Cauliflower- Very useful product for the human body, containing great amount macro and microelements, as well as different kinds vitamins It is easily digestible, and itself improves the digestibility of other foods, which is why it is even introduced into the first complementary foods of infants (from 4 months).
Cauliflower is a versatile vegetable that can be used to make a lot of delicious dishes and blanks. The recipes below for pickling cauliflower will tell you how you can preserve this product for the winter without vinegar, using regular cauliflower as a preservative. coarse salt. Cauliflower is very easy to prepare; recipes for the winter are collected in one place for convenience.
Many love salted cabbage, when it comes to white cabbage, but colored cabbage also lends itself perfectly to this method of preparation. Additional Ingredients in the form of carrots and beets in this recipe will help reveal the taste of cauliflower in a new way. The preparation steps are few and very simple, which is important for housewives inexperienced in canning. The recipe for pickling cauliflower takes very little time.
Grocery list:
- color cabbage - 2 kilograms;
- coarse salt - 100 grams;
- beets (medium) - 1 fruit;
- carrots - 1 piece;
- garlic - 3 cloves;
- black pepper - 6 peas;
- drinking water - one and a half liters;
- sah. sand - 100 gr.;
- shower. pepper - 3 pcs.
Pickling cauliflower recipe:
- Disassemble the cabbage into small inflorescences, remove leaves (if any), rinse thoroughly in water.
- Peel the beets and grate them on a coarse grater; do exactly the same with the carrots.
- Cut the garlic cloves into thin slices.
- Mix processed vegetables (pieces of cauliflower, grated beets and carrots) along with spices and garlic in a deep bowl.
- Divide the vegetable mix into jars. Try to pack tightly, but without breaking the cabbage inflorescences.
- Cook in a saucepan hot pickle: in one and a half liters of water after boiling, dissolve salt and granulated sugar. Pour the contents of the jars into it.
- Leave the containers for three or four days at room conditions, without closing the lids.
- After the time has passed, close the jars (with simple lids) and place them in the refrigerator.
- You can try it in a day.
Also on our website you can find recipes that your whole family will enjoy.
Cauliflower preparations for the winter with carrots and celery
The salty preparation with cauliflower according to this recipe turns out to be very aromatic, because one of the ingredients is celery. It is known to have its own specific taste and smell, which is always transferred to the products prepared with it. The preparation itself will be an excellent dressing for first courses or an original side dish for meat.
Necessary:
- cauliflower - one kg;
- medium carrots - 2 pcs.;
- medium celery - 1 pc.;
- brine calculation - water (1 liter)/salt (30 grams).
How to salt cauliflower recipe:
- Sterilize jars and lids and dry.
- Cut the celery into small pieces.
- Cut cauliflower forks into small florets. Place them in cool, salted water and leave for 30 minutes. During the soaking process, small bugs and worms that are invisible to the eye may float to the surface.
- Peel the carrots with a vegetable peeler, wash the vegetables and cut into arbitrary pieces (not very large). For the aesthetics of the sliced product, you can use a corrugated knife.
- Rinse the cabbage in clean water after soaking, and then boil until fully cooked. In boiling water, 5 minutes is enough for it not to overcook, otherwise it will simply fall apart.
- Chopped celery should also be subjected to heat treatment: 2 minutes. Boil (blanch) in boiling water and immediately place in cold water for a few minutes.
- Carrot pieces are boiled in the same way as cabbage until soft.
- All boiled products are placed in a colander to drain off excess liquid.
- Carefully place the vegetables into jars prepared in advance. You can lay them in layers, alternating, or mixed, to choose from. The taste will not change.
- Prepare salty pickle from the calculation specified in the recipe list. Add salt to boiling water, stir until it is all dissolved.
- Fill the contents of the jars with salted boiling water to the brim, cover with boiled tin lids.
- Containers with vegetables need to be sterilized, the process will take about 25 minutes.
- As soon as the sterilization time has passed, seal the filled jars, turn the lids down and leave until completely cool.
- Further storage of the workpiece should be dark and cool.
After reading the recipes on our site, you can also prepare others. delicious preparations, such as and .
Cauliflower preparations with tarragon flavor
Pickled cabbage made according to this recipe will definitely appeal to those who love the unusual aromas of different spices. Here it is tarragon (also known as tarragon or tarragon) - this is a common spice that is often used in pickles. Thanks to it, the cabbage will turn out crispy and pleasant to taste, and will better retain its natural color. Another advantage of preparations with tarragon is that it has the ability to suppress the growth of lactic acid bacteria in products canned with it.
Take (for one kg of cauliflower):
- tarragon - 3 sprigs (about 3-5 g);
- bay leaves - 3 pcs.;
- peppercorns (black) - three pieces;
- salted brine - one liter of water/80 g of rock salt.
How to pickle cauliflower for the winter:
- Prepare containers pre-selected for salting; on an apartment scale, most likely you will take ordinary ones glass jars, and if you have a house and a spacious cellar, then you can take a barrel or wooden tub, accordingly calculating and increasing the quantity of all ingredients. Regardless of what you choose, the containers need to be thoroughly cleaned, washed, sterilized or doused with boiling water and, of course, dried.
- Remove all green leaves from the cabbage and separate into portioned florets. You can soak it in salted water for half an hour cold water to be sure that there are no worms left in it. Soaking is recommended if you have a large volume of product. Next, rinse the inflorescences in plain running water.
- Pour water into a large saucepan and boil, here we will blanch the cauliflower for a few minutes. Two to three minutes will suffice in very boiling water.
- Remove the hot vegetable from boiling water with a slotted spoon, placing it in a bowl with pre-filled cold water, also for two to three minutes. These procedures make the inflorescences softer, but will not allow the product to fall apart.
- Next, place the inflorescences in a colander to allow the remaining water to drain after water procedures.
- Chop fresh tarragon randomly with a knife or simply tear it with your hands.
- Now distribute all the ingredients evenly among the selected containers.
- In a separate bowl, boil water in which you need to dissolve a certain amount of salt (calculation in the recipe list).
- Carefully pour salted boiling water (in a thin stream) into the container with cauliflower.
- Leave containers with contents open at room conditions (20-25°C) for 48 hours.
- Next, close the lids and store in a cool room (3-8°C) or refrigerator.
For lovers of winter preparations, our collection of recipes also includes one, which can serve as a separate dish or be used for preparing salads.
How to salt cauliflower with carrots
The recipe for this preparation is simple enough for a beginner in canning to handle it. The ingredients are the most common, and the resulting result will definitely not disappoint. Salted color. Cabbage with carrots can be used not only as an appetizer or salad, but also as a dressing in various soups.
Amount of ingredients:
- color. cabbage - 3 kilograms;
- fresh carrots - 0.5 kg;
- dill with an umbrella - from 5 branches;
- black pepper - from 5 peas;
- grape and blackcurrant leaves - 3-5 pcs.;
- salted brine - 50 grams of salt per liter of water.
How to pickle cauliflower for the winter:
- Peel half a kilogram of carrots, wash and cut into not very thick circles.
- Choose leaves of grapes and black currants that are not damaged; they should be washed from dust and dried.
- Dill also needs to be rinsed in water and dried.
- Peel the cauliflower heads from green leaves, cut into small inflorescences, and rinse thoroughly in water.
- Sterilize jars.
- Distribute all the leaves and part of the dill equally at the bottom of the containers.
- Place a layer of cabbage inflorescences and carrot slices. In general, jars should be three-quarters full of these ingredients. Cabbage and carrots can be mixed in advance, or they can be laid out in layers, if desired.
- Also scatter the black pepper evenly among the jars.
- Place the rest of the dill umbrellas on top of the vegetables.
- Pour hot brine in a thin stream, seal the containers with nylon or screw caps, let cool completely, and place in the refrigerator or cellar.
- The workpiece should stand for up to one and a half months.
Pickling cauliflower with spices
Cabbage prepared in this way will allow you to enjoy the almost pure taste of the vegetable. The recipe does not require any ingredients other than a small amount of spices and, of course, salty brine. As a result, the cauliflower turns out tender and has a pleasant spicy aroma.
For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.
Need to:
- 1 kilogram fork color. cabbage;
- 50 g of non-iodized salt (per liter of water);
- 4 garlic cloves;
- 3 red cherry leaves;
- 1 bunch of green fresh dill.
How to salt cauliflower:
- Take a strong piece of cabbage weighing about one kilogram; the color of the inflorescences should be creamy without black spots. Remove the leaves around the head and cut out the stalk.
- Place in acidified water for 20 minutes so that all hidden insects emerge. Then rinse in running water under the tap.
- The head of cabbage does not need to be disassembled into inflorescences, but the whole head should be placed in boiling water to blanch for 15 minutes.
- Prepare a container for the workpiece, you can take enamel pan or a small wooden barrel. Place half the dill and some garlic, chopped into small pieces, on the bottom.
- After boiling water, transfer the cabbage to cold, clean water for a few minutes so that it does not fall apart. Then place them in a container with the stalks facing up, add the remaining dill on top and scatter the other part of the garlic.
- Put the remaining water after boiling the cabbage back on the fire, add cherry leaves, boil, add salt, based on the calculation in the recipe list. As soon as the salt has dissolved, turn off the stove and cool the brine.
- Pour the cooled brine over the cabbage with spices, cover with a plate or lid of the size and leave in a warm place for five days.
- After time has passed, drain salt water into a separate pan and boil again, removing the foam that has formed on the surface of the liquid.
- As soon as the brine begins to bubble, turn off the heat and cool again.
- Pour it over the cabbage head, this time put it in the refrigerator or cellar.
- After a week, you can try salted cauliflower.
- The workpiece is stored for one month, subject to temperature regime at 1-5° Celsius.
Salted cauliflower will appeal even to those who are not fans of this vegetable. In preparations, it goes well with salt, various spices and other ingredients, turning into an excellent independent snack, as well as being an excellent addition to any meat, fish and even other vegetable dishes.
In my family, cauliflower is respected, adored, and ready to eat dishes made from it. all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various preparations for the lid.
The simplest thing you can prepare from cauliflower is assorted. In the company of cucumbers, bell peppers, and tomatoes, cauliflower turns out especially tasty. You can also marinate cauliflower with apples.
If you are looking for delicious and proven recipes for cauliflower preparations, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of ingredients are observed; the jars are normally stored until spring in the cellar, or in a cabinet on the balcony.
As usual, I invite you to share your favorite cauliflower recipes in the comments.
Korean-style cauliflower for the winter
You can see how to cook Korean-style cauliflower for the winter.
Cauliflower for the winter in tomato
You can see the recipe for winter cauliflower in tomatoes.
Cauliflower salad for the winter with bell peppers and onions
How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .
Pickled cauliflower with vegetables
You can check out the recipe for pickled cauliflower with vegetables.
Place cucumbers, bell peppers, tomatoes, and cauliflower in steamed jars (it must first be blanched in boiling water for 1 minute).
Pour boiling water over for 15 minutes, drain the water. Place garlic cloves, dill and caraway seeds, a pinch of mustard seeds, crushed bay leaf, and peppercorns on the vegetables.
Pour in marinade:
1 tbsp. salt and
2 tbsp sugar.
Before twisting, pour in 40 ml. 9% vinegar per liter jar.
Pickled cauliflower with apples
I've been using this recipe for pickled cauliflower for three years now. It's very easy to prepare delicious snack. You can eat it the next day. So to speak, pickled cauliflower instant cooking. If desired, close for the winter.
Ingredients:
for a 3 liter jar
- Head of cauliflower 1.2 kg,
- garlic 3-5 cloves,
- bay leaf 1-2 pcs.,
- 1 carrot,
- apple 1 piece
- parsley, dill, a couple of sprigs,
- black pepper 5-7 peas,
- vegetable oil 2 tbsp. l.,
for the marinade:
- 1 liter of water
- 2 tbsp. l. salt,
- 3 tbsp. l. Sahara,
- 125 ml. vinegar.
Preparation:
Wash the cabbage and divide into inflorescences. Place cabbage, carrots, sliced apple, garlic, herbs, spices and vegetable oil in a sterile jar.
Preparing the marinade:
To boil water. Add salt and sugar. As soon as it boils, pour in the vinegar.
Pour the boiling marinade over the cabbage. The next day you can eat.
If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll up the lids and cover it until it cools completely.
You can do a lot with cauliflower - it can be dried, frozen, salted, pickled, and made into delicious salad platters with other friendly vegetables, such as cucumbers. What recipes are there and how to cook delicious cabbage - read on.
For those who like it spicy
The recipe in question is called “Korean Cauliflower”; this dish is very tasty and rich. Carrot, different types peppers and the most important participant in such a salad have a pleasant crunch.
Cabbage canned in this way takes quite a long time to cook, about 3 hours, but the effort will pay off handsomely.
Let's start with the list necessary products and seasonings:
- cauliflower, disassembled into inflorescences – 1 kg;
- large carrot – 1 pc.;
- sweet pepper, preferably red (it gives the desired color) – 2 pcs.;
- a couple of medium-sized heads of garlic (for a brighter flavor, you can take large heads);
- hot pepper, maybe chili – 1 pod;
- half a teaspoon of ground black pepper;
- a tablespoon of chopped coriander;
- half a teaspoon of cardamom seasoning;
- as many 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 if using 6% - no less than 150 ml);
- Sunflower oil – 100 ml.
Preparation:
- Cauliflower must be sorted into inflorescences and made them approximately the same size.
- It needs to be blanched: for this amount you will need about 3 liters of water, which should boil, then the cabbage is lowered into a container and after a few minutes discarded in a colander.
- As soon as the cabbage has cooled, it needs to be divided again into smaller parts to make it easier to put in jars (boiled cabbage is more convenient to disassemble - it does not crumble and simply comes apart).
- The carrots need to be peeled, rinsed and chopped as per, and crushed garlic should be added to it.
- Remove the seeds from the pepper and cut it into thin slices. hot peppers It is cut in the same way, but the seeds and most importantly, how much to remove is up to everyone to decide for themselves: the spiciness of the dish depends on them.
- Combine all products with spices in one container and mix so that each vegetable is well coated with seasonings.
- The last step is to prepare the marinade: mix the entire composition in a separate container and boil for a couple of minutes, then pour in the vegetables, cover the jars with lids and sterilize again.
- Then they roll up tightly, turn over and cover with warm cloth.
Cauliflower according to this recipe is best 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 sauce
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 pieces each;
- three onions;
- three leaves of horseradish;
- three pods of chili pepper;
- dill - a large bunch.
Marinade:
- – 40 ml;
- drinking water – one and a half liters;
- sugar – 60 g;
- salt– 90
Cooking method:
- Separate the cauliflower into florets, place in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Remove bell and hot peppers from tails, partitions and seeds. Cut the vegetables into rings. Rinse and dry cherry, horseradish and currant leaves, dill.
- Glass containers wash and sterilize in the oven or over steam. Place carrots, hot and sweet peppers, garlic, onions and spices at the bottom of the jar. Place cauliflower on top, pressing firmly. Pour boiling water over it, cover with boiled lids and leave for seven minutes.
- Cook the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Screw the lid on the jar tightly, turn it over and leave it until the next morning, wrapped in a warm cloth.
Another version of spicy cabbage
List of what you need:
- cauliflower – 2 kg;
- boiled water – 2.5-3 l;
- sunflower oil – 200 g;
- granulated sugar – 100 g;
- cookery fine salt– 2 large tablespoons;
- 14 cloves of garlic;
- a large bunch of parsley;
- sweet pepper – 200 g;
- 9% vinegar – 160 g.
Cooking instructions:
- As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
- Pour water, vinegar and vegetable oil into a container, add salt and sugar, chop the garlic very finely and add it here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix all this and let it boil.
- Then add the cabbage and boil everything together for about 15 minutes.
- Next, transfer everything into a jar and preserve the still warm dish.
In this recipe, you do not need to turn over or wrap the jars, but simply let them cool naturally.
Marinate and salt
There are several ways to prepare cauliflower at home: in simple ways, let's look at them in more detail.
Pickled
Components:
- a large forkful of cauliflower (if the salad is intended to be prepared for a larger number of people and in larger proportions, then all ingredients are doubled based on this);
- large carrot;
- large bell pepper;
- small onion heads – 5 pcs.
To prepare the marinade, you need:
- 1 liter of water;
- a couple of teaspoons of salt;
- about 3 tablespoons of granulated sugar.
Spices are suggested for each 0.5 liter container:
- black allspice – 7 pieces (peas);
- cloves – 3 inflorescences;
- bay leaf – 1 leaf;
- small hot pepper – 1 pc.;
- 70% vinegar – 1 tsp.
To make such a dish, you should follow the following steps:
- To begin, prepare the vegetables: take the cabbage into pieces, cut the carrots into equal circles, and chop the bell pepper into cubes.
- Place whole onions, prepared peppers and carrots in the bottom of the jar, cover everything with cabbage and pour boiling water over it for 5 minutes.
- While the vegetables are being sterilized, you should take care of the marinade: mix all the ingredients for it, add all the seasonings and leave to boil.
- Afterwards, the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.
You can add herbs (parsley or dill) to this preparation, so the dish will become even more spicy.
Salty
In order to pickle this type of cabbage, you will need a small list of products and not as much effort as, say, in preparing assorted dishes:
- cauliflower – 3 kg;
- 7 pieces of large carrots;
- purified water – 1 liter;
- 2 tbsp. l. salt;
- black peppercorns – 5 pcs.;
- well-washed currant and grape leaves;
- celery and dill - a good large bunch each.
Cooking procedure:
- Prepare vegetables in the appropriate form - divide the cabbage and chop the carrots.
- Currant and grape leaves are placed at the bottom of the container in which the vegetables will be preserved, then filled to the top with vegetables, everything is covered with finely chopped celery and dill.
- In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, pour into the cabbage, close the jars and leave in a cool place.
Assorted vegetables
Recipes for winter preparations with cauliflower can surprise housewives and guests, for example, vegetable home canning with the addition of cucumbers and tomatoes.
Products:
- small cucumbers that can easily fit into a jar - 8 pieces;
- large fork of cauliflower;
- 5-6 cloves fresh garlic;
- medium tomatoes - 6 fruits;
- sweet pepper – 3 medium fruits;
- one horseradish leaf;
- large umbrella of dill;
- a few tablespoons of salt;
- White cabbage.
note that regular cabbage You need as much as will fit.
Products for marinade:
- 3 large spoons of sugar;
- 5 pieces of black peppercorns;
- 3 inflorescences of dry cloves;
- 9% vinegar (one tablespoon).
How to cook:
- Cauliflower is divided into parts, white cabbage is cut into strips, sweet peppers are cut into 4 equal parts, cucumbers and tomatoes do not need to be cut.
- Prepare the marinade - to do this, mix the necessary ingredients with water and leave to boil on the stove.
- We form the preparation: horseradish, dill and garlic are placed on the bottom (no need to chop it), the vegetables are arranged in order (from bottom to top) - white cabbage, cauliflower, peppers, cucumbers and tomatoes.
- Boiling water is added to the vegetables and left covered for 10 minutes, then the water is removed and marinade is added, and after 20 minutes. add vinegar, roll up the container tightly and wrap it in a warm blanket.
Cauliflower in tomato sauce (video)
The proposed recipes can diversify winter preparations even the most demanding housewife, besides, cauliflower is a universal vegetable with which you can come up with and own recipes pickles.
Cauliflower is perhaps the most elegant vegetable. Its curly inflorescences decorate any dish, especially when combined with bright broccoli. And it’s not even worth talking about taste and benefits; cauliflower and broccoli contain many times more useful substances than everyone's favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case are you firmly confident in the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, pickled, and prepared into beautiful and delicious salads or assorted.
Freezing. Before freezing cauliflower, soak it briefly in salted water so that any unwanted bugs and worms crawl out. Then rinse well under running water, separate into inflorescences and dry on a towel. Place in thick plastic bags, remove air, tie tightly and place in freezer. Cabbage inflorescences can be blanched in acidified water (2-3 tsp. citric acid per 3 liters of water). Dip the cabbage in boiling water for 3-5 minutes, drain in a colander, let the water drain and place in bags. Cauliflower can be frozen individually or mixed with other vegetables to make a mixed vegetable.
Drying. Disassemble the cauliflower heads into inflorescences, cutting off the stems as much as possible, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, drain and place on a baking sheet. Dry in the oven at 60°C, stirring occasionally. Dried cabbage Place in jars with tight lids or bags. Store in a dark, dry place. Dried cabbage is prepared as usual, after soaking.
Pickled cauliflower
Ingredients:
1.5-2 kg cabbage,
1 beet,
1 carrot,
2-3 cloves of garlic,
5-7 black peppercorns,
3 peas allspice,
Brine:
1.5 liters of water,
100 g salt,
100 g sugar.
Preparation:
Separate the cabbage into inflorescences and rinse. Peel the beets and carrots and grate them coarse grater. Place the vegetables in a jar, add chopped garlic and fill with hot brine. Leave in a warm place to ferment for 3-4 days. If you pour cold brine over the cabbage, the fermentation time will increase to a week. After this, close the jar with a nylon lid and place it in the refrigerator.
Ingredients:
10 kg cauliflower,
5.5 liters of water,
400 g salt,
400 g table vinegar.
Preparation:
Divide the cabbage into inflorescences, rinse and place tightly in jars. Prepare the brine and cool it. Pour brine over cabbage and leave for 2 weeks at room temperature. Then refrigerate the jars of cabbage.
Ingredients:
3 kg cauliflower,
500 g carrots,
1 liter of water,
50 g salt,
5 black peppercorns,
grape and black currant leaves,
celery and dill greens.
Preparation:
Disassemble the cabbage into inflorescences, cut the carrots into slices. Place currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, place greens on top and fill with brine. Tie the necks of the jars with parchment, tie with twine and place in a cool place.
Ingredients:
1 large head of cabbage,
1 carrot,
1 sweet red pepper,
5 small onions.
Marinade:
1 liter of water,
2 tsp salt,
1-3 tbsp. Sahara.
Spices for each half-liter jar:
5-7 black peppercorns,
3-5 peas of allspice,
3 cloves,
1 bay leaf,
1 small hot pepper,
1 tsp 70% vinegar.
Preparation:
Prepare the cabbage, cut the carrots into slices, and the pepper into cubes. Place spices, whole onions, peppers and carrots at the bottom of half-liter sterilized jars. Place the cabbage on top, pour boiling water over it and let stand for 5 minutes. Drain the water, fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter jars you will need approximately 1.5 liters of marinade.
Ingredients:
1 kg cabbage,
750 g tomatoes,
20 g salt,
20 g sugar,
5 peas of allspice,
½ tsp. coriander seeds.
Preparation:
Disassemble the cabbage into inflorescences and blanch in acidified water (1 g of citric acid per 1 liter of water) for 2-3 minutes and immediately cool in cold water. Prepare the filling: chop the tomatoes, place them in a saucepan, heat over low heat until boiling and rub through a sieve. Add salt, sugar, spices to the resulting juice and put on fire. Bring to a boil and keep on fire for 2 minutes. Pour boiling juice into jars. Leave to sterilize for 10-15 minutes and roll up. If you add 1-2 tbsp to the filling. 6% vinegar, then sterilization is not necessary. Turn the jars over and cool.
Ingredients:
500 g cauliflower,
1 lemon,
1 carrot,
3 cloves of garlic,
3 black peppercorns,
1 tsp ground red pepper,
4 tbsp. 9% vinegar,
spices to taste.
Preparation:
Remove the leaves from the cabbage head, but do not throw them away. Divide into inflorescences. Fill the cabbage leaves with water in a saucepan almost to the top. Add garlic, carrot strips, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Place the cabbage in sterilized jars. Pour the boiling marinade over the cabbage, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and sterilize for 10-15 minutes. Roll it up.
Ingredients:
700 g cauliflower,
200 g onions,
100 g walnuts or pecans (they are softer),
30 g salt,
2 tbsp. table vinegar.
Preparation:
Blanch the cabbage inflorescences for 5 minutes, cool with ice water. Add onion cut into half rings, crushed garlic, chopped nuts and all the spices. Stir and place in sterilized jars, compacting slightly. Sterilize jars: 0.5-liter jars - 15 minutes, 1-liter jars - 20 minutes. Roll it up.
Cauliflower with carrots and celery
Ingredients for filling:
1 tbsp. salt,
1 liter of water.
Preparation:
Divide the cabbage into inflorescences, immerse them in cold salted water for 20-30 minutes, then rinse and boil until tender (you can steam them). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying them in layers, pour boiling liquid over them, cover with sterilized lids and set to sterilize for 25 minutes. Roll it up.
Pickled cauliflower
empty
Ingredients for filling:
1 liter of water,
160 ml 9% vinegar,
50 g sugar,
50 g salt.
For each liter jar:
7-9 black peppercorns,
3-5 buds of cloves.
Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Place spices at the bottom of sterilized jars, pack the cabbage tightly and pour boiling marinade over it. Set to sterilize: 0.5-liter - 6 minutes, 1-liter - 8 minutes. Roll it up.
Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
For filling:
200 g vegetable oil,
150-200 g 6% vinegar,
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 the vegetables in a 3-liter jar, squeeze the garlic into it. Combine the filling ingredients and pour over the cabbage. Cover with plastic wrap and store in the refrigerator.
Cauliflower salad in tomato sauce
Ingredients:
5 kg cauliflower,
2 kg carrots,
1 kg of onion,
1 kg sweet pepper,
2 pods of hot pepper,
4 heads of garlic.
Fill:
3 liters of tomato juice,
1 stack 9% vinegar,
1 stack Sahara,
2 stacks vegetable oil,
5 tbsp. salt,
spices - to taste.
Preparation:
Boil in a saucepan tomato juice, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onions and cook for 15 minutes, then add garlic and hot pepper and boil for 5 minutes. After this, add oil and vinegar, bring to a boil and place in sterilized jars. Roll it up.
Cauliflower old recipe
Ingredients:
5 kg cabbage,
1.2 kg tomatoes,
200 g sweet pepper,
200 g parsley,
80 g garlic.
For filling:
200 g vegetable oil,
100 g sugar,
60 g salt,
120 g 9% vinegar.
Preparation:
Boil the cabbage florets in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, pressed garlic, parsley and pepper. Bring to a boil and lower the cabbage into the mixture and simmer over low heat for 10-15 minutes. Place in sterilized jars and seal.
Cauliflower and Broccoli Salad
Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red sweet peppers,
100 ml 6% vinegar,
1 liter of water,
1 stack vegetable oil,
3 tbsp. salt,
3-4 tbsp. Sahara,
parsley.
Preparation:
Blanch the cauliflower and broccoli florets for 3 minutes and pour cold water over them. Slice the tomatoes large slices, sweet pepper - rings, chop parsley. Cook the marinade from water, oil, vinegar, salt and sugar, boil it for 2 minutes and add the vegetable mixture to it. Cook over medium heat for 10 minutes, place in sterilized jars and seal. Turn over, wrap, cool.
Cauliflower and broccoli in tomato sauce
Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg tomatoes,
1 kg sweet pepper,
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar,
60 g salt,
120 ml 9% vinegar.
Preparation:
Disassemble the cabbage into florets and boil in boiling water for 5 minutes. Drain in a colander and let the water drain. Pass the remaining ingredients through a meat grinder or grind with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage into it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and seal. Turn over, wrap and cool.
Cauliflower, broccoli and bell peppers
Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp. salt,
2 tbsp. Sahara,
Apple vinegar.
Preparation:
Separate both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over it. Bell pepper(preferably colored) cut into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water and bring to a boil. Place cabbage and peppers in sterilized jars, place garlic on top and pour boiling marinade over them. Pour 1-2 tbsp into each jar. vinegar. Place for sterilization for 10 minutes, roll up.
Ingredients:
1 kg cauliflower,
1 kg broccoli,
1.2 kg tomatoes,
200 g yellow sweet pepper,
200 g vegetable oil,
5 tbsp. Sahara,
2 tbsp. salt,
80 g garlic,
200 g parsley,
100 g 9% vinegar.
Preparation:
Blanch the cabbage florets in salted water for 4 minutes. Grind the tomatoes in a meat grinder or using a blender, add the remaining ingredients and boil. Into the boiling tomato mass lower the cabbage florets and simmer over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.
Ingredients:
1 kg broccoli,
900 g carrots,
900 g multi-colored sweet peppers,
900 g cucumbers,
900 g 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, onions into rings, and pepper into strips. Dilute vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves in the bottom of sterilized jars and fill the jars with chopped vegetables. Fill the jars with boiling marinade and roll up. Turn over, wrap and cool.
Winter preparations made from cauliflower and broccoli are perfect as a side dish for meat dishes, and they also look great just as a salad.
Happy preparations!
Larisa Shuftaykina
Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched and then boiled in a sauce from fresh tomatoes and put into jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with the aroma of garlic. Great snack!
Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l
Ingredients
- cauliflower inflorescences – 1 kg
- tomatoes – 700 g
- bell pepper – 1 pc.
- garlic - 3 teeth.
- sugar – 2 tbsp. l. no slide
- salt – 1 tbsp. l. with a low slide
- refined vegetable oil – 50 ml
- vinegar 9% – 50 ml
Preparation
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First of all, you should prepare the cauliflower. I cleared the head of cabbage from the top green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.
In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. I poured the inflorescences into boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of adding, there is no need to wait for it to boil again). After that, I put the boiled cabbage in a colander and left it until it cooled completely.
Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stems with the green core. If you wish, you can peel their skins - place them in boiling water for a couple of minutes, and then pour them over with cold water; after such a “contrast shower”, the skins of the tomatoes are very easily removed (I did not peel them). I washed the pepper, removed the seed box and cut it into large cubes. Grind the vegetables in a blender until pureed. If you don’t have a blender, you can use a meat grinder.
Tomato puree poured into a saucepan (volume 3 l) with a thick bottom. I also sent garlic there, passed through a press. Pour in refined vegetable oil, add salt and sugar. Place on medium heat and bring to a boil. Boil for 5 minutes, stirring.
Into the boiling tomato sauce poured out the cabbage. Reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low simmer, stirring.
At first, the liquid will seem small, but over time the vegetables will settle into the pouring. After 10 minutes I poured 9% into the pan table vinegar. Boil for another 2-3 minutes and remove from heat. As a result, the cabbage should remain al dente, a little undercooked, it will still be “under the fur coat” and will then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.
I put the cauliflower in sterilized hot jars - it’s better to fill it not to the neck, but to the shoulders, that is, 2-3 centimeters below.
Filled with sauce to the very top and sealed with sterilized lids. She turned the jars upside down, wrapped them tightly in a blanket and left them until the glass cooled.
After complete cooling, all that remains is to put the jars away for storage in a cool and dark place. Shelf life of homemade canned cabbage- 1 year.
