I don’t know who first came up with the idea of pickling cauliflower, but this person was absolutely right - an incredibly tasty appetizer. The obvious advantage of pickled vegetables is that they are quick to prepare. In the morning, pour the marinade, in the evening - voila! - the dish is ready.
The taste of such cabbage is much subtler and more delicate than that of the white cabbage we are used to. Although, which I recently prepared according to my friend Lenochka’s recipe, is also extremely good.
What is important is that the beneficial properties of cauliflower are perfectly preserved, you will not lose a single vitamin!
Tip: using the two recipes that I offered you, you can prepare cabbage for the winter. Follow the recipe, but put the vegetables in jars and, when you fill them with marinade, immediately roll them up.
Instant Pickled Cauliflower
First of all, you need to quickly prepare the cabbage for pickling:
- Place the head of cabbage in a saucepan and cover with water, adding salt. Add a large spoon and it will be enough.
- Leave for 30–40 minutes. The head of cabbage will be cleaned of various bugs and other dirt that is located between the inflorescences.
- Then rinse the head of cabbage under running water and then separate it into small inflorescences.
There is another option for cleaning the head of cabbage from unnecessary additives:
- First, disassemble the head of cabbage into inflorescences.
- Boil water with a little salt, then remove from heat and place the inflorescences in hot water for 10 minutes.
Daily cabbage - recipe
It will be ready after a day, and even earlier, it will be deliciously crispy and hard.
- Cabbage – 1 kg.
- Bell pepper – 2 pcs.
- Carrots – 1 pc.
To prepare marinade per liter of water:
- Salt – 2.5 tablespoons.
- Vinegar 9% - 5 tablespoons.
- Garlic – 4 cloves.
- Sugar – 3 tbsp. spoons.
- Bay leaf, cloves, black peppercorns.
- Vegetable oil – 5 tbsp. spoons
Marinate cabbage according to this recipe:
- Prepare the vegetable for pickling, cut the pepper into small cubes, grate the carrots (or cut into strips). Place the cabbage in a saucepan.
- Prepare the marinade: let the water boil, add salt, add oil and vinegar, add sugar and chopped garlic.
- Pour the marinade into the pan with the vegetables and let it boil. After boiling, cook for a minute or two, no longer.
- Add carrots and peppers, cover with a lid and leave to cool.
- When the cabbage inflorescences have cooled completely, you can refrigerate them for about a day. Usually the snack is ready much earlier.
If you want to diversify the recipe in some way, add any other seasonings to the marinade. Greens and dill seeds, ginger and parsley will go well with cabbage. Don't deny yourself the pleasure - do some magic. This is a good opportunity to have a new dish every time.
Korean pickled cauliflower
If you like spicy snacks, and you haven’t tried colored quick preparation in Korean, then I advise you to do it immediately! It will turn out sweet, spicy and will look great for treating guests.
We will need:
- Cabbage, medium head for 800–1000 g.
- Carrots – 1 pc.
- Garlic cloves – 3 pcs. (if you like it spicier, add a couple of pieces).
In the marinade:
- Sugar – 130 gr.
- Oil, refined – 1/4 cup.
- Water – 700 ml.
- Salt - spoon.
- Table vinegar 9% - 50 ml.
- Coriander, black pepper - 1 teaspoon each.
Marinate cabbage in Korean:
- The preparation of the vegetable is the same as in the first recipe. Next, boil the inflorescences for 3–4 minutes, no more, otherwise they will be overcooked and will be too soft. Drain the water and leave the cabbage to cool.
- While the inflorescences are boiling, cut the carrots into strips and then add to the cooled cabbage. Add pepper and coriander there.
- Make the marinade: stir salt in water, add oil and let the marinade boil. Just before boiling, pour in the vinegar.
- Pour marinade over the vegetable and add chopped garlic.
- Leave the cabbage on the counter until it has cooled completely, and then put it in the refrigerator for another 5 hours so that it is completely infused.
How to choose cabbage
For a pickled appetizer to be a success, you need to choose it responsibly.
- Do not buy heads of cabbage with dark spots, even if there are only a few. The color of the cabbage should be white or slightly creamy.
- The inflorescences on the head of cabbage should fit tightly to each other, without gaps.
- Try to find a head of cabbage with a lot of leaves at the stalk - this means proper storage and excellent condition of the cabbage.
Quick pickled cauliflower is an excellent appetizer that can be offered for breakfast or dinner, served with any feast, and also diversified the menu during Lent. This cabbage should not be marinated for future use, as it can be stored in the refrigerator for 3-4 days. If you pickle cabbage in the morning, it will be ready for dinner, and vice versa, if you cook it in the evening, you will get a delicious snack for breakfast.
Well, let's get started! Cut the cauliflower into florets, place in boiling salted water and cook for 5 minutes. After this, place the cabbage on a sieve and pour cold water over it to stop the cooking process.
Boil a liter of water in a saucepan, add sugar, salt and sunflower oil. Boil for a couple of minutes until the sugar dissolves, then pour in the vinegar. Place the cauliflower in a bowl, add ground paprika, coriander, ground red and black pepper, and bay leaf. Pour the hot marinade over the cabbage and let cool.
Then grate the carrots and add them to the cooled cabbage. Also squeeze out the garlic using a garlic press. Cover the container with cabbage with a lid and put it in the refrigerator for 6-7 hours.
Before serving, use a sieve to drain all the marinade from the cabbage.
Place quick pickled cauliflower in a salad bowl, sprinkle with herbs if desired. Store the remaining cabbage in a glass container with a lid for 3-4 days in the refrigerator.
Hi all. Today's episode is dedicated to cauliflower. We will pickle it in 1 and 3 liter jars, and also learn how to make it in a hurry. And right now, a selection of recipes for pickled cauliflower for the winter, as well as a quick recipe, awaits you.
Let's start the review...
Did you know? This cabbage has much more beneficial properties than any other.
Cauliflower is ordinary cabbage with a higher education (Mark Twain)
Its main property is that it is easily absorbed by the body. In addition, cauliflower contains very, very much vitamin C and B, and also contains vitamins A, E, D, K, H, U. You can find carbohydrates, fiber, organic and polyunsaturated acids, starch, and sugar in it. There are also mineral salts of potassium, calcium, chlorine, phosphorus, magnesium, sulfur, sodium, copper, manganese, iron, zinc, molybdenum, cobalt.
As you can see, the composition of inorganic substances is quite rich.
Cauliflower can be used not only in salads, but also in pickles. Below are some interesting recipes for making delicious pickled cauliflower.
Very tasty pickled cauliflower. Fast and tasty
Required ingredients:
- To prepare pickled cauliflower:
- cauliflower – 1 head
- carrots - 2 pcs.
- garlic - 6 cloves
- For the marinade:
- salt - 2 tbsp. l.
- sugar - 4.5 tbsp. l.
- vinegar 9% - 100 ml
- bay leaf – 1 pc.
- vegetable oil - 4 tbsp. l.
- black pepper - 4 peas
- allspice - 4 peas
We start by washing the cauliflower and disassembling its inflorescences. Peel and grate the carrots. Peel the garlic. After that, put all the peeled and grated vegetables into one cup: cabbage, carrots and garlic. Add spices.
Now we prepare the marinade for the cabbage. Pour water into a saucepan, add vegetable oil, salt and sugar. Bring to a boil and keep for about 2 minutes. After this, add vinegar and remove from heat.
Pour this marinade over our vegetables, cover with a lid and put in the refrigerator.
After a day, you can take a sample.
Delicious and crispy pickled cauliflower for the winter
To prepare delicious crispy pickled cabbage, take:
- Carrots – 1 pc.,
- Garlic – 4 cloves,
- Black peppercorns – 4 pcs.,
- Chili pepper - a quarter of a pod,
for the marinade:
- Water – 1 liter,
- Salt – 1.5 tbsp. l.
- Vinegar - 4 tbsp. l.
- Sugar – 2 tbsp. l.
Clean and wash the cauliflower. After that, blanch it: put it in a saucepan with boiling water and boil for two minutes.
After this, put the cabbage halfway into the jars. Next, add carrots, peppers, garlic and top with cabbage again. Add salt and vinegar to the water where the cabbage was boiled.
Pour the marinade into jars. We roll up the jars themselves with turnkey lids or simply close them with regular ones.
We first cool the jars, and then put them away for storage until winter.
Instant pickled cauliflower
If you want to pickle cabbage, as they say, quickly, then use this recipe.
To do this, take the following components:
- Cauliflower – 1 head medium
- Carrots – 1 pc.,
- Garlic – 4 cloves,
- Black peppercorns – 4 pcs.
- Sunflower oil
- Bay leaf – 1 pc.
We clean the cabbage, separate it into individual inflorescences, put it in boiling water and cook for a couple of minutes. After this, place on a sieve and pour over cold water.
In this water, where the cabbage was boiled, add sugar, salt and sunflower oil. We also boil for a couple of minutes, after which we add vinegar. Place cabbage, seasonings, bay leaf, and pepper on a plate. Pour in hot marinade.
Let it cool while we grate the carrots and press the garlic through a press. Place grated and crushed vegetables into the cooled cabbage.
Cover the dish with a lid and put it in the refrigerator for five hours. After this time, you can put the cabbage on the table.
Bon appetit!
Korean pickled cauliflower!
Dedicated to all lovers of Korean spice!
What we need to prepare Korean cabbage:
- Cauliflower – 1 medium head
- Carrots – 1 pc.
- Red bell pepper – 1 pc.
- Garlic – 4 cloves
- Seasoning for carrots in Korean
For the marinade:
- Water – 350 ml.
- Salt – 0.5-1 tbsp.
- Sugar – 50 gr.
- Vinegar 9% - 50 ml.
- Vegetable oil – 50 ml.
Pour water into a saucepan and set to boil. As soon as the water boils, add the washed and peeled cabbage and boil for two minutes.
We grate the carrots on a special grater to make it Korean-style.
Cut the bell pepper into small strips.
Now put everything cooked, grated and chopped into a plate, add garlic and Korean seasoning. Mix thoroughly.
We take the jars and lay out this whole mixture, trying to pack it as tightly as possible.
Prepare the marinade. Mix all the ingredients necessary for this in water and boil for a couple of minutes. Then fill the jars with hot marinade and place them in a pan for sterilization.
At the end of sterilization, roll up the jars with lids and leave to cool. After this we put it away for storage.
Pickled cauliflower is especially loved in summer. Cauliflower prepared according to this recipe turns out crispy and tasty, and can be served within a day. Pickled cabbage is stored in the refrigerator in glass jars with lids for 7-10 days.
1 small head of cauliflower;
2 medium carrots;
5-6 cloves of garlic.
For the marinade:
750 ml water;
2 tbsp. l. salt;
4.5 tbsp. l. Sahara;
4 tbsp. l. vegetable oil;
100 ml 9% vinegar;
1 bay leaf;
4 black peppercorns;
4 peas of allspice;
2 buds of cloves.
Rinse the cauliflower under cold water and separate into florets. 
Wash the carrots, peel and grate on a Korean carrot grater or cut into thin slices. 
Combine cabbage, carrots and garlic cloves. Add spices. 
Prepare the marinade: pour vegetable oil into the water, add salt and sugar. Bring to a boil and cook for 1-2 minutes. Pour in vinegar and remove from heat. Pour the hot marinade over the vegetables, cover with a lid and leave to cool completely. Then put it in the refrigerator. 
After a day, delicious, crispy pickled cauliflower is ready. 
Bon appetit and have a delicious summer! 
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.
Quick navigation through the article:
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:
- You will get about 2.5 liters of blanks.
- Cauliflower weight indicated for prepared inflorescences, and not the entire head.
- 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 it 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:
- Seaming volume - about 2.4 l
- 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
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:
- The yield from the listed components is up to 5 liters of blanks.
- Convenient to cover this cabbage in liter or larger jars so that a large palette of vegetables fits into 1 roll.
- 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.
- 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 color of the cabbage will be pleasant yellow.
- 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.
Don't miss updates in "Easy Recipes" - "Homemade Cooking". We wish you delicious preparations!
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