Foreword
In winter, a person needs vitamins even more than in summer, and fresh vegetables are much more expensive. Harvesting cauliflower will help replenish the reserves of useful elements in the body and diversify the table.
Most hostesses still prefer to harvest for the winter only and do not even realize that it is possible to preserve and color. They do not know that this is a quick, simple matter, but a variety of recipes for harvesting this vegetable "wagon and a small cart":
- in brine;
- with boiling and without sterilization;
- frozen;
- in the form of ready-made salads.
All recipes for canning cauliflower will almost take a whole book. However, most often only a select few are used. These are the ones shown below. Before you start to "conjure" in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black patches, without insects and pests will do.
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 broken by hand.
In this recipe, due to tomatoes, the taste of cabbage is richer than usual. The preparation of this assortment is quite simple. It will also require, of course, tomatoes, as well as a marinade, in which 1 liter of filtered water should contain: 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) .
Vegetables should be washed, and then the cabbage should be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or a toothpick in the area of the stalk. We wash the jars well and, preferably, sterilize. Put tomatoes and cabbage in prepared jars. The order of placement is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.
Then pour boiling water into the jars, and cover their necks (do not twist) with pre-sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If other things appear during this time, it's okay, the jars can even be left for several hours. Boiling water is then drained, and it will immediately be seen how much the vegetables have settled.
We put a few peeled garlic cloves, 5–6 peas of pepper (allspice and black), 2–3 cloves in jars. We cook the marinade - many do this on the same water that was drained from the vegetables, however, it is more reliable to use clean water. In boiling water according to the above recipe, pour salt (preferably coarse, not iodized) and sugar. Let the marinade boil for 5-7 minutes, and at the very end add vinegar essence. Then you need to pour the marinade into containers with vegetables to the very top, and twist the jars 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 with a blanket or other things. Only after the jars have completely cooled down, they are placed to be stored for the winter in a dark, cool place intended for this.
For this recipe, you need to take cauliflower with dense heads, but not overripe. The product prepared for the winter in this way turns out to be crispy, quite spicy and will not only be an excellent side dish for various meat dishes but also a great snack.
The recipe for 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;
- carnation (buds) - 2-3 pcs;
- black peppercorns - 3-4 pcs;
- sugar - 100 g;
- bay leaf - 2-3 pieces;
- vinegar essence - 45-55 milliliters;
- salt - 70 g.
The order of preparation is as follows. First, the head of cabbage must be separated into separate inflorescences, which are then thoroughly washed. Preparing liter jars- wash and sterilize. After that, we put water on the stove and, based on 1 liter, add 1 g to it citric acid and 25 g of salt. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then, with a slotted spoon, transfer the cabbage to cold water and let it cool down.
At the bottom of the jars lay out the bay leaf, cloves, peppercorns. You can also add a small piece of cinnamon. Then we lay the cabbage, placing it with inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.
We prepare the marinade: dissolve salt, sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After that, cover the jars with lids and place them for sterilization in boiling water for 8 minutes. We 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;
- Bulgarian pepper (preferably multi-colored) - 1 kg;
- carrots - 1 kg;
- medium zucchini - 2 pcs;
- large head of garlic - 1 pc;
- hot chili pepper (optional) - half a pod without seeds;
- tomato juice (preferably home cooking) - 1 l;
- salt (not iodized) - 3 tbsp. spoons;
- vinegar (table) - 1 tbsp. a spoon.
First of all, as usual, we wash and clean the vegetables, prepare the jars. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; pass the garlic through the press. We put 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. We lay out the finished product in sterilized jars.
Filled cans must be rolled up and put on the lids under the covers. We place the cooled salad for the winter for storage in a place where it is dark and cool.
Preservation of cabbage requires effort, albeit small. But freezing it for the winter is quite a simple matter. But this processing method will allow you to save vitamins and useful trace elements 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.
I disassemble the cabbage into small inflorescences so that it is convenient to eat it in winter. The main thing is to remove the green leaves and the thick base at the root.
I cut the onion into quarter rings, having cleaned it in advance. 
I peel nuts from shells. I leave only the kernels. 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. And onions, nuts will give a fresh cauliflower a pleasant taste and aroma. 
I cook the marinade for canning. V hot water add salt and put on fire. When the marinade begins to boil, pour in the table vinegar. 
I pour cabbage in a jar with hot marinade. I pour it gradually, because the marinade will slowly break through the cabbage, as it were. I fill the jar almost to the top with liquid so that there is room for boiling during sterilization. 
I put the jars to be sterilized in warm water. When the water boils there, I mark it for 10 minutes. During this time, the cabbage will become a little softer, but will not burst. It will still be crispy inside. 
I take out the jars and immediately twist them with lids. By tradition, I cover the cans with preservation with a “fur coat” until completely cooled. 
Then I send the delicious cauliflower with nuts to the pantry until winter. With such a treat, it will not be a shame to surprise all the guests, especially since the cabbage goes well!
Unusual for the Russian garden, "blonde" cabbage has practically no contraindications. Its mild taste can be enjoyed by both children and the elderly. She is hypoallergenic. 100 g of this product contains only 25 kcal. The only ones who have to deny themselves healthy treat, are people suffering from urolithiasis. For everyone else, cauliflower is not only allowed - its presence in the diet is mandatory. Especially during the cold period of time, when the body is acutely aware of the lack of fresh vegetables and fruits in the daily menu.
Cauliflower is often included in the postoperative diet. It helps to quickly restore the body after illnesses. In addition, the vegetable slows down the development of tumors and is considered a natural means of preventing cancer.
Solid benefit
There are three types of cauliflower: white, purple and yellow. You will rarely see purple on the shelves of domestic supermarkets. White is also a very rare guest. But yellow cauliflower can be bought almost everywhere, even in a store near the house, even in the market, even in a grocery mall. Whatever part of the "body" you take, the funny vegetable leaves its useful mark everywhere. Where and what - the table will tell.
Table - The effect of cauliflower on the human body
| Organ or system | Vegetable influence |
|---|---|
| Vessels and blood | - It is a means of preventing cardiovascular diseases; - strengthens the vascular walls; - improves blood quality; - normalizes cholesterol levels |
| Gastrointestinal organs | - Facilitates the course of peptic ulcers; - is not an irritant for the mucosa; - well absorbed; - is a remedy for constipation |
| Immunity | - Increases the body's defenses; - is a means of preventing beriberi in the off-season |
| Nervous system | - Improves mood; - increases stress resistance; - controls the quality of sleep |
As a natural medicine, cauliflower is used for diabetes, overweight and diseases that affect the oral mucosa. Often, doctors prescribe a vegetable to patients with diagnosed diseases of the liver and gallbladder.
Cauliflower salad for the winter: 2 options with sterilization ...
Cauliflower salad recipes for the winter are good not only in taste, but also in their vitamin and mineral composition. It contains magnesium, zinc, iron and calcium with potassium. Vitamins are represented by groups B and A, as well as a rare vitamin U, which is responsible for the quality absorption of calcium. The main ingredient in salads without sterilization is boiled for only a few minutes. And in some cases it is sent to the bank without blanching at all. This means that the overwhelming amount of benefit in the vegetable is preserved, turning a jar of salad into a powerful cure for beriberi.
"Tomato"
Description. This is one of the most simple salads from cauliflower for the winter. The main ingredient, corked under an iron lid, is marinated in tomato sauce and soaked in a light garlic aroma. The vegetable is crispy and sweet in taste. Opening a jar in winter, cauliflower can be used as an appetizer or as an ingredient in first courses and salads. To create a marinade, you can take as fresh tomatoes or tomato paste, and ready-made sauce based on red vegetables. It is not necessary to blanch the cauliflower, it can be put in jars raw. A vegetable pre-treated with boiling water is more tender and softer. But drenched in sauce fresh cabbage will be crispier.
Required components:
- tomatoes - 2 kg;
- red bell pepper - 0.5 kg;
- 9% acetic acid- 40 ml;
- refined sunflower oil- 40 ml;
- granulated sugar - 0.04 kg;
- fresh garlic - two cloves;
- table salt - half a teaspoon;
- cauliflower - forks.
Step by step
- Peel the skin off the tomatoes and puree them in a blender.
- We clean the pepper from seeds and stalks and cut into small cubes.
- Mix the ingredients for the sauce and boil for ten minutes.
- We filter the sauce, ridding it of the pepper component, and put it on the fire again to reduce it by half.
- Add salt and sugar to the almost ready marinade, pour in the oil and cook for another ten minutes. Half a minute before readiness, add the indicated amount of vinegar to the sauce mass and remove the saucepan from the heat.
- Boil water in a saucepan and blanch the cabbage inflorescences in it for two minutes.
- We shift the blanched main ingredient into sterilized jars, put a garlic clove in each and pour hot marinade over.
- We are building water bath and sterilize full jars on it for 15 minutes, and then preserve it.
In order to organize a water bath, you need to put an aluminum basin on the stove, put full jars covered with lids into it, fill the basin with water so that it reaches the “belt” of the glass container, and turn on the stove. After boiling water in the basin, half-liter jars should be sterilized for ¼ hour.
"Onion"
Description . If cauliflower salad recipes for the winter with tomato paste for a number of reasons do not suit you, try to preserve the summer in a different way. Of the vegetable ingredients that make up the Onion salad, only cauliflower can be pre-heated. Carrots, tomatoes and onions are placed fresh in sterilized jars - without cooking. This allows you to save a maximum of vitamins. After packaging, "Onion" needs to be sterilized in a water bath. The larger the jars, the longer they need to be sterilized. A 1 liter container should boil for at least half an hour.
Required components:
- carrots - one root crop;
- onions - two large root crops;
- tomatoes - two pieces;
- cauliflower - one inflorescence;
- salt - a tablespoon;
- vinegar - three tablespoons.
Step by step
- Blanch the cauliflower for five minutes and remove it from the pot with a slotted spoon. We do not touch the broth, it will still be useful to us.
- We cut the onion into thin half rings, carrots into circles, and tomatoes into small slices.
- We put a few carrot circles in the jars, and the onion half rings in the second layer.
- Then ¾ fill the remaining space with cabbage inflorescences, and put a few tomato slices on top.
- Mix the broth remaining from cooking cabbage with salt until the latter is completely dissolved and pour it into jars with vegetables.
- In each half-liter jar, add one and a half tablespoons of 9% table vinegar, sterilized in a water bath and rolled up with a key.
Depending on your taste preferences, you can adjust the acidity of the marinade with sugar.
… and 3 recipes without processing filled jars
Any preservation that is poured into jars in finished form, which was preceded by a long heat treatment of the ingredients, does not need additional sterilization. It is enough to pre-sterilize the lids and glass containers. After packaging the salads, the recipes of which are offered below, the jars can be safely rolled up and sent to the pantry.
"Delicacy"
Description. Salad "Delicacy" from cauliflower for the winter is a canned bouquet of tastes and aromas of a summer cottage. The softness and tenderness of the main ingredient is successfully combined with tomato flavor and aroma of bell pepper. Experienced housewives recommend using red peppers for cooking. They contain more sugar than green or yellow ones. This allows you to achieve the perfect sweet and sour balance.
Required components:
- cauliflower - 2 kg;
- tomatoes - 1 kg;
- refined vegetable oil - a glass;
- granulated sugar - 0.1 kg;
- table salt - 0.06 kg;
- garlic - two heads of medium size;
- 9% acetic acid - 0.12 l;
- parsley - two bunches;
- Bulgarian pepper - three large fruits.
Step by step
- We cut the cauliflower in such a way as to separate the inflorescences from each other.
- We boil water in a saucepan and send cabbage elements there for heat treatment for five minutes, dump in a colander and leave to cool.
- Blanch the tomatoes by making a cross-shaped incision in the tail area, about three minutes. After we remove the skin from the fruit and grind it on a blender or by hand.
- We spread the tomatoes in a saucepan, add oil, vinegar, sugar and salt, as well as finely chopped parsley and garlic, passed through a press. Bring to a boil on the stove.
- After the marinade boils, we send the main ingredient into it and simmer for half an hour.
- We lay out the fragrant salad in pre-sterilized containers, cork and turn upside down, covering the jars with a blanket until they cool completely.
To speed up the process of cooling the container filled with salad, the jars can first be placed in a basin with slightly warm water, and after a while in a similar container with cold water. Cooling quickly will preserve the crunch of the cauliflower.
"Traffic lights"
Description. Winter salad from cauliflower and zucchini for the winter got its name due to its colorful appearance. Pale yellow cabbage inflorescences contrast sharply with parsley, sunny carrot rounds and bright yellow zucchini slices. Instead of a final sterilization, this recipe uses a double potting that kills all germs and allows garden gifts to stay safe and sound under a metal lid for a year.
Required components:
- cauliflower - forks;
- yellow zucchini - one medium;
- carrot - one;
- parsley - a bunch;
- allspice and black peppercorns - five each;
- salt - a tablespoon;
- granulated sugar - two tablespoons;
- vinegar - two tablespoons;
- chili - one peppercorn;
- drinking water - as the basis for the marinade.
Step by step
- We disassemble the cabbage into inflorescences, peel the carrots and cut into circles, zucchini into slices.
- Grind the greens by hand, mix with circles of chili seeds peeled and peas of allspice and black pepper. Divide the mixture among jars in the same amount.
- On top of the green "pillow" lay out a mixture of the rest of the vegetables, tamping them as tightly as possible.
- Pour boiling water into jars, cover with lids and leave for five minutes.
- Drain the water back into the pan, add salt and sugar to it, bring it to a boil again and add acetic acid just before turning off the stove.
- Pour vegetables with marinade and preserve.
Some housewives add sliced \u200b\u200bcucumbers to the Traffic Light salad. It turns out a real garden in the bank.
"Real jam"
Description. Cauliflower salad for the winter without sterilization with rice - universal dish which can be used as a side dish. It will take at least an hour to prepare the preservation, and most of this time the ingredients will be thermally processed. There are fewer vitamins in such a salad than in previous snacks, but the calorie content is much higher.
Required components:
- cauliflower - two small forks;
- carrot - 0.5 kg;
- tomatoes - 1 kg;
- bell pepper - two large;
- parsley or dill - a bunch;
- garlic - a few cloves;
- round rice - 0.25 kg;
- refined vegetable oil - 3/5 cup;
- salt - at your discretion;
- sugar - two tablespoons.
Step by step
- We divide the cabbage into miniature inflorescences and boil in boiling water for two to three minutes.
- Grind garlic cloves together with tomatoes to a puree state using a meat grinder, blender or food processor.
- Grind carrots on a coarse grater.
- Cut the bell pepper with a knife into miniature sticks.
- Boil round rice in plenty of water until “al dente”, drain in a colander, rinse under running water and leave for a while in the sink so that the water can drain.
- Put the tomato-garlic puree in a deep saucepan, bring it to a boil, then add salt, sugar and sunflower oil.
- After boiling the sauce, we introduce vegetable ingredients into the saucepan and boil again for ten minutes.
- Add the rice component, cover with a lid and cook over low heat for at least half an hour.
- We lay out the appetizer in sterilized jars and cork.
As an additional ingredient, eggplants and (or) mushrooms, peeled and cut into medium cubes, can be added to the composition of the Lick Your Fingers salad. Preferably mushrooms. They are cut into plates and added to tomato sauce along with vegetables.
Based on any of the described algorithms, you can prepare a cauliflower salad in jars for the winter with almost any vegetable ingredients collected in the country garden. The main thing is that the container in which you lay the future preservation should be washed and sterilized with high quality. This can be done in two ways. The first is wind. It involves sending empty cans to a preheated oven. Inside oven they should stand until the water lingering after washing dries on their walls.
For the second method of sterilization, you will need a metal sieve and a saucepan. Water is drawn into the pan and the dishes are covered with a sieve on top. It is important that it be flat and allow several cans to be placed on its surface with their necks down. After boiling water in a saucepan, the jars should spend a quarter of an hour in a water bath. During this time, you can study the recipes for making cauliflower salad for the winter and make your choice.
In my family, cauliflower is respected, adored, and ready to eat dishes from it. all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various blanks under the lid.
The simplest thing you can cook from cauliflower is assorted. In company with cucumbers, bell pepper, and tomatoes, cauliflower is especially tasty. You can also pickle cauliflower with apples.
If you are in search of delicious and proven recipes for cauliflower blanks, I bring to your attention a few of my favorite recipes. All of the recipes below are correct proportions ingredients, jars are normally stored until spring in the cellar, or in a closet on the balcony.
Traditionally, I invite you to share your favorite cauliflower recipes in the comments.
Korean cauliflower for the winter
How to cook Korean cauliflower for the winter, you can see.
Cauliflower for the winter in a tomato
Recipe for cauliflower for the winter in a tomato, you can see.
Cauliflower salad for the winter with bell peppers and onions
How to prepare a cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .
Pickled cauliflower with vegetables
You can find the recipe for pickled cauliflower with vegetables.
Put cucumbers in steamed jars, Bell pepper, tomatoes, cauliflower (previously it must be blanched in boiling water for 1 min.).
Pour boiling water for 15 minutes, drain the water. Put garlic cloves, dill and cumin seeds, a pinch of mustard seeds, crushed bay leaves, peppercorns on vegetables.
Pour marinade over:
1 tbsp salt and
2 tablespoons of sugar.
Pour in 40 ml before swirling. 9% vinegar per liter jar.
Pickled cauliflower with apples
This recipe has been pickling cauliflower for the third year. Cooking it is very easy tasty snack. You can eat the next day. Like pickled cauliflower fast food. 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 pieces,
- carrot 1 piece,
- apple 1 pc
- parsley, dill on a couple of branches,
- black pepper 5-7 peas,
- vegetable oil 2 tbsp. l.,
for the marinade:
- 1 liter of water
- 2 tbsp. l. salt,
- 3 art. l. Sahara,
- 125 ml. vinegar.
Cooking:
Rinse the cabbage, divide into inflorescences. Put cabbage, carrots, sliced apple, garlic, herbs, spices and vegetable oil into a sterile jar.
Preparing the marinade:
To boil water. Add salt and sugar. When it boils, pour in the vinegar.
Pour boiling marinade over cabbage. You can eat the next day.
If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll it up with lids and under a fur coat until it cools completely.
If we are talking about canning, then pleasant, and, depending on individual preferences, moderately spicy or spicy snack Pairs well with most main dishes. Inflorescences keep for a long time beneficial features, have an interesting appearance, so it is always appropriate to serve them to the table. To prepare a beautiful appetizer with original taste, you can use the ideas of experienced authors who have successfully practiced culinary art for many years.
The five most commonly used ingredients in recipes are:
Inflorescences can be closed in jars along with bell peppers, zucchini, tomatoes. Among options there are especially savory ones - with sweet and sour, spicy and spicy fillings. Cauliflower recipes for the winter are not only ready-made canning solutions. The vegetable can be dried in the oven or placed in the freezer, optionally with or without pre-blanching. It is worth noting that the finished product contains easily digestible proteins, while its calorie content is only 28 calories.
