Cauliflower in tomato sauce, cooked according to our recipes for the winter, will be dense and crispy. You can serve it as an independent snack or as a side dish for stew, fish, potatoes or pasta. In any case, it is very tasty.

Cauliflower for salads is blanched for 3 minutes in boiling water, adding citric acid. Then the inflorescences are lowered into a bowl with cold water. Blanching keeps the crunchiness of the cauliflower intact. After contrast heat treatment cabbage inflorescences will easily endure prolonged boiling in the marinade, without losing their external attractiveness and density.

C kale with bell pepper

Cauliflower in tomato sauce - another good recipe homemade, which will take its rightful place on the shelf with pickled tomatoes and cucumbers. Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a sauce of fresh tomatoes and put into jars. A minimum of effort - and delicious canned cabbage for the winter is ready! It is crispy, sour, with the aroma of garlic. Great snack!

Ingredients:

• cauliflower - 1.5 kg
• Bulgarian pepper - 500 g
• tomatoes - 500 g
• garlic - 3 cloves
• water - 700 ml
• vegetable oil 100 ml
• salt - 1 tbsp.
• sugar - 70 g
• vinegar 9% - 70 ml

Cooking:

First of all, we disassemble a head of cauliflower into inflorescences, you don’t need to disassemble it into very small inflorescences, otherwise they will turn into porridge during the cooking process. Put them in a saucepan cauliflower, add chopped rings bell pepper.

It is better to take ripe, juicy tomatoes, cut the tomatoes into small cubes and put them in a saucepan together with the juice. Add salt and sugar. Pour in vegetable oil.

Now pour in boiling water and put the pan on the fire. Let the contents of the pan come to a boil, reduce the heat to a slow one, mix all the ingredients, cover the pan with a lid. We cook the salad for 25 minutes. Then add finely chopped garlic to the salad. Cook the salad for another 5 minutes.

At the very end of cooking, add vinegar. Stew the salad for another 5 minutes and remove from the fire. We distribute the “Delicacy” cauliflower salad prepared for the winter into sterilized jars and twist the jars with lids. Let the jars with the salad cool completely under a blanket and transfer them to the storage room. Delicious cauliflower salad - a great side dish to the main dish!

Cauliflower with zucchini in sauce without sterilization

An excellent and simple salad. It can be used as a gravy for meat, as an addition to boiled potatoes or for pasta. It is not a shame to feed an unexpected guest with a delicious preparation. You can change the amount of vegetables to your liking, and spices too. Depends if you like spicy or spicy.

Ingredients:

• 850 ml - sunflower oil
• 2.4 kg - carrots
• 600 ml. - Krasnodar sauce
• 1 l - sauce "Chili"
• 180 - garlic
• 2.6 kg - zucchini
• 450 g - sugar
• 4.8 kg - cauliflower
• 60 ml - table vinegar
• 1.2 kg - bell pepper
• 20 g - salt

Cooking:

Wash all vegetables thoroughly.
Cut peppers, zucchini and carrots into thin slices or slices.
Separate the cabbage into tiny florets, and place all the vegetables in a large container.
Add two types of sauces, salt. Put on a small fire, bring to a boil, then add butter and sugar.
Cook for 50 minutes, do not forget to stir. Then add vinegar, garlic to the vegetable mass and boil for 3 minutes. Arrange in jars and immediately roll them up with lids (no need to sterilize).

Cauliflower salad with tomatoes

Canned cauliflower is a very tasty, almost gourmet dish. She is marinated the classic way or in Korean, with the addition of characteristic spices. I offer a recipe for canning cauliflower in a dressing of tomatoes, garlic and sweet peppers. This appetizer looks great on any holiday table.

Ingredients :

• cauliflower - 2 kg
• tomatoes - 1.5 kg
• Bulgarian pepper - 2 pcs.
• hot pepper - 1 pod
• garlic - 1 head
• sunflower oil - 150 ml
• sugar - 90 g
• salt - 55 g
• vinegar 9% - 60 ml
• bay leaves - 6 pcs.
• black peppercorns - 1 tsp
• sweet pea pepper - 1 tsp
• citric acid - 1/3 tsp

Cooking:

Note: from the specified amount of products you will get 3 liter jars of cauliflower in tomato sauce.

They take a beautiful snow-white head of cabbage, overripe inflorescences with yellowness or with a gray coating are not suitable. Tomatoes and peppers should be ripe and juicy.Leaves are removed from the head, the cabbage is washed, disassembled into inflorescences.

Tomatoes are cut into halves, chopped with a blender. You should get tomato juice of medium density.Blanch cauliflower for 3 minutes in boiling water, adding citric acid.

Pour tomato juice into a saucepan, pour cauliflower.Sweet pepper is cut into strips, bitter - into rings. Garlic is peeled and cut into thin slices.Add sunflower oil, salt, sugar, vinegar, bay leaves. Throw peas of black and allspice.

Cauliflower is boiled in tomato marinade for 35 minutes, setting the minimum heat. The marinade will thicken, turn into a spicy fragrant tomato sauce.

Hot cauliflower in tomato is laid out in dry sterilized jars, evenly poured with marinade. Banks are rolled up for the winter, turned over. Blankets are covered with a blanket.

After 12 hours, the cooled blanks can be taken to the cellar.

Lecho of cauliflower with carrots and onions for the winter

Cauliflower and sweet pepper lecho is an appetizer that you can safely say “you will lick your fingers”. Vegetables stewed in a sweet tomato sauce with a slight sourness are lightly pickled, firm and very tasty. Cauliflower goes well with red sweet peppers, carrots, onions, tomatoes and garlic. Such an appetizer not only looks beautiful, but also instantly scatters from the table, one has only to open a jar of lecho.

Ingredients

for two liter jars:

• 1.2 kg of cauliflower inflorescences;
• 0.25 kg of onions;
• 0.25 kg of bell pepper;
• 0.5 kg of carrots;
• 1 garlic head;
• half a hot pepper;
• 750 ml of tomato juice;
• ¼ st. Sahara;
• 1 tablespoon salt;
• ½ st. sunflower oil;
• ¼ st. vinegar (9%).

Cooking

We preserve the salad at home: We wash the vegetables under running water. Remove seeds from peppers. We cut sweet pods into slices, and spicy ones into small pieces. Cut the skin off the carrots. We cut the vegetables into strips. Peel off the skins from the onion heads. Cut vegetables into half rings. Pour the tomato juice into a bowl and place on the stove.

Add carrots to the boiled tomato and cook for 5 minutes. Put in a boiling mass of onion, Bell pepper, cabbage. When the appetizer boils, add all the other ingredients to it, except vinegar. Cook vegetables for 10 minutes. Five minutes before readiness, add vinegar to the mixture and mix. We lay out boiling vegetables in steamed jars and twist them with sterilized screw lids. We cover the inverted jars with a blanket. When the seaming has cooled, we remove it for storage.

cauliflower in tomato juice

Delicious vegetable preparations always delight us in the winter season and not only. I suggest cooking cauliflower in tomato sauce for the winter. Cauliflower is not as popular as other vegetables, but palatability no worse than the same tomatoes, cucumbers or other more popular vegetables.

Ingredients:

• cauliflower - 1 kg. (1 large or 2 small heads)
• tomato juice - 1.5 l.
• vinegar - 3 tbsp. l.
• salt - 2 tbsp. l.
• parsley - 1 bunch.
• water for cooking cabbage - 3 liters.
• sugar - 4 tbsp. l.

Cooking:

From the listed number of components, 3 half-liter jars of snacks are obtained. First you need to prepare the cabbage. Wash it thoroughly in cold water and cut off the lower leaves. Next, divide the vegetables into inflorescences, which are put in a small saucepan. Fill cabbage with water. Lightly boil the cauliflower florets. It takes 3-5 minutes to cook them. At the same time, do not salt the water. After the required time has passed, put the inflorescences in a deep bowl and cool.

While the inflorescences are getting cold, prepare tomato marinade. To do this, pour tomato juice into a separate pan, and then add sugar and salt to it. Bring the contents of the pot to a boil, then reduce the heat and simmer for 30 minutes.

In the meantime, you can start preparing jars. Wash them in warm water, and then sterilize over water vapor for at least 5 minutes (the time is indicated for 0.5 l cans). Fill hot sterilized jars with cooled cabbage florets. This must be done carefully so that the inflorescences are not crushed or broken.

Finely chop the parsley with a sharp knife and add it to the tomato sauce. Pour 1 tbsp into each jar of cauliflower. l. vinegar, and then fill it with a boiling filling of tomato juice and parsley. Next, the jars need to be sterilized. This can be done in the following way. Choose a wide, but not deep saucepan (its height should be at least the height of a half-liter jar). Fill a saucepan with boiling water, and then place your jars filled with vegetables and tomato juice in it. Wait for the water in the pot to boil. Jars covered with lids should be in boiling water for 15 minutes (the time is indicated for containers with a volume of 0.5 l).

After this time, remove the jars from the pan and roll up. Roll over, wrap with a warm towel and cool.

Cauliflower in pepper sauce with herbs

Juicy, slightly crispy cauliflower inflorescences, mixed with minced fragrant, spicy garlic, poured thick sauce from grated peppers and tomatoes. All this is lightly boiled with spicy parsley and vinegar. A little sugar and salt - and it turns out amazing winter salad. He not only has original taste, but also a very bright appetizing color, thanks to red peppers. The recipe that I propose is not difficult to prepare, and in winter you will appreciate it, serving it with hot dishes or treating guests with vodka.

Ingredients

• 2 kg cauliflower (one inflorescence),
• 10 pieces. bell pepper.
• 1.2 kg of tomatoes,
• 230 ml sunflower oil,
• 5 tbsp Sahara,
• vinegar 9% - 150g,
• salt 2 tbsp
• 2 heads of garlic
• 200g parsley,

Cooking

Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water.
Throw away in a colander.Tomatoes, bitter and sweet pepper scroll through a meat grinder.Add vinegar, salt, sugar, vegetable oil, garlic through a garlic press and chopped parsley.
Bring this whole mass to a boil. Then add the cauliflower and cook over low heat for 15 minutes.Quickly decompose into banks, roll up and wrap.

Starting to cook cauliflower in a tomato for the winter, peel the cauliflower head from the leaves and cut off individual inflorescences from the "stump".

These inflorescences can be cut into smaller pieces if desired.

Bring water to a boil large saucepan, salt.
Dip all the cauliflower inflorescences in boiled water and boil (blanch) for about 5 minutes.
After that, throw the scalded cabbage into a colander.

Peel the garlic cloves. Wash sweet pepper, remove seeds and cut into several pieces.

Now about tomatoes. It is best to choose well-ripened, fleshy varieties - in such liquid seed boxes are very small. Therefore, the sauce itself will be thicker and richer.
We need to peel the tomatoes. To do this, it is enough to lower them first for 1 minute in boiling water and immediately transfer them to very cold water. After such a contrasting change in temperature, the peel is removed one or two, very easily.

Peeled tomatoes are also cut into pieces and put in a blender. We also put garlic cloves and chopped bell pepper there. Finely grind. All vegetables can be easily twisted with a meat grinder, if there is no blender.

The resulting liquid mass is poured into a saucepan. Add sugar, vegetable oil and salt.

Immediately after boiling, reduce the heat to low and add the boiled cabbage inflorescences and finely chopped parsley.

We cook everything together for about 10 minutes - it’s probably not worth more, because the cauliflower is very tender - it can boil into porridge. Knowing this feature of it, it is also worth stirring very carefully.

Add vinegar at the very end of cooking and immediately remove from heat.

An interesting and unusual taste of crispy and juicy cabbage in tomato juice for the winter will not leave anyone indifferent. Cabbage in tomato juice for the winter at home, it always turns out very tasty and appetizing, it is tucked into both cheeks at the table!

Ingredients:

• Cabbage - 1 kilogram;
• tomato juice - 1 cup or ground tomatoes;
• bay leaf - a thing;
• salt - 1 tablespoon.

Step-by-step recipe for cabbage in tomato juice for the winter

1. Peel the cabbage from the outer leaves, rinse with cold water and let it drain.
2. Bring the tomato juice to a boil, chop the cabbage, salt to taste, place in enamel pan, add 1 bay leaf per 1 liter of volume, pour hot tomato juice so that it only covers the cabbage, bring to a boil and cook for 5 minutes.
3. Arrange the cabbage in sterilized half-liter jars, add the resulting juice and roll up.
4. Leave until completely cool.

You will spend a minimum of time and a minimum of effort to prepare this recipe, and the result will be amazing.

Rather, cook such pickled cabbage in tomato juice, and enjoy a tasty, healthy and nutritious dish in winter.

Cabbage in tomato juice for the winter at home, it always turns out very tasty and appetizing, it is tucked into both cheeks at the table!

Cabbage in tomato juice for the winter - recipes

A rather interesting solution for homemade preparations is Cabbage cooked in tomato juice. This is how both white and colored ones are prepared; for the winter, such a dish is ideal, great preservation of vitamins and crispy juicy taste.

Surely you have heard about a method that returns elasticity and crispy taste to pickled or pickled cucumbers, they are poured with tomato. And cabbage, preserved in tomato for the whole winter, will have an amazing spicy taste. In addition, in this way you can make preparations for borscht, which is very convenient, and stuff peppers.

Cooking cabbage in tomato juice for the winter

This is the simplest recipe, the most traditional, it can even be called a classic, because it is the basis of such winter harvest cabbage.

For this recipe we will need the following products:

• Small per kilogram of cabbage forks
• Glass of freshly squeezed tomato juice
• A heaping tablespoon of regular salt, no additives
• Laurel leaf
• A few peppercorns, if desired

How to do, step by step cooking:

1. We choose a tight, strong head of cabbage, remove the top leaves from it and rinse under the tap, shake off the water a little.
2. First cut the forks into quarters, so it will be more convenient to chop, cut into thin strips, salt immediately.
3. Pour the tomato juice into a stainless or enamel bowl and let it boil.
4. Immediately after boiling, we put lavrushka, pepper and cabbage in the tomato.
5. We are waiting for the moment when it boils and detect five minutes.
6. We pack cabbage in pre-prepared small jars. Spread juice evenly.
7. Roll up and let cool in the room, then hide in the cold.

Recipe for cabbage in tomato juice in jars without sterilization

What we will need:

• Two kilo cabbage head
• Five kilos of tomatoes
• One and a half cups of vegetable oil
• Three chili pods
• Two heads of garlic
• Three tablespoons of table salt
• Tablespoon of vinegar essence

Wash the tomatoes, let dry, cut into pieces and chop in a blender. Then rub through a sieve to leave the skins and seeds.

Ready juice put to a boil, pour there vegetable oil, salt and let it boil slowly for half an hour, at the end we squeeze the garlic there and pour the chopped pepper. let it simmer for five more minutes.

We set the tomato juice to languish, and in the meantime, brew the cabbage. To do this, we clean the head of cabbage from the top leaves, cut it into cubes and put it in a suitable bowl, pour boiling water over it and let it simmer gently for five minutes. After the cabbage, we throw it in a colander so that the water is glassed and distributed in sterile jars.

When the boiling period of tomato juice comes to an end, add vinegar and pour the hot cut into the cabbage, close it under iron lids and warm it for a day. We will store the workpiece in a cool place.

How to cook winter cabbage in tomato juice for borscht

We will need the following ingredients:

• Medium fork of cabbage
• fresh tomato juice

Don’t be surprised, there are only two ingredients, it’s very convenient to open a jar in winter and immediately pour it into borscht, we won’t add anything, because this is a dressing, spices will also be superfluous here, every housewife adds her favorites to her borscht.

Squeeze the juice from the tomato in a juicer or through a sieve. We shred the cabbage like a sourdough. We put it in a bowl, fill it with juice so that it only hides. Let's cook. We boil exactly fifteen minutes, immediately distribute them into jars, they must be sterilized in advance. We roll under tin covers and wrap for a day.

How to make cauliflower in tomato for the winter

What will be needed from the ingredients:

• Kilo of cauliflower
• Kilo of tomatoes
• A tablespoon of regular salt and granulated sugar
• Five peas of black and allspice pepper
• Dill and coriander seeds optional
• Two tablespoons of 9% vinegar

The first action is to prepare jars, sterilize and dry, preferably small, half-liter, seven hundred, liter.

While the cabbage dries, let's deal with the tomatoes, you need to squeeze the juice out of them. Do it in any convenient way, extinguishing and rubbing through a sieve or passing through a juicer.

We put the cabbage inflorescences in a colander and, together with it, lower it into boiling water for a couple of minutes so that the cabbage is completely immersed. then we take out the colander from boiling water and immediately place it under a stream of cold water. let the cabbage drain and arrange in jars.

In the resulting juice, add all the spices along with sugar and salt, boil for two minutes, add vinegar and pour into the cabbage. We immediately roll the jars under metal lids and warm them with a terry towel.

Recipe for delicious cauliflower in tomato juice prepared for the winter

We will need to take for the recipe:

• Kilo of cauliflower
• Kilo of red tomatoes
• A tablespoon of sugar and salt

Squeeze juice from tomatoes. We wash the cabbage, divide it into inflorescences and lay it out in liter jars, sterilized in advance.

Salt the juice and add sugar, boil and fill our jars. We cover them with lids and put them to pasteurize for forty minutes, then immediately roll them up.

How to cook cabbage in tomato juice for the winter, recipes with cauliflower and white cabbage.

This cabbage has delicate taste and light structure, so preservation from it turns out to be very tasty and beautiful in appearance. It goes well in preparations and with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.

Here are all the most delicious preparations for the winter from cauliflower, which we prepared and we liked them last season. This year, 2019, we can safely offer them to you.

Cauliflower salad for the winter

We'll need:

• Two and a half kilograms of cabbage inflorescences
• Half a kilo of bell pepper
• Half a kilo of onion
• Kilo of carrots
• Two heads of garlic
• Hot pepper pod

For tomato dressing:

• Half a liter of tomato juice
• Half a glass of sugar
• Two heaping tablespoons of table salt
• Glass of sunflower oil
• Half cup 9% vinegar

salad preparation

Clean the cabbage, wash and divide into inflorescences. Peel the sweet pepper from the seeds and cut it like a lecho, chop the onion with a feather, carrots - with thin sticks.

Put tomato juice on the stove and wait for it to boil, throw in the carrots and boil it for five minutes, then send the cabbage, onion and pepper there and simmer for another fifteen minutes. Then put the garlic with pepper and all the spices and count another five minutes. At the very end, pour in the oil and vinegar, mark for five minutes and spread the salad hot in sterile jars. Roll up, wait for cooling and lower it into the cellar.

Delicious pickled cabbage for the winter

Ingredients:

• Medium sized head of cauliflower
• The fleshy fruit of sweet pepper, preferably red
• A small pod of hot pepper
• Laurel leaf
• 6 regular black peppercorns
• Three peas of allspice
• Three inflorescences of carnation
• Three cloves of garlic
• dill umbrella
• Two teaspoons of 9% vinegar

For marinade you will need:

• Liter of filtered water
• Two teaspoons of table salt
• Tablespoon of sugar

Cooking process

Wash the cabbage, disassemble into separate inflorescences. If it's too big, cut it up a little. Sweet pepper must be freed from seeds and white pulp, then cut into half rings. Do the same with bitter pepper, just cut into pieces according to the number of cans and the desired sharpness.

At the bottom of sterile and dried jars, lay black peppercorns, dill umbrella, parsley, sweet pepper cut into half rings, add 1 piece of hot. Then, without crushing, spread out the inflorescences, and distribute slices of garlic between them.

Now, at first, pour the jars with the contents of boiling water, let stand for 5-7 minutes, so that all the vegetables warm up. Then pour this water into the dishes where you will cook the marinade. Add sugar and salt to it and let it boil for five minutes. Add vinegar not to the marinade itself, but to jars - two teaspoons each. At the end, pour the vegetables with ready-made brine and roll up under the lids. Now put the jars upside down and cover them with a blanket or bedspread - let them stand like that until they cool. Then they need to be stored.

Korean cauliflower recipe

Products you will need:

• Kilogram of cauliflower
• Three large carrots
• Big head of garlic
• Red hot pepper and coriander of your choice

For the marinade you need:

• 1 liter of clean water
• 0.5 cup 9% vinegar
• 2 heaping tablespoons of salt
• 1/4 cup sunflower oil
• 1 glass of granulated sugar

How to cook cauliflower in Korean

Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate carrots with a Korean grater. Garlic can be crushed or passed through a press.

Throw the cabbage into boiling water and keep it for four minutes, then put it in a colander and mix it with carrots and spices in a convenient bowl. Then pack into jars.

In a separate bowl, you need to make a sugar-salt solution and boil the marinade, at the end pour in vinegar and oil and immediately pour the marinade into jars to the brim. Roll up with lids and hide in heat until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.

Cauliflower for the winter without sterilization

Products for 3 liter jar :

• 2 kilograms of cabbage florets
• 2 bell peppers
• 1 small pod of bitter pepper
• 3 bay leaves (1 per liter)
• 200 gr carrots

For the marinade (per 1 liter of water):

• 4 tbsp. spoons of salt
• 4 tbsp. spoons of sugar
• 50 ml table vinegar

Cooking

Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Then fold into a colander and cool.

Wash peppers, cut and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.

For marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.

We put bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour over the marinade. Roll under covers. Wrap until cool. Then send for storage in the cellar or in the refrigerator.

Recipe for cauliflower in tomato sauce

In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Cook it, it is very tasty, and besides, it is healthy.

Need products:

• Kilo two hundred ripe tomatoes
• Two kilos of cauliflower
• Three sweet peppers
• Two heads of garlic
• Glass of sunflower oil
• bunch of parsley
• Half a glass of sugar
• Two and a half tablespoons of regular salt
• One hundred and twenty grams of 6% vinegar

Cooking

Clean and wash all vegetables. Disassemble the cabbage into separate inflorescences, boil for five minutes in lightly salted water.

Cut the tomatoes, stew and then rub through a sieve to get the juice.

Finely chop the rest of the vegetables and put in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and boil for another 3 minutes. Further hot salad arrange in jars and set to sterilize for 20 minutes, then close with sterilized metal lids and roll up.

Assorted cauliflower for the winter

For a liter jar you will need:

• tomatoes - 5 pieces
• cucumbers - 3 pieces
• cauliflower - 180 grams
• Bulgarian pepper - 1 piece
• carrot - 3 pcs.
• turnip onion - 3 pcs.
• garlic - 3 cloves
• lavrushka - 3 leaves
• carnation - 1 pc.
• water - 1 liter
• vinegar 9% - 3 tbsp. spoons
• sugar - 1 teaspoon
• salt - 2 tsp

Cooking assorted vegetables with cabbage

For this recipe, it is better to take small vegetables. Wash everything first. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core with seeds from sweet peppers.

Cut the carrot into large circles, cut the pepper into several pieces. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then put garlic, cloves, bay leaves and onions in them first (if the onions are large, you can cut them in half).

Cooking marinade. To do this, mix water, sugar and salt and bring to a boil. Put the vegetables into the boiling marinade. Boil 3 minutes. Remove from heat, add vinegar and stir gently.

Fill jars with vegetables, pour marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn upside down and leave to cool. Once cool, store.

Cucumbers with cauliflower for the winter

Pickled cucumbers with cabbage perfectly complement and enhance the taste of each other. They look great on a plate - it turns out an appetizing addition to any meat dish.

It will take:

• 2.5 kg cucumbers
• 1 cabbage
• 1 hot pepper
• 1 head of garlic
• 2 small horseradish roots
• a few currant leaves
• 3 bay leaves
• 3 pcs. carnations
• a teaspoon of peppercorns
• a pair of dill inflorescences

For the marinade

• sugar 50 grams
• salt 75 grams
• vinegar 75 ml

Cooking pickled cucumbers with cauliflower

To make cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut the ends on both sides.

For canning, take two jars with a capacity of 3 liters. Banks are sterilized in the oven, microwave or steam. At the bottom of each jar, place laurel and currant leaves, cloves, black peas, and peeled garlic cloves. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density, you can put one small piece in a jar. Instead of roots, you can take half a sheet of horseradish.

Prepared glass containers are half filled with cucumbers. Then the cabbage disassembled into inflorescences is folded there. Next add dill. The remaining space is filled with cucumbers.

Banks with contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are changed to plastic ones with perforated holes, water is poured into the pan through them - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
Pour 75 milliliters of vinegar into each container with vegetables. Next pour hot pickle. Then they roll it under the covers and turn it over, put it on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.

Important: preserved cauliflower without sterilization should be stored in a cool place - in the cellar, basement, basement or in the refrigerator.

How to freeze cauliflower for the winter

The option is quite simple, and if you follow the simple secrets of technology, you can easily provide your entire family with vitamins in the winter.

Can you freeze cauliflower for a long time?

This is a great winter cooking option. full stew from vegetables, where the main ingredient is tender cauliflower inflorescences. Loss Percentage useful substances when freezing is very low, so we recommend freezing this valuable vegetable, but you need to do it right.

• Cauliflower for the winter should not have any damage or stains.
• Sluggish inflorescences are better not to freeze.
• For freezing at home, freshly picked young cabbage, with milky white medium-sized inflorescences, is better suited.
• Freeze vegetables grown in an ecologically clean area without the use of chemicals, otherwise it does not make sense.

An easy way to freeze cauliflower

We wash the head of cabbage under running water to wash away all visible dirt. We clean from green leaves, divide into inflorescences, after removing places with spots.

We take a container with salted water and dip the cabbage into it for 15-20 minutes. Salt water will force the remaining insects in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.

Now it remains to dry the cabbage and arrange it in tight plastic bags. Then we send it to freeze in the chamber.

Freezing cauliflower

Wash, clean, cut in the same way as in previous version. Pour water into a saucepan and bring it to a boil.

Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we make an ice bath for her - we immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to be frozen. Just before that, it needs to be dried so that it does not freeze together in bags.

At home, frozen cauliflower can be stored for up to six months.

Cauliflower for the winter, video

Write, please, have you prepared cauliflower with zucchini for the winter? Does it taste good? Submit your recipes in the comments! Thanks!

Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a sauce of fresh tomatoes and put into jars. A minimum of effort - and delicious canned cabbage for the winter is ready! It is crispy, sour, with the aroma of garlic. Great snack!

Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

• cauliflower florets - 1 kg
• tomatoes - 700 g
• bell pepper - 1 pc.
• garlic - 3 teeth
• sugar - 2 tbsp. l. without a slide
• salt - 1 tbsp. l. with a low hill
• refined vegetable oil - 50 ml
• vinegar 9% - 50 ml

Cooking

Large photos Small photos

First of all, prepare the cauliflower. I cleaned the head of cabbage from the upper green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.



In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. Inflorescences fell asleep in boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of laying, you do not need to wait for re-boiling). After that, she threw the scalded cabbage into a colander and left it to cool completely.



Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stalks with a green core. If you wish, you can peel their skins - put them in boiling water for a couple of minutes, and then pour them over with cold water, after such a “contrast shower” the skins are very easily removed from the tomatoes (I did not peel). Pepper washed, removed the seed box and cut into large cubes. Puree the vegetables in a blender. If there is no blender, then you can use a meat grinder.



tomato puree poured into a saucepan (volume 3 l) with a thick bottom. There also sent garlic, passed through the press. She poured in refined vegetable oil, added salt and sugar. Placed on medium heat and brought to a boil. Boiled for 5 minutes, stirring.



Pour cabbage into boiling tomato sauce. I reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low boil, stirring occasionally.



At first, the liquid will seem small, but over time, the vegetables will settle into the filling. After 10 minutes, I poured 9% table vinegar into the pan. Boiled for another 2-3 minutes and removed from heat. As a result, the cabbage should remain al dente, a little bit undercooked, it will still come “under a fur coat” and then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.



I laid out the cauliflower in sterilized hot jars - it is better to fill not to the neck, but to the shoulders, that is, 2-3 centimeters lower.



Filled with sauce to the very top and corked with sterilized lids. She turned the jars upside down, tightly wrapped them in a blanket and left the glass to cool.

After complete cooling, it remains only to remove the jars for storage in a cool and dark place. Shelf life of home canned cabbage- 1 year.