- 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 into boiling water, add pepper and herbs, wait for the moment of boiling, lower the inflorescences and mark after boiling for exactly 10 minutes. At the end add vinegar. Place the prepared salad into jars and immediately roll 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
- Umbrellas of dill, sprigs of 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 of 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:
- For a three-liter jar - a 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.
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. Cauliflower contains a substance called allicin. It helps 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 tolerates freezing well and does not lose either its beneficial qualities or 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.;
- allspice - 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.
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 is the best preserved food for the 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.
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.
The jars are covered with parchment paper, the necks are tied 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 to the white cabbage one.
- 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.
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.
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 to ferment. After this, they are put in a cold place.
For taste, you can add 100 g of crushed walnuts to the starter.
Salads
If you like canned food, then you can prepare an interesting salad from vitamin-rich cauliflower for the winter, which will delight everyone who prefers this vegetable. 
- Recipe No. 1. Ingredients: 1.5 kg (or 2 forks) cauliflower; 1 kg ; medium carrot; 50 g salt; 200 ml of lean (preferably sunflower) oil; bell pepper; 100 g vinegar; 100 g each of sugar, garlic.
Carrots are cut into thin slices or cubes, and bell peppers are cut into strips.
The tomatoes are put through a meat grinder, the dill and parsley are chopped. 
All vegetables, except cabbage, are placed in a large saucepan, oil, salt, granulated sugar, vinegar are added and everything is put on fire. After boiling, add cabbage to the pan and boil for 15 minutes.
The resulting salad is placed tightly in sterilized jars, which are rolled up, turned over, wrapped in a cloth and set aside in a dark place until completely cooled.
- Recipe No. 2. Products: cauliflower, carrots, citric acid. Vegetables can be taken in any quantity.
Before packing cabbage for the winter, add a third of a teaspoon of citric acid to the jars, then twist, turn over, cover with a blanket and leave until completely cool. In winter, you can add garlic and mayonnaise to this salad.
Before preservation, the heads are cut into small pieces or simply broken by hand. Regular consumption of cauliflower significantly reduces the risk of cancer. In this case, it is enough to eat only 100 g daily.
Healthy and tasty cauliflower, if you follow the rules for preparing for the winter, which are described in the recipes, will remind you of the past summer in the cold winter. And you will always have something to please your loved ones.
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You can do a lot with cauliflower - you can dry it, freeze it, salt it, pickle it, make 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. Carrots, different types of peppers and the most important part of this 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 a list of 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;
- the same amount of nutmeg and cloves (all ground).
In order to prepare the marinade, you need:
- boiled water about 650 ml;
- a full tablespoon of salt;
- vinegar (if 9% then up to 100 ml, and 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, and add crushed garlic to it.
- Remove the seeds from the pepper fruit and cut it thinly; the hot pepper is cut in the same way, but the seeds and most importantly how much to remove is up to everyone to decide 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;
- table salt – 90 g.
Cooking method:
- Disassemble 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.
- Wash and sterilize glass containers in the oven or over steam. Place carrots, hot and sweet peppers, garlic, onions and spices at the bottom of the jar. 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;
- fine table 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 simple ways to prepare cauliflower at home; 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, home-canned vegetables 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 of 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.
Please note that you need as much regular cabbage 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 the winter preparations of even the most demanding housewife; besides, cauliflower is a universal vegetable with which you can come up with your own pickle recipes.
You will need:
Marinated cabbage with tomatoes
- Cauliflower 1 kg
- Tomatoes (preferably cherry tomatoes) 1 kg
- Water 1 l
- Salt 1 tbsp.
- Sugar 3 tbsp.
- Vinegar essence 70% 1 tsp
- Spices as desired
We wash the vegetables. We separate the cabbage into inflorescences. Place a couple of bay leaves at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Place garlic, peppers and herbs in containers.
The marinade is prepared like this: add salt and sugar to the water on the stove and wait for it to boil. After the bulk has completely dissolved, fill the jars with water and pour 1 tsp on top. vinegar essence. Close with metal lids, turn the jars upside down and wrap until cool.
Assorted
- Cauliflower 1 kg
- Carrots 700 g
- Broccoli 1 kg
- Sweet pepper 1 kg
- Cucumbers 1 kg
- Tomatoes 1 kg
- Onion 800 g
- Garlic 3 heads
- Salt 3 tsp.
- Sugar 3 tsp.
- Vinegar 180 ml
- Cloves 7 pcs.
- Water 3 l
- Greens to taste
Divide the cabbage into equal parts, cut the pepper into large square pieces, onion into rings, carrots into half rings. Dissolve salt, sugar, vinegar in water and boil for a couple of minutes. We put garlic, cloves and herbs in the jars, and then lay out the assorted vegetables. Fill everything with a boiling aromatic solution of water and roll up the lids. We turn the jars over, insulate them and wait for them to cool completely.
This vegetable platter will be the best side dish in the winter. It is used as a salad for porridge, meat or rice.
Salted cabbage
- Cauliflower 3 kg
- Carrots 400 g
- Water 1 l
- Salt 1.5 tbsp.
- Peppercorns 5-6 pcs.
- Greens to taste
Place cherry and currant leaves on the bottom of the jar, then mix carrots and cabbage. Throw peppercorns on top and add dill. Then pour in the prepared chilled brine of water and salt. We cover the jars with parchment paper and tie them with thick thread. In this way, the cabbage is better salted and preserved longer in a cool place.
With carrots
There is one secret to making delicious crispy cabbage and carrots. What will you need for this? Just a sprig of lavender. Try to cook it strictly following the recipe, and you will understand that it gives you an extraordinary taste and aroma.
- Cauliflower 1 kg
- Carrots 700 g
- Water 1 l
- Apple vinegar 100 ml
- Salt 3 tbsp.
- Sugar 3.5 tbsp.
- Bay leaf 4-5 pcs.
- Garlic 4 pcs.
- Cloves 5 pcs.
- Lavender 1 sprig
We divide the cabbage into inflorescences, and cut the carrots into half rings. Prepare the marinade: water, salt, sugar, cloves, garlic, apple cider vinegar, bay leaf and lavender. In a deep saucepan, pour the cooled brine over the vegetables and leave in the refrigerator for 24 hours. You can eat it right away, or you can put it in jars, cover it with marinade and keep it in the refrigerator.
In tomato
- Cauliflower 1 kg
- Tomatoes 800 g
- Salt 2 tsp.
- Sugar 2 tsp.
- Vinegar 1 tbsp.
- Allspice 6 pcs.
- Coriander 0.5 tsp.
Prepare water with citric acid (1 sachet of acid per 1 liter of water); when the water boils, throw the cauliflower into it for 3 minutes.
After removing it from boiling water, immediately lower it into cold water, this way it will retain its elasticity. Prepare the tomato marinade as follows: chop the tomatoes into small pieces and cook them over low heat for 5 minutes. Then grind the tomato mixture through a sieve to remove the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let simmer for 2-3 minutes. Pour tomato sauce into jars with cabbage, roll up the lids and turn over. Once the canned cabbage has cooled, store it in the pantry or cellar.
In the marinade
- Cauliflower 1 kg
- Water 2 tbsp.
- Vinegar 1 tbsp.
- Sugar ½ tbsp.
- Salt 1 tbsp.
- Bay leaf 1 pc.
- Pepper 8-10 peas
We wash the cabbage, divide it into inflorescences and boil in boiling salted water for 3 minutes.
Strain the cabbage and rinse with cold water. Prepare the marinade: boiled water, vinegar, salt, sugar, bay leaf and pepper. Place the cabbage in jars, pour in the marinade and immediately close the lids. Pickled cauliflower is added to salads or eaten as a snack.
Pickled
We have a wonderful recipe that cooks very quickly, and the cabbage turns out crispy and flavorful.
- Cauliflower 5 kg
- Water 3 l
- Salt 200 g
- Table vinegar 200 ml
We divide the cabbage into inflorescences and put them in a jar. The brine is prepared from boiled water, salt and vinegar and poured over the vegetables. The jar of sauerkraut must be left for 10-14 days at room temperature, and then hidden in a cool basement or refrigerator.
The cabbage is disassembled into inflorescences, the carrots are grated on a Korean carrot grater, and the pepper is cut into long strips. Boil the beans for 5 minutes and cut into 2-3 parts. Now let's make the marinade. Add salt, sugar, oil, vinegar, spices and finely chopped garlic to boiled water. We put the vegetables in jars and fill them with marinade. This preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve the Korean platter to your guests.
Cauliflower is a tasty and healthy vegetable. It can be used for preparing salads, side dishes and main courses. In addition, you can make cauliflower preparations for the winter. This vegetable turns out delicious if you marinate it. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.
Only perfectly fresh cauliflower is suitable for canning. Heads of cabbage showing signs of spoilage should be immediately rejected.
First of all, the lower leaves of the heads of cabbage need to be removed. Then it is recommended to immerse the heads of cabbage in salted cold water for 15 minutes. Soaking cabbage allows you to remove worms and caterpillars from the heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.
The next stage of processing is disassembling the heads of cabbage into small inflorescences. There is no need to chop it too much; medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, put the inflorescences in salted boiling water and boil for 2-3 minutes. You should not cook for a long time; properly blanched will ensure that the cabbage turns out crispy. In addition, the inflorescences will not lose their shape.
Now the cabbage is ready for preservation. Next proceed in accordance with the recipe. Some types of preparations are made without sterilization. This way you can cover salads that are boiling on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling up the lids of the jars.
If cold vegetables are placed in jars, then the canned food must be sterilized. To do this, jars filled with vegetables are placed in a pan, pouring warm water up to the hangers. Heat the water in the pan to a boil and keep the jars in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed.
Interesting facts: Cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.
A simple recipe for preparing cauliflower for the winter
Let's start with a simple recipe for preparing cauliflower.
- 1 kg cauliflower;
- 1.5 cups vinegar (9%);
- 2.5 glasses of water;
- 0.5 cups sugar;
- 10 peas of allspice;
- 1 bay leaf;
- 1 tablespoon salt.
We prepare the cabbage, divide it into individual medium-sized inflorescences. Place a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to add citric acid to the broth at the rate of 3 grams per 5 liters of water. Place the inflorescences in boiling water and cook for three minutes. Place the cabbage in a colander.
Boil water for the marinade, add salt, peppercorns and bay leaf to it. After boiling for three minutes, remove the marinade from the heat and pour in the vinegar.
Place the cabbage in clean, dry jars and fill with hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time and immediately close them tightly. Let cool by turning the jars upside down and placing the jars on the lids.
- 1-1.2 kg cauliflower;
- 350 gr. cherry tomatoes;
- 5 cloves of garlic;
- 5 black peppercorns;
- 1 bay leaf;
- 1 teaspoon vinegar;
- 1 tablespoon salt;
- 1.5 tablespoons sugar;
- 1 tablespoon vegetable oil;
- a few leaves of currant and cherry.
Blanch the cauliflower florets for 2 minutes. Scald currant and cherry leaves with boiling water and place them on the bottom of clean jars. Place the inflorescences and cherry tomatoes into the jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.
