Conservation of color. Cauliflower for the winter - interesting ideas for preparing delicious preserves. A simple recipe for preparing cauliflower for the winter

There are various recipes for preserving cauliflower for the winter. And some of them have rightfully earned an honorable place in the cookbook. After all, following them, you can get a delicious dish of tender and light cauliflower.

The vegetable goes well with both its cabbage sisters and other gifts of nature. Its inflorescences with broccoli look especially interesting. This tasty and healthy dish is designed to become a table decoration.

Cauliflower for winter preservation

Harvesting this vegetable for the winter begins in the garden. So, it’s nice to pick a vegetable that is still warm from the last warm autumn rays. However, not everyone has their own garden. If you are a city dweller, you need to choose not only a fresh vegetable, but also one without any chemicals.

You also need to pay attention to cabbage flowers - they should not be dissolved. If this happens, it means the vegetable is no good, it is overripe. How to prepare cauliflower for the winter? This vegetable can be pickled, frozen, pickled, fermented, and some housewives even dry it.

Beautiful inflorescences become ingredients in delicious winter platters and are also included in various salads with delicious sauces - all these dishes will perfectly decorate the festive table in winter.

You will need the following ingredients:

To get rid of dirt and bugs that like to hide in cauliflower, you need to dissolve a little salt in water and immerse the whole head of cabbage in brine for 30 minutes. After this time, all small insects will appear on the surface of the water, you will only need cauliflower rinse and dry. Then we disassemble the vegetable into small inflorescences.

Chop the onions and carrots at your discretion. We remove bell and hot peppers from seeds, green legs and cut into half rings. If the garlic is large, then its cloves need to be cut in half.

Banks should be prepared in advance sterilize and dry. Place prepared vegetables on the bottom of each, then add cauliflower. Then fill it with regular boiling water, after which we pour it out.

Let's start with the marinade, which is prepared from water with sugar and salt. As soon as the marinade boils, pour vinegar into it and immediately turn off the heat, and the finished marinade pour into prepared jar with ingredients right to the brim. We roll up the container with iron lids and place them on them; the preservation should cool under a warm blanket.

Pickled cauliflower for the winter: a delicious recipe

For canning you will need the following ingredients:

We disassemble a clean head of cabbage into inflorescences. Remove seeds and pulp from both peppers. cut into half rings.

We sterilize the jars and their lids and dry them. At the bottom of each we place peppercorns, an umbrella of dill, a bay leaf, half rings of sweet pepper, and a little hot pepper. After this, we lay out the inflorescences of the head of cabbage, laying pieces of garlic between them.

Then you need to pour boiling water over the contents of the jar, let stand for 7 minutes, then pour hot water into the pan to cook the marinade. Add salt and sugar to this water and boil for 5 minutes.

While the marinade is cooking, add two tablespoons of vinegar to each jar. Pour the finished brine into jars and roll up. Let it cool under the blanket upside down.

Cauliflower for the winter: Korean recipe

You will need the following ingredients for canning:

Clean and dried head of cabbage chop into inflorescences. Three carrots on a Korean grater. Chop or crush the garlic. Place the inflorescences in boiling water for 4 minutes, drain in a colander, and then mix with spices and carrots. Divide into jars.

Cooking the marinade. To do this, dilute sugar and salt in water, after boiling, pour in vinegar and oil, then immediately pour into jars to the brim. Roll up the lids, leave them warm for a day, and take them to a storage location.

Pickling cauliflower: a simple recipe for the winter

Required ingredients for preparation:

To prepare the preservation, sterilize the jars, soak the greens in water, rinse under the tap, and dry. Clean and dried cauliflower divide into inflorescences, cut the carrots into round shapes.

We cover the bottom of the jars with greens and put inflorescences on top. Brine cook and pour into the preparation, close with tight nylon lids, storage only in cold conditions.

Sauerkraut Recipe

You will need the following ingredients:

To prepare the pickling, divide the cauliflower into inflorescences. Roots chop into bars or three on a grater. Mix the ingredients in an enamel pan.

Cook the brine in a saucepan and keep it hot pour over prepared vegetables. We close the dishes and put them in a cool place, after 3 days, transfer the sauerkraut to jars that can be used without sterilization and you can try.

Home canning: salad recipes

These delicious salads and assorted dishes deserve a separate topic. Such preparations are consumed as independent dishes, but can serve as an excellent side dish for fish or meat. For cauliflower salad in tomato you will need:

Tomato dressing:

1. Ready tomato juice - 1.5 liters.
2. Sugar should be taken half a glass.
3. You will need two large heaped spoons of salt.
4. Sunflower oil - glass.
5. Vinegar concentration 9% - half a glass.

To prepare canned cabbage inflorescence salad wash and dry. We peel the peppers from seeds and cut them, as for lecho, give the onions the shape of a feather, and the carrots into thin bars.

Put the tomato juice on the fire, as soon as it boils, lower the carrots and cook for 5 minutes. After this time, add cabbage, peppers and onions, cook everything for 15 minutes. Then add pepper and garlic, spices, cook for another 5 minutes. After this time, add vinegar and oil, wait 5 minutes.

The salad is ready, all that remains is to load it into jars. We roll it up and wait until it cools down so we can take it to the cellar. Banks can be simply disinfect with baking soda without sterilization.

Cauliflower and Broccoli Salad Recipe

You will need the following ingredients:

For the preparation of canned cabbage inflorescences keep in boiling water for 3 minutes, then plunge into ice water. This procedure will help avoid gray color and deformation.

Remove the seeds from the pepper and cut into rings. Divide the tomatoes into 8 slices. Chop the greens as desired.

We prepare the marinade like this. Place salt and sugar, vinegar and oil in water and cook for 5 minutes. After this, lower the prepared vegetables and cook for 10 minutes. Then, while hot, place them in sterilized jars, roll them up and leave them under a blanket until they cool. We transfer it to a storage location.

Recipe for assorted cauliflower for the winter

Marinated salad is prepared in different ways. Most often, all the vegetables of the season are added in equal proportions to such assortments. The presented option is bright, special, delicate and fortified. Try it, here's the recipe.

You need to take one kilogram of the following vegetables:

To prepare, wash the cabbage, let it dry and divide into parts. Remove the seeds and pulp from the pepper and cut into strips. Chop the carrots into circles, cut the onion into feathers.

In clean sterilized jars add garlic cloves and spices. Place prepared vegetables evenly on top.

Bring the water to a boil, adding salt and sugar, after it boils, add vinegar, wait 2 minutes and pour boiling marinade over the assortment to the brim. We close and roll up the lids, leave under the blanket for a day and lower into the underground.

Cauliflower with Garlic and Pepper Recipe

For this recipe housewives will need:

To prepare canned salad, clean cauliflower disassemble into inflorescences. Remove the seeds from the pepper and cut into squares, chop the garlic. Chop the greens randomly. Place the inflorescences in a colander in lightly salted boiling water for 2 minutes.

Preparing the marinade. Place spices, vegetable oil, garlic, herbs, pepper, sugar and salt into boiling water. We are waiting for it to boil. Add cauliflower florets. After boiling, count down 10 minutes. At the end of cooking, pour in vinegar.

Ready salad put it in jars While it is still hot, quickly roll it up. Let it cool under the blanket, then take it to storage.

Recipe for preserving salad for the winter: cauliflower in tomato sauce

To prepare you will need:

For cooking vegetables clean and rinse. Divide the cauliflower into inflorescences and cook in weak brine for 5 minutes. All vegetables chop finely, put in a saucepan, except for the inflorescences, add tomato juice, pour in vinegar and oil, sugar and salt. Place on the fire, after boiling, reduce the heat and wait 30 minutes, then lower the inflorescences and cook for 3 minutes.

Place the hot salad into jars and set to sterilize for 20 minutes, after that we roll it up. We wait until it cools down in the blanket and hide it in a storage place.

So, the above recipes allow you to get very tasty cauliflower dishes, which in winter will turn out to be valuable sources of vitamins.

In my family, cauliflower is respected, adored, and ready to eat dishes made from it all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various preparations for the lid.

The simplest thing you can prepare from cauliflower is assorted. In the company of cucumbers, bell peppers, and tomatoes, cauliflower turns out especially tasty. You can also marinate cauliflower with apples.

If you are looking for delicious and proven recipes for cauliflower preparations, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of ingredients are observed; the jars are normally stored until spring in the cellar, or in a cabinet on the balcony.

As usual, I invite you to share your favorite cauliflower recipes in the comments.

Korean-style cauliflower for the winter

You can see how to cook Korean-style cauliflower for the winter.

Cauliflower for the winter in tomato

You can see the recipe for winter cauliflower in tomatoes.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step-by-step photos), I wrote .

Pickled cauliflower with vegetables

You can check out the recipe for pickled cauliflower with vegetables.

Place cucumbers, bell peppers, tomatoes, and cauliflower in steamed jars (it must first be blanched in boiling water for 1 minute).

Pour boiling water over for 15 minutes, drain the water. Place garlic cloves, dill and caraway seeds, a pinch of mustard seeds, crushed bay leaf, and peppercorns on the vegetables.

Pour in marinade:

1 tbsp. salt and

2 tbsp sugar.

Before twisting, pour in 40 ml. 9% vinegar per liter jar.

Pickled cauliflower with apples

I've been using this recipe for pickled cauliflower for three years now. It's easy to prepare and a very tasty appetizer. You can eat it the next day. So to speak, quick-cooking pickled cauliflower. If desired, close for the winter.

Ingredients:

for a 3 liter jar

• Head of cauliflower 1.2 kg,
• garlic 3-5 cloves,
• bay leaf 1-2 pcs.,
• 1 carrot,
• apple 1 piece
• parsley, dill, a couple of sprigs,
• black pepper 5-7 peas,
• vegetable oil 2 tbsp. l.,

for the marinade:

• 1 liter of water
• 2 tbsp. l. salt,
• 3 tbsp. l. Sahara,
• 125 ml. vinegar.

Preparation:

Wash the cabbage and divide into inflorescences. Place cabbage, carrots, sliced ​​apple, garlic, herbs, spices and vegetable oil in a sterile jar.

Preparing the marinade:

To boil water. Add salt and sugar. As soon as it boils, pour in the vinegar.

Pour the boiling marinade over the cabbage. The next day you can eat.

If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll up the lids and cover it until it cools completely.

You can do a lot with cauliflower - it can be dried, frozen, salted, pickled, and made into delicious salad platters with other friendly vegetables, such as cucumbers. What recipes are there and how to cook delicious cabbage - read on.

For those who like it spicy

The recipe in question is called “Korean Cauliflower”; this dish is very tasty and rich. Carrots, different types of peppers and the most important part of this salad have a pleasant crunch.

Cabbage canned in this way takes quite a long time to cook, about 3 hours, but the effort will pay off handsomely.

Let's start with a list of necessary products and seasonings:

• cauliflower, disassembled into inflorescences – 1 kg;
• large carrot – 1 pc.;
• sweet pepper, preferably red (it gives the desired color) – 2 pcs.;
• a couple of medium-sized heads of garlic (for a brighter flavor, you can take large heads);
• hot pepper, maybe chili – 1 pod;
• half a teaspoon of ground black pepper;
• a tablespoon of chopped coriander;
• half a teaspoon of cardamom seasoning;
• the same amount of nutmeg and cloves (all ground).

In order to prepare the marinade, you need:

• boiled water about 650 ml;
• a full tablespoon of salt;
• vinegar (if 9% then up to 100 ml, and if using 6% - no less than 150 ml);
• Sunflower oil – 100 ml.

Preparation:

1. Cauliflower must be sorted into inflorescences and made them approximately the same size.
2. It needs to be blanched: for this amount you will need about 3 liters of water, which should boil, then the cabbage is lowered into a container and after a few minutes discarded in a colander.
3. As soon as the cabbage has cooled, it needs to be divided again into smaller parts to make it easier to put in jars (boiled cabbage is more convenient to disassemble - it does not crumble and simply comes apart).
4. The carrots need to be peeled, rinsed and chopped as per, and crushed garlic should be added to it.
5. Remove the seeds from the pepper fruit and cut it thinly; the hot pepper is cut in the same way, but the seeds and most importantly how much to remove is up to everyone to decide for themselves: the spiciness of the dish depends on them.
6. Combine all products with spices in one container and mix so that each vegetable is well coated with seasonings.
7. The last step is to prepare the marinade: mix the entire composition in a separate container and boil for a couple of minutes, then pour in the vegetables, cover the jars with lids and sterilize again.
8. Then they roll up tightly, turn over and cover with warm cloth.

Cauliflower according to this recipe is best stored in a dark and cool room (a cellar, basement, and even a dark room in an apartment are suitable for this).

Cauliflower without sterilization in spicy sauce

Ingredients:

• cauliflower – three kg;
• bay leaf - five pcs.;
• three carrots;
• black peppercorns – 15 pcs.;
• three bell peppers;
• cloves - six pcs.;
• garlic – 250 g;
• cherry and currant leaves - five pieces each;
• three onions;
• three leaves of horseradish;
• three pods of chili pepper;
• dill - a large bunch.

Marinade:

• – 40 ml;
• drinking water – one and a half liters;
• sugar – 60 g;
• table salt – 90 g.

Cooking method:

1. Separate the cauliflower into florets, place in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Remove bell and hot peppers from tails, partitions and seeds. Cut the vegetables into rings. Rinse and dry cherry, horseradish and currant leaves, dill.
2. Wash and sterilize glass containers in the oven or over steam. Place carrots, hot and sweet peppers, garlic, onions and spices at the bottom of the jar. Place cauliflower on top, pressing firmly. Pour boiling water over it, cover with boiled lids and leave for seven minutes.
3. Cook the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Screw the lid on the jar tightly, turn it over and leave it until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of what you need:

• cauliflower – 2 kg;
• boiled water – 2.5-3 l;
• Sunflower oil – 200 g;
• granulated sugar – 100 g;
• fine table salt – 2 large tablespoons;
• 14 cloves of garlic;
• a large bunch of parsley;
• sweet pepper – 200 g;
• 9% vinegar – 160 g.

Cooking instructions:

1. As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
2. Pour water, vinegar and vegetable oil into a container, add salt and sugar, chop the garlic very finely and add it here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix all this and let it boil.
3. Then add the cabbage and boil everything together for about 15 minutes.
4. Next, transfer everything into a jar and preserve the still warm dish.

In this recipe, you do not need to turn over or wrap the jars, but simply let them cool naturally.

Marinate and salt

There are several simple ways to prepare cauliflower at home; let’s look at them in more detail.

Pickled

Components:

• a large forkful of cauliflower (if the salad is intended to be prepared for a larger number of people and in larger proportions, then all ingredients are doubled based on this);
• large carrot;
• large bell pepper;
• small onion heads – 5 pcs.

To prepare the marinade, you need:

• 1 liter of water;
• a couple of teaspoons of salt;
• about 3 tablespoons of granulated sugar.

Spices are suggested for each 0.5 liter container:

• black allspice – 7 pieces (peas);
• cloves – 3 inflorescences;
• bay leaf – 1 leaf;
• small hot pepper – 1 pc.;
• 70% vinegar – 1 tsp.

To make such a dish, you should follow the following steps:

1. To begin, prepare the vegetables: take the cabbage into pieces, cut the carrots into equal circles, and chop the bell pepper into cubes.
2. Place whole onions, prepared peppers and carrots in the bottom of the jar, cover everything with cabbage and pour boiling water over it for 5 minutes.
3. While the vegetables are being sterilized, you should take care of the marinade: mix all the ingredients for it, add all the seasonings and leave to boil.
4. Afterwards, the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

You can add herbs (parsley or dill) to this preparation, so the dish will become even more spicy.

Salty

In order to pickle this type of cabbage, you will need a small list of products and not as much effort as, say, in preparing assorted dishes:

• cauliflower – 3 kg;
• 7 pieces of large carrots;
• purified water – 1 liter;
• 2 tbsp. l. salt;
• black peppercorns – 5 pcs.;
• well-washed currant and grape leaves;
• celery and dill - a good large bunch each.

Cooking procedure:

1. Prepare vegetables in the appropriate form - divide the cabbage and chop the carrots.
2. Currant and grape leaves are placed at the bottom of the container in which the vegetables will be preserved, then filled to the top with vegetables, everything is covered with finely chopped celery and dill.
3. In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, pour into the cabbage, close the jars and leave in a cool place.

Assorted vegetables

Recipes for winter preparations with cauliflower can surprise housewives and guests, for example, home-canned vegetables with the addition of cucumbers and tomatoes.

Products:

• small cucumbers that can easily fit into a jar - 8 pieces;
• large fork of cauliflower;
• 5-6 cloves of fresh garlic;
• medium tomatoes - 6 fruits;
• sweet pepper – 3 medium fruits;
• one horseradish leaf;
• large umbrella of dill;
• a few tablespoons of salt;
• White cabbage.

Please note that you need as much regular cabbage as will fit.

Products for marinade:

• 3 large spoons of sugar;
• 5 pieces of black peppercorns;
• 3 inflorescences of dry cloves;
• 9% vinegar (one tablespoon).

How to cook:

1. Cauliflower is divided into parts, white cabbage is cut into strips, sweet peppers are cut into 4 equal parts, cucumbers and tomatoes do not need to be cut.
2. Prepare the marinade - to do this, mix the necessary ingredients with water and leave to boil on the stove.
3. We form the preparation: horseradish, dill and garlic are placed on the bottom (no need to chop it), the vegetables are arranged in order (from bottom to top) - white cabbage, cauliflower, peppers, cucumbers and tomatoes.
4. Boiling water is added to the vegetables and left covered for 10 minutes, then the water is removed and marinade is added, and after 20 minutes. add vinegar, roll up the container tightly and wrap it in a warm blanket.

Cauliflower in tomato sauce (video)

The proposed recipes can diversify the winter preparations of even the most demanding housewife; besides, cauliflower is a universal vegetable with which you can come up with your own pickle recipes.

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing 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 - step-by-step photo recipe

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

Your mark:

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

The recipe for winter cauliflower salad is quite simple. The main thing is to prepare vegetables and jars. Sterilization is not required, which pleases housewives who constantly make preparations. First, prepare the cabbage itself. Disassemble the forks into inflorescences. Select damaged parts, cut off the legs.



Throw the finished parts into boiling water for 5 minutes to balance. Place in a colander and wait until the water has completely drained.



It's time to grab the carrots. After washing and peeling, cut crosswise into slices. The thickness of one slice is 2 - 3 mm.



Wash the tomatoes clean, remove the part where the fruit was attached to the branch. Cut into pieces and pass through a large meat grinder or chop finely with a knife.



Remove the pepper from the stalk, cut lengthwise, wash, and remove seeds. Cut the prepared halves crosswise into half rings.



All that remains is to cut the prepared and washed greens.



Separate the cloves of garlic heads. Peel each slice and chop it on a board with a knife.



Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, pour in oil and put on the stove. Bring to a boil over low heat, stirring occasionally. As soon as the vegetable mixture begins to boil, combine the mixture with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 - 4 minutes.



Hot cauliflower salad is packaged in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll up the pieces, turn them upside down and place them on the lid. Wrap in a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

• Cauliflower – 1 kg.
• Sweet pepper – 1 pc. (bright color).
• Carrots – 1 pc. (large size or several small ones).

For the marinade:

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

Algorithm of actions:

1. Separate the cauliflower into florets and discard the stalk.
2. First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
3. This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
4. Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
5. Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
6. Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

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

Ingredients:

• Cauliflower – 1 kg.
• Carrots – 3 pcs.
• Garlic – 1 head.

For the 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.

Algorithm of actions:

1. According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
2. In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
3. Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
4. Place the workpiece in glass containers with a volume of half a liter.
5. Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

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

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used 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.
• Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Mustard seeds – 1 tbsp. l.
• Water – 1 l.

Algorithm of actions:

1. Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
2. Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
3. Alternately add cabbage and tomatoes until the containers are full.
4. Boil water and pour into jars. Leave for 20 minutes.
5. Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
6. Pour the marinade hot, pour in the vinegar essence at the end.
7. There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than 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. on the jar.
• Hot pepper (pod).

For the marinade:

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

Algorithm of actions:

1. Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
2. Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
3. Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water for 20 minutes.
4. Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
5. Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the 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 leaf.

For the marinade:

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

Algorithm of actions:

1. Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
2. At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
3. Pour boiling water over it. Let it sit for 15 minutes.
4. Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

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

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling 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.

Algorithm of actions:

1. Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
2. Divide the cabbage into small florets. Fill with salt water. Rinse.
3. Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
4. Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
5. Transfer the cabbage to already sterilized jars and compact lightly.
6. Pour in tomato marinade. Cork, wrap.

The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations 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.

Algorithm of actions:

1. Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
2. Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
3. Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
4. Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
5. But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
6. The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

• Cauliflower – 2 kg.
• Carrots – 3 pcs.
• Hot pepper – 3 small pods.
• Bay leaf – 3 pcs.
• Bell pepper – 3 pcs.

For the marinade:

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

Algorithm of actions:

1. Peel and wash the vegetables. Cut the pepper into strips, carrots into circles.
2. Divide the cauliflower into inflorescences, boil it for 3 minutes, add salt to the water.
3. Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
4. Sterilize jars. Place assorted vegetables. Pour marinade with vinegar and roll up.

A very, very tasty recipe, and also healthy and beautiful!

How to freeze cauliflower for the winter

For the laziest housewives, a recipe for freezing cabbage. In winter, it can be added to salads and pancakes, fried, or cooked borscht.

Ingredients:

• Cabbage - as much as you can eat.
• Water and salt (calculation: 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

1. Wash the cabbage and disassemble.
2. Send to blanch in salted boiling water. 5 minutes in boiling water and in a sieve, cool completely.
3. Place into containers or bags. Send for freezing.

Cauliflower is good not only in summer, but also in winter. The basic rules are as follows:

1. Separate the cabbage into florets and discard the stalk.
2. Blanch in hot water so that small insects hiding inside the inflorescences emerge and the cabbage warms up.
3. Beginning housewives are recommended to use recipes without additional sterilization.
4. You can prepare it in containers of different sizes: for large families you can take 3-liter jars; for small ones, liter and half-liter jars are ideal.

You can experiment by combining cabbage with different vegetables and getting beautiful, satisfying and healthy preparations.

We look forward to your comments and ratings - this is very important to us!

Cauliflower is a tasty and healthy vegetable. It can be used for preparing salads, side dishes and main courses. In addition, you can make cauliflower preparations for the winter. This vegetable turns out delicious if you marinate it. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.

Only perfectly fresh cauliflower is suitable for canning. Heads of cabbage showing signs of spoilage should be immediately rejected.

First of all, the lower leaves of the heads of cabbage need to be removed. Then it is recommended to immerse the heads of cabbage in salted cold water for 15 minutes. Soaking cabbage allows you to remove worms and caterpillars from the heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.

The next stage of processing is disassembling the heads of cabbage into small inflorescences. There is no need to chop it too much; medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, put the inflorescences in salted boiling water and boil for 2-3 minutes. You should not cook for a long time; properly blanched will ensure that the cabbage turns out crispy. In addition, the inflorescences will not lose their shape.

Now the cabbage is ready for preservation. Next proceed in accordance with the recipe. Some types of preparations are made without sterilization. This way you can cover salads that are boiling on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling up the lids of the jars.

If cold vegetables are placed in jars, then the canned food must be sterilized. To do this, jars filled with vegetables are placed in a pan, pouring warm water up to the hangers. Heat the water in the pan to a boil and keep the jars in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed.

Interesting facts: Cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.

A simple recipe for preparing cauliflower for the winter

Let's start with a simple recipe for preparing cauliflower.

• 1 kg cauliflower;
• 1.5 cups vinegar (9%);
• 2.5 glasses of water;
• 0.5 cups sugar;
• 10 peas of allspice;
• 1 bay leaf;
• 1 tablespoon salt.

We prepare the cabbage, divide it into individual medium-sized inflorescences. Place a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to add citric acid to the broth at the rate of 3 grams per 5 liters of water. Place the inflorescences in boiling water and cook for three minutes. Place the cabbage in a colander.

Boil water for the marinade, add salt, peppercorns and bay leaf to it. After boiling for three minutes, remove the marinade from the heat and pour in the vinegar.

Place the cabbage in clean, dry jars and fill with hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time and immediately close them tightly. Let cool by turning the jars upside down and placing the jars on the lids.

• 1-1.2 kg cauliflower;
• 350 gr. cherry tomatoes;
• 5 cloves of garlic;
• 5 black peppercorns;
• 1 bay leaf;
• 1 teaspoon vinegar;
• 1 tablespoon salt;
• 1.5 tablespoons sugar;
• 1 tablespoon vegetable oil;
• a few leaves of currant and cherry.

Blanch the cauliflower florets for 2 minutes. Scald currant and cherry leaves with boiling water and place them on the bottom of clean jars. Place the inflorescences and cherry tomatoes into the jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.