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How to close a colored one. Cauliflower for the winter: recipes and tips for harvesting

Cauliflower is a treasure trove of beneficial vitamins and minerals, most of which are stored when exposed to high temperatures during cooking. Pickled cauliflower, prepared for the winter, will be an excellent appetizer to the table or one of the components of more complex first and second courses.

Recipes from korean food based on the addition of hot spices to dishes. One popular snack option is Korean style pickled cauliflower.

For the recipe you will need:

  • cauliflower - 0.7-1 kg;
  • carrots - 1 unit;
  • 3 cloves of garlic;
  • 130 g sugar;
  • 1 table. l. salt;
  • coriander - 1 tsp l .;
  • water - 0.7 l;
  • 40 ml DC oils;
  • ground black pepper - 1 tsp. l .;
  • table vinegar - 50 ml.

We disassemble the head of cabbage, put it in a saucepan and fill it with boiling water. Cook for 5 minutes. Drain the water and let the inflorescences cool.

While the cabbage is cooling, three carrots on a Korean grater and then mix with the inflorescences.

To prepare the marinade, add oil, table salt, vinegar to the water, boil for no more than 3 minutes.

Meanwhile, peel the garlic and chop it finely.

Pour the rest of the spices into the marinade, mix and add the vegetables with garlic. After the dish has cooled, it must be placed in the cold so that the vegetables are marinated - it will take about 6 hours, you can leave it overnight.

With beets for the winter

For a change, you can make delicious cauliflower, which will also have a beautiful pale pink color. It is the addition of beets that affects the acquisition of a delicate shade by white inflorescences.

Beetroot cauliflower is prepared as follows:

  • cauliflower - 2 medium heads (about 1 kg);
  • 3 cloves of garlic;
  • granulated sugar;
  • Dill seeds;
  • salt;
  • 1 large beet
  • bay leaf.

The cabbage should be disassembled into equal sized pieces and rinsed well. Cut the peeled beets into small slices. We put pieces of garlic, dill seeds, bay leaves in jars, then mixed beets with inflorescences. Fill with boiling water and leave for a third of an hour under slightly covered lids.

Then pour the water from the cans into a saucepan, season with sugar, salt (2 large spoons per 1 liter), vinegar at the rate of 3 teaspoons. spoons per 1 liter of brine. When the marinade boils, pour it into jars and close the lids. It is recommended to keep the bottles under a blanket or warm blanket until they cool down. Then store in a cool place.

Recipe without sterilization

It is not always possible and willing to sterilize cans before rolling them up, so you can use the recipe without sterilization to cook cauliflower, as a blank for the winter.

Let's prepare the following products:

  • 1 fork of cauliflower (700 g);
  • 3 grape leaves;
  • 500 ml of water;
  • 2 table. l. granulated sugar;
  • table vinegar - 25 ml;
  • pepper - 3-4 peas;
  • 2 large spoons of salt.

The cabbage needs to be disassembled into small pieces. We line the bottom of the washed cans with grape leaves, and put the peppercorns, tightly fold the inflorescences, tamping them a little with our hands.

Next, prepare the marinade: dilute salt, sugar in water, bring to a boil, pour in vinegar and boil for a few more minutes. Pour the resulting marinade into the jars and close the lids. We wrap it in a thick blanket and let it cool gradually.

The easiest option for the winter is in banks

Cabbage must be on the list winter preparations not only in quality spicy salad but also as a source nutrients... Pickled cauliflower for the winter is a great option winter salad, in which the maximum amount of nutrients will be preserved, and not just a pleasant taste.

For 1 kg of cabbage inflorescences you will need:

  • medium-sized carrots;
  • vinegar - 60 ml;
  • water - 0.7 l;
  • 120 grams of granulated sugar;
  • post oil - a quarter of a glass;
  • a few peas of black pepper per jar;
  • coriander - 1 tsp l .;
  • salt - 1 large spoon;
  • chayn. l. ground red pepper.

Banks for blanks should be washed well and sterilized within 3 minutes. We put the disassembled cabbage, chopped carrots and chopped garlic into jars. In this case, it is worth making sure that the vegetables are tightly packed.

The marinade is prepared in the same way as for a Korean dish. While still boiling, pour it into jars. We sterilize the prepared jars for about a quarter of an hour. We twist the lids, wrap them up.

In a spicy marinade

Fans of spicy snacks will love the cauliflower with spicy marinade.

To prepare a spicy snack, you need the following amount of products:

  • 1 kg of cabbage;
  • 3 cloves of garlic;
  • 1 medium carrot;
  • water - 1 ½ liter;
  • 9 table. tablespoons of sugar;
  • 6 units of carnations;
  • salt - 4 tablespoons. spoons;
  • 200 ml of table vinegar;
  • allspice - 10 units;
  • fast. oil - glass;
  • 10 leaves of lavrushka.

Chop the cabbage into small inflorescences, cut the carrots into slices, cut the garlic cloves in half or into 4 parts. Put everything in an enamel saucepan.

Prepare the marinade in a separate bowl - add cloves, lavrushka, pepper to the water. We also send salt, vinegar 9%, vegetable oil, sugar there, bring to a boil. Fill the inflorescences with marinade and leave to cool under the lid. For better saturation of inflorescences with marinade, the dish must be placed in the cold for 24 hours.

On a note. So that the cabbage inflorescences retain their White color during cooking, you need to add a tablespoon of lemon juice to the water.

With pepper and onions

An interesting preparation option, which can later be served as a full-fledged salad.

The following products are required:

  • 2 kg of cauliflower inflorescences;
  • 1 onion;
  • Apple vinegar- 200 ml;
  • salt;
  • Bell pepper- 1 kg;
  • garlic - 3 cloves;
  • water - 3 l;
  • sugar.

Break the cabbage into inflorescences, as before. Pepper seeds are removed and cut into large pieces. Cut the onion into large slices. It is enough to cut the garlic cloves in half.

Boil water, pour in vinegar, immerse the inflorescences in it for a couple of minutes. Then we put it in a colander, water cold water... Season the remaining marinade with sugar and salt. We proceed to filling the cans - tightly stack the inflorescences, pieces of pepper, onion wedges, garlic. Fill everything with marinade and cover with a lid. After 20 minutes, drain the marinade from the jars and bring to a boil again. Pour into cans again, roll up.

With apple cider vinegar

There is one more wonderful recipe cabbage with apple cider vinegar.

For 2 heads of cauliflower you will need:

  • apple cider vinegar - 300 gr;
  • 10 units of allspice;
  • table salt - 20 gr;
  • 450 g of water;
  • lavrushka (1 leaf per jar);
  • sugar - 100 gr.

Boil cabbage pieces in boiling water for several minutes. Remove from water and wait until all excess water has drained off. Sprinkle with half a spoonful of salt and set aside for 5 minutes.

Put the lavrushka on the bottom of the jar and lay out the salted inflorescences. Pour the cooled marinade with vinegar with salt, sugar, roll the jars tightly.

  • 2 kilos of cauliflower
  • 2 red pepper pods
  • Head of garlic
  • Cup vegetable oil
  • Bunch of parsley
  • 2.5 liters of water
  • Half a glass of sugar
  • 2 tbsp table salt
  • Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after taking out the middle, grind the garlic into crumbs. Rinse the greens, lightly shake them off of the water and chop them arbitrarily.

We put the inflorescences in a colander, in this form we lower for 2 minutes in slightly salted boiling water. In the meantime, let's start cooking the marinade, add spices, garlic, vegetable oil, salt, saccharin to boiling water, lower the pepper and greens, wait for the moment to boil, lower the inflorescences and mark after boiling for exactly 10 minutes. Add vinegar at the end. We put it in banks ready salad and immediately roll it up.

Recipe in tomato

We need to prepare:

  • 1.2 ripe tomatoes
  • 2 kg cauliflower
  • 3 bell pepper pods
  • 2 heads of garlic
  • Glass of sunflower oil
  • Bunch of parsley
  • Half a glass of sugar
  • 2.5 tablespoons of regular salt
  • 120 grams of 6% vinegar

Let's start cooking:

We clean and rinse all vegetables. Divide the cabbage into separate inflorescences, boil for five minutes in slightly salted water.

Cut the tomatoes into slices or halves, thaw them out, pass through a fine sieve to make juice.

Finely chop all vegetables in any form, put them in a convenient dish, add tomato juice, salt, add sugar, pour vinegar and oil. After boiling, we reduce the temperature and count down for half an hour, then lower the inflorescences, boil for another 3 minutes. We pack the salad hot in jars and set it to sterilize for 20 minutes, then roll it under the iron lids.

A simple salting recipe

  • 3 kg cauliflower
  • 0.5 kg of carrots
  • Litere of water
  • 2.5 tablespoons of salt
  • Dill umbrellas, twigs black currant and stalked celery

Let's start cooking:

We sterilize the jars, rinse the greens under running water and dry them. Rinse the cabbage head and divide into inflorescences, cut the carrots into rounds.

At the bottom of the cans, distribute the greens equally, cabbage on top. Boil the brine, fill the cabbage with hot, close with tight nylon lids, store only in the cold.

How to cook sauerkraut

Let's take the following ingredients:

  • 2 kg cauliflower
  • Medium carrot
  • Small beets
  • 5 cloves of garlic
  • 3 black peppercorns
  • 1.5 liters of filtered water
  • Half a glass of regular, no salt added
  • Half a glass of granulated sugar

Let's start cooking:

Rinse the head, divide it into separate inflorescences. Root vegetables can be simply planed on sticks or rubbed on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, we will brew the brine and pour hot into the slicing, close the dishes and hide in a cool room, after 3 days you can taste the pickles.

Pickled cauliflower with beets


 We will take:

  • Cauliflower head
  • Medium beet root vegetable
  • A tablespoon of sugar and salt
  • 2 tablespoons vinegar 9%
  • 6 black peppercorns
  • Bay leaf

How to cook:

We wash and clean vegetables. We divide the head into separate inflorescences, chop the beets into cubes, it is possible on a large Korean grater.

In a jar, lay the beets with cabbage in layers, so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. We put it in hot water for sterilization for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we need:

  • Large head of cabbage, more than a kilogram
  • Sour apple
  • Medium carrots
  • Several sprigs of greenery optional
  • Half a head of garlic
  • Bay leaf
  • 3 black peppercorns
  • 2 tablespoons sunflower oil

For cooking the marinade:

  • On three-liter jar- litere of water
  • Half a glass of 9% vinegar
  • 2 tablespoons level tablespoons of table salt
  • 3 rounded tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide into inflorescences, cut the apple into slices, carrots into circles. We sterilize the jars, put all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - salt and sugar, pour vinegar at the end. Fill the jar with boiling and twist.

Pickled cauliflower fast food can be sharp or mild. There are a lot of options for creating a dish. The main thing is that the result is a spicy crispy cabbage, which will become the pride of any table.

How to pickle cauliflower fast and tasty

The only drawback of this vegetable is that insects are very fond of it. But they are very easy to get rid of. It is enough to divide the head into inflorescences and soak in water with a small amount of salt (20 g / liter) for 30-40 minutes. Then all the little bugs will pop up. Now each inflorescence needs to be rinsed in running water to dissolve excess salt.

Important! Blanching will help speed up the marinating process. This is an express processing of vegetables in boiling water. Sometimes raw inflorescences are pickled. But the process will take longer.

For quick pickling cauliflower is best not to use aluminum cookware. Reacting with acids, the metal releases substances hazardous to health. From contact with any metal utensils, vegetables have an unpleasant smell and taste. It is preferable to take containers made of glass or ceramic. In extreme cases - plastic.

Pickled cabbage: a quick recipe

Required Ingredients:

  • two heads of cauliflower + two carrots;
  • 6 cloves of garlic;
  • 1.6 liters of water;
  • 140 g olive oil;
  • 200 g sugar;
  • 300 ml vinegar;
  • 8 carnation buds;
  • laurel;
  • dried coriander;
  • black pepper (2 tsp);
  • 4 tbsp. l. salt.

Step by step cooking:

  1. Boil water with all the ingredients.
  2. Add vinegar.
  3. Put the cabbage, divided into inflorescences, chopped carrots and garlic cloves into the heated marinating mixture.
  4. After cooling, move the container to the refrigerator - pickled cauliflower will cook quickly.

Delicious and crispy pickled cabbage for the winter

  • 1 medium head of cabbage;
  • 1 carrot;
  • black pepper;
  • 1/3 small chili;
  • 1 liter of clean water;
  • salt (1.5 tablespoons);
  • vinegar (60 ml);
  • 4 cloves of garlic;
  • sugar (2 tbsp. l.)

Step by step cooking:

  1. Wash the cauliflower and blanch.
  2. For this recipe, the container should be prepared in advance.
  3. Put cauliflower at the bottom.
  4. Then alternate it with carrots and hot peppers with garlic.
  5. Fill the neck with cabbage slices.
  6. After blanching, add flavorings to the water.
  7. Bring to a boil, stirring occasionally.
  8. Fill all jars with marinade.
  9. Close quickly with a key with tin lids.
  10. Store the cooled workpiece in the cold.

Korean style pickled cauliflower

Ingredients for the recipe:

  • a head of cauliflower (from 700 g to a kilogram);
  • one carrot;
  • garlic (a couple of cloves, but you can put more);
  • granulated sugar (half a cup);
  • refined vegetable oil (3 tablespoons);
  • salt (30 g);
  • acetic acid 9% (4 tbsp. l);
  • water (2.5 cups);
  • ground pepper and coriander (teaspoon each).

Cooking process:

  1. For this recipe, the inflorescences must first be held in water. To eliminate the specific smell, slightly boil it. Cool down.
  2. Grate the carrots.
  3. Mix the vegetables thoroughly.
  4. Stir the vegetable oil in water with the addition of vinegar, salt and sugar.
  5. Let it boil for about 3 minutes.
  6. Cover vegetables with spices, cover with pouring, put chopped garlic.
  7. When the pickled cauliflower has cooled completely, put it in the refrigerator for several hours.

A quick recipe with beets for the winter

Ingredients:

  • a couple of heads of cauliflower;
  • large beets;
  • 4 cloves of garlic;
  • laurel;
  • Dill;
  • per liter mug of water: 2 tablespoons of granulated sugar and salt + 3 tsp. vinegar.

Step by step cooking:

  1. Rinse the cabbage, divide into inflorescences.
  2. Cut the beets into slices.
  3. Spread garlic, laurel and some dill seeds on the bottoms of sterile jars.
  4. Next, alternate vegetables in layers.
  5. Pour boiling water over, quickly cover. Allow to evaporate (20 minutes is enough).
  6. Strain the liquid from the cans into a saucepan by dissolving the vinegar, sugar and salt in it.
  7. When the marinade boils, quickly pour it into the jars and seal it tightly with iron lids.
  8. For the next 12 hours, keep the pickled piece wrapped up.
  9. It is safest to keep the preservation cool.

How to pickle instant cauliflower without sterilizing

Required ingredients:

  • 2 kilograms of cauliflower - a pair of bell peppers;
  • salt (120 g);
  • sugar (100 g);
  • chili pepper (whole pod);
  • vinegar (3.5 tbsp. l);
  • dry laurel (3 leaves).

Cooking process:

  1. The main ingredient in the recipe must be rinsed well and blanched.
  2. Extract the stalks with seeds from the pepper. Rinse.
  3. Cutting is best done like this: carrots - into circles, bell peppers - in half rings, and chili - into three approximately equal parts.
  4. Bring a liter of water to a boil.
  5. Add salt and sugar.
  6. Stir continuously until all crystals are dissolved (5 minutes is sufficient).
  7. Pour in vinegar and quickly set aside.
  8. Put chili, laurel and other vegetables in clean, sterilized jars.
  9. Fill everything with pickling solution.
  10. Roll up, put upside down, cover with an old blanket.

The easiest option for the winter in banks

Products for the recipe:

  • cauliflower head;
  • water (2 l);
  • vinegar (incomplete glass);
  • salt (60 g);
  • sugar (4 tbsp. l);
  • mustard grains (2 incomplete tsp);
  • black and allspice peas (3 pcs.);
  • curry (10 g) can be replaced with a teaspoon of turmeric;
  • 1 bay leaf and a sprig of herbs per jar.

Cooking process:

  1. Disassemble the head into small slices so that they fit freely into the jar.
  2. Treat with boiling water.
  3. Spices, sprigs of herbs (any of your choice) will go to the bottom of the container.
  4. Top with hot cauliflower slices.
  5. Add all the spices to the water (leave only the curry). Wait for the mixture to boil.
  6. It is necessary that the salt and sugar melt completely.
  7. Boil for three minutes, pour in vinegar and set aside.
  8. Fill the jars with marinade while it is hot, to the very neck.
  9. Swirl quickly, turn over and cool.
  10. Best kept in a cool and dark place.

Important! In a room, pickled cauliflower can stand for six months without losing its taste.

Cauliflower in a spicy marinade

Required ingredients for the recipe:

  • medium-sized head of cauliflower;
  • medium-sized carrots;
  • garlic (several cloves);
  • water (6 glasses);
  • granulated sugar (225 g);
  • a glass of vegetable oil;
  • acetic acid 9% (incomplete glass);
  • laurel leaves (9);
  • cloves (4 buds).

Cooking process:

  1. This recipe makes pickling cauliflower very quick and easy. First you need to take a deep enamel pan.
  2. Put processed inflorescences, carrot circles, small garlic slices into it. Send spices here.
  3. In parallel, combine sunflower oil with vinegar and crystals of salt and sugar in water. Wait until boiling.
  4. Cover vegetables quickly with hot liquid, seal tightly and cool.
  5. Keep the marinated appetizer on the lower shelf of the refrigerator compartment for at least 24 hours.

Cauliflower with peppers and onions

  • forks about two kilograms;
  • carrots and bell peppers (2 each);
  • onion head;
  • garlic (100 g);
  • bitter (in pods) and allspice;
  • Carnation;
  • dill (umbrellas);
  • laurel;
  • vinegar essence;
  • currant leaves;
  • for the brine, a spoonful of sugar and 2 tbsp will go per liter of water. l. salt.

Cooking process:

  1. Coarsely chop the vegetables.
  2. Cover the bottom of each jar with currant leaves, put cloves of garlic, a couple hot peppers and a little aromatic, also cloves and laurel.
  3. Spread the cauliflower on top, slightly compacting it.
  4. Pour in boiling water and steam the vegetables under the lids for no more than 3 minutes.
  5. Drain the water and stir the salt and sugar in it. These standards are given for 1 liter jars. Pour the pickling mixture and half a teaspoon of the essence into each, quickly roll up. Leave to cool.

Cauliflower with apple cider vinegar

Required products for the recipe:

  • head of cauliflower + 1 carrot;
  • sugar (1/2 cup);
  • salt (2 tbsp. l.);
  • vegetable oil (100 grams);
  • a glass of apple cider vinegar (5%);
  • garlic (4 large cloves);
  • 1 liter of water;
  • black pepper (7 peas);
  • a couple of bay leaves;
  • different seasoning mixes will do.

Cooking process:

  1. In a suitable saucepan with a handle, heat the spiced water to a boil.
  2. Separate the umbrellas from the fork and rinse them.
  3. Grate the root vegetable into large long pieces.
  4. Mix all.
  5. When the liquid boils, quickly add apple cider vinegar and garlic.
  6. Strain the finished filling.
  7. Pour vegetables into a wide container, water sunflower oil, mix quickly and pour in the fill.
  8. Leave under oppression (one day is enough). The pickled appetizer has a pleasant sourness, and seasonings will make it unusually fragrant.

Daily cauliflower

For 1 kg of cauliflower will go:

  • carrots (1 pc.);
  • sweet pepper (a couple of pieces).

For the marinade:

  • 3 tbsp. l. Sahara;
  • 4 glasses of clean water;
  • 2.5 tbsp. l. salt;
  • 4 cloves of garlic;
  • a couple of bay leaves;
  • carnation (several buds);
  • pepper (6 peas);
  • 5 st. l. vinegar and vegetable oil.

Step by step cooking:

  1. Make cuts, and disassemble the forks into segments.
  2. Grate the root vegetable for carrots.
  3. Cut the pepper into small strips and combine with vegetables.
  4. Bring the water to a boil, adding salt, sugar, spices and oil.
  5. Pour in vinegar.
  6. Immerse all vegetables in boiling brine and boil for a couple of minutes.
  7. Allow to cool without removing the cover.
  8. Then rearrange to cold.
  9. In a day or even earlier, the dish will be fully cooked. This recipe for instant pickled cauliflower with the photo you can see above turns out not only beautiful, but also very tasty.

Spicy Cauliflower Recipe in 6 Hours

Required products:

  • 700 g of inflorescences;
  • a couple of medium carrots;
  • a few cloves of garlic;
  • 3 glasses full of water
  • 1.5 tablespoons of salt;
  • 150 g sugar;
  • 8 tbsp. l. vinegar;
  • 3 tbsp. l. sunflower oil;
  • 0.5 tsp. peas of hot and allspice;
  • ½ tsp each. mustard seeds, dried chili and coriander;
  • a pair of bay leaves and carnation buds.
  1. Prepare inflorescences.
  2. Cut the carrots and garlic into oblong strips.
  3. Mix all vegetables in one bowl.
  4. Prepare a hot spicy mixture of water, vegetable fat, vinegar and seasonings.
  5. Cover vegetables quickly. Wrap the bowl with cling film and cool.
  6. Then rearrange the marinated appetizer in the refrigerator for 6 hours.

Pickled cauliflower in 2 hours

Ingredients required for the recipe:

  • forks weighing 0.5 kg;
  • garlic (who loves how much);
  • salt - 10 g;
  • vinegar - 80 ml;
  • sugar - 50 g;
  • laurel (4 leaves);
  • black pepper (10 peas).

Cooking process:

  1. Put the inflorescences and all the seasonings on the list in a convenient container and cover with water.
  2. Boil under the lid for about 10 minutes.
  3. Distribute quickly according to the volume of the cans, cover with plastic lids.
  4. Hold the cooled pickled dish in the refrigerator for a couple of hours.

A simple recipe for cauliflower pickled cabbage with bell pepper

Required products:

  • 2 small inflorescences of cabbage and bell pepper;
  • 120 g salt;
  • incomplete glass of vinegar;
  • 230 g sugar;
  • 1.5 liters of water;
  • 8 - 9 Art. l. vegetable oil (olive or corn);
  • 10 laurel leaves and black peppercorns each.

Recipe preparation process:

  1. Put the rings of sweet and bitter peppers, as well as chopped garlic in a saucepan with the cabbage.
  2. When the water starts to boil, add whatever you need to fill.
  3. Stir and quickly pour the liquid over the vegetables.
  4. Cool only under the lid. So pickled cauliflower will pass some heat treatment and will absorb the delicious smells of seasonings.
  5. Insist in the refrigerator for about a day.

Instant pickled cauliflower with carrots

Ingredients required for the recipe:

  • for 2 kg of cauliflower - 4 carrots;
  • 1.5 liters of water;
  • 4 st. l. sugar and salt;
  • 5.5 tbsp. l. vinegar;
  • laurel, garlic, peppercorns and cloves to taste.

Cooking process:

  1. Boil the cabbage lightly (two minutes will be enough).
  2. Dip quickly in cool water and pat dry on a paper towel.
  3. Pour spices at the bottom of all the jars.
  4. Lay cauliflower tightly, and fill the voids with carrot slices.
  5. Make brine from salt, sugar and water.
  6. When it's almost cooked, add vinegar.
  7. Pour into jars and roll up quickly.

Pickled cauliflower Pyatiminutka

Per kilogram of cauliflower:

  • 10 g salt;
  • 1 tbsp. l. vinegar and vegetable oil
  • ground pepper.

Cooking process:

  1. Steam the processed vegetable for no longer than 5 minutes.
  2. Remove with a slotted spoon into a convenient container, add seasonings.
  3. Mix. As soon as the dish has cooled down, you can taste it.

Cauliflower cooking tricks

For some housewives, the smell of ordinary vinegar seems too harsh. You can use grape or apple cider vinegar instead.

Never use lemon juice for making pickled cauliflower. Otherwise, the dish will be spoiled.

Overcooked cauliflower will become mushy and cloudy.

Important! The vegetable will have a beautiful color if citric acid is added at the tip of a knife while blanching.

Our favorite snack is pickled cauliflower, we appreciate it for its amazing taste qualities and ease of preparation.

So, if you see cauliflower, feel free to take 1-2 forks, they will pleasantly surprise you with their taste.

Pickled cauliflower prepared with this recipe will remain crisp and firm all the time, while retaining an aromatic sweet and sour taste.

If you want to pickle cauliflower for the winter, use the Korean Pickled Cauliflower recipe. You will love its pungency and piquancy.

The weight of the finished dish will be 3,440 kg.

The dish is calculated as an appetizer

Total cooking time: 40 minutes.

Preparation time: 20 minutes.

Cooking time: 20 minutes.

To prepare pickled cauliflower, we need:

  • cauliflower 1.5-2 kg. big 1 PC.,
  • large carrot 2-3 pcs.,
  • 1 head garlic,
  • vinegar 4-5% apple or wine 250-300 gr.,
  • vegetable or olive oil 1/2 cup
  • water 1 liter,
  • 1/2 cup sugar
  • salt 2-3 tablespoons without a slide.

How to cook pickled cauliflower

  • We choose cauliflower, slightly creamy or white, the heads are dense and unblown, without dents or spots.
  • Peel the carrots, rinse well in running water.
  • Peel the garlic.
  • We disassemble the cabbage into inflorescences, cut out spots with spots and rinse thoroughly. Cut large inflorescences into halves or quarters.

  • Chop the carrots on a grater, as for "" or thinly chop with a knife.

  • Place cauliflower, shredded carrots in a wide enamel bowl or stainless steel.
  • Add garlic squeezed through a press.

  • And mix everything well with your hands.

Cooking the cauliflower marinade
  • Pour salt, sugar and vegetable oil into the water.
  • Put the dishes with brine on the fire, bring to a boil.

  • Pour vinegar into the brine, again bring the marinade to a boil.
  • Pour cauliflower with carrots and garlic evenly with boiled marinade.

  • As the cabbage cools in the marinade, mix it several times.
  • After cooling down to room temperature we put the cabbage in jars of the desired capacity (along with the marinade), close with scalded lids and place in the refrigerator, where it can be safely stored for up to 2 months.

We do not sterilize pickled cauliflower, we prefer vitamins. And cauliflower is sold almost all year round.

The next day, we are already starting to try pickled cauliflower. She's ready.

As usual, after 3-4 days, only the marinade remains. We use it in cooking. A wonderful seasoning turns out.

An excellent tasty and juicy snack turned out! Pretty for any table, and does not take long to prepare!

If you want something spicier, add a pod of hot hot chili peppers before pouring in the hot marinade.

Soon, let's try to pickle an ordinary white cabbage, I think the result will be excellent.

Bon Appetit!!!

In today's recipe, I'll show you how to pickle cauliflower for the winter. It turns out very tasty, crispy enough, aromatic and spicy cold appetizer... Such appetizing pickled cauliflower is not a shame to put even on festive table, not to mention family dinner... Try it yourself!

Cooking pickled cauliflower is not troublesome, but there are a few things to keep in mind when preparing pickled cauliflower for the winter. First of all, it is important to prepare the inflorescences so that pickled cauliflower in jars does not ferment during storage. In addition, you need to make sure that the delicate inflorescences preserve the crunch as much as possible and remain elastic.

From the specified amount of the ingredients specified in the recipe, exactly 1.5 liters of vegetable preparation for the winter is obtained. Jars of pickled cauliflower store well in a dry and dark place - a cellar or basement works best. However, such a snack will not deteriorate in the closet in the apartment (the main thing is that it is not hot and damp).

Ingredients:

Bookmark:

Marinade:

Cooking a dish step by step with a photo:



By the way, did you know that the cauliflower fruit is a multi-seeded pod? True, in everyday life we ​​most often call it a head of cabbage or an inflorescence. So, we cut off green leaves from it, and disassemble the inflorescence into small portioned pieces(so that later it would be convenient to prick on a fork).


The disassembled inflorescence (it turns out 800 grams of net weight) is transferred to a large container and washed in cold water. We drain the water.


In advance, you need to boil about 1.5 liters of water in a saucepan. We dip the inflorescences into boiling water and count to ten (no longer), after which we take out the cauliflower using a slotted spoon. Alternatively, simply pour boiling water over the cauliflower from a kettle, then drain the water. This preliminary heat treatment step is necessary for long-term storage of pickled cauliflower.


Peel the carrots (50 grams) and cut into thin slices. If you wish, you can slightly decorate the future blank with carrot flowers - I cut it out using a special cutting for mastic.



For storage, I advise you to use 3 glass jars(with a capacity of 500 milliliters each) and new metal lids that need to be prepared in advance. Personally, I like to sterilize cans in microwave oven, and boil the lids on the stove in a saucepan with water (5 minutes after boiling is quite enough). If you want, I'll tell you how to sterilize jars in the oven. I washed it, put it neck up on the wire rack in a cold oven, turned on the gas, set it to 160 degrees and left it there for 30 minutes. That is, part of the time the oven just warmed up to the desired temperature (I have it for 20 minutes), after which it sterilized the dishes - for another 10 minutes. Then I turn off the oven without opening the door and let it cool down to a lukewarm state. In each jar, put a couple of carrot slices and a few plates of garlic on the bottom.


Quite tightly, but without effort, we put cauliflower in jars. It is already slightly blanched, so it fits decently in a jar. Along the way, decorate the blank with carrot flowers.


Finally, add aromatic spices - for one can you need 3 peas of allspice and 5 peas of black pepper. We distribute a teaspoon of mustard seeds in three cans.


Boil about 1 liter of water in a kettle or on the stove during the preparation of vegetables. Fill the cauliflower in jars with boiling water to the very top.


We cover it with a metal cover or tighten the screw loosely. We leave in this form for 5 minutes. This is the second heat treatment cabbage so that the preparation is well stored, but at the same time it does not lose its crunch.



For only three cans (500 milliliters each), I needed 750 milliliters of water, so I give the layout of seasonings for just such a volume. Pour 50 grams of sugar and 35 grams of table salt into the drained water (ordinary stone is best suited, in no case iodized).