Pickled cauliflower for the winter. Cauliflower for the winter without vinegar
And it's not even worth talking about the great taste and benefits of this vegetable, because it contains many times more useful elements than its relative. Having received a good harvest, I want to keep it as long as possible. Therefore, cauliflower is usually frozen, dried, fermented, salted and pickled for the winter. But how to properly procure it, our useful tips will tell you.
How to choose a cauliflower
Before you start harvesting, you need to choose the right main product - cauliflower. To do this, it is necessary to choose only selected inflorescences that do not have unnecessary inclusions, without pests and their traces. In addition, the vegetable should be ripe with uniform white or creamy buds.
Important! If this member of the cabbage family has a yellow tint, then most likely it is overripe.
Before conservation, the heads are cut into small pieces or simply broken by hand.
Did you know? Cauliflower contains a substance called allicin. It helps to lower cholesterol, prevents stroke and supports the cardiovascular system.
Freezing the product
As a rule, white cabbage is not frozen for the winter, but cauliflower perfectly tolerates freezing and does not lose either its beneficial qualities or excellent taste. 
Fresh
You can freeze this vegetable both raw and thermally processed. In order to freeze fresh inflorescences, they are briefly placed in salted water so that the flies and caterpillars that could settle in the head surface.
After a while, the inflorescences are washed in running water, disassembled into pieces and laid out on a terry towel to dry out. After that, the cats are placed in a bag or a special container and placed in the freezer. 
Boiled
Before freezing, you can blanch the inflorescences in acidified water (for three liters of water - 15 g of citric acid hydrate).
This water is boiled, pieces of vegetable are lowered there for 3-5 minutes and discarded in a colander. After the liquid drains, the inflorescences are laid out in bags and placed in the freezer.This type of Romanesco family is ideally combined and stored together with other vegetables (broccoli,). 
Pickling
You can also use such a method of preserving cauliflower inflorescences for the winter, as pickling. Moreover, the prepared vegetables in this way resemble pickled ones in taste. Recipe number 1. For preparation you will need:
- forks of cauliflower;
- black peppercorns - 6 pcs.;
- allspice - 6 peas;
- flowers - 2-3 pcs.;
- paprika () - 1 pc.;
- bitter red pepper - 1 pc. (the amount depends on the desired pungency of the final product);
- dry dill - 2 branches;
- bay leaf - 1-2 pcs.;
- - 2 teeth;
- salt - 2 tsp;
- table vinegar - 2 tsp;
- granulated sugar - a tablespoon.
You should immediately prepare a container - jars with lids. They must be thoroughly washed, scalded with boiling water and allowed to dry. At the bottom of each jar, spread lavrushka and peppercorns. The garlic is cut in half and placed in a jar. Hot pepper is also placed there.
Important! All vegetables are well washed and dried before conservation.
The inflorescences are cut from the fork, the bell pepper is cut into half rings and these ingredients are put in alternating layers.
All this is poured with boiling water and left for 10 minutes to warm up the cats. Then the water is poured into a saucepan, boiled and poured back into jars. Again, leave for 10 minutes and pour into a saucepan. 
Add 2 teaspoons of vinegar to the ingredients left without water and begin to prepare the marinade. To do this, take a tablespoon (without a slide) of salt and sugar per liter of water and add them to a saucepan with drained water, bring it to a boil.
Important! The fabric should be fairly dense so that the preservation will cool slowly. This will reduce the risk that the bank will "explode" during storage.
After the salt and sugar dissolve, pour vegetables with this marinade and close the lid tightly.
Banks are set aside and covered with a dense cloth.
Recipe number 2. Pink preservation. 
In fact, this recipe is very simple, and the vegetable gets its glamorous shade thanks to the beets. For conservation you will need:
- medium cabbage forks (700-800 g);
- small;
- bay leaf - 1 pc;
- black peppercorns - 5 pcs.;
- allspice - 5 peas;
- grains - 1 pinch;
- 9% acetic acid solution - 2 tbsp. spoons;
- water - 1 l;
- 1 tbsp. spoonful of salt and sugar.
Beets and cabbage are placed to the top in sterilized jars. Moreover, the first and last layers are beets. Fasting begins to prepare the brine. Sugar, spices, salt are added to the water and put on fire to dissolve the salt and sugar. At the end, add vinegar.
Pour vegetables with the resulting brine, cover with a lid, sterilize for 15-20 minutes and roll up. After that, the cans are turned over, wrapped in a cloth and left to cool completely.You need to store the workpiece in a cool dark place (preferably in the basement). Moreover, if the jar swells, you can put it in the refrigerator or open it, drain the marinade, boil it over and roll the blank again. 
Salting
Salted cabbage is the best preservation for winter. And there are many recipes for eating crispy vegetables in the middle of a cold winter. We will describe only the most popular ones.
- Recipe number 1. The simplest. Ingredients: head of cauliflower; 1000 ml of water; 3 tbsp. tablespoons of salt, vinegar.
Salt is added to a saucepan with water and vinegar and kept on fire until dissolved. After that, remove from heat and cool. Jars are poured with this brine and put on sterilization. After 2 days, repeat the sterilization. Store in a cool, dark place.
- Recipe No. 2. Ingredients: cauliflower - 3 kg; carrots - 500 g; water - 1 l; salt - 50 g; black peppercorns - 5 pcs.; , greens, leaves and - to taste.
Banks are covered with parchment paper, the necks are tied up and sent to a cool room.
Sauerkraut
An excellent option for a table in winter is sauerkraut. Moreover, the colored one is in no way inferior in taste to the white one.
- Recipe No. 1. Products: 1.5-2 kg of cauliflower; small beets; medium carrot; 2-3 cloves of garlic; 4-7 peas of black and 3 peas of allspice; 1.5 liters of water, 100 g of salt and 0.5 cups of granulated sugar.
Important! If you pour it with cold brine, then the fermentation period will be 7-10 days.
After that, the jars are cleaned in a dark place for several days (usually 3-4 days are enough). 
After the vegetables are fermented, the jars are covered with a nylon lid and put into the refrigerator or.
- Recipe number 2. The easiest option for those who do not like spices and value exclusively the taste of this cabbage representative. Products: cauliflower - 10 kg; water - 5 l; salt - 400 g; vinegar - 400 g.
Brine is prepared from salt, vinegar and water and cooled.
The inflorescences are poured with this brine, and the jars are left at room temperature for two weeks for sourdough. After that, they are removed to a cold place.
For flavor, you can add 100 g of crushed walnuts to the sourdough.
Harvesting cauliflower for the winter
Delicious salad
Cauliflower and broccoli are great, but not all are harvested for use. I want to offer simple ways to prepare them for the winter!
Ingredients:
1 kg of cauliflower
1 kg broccoli
1.2 kg of tomatoes,
200 g yellow sweet pepper,
200 g of vegetable oil
5 tbsp Sahara,
2 tbsp salt,
80 g garlic
200 g parsley,
100 g of 9% vinegar.
Preparation:
Blanch the cabbage buds in salted water for 4 minutes. Chop the tomatoes in a meat grinder or blender, add the rest of the ingredients and boil. Dip the cabbage inflorescences in the boiling tomato mass and cook over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.
ASSORTED SALAD
Ingredients:
1 kg broccoli
900 g carrots,
900 g multicolored sweet pepper,
900 g cucumbers
900 g of tomatoes,
900 g onions,
800 g cauliflower
190 ml table vinegar
13-15 cloves of garlic
6 pcs. carnations,
35 g sugar
35 g salt
greens to taste.
Preparation:
Divide the cabbage into inflorescences, cut the carrots into circles, the onions into rings, the pepper into strips. Dissolve vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves on the bottom of sterilized jars and fill the jars with chopped vegetables. Pour boiling marinade over the jars and roll up. Turn over, wrap and cool.
Cauliflower and broccoli blanks for the winter are great as a side dish for meat dishes, and just look great in the form of a salad.
CAULIFLOWER ACCORDING TO THE OLD RECIPE
Ingredients:
5 kg of cabbage,
1.2 kg of tomatoes,
200 g sweet pepper
200 g parsley,
80 g of garlic.
To fill:
200 g of vegetable oil
100 g sugar
60 g salt
120 g 9% vinegar.
Preparation:
Boil the cabbage inflorescences in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, garlic, passed through a press, parsley and pepper. Bring to a boil and dip the cabbage in the mixture and simmer for 10-15 minutes. Lay out in sterilized jars and roll up
SPICY CAULIFLOWER
Ingredients:
2 kg of cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
To fill:
200 g of vegetable oil
150-200 g 6% -aceous,
100 g sugar
2 tbsp salt,
1 tsp ground black pepper,
1 tsp ground red pepper.
Preparation:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots on a coarse grater. Place vegetables in a 3-liter jar and squeeze the garlic into it. Combine the potting ingredients and pour over the cabbage. Close with a plastic lid and store in the refrigerator.
Pickled Cauliflower
Ingredients for pouring:
1 liter of water
160 ml of 9% vinegar,
50 g sugar
50 g of salt.
For each liter can:
7-9 peas of black pepper,
3-5 carnation buds.
Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Put spices at the bottom of sterilized jars, lay the cabbage tightly and cover with boiling marinade. Put to sterilize: 0.5 liter - 6 minutes, 1 liter - 8 minutes. Roll up.
CAULIFLOWER WITH NUTS
Ingredients:
700 g cauliflower
200 g onions,
100 g walnuts or pecans (they are softer),
30 g salt
2 tbsp table vinegar.
Preparation:
Blanch cabbage inflorescences for 5 minutes, cool with ice water. Add onion, chopped in half rings, crushed garlic, chopped nuts and all the spices. Stir, place in sterilized jars, tightening slightly. Sterilize cans: 0.5 liter - 15 minutes, 1 liter - 20 minutes. Roll up.
Successful blanks!
Quick pickled cauliflower is a great snack to serve for breakfast or dinner, serve with any meal, and diversify your fasting menu. You should not marinate such cabbage for future use, since it is stored in the refrigerator for 3-4 days. If you marinate cabbage in the morning, then it will be ready for dinner, and vice versa, having cooked it in the evening, you will get a delicious snack for breakfast.
Well, let's get started! Disassemble the cauliflower into inflorescences, dip in boiling salted water and cook for 5 minutes. After that, put the cabbage on a sieve, pour over with cold water to stop the cooking process.
Boil a liter of water in a saucepan, add sugar, salt and sunflower oil. Boil for a couple of minutes until sugar dissolves, then pour in vinegar. Fold the cauliflower into a bowl, add ground paprika, coriander, red and black ground peppers, and bay leaf. Pour the hot marinade over the cabbage and let cool.
Then grate the carrots, add them to the cooled cabbage. Also squeeze out the garlic using a garlic press. Cover the container with cabbage and put it in the refrigerator for 6-7 hours.
Before serving, drain the marinade from the cabbage using a sieve.
Place the quick pickled cauliflower in a salad bowl or sprinkle with herbs if desired. Store the remaining cabbage in a glass container with a lid for 3-4 days in the refrigerator.
Hello everyone. Today's issue is about cauliflower. We will marinate it in 1 and 3 liter jars, and also learn how to whip it up. And right now, you will find a selection of recipes for pickled cauliflower for the winter, and also an instant recipe.
Let's start the review ...
Did you know? This cabbage has many more beneficial properties than any other.
Cauliflower is a college-educated common cabbage (Mark Twain)
Its main property is that it is easily absorbed by the body. In addition, cauliflower contains a lot of vitamins C and B, as well as vitamins A, E, D, K, H, U. You can find carbohydrates, fiber, organic and polyunsaturated acids, starch, and sugar in it. There are also mineral salts of potassium, calcium, chlorine, phosphorus, magnesium, sulfur, sodium, copper, manganese, iron, zinc, molybdenum, cobalt.
As you can see, the composition of inorganic substances is quite rich.
Cauliflower can be used not only in salads, but also in pickles. Below are some interesting recipes for making delicious pickled cauliflower.
Delicious pickled cauliflower. Fast and tasty
Required Ingredients:
- To make pickled cauliflower:
- cauliflower - 1 head of cabbage
- carrots -2 pcs.
- garlic - 6 cloves
- For the marinade:
- salt - 2 tbsp. l.
- sugar - 4.5 tbsp. l.
- vinegar 9% - 100 ml
- bay leaf - 1 pc.
- vegetable oil - 4 tbsp. l.
- black pepper - 4 peas
- allspice - 4 peas
We start by washing the cauliflower and disassembling its inflorescences. Peel and grate the carrots. We clean the garlic. After that, put all the peeled and grated vegetables in one cup: cabbage, carrots and garlic. Add spices.
Now we are preparing the marinade for the cabbage. Pour water into a saucepan, add vegetable oil, salt and sugar there. Bring to a boil and keep for about 2 minutes. After that, pour in vinegar and remove from heat.
Pour our vegetables with this marinade, close the lid and put them in the refrigerator
A day later, you can already take a sample.
Delicious and crispy pickled cauliflower for the winter
To make delicious crispy pickled cabbage, take:
- Carrots - 1 pc.,
- Garlic - 4 cloves
- Black peppercorns - 4 pcs.,
- Chili pepper - quarter pod
for the marinade:
- Water - 1 liter
- Salt - 1.5 tbsp l.
- Vinegar - 4 tbsp. l.
- Sugar - 2 tbsp. l.
We clean and wash the cauliflower. After that, blanch it: put it in a saucepan with boiling water and boil for two minutes.
After that we put the cabbage in the banks up to half. Next, put carrots, peppers, garlic and bring cabbage to the top again. Put salt and vinegar in the water where the cabbage was boiled.
We pour the marinade into jars. We roll up the banks themselves with turnkey lids or simply close them with ordinary ones.
First, we cool the banks, and then we put them away for storage until winter.
Instant Cauliflower
If you want to pickle cabbage, as they say, in a quick way, then use this recipe.
To do this, take the following components:
- Cauliflower - 1 medium head
- Carrots - 1 pc.,
- Garlic - 4 cloves
- Black peppercorns - 4 pcs.
- Sunflower oil
- Bay leaf - 1 pc.
We clean the cabbage, disassemble it into separate inflorescences, put it in boiling water and cook for a couple of minutes. After that, put on a sieve and pour over with cold water.
In this water, where cabbage was boiled, put sugar, salt and sunflower oil. We also boil for a couple of minutes, then add vinegar. Put cabbage, spices, bay leaf, pepper in a plate. Fill with hot marinade.
We set to cool, but for now we rub the carrots and press the garlic through a press. Put the grated and pressed vegetables into the cooled cabbage.
We cover the dishes with a lid and put them in the refrigerator for five hours. After this time, you can put the cabbage on the table.
Enjoy your meal!
Korean style pickled cauliflower!
Dedicated to all lovers of spiciness in Korean!
What we need to make Korean cabbage:
- Cauliflower - 1 medium head
- Morocov - 1 pc.
- Bulgarian red pepper - 1 pc.
- Garlic - 4 cloves
- Po-koreiski seasoning for mignon
For the marinade:
- Water - 350 ml.
- Salt - 0.5-1 tbsp.
- Sugar - 50 gr.
- Vinegar 9% - 50 ml.
- Vegetable oil - 50 ml.
Pour water into a saucepan and set to boil. As soon as the water boils, put the washed and peeled cabbage there and boil for two minutes.
Rub the carrots on a special grater to make it in Korean.
Cut the bell pepper into small strips.
Now we put everything cooked, grated and chopped into a plate, add garlic and Korean seasoning. Mix thoroughly.
We take the cans and lay out all this mixture, trying to fit as tightly as possible.
Cooking the marinade. We mix all the ingredients necessary for this in water and boil for a couple of minutes. Then fill the jars with hot marinade and put them in a saucepan for sterilization.
At the end of sterilization, roll up the jars with lids, set to cool. After that we put it away for storage.
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. Tested on my family and friends.
Such an 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 just 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 and currant leaves - 1-2 leaves
- Tarragon sprig - 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 bell and hot peppers and remove 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 over. Wrap in a warm blanket and leave to cool. Store in a cool place.
The 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 also be removed from the ingredients if someone does not like spiciness. And instead of it 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 up the vegetables. Disassemble the cabbage into inflorescences. Peel the seeds and chop finely. Cut the parsley into small twigs. Peel the garlic and cut into wedges.
Then alternately lay the vegetables in layers in a deep bowl - first parsley, then garlic, carrots and peppers.
You can use any utensil 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, 3 liter jars - 30 minutes.
5. After that, carefully so as not to burn yourself, take them out and tighten the covers 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 until winter in a cool place.
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 pieces
- 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 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, as 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 the ingredients for the marinade except the vinegar and 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 container 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, she 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've 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 these 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 pieces
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 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. Chop 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. Turn the jars over and wrap them up 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. It turns out to be very simple.
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!
