3 best recipes for preparing cauliflower lecho for the winter

The time for homemade vegetable preparations is just around the corner. Cauliflower is a rare product on our table. It’s a shame, because this vegetable is a storehouse of nutrients, vitamins and microelements. One of the delicious dishes among homemade preparations for the winter is cauliflower lecho. Let's look at the basic recipes for cooking, and reveal the subtleties and nuances of canning.

Delicious and crispy cabbage lecho - the highlight of your table

You can diversify your everyday or holiday table in winter with original, healthy preparations from vegetables. Cauliflower marinade will be a delicious table decoration. If the preservation technology is followed, the vitamins and microelements in the dish are preserved, the vegetables turn out crispy, and the spicy sauce becomes piquant.

What side dishes should it be served with?

Lecho is an ideal appetizer for meat dishes. Many housewives use the preparation for seasoning soup. The prepared product goes well with boiled or baked potatoes, fish and rice.

Required ingredients and equipment

For cooking you will need fresh vegetables, herbs, spices and a good mood. It is important to prepare in advance from the inventory:

• glass liter jars;
• pot;
• tin lids;
• sharp knives or meat grinder.

The jars and lids are sterilized in a water bath, the vegetables are thoroughly washed.

Important! Vegetables should be fresh, so the dish will be crispy and the marinade will be aromatic.

Preparing vegetables

Fresh vegetables must be thoroughly washed and damaged parts cut out. Peel the carrots. Tomatoes are prepared in various ways. There are recipes for making lecho with tomatoes with or without skin.

Recipes and step-by-step cooking recipe

There are classic cooking recipes. Recently, a recipe for cooking in a slow cooker has become popular. Lecho is often prepared as a salad; this method allows you to preserve most of the vitamins.

Classic recipe for lecho with cabbage

Ingredients:

• cauliflower – 1 kilogram;
• tomatoes – 2 kilograms;
• sweet bell pepper – 1 kilogram;
• onions – 0.5 kilograms;
• carrots – 0.5 kilograms;
• garlic – 2 heads;
• salt, sugar, spices - to taste;
• sunflower oil – 300 grams;
• vinegar 9% - 150 milliliters.

Washed vegetables, except cauliflower, are cut into strips, tomatoes are left with their skins, and onions are cut into rings. We divide the cabbage into small “flowers”. Add all ingredients to the pan, pour water. It takes about 30 minutes to cook the lecho. 10 minutes before the end, salt, sugar, spices, oil and vinegar are added to the mixture. Hot lecho is poured into sterilized jars and rolled up.

Salad like cauliflower lecho

The method of preparing lecho as a salad differs from the traditional recipe by the method of preparing the marinade, in which, instead of tomatoes, tomato paste is used. To preserve the snow-white color of the inflorescences, the vegetable is blanched in water with the addition of citric acid.

Cooking method in a slow cooker

This recipe does not call for vinegar. The vegetables' own juice is used as a preservative. Before placing the cauliflower inflorescences in the multicooker bowl, boil the vegetable for 5 minutes in salted water. To create a self-sufficient dish, the ingredients of the classic recipe include pieces of tender turkey or chicken meat.

Cooking tips and tricks

Basic rules and recommendations for preparing aromatic winter snacks:

1. Use fresh ingredients.
2. To preserve the white color of cabbage inflorescences, blanch with the addition of citric acid.
3. Add salt, sugar and spices to the dish no earlier than 10 minutes before the end of cooking.
4. Do not use stalks.
5. Pre-clean vegetables from damage.

Over time, each housewife will add her own secrets and additions to her favorite recipe.

Features of storing lecho for the winter

For long-term storage of workpieces, it is necessary to ensure optimal storage conditions for the product.

Appetizing jars should be stored in a cellar or basement at a temperature no higher than +18 ⁰C, the room should be dark.

The shelf life of the product depends on the amount of vinegar. If the sterilization process is violated, pathogenic bacteria may enter the sauce and the product will be damaged.