Cauliflower for the winter - how can you prepare it? Knowing my love for cooking and conservation, many friends ask me this question. I find the answers in a notebook that I have been keeping for over 10 years. It was ten years ago that I discovered dishes from cauliflower and preparations from it. And before that I had no idea how delicious it was.

For you, dear housewives - 11 best recipes for preserving cauliflower for the winter. All recipes are taken from serious cookbooks written by professional chefs and tested in our own kitchen.

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1) Cauliflower, canned with zucchini

• 1 kg of cauliflower;
• 3 small young zucchini;
• 2 tomatoes;
• 2 cloves of garlic;
• 1 bell pepper;
• 1 carrot;
• 1 head of onion;
• 120 grams of salt;
• 50 grams of sugar;
• 100 grams of tomato paste;
• 150 ml of vegetable oil;
• 50 ml of 9% vinegar;
• 50 grams of dill greens.

Preparation:

Wash and peel vegetables. Disassemble the cabbage into inflorescences and cut into large pieces. Cut the zucchini into cubes, cut the pepper into strips, cut the tomatoes into slices, the onion rings, grate the carrots on a coarse grater. Combine vegetables, add sugar, salt, vegetable oil and mix thoroughly. Place in a cool place for 2-3 hours. Then bring the mixture to a boil and simmer for 20-25 minutes. Add tomato paste, chopped herbs and garlic, stir and cook for another 20 minutes. Add vinegar and stir. Arrange vegetables in sterilized jars, roll up. Turn the jars upside down and leave to cool completely.

2) Cauliflower with bell pepper for the winter

• 2 kg of cauliflower;
• 2 large bell peppers;
• 2 small cloves of garlic.

To fill:

• 100 grams of salt;
• 50 grams of sugar;
• 250 ml of apple cider vinegar;
• 2 liters of water.

Preparation:

Disassemble the cauliflower into inflorescences. Bring the water to a boil, add a little apple cider vinegar, add the cabbage and cook for 2 minutes. Then fold in a colander, pour over with cold water and cool. Remove seeds from bell peppers and cut into strips. Chop the garlic with a garlic press. Put salt and sugar in boiling water. Put cabbage and pepper in layers in prepared jars, fill with pouring, put garlic on top. After 20 minutes, drain the brine, bring to a boil again and pour into the jars. Add apple cider vinegar and roll up. Turn the jars upside down and leave to cool completely.

3) Cauliflower in sweet and sour spicy filling for the winter

• 1 kg of cauliflower;
• a pinch of citric acid.

To fill:

• 1 liter of water;
• 200 ml of table vinegar;
• 60 grams of sugar;
• 30 grams of salt;
• 1 bay leaf;
• 1 teaspoon mustard seeds
• 3 allspice peas;
• 2 black peppercorns.

Preparation:

Pour vinegar over the spices, bring to a boil, remove from the stove and leave under the lid. Free the cauliflower from the leaves and divide into inflorescences. Put in boiling water acidified with citric acid, boil. Spread the hot cauliflower in clean, heated jars, fill with hot filling. Cover and sterilize at 85–90 ° C: half-liter containers - 20 minutes, liter - 30 minutes. Roll up, turn over, wrap up.

4) Cauliflower in a spicy fill for the winter

• 3 kg of cauliflower;
• 3 carrots;
• 3 pieces of bell pepper;
• 250 grams of garlic;
• 3 onions;
• 3 pcs. capsicum hot pepper;
• 1 large bunch of dill
• 3 horseradish leaves;
• 5 leaves of currant and cherry;
• 6 pieces of cloves;
• 15 peas of black pepper;
• 5 - 7 pieces of bay leaves.

• 1.5 liters of water;
• 90 grams of salt;
• 60 grams of sugar;
• 1.5 tablespoons of vinegar.

Preparation:

Prepare vegetables for pickling: wash with running water, peel, remove the seeds from the pepper and divide the cabbage into inflorescences. Chop the onion, sweet and hot peppers, carrots and garlic and place them on the bottom of the jar along with the spices. Tamp the rest of the jar tightly with cabbage. Pour boiling water over for 7 minutes. Then drain the water and pour the prepared hot marinade over the vegetables. Roll and turn the cans tightly. Cauliflower, harvested in this way, will definitely appeal to lovers of sharp seams.

5) Instant Pickled Cauliflower

Ingredients:

• 1 large head of cauliflower weighing more than 500 grams;
• 1 liter of water;
• 2 tablespoons of sugar;
• 2 tablespoons of salt;
• bay leaf to taste;
• 2 teaspoons of vinegar essence;
• 3 cloves of garlic;
• peppercorns to taste.

Preparation:

This is not a recipe for rolling, but for quickly eating pickled vegetables.

Divide the cauliflower into florets. Rinse each inflorescence. It is advisable to dip the cabbage in salted water to remove pests. Put bay leaves, peppercorns, garlic cloves and other spices in sterilized jars as desired. Place the cauliflower inflorescences in the spice jars.

Cook the marinade. To do this, pour water into a saucepan, add salt and sugar, vegetable oil, vinegar essence. Bring to a boil. Pour the boiling marinade over the cauliflower in the jars. Close with sterile lids and leave to cool at room temperature. Refrigerate the cooled jars of cabbage. In a few hours, the instant pickled cauliflower can be eaten.

6) Cauliflower with tomatoes for the winter

For the best look I use cherry tomatoes - they look nice in a jar.

Ingredients per 2 liter can:

• 1 head of cauliflower;
• 300 grams of cherry tomatoes;
• 5 cloves of garlic and peppercorns;
• bay leaf to taste;

For 1 liter of water for making the marinade -1 teaspoon of vinegar, 1 teaspoon of sunflower oil;
1 tablespoon of salt and 50 grams of sugar.

Preparation:

Fill a clean jar to the top with cherry tomatoes and cauliflower divided into inflorescences. After you fill the vegetables with brine, they will settle, so you should lay the jars tightly. If desired, the bottom of the jar can be laid out with currant and cherry leaves thoroughly washed and scalded with boiling water.
Pour boiling water over the containers with vegetables and cover with a clean lid. Leave it on for 30 minutes. Then drain the water, and add 5 cloves of garlic, pepper, a few dried cloves to a jar of vegetables.

For the marinade, per liter of water, add 1 tablespoon of salt, 50 grams of sugar, bay leaf. After the marinade has boiled for about 10 minutes, and the salt and sugar dissolve, add 1 teaspoon of vinegar and 1 tablespoon of sunflower oil to it. Pour the boiling marinade over the vegetables and roll up.

7) Korean cauliflower for the winter

Ingredients:

• 1 large head of cauliflower;
• 1 pack of Korean carrot spices;
• 3 large juicy carrots;
• 1 bay leaf;
• 3 peas of allspice;
• 3 cloves of garlic;
• 4 tablespoons of sugar;
• 2.5 tablespoons of salt;
• 4 large tablespoons of table vinegar;
• 100 ml of refined vegetable oil.

Preparation:

Rinse the cauliflower head in running water. Disassemble it into individual inflorescences. If there are damaged spots on the cabbage, remove them. Peel the carrots, cut into strips, or better grate on a Korean grater.

Pour one liter of water into a saucepan and bring it to a boil. Pour Korean carrot seasoning, granulated sugar and salt into the boiling water. Add a few peas of allspice and one small bay leaf there. Bring the marinade to a boil again, simmer for 3 minutes and remove from heat. Pour vegetable oil and vinegar into it.

Put chopped carrots and cabbage inflorescences in jars, scalded with boiling water, pour marinade immediately after pouring vinegar and oil into it. Next, cover the workpiece with lids and transfer it to a saucepan with hot water. Bring the water to a low boil, sterilize the workpiece for half an hour. Seal the lids, flip and wrap the cans.

This is also interesting:

A selection of recipes for preparing cauliflower for the winter was made for you by Angelina Krasota.

When we think of a salty, juicy snack to complement the winter table, we immediately think of a jar of chopped crunchy leaves. We imagine cabbage, only today we will tell you how tasty and healthy it is not white cabbage, but quick-cooking pickled cauliflower. The conversation will focus on why it is healthier than all other types of this vegetable, what makes it so tender and how to cook it simply and quickly.

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

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

The benefits of cauliflower

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

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

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

Now that we have definitely decided to quickly cook pickled cauliflower, it is worth figuring out how to choose the right one. After all, it is not always in a store or in the market that you can definitely determine what is what. Our tips will help you stay safe. Cauliflower is not only white, but purple and even amber, and yet white is much more common, so consider it.

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

Classic recipe

Ingredients

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

Preparation

As you can see, for the preparation of this juicy sweet and sour snack, you will need completely simple products.

1. Pour a liter of water into a saucepan, salt and bring to a boil.
2. While the water is boiling, we are engaged in cabbage: we disassemble the heads of cabbage into inflorescences and mine. Their structure is such that it will still not work to rinse properly, for this we need hot salt water.
3. We remove the boiled brine from the fire and throw the disassembled and washed inflorescences into it. We keep the cabbage there for 7-10 minutes. This is necessary in order, firstly, to properly saturate the vegetable with salt, and, secondly, to rid it of possible pests still remaining after washing with water.
4. Pour the water into a separate bowl and filter it to make a pickle for the marinade from it. Add the remaining spices, oil, vinegar and sugar to it, put on fire and bring to a boil.
5. We put the cabbage in a jar, fill it with the resulting boiling marinade and, closing it with a plastic lid, wrap it up. Leave to cool - for about 7-9 hours, then put it in the refrigerator.

As you can see, the recipe is extremely simple and the pickled cauliflower cooks very quickly. We can vary the composition by adding to the "main" program "arbitrary": chopped carrots, slices of bell pepper, capers, all kinds of greens, ginger root or dill seeds. By the way, any spices from those that you love will come in handy, and will give the dish already familiar to us with shades of a new taste.

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

Contraindications

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

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

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

CAULIFLOWER for the winter: pickling and canning

Recipe Cauliflower marinated for the winter

Ingredients:

• cauliflower
• 8 black peppercorns
• 5 bottle. carnation
• pinch of cinnamon

To fill:

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

Cooking method:

1. Peel the cauliflower from the leaves, wash and cut into small inflorescences.
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 over the jars.
6. Sterilize 0.5 l cans for 7 minutes, 1 l about 15 minutes from the moment of boiling.

Recipe Cauliflower in vegetable gravy

Ingredients:

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

Cooking method:

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

Korean cauliflower recipe for the winter

Ingredients:

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

Cooking method:

1. Finely chop the garlic.
2. Grate carrots.
3. Disassemble the cabbage into inflorescences and rinse with water.
4. Put the spices, vinegar, garlic, carrots, salt, pepper and lemon juice in a saucepan.
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 put away for storage.

Recipe Pickled Cauliflower with Vegetables

Ingredients:

• cauliflower
• carrot
• bell pepper red
• onion

For the marinade:

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

Cooking method:

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

Recipe Cauliflower in tomato sauce

Ingredients:

• 1 kg cauliflower
• 1.5 l tomato juice
• 20 gr. salt
• 20 gr. Sahara
• 5 allspice peas
• 0.5 tsp cilantro seed

Cooking method:

1. Disassemble the cabbage into large inflorescences and blanch in boiling water for 5 minutes.
2. Arrange the cabbage in sterilized jars.
3. Warm up the tomato juice and add salt, sugar and spices to it.
4. Bring the juice to a boil and pour over the cabbage.
5. Cover the jars with lids and sterilize for 15 minutes from the moment of boiling.
6. The jars should be sealed and put in a cool place after cooling down.

Pickled cauliflower can be used to make some unexpected and delicious dishes. For example, various vegetarian soups.

Video recipe "Vegetarian Cauliflower Soup"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

The recipe in question is called "Korean Cauliflower", this dish is very tasty and rich. Carrots, different types of peppers and the most important participant in such a salad have a pleasant crunch.

Cabbage canned in this way is cooked for a long time, about 3 hours, but the efforts will pay off handsomely.

Let's start with a list of essential foods and seasonings:

• cauliflower disassembled into inflorescences - 1 kg;
• large carrots - 1 pc .;
• sweet pepper, preferably red (it gives the desired color) - 2 pcs.;
• a couple of medium-sized heads of garlic (for a brighter taste, you can take large heads);
• hot pepper, you can chili - 1 pod;
• half a teaspoon of ground black pepper;
• a tablespoon of chopped coriander;
• half a teaspoon of cardamom seasoning;
• the same amount of nutmeg and cloves (all ground).

In order to prepare the marinade, you need:

• boiled water about 650 ml;
• a full tablespoon of salt;
• vinegar (if 9%, then up to 100 ml, and in the case of using 6% - not less than 150 ml);
• sunflower oil - 100 ml.

Preparation:

1. The cauliflower needs to be sorted into florets and made about the same size.
2. It needs to be blanched: for such an amount, you will need about 3 liters of water, which should boil, after that the cabbage is dipped into a container and after a few minutes is thrown into a colander.
3. As soon as the cabbage has cooled down, it must be again divided into smaller parts so that it is more convenient to put it in jars (boiled cabbage is more convenient to parse - it does not crumble and simply separates).
4. Carrots need to be peeled, washed and chopped like for Korean salads, and garlic crushed by a press should be added to it.
5. Free the fruit of the pepper from the seeds and make a thin cut, the hot pepper is cut in the same way, but the seeds and, most importantly, how much to remove is up to everyone to decide: the sharpness of the dish depends on them.
6. Combine all products together with spices in one container and mix so that each vegetable is well coated with seasonings.
7. The last step is to prepare the marinade: the whole composition is mixed in a separate container and boiled for a couple of minutes, then vegetables are poured, the jars are covered with lids and sterilized again.
8. Then it is rolled up tightly, turned over and covered with warm cloth.

According to this recipe, cauliflower is better stored in a dark and cool room (a cellar, basement, and even a dark room in an apartment are suitable for this).

Cauliflower without sterilization in spicy filling

Ingredients:

• cauliflower - three kg;
• bay leaf - five pcs.;
• three carrots;
• black peppercorns - 15 pcs.;
• three bell peppers;
• cloves - six pcs.;
• garlic - 250 g;
• cherry and currant leaves - five each;
• three onions;
• three leaves of horseradish;
• three chili peppers;
• dill is a large bunch.

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Marinade:

• table vinegar - 40 ml;
• drinking water - one and a half liters;
• sugar - 60 g;
• table salt - 90 g.

Cooking method:

1. Disassemble cauliflower into inflorescences, put in a colander and rinse under the tap. Peel, wash and chop carrots, garlic and onions. Free the bell peppers and hot peppers from the tails, partitions and seeds. Cut vegetables into rings. Cherry, horseradish and currant leaves, rinse dill, dry.
2. Wash and sterilize glass containers in the oven or over steam. Place carrots, hot and sweet peppers, garlic, onions and spices at the bottom of the jar. Top with cauliflower, tamping firmly. Pour boiling water over, cover with boiled lids and leave for seven minutes.
3. Cook the marinade in a separate saucepan. Drain the water from the jar and pour the boiling marinade over the contents. Seal the jar tightly with a lid, turn over and leave until the next morning, wrapped in a warm cloth.

Another option for spicy cabbage

Required list:

• cauliflower - 2 kg;
• boiled water - 2.5-3 liters;
• sunflower oil - 200 g;
• granulated sugar - 100 g;
• table salt - 2 large tablespoons;
• 14 cloves of garlic;
• a large bunch of parsley;
• sweet pepper - 200 g;
• 9% vinegar - 160 g.

Cooking instructions:

1. As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
2. Pour water, vinegar and vegetable oil into the container, add salt and sugar, chop the garlic very finely and add here, cut the pepper into thin slices, and chop the parsley together with the stalks. Mix all this and let it boil.
3. Then add cabbage and boil everything together for about 15 minutes.
4. Then transfer everything to a jar and preserve a still warm dish.

In this recipe, you do not need to turn or wrap the jars, but simply let them cool naturally.

Pickle and salt

You can cook cauliflower at home in several of the simplest ways, let's dwell on them in more detail.

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Pickled

Components:

• large forks of cauliflower (if the salad is expected to be prepared for more people and in large proportions, then all the ingredients are doubled on this basis);
• large carrot;
• large bulgarian pepper;
• small onion heads - 5 pcs.

To prepare a marinade, you need:

• 1 liter of water;
• a couple of teaspoons of salt;
• about 3 tablespoons of granulated sugar.

Spices are offered on the basis of each 0.5 l container:

• black allspice - 7 pieces (peas);
• carnation - 3 inflorescences;
• bay leaf - 1 leaf;
• small hot pepper - 1 pc.;
• 70% vinegar - 1 tsp

To make such a dish, you should follow these steps:

1. First, prepare the vegetables: disassemble the cabbage into pieces, cut the carrots into equal circles, chop the bell peppers into cubes.
2. Whole onions, prepared peppers and carrots are placed in a jar at the bottom, everything is covered with cabbage and poured with boiling water for 5 minutes.
3. While the vegetables are sterilized, it is worth taking care of the marinade: all the products are mixed for it, all the seasonings are added and left to boil.
4. After the water is drained from the vegetables, vinegar is introduced and quickly poured with a still hot marinade.

You can add greens (parsley or dill) to this preparation, so the dish will become even more spicy.

Salty

In order to pickle this type of cabbage, you need a small list of products and not as much effort as, say, in the preparation of an assortment:

• cauliflower - 3 kg;
• 7 pieces of large carrots;
• purified water - 1 liter;
• 2 tbsp. l. salt;
• black peppercorns - 5 pcs.;
• well-washed leaves of currants and grapes;
• celery and dill - in a good large bunch.

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Cooking procedure:

1. Cook the vegetables in the appropriate form - divide the cabbage and cut the carrots.
2. At the bottom of the container in which vegetables will be preserved, folded currant and grape leaves, then filled with vegetables to the top, everything is covered with finely chopped celery and dill.
3. In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, add to the cabbage, close the jars and leave in a cool place.

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

Traditionally, many are accustomed to white cabbage for the winter. But, believe me, the options for blanks from this kind proposed by me will be no worse than usual. And some specially buy it for preparing snacks for the winter in cans.

I really want not to be left dissatisfied and disappointed, so I have prepared recipes for you that have not left anyone indifferent yet. Tested on my family and friends.

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

Crispy and delicious pickled cauliflower for the winter without sterilization

This is one of my favorite pickled cauliflower recipes. It turns out to be moderately spicy and very crispy. It tastes delicious. I especially like my husband, who loves everything spicy.

Ingredients:

• Cauliflower - 2.2 kg
• Carrots - 2 pieces
• Bulgarian pepper - 2 pieces
• Hot pepper - 1 piece
• Garlic - 2-3 cloves per jar
• Horseradish leaves - 1 sheet per can
• Cherry leaves, currants - 1-2 leaves
• A sprig of tarragon - 1 piece
• Cloves - 3 pcs.
• Pepper peas - 5 pcs.
• Bay leaf - 2-3 leaves

For the marinade for 1 liter of water:

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

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

Preparation:

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

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

3. Divide the chopped vegetables by the number of cans to spread evenly. Then put horseradish leaves, peppers, carrots, 2 cloves of garlic, currant leaves, cherries and a sprig of tarragon on the bottom of the cans. Add peppercorns and a few cloves.

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

Best pickled cauliflower recipe in jars

Here's another great way. Such an appetizer will be stored and delight you all the cold season. It turns out to be a little spicy. But the pepper can be removed from the ingredients, if someone does not like spiciness. And instead add Bulgarian 3 things.

Ingredients:

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

For the marinade:

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

Preparation:

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

2. In the meantime, the marinade is being prepared, let's take care of vegetables. Disassemble the cabbage into inflorescences. Pepper the seeds and chop finely. Cut the parsley into small twigs. Peel and cut the garlic into wedges.

Then alternately lay the vegetables in layers in a deep bowl - first parsley, then garlic, carrots and peppers.

You can use any dish for this, except enamel.

3. Place the cabbage inflorescences next to the vegetables. It should fit fairly tightly. Then fill everything with hot brine. Cover everything with something flat (like a plate) and put oppression on top. Leave in this position for a day. During this time, it will settle, excrete juice and wander around.

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

If you have 500-700 ml, then 10 minutes is enough. A 1 liter jar with blanks takes 15 minutes, a 3 liter jar - 30 minutes.

5. After that, carefully so as not to burn yourself, take them out and tighten the caps tightly. Turn the jars over and leave to cool completely. Then put them away in your storage.

Instant Pickled Cauliflower

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

Ingredients:

• Cauliflower - 1 kg
• Bulgarian pepper - 2 pieces
• Carrots - 1 pc

For the marinade for 1 liter of water:

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

Preparation:

1. Rinse and dry the cabbage well. Disassemble it into inflorescences. If they are large, then cut them into halves.

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

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

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

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

6. Spread vegetables evenly in a convenient bowl or jar and top with hot marinade. Close the lid and leave to cool at room temperature.

7. After cooling down, refrigerate for 24 hours. In a day, it is already ready for use. The appetizer will be very crispy and incredibly delicious.

Assorted cauliflower with cucumbers and tomatoes for the winter

Try to make such a yummy. I have always loved assorted vegetables or salads for long-term storage. They are always so helpful when guests suddenly come.

I suggest you watch this video recipe and prepare such blanks. Neither you, nor your relatives, nor your guests will be disappointed. And for strong drinks, they will simply not be replaceable.

Ingredients:

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

For a marinade for 1.5 liters of water:

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

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

A simple recipe for pickled cabbage with beets

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

Ingredients:

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

Preparation:

1. Disassemble the cabbage into inflorescences. Peel and grate beets and carrots. Peel and chop the garlic.

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

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

4. Pour the marinade into a jar and close tightly with a nylon lid (you can also use a tin lid). Leave to cool. Then refrigerate for 3 days. The snack will be ready to eat in a week. It will acquire a rich beet color and will be very tasty. You can store it in the closet at room temperature or in a cool place.

Korean style pickled cauliflower for the winter

I love Korean cuisine in any of its versions. Very often pickled according to this recipe and is always eaten quickly, flies straight away. I recommend this recipe for you to try. From this amount of ingredients, 7 liter cans are obtained.

Ingredients:

• Cauliflower - 3.5 kg
• Garlic - 2 heads
• Hot pepper - 3 pieces
• Bulgarian pepper - 1 kg
• Carrots - 700 gr

For the marinade you will need:

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

Preparation:

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

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

3. After mixing, put everything in jars on the hangers, tamping properly.

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

Then put the jars in a large saucepan and pour hot water over the hangers. Place a cloth on the bottom of the saucepan so that the jars do not burst. Put on fire for 25 minutes if you have one liter.

5. After sterilization, pour 1 teaspoon of the bite into each jar and screw tightly with the lids. Turn the cans over and wrap them in a blanket. Leave as it is until it cools completely.

Cauliflower marinated in tomato for the winter

I really like such preparations in tomato marinade. The appetizer turns out to be simply excellent and the guests are always satisfied. I also love to cook soup from it. It emits such a scent that my family immediately quit all their business and gather in the kitchen to take a sample.

Ingredients:

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

Preparation:

1. First, divide the cabbage into inflorescences and cut them into halves. Peel the sweet pepper from seeds and stalks and cut into small pieces. Peel the garlic. Chop the greens finely.

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

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

3. Grind the tomatoes with a blender until puree. Pour into a saucepan. Grind the pepper and garlic in the same way. Add them to tomatoes. Add chopped greens to the vegetable mixture too.

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

5. Put the finished brew in sterilized jars to the very top and close the lids. Flip the jars and wrap them with a blanket. Let it remain in this position until it cools completely.

You can store this snack at room temperature. But before use, it is better to keep it in the refrigerator for a while.

Video on how to marinate cauliflower to keep it crispy

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

Ingredients:

Cauliflower - 1 kg
Bulgarian pepper - 3 pieces
Hot pepper - 1 piece
Salt - 4 tablespoons
Sugar - 9 tablespoons
Vinegar 9% - 200 gr
Oil - 150 gr
Water - 1.5 l
Garlic - 1 head
Bay leaf - 8 pcs
Peppercorns - 10 pieces

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

Today I presented the best and most delicious recipes for making pickled cauliflower. I am sure you will find something suitable for yourself. Nobody will be disappointed. Cook and treat your family and friends.

Good luck with your blanks!