Cauliflower. Preparations for the winter. Cauliflower for winter preservation. Let's start with a list of necessary products and seasonings

This cabbage has a delicate taste and light structure, so its preservation is very tasty and beautiful to look at. It goes well in preparations with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.

Cauliflower salad for the winter

We will need:

• Two and a half kilograms of cabbage inflorescences
• Half a kilo of bell pepper
• Half a kilo of onion
• A kilo of carrots
• Two heads of garlic
• Hot pepper pod

For tomato dressing:

• One and a half liters of tomato juice
• Half a glass of sugar
• Two heaped tablespoons of table salt
• Glass of sunflower oil
• Half a glass of 9% vinegar

Preparing the salad

Peel the cabbage, wash and divide into inflorescences. Peel the sweet pepper from the seeds and cut as for lecho, chop the onion with a feather, chop the carrot into thin cubes.

Place the tomato juice on the stove and wait until it boils, add the carrots and boil for five minutes, then add the cabbage, onions and peppers and simmer for another fifteen minutes. Then add the garlic, pepper and all the spices and count another five minutes. At the very end, pour in the oil and vinegar, set aside for five minutes and, while hot, place the salad in sterile jars. Roll it up, wait until it cools down and put it in the cellar.

Delicious pickled cabbage for the winter

Ingredients:

• Medium sized head of cauliflower
• Fleshy fruit of sweet pepper, preferably red
• A small pod of hot pepper
• Laurel leaf
• Six grains of regular black pepper
• Three peas of allspice
• Three carnation inflorescences
• Three cloves of garlic
• Dill umbrella
• Two teaspoons of 9% vinegar

To cook the marinade you will need:

• Liter of filtered water
• Two teaspoons of table salt
• Tablespoon sugar

Cooking process

Wash the cabbage and separate into individual inflorescences. If it turns out too large, chop it up a little. Sweet peppers need to be freed from seeds and white pulp, then cut into half rings. Do the same with hot peppers, just cut them into pieces according to the number of jars and desired spiciness.

At the bottom of sterile and dried jars we place black peppercorns, a dill umbrella, bay leaves, sweet pepper cut into half rings, add 1 piece of hot pepper. Next, spread out the inflorescences without crushing them, and distribute the garlic slices between them.

Now first fill the jars with the contents with boiling water, let stand for 5-7 minutes so that all the vegetables warm up. Then pour this water into the container where you will cook the marinade. Add sugar and salt to it and let it simmer for five minutes. Add vinegar not to the marinade itself, but to the jars - two teaspoons in each. At the end, pour the prepared brine over the vegetables and roll them under the lids. Now place the jars upside down and cover them with a blanket or blanket - let them stand there until they cool. Next, they need to be stored.

Korean style cauliflower

Products you will need:

• Kilogram of cauliflower
• Three large carrots
• Large head of garlic
• Red hot pepper and coriander to your taste

For the marinade you need:

• 1 liter of clean water
• 0.5 cups 9% vinegar
• 2 heaped tablespoons of salt
• 1/4 cup sunflower oil
• 1 cup granulated sugar

How to cook cauliflower the Korean way

Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate the carrots using a Korean grater. Garlic can be chopped or passed through a press.

Throw the cabbage into boiling water and keep it for about four minutes, then drain it in a colander and mix with carrots and spices in a convenient bowl. Next, pack into jars.

In a separate vessel you need to make a sugar-salt solution and cook the marinade, at the end pour in the vinegar and oil and immediately pour the marinade into the jars to the brim. Roll up the lids and hide in a warm place until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.

Cauliflower for the winter without sterilization

Products for a 3 liter jar:

• 2 kilograms of cabbage inflorescences
• 2 bell peppers
• 1 small pod of hot pepper
• 3 bay leaves (1 per liter)
• 200 g carrots

For the marinade (per 1 liter of water):

• 4 tbsp. spoons of salt
• 4 tbsp. spoons of sugar
• 50 ml table vinegar

Preparation

Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Next, drain in a colander and cool.

Wash the peppers, cut them and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.

For the marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.

Place bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour marinade over them. Roll up under the lids. Wrap until cool. Then store it in the cellar or refrigerator.

Recipe for cauliflower in tomato sauce

In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Prepare it, it’s very tasty and also healthy.

You will need products:

• Two hundred kilos of ripe tomatoes
• Two kilos of cauliflower
• Three sweet peppers
• Two heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• Two and a half tablespoons of regular salt
• One hundred and twenty grams of 6% vinegar

Preparation

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

Chop the tomatoes, simmer and then rub through a sieve to extract juice.

Finely chop the remaining vegetables and place in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and simmer for another 3 minutes. Next, place the hot salad in jars and leave to sterilize for 20 minutes, then cover with sterilized metal lids and roll up.

Assorted cauliflower for the winter

For a liter jar you will need:

• tomatoes - 5 pieces
• cucumbers - 3 pieces
• cauliflower - 180 grams
• bell pepper - 1 piece
• carrots - 3 pcs.
• onion turnip - 3 pcs.
• garlic - 3 cloves
• bay leaf - 3 leaves
• cloves - 1 pc.
• water - 1 liter
• vinegar 9% - 3 tbsp. spoons
• sugar - 1 teaspoon
• salt - 2 tsp.

Preparing assorted vegetables with cabbage

For this recipe, it is better to use small vegetables. First of all, wash everything. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core and seeds from the sweet pepper.

Cut the carrots into large circles, cut the pepper into several parts. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then first put in them the garlic, cloves, bay leaf and onion (if the onions are large, you can cut them in half).

Preparing the marinade. To do this, mix water, sugar and salt and bring to a boil. Place vegetables in boiling marinade. Boil for 3 minutes. Remove from heat, add vinegar and stir gently.

Fill the jars with vegetables and add marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn them upside down and leave to cool. Once cooled, store.

Cucumbers with cauliflower for the winter

Pickled cucumbers and cabbage perfectly complement and enhance each other’s taste. They look great on a plate - they make an appetizing addition to any meat dish.

Will need:

• 2.5 kg cucumbers
• 1 piece cabbage
• 1 hot pepper
• 1 head of garlic
• 2 small horseradish roots
• a few currant leaves
• 3 bay leaves
• 3 pcs. carnations
• teaspoon peppercorns
• a pair of dill inflorescences

For the marinade

• sugar 50 grams
• salt 75 grams
• vinegar 75 ml

Preparing pickled cucumbers with cauliflower

To make the cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut off the ends on both sides.

For canning, take two 3-liter jars. Jars are sterilized in the oven, microwave or steam. Place laurel and currant leaves, cloves, black peas, and peeled garlic cloves at the bottom of each jar. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density; you can put one small piece in a jar. Instead of roots, you can take half a horseradish leaf.

Prepared glass containers are filled halfway with cucumbers. Then the cabbage, disassembled into inflorescences, is placed there. Next add dill. The remaining space is filled with cucumbers.

The jars with the contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are replaced with plastic ones with perforated holes, through which the water is poured into the pan - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
75 milliliters of vinegar are poured into each container with vegetables. Next, add hot brine. Then they roll them under the lids and turn them over and place them on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.

Important: canned cauliflower without sterilization should be stored in a cool place - in a cellar, basement, basement or refrigerator.

How to freeze cauliflower for the winter

The option is quite simple, and if you follow the simple secrets of technology, you can easily provide your entire family with vitamins during the winter.

Can you freeze cauliflower?

This is an excellent option for preparing a full-fledged vegetable stew in winter, where the main ingredient is tender cauliflower florets. The percentage of loss of nutrients during freezing is very low, so we recommend freezing this valuable vegetable, but this must be done correctly.

• Cauliflower for the winter should not have any damage or stains.
• It is better not to freeze wilted inflorescences.
• For freezing at home, freshly harvested young cabbage, with milky-white, medium-sized inflorescences, is better suited.
• Freeze vegetables grown in an ecologically clean area without the use of chemicals, otherwise it makes no sense.

An easy way to freeze cauliflower

We rinse the head of cabbage under running water to remove all visible dirt. We clear the green leaves and divide them into inflorescences, after removing spots with spots.

Take a container of salted water and dip the cabbage in it for 15-20 minutes. Salt water will force the insects remaining in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.

Now all that remains is to dry the cabbage and place it in thick plastic bags. Then we send it to the freezer to freeze.

Freezing cauliflower

We wash, clean, and trim in exactly the same way as in the previous version. Pour water into a saucepan and bring it to a boil.

Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we give it an ice bath - immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to freeze. Just before this you need to dry it so that it does not freeze together in the bags.

At home, frozen cauliflower can be stored for up to six months.

Cauliflower for the winter, video

Please write, have you prepared cauliflower and zucchini for the winter? Is it tasty? Submit your recipes in the comments! Thank you!

For different housewives, seemingly ordinary products have completely different tastes. Some recipes are passed down from mouth to mouth, some are carefully guarded by the hostess and are not disclosed to others. Pickled cauliflower relatively recently burst into the diet of Russians and is very popular with them. And for good reason: it is tasty, healthy, low-calorie, you can eat it in the summer and cook it for the winter.

Pickled cauliflower has recently burst into the Russian diet.

Canning for the winter makes it possible to consume this wonderful and healthy product at any time of the year.

Advice! Cabbage should be used immediately after cutting, avoiding darkening of the inflorescences.

To prepare canned cabbage at home you will need:

• One cauliflower fruit
• One kilogram of carrots.

For the marinade:

• Water – 800-900 gr.
• Table salt – 50 gr.
• Vinegar (96%) – 20 gr.
• Peppercorns
• Grape leaves, celery tops, dill.

Cooking process:

1. First of all, the vegetable must be prepared, i.e. rinse, let dry, disassemble into inflorescences (small buds);
2. Peel the carrots and cut into circles (0.5–1 mm thick);
3. Place grape leaves, celery tops, a little dill on the bottom of the jars, top with cabbage, cover with celery and dill;
4. Boil the marinade, put peppercorns in it and let it cool a little. Fill the jars with marinade and close the lids;
5. Sterilize in the oven or convection oven for 15-20 minutes;

Keep refrigerated.

Pickled cauliflower for the winter in jars (video)

Pickled Cauliflower with Apple Cider Vinegar

The following canning recipe is also possible, for this you will need:

• 2 heads of cauliflower
• Apple cider vinegar – 300 gr.
• Water – 450 gr.
• Sugar – 100 gr.
• Allspice – 10 peas
• Salt – 20 gr.

The product turns out crispy

Cooking process:

1. Rinse the fruit, divide into pieces, boil a little in hot water (3 minutes), remove and dry, preferably in a colander;
2. Mix with salt (half a spoon), let stand for 5 minutes;
3. Divide into jars;
4. Pour boiled and cooled marinade;
5. Place it under a “fur coat” for a day;

Put it in the refrigerator or basement.

How to deliciously marinate cauliflower in Korean

Korean cuisine is based on spicy dishes and their ingredients. Being here in Russia, it is not always possible to prepare absolutely Korean dishes, so cooks and cooks came up with the idea of ​​replacing Korean products with domestic ones, and cheerful curly cabbage was no exception.

Korean cabbage recipe with vegetables

A very tasty and unusual recipe for this vegetable in Korean.

Ingredients:

• Cabbage - 1 medium sized fork
• Sweet pepper – 2 -3 pcs.
• Onion – 3 pcs.
• Granulated sugar – 2 tablespoons
• Vinegar – 75 gr.
• Salt – 20 gr.
• Vegetable oil – 200 gr.
• Garlic - to taste
• Coriander – ½ tablespoon
• Black peppercorns – 8-10 peas
• Water – 1.5 l.

Korean cuisine is based on spicy dishes and their ingredients.

Cooking process:

1. Put the water to boil, before starting to boil, add 1.5 tablespoons of salt to it, as well as the inflorescences. After the second boil, cook for no more than 3 minutes. Let cool without draining the broth;
2. It is better to cut the onion into half rings, the pepper into thin strips, and the garlic into slices;
3. After the broth has cooled, strain it, but do not pour it out, this will be the marinade;
4. Dry the husks and mix with vegetables, put in a container;
5. Add the remaining salt (half a spoon), oil, vinegar and spices to the broth. Warm it up a little. Place in the refrigerator for 8–10 hours to marinate;
6. You can store it in the basement or at home, at room temperature.

Recipe for quick cooking of cauliflower for the winter

Such cabbage itself is very rich in vitamins and microelements (pantothenic, folic, malic and citric acids, as well as arginine, lysine, vitamins B, C, A PP), it is absorbed better than white cabbage, since it contains less fiber. And why not prepare it for the winter in order to receive nutrients all year round?

Ingredients:

• Cabbage - 1 fork
• Lemon – 1 pc.
• Water – 1 l
• Salt - 10-20 gr.

This cabbage itself is very rich in vitamins and microelements.

How to cook:

1. Boil the inflorescences for several minutes in sour water;
2. Rinse in cold water and let dry completely;
3. Disassemble into balls and place in jars;
4. Pour in cold marinade (water and salt);
5. Place 2-3 slices of lemon;
6. Sterilize for 30 – 40 minutes.
7. Roll up, turn over, put “under a fur coat” and let cool.
8. Store in the basement or refrigerator.

Lemon can be replaced with cranberries (100-150 g.)

Marinated cauliflower for long-term storage with peppers and onions

You will need:

• Cauliflower – 1 kg.
• Sweet bell pepper (both red and yellow look beautiful together) – 300 gr.
• Onions – 300 gr.

For filling:

• Water – 1 l.
• Sugar – 100 gr.
• Salt – 50 gr.
• Apple cider vinegar (6%) – 100 ml.

Cooking process:

1. Wash the vegetable, dry it, separate it into inflorescences;
2. Peel the onion, chop into rings;
3. The pepper must be cut either into strips or into rings;
4. Place everything tightly into jars;
5. Pour hot but not boiling marinade;
6. Add a little hot red pepper (optional);
7. Add vinegar;
8. Place in the oven or convection oven for sterilization for 15 - 20 minutes;
9. Roll up and leave to cool at room temperature.

Place in a dark place.

To clean the heads of cabbage from dirt and any bugs, you need to put the cabbage in lightly salted water for 30 minutes, after the bugs float up, remove the vegetable and rinse under running water.

Marinade for canning in jars: the best recipe

In order for the product to remain tasty and healthy for as long as possible, and also to be stored all winter, proper preservation is necessary by preparing a marinade, in which, due to the action of acid and salt, the life and development of various microorganisms is impossible.

Recipe for one of the most delicious marinades:

You will need:

• Water – 1 l.
• Sugar – 10 gr.
• Salt – 50 gr.
• Allspice – 3-5 pcs.
• Vinegar - 50 gr.
• Bay leaf (at the rate of 1 leaf per jar)
• Dill inflorescences (at the rate of 1 leaf per jar)
• Cloves – 5 pcs.
• Parsley (optional – 1 bunch)
• Sunflower oil – 200 gr.
• Sweet and sour tomatoes – 1 kg.
• Sweet pepper – 400 gr.

Properly prepared marinade is the key to success

Cooking process:

1. Make a puree from the tomatoes;
2. Finely chop the pepper into strips, chop the parsley;
3. Place the tomatoes in a saucepan, add oil, vinegar, pepper, spices, salt and sugar. Cook for about 20-25 minutes;
4. Pour into prepared jars (containing 2/3 of the cabbage inflorescences);
5. And add hot water until full.
6. Place in the oven for sterilization;
7. Allow to cool completely at room temperature;
8. Place in a cool place.

The simplest recipe

Another easiest and fastest recipe.

You will need:

• Water – 3 l.
• Sugar – 3 teaspoons
• Salt – 6 tablespoons
• Allspice – 8-10 peas
• Acetic acid (96%) – 1.5 tablespoons.

Preparation:

1. Boil water;
2. Add salt, sugar and pepper;
3. Pour into jars;
4. Add vinegar;
5. Close with lids;
6. Let cool;
7. Put away for storage.

Delicious pickled cauliflower (video)

Already read: 14580 times

We continue to make delicious homemade canned food, stock up on vitamins and healthy vegetables. How to prepare cauliflower for the winter, recipes for pickled cauliflower according to original recipes watch and read further.

CAULIFLOWER for the winter: pickling and canning

Recipe Cauliflower in marinade for the winter

Ingredients:

• cauliflower
• 8 black peppercorns
• 5 bottles carnations
• pinch of cinnamon

For filling:

• 1 liter of water
• 150 ml vinegar 6%
• 50 gr. Sahara
• 50 gr. salt

Cooking method:

1. Remove leaves from cauliflower, wash and cut into small florets.
2. Boil water in a large saucepan and blanch the cabbage in it for about 3 minutes.
3. Then cool the cabbage in cold boiled water.
4. Sterilize the jars, add spices and fill with cabbage.
5. Prepare a hot marinade and pour it into the jars.
6. Sterilize 0.5 liter jars for 7 minutes, 1 liter for about 15 minutes from the moment of boiling.

Recipe Cauliflower in vegetable gravy

Ingredients:

• 1.5 kg cauliflower
• 1.5 kg tomatoes
• 1 tbsp. vegetable oil
• 700 gr. Sahara
• 60 gr. salt
• 10 tooth garlic
• 2 bell peppers
• 2 bundles parsley
• 0.5 tbsp. vinegar 9%

Cooking method:

1. Wash the head of cauliflower, remove leaves and disassemble into inflorescences.
2. Blanch the cabbage florets in salted water.
3. Fill the jars with hot cabbage.
4. Wash the tomatoes, cut into pieces and pass through a meat grinder.
5. Pour vinegar and oil into the tomatoes, add salt and sugar.
6. Chop the garlic and bell pepper into strips, chop the parsley finely.
7. Place garlic, pepper and herbs into the tomato mixture.
8. Boil the resulting mass.
9. Pour the gravy over the cabbage and cover the jars with lids.
10. Sterilize 1 liter jars for about 15 minutes from the moment of boiling.
11. Roll up the jars, turn them over and wrap them until they cool. Store in a cool place.

Korean winter cauliflower recipe

Ingredients:

• 0.5 kg cauliflower
• lemon
• big carrot
• 3 teeth garlic
• 3 black peppercorns
• 1 tsp. ground red pepper
• 4 tbsp. l. vinegar 9%

Cooking method:

1. Finely chop the garlic.
2. Grate the carrots.
3. Disassemble the cabbage into inflorescences and rinse with water.
4. Place spices, vinegar, garlic, carrots, salt, pepper and lemon juice into a pan.
5. Pour in 1.5 liters of water and bring to a boil.
6. Pour the boiling marinade over the cabbage and cover the jars with lids.
7. Sterilize for 10-15 minutes. Roll up and store.

Recipe: Pickled cauliflower with vegetables

Ingredients:

• cauliflower
• carrot
• red bell pepper
• onion

For the marinade:

• 1 liter of water
• 2 tsp. salt
• 1-3 tbsp. l. Sahara
• 5 black peppercorns
• 3 allspice peas
• 3 bottles carnations
• Bay leaf
• hot pepper
• 1 tbsp. l. vinegar 9%

Cooking method:

1. Wash the carrots and cut into slices.
2. Remove seeds from bell peppers and cut into large strips.
3. Peel small onions and cut off roots and tops.
4. Wash the cabbage and separate into inflorescences.
5. Sterilize 0.5 liter jars and fill.
6. Place spices, onions, peppers and carrots at the bottom of the jars.
7. Place cabbage on top.
8. Pour boiling water over the jars and leave for 5 minutes.
9. Then drain the water and prepare hot brine from fresh water.
10. Pour boiling marinade to the top of the jars.
11. Roll up the jars, wrap and cool. Store in a cool place.

Recipe Cauliflower in tomato sauce

Ingredients:

• 1 kg cauliflower
• 1.5 liters of tomato juice
• 20 gr. salt
• 20 gr. Sahara
• 5 allspice peas
• 0.5 tsp. cilantro seeds

Cooking method:

1. Separate the cabbage into large florets and blanch in boiling water for 5 minutes.
2. Place cabbage in sterilized jars.
3. Heat the tomato juice and add salt, sugar and spices.
4. Bring the juice to a boil and pour it over the cabbage.
5. Cover the jars with lids and sterilize for 15 minutes from the moment of boiling.
6. Roll up the jars and put them in a cool place after cooling.

You can make some unexpected and delicious dishes from pickled cauliflower. For example, various vegetarian soups.

Video recipe "Vegetarian cauliflower soup"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

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!

In contact with

Cauliflower first came to Russia during the time of Catherine II. Initially, it was a very expensive and exclusive product, but today it is available to everyone. Its value lies not only in the fact that it has a special taste, first of all, this cabbage is a low-calorie product and is well absorbed by the body. Therefore, a rare woman will allow herself to miss the opportunity not to close it in a jar before the onset of cold winter.

There are many different ways to can cauliflower (as is the case with any vegetables), so we will try to describe several popular options.

Canned regular cauliflower

This is the simplest and most accessible recipe. Here you will need these products: 600 grams of cabbage, approximately 300 ml of water, 1 tsp. salt.

Preparation: First of all, the cabbage must be washed and cleared of black spots (if any). Separating the inflorescences from each other, soak them in pre-prepared brine for 2 hours. The latter is prepared based on the proportion that 70 grams of salt is enough for 1 liter of water. Then the cabbage is washed with running water, placed in sterilized jars and again filled with brine, only now it should be hot and 2% (you need to take 20 grams of salt per liter of water). Cover the jars, boil for another 1 hour and cool on a blanket.

Spicy pickled cauliflower

To make the taste of cabbage more refined and original, it must be marinated with much more ingredients than in the previous case. To do this you can use the following products: 2 kg of cauliflower, 5 black peppercorns and the same amount of allspice, 4 bay leaves, 5 pcs. clove flowers, 5 sprigs of tarragon, 3 grams of citric acid, a pinch of cinnamon (literally on the tip of a knife), 200 ml of vinegar. In addition, for the brine you will need: 1 liter of water, half a tablespoon of sugar, 1 tablespoon of salt.

Preparation: Well-cleaned and washed cabbage must be disassembled into inflorescences and dried so that it is not too wet. Then put it in a saucepan and boil a little in water to which citric acid and salt have been added (1 tablespoon of salt per 1 liter of water). After this, remove the cabbage from the water, cool it and put it in clean jars. Preparing the marinade is very simple. To do this, you need to bring water to a boil, pour sugar, salt and all the prepared spices, as well as tarragon into it. Boil everything together for 10 minutes. Lastly, add vinegar and immediately turn off the gas. Carefully pour freshly prepared hot marinade into each jar containing the cabbage, cover with a sterilized lid and place in boiling water for another 15 minutes. After this, they can be rolled up and left to cool.

Cauliflower Salad with Peppers

In addition to simply pickling cauliflower, pepper salad is also very popular. To prepare it you will need these products: 800 grams of cauliflower, 3 (or 4) pieces of different bell peppers (green, red or yellow), 100 grams of parsley.

Preparation: Wash, peel and divide the cabbage into florets, remove the seeds from the pepper and cut it into rings. Chop the parsley. Place the salad in washed jars, alternating layers of pepper, cabbage and herbs. Salt everything on top and pour boiling water over it. Place in boiling water, cook for about 20 minutes, then add more boiling water and vinegar. That's it, now you can roll up the jar and leave it to cool.

Cauliflower with nuts

This is a rather unusual, but still popular recipe for how to roll cauliflower with walnuts in jars. So, products: about 700 grams of cauliflower, 100 grams of nuts, 2 tbsp. vinegar (6%), 150 grams of onion, 30 grams of salt, 3 cloves of garlic, a little ground red pepper (to taste).

To slightly improve the taste of cabbage, first of all, it is cleaned, disassembled into inflorescences, and then blanched in water. This must be done quickly, 5 minutes will be enough. Then rinse it under cold water and put it in a bowl. Add finely chopped onion, chopped nuts, chopped garlic, 6% vinegar, pepper and salt. Mix all this well and put it in jars prepared for twisting. If the jars are 0.5 liters, then they need to be boiled for another 15 minutes, if they are 3 liters, then twice as long, that is, 30 minutes. Then roll up tightly and cool.

P.S. Cauliflower partially loses its beneficial properties as a result of exposure to vinegar, so choose those recipes where there is little of it, and if possible, try to replace it with citric acid.

Facebook

Twitter

In contact with

Classmates

Google+