If you are in search of delicious and proven recipes for cauliflower blanks for the winter, I bring to your attention a few of my favorite recipes. There are 7 of them in total. In all recipes, the correct proportions of the ingredients are observed, and the jars are normally stored until spring in the cellar or in the closet on the balcony.
Cauliflower for the winter - how can it be prepared? Knowing my love for cooking and conservation, many friends ask me this question. I find the answers in a notebook that I have been keeping for more than 10 years. It was ten years ago that I discovered cauliflower dishes and preparations from it. Before, I had no idea how delicious it was.
For you, dear housewives - 11 best recipes for preserving cauliflower for the winter. All recipes are taken from serious cookbooks written by professional chefs and tested in our own kitchen.
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1) Canned cauliflower with zucchini
- 1 kg of cauliflower;
- 3 small young zucchini;
- 2 tomatoes;
- 2 cloves of garlic;
- 1 bell pepper;
- 1 carrot;
- 1 head of onion;
- 120 grams of salt;
- 50 grams of sugar;
- 100 grams of tomato paste;
- 150 ml of vegetable oil;
- 50 ml of 9% vinegar;
- 50 grams of green dill.
Cooking:
Wash and clean vegetables. Disassemble the cabbage into inflorescences and cut into large pieces. Cut the zucchini into cubes, cut the pepper into strips, cut the tomatoes into slices, cut the onion into rings, grate the carrots on a coarse grater. Combine vegetables, add sugar, salt, vegetable oil and mix thoroughly. Put in a cool place for 2-3 hours. Then bring the mixture to a boil and simmer for 20-25 minutes. Add tomato paste, chopped herbs and garlic, stir and cook for another 20 minutes. Add vinegar and stir. Arrange the vegetables in sterilized jars, roll up. Turn the jars upside down and leave to cool completely.
2) Cauliflower with bell pepper for the winter
- 2 kg of cauliflower;
- 2 large bell peppers;
- 2 small cloves of garlic.
For filling:
- 100 grams of salt;
- 50 grams of sugar;
- 250 ml apple cider vinegar;
- 2 liters of water.
Cooking:
Separate the cauliflower into florets. Bring the water to a boil, add a little apple cider vinegar, put the cabbage and cook for 2 minutes. Then fold in a colander, pour over with cold water and cool. Remove the seeds from the bell pepper and cut into strips. Mince the garlic with a garlic press. Put salt and sugar into boiling water. Put cabbage and pepper in layers in prepared jars, fill with filling, put garlic on top. After 20 minutes, drain the brine, bring to a boil again and pour into jars. Add apple cider vinegar and roll up. Turn the jars upside down and leave to cool completely.
3) Cauliflower in sweet and sour spicy filling for the winter
- 1 kg of cauliflower;
- a pinch of citric acid.
For filling:
- 1 liter of water;
- 200 ml of table vinegar;
- 60 grams of sugar;
- 30 grams of salt;
- 1 bay leaf;
- 1 teaspoon mustard seeds;
- 3 peas of allspice;
- 2 black peppercorns.
Cooking:
Pour the spices with vinegar, bring to a boil, remove from the stove and leave under the lid. Free the cauliflower from the leaves and divide into inflorescences. Put in boiling water, acidified with citric acid, boil. Arrange hot cauliflower in clean, heated jars, fill with hot filling. Cover with lids and sterilize at 85-90 °C: half-liter containers - 20 minutes, liter - 30 minutes. Roll up, turn over, wrap up.
4) Cauliflower in a spicy sauce for the winter
- 3 kg of cauliflower;
- 3 carrots;
- 3 pieces of bell pepper;
- 250 grams of garlic;
- 3 onions;
- 3 pcs. capsicum hot pepper;
- 1 large bunch of dill;
- 3 sheets of horseradish;
- 5 leaves of currant and cherry;
- 6 pieces of cloves;
- 15 black peppercorns;
- 5 - 7 pieces of bay leaf.
- 1.5 liters of water;
- 90 grams of salt;
- 60 grams of sugar;
- 1.5 tablespoons of vinegar.
Cooking:
Prepare vegetables for pickling: wash under running water, peel, deseed the peppers and divide the cabbage into inflorescences. Onions, sweet and hot peppers, carrots and garlic, cut and put on the bottom of the jar along with spices. Pack the rest of the jar tightly with cabbage. Pour in boiling water for 7 minutes. Then drain the water and pour the prepared hot marinade over the vegetables. Roll up and turn the jars tightly. Cauliflower prepared in this way will definitely appeal to lovers of spicy seamings.
5) Instant Pickled Cauliflower
Ingredients:
- 1 large head of cauliflower weighing more than 500 grams;
- 1 liter of water;
- 2 tablespoons of sugar;
- 2 tablespoons of salt;
- bay leaf to taste;
- 2 teaspoons of vinegar essence;
- 3 cloves of garlic;
- peppercorns to taste.
Cooking:
This recipe is not for seaming, but in order to quickly enjoy pickled vegetables.
Divide the cauliflower into florets. Rinse each inflorescence. It is advisable to dip the cabbage in salted water to remove pests. In sterilized jars, put bay leaves, peppercorns, garlic cloves and other spices as desired. Place the cauliflower florets in the spice jars.
Boil the marinade. To do this, pour water into the pan, add salt and sugar, vegetable oil, vinegar essence. Bring to a boil. Pour cauliflower in jars with boiling marinade. Close with sterile lids and leave to cool at room temperature. Place the cooled jars of cabbage in the refrigerator. After a few hours, pickled instant cauliflower can be eaten.
6) Cauliflower with tomatoes for the winter
For a better look, I use cherry tomatoes - they look beautiful in a jar.
Ingredients for a 2 liter jar:
- 1 head of cauliflower;
- 300 grams of cherry tomatoes;
- 5 cloves of garlic and peppercorns;
- bay leaf to taste;
For 1 liter of water for preparing the marinade - 1 teaspoon of vinegar, 1 teaspoon of sunflower oil;
1 tablespoon of salt and 50 grams of sugar.
Cooking:
Fill a clean jar to the top with cherry tomatoes and cauliflower divided into inflorescences. After you fill the vegetables with brine, they will settle, so you should lay the jars tightly. If desired, the bottom of the jar can be laid out with currant and cherry leaves thoroughly washed and scalded with boiling water.
Fill containers with vegetables with boiling water to the top and cover with a clean lid. Leave for 30 minutes. After that, drain the water, and add 5 cloves of garlic, pepper, a few dried cloves to a jar of vegetables.
For marinade per liter of water, add 1 tablespoon of salt, 50 grams of sugar, bay leaf. After the marinade boils for about 10 minutes, and the salt and sugar dissolve, add 1 teaspoon of vinegar and 1 tablespoon of sunflower oil to it. Pour boiling marinade over vegetables and roll up.
7) Korean-style cauliflower for the winter
Ingredients:
- 1 large head of cauliflower;
- 1 pack of spices for carrots in Korean;
- 3 large juicy carrots;
- 1 bay leaf;
- 3 peas of allspice;
- 3 cloves of garlic;
- 4 tablespoons of sugar;
- 2.5 tablespoons of salt;
- 4 large spoons of table vinegar;
- 100 ml refined vegetable oil.
Cooking:
Rinse the head of cauliflower in running water. Disassemble it into separate inflorescences. If there are damaged spots on the cabbage, remove them. Peel the carrots, cut into strips, or better, grate on a Korean grater.
Pour one liter of water into a saucepan and bring it to a boil. Pour Korean carrot seasoning, granulated sugar and salt into boiling water. Add a few peas of allspice and one small bay leaf there. Bring the marinade back to a boil, simmer for 3 minutes and remove from heat. Pour vegetable oil and vinegar into it.
Spread the chopped carrots and cabbage inflorescences in jars scalded with boiling water, pour the marinade immediately after pouring vinegar and oil into it. Next, cover the workpiece with lids and transfer to a pot of hot water. Bring the water to a low boil, sterilize the workpiece for half an hour. Seal the lids tightly, turn over and wrap the jars.
This is also interesting:
A selection of recipes for harvesting cauliflower for the winter was compiled for you by Angelina Beauty.
And it’s not even worth talking about the great taste and benefits of this vegetable, because it contains many times more useful elements than its relative. Having received a good harvest, I want to keep it as long as possible. Therefore, cauliflower is usually frozen, dried, fermented, salted and pickled for the winter. But here are our helpful tips on how to harvest it correctly.
How to choose cauliflower
Before you start harvesting, you need to choose the right main product - cauliflower. To do this, it is necessary to choose only selected inflorescences that do not have extra inclusions, without insect pests and their traces.
In addition, the vegetable must be ripe, with uniform white or cream buds.
Important! If this representative of the cabbage family has a yellow tint, then most likely it is overripe.
Before conservation, the heads are cut into small pieces or simply broken by hand.
Did you know? Cauliflower contains a substance called allicin. It helps to lower cholesterol, prevents the occurrence of stroke and supports the cardiovascular system.
Product freezing
As a rule, white cabbage is not frozen for the winter, but cauliflower tolerates freezing well and does not lose either its beneficial qualities or its excellent taste. 
Fresh
You can freeze this vegetable both raw and thermally processed. In order to freeze fresh inflorescences, they are briefly placed in salted water so that flies and caterpillars that may have settled in the head surface.
After a while, the inflorescences are washed in running water, disassembled into pieces and laid out on a terry towel to dry. After that, the cats are placed in a bag or a special container and placed in the freezer. 
boiled
You can blanch the inflorescences in acidified water before freezing (for three liters of water - 15 g of citric acid hydrate).
This water is boiled, pieces of vegetables are lowered there for 3-5 minutes and thrown into a colander. After the liquid drains, the inflorescences are laid out in bags and placed in the freezer.This type of Romanesco family is ideally combined and stored along with other vegetables (broccoli,). 
Pickling
You can also use this method of preserving cauliflower inflorescences for the winter, such as pickling. Moreover, vegetables harvested in this way resemble marinated ones in taste. Recipe number 1. For preparation you will need:
- cauliflower forks;
- black peppercorns - 6 pcs.;
- allspice - 6 peas;
- flowers - 2-3 pieces;
- capsicum () - 1 pc.;
- hot red pepper - 1 pc. (the amount depends on the desired sharpness of the final product);
- dry dill - 2 sprigs;
- bay leaf - 1-2 pieces;
- - 2 teeth;
- salt - 2 teaspoons;
- table vinegar - 2 teaspoons;
- granulated sugar - a tablespoon.
You should immediately prepare containers - jars with lids. They need to be thoroughly washed, scalded with boiling water and allowed to dry. Lavrushka and peppercorns are laid out at the bottom of each jar. The garlic is cut in half and placed in a jar. Hot pepper is also placed there.
Important! All vegetables are well washed and dried before preservation.
Inflorescences are cut from the fork, bell pepper is cut into half rings and these ingredients are placed, alternating layers.
All this is poured with boiling water and left for 10 minutes to warm up the kocheski. Then the water is poured into a saucepan, boiled and poured into jars again. Again, leave for 10 minutes and pour into a saucepan. 
Add 2 teaspoons of vinegar to the ingredients remaining without water and begin to prepare the marinade. To do this, take a tablespoon (without a slide) of salt and sugar per liter of water and add them to a saucepan with drained water, bring it to a boil.
Important! The fabric should be quite dense so that the preservation cools slowly. This will reduce the risk that the bank will "explode" during storage.
After the salt and sugar dissolve, pour the vegetables with this marinade and tightly close the lid.
Banks are set aside and covered with a dense cloth.
Recipe number 2. Pink preservation. 
In fact, this recipe is very simple, and the vegetable acquires a glamorous shade thanks to beets. For preservation you will need:
- medium cabbage forks (700-800 g);
- small;
- bay leaf - 1 pc;
- black peppercorns - 5 pcs.;
- allspice - 5 peas;
- grains - 1 pinch;
- 9% solution of acetic acid - 2 tbsp. spoons;
- water - 1 l;
- 1 st. a spoonful of salt and sugar.
In sterilized jars, beets and cabbage are laid out compactly, to the top. Moreover, the first and last layers are beets. Fasting start preparing the brine. Sugar, spices, salt are added to the water and put on fire so that the salt and sugar dissolve. At the end add vinegar.
The resulting brine is poured over vegetables, covered with a lid, sterilized for 15-20 minutes and rolled up. After that, the jars are turned over, wrapped with a cloth and left to cool completely.You need to store the workpiece in a dark, cool place (preferably in the basement). Moreover, if the jar swells up, you can put it in the refrigerator or open it, drain the marinade, boil it and roll up the workpiece again. 
salting
Salted cabbage is the best winter preserve. And there are many recipes for how to taste crispy vegetables in the middle of a cold winter. We describe only the most popular.
- Recipe number 1. The easiest. Ingredients: head of cauliflower; 1000 ml of water; 3 art. spoons of salt, vinegar.
Salt is added to a saucepan with water and vinegar and kept on fire until dissolved. After that, remove from the fire and cool. Banks are poured with this brine and put on sterilization. After 2 days, sterilization is repeated. Store in a cool dark place.
- Recipe number 2. Components: cauliflower - 3 kg; carrot - 500 g; water - 1 l; salt - 50 g; black peppercorns - 5 pcs.; , greens, leaves and - to taste.
The jars are covered with parchment paper, the necks are tied up and sent to a cool room.
Sauerkraut
A great option for the table in the winter is sauerkraut. Moreover, the color is in no way inferior in taste to the white head.
- Recipe number 1. Products: 1.5-2 kg of cauliflower; small beets; medium carrot; 2-3 cloves of garlic; 4-7 black peas and 3 allspice peas; 1.5 liters of water, 100 g of salt and 0.5 cups of granulated sugar.
Important! If poured with cold brine, then the fermentation period will be 7-10 days.
After that, the banks are cleaned in a dark place for several days (usually 3-4 days are enough). 
After the vegetables are fermented, the jars are covered with a nylon lid and put in the refrigerator or.
- Recipe number 2. The easiest option for those who do not like spices and appreciate only the taste of this cabbage representative. Products: cauliflower - 10 kg; water - 5 l; salt - 400 g; vinegar - 400 g.
A brine is prepared from salt, vinegar and water and cooled.
Inflorescences are poured with this brine, and the jars are left at room temperature for two weeks for sourdough. After that, they are cleaned in a cold place.
For taste, you can add 100 g of crushed walnuts to the sourdough.
Salads
If you like conservation, then you can prepare an interesting salad of vitamin cauliflower for the winter, which will delight everyone who prefers this vegetable. 
In today's recipe, I will tell you how to pickle cauliflower for the winter. It turns out very tasty, quite crispy, fragrant and spicy cold appetizer. It is not a shame to put such an appetizing pickled cauliflower even on a festive table, not to mention a family dinner. Try it too!
Preparing pickled cauliflower is not a troublesome business, but it is important to understand a few points in order to prepare it for the winter. First of all, it is important to prepare the inflorescences in such a way that the pickled cauliflower in jars does not ferment during storage. In addition, you need to make sure that the delicate inflorescences retain the crunch as much as possible and remain elastic.
From the indicated amount of the ingredients indicated in the recipe, exactly 1.5 liters of vegetable preparations for the winter are obtained. Jars of pickled cauliflower keep well in a dry and dark place - a cellar or basement is best. However, such an appetizer will not go bad in the closet in the apartment (the main thing is that it is not hot and damp there).
Ingredients:
Bookmark:
Marinade:
Cooking step by step with photos:
By the way, do you know that cauliflower is a multi-seeded pod? True, in everyday life we most often call it a head of cabbage or an inflorescence. So, we cut off the green leaves from it, and disassemble the inflorescence into small portioned pieces (so that later it would be convenient to prick on a fork).
The disassembled inflorescence (it turns out 800 grams of net weight) is transferred to a large container and washed in cold water. We drain the water.
In advance, you need to boil about 1.5 liters of water in a saucepan. We lower the inflorescences into boiling water and count to ten (no longer), after which we take out the cauliflower with a slotted spoon. Alternatively, simply pour boiling water over the cauliflower from a kettle, then drain the water. This preliminary heat treatment step is necessary for the long-term storage of pickled cauliflower.
Peel the carrots (50 grams) and cut into thin slices. If you wish, you can decorate the future blank with carrot flowers a little - I cut it out using a special cutting for mastic.
For storage, I advise you to use 3 glass jars (with a capacity of 500 milliliters each) and new metal lids that need to be prepared in advance. Personally, I like to sterilize the jars in the microwave, and boil the lids on the stove in a saucepan of water (5 minutes after boiling is enough). If you want, I'll tell you how to sterilize jars in the oven. I washed it, put it upside down on the grate in a cold oven, turned on the gas, set it to 160 degrees and left it there for 30 minutes. That is, part of the time the oven simply warmed up to the desired temperature (I have it for 20 minutes), after which it sterilized the dishes - another 10 minutes. Then I turn off the oven without opening the door and let it cool down to a lukewarm state. In each jar we put a couple of slices of carrots and several slices of garlic on the bottom.
Quite tightly, but without effort, we put cauliflower in jars. It is already slightly blanched, so it fits decently in a jar. Along the way, we decorate the workpiece with carrot flowers.
Finally, add fragrant spices - for one jar you need 3 peas of allspice and 5 peas of black pepper. We distribute a teaspoon of mustard seeds among three jars.
Boil about 1 liter of water in a kettle or on the stove while preparing vegetables. Fill the cauliflower in jars with boiling water to the very top.
We cover with a metal lid or twist it loosely with a screw. Leave it like this for 5 minutes. This is the second heat treatment of cabbage so that the workpiece is well stored, but at the same time does not lose its crunch.
In total, for three cans (500 milliliters each), I needed 750 milliliters of water, so I give the layout of seasonings for just such a volume. Pour 50 grams of sugar and 35 grams of table salt into the drained water (ordinary stone is best, by no means iodized).
Cauliflower is a tasty and healthy vegetable. It can be used to prepare salads, side dishes and second courses. In addition, you can make preparations from cauliflower for the winter. This vegetable is delicious when marinated. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.
Only perfectly fresh cauliflower is suitable for canning. Heads with signs of spoilage should be immediately rejected.
First of all, you need to remove the lower leaves from the heads of cabbage. Then it is recommended to immerse the heads of cabbage for 15 minutes in salted cold water. Soaking cabbage allows you to remove worms and caterpillars from heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.
The next stage of processing is the analysis of heads of cabbage into small inflorescences. You don’t need to grind much, medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, lower the inflorescences into salted boiling water and boil for 2-3 minutes. You should not cook for a long time, properly carried out blanching ensures that the cabbage will turn out crispy. In addition, the inflorescences will not lose their shape.
The cabbage is now ready for canning. Then proceed according to the recipe. Some types of blanks are made without sterilization. So you can close salads that are boiled on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling the jars with lids.
If cold vegetables are placed in jars, then it is necessary to sterilize canned food. To do this, jars filled with vegetables are placed in a saucepan, pouring warm water over their shoulders. The water in the pan is heated to a boil and the jars are kept in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed tightly.
Interesting facts: cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.
A simple recipe for harvesting cauliflower for the winter
Let's start with a simple recipe for harvesting cauliflower.
- 1 kg of cauliflower;
- 1.5 cups of vinegar (9%);
- 2.5 glasses of water;
- 0.5 cups of sugar;
- 10 peas of allspice;
- 1 bay leaf;
- 1 tablespoon of salt.
We prepare the cabbage, break it into separate medium-sized inflorescences. We put a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to put citric acid in the broth at the rate of 3 grams per 5 liters of water. We lower the inflorescences into boiling water and cook for three minutes. We discard the cabbage in a colander.
We boil water for the marinade, add salt, peppercorns and bay leaf to it. After three minutes of boiling, remove the marinade from the heat and pour in the vinegar.
We put the cabbage in clean, dry jars, pour hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time, immediately close hermetically. Cool by turning the jars upside down and placing the jars on the lids.
- 1-1.2 kg of cauliflower;
- 350 gr. cherry tomatoes;
- 5 cloves of garlic;
- 5 black peppercorns;
- 1 bay leaf;
- 1 teaspoon of vinegar;
- 1 tablespoon of salt;
- 1.5 tablespoons of sugar;
- 1 tablespoon of vegetable oil;
- a few leaves of currant and cherry.
Blanch the cauliflower florets for 2 minutes. Currant and cherry leaves are scalded with boiling water and placed on the bottom of clean jars. We lay out the inflorescences and cherry tomatoes in jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.
In order to have dishes with vegetables on the table in winter, we make various preparations. Cauliflower is not so often preserved; it is such an appetizer that goes well with meat, fish and side dishes.
Before canning cauliflower for the winter, it is subjected to heat treatment. The vegetable must be fresh and without signs of decay. If you have not grown this fruit this year, then you can buy it at any grocery store and preserve it.
I made a selection of some delicious and easy kale salad recipes. This article will be useful for beginner cooks, as all cooking methods are accompanied by step-by-step photos. Therefore, it will be convenient for you to navigate.
If you are tired of pickled tomatoes and cucumbers, then make a blank of cauliflower. This appetizer is very healthy, and also goes well with various dishes. In addition, the vegetable contains a minimum of calories, so it will not harm your figure.
Ingredients:
- 1 kg of cauliflower;
- 1 carrot;
- 1 sweet pepper;
- A couple of pods of hot pepper;
- 1 bay leaf;
- 3 tablespoons of granulated sugar;
- 3 tablespoons of edible salt;
- 40 ml of 9% table vinegar;
- 1 liter of water.
Cooking
In order not to constantly look into the refrigerator or locker during the seaming process, we will immediately prepare all the necessary products. Pre-sterilize jars and metal lids.
We divide the cauliflower into small inflorescences.
Then the inflorescences must be boiled in boiling water for 3 minutes. Remember that it is better to undercook cabbage than to overcook it. After that, we recline the vegetables on a sieve, let the excess liquid drain.
We extract the seeds from the bell pepper and remove the stalk. We cut the vegetables into medium-sized cubes, as shown in the photo below. We clean the carrots, rinse under running water and grind into thin washers. If desired, you can grate it on a medium grater.
We send often chopped vegetables to the bottom of a sterile jar, then fill 1/3 with boiled cauliflower. Repeat layers one more time. Add a bay leaf and one small chili pepper to each bowl.
To prepare the marinade, put a saucepan on the stove, pour water into it, add sugar, salt, and also vinegar. After boiling, immediately fill them with a snack.
We twist the workpiece with sterile metal lids. We wrap the jars with a warm towel or blanket. When they cool down, we send them to storage in a cool place.
Cauliflower with Tomatoes and Peppers
If you like a savory and healthy snack, then you will definitely like this recipe. For cooking, you need simple and affordable products. Such a salad for the winter will help you quickly prepare dinner for the whole family.
Ingredients:
- 1 fork of cauliflower;
- 1.5 kg of tomatoes;
- 200 g of sweet pepper;
- 80 g of garlic;
- 200 g parsley;
- 200 g white sugar;
- 2 tbsp salt;
- 200 ml sunflower oil;
- 2 tsp vinegar essence.
Cooking
To prepare the salad, we need to cut the pepper into thin strips, chop fresh parsley, and divide the cauliflower into inflorescences. We pass the tomatoes through a meat grinder, and the garlic through a garlic press.
We put a pot of salted water on the stove, and boil the cauliflower for 4-5 minutes (no more). Then we recline it in a colander so that all the water is glassed.
At the next stage, in a saucepan, mix all prepared foods, sugar, salt, vinegar essence and sunflower oil. We put the container on the burner.
When the vegetable mixture boils, we send boiled cabbage to it and cook for about 15 minutes.
Immediately after cooking, we distribute the appetizer in sterile jars and twist the lids. Leave the workpiece to cool completely, and then put it in the cellar or refrigerator.
Salad for the winter with cauliflower: the most delicious recipe
You may not make many preparations, but be sure to prepare a salad according to this recipe. The snack turns out not only very tasty, but also useful for our body.
Ingredients:
- 3 kg of cauliflower inflorescences;
- 3 carrots;
- 3 hot peppers;
- 4 heads of garlic;
- 2 bunches of parsley;
For brine
- 1.5 liters of water;
- 1 cup of sugar;
- 1 glass of vegetable oil;
- 3 tbsp salt;
- 15 peas of allspice;
- 1 cup 9% vinegar
Cooking
Now, in the prepared container (do not use aluminum containers), lay out a layer of curly parsley, which must first be washed with cold water.
Now peel the garlic, cut it into thin pieces. We send the next layer to the container.
Grind the carrots into thin washers and add to the rest of the products.
We extract all the insides from the hot pepper and cut into small half rings. We spread it with the next layer of our salad.
On top we lay out our main ingredient - cauliflower. It will need to be filled with brine and left under oppression for one day.
To prepare the brine, put a pot of water on the stove and add all the necessary ingredients. After boiling, immediately pour the prepared vegetables. We put a plate and some kind of load on top, for example, a jar of water.
After 24 hours, stir the salad and distribute it among sterilized jars, tamping a little. Do not forget to fill the workpiece with brine.
We cover the jars with lids, and then sterilize in a saucepan for 20 minutes after boiling water.
It remains to tighten the lids and a delicious salad is ready. Be sure to use this method of preserving vegetables.
Recipe for harvesting cauliflower for the winter in jars
Let's look at another very simple way to prepare a salad. You only need a few minutes, and a delicious snack will be waiting for your winter dinner. See the video for cooking steps:
It will take you no more than one hour to prepare a delicious salad. This dish is suitable not only for everyday dinner, but also for decorating the festive table.
Cauliflower appetizer without sterilization
If you do not have time to make preparations with sterilization, then I can offer you a recipe that does not require this procedure.
Ingredients:
- 2 kg of cauliflower;
- 750 g of sweet pepper;
- 450 g of onions;
- 12 peas of black and allspice;
- 500 g of granulated sugar;
- 4 bay leaves;
- 2 tbsp salt;
- 300 ml of table vinegar;
- 1 tsp chili pepper.
Cooking
First of all, let's prepare our most important ingredient. To do this, simply wash the cabbage under running water and divide the head of cabbage into inflorescences.
The next step is to cut the bell pepper into thin strips, and the onion into half rings. We send vegetables to a bowl with cabbage.
All products are mixed, salted and set aside for 5-6 hours.
To prepare the brine, you need to add chili pepper, sugar and vinegar to a pot of water (2 liters). Bring to a boil and remove from stove.
In each sterilized jar, add 3 peppercorns and a bay leaf. We lay the real vegetables and pour the hot marinade.
Now screw on the lids. Be sure to wrap the jars with a warm blanket to replace the pasteurization process with this, and remove the salad to cool. But remember that for long-term storage, it is recommended to sterilize the appetizer in boiling water.
Recipe for cauliflower salad for the winter with tomato paste
In the following recipe, we will use chopped tomatoes, but if you wish, you can replace them with regular tomato paste, but with fresh tomatoes, the taste of the appetizer is much better.
Ingredients:
- 1 kg of cauliflower;
- 150 g of sweet pepper;
- 600 g of tomatoes;
- 50 g fresh parsley;
- 3 cloves of garlic;
- 30 g of salt;
- 50 g of sugar;
- 40 ml 9% vinegar;
- 70 ml of sunflower oil;
- Lemon acid.
Cooking
We divide the cabbage into inflorescences and fill it with water for 2-3 minutes. Then dry on a towel.
Bring water to a boil in a saucepan and simmer cabbage florets for 1 minute. To keep the vegetable white, add a small pinch of citric acid to the liquid.
We wash the tomatoes under running water, and then grind them in a blender or meat grinder. If for some reason you do not use tomatoes, then dilute the tomato paste in boiled water to prepare the mass.
Remove seeds from bell pepper and rinse with cold water. Cut the vegetable into long strips, as shown in the photo below.
In a saucepan with tomato mass we send bell pepper, chopped garlic and herbs. Mix everything and put on the stove.
When the vegetable mixture boils, then reduce the heat to a minimum and add oil, salt and sugar to the pan.
The next step is to add the prepared inflorescences. Cover the pan with a lid and cook the salad for half an hour. A couple of minutes before readiness, add table vinegar.
We distribute the finished salad into jars, which we previously sterilized. We twist the lids, wrap the workpiece with a warm towel and put it in a dark place.
Store the snack in the cellar, pantry or in the refrigerator. Until the New Year holidays, it will definitely stand.
Delicious cauliflower salad for the winter
In the winter season, this appetizer will become a real delicacy, without exaggeration. The salad is tasty and goes well with many dishes. The canning process is quite simple and within the power of any housewife.
Ingredients:
- 2 kg of cauliflower;
- 200 g of bell pepper;
- 2 kg of tomatoes;
- 2 heads of garlic;
- 10 tbsp 9% table vinegar;
- 1 glass of vegetable oil;
- 2 tbsp salt;
- 100 g of granulated sugar.
Cooking
Pour washed and fresh tomatoes with boiling water for a couple of minutes, after which we carefully remove the skin from them. We pass the peeled tomatoes through a meat grinder or juicer.
Peel the sweet pepper from seeds and cut into medium pieces.
Separate the cauliflower into small florets and rinse with cold water.
We send pepper to the pan, pour the tomato mixture, add oil, salt and sugar. We put the container on the stove and bring the liquid to a boil.
At the next stage, we send cabbage inflorescences to the saucepan, mix and after boiling, cook for 20 minutes. 5 minutes before readiness, pour in the vinegar, and add garlic and allspice if desired.
We immediately lay out the hot salad in sterilized jars, roll up the lids and wrap them upside down with a warm blanket.
Korean cauliflower appetizer
Another recipe for a delicious salad for the winter with a spicy taste. Like the previous cooking methods, this option is very simple, so you can handle the canning of the workpiece.
Ingredients:
- 1 head of cauliflower;
- 3 carrots;
- 1 pack of seasoning for Korean carrots;
- 3 peppercorns;
- 1 leaf of lavrushka;
- 3 cloves of garlic;
- 1 liter of water;
- 2.5 tablespoons of salt;
- 4 tablespoons of sugar;
- 4 tbsp 9% table vinegar;
- 100 ml sunflower oil.
Cooking
We divide the cabbage into small inflorescences, so that it is more convenient to distribute them among the banks. If there are damages on the vegetable, they need to be cut off.
We wash the inflorescences with cold water, and then send them to a pot of boiling water for five minutes.
We rub the peeled carrots on a Korean grater. If you do not have such a tool, then the vegetable can be cut into thin strips.
So, we have prepared all the main ingredients, now let's put the water to boil to prepare the marinade.
Now we alternately put some carrots in sterilized jars, then inflorescences and repeat the layers several times.
Pour Korean seasoning into boiling water, finely chop the garlic, add sugar, salt and allspice. Boil for 3 minutes.
Remove the marinade from the stove, pour oil and vinegar into it and immediately fill it with jars of vegetables.
We cover the jars with lids, then send them to the pan and pour hot water. Bring the liquid to a boil and sterilize over low heat for half an hour.
Now tightly twist the lids and wrap upside down with a warm towel. We remove in a dark place until completely cooled.
As you can see, all salad recipes for the winter are very simple. Even if you have never done canning, then you will not have any difficulties with this procedure.
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