Home Kashi Pickled pink cauliflower for the winter. Cauliflower for the winter. In a sweet marinade with mustard seeds

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Pickled pink cauliflower for the winter. Cauliflower for the winter. In a sweet marinade with mustard seeds

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

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

Pickled cauliflower prepared according to this recipe will always remain crispy and firm, while retaining a fragrant sweet and sour taste.

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

Weight ready meal 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 pieces,
garlic 1 head,
vinegar 4-5% apple or wine 250-300 gr.,
vegetable or olive oil 1/2 cup
water 1 liter,
sugar 1/2 cup
salt 2-3 tablespoons without a slide.

How to cook pickled cauliflower

We choose cauliflower, slightly cream 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 places with spots and rinse thoroughly. Cut large inflorescences into halves or quarters.

We chop the carrots on a grater, as for "" or thinly cut with a knife.

Cauliflower, shredded carrots are placed in a wide enameled bowl or stainless steel.

Add crushed garlic.

And mix everything well with your hands.

Preparing marinade for cauliflower

Pour salt, sugar and vegetable oil into the water.

We put the dishes with brine on the fire, bring to a boil.

Pour vinegar into the brine, bring the marinade to a boil again.

Boiled marinade evenly pour cauliflower with carrots and garlic.

As the cabbage cools in the marinade, mix it several times.

After cooling to room temperature, 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. Yes, and sold cauliflower almost all year round.

The next day, pickled cauliflower is already starting to taste. She's ready.

As usual, after 3-4 days, only the marinade remains. We use it in cooking. Makes a wonderful condiment.

Great tasty and juicy appetizer! Pretty on any table, and it doesn't take long to prepare!

If you want it spicier, add a pod of spicy spicy hot pepper before pouring hot marinade.

Soon, we will try to marinate an ordinary white cabbage I think the result will be excellent.

Bon Appetit!!!

Allow me to introduce: pickled cauliflower (aka Brassica oleracea). Crispy, with its own unique taste, it does not stay on the plates, guests require supplements. What's the secret? Well, firstly, in novelty - you don’t often see this pickled vegetable on the Russian table. Secondly, it's really delicious. What else do you need? You need to know how to choose the right one desired product; how to process and prepare for pickling; what marinade to choose; How is conservation done at home? If you know and follow the recipe and technology, there will be no difficulties in cooking.

Marinated cauliflower for the winter in Korean with Russian hands

For those who love Asian pickling options, Korean-style pickled cauliflower will be a real discovery against the backdrop of bored carrots, mushrooms, asparagus and other Korean pickled foods. Moderately spicy, crispy “just the way it should be”, not too tasty, with an immediately recognizable Asian touch, it is eaten “with a bang” in any capacity. Both as an appetizer and as a side dish. Many salads bloom with a new taste if you add Korean pickled cauliflower to them. The Russians, of course, are not Koreans, but they can do anything, if there are recipes. It remains only to prove it and marinate.

What will be required:

fresh cauliflower - 0.700 kg;
carrots - 0.300 kg;
vinegar - 0.210 l;
water - 1.0 l;
seasoning for Korean carrots- 1 sachet;
parsley (greens) - 0.100 kg;
granulated sugar - 0.230 kg;
refined oil - 0.055 l;
salt - 0.015 kg.

What to do:

Process the head of cabbage, sort it into inflorescences (they should turn out 0.500 kg), wash thoroughly, lay on a kitchen towel, and dry.
Wash the carrots, peel, grind with a coarse grater, combine with cauliflower. Carefully place in a jar in which the cabbage will be stored.
Dissolve sugar in water, add vinegar, oil and salt.
Move the future brine to a saucepan and boil to leave Strong smell vinegar.
Pour a container with prepared inflorescences with prepared brine. Put crushed garlic on top.

Hold the workpiece for at least 6 hours. Ideally let it sit for 12 hours. But, if it is very unbearable or you need to quickly, then six will be enough.

Pickled Cauliflower Recipe (video)

Preserving cauliflower for the winter: a delicious recipe without much effort

You want to see your favorite dishes on your table all year round. It would have been so if it were not for the seasonal dependence on products. This is where canning comes in. Cauliflower- a product that is perfect for pickling, which guarantees its presence in the house all year round, if necessary. There are no “special effects” in the preparation of pickled cauliflower, you can only make it tastier or get by with the simplest basic option. But tastier is better. Try to do.

What will be required:

cauliflower - 2,200 kg;
carrots - 0.250 kg;
red bell pepper - 0.300 kg;
fresh garlic - 0.100 kg;
onion turnip - 0.200 kg;
hot pepper (for liter jar) - 1 pod;
marinating set-1 bag
allspice peas;
Bay leaf;
Carnation;
vinegar essence - 70%;
salt (in the marinade-fill, per 1.0 l of water) - 0.090 kg;
sugar (in the marinade-filling, per 1.0 l of water) - 0.010 kg.

What to do:

Disassemble the head of cabbage into inflorescences. Rinse thoroughly.
processed red bell pepper wash, cut into medium cubes.
Process carrots, clean, wash. Cut into rings.
Rinse onion, peel. Cut into large pieces.
Put several sheets of horseradish, cherries and currants, parsley, garlic, hot peppers, parsley, cloves, allspice on the bottom of each prepared container.
Prepare a marinade from salt, sugar and water.
Lay out the cabbage inflorescences on top of the laid out spices and spices, laying them with carrots, peppers and onions. Not very hard, but - tamp (in the process, the cabbage will sag).
Fill all containers with boiling water removed from the stove for a few minutes. Cover the jars with lids.
Pour boiling water. Pour in the boiling marinade. Pour a teaspoon into each container. vinegar essence.
Close containers. Turn lids down. Cool down completely.

A quick recipe for pickled cauliflower for the winter

Sometimes you need to cook cauliflower quickly. You need a "fast" way.

What do you need:

cauliflower - 1.0 kg;
sweet pepper - 0.200 kg;
carrots - 0.100 kg;

Marinade filling (per 1 liter of water):

salt - 0.070 kg;
vinegar 9% - 0.100 l;
garlic - 0.015 kg;
granulated sugar - 0.050 kg;
Bay leaf;
Carnation;
black peppercorns;
vegetable oil - 0.100 l.

What to do:

Disassemble the head of cabbage into inflorescences. Cut the pepper into small cubes. Grind carrots with a large grater. Place the cabbage in a deep saucepan.
Boil water in another saucepan, add salt, sugar, finely chopped garlic, pour in vinegar, oil.
Pour the marinade into the cabbage, boil. Cook 2 minutes.
Lay carrots and peppers for cabbage. Close the lid. Remove from heat and set aside to cool.
Once the cabbage has completely cooled, transfer it to a suitable container and put it in the refrigerator.

In a day (usually earlier), the appetizer will be completely ready.

How to make a delicious marinade to surprise friends and acquaintances

There are many options for marinade, but if you sort through this great variety, there is one that is still tastier than others.

What will be required:

salt - 0.020 kg;
granulated sugar - 0.550 kg;
vinegar 9% - 0.060 l;
black peppercorns - 0.003 kg;
allspice peas - 0.002 kg;
carnation - 3 buds;
refined oil - 0.060 l;
coriander - 0.003 kg;
juniper berry - 3 pcs.;
Lavrushka - 1 pc.

Cooking process:

Place all ingredients, except vinegar, in a saucepan, add a norm of water, boil.
As soon as the marinade boils, pour in the vinegar, gout of fire.
Pour the prepared containers with the workpiece marinade "under the neck".

The easiest recipe for pickled cabbage in jars for the winter

What will be required:

cauliflower - 1.0 kg;
water - 1.0 l;
vinegar 9% - 0.200 l;
granulated sugar - 0.060 kg;
salt - 0.030 kg;
Bay leaf;
mustard seeds - 0.005 kg;
clove pepper - 0.002 kg;
black peppercorns - 0.002 kg.

Cooking process

Pour all the spices with vinegar. Boil. Remove from fire. Cover.
Disassembled cabbage lay in boiled water. Boil. Divide into prepared jars. Pour in the hot marinade. Close with lids. Sterilize.
The sterilization process will take 20 minutes for half-liter jars, 30 minutes for liter jars, at 86 - 89 ° Ϲ.
Next, you need to roll the containers. Turn upside down. Wrap up with warm material and forget about banks for a while.

Pickling for the winter according to this recipe is the easiest and does not take much time and effort.

Pickled cauliflower without sterilization

What you need:

black peppercorns - 0.002 kg;
water - 0.500 l;
salt - 0.060 kg;
sugar - 0.060 kg;
vinegar 0.025 l;
cauliflower - 0.700 kg;
grape leaves - 3 pcs.

What to do:

Separate the cabbage into florets.
Put in prepared jars on the bottom grape leaf, black peppercorns. Place cabbage on top.
Boil water in a saucepan, add sugar, salt, pour vinegar. Boil 1 - 2 minutes.
Fill jars with marinade and close. Put "upside down", wrap. Cool down.

Cabbage, canned as described above, turns out to be moderately salty, very fragrant, and from the first try it becomes one of the most long-awaited dishes in the house.

Pickled cauliflower with beets (video)

It must be remembered that cauliflower is not only tasty, as such, but is also a rich storehouse of vitamins and trace elements necessary for the human body. The use of this vegetable in everyday life is recommended by all doctors. No wonder mashed cauliflower is included in the diet of even our smallest fellow citizens - children.

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in the first, second or snack dishes, and in various types conservation. Of course, cauliflower is preserved much less often than traditional cucumber-tomatoes. But if you want to surprise your loved ones, then why not master the most relevant methods of harvesting this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - a step-by-step photo recipe for harvesting

Accustomed to making preparations from cucumbers, tomatoes, zucchini, many housewives do not realize how simple and tasty a cauliflower salad for the winter is, prepared with other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to get a jar from the pantry in winter and please the family or surprise guests.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Several heads of cauliflower: 1-1.5 kg
Ripe tomatoes: about 1 kg
Different colors of sweet peppers: 200-300 g
Carrots: 200-250 g
Garlic: 50 g
Dill, parsley: optional
Sugar: 100 g
Salt: 50 g
Table vinegar: 100-120 ml
Vegetable oil: 200 g

Cooking instructions

Delicious pickled cauliflower for the winter

The easiest way among seamings is pickling. Cabbage turns out to be very tasty, crispy, a worthy replacement for pickled cucumbers. According to this recipe, it rolls up along with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

Cauliflower - 1 kg.
Bell pepper- 1 PC. (bright color).
Carrot - 1 pc. (large size or several small ones).

For marinade:

Water - 1 l.
Bay leaf, hot pepper.
Salt and sugar - 3 tbsp. l.
Vinegar - 40 ml (at a concentration of 9%).

Action algorithm:

Disassemble the cauliflower into florets, discard the stalk.
Pre-boil the inflorescences - dip in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
This is the time to spend on cleaning and cutting vegetables. Cut peppers into slices, carrots into circles.
Sterilize containers. Put a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet peppers on top.
Prepare marinade. Bring water to a boil, add sugar and salt, put laurel and pepper. When the marinade boils again, pour in the vinegar.
Pour prepared vegetables with fragrant marinade. Cork.

Such cabbage looks beautiful in a jar, has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

Korean vegetable recipes have become especially popular in recent years. Now housewives offer to roll up cauliflower in this way. Then the winter holidays will be held with a bang! - you just need to cook the meat and serve it, laying it on beautiful dish, spicy and crispy cauliflower.

Ingredients:

Cauliflower - 1 kg.
Carrots - 3 pcs.
Garlic - 1 head.

For marinade:

Filtered water - 1 l.
Vegetable oil - 50 ml.
Sugar - 0.5 tbsp.
Vinegar - 0.5 tbsp. (maybe a little less).
Salt - 1-2 tbsp. l.
Spices for Korean carrots - 1 tbsp. l.

Action algorithm:

According to tradition, the head of cabbage is divided, the parts should be small. Blanch cabbage florets in hot water 2-3 minutes. Drain the water. Transfer cabbage to enamel pan for pickling.
In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), pour in the vinegar. While the brine is hot, pour over the cabbage. Add crushed garlic to this.
Pour grated carrots into a container (grind with a Korean grater), mix. To cover with a lid. Leave for 5 hours to marinate.
Arrange the workpiece in glass containers with a volume of half a liter.
Sterilize jars in a pot of boiling water, 10 minutes is enough. Cork, rearrange in the morning in a cold place.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of the household!

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful in seamings if you add some bright vegetables like carrots or peppers to it. In the following recipe, cherry tomatoes perform in a duet with cabbage.

Ingredients:

Cauliflower - 1 kg.
Tomatoes, cherry variety - 2 kg.
Garlic - 1 head.
Dill in umbrellas (1 piece per jar).
Laurel.
Acetic essence (70%) - ½ tsp for each jar 1.5 liters.

For marinade:

Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Mustard seeds - 1 tbsp. l.
Water - 1 l.

Action algorithm:

Rinse the vegetables, divide the cabbage, put the inflorescences in a bowl.
Sterilize jars. At the bottom of each, send laurel and an umbrella of dill. Add chopped clove of garlic.
Alternately spread cabbage and tomatoes until the containers are full.
Boil water, pour jars. Withstand 20 minutes.
Drain, prepare the marinade. Boil water with salt and sugar. Sprinkle mustard seeds.
Pour the marinade hot, pour in the vinegar essence at the end.
It is not necessary to sterilize in boiling water, but it will not hurt to cover with an old blanket.

Tiny cabbage florets and small tomatoes give the impression that the dish is prepared for the fantastic midget guests from the story of Jonathan Swift, tasters will definitely appreciate it.

Preservation of cauliflower for the winter in jars without sterilization

Not always, when there is a need for additional sterilization in hot water, housewives decide to take the recipe into service. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it must be blanched in boiling water, but this process is much easier than the subsequent sterilization of fragile jars.

Ingredients:

Cabbage - 2 kg (or a little more).
Fresh carrots - 3 pcs.
Garlic - 3-4 cloves.
Laurel - 1 leaf per jar.
Dill umbrellas - 1 pc. to the bank.
Spicy pepper(pod).

For marinade:

Vinegar (9%).
Sugar - 2 tbsp. l.
Salt - 2 tbsp. l.
Water - 1 liter.

Action algorithm:

Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate carrots.
Sterilize jars over steam. Put a washed dill umbrella, laurel and a piece of hot pepper in each at the bottom. Add chopped clove of garlic.
Lay the cabbage, leaving some room for the carrots. Lay out carrots. Pour boiling water for 20 minutes.
Drain the water into the saucepan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar, remove from heat.
Pour hot into jars. Cork. Wrap extra.

In autumn or winter, cabbage will help to quickly enrich the family's diet with vitamins, useful minerals And yes, she has excellent taste.

Harvesting assorted cauliflower for the winter - harvesting with vegetables

According to the following recipe, cauliflower inflorescences were included in the already familiar “group” of cucumbers and tomatoes. The result pleases, small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

Cauliflower - 6-8 large inflorescences (or more).
Fresh cucumbers - 8 pcs.
Fresh tomatoes - 4-6 pcs.
Garlic - 5 cloves.
Sweet pepper - 3 pcs.
Dill - 1 umbrella.
Horseradish - 1 sheet.

For marinade:

Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Cloves, peppercorns.
Vinegar - 1-2 tbsp. l.

Action algorithm:

Prepare vegetables (as always, rinse, peel). Separate the cauliflower into florets. Cut sweet pepper. Leave cucumbers and tomatoes whole.
At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Arrange cucumbers vertically. Put tomatoes and peppers. Fill the jar to the neck with cabbage florets.
Pour in boiling water. Let stand 15 minutes.
Drain the water into a saucepan, make a marinade by adding vinegar either at the end of cooking to the marinade, or at the end of the pour directly into the jar.

It is more convenient to harvest in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or even a single pouring and draining of boiling water.

Cauliflower for the winter in a tomato

Cauliflower goes well with a variety of vegetables, including tomatoes. According to the following recipe, ripe, fleshy tomatoes are prepared tomato paste, which becomes a fill for cabbage.

Ingredients:

Cauliflower - 2.5 kg.
Tomatoes - 1.5 kg.
Vegetable oil - 1 tbsp.
Table vinegar 9% - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1 tbsp. l. (but with a slide).
Water -1/2 tbsp.

Action algorithm:

Rinse the tomatoes, cut arbitrarily, but finely. Put in a saucepan. Pour in water, simmer. The resulting puree is additionally rubbed through a sieve, remove the skin.
Divide the cabbage into small inflorescences. Fill with salt water. Rinse.
From tomato puree make a marinade by adding granulated sugar, salt, vegetable oil. Boil.
Place cabbage florets in this fragrant marinade. Boil for 5 minutes, pour in the vinegar.
Transfer the cabbage to jars, already sterilized, lightly tamp.
Pour tomato marinade. Wrap up, wrap up.

Cabbage acquires a pleasant pinkish tint, the marinade can be used to make borscht or a light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Pickled cucumbers are so boring to everyone that many housewives are looking for original combinations of blanks with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

Fresh cucumbers - 2.5 kg.
Cauliflower - 1 small head.
A pod of hot pepper.
Garlic - 1 head.
Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3 liter jar):

Sugar - 50 gr.
Salt - 75 gr.
Vinegar - 75 gr.

Action algorithm:

Soak cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 jars.
Steam sterilize the containers themselves. At the bottom put fragrant leaves, seasonings, garlic, dill umbrellas. Cut hot pepper into rings, also lay on the bottom.
Put a row of cucumbers vertically, lay out a part of the cauliflower, washed and sorted into inflorescences. Put a row of cucumbers, fill the jar with inflorescences to the top.
Pour in boiling water. After 10 minutes, drain the fragrant water into a saucepan to prepare the marinade.
But pour the jars again with (another) boiling water, after 10 minutes drain it into the sink.
The marinade is easy to prepare - boil with salt, sugar. Vinegar pour under the lid. Seal instantly.

It would be nice if winter came soon so that you could start tasting delicious products prepared with your own hands.

How to close crispy cauliflower for the winter

The popularity of cauliflower is growing, it successfully replaces the usual seamings, pleases with a pleasant crispy taste, goes well with other vegetables. There are many cooking recipes, one of them offers a "company" of cabbage, peppers and carrots.

Ingredients (calculation - 3 cans with a capacity of one liter):

Cauliflower - 2 kg.
Carrots - 3 pcs.
Hot pepper - 3 small pods.
Bay leaf - 3 pcs.
Bulgarian pepper - 3 pcs.

For marinade:

Sugar - 4 tbsp. l.
Salt - 4 tbsp. l. (no slide).
Water - 2 liters.
Vinegar 9% - 50 ml.

CANNING CAULIFLOWER

Cauliflower is a cute vegetable that you can buy at any market. In addition to its "curly" appearance, it has a pleasant mild taste, and is a real storehouse of usefulness: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that you can cook a lot of delicious ones from it, and if you wish, even fine dining.

Many do not know how to preserve cauliflower. In fact, there are many recipes. Below I have given recipes for "zakatochki" from cauliflower, with which you can treat your guests and surprise your family. All recipes are quite easy to prepare and will not take you much time.

1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted with cauliflower
7. Cauliflower sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10. Salting cauliflower
11. Cauliflower spicy
12. Cauliflower in tomato

Cauliflower "corals"

1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 tsp) salt, 1~3 tbsp sugar
Spices: per 0.5 liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar

Separate the cabbage into florets and wash well. Wash carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel a small onion (preferably a seedling onion). Carrots, onions and bell peppers can be omitted. They improve appearance pickles and give a slight additional flavor. But even without them, cauliflower is very tasty. At the bottom of the jars put spices, carrots, onions and peppers. Tightly fill the jar to the top with cabbage florets.
Bring the marinade to a boil (5 0.5-liter cans require ~ 1.5 liters of marinade).
Fill jars with vegetables with boiling water from a kettle, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 l) and roll up.

Cauliflower "Pyramid"

900g cauliflower florets, 4 red and 4 green bell peppers, 50g parsley

Brine: 1/2 liter water, 80g salt, 1~2 tsp 70% vinegar

Divide the cabbage into florets and wash. Remove seeds from peppers and cut into thin rings.
Cut the parsley. Lay in a jar in layers, lightly tamping: red pepper, parsley, green pepper, cabbage.

Fill the jar to the top, repeating the layers. Put salt and pour boiling water over the jar "up to the shoulders."
Put the jars in a pot of hot water (put a special grid or cloth on the bottom of the pot). Cover jars with lids. Sterilize 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon into a 1-liter jar and top up with boiling water to the brim.

Cauliflower with celery and carrots

For pouring: 1 tablespoon of salt per 1 liter of water.

Boil the peeled, washed and beautifully chopped carrots with a corrugated knife until fully cooked. Divide the cabbage into small inflorescences, dip for 20-30 minutes in salted water, then rinse with water and boil until fully cooked. Cut the celery petioles into small pieces about 0.5 cm long, blanched (dip first in boiling water, then in cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling filling, cover with sterile lids, sterilize for 25 minutes, roll up. Turn the jars upside down and hold until completely cooled, then store in a cold pantry. Use vegetables for seasoning soups, as well as a side dish for meat dishes.

Assorted salad “Delicacy”

1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg of sugar, 60 g of salt, 80 g of garlic, 0.2 kg of parsley, 120 g of 9% vinegar.

Disassemble the cabbage into inflorescences, boil for 4 minutes in salted water. Cool down. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully drop the boiled cabbage into it. Boil on low heat for 10-15 minutes.
Pour the hot mass into jars, immediately roll up the lids.

pickled cauliflower

The composition of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. On a liter jar - 7-8 black peppercorns, 3-4 clove buds.

Cut the heads of cauliflower into individual heads, blanch for 2-3 minutes. in salted or acidified water (per 1 liter of water 10 g of salt or 1 g citric acid), cool, put in jars, after putting spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water - 6 minutes, liter - 8 minutes.

Assorted cauliflower

1.2kg col. Cabbage, 1.2 kg tomato, 200 ml rast. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 gr garlic
120ml vinegar 9%

Boil the cabbage flowers in a little salted water.
Grind tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Arrange in jars and roll up.

Cauliflower sauerkraut

Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g of salt and 100g of sugar

Wash the cabbage and disassemble into small inflorescences, peel and rub small beets and carrots on a coarse grater. In a jar, mix vegetables and spices, chopped garlic cloves, pour hot brine and leave in a warm place for fermentation. When poured with hot brine, it sours for 3-4 days, if poured with cold - a week. After that, close the nylon lid and put it in a cool place. It turns out delicious, crispy, raspberry-colored cabbage.

Cauliflower in tomato juice

For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.

Prepared heads of cauliflower cut into individual buds, blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.

Finely chop the tomatoes, put in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour jars of cauliflower. Pasteurize at a temperature of 90 ° C: half-liter jars - 40 minutes, liter - 50 minutes, two-liter - 60 minutes.

Cauliflower with nuts

Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g onions, 100 g chopped walnuts, 30 g salt, ground red pepper to taste.

Homemade cauliflower preparations are good as a separate snack, or as an addition to cape and fish dishes.
Blanch the cauliflower disassembled into inflorescences in boiling water for 5 minutes, immediately cool under running water. cold water. Add raw chopped onions, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars 15 minutes, 3-liter jars - 30 minutes.

Salting cauliflower

Products: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.

To pickle cauliflower, divide it into inflorescences, rinse with clean running water. Pack the cauliflower tightly into jars and pour over the boiled and chilled brine. After two weeks of fermentation at room temperature transfer the pickle to the cold

canned cauliflower

Dip the heads of cabbage in water (10 g of salt, 2 g of citric acid per 1 liter of water) for 10 minutes. Then rinse, disassemble into inflorescences. In a jar (3-liter) - 2 cloves of garlic, 4 peas of allspice, 3 bay leaves, 3 cloves. Then tightly lay the cabbage inflorescences. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt without top, bring to a boil and pour cabbage with marinade. Then add 1 teaspoon of vinegar. Roll up.

spicy cauliflower

2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp black ground pepper, 1 tsp red ground pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.

Disassemble the cabbage into baskets and blanch in salted water. Grate carrots or chop. Put everything in a three-liter jar, squeeze the garlic there. Combine all ingredients for filling and pour into a jar of cabbage. Close with a capron lid and refrigerate. A day later, the cabbage is ready.

Cauliflower in tomato

5 kg of sorted cauliflower, 2 kg of carrots, 1 kg of onions, 1 kg of bell peppers (optional), 2 hot peppers, 4 heads of garlic. Filling: 3 l tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black and allspice peas).

Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onion - boil for 15 minutes. Then garlic and hot pepper - boil for 5 minutes, then oil and vinegar. When it boils, put it in jars and screw on a metal lid.