Hello, dear readers of my blog! Today I have prepared for you some interesting recipes for very tasty and crispy pickled cauliflower.

Traditionally, many are accustomed to white cabbage for the winter. But, believe me, the options I have proposed for preparations from this variety will be no worse than the usual ones. And some people specifically buy it to prepare snacks for the winter in jars.

I really want there to be no dissatisfied or disappointed people, so I have prepared recipes for you that have never left anyone indifferent. Tested on my family and friends.

This appetizer can be served as a separate, independent dish. You can also make salads or cook wonderful cabbage soup. And the recipes are so simple that even a young novice housewife can handle it without difficulty.

Crispy and very tasty pickled cauliflower for the winter without sterilization

This is one of my favorite pickled cauliflower recipes. It turns out moderately spicy and very crispy. It tastes simply delicious. My husband, who loves everything spicy, especially likes it.

Ingredients:

• Cauliflower - 2.2 kg
• Carrots - 2 pcs.
• Bell pepper - 2 pcs.
• Hot pepper - 1 piece
• Garlic - 2-3 cloves per jar
• Horseradish leaves - 1 leaf per jar
• Cherry and currant leaves - 1-2 leaves each
• Tarragon sprig - 1 pc.
• Cloves - 3 pcs.
• Peppercorns - 5 pcs each
• Bay leaf - 2-3 leaves

For marinade per 1 liter of water:

• Salt - 2 tablespoons
• Sugar - 4 tablespoons
• Vinegar 9% - 3 tablespoons (or 50 ml)

You can adjust all the spices to your taste. You can, for example, add an umbrella of dill to the jar. Or, conversely, remove something from the recipe.

Preparation:

1. Wash and dry the cabbage. Disassemble it into inflorescences. If they are very large, then divide them into several parts.

2. Wash bell and hot peppers and remove seeds. Cut them into small pieces. Peel the carrots and cut into slices. Peel the garlic and cut it into halves.

3. Divide the chopped vegetables by the number of jars to ensure even distribution. Then place a leaf of horseradish, peppers, carrots, 2 cloves of garlic, currant leaves, cherries and a sprig of tarragon at the bottom of the jars. Add peppercorns and a few cloves.

5. Then pour the water into a saucepan and put on fire. Add salt, sugar and vinegar there. Bring to a boil and turn off. Pour marinade into jars of vegetables. Cover them with lids and turn them over. Wrap in a warm blanket and leave until cool. Store in a cool place.

The best recipe for pickled cauliflower in jars

Here's another great way. This snack will keep and delight you throughout the cold season. It turns out a little spicy. But pepper can be removed from the ingredients if someone doesn’t like it spicy. And instead add 3 Bulgarian pieces.

Ingredients:

• Cauliflower – 3 kg
• Carrots - 3 pcs.
• Garlic - 4 heads
• Red hot pepper - 1 pc.
• Parsley (preferably curly) - 2 bunches

For the marinade:

• Water - 1.5 liters
• Sugar - 1 glass
• Black or allspice peas (optional) - 5-8 pcs.
• Vegetable oil - 1 cup
• Salt - 3 tbsp. spoons
• Vinegar 9% – 250 ml

Preparation:

1. Pour water into a saucepan, bring to a boil and add salt, sugar, vegetable oil and vinegar. Bring to a boil again and turn off the heat.

2. While the marinade is being prepared, let’s take care of the vegetables. Separate the cabbage into inflorescences. Peel the pepper from seeds and finely chop. Cut the parsley into small sprigs. Peel the garlic and cut into slices.

Then place the vegetables one by one in layers in a deep bowl - first parsley, then garlic, carrots and pepper.

You can use any utensils except enamel for this.

3. Place cabbage inflorescences after the vegetables. It should lie quite tightly. Then pour hot brine over everything. Cover everything with something flat (for example a plate) and place pressure on top. Leave in this position for a day. During this time, it will settle, secrete juice and ferment.

4. After a day, put everything into jars along with the marinade and cover with lids on top. Place a cotton cloth in a large pan. Place the jars on it and fill it with hot water up to the hangers. Bring to a boil and sterilize for 10-30 minutes, depending on what kind of jars you have.

If you have 500-700 ml, then 10 minutes is enough. It takes 15 minutes for a 1 liter jar of preparations, 30 minutes for a 3 liter jar.

5. After this, carefully, so as not to get burned, remove them and screw the lids tightly. Turn the jars over and leave until completely cool. Then put them away in your storage.

Instant Pickled Cauliflower

Of course, we really want us to have a lot of preparations for the winter. But sometimes, during the cooking process, you already want to try it right now. That's why I included this recipe for quick preparation and eating. Although, it can also be stored in jars until winter in a cool place.

Ingredients:

• Cauliflower – 1 kg
• Bell pepper - 2 pcs
• Carrots - 1 pc.

For marinade per 1 liter of water:

• Salt - 2 heaped tablespoons
• Sugar - 3 heaped tablespoons
• Vegetable oil - 5 tablespoons
• Vinegar 9% - 5 tablespoons (75 ml)
• Bay leaf - 2 pcs
• Peppercorns - 5-7 pcs.
• Garlic - 5-7 pcs.

Preparation:

1. Wash the cabbage thoroughly and dry. Disassemble it into inflorescences. If they are large, then cut into halves.

2. Peel the sweet bell pepper from the stalk and seeds. Cut it into strips.

3. Wash and dry the carrots. Peel and then cut into thin strips, as for Korean carrots. Or use a special grater attachment.

4. Pour water into a saucepan and bring to a boil. Then put the cabbage there and cook for 1-2 minutes. Drain off excess water. Leave enough water to just cover the inflorescences.

5. Then strain the water and put it on the fire. Measure the volume and add all the ingredients for the marinade, except vinegar and vegetable oil. Bring the marinade to a boil and cook for 2 minutes. And only after that add vinegar and oil, and then turn off.

6. Arrange the vegetables evenly in a convenient bowl or jar and pour over the hot marinade. Close the lid and leave to cool at room temperature.

7. After cooling, place in the refrigerator for a day. After a day it is ready for use. The snack will be very crispy and incredibly tasty.

Assorted cauliflower with cucumbers and tomatoes for the winter

Try making this delicious dish. I have always loved assorted vegetables or salads for long-term storage. They always help out when guests suddenly arrive.

I suggest you watch this video recipe and prepare these preparations. Neither you, nor your relatives, nor your guests will be disappointed. And they will simply not be interchangeable with strong drinks.

Ingredients:

• Cucumbers – 1 kg
• Tomatoes – 1 kg
• Cauliflower – 450 gr
• Hot pepper – 4 pcs
• Sweet pepper - 6 pcs
• Horseradish root
• Dill
• Garlic - 4-5 cloves

For marinade per 1.5 liters of water:

• Salt - 2 tbsp.
• Sugar - 4 tbsp
• Vinegar 9% - 5 tbsp
• Allspice peas - 6 pcs
• Black peppercorns - 7-8 pcs.
• Bay leaf - 2 pcs

You can also add other vegetables here, such as carrots or hot peppers. But here everything is not for everyone. Be sure to try it and treat your loved ones.

A simple recipe for pickled cabbage with beets

Having prepared an appetizer with the addition of beets, I decided to experiment further and added garlic and carrots. And it turned out to be simply amazing preparation for winter. Highly recommend.

Ingredients:

• Cauliflower - 1.5 kg
• Carrots - 1 pc.
• Beetroot - 1 piece
• Garlic - 8-10 cloves
• Vinegar 9% - 150 ml
• Vegetable oil - 0.5 cups
• Salt - 2 tablespoons
• Sugar - 0.5 cups
• Ground sweet paprika - 1 tablespoon
• Ground red pepper - 0.5 tablespoon
• Water - 1 liter

Preparation:

1. Separate the cabbage into inflorescences. Peel the beets and carrots and grate them on a coarse grater. Peel the garlic and cut into pieces.

2. Pour water into a saucepan and put on fire. Add salt, sugar, vegetable oil and vinegar. Stir and bring to a boil. Once it boils, you can turn it off.

3. Place vegetables in the jar in layers - beets, carrots, cabbage and garlic. And so on to the very top, sprinkling the layers with ground pepper and paprika.

4. Pour the marinade into the jar and close tightly with a nylon lid (you can also use a tin one). Leave until cool. Then refrigerate for 3 days. The snack will be ready to eat in a week. It will take on a rich beetroot color and will be very tasty. It can be stored in the pantry at room temperature or in a cool place.

Korean pickled cauliflower for the winter

I love Korean cuisine in any version. I marinate it very often using this recipe and it’s always eaten quickly and flies away. I recommend you try this recipe too. This amount of ingredients makes 7 liter jars.

Ingredients:

• Cauliflower - 3.5 kg
• Garlic - 2 heads
• Hot pepper – 3 pcs.
• Bell pepper – 1 kg
• Carrots – 700 gr

For the marinade you will need:

• Water - 3 l
• Sugar - 3 tablespoons
• Salt - 2 tablespoons
• Pepper mixture - 1 tablespoon (can be replaced with dry adjika)
• Vinegar 9% - 1 teaspoon per 1 liter jar

Preparation:

1. Cabbage should be disassembled into inflorescences. Then put in boiling water for 10 minutes.

2. Grate the carrots using a grater with a special attachment for Korean carrots. Cut the bell pepper into small pieces. Cut the hot pepper into rings. If you want a sharper taste, do not remove the seeds. Squeeze the garlic through a press. Add all the vegetables to the cabbage and mix evenly.

3. After mixing, place everything in jars up to the hangers, tamping down properly.

4. Pour water into the pan. Add salt, sugar and spices there. Stir and put on fire. As soon as the marinade boils, remove from heat and pour into jars. Cover them with lids.

Then place the jars in a large saucepan and pour hot water up to the hangers. Place a cloth on the bottom of the saucepan first to prevent the jars from bursting. Put on fire for 25 minutes if you have liter ones.

5. After sterilization, pour 1 teaspoon of bite into each jar and screw the lids on tightly. Turn the jars over and cover them with a blanket. Leave it like this until it cools completely.

Cauliflower marinated in tomato for the winter

I really like these preparations in tomato marinade. The appetizer turns out simply excellent and the guests are always satisfied. I also love making soup from it. It emits such an aroma that my family immediately drops everything they are doing and gathers in the kitchen to take a sample.

Ingredients:

• Cauliflower – 3 kg
• Tomatoes – 1.5 kg
• Bell pepper – 1 kg
• Parsley - 200 gr.
• Garlic - 2 large heads
• Vegetable oil - 200 gr
• Vinegar 9% – 100 g
• Sugar - 4 tbsp
• Salt - 2 tablespoons

Preparation:

1. First, divide the cabbage into florets and cut into halves. Peel the sweet pepper from seeds and stalks and cut into small pieces. Peel the garlic. Finely chop the greens.

Make cross cuts on both sides of the tomatoes. Then place them in a dish and pour boiling water over them. Let them sit in boiling water for 5 minutes. After this, you can safely remove the skins and cut into pieces.

2. Place the cabbage in a saucepan and cover with water. Add 1 tablespoon of salt. After the water boils, cook for another 5 minutes. Then drain the water through a colander. Leave it to cool.

3. Grind the tomatoes using a blender until pureed. Pour into the pan. In the same way, chop the pepper and garlic alternately. Add them to the tomatoes. Add chopped herbs to the vegetable mixture as well.

4. Now it's time to add the cauliflower. Stir and reduce heat. Cook for 20 minutes, stirring occasionally.

5. Place the finished brew in sterilized jars to the very top and close the lids. Turn the jars over and cover them with a blanket. Let them remain in this position until they cool completely.

This snack can be stored at room temperature. But before using it, it is better to keep it in the refrigerator for some time.

Video on how to marinate cauliflower to make it crispy

By preparing this recipe, you can enjoy a tasty and crispy snack within a day. But, at the same time, it can be perfectly stored until winter in a cool place. So watch the video recipe and start cooking. Everything is very simple, it turns out.

Ingredients:

Cauliflower – 1 kg
Bell pepper - 3 pcs
Hot pepper - 1 pc.
Salt - 4 tablespoons
Sugar - 9 tablespoons
Vinegar 9% – 200 g
Oil – 150 gr
Water - 1.5 l
Garlic - 1 head
Bay leaf - 8 pcs
Peppercorns – 10 pcs.

The video uses plastic dishes, but I put them in glass jars, it’s more convenient for me. This does not affect the result in any way. Try it and enjoy.

Today I presented the best and most delicious recipes for making pickled cauliflower. I'm sure you'll find something suitable for yourself. No one will be left disappointed. Prepare and treat your family and friends.

Good luck with your preparations!

Cauliflower for the winter– this is one of the most “elegant” preparations. It can not only complement, but also decorate any dish. In addition, this vegetable contains a huge amount of useful substances that are simply necessary for the human body during the winter cold. If you have harvested a rich vegetable harvest, then be sure to save cauliflower for the winter. This can be done in various ways. We will tell you exactly which ones in our next article.

Cauliflower for the winter

Freezing. Before freezing, soak the stalks briefly in water with added salt. This will help the worms and bugs that are hidden inside to come out. After the soaking procedure, wash the inflorescences thoroughly under running water, dry them on a towel, package them in bags, release the air, bandage them, and put them in the freezer. You can also blanch the inflorescences in acidified water (dilute a couple of teaspoons of citric acid in 3 liters of water). Let them sit for about 3 minutes, transfer them to a colander, let the water drain, and place them in bags.

Drying. Disassemble the cabbage heads, cut off the stems as much as possible, leaving only a couple of centimeters. Cut large inflorescences into pieces. Rinse them under running water, blanch them in boiling water for 3 minutes, leave them to drain, and then place them on the surface of a baking sheet. Dry the workpieces in the oven at a temperature of 60 degrees. Place dried vegetables in jars, close the lids tightly, and move to a dry place. The fruits must be soaked first.

You will like this one too.

Cauliflower for the winter: recipes

Sauerkraut recipe.

Separate 2 kg of cabbage heads into individual inflorescences. Peel the carrots and beets and grate them. Place the vegetables in a jar, add a couple of cloves of garlic, and pour in the hot brine. It is prepared from 1.5 liters of water, 120 g of sugar and the same weight of salt. In addition, add 5 black peppercorns and 3 allspice peas to the preparation. Leave the appetizer for 3 days to allow the fermentation process to take place. If you use cold rather than hot brine, the fermentation time will extend for a whole week. Finally, close the container with a nylon lid and store it in the refrigerator.

Find out and.

How to cook cauliflower for the winter

Ingredients:

Salt, acetic acid - 400 g each
- water – 5.5 liters
- cauliflower – 10 kg

Cooking steps:

Divide the cabbage head into inflorescences, wash, and place in a thick layer in jars. Prepare a filling from the indicated ingredients, cool, pour into the vegetables, leave for two weeks in a warm room, and transfer to the cold.

You will also need information about.

Cauliflower for the winter is delicious and quick

Salted cabbage recipe.

Disassemble 3 kg of fruits, chop 520 g of carrots into slices. Place blackcurrant and grape leaves on the bottom of the jars, fill with the prepared vegetable mixture, add dill and celery on top, pour in the brine from a liter of water, 50 g of salt and 5 black peppercorns. Tie the necks with parchment paper, tie with twine, and transfer to a cool place.

What do you think?

Pickling recipe.

Prepare a large head of cabbage, chop a large carrot into slices, and cut the sweet pepper into cubes. Place spices, 5 small onions, and chopped vegetables on the bottom of half-liter jars. Place cabbage on top, pour in boiling water, wait 5 minutes. Drain the liquid, pour boiling filling prepared from a liter of water into the jars, 1.5 tbsp. l. sugar and 2 tsp. salt. Add a teaspoon of acetic acid to each container, roll up, turn over, wrap, and let cool.

Option in tomato filling.

Separate the cabbage and blanch in acidified water for two minutes. Cool immediately in cool water. Cook the filling: chop 750 g of tomatoes, put them in a saucepan, heat over low heat, and grind through a sieve. In the resulting juice, add 20 g of salt and sugar, 0.5 tsp. coriander, 5 peas of allspice. Boil it all, keep it on the stove for a couple more minutes. Pour boiling juice into containers, place for sterilization, and tighten.

Prepare and.

Korean recipe.

Remove the leaves from 520 g of cabbage and leave them aside. Separate the inflorescences. Cover the leaves with water in a separate pan. Put 3 cloves of garlic, chop the carrots into strips, put 4 tbsp. l. acetic acid, lemon juice, black pepper, salt, boil, simmer for half an hour. Pack the preparation into jars, pour in the boiling marinade, sprinkle with chopped garlic and various spices to your taste. Cover the jars with lids, move them to sterilization, leave for 15 minutes, and then screw them on.

Variant of preparation with nuts.

Blanch 700 g of cabbage inflorescences for 5 minutes, cool with ice water, add 200 g of onion, cut into rings, add 30 g of salt, 120 g of chopped nuts, crushed garlic, stir, transfer to sterilized containers, compacting slightly. Sterilize, twist. The filling is prepared from a liter of water and a tablespoon of salt.

Prepare and.

And here is another recipe for pickled preparation.

Blanch the cabbage florets in salted and boiling water for two minutes, let cool. Place 50 g of salt and sugar, 3 buds of cloves and 7 black peppercorns at the bottom of sterilized jars, place tightly, pour in boiling pouring. Place it for sterilization and roll it up.

Spicy snack.

Divide 2 kg of cabbage and blanch. Grate 2 kg of carrots. Place the vegetables in a three-liter jar, squeeze 2 heads of garlic into it. Ingredients for filling: 120 g granulated sugar, 155 g acetic acid, 220 g sunflower oil, 2 tbsp. l. salt, a teaspoon each of red and black pepper, add to the vegetables.

Salad in tomato sauce.

Pour 3 liters of tomato juice into a saucepan, add 2 kg of grated carrots, boil for 5 minutes. Add prepared 2 pods of hot pepper, 2 kg of sweet pepper, 1 kg of onion, cabbage inflorescences (5 kg), 4 heads of chopped garlic. Let cook for 5 minutes, add 2 tbsp. sunflower oil, a glass of vegetable oil and vinegar. Bring to a boil, sterilize, twist.

An ancient recipe for preparation.

Boil 5 kg of cauliflower inflorescences in salted liquid for 4 minutes. Grind 1.2 kg of tomatoes through a meat grinder, add 125 g of vinegar, 65 g of salt, 120 g of granulated sugar, 80 g of chopped garlic, 200 g of sweet pepper and parsley. Boil, lower the cabbage, boil for 10 minutes. over low heat, place in sterile jars.

Salad with broccoli.

Blanch broccoli and cauliflower for 3 minutes, rinse with cool water. Cut 1 kg of tomatoes into large slices, chop the parsley, chop 520 g of sweet pepper into rings. From a liter of water, 1 tbsp. sunflower oil, 120 ml vinegar, 3 tbsp. l. Add granulated sugar and salt to the marinade, boil it for 2 minutes, add the vegetable mixture to it. Let cook for 10 minutes, package in sterilized jars, twist, turn over, wrap, cool.

Recipe with broccoli in tomato sauce.

Separate cabbage inflorescences (1.5 kg), boil for 5 minutes. in boiling water, transfer to a colander and allow the liquid to drain. Grind the remaining components through a meat grinder. Place the mixture in a saucepan, boil, add cabbage, cook for 10 minutes. over medium heat. Pour into hot jars. Turn over, wrap, cool.

Salad "Assorted".

Prepare 500 g each of broccoli and cauliflower, blanch them in acidified water for 2 minutes. Rinse with cool water. Chop 320 g of multi-colored sweet peppers into strips and squeeze the garlic through a press. Dissolve 2 tbsp in a liter of water. spoons of sugar and salt, bring to a boil. Place the vegetables in sterilized containers, add garlic on top, pour in the boiling marinade, add a tablespoon of apple cider vinegar to each container, transfer to sterilization, and twist.

Salad "Delicacy".

Blanch 1 kg of broccoli and cauliflower for 4 minutes in salted water. Grind 1.2 kg of tomatoes in a meat grinder, add 200 g of sunflower oil and sweet yellow pepper, 2 tbsp. spoons of salt, 5 tbsp. spoons of granulated sugar, 85 g of garlic, 120 g of acetic acid, 220 g of herbs. Place cabbage inflorescences in boiling tomato paste, simmer for half an hour over low heat, pour into sterile jars, roll up, and wrap upside down.

Vegetable salad.

Prepare 1 kg of cabbage, cut 900 g of carrots into slices. Chop 900 g of cucumbers, multi-colored bell peppers, 1 kg of broccoli, 900 g of onions. In 3 liters of water, dilute 196 ml of acetic acid, 35 g of sugar and salt, boil for a couple of minutes. Place herbs and 13 cloves of garlic at the bottom of sterilized jars, fill the jars with chopped vegetables, pour in the boiling marinade, and seal. Cool upside down.

Salad "Coral Reefs".

Wash 0.7 kg of cabbage and prepare it. Chop the washed carrots into thin slices. Remove the seeds from the sweet pepper and chop it into cubes. Peel 5 onions, cut into 4 pieces if they are large. Place prepared vegetables, a bay leaf, a piece of hot pepper, and a few cloves at the bottom of the jar. Fill with cabbage florets. Combine a liter of water, 3 tbsp. spoons of sugar and 2 teaspoons of salt, leave for a couple of minutes. Drain the liquid, pour the boiled marinade over the vegetables, add acetic acid.

"Pyramid".

Wash 1 kg of cabbage thoroughly and divide into pieces. Remove the seeds from 4 bell peppers and cut into thin rings. Wash the parsley, cut off the stems and finely chop. Fold all vegetables in dense, separate layers, lightly compact. Repeat layers until filled, add salt, pour in boiling water, and place for sterilization in a pan with a metal grate at the bottom. Sterilize for 20 minutes, pour in vinegar (1 tsp per liter container). After completing the process, fill the jars to the end and tighten.

• 2 kilos cauliflower
• 2 red peppers
• head of garlic
• A glass of vegetable oil
• Bunch of parsley
• 2.5 liters of water
• Half a glass of sugar
• 2 tablespoons table salt
• Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the center, and chop the garlic into crumbs. Wash the greens, lightly shake off the water and cut as desired.

Place the inflorescences in a colander and, in this form, place them in lightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade. Add spices, garlic, vegetable oil, salt, sugar into boiling water, add pepper and herbs, wait for the moment of boiling, lower the inflorescences and mark after boiling for exactly 10 minutes. At the end add vinegar. Place the prepared salad into jars and immediately roll up.

Recipe in tomato

We need to prepare:

• 1.2 ripe tomatoes
• 2 kg cauliflower
• 3 sweet peppers
• 2 heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• 2.5 tablespoons regular salt
• 120 grams of 6% vinegar

Let's start cooking:

Peel and wash all vegetables. Divide the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

Cut the tomatoes into slices or halves, simmer, pass through a fine sieve to obtain juice.

Finely chop all the vegetables in any form, put them in a convenient bowl, add tomato juice, salt, add sugar, pour in vinegar and oil. After boiling, reduce the temperature and count half an hour, then lower the inflorescences and boil for another 3 minutes. We pack the salad hot into jars and set it to sterilize for 20 minutes, then roll it under iron lids.

A simple pickling recipe

• 3 kg cauliflower
• 0.5 kg carrots
• Liter of water
• 2.5 tablespoons salt
• Umbrellas of dill, sprigs of black currant and petiole celery

Let's start cooking:

Sterilize the jars, rinse the greens under running water and dry. We rinse the cabbage head and divide it into inflorescences, cut the carrots into rounds.

Divide the greens equally into the bottom of the jars and cabbage on top. Boil the brine, pour hot over the cabbage, close with tight nylon lids, and store only in the cold.

How to make sauerkraut

Let's take the following ingredients:

• 2 kg cauliflower
• Medium carrot
• Small beets
• 5 cloves garlic
• 3 black peppercorns

• 1.5 liters of filtered water
• Half a glass of regular salt, without added salt
• Half a glass of granulated sugar

Let's start cooking:

We rinse the head and divide it into separate inflorescences. Root vegetables can simply be cut into small pieces or grated on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, brew the brine and pour the hot brine into the slices, close the dish and put it in a cool room, after 3 days you can try the pickles.

Cauliflower marinated with beets

We will take:

• Head of cauliflower
• Medium beetroot
• A tablespoon of sugar and salt
• 2 tablespoons 9% vinegar
• 6 black peppercorns
• bay leaf

How to cook:

We wash and peel the vegetables. We divide the head into separate inflorescences, chop the beets into cubes, using a large Korean grater.

Place the beets and cabbage in layers in a jar so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. Place it in hot water to sterilize for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we will need:

• Large head of cabbage, more than a kilogram
• Sour apple
• Medium sized carrots
• A few sprigs of herbs, optional
• Half a head of garlic
• Bay leaf leaf
• 3 black peppercorns
• 2 tablespoons sunflower oil

To cook the marinade:

• For a three-liter jar - a liter of water
• Half a glass of 9% vinegar
• 2 level tablespoons table salt
• 3 heaped tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and the carrot into circles. Sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - add salt and sugar, and pour vinegar at the end. Fill the jar with boiling water and screw it on.

Well, now we will learn how to preserve cauliflower.

I will write the 8 best recipes for preparing this vegetable. Choose any of them and create delicious miracles in your kitchen. Most often, tomatoes and peppers are added to curly inflorescences during preservation - they harmonize very well in taste. And if you don’t want to make rolls, just freeze the cabbage pieces. I also wrote below how to do this correctly.

Although you don’t see this product on our tables so often, I still advise you to eat it regularly. I won’t list all the benefits of cauliflower. I will only say that it is mega useful, it contains a huge amount of useful substances. So get used to good things and learn to cook them deliciously!

I deservedly consider this recipe one of the best. In a jar, such pickled vegetables look very beautiful and bright. Just looking at them makes me want to try this preservation. The cabbage turns out crispy, with a balanced sweet and sour taste. There is no need to sterilize the workpieces, which saves time on preparation.

Ingredients:

• cauliflower - 2.2 kg
• carrots - 2 pcs.
• bell pepper - 2 pcs.
• onions - 1 pc.
• garlic - 100 gr.
• hot chili pepper - to taste
• dill seeds - a pinch
• bay leaf - 1 pc.
• allspice - 1-2 pcs. to the jar
• horseradish leaves - 1/3 part per jar
• leeks - optional
• parsley, dill - 1 bunch each

For marinade per 1 liter of water:

• salt - 1 tbsp.
• sugar - 2.5 tbsp.
• vinegar 9% - 4 tbsp.

Cooking method:

1.Vegetables must be thoroughly washed. Peel carrots, onions, peppers. If there is any damage on the surface of the fruit, it must be cut out (otherwise the workpiece may deteriorate).

2.Carrots are cut into long strips. To speed up the process, you can grate it on a Korean grater, it will turn out beautifully.

3. Also cut the bell pepper into long strips, about 1 cm wide. Chop the onions and leeks (one stalk will be enough) into rings. Finely chop the greens. Separate the cabbage into inflorescences; the stalk is not needed.

4.Tear the horseradish leaves into 2 or 3 parts. In each jar (washed with soda, or even better, sterilized), place a piece of these leaves at the bottom. The remaining ingredients are laid out on these leaves. So, put 1-2 peas of allspice, 1 bay leaf, 2-3 cloves of garlic in each container.

Use the quantity and composition of herbs and spices to suit your taste. If you like it spicy, add more chili pepper. If you like the aroma of dill, add more of its seeds. If you don't like parsley, don't use it.

6. Place vegetables on top of the herbs and spices. Place the cabbage florets tightly. Fill the voids with onion rings, carrots and bell peppers. Bright fruits will contrast favorably with white. At the same time, put water on the stove to boil.

7. Pour boiling water over the filled jars to the very top. Cover with clean lids and let steam for 15 minutes.

If you want the inflorescences to be softer, you must first blanch the cabbage for 3 minutes.

8. Drain the water from the cans into a saucepan and measure the amount. For every liter of water, add 2.5 tbsp. sugar, 1 tbsp. salt. Place this marinade on the stove to cook. After the brine boils, pour vinegar into it.

9. Pour the boiling filling into the jars and immediately seal with metal lids. Lids must be sterilized!

10.In order for cauliflower salad to be stored well, it needs to be wrapped in a warm blanket so that the sterilization process continues and the fruits are ready. Before wrapping, turn the canned food upside down. And at the same time, check that they are well sealed; the marinade should not leak out.

11.After a day, you can remove the blanks to a permanent storage location, where they will wait for the winter. This appetizer will be an excellent decoration for the holiday table, and at a family dinner it will delight everyone with its pleasant crunch.

Crispy and delicious cauliflower in tomato

Along with pickled cauliflower, which is filled with brine, there is another very popular recipe for preparing this vegetable in tomato juice. This preservation is similar to the harvesting technology. And I can assure you - it is very tasty.

Check out another option in tomato sauce.

Ingredients:

• cauliflower – 2 kg
• tomatoes - 1.2 kg
• bell pepper - 2 pcs. large
• parsley - 1 bunch
• garlic - 1 head
• citric acid - 1.5 tsp.
• sugar - 100 gr.
• salt - 60 gr.
• bay leaf - 3 pcs.
• allspice peas - 3 pcs.
• vegetable oil - 100 ml
• vinegar 9% – 80 ml

Preparation:

1. Remove seeds and stalks from peppers and cut into wide strips. Wash the tomatoes and cut them into halves or quarters, depending on the size of the fruit. Place these products in a saucepan and place on low heat. This vegetable mixture needs to boil, cook and soften well.

2. Separate the cauliflower into small florets. Place water in a large saucepan to heat. Pour 1.5 tsp into this boiling water. citric acid and lower all the prepared pieces. After the liquid boils again, blanch the vegetable for 3 minutes.

3.Use a slotted spoon to remove the inflorescences from the hot water, place in a bowl and cover with cold water. This is necessary in order to stop the cooking process, otherwise the snack will turn out too soft. But I still want to crunch.

4.When the tomatoes and peppers become very soft, they need to be rubbed through a sieve to get rid of the seeds and skin. This can be done fairly quickly if you have a large sieve available.

5.Pass the parsley and garlic through a meat grinder. You can also use a blender - it will be even faster, and there will be less dishes to wash later.

6.Add pureed herbs with garlic, bay leaf, allspice, salt and sugar, vegetable oil and vinegar to the tomato juice. Mix everything and put the sauce on the fire to boil. Once bubbles appear, cook for 5 minutes. But make sure that the filling does not run off, as the tomato foams a lot.

7. The jars need to be prepared in advance - washed with a clean new sponge and mustard powder or soda. Fill the glass container with the cauliflower, sealing it tightly.

8. Fill the workpieces to the top with tomato filling and cover with scalded lids. Place the preserved food to sterilize. This is done in the classic way. Place a towel on the bottom of the pan and place canned food in glass. Water is poured up to the hangers of the cans and this structure is placed on the stove.

After the water boils, sterilize liter jars for 20 minutes, 0.5 liter jars for 15 minutes.

9.Remove the winter snack from the boiling water and screw the lids on tightly. Turn it upside down, wrap it in something warm and let it cool completely. Then put it in the cellar or pantry (in a place where the sun's rays do not reach).

Did you know that cans also have an age? The year of manufacture is always written on the bottom. For conservation, you can take a copy that is no older than 5 years, otherwise the glass may burst.

10. Here is such a simple and simple recipe. But it will be tasty, spicy because of the garlic. Fans of spicy food can also add hot pepper to their greens.

How to freeze cauliflower - an easy way to freeze for the winter

It would seem that what’s so difficult about freezing vegetables? I put it in a bag or container and put it in the freezer. But in reality it's not that simple. Some fruits, for example, bell peppers, can actually be washed, cut, placed in some container and frozen. But this trick won't work with cauliflower.

If you simply freeze it, it will darken, become too hard, and the taste will deteriorate. Therefore, we need to act differently. Read on for a good way.

You will need:

• cauliflower
• zip bags

Cooking method:

1. Disassemble the cabbage into inflorescences, removing the leaves and stalk. Wash the pieces thoroughly under cold running water.

2. Boil water. For 1 kg of vegetables, take 4 liters of water, add a little salt. Place the inflorescences in boiling water and wait until it boils again. After that, time 3 minutes, no more is needed.

3. Drain the cabbage in a colander and rinse with cold water to stop cooking.

4. Place the blanched pieces on a clean kitchen towel and let them dry completely.

5.Place dry vegetables into bags. Release as much air as possible before sealing the package tightly. Freezing is best stored in a vacuum. Place the inflorescences in one layer.

No fruits should be re-frozen. Therefore, put in one bag as much cabbage as you need for one preparation of soup, stew, etc.

6.Place the filled bags in the freezer. Home-frozen can be stored for 3 months, nothing sticks to each other, there is no excess water, unlike store-bought copies.

The best video recipe for Korean cauliflower in a jar

I suggest making a Korean salad. Like all similar ones, it will be spicy, piquant, crispy and juicy. Open a jar of this preparation in winter and eat it all at once, because it’s almost impossible to put it down.

I suggest watching a video that explains in detail how to properly marinate cauliflower so that the result is beyond praise. And for your convenience and to save time, I will write a list of ingredients that are needed for this recipe.

Ingredients for 7 liter jars:

• cauliflower - 3 kg, disassembled
• garlic - 2 heads
• hot pepper - 3 pcs.
• red bell pepper – 1 kg
• carrots - 700 gr.

For the brine:

• water - 3 l
• sugar - 3 tbsp.
• salt - 2 tbsp.
• dry adjika (seasoning) - 1 tbsp.
• vinegar 9% - 1 tsp. in every liter jar

Cauliflower with vegetables in tomato sauce (recipe without sterilization)

This is a very tasty assortment of vegetables marinated in tomato. This preparation is called assorted in Turkish. In winter you will be truly delighted by the colors on the plate. It is not difficult to prepare such preservation; there is no need to sterilize it.

Ingredients (for two 1.5 l cans or one 3 l):

• cucumbers - 10 pcs.
• tomatoes - 10 pcs.
• eggplant - 1 pc. average
• bell pepper - 1 pc.
• onions - 6 pcs. little ones
• cauliflower – 1 kg
• garlic - 4 cloves
• bay leaf - 2 pcs.

For marinade per 3 liter jar:

• tomatoes - 1.7 kg
• salt - 2 tbsp.
• sugar - 3 tbsp.
• vinegar 9% - 2 tbsp.
• cloves - 2 pcs.
• black peppercorns - 10 pcs.
• hot chili pepper - 1/4 pcs.

Cooking method:

1. All vegetables need to be washed. Cut cucumbers and eggplants into barrel circles, about 2-3 cm high. Cut sweet peppers into wide strips. It will be enough to cut small onions in half, medium ones - into 4 parts. Separate the cauliflower into florets.

2. Let the water heat up right away so you don’t have to wait. Wash jars and lids. Place one bay leaf and 2 cloves of garlic at the bottom of a one and a half liter container. Place 2 bay leaves and 4 garlic cloves in a three-liter glass container. Next, start laying out the vegetables.

3. First put the cucumbers, the next layer is onions, then whole tomatoes (not large ones). Tomatoes must first be pricked near the stem with a toothpick so that the filling saturates them well. Next add the pepper slices and eggplants. The top layer is cauliflower.

4.Pour boiling water over the resulting preparations and cover with lids. Leave for 5 minutes. Meanwhile, bring a fresh batch of water to boil.

5.Drain the first water from the jars. She won't be needed anymore. Pour fresh boiling water over the vegetables, cover and leave for 10 minutes.

Along with the first pouring, the bitterness from the eggplants and onions will go away, and all unpleasant odors will be removed.

6.In the meantime, start preparing the tomato sauce. Wash the tomatoes, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into the pan.

7.Add sugar, salt, cloves, black peppercorns, and hot pepper rings to the tomato. Stir and put on fire. Once boiling, turn the heat to medium and cook for 10 minutes. Foam will form during the process; there is no need to remove it, just stir vigorously. 2 minutes before the end of cooking, pour in two tablespoons of table vinegar.

8.Drain the water from the jars and pour in the boiling tomato sauce. And seal tightly. If you use Euro-threaded caps, they must be new. You can roll it up the old fashioned way with a preservation key using iron disposable lids.

9.Put the jar on its side and roll it on the table so that the tomato is evenly distributed. Next, place the container upside down and wrap it warmly.

10.After cooling completely, store this delicious cauliflower preparation in storage. Each of the vegetables turns out very tasty. And the filling can be used to prepare sauces and dressings.

Delicious salad with cauliflower, tomatoes and peppers

Cauliflower goes very well with bell peppers. And tomatoes, or rather tomato marinade, soak these vegetables and make them very tasty. I suggest preparing an original salad for the winter that is easy to prepare. This is an excellent snack and addition to potatoes and meat dishes.

Ingredients:

• cauliflower - 1.2 kg
• tomatoes - 1.5 kg
• bell pepper - 200 gr.
• garlic - 80 gr.
• parsley - 200 gr.
• sugar - 100 gr.
• salt - 2 tbsp.
• refined sunflower oil - 200 gr.
• acetic acid 70% - 2 tsp.

Preparation:

1. All vegetables need to be washed. Sweet peppers need to be seeded and cut into strips. The cauliflower must be disassembled into inflorescences, and the garlic must be passed through a press. Finely chop the parsley and mince the tomatoes.

2. Let the water heat up and salt it a little. After boiling, place the cabbage pieces in it and cook for 5 minutes. Then place the inflorescences in a sieve and let the excess liquid drain.

3.In a large saucepan, combine all the ingredients needed for the salad. First, pour out the twisted tomatoes, then add pepper, parsley, squeezed garlic, sugar, salt, and vegetable oil. Stir well and put on fire.

4.After the tomato mass boils, add cabbage to it. Wait until it boils again and cook everything together for 10-15 minutes, stirring. 2 minutes before readiness, pour in vinegar essence.

5. Place the prepared salad in sterilized jars and roll up.

Be sure to test your preparation for salt and sugar while cooking so that, if necessary, you can bring it to the desired taste.

Before sterilizing, wash the jars with soda, and then hold them over steam for 15 minutes until the glass becomes transparent and drops begin to drain. Boil the lids for 5 minutes.

6. Place the finished preserves on the lids and wrap them up. It is better to store it in a cool place, but the salad will last well in a cabinet for three months. Try this snack, it tastes very good.

Recipe for making sauerkraut without vinegar at home

Pickled vegetables are one of the healthiest ways to prepare for the winter. No vinegar is needed; lactic acid, which is released during fermentation, is a good preservative. But pickled cauliflower must be stored in the cold. In this case, there is no need to seal the jars hermetically.

This recipe also includes other vegetables. The set of products can actually be arbitrary, as desired. Put what you have and what you love.

Ingredients:

• cauliflower - 1.5-2 kg
• carrots - 1 pc. big
• sweet pepper - 2 pcs.
• garlic - 2-3 cloves
• onions - 1 pc.
• cherry tomatoes - optional
• hot chili pepper - optional
• gherkins - optional
• black peppercorns
• Bay leaf
• parsley or dill

For the brine:

• water - 1.5 l
• salt - 100 gr.
• sugar - 100 gr.

Preparation:

1. Wash the vegetables and make them edible. Disassemble the cabbage into inflorescences, cut the bell pepper (preferably red or orange) into squares, onion into rings, carrots into circles, garlic into slices. If you wish, you can add hot pepper if you like a spicy sensation. Cut it into rings. There is no need to chop the greens; leave small branches.

You can also ferment small cucumbers and tomatoes along with cabbage. You can also put small sweet peppers whole, but they need to be pricked with a needle in several places.

2.Take clean jars and start collecting your colorful vegetables. At the bottom of a liter container, place a few sprigs of parsley, one bay leaf, a few peppercorns, a ring of chili pepper, 3-4 pieces of garlic, a couple of onion slices. Use the amount of spices to suit your taste.

4. Cook the marinade. Pour sugar and salt into the water according to the norm, bring to a boil, dissolve all the crystals.

5. Pour hot brine over the prepared vegetables in jars and cover loosely with the lids.

6. Place each jar (the container volume can be any: 1 liter, 1.5, or 3 liters) in a deep plate and leave at room temperature for 3 days. During this time, fermentation will begin, the brine will become slightly cloudy, this is normal.

7.After three days, tightly close the lids of the containers and put them in the refrigerator for another week. In the cold, vigorous fermentation will end and the vegetables will not become sour.

8. 10 days after the start of pickling, you can eat this delicious cauliflower, tomatoes and peppers. Such pickled fruits can be stored for 3-4 months in the refrigerator if you do not eat them first.

I wish you all a bon appetit and good luck! Let all the banks stand well and not explode. Do everything as described in my recipes, look at the photos and everything will definitely turn out delicious! Write below in the comments how you prepare cauliflower. See you in the next article!

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