooking method:

1. Grate the carrots with a Korean grater, chop the garlic, mix with the separated cabbage inflorescences.
2. Make a marinade: boil water with spices, salt, sugar, add essence to the hot liquid.
3. Marinate vegetables with boiling brine, put in jars, sterilize for 10 minutes.
4. Twist, cool the Korean twist in a warm room under a blanket.

All housewives will need a recipe for pickling cauliflower, which turns out to be extremely appetizing and looks beautiful even in the photo. Fresh paprika adds an exquisite sweetness to the twist, and onion adds pungency. Spices add spices: cloves, bay leaf, chili. A pleasant dish looks good on the table in winter, surrounded boiled meat, fried fish or other products.

Ingredients:

• cabbage head - 1 pc.;
• carrots - 100 g;
• paprika - 1 pc.;
• onion - 200 g;
• water - liter;
• salt - 1 tsp;
• sugar - 2 tsp;
• black pepper - 6 peas;
• allspice - 4 peas;
• cloves - 3 pcs.;
• bay leaf - 1 pc.;
• chili - 1 pod;
• 70% acetic acid - 10 ml.

Cooking method:

1. Disassemble the cabbage head into pieces, cut the carrots into circles, paprika into cubes.
2. At the bottom of the jars put spices, whole onions, vegetables, pour boiling water.
3. After 5 minutes, pour, marinate with a mixture of water, salt, sugar. Add acetic acid.
4. Roll up, turn upside down, keep under a blanket until cool.

Salad with tomatoes

Every housewife will need to know how to prepare a salad with cauliflower and tomatoes in order to treat their loved ones with a delicious fragrant snack that will crunch nicely when eaten in winter. The addition of tomatoes gives the twist a pleasant sweetness, spectacular color and juiciness. The combination of allspice and coriander gives a spicy spiciness, sets off the taste of vegetables.

Ingredients:

• cabbage forks - 1 kg;
• water - liter;
• citric acid - 1 g;
• tomatoes - 0.75 kg;
• salt - 20 g;
• sugar - 20 g;
• allspice - 5 peas;
• coriander seeds - 5 g.

Cooking method:

1. Blanch cabbage florets for 2 minutes in acidified water, cool.
2. Make a filling: cut the tomatoes into cubes, warm over low heat, boil, chop with a blender. Mix the juice with seasonings, boil, cook for 2 minutes.
3. Pickle the cabbage preparation directly in the jars, sterilize for 15 minutes.
4. Roll up, turn over, cool.
5. If you add 6% vinegar, then sterilization is not required.

with pepper

Video

When we think of a salty, juicy snack that complements the winter table, we immediately think of a jar of chopped crispy leaves. It seems to us cabbage, only today we will tell you how tasty and healthy not white, but cauliflower pickled cabbage is fast food. The conversation will be about why it is healthier than all other types of this vegetable, what makes it so tender and how to cook it simply and quickly.

One of the main advantages of this dish is the genuine speed of preparation - we do not need to look at the coveted salty jar in the refrigerator for several days.

If you pour the brine in the morning, taking into account all the subtleties, then by the evening our table will already be decorated with crispy cabbage. Its taste is thinner than that of the usual white cabbage, and the texture is much more delicate. Instant pickled cauliflower is a great addition to any meat and poultry, goes well with potatoes, whether mashed or french fries, goes well with salty cereal dishes. Treat your family with something new and be sure that in a couple of days they will already ask for more!

Benefits of cauliflower

Pickled cauliflower is good not only for its taste and will not disappoint not only gourmets, but also supporters healthy lifestyle life. This recipe for cooking a vegetable allows you to save all its useful properties, of which there are many.

• Cauliflower contains 2 times more raw protein than white cabbage, and 3 times more vitamin C.
• It stabilizes the metabolism due to the high content of minerals.
• Tartronic acid in inflorescences allows the body to get rid of fatty deposits, clean blood vessels and lower sugar levels.
• Cauliflower is rich in flavonoids that strengthen the immune system and enzymes that inhibit the development of cancer cells.
• Due to the much more easily digestible fiber than white cabbage, cauliflower does not irritate the gastric mucosa and has long been recognized by nutritionists as an essential product for gastritis and peptic ulcers of the stomach and duodenum.

Now imagine that all this wealth of minerals, vitamins and trace elements can be deliciously prepared without losing a single grain. useful properties! Tempting? Still would!

Now that we've definitely decided to quickly cook pickled cauliflower, it's worth figuring out how to choose the right one. After all, it is not always possible to determine for sure what is what in a store or on the market. Our advice will help you not to get into a mess. Cauliflower is not only white, but purple and even amber, and yet white is much more common, so consider it.

• First of all, pay attention to the tone of the inflorescences - it should be an even creamy white color. You should not buy a head of cabbage with brown spots or a frankly dark color - these are signs of a stale product.
• Inflorescences should fit snugly against each other, without spreading too much and total weight should be significant. That is, by eye, the vegetable should weigh less than in fact.
• The more juicy green leaves around them, the better. This indicates freshness and proper storage.

Classic recipe

Ingredients

• Cauliflower heads- 1-1.5 kg + -
• - 2 tbsp. l. + -
• - 1 l. + -
• - 1/2 cup + -
• - 1/4 cup + -
• Allspice peas- 4 things. + -
• - 2 tbsp. l. + -
• - 3 pcs. + -
• - 1 PC. + -

Cooking

As you can see, to prepare this juicy sweet and sour snack, you will need quite simple products.

1. Pour a liter of water into the pan, salt and bring to a boil.
2. While the water is boiling, we are engaged in cabbage: we sort the heads of cabbage into inflorescences and mine. Their structure is such that it still won’t be possible to rinse properly, for this we need hot salt water.
3. We remove the boiled brine from the fire and throw the disassembled and washed inflorescences into it. We keep cabbage there for 7-10 minutes. This is necessary in order, firstly, to properly nourish the vegetable with salt, and, secondly, to rid it of possible pests that still remain after washing with water.
4. Drain the water into a separate bowl and strain to prepare a brine for the marinade from it. Add the remaining spices, oil, vinegar and sugar to it, put on fire and bring to a boil.
5. We put the cabbage in a jar, pour it with the resulting boiling marinade and, closing it with a plastic lid, wrap it up. Leave to cool - for about 7-9 hours, after which we put it in the refrigerator.

As you can see, the recipe is extremely simple and pickled cauliflower cooks very quickly. We can vary the composition, adding to the “main” program “free”: chopped carrots, slices of bell peppers, capers, all kinds of herbs, ginger root or dill seeds. Any of the spices that you like will come in handy, by the way, and will add shades of a new taste to the dish that is already familiar to us.

Pickled cauliflower can be added to any vegetable dish, fresh or salted. It will perfectly fit into any vegetable salad and can even become an independent side dish - it all depends on the degree of salinity.

Contraindications

Even in the use of such a seemingly completely harmless vegetable, there are "pitfalls". Cauliflower is not recommended for people with gout, food allergies, or those who have an individual intolerance to this product.

For everyone else, pickled cauliflower and its quick preparation will bring only joy and pleasure.