Cauliflower for the winter: “Golden recipes. Cauliflower - recipes for the winter, pickling, pickling, pickling, salads, Korean style Preparation from cauliflower and zucchini

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:

Pre-wash liter jars and their lids. Sterilize for two minutes.
Place peppercorns and bay leaves on the bottom. Distribute half of the peeled garlic and bell pepper slices among the jars.
Cut the carrots into slices, the onion and lemon into medium slices, and add to the vegetables.
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.
For the marinade, boil water, add salt and sugar. Finally, pour in the vinegar and immediately turn off the heat.
Pour marinade into filled jars and seal tightly with lids.
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:

Cut the cabbage into pieces, rinse under running water and boil for 5 minutes, cool.
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.
Place pieces of cabbage in a boiling tomato, simmer for 15 minutes, finally pour in vinegar, remove from heat.
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:

Boil water, add cabbage inflorescences and boil for 7-10 minutes. Then remove and cool.
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.
Toss the cauliflower with the prepared vegetables and fill the jars, compacting the contents lightly. Add 1 tbsp to each. vinegar.
For the brine, bring water to a boil with salt, sugar and seasoning.
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.
Screw on the canned food and place the lids down until it cools completely.

Ingredients:

unpeeled cauliflower – 1.2 kg.

Cooking method:

Remove the leaves and stalks from the cabbage head, cut into 2-3 cm pieces and wash in running water.
Let the liquid drain and place the cabbage on a towel to evaporate the moisture. If available, use a vegetable dehydrator.
Place the dried inflorescences in an even ball on a tray and place in the freezer. Use the fast freeze function.
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:

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

Bon appetit!

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 tablespoons 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 center, and chop the garlic into crumbs. Wash the greens, lightly shake off the water and cut as desired.

Place the inflorescences in a colander and, in this form, place them in lightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade. Add spices, garlic, vegetable oil, salt, sugar, add pepper and herbs into boiling water, wait for the moment of boiling, lower the inflorescences and mark after boiling for exactly 10 minutes. At the end add vinegar. Place the prepared salad into jars and immediately roll 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 regular salt
120 grams of 6% vinegar

Let's start cooking:

Peel and wash all vegetables. Divide the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

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

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

A simple pickling recipe

3 kg cauliflower
0.5 kg carrots
Liter of water
2.5 tablespoons salt
Umbrellas of dill, sprigs of black currant and petiole celery

Let's start cooking:

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

Divide the greens equally into the bottom of the jars and cabbage on top. Boil the brine, pour hot over the cabbage, close with tight nylon lids, and store only in the cold.

How to make sauerkraut

Let's take the following ingredients:

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

1.5 liters of filtered water
Half a glass of regular salt, without added salt
Half a glass of granulated sugar

Let's start cooking:

We rinse the head and divide it into separate inflorescences. Root vegetables can simply be cut into small pieces or grated on a regular grater. We put everything in an enamel bowl and mix.

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

Cauliflower marinated with beets

We will take:

Head of cauliflower
Medium beetroot
A tablespoon of sugar and salt
2 tablespoons 9% vinegar
6 black peppercorns
bay leaf

How to cook:

We wash and peel the vegetables. We divide the head into separate inflorescences, chop the beets into cubes, using a large Korean grater.

Place the beets and cabbage in layers in a jar so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. Place it in hot water to sterilize 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 herbs, optional
Half a head of garlic
Bay leaf leaf
3 black peppercorns
2 tablespoons sunflower oil

To cook the marinade:

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

Cooking process:

Wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and the carrot into circles. Sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - add salt and sugar, and pour vinegar at the end. Fill the jar with boiling water and screw it on.

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing 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 - step-by-step photo recipe

Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to take a jar out of 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 sweet 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 winter cauliflower salad is quite simple. The main thing is to prepare vegetables and jars. Sterilization is not required, which pleases housewives who constantly make preparations. First, prepare the cabbage itself. Disassemble the forks into inflorescences. Select damaged parts, cut off the legs.

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

It's time to grab the carrots. After washing and peeling, cut crosswise into slices. The thickness of one slice is 2 - 3 mm.

Wash the tomatoes clean, remove the part where the fruit was attached to the branch. Cut into pieces and pass through a large meat grinder or chop finely with a knife.

Remove the pepper from the stalk, cut lengthwise, wash, and remove seeds. Cut the prepared halves crosswise into half rings.

All that remains is to cut the prepared and washed greens.

Separate the cloves of garlic heads. Peel each slice and chop it on a board with a knife.

Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, pour in 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 mixture with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 - 4 minutes.

Hot cauliflower salad is packaged in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll up the pieces, turn them upside down and place them on the lid. Wrap in a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together 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 size or several small ones).

For the marinade:

Water – 1 l.
Bay leaf, hot pepper.
Salt and sugar - 3 tbsp. l.
Vinegar – 40 ml (at a concentration of 9%).

Algorithm of actions:

Separate the cauliflower into florets and discard the stalk.
First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

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

Ingredients:

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

For the marinade:

Filtered water – 1 l.
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 florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
Place the workpiece in glass containers with a volume of half a liter.
Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

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

Delicious cauliflower with tomatoes for the winter

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

Ingredients:

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

For the marinade:

Salt – 2 tbsp. l.
Sugar – 3 tbsp. l.
Mustard seeds – 1 tbsp. l.
Water – 1 l.

Algorithm of actions:

Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
Alternately add cabbage and tomatoes until the containers are full.
Boil water and pour into jars. Leave for 20 minutes.
Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
Pour the marinade hot, pour in the vinegar essence at the end.
There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. 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 simpler than subsequent sterilization of fragile jars.

Ingredients:

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

For the marinade:

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

Algorithm of actions:

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

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the 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 leaf.

For the marinade:

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

Algorithm of actions:

Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
Pour boiling water over it. Let it sit for 15 minutes.
Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling for 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:

Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
Divide the cabbage into small florets. Fill with salt water. Rinse.
Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
Transfer the cabbage to already sterilized jars and compact lightly.
Pour in tomato marinade. Cork, wrap.

The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

Fresh cucumbers – 2.5 kg.
Cauliflower – 1 small head.
A pod of hot pepper.
Garlic – 1 head.
Cloves and peppercorns, 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 the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

Cauliflower – 2 kg.
Carrots – 3 pcs.
Hot pepper – 3 small pods.
Bay leaf – 3 pcs.
Bell pepper – 3 pcs.

For the marinade:

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

Algorithm of actions:

Peel and wash the vegetables. Cut the pepper into strips, carrots into circles.
Divide the cauliflower into inflorescences, boil it for 3 minutes, add salt to the water.
Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
Sterilize jars. Place assorted vegetables. Pour marinade with vinegar and roll up.

A very, very tasty recipe, and also healthy 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, or cooked borscht.

Ingredients:

Cabbage - as much as you can eat.
Water and salt (calculation: 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

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

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

Separate the cabbage into florets and discard the stalk.
Blanch in hot water so that small insects hiding inside the inflorescences emerge and the cabbage warms up.
Beginning housewives are recommended to use recipes without additional sterilization.
You can prepare it in containers of different sizes: for large families you can take 3-liter jars; for small ones, liter and half-liter jars are ideal.

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

We look forward to your comments and ratings - this is very important to us!

Unusual for the Russian garden bed, “blonde” cabbage has practically no contraindications. Both children and the elderly can enjoy its mild taste. It is hypoallergenic. 100 g of this product contains only 25 kcal. The only people who should deny themselves a healthy treat are people suffering from urolithiasis. For everyone else, cauliflower is not only allowed - its presence in the diet is mandatory. Especially during the cold period, when the body acutely feels the lack of fresh vegetables and fruits in the daily menu.

Cauliflower is often included in the post-operative diet. It helps to quickly restore the body after illnesses. In addition, the vegetable slows down the development of tumors and is considered a natural means of preventing cancer.

Complete benefit

There are three types of cauliflower: white, purple and yellow. You rarely see purple on the shelves of domestic supermarkets. White is also a very rare guest. But yellow cauliflower can be bought almost everywhere, even in a store near your home, at the market, or in a grocery mall. Whatever part of the “body” you take, the funny vegetable leaves its beneficial mark everywhere. Where and which one - the table will tell you.

Table - The effect of cauliflower on the human body

Organ or system	Vegetable influence
Vessels and blood	- Is a means of preventing cardiovascular diseases; - strengthens vascular walls; - improves blood quality; - normalizes cholesterol levels
Gastrointestinal organs	- Facilitates the course of peptic ulcers; - is not an irritant for mucous membranes; - perfectly absorbed; - is a remedy for constipation
Immunity	- Increases the body's defenses; - is a means of preventing vitamin deficiency in the off-season
Nervous system	- Improves mood; - increases stress resistance; - controls sleep quality

As a natural medicine, cauliflower is used for diabetes, excess weight and diseases affecting the oral mucosa. Doctors often prescribe the vegetable to patients with diagnosed liver and gallbladder diseases.

Cauliflower salad for the winter: 2 options with sterilization...

Cauliflower salad recipes for the winter are good not only for their taste, but also for their vitamin and mineral composition. There is magnesium, zinc, iron and calcium with potassium. Vitamins are represented by groups B and A, as well as rare vitamin U, which is responsible for the high-quality absorption of calcium. The main ingredient in salads without sterilization is boiled for just a few minutes. And in some cases it is sent to the jar without blanching at all. This means that the overwhelming amount of benefits in the vegetable is retained, turning a jar of salad into a powerful medicine against vitamin deficiency.

"Tomato"

Description. This is one of the simplest cauliflower salads for the winter. The main ingredient, sealed under an iron lid, is marinated in tomato sauce and imbued with a light garlic aroma. The vegetable turns out crispy and sweetish in taste. Once opened in the winter, cauliflower can be used as an appetizer or as an ingredient in entrees and salads. To create a marinade, you can use either fresh tomatoes or tomato paste, or a ready-made sauce based on red vegetables. It is not necessary to blanch cauliflower; it can be placed in jars raw. Vegetables pre-treated with boiling water are more tender and softer. But fresh cabbage drenched in sauce will be crispier.

Required components:

tomatoes - 2 kg;
red bell pepper - 0.5 kg;
9% acetic acid - 40 ml;
refined sunflower oil - 40 ml;
granulated sugar - 0.04 kg;
fresh garlic - two cloves;
table salt - half a teaspoon;
cauliflower - forks.

Step by step

Peel the tomatoes and grind them into puree in a blender.
Peel the pepper from seeds and stalks and cut into small cubes.
Mix the ingredients for the sauce and simmer for ten minutes.
Strain the sauce, ridding it of the pepper component, and put it on the fire again to reduce it by half.
Add salt and sugar to the almost finished marinade, pour in the oil and cook for another ten minutes. Half a minute before readiness, add the specified amount of vinegar to the sauce mixture and remove the saucepan from the heat.
Boil water in a saucepan and blanch the cabbage florets in it for two minutes.
We transfer the blanched main ingredient into sterilized jars, put a garlic clove in each and fill with hot marinade.
We build a water bath and sterilize full jars in it for 15 minutes, and then preserve.

In order to organize a water bath, you need to place an aluminum basin on the stove, place full jars covered with lids in it, fill the basin with water so that it reaches the “belt” of the glass container, and turn on the stove. After water boils in the basin, half-liter jars should be sterilized within ¼ hour.

"Onion"

Description . If recipes for winter cauliflower salad with tomato paste are not suitable for you for a number of reasons, try preserving the summer in a different way. Of the vegetable ingredients included in the Onion salad, only cauliflower can be preheated. Carrots, tomatoes and onions are placed in sterilized jars fresh - without cooking. This allows you to preserve maximum vitamins. After packaging, “Onion” needs to be sterilized in a water bath. The larger the volume of the jars, the longer they need to be sterilized. A 1 liter container should be boiled for at least half an hour.

Required components:

carrots - one root vegetable;
onions - two large root vegetables;
tomatoes - two pieces;
cauliflower - one inflorescence;
salt - a tablespoon;
vinegar - three tablespoons.

Step by step

Blanch the cauliflower for five minutes and remove it from the pan using a slotted spoon. We don’t touch the broth; we will need it later.
Cut the onion into thin half rings, carrots into circles, and tomatoes into small slices.
We put some carrot slices in the jars, and the second layer is onion half rings.
Then we fill the remaining space ¾ with cabbage inflorescences, and put a few tomato slices on top.
Mix the remaining broth from cooking the cabbage with salt until the latter is completely dissolved and pour it into jars with vegetables.
Add one and a half spoons of 9% table vinegar to each half-liter jar, sterilize in a water bath and roll up with a key.

Depending on your taste preferences, you can adjust the acidity of the marinade using sugar.

... and 3 recipes without processing filled jars

Any preservation that is poured into jars in finished form, which was preceded by long-term heat treatment of the ingredients, does not require additional sterilization. It is enough to pre-sterilize the lids and glass containers. After packaging the salads, the recipes for which are offered below, the jars can be safely rolled up and sent to the pantry.

"Delicacy"

Description. “Delicious” cauliflower salad for the winter is a canned bouquet of tastes and aromas of a summer garden. The softness and tenderness of the main ingredient is successfully combined with the tomato flavor and aroma of bell pepper. Experienced housewives recommend using red peppers for cooking. They contain more sugar than green or yellow ones. This allows you to achieve the perfect sweet and sour balance.

Required components:

cauliflower - 2 kg;
tomatoes - 1 kg;
refined vegetable oil - a glass;
granulated sugar - 0.1 kg;
table salt - 0.06 kg;
garlic - two medium-sized heads;
9% acetic acid - 0.12 l;
parsley - two bunches;
bell pepper - three large fruits.

Step by step

We cut the cauliflower in such a way as to separate the inflorescences from each other.
Boil water in a saucepan and send the cabbage elements there for heat treatment for five minutes, drain in a colander and leave to cool.
Blanch the tomatoes, making a cross-shaped cut in the tail area, for about three minutes. Afterwards, remove the skin from the fruit and grind it in a blender or by hand.
Place the tomatoes in a saucepan, add oil, vinegar, sugar and salt, as well as finely chopped parsley and garlic, passed through a press. Bring to a boil on the stove.
After the marinade boils, add the main ingredient and simmer for half an hour.
Place the aromatic salad in pre-sterilized containers, seal and turn upside down, covering the jars with a blanket until they cool completely.

To speed up the cooling process of containers filled with salad, the jars can first be placed in a basin with slightly warm water, and after a while in a similar container with cold water. Cooling quickly will preserve the crunch of the cauliflower.

"Traffic light"

Description. Winter salad of cauliflower and zucchini for the winter received this name due to its colorful appearance. The soft yellow inflorescences of cabbage contrast sharply with the greenery of parsley, sunny carrot rounds and bright yellow zucchini slices. Instead of final sterilization, this recipe uses a double pour, which kills all germs and allows the garden's bounty to remain safe and sound under the metal lid throughout the year.

Required components:

cauliflower - forks;
yellow zucchini - one medium;
carrot - one;
parsley - a bunch;
allspice and black peppercorns - five pieces each;
salt - a tablespoon;
granulated sugar - two tablespoons;
vinegar - two tablespoons;
chili - one peppercorn;
drinking water - as a basis for the marinade.

Step by step

We separate the cabbage into inflorescences, peel and cut the carrots into circles, and the zucchini into slices.
We chop the greens by hand, mix with slices of seeded chili and allspice and black peppercorns. Divide the mixture into jars in equal quantities.
Place the mixture of remaining vegetables on top of the green “pillow”, compacting them as tightly as possible.
Pour boiling water into the jars, cover with lids and leave for five minutes.
Pour the water back into the pan, add salt and sugar, bring it to a boil again and add acetic acid just before turning off the stove.
Pour marinade over vegetables and preserve.

Some housewives add sliced cucumbers to the “Traffic Light” salad. It turns out to be a real garden in a jar.

"Real jam"

Description. Cauliflower salad for the winter without sterilization with rice is a universal dish that can be used as a side dish. It will take at least an hour to prepare the preservation, and most of this time the ingredients will be thermally processed. There are fewer vitamins in this salad than in previous appetizers, but the calorie content is much higher.

Required components:

cauliflower - two small forks;
carrots - 0.5 kg;
tomatoes - 1 kg;
bell pepper - two large ones;
parsley or dill - a bunch;
garlic - a few cloves;
round rice - 0.25 kg;
refined vegetable oil - 3/5 cup;
salt - at your discretion;
sugar - two tablespoons.

Step by step

Divide the cabbage into miniature inflorescences and boil in boiling water for two to three minutes.
Grind the garlic cloves along with the tomatoes to a puree using a meat grinder, blender or food processor.
Grind the carrots on a coarse grater.
Cut the bell pepper into miniature cubes with a knife.
Boil the round rice in plenty of water until al dente, drain in a colander, rinse under running water and leave in the sink for a while so that the water can drain.
Place tomato-garlic puree in a deep saucepan, bring it to a boil, then add salt, sugar and sunflower oil.
After the sauce boils, add the vegetable ingredients to the saucepan and boil again for ten minutes.
Add the rice component, cover with a lid and cook over low heat for at least half an hour.
Place the snack in sterilized jars and seal.

As an additional ingredient, you can add eggplants and (or) mushrooms, peeled and cut into medium cubes, into the finger-licking salad. Preferably mushrooms. They are cut into slices and added to the tomato sauce along with the vegetables.

Using any of the described algorithms as a basis, you can prepare cauliflower salad in jars for the winter with almost any vegetable ingredients collected from your garden bed. The main thing is that the container in which you put the future preservation is thoroughly washed and sterilized. There are two ways to do this. The first one is brass. It involves sending empty cans into a preheated oven. They should stand inside the oven until the water that lingers after washing dries on their walls.

For the second sterilization method, you will need a metal sieve and a pan. Water is poured into the pan and the dish is covered with a sieve on top. It is important that it is flat and allows several cans to be placed on its surface with their necks down. After the water boils in the pan, the jars should sit in a water bath for a quarter of an hour. During this time, you can study recipes for preparing cauliflower salad for the winter and make your choice.

Preparing sauerkraut for the winter is a popular way to create supplies for the winter in the summer. But equally tasty, and often even more piquant, dishes can be prepared from cauliflower. Numerous and varied options for canning this vegetable provide the table with preparations that are delicate in taste and beautiful in appearance. Cauliflower will provide your diet with vitamins and microelements for the winter.

Fulfilling the recipe will give the hostess the opportunity to please her guests and family with a spicy snack with a piquant taste and original aroma. Korean cauliflower can be prepared using a ready-made mixture, but it is not difficult to prepare it yourself.

For cooking, a thick fork weighing up to 2 kilograms is used. The first step in creation is the careful division of the fork into individual inflorescences with a diameter of up to 5 centimeters. There should be no blackening or signs of damage by insects on their surface. If there are not very many of them, the affected areas can be cut off. The weight of the peeled inflorescences in this case will be about 1 kilogram. This volume is enough to fill two one-liter jars with the finished mixture.

You will also need to take two medium carrots, about 7 cloves of garlic, one red sweet bell pepper, half a teaspoon of hot red pepper. All ingredients are mixed. Carrots need to be cut into small long slices or grated on a special grater. It is sold in hardware stores.

Next, the marinade is prepared. It contains 4 tablespoons of sugar, one tablespoon of table salt, 50 ml of refined vegetable oil, half a teaspoon of dried basil, nutmeg, and ground black pepper. Also add one tablespoon of ground coriander to the marinade.

Sterilized jars are filled up to the neck with a mixture of vegetables. At the same time, prepare the marinade: put the spices in a saucepan with a thick bottom and add about one and a half liters of water. The spice mixture should come to a boil. After this, 10 ml of vinegar, the strength of which is 9%, is added to the marinade.

The marinade is poured into prepared jars and sterilized for about 10 minutes in a water bath. Immediately cover with lids and seal. The finished canned food is left to cool, placed on the lid. Can be stored for up to 12 months in a cool place. Korean pickled cabbage is convenient for decorating a holiday table.

Inflorescences marinated in tomato

Pickled cabbage in tomato has an exotic taste. To create an original snack, you will need to divide the forks into separate inflorescences, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stalks are carefully removed.

To create the delicacy you will also need one kilogram of tomatoes and two large sweet peppers. Garlic will add spices. 4 cloves are enough. You will need a glass of sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper will add flavor. Half a teaspoon and 100 grams of sugar is enough. Add 100 ml of table vinegar to the marinade, with a maximum strength of 9%.

Finely chop the tomatoes and simmer over low heat until completely softened. Next they are ground into tomato paste, adding spices. Allow to boil again and boil for about 20 minutes. Pour the prepared inflorescences into the finished sauce and let it boil for about three minutes and add vinegar.

Pour into prepared sterilized jars. The dish must be stored in the refrigerator for up to one year.

Simple preparation of cauliflower with vegetables for the winter

You can prepare an original version of a winter snack based on cauliflower from almost any vegetable. You only need the inflorescences of this vegetable (about 1 kilogram without stalks), two large carrots, two onions. You can add 3 cloves of garlic.

Cabbages are disassembled into inflorescences, carrots are chopped into circles, up to 1 cm thick, and onions are cut into circles. The prepared vegetable mixture is placed tightly in sterilized jars. At the bottom you can put a bunch of dill and a few black currant leaves.

The workpiece is filled with marinade from:

1 liter of water
tablespoon sugar
teaspoon

You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, just bring it to a boil and pour the resulting solution over the vegetables in the jar.

Winter salad with cauliflower, onions and peppers

To prepare it you use:

About one kilogram of inflorescences peeled from stalks.
Two sweet peppers, finely chopped.
Onions, cut into rings.

Prepared vegetables are placed in jars. They are pre-sterilized. The marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, and cloves. The spices are allowed to boil in one liter of water and 100 ml of vinegar is added. Its strength should not exceed 9%. The jars are tightly closed with a lid. Stored in the refrigerator.

Cauliflower salad with apples

A spicy snack with the addition of apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stalks. They are mixed with 5 medium apples, cut into slices and cored.

The mixture is placed tightly in jars and filled with marinade. Currant leaves are placed on the bottom to add piquancy. You can throw in a few berries.

When preparing the marinade, use water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon). Spices can be added to taste. For example, nutmeg, a mixture of peppers, bay leaf. Water with spices is brought to a boil and poured into jars with the mixture.

Broccoli salad

When preparing for the winter, you can mix cauliflower and broccoli. The result is a beautiful, crunchy and very healthy treat. Both versions of the vegetable are thoroughly cleaned of stalks and disassembled into inflorescences. You will need about a kilogram of mixture.

The inflorescences are packed tightly into jars. Next, add marinade from water (1 liter), salt (teaspoon), sugar (tablespoon). Add black pepper and cloves. The marinade is brought to a boil and the containers with cabbage are poured. Additionally, you can add about 100 ml of nine percent vinegar to it.

How to freeze cauliflower.

The best preparation for the winter would be to freeze fresh heads of cabbage in the summer. To prepare it, the forks are disassembled into separate small inflorescences. They can be placed in plastic or paper bags. There is no need to wash before freezing. This will only add an “ice coat”. When preparing food, it is not advisable to defrost it first.

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0