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:

1. To prepare pickled cauliflower:

• cauliflower – 1 head
• carrots - 2 pcs.
• garlic - 6 cloves

1. 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.

Despite the fact that cauliflower for the winter is not as popular among housewives as pickled cucumbers or pickled tomatoes, this preservation has many advantages, and its taste is in no way inferior to traditional preparations. Preserving cauliflower for the winter will not be difficult; even inexperienced cooks can cope with this task, but the benefits of this vegetable, despite its simplicity, are great.

Cauliflower is a dietary product and easily digestible. The rich vitamin and mineral composition of cabbage explains its beneficial effect on the human body. Cauliflower contains magnesium, calcium, phosphorus and zinc, a large amount of vitamins K and B6, and in terms of vitamin C content, this vegetable can even compete with lemon. By the way, cauliflower boasts the presence of rare vitamin U - an essential amino acid important for the functioning of the digestive system. Thanks to this composition, cauliflower improves skin condition, cleanses the body of waste and toxins, strengthens the immune system, maintains cardiovascular health, normalizes metabolism and prevents the formation of tumors.

Cauliflower recipes for the winter

Cauliflower is ideal for canning - it goes well with other vegetables, retains its shape well during pickling and looks appetizing on the table, inviting you to try it. The options for preparing this vegetable for future use are extremely varied, but first, let's choose the right cauliflower. White, clean, without plaque, damage or darkening on the inflorescences - this is exactly the kind of cabbage we need. Cauliflower should be dense and elastic, and its inflorescences should fit snugly together. Remember, if there is a large distance between the inflorescences, this indicates that the vegetable is overripe. By the way, if leaves are visible between the inflorescences, this is a good sign - the leaves prevent the cabbage from drying out, so it will be especially juicy. Of course, you should not buy limp cabbage with yellowed inflorescences, flabby leaves, an unpleasant odor, spots and moisture on the inflorescences.

Before canning, the cabbage is thoroughly washed under running water, disassembled into inflorescences (the stalk is removed) and blanched in boiling water for several minutes. You can add a little citric acid to the water. Blanching is necessary so that the cabbage inflorescences do not darken during the pickling process and do not acquire an unattractive gray tint. In addition, during cooking, small insects that could not be washed out of the inflorescences may float to the surface. Please note that you should not blanch the cauliflower for a long time, so that later it does not turn into porridge - 2-3 minutes will be enough. To avoid this problem, also do not separate the cauliflower into very small florets. It is better to boil large inflorescences, and then, after cooling, cut into neat bunches.

Cauliflower has a mild taste, so when pickling it, it would be appropriate to use various spices. All types of pepper, marjoram, ginger and coriander will make your preparation even more appetizing and aromatic. Juicy and crispy cauliflower for the winter will delight you and your loved ones not only with its delicious taste, but also saturate your diet with vitamins and microelements, which is especially important in the cold season. Cauliflower is a seasonal vegetable, so let's not waste precious time and quickly prepare it for future use!

It turns out that ordinary pickled cauliflower can be very tasty and appetizing. See for yourself by preparing it according to the following recipe!

Ingredients:
For 3 cans of 0.5 l:

• 1 fork cauliflower (1-1.3 kg),
• 6-7 black peppercorns,
• 4 peas of allspice,
• 4 buds of cloves,
• 2 bay leaves,
• 1 pinch of citric acid.
• Marinade:
• 1 liter of water,
• 50 ml 9% vinegar,
• 4 tablespoons sugar,
• 3 tablespoons salt.

Preparation:
Separate the cauliflower into florets. Place the cabbage in a saucepan, pour in 1 liter of water, add
1 tablespoon salt and citric acid. Bring to a boil and simmer for 4 minutes, then pour cold water over the cabbage. Place spices in sterilized jars and pack the cabbage tightly. Prepare the marinade by boiling water with sugar and the remaining 2 tablespoons of salt. Add vinegar and immediately pour the boiling marinade over the cabbage in the jars. Roll up the jars with lids, turn them upside down, cover with a warm blanket and cool. Store the workpiece in a cool, dark place.

Cauliflower cooked in tomato sauce with bell pepper and garlic is perfect for both everyday meals and holiday feasts. To make the preparation especially tasty, choose ripe, fleshy tomatoes and aromatic juicy peppers for its preparation.

Cauliflower in tomato sauce with garlic for the winter

Ingredients:

• 2 kg cauliflower,
• 1.2 kg tomatoes,
• 200 g bell pepper,
• 2 heads of garlic,
• 1 bunch of parsley,
• hot chili pepper to taste,
• 100 ml 9% vinegar,
• 100 ml vegetable oil,
• 100 g sugar,
• 2 tablespoons salt.

Preparation:
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, then drain in a colander and rinse under running cold water. Grind tomatoes, bell peppers, hot peppers and garlic through a meat grinder. Pour the resulting mass into a saucepan, add butter, salt and sugar. Stir and bring to a boil. Add cauliflower and chopped parsley to the sauce. Stir, bring to a boil and cook for 10-15 minutes. 2 minutes before readiness, add vinegar and stir. Place the product in sterilized jars and seal tightly. Cool by turning upside down.

Spicy cauliflower in a spicy sweet and sour sauce has a rich taste and will certainly appeal to lovers of savory snacks. To make it spicier, use more garlic.

Ingredients:
For 2 cans of 650 ml:

• 1 head of cauliflower (about 1 kg),
• 1 carrot (150 g),
• 1 red bell pepper (150 g),
• 4 cloves of garlic,
• 1 tablespoon Korean carrot seasoning.
• Marinade:
• 350 ml water,
• 50 ml 9% vinegar,
• 50 ml vegetable oil,
• 50 g sugar,
• 1/2-1 tablespoon salt.

Preparation:
Separate the cauliflower into florets and blanch in two liters of boiling water for 1-2 minutes. Grate carrots for Korean salads. Cut the bell pepper into strips. Pass the garlic through a press. Mix the indicated ingredients with the seasoning and place the mixture in sterilized jars, compacting tightly. To prepare the marinade, mix all ingredients in a saucepan, bring to a boil and cook for 2 minutes. Pour marinade over vegetables in jars. Place the jars in a large saucepan with water so that it does not reach 3-4 cm from the edge. Cover the jars with lids. Bring the water to a boil and sterilize the jars for 15 minutes (half-liter jars will take 10 minutes, liter jars 20-25 minutes). Then roll up the jars with sterilized lids and let cool under a blanket.
Pickled cucumbers and cauliflower wonderfully complement each other when preserved. In addition, preparing such a snack is a great way to diversify your usual preserved cucumbers.

Cauliflower with cucumbers for the winter

Ingredients:

• 1 head of cauliflower,
• 2.5 kg of cucumbers,
• 1 pod hot pepper,
• 1 head of garlic,
• 3 bay leaves
• 3-4 buds of cloves,
• 2 dill umbrellas,
• 1 teaspoon black peppercorns,
• currant leaves to taste.
• Marinade (per 3 liter jar):
• 75 ml 9% vinegar,
• 75 g salt,
• 50 g sugar.

Preparation:
Soak the cucumbers in ice water for a couple of hours, then cut off the ends of the fruit. Place currant leaves, dill umbrellas, garlic and spices in sterilized jars. Add hot pepper cut into rings. Press the cucumbers vertically and place some of the cauliflower florets on top of the cucumbers. Then lay out a row of cucumbers again and finish with the remaining cabbage florets. Pour boiling water into the jars and leave for 10 minutes. Drain the water into the pan and fill the jars again with boiling water for 10 minutes, then drain it into the sink. Add sugar and salt to the water in a saucepan, bring to a boil and pour into jars. Pour vinegar into each jar and seal tightly.

Winter cauliflower cooked with beets is a bright, juicy appetizer that will become a real decoration for the holiday table. The beets give the cauliflower a nice soft pink color, and the double-pouring method keeps the cauliflower crisp and firm.

Pickled cauliflower with beets for the winter

Ingredients:

• 1 head of cauliflower (1-1.2 kg),
• 1 beet (350-400 g),
• 3-4 cloves of garlic,
• 1/2 bunch of parsley,
• 1/2 teaspoon citric acid.
• Marinade:
• 1.5 liters of water,
• 8-10 black peppercorns,
• 4 tablespoons 9% vinegar,
• 2-3 tablespoons of vegetable oil,
• 1.5 tablespoons of salt,
• 1 tablespoon sugar.

Preparation:
Separate the cauliflower into florets and place in a saucepan. Pour in 2 liters of water, add citric acid, bring to a boil and blanch for 3 minutes. Cut the beets into small slices or pieces. Place 1 clove of garlic and a few sprigs of parsley into sterilized jars. Next, place the vegetables to the top so that they alternate with each other. Boil 1.5 liters of water and pour into jars. Cover with lids and let stand for 20 minutes. Drain the water into the pan. Add salt, sugar and black pepper. Stir and bring to a boil. Add vinegar and oil, then immediately pour the marinade into jars. Roll up the jars with sterilized lids, turn them upside down and cool under a warm blanket.

Cauliflower salad with bell peppers and tomatoes is great for both main dishes and side dishes, but it is especially good with meat and mashed potatoes. Try it yourself!

Cauliflower salad with bell peppers and tomatoes

Ingredients:

• 1.5 kg cauliflower,
• 500 g bell pepper,
• 500 g tomatoes,
• 3-4 cloves of garlic,
• 700 ml water,
• 100 ml vegetable oil,
• 70 ml 9% vinegar,
• 70 g sugar,
• 1 tablespoon salt.

Preparation:
Disassemble the cabbage into florets and place in a saucepan. Add bell pepper, cut into rings, and finely chopped tomatoes. Add salt, sugar, water and vegetable oil. Bring to a boil and simmer covered for 25 minutes. Add chopped garlic and cook for another 5 minutes. Pour in the vinegar, simmer for another 5 minutes and place the salad in sterilized jars. Seal the jars tightly, cool and store.

A delicious cauliflower salad with peppers and onions will be an excellent side dish for the main dish and will act as an appetizer that is always on hand in case of unexpected guests. To make the preparation brighter and more appetizing, use bell peppers of different colors.

Ingredients:

• 2 kg cauliflower,
• 700-800 g bell pepper,
• 500 g onions,
• 10-15 peas of allspice,
• 3-4 bay leaves.
• Marinade:
• 1.3 liters of water,
• 180 ml vegetable oil,
• 170 ml 9% vinegar,
• 2.5 tablespoons of salt.

Preparation:
Separate the cabbage into large florets and boil in boiling water for several minutes. Cool and divide into smaller florets. Cut the bell pepper into strips and the onion into half rings. Mix the peppers and onions, kneading them with your hands. Add cabbage florets to the vegetables and stir. Place bay leaves and allspice at the bottom of sterilized jars. Place the vegetable mixture in jars and pour boiling marinade made from water, salt, vegetable oil and vinegar. Place the jars in a pan of boiling water, cover with lids, and sterilize (0.5 l jars - 10 minutes, 0.7 l - 12 minutes, 1 l - 15 minutes). After this, roll up the jars with sterilized lids.

Zucchini and carrots are excellent companions for cauliflower in preparations. This preservation turns out to be very tender, light and crispy, and crunching juicy vegetables in the cold season is more pleasant than ever!

Pickled cauliflower with carrots and zucchini

Ingredients:

• 1 kg cauliflower,
• 400 g zucchini,
• 1 carrot,
• 1/2 bunch of parsley,
• 4 tablespoons sugar,
• 2 tablespoons salt,
• 2 tablespoons 9% vinegar,
• 5-7 peas of allspice.

Preparation:
Separate the cauliflower into florets. Cut the zucchini into pieces proportional to the size of the cabbage inflorescences. Cut the carrots into slices. Place vegetables and parsley sprigs in sterilized jars. Pour boiling water into the jars and leave for 10 minutes. Drain the water into a saucepan, add sugar, salt and allspice, and bring to a boil. Pour in the vinegar and cook for 2 minutes, then pour the marinade over the vegetables in the jars. Roll up the jars and cool under a blanket.

Cauliflower for the winter is so tasty and good that you can’t wait until winter so you can quickly taste the preserves you’ve prepared with your own hands. Bon appetit!

Almost everyone makes preparations from white cabbage, but cauliflower is preserved less often. And it’s completely in vain, cauliflower salad for the winter turns out very tasty. In addition, it looks beautiful, so it can even decorate a holiday table. Cauliflower combines well with a wide variety of vegetables, so you can put together different combinations in a jar.

For canning, you need to choose dense heads of cauliflower that do not have a dark coating. Before you start cooking, you need to immerse the heads of cabbage for 15-20 minutes in a large container filled with salty cold water. This treatment will remove insects from the heads of cabbage that may well be there.

Next, the heads of cabbage need to be disassembled into inflorescences, as for preparing a regular salad. The inflorescences should not be too small, otherwise they will simply turn into mush during processing. Then the inflorescences are blanched, that is, dipped in salted boiling water for 2-3 minutes. This completes the cabbage preparation.

Now it can be mixed with other vegetables that have been previously peeled, washed and chopped. Spices must be used, you can add fresh herbs. Among the spices, you should choose allspice and bitter peppercorns, bay leaves, cloves, and coriander seeds.

Interesting facts: cauliflower must be included in the diet, as this vegetable contains the substance sulforaphane, which protects the body from the growth of atypical cancer cells.

Salad "Delicacy"

It is not for nothing that this salad received the name “Delicacy”; it is really very tasty, and it is prepared simply and quickly.

• 1.5 kg cauliflower;
• 500 gr. bell pepper (preferably red to make the salad look elegant);
• 500 gr. tomatoes;
• 3 cloves of garlic;
• 700 ml water;
• 100 ml refined vegetable oil;
• 1 tablespoon salt;
• 70 gr. Sahara;
• 70 ml vinegar (9%).

We disassemble the cabbage and place the inflorescences in a saucepan. Add bell pepper cut into rings or halves of rings. Ripe, juicy tomatoes are grated or cut into small cubes, and put them along with the juice into a saucepan with the vegetables.

Season the vegetables with sugar, add salt, and pour oil. Pour in boiling water and place the pan on the stove. As soon as signs of boiling appear, reduce the heat and simmer for 25 minutes. Then add very finely chopped garlic and continue cooking for another five minutes. Then add vinegar and continue cooking for another couple of minutes. Place the hot vegetables along with the liquid into sterilized jars and seal tightly. Turn the lids down and wrap them in warm blankets to ensure slow cooling.

Korean-style cauliflower salad for the winter

Korean-style cauliflower is an appetizing and tasty snack with a spicy, sweet and sour taste.

• 600 gr. cauliflower inflorescences;
• 1 large carrot;
• 150 gr. bell pepper;
• 4 cloves of garlic;
• 1 tablespoon of ready-made seasoning mixture for preparing Korean salads;
• 350 ml water;
• 0.5 tablespoon of salt (or a little more to taste);
• 50 gr. Sahara;
• 50 ml vinegar (9%);
• 50 ml odorless sunflower oil.

Read also: Celery stalk salad – 6 recipes

Pour 2-2.5 liters of water into the pan and let it boil. Immerse the inflorescences in water for 2 minutes, then remove with a slotted spoon and place on a plate to cool.

Advice! If you use a lot of salad, then you need to blanch the cabbage in small batches.

The carrots need to be grated into thin strips; to do this job it is convenient to use a special grater. We grate or finely chop the peeled garlic cloves, you can pass them through a press.

Peel the pepper and cut into thin strips. In a spacious bowl, mix the prepared vegetables, sprinkle with spices and mix well. Place the vegetables in clean and dried jars. Place, compacting the vegetables well.

Prepare the filling by mixing water with salt and oil. Add sugar to the brine and boil for a couple of minutes. You can add bay leaves or allspice peas. Remove from heat and pour in vinegar. Pour the hot filling into the jars. Place the prepared containers with salad in a pan for sterilization, bring to a boil, sterilize for 10 minutes (0.5 liter jars) or 25 minutes (1 liter jars).

Cauliflower salad with tomatoes

Cauliflower salad with tomatoes turns out delicious.

• 2 kg cauliflower;
• 600 gr. tomatoes;
• 300 gr. bell pepper (it is better to take pods of different colors);
• 150 gr. parsley;
• 1 liter of water;
• 200 gr. refined oil (odorless);
• 0.5 cups vinegar (6%);
• 60 gr. salt;
• 80 gr. chopped garlic;
• 100 gr. Sahara.

We sort, wash and peel the vegetables. Place a pan of water (2-3 liters) on the stove. Drop the inflorescences into boiling water and cook for 2 minutes. Then drain the water.

Advice! To ensure that the cabbage inflorescences retain their white color, it is recommended to add citric acid (at the tip of a knife) to the blanching water.

Cut the remaining ingredients: tomatoes into slices, peppers into narrow strips. Finely chop the greens, pass the garlic through a garlic press. Place all prepared products in a large bowl and mix. Place the vegetables in clean and always well-dried jars, pressing down lightly. Fill with hot filling.

To fill, boil water with the addition of oil and all the spices. Boil for 3-4 minutes. Then turn off the stove and pour in vinegar. We send the jars with the preparation for sterilization for 15-20 minutes. Let cool by turning the jars upside down.

Salad with bell pepper

Cauliflower salad prepared with bell pepper has excellent taste.

• 2 kg cauliflower;
• 0.5 kg of onion;
• 750 gr. bell pepper;
• 15 peas each of allspice and bitter pepper;
• 6-7 bay leaves;
• 1.3 liters of water;
• 2 tablespoons salt;
• 200 ml vinegar (9%);
• 200 gr. Sahara;
• 200 ml refined oil.

We start by preparing the cabbage. Place a large pot of water and bring to a boil. Place the disassembled cabbage in boiling water and cook for 2 minutes. Drain the liquid through a colander and cool the cabbage a little.

Advice! In winter salads you can put not only inflorescences, but also a cauliflower stem. To do this, cut this part of the head of cabbage into thin pieces and mix with the inflorescences.

Finely chop the onion and cut the bell pepper into half rings. To make the salad look beautiful in jars and on the table, it is recommended to take peppers of different colors. Mix all the vegetables.

Read also: Korean eggplant salad – 6 recipes

We take washed and dried jars. Add a few peppercorns and a bay leaf. Arrange the prepared vegetables.

We put water for the marinade to boil, dissolve salt and sugar in it, boil for several minutes. Then pour in the oil, and add the vinegar after the marinade is removed from the heat. Pour the hot marinade over the vegetables and sterilize the preparations for 15 minutes. We seal it tightly and let it cool, turning the jars upside down.

Salad with mushrooms

This version of the salad is distinguished by its richness and originality of taste. For cooking we will use oyster mushrooms or fresh champignons.

• 400 gr. cauliflower;
• 2 tomatoes;
• 200 gr. mushrooms;
• 1 onion;
• 1 carrot;
• 1 bell pepper;
• salt and spices to taste;
• 30 ml vegetable oil;
• 2 tablespoons table vinegar (9%).

Wash and cut the vegetables into small squares. We separate the cabbage into medium-sized inflorescences. Cut the mushrooms into small slices.

Place vegetables (except cabbage) in a cauldron or thick-walled saucepan and, adding vegetable oil, simmer for 5 minutes, then add mushroom pieces, mix and continue simmering for another 10 minutes.

Blanch the cabbage in boiling water for 2 minutes. Add the inflorescences to the vegetables and continue to simmer for about a quarter of an hour. Season to taste with salt and seasonings. Add vinegar. Place the salad in heated sterilized jars and immediately close hermetically. We turn the sealed jars upside down and wrap them tightly with a warm blanket or blanket. We keep it under the “fur coat” for a day.

Cauliflower salad with vegetables, without sterilization

A salad made from cauliflower with vegetables is very healthy and tasty. We will use carrots, bell peppers (preferably red), tomatoes, and onions.

• 1 kg cauliflower;
• 0.5 kg carrots;
• 0.5 sweet pepper;
• 0.5 onions;
• 1.5 kg of tomatoes;
• 150 gr. Sahara;
• 1.5 tablespoons salt;
• 100 ml vinegar (9%);
• spices to taste.

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

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

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Korean pickled cauliflower for the winter

We need:

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

For the marinade:

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

Important details:

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

How we cook.

Preparing vegetables and briefly boiling cabbage.

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

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

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

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

Prepare the marinade.

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

Pour marinade over ingredients.

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

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

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

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

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

Sterilization of the workpiece.

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

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

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

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

With bell pepper: Korean appetizer option

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

We need:

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

For the marinade:

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

Seaming volume - about 2.4 l

How to cook.

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

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

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

In tomato marinade with sweet pepper

We need:

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

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

Vegetable platter in classic style

We need:

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

Additional optional:

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

For the marinade (with reserve):

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

Important details:

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

How to cook.

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

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

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

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

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

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

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

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

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

In a sweet marinade with mustard seeds

A very tasty, coquettishly crispy snack that stores well.

We need:

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

For the Sweet Spicy Marinade:

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

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

Delicious Thai pickled cauliflower requires reverent attitude towards 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!

Thank you for the article (4)

• 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 into boiling water, add pepper and herbs, 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. 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 into 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.