Preserving cauliflower. Cauliflower with nuts

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We continue to make delicious homemade canned food, stock up on vitamins and healthy vegetables.How to prepare cauliflower for the winter, recipes for pickled cauliflower original recipes watch and read further.

CAULIFLOWER for the winter: pickling and canning

Recipe Cauliflower in marinade for the winter

Ingredients:

• cauliflower
• 8 black peppercorns
• 5 bottles carnations
• pinch of cinnamon

For filling:

• 1 liter of water
• 150 ml vinegar 6%
• 50 gr. Sahara
• 50 gr. salt

Cooking method:

1. Remove leaves from cauliflower, wash and cut into small florets.
2. Boil water in a large saucepan and blanch the cabbage in it for about 3 minutes.
3. Then cool the cabbage in cold boiled water.
4. Sterilize the jars, add spices and fill with cabbage.
5. Prepare a hot marinade and pour it into the jars.
6. Sterilize 0.5 liter jars for 7 minutes, 1 liter for about 15 minutes from the moment of boiling.

Recipe Cauliflower in vegetable gravy

Ingredients:

• 1.5 kg cauliflower
• 1.5 kg tomatoes
• 1 tbsp. vegetable oil
• 700 gr. Sahara
• 60 gr. salt
• 10 tooth garlic
• 2 bell peppers
• 2 bundles parsley
• 0.5 tbsp. vinegar 9%

Cooking method:

1. Wash the head of cauliflower, remove leaves and disassemble into inflorescences.
2. Blanch the cabbage florets in salted water.
3. Fill the jars with hot cabbage.
4. Wash the tomatoes, cut into pieces and pass through a meat grinder.
5. Pour vinegar and oil into the tomatoes, add salt and sugar.
6. Garlic and bell pepper chop into strips, chop parsley finely.
7. Place garlic, pepper and herbs into the tomato mixture.
8. Boil the resulting mass.
9. Pour the gravy over the cabbage and cover the jars with lids.
10. Sterilize 1 liter jars for about 15 minutes from the moment of boiling.
11. Roll up the jars, turn them over and wrap them until they cool. Store in a cool place.

Korean winter cauliflower recipe

Ingredients:

• 0.5 kg cauliflower
• lemon
• big carrot
• 3 teeth garlic
• 3 black peppercorns
• 1 tsp. ground red pepper
• 4 tbsp. l. vinegar 9%

Cooking method:

1. Finely chop the garlic.
2. Grate the carrots.
3. Disassemble the cabbage into inflorescences and rinse with water.
4. Place spices, vinegar, garlic, carrots, salt, pepper and lemon juice into a pan.
5. Pour in 1.5 liters of water and bring to a boil.
6. Pour the boiling marinade over the cabbage and cover the jars with lids.
7. Sterilize for 10-15 minutes. Roll up and store.

Recipe: Pickled cauliflower with vegetables

Ingredients:

• cauliflower
• carrot
• red bell pepper
• onion

For the marinade:

• 1 liter of water
• 2 tsp. salt
• 1-3 tbsp. l. Sahara
• 5 black peppercorns
• 3 allspice peas
• 3 bottles carnations
• Bay leaf
• hot pepper
• 1 tbsp. l. vinegar 9%

Cooking method:

1. Wash the carrots and cut into slices.
2. Remove seeds from bell peppers and cut into large strips.
3. Peel small onions and cut off roots and tops.
4. Wash the cabbage and separate into inflorescences.
5. Sterilize 0.5 liter jars and fill.
6. Place spices, onions, peppers and carrots at the bottom of the jars.
7. Place cabbage on top.
8. Pour boiling water over the jars and leave for 5 minutes.
9. Then drain the water and prepare hot brine from fresh water.
10. Pour boiling marinade to the top of the jars.
11. Roll up the jars, wrap and cool. Store in a cool place.

Recipe Cauliflower in tomato sauce

Ingredients:

• 1 kg cauliflower
• 1.5 liters of tomato juice
• 20 gr. salt
• 20 gr. Sahara
• 5 allspice peas
• 0.5 tsp. cilantro seeds

Cooking method:

1. Separate the cabbage into large florets and blanch in boiling water for 5 minutes.
2. Place cabbage in sterilized jars.
3. Heat the tomato juice and add salt, sugar and spices.
4. Bring the juice to a boil and pour it over the cabbage.
5. Cover the jars with lids and sterilize for 15 minutes from the moment of boiling.
6. Roll up the jars and put them in a cool place after cooling.

Pickled cauliflower can be used to make some unexpected and delicious dishes. For example, various vegetarian soups.

Video recipe "Vegetarian cauliflower soup"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

In my family, cauliflower is respected, adored, and ready to eat dishes made from it all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various preparations for the lid.

The simplest thing you can prepare from cauliflower is assorted. In the company of cucumbers, bell peppers, and tomatoes, cauliflower turns out especially tasty. You can also marinate cauliflower with apples.

If you are looking for delicious and proven recipes for cauliflower preparations, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of ingredients are observed; the jars are normally stored until spring in the cellar, or in a cabinet on the balcony.

As usual, I invite you to share your favorite cauliflower recipes in the comments.

Korean-style cauliflower for the winter

You can see how to cook Korean-style cauliflower for the winter.

Cauliflower for the winter in tomato

You can see the recipe for winter cauliflower in tomatoes.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .

Pickled cauliflower with vegetables

You can check out the recipe for pickled cauliflower with vegetables.

Place cucumbers in steamed jars, Bell pepper, tomatoes, cauliflower (it must first be blanched in boiling water for 1 minute).

Pour boiling water over for 15 minutes, drain the water. Place garlic cloves, dill and caraway seeds, a pinch of mustard seeds, crushed bay leaf, and peppercorns on the vegetables.

Pour in marinade:

1 tbsp. salt and

2 tbsp sugar.

Before twisting, pour in 40 ml. 9% vinegar per liter jar.

Pickled cauliflower with apples

I've been using this recipe for pickled cauliflower for three years now. It's very easy to prepare delicious snack. You can eat it the next day. So to speak, pickled cauliflower instant cooking. If desired, close for the winter.

Ingredients:

for a 3 liter jar

• Head of cauliflower 1.2 kg,
• garlic 3-5 cloves,
• bay leaf 1-2 pcs.,
• 1 carrot,
• apple 1 piece
• parsley, dill, a couple of sprigs,
• black pepper 5-7 peas,
• vegetable oil 2 tbsp. l.,

for the marinade:

• 1 liter of water
• 2 tbsp. l. salt,
• 3 tbsp. l. Sahara,
• 125 ml. vinegar.

Preparation:

Wash the cabbage, divide into inflorescences. Place cabbage, carrots, sliced ​​apple, garlic, herbs, spices and vegetable oil in a sterile jar.

Preparing the marinade:

To boil water. Add salt and sugar. As soon as it boils, pour in the vinegar.

Pour the boiling marinade over the cabbage. The next day you can eat.

If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll up the lids and cover it until it cools completely.

You will need:

Marinated cabbage with tomatoes

• Cauliflower 1 kg
• Tomatoes (preferably cherry tomatoes) 1 kg
• Water 1 l
• Salt 1 tbsp.
• Sugar 3 tbsp.
• Vinegar essence 70% 1 tsp
• Spices as desired

We wash the vegetables. We separate the cabbage into inflorescences. Place a couple of bay leaves at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Place garlic, peppers and herbs in containers.

The marinade is prepared like this: add salt and sugar to the water on the stove and wait for it to boil. After the bulk has completely dissolved, fill the jars with water and pour 1 tsp on top. vinegar essence. Close with metal lids, turn the jars upside down and wrap until cool.

Assorted

• Cauliflower 1 kg
• Carrots 700 g
• Broccoli 1 kg
• Sweet pepper 1 kg
• Cucumbers 1 kg
• Tomatoes 1 kg
• Onion 800 g
• Garlic 3 heads
• Salt 3 tsp.
• Sugar 3 tsp.
• Vinegar 180 ml
• Cloves 7 pcs.
• Water 3 l
• Greens to taste

Divide the cabbage into equal parts, cut the pepper into large square pieces, onion into rings, carrots into half rings. Dissolve salt, sugar, vinegar in water and boil for a couple of minutes. We put garlic, cloves and herbs in the jars, and then lay out the assorted vegetables. Fill everything with a boiling aromatic solution of water and roll up the lids. We turn the jars over, insulate them and wait for them to cool completely.

This vegetable platter will be the best side dish in the winter. It is used as a salad for porridge, meat or rice.

Salted cabbage

• Cauliflower 3 kg
• Carrots 400 g
• Water 1 l
• Salt 1.5 tbsp.
• Peppercorns 5-6 pcs.
• Greens to taste

Place cherry and currant leaves on the bottom of the jar, then mix carrots and cabbage. Throw peppercorns on top and add dill. Then pour in the prepared chilled brine of water and salt. We cover the jars with parchment paper and tie them with thick thread. In this way, the cabbage is better salted and preserved longer in a cool place.

With carrots

There is one secret to making delicious crispy cabbage and carrots. What will you need for this? Just a sprig of lavender. Try to cook it strictly following the recipe, and you will understand that it gives you an extraordinary taste and aroma.

• Cauliflower 1 kg
• Carrots 700 g
• Water 1 l
• Apple vinegar 100 ml
• Salt 3 tbsp.
• Sugar 3.5 tbsp.
• Bay leaf 4-5 pcs.
• Garlic 4 pcs.
• Cloves 5 pcs.
• Lavender 1 sprig

We divide the cabbage into inflorescences, and cut the carrots into half rings. Prepare the marinade: water, salt, sugar, cloves, garlic, Apple vinegar, bay leaf and lavender. In a deep saucepan, pour the cooled brine over the vegetables and leave in the refrigerator for 24 hours. You can eat it right away, or you can put it in jars, cover it with marinade and keep it in the refrigerator.

In tomato

• Cauliflower 1 kg
• Tomatoes 800 g
• Salt 2 tsp.
• Sugar 2 tsp.
• Vinegar 1 tbsp.
• Allspice 6 pcs.
• Coriander 0.5 tsp.

Prepare water with citric acid (1 sachet of acid per 1 liter of water); when the water boils, throw the cauliflower into it for 3 minutes.

After removing it from boiling water, immediately lower it into cold water, this way it will retain its elasticity. Prepare the tomato marinade as follows: chop the tomatoes into small pieces and cook them over low heat for 5 minutes. Then grind the tomato mixture through a sieve to remove the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let simmer for 2-3 minutes. Pour tomato sauce into jars with cabbage, roll up the lids and turn over. Once the canned cabbage has cooled, store it in the pantry or cellar.

In the marinade

• Cauliflower 1 kg
• Water 2 tbsp.
• Vinegar 1 tbsp.
• Sugar ½ tbsp.
• Salt 1 tbsp.
• Bay leaf 1 pc.
• Pepper 8-10 peas

We wash the cabbage, divide it into inflorescences and boil in boiling salted water for 3 minutes.

Strain the cabbage and rinse with cold water. Prepare the marinade: boiled water, vinegar, salt, sugar, bay leaf and pepper. Place the cabbage in jars, pour in the marinade and immediately close the lids. Pickled cauliflower is added to salads or eaten as a snack.

Pickled

We have a wonderful recipe that cooks very quickly, and the cabbage turns out crispy and flavorful.

• Cauliflower 5 kg
• Water 3 l
• Salt 200 g
• Table vinegar 200 ml

We divide the cabbage into inflorescences and put them in a jar. The brine is prepared from boiled water, salt and vinegar and poured over the vegetables. Jar with sauerkraut must be left for 10-14 days at room temperature, and then hidden in a cool basement or refrigerator.

Cabbage is disassembled into inflorescences, carrots are grated for Korean carrots, pepper is cut into long strips. Boil the beans for 5 minutes and cut into 2-3 parts. Now let's make the marinade. Add salt, sugar, oil, vinegar, spices and finely chopped garlic to boiled water. We put the vegetables in jars and fill them with marinade. This preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve the Korean platter to your guests.

This cabbage has a delicate taste and light structure, so its preservation is very tasty and beautiful to look at. It goes well in preparations and with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.

Cauliflower salad for the winter

We will need:

• Two and a half kilograms of cabbage inflorescences
• Half a kilo of bell pepper
• Half a kilo of onion
• A kilo of carrots
• Two heads of garlic
• Hot pepper pod

For tomato dressing:

• One and a half liters of tomato juice
• Half a glass of sugar
• Two heaped tablespoons of table salt
• Glass of sunflower oil
• Half a glass of 9% vinegar

Preparing the salad

Peel the cabbage, wash and divide into inflorescences. Peel the sweet pepper from the seeds and cut as for lecho, chop the onion with a feather, chop the carrot into thin cubes.

Place on the stove tomato juice and wait until it boils, throw in the carrots and boil them for five minutes, then add the cabbage, onions and peppers and simmer for another fifteen minutes. Then add the garlic, pepper and all the spices and count another five minutes. At the very end, pour in the oil and vinegar, set aside for five minutes and, while hot, place the salad in sterile jars. Roll it up, wait until it cools down and put it in the cellar.

Delicious pickled cabbage for the winter

Ingredients:

• Medium sized head of cauliflower
• Fleshy fruit of sweet pepper, preferably red
• A small pod of hot pepper
• Laurel leaf
• Six grains of regular black pepper
• Three peas of allspice
• Three carnation inflorescences
• Three cloves of garlic
• Dill umbrella
• Two teaspoons of 9% vinegar

To cook the marinade you will need:

• Liter of filtered water
• Two teaspoons of table salt
• Tablespoon sugar

Cooking process

Wash the cabbage and separate into individual inflorescences. If it turns out too large, chop it up a little. Sweet peppers need to be freed from seeds and white pulp, then cut into half rings. Do the same with hot peppers, just cut them into pieces according to the number of jars and desired spiciness.

At the bottom of sterile and dried jars we place black peppercorns, a dill umbrella, bay leaves, sweet pepper cut into half rings, add 1 piece of hot pepper. Next, spread out the inflorescences without crushing them, and distribute the garlic slices between them.

Now first fill the jars with the contents with boiling water, let stand for 5-7 minutes so that all the vegetables warm up. Then pour this water into the container where you will cook the marinade. Add sugar and salt to it and let it simmer for five minutes. Add vinegar not to the marinade itself, but to the jars - two teaspoons in each. At the end, pour the prepared brine over the vegetables and roll them under the lids. Now place the jars upside down and cover them with a blanket or blanket - let them stand there until they cool. Next, they need to be stored.

Korean style cauliflower

Products you will need:

• Kilogram of cauliflower
• Three large carrots
• Large head of garlic
• Red hot pepper and coriander to your taste

For the marinade you need:

• 1 liter of clean water
• 0.5 cups 9% vinegar
• 2 heaped tablespoons of salt
• 1/4 cup sunflower oil
• 1 cup granulated sugar

How to cook cauliflower the Korean way

Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate the carrots using a Korean grater. Garlic can be chopped or passed through a press.

Throw the cabbage into boiling water and keep it for about four minutes, then drain it in a colander and mix with carrots and spices in a convenient bowl. Next, pack into jars.

In a separate vessel you need to make a sugar-salt solution and cook the marinade, at the end pour in the vinegar and oil and immediately pour the marinade into the jars to the brim. Roll up the lids and hide in a warm place until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.

Cauliflower for the winter without sterilization

Products for a 3 liter jar:

• 2 kilograms of cabbage inflorescences
• 2 bell peppers
• 1 small pod of hot pepper
• 3 bay leaves (1 per liter)
• 200 g carrots

For the marinade (per 1 liter of water):

• 4 tbsp. spoons of salt
• 4 tbsp. spoons of sugar
• 50 ml table vinegar

Preparation

Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Next, drain in a colander and cool.

Wash the peppers, cut them and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.

For the marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.

Place bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour marinade over them. Roll up under the lids. Wrap until cool. Then store it in the cellar or refrigerator.

Recipe for cauliflower in tomato sauce

In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Prepare it, it’s very tasty and also healthy.

You will need products:

• Two hundred kilos of ripe tomatoes
• Two kilos of cauliflower
• Three sweet peppers
• Two heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• Two and a half tablespoons of regular salt
• One hundred and twenty grams of 6% vinegar

Preparation

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

Chop the tomatoes, simmer and then rub through a sieve to extract juice.

Finely chop the remaining vegetables and place in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and simmer for another 3 minutes. Next, place the hot salad in jars and leave to sterilize for 20 minutes, then cover with sterilized metal lids and roll up.

Assorted cauliflower for the winter

For a liter jar you will need:

• tomatoes - 5 pieces
• cucumbers - 3 pieces
• cauliflower - 180 grams
• bell pepper - 1 piece
• carrots - 3 pcs.
• onion turnip - 3 pcs.
• garlic - 3 cloves
• laurel - 3 leaves
• cloves - 1 pc.
• water - 1 liter
• vinegar 9% - 3 tbsp. spoons
• sugar - 1 teaspoon
• salt - 2 tsp.

Preparing assorted vegetables with cabbage

For this recipe, it is better to use small vegetables. First of all, wash everything. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core and seeds from the sweet pepper.

Cut the carrots into large circles, cut the pepper into several parts. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then first put in them the garlic, cloves, bay leaf and onion (if the onions are large, you can cut them in half).

Preparing the marinade. To do this, mix water, sugar and salt and bring to a boil. Place vegetables in boiling marinade. Boil for 3 minutes. Remove from heat, add vinegar and stir gently.

Fill the jars with vegetables and add marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn them upside down and leave to cool. Once cooled, store.

Cucumbers with cauliflower for the winter

Pickled cucumbers and cabbage perfectly complement and enhance each other’s taste. They look great on a plate - they make an appetizing addition to any meat dish.

Will need:

• 2.5 kg cucumbers
• 1 piece cabbage
• 1 hot pepper
• 1 head of garlic
• 2 small horseradish roots
• a few currant leaves
• 3 bay leaves
• 3 pcs. carnations
• teaspoon peppercorns
• a pair of dill inflorescences

For the marinade

• sugar 50 grams
• salt 75 grams
• vinegar 75 ml

Preparing pickled cucumbers with cauliflower

To make the cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut off the ends on both sides.

For canning, take two 3-liter jars. Jars are sterilized in the oven, microwave or steam. Place laurel and currant leaves, cloves, black peas, and peeled garlic cloves at the bottom of each jar. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density; you can put one small piece in a jar. Instead of roots, you can take half a horseradish leaf.

Prepared glass containers are filled halfway with cucumbers. Then the cabbage, disassembled into inflorescences, is placed there. Next add dill. The remaining space is filled with cucumbers.

The jars with the contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are replaced with plastic ones with perforated holes, through which the water is poured into the pan - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
75 milliliters of vinegar are poured into each container with vegetables. Next, add hot brine. Then they roll them under the lids and turn them over and place them on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.

Important: canned cauliflower without sterilization should be stored in a cool place - in a cellar, basement, basement or refrigerator.

How to freeze cauliflower for the winter

The option is quite simple, and if you follow the simple secrets of technology, you can easily provide your entire family with vitamins during the winter.

Can you freeze cauliflower?

This is an excellent option for preparing a full-fledged vegetable stew in winter, where the main ingredient is tender cauliflower florets. The percentage of loss of nutrients during freezing is very low, so we recommend freezing this valuable vegetable, but this must be done correctly.

• Cauliflower for the winter should not have any damage or stains.
• It is better not to freeze wilted inflorescences.
• For freezing at home, freshly harvested young cabbage, with milky-white, medium-sized inflorescences, is better suited.
• Freeze organically grown vegetables without using chemicals, otherwise it doesn't make sense.

An easy way to freeze cauliflower

We wash the head of cabbage under running water to remove all visible dirt. We clear the green leaves and divide them into inflorescences, after removing spots with spots.

Take a container of salted water and dip the cabbage in it for 15-20 minutes. Salt water will force the insects remaining in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.

Now all that remains is to dry the cabbage and place it in thick plastic bags. Then we send it to the freezer to freeze.

Freezing cauliflower

We wash, clean, and trim in exactly the same way as in the previous version. Pour water into a saucepan and bring it to a boil.

Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we give it an ice bath - immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to freeze. Just before this you need to dry it so that it does not freeze together in the bags.

At home, frozen cauliflower can be stored for up to six months.

Cauliflower for the winter, video

Please write, have you prepared cauliflower and zucchini for the winter? Is it tasty? Submit your recipes in the comments! Thank you!

From different housewives, it would seem, regular products They have completely different tastes. Some recipes are passed down from mouth to mouth, some are carefully guarded by the hostess and are not disclosed to others. Pickled cauliflower relatively recently burst into the diet of Russians and is very popular with them. And for good reason: it is tasty, healthy, low-calorie, you can eat it in the summer and cook it for the winter.

Pickled cauliflower has recently burst into the Russian diet.

Canning for the winter makes it possible to consume this wonderful and useful product in any season.

Advice! Cabbage should be used immediately after cutting, avoiding darkening of the inflorescences.

For workpiece canned cabbage at home you will need:

• One cauliflower fruit
• One kilogram of carrots.

For the marinade:

• Water – 800-900 gr.
• Table salt – 50 gr.
• Vinegar (96%) – 20 gr.
• Peppercorns
• Grape leaves, celery tops, dill.

Cooking process:

1. First of all, the vegetable must be prepared, i.e. rinse, let dry, disassemble into inflorescences (small buds);
2. Peel the carrots and cut into circles (0.5–1 mm thick);
3. Place grape leaves, celery tops, a little dill on the bottom of the jars, top with cabbage, cover with celery and dill;
4. Boil the marinade, put peppercorns in it and let it cool a little. Fill the jars with marinade and close the lids;
5. Sterilize in the oven or convection oven for 15-20 minutes;

Keep refrigerated.

Pickled cauliflower for the winter in jars (video)

Pickled Cauliflower with Apple Cider Vinegar

The following canning recipe is also possible, for this you will need:

• 2 heads of cauliflower
• Apple cider vinegar – 300 gr.
• Water – 450 gr.
• Sugar – 100 gr.
• Allspice – 10 peas
• Salt – 20 gr.

The product turns out crispy

Cooking process:

1. Rinse the fruit, divide into pieces, boil a little in hot water (3 minutes), remove and dry, preferably in a colander;
2. Mix with salt (half a spoon), let stand for 5 minutes;
3. Divide into jars;
4. Pour boiled and cooled marinade;
5. Place it under a “fur coat” for a day;

Put it in the refrigerator or basement.

How to deliciously marinate cauliflower in Korean

Korean cuisine is based on spicy dishes and their ingredients. Being here in Russia, it is not always possible to prepare absolutely Korean dishes, so cooks and cooks came up with the idea of ​​replacing Korean products with domestic ones, and cheerful curly cabbage was no exception.

Korean cabbage recipe with vegetables

Very tasty and unusual recipe this vegetable in Korean.

Ingredients:

• Cabbage – 1 medium sized fork
• Sweet pepper – 2 -3 pcs.
• Onion – 3 pcs.
• Granulated sugar – 2 tablespoons
• Vinegar – 75 gr.
• Salt – 20 gr.
• Vegetable oil – 200 gr.
• Garlic - to taste
• Coriander – ½ tablespoon
• Black peppercorns – 8-10 peas
• Water – 1.5 l.

Korean cuisine is based on spicy dishes and their ingredients.

Cooking process:

1. Put the water to boil, before starting to boil, add 1.5 tablespoons of salt to it, as well as the inflorescences. After the second boil, cook for no more than 3 minutes. Let cool without draining the broth;
2. It is better to cut the onion into half rings, the pepper into thin strips, and the garlic into slices;
3. After the broth has cooled, strain it, but do not pour it out, this will be the marinade;
4. Dry the husks and mix with vegetables, put in a container;
5. Add the remaining salt (half a spoon), oil, vinegar and spices to the broth. Warm it up a little. Place in the refrigerator for 8–10 hours to marinate;
6. You can store it in the basement or at home, at room temperature.

Recipe for quick cooking of cauliflower for the winter

Such cabbage itself is very rich in vitamins and microelements (pantothenic, folic, malic and citric acids, as well as arginine, lysine, vitamins B, C, A PP), it is absorbed better than white cabbage, since it contains less fiber.

Ingredients:

• And why not prepare it for the winter in order to receive nutrients all year round?
• Cabbage - 1 fork
• Lemon – 1 pc.
• Water – 1 l

Salt - 10-20 gr.

This cabbage itself is very rich in vitamins and microelements.

1. How to cook:
2. Boil the inflorescences for several minutes in sour water;
3. Rinse in cold water and let dry completely;
4. Disassemble into balls and place in jars;
5. Pour in cold marinade (water and salt);
6. Place 2-3 slices of lemon;
7. Sterilize for 30 – 40 minutes.
8. Roll up, turn over, put “under a fur coat” and let cool.

Store in the basement or refrigerator.

Lemon can be replaced with cranberries (100-150 g.)

Long-term pickled cauliflower with peppers and onions

• You will need:
• Cauliflower – 1 kg.
• Sweet bell pepper (both red and yellow look beautiful together) – 300 gr.

For filling:

• Onions – 300 gr.
• Sugar – 100 gr.
• Water – 1 l.
• Salt – 50 gr.

Cooking process:

1. Apple cider vinegar (6%) – 100 ml.
2. Wash the vegetable, dry it, separate it into inflorescences;
3. Peel the onion, chop into rings;
4. The pepper must be cut either into strips or into rings;
5. Place everything tightly into jars;
6. Pour hot but not boiling marinade;
7. Add a little hot red pepper (optional);
8. Add vinegar;
9. Place in the oven or convection oven for sterilization for 15 – 20 minutes;

Roll up and leave to cool at room temperature.

Place in a dark place.

To clean the heads of cabbage from dirt and any bugs, you need to put the cabbage in lightly salted water for 30 minutes, after the bugs float up, remove the vegetable and rinse under running water.

Marinade for canning in jars: the best recipe

In order for the product to remain tasty and healthy for as long as possible, and also to be stored all winter, proper preservation is necessary by preparing a marinade, in which, due to the action of acid and salt, the life and development of various microorganisms is impossible.

Long-term pickled cauliflower with peppers and onions

• Onions – 300 gr.
• Recipe for one of the most delicious marinades:
• Water – 1 l.
• Sugar – 10 gr.
• Allspice – 3-5 pcs.
• Vinegar - 50 gr.
• Dill inflorescences (at the rate of 1 leaf per jar)
• Cloves – 5 pcs.
• Parsley (optional – 1 bunch)
• Sunflower oil – 200 gr.
• Sweet and sour tomatoes – 1 kg.
• Sweet pepper – 400 gr.

Properly prepared marinade is the key to success

Cooking process:

1. Make a puree from the tomatoes;
2. Finely chop the pepper into strips, chop the parsley;
3. Place the tomatoes in a saucepan, add oil, vinegar, pepper, spices, salt and sugar. Cook for about 20-25 minutes;
4. Pour into prepared jars (containing 2/3 of the cabbage inflorescences);
5. And add hot water until full.
6. Place in the oven for sterilization;
7. Allow to cool completely at room temperature;
8. Place in a cool place.

The simplest recipe

Another easiest and fastest recipe.

Long-term pickled cauliflower with peppers and onions

• Water – 3 l.
• Sugar – 3 teaspoons
• Salt – 6 tablespoons
• Allspice – 8-10 peas
• Acetic acid (96%) – 1.5 tablespoons.

Preparation:

1. Boil water;
2. Add salt, sugar and pepper;
3. Pour into jars;
4. Add a little hot red pepper (optional);
5. Close with lids;
6. Let cool;
7. Put away for storage.

Delicious pickled cauliflower (video)