Cauliflower, canned with carrots Ingredients Medium-sized cauliflower – 2 heads Carrots – 1 kg Sugar – 1 tablespoon Salt – based on 1 liter of water 45 g salt Dill umbrellas – 1 bunch Disassemble the cauliflower into pieces, soak for 20 minutes in salted water

Cauliflower, canned with bean pods and peas Ingredients Cauliflower – 2 kg Green green beans – 500 g Green pea pods – 500 g Allspice and ground cloves – to taste To prepare the marinade: 1 liter of water – salt – 40 g sugar –

Canned cauliflower Separate young, strong, dense white cauliflowers into inflorescences, add salted water and leave for 20-30 minutes. Rinse thoroughly and cook in unsalted water for 7-10 minutes. Place in jars and fill with filtered boiling brine (1

Cauliflower, kohlrabi and broccoli (cabbage) These vegetables contain vitamin C, carotene, vitamin PP, potassium, magnesium, and many other useful substances. All types of cabbage promote regular bowel function and rid the body of cholesterol. Cauliflower dishes

Canned cabbage with prunes? 1 fork white cabbage? 500 g pitted prunes For filling:? 80 g salt? 30 g sugar? 4 carnations? 3 peas of allspice? 100 ml 9% vinegar? 1 liter of water Finely chop the cabbage and grind lightly. Pour boiling water over prunes

Canned cabbage with ginger? 1 fork white cabbage? 4 carrots, garlic cloves? 3 bell peppers, tomatoes? 2 onions? 5 peas of allspice? 150 g ginger root? 80 g salt? 200 ml vegetable oil? 120 ml 9% vinegar Wash the vegetables and

Canned cauliflower with bell peppers? 2 kg cauliflower? 2 bell peppers, garlic cloves For filling:? 100 g salt? 50 g sugar? 250 ml apple cider vinegar? 2 liters of water Separate the cauliflower into inflorescences. Bring water to a boil, add a little apple juice

Canned cauliflower with zucchini? 1 kg cauliflower? 3 zucchini? 2 tomatoes, garlic cloves? 1 bell pepper, carrot, onion? 120 g salt? 50 g sugar? 100 g of tomato paste? 150 ml vegetable oil? 50 ml 9% vinegar? greenery

Canned cabbage with eggplant? 1 fork each of white cabbage, a pod of hot pepper? 3 eggplants? 2 carrots? 5 cloves of garlic? 90 g salt? 20 g sugar? 200 ml vegetable oil? 50 ml 9% vinegar Wash and peel the vegetables. Cut the eggplants into cubes and add

Canned Brussels sprouts? 1 kg Brussels sprouts For filling:? 40 g salt? 20 g sugar? 150 ml 9% vinegar? 1 liter of water Boil the cabbage in salted water for 10–15 minutes. Then drain in a colander and cool slightly. Bring the pouring water to a boil, add

Canned cabbage with chanterelles? 1 fork white cabbage? 3 onions? 2 carrots? 400 g chanterelles? 100 g salt? 50 g sugar? 250 ml tomato juice? 200 ml vegetable oil Finely chop the onion, grate the carrots on a coarse grater and fry in vegetable oil

Canned cabbage with mushrooms? 1 fork each of white cabbage, bell pepper? 2 onions? 300 g champignons For filling:? 70 g salt? 15 g sugar? allspice corns? carnation? 50 ml 9% vinegar? 1 liter of water Cut the champignons into small pieces

Preface

Cauliflower is much healthier and more healing than white cabbage - it contains more vitamins and microelements necessary for the body, and it is much easier to digest. It is even recommended for gastrointestinal diseases, but white cabbage is contraindicated in some cases. This storehouse of vitamins can be canned, and recipes based on cauliflower are simply to die for.

Most housewives still prefer to store food for the winter only and don’t even realize that they can also preserve colored vegetables. They don’t know that this is a quick, simple matter, and there are a variety of recipes for preparing this vegetable “wagon and small cart”:

• in brine;
• with boiling and without sterilization;
• frozen;
• in the form of ready-made salads.

All the recipes for canning cauliflower will almost fill an entire book. However, most often only a select few are used. These are exactly the ones presented below. Before you start “making magic” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black inclusions, without insects and pests, will do.

The cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply breaking them by hand.

In this recipe, tomatoes make the cabbage taste richer than usual. The preparation of this assortment is quite simple. It will require, of course, tomatoes, as well as a marinade, in which per 1 liter of filtered water should be: 3 tbsp. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and/or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .

The vegetables must be washed, and then the cabbage must be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or toothpick in the area of ​​the stalk. We wash the jars well and, preferably, sterilize them. Place tomatoes and cabbage in prepared jars. The placement order is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.

Then we pour boiling water into the jars, and cover their necks (do not screw them in) with previously sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If during this time other things appear, it’s okay, the jars can be left even for several hours. The boiling water is then drained, and you will immediately see how much the vegetables have settled.

Pour several peeled cloves of garlic, 5-6 peppercorns (allspice and black), 2-3 clove buds into the jars. We cook the marinade - many do this with the same water that was drained from the vegetables, however, it is safer to use clean water. Pour salt (preferably coarse, non-iodized) and sugar into boiling water according to the above recipe. Let the marinade simmer for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and screw the jars on or roll up the lid.

After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them in a blanket or other things. Only after the jars have completely cooled down are they stored for the winter in a dark, cool place intended for this purpose.

For this recipe, you need to use cauliflower with firm heads, but not overripe ones. The product prepared for the winter in this way turns out crispy, quite spicy and will not only be an excellent side dish for various meat dishes, but also an excellent snack.

The recipe for preparing cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.

Ingredients:

• cabbage heads – 1–1.5 pcs;
• carrots (at the discretion of the hostess) – 1–2 pcs;
• cloves (buds) – 2–3 pcs;
• black peppercorns – 3–4 pcs;
• sugar – 100 g;
• bay leaf – 2–3 pcs;
• vinegar essence – 45–55 milliliters;
• salt – 70 g.

The cooking procedure is as follows. First, the head of cabbage must be separated into individual inflorescences, which are then thoroughly washed. We prepare liter jars - wash and sterilize. After this, put water on the stove and add 1 g of citric acid and 25 g of salt to it per 1 liter. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then use a slotted spoon to transfer the cabbage into cold water and let it cool.

Place bay leaves, cloves, and peppercorns on the bottom of the jars. You can also add a small piece of cinnamon. Then we lay the cabbage, placing its inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.

Prepare the marinade: dissolve salt and sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After this, cover the jars with lids and place them in boiling water for sterilization for 8 minutes. Roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool, dark place.

To prepare this wonderful salad you will need:

• cabbage – 2 kg;
• bell pepper (preferably multi-colored) – 1 kg;
• carrots – 1 kg;
• medium zucchini – 2 pcs;
• large head of garlic – 1 piece;
• hot chili pepper (optional) - half a pod without seeds;
• tomato juice (preferably homemade) – 1 l;
• salt (not iodized) – 3 tbsp. spoons;
• vinegar (table) – 1 tbsp. spoon.

First of all, as usual, wash and peel the vegetables and prepare the jars. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; pass the garlic through a press. Place everything on the list (except vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it does not boil too much), and then cook the vegetables in the tomato for 25 minutes. After adding vinegar and peeled garlic, cook the salad for another 5 minutes. Place the finished product in sterilized jars.

Filled jars should be rolled up and placed on lids under a blanket. For the winter, store the cooled salad in a place where it is dark and cool.

Preserving cabbage requires effort, albeit a small one. But freezing it for the winter is a very simple matter. But this processing method will allow you to preserve vitamins and beneficial microelements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean bags and, in fact, the product itself - cauliflower.

Cauliflower is used in dietary nutrition and has a whole range of microelements and beneficial substances. It is not canned as often as traditional vegetables (for example, cucumbers or tomatoes), but the benefits from such dishes are much greater, and they are not inferior in taste. Canned cauliflower for the winter, preparations from which are becoming increasingly popular, are used to feed children and people suffering from various diseases and in need of a diet.

Heads of cabbage of even color, without spots or visible defects, and with a dense texture are best suited for winter preservation. Before starting the process, jars must be thoroughly sterilized. If the recipe calls for the use of vinegar, add it only at the end of cooking. After rolling the jars, be sure to turn the lid down and leave in this position until they cool completely.

For freezing, only fresh cauliflower heads are used, without visible defects or blemishes. The head is divided into inflorescences of approximately the same size.

How to select and prepare cabbage before starting the process

When choosing a head of cauliflower for preparation, it is carefully inspected to identify defects, pests or other flaws. The head should be a single color. The yellowness present on the inflorescences indicates their overripeness.

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

Methods for preparing cauliflower at home

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

Classic canning recipe

This quick and tasty recipe requires the following ingredients:

• sweet bell pepper - 2 pcs.;
• black peppercorns - 11 pcs.;
• water - 1 liter;
• cauliflower inflorescences - 750 g;
• medium-sized young carrots - 1-2 pcs.;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• food vinegar - 5.5 tbsp. l.;
• table salt - 2.5 tsp;
• allspice peas - 7 pcs.;
• cloves - 2-3 pcs.;
• granulated sugar - 3.5 tbsp. l. without a pea.

Cooking method:

A simple harvesting method begins by cutting the cauliflower into small florets and washing them. After this, throw a little salt into clean water and lower the prepared inflorescences there, leaving for a while so that all the bugs float up. Finely chop the washed and peeled onion, then carrots, cut the peppers into half rings.

Place vegetables on the bottom of the container prepared for preservation, then cabbage, scald with boiling water and immediately pour it into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, salt and water. At the end of the process, vinegar is poured in and the prepared liquid is poured into jars.

Korean Cauliflower

A very healthy and tasty preserve is prepared from the following ingredients:

• garlic - 10 cloves;
• water - 1000 ml;
• chopped coriander - to taste;
• table rock salt - 2 tbsp. l. (full);
• large young carrots - 3-4 pcs.;
• food vinegar - 0.5 tbsp.;
• hot pepper - to taste;
• sunflower oil - 1⁄4 tbsp.;
• granulated sugar - 1 tbsp.

Cooking method:

The head of cauliflower is washed and divided into small equal inflorescences. Grate the carrots on a special Korean grater. The garlic is finely chopped with a knife. The cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with the prepared spices and compacted into pre-prepared jars.

The best way to prepare a marinade for this recipe is made from a solution of sugar and salt; at the end of cooking, vinegar and purified vegetable oil are added and poured into jars. Close and wrap in a warm blanket. The pickled cabbage must cool for at least a day, after which it is moved to the basement or pantry.

Pickling with tomatoes

To prepare the preserve you need the following components:

• cauliflower inflorescences - 1000 g;
• Cherry tomatoes - 2000 g;
• garlic - 6 cloves;
• table rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.;
• mustard seeds - 1 tbsp. l.;
• dill umbrellas - 1 pc. for each jar;
• bay leaf - to taste;
• vinegar essence 70% for one 1.5-liter jar - 1/2 tsp;
• water - 1 liter.

Cooking method:

Wash all the vegetables specified in the recipe, divide the head of cauliflower into small equal inflorescences and place in a suitable container. Place dill, bay leaves and a clove of garlic at the bottom of pre-sterilized jars. Place cabbage inflorescences and Cherry tomatoes in layers.

Boil water, pour over vegetables and leave for 20 minutes, then drain the liquid and prepare a marinade with mustard seeds, salt and sugar. At the end of cooking, pour in vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.

Preservation without sterilization

To prepare such a preparation, you will need:

• bell pepper - 3-4 pcs.;
• bitter capsicum - 1 pc.;
• laurel - 4 pcs.;
• table salt - 4 tbsp. l.;
• granulated sugar - 5.5 tbsp. l.;
• young carrots - 0.2 kg;
• food vinegar - 50 ml.

Cooking method:

The head of cauliflower is carefully disassembled into small inflorescences, boiled in boiling water for a couple of minutes, discarded in a colander and cooled. The pepper is cut into small slices or half rings, the carrots into thin rings. A marinade is prepared from sugar, salt and water, and vinegar is added at the end of cooking. Place bay leaves, inflorescences, peppers and carrots at the bottom of a sterile container, pour the prepared marinade over everything and roll up.

Recipe in tomato sauce

You can also preserve cauliflower in tomato sauce. To do this, you need to stock up on the following components:

• ripe tomatoes of any variety - 1200 g;
• sweet bell pepper - 4 pcs.;
• sugar - 0.5 tbsp;
• cauliflower inflorescences - 2000 g;
• rock table salt - 3 tbsp. l.;
• garlic - 10-12 cloves;
• purified sunflower oil - 1 tbsp.;
• parsley - 1 bunch;
• food vinegar 6% - 120 g.

Cooking method:

All vegetables are washed and peeled, the cauliflower is divided into small equal inflorescences, and boiled for a couple of minutes in salted water. Juice is prepared from tomatoes using any available method. The vegetables specified in the recipe are finely chopped and placed in a separate suitable container.

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

Marinating with apples

Canned cabbage with apples will pleasantly please you in the cold winter. To prepare you will need:

• large sour apple - 1 pc.;
• medium-sized carrots - 2 pcs.;
• any greens - to taste;
• cauliflower inflorescences - 1.3 kg;
• black pepper - 3-4 peas;
• purified sunflower oil - 2 tbsp. l.;
• water - 1 l;
• garlic - 4 cloves;
• laurel - 2 pcs.;
• food vinegar - 1/2 tbsp.;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.

Cooking method:

The head of cabbage is washed under running water and divided into inflorescences, the apple is cut into slices, and the carrot into thin slices. Vegetables and cooked herbs (if necessary) are placed in a sterilized container, spices are thrown in and vegetable oil is poured in.

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

With carrots and garlic

To prepare the preserve you will need:

• rock salt - 0.7 tsp;
• granulated sugar - 2 tsp;
• medium head of cauliflower - 1 pc.;
• young carrots - 130 g;
• garlic - 20 g;
• water - 400 ml;
• purified sunflower oil - 80 ml;
• food vinegar - 60 ml;
• bay leaf - 1 pc.;
• black and allspice - 4 peas each;
• cloves - optional.

Cooking method:

Wash the cauliflower head and divide it into small equal florets. Peeled and washed garlic and carrots are cut into thin slices. The vegetables are thrown into a saucepan with boiling water and boiled for a few minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.

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

With bell pepper and onion

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

• laurel - 8 pcs.;
• water - 1300 ml;
• cauliflower inflorescences - 2000 g;
• peeled onions - 0.5 kg;
• bell pepper - 750 g;
• black and allspice - 15 peas each;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 0.2 kg;
• food vinegar - 200 ml;
• sunflower oil - 200 ml.

Cooking method:

Cut the pepper into thin strips, onion heads into half rings. Divide the cauliflower into small equal florets and blanch. In a large bowl, mix all the vegetables needed for the recipe. Throw peppercorns and bay leaves into the bottom of the prepared jars. Pack the salad into jars, cook the marinade and pour it over the vegetables. Sterilize and preserve.

With beets

It is very interesting to marinate such a dish, because it turns out not only tasty, but also healthy. You will need:

• head of cauliflower - 1 pc. medium size;
• medium beets - 1 pc.;
• table rock salt - 1.5 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• food vinegar - 2.5 tbsp. l.;
• black pepper - 7 peas;
• laurel - 2 pcs.;
• water - as needed.

Cooking method:

The vegetables specified in the recipe are thoroughly washed and peeled, and the head of cauliflower is divided into equal inflorescences. The beets are cut into cubes or grated on a coarse grater. Beets and cabbage are placed in layers in the prepared container in such a way that the final layer is beets. Spices are thrown there, vinegar is poured, salt and sugar are added and boiling water is filled to the top. They are put for sterilization and preserved.

Store in the freezer

If you don’t want or have the opportunity to preserve cauliflower in jars, you can freeze it. This will preserve all the beneficial substances and microelements, and this preparation can be used for any culinary purposes. To do this, the head of cabbage needs to be disassembled into inflorescences, thrown into salted boiling water and blanched for several minutes. After this, let it cool completely, pack it into bags and store it in the freezer.

Many people like cauliflower, and this is not at all strange: it has a pleasant aroma and mild taste. This vegetable can be consumed fresh or cooked; it is added to salads, soups, baked, stewed, and how gorgeous pickled cauliflower turns out! It is not called that because of its color, the fact is that this type of cabbage looks like a bouquet of small white flowers, hence the name.

Many people like cauliflower, and this is not at all strange

The raw vegetable contains a lot of microelements, vitamins and minerals.

• mineral composition: iron, calcium, fluorine, manganese, potassium, zinc, magnesium, copper;
• vitamin composition: B1, 2, 6, K, A, C, U, H, E;
• microelements: polyunsaturated fatty acids, biotin, starch, organic acids.

Calorie content: 30 kcal/100 g.

Delicious pickled cauliflower (video)

How to cook cauliflower

Looking at such a rich healthy composition, it’s a pity to lose it during cooking, but if you do everything correctly, the vegetable will retain the maximum of its usefulness.

But first, let’s dwell on how to correctly select cauliflower for preparations. It received this name for its amazing structure of inflorescences, unusual leaves and variety of flowers. Cauliflower comes in white, cream, green, purple and grey. Imagine what a rainbow you can get in a jar of pickled beauty!

Selecting cauliflower for preservation

This is important to know:

• We select only clean heads of cabbage for winter harvesting. No plaque, stains or worms. The fungus will quickly spread and ruin the entire head of cabbage. A spoiled vegetable can cause poisoning. No need to take risks.
• The heads of cabbage should be dense and elastic. No broken buds. If the head of cabbage is nevertheless deformed, it means that it was not stored correctly, and this is also a reason for caution.
• Take heads of cabbage only with uniform coloring. This applies to any variety.
• The inflorescences should be juicy and not dry. Why do you need a limp head of cabbage? It won’t give juice, so it will lose the taste of the dish.

All these qualities will allow you to make excellent cauliflower preparations and ensure long-term storage in the winter.
This vegetable has many benefits. In addition to beauty and taste, it is rich in beneficial vitamins and minerals. Maybe it is not as popular as white cabbage, but an increasing number of housewives use it in cooking. It can look great as a separate independent dish, and as a side dish, canned or frozen. Homemade cauliflower “curls” are great. Let's look at a few of these recipes and enjoy the wonderful gift of summer on a winter evening.

Before cooking, to identify all the spider bugs and get rid of these troubles, soak the cabbage for 10 minutes in salted water.

Recipes

Canned Cauliflower with Nuts

At another get-together with friends, my friend brought us canned cauliflower. The preparation was not simple, but with nuts. And I didn’t miss the chance to ask her for the recipe. How useful it is sometimes to go on a visit, especially since there is always the opportunity to try this or that culinary masterpiece in reality, and not look at photographs on the Internet or on the pages of a magazine.

Recipe information

• Cuisine:European
• Type of dish: preparations
• Preparation method: sterilization
• Servings:1
• 30 min

Ingredients:

• cauliflower – 400 g
• onion – 150 g
• walnuts – 100 g
• water for marinade – 500 ml
• coarse table salt - 1 tbsp. l.
• table vinegar 9% - 2 tbsp. l.

Cooking method

I separate the cabbage into small inflorescences so that it is convenient to eat in winter. The main thing is to remove the green leaves and thick base at the root.


I cut the onion into quarter rings, having peeled it in advance.


I clean the nuts from their shells. I leave only the nucleoli. You can chop the nuts a little, but not into dust.


I combine everything in a separate bowl, where it will be convenient to stir.


I put cabbage with nuts and onions in glass jars. Onions and nuts will give the bland cauliflower a pleasant taste and aroma.


I cook the marinade for canning. I add salt to hot water and put it on fire. When the marinade begins to boil, add table vinegar.


I pour hot marinade over the cabbage in a jar. I pour it in gradually, as the marinade will slowly seep through the cabbage. I fill the jar almost to the top with liquid so that there is room for boiling during sterilization.


I put the jars to sterilize in warm water. When the water boils there, I time it for 10 minutes. During this time, the cabbage will become a little softer, but will not fall apart. It will still be crispy inside.


I take out the jars and immediately screw the lids on. Traditionally, I cover the cans of preserves with a “fur coat” until they cool completely.


Then I put the delicious cauliflower with nuts in the pantry until winter. It would not be a shame to surprise all the guests with such a treat, especially since the cabbage turns out great!

Pickled cauliflower without sterilization

The dish can serve as an excellent addition to meat, mashed potatoes, and rice. It will also be an excellent cold appetizer.

Ingredients:

• cauliflower - 1 large head
• carrots - 1 pc.
• sweet red pepper - 1 pc.
• onions - 5 pcs. small

Marinade:

• water - 1 l
• salt - 2 tsp
• sugar - 1-3 tbsp.

Spices for each half-liter jar:

• 5-7 black peppercorns
• 3-5 peas of allspice
• 3 cloves
• 1 bay leaf
• 1 small hot pepper
• 1 teaspoon 70% vinegar.

How to cook:

1. Cut the carrots into slices, the pepper into cubes, prepare the inflorescences by disassembling them into medium-sized ones.
2. Sterilize half-liter jars and put all the spices, whole onions, peppers and carrots there.
3. Place cabbage in jars. Pour boiling water over for 10 minutes. Drain the water and fill the jars with hot brine.
4. Pour 1 teaspoon of vinegar into each jar, immediately roll it up and cover with a warm blanket.
5. For 5 half-liter jars you will need 1.5 liters of marinade.

Marinated cauliflower in tomato and pepper

The process in this recipe is somewhat labor intensive due to the preparation of the tomato sauce. But you can replace it with tomato paste. You just need to dilute it with water. You can also use just tomato juice. Any greens: parsley, dill, cilantro, celery. It's whatever you like. Also control the quantity individually.

Ingredients:

• cauliflower - 2 pcs.
• bell pepper – 0.5 kg
• sunflower oil - 1 tbsp.
• sugar - 100 g
• salt - 2 tbsp.
• allspice, black pepper, parsley, bay leaf, cloves - to taste
• garlic - 2 heads
• 6% vinegar - 0.5 tbsp.

How to cook:

1. We separate the cauliflower into inflorescences.
2. Next, you need to cook them in a saucepan for 5-7 minutes after boiling.
3. Wash, peel and chop the tomatoes, peppers, garlic and herbs.
4. Make a puree from the tomatoes by putting them in a blender and grinding them into a sieve.
5. Place all the spices (peppercorns, bay leaves, cloves) in a gauze bag folded in three.
6. Pour tomato puree, vinegar, oil, salt, sugar, garlic, herbs, peppers and a gauze bag with spices into the pan. Cook all this for 30 minutes.
7. Add cabbage inflorescences to the mixture and cook for another 7 minutes.
8. We sterilize the jars, put everything we cooked in there and sterilize for half an hour. Then screw on the lids and place under the blanket until completely cool.

The recipe is labor intensive, but worth it, your family will be happy!

Here is another recipe with step-by-step photos that deserves attention:.

Cauliflower with tomatoes

I like another option with tomatoes - the preparation is simpler, and the result is also good.

Ingredients:

• cauliflower – 1 kg
• tomatoes - 800 g
• salt -20 g
• allspice - 5 pcs.
• coriander - 0.5 tsp.

How to cook:

1. Disassemble the vegetable into inflorescences and blanch them in acidified water for 3 minutes and immediately cool in cold water. Place into sterilized jars.
2. Prepare the tomato filling by bringing them to a hot state and rubbing them through a sieve.
3. Add salt, sugar, spices to the resulting juice and bring to a boil, waiting a couple of minutes.
4. Pour boiling juice into sterilized jars of white cabbage vegetables. Sterilize for 10 minutes.
5. Turn the jars over and wrap them up.

Tip: the tomatoes in the recipe can be replaced with tomato juice (750 ml) or paste (300 g), diluted in 0.5 liters of water.

Korean Cauliflower

For those who like it a little spicier, let's look at another great recipe. Asian cuisine has become very popular lately. Seasonings, sauces, Korean salads, rolls and other wonders are no longer surprising to us. Therefore, the housewives enthusiastically took familiar recipes and added a touch of oriental exoticism to them.

Ingredients:

• cauliflower - 1 large head
• carrots - 1 pc.
• garlic - 5 cloves
• water - 1 l
• vinegar 9% - 1 tbsp.
• salt - 2 tbsp.
• sugar - 200 g
• odorless vegetable oil - 50 ml
• coriander, paprika, pepper mixture and bay leaf to taste.

How to cook:

1. We disassemble the forks into inflorescences. Blanch in boiling water for 1-2 minutes, but no longer, otherwise the cabbage will not be crispy. Do not salt the water.
2. Prepare the marinade. Boil water, add all the spices, vinegar and vegetable oil. Boil the marinade for 5 minutes.
3. Pour the marinade over the cabbage.
4. Cooking carrots. Grate on a regular coarse grater or a special one. You can use a vegetable cutter.
5. Cut the garlic into large slices.
6. Add all this to the marinade with cabbage.
7. Boil again for 5 minutes and roll under the lids.

Instead of spices, you can buy ready-made seasoning for Korean carrots in the store.

Cauliflower with beets

This quantity of products is designed for a liter jar, so it’s easy to think about how many jars to prepare. The snack comes out crispy, with a beautiful pinkish tint. Very pleasant to the taste.

Ingredients:

• cauliflower - 1 head
• beets - 1 medium
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.
• water, how much will go into the jar
• bay leaf, coriander, peppercorns to taste.

How to cook:

1. We disassemble the heads of cabbage into inflorescences. Scald them with boiling water and place them in cold water.
2. Cut the beets into thin strips or grate them on a coarse grater, after peeling them.
3. Place some beets at the bottom of a sterile jar, then cauliflower and bay leaf. This way we fill the entire jar to the top.
4. Add sugar, salt, vinegar to the jar, pour boiling water over it all.
5. Sterilize the jar for up to 10 minutes. Roll up and turn over. Cover until completely cool.

Cauliflower for the winter without vinegar

Many people do not like preparations with the addition of vinegar, since this is not recommended for everyone’s health. Those who have problems with the stomach and pancreas should be especially careful. This dish has an exquisite taste and a slight piquant heat that comes from garlic and spices. There is no vinegar in the recipe, so it is gentle and suitable for people with stomach problems.

Ingredients:

• cabbage – 1.5 kg
• onion – 200 g
• garlic – 100 g
• sweet bell pepper – 200 g
• water – 2 l
• mustard seeds – 0.5 tsp.
• allspice – 10 pcs.
• table salt – 100 g
• bay leaf – 6 pcs.

How to cook:

1. Divide the cabbage into florets.
2. Blanch it in salted water for 2-3 minutes.
3. Drain in a colander to drain excess liquid.
4. Cut the pepper, onion and garlic into pieces.
5. Place spices, cabbage, onions, garlic, peppers, bay leaves and spices on the bottom of sterilized jars.
6. Bring the water to a boil, adding salt. After boiling for two minutes, pour the hot brine into the jars of vegetables.
7. Cover with clean jars and leave to soak for 15 minutes.
8. Then pour the liquid back into the pan, boil and pour again. Roll up the lids and cover with something until cool completely.

Cauliflower salad for the winter

Cauliflower is recommended for those who are watching their figure. This beauty, “soft” in its effect, is suitable not only for adults, but also for children. It’s a pleasure to open jars in winter that contain white “mushrooms” of its inflorescences. Therefore, we recommend another recipe from this “magic” vegetable.

Ingredients:

• cauliflower - 1.5 kg
• tomatoes - 1 kg
• carrots - 200 g
• 100 g each of garlic, sugar, dill and parsley
• salt - 50 g
• vegetable oil - 1 tbsp.
• sweet bell pepper - 1 pc.
• vinegar 9% - 1/2 tbsp.

How to cook:

1. Wash the vegetables, divide the cabbage into inflorescences, blanch in boiling water for 5 minutes and drain in a colander.
2. Cut the carrots into thin slices and grind the tomatoes in a meat grinder.
3. Cut the pepper into strips and chop the herbs.
4. Place all the vegetables, except cabbage, in a saucepan, pour in vegetable oil, salt, sugar, bring to a boil, after boiling, add cabbage and cook for 15 minutes.
5. Place the prepared salad in sterilized jars, roll up and cover until completely cooled.

Recipe with carrots and garlic

They preserve the harvest in winter in many ways. For example, inflorescences pickled with carrots are very tasty.

Ingredients:

• cauliflower - 1 large fork
• carrots - 2 pcs.
• garlic - 3-4 cloves
• water – 1 l
• sugar - 25 g
• table salt – 50 g.

Cooking process:

1. Separate the cabbage into inflorescences. Wash and dry.
2. Grate the carrots and mix with cabbage.
3. Add chopped garlic.
4. Make a brine from water, salt and sugar, boil, cool slightly and pour the cabbage into jars.
5. Leave to ferment for 3-4 days.

You can also pour cold brine, then the fermentation time will increase to 7 days. This snack is designed to be stored in the refrigerator or any cool place.

Store in the freezer

I really like freezing cabbage florets. It is better to do this in special containers. The inflorescences need to be boiled a little, let cool, dry them and put them in a container in the freezer. You can try freezing raw cabbage. Then when defrosting you will have to cook it a little longer.

Jars of pickled cabbage and salads, rolled up under lids, can be stored at home at room temperature. If you do not have a cellar, place the jars with the preparations in the pantry, on a glazed or heated balcony or loggia.

Winter supplies are perfectly stored both on the mezzanine and under the bed. In a word, it is important not to interfere. And if you sterilize the workpieces correctly and thoroughly, they will last for a whole year.

Enjoy storing cauliflower for the winter, let this beauty delight you on winter evenings and decorate your feast, as well as enrich it with vitamins!

This video is for those who have space in the refrigerator or a cellar. Let's salt the cauliflower: