Homemade canning of cauliflower for the winter. Cauliflower for the winter

Relative. Having received a good harvest, you want to preserve it for as long as possible. Therefore, it is customary to freeze, dry, ferment, pickle and pickle cauliflower for the winter. But our useful tips will tell you how to prepare it correctly.

How to choose 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 insect pests and their traces.

In addition, the vegetable must be ripe, with uniform white or creamy inflorescences. Important!

If this member of the cabbage family has a yellow tint, it is likely overripe.

Before preservation, the heads are cut into small pieces or simply broken by hand. Did you know?

Cauliflower contains a substance called allicin. It helps lower cholesterol, prevents stroke and supports the cardiovascular system.

Freezing the product Usually, white cabbage they do not freeze for the winter, but cauliflower tolerates freezing well and does not lose any of its useful qualities

, no great taste.

Fresh

This vegetable can be frozen either raw or heat-treated. In order to freeze fresh inflorescences, they are briefly placed in salted water so that flies and caterpillars that may have settled in the head float to the surface.

After a while, the inflorescences are washed in running water, taken apart into pieces and laid out on a terry towel to dry. After this, 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 dipped in there for 3-5 minutes and drained in a colander. After the liquid has drained, the inflorescences are placed 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 a method of preserving cauliflower inflorescences for the winter, such as pickling. Moreover, vegetables prepared in this way resemble pickled ones in taste. Recipe No. 1.

• To prepare you will need:
• cauliflower forks;
• black peppercorns - 6 pcs.;- 6 peas;
• flowers - 2-3 pcs.;
• capsicum () - 1 pc.;
• red hot pepper - 1 pc. (the amount depends on the desired spiciness of the final product);
• dry dill - 2 sprigs;
• bay leaf - 1-2 pcs.;
• - 2 cloves;
• salt - 2 teaspoons;
• table vinegar- 2 teaspoons;
• granulated sugar - a tablespoon.

You should immediately prepare containers - jars with lids. They need to be washed thoroughly, scalded with boiling water and allowed to dry. Place bay leaves and peppercorns on the bottom of each jar.

The garlic is cut in half and placed in a jar. Hot pepper is also placed there.

In addition, the vegetable must be ripe, with uniform white or creamy inflorescences. All vegetables are washed and dried well before canning.

Cut the inflorescences from the fork, cut the bell pepper into half rings and add these ingredients, alternating layers.

All this is poured with boiling water and left for 10 minutes so that the buns warm up. Then the water is poured into a saucepan, boiled and poured back into the jars. Again leave for 10 minutes and pour into the pan.
Add 2 teaspoons of vinegar to the remaining ingredients without water and begin preparing 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.

In addition, the vegetable must be ripe, with uniform white or creamy inflorescences. The fabric should be quite dense so that the preservation cools slowly. This will reduce the risk that the jar will “explode” during storage.

After the salt and sugar have dissolved, pour this marinade over the vegetables and cover tightly with a lid.

The jars are set aside and covered with thick cloth.

Recipe No. 2. Pink preserves.
In fact, this recipe is very simple, and the vegetable gets its glamorous hue thanks to the beets. For preservation you will need:

• medium fork of cabbage (700-800 g);
• small;
• bay leaf - 1 piece;
• black peppercorns - 5 pcs.;
• allspice - 5 peas;
• grains - 1 pinch;
• 9% acetic acid solution - 2 tbsp. spoons;
• water - 1 l;
• 1 tbsp. spoon of salt and sugar.

The forks are washed and disassembled into inflorescences, dipped in boiling water for 1 minute and dipped in ice water. The beets are peeled and cut into strips (you can grate them on a Korean grater).
Beets and cabbage are placed compactly in sterilized jars to the top. Moreover, the first and last layers are beets. After fasting, begin preparing the brine.

Sugar, spices, salt are added to the water and put on fire so that the salt and sugar dissolve. Vinegar is added at the end.

The resulting brine is poured over the vegetables, covered with a lid, sterilized for 15-20 minutes and rolled up. After this, the jars are turned over, wrapped in cloth and left until completely cooled.

The workpiece should be stored in a dark, cool 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 and roll the workpiece again.

Pickling

Salted cabbage - best preservation for winter. And there are many recipes for how to enjoy crispy vegetables in the cold winter. We will describe only the most popular ones.

• Recipe No. 1. The simplest. Ingredients: head of cauliflower; 1000 ml water; 3 tbsp. spoons of salt, vinegar.

The head of the main ingredient is thoroughly washed, divided into balls and dipped in heated water with vinegar for 5-7 minutes. After this, the vegetable is pulled out, cooled and placed in jars.

Add salt to a saucepan with water and vinegar and keep on fire until dissolved. After this, remove from heat and cool. The jars are filled with this brine and placed for sterilization. After 2 days, sterilization is repeated. 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.

Separate the inflorescences, rinse well under running water and leave to drain. Cut the carrots into slices. Place currant and grape leaves on the bottom of the jar, then add vegetables. The top of the mass is covered with herbs and filled with brine.

Banks are covered parchment paper, the necks are tied up and sent to a cool room.

Pickled cauliflower

An excellent option for the table in winter is sauerkraut. Moreover, the colored one is in no way inferior in taste qualities white cabbage

• Recipe No. 1. Products: 1.5-2 kg of cauliflower; small beets; medium carrot; 2-3 cloves of garlic; 4-7 black peas and 3 allspice peas; 1.5 liters of water, 100 g of salt and 0.5 cups of granulated sugar.

The main ingredient is disassembled into pellets and washed. Beets and carrots are peeled and grated on a coarse grater. All vegetables are placed in a jar, garlic is added there and everything is filled with hot brine.

In addition, the vegetable must be ripe, with uniform white or creamy inflorescences. If you fill it with cold brine, the fermentation period will be 7-10 days.

After this, the jars are put away in a dark place for several days (usually 3-4 days is enough).
After the vegetables have fermented, cover the jars with a nylon lid and put them in the refrigerator or.

• Recipe No. 2. The simplest option for those who do not like spices and appreciate exclusively the taste of this cabbage representative. Products: cauliflower - 10 kg; water - 5 l; salt - 400 g; vinegar - 400 g.

The forks are divided into balls, washed and placed tightly in jars.

A 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 fermentation. After this, they are put in a cold place.

You can grow cauliflower in your summer cottage, but it is quite labor-intensive. That is why after harvesting it is necessary to immediately consume vegetables so that they do not go to waste. If you can’t eat vegetables raw, you can pour marinade over the vegetables and store them for a long time.

In our article, we described in detail how to pickle cauliflower for the winter so that you and your household will like it.

When pickling cauliflower, you can use spicy spices, of which there will be quite a lot. You can add a lot of spices to this vegetable; they will not spoil the mixture, but will give it more interesting aroma and taste.

Required ingredients:

• Cauliflower– 1 large head of cabbage;
• Sweet pepper – 1 fruit;
• Black pepper – 1 teaspoon of peas;
• Pepper – 6 allspice;
• Laurel – 2-3 leaves;
• Chili – 1 pod;
• Sugar – 1 tbsp. l.;
• Rock salt – 2 tea. false;
• Vinegar – 7 tsp;
• Fresh garlic – 3-5 cloves;
• Dill - 1.5 table. spoons.

Marinate the cauliflower:

1. First you need to prepare the containers for pickling; they must be completely disinfected so that the mass does not deteriorate during storage. To do this, housewives use preliminary sterilization in the form of keeping it over steam or at high temperatures in the oven;
2. While the containers are being prepared, you can begin preparing the vegetables. The cabbage needs to be washed, sorted, and damaged parts removed. Wash the pepper, cut it and remove seeds and internal membranes. Peel the garlic, cut into thin slices;
3. Place spices, chopped pieces of garlic, hot pepper, bay leaf and dry dill on the bottom of each jar;
4. Then you can put cabbage and peppers in jars. You can lay it out in separate layers, or you can mix everything and simply fill containers with this mixture;
5. When the jar is full, you can start pouring boiling water into all containers. Then they are covered and left to steam for 10-15 minutes. You can cover the containers with a warm towel;
6. After this, the water from the containers must be drained, put on fire and boiled. Pour the boiling solution into the jars and leave for 15 minutes;
7. Then drain the solution again and bring to a boil. While the liquid is boiling, you need to pour vinegar into each jar, and add salt and sugar to the boiling water. When the crystals dissolve, you can pour the mixture into jars and immediately roll up the lids;
8. Hot pieces are turned over and sent under a warm blanket for steaming. When the twist has completely cooled, then you can transfer it to a cold place and store it all winter period. You can try the preparation after 1-2 months.

Pickling cauliflower recipes for the winter

For cooking this recipe no need to prepare complex marinades and for a long time process vegetables. It is recommended to pickle vegetables on the same day, immediately after harvesting; such fruits will be the most delicious and retain the maximum concentration of nutrients.

Required ingredients:

• Cauliflower – 10 kilograms;
• Salt – 400 grams;
• Table vinegar – 400 grams;
• Water – 5.5 liters.

How to pickle cauliflower for the winter:

1. The collected inflorescences must be divided into small parts. It is important to use pieces of approximately the same size so that the pulp is marinated evenly;
2. The inflorescences can be immediately laid out in prepared jars. Jars are sterilized at high temperatures, for example, you can place the containers over steam. The pulp should be stacked in tight rows, it should not just float in the brine;
3. When the pulp is laid, you can start preparing the marinade. To do this, boil clean water, put salt in it, stir, remove from heat, pour in table vinegar and set aside until the solution cools completely;
4. Pour the solution into a jar with pulp, roll up the lids and leave to marinate. Marinating should take place at room temperature for 2 weeks. After this, you can put the twists in a cool place.

For real gourmets, we also have recipes, and.

Pickled cauliflower recipe for the winter

To add additional flavor to the preparation, you can add different spices to its composition, these can be various seasonings which are available. The amount of vinegar should be adjusted based on the fact that for each liter jar For the preparation, 40 milliliters of vinegar should be used.

Required ingredients:

• Cauliflower – 1 kilogram;
• Tomatoes – 500 gr.;
• Young cucumbers – 0.5 kg;
• Fresh sweet pepper – 500 gr.;
• Sugar – 2 tbsp. l.;
• Rock salt – 1 tbsp. l.;
• Water – 1000 milliliters;
• Vinegar – 100-200 grams.

Cauliflower marinated with tomatoes:

1. The inflorescences must first be boiled in boiling water. Depending on the size of the fruit, it is necessary to choose the cooking time. If the pieces of fruit are small, then they need to be cooked for no more than 1 minute;
2. While the vegetables are being prepared, you need to set the marinade to cook. For the marinade, boil clean water; you can take several times more in volume. The main thing is to proportionally increase the amount of other ingredients. Add salt and sugar to the liquid, cook until the crystals dissolve;
3. Wash the pepper, remove the bitter membranes, cut into fairly large pieces;
4. Tomatoes must be selected small in size so that they fit well in the container; they are simply washed;
5. Wash the cucumbers, cut off the tails on both sides; if desired, they can be cut into pieces;
6. All prepared root vegetables must be placed in previously prepared jars, filled with boiling water, covered with lids and a towel and left for 15 minutes to steam;
7. Then drain the water from the workpieces and pour boiling solution over them. Pour a measured amount of vinegar on top and roll up the lids.

Korean pickled cauliflower

Korean cabbage turns out to be very spicy, but you can reduce the spiciness of the mixture, just reduce the amount of seasonings. But to prepare pickled inflorescences and to use the preparation as a snack, you should definitely try adding the specified amount of ingredients, at least to try it.

Required ingredients:

• Cauliflower – 1 kg;
• Carrots – 3 pieces;
• Fresh garlic – 1 head;
• Hot pepper – 2 pods;
• Coriander – 1 teaspoon;
• Water – 1000 milliliters;
• Vinegar concentration 9% - 100 grams;
• Oil – 1/3 cup;
• Coarse salt – 2 large tbsp. l.;
• Granulated sugar – 1 cup.

Korean pickled cauliflower for the winter:

1. Wash the inflorescences and separate them into pieces of the same size;
2. Peel the garlic, cut into small pieces, grind with salt or simply crush. In general, garlic can be ground with other spices;
3. Peel the carrots, grate them; it’s convenient to use a grater for Korean carrots;
4. Place the inflorescences in boiling water, boil for 4 minutes, transfer to a colander and wait until the liquid drains;
5. Separately cook the marinade. It is made from salt and sugar added to boiling water. After boiling, add vinegar to it and remove from the stove;
6. While the marinade is boiling, you can mix the inflorescences and carrots with spices, grind them and place them in prepared jars;
7. Pour boiling marinade into the bowl with vegetables, carefully, the liquid should be boiling. The jars are immediately covered with lids and placed in a warm place. After a day, the workpieces can be removed to a permanent place.

Pickled cauliflower for the winter without sterilization

This product is prepared without the use of sterilization, which means that it must be stored in a cool room. But if the twist is in any case stored in the cellar, then you can reduce the preparation time and not use sterilization. This recipe is not suitable for storage at room temperature.

Required ingredients:

• Fresh cauliflower – 2 kg;
• Sweet pepper – 2 pieces;
• Hot pepper – 1 small fruit;
• Laurel – 3 leaves;
• Carrots – 200 grams;
• Granulated sugar – 4 tbsp. l.;
• Coarse salt - 4 tbsp. l.;
• Vinegar – 50 milliliters;
• Clean water – 3 l.

How to quickly pickle cauliflower:

1. Place a large saucepan with measured water on the stove and wait until it boils; the marinade will cook in it. You also need to boil water in a separate container to boil the pulp;
2. While the liquid is boiling, you need to prepare all the necessary vegetables. The inflorescences need to be washed, sorted, too mature and rough parts removed, and the root crop must also be disassembled into separate parts. You can harvest the inflorescences large enough and separate them before direct use. Wash the carrots, peel them, and then cut them into circles; they should not be too thick. Peel the pepper from seeds and tasteless membranes, cut into arbitrary pieces, or cut into half rings. Wash and dry the hot peppers;
3. All prepared ingredients must be laid out in layers in jars, first bay leaves, then cabbage, bell peppers, carrots and hot peppers. All prepared ingredients can be mixed in advance in a separate container and this mixture can be put into jars;
4. Pour the marinade completely over the mixture; it should be boiling. It is necessary to ensure that the fruits do not float in the marinade, but are sufficiently compacted. The solution should completely cover the pulp;
5. The blanks are immediately rolled up iron lids using a special seaming key and put away under a warm blanket. It is necessary to steam the workpieces, because sterilization is not used during the preparation process. Only after the mass has cooled can the twists be transferred to a cold place.

Cauliflower can be used in different dishes, and you can use it in the most different options. And to keep everything in it useful material There is no need to subject it to long-term heat treatments, so it is worth preparing it in a marinade.

• 2 kilos cauliflower
• 2 red peppers
• head of garlic
• A glass of vegetable oil
• Bunch of parsley
• 2.5 liters of water
• Half a glass of sugar
• 2 tablespoons table salt
• Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the center, and chop the garlic into crumbs. Wash the greens, lightly shake off the water and cut as desired.

Place the inflorescences in a colander and, in this form, place them in lightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade, add spices, garlic, vegetable oil salt, sugar, lower the pepper and herbs, wait for the moment of boiling, lower the inflorescences and time after boiling for exactly 10 minutes. At the end add vinegar. Place in jars ready salad and immediately roll it up.

Recipe in tomato

We need to prepare:

• 1.2 ripe tomatoes
• 2 kg cauliflower
• 3 sweet peppers
• 2 heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• 2.5 tablespoons regular salt
• 120 grams of 6% vinegar

Let's start cooking:

Peel and wash all vegetables. Divide the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

Cut the tomatoes into slices or halves, simmer, pass through a fine sieve to obtain juice.

Finely chop all the vegetables in any form, put them in a convenient bowl, add tomato juice, salt, add sugar, pour in vinegar and oil. After boiling, reduce the temperature and count half an hour, then lower the inflorescences and boil for another 3 minutes. We pack the salad hot into jars and set it to sterilize for 20 minutes, then roll it under iron lids.

A simple pickling recipe

• 3 kg cauliflower
• 0.5 kg carrots
• Liter of water
• 2.5 tablespoons salt
• Dill umbrellas, twigs black currant and petiole celery

Let's start cooking:

Sterilize the jars, rinse the greens under running water and dry. We rinse the cabbage head and divide it into inflorescences, cut the carrots into rounds.

Divide the greens equally into the bottom of the jars and cabbage on top. Boil the brine, pour hot over the cabbage, close with tight nylon lids, and store only in the cold.

How to make sauerkraut

Let's take the following ingredients:

• 2 kg cauliflower
• Medium carrot
• Small beets
• 5 cloves garlic
• 3 black peppercorns

• 1.5 liters of filtered water
• Half a glass of regular salt, without added salt
• Half a glass granulated sugar

Let's start cooking:

We rinse the head and divide it into separate inflorescences. Root vegetables can simply be cut into small pieces or grated on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, brew the brine and pour the hot brine into the slices, close the container and hide it in a cool room, after 3 days you can try the pickles.

Cauliflower marinated with beets

We will take:

• Head of cauliflower
• Medium beetroot
• A tablespoon of sugar and salt
• 2 tablespoons 9% vinegar
• 6 black peppercorns
• bay leaf

How to cook:

We wash and peel the vegetables. We divide the head into separate inflorescences, chop the beets into cubes, using a large Korean grater.

Place the beets and cabbage in layers in a jar so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. Place it in hot water to sterilize for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we will need:

• Large head of cabbage, more than a kilogram
• Sour apple
• Medium sized carrots
• A few sprigs of herbs, optional
• Half a head of garlic
• Bay leaf leaf
• 3 black peppercorns
• 2 tablespoons sunflower oil

To cook the marinade:

• On three-liter jar- liter of water
• Half a glass of 9% vinegar
• 2 level tablespoons table salt
• 3 heaped tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and the carrot into circles. Sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - add salt and sugar, and pour vinegar at the end. Fill the jar with boiling water and screw it on.

For different housewives, seemingly ordinary products have absolutely different tastes. Some recipes are passed down from mouth to mouth, some are carefully guarded by the hostess and are not disclosed to others. Pickled cauliflower relatively recently burst into the diet of Russians and is very popular with them. And for good reason: it is tasty, healthy, low-calorie, you can eat it in the summer and cook it for the winter.

Pickled cauliflower has recently burst into the Russian diet.

Canning for the winter makes it possible to consume this wonderful and useful product in any season.

Advice! Cabbage should be used immediately after cutting, avoiding darkening of the inflorescences.

To prepare canned cabbage at home you will need:

• One cauliflower fruit
• One kilogram of carrots.

For the marinade:

• Water – 800-900 gr.
• Table salt – 50 gr.
• Vinegar (96%) – 20 gr.
• Peppercorns
• Grape leaves, celery tops, dill.

Cooking process:

1. First of all, the vegetable must be prepared, i.e. rinse, let dry, disassemble into inflorescences (small buds);
2. Peel the carrots and cut into circles (0.5–1 mm thick);
3. Place grape leaves, celery tops, a little dill on the bottom of the jars, top with cabbage, cover with celery and dill;
4. Boil the marinade, put peppercorns in it and let it cool a little. Fill the jars with marinade and close the lids;
5. Sterilize in the oven or convection oven for 15-20 minutes;

Keep refrigerated.

Pickled cauliflower for the winter in jars (video)

Pickled Cauliflower with Apple Cider Vinegar

The following canning recipe is also possible, for this you will need:

• 2 heads of cauliflower
• Apple cider vinegar – 300 gr.
• Water – 450 gr.
• Sugar – 100 gr.
• Allspice – 10 peas
• Salt – 20 gr.

The product turns out crispy

Cooking process:

1. Wash the fruit, divide it into pieces, cook a little in hot water(3 minutes), remove and dry, preferably in a colander;
2. Mix with salt (half a spoon), let stand for 5 minutes;
3. Divide into jars;
4. Pour boiled and cooled marinade;
5. Place it under a “fur coat” for a day;

Put it in the refrigerator or basement.

How to deliciously marinate cauliflower in Korean

Korean cuisine is based on spicy dishes and ingredients for them. Being here in Russia it is not always possible to cook absolutely korean dishes, so chefs and cooks came up with the idea of ​​replacing Korean products with domestic ones, and cheerful curly cabbage was no exception.

Korean cabbage recipe with vegetables

Very tasty and unusual recipe this vegetable in Korean.

Ingredients:

• Cabbage – 1 medium sized fork
• Sweet pepper – 2 -3 pcs.
• Onion – 3 pcs.
• Granulated sugar – 2 tablespoons
• Vinegar – 75 gr.
• Salt – 20 gr.
• Vegetable oil – 200 gr.
• Garlic - to taste
• Coriander – ½ tablespoon
• Black peppercorns – 8-10 peas
• Water – 1.5 l.

Korean cuisine is based on spicy dishes and their ingredients.

Cooking process:

1. Put the water to boil, before starting to boil, add 1.5 tablespoons of salt to it, as well as the inflorescences. After the second boil, cook for no more than 3 minutes. Let cool without draining the broth;
2. It is better to cut the onion into half rings, the pepper into thin strips, and the garlic into slices;
3. After the broth has cooled, strain it, but do not pour it out, this will be the marinade;
4. Dry the husks and mix with vegetables, put in a container;
5. Add the remaining salt (half a spoon), oil, vinegar and spices to the broth. Warm it up a little. Place in the refrigerator for 8–10 hours to marinate;
6. You can store it in the basement or at home, at room temperature.

Recipe for quick cooking of cauliflower for the winter

This cabbage itself is very rich in vitamins and microelements (pantothenic, folic, apple and citric acid, as well as arginine, lysine, vitamins B, C, A PP), it is absorbed better than cabbage cabbage, since it contains less fiber.

Ingredients:

• And why not prepare it for the winter in order to receive nutrients all year round?
• Cabbage - 1 fork
• Lemon – 1 pc.
• Water – 1 l

Salt – 10-20 gr.

This cabbage itself is very rich in vitamins and microelements.

1. How to cook:
2. Boil the inflorescences for several minutes in sour water;
3. Rinse in cold water and let dry completely;
4. Disassemble into balls and place in jars;
5. Pour in cold marinade (water and salt);
6. Place 2-3 slices of lemon;
7. Sterilize for 30 – 40 minutes.
8. Roll up, turn over, put “under a fur coat” and let cool.

Store in the basement or refrigerator.

Lemon can be replaced with cranberries (100-150 g.)

Marinated cauliflower for long-term storage with peppers and onions

• You will need:
• Cauliflower – 1 kg.
• (both red and yellow look beautiful together) – 300 gr.

– 300 gr.

• For filling:
• Sugar – 100 gr.
• Water – 1 l.
• Salt – 50 gr.

Cooking process:

1. Apple cider vinegar (6%) – 100 ml.
2. Wash the vegetable, dry it, separate it into inflorescences;
3. Peel the onion, chop into rings;
4. The pepper must be cut either into strips or into rings;
5. Place everything tightly into jars;
6. Pour hot but not boiling marinade;
7. Add a little hot red pepper (optional);
8. Add vinegar;
9. Place in the oven or convection oven for sterilization for 15 – 20 minutes;

Roll up and leave to cool at room temperature.

Place in a dark place.

To clean the heads of cabbage from dirt and any bugs, you need to put the cabbage in lightly salted water for 30 minutes, after the bugs float up, remove the vegetable and rinse under running water.

Marinade for canning in jars: the best recipe

In order for the product to remain tasty and healthy for as long as possible, and also to be stored all winter, proper preservation is necessary by preparing a marinade, in which, due to the action of acid and salt, the life and development of various microorganisms is impossible.

Marinated cauliflower for long-term storage with peppers and onions

• For filling:
• Recipe for one of the most delicious marinades:
• Water – 1 l.
• Sugar – 10 gr.
• Allspice – 3-5 pcs.
• Vinegar – 50 gr.
• Bay leaf (at the rate of 1 leaf per jar)
• (at the rate of 1 sheet per jar)
• Parsley (optional – 1 bunch)
• Sunflower oil – 200 gr.
• Sweet and sour tomatoes – 1 kg.
• Sweet pepper – 400 gr.

Properly prepared marinade is the key to success

Cooking process:

1. Make a puree from the tomatoes;
2. Finely chop the pepper into strips, chop the parsley;
3. Place the tomatoes in a saucepan, add oil, vinegar, pepper, spices, salt and sugar. Cook for about 20-25 minutes;
4. Pour into prepared jars (containing 2/3 of the cabbage inflorescences);
5. And add hot water until full.
6. Place in the oven for sterilization;
7. Allow to cool completely at room temperature;
8. Place in a cool place.

The simplest recipe

Another easiest and fastest recipe.

Marinated cauliflower for long-term storage with peppers and onions

• Water – 3 l.
• Sugar – 3 teaspoons
• Salt – 6 tablespoons
• Allspice – 8-10 peas
• Acetic acid (96%) – 1.5 tablespoons.

Preparation:

1. Boil water;
2. Add salt, sugar and pepper;
3. Pour into jars;
4. Add a little hot red pepper (optional);
5. Close with lids;
6. Let cool;
7. Put away for storage.

Delicious pickled cauliflower (video)

Cauliflower is used in dietary nutrition, has a whole range of microelements and beneficial substances. It is not canned as often as traditional vegetables (for example, cucumbers or tomatoes), but the benefits from such dishes are much greater, and they are not inferior in taste. Colored canned cabbage for the winter, preparations from which are becoming increasingly popular, used for feeding children and people suffering from various diseases and those in need of diet.

For winter conservation Heads of cabbage of even color, without spots or visible defects, and with a dense texture are best suited. The jars must be thoroughly sterilized before starting the process. If the recipe calls for the use of vinegar, add it only at the end of cooking. After rolling the jars, be sure to turn the lid down and leave in this position until they cool completely.

For freezing, only fresh cauliflower heads are used, without visible defects or blemishes. The head is divided into inflorescences of approximately the same size.

How to select and prepare cabbage before starting the process

When choosing a head of cauliflower for preparation, it is carefully inspected to identify defects, pests or other flaws. The head should be a single color. The yellowness present on the inflorescences indicates their overripeness.

Basically, use for winter preparations Such a product is possible, but you will need to break it and separate it into small inflorescences.

Methods for preparing cauliflower at home

The desire to eat cauliflower not only in the summer season, but also cold winter forced culinary specialists to come up with recipes for preparations. N We must admit that among all their diversity you can definitely find something just for yourself.

Classic canning recipe

Recipe for quick and delicious cooking assumes the presence of the following components:

• sweet bell pepper - 2 pcs.;
• black peppercorns - 11 pcs.;
• water - 1 liter;
• cauliflower inflorescences - 750 g;
• medium-sized young carrots - 1-2 pcs.;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• food vinegar - 5.5 tbsp. l.;
• table salt - 2.5 tsp;
• allspice peas - 7 pcs.;
• cloves - 2-3 pcs.;
• granulated sugar - 3.5 tbsp. l. without a pea.

Cooking method:

A simple harvesting method begins by cutting the cauliflower into small florets and washing them. After this, throw a little salt into clean water and lower the prepared inflorescences there, leaving for a while so that all the bugs float up. Finely chop the washed and peeled onions, then the carrots, cut the peppers into half rings.

Place vegetables on the bottom of the container prepared for preservation, then cabbage, scald with boiling water and immediately pour it into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, salt and water. At the end of the process, vinegar is poured in and the prepared liquid is poured into jars.

Korean Cauliflower

A very healthy and tasty preserve is prepared from the following ingredients:

• garlic - 10 cloves;
• water - 1000 ml;
• chopped coriander - to taste;
• table rock salt - 2 tbsp. l. (full);
• large young carrots - 3-4 pcs.;
• food vinegar - 0.5 tbsp.;
• hot pepper - to taste;
• sunflower oil - 1⁄4 tbsp.;
• granulated sugar - 1 tbsp.

Cooking method:

The head of cauliflower is washed and divided into small equal inflorescences. Carrots are rubbed on a special Korean grater. The garlic is finely chopped with a knife. The cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with the prepared spices and compacted into pre-prepared jars.

The best way to prepare a marinade for this recipe is made from a solution of sugar and salt; at the end of cooking, vinegar and purified vegetable oil are added and poured into jars. Close and wrap in a warm blanket. The pickled cabbage must cool for at least a day, after which it is moved to the basement or pantry.

Pickling with tomatoes

To prepare the preserve you need the following components:

• cauliflower inflorescences - 1000 g;
• Cherry tomatoes - 2000 g;
• garlic - 6 cloves;
• table rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.;
• mustard seeds - 1 tbsp. l.;
• dill umbrellas - 1 pc. for each jar;
• bay leaf - to taste;
• vinegar essence 70% for one 1.5-liter jar - 1/2 tsp;
• water - 1 liter.

Cooking method:

Wash all the vegetables specified in the recipe, divide the head of cauliflower into small equal inflorescences and place in a suitable container. Place dill, bay leaves and a clove of garlic at the bottom of pre-sterilized jars. Place cabbage inflorescences and Cherry tomatoes in layers.

Boil water, pour over vegetables and leave for 20 minutes, then drain the liquid and prepare a marinade with mustard seeds, salt and sugar. At the end of cooking, pour in vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.

Preservation without sterilization

To prepare such a preparation, you will need:

• bell pepper - 3-4 pcs.;
• bitter Bell pepper- 1 PC.;
• laurel - 4 pcs.;
• table salt - 4 tbsp. l.;
• granulated sugar - 5.5 tbsp. l.;
• young carrots - 0.2 kg;
• food vinegar - 50 ml.

Cooking method:

The head of cauliflower is carefully disassembled into small inflorescences, boiled in boiling water for a couple of minutes, discarded in a colander and cooled. The pepper is cut into small slices or half rings, the carrots into thin rings. A marinade is prepared from sugar, salt and water, and vinegar is added at the end of cooking. Place bay leaves, inflorescences, peppers and carrots at the bottom of a sterile container, pour the prepared marinade over everything and roll up.

Recipe in tomato sauce

You can preserve cauliflower in tomato sauce. To do this, you need to stock up on the following components:

• ripe tomatoes of any variety - 1200 g;
• sweet bell pepper - 4 pcs.;
• sugar - 0.5 tbsp;
• cauliflower inflorescences - 2000 g;
• rock table salt - 3 tbsp. l.;
• garlic - 10-12 cloves;
• purified sunflower oil - 1 tbsp.;
• parsley - 1 bunch;
• food vinegar 6% - 120 g.

Cooking method:

All vegetables are washed and peeled, the cauliflower is divided into small equal inflorescences, and boiled for a couple of minutes in salted water. Juice is prepared from tomatoes using any available method. The vegetables specified in the recipe are finely chopped and placed in a separate suitable container.

The prepared tomato juice, add sugar, table salt, pour in vinegar and oil, put on fire and boil for half an hour. Next, throw in the inflorescences and cook for another 5 minutes. The hot mixture is poured into the prepared glass containers and sterilized.

Marinating with apples

Canned cabbage with apples will delight you in cold winter. To prepare you will need:

• large sour apple - 1 pc.;
• medium-sized carrots - 2 pcs.;
• any greens - to taste;
• cauliflower inflorescences - 1.3 kg;
• black pepper - 3-4 peas;
• purified sunflower oil - 2 tbsp. l.;
• water - 1 l;
• garlic - 4 cloves;
• laurel - 2 pcs.;
• food vinegar - 1/2 tbsp.;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.

Cooking method:

The head of cabbage is washed under running water and divided into inflorescences, the apple is cut into slices, and the carrot into thin slices. Vegetables and cooked herbs (if necessary) are placed in a sterilized container, spices are thrown in and vegetable oil is poured in.

The standard method is to prepare a marinade from sugar, table salt and food vinegar, poured into ready-made jars and closed.

With carrots and garlic

To prepare the preserve you will need:

• rock salt - 0.7 tsp;
• granulated sugar - 2 tsp;
• medium head of cauliflower - 1 pc.;
• young carrots - 130 g;
• garlic - 20 g;
• water - 400 ml;
• purified sunflower oil - 80 ml;
• food vinegar - 60 ml;
• bay leaf - 1 pc.;
• black and allspice - 4 peas each;
• cloves - optional.

Cooking method:

Wash the cauliflower head and divide it into small equal florets. Peeled and washed garlic and carrots are cut into thin slices. The vegetables are thrown into a saucepan with boiling water and boiled for several minutes, after which they are removed with a slotted spoon and thrown into cold water for a few minutes.

The marinade is prepared in a separate vessel, the vegetables are compacted in glass jars, the necessary spices are sent there. There is no need to salt them separately in this recipe; all the salt goes into the marinade. They pour it over the vegetables, put the jars to sterilize, and then roll them up.

With bell pepper and onion

The whole family will love this salad. To prepare it you need:

• laurel - 8 pcs.;
• water - 1300 ml;
• cauliflower inflorescences - 2000 g;
• peeled onions - 0.5 kg;
• bell pepper - 750 g;
• black and allspice - 15 peas each;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 0.2 kg;
• food vinegar - 200 ml;
• sunflower oil - 200 ml.

Cooking method:

Cut the pepper into thin strips, onion heads into half rings. Divide the cauliflower into small equal florets and blanch. In a large bowl, mix all the vegetables needed for the recipe. Throw peppercorns and bay leaves into the bottom of the prepared jars. Pack the salad into jars, cook the marinade and pour it over the vegetables. Sterilize and preserve.

With beets

It is very interesting to marinate such a dish, because it turns out not only tasty, but also healthy. You will need:

• head of cauliflower - 1 pc. medium size;
• medium beets - 1 pc.;
• table rock salt - 1.5 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• food vinegar - 2.5 tbsp. l.;
• black pepper - 7 peas;
• laurel - 2 pcs.;
• water - as needed.

Cooking method:

The vegetables specified in the recipe are thoroughly washed and peeled, and the head of cauliflower is divided into equal inflorescences. Beets are cut into cubes or grated into coarse grater. Beets and cabbage are placed in layers in the prepared container in such a way that the final layer is beets. Spices are thrown there, vinegar is poured, salt and sugar are added and boiling water is filled to the top. They are put for sterilization and preserved.

Store in the freezer

If you don’t want or have the opportunity to preserve cauliflower in jars, you can freeze it. This will preserve all the beneficial substances and microelements, and this preparation can be used for any culinary purposes. To do this, the head of cabbage needs to be disassembled into inflorescences, thrown into salted boiling water and blanched for several minutes. After this, let it cool completely, pack it into bags and store it in the freezer.