7 simple recipes for pickling assorted cauliflower for the winter

Winter marinades are usually prepared from tomatoes and cucumbers. But assorted cauliflower for the winter will be delicious. So many vegetables are placed in one jar so that they decorate the winter menu and dishes of meat, noodles, and rice. In the marinade, all products retain their beneficial properties.

Features of preparing assorted cauliflower for the winter

It is recommended to eat cauliflower because it contains vitamins and microelements. The amount of mineral salts and sugar is varied. Heads of cabbage contain carbohydrates and fiber, which have a beneficial effect on intestinal function. Cauliflower is useful for those who want to lose weight.

It’s easy to prepare assorted cauliflower for the winter. Divide it into small slices 3-5 centimeters in size. The only thing is that you must first pour boiling water over them or put them in hot boiling water for 3-4 minutes. Be sure to add some salt to the water. Then the inflorescences are dipped in cold water

Tomatoes, peppers, and carrots go well with cauliflower.

Requirements for main ingredients

You need to choose small heads of cabbage for pickling. They shouldn't outgrow. The color of the inflorescences should be whitish and delicate. Overgrown cabbage heads with darkened tops should not be taken. They will be tough and tasteless when marinated.

Select ripe tomatoes for cabbage. You will need medium sized carrots. The marinade is prepared classically, taking 100 grams of sugar, 50 grams of salt, 1.5 liters of water, 1-2 tablespoons of vinegar at 9%.

How to prepare containers

For assorted vegetables with cauliflower, you need to take glass jars. 3-liter ones are best. But for a small family, you should pickle in 1 or 0.7 liter containers.

First, wash the container with warm water, baking soda and mustard powder. Then the jars are sterilized. They are placed in the oven, heated to a temperature of 150-180 degrees. Keep in the closet for 15 to 30 minutes. Before adding vegetables, cool the container slightly.

Cooking methods

Cauliflower is marinated with other garden fruits according to different recipes.Each housewife has her own way. And the taste of the assortment depends on what vegetables are added to the cabbage.

Classic assorted cauliflower in a three-liter jar

It is better to prepare the assortment in a large 3-liter jar in order to put enough vegetables. For a head of cauliflower you need to take:

• medium-sized tomato fruits - 5-6 pieces;
• 2-3 pods of bell pepper;
• 4 cucumbers 7-10 centimeters long.

You will need garlic, parsley and dill for the appetizer. Whole or chopped sprigs of greenery are placed in the prepared jar. Mix the vegetables, placing them tightly in the container. Greens and tomato fruits are placed whole, and pepper pods are cut into pieces or strips. Garlic cloves, peppercorns, and bay leaves can also be used. To fill the contents, use a well-boiled marinade.

Preservation ends with pasteurization of the assorted jars. The procedure is carried out for 25-30 minutes, after which the pickled vegetables are rolled up with metal lids.

Quick recipe without sterilization

If you don’t want to spend a lot of time, then you can use a recipe that does not provide for sterilization of the workpiece. Assorted vegetables with cauliflower are prepared using the same vegetables as in the classic recipe.

You can add carrots, cut into slices. You can omit any vegetable from the assortment by replacing it with another.

In order not to sterilize the workpiece, you need to first pour boiling water over the products in the jar, warming them up for 10-15 minutes. After draining the water, you will need marinade. It is prepared by adding sugar, salt, vinegar, black peppercorns and allspice to water.

Option in tomato

The recipe also includes cauliflower, cucumbers and peppers.It is recommended to take assorted eggplants, cut into slices or circles. They are first sprinkled with salt to remove the bitterness. You can put small onions by cutting them in half.

Instead of tomatoes, use tomato juice, although, if desired, several whole fruits can be put in a jar. It is better to prepare juice yourself from ripe tomatoes. They are passed through a meat grinder or juicer. But be sure to make sure that there are no seeds or skin left inside. From 1.7 kilograms of tomatoes you get a liter of juice. It must be boiled with a spoonful of salt and 2 spoons of sugar. At the end, pour a tablespoon of vinegar into 9%.

Pour tomato juice over the vegetables, simmer for several minutes. It is necessary to sterilize the workpiece.

With onions and sweet peppers

For this assorted recipe you need to prepare:

• cauliflower, divided into pieces - 1 kilogram;
• straws from bell pepper pods - 300-400 grams;
• onion rings - 200-300 grams;
• spices.

The chopped vegetables are mixed, salted, and then left for 6 hours. In clean liter jars put 1-2 pieces of dill umbrellas, bay leaves, 6 peppercorns, and on top - cauliflower with onions and peppers. The boiled marinade is poured over the salad components. Be sure to pasteurize the workpiece.

With bell pepper and carrots

In addition to the main ingredients: heads of cauliflower, pieces of pepper and carrot slices, you need horseradish and its leaves. Place the peeled and washed root and spicy leaves at the bottom of the jar. There is also an umbrella of dill, currant leaves, and cherries. Black and allspice peas, bay leaves and garlic cloves will not hurt. Then come the main components of the assortment. They are laid tightly up to the hangers of the can. First, scald with boiling water.After 20 minutes, the water is drained, and boiling marinade takes its place.

With lemon

Instead of vinegar, citric acid is used for preservation. It makes the marinade soft. The preparation of the assortment goes like this:

1. Place carrot slices, pieces of pepper, cabbage divided into inflorescences, and peeled cloves of garlic into the jars one by one.
2. First you just need to fill it with boiling water.
3. After 15-20 minutes, pour the water into the pan, adding sugar, salt, and finally citric acid. You need a teaspoon per liter jar.
4. After boiling for 5 minutes, pour the marinade into the contents of the glass container.

Sealing with metal lids is required.

With tomatoes and cucumbers

In this recipe, if you take a kilogram of cabbage, then there are 2 times less cucumbers and tomatoes. The marinade is prepared from:

• liters of water;
• a tablespoon of salt;
• 2 - sugar;
• 3 - vinegar at 9%.

Peppercorns are used as a spice. The turn of the marinade comes after pouring boiling water over the vegetables once. Pickled vegetables are used as a side dish for meat and potato dishes.

Rules for storing workpieces

Jars with assorted cauliflower heads are placed in a cellar or basement for the winter, where the storage temperature is 3-5 degrees Celsius. The preparation must be consumed for the winter within six months. Over time, under the influence of the marinade, the cabbage becomes tough and unsightly in appearance.