Canned cauliflower with vegetables. Canned cauliflower - preparations for the winter

Cauliflower salads canned for the winter are a source of pride for housewives. Bright, elegant jars, standing in a row on the shelves, look incredibly appetizing. delicious snacks diversify the menu of winter dinners, decorate the festive table. Salad goes great with meat, fish dishes, go great as a side dish. In conservation, cabbage is friends with a host of other vegetables - eggplant, sweet peppers, beans, onions, cucumbers, carrots, tomatoes, broccoli. Even the names of the blanks are appetizing: Fazenda, You will lick your fingers, Delicacy, in Korean.

Delicious vegetable salad "Assorted" with cauliflower for the winter

Appetizing salad from the whole commonwealth of vegetables. Bright, beautiful and elegant, thanks to the colors of the ingredients. It is not a shame to show off such a blank to the guests by putting it on the festive table.

• Cabbage - kilogram.
• Broccoli - 1 kg.
• Onion - 1 kg.
• Cucumbers - 1 kg.
• Pepper - 1 kg.
• Carrot - 1 kg.
• Garlic cloves - 10 pcs.
• Parsley - a few branches.
• Vinegar 9% - 200 ml.
• Salt - 50 gr.
• Water - 3 liters.
• Carnation buds - 4 pcs.
• Dill - twigs.
• Sugar - 50 gr.

Salad preparation:

1. Divide onions, carrots into rings. Cut peppers and cucumbers into strips. Divide the head of cabbage into inflorescences.
2. Chop up the greens. Cut the garlic cloves.
3. Place garlic, herbs, spices on the bottom of the jars.
4. Next, arrange the vegetables in random order.
5. Make a marinade from water, salt and granulated sugar. Boil, pour acetic acid. Let it simmer for a couple of minutes.
6. Pour into banks, roll up.

Spicy cauliflower salad for the winter

Everyone loves spicy snacks, and men cannot do without them at all. I propose to do amazing delicious salad from chili.

Tip: the appetizer comes out incredibly vigorous, but it is permissible to adjust the taste to your liking by reducing the amount of garlic and chili pods.

Take:

• Cabbage - 3 kilograms.
• Hot pepper - 500 gr.
• Chili sauce - 250 ml.
• Zucchini - 2 pcs.
• Carrot - 1.5 kg.
• Oil - 0.5 liters.
• Garlic - 3 heads.
• Tomato juice- liter.

How to prepare:

1. Cut the zucchini into cubes, rub the carrots. Crumble the chili pods with rings (if you do not remove the seeds, the salad will turn out to be “pull out the eye”).
2. Separate the cabbage into florets. Cut the garlic lengthwise, dividing into plates.
3. Pour the chili sauce into a saucepan, add tomato juice, oil. Salt, add sugar.
4. Add chopped vegetables, heat until boiling.
5. Cook the salad for 30 minutes.
6. Shortly before the end of the stew, add the garlic, pour in the vinegar. Let it boil strongly, turn it off immediately. Distribute to banks, close.

Recipe for salad "Delicacy" of cabbage with broccoli

Delicious salad highlights a well-chosen composition and combination of ingredients. I consider it the most delicious among other options for harvesting cabbage with pepper and parsley for the winter, from the category of “you will lick your fingers”.

Would need:

• Cabbage - 2 kg.
• Bulgarian pepper (preferably yellow) - 400 gr.
• Broccoli - 2 kg.
• Tomatoes - 2.5 kg.
• Parsley - 400 gr.
• Vegetable oil - 400 ml.
• Sugar - 10 large spoons.
• Salt - 4 tablespoons.
• Vinegar 9% - 200 ml.

How to cook:

1. Cabbage inflorescences must be blanched for 3-4 minutes. Set aside while the liquid drains, prepare the rest of the vegetables.
2. It is advisable to chop tomatoes, peppers into the smallest cubes or work with a blender.
3. Chop the garlic into slices, finely chop the parsley sprigs.
4. Combine in a saucepan, pour in oil, salt, add sweetness, vinegar.
5. Boil, top up with cabbage. After boiling, detect 30 minutes, simmer over low heat.
6. Fill sterile jars, roll up. Cool by turning over, place for long-term storage in the cold.

How to prepare a salad with eggplant and cabbage for the winter

You will need:

• Eggplant - 2 pcs.
• Cabbage is a small head.
• Bulb.
• Chile is a pod.
• Garlic - 6 cloves.
• Tomato paste - 45 ml.
• Vegetable oil - 30 ml.
• A bunch of dill.
• Salt is a spoon.
• Vinegar - 30 ml.
• Sugar - 1.5 tablespoons.
• Water - 2 glasses.

How to do:

1. Cut the eggplant into cubes, put in a bowl with salted water for half an hour.
2. Put in a saucepan, add cabbage inflorescences, onion rings.
3. Salt and sweeten the vegetables. Separately, in a bowl, dilute tomato paste water. Pour over vegetables. Pour in the oil.
4. Put on the stove, cook until boiling.
5. Reduce the heat, cook the salad for 15 minutes.
6. Send garlic, rings of chopped chili pod to the workpiece. Pour in the vinegar. After a vigorous boil, remove from the burner.
7. Fill the jars, screw under the lid.

Korean Cauliflower - Spicy Winter Salad (step by step)

Spicy spicy salad- worthy representative Korean cuisine. The recipe with the finished one can be found in another article - come in.

Would need:

• Cabbage - 500 gr.
• Carrot.
• Black pepper - 3 peas.
• Garlic cloves - 3 pcs.
• Vinegar - 9% - 4 tbsp. spoons.
• Red pepper powder - a small spoon.
• Paprika, coriander, other spices to taste.

How to prepare:

1. Divide the head of cabbage into inflorescences, do not throw away the leaves from the fork, they will come in handy. Blanch the florets for 2-3 minutes.
2. Place in sterile jars. Add finely chopped garlic, red pepper, and other seasonings.
3. Rub on Korean grater carrots, add to the jar.
4. Boil the marinade by adding cabbage leaves, salt, vinegar, granulated sugar to the water.
5. Boil for a few minutes. Pour boiling marinade into jars.
6. If the preparation is intended for eating immediately, pickle the vegetables for 5 hours and help yourself.
7. For storage for the winter, jars with cabbage are sterilized. For containers of half a liter, 10-15 minutes is enough.

Lick Your Fingers Cauliflower Salad Recipe

One of the most delicious options blanks. In the appetizer, moderately spicy, sweet filling. Lettuce is prepared without sterilization, by boiling vegetables.

• Cabbage - 5 kg.
• Sweet pepper - 200 gr.
• Garlic - 80 gr.
• Tomatoes - 1 kg.
• Parsley - a large bunch.

For the marinade:

• Table vinegar - 120 ml.
• Sugar sand - 100 gr.
• Sunflower refined oil - 200 ml.
• Salt - 3 tbsp. spoons.

We prepare:

1. Salt the water, boil, throw in the inflorescences, cook for 4 minutes. Discard, getting rid of excess liquid.
2. Grind the tomatoes with a meat grinder, put them in a cooking bowl. Place crushed garlic, chopped parsley and sweet pepper, cut into strips there.
3. Add loose spices, pour in vinegar with oil.
4. After boiling, send the cabbage to the pan. Boil the salad over low heat for 10-15 minutes.
5. Distribute into jars, close under the lid. Keep cold.

Cabbage in a tomato for the winter

Cabbage in a tomato can also rightfully be attributed to successful preparations. If done tomato sauce on its own, the taste will turn out amazingly tender.

Take:

• Cabbage - 5 kg.
• Tomatoes - 3 kg.
• Oil - 2 cups.
• Table vinegar - 2 cups.
• Water - 1/2 cup.
• Salt - 2 large spoons with a small slide.
• Sugar is the same.

Cooking:

1. Remove the leaves from the head, separate the inflorescences. Place in a bowl of slightly salted water for 10 minutes. After take out, rinse, carefully drain the liquid.
2. Cut the tomatoes into slices, put in a saucepan, pour some water. Bring to a boil, cook for 10 minutes.
3. Cool slightly, then strain through a sieve to remove seeds and skins.
4. Pour into a salad bowl. Add dry ingredients, oil. After boiling the contents, lay out the cabbage inflorescences.
5. At the first sign of boiling, count 5 minutes. add acetic acid. Let the salad come to a boil.
6. Fill sterilized jars and seal. After cooling, transfer to a cold cellar, pantry.

Winter salad with beans and cauliflower

A hearty snack, you can safely offer the family for light dinner. Suitable for a diet menu.

Take:

• Beans - 100 gr.
• Cabbage - 600 gr.
• Tomato paste - 30 ml.
• Garlic - 3 cloves.
• Oil - 20 ml.
• Cloves - to taste.
• Sugar, salt - to taste.

How to cook:

1. Soak the beans for several hours. Then fill with new water, cook until tender.
2. Disassemble the cabbage, blanch for 5 minutes.
3. Put the vegetables in a saucepan, add the tomato diluted in a sufficient amount of water. The tomato should cover the vegetables almost completely.
4. Salt, add sweetness, oil, cloves.
5. After boiling, count 10 minutes. try for salt, adjust the taste.
6. Put in jars, twist. Keep cold.

Spicy salad "Fazenda" - a recipe for the winter

The famous salad "My hacienda" has collected a whole bunch of vegetables - zucchini, carrots, bell pepper. Like many cauliflower appetizers, it is made with tomato sauce and spicy ketchup. For those who like it spicier, I recommend taking more chili ketchup.

Prepare:

• Cabbage - 2.5 kg.
• Zucchini - a couple of pieces.
• Garlic heads - 2-3 pcs.
• Sweet pepper - 1.5 kg.
• Carrots - 1.5 kg.

For the marinade:

• Chili sauce - bottle.
• Sunflower oil - 500 ml.
• Tomato sauce, sweet - liter.
• Sugar - a glass.
• Acetic acid 9% - a glass.
• Salt - 3 tbsp. spoons.

How to close for the winter:

1. Cut large inflorescences, do not touch small ones.
2. Peel the zucchini, remove the seed part. Divide into cubes.
3. Chop a carrot into strips, do the same with pepper.
4. Mix the vegetables in a bowl, add all the ingredients intended for the marinade, except for the vinegar.
5. Boil over high heat. Reduce power to minimum. Boil 25 minutes. Then pour in the vinegar, lay the garlic crushed by the press. Boil for 5 more minutes.
6. Divide into sterile jars, seal. Cool, store permanently.

Video with a recipe for harvesting cauliflower salad for the winter. Successful preparations!

• 2 kilos cauliflower
• 2 red peppers
• head of garlic
• Cup vegetable oil
• bunch of parsley
• 2.5 liters of water
• Half a glass of sugar
• 2 salt spoons of table salt
• Half a cup of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the middle, chop the garlic into crumbs. Rinse the greens, shake off the water slightly and cut randomly.

We put the inflorescences in a colander, in this form we lower them for 2 minutes in slightly salted boiling water. In the meantime, let's start cooking the marinade. We throw spices, garlic, vegetable oil, salt, sugar into boiling water, omit pepper and herbs, wait for the moment of boiling, omit the inflorescences and detect exactly 10 minutes after boiling. At the end, add vinegar. We put the finished salad in jars and immediately roll it 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 of regular salt
• 120 grams of 6% vinegar

Let's start cooking:

Clean and wash all vegetables. We divide the cabbage into separate inflorescences, boil for five minutes in lightly salted water.

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

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

Easy salting recipe

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

Let's get cooking:

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

At the bottom of the cans, we evenly distribute the greens, cabbage on top. Boil the brine, pour hot cabbage, close tight nylon lids, store only in the cold.

How to cook sauerkraut

Let's take the following ingredients:

• 2 kg cauliflower
• medium carrot
• small beets
• 5 cloves of garlic
• 3 black peppercorns

• 1.5 liters of filtered water
• Half a glass of regular, no salt added
• Half a glass granulated sugar

Let's get cooking:

We rinse the head, divide into separate inflorescences. Root crops can simply be cut into sticks or rubbed on a regular grater. We put everything in an enamel bowl and mix.

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

Cauliflower marinated with beets

We will take:

• head of cauliflower
• Medium beet root
• A tablespoon of sugar with salt
• 2 table boats of 9% vinegar
• 6 black peppercorns
• bay leaf

How to cook:

We wash and clean vegetables. We divide the head into separate inflorescences, chop the beets into small cubes, you can use a large Korean grater.

In a jar, lay out the layers of beets with cabbage so that the beets are on top. Add spices, sugar with salt, vinegar, pour a full jar of boiling water. We put it in hot water for sterilization 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 greens, optional
• Half head of garlic
• bay leaf
• 3 black peppercorns
• 2 tablespoons sunflower oil

For the marinade:

• On the three-liter jar- liter of water
• Half a cup of 9% vinegar
• 2 heaping tablespoons of table salt
• 3 heaping tablespoons of sugar

Cooking process:

We wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and cut the carrot into circles. We sterilize the jars, put all the vegetables, add oil, herbs, sprigs and spices.

We prepare the marinade traditionally - salt-sugar, at the end we pour vinegar. Fill the jar with boiling water and twist.

Cauliflower- a well-known, but not very popular vegetable with interesting history. For the first time, cauliflower appeared on the territory of the Slavic lands around the 18th century. In those days, it was very expensive and was considered a delicacy. Only wealthy people could afford to eat this overseas miracle vegetable.

Today the situation has changed dramatically. You can buy cauliflower in the market, in supermarkets and shops, almost at any time of the year and at an affordable price. It is only natural that interest in this product has grown and many housewives are interested in more and more new recipes for dishes using cauliflower.

Cauliflower salad for the winter is a type of preservation that is of genuine interest to most consumers. Not everyone has tried or even heard that cauliflower can be canned. And how nice it is to open a jar of salad in winter with inflorescences of delicious, juicy and fragrant cauliflower.

There are enough different recipes from cauliflower, however, most experienced chefs they tend to believe that when preserving cauliflower salads for the winter, it is very important to add vinegar to these salads. At the same time, it should be added at the very end of cooking so that it does not evaporate.

How to cook cauliflower salad for the winter - 15 varieties

Salad "Assorted with cauliflower" can be quite attributed to one of the best types of preparations for the winter. For its preparation, you can use any vegetables, as a result of this, such a salad will definitely be able to satisfy any gastronomic wishes.

Ingredients:

• Cucumbers - 1 kg.
• Cauliflower - 1 kg.
• Tomatoes - 2 kg.
• Bulgarian pepper - 5 pcs.
• Garlic - 10 cloves
• Bay leaf - 10 pcs
• Black peppercorns - 30 pcs.
• Sugar - 200g.
• Salt - 90 gr.
• Vinegar - 150 gr.
• Water - 3 liters.

Cooking:

All vegetables are washed. We clean and wash the garlic. We remove the stalk, seeds from the bell pepper
and cut into four pieces. We disassemble the cauliflower into inflorescences.

For this recipe the size of vegetables plays a special role. Tomatoes and cucumbers should be taken in small sizes so that they fit well in the jar. If the vegetables are large, of course they can be cut, but it will no longer be quite assorted. Vegetables must be whole.

We wash and sterilize the jars. At the bottom of each jar we put 2 cloves of garlic, 2 bay leaves, 6 black peppercorns. Next, we put cauliflower inflorescences, cucumbers, tomatoes and bell peppers in jars. Filled jars should be filled with boiling water and covered with lids. While the vegetables are “warming up”, you can start preparing the marinade. To do this, mix water with salt and sugar and bring to a boil. When the water boils, add vinegar to it and remove from heat. The marinade is ready.

Now you should carefully pour the water out of the jars and immediately pour them with hot marinade. Next, we roll up the jars, turn them upside down, wrap them in a warm blanket and leave to cool.

This method of harvesting cabbage cannot be called ordinary. First, it combines foods such as apples and cauliflower. Secondly, following this recipe, you get simply amazing pickled vegetables that can be eaten the very next day, or even after a few months.

Ingredients:

• Cauliflower - 1.2 kg.
• Garlic - 5 cloves
• Bay leaf - 2 pcs.
• Carrot - 1 pc.
• Apple - 1 pc.
• Greens - to taste
• Black peppercorns - 5 pcs.
• Vegetable oil - 2 tbsp. l.
• Water - 1 l.
• Salt - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Vinegar - 125 ml.

Cooking:

We wash and disassemble the cabbage into inflorescences. Clean and wash carrots and garlic. My apples and cut out their core. Now the vegetables should be cut. Carrot cut into rings of medium thickness. Cut apples into slices. Cut the garlic into slices.

Now we put vegetables, apples, a couple of green sprigs, vegetable oil and spices in clean, sterile, dry jars. Now it's time to cook the marinade.

For the marinade, add salt, sugar to the water and bring to a boil. When the water boils, pour vinegar into it. The marinade is ready.

Now we fill jars with salad with this marinade, immediately roll them up and leave to cool in a warm place.

Salad "Ostrinka" belongs to the category of spicy salads. It includes cauliflower, pepper and spices. Depending on taste preferences, it can be made spicier or, on the contrary, softer. When preparing "Ostrinka" for the first time, it is recommended to adhere to the classic recipe.

Ingredients:

• Cauliflower - 450 gr.
• Garlic - 6 cloves
• Allspice - 10 pcs.
• Mustard seeds - 2 tsp
• Water - 520 ml.
• Salt - 0.5 tbsp.
• Bulgarian pepper - 2 pcs.
• Umbrella dill - 4 pcs.
• Black peppercorns - 10 pcs.
• Hot red pepper - to taste
• Sugar - 0.8 tbsp.
• Table vinegar - 25 ml.

Cooking:

My cauliflower and sort into inflorescences. Wash the bell pepper, remove the stalk, seeds from it and cut into wide strips. We clean and wash the garlic.

Wash the canning jars well and let them dry. In clean dry jars we put dill umbrellas, garlic, allspice and black pepper, mustard seeds and a slice of hot pepper.

The next layer is laid sweet pepper and cauliflower inflorescences. Filled jars should be temporarily filled with hot water, for about 20 minutes. After this time, pour the water from the cans into a saucepan, add salt, sugar to it and bring to a boil. When the water boils, pour vinegar into it. The marinade is ready.

Pour hot marinade into jars. We cover the jars with lids, sterilize for 20 minutes and roll up. We turn over the finished jars, wrap them up and leave to cool.

The composition of this salad for the winter includes only three main ingredients - cauliflower, sweet peppers and parsley. Oddly enough, but such a salad is one of the most beloved and popular among modern housewives.

Ingredients:

• Cauliflower - 2 kg.
• Water - 2.5 liters.
• Vegetable oil - 200 gr.
• Sugar - 100 gr.
• Salt - 60 gr.
• Garlic - 80 gr.
• Parsley - 200 gr.
• Bulgarian pepper - 200 gr.
• Vinegar 9% - 120 ml.

Cooking:

Wash the cabbage, disassemble it into inflorescences and blanch for about 2 minutes in salted water. After this time, it should be removed from the water and cooled. Now it's time to prepare the brine.

We mix water with salt, sugar, vinegar, vegetable oil, chopped parsley, chopped garlic, chopped pepper and bring to a boil. Place the cauliflower in the boiling brine and cook it there for about 15 minutes over low heat.

After this time, pour the cabbage along with the brine into sterile jars and roll up

Cauliflower and pepper salad for the winter is a great dressing for first courses. It is very easy to prepare, and in winter such a salad will be a real find.

Ingredients:

• Cauliflower - 1 kg.
• Carrots (large) - 1 pc.
• Sweet pepper - 2 pcs.
• Water - 2 liters.
• Vinegar - 1 tbsp.
• Sugar - 1 tbsp.
• Salt - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Black peppercorns - 5 pcs.

Cooking:

We clean the carrots, wash and cut into large strips. My sweet pepper, remove the stalk and seeds and cut into small strips. Wash the cauliflower and separate the florets.

We put cabbage, sweet peppers and carrots in clean, dry, sterilized jars. You can fill the jars with vegetables, both in layers and mixed, the main thing is that they are tightly packed.

Pour water into a small saucepan, add vinegar, sugar, salt, bay leaf, black pepper and bring the water to a boil. Got a marinade. Now pour the marinade into jars with vegetables, roll up the jars and let it brew for about 1 day.

The peculiarity of this salad is that only cauliflower and brine are required for its preparation. By and large, such conservation makes it possible to preserve cabbage inflorescences until deep winter.

Ingredients:

• Cauliflower - 1 kg.
• Vola - 1 l.
• Vinegar 9% - 150 ml.
• Sugar - 50 gr.
• Salt - 50 gr.
• Black peppercorns - 8 pcs.
• Carnation - 3 pcs.

Cooking:

Wash cabbage and separate into florets. Now we lower the cabbage for a few minutes in salted boiling water. After we pull out the cabbage and let the water drain.

To prepare the brine, add salt, sugar and vinegar to the water. Now this water must be brought to a boil and boiled for several minutes.

We put spices in a clean, dry and sterile jar. Spread the cabbage tightly over the reconciliation and pour everything with hot brine. Now we cover the jars with lids and set to sterilize for 15 minutes. After sterilization, they should be rolled up and left to cool.

Salad "Autumn" in all its appearance resembles a soft and gentle beginning of autumn. Pleasant white-carrot colors and a spicy taste will help to amazingly decorate and complement any dish and give a touch of warmth to cold winter days.

Ingredients:

• Cauliflower - 3 kg.
• Carrots - 3 pcs.
• Hot pepper - 3 pcs.
• Garlic - 4 heads
• Curly parsley - 4 bunches
• Water - 1.5 liters.
• Sugar - 1 tbsp.
• Vegetable oil - 1 tbsp.
• Salt - 3 tbsp. l.
• Allspice peas - 15 pcs.
• Vinegar 9% - 1 cup

Cooking:

Wash cabbage and separate into florets. Clean and wash carrots and garlic. We clean the pepper from seeds and stalks. Wash and dry the parsley.

Salad "Autumn" refers to puff salads. During cooking, lay it out in layers. To do this, take a wide and deep container.

It is best if this container is made of thick glass and in no case made of aluminum. It is not advisable to cook this salad in aluminum dishes, as this metal oxidizes.

Now put the salad ingredients in layers in this container.

1. The first layer is parsley.
2. The second layer is chopped garlic.
3. The third layer is carrots. It should be cut into thin rings.
4. The fourth layer - cut into half rings hot peppers.
5. The fifth layer is cauliflower.

Now let's start preparing the brine. To do this, put the water on the fire, add salt, sugar, vegetable oil, allspice and bring to a boil. When the brine boils, pour in more vinegar and cook for about 1 minute. Pour the Autumn salad with the finished brine, cover with a plate, put oppression on top and leave for a day.

After the required time has elapsed, remove the oppression, remove the plate and mix our salad thoroughly. Now it's ready to be canned. Carefully place the mixed vegetables in clean, sterile jars and fill with brine. We cover the jars with lids and set to sterilize for 20 minutes. After sterilization, we roll up the jars, cool them and hide them in storage places.

At first glance, this salad can be mistaken for regular salad from pickled cauliflower, but this is not far from it. Celery gives the cabbage a light pleasant aftertaste and a subtle special aroma.

Ingredients:

• Cauliflower - 1 kg.
• Carrot - 1 pc.
• Celery roots - 200 gr.
• Water - 1l.
• Salt - 1 tbsp. l.

Cooking:

Wash cauliflower and separate into florets. Clean and wash carrots and celery roots. We put the cabbage for about 30 minutes. in salted and cold water. Finely chop the celery. We cut the carrots into circles.

When the cabbage is infused, it should be taken out, drained of water and boiled in a double boiler until fully cooked. In the same way, in a double boiler, we cook carrots and celery.

Now, fill clean, sterile jars with cooked vegetables. You can lay them out as you like, but laying them out in layers will make conservation much more attractive.

Filled jars are covered with lids, sterilized, and then rolled up. Ready preservation should be allowed to cool, and then you can hide it in a cool place for storage.

Salad "Gifts of Nature" is fully consistent with its name. It is prepared from those fruits that human nature has endowed in the warm season. It's bright and tasty dish Perfect as an appetizer or light snack.

Ingredients:

• Cauliflower - 1 kg.
• Carrots - 500 gr.
• Sweet pepper - 500 gr.
• Bulb onion - 500 gr.
• Tomatoes - 1.5 kg.
• Vegetable oil - 150 ml.
• Sugar - 150 gr.
• Salt - 1.5 tbsp. l.
• Vinegar - 100 ml.
• spices - to taste

Cooking:

Wash, disassemble into inflorescences and boil the cauliflower for 5 minutes. Clean, wash and cut carrots into strips. Wash and cut sweet pepper into slices. We clean, wash and cut the onion into half rings. Wash and cut the tomatoes into large slices.

Now you should take a deep saucepan, pour vegetable oil into it, add salt, sugar, vinegar and bring to a boil. When the oil boils, add carrots, bell peppers, onions and tomatoes to the pan and boil for about 10 minutes.

After 5 minutes of cooking, we throw the cauliflower into a colander, let the water drain, add it to the pan with vegetables and boil everything together for another 10 minutes. We lay out the finished salad in clean, sterile jars and roll up the lid.

Salad for the winter is ready!

It is generally accepted that salads for the winter must be canned. They must be hermetically sealed with lids and sterilized, however, this is far from the case. Salad "Piquant" is a vivid confirmation of this.

Ingredients:

• Cauliflower - 2 kg.
• Garlic (large) - 3 heads
• Carrots - 5 pcs.
• Ground red pepper - 1 tsp
• Ground black pepper - 1 tsp
• Vinegar 6% - 200 ml.
• Vegetable oil - 200 gr.

Cooking:

We wash and disassemble the cabbage for inflorescence. Then, it should be blanched in hot salted water for 3 minutes, then drained into a colander. Clean and wash carrots and garlic. Three carrots on a coarse grater, and finely chop the garlic. Now all the vegetables should be combined and thoroughly mixed in a spacious bowl.

In a deep saucepan, combine oil, vinegar, black pepper, red pepper and put on fire. When the filling boils, pour it over the vegetables, mix and let cool. When the salad has cooled, cover it with a lid and hide it in the refrigerator. Canned salad "Piquant" is not necessary.

This salad is vegetable mix in the marinade. "Pikuli" will become a real decoration for any holiday table. Its ingredients are in ready-made can be used as an addition to other dishes, as a decoration, and as an independent light dish.

Ingredients:

• Cauliflower - 800 gr.
• Carrots - 500 gr.
• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Onion - 500 gr.
• Salt - 80 gr.
• Sugar - 80 gr.
• Allspice peas - 1 tbsp. l.
• Coriander - 1 tbsp. l.
• Vinegar - 100 gr.
• Water - 2 liters.

Cooking:

Wash cauliflower and separate into florets. We clean and wash onions and carrots. Wash cucumbers and tomatoes. It is important that all vegetables are approximately the same size. If carrots or cucumbers are too large, then they can be cut into two or three parts.

Now prepared vegetables should be placed in jars in random order. It is very important to wash the jars before laying with soda and rinse well. Pour the jars filled with vegetables with boiling water and put in a warm place for 10-15 minutes. After this time, we drain the water from the cans into a saucepan, and put the cans in a warm place, let's say in the oven. From the drained water, cook the marinade. To do this, bring the water to a boil and pour salt, sugar and spices into it. Marinade should boil for about 2 minutes. Add vinegar at the end of cooking.

Pour vegetables with ready marinade and send for sterilization. Salad "Pikuli" is best sterilized in the oven at a temperature of 150 degrees for 20 minutes. After sterilization, we roll up the jars, cool and hide until winter.

This salad has a very colorful and bright appearance. Taste qualities This dish will also please anyone, even the most sophisticated consumer.

Ingredients:

• Cauliflower - 150 gr.
• Sweet pepper (different colors) - 400 gr.
• Green tomato - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 head
• Vegetable oil - 2.5 tbsp. l.
• Vinegar 6% - 5 tbsp. l.
• Salt - ½ tbsp. l.

Cooking:

Wash the cabbage, disassemble into inflorescences and blanch in boiling salted water for 3 minutes.

In order for the cabbage to minimally change its appearance, it makes sense to add quite a bit to the water. citric acid.

Then we dump the cabbage in a colander and rinse in cold water.

Peel the carrots, wash and cut into slices.

My sweet pepper. We cut the stem from it, remove the seeds and cut into medium-sized straws.

Blanch carrots and peppers in hot water for 4 minutes, then remove and rinse under cold water.

Peel the onion, wash and cut into half rings.

My tomatoes and cut into large slices.

We put vegetables in layers in clean, sterile jars, then add salt, vinegar and vegetable oil to the jar. When all the components are assembled, roll up the jar and sterilize for about 10 minutes. The cooled salad can be hidden in storage places.

A vegetable that is most often cooked in Korean in the vastness of our Motherland is carrots. However, Korean-style cauliflower is also very delicious product. Its spicy taste will become a favorite treat for the whole family.

Ingredients:

• Cauliflower - 1 kg.
• Carrots - 250 gr.
• Bulgarian pepper - 300 gr.
• Garlic - 2 heads
• Hot pepper - 1 pc.
• Black ground pepper - ½ tsp
• Ground coriander - 1 tbsp. l.
• Cardamom - ½ tsp
• Nutmeg - ½ tsp
• Cloves - ½ tsp
• Water - 650 ml.
• Salt - 1 tbsp. l.
• Sugar - 100 gr.
• Vinegar 9% - 100 gr.
• Vegetable oil - 100 gr.

Cooking:

Wash the cauliflower, separate into florets and blanch for 2 minutes. Next, we take out the cabbage from boiling water, let the water drain and cool it. Peel and wash carrots and garlic. Grate carrots for Korean carrot, and pass the garlic through the garlic. Then we combine these two vegetables and mix. Wash sweet pepper, remove seeds and stalk and cut into small strips. Wash and finely chop the hot pepper.

In a deep saucepan, mix all the chopped vegetables and add coriander, cardamom, cloves, hot peppers, nutmeg to them. We tightly fill clean, dry, sterile jars with the prepared salad. Now you should start preparing the brine.

In order to boil the brine, add salt, sugar, vinegar, vegetable oil to the water and boil for 2 minutes. Pour the finished brine into jars filled with vegetables. Now the jars of salad should be covered with lids, sterilized for 20 minutes and rolled up. Salad for the winter is ready. We leave the finished jars to cool in a warm place in an inverted position.

Everyone will definitely like the original zucchini-cabbage salad, especially spicy lovers. Chili pepper will give it the necessary sharpness, and zucchini and sugar will slightly soften its taste.

Ingredients:

• Cauliflower - 3 kg.
• Zucchini - 2 pcs.
• Carrots - 1.5 kg.
• Bulgarian pepper - 1.5 kg.
• Garlic - 3 heads
• Tomato juice - 1.5 liters.
• Salt - 3.5 tbsp. l.
• Chili pepper - ½ pcs.
• Sugar - 1 cup
• Vegetable oil - 0.5 l.
• Vinegar 9% - 1 tbsp.

Cooking:

Wash cabbage and separate into florets. We clean the zucchini from the skin, bones and cut into medium-sized cubes. We clean, wash and cut into strips sweet peppers and carrots. We clean the garlic, wash and pass through a meat grinder.

Put all the ingredients, except vinegar and garlic, in a saucepan and mix thoroughly. Now this pan should be put on fire, bring to a boil and cook for 30 minutes over low heat. Approximately 5-3 minutes before the end of cooking, add garlic, vinegar to the salad and mix everything well.

From ready salad we draw out the chili pepper and then pour it into sterile jars. We cover the salad with lids, sterilize for about 15 minutes. and roll up the lids. We hide the cooled salad until winter.

Salad "Pepper" from cauliflower can be called a delicacy dish. This amazing dish will not leave anyone indifferent. It is best eaten with lightly fried croutons.

Ingredients:

• Cauliflower - 2 kg.
• Tomatoes - 1.5 kg.
• Vegetable oil - 1 cup
• Salt - 60 gr.
• Sugar - 100 gr.
• Garlic - 80 gr.
• Bulgarian pepper - 300 gr.
• Parsley - 1 bunch
• Hot pepper - to taste
• Vinegar 6% - 120 gr.

Cooking:

My cabbage, disassemble into inflorescences, blanch for 2 minutes in water and then let it cool.
Wash tomatoes and remove skins.

To easily and quickly get rid of the tomato skin, the tomatoes should be doused with boiling water, and then placed in cool water. After such procedures, it will not be difficult to remove the skin.

Preparation for the winter sauerkraut- a popular way to create stocks for the winter in the summer. But just as tasty, and often even more savory dishes can be made from cauliflower. Numerous and varied preservation options from this vegetable provide the table with delicate taste and beautiful appearance blanks. Cauliflower for the winter will provide the diet with vitamins and trace elements.

The implementation of the recipe will give the hostess the opportunity to please guests and family spicy snack with spicy taste and original aroma. Korean cauliflower can be prepared using a ready-made mixture, but it is not difficult to prepare it yourself.

For cooking, a dense fork weighing up to 2 kilograms is used. The first step in the creation is the careful division of the fork into individual inflorescences with a diameter of up to 5 centimeters. On their surface there should be no blackening and traces of damage by insects. If there are not very many of them, the affected areas can be cut off. The weight of the peeled inflorescences in this case will be about 1 kilogram. This volume is enough to fill two cans of one liter with the finished mixture.

You will also need to take two medium carrots, about 7 cloves of garlic, one red sweet bell pepper, half a teaspoon of hot red pepper. All ingredients are mixed. Carrots need to be cut into small long slices or rubbed on a special grater. It is sold in hardware stores.

Next, prepare the marinade. It contains 4 tablespoons of sugar, one tablespoon table salt, 50 ml refined vegetable oil, half a teaspoon of dried basil, nutmeg, black ground pepper. Also add one tablespoon of ground coriander to the marinade.

Sterilized jars are filled under the neck with a mixture of vegetables. At the same time, marinade is prepared: spices are placed in a saucepan with a thick bottom and poured with about one and a half liters of water. The spice mixture should come to a boil. After that, 10 ml of vinegar, the strength of which is 9%, is added to the marinade.

The marinade is poured into prepared jars and sterilized for about 10 minutes in a water bath. Immediately cover with lids and seal. Ready canned food is left to cool, put on the lid. You can store up to 12 months in a cold room. Korean-style pickled cabbage is convenient for decorating a festive table.

Inflorescences marinated in tomato

Pickled cabbage in tomato is distinguished by an exotic taste. For creating original snack will need to be divided into separate inflorescences of forks, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stumps are carefully removed.

To create a treat, you will also need one kilogram of tomatoes and two large sweet peppers. Garlic will add spices. 4 cloves are enough. It will take a glass sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper adds flavor. Enough half a teaspoon and 100 grams of sugar. 100 ml is added to the marinade table vinegar, with a maximum strength of 9%.

Finely chop the tomatoes and simmer over low heat until completely softened. Then they are ground into tomato paste, adding spices. Let it boil again and boil for about 20 minutes. Prepared inflorescences are poured into the finished sauce and allowed to boil for about three minutes and vinegar is added.

Pour into prepared sterilized jars. Store the dish in the refrigerator for up to one year.

A simple preparation of cauliflower with vegetables for the winter

cook original version snacks for the winter based on cauliflower can be made from almost any vegetable. You only need the inflorescences of this vegetable (about 1 kilogram without stumps), two large carrots, two onion voices. You can add 3 cloves of garlic.

Cabbage is sorted into inflorescences, carrots are cut into circles, up to 1 cm thick, onions are cut into circles. The prepared vegetable mixture is tightly placed in sterilized jars. At the bottom, you can put a bunch of dill and a few blackcurrant leaves.

The workpiece is poured with marinade from:

• 1 liter of water
• a tablespoon of sugar
• teaspoon

You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, it is enough to bring it to a boil and pour the vegetables in the jar with the resulting solution.

Winter salad with cauliflower, onion and pepper

For its preparation is used:

• About one kilogram of inflorescences peeled from the stalk.
• Two finely chopped sweet peppers.
• Onion, cut into rings.

Prepared vegetables are placed in jars. They are pre-sterilized. Marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, cloves. Spices are allowed to boil in one liter of water and 100 ml of vinegar are added. Its strength should not exceed 9%. Banks tightly closed with a lid. Stored in the refrigerator.

Cauliflower salad with apples

A spicy appetizer with the addition of apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stumps. They are mixed with 5 medium apples, cut into slices and peeled.

The mixture is tightly packed in jars and poured with marinade. Currant leaves are placed at the bottom to add spice. You can throw a few berries.

When preparing the marinade, water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon) are used. Spices may be added to taste. For example, nutmeg, a mixture of peppers, bay leaf. Water with spices is brought to a boil and poured into jars with a mixture.

Salad with broccoli

When making preparations for the winter, you can mix cauliflower and broccoli. It will turn out beautifully crispy and very healthy treat. Both versions of the vegetable are thoroughly cleaned of the stalk and sorted into inflorescences. It will take about a kilogram of the mixture.

Inflorescences fit tightly into jars. Then they are poured with marinade from water (1 liter), salt (a teaspoon), sugar (a tablespoon). Add black pepper and cloves. Bring the marinade to a boil and pour containers with cabbage. Additionally, about 100 ml of nine percent vinegar can be added to it.

How to freeze cauliflower.

The best preparation for the winter will be freezing fresh heads of cabbage in the summer. For its preparation, the forks are disassembled into separate small inflorescences. They can be put in polyethylene or paper bags. No rinsing required before freezing. This will only add an "ice coat". Do not defrost before cooking.

Foreword

In winter, a person needs vitamins even more than in summer, and fresh vegetables significantly more expensive. Harvesting cauliflower will help replenish the reserves of useful elements in the body and diversify the table.

Most hostesses still prefer to harvest for the winter only and do not even realize that it is possible to preserve and color. They do not know that this is a quick, easy, and a variety of recipes preparations of this vegetable “wagon and small cart”:

• in brine;
• with boiling and without sterilization;
• frozen;
• in the form of ready-made salads.

All recipes for canning cauliflower will almost take a whole book. However, most often only a select few are used. These are the ones shown below. Before you start “conjuring” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black blotches, without insects and pests will do.

Cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply broken by hand.

In this recipe, due to tomatoes, the taste of cabbage is richer than usual. The preparation of this assortment is quite simple. It will also require, of course, tomatoes, as well as a marinade, in which 1 liter of filtered water should contain: 3 tbsp. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and / or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .

Vegetables should be washed, and then the cabbage should be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or a toothpick in the area of ​​​​the stalk. We wash the jars well and, preferably, sterilize. Put tomatoes and cabbage in prepared jars. The order of placement is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.

Then pour boiling water into the jars, and cover their necks (do not twist) with pre-sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If other things appear during this time, it's okay, the jars can be left even for several hours. Boiling water is then drained, and it will immediately be seen how much the vegetables have settled.

We put a few peeled garlic cloves, 5–6 peas of pepper (allspice and black), 2–3 cloves in jars. We cook the marinade - many do this on the same water that was drained from the vegetables, however, it is more reliable to use clean water. In boiling water according to the above recipe, pour salt (preferably coarse, not iodized) and sugar. Let the marinade boil for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and twist the jars or roll up the lid.

After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them with a blanket or other things. Only after the jars have completely cooled down, they are placed to be stored for the winter in a dark, cool place intended for this.

For this recipe, you need to take cauliflower with dense heads, but not overripe. The product prepared for the winter in this way turns out to be crispy, quite spicy and will not only be an excellent side dish for various meat dishes but also a great snack.

The recipe for cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.

Ingredients:

• cabbage heads - 1–1.5 pcs;
• carrots (at the discretion of the hostess) - 1-2 pcs;
• carnation (buds) - 2-3 pcs;
• black peppercorns - 3-4 pcs;
• sugar - 100 g;
• bay leaf - 2-3 pieces;
• vinegar essence - 45-55 milliliters;
• salt - 70 g.

The order of preparation is as follows. First, the head of cabbage must be separated into separate inflorescences, which are then thoroughly washed. Preparing liter cans- wash and sterilize. After that, put water on the stove and, based on 1 liter, add 1 g of citric acid and 25 g of salt to it. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then, with a slotted spoon, transfer the cabbage to cold water and let it cool.

At the bottom of the jars lay out the bay leaf, cloves, peppercorns. You can also add a small piece of cinnamon. Then we lay the cabbage, placing it with inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.

We prepare the marinade: dissolve salt, sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After that, cover the jars with lids and place them for sterilization in boiling water for 8 minutes. We roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool dark place.

To prepare this wonderful salad you will need:

• cabbage - 2 kg;
• Bulgarian pepper (preferably multi-colored) - 1 kg;
• carrots - 1 kg;
• medium zucchini - 2 pcs;
• large head of garlic - 1 pc;
• hot chili pepper (optional) - half a pod without seeds;
• tomato juice (preferably home cooking) - 1 l;
• salt (not iodized) - 3 tbsp. spoons;
• vinegar (table) - 1 tbsp. a spoon.

First of all, as usual, we wash and clean the vegetables, prepare the jars. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; pass the garlic through the press. We put everything on the list (except vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it does not boil too much), and then cook the vegetables in the tomato for 25 minutes. After adding vinegar and peeled garlic, cook the salad for another 5 minutes. Lay out finished product on sterilized jars.

Filled cans must be rolled up and put on the lids under the covers. We place the cooled salad for the winter for storage in a place where it is dark and cool.

Preservation of cabbage requires effort, albeit small. But freezing it for the winter is quite a simple matter. But this processing method will allow you to save vitamins and useful trace elements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean bags and, in fact, the product itself - cauliflower.