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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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.
To fill:
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.
To fill:
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.
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.
Ingredients:
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.
For the best look I use cherry tomatoes - they look nice in a jar.
Ingredients per 2 liter can:
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.
Ingredients:
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.
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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!
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.
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.
As you can see, for the preparation of this juicy sweet and sour snack, you will need completely simple products.
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.
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.
Already read: 14504 timesWe 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.
Ingredients:
To fill:
Cooking method:
Ingredients:
Cooking method:
Ingredients:
Cooking method:
Ingredients:
For the marinade:
Cooking method:
Ingredients:
Cooking method:
Pickled cauliflower can be used to make some unexpected and delicious dishes. For example, various vegetarian soups.
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:
In order to prepare the marinade, you need:
Preparation:
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).
Ingredients:
Pickled squash: the best recipes
Marinade:
Cooking method:
Required list:
Cooking instructions:
In this recipe, you do not need to turn or wrap the jars, but simply let them cool naturally.
You can cook cauliflower at home in several of the simplest ways, let's dwell on them in more detail.
Birch sap: how to collect and harvest for the winter
Components:
To prepare a marinade, you need:
Spices are offered on the basis of each 0.5 l container:
To make such a dish, you should follow these steps:
You can add greens (parsley or dill) to this preparation, so the dish will become even more spicy.
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:
Tinned Adjika - a hot sauce with a summer flavor
Cooking procedure:
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.
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:
For the marinade for 1 liter of water:
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.
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:
For the marinade:
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.
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:
For the marinade for 1 liter of water:
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.
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:
For a marinade for 1.5 liters of water:
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.
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:
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.
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:
For the marinade you will need:
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.
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:
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.
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!