Preparing for the winter allows you to decorate the table in the absence of fresh fruits. Cucumbers in a recipe with cauliflower for the winter complement each other and emphasize each other’s taste. If the preparation is opened in winter, it will become a tasty seasoning for meat dishes.
Features of pickling cucumbers with cauliflower
In order for pickled cucumbers to taste crispy, it is recommended to immerse them in cold water for several hours before preparing the dish. Before doing this, they need to be washed and the ends cut off.
It is recommended to take 3 liter containers for the preparation.
Rules for selecting ingredients and preparing containers
Jars must be sterilized before use. This can be done in the oven or steamed.
Cooking recipes
Here are some of the most delicious recipes for making cucumber dishes.
An easy way to preserve
For production you will need:
- 2.5 kg of cucumbers;
- 1 cauliflower;
- hot peppers;
- two pieces of horseradish root;
- 8 currant leaves;
- 4 cloves;
- a teaspoon of peppercorns;
- from dill you need to take stems and inflorescences.
You will also need:
- 50 g granulated sugar;
- 75 g each of salt and vinegar.
To make cucumbers for the winter, perform the following steps:
- Vegetables need to be washed and peeled.
- Bay leaves, currants, cloves, peppercorns, and garlic cloves are placed at the bottom of sterilized containers. The chili is cut into thin rings and added to the resulting mixture. If you additionally place a piece of horseradish root, it will help the cucumbers become denser. You can use horseradish leaves instead.
- Cucumbers are placed in containers, filling up to half the height.
- Cauliflower, disassembled into pieces, is placed in a layer on the cucumbers.
- The stems and inflorescences of dill are placed on top.
- The remaining part is filled to the top with cucumbers and poured boiling water over it. Leave for 10 minutes.
- The liquid is poured into a saucepan. Salt and sugar are added to it and boiled.
- The vegetables are again poured with clean boiling water and drained after 2 minutes.
- Add 75 ml of vinegar and fill to the top with the prepared marinade.
The banks are being rolled up. Inverted, they are wrapped in a blanket and allowed to cool to room temperature.
Option with tomatoes
This version of assorted vegetables will delight the hostess in late autumn and winter, because here there is a large assortment of vegetables in one dish.
You need to prepare:
- 5-6 medium sized tomatoes;
- 3-4 regular size cucumbers;
- you will need 5 cauliflower inflorescences;
- 1 piece of bell pepper;
- small onion;
- the upper parts of dill sprigs;
- half a carrot;
- a piece of zucchini;
- three garlic cloves.
You will need to prepare a marinade syrup - you will need:
- a large spoonful of salt with a small slide;
- 2 tbsp. spoons of granulated sugar.
This amount is needed to prepare five glasses of marinade.
The preparation procedure is as follows:
- The pepper is cleaned of seeds and stalks, then washed. Zucchini is cut into rings, peppers are cut into thin slices, and the onion is divided into quarters. The ends of the cucumbers must be cut off, and the tomatoes should be placed whole.
- Jars with lids must be sterilized.
- Now you need to put all the cooked vegetables inside the containers.
- Sprigs of dill are placed on top.
- Prepare the marinade. To do this, add salt and sugar to the water and bring to a boil.
- The marinade is poured over the vegetables to the top. Let it sit for 5 minutes, then drain the liquid and bring to a boil again. The marinade is re-filled into the container. Repeat again.
- Pour 60 g of vinegar into each jar.
The jars are rolled up, wrapped upside down in a blanket and allowed to cool to room temperature.
How to properly store workpieces
To store canned cucumbers, you will need to place them in a cool and dark place for the winter.
