Cauliflower - recipes for the winter, pickling, salting, pickling, salads, in Korean. Preservation of cauliflower for the winter - recipes for harvesting Cauliflower for the winter recipes without

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. Pour salt into hot water 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!

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, easy, and a variety of recipes preparations of this vegetable “wagon and 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 “conjuring” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black blotches, 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 be left even 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 to it. 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 1- liter jar, and the marinade for her - per 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. We prepare 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.

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 peppers chili (optional) - half a pod without seeds;
tomato juice(better home cooking) - 1 l;
salt (not iodized) - 3 tbsp. spoons;
vinegar (table) - 1 tbsp. 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.

2 kilos cauliflower
2 red peppers
head of garlic
A glass of vegetable oil
bunch of parsley
2.5 liters of water
Half a glass of sugar
2 salt spoons of table salt
Half a cup of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the middle, chop the garlic into crumbs. Rinse the greens, shake off the water slightly and cut randomly.

We put the inflorescences in a colander, in this form we lower them for 2 minutes in slightly salted boiling water. In the meantime, let's start cooking the marinade, Throw spices, garlic into boiling water, vegetable oil salt, sugar, omit pepper and greens, wait for the moment of boiling, omit the inflorescences and detect after boiling for exactly 10 minutes. At the end, add vinegar. We put the finished salad in jars and immediately roll it up.

Recipe in tomato

We need to prepare:

1.2 ripe tomatoes
2 kg cauliflower
3 sweet peppers
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:

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

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

Finely chop all the vegetables in any form, put them in a convenient bowl, add the juice from the tomato, salt, pour out the sugar, pour out the vinegar and oil. After boiling, reduce the temperature and count 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 iron lids.

Easy salting recipe

3 kg cauliflower
0.5 kg carrots
Liter of water
2.5 tablespoons of salt
Umbrellas of dill, twigs blackcurrant and petiole celery

Let's get cooking:

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

At the bottom of the cans, we evenly distribute the greens, cabbage on top. We boil the brine, pour the cabbage hot, close it 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 cup of granulated sugar

Let's get cooking:

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

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

Cauliflower marinated with beets

We will take:

head of cauliflower
Medium beet root
A tablespoon of sugar with salt
2 table boats of 9% vinegar
6 black peppercorns
bay leaf

How to cook:

We wash and clean vegetables. We divide the head into separate inflorescences, chop the beets into small cubes, you can use a large Korean grater.

In a jar, lay out the layers of beets with cabbage so that the beets are on top. Add spices, sugar with 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 will need:

Large head of cabbage, more than a kilogram
sour apple
medium sized carrots
A few sprigs of greens, optional
Half head of garlic
bay leaf
3 black peppercorns
2 tablespoons sunflower oil

For the marinade:

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

Cooking process:

We wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and cut the carrot into circles. We sterilize the jars, add all the vegetables, add oil, herbs, sprigs and spices.

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

Our family is one of those who prefer to eat vegetables in large quantities. That's why I do a lot vegetable preparations for the winter. For example, cauliflower can be harvested in several ways. I mean, cauliflower can make several different winter snacks.

Each of the recipes below is original in its own way, so I advise you to try all the options I have proposed over time: 6 recipes.

Ingredients:

cauliflower - 0.7 kg,
red bell pepper - 1 pc.,
carrot - 1 pc.,
small onions - 5 pcs. (you can take 2 medium ones);
in addition, for a half-liter jar - 5 black peas and the same amount of allspice,
a few cloves (to taste)
bay leaf,
1 piece of hot pepper (if you want it spicier - you can have more),
1 ml acetic acid 70%.

For the marinade: based on 1 liter of water - 2 teaspoons of salt, 3 tablespoons of sugar.

Wash the cauliflower, separate into florets. Wash carrots and cut into thin circles. Peel the seeds from the sweet pepper, cut the pepper into cubes. Just peel the onion (if you take small onions). If you take large onions - then they should be cut into four parts. In fact, onions, carrots and Bell pepper you can not add, but with them the pickle will be more beautiful and fragrant. But even without them, cauliflower will turn out very tasty.
Put carrots, onions, peppers and spices in each jar at the bottom. Fill the jar tightly with cabbage inflorescences (to the top).
Bring the marinade to a boil (for 5 half-liter jars you need to cook about one and a half liters of marinade).
Pour boiling water over the vegetables, cover with lids (after dousing them with boiling water) and leave for a couple of minutes.
After that, drain the water from the jars and immediately pour the vegetables with the freshly boiled marinade. Add 70% acetic acid (1 ml per half-liter jar) and roll up.

"Pyramid"

Ingredients:

cauliflower - 1 kg,
Bulgarian pepper of two colors - 4 pcs. (for example, red and green or red and yellow),
50 g (1 large bunch) parsley.

For marinade: based on half a liter of water - 3-4 teaspoons of salt and 2 teaspoons of vinegar essence 70% (if you don’t like sour, put 1 spoon). Instead of essence, you can add half a glass of ordinary table 9% vinegar.

First, rinse the cauliflower thoroughly and cut into pieces. Remove the seeds from the pepper and cut into thin rings.
Wash the parsley, cut off the stems and chop finely.
We put all the vegetables in jars in separate layers, tightly. Can be slightly tamped. We alternate in the following sequence: red pepper, parsley, green pepper, cauliflower.

Repeat layers until the jar is full. Then salt and pour boiling water, without adding 3-4 cm to the top.
Put the jars to sterilize in a pot of hot water, cover with lids. To prevent the jars from bursting, be sure to put a special metal grate, a wooden plank or a piece of plain fabric on the bottom of the pan. Sterilize the salad for about 20-25 minutes. Add acetic acid at the rate of approximately half a teaspoon per liter jar. If you take ordinary vinegar, then 25 ml.
At the end of sterilization, add boiling water to the jars to the top and roll up.

"Fragrant"

Ingredients:

1 kg cauliflower,
2 carrots
1 medium celery.

For the marinade: for 1 liter of water - 1 tbsp. a spoonful of salt.

Peel the carrots, wash and chop not very finely. For greater aesthetics of the finished dish, you can use a special corrugated knife to cut carrots. Boil chopped carrots until soft (but do not overcook).
Disassemble the cauliflower into small inflorescences, pour salted water and leave for half an hour. Then rinse and boil until tender (5 minutes, no more). Cut the celery into small cubes. Blanch for 2 minutes: first dip in boiling water, and then in cold water.
Put boiled cauliflower, carrots, celery in sterilized jars. Lay neatly in layers, filling the jar completely.
Boil the marinade and pour into jars. Sterilize the salad for 25 minutes, covering the jars with lids. Roll up, turn over and leave to cool.
Vegetables prepared according to this recipe are convenient to use as a dressing for soups and as an original side dish for meat.

"Malinka"

Ingredients:

cauliflower - 2 kg,
carrot - 1 pc.,
beets - 1 pc.,
black pepper - 5-7 pcs.,
allspice- 3 pcs.,
garlic - 3 cloves.

For brine: for every one and a half liters of water, put 100 g of sugar and the same amount of salt.

Wash the cauliflower well and separate into florets. Peel carrots and beets, rub everything on a coarse grater. Finely chop the garlic, mix with carrots and beets. In a three-liter jar, put cauliflower, vegetables with garlic, allspice and black pepper, pour hot brine to the top. Kvass put in a warm place. Do not close the lid tightly! It can be covered with a regular nylon inverted lid or a special lid for sauerkraut with air holes.
If you pour cabbage with hot brine, then until ready it will ferment for 3-4 days, and if cold - up to 7 days. When the cabbage has fermented, the jar is closed with an ordinary nylon lid. Store in cellar or refrigerator.
Cabbage according to this recipe turns out to be very tasty, crispy, beautiful raspberry color and really resembles large raspberries.

"Original"

Ingredients:

cauliflower - 700 g, onion - 200 g (2-3 medium onions),
peeled walnut kernels - 100 g,
salt - 2 teaspoons,
ground red pepper - to taste,
6% vinegar - about 2 tbsp. spoons.

Wash the cauliflower thoroughly and separate into florets. Blanch for 5 minutes in boiling water, then immediately cool under running cold water. Peel and finely chop the onion, chop the nuts (if there is no coffee grinder - on a wooden board with the side surface of a wide knife). Finely chop the garlic. Add chopped onions, nuts, garlic, pepper and vinegar to the prepared cabbage, salt and mix well, being careful not to crush the cabbage inflorescences. Place the resulting mixture tightly in sterilized jars (three-liter jars are sterilized for 30 minutes, half-liter jars for 15 minutes).
This homemade preparation of cauliflower and nuts is good as a separate full-fledged dish, but can be an original addition to your table for meat or fish. As an experiment, you can try cooking cabbage according to this recipe with other types of nuts, such as hazelnuts.

"Beauty"

Ingredients:

cauliflower - 5 kg,
onion - 1 kg,
carrots - 2 kg,
Bulgarian sweet pepper - for an amateur (up to 1 kg),
hot red pepper - 2 pcs. (less if you don't like spicy)
garlic - 4 heads.

Refueling:

tomato juice - 3 liters (if there is no juice, you can dilute tomato paste boiled water - one part pasta to three parts water),
vinegar 9% - 200 ml,
sugar - 1 cup,
sunflower oil - 400 ml,
salt - 5 tablespoons.
Bay leaf, black and allspice (peas), cloves - you can add to taste.

Wash the cauliflower well and cut into pieces. Finely chop the carrot, sweet bell pepper, garlic and onion. Boil tomato juice and pour finely chopped carrots into it. Cook for 5 minutes, then put the bell pepper, cauliflower, onion and boil for another 15 minutes. Put garlic and hot red pepper last, then boil for another 5 minutes. Add vinegar and vegetable oil, stir well. When it boils, remove from heat, place in sterilized jars and roll up.

Helpful and very delicious cabbage carefully and properly prepared for the winter, your loved ones will like it and remind you of the hot summer.

A lot can be done with cauliflower - dried, frozen, salted, pickled, made into delicious salad platters with other friendly vegetables like cucumbers. What recipes are there and how to cook cabbage deliciously - read on.

For those who love spicy

The recipe that will be discussed is called "Korean cauliflower", such a dish is very tasty, rich. Carrot, different types peppers and the most important participant in such a salad have a pleasant crunch.

Cabbage canned in this way is cooked for a long time, 3 hours, but the efforts will pay off handsomely.

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

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

In order to prepare the marinade, you need:

boiled water about 650 ml;
a full tablespoon of salt;
vinegar (if 9% then up to 100 ml, and in the case of using 6% - not less than 150 ml);
sunflower oil - 100 ml.

Cooking:

The cauliflower must be disassembled into inflorescences and made about the same size.
It needs to be blanched: for this amount you need about 3 liters of water, which should boil, after which the cabbage is lowered into a container and after a few minutes it is thrown into a colander.
As soon as the cabbage has cooled, it must again be divided into smaller parts, so that it is more convenient to put it in jars (scalded cabbage is more convenient to parse - it does not crumble and simply separates).
Carrots need to be peeled, washed and chopped like on, add garlic crushed by a press to it.
Release the fruit of the pepper from the seeds and make thin slices, hot pepper is cut in the same way, but the seeds and, most importantly, how much to remove, is up to everyone to decide for themselves: the spiciness of the dish depends on them.
Combine all products together with spices in one container and mix so that each vegetable is well coated with seasonings.
The last step is to prepare the marinade: the whole composition is mixed in a separate container and boiled for a couple of minutes, then the vegetables are poured, the jars are covered with lids and sterilized again.
Then roll up tightly, turn over and cover with warm cloth.

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

Cauliflower without sterilization in spicy sauce

Ingredients:

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

Marinade:

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

Cooking method:

Disassemble the cauliflower into florets, put in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Bulgarian and hot pepper free from ponytails, partitions and seeds. Cut vegetables into rings. Cherry, horseradish and currant leaves, rinse dill, dry.
Wash glass containers and sterilize in the oven or over steam. At the bottom of the jar, place carrots, hot and sweet peppers, garlic, onions and spices. Arrange cauliflower on top, pressing firmly. Pour boiling water over, cover with boiled lids and leave for seven minutes.
Boil the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Seal the jar tightly with a lid, turn over and leave until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of required:

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

Cooking instructions:

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

IN this recipe no need to turn over or wrap the jars, but just let them cool naturally.

Marinate and salt

You can cook cauliflower at home with a few of the most simple ways, let's take a closer look at them.

Marinated

Components:

a large fork of cauliflower (if the salad is expected to be cooked for more people and in large proportions, then all the ingredients are doubled based on this);
large carrot;
large bell pepper;
small onion heads - 5 pcs.

To prepare the marinade, you need:

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

Spices are offered based on each 0.5 l container:

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

To make this dish, follow these steps:

First, prepare the vegetables: cut the cabbage into pieces, cut the carrots into equal circles, chop the sweet pepper into cubes.
Whole onions, prepared peppers and carrots are placed in a jar at the bottom, everything is covered with cabbage and poured with boiling water for 5 minutes.
While the vegetables are being sterilized, it is worth taking care of the marinade: all the products for it are mixed, all seasonings are added and left to boil.
After the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

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

salty

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

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

Cooking procedure:

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

Assorted vegetables

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

Products:

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

Please note that ordinary cabbage needs as much as it will go in.

Marinade products:

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

How to cook:

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

Cauliflower in tomato sauce (video)

The proposed recipes are able to diversify the winter preparations of even the most demanding hostess, besides, cauliflower is a versatile vegetable with which you can come up with own recipes pickles.

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