A simple recipe for canning cauliflower for the winter. Recipes for delicious pickled cauliflower for the winter. Simple preparation of cauliflower with vegetables for the winter

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

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

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

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

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

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

Cooking instructions

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

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

It's time to get down to carrots. After washing, peeling, cut across into circles. The thickness of one slice is 2 - 3 mm.

Wash the tomatoes cleanly, remove the part where the fruit was attached to the branch. Cut into pieces and mince or chop finely with a knife.

Pepper to free from the stalk, cut lengthwise, wash, peel from seeds. Cut the prepared halves across into half rings.

It remains to cut the prepared and washed greens.

Divide the heads of garlic into the teeth. Peel each slice, chop on a plank with a knife.

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

Pack up the hot cauliflower salad in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll the blanks, turn them upside down, placing them on the lid. Wrap up with a towel or warm fur coat.

Delicious pickled cauliflower for the winter

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

Ingredients:

Cauliflower - 1 kg.
Sweet pepper - 1 pc. (bright color).
Carrots - 1 pc. (large or several small).

For the marinade:

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

Algorithm of actions:

Disassemble the cauliflower into inflorescences, discard the stump.
Pre-boil the inflorescences - lower in boiling water, boil for 3 minutes, transfer to a sieve so that the excess liquid is glass.
Spend this time peeling and cutting vegetables. Cut peppers into slices, carrots into circles.
Sterilize containers. At the bottom of each place a little pepper and carrots, then a layer of cabbage, repeat the operation. Top of the bell pepper.
Prepare the marinade. Bring water to a boil at the rate, add sugar and salt, put laurel and pepper. When the marinade boils again, pour in the vinegar.
Pour the prepared vegetables with a fragrant marinade. Cork.

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

How to make cauliflower for the winter in Korean

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

Ingredients:

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

For the marinade:

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

Algorithm of actions:

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

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

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very nice in seams if you add some bright vegetables to it - carrots or peppers. In the next recipe, cherry tomatoes are used in a duet with cabbage.

Ingredients:

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

For the marinade:

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

Algorithm of actions:

Rinse the vegetables, divide the cabbage, put the inflorescences in a bowl.
Sterilize banks. Send laurel and dill umbrella to the bottom of each. Add chopped clove of garlic.
Put the cabbage and tomatoes alternately until the containers are full.
Boil water, pour jars. Leave for 20 minutes.
Drain, prepare the marinade. Boil water with salt and sugar. Add mustard seeds.
Pour the marinade hot, at the end pour in the vinegar essence.
You do not need to sterilize it in boiling water, but it will not hurt to cover it with an old blanket.

Tiny cabbage blossoms and small tomatoes give the impression that the dish is prepared for the fantastic Lilliputian guests from the Jonathan Swift story, tasters will surely appreciate it.

Preservation of cauliflower for the winter in jars without sterilization

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

Ingredients:

Cabbage - 2 kg (or slightly more).
Fresh carrots - 3 pcs.
Garlic - 3-4 cloves.
Laurel - 1 sheet per jar.
Dill umbrellas - 1 pc. on the can.
Hot pepper (pod).

For the marinade:

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

Algorithm of actions:

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

In autumn or winter, cabbage will help to quickly enrich the family's diet with vitamins, useful minerals, and its taste is excellent.

Harvesting assorted with cauliflower for the winter - harvesting with vegetables

According to the following recipe, the already familiar "group" of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

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

For the marinade:

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

Algorithm of actions:

Prepare vegetables (as always, rinse, peel). Disassemble the cauliflower by inflorescence. Chop the bell peppers. Leave the cucumbers and tomatoes intact.
At the bottom of the can is a horseradish leaf, garlic, an umbrella of dill. Place the cucumbers upright. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
Pour boiling water over. Let it stand for 15 minutes.
Drain the water into a saucepan, make a marinade by adding vinegar either at the end of cooking to the marinade, or at the end of pouring directly into the jar.

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

Cauliflower for the winter in tomato

Cauliflower goes well with a variety of vegetables, including tomatoes. The following recipe is made from ripe, fleshy tomatoes tomato paste, which becomes the filling for the cabbage.

Ingredients:

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

Algorithm of actions:

Rinse the tomatoes, chop randomly, but finely. Put in a saucepan. Pour in water, simmer. Rub the resulting puree through a sieve and remove the skin.
Divide the cabbage into small inflorescences. Cover with salt water. Rinse.
Make a marinade from tomato puree by adding granulated sugar, salt, vegetable oil... Boil.
Put cabbage inflorescences into this fragrant marinade. Boil for 5 minutes, pour in vinegar.
Transfer the cabbage to jars, already sterilized, tamp lightly.
Pour over tomato marinade. Cork, wrap up.

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

How to cook cucumbers with cauliflower for the winter

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

Ingredients:

Fresh cucumbers - 2.5 kg.
Cauliflower - 1 small head of cabbage.
Hot pepper pod.
Garlic - 1 head.
Cloves and peas, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3 liter jar):

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

Algorithm of actions:

Soak cucumbers in cold water for 2 hours. Cut off the ends. This serving of vegetables is enough for 2 cans.
Sterilize the containers themselves by steam. Put fragrant leaves, seasonings, garlic, dill umbrellas on the bottom. Cut the hot peppers into rings and place them on the bottom.
Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Put a row of cucumbers, fill the jar to the top with inflorescences.
Pour boiling water over. After 10 minutes, pour the fragrant water into the marinade saucepan.
But pour the cans again with (other) boiling water, after 10 minutes pour it into the sink.
The marinade is easy to cook - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter would come as soon as possible so that you can start tasting delicious products made with your own hands.

How to cover crispy cauliflower for the winter

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

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

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

For the marinade:

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

Algorithm of actions:

Peel and wash vegetables. Cut: pepper into strips, carrots into circles.
Divide the cauliflower into inflorescences, boil it for 3 minutes, salt the water.
Prepare the marinade from water, salt, sugar. Pour vinegar at the last second.
Sterilize banks. Lay the vegetable platter. Pour marinade with vinegar, roll up.

Very very delicious recipe, but also useful and beautiful!

How to freeze cauliflower for the winter

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

Ingredients:

Cabbage - how much to eat.
Water and salt (calculation of 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

Rinse the cabbage, disassemble.
Send to blanch in salted boiling water. 5 minutes in boiling water and on a sieve, cool completely.
Divide into containers or bags. Send for freezing.

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

Disassemble the cabbage into inflorescences, discard the stump.
Blanch in hot water, so small insects hiding inside the inflorescences will emerge, and the cabbage will warm up.
Novice housewives are advised to use recipes without additional sterilization.
You can harvest in containers of different sizes: for large families, you can take 3-liter cans, for small ones, ideal - liter and half-liter.

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

We are waiting for your comments and ratings - this is very important for us!

2 kilos of cauliflower
2 red pepper pods
Head of garlic
A glass of vegetable oil
Bunch of parsley
2.5 liters of water
Half a glass of sugar
2 tbsp table salt
Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the middle, grind the garlic into crumbs. Rinse the greens, lightly shake them off of the water and chop them arbitrarily.

We put the inflorescences in a colander, in this form we lower for 2 minutes in slightly salted boiling water. In the meantime, let's start cooking the marinade, add spices, garlic, vegetable oil, salt, saccharin to boiling water, lower the pepper and herbs, wait for the moment to boil, lower the inflorescences and mark after boiling for exactly 10 minutes. Add vinegar at the end. We put the ready-made salad in jars and roll it up right away.

Recipe in tomato

We need to prepare:

1.2 ripe tomatoes
2 kg cauliflower
3 bell pepper pods
2 heads of garlic
Glass of sunflower oil
Bunch of parsley
Half a glass of sugar
2.5 tablespoons of regular salt
120 grams of 6% vinegar

Let's start cooking:

We clean and rinse all vegetables. Divide the cabbage into separate inflorescences, boil for five minutes in slightly salted water.

Cut the tomatoes into slices or halves, thaw them out, pass through a fine sieve to make juice.

Finely chop all vegetables in any form, put them in a convenient dish, add tomato juice, salt, add sugar, pour vinegar and oil. After boiling, we reduce the temperature and count down for half an hour, then lower the inflorescences, boil for another 3 minutes. We pack the salad hot in jars and set it to sterilize for 20 minutes, then roll it under the iron lids.

A simple salting recipe

3 kg cauliflower
0.5 kg of carrots
Litere of water
2.5 tablespoons of salt
Dill umbrellas, sprigs of black currant and stalked celery

Let's start cooking:

We sterilize the jars, rinse the greens under running water and dry them. Rinse the cabbage head and divide into inflorescences, cut the carrots into rounds.

At the bottom of the cans, distribute the greens equally, cabbage on top. Boil the brine, fill the cabbage with hot, close with tight nylon lids, store only in the cold.

How to cook sauerkraut

Let's take the following ingredients:

2 kg cauliflower
Medium carrot
Small beets
5 cloves of garlic
3 black peppercorns

1.5 liters of filtered water
Half a glass of regular, no salt added
Half a glass of granulated sugar

Let's start cooking:

Rinse the head, divide into separate inflorescences. Root vegetables can be simply planed on sticks or rubbed on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, we will brew the brine and pour hot into the slices, close the dishes and hide in a cool room, after 3 days you can taste the pickles.

Pickled cauliflower with beets

We will take:

Cauliflower head
Medium beet root vegetable
A tablespoon of sugar and salt
2 tablespoons vinegar 9%
6 black peppercorns
Bay leaf

How to cook:

We wash and clean vegetables. We divide the head into separate inflorescences, chop the beets into cubes, it is possible on a large Korean grater.

In a jar, lay the beets with cabbage in layers, so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. We put it in hot water for sterilization for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we need:

Large head of cabbage, more than a kilogram
Sour apple
Medium carrots
Several sprigs of greenery optional
Half a head of garlic
Bay leaf
3 black peppercorns
2 tablespoons sunflower oil

For cooking the marinade:

For a three-liter jar - a liter of water
Half a glass of 9% vinegar
2 tablespoons of table salt
3 rounded tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide into inflorescences, cut the apple into slices, carrots into circles. We sterilize the jars, put all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - salt and sugar, pour vinegar at the end. Fill the jar with boiling and twist.

Cauliflower - very useful product for the human body, containing a huge amount of macro and microelements, as well as various types of vitamins. It is easily digested, and itself improves the digestibility of other food, so it is even introduced into the first complementary foods for babies (from 4 months).

Cauliflower is a versatile vegetable that can be mass-made delicious dishes and blanks. The following recipes for salting cauliflower will tell you how you can save this product for the winter without vinegar, using ordinary coarse salt as a preservative. Cauliflower is very easily harvested, recipes for the winter are collected for convenience in one place.

Many people love salted cabbage when it comes to white cabbage, but cauliflower also lends itself well to this method of harvesting. The additional carrot and beetroot ingredients in this recipe will help you unleash the flavor of cauliflower in a new way. The cooking steps are few and very simple, which is important for those inexperienced in preserving housewives. Cauliflower pickling recipe takes very little time.

Grocery list:

color cabbage - 2 kilograms;
coarse salt - 100 grams;
beets (medium) - 1 fruit;
carrots - 1 piece;
garlic - 3 cloves;
black pepper - 6 peas;
drinking water - one and a half liters;
sah. sand - 100 gr.;
shower. pepper - 3 pcs.

Salting cauliflower recipe:

Disassemble the cabbage into small inflorescences, remove the leaves (if any), rinse thoroughly in water.
Peel the beets and rub on a coarse grater, do exactly the same with carrots.
Cut the garlic cloves into thin slices.
Mix the processed vegetables (cauliflower slices, grated beets and carrots) with the spices and garlic in a deep bowl.
Divide the vegetable mix into jars. Try to stack tightly without breaking the cabbage buds.
Prepare a hot brine in a saucepan: dissolve salt and granulated sugar in one and a half liters of water after boiling. Pour the contents of the jars with them.
Leave containers for three or four days at room conditions, without closing the lids.
After the time has passed, close the jars (with simple lids) and transfer to the refrigerator.
You can try in a day.

Also on our site you can learn recipes so that your whole family will like them.

Cauliflower blanks for the winter with carrots and celery

Salted preparation with cauliflower according to this recipe turns out to be very fragrant, because one of the ingredients is celery. It is known to have its own specific taste and smell, which is always transmitted to the products prepared with it. The preparation itself will be an excellent dressing for first courses or an original garnish for meat.

Necessary:

cauliflower - one kg;
medium carrots - 2 pcs.;
medium celery - 1 pc .;
brine calculation - water (1 liter) / salt (30 grams).

How to salt cauliflower recipe:

Sterilize jars and lids, dry.
Cut the celery into small pieces.
Cut the cauliflower forks into small inflorescences. Place them in cool salted water, leave for 30 minutes. In the process of soaking, small bugs and worms that are not visible to the eye can emerge on the surface.
Remove the skin from the carrots with a peeler, wash the vegetables and cut into arbitrary pieces (not very large). For the aesthetics of the cut product, a corrugated knife can be used.
Rinse the cabbage in clean water after soaking, and then boil until cooked. In boiling water, 5 minutes will be enough for it not to digest, otherwise it will simply fall apart.
Chopped celery should also be heat treated: 2 min. boil (blanch) in boiling water and immediately place in cold water for a few minutes.
Pieces of carrots are boiled in the same way as cabbage until soft.
All boiled foods are thrown into a colander to allow excess liquid to glass.
Place the vegetables carefully in the jars prepared in advance. You can lay them in layers, alternating, or you can mix them, to choose from. The taste will not change.
Prepare salted brine according to the calculation indicated in the recipe list. Add salt to boiling water, stir until it is all dissolved.
Pour the contents of the jars to the brim with salted boiling water, cover with boiled tin lids.
The containers with vegetables must be sterilized, the process will take about 25 minutes.
As soon as the sterilization time has passed, seal the filled jars, turn the lids down and leave until they cool completely.
The further storage area of the workpiece should be dark and cool.

After reviewing the recipes on our website, you can also cook other tasty preparations, such as and.

Tarragon Flavored Cauliflower Billets

The salted cabbage made according to this recipe will definitely appeal to those who love the unusual aromas of different spices. Here, such is tarragon (aka tarragon or tarragon wormwood) - this is a common spice that is often used in pickles. Thanks to him, the cabbage will turn out to be crispy and pleasant to the taste, it will better retain its natural color. Another plus of the preparation with tarragon is that it has the ability to inhibit the growth of lactic acid bacteria in foods canned with it.

Take (for one kg of cauliflower):

tarragon - 3 branches (about 3-5 g);
bay leaves - 3 pcs.;
peppercorns (black) - three pieces;
salted brine - one liter of water / 80 g of rock salt.

How to salt cauliflower for the winter:

Prepare containers previously selected for salting, on an apartment scale, most likely you will take ordinary glass jars, and if you have a roomy cellar in your house, then you can take a barrel or a wooden tub, having calculated and increased the amount of all the ingredients accordingly. Regardless of what you choose, the containers need to be well cleaned, washed, sterilized or boiled over and, of course, dried.
Remove all green leaves on the cabbage, disassemble into portioned inflorescences. You can soak it for half an hour in salted cold water to be sure that there are no worms left in it. Soaking is recommended if you have a high volume of food. Next, rinse the inflorescences in running ordinary water.
Pour water into a large saucepan and boil, here we will blanch the cauliflower for a few minutes. In very boiling water, two to three minutes are enough.
Catch the hot vegetable with a slotted spoon from boiling water, placing it in a bowl with pre-poured cold water, also for two to three minutes. These procedures allow you to soften the inflorescences, but will not let the product fall apart.
Next, place the inflorescences in a colander so that the remaining water drains after water procedures.
Chop fresh tarragon at random with a knife or just tear it with your hands.
Now distribute all the ingredients evenly in the selected containers.
Boil water in a separate bowl, in which you need to dissolve a certain amount of salt (calculation in the recipe list).
Pour salted boiling water gently (in a thin stream) into a container with cauliflower.
Leave containers with contents open, in room conditions (20-25 ° C) for 48 hours.
Next, close the lids and store in a cool room (3-8 ° C) or refrigerator.

For lovers of winter preparations, there is also a recipe in our collection of recipes, which can serve as a separate dish or used for making salads.

How to salt cauliflower with carrots

The recipe for this blank is simple enough for a canning beginner to handle. The ingredients are the most common, and the result will definitely not disappoint. Salted color. cabbage with carrots can be used not only as an appetizer or salad, but also as a dressing in various soups.

Number of ingredients:

Colour. cabbage - 3 kilograms;
fresh carrots - 0.5 kg;
dill with an umbrella - from 5 branches;
black pepper - from 5 peas;
grape and blackcurrant leaves - 3-5 pcs.;
salty brine - for one liter of water 50 grams of salt.

How to pickle cauliflower for the winter:

Peel half a kilogram of carrots, wash and cut into not very thick circles.
Choose grape and black currant leaves without damage, they should be washed from dust and dried.
Dill also needs to be rinsed in water and dried.
Clean the heads of cauliflower from green leaves, cut into small inflorescences, rinse thoroughly in water.
Sterilize banks.
At the bottom of the containers, evenly distribute all the leaves and part of the dill.
Lay a layer of cabbage inflorescences and carrot circles. In general, jars should be three-quarters full of these ingredients. Cabbage and carrots can be mixed in advance, or you can lay them out in layers, if desired.
Spread black pepper evenly over the jars.
Top the vegetables with the rest of the dill umbrellas.
Pour hot brine in a thin stream, seal the containers with nylon or screw caps, allow to cool completely, move to the refrigerator or cellar.
The workpiece should stand up to one and a half months.

Salted cauliflower with spices

Cabbage cooked in this way will allow you to enjoy practically pure taste vegetable. The recipe does not include any products, except for a small amount of spices and, of course, salty pickle. As a result, the cauliflower is tender and has a pleasant spicy aroma.

For thrifty housewives, we have also prepared which will not only decorate your dining table, but also become a wonderful and tasty addition to your dinner.

Necessary:

1 kg forks col. cabbage;
50 g of non-iodized salt (per liter of water);
4 garlic cloves;
3 red cherry leaves;
1 bunch of fresh green dill.

How to salt cauliflower:

Take strong cabbage forks weighing about one kilogram, the color of the inflorescences should be cream without black dots. Remove the leaves around the head and cut the stalk.
Place in acidified water for 20 minutes so that all hidden insects emerge. Then rinse under running water under a tap.
The head of cabbage does not need to be disassembled into inflorescences, but put the whole in boiling water for blanching for 15 minutes.
Prepare a container for the blank, you can take an enamel saucepan or a small wooden barrel. At the bottom, put half the dill and a part of the garlic, chopped into small pieces.
After boiling water, put the cabbage into cold clean water for a few minutes so that it does not fall apart. Then put the stumps up into the container, top up with the remaining dill and scatter another part of the garlic.
Put the water remaining after boiling the cabbage on the fire again, put the cherry leaves, boil, add salt, based on the calculation in the recipe list. Once the salt has dissolved, turn off the stove and cool the brine.
Pour cabbage with spices with cooled brine, cover with a plate or lid to size and leave warm for five days.
After the time has elapsed, drain the salt water into a separate saucepan and boil again, removing the foam formed on the surface of the liquid.
As soon as the brine "gurgles", turn off the heat and cool again.
Pour the cabbage head with it, this time put it in the refrigerator or cellar.
After a week, salted cauliflower can be tasted.
The workpiece is stored for one month, subject to a temperature regime of 1-5 ° Celsius.

Salted cauliflower will appeal even to those who do not like this vegetable. In blanks, it perfectly coexists with salt, various spices and other ingredients, turning into an excellent independent snack at the exit, and also being an excellent addition to any meat, fish and even other vegetable dishes.

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 quarters into rings, peeling it in advance.

I peel the nuts. I leave only the nucleoli. You can grind 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 the bland cauliflower a pleasant taste and aroma.

I cook a marinade for canning. Pour salt into hot water and put it on fire. When the marinade begins to boil, I pour in table vinegar as well.

Pour hot marinade into cabbage in a jar. I pour it gradually, as the marinade will slowly make its way through the cabbage. I fill the jar almost to the top with liquid so that there is room for a boil during sterilization.

I put the cans to be sterilized in warm water. When the water starts to boil there, then I detect 10 minutes. During this time, the cabbage will become a little softer, but it will not crumble. It will remain crispy on the inside.

I take out the jars and immediately screw them with the lids. By tradition, I cover the cans with preservation with a "fur coat" until they cool completely.

Then I send the delicious cauliflower with nuts to the pantry until winter. It will not be a shame to surprise all guests with such a treat, especially since the cabbage is great!

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