Preparing pickled cauliflower for the winter, quick recipes

Cauliflower is used in dietary nutrition and 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. Canned cauliflower for the winter, preparations from which are becoming increasingly popular, are used to feed children and people suffering from various diseases and in need of a diet.

Features of preparing cauliflower for the winter

Heads of cabbage of even color, without spots or visible defects, and with a dense texture are best suited for winter preservation. Before starting the process, jars must be thoroughly sterilized. 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.

In principle, such a product can be used for winter preparations, but it will need to be broken and divided into small inflorescences.

Methods for preparing cauliflower at home

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

Classic canning recipe

This quick and tasty recipe requires the following ingredients:

• 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 onion, then 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;
• cauliflower inflorescences - 1000 g;
• 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. Grate the carrots 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;
• lavrushka - 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 the 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.;
• hot capsicum - 1 pc.;
• bay leaf - 4 pcs.;
• cauliflower inflorescences - 2000 g;
• 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. Peppers are cut into small slices or half rings, 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 also 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.

Prepared tomato juice is poured into it, sugar, table salt are added, vinegar and oil are poured, put on fire and boil for half an hour. Next, throw in the inflorescences and cook for another 5 minutes. The hot mixture is placed in a prepared glass container and sterilized.

Marinating with apples

Canned cabbage with apples will pleasantly please you in the 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;
• bay leaf - 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.

In the standard way, a marinade is prepared from sugar, table salt and edible vinegar, poured into ready-made jars and sealed.

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 a few minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.

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

With bell pepper and onion

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

• bay leaf - 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;
• bay leaf - 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. The beets are cut into cubes or grated on a 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.