Preparing cauliflower for the winter. Canning cauliflower. Recipe in tomato sauce

There are various recipes for preserving cauliflower for the winter. And some of them have rightfully earned an honorable place in the cookbook. After all, following them, you can get a delicious dish of tender and light cauliflower.

The vegetable goes well with both its cabbage sisters and other gifts of nature. Its inflorescences with broccoli look especially interesting. This tasty and healthy dish is designed to become a table decoration.

Cauliflower for winter preservation

Harvesting this vegetable for the winter begins in the garden. So, it’s nice to pick a vegetable that is still warm from the last warm autumn rays. However, not everyone has their own garden. If you are a city dweller, you need to choose not only a fresh vegetable, but also one without any chemicals.

You also need to pay attention to cabbage flowers - they should not be dissolved. If this happens, it means the vegetable is no good, it is overripe. How to prepare cauliflower for the winter? This vegetable can be pickled, frozen, pickled, fermented, and some housewives even dry it.

Beautiful inflorescences become ingredients in delicious winter platters and are also included in various salads with delicious sauces - all these dishes will perfectly decorate the festive table in winter.

You will need the following ingredients:

To get rid of dirt and bugs that like to hide in cauliflower, you need to dissolve a little salt in water and immerse the whole head of cabbage in brine for 30 minutes. After this time, all small insects will appear on the surface of the water, you will only need cauliflower rinse and dry. Then we disassemble the vegetable into small inflorescences.

Chop the onions and carrots at your discretion. We remove bell and hot peppers from seeds, green legs and cut into half rings. If the garlic is large, then its cloves need to be cut in half.

Banks should be prepared in advance sterilize and dry. Place prepared vegetables on the bottom of each, then add cauliflower. Then fill it with regular boiling water, after which we pour it out.

Let's start with the marinade, which is prepared from water with sugar and salt. As soon as the marinade boils, pour vinegar into it and immediately turn off the heat, and the finished marinade pour into prepared jar with ingredients right to the brim. We roll up the container with iron lids and place them on them; the preservation should cool under a warm blanket.

Pickled cauliflower for the winter: a delicious recipe

For canning you will need the following ingredients:

We disassemble a clean head of cabbage into inflorescences. Remove seeds and pulp from both peppers. cut into half rings.

We sterilize the jars and their lids and dry them. At the bottom of each we place peppercorns, an umbrella of dill, a bay leaf, half rings of sweet pepper, and a little hot pepper. After this, we lay out the inflorescences of the head of cabbage, laying pieces of garlic between them.

Then you need to pour boiling water over the contents of the jar, let stand for 7 minutes, then pour hot water into the pan to cook the marinade. Add salt and sugar to this water and boil for 5 minutes.

While the marinade is cooking, add two tablespoons of vinegar to each jar. Pour the finished brine into jars and roll up. Let it cool under the blanket upside down.

Cauliflower for the winter: Korean recipe

You will need the following ingredients for canning:

Clean and dried head of cabbage chop into inflorescences. Three carrots on a Korean grater. Chop or crush the garlic. Place the inflorescences in boiling water for 4 minutes, drain in a colander, and then mix with spices and carrots. Divide into jars.

Cooking the marinade. To do this, dilute sugar and salt in water, after boiling, pour in vinegar and oil, then immediately pour into jars to the brim. Roll up the lids, leave them warm for a day, and take them to a storage location.

Pickling cauliflower: a simple recipe for the winter

Required ingredients for preparation:

To prepare the preservation, sterilize the jars, soak the greens in water, rinse under the tap, and dry. Clean and dried cauliflower divide into inflorescences, cut the carrots into round shapes.

We cover the bottom of the jars with greens and put inflorescences on top. Brine cook and pour into the preparation, close with tight nylon lids, storage only in cold conditions.

Sauerkraut Recipe

You will need the following ingredients:

To prepare the pickling, divide the cauliflower into inflorescences. Roots chop into bars or three on a grater. Mix the ingredients in an enamel pan.

Cook the brine in a saucepan and keep it hot pour over prepared vegetables. We close the dishes and put them in a cool place, after 3 days, transfer the sauerkraut to jars that can be used without sterilization and you can try.

Home canning: salad recipes

These delicious salads and assorted dishes deserve a separate topic. Such preparations are consumed as independent dishes, but can serve as an excellent side dish for fish or meat. For cauliflower salad in tomato you will need:

Tomato dressing:

1. Ready tomato juice - 1.5 liters.
2. Sugar should be taken half a glass.
3. You will need two large heaped spoons of salt.
4. Sunflower oil - glass.
5. Vinegar concentration 9% - half a glass.

To prepare canned cabbage inflorescence salad wash and dry. We peel the peppers from seeds and cut them, as for lecho, give the onions the shape of a feather, and the carrots into thin bars.

Put the tomato juice on the fire, as soon as it boils, lower the carrots and cook for 5 minutes. After this time, add cabbage, peppers and onions, cook everything for 15 minutes. Then add pepper and garlic, spices, cook for another 5 minutes. After this time, add vinegar and oil, wait 5 minutes.

The salad is ready, all that remains is to load it into jars. We roll it up and wait until it cools down so we can take it to the cellar. Banks can be simply disinfect with baking soda without sterilization.

Cauliflower and Broccoli Salad Recipe

You will need the following ingredients:

For the preparation of canned cabbage inflorescences keep in boiling water for 3 minutes, then plunge into ice water. This procedure will help avoid gray color and deformation.

Remove the seeds from the pepper and cut into rings. Divide the tomatoes into 8 slices. Chop the greens as desired.

We prepare the marinade like this. Place salt and sugar, vinegar and oil in water and cook for 5 minutes. After this, lower the prepared vegetables and cook for 10 minutes. Then, while hot, place them in sterilized jars, roll them up and leave them under a blanket until they cool. We transfer it to a storage location.

Recipe for assorted cauliflower for the winter

Marinated salad is prepared in different ways. Most often, all the vegetables of the season are added in equal proportions to such assortments. The presented option is bright, special, delicate and fortified. Try it, here's the recipe.

You need to take one kilogram of the following vegetables:

To prepare, wash the cabbage, let it dry and divide into parts. Remove the seeds and pulp from the pepper and cut into strips. Chop the carrots into circles, cut the onion into feathers.

In clean sterilized jars add garlic cloves and spices. Place prepared vegetables evenly on top.

Bring the water to a boil, adding salt and sugar, after it boils, add vinegar, wait 2 minutes and pour boiling marinade over the assortment to the brim. We close and roll up the lids, leave under the blanket for a day and lower into the underground.

Cauliflower with Garlic and Pepper Recipe

For this recipe housewives will need:

To prepare canned salad, clean cauliflower disassemble into inflorescences. Remove the seeds from the pepper and cut into squares, chop the garlic. Chop the greens randomly. Place the inflorescences in a colander in lightly salted boiling water for 2 minutes.

Preparing the marinade. Place spices, vegetable oil, garlic, herbs, pepper, sugar and salt into boiling water. We are waiting for it to boil. Add cauliflower florets. After boiling, count down 10 minutes. At the end of cooking, pour in vinegar.

Ready salad put into jars While it is still hot, quickly roll it up. Let it cool under the blanket, then take it to storage.

Recipe for preserving salad for the winter: cauliflower in tomato sauce

To prepare you will need:

For cooking vegetables clean and rinse. Divide the cauliflower into inflorescences and cook in weak brine for 5 minutes. All vegetables chop finely, put in a saucepan, except for the inflorescences, add tomato juice, pour in vinegar and oil, sugar and salt. Place on the fire, after boiling, reduce the heat and wait 30 minutes, then lower the inflorescences and cook for 3 minutes.

Place the hot salad into jars and set to sterilize for 20 minutes, after that we roll it up. We wait until it cools down in the blanket and hide it in a storage place.

So, the above recipes allow you to get very tasty cauliflower dishes, which in winter will turn out to be valuable sources of vitamins.

If we are talking about canning, then a pleasant and, depending on individual preferences, moderately spicy or spicy appetizer goes well with most main dishes. The inflorescences retain their beneficial properties for a long time and have an interesting appearance, so they are always appropriate to serve. To prepare a beautiful snack with an original taste, you can use the ideas of experienced authors who have successfully practiced the culinary art for many years.

The five most commonly used ingredients in recipes are:

The inflorescences can be sealed in jars along with bell peppers, zucchini, and tomatoes. Among the possible options there are especially savory ones - with sweet and sour, spicy and spicy fillings. Cauliflower recipes for the winter are not only ready-made canning solutions. The vegetable can be dried in the oven or placed in the freezer, optionally with or without pre-blanching. It is worth noting that the finished product contains easily digestible proteins, while its calorie content is only 28 calories.

PRESERVING CAULIFLOWER

Cauliflower is a cute vegetable that can be purchased at any market. In addition to its “curly” appearance, it has a pleasant mild taste, and is a real storehouse of benefits: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that it can be used to prepare a lot of tasty and, if desired, even gourmet dishes.

Many people do not know how to can cauliflower. In fact, there are many recipes. Below I have provided recipes for cauliflower “rolls” that you can treat your guests with and surprise your family. All recipes are quite easy to prepare and will not take up much of your time.

1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted cauliflower
7. Sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10.Pickling cauliflower
11. Spicy cauliflower
12.Cauliflower in tomato

• Cauliflower "corals"

1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 teaspoons) salt, 1~3 tablespoons sugar
Spices: for a 0.5-liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar

Separate the cabbage into florets and rinse well. Wash the carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel small onions (preferably seedlings). Carrots, onions and bell peppers can be omitted. They improve the appearance of the pickle and add a slight additional flavor. But even without them, cauliflower is very tasty. Place spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences.
Bring the marinade to a boil (for 5 0.5-liter jars, ~1.5 liters of marinade is required).
Pour boiling water from a kettle into jars of vegetables, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour in the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 liter) and roll up.

• Cauliflower "Pyramid"

900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley

Brine: 1/2 liter of water, 80g of salt, 1~2 teaspoons of 70% vinegar

Divide the cabbage into florets and rinse. Remove seeds from peppers and cut into thin rings.
Chop the parsley. Place in the jar in layers, lightly compacting: red pepper, parsley, green pepper, cabbage.

Fill the jar to the top, repeating layers. Add salt and fill the jar with boiling water up to the shoulders.
Place the jars in a pan of hot water (place a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize for 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon per 1-liter jar and add boiling water to the brim.

• Cauliflower with celery and carrots

For pouring: 1 tablespoon of salt per 1 liter of water.

Boil peeled, washed and beautifully chopped carrots using a corrugated knife until fully cooked. Divide the cabbage into small florets, dip in salted water for 20-30 minutes, then rinse with water and boil until fully cooked. Cut the celery stalks into small pieces about 0.5 cm long, blanch (dip first into boiling water, then into cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling pouring over them, cover with sterile lids, sterilize for 25 minutes, and roll up. Turn the jars upside down and leave until completely cooled, then store in a cold pantry. Vegetables can be used to season soups and also as a side dish for meat dishes.

• Assorted salad “Delicacy”

1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg sugar, 60 g salt, 80 g garlic, 0.2 kg parsley, 120 g 9% vinegar.

Separate the cabbage into florets and boil for 4 minutes in salted water. Cool. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully lower the boiled cabbage into it. Boil over low heat for 10-15 minutes.
Place the hot mixture into jars and immediately seal with lids.

• Pickled cauliflower

Ingredients of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. For a liter jar - 7-8 black peppercorns, 3-4 buds of cloves.

Cut the cauliflower heads into individual pieces and blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water for 6 minutes, liter jars for 8 minutes.

• Assorted cauliflower

1.2kg color. Cabbage, 1.2 kg tomato, 200 ml plant. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 g garlic
120ml vinegar 9%

Boil the cabbage flowers a little in salted water.
Chop the tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Place in jars and roll up.

• Pickled cauliflower

Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g salt and 100g sugar

Wash the cabbage and separate it into small florets, peel small beets and carrots and grate them on a coarse grater. Mix vegetables and spices, chopped garlic cloves into a jar, add hot brine and leave in a warm place for fermentation. When poured with hot brine, it ferments for 3-4 days, if poured with cold brine, it ferments for a week. After this, close with a nylon lid and put in a cool place. The result is delicious, crispy, raspberry-colored cabbage.

• Cauliflower in tomato juice

For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.

Cut the prepared cauliflower heads into individual stalks and blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.

Finely chop the tomatoes, place in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour into the jars of cauliflower. Pasteurize at a temperature of 90°C: half-liter jars - 40 minutes, liter jars - 50 minutes, two-liter jars - 60 minutes.

• Cauliflower with nuts

Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g of onion, 100 g of chopped walnuts, 30 g of salt, ground red pepper to taste.

Homemade cauliflower preparations are good as a separate appetizer, or as an addition to meat and fish dishes.
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, and immediately cool under running cold water. Add raw chopped onion, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars for 15 minutes, 3-liter jars for 30 minutes.

• Pickling cauliflower

Ingredients: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.

To pickle cauliflower, divide it into florets and rinse with clean running water. Place the cauliflower tightly in jars and fill with boiled and cooled brine. After fermenting for two weeks at room temperature, transfer the pickles to the cold

• Canned cauliflower

Immerse the heads of cabbage in water (per 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse and separate into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. level spoons of salt, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.

• Spicy cauliflower

2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp. ground black pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.

Disassemble the cabbage into baskets and blanch in salted water. Grate the carrots on a coarse grater or chop them. Place everything in a three-liter jar, squeeze the garlic into it. Combine all ingredients for filling and pour into a jar with cabbage. Cover with a nylon lid and place in the refrigerator. A day later the cabbage is ready.

• Cauliflower in tomato

5 kg of disassembled cauliflower, 2 kg of carrots, 1 kg of onions, 1 kg of bell pepper (optional), 2 hot peppers, 4 heads of garlic. Filling: 3 liters of tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black pepper and allspice).

Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onions - boil for 15 minutes. Then boil the garlic and hot pepper for 5 minutes, then the oil and vinegar. When it boils, put it into jars and screw on a metal lid.

The benefits and harms of pickles have been debated for a long time; the main thing is to know the limits in the use of each product and have proven recipes in your piggy bank.

Many housewives make cauliflower preparations. In addition to being easy to prepare, such canned food makes an excellent cold appetizer and salad. Pickled cabbage makes an excellent side dish for meat and fish dishes.

To preserve the preparations before the cold weather, it is important to store the preserves correctly. It is better to place the jars in a dark room with a temperature of 8-12°C.

Variegated pickled cauliflower for the winter

Cabbage prepared according to this recipe turns out delicious and juicy, just lick your fingers! To make your pickling look bright, use colorful bell peppers. For those who like it spicy, add half a chili pepper. To measure the ingredients for the marinade, take a 100 ml faceted shot glass.

Cooking time 50 minutes. Yield: 3 liter jars.

Ingredients:

• cauliflower – 2 kg;
• bell pepper – 4 pcs;
• onion – 2 pcs;
• carrots – 2 pcs;
• lemon – 1 piece;
• garlic – 1 minute head;
• bay leaf – 2 pcs;
• allspice and hot peppercorns - 4 pcs.

For the marinade:

• water – 1.2 l;
• salt – 0.5 cups;
• sugar – 0.5 cups;
• vinegar 9% – 1 glass.

Cooking method:

1. Pre-wash liter jars and their lids. Sterilize for two minutes.
2. Place peppercorns and bay leaves on the bottom. Distribute half of the peeled garlic and bell pepper slices among the jars.
3. Cut the carrots into slices, the onion and lemon into medium slices, and add to the vegetables.
4. Disassemble the washed cabbage into inflorescences 3-4 cm in size, transfer to a colander and lower into boiling water for 3 minutes. Remove the blanched cabbage, drain and fill the jars, adding the remaining pieces of vegetables on top.
5. For the marinade, boil water, add salt and sugar. Finally, pour in the vinegar and immediately turn off the heat.
6. Pour marinade into filled jars and seal tightly with lids.
7. Place the finished preserves upside down under a warm blanket for a day to cool.

Ingredients:

• sweet pepper – 200 gr;
• parsley – 1 bunch;
• garlic – 5 cloves;
• ripe tomatoes – 1.2 kg;
• cauliflower – 2.5 kg;
• vinegar 9% - 120 ml;
• refined oil – 0.5 cups;
• salt – 60 g;
• sugar – 100 gr.

Cooking method:

1. Cut the cabbage into pieces, rinse under running water and boil for 5 minutes, cool.
2. Grind the tomatoes in a meat grinder, add oil, salt and sugar. Bring to a boil over low heat and add crushed garlic, chopped parsley and sweet pepper, cook for 5 minutes.
3. Place pieces of cabbage in a boiling tomato, simmer for 15 minutes, finally pour in vinegar, remove from heat.
4. Place the hot assortment into clean jars and immediately roll up.

Korean Canned Cauliflower

Delicious cabbage with the taste of Korean spices. In winter, all that remains is to remove the contents, pour in vegetable oil and serve to guests. Select spices for Korean dishes according to the required spiciness; for piquancy, add 1-2 tbsp to the brine. dry adjika seasoning.

Cooking time 1.5 hours. Yield: 6-7 liter jars.

Ingredients:

• cauliflower – 3 kg;
• garlic – 2 heads;
• hot pepper – 2 pods;
• carrots – 0.5 kg;
• bell pepper – 800 gr;
• vinegar – 6-7 tbsp.

For the brine:

• water – 3 l;
• sugar – 6 tbsp;
• rock salt – 6-8 tbsp;
• seasoning for Korean carrots – 6-7 tsp.

Cooking method:

1. Boil water, add cabbage inflorescences and boil for 7-10 minutes. Then remove and cool.
2. Grate the washed carrots on a Korean carrot grater, chop the hot and sweet peppers into strips. Peel the garlic and press through a press.
3. Toss the cauliflower with the prepared vegetables and fill the jars, compacting the contents lightly. Add 1 tbsp to each. vinegar.
4. For the brine, bring water to a boil with salt, sugar and seasoning.
5. Place the jars of vegetables in the pan for sterilization, carefully pour in the hot brine. Sterilize liter jars - 40-50 minutes, ½ liter jars - 25-30 minutes, from the moment the water boils in the container.
6. Screw on the canned food and place the lids down until it cools completely.

Ingredients:

• unpeeled cauliflower – 1.2 kg.

Cooking method:

1. Remove the leaves and stalks from the cabbage head, cut into 2-3 cm pieces and wash in running water.
2. Let the liquid drain and place the cabbage on a towel to evaporate the moisture. If available, use a vegetable dehydrator.
3. Place the dried inflorescences in an even ball on a tray and place in the freezer. Use the fast freeze function.
4. When the vegetables have hardened, transfer them to a bag or container with a lid. Close tightly and store in the freezer.

Cauliflower pickle

For pickling, choose autumn varieties of cabbage and process them immediately before they begin to darken.

Preparation time 30 minutes + 2 weeks for fermentation. The yield is a ten-liter container.

Ingredients:

• cauliflower – 6 kg;
• bay leaf – 10 pcs;
• chili pepper – 3 pcs;
• dill umbrellas – 10 pcs;
• water – 3 l;
• rock salt – 1 glass;
• vinegar - 1 glass.

Cooking method:

1. Boil water in advance, add salt, pour in vinegar and cool.
2. Heads of cauliflower, peel and wash, cut into 10-12 pieces.
3. Place the bay leaf at the bottom of a suitable container. Place the cabbage tightly, sprinkle with slices of pepper and chopped dill.
4. Pour in chilled brine and marinate for 2 weeks at room temperature. Afterwards, transfer the pickle to a cool place.

Bon appetit!

But the crispy result easily competes with the spicy store-bought salads that we love so much in the cold season. Elegant appearance and trouble-free storage until spring at room temperature. The advantages are captivating!

This cabbage preparation will play any role: a spectacular side dish for a meatball and cutlet, a refreshing salad for an omelet, or a savory component in a salad mixture made from fresh cabbage cabbage.

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Korean pickled cauliflower for the winter

We need:

• Cauliflower (florets) - 1 kg
• Carrots - 800 g
• Garlic - 6-7 cloves

For the marinade:

• Water - 1 l
• Sugar - 1-2 tbsp. spoon
• Salt - 2 tbsp. spoons
• Vegetable oil - 50 ml
• Table vinegar (9%) - 100 ml
• Seasoning for Korean carrots - 1 sachet (20-25 g)

Important details:

1. You will get about 2.5 liters of blanks.
2. Cauliflower weight indicated for prepared inflorescences, and not the entire head.
3. It’s a good idea to taste the marinade to adjust the sugar/salt to your liking.

How we cook.

Preparing vegetables and briefly boiling cabbage.

We separate the washed cabbage heads into inflorescences. Don't cut the florets in half, just snip them from the center stem. You will get dense, rounded “heads” of medium size on a short “trunk”.

Wash the carrots, peel and chop into thin strips. A special grater or Berner with one of the classic attachments will come in handy. If you don't have these tools, it doesn't matter. Just grate the carrots using a regular coarse grater.

Peel the garlic and cut into circles - across each slice.

Place the cauliflower inflorescences into boiling water and let them boil over moderate heat for 4-5 minutes. They will become elastic and will no longer break easily. This will allow the vegetable to be packed more tightly into the jars.

Prepare the marinade.

We need boiling water in a large saucepan. Pour sugar and salt into it, pour vinegar and oil. Stir well, let it boil and boil the marinade until the sugar and salt are completely dissolved - 3-5 minutes.

Pour marinade over ingredients.

Using a colander, remove the cabbage inflorescences from the boiling water in which they were boiled. in a large comfortable capacity. Take a saucepan or bowl with extra: in it we will mix all the vegetables.

The size of cabbage pieces is based on your taste. You can leave them large or cut them into smaller ones. The advantages of small ones: it is more convenient to mix with carrots, it is easier to pack in jars. Pickled cabbage ends up looking more like a salad. Although large ones certainly look more impressive on a plate. A troublesome compromise to decide on flavors the first time: make a couple of jars in both sizes.

Add chopped garlic and carrots to the blanched cauliflower. Sprinkle the vegetables with Korean seasoning and mix well.

For long-term storage, sterilized jars and lids are needed.

Pack the vegetable mixture tightly into the jar. After blanching, the cabbage is not brittle; press down without fear. Filling the workpiece hot marinade almost to the very top - not reaching 1 cm to the edge of the neck.

Sterilization of the workpiece.

Place the containers to sterilize in a saucepan with a towel on the bottom. Pour water into the pan up to the hangers of the cans. We count the time of sterilization from the moment the water boils.

• For 500-750 ml - 10-12 minutes.
• For liter - 20-25 minutes.

Time has passed - take it out, seal it tightly, turn it over, wrap it up - until it cools completely. Store away from light, preferably in a cool place, but it is also possible at room temperature.

Using the same recipe, in 6 hours you get an amazingly tasty, slightly spicy appetizer for the table. To do this, after pouring the marinade over the vegetables, cover them with a lid, wait for them to cool and put them in the refrigerator for 4-5 hours.

With bell pepper: Korean appetizer option

It's simple! We repeat the steps from the previous recipe so that the delicious roll will also please you with its colors. It is better to take red bell pepper, it is the sweetest, meatiest and traditionally beautiful. Or take it in half - green and red/orange.

We need:

• Peeled carrots - 250 g (1 large)
• Peeled bell pepper - 300 g (+/- 2 pcs.)
• Garlic - 2 medium sized heads
• Hot pepper - 1 pc. (8-10 cm in length, remove seeds)
• Korean carrot seasoning - 25-30 g

For the marinade:

• Water 700 ml
• Salt - 1 tbsp. heaped spoon
• Sugar - 100 g
• Table vinegar (9%) - 100 ml
• Vegetable oil - 100 ml

Seaming volume - about 2.4 l

How to cook.

We cut the pepper as we like. Our choice is medium-length stripes. Cut the pepper lengthwise into 4 parts, and each quarter crosswise into strips. We add this cutting to the vegetables when we mix them before putting them in jars.

A stalk of celery fits perfectly here: cut 2-3 pieces crosswise into pieces half a centimeter thick.

Preparing the remaining vegetables, marinade, placing in jars, filling and rolling - exactly the same steps as described above in the Korean recipe with carrot sticks.

In tomato marinade with sweet pepper

We need:

• Cauliflower (florets) - 3 kg
• Tomatoes - 1.5 kg
• Bell pepper - 1 kg
• Parsley (greens) - 200 g
• Garlic - 2 heads (large, half a fist)
• Vegetable oil (odorless) - 200 ml
• Table vinegar, 9% - 100 ml
• Sugar - 4 tbsp. spoons
• Salt - 2 tbsp. spoons

Instead of a photo, we have selected a short, practical video where all the steps of the preparation are clearly visible.

Vegetable platter in classic style

We need:

• Cauliflower - 1 kg
• Carrots - 700-800 g
• Bell pepper (multi-colored) - 700-800 g
• Zucchini (or cucumbers) - 800 g
• Onions - 700 g

Additional optional:

• Dill and parsley - 3-4 sprigs per 1 jar
• Garlic - 2 cloves per 1 jar
• Cherry tomatoes and broccoli - 300-400 g each

For the marinade (with reserve):

• Drinking water - 3 l
• Table vinegar, 9% - 190 ml
• Cloves - 6 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons
• Horseradish, cherry and currant leaves - 6 pcs each. each type
• Bay leaf - 3 pcs.

Important details:

1. The yield from the listed components is up to 5 liters of blanks.
2. Convenient to cover this cabbage in liter or larger jars so that a large palette of vegetables fits into 1 roll.
3. The best combination for our taste: carrots, bell peppers, onions, zucchini/cucumber. Broccoli florets, cherry tomatoes and a couple of small pieces of white cabbage will fit well.
4. This is a recipe for creativity. Cabbage and any hard vegetables turn out crispy, with the usual moderate taste. Marinade proportions with classic leaves, leave them unchanged: if you need more cans, multiply by 1.5-2-3, etc. It’s not a sin to try the ready-made solution to see if you have enough salt and acid.

How to cook.

Cut vegetables into your favorite size. For us it is:

• short, thin strips of pepper;
• carrot slices about 0.5 cm thick;
• zucchini in small cubes or semicircles;
• small cabbage inflorescences (about 3-4 cm along the midline).

Place greens at the bottom of dry, sterilized jars - 2 sprigs of each type per 1 liter jar. This also includes 1 bay leaf, a couple of cloves and, if you like, 2-3 black peppercorns.

Arrange the chopped vegetables randomly. Halfway through the process, add sprigs of herbs (if you like).

Prepare the marinade: add salt and sugar to boiling water, cook for 5 minutes, and finally add vinegar.

Fill in hot marinade vegetables in jars and give them stand for 30 minutes, simply covering the containers with lids.

Place the jars in a large saucepan with warm water for sterilization.

• Keep liter jars at a low boil for 25-30 minutes.

We hermetically seal the heated pieces, put them upside down, wrap them up, and wait for them to cool. We put it away for storage in a dark place.

In a sweet marinade with mustard seeds

A very tasty, coquettishly crispy snack that stores well.

We need:

• Cauliflower (florets) - 2 kg
• To taste (optional): dill/basil/parsley to the bottom of each jar

For the Sweet Spicy Marinade:

For 1 liter of water (for 2 kg of cabbage, take 2 liters of water)

• Vinegar (9%) - 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Mustard grains (seeds) - 2 heaped teaspoons
• Black pepper (peas) - 5-6 pcs.
• Allspice (peas) - 3 pcs.
• Curry seasoning - 2 teaspoons. Or pure turmeric - 1 teaspoon. The cabbage will turn out to be a pleasant yellow color.
• Bay leaf (small or large pieces) - 1 pc. for 1 jar

How we cook.

We disassemble the cabbage into medium “umbrellas” - the size in which we will marinate it. Large inflorescences can be cut in half lengthwise.

Place the cabbage in boiling water, wait for it to boil and boil for 5 minutes. We take out the cabbage “umbrellas” and place them hot (!) in jars - on a bed of dill sprigs (3-4 pieces per 1 half-liter jar). You can add 1 small bay leaf.

Prepare the marinade. Add all the ingredients to the water except vinegar and curry. Heat to a boil, stir until the salt and sugar are completely dissolved. Let it simmer for 3-4 minutes, add vinegar and remove from heat.

Hot marinade pour the workpiece to the very top, seal it tightly with iron lids, turn it over and let it cool. Store away from light, preferably in a cool place, although it can withstand up to 6 months at room temperature.

Sunny yellow Thai style with turmeric

The most yellow and appetizing spicy cauliflower will especially appeal to lovers of Asian flavors. Ideally stored for 6 months or more.

We need:

• Cauliflower inflorescences - 1 kg

For the marinade:

• Apple cider vinegar, 6% - 120 ml
• Table vinegar (or wine), 9% - 200 ml
• Drinking water - 720 ml
• Vegetable oil (odorless) - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Salt - 1 teaspoon
• Turmeric - 1 teaspoon (without slide)
• Curry - 2 teaspoons (without slide)
• Coriander seeds (powder) - 1 teaspoon
• Fresh ginger - 1 teaspoon (grate a piece of root onto a fine grater)
• Garlic - 1 large clove (grate finely)

Prepare exactly the same as the recipe above - with mustard seeds.

Let's take a few subtleties into account.

For the marinade. Add sugar and salt to the heated water, stirring until completely dissolved, wait until it boils, let it cook for 1 minute and add all the spices. Cook for another 1 minute and add vinegar. Remove from heat and pour hot solution into the cabbage in jars.

Delicious Thai pickled cauliflower requires reverence for spices. Don't buy cheap ready-made powders. Grind the coriander from the grains, and chop the ginger and garlic just before cooking.

Extremely important cleanliness of hands, tools and containers. A mortar for pounding spices, spoons for putting vegetables in a jar, a grater for the roots, the jars themselves and the lids. Everything needs to be sterilized and/or kept in boiling water.

Salad slicing under pressure (video)

The video below succinctly describes an interesting step-by-step option with curly parsley and a classic marinade. In our selection, this process is the longest, but least troublesome. You will have to wait a day while the cabbage infuses under pressure.

Ingredients:

• Cauliflower - 3 kg
• Carrots (large) - 3 pcs.
• Garlic - 4 heads
• Hot (bitter) pepper - 3 pcs.
• Curly parsley - 2 bunches

For the marinade:

• Water - 1.5 l
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Vinegar (9%) - 1 glass

*1 glass - 250 ml

Pickled cauliflower for the winter can be delicious using any of the recipes described. All you need to do is choose the right one for your family. We always do Korean classics and crispy platters where the curly-haired heroine has the lead solo. We tried the yellow version with ginger and turmeric once and were not disappointed either.