Bulgarian pickled cauliflower recipe. Delicious Instant Pickled Cauliflower

Let me introduce: marinated cauliflower(aka Brassica oleracea). Crispy, with its own unique taste, it does not stay on the plates, guests require supplements. What's the secret? Well, firstly, in novelty - you don’t often see this pickled vegetable on the Russian table. Secondly, it's really delicious. What else do you need? You need to know how to choose the right one desired product; how to process and prepare for pickling; what marinade to choose; How is conservation done at home? If you know and follow the recipe and technology, there will be no difficulties in cooking.

Marinated cauliflower for the winter in Korean with Russian hands

For those who love Asian pickling options, Korean-style pickled cauliflower will be a real discovery against the backdrop of bored carrots, mushrooms, asparagus and other Korean pickled foods. Moderately spicy, crispy “just the way it should be”, not too tasty, with an immediately recognizable Asian touch, it is eaten “with a bang” in any capacity. Both as an appetizer and as a side dish. Many salads bloom with a new taste if you add Korean pickled cauliflower to them. The Russians, of course, are not Koreans, but they can do anything, if there are recipes. It remains only to prove it and marinate.

What will be required:

• fresh cauliflower - 0.700 kg;
• carrots - 0.300 kg;
• vinegar - 0.210 l;
• water - 1.0 l;
• seasoning for Korean carrots- 1 sachet;
• parsley (greens) - 0.100 kg;
• granulated sugar - 0.230 kg;
• refined oil - 0.055 l;
• salt - 0.015 kg.

What to do:

1. Process the head of cabbage, sort it into inflorescences (they should turn out 0.500 kg), wash thoroughly, lay on a kitchen towel, and dry.
2. Wash the carrots, peel, grind with a coarse grater, combine with cauliflower. Carefully place in a jar in which the cabbage will be stored.
3. Dissolve sugar in water, add vinegar, oil and salt.
4. Move the future brine to a saucepan and boil, so that the pungent smell of vinegar is gone.
5. Pour a container with prepared inflorescences with prepared brine. Put crushed garlic on top.

Hold the workpiece for at least 6 hours. Ideally let it sit for 12 hours. But, if it is very unbearable or you need to quickly, then six will be enough.

Pickled Cauliflower Recipe (video)

Preserving cauliflower for the winter: a delicious recipe without much effort

Favorite dishes you want to see on your table all year round. It would have been so if it were not for the seasonal dependence on products. This is where canning comes in. Cauliflower is a great product for pickling, which ensures its presence in the house all year round, if necessary. There are no “special effects” in the preparation of pickled cauliflower, you can only make it tastier or get by with the simplest basic option. But tastier is better. Try to do.

What will be required:

• cauliflower - 2,200 kg;
• carrots - 0.250 kg;
• red bell pepper - 0.300 kg;
• fresh garlic - 0.100 kg;
• onion turnip - 0.200 kg;
• hot pepper (per liter jar) - 1 pod;
• marinating set-1 bag
• allspice peas;
• Bay leaf;
• carnation;
• vinegar essence - 70%;
• salt (in the marinade-fill, per 1.0 l of water) - 0.090 kg;
• sugar (in the marinade-filling, per 1.0 l of water) - 0.010 kg.

What to do:

1. Disassemble the head of cabbage into inflorescences. Rinse thoroughly.
2. processed red bell pepper wash, cut into medium cubes.
3. Process carrots, clean, wash. Cut into rings.
4. Rinse onion, peel. Cut into large pieces.
5. Put several sheets of horseradish, cherries and currants, parsley, garlic, hot peppers, parsley, cloves, allspice on the bottom of each prepared container.
6. Prepare a marinade from salt, sugar and water.
7. Lay out the cabbage inflorescences on top of the laid out spices and spices, laying them with carrots, peppers and onions. Not very hard, but - tamp (in the process, the cabbage will sag).
8. Fill all containers with boiling water removed from the stove for a few minutes. Cover the jars with lids.
9. Pour boiling water. Pour in the boiling marinade. Pour a teaspoon of vinegar essence into each container.
10. Close containers. Turn lids down. Cool down completely.

A quick recipe for pickled cauliflower for the winter

Sometimes you need to cook cauliflower quickly. You need a "fast" way.

What do you need:

• cauliflower - 1.0 kg;
• sweet pepper - 0.200 kg;
• carrots - 0.100 kg;

Marinade filling (per 1 liter of water):

• salt - 0.070 kg;
• vinegar 9% - 0.100 l;
• garlic - 0.015 kg;
• granulated sugar - 0.050 kg;
• Bay leaf;
• carnation;
• black peppercorns;
• vegetable oil - 0.100 l.

What to do:

1. Disassemble the head of cabbage into inflorescences. Cut the pepper into small cubes. Grind carrots with a large grater. Place the cabbage in a deep saucepan.
2. Boil water in another saucepan, add salt, sugar, finely chopped garlic, pour in vinegar, oil.
3. Pour the marinade into the cabbage, boil. Cook 2 minutes.
4. Lay carrots and peppers for cabbage. Close the lid. Remove from heat and set aside to cool.
5. Once the cabbage has completely cooled, transfer it to a suitable container and put it in the refrigerator.

In a day (usually earlier), the appetizer will be completely ready.

How to make a delicious marinade to surprise friends and acquaintances

There are many options for marinade, but if you sort through this great variety, there is one that is still tastier than others.

What will be required:

• salt - 0.020 kg;
• granulated sugar - 0.550 kg;
• vinegar 9% - 0.060 l;
• black peppercorns - 0.003 kg;
• allspice peas - 0.002 kg;
• carnation - 3 buds;
• refined oil - 0.060 l;
• coriander - 0.003 kg;
• juniper berry - 3 pcs.;
• Lavrushka - 1 pc.

Cooking process:

1. Place all ingredients, except vinegar, in a saucepan, add a norm of water, boil.
2. As soon as the marinade boils, pour in the vinegar, gout of fire.
3. Pour the prepared containers with the workpiece marinade "under the neck".

The easiest recipe for pickled cabbage in jars for the winter

What will be required:

• cauliflower - 1.0 kg;
• water - 1.0 l;
• vinegar 9% - 0.200 l;
• granulated sugar - 0.060 kg;
• salt - 0.030 kg;
• Bay leaf;
• mustard seeds - 0.005 kg;
• clove pepper - 0.002 kg;
• black peppercorns - 0.002 kg.

Cooking process

1. Pour all the spices with vinegar. Boil. Remove from fire. Cover.
2. Disassembled cabbage lay in boiled water. Boil. Divide into prepared jars. Pour in the hot marinade. Close with lids. Sterilize.
3. The sterilization process will take 20 minutes for half-liter jars, 30 minutes for liter jars, at 86 - 89 ° Ϲ.
4. Next, you need to roll the containers. Turn upside down. Wrap up with warm material and forget about banks for a while.

Pickling for the winter according to this recipe is the easiest and does not take much time and effort.

Pickled cauliflower without sterilization

What you need:

• black peppercorns - 0.002 kg;
• water - 0.500 l;
• salt - 0.060 kg;
• sugar - 0.060 kg;
• vinegar 0.025 l;
• cauliflower - 0.700 kg;
• grape leaves - 3 pcs.

What to do:

1. Separate the cabbage into florets.
2. Put in prepared jars on the bottom grape leaf, black peppercorns. Place cabbage on top.
3. Boil water in a saucepan, add sugar, salt, pour vinegar. Boil 1 - 2 minutes.
4. Fill jars with marinade and close. Put "upside down", wrap. Cool down.

Cabbage, canned as described above, turns out to be moderately salty, very fragrant, and from the first try it becomes one of the most long-awaited dishes in the house.

Pickled cauliflower with beets (video)

It must be remembered that cauliflower is not only tasty, as such, but is also a rich storehouse of vitamins and trace elements necessary for the human body. The use of this vegetable in everyday life is recommended by all doctors. No wonder mashed cauliflower is included in the diet of even our smallest fellow citizens - children.

Exist different snacks from vegetables for the winter, for example, pickled cauliflower. The inflorescences look interesting, and their taste is very pronounced. Even children can be treated to such an appetizer, especially by tinting unusual “flowers” ​​with beets. The belief that you have to mess around with such a vegetable cannot be considered correct. Even a novice hostess can pickle it. You can take advice and one of the most original recipes with photo below.

How to pickle cauliflower

This variety of cabbage is a real storehouse of useful vitamins and minerals. You can use this vegetable not only to create everyday dishes. Its conservation is also not excluded. In addition, you can pickle cauliflower quickly, literally during the day. In this case, it is better to start the process in the morning. By the evening, pickled cauliflower will be ready to serve.

Food preparation

Before pickling, large cabbage inflorescences must be divided into smaller ones, cut off with a sharp knife from the trunk. Then each is washed from the sand, allowed to dry. Further preparation can be carried out in two ways:

1. If you plan to quickly preserve cauliflower, then the inflorescences need to be blanched for several minutes, i.e. cook in boiling water. Then I immediately transfer them to the cold. Such pickled cauliflower will be softer.
2. For a crispier snack, skip the blanching step. Marinating with this method takes longer than the previous one. Marinade for cauliflower should be hot or warm; cold vegetables are rarely poured.

pickled cauliflower recipe

It is better to give preference to a strong and heavy head of cabbage - its weight and dimensions should correspond to the size. Too light could be grown with the addition of chemicals. Other fresh vegetable criteria:

• green leaves;
• inflorescences have a uniform, slightly creamy color;
• there should be no damage or dark spots on the leaves;
• the presence of a pungent odor from the vegetable is excluded.

For the winter in jars without sterilization

• Cooking time: 1 hour 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 21 kcal.
• Purpose: for snacks.
• Cuisine: Russian.

A faster recipe for cauliflower for the winter in jars without sterilization. It can be pasteurized by another, less time-consuming method. Thanks to him, the dish is also allowed to be stored until the cold weather. Part of the snack can be left for everyday dishes, the other - on festive table, for which it is easy to prepare various salads from it.

Ingredients:

• fresh dill - 20 g;
• salt - 50 g;
• capsicum- 1 PC.;
• garlic cloves - 6-7 pcs.;
• medium cabbage head - 1 pc.;
• table vinegar- 50 ml;
• black pepper - 9 peas.

Cooking method:

1. Place the head of cabbage in freshly boiled water, cook for 5-7 minutes, then let cool.
2. Hot peppers cut into cubes.
3. Disassemble the head of cabbage into smaller pieces, arrange in banks.
4. Season with both types of pepper, dill and garlic.
5. Boil water, pour into jars, then drain, boil again and pour.
6. Repeat the procedure again, but add vinegar to the pan, season with salt and sugar.
7. Seal, leave to cool completely.

Instant Pickled Cauliflower Recipe

• Cooking time: 6 hours.
• Calorie content of the dish: 28 kcal.
• Purpose: for snacks.
• Cuisine: Russian.

In stock, each housewife should have light and simple recipes. If, according to these instructions, you start work in the evening, then in the morning pickled cauliflower will already be suitable for consumption. The amount of spices in the recipe is calculated for one jar. Since this preparation is fast, it is important to rid the vegetable of unwanted "inhabitants". To do this, first soak it in salt water.

Ingredients:

• water - 1 liter;
• a tablespoon of sugar - 2 pcs.;
• black peppercorns - 3-4 pcs.;
• table spoon of salt - 2 pcs.;
• garlic cloves - 2-3 pcs.;
• one cabbage head - 1 pc.;
• laurel leaf - 2 pcs.;
• vegetable oil- 0.5 st.;
• vinegar essence - 2 tsp

Cooking method:

1. Divide the head of cabbage into inflorescences, rinse each.
2. Sterilize jars for harvesting, put pepper, garlic heads, bay leaf on the bottom. You can experiment with spices at your discretion.
3. Next, lay the inflorescences.
4. Boil water, season with salt and sugar, pour in essence with oil. Bring the mixture to a boil again.
5. hot marinade pour into jars, roll them up with sterile lids.
6. Leave the snack to cool down room temperature then store in a cold place.

Korean cauliflower

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 26 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For lovers of more spicy savory snacks Korean blanks are more suitable. Such recipes can include a variety of combinations of vegetables, so experimentation is allowed. The dish does not require too long infusion. You can try a snack or serve it to the table after half a day. The spice of the dish is given by dressing in combination with garlic.

Ingredients:

• vegetable oil - 3 tablespoons;
• seasoning "In Korean" - 1 tsp;
• carrot tuber - 1 pc. medium size;
• cabbage head - weighing 400 g;
• a tablespoon of sugar - 1 pc.;
• teaspoon of salt - 1 pc.;
• water - 1-1.5 l;
• garlic cloves - 2-3 pcs.;
• 6% vinegar - 3 tbsp.

Cooking method:

1. Divide the head of cabbage into inflorescences, chop the carrots into strips, and chop the garlic.
2. Mix all the vegetables and arrange in jars.
3. Boil water with sugar, spices and salt.
4. Pour vegetables with prepared marinade, add vinegar there.
5. Heat in a saucepan with water for 15 minutes.
6. Seal, leave to cool upside down.

Cauliflower marinated with carrots

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 26 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The combination of cabbage and carrots makes the appetizer even crunchier. It goes well with dishes with the addition of meat products. A small plate with a blank can also be placed on a table set for the holiday. Bright carrot perfectly complements large inflorescences. They are softer by blanching in boiling water. If you want a crunchier dish, you can skip this step.

Ingredients:

• laurel leaf - 1-2 pieces;
• black pepper - 3-4 peas;
• cabbage head - 1 pc.;
• water - 1 liter;
• salt - 70 g;
• carrot tuber - 1-2 pcs.;
• sugar - 0.1 kg;
• cloves - 2-3 pcs.;
• vinegar essence - 50 ml.

Cooking method:

1. Put all the spices on the bottom.
2. Blanch clean inflorescences for 3-4 minutes, then place in cold water and immediately transfer to jars.
3. Next should be a layer of chopped carrots.
4. Boil water, season with sugar, salt, essence, boil again.
5. Marinade pour vegetables in jars, cover with clean lids, sterilize for 8 minutes.

With tomatoes

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 27 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The refreshing taste of pickled cabbage is given by tomatoes. These vegetables are often combined with each other. It will be especially tasty if you take products from your own garden. Greens can be added as desired. Dill, parsley, coriander - any of them will do. A small amount of carrots will help create a spicy note, but this is at the discretion of the hostess.

Ingredients:

• a bunch of dill - 1 pc.;
• salt with sugar - 80 g each;
• 9% vinegar;
• tomato - 2 pcs.;
• water - 1 l;
• peppercorns - 3-4 pcs.;
• cabbage head - 700 g;
• laurel leaf - 2 pcs.

Cooking method:

1. Cut the tomatoes in half twice.
2. Lay peppercorns, a bay leaf on the bottom of the jars, then spread the inflorescences, then the tomatoes and the remaining cabbage.
3. Place dill sprigs on top.
4. Add sugar, salt to boiled water, simmer for 2-3 minutes, at the end pour vinegar.
5. Fill jars with marinade, roll up lids, let cool.

With bell pepper

• Cooking time: 6 hours.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: medium.

According to this recipe, the appetizer must be pasteurized in boiling water. The principle of preparation remains practically the same. After pouring hot marinade, the appetizer is sterilized, after which it can be rolled up and sent for storage, for example, in a cellar or refrigerator. The combination of products in the recipe is very bright. Pepper in a sweet and sour marinade gives the dish an unusual delicious flavor.

Ingredients:

• water - 2 l;
• chili pepper - 1 tsp;
• sugar - 0.5 kg;
• red bell pepper - 750 g;
• table spoon of salt - 2 pcs.;
• onion head - 450 g;
• laurel leaf - 4 pcs.;
• pepper - 16 peas;
• cabbage head - weighing 2 kg;
• vinegar 9% - 300 ml.

Cooking method:

1. Chop bell pepper into strips, onion into half rings.
2. Mix all the vegetables in a large bowl, salt, leave for 6 hours.
3. Boil water, season with chili pepper, sugar and vinegar, cool.
4. Add 4 peppercorns and 1 bay leaf to each jar.
5. Fill containers with marinade.
6. Pasteurize jars for 20 minutes, then tightly cork with lids, cool.

Marinated cauliflower with beets

• Cooking time: 3 hours.
• Servings: 1 person.
• Calorie content of the dish: 35 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another original recipe with colorful ingredients. Beetroot gives the dish a bright color. To cut it, you can use a simple grater or one that is designed for Korean carrot. If there are none, then chop the beets easily with a knife. It is better to try to get a straw. So the vegetable will look more harmonious in the workpiece itself.

Ingredients:

• laurel leaf - 1 pc.;
• a tablespoon of sugar and salt - 1 pc.;
• water - according to the capacity of the can;
• peppercorns or coriander - 0.5 tsp;
• beetroot tuber - 1 pc.;
• cabbage head - 1 pc.;
• 9% vinegar - 2 tbsp.

Cooking method:

1. Cook the vegetables, wash them, remove the peel from the beets, and divide the head of cabbage into small flowers.
2. Scald the inflorescences with boiling water, then immediately immerse in cool water.
3. Chop the beetroot into strips, part of it is already placed on the bottom of the jar.
4. Next comes a layer of cabbage, followed by a leaf of laurel. So the banks fill up to the end.
5. Next, season the appetizer with salt, sugar and vinegar, after which you can pour in boiling water.
6. Cover the jars with lids, sterilize them for 5 minutes, roll them up and place them upside down to cool.

with cucumbers

• Cooking time: 8 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another classic combination is pickled cauliflower with cucumbers. This is one of the popular recipes of all lovers. spicy vegetables. This appetizer is prepared quickly. The dish turns out with excellent palatability, crispy and healthy, perfectly complementing any meat side dish. You can cook both for a few days and for the winter.

Ingredients:

• pepper - 10-12 peas;
• vinegar 9% - 0.5 tbsp.;
• oil rast. - 0.3 st.;
• cabbage head - 1 kg;
• garlic heads - 1-2 pcs.;
• a tablespoon of paprika - 1 pc.;
• a bunch of dill - 1 pc.;
• sugar tablespoon - 6 pcs.;
• water - 2 l;
• salt a tablespoon - 2 pcs.;
• cucumbers - 500 g.

Cooking method:

1. Cut cucumbers into slices, divide the head of cabbage into small flowers.
2. Place vegetables in a large saucepan, alternating layers and adding garlic.
3. Fill the water with dill, salt, pepper, paprika, sugar.
4. Boil the mixture, then add the oil and vinegar, leave to boil for 2 minutes.
5. Fill the saucepan with the prepared marinade.
6. Press vegetables on top with a plate, and put oppression on it.
7. Let stand 7 hours. The snack is ready.

• Cooking time: 30 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even with such an unusual name vegetable salad includes simple ingredients. To the cabbage in it you need to add onions and carrots. This combination is considered not just classic, but even ideal. If desired, you can come up with other combinations, for example, add cucumbers, zucchini or tomatoes. In combination with cauliflower, they also come out very appetizing.

Ingredients:

• peppercorns - 5-7 pcs.;
• water - 1 l;
• laurel leaf - 2 pcs.;
• a teaspoon of salt - 2 pcs.;
• granulated sugar - 2-3 tablespoons;
• onions - 2 pcs.;
• cabbage head - 1 pc.;
• 9% table vinegar - 3 tablespoons;
• carrot tuber - 1 pc.

Cooking method:

1. Disassemble the head of cabbage into inflorescences so that each one remains as intact as possible.
2. Chop carrots into rings, and onions into half rings.
3. Boil a liter of water seasoned with sugar and salt.
4. Pour in the vinegar and simmer for another 2 minutes.
5. At the bottom of the sterilized jars, first lay the onion, then the bay leaf, pepper. Next should go carrots with cabbage.
6. Fill each with marinade, cork with lids.

Pickled cauliflower for the winter in tomato

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 35 kcal.
• Purpose: for snacks.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you are looking for new original recipes, then pickled cauliflower in tomato juice will definitely suit you. Tomato makes the appetizer more juicy and bright. The bell pepper adds color to the dish. If you take it in different colors, then the finished snack will look beautiful as a treat on the festive table. It does not require any additions - just serve with a hot dish.

Ingredients:

• sugar - 100 g;
• cabbage - 2 kg;
• vinegar 9% - 150 ml;
• a glass of vegetable oil - 1 pc.;
• garlic heads - 50 g;
• table spoon of salt - 2 pcs.;
• Bulgarian pepper - 200 g;
• tomatoes - 2 kg.

Cooking method:

1. Pour boiling water over the tomatoes, peel, process with a blender or meat grinder.
2. Chop the pepper into strips.
3. Pour into the bottom of the pot tomato juice, butter, season with salt, sugar and pepper.
4. When the mixture boils, add cabbage florets.
5. Wait until it boils again, then simmer for 20 minutes.
6. Season with vinegar and garlic, cook for another 5 minutes.
7. Distribute the appetizer into jars, roll up.

Secrets to Making Delicious Pickled Cauliflower

Already experienced housewives have in their stock several secrets of making any dish. Regarding pickled cauliflower, the following recommendations can be distinguished:

• apple cider vinegar can be replaced with table vinegar if the latter has a too sharp taste;
• not worth it for quick pickling enjoy lemon juice or solution citric acid;
• uncooled marinade reduces cooking time, but the vegetable will not be as crispy;
• a cold solution requires more time, but the inflorescences in the snack crunch.

Video

I don’t know who first came up with pickling cauliflower, but this person was absolutely right - incredible tasty snack. The obvious advantage of a pickled vegetable is that it fast food. Pour the marinade over the morning, by the evening - voila! - the dish is ready.

The taste of such a cabbage is much thinner and more tender than that of the usual white cabbage. Although, which I recently cooked according to the recipe of my girlfriend Lenochka, is also extraordinarily good.

Importantly, the cauliflower beneficial features perfectly preserved, you will not lose a single vitamin!

Tip: according to the two recipes that I suggested to you, you can harvest cabbage for the winter. Follow the recipe, but put the vegetable in jars and, when you fill it with marinade, immediately roll it up.

Pickled Instant Cauliflower

First of all, cabbage hastily Prepare for marinating:

• Put the head of cabbage in a saucepan and cover with water, adding salt. Put a large spoon - it will be enough.
• Leave on for 30-40 minutes. The head of cabbage will be cleaned of various bugs and other dirt that is between the inflorescences.
• Then rinse the head of cabbage under running water, then disassemble it into small inflorescences.

There is another option for cleaning the head of unnecessary additives:

• First, disassemble the head of cabbage into inflorescences.
• Boil water with a little salt, then remove from heat and place the florets in hot water minutes for 10.

Daily cabbage - recipe

It will be ready in a day, and even earlier, it will be deliciously crispy and firm.

• Cabbage - 1 kg.
• Bulgarian pepper - 2 pcs.
• Carrot - 1 pc.

To prepare the marinade per liter of water:

• Salt - 2.5 tablespoons.
• Vinegar 9% - 5 tablespoons.
• Garlic - 4 cloves.
• Sugar - 3 tbsp. spoons.
• Bay leaf, cloves, black peppercorns.
• Vegetable oil - 5 tbsp. spoons.

Marinate cabbage according to this recipe:

1. Prepare a vegetable for pickling, cut the pepper into small cubes, rub the carrots (or cut into strips). Place the cabbage in a bowl.
2. Prepare the marinade: let the water boil, salt, pour in the oil and vinegar, add sugar and chopped garlic.
3. Pour the marinade into the pot with vegetables and bring to a boil. After boiling, cook for a minute or two, no longer.
4. Put the carrots with pepper, cover and leave to cool.
5. When the cabbage inflorescences have completely cooled, you can put it in the cold for about a day. Usually the finished snack is much earlier.

If you want to somehow diversify the recipe, put any other seasonings in the marinade. It will go well with cabbage greens and dill seeds, ginger and parsley. Do not deny yourself the pleasure - conjure. This is a good opportunity to have a new dish every time.

Korean pickled cauliflower

If you like spicy snacks, and you haven’t tried a Korean-style colored quick blank, I advise you: do it immediately! It will turn out sweet, spicy and will look great for treating guests.

We will need:

• Cabbage, medium head of 800-1000 gr.
• Carrot - 1 pc.
• Garlic cloves - 3 pcs. (if you like it spicy - add a couple of pieces).

For the marinade:

• Sugar - 130 gr.
• Oil, refined - 1/4 cup.
• Water - 700 ml.
• Salt is a spoon.
• Table vinegar 9% - 50 ml.
• Coriander, black pepper - 1 teaspoon each.

Marinate cabbage in Korean:

1. The preparation of the vegetable is the same as in the first recipe. Next, boil the inflorescences for 3 - 4 minutes, no more, otherwise they will be overcooked and will be too soft. Drain the water and leave the cabbage to cool.
2. While the inflorescences are boiling, cut the carrots into strips and then add to the cooled cabbage. Put pepper and coriander in there.
3. Make the marinade: stir the salt in the water, add the oil and let the marinade boil. Just before boiling, pour in the vinegar.
4. Pour the marinade over the vegetable and put the chopped garlic there.
5. Leave the cabbage on the table until it has cooled completely, and then send it to the refrigerator for another 5 hours so that it is completely infused.

How to choose cabbage

In order for the pickled appetizer to be a success, it must be taken responsibly in choosing it.

1. Do not buy heads of cabbage with dark spots, even if there are very few of them. The color of the cabbage should be white or slightly creamy.
2. Inflorescences on a head of cabbage should fit tightly to each other, without gaps.
3. Try to find a head of cabbage with a lot of leaves at the stalk - this means its proper storage and the excellent condition of the cabbage.

Delicious:

Found a video from interesting recipe pickled cauliflower fast food check it out, maybe you'll like it more. With love… Galina Nekrasova.

Exist various recipes preservation of cauliflower for the winter. And some of them rightfully deserve a place of honor in cookbook. After all, following them, you can get a delicious dish of tender and light cauliflower.

The vegetable goes well with both its cabbage sisters and other gifts of nature. Particularly interesting are its inflorescences with broccoli. It's delicious and healthy dish designed to be a table decoration.

Cauliflower for preservation for the winter

Harvesting this vegetable for the winter begins with a garden. So, it’s nice to pick a vegetable that is still warm from the last warm autumn rays. However, not everyone has their own garden. If you are a city dweller, you need to choose not only fresh, but also without any chemistry vegetable.

And also you need to pay attention to cabbage flowers - they should not be dissolved. If this happens, then the vegetable is not good, it has overripe. How is cauliflower harvested for the winter? This vegetable can be pickled, frozen, salted, fermented, some housewives even dry it.

Beautiful inflorescences become ingredients in mouth-watering winter platters and are also part of various salads With delicious sauces- all these dishes will perfectly decorate the holiday table in winter.

You will need the following ingredients:

To get rid of dirt and insects that like to hide in cauliflower, you need to dissolve a little salt in water and immerse the whole head of cabbage in brine for 30 minutes. After this time, all small insects will be on the surface of the water, you will only need cauliflower rinse and dry. Then we disassemble the vegetable into small inflorescences.

Grind onion with carrots at your discretion. Bulgarian and hot peppers free from seeds, green legs and cut into half rings. If the garlic is large, then its slices should be cut in half.

Banks should advance sterilize and dry. We put prepared vegetables at the bottom of each, then put cauliflower. Then fill it with ordinary boiling water, after which it is poured out.

Let's take a marinade, which is prepared from water with sugar and salt. As soon as the marinade boils, pour vinegar into it and immediately turn off the heat, and the finished marinade pour into prepared jar with ingredients to the brim. We roll up the container iron lids and put on them, the preservation should cool under a warm blanket.

Marinated cauliflower for the winter: a delicious recipe

For canning, you will need the following ingredients:

We disassemble a clean head of cabbage into inflorescences. We free both peppers from seeds and pulp, cut into half rings.

Sterilize and dry jars and lids. At the bottom of each we put peppercorns, an umbrella of dill, a bay leaf, half rings of sweet pepper, a little hot. After that, lay out the inflorescences of the head of cabbage, between them lay the pieces of garlic.

Then you need to pour the contents of the jar with boiling water, let stand 7 minutes, then pour hot water into a saucepan for cooking marinade. Add salt and sugar to this water and boil for 5 minutes.

While the marinade is cooking, add two tablespoons of vinegar to each jar. Pour the finished brine into jars and roll up. Let cool under the covers upside down.

Cauliflower for the winter: Korean recipe

You will need to take the following ingredients for canning:

Clean and dried head crushed into inflorescences. Three carrots on Korean grater. Chop or crush the garlic. Dip the inflorescences in boiling water for 4 minutes, put them in a colander, then mix with spices and carrots. Distribute to banks.

Cook marinade. To do this, dilute sugar and salt in water, after boiling, pour in vinegar and oil, then immediately pour into jars to the brim. We roll up the lids, leave it warm for a day, take it to the storage place.

Salted cauliflower: a simple recipe for the winter

Required ingredients for cooking:

To prepare the preservation, we sterilize the jars, soak the greens in water and rinse under the tap, dry. Clean and dried cauliflower divide into inflorescences, cut carrots into round shapes.

We cover the bottom of the jars with greenery, put inflorescences on top. Brine cook and pour into the workpiece, close with tight capron lids, storage only in cold conditions.

sauerkraut recipe

You will need the following ingredients:

To prepare the salting, we divide the cauliflower into inflorescences. Roots grind with bars or three on a grater. Mix the ingredients in an enamel saucepan.

Boil the brine in a saucepan and hot pour over prepared vegetables. We close the dishes and put in a cool place, after 3 days transfer the sauerkraut into jars that can be used without sterilization and you can try.

Home Canning: Salad Recipes

These delicious salads and assorted deserve a separate topic. Such preparations are used as independent dishes, but can serve as an excellent side dish for fish or meat. For a cauliflower salad in tomato, you will need to take:

Tomato dressing:

1. Ready tomato juice - 1.5 liters.
2. Sugar should take half a glass.
3. Salt will need two large spoons with a slide.
4. Sunflower oil - a glass.
5. Vinegar concentration 9% - half a glass.

For cooking canned salad head inflorescences wash and dry. We clean the peppers from seeds and cut them, as if for a lecho, give the onion the shape of a feather, carrots - thin bars.

We put the tomato juice on the fire, as soon as it boils, we lower the carrots and cook 5 minutes. After this time, put the cabbage, pepper and onion, cook everything for 15 minutes. Then add pepper and garlic, spices, cook for another 5 minutes. After this time, pour in the vinegar and oil, wait 5 minutes.

The salad is ready, it remains to load it into jars. We roll it up and wait until it cools down to take it to the cellar. Banks can simply disinfect with baking soda without sterilization.

Broccoli cauliflower salad recipe

You will need to take the following ingredients:

For the preparation of preservation of head inflorescences hold in boiling water for 3 minutes then plunge into ice water. This procedure will help to avoid gray color and their deformation.

Peppers are freed from seeds and cut into rings. We divide the tomatoes into 8 slices. Grind the greens as you like.

We prepare the marinade in this way. Dip salt and sugar, vinegar and oil into the water, cook for 5 minutes. After that, lower the prepared vegetables and cook for 10 minutes. After that, we lay it out hot in sterilized jars, roll it up and leave it under a blanket until it cools. Move to storage.

Assorted cauliflower recipe for the winter

Pickled salad is prepared in different ways. Most often, all the vegetables of the season are added in equal proportions in such assorted dishes. The presented version is bright, special, delicate and fortified. Try it, here's the recipe.

For one kilogram you need to take the following vegetables:

To prepare the cabbage, wash it, let it dry and divide into parts. Remove the seeds and pulp from the pepper, cut into strips. We chop the carrots in circles, cut the onion into feathers.

In clean sterilized jars put garlic cloves, spices. Arrange prepared vegetables evenly on top.

Bring the water to a boil by adding salt and sugar, after it boils add vinegar, wait 2 minutes and pour assorted boiling marinade to the brim. We close and roll up the lids, leave it under the covers for a day and lower it into the underground.

Recipe for cauliflower with garlic and pepper

For this recipe, housewives will need:

To prepare a canned salad, clean cauliflower disassemble into inflorescences. We take out the seeds from the pepper and cut into squares, chop the garlic. We chop greens arbitrarily. Dip the inflorescences in a colander in slightly salted boiling water for 2 minutes.

Cooking marinade. We lower spices, vegetable oil, garlic, herbs, pepper, sugar and salt into boiling water. Waiting for it to boil. Add cauliflower florets. After boiling, count 10 minutes. At the end of cooking, pour vinegar.

Ready salad split into banks while it is still hot and quickly roll up. We put it to cool under the covers, then we take it to the storage place.

Recipe for preserving salad for the winter: cauliflower in tomato sauce

For preparation you will need:

For cooking vegetables clean and rinse. We divide the cauliflower into inflorescences and cook in a weak brine for 5 minutes. All vegetables chop finely, put in a saucepan, in addition to inflorescences, add tomato juice, pour vinegar with oil, sugar and salt. We put on fire, after boiling we make the heat less and wait 30 minutes, then lower the inflorescences and cook for 3 minutes.

Hot salad is laid out in jars and set to sterilize for 20 minutes, after that we roll up. We wait until they cool down in a blanket and hide in a storage place.

So, the above recipes allow you to get very delicious food from cauliflower, which in winter will be valuable sources of vitamins.

Pickled cauliflower for the winter- one of my favorite homemade preparations. Moderately spicy and slightly crispy cabbage, like pickled, tomatoes or zucchini, becomes very popular in winter. Many people compare the taste of pickled cauliflower with mushrooms, but I would not say so. Cauliflower does not look like pickled mushrooms.

Pickled for the winter in jars can be cooked in different ways. Pickled cauliflower recipes differ from each other not only in the accompanying set of additional products, the composition of the marinade, but also in the cooking technology.

The taste of cauliflower is neutral, which indicates the absence of organic acids in its composition. Therefore, for its pickling, a sufficiently acidic marinade based on table vinegar must be used without fail.

During pickling, you can use not only 9% table vinegar, but also vinegar essence, only in this case, it should be diluted with water to a concentration of vinegar. Pickled cauliflower for the winter step by step recipe which is presented below, will be preserved without sterilization, but with preliminary blanching of cauliflower.

Ingredients for one liter jar:

• Cauliflower - 200 gr.,
• Carrots - 1 pc.,
• Garlic - 3-4 cloves,
• Black peppercorns - 3-4 pcs.,
• Chili pepper - 4 part of the pod,

For 1 liter of marinade:

• Water - 1 liter,
• Salt - 1.5 tbsp. spoons,
• Table vinegar - 4 tbsp. spoons,
• Sugar - 2 tbsp. spoons

Marinated cauliflower for the winter - recipe

Pickled for the winter begins with the preparation of jars - their washing and sterilization. It is advisable to use one or two liter jars for pickling cauliflower. Prepared jars should be thoroughly washed and sterilized in the usual way for you. The lids need to be sterilized a little later - just before seaming. Wash the cauliflower. With a knife, divide it into small inflorescences.

Often on cauliflower inflorescences you can see small black dots. There is nothing wrong with them. Such damaged areas simply need to be cut off with a knife. Branches of cabbage peeled from blackness can be used for food, but they are not suitable for canning.

Peel the garlic cloves and. Wash the chili. To prepare one liter jar pickled cauliflower, we need a couple of black peppercorns, literally 2-3 chili pepper rings and 5-7 thin circles of carrots.

Having prepared these additional products for pickling cauliflower, you can move on to the cabbage itself. The cauliflower needs to be blanched. Put the cauliflower florets into a pot of boiling water. Let them boil for 2-3 minutes.

Place lightly boiled cauliflower in jars. When the cabbage fills the jars about halfway, put the carrots, chili pepper rings, black peppercorns. Fill the jar with cabbage up to the shoulders. Dip the lids in hot water for 2-3 minutes. Pour salt into the water in which the cauliflower was boiled. Salt, as for any other preservation, we use only stone kitchen salt.

Add sugar.

Pour in the vinegar.

Boil the marinade until the salt and sugar are completely dissolved. Pour hot marinade over cauliflower. Close the jars with screw caps or tin caps using a seaming key. Banks turn over and wrap. After cooling, take them to a cold place for storage. I would be glad if this pickled cauliflower recipe for the winter you will need.

Pickled cauliflower for the winter. A photo