Cauliflower for the winter recipes without. Recipes for simple and delicious cauliflower blanks for the winter

12.03.2020

2 kilos of cauliflower
2 red pepper pods
Head of garlic
A glass of vegetable oil
Bunch of parsley
2.5 liters of water
Half a glass of sugar
2 tbsp table salt
Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after taking out the middle, grind the garlic into crumbs. Rinse the greens, lightly shake them off of the water and chop them arbitrarily.

We put the inflorescences in a colander, in this form, put them in slightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade, add spices, garlic to the boiling water, vegetable oil salt, sugar, lower the pepper and herbs, wait for the moment to boil, lower the inflorescences and mark after boiling for exactly 10 minutes. Add vinegar at the end. We put the ready-made salad in jars and immediately roll it up.

Recipe in tomato

We need to prepare:

1.2 ripe tomatoes
2 kg cauliflower
3 pods sweet pepper
2 heads of garlic
Glass of sunflower oil
Bunch of parsley
Half a glass of sugar
2.5 tablespoons of regular salt
120 grams of 6% vinegar

Let's start cooking:

We clean and rinse all vegetables. Divide the cabbage into separate inflorescences, boil for five minutes in slightly salted water.

Cut the tomatoes into slices or halves, thaw them out, pass through a fine sieve to make juice.

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

A simple salting recipe

3 kg cauliflower
0.5 kg of carrots
Litere of water
2.5 tablespoons of salt
Dill umbrellas, twigs black currant and stalked celery

Let's start cooking:

We sterilize the jars, rinse the greens under running water and dry them. Rinse the cabbage head and divide into inflorescences, cut the carrots into round pieces.

At the bottom of the cans, distribute the greens equally, cabbage on top. Boil the brine, fill the cabbage with hot, close with tight nylon lids, store only in the cold.

How to cook sauerkraut

Let's take the following ingredients:

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

1.5 liters of filtered water
Half a glass of regular, no salt added
Half a glass of granulated sugar

Let's start cooking:

Rinse the head, divide it into separate inflorescences. Root vegetables can be simply planed on sticks or rubbed on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, we will brew the brine and pour hot into the slices, close the dishes and hide in a cool room, after 3 days you can taste the pickles.

Pickled cauliflower with beets

We will take:

Cauliflower head
Medium beet root vegetable
A tablespoon of sugar and salt
2 tablespoons vinegar 9%
6 black peppercorns
Bay leaf

How to cook:

We wash and clean vegetables. We divide the head into separate inflorescences, chop the beets into cubes, it is possible on a large Korean grater.

In a jar, lay the beets with cabbage in layers, so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full can of boiling water. We put it in hot water for sterilization for 5 minutes, then close with an iron lid.

Pickled cauliflower with apples

What we need:

Large head of cabbage, more than a kilogram
Sour apple
Medium carrots
Several sprigs of greenery optional
Half a head of garlic
Bay leaf
3 black peppercorns
2 tablespoons sunflower oil

For cooking the marinade:

Three liter jar- litere of water
Half a glass of 9% vinegar
2 tablespoons level tablespoons of table salt
3 rounded tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide into inflorescences, cut the apple into slices, carrots into circles. We sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - salt and sugar, pour vinegar at the end. Fill the jar with boiling and twist.

Harvesting cauliflower for the winter

Delicacy salad

Cauliflower and broccoli are very healthy, but not all are harvested for use. I want to suggest simple ways their preparations for the winter!

Ingredients:
1 kg of cauliflower
1 kg broccoli
1.2 kg of tomatoes,
200 g yellow sweet pepper,
200 g of vegetable oil
5 tbsp Sahara,
2 tbsp salt,
80 g garlic
200 g parsley,
100 g of 9% vinegar.

Preparation:
Blanch the cabbage buds in salted water for 4 minutes. Chop the tomatoes in a meat grinder or blender, add the rest of the ingredients and boil. Dip the cabbage inflorescences into the boiling tomato mass and cook over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.

ASSORTED SALAD

Ingredients:
1 kg broccoli
900 g carrots,
900 g multicolored sweet pepper,
900 g cucumbers,
900 g of tomatoes,
900 g onions,
800 g cauliflower
190 ml table vinegar,
13-15 cloves of garlic,
6 pcs. carnations,
35 g sugar
35 g salt,
greens to taste.

Preparation:
Divide the cabbage into inflorescences, cut the carrots into circles, onions into rings, pepper into strips. Dissolve vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves in the bottom of sterilized jars and fill the jars with chopped vegetables. Pour boiling marinade over the jars and roll up. Turn over, wrap and cool.
Cauliflower and broccoli winter blanks are great as a side dish for meat dishes, and just in the form of a salad also looks great.

CAULIFLOWER ACCORDING TO THE OLD RECIPE

Ingredients:
5 kg of cabbage,
1.2 kg of tomatoes,
200 g sweet pepper
200 g parsley,
80 g of garlic.
To fill:
200 g of vegetable oil
100 g sugar
60 g salt
120 g 9% vinegar.

Preparation:
Boil the cabbage inflorescences in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, garlic, passed through a press, parsley and pepper. Bring to a boil and dip the cabbage in the mixture and simmer for 10-15 minutes. Place in sterilized jars and roll up

SPICY CAULIFLOWER

Ingredients:
2 kg of cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
To fill:
200 g of vegetable oil
150-200 g of 6% vinegar,
100 g sugar
2 tbsp salt,
1 tsp ground black pepper
1 tsp ground red pepper.

Preparation:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots on a coarse grater. Place the vegetables in a 3 liter jar and squeeze the garlic into it. Combine the potting ingredients and pour over the cabbage. Close with a plastic lid and store in the refrigerator.

Pickled Cauliflower

Ingredients for pouring:
1 liter of water
160 ml of 9% vinegar,
50 g sugar
50 g of salt.
For each liter can:
7-9 peas of black pepper,
3-5 carnation buds.

Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Put spices at the bottom of sterilized jars, lay the cabbage tightly and cover with boiling marinade. Put to sterilize: 0.5 liter - 6 minutes, 1 liter - 8 minutes. Roll up.

CAULIFLOWER WITH NUTS

Ingredients:
700 g cauliflower
200 g onions
100 g walnuts or pecans (they are more tender),
30 g salt
2 tbsp table vinegar.

Preparation:
Blanch cabbage inflorescences for 5 minutes, cool with ice water. Add the onion, chopped in half rings, crushed garlic, chopped nuts and all the spices. Stir, place in sterilized jars, condensing a little. Sterilize jars: 0.5 liter - 15 minutes, 1 liter - 20 minutes. Roll up.

Successful blanks!

Our family is one of those who prefer to eat large quantities of vegetables. So I do a lot vegetable preparations for the winter. For example, cauliflower can be prepared in several ways. I mean, there are several different winter snacks that can be made from cauliflower.

Each recipe from the ones below is original in its own way, so I advise you to try all the options I suggested over time: 6 recipes.

Ingredients:

cauliflower - 0.7 kg,
red bell pepper - 1 pc.,
carrots - 1 pc.,
small onions - 5 pcs. (you can take 2 medium ones);
in addition, for a half-liter jar - 5 black peas and the same amount of allspice,
a few cloves (to taste),
bay leaf,
1 slice hot pepper(if you want it sharper - you can do more),
1 ml acetic acid 70%.

For the marinade: based on 1 liter of water - 2 teaspoons of salt, 3 tablespoons of sugar.

Wash the cauliflower, disassemble into inflorescences. Wash the carrots and cut into thin slices. Peel the seeds from the sweet pepper, cut the pepper into cubes. Just peel the onion (if you take small onions). If you take large onions, then they should be cut into four parts. In fact, onions, carrots and Bell pepper you may not add, but pickles will be more beautiful and aromatic with them. But even without them, the cauliflower will be delicious.
Put carrots, onions, peppers and spices in each jar at the bottom. Fill the jar tightly with cabbage inflorescences (to the top).
Bring the marinade to a boil (for 5 half-liter jars, you need to prepare about one and a half liters of marinade).
Pour boiling water over vegetables, cover (after pouring boiling water over them) and leave for a couple of minutes.
After that, drain the water from the jars and immediately pour the freshly boiled marinade over the vegetables. Add 70% acetic acid(1 ml per half-liter jar) and roll up.

"Pyramid"

Ingredients:

cauliflower - 1 kg,
Bulgarian pepper in two colors - 4 pcs. (for example, red and green or red and yellow),
50 g (1 large bunch) parsley.

For the marinade: based on half a liter of water - 3-4 teaspoons of salt and 2 teaspoons of 70% vinegar essence (do not like sour - put 1 spoon). Instead of essence, you can add half a glass of ordinary table vinegar 9%.

First, rinse the cauliflower thoroughly and cut into pieces. Peel the seeds from the pepper and cut into thin rings.
Wash the parsley too, cut off the stems, chop finely.
We put all vegetables in jars in separate layers, tightly. Can be tamped slightly. We alternate in the following sequence: red pepper, parsley, green pepper, cauliflower.

Repeat the layers until the jar is full. Then add salt and pour boiling water, without adding 3-4 cm to the top.
Put the jars to sterilize in a saucepan with hot water, cover with lids. To prevent the cans from bursting, be sure to put a special metal grate, a wooden plank or a piece of plain cloth on the bottom of the pan. Sterilize the salad for about 20-25 minutes. Add about half a teaspoon per liter jar of acetic acid. If you take regular vinegar, then 25 ml.
At the end of sterilization, add boiling water to the top of the jars and roll up.

"Fragrant"

Ingredients:

1 kg of cauliflower
2 carrots,
1 medium celery

For the marinade: for 1 liter of water - 1 tbsp. a spoonful of salt.

Peel, wash and chop the carrots not very finely. For greater aesthetics ready meal you can use a special corrugated knife to cut carrots. Boil the chopped carrots until soft (but do not overcook).
Disassemble the cauliflower into small inflorescences, add salted water and leave for half an hour. Then rinse and boil until tender (5 minutes, no more). Dice the celery finely. We blanch for 2 minutes: first we put it in boiling water, and then in cold water.
Put boiled cauliflower, carrots, celery into sterilized jars. Lay neatly in layers, filling the jar completely.
Boil the marinade and pour into jars. Sterilize the salad for 25 minutes, covering the jars with lids. Roll up, turn over and leave to cool.
Vegetables prepared according to this recipe are convenient to use as a dressing for soups and as an original garnish for meat.

"Malinka"

Ingredients:

cauliflower - 2 kg,
carrots - 1 pc.,
beets - 1 pc.,
black pepper - 5-7 pcs.,
allspice - 3 pcs.,
garlic - 3 cloves.

For brine: for every one and a half liters of water, put 100 g of sugar and the same amount of salt.

Wash the cauliflower thoroughly and disassemble into inflorescences. Peel carrots and beets, rub everything on a coarse grater. Chop the garlic finely, mix with carrots and beets. Put cauliflower, vegetables with garlic, allspice and black pepper in a three-liter jar, pour hot brine to the top. Put fermentation in a warm place. Do not close the lid tightly! You can cover with a regular nylon inverted lid or a special lid for sauerkraut with air holes.
If you pour cabbage with hot brine, then until cooked it will ferment for 3-4 days, and if cold - up to 7 days. When the cabbage is fermented, the jar is closed with an ordinary nylon lid. Store in a cellar or refrigerator.
According to this recipe, cabbage turns out to be very tasty, crispy, beautiful raspberry color and really resembles big berries raspberries.

"Original"

Ingredients:

cauliflower - 700 g, onion - 200 g (2-3 medium onions),
peeled walnut kernels - 100 g,
salt - 2 tsp,
ground red pepper - to taste,
6% vinegar - about 2 tablespoons spoons.

Wash the cauliflower thoroughly and disassemble into inflorescences. Blanch for 5 minutes in boiling water, then cool immediately under running cold water... Peel and finely chop the onion, chop the nuts (if there is no coffee grinder, on a wooden board with the side surface of a wide knife). Chop the garlic finely. Add to ready-made cabbage chopped onions, nuts, garlic, pepper and vinegar, salt and mix well, being careful not to crush the cabbage inflorescences. Put the resulting mixture tightly in sterilized jars (three-liter jars are sterilized for 30 minutes, half-liter jars - 15 minutes).
Such homemade cauliflower and nuts are good as a separate full-fledged dish, but can be an original addition to your table for meat or fish. As an experiment, you can try to cook cabbage according to this recipe and with other types of nuts, for example, with hazelnuts.

"Beauty"

Ingredients:

cauliflower - 5 kg,
onions - 1 kg,
carrots - 2 kg,
bell peppers - for an amateur (up to 1 kg),
hot red pepper - 2 pcs. (less if you don't like spicy),
garlic - 4 heads.

Refueling:

tomato juice - 3 liters (if there is no juice, you can dilute tomato paste boiled water- one part paste for three parts water),
vinegar 9% - 200 ml,
sugar - 1 glass
sunflower oil - 400 ml,
salt - 5 tablespoons.
Bay leaf, black and allspice (peas), cloves - can be added to taste.

Wash the cauliflower well and cut it into pieces. Finely chop the carrots, bell peppers, garlic and onions. Boil tomato juice and pour finely chopped carrots into it. Cook for 5 minutes, then add bell pepper, cauliflower, onion and simmer for another 15 minutes. Put garlic and hot red pepper last, then boil for another 5 minutes. Add vinegar and vegetable oil, stir well. When it boils, remove from heat, put in sterilized jars and roll up.

Helpful and very delicious cabbage, carefully and properly prepared for the winter, will please your loved ones and remind you of the hot summer.

When it comes to canning, it is pleasant, and, depending on individual preferences, moderately spicy or spicy snack goes well with most main dishes. Inflorescences retain for a long time beneficial features, have an interesting appearance, so it is always appropriate to serve them to the table. To make a nice snack with original taste, you can use the ideas of experienced authors who have successfully practiced the culinary arts for many years.

The five most commonly used ingredients in recipes are:

The inflorescences can be closed in jars along with bell peppers, zucchini, tomatoes. Among possible options there are especially piquant ones - with sweet and sour, spicy and spicy fillings. Winter cauliflower recipes aren't just about ready-made canning solutions. The vegetable can be dried in the oven or placed in freezer, optionally with or without preliminary blanching. It should be noted that the finished product contains easily digestible proteins, while its calorie content is only 28 calories.

Cauliflower for the winter- this is one of the most "elegant" blanks. She is able not only to complement, but also to decorate any dish. In addition, this vegetable contains a huge amount of nutrients that are simply necessary for the human body during the winter cold season. If you have harvested a rich vegetable crop, then by all means save the cauliflower for the winter. You can do it different ways... Which ones, we will tell you in our next article.

Cauliflower for the winter

Freezing... Before freezing the stalks, soak them briefly in water with added salt. This will contribute to the fact that worms and bugs that have hidden inside will float out. After the soaking procedure, wash the inflorescences thoroughly under a stream of water, dry on a towel, pack in bags, release the air, bandage, put in the freezer. You can also blanch the inflorescences in acidified water (in 3 liters of water, dilute a couple of teaspoons citric acid). Lower them for 3 minutes, transfer to a colander, let the water drain, put in bags.

Drying... Disassemble the cabbage heads, cut off the legs as much as possible, leave only a couple of centimeters. Cut large inflorescences into pieces. Rinse them under a stream of water, blanch them in boiling water for 3 minutes, leave the liquid for the glass, and then spread them on the surface of the baking sheet. Dry the blanks in the oven at a set temperature of 60 degrees. Place the dried vegetables in jars, close the lids tightly, move to a dry place. First, the fruits must be soaked.

Cauliflower for the winter: recipes

Recipe for fermented billets.

Disassemble 2 kg of cabbage heads into individual inflorescences. Peel carrots and beets and rub them. Put the vegetables in a jar, put a couple of garlic cloves, pour in hot brine... It is prepared from 1.5 liters of water, 120 g of sugar and the same weight of salt. In addition, add 5 black peppercorns and 3 allspice peas to the workpiece. Leave the appetizer for 3 days to go through the fermentation process. If you use not hot, but cold brine, then the fermentation time will stretch for a whole week. At the end, close the container with a nylon lid and send it to be stored in the refrigerator.

Find out and.

How to cook cauliflower for the winter

Ingredients:

Salt, acetic acid - 400 g each
- water - 5.5 liters
- cauliflower - 10 kg

Cooking steps:

Divide the cabbage head into inflorescences, wash, put in a dense layer in jars. Prepare a filling from the indicated ingredients, cool, pour into vegetables, leave for two weeks in a warm room, transfer to the cold.

You will also need information about.

Cauliflower for the winter is tasty, fast

Salted cabbage recipe.

Disassemble 3 kg of fruits, chop 520 g of carrots into circles. Put black currant and grape leaves on the bottom of the jars, fill with the prepared vegetable mixture, add dill and celery on top, pour brine from a liter of water, 50 g of salt and 5 black peppercorns. Tie the necks with parchment paper, tie with twine, transfer to a cool place.

How do you like it?

Pickling recipe.

Prepare large head cabbage, chop large carrots into circles, cut sweet pepper into cubes. At the bottom of half-liter jars, put the spices, 5 small onions, chopped vegetables. Put the cabbage on top, pour in boiling water, wait 5 minutes. Drain the liquid, pour the boiling filling made from a liter of water into the jars, 1.5 tbsp. l. sugar and 2 tsp. salt. Add a teaspoon of acetic acid to each container, roll it up, turn it over, wrap it up, let cool.

Option in tomato filling.

Divide the cabbage, blanch in acidified water for two minutes. Cool immediately in cool water. Boil the filling: chop 750 g of tomatoes, put them in a saucepan, heat over low heat, grind through a sieve. Put 20 g of salt and sugar, 0.5 tsp in the formed juice. coriander, 5 allspice peas. Boil it all, keep it on the stove for a couple of minutes. Pour boiling juice into containers, put on sterilization, twist.

Prepare and.

Korean recipe.

Remove the leaves from 520 g of cabbage, leave them. Separate the inflorescences. Pour the leaves with water in a separate saucepan. Put 3 cloves of garlic, chop the carrots into strips, put 4 tbsp. l. acetic acid, lemon juice, black pepper, salt, boil, boil for half an hour. Pack the preparation into jars, pour in the boiling marinade, sprinkle with chopped garlic, various spices to your liking. Cover the jars with lids, transfer to sterilization, leave for 15 minutes, and then tighten.

Blank option with nuts.

Blanch 700 g of cabbage inflorescences for 5 minutes, cool with ice water, put 200 g of onions cut into rings, add 30 g of salt, 120 g of chopped nuts, crushed garlic, stir, transfer to sterilized containers, slightly thickening. Prostrelize, twist. Pouring is prepared from a liter of water and a tablespoon of salt.

Prepare and.

And here is another recipe for pickled blanks.

Blanch the cabbage buds in salted and boiling water for two minutes and let cool. Put 50 g of salt and sugar, 3 cloves and 7 peas of black pepper on the bottom of the sterilized jars, lay out tightly, pour in the boiling filling. Put on sterilization, roll up.

Spicy appetizer.

Divide 2 kg of cabbage, blanch. Grate 2 kg of carrots. Fold the vegetables in a three-liter jar, squeeze 2 heads of garlic here. Pouring components - 120 g granulated sugar, 155 g acetic acid, 220 g sunflower oil, 2 tbsp. l. salt, combine a teaspoon of red and black pepper, add to vegetables.

Salad in tomato sauce.

3 liters tomato juice pour into a saucepan, put 2 kg of grated carrots, boil for 5 minutes. Put prepared 2 pods hot pepper, 2 kg of sweet pepper, 1 kg of onion, cabbage inflorescences (5 kg), 4 heads of chopped garlic. Let cook for 5 minutes, add 2 tbsp. sunflower oil, a glass of vegetable oil and vinegar. Bring to a boil, sterilize, twist.

An old recipe for a blank.

Boil the inflorescences of 5 kg of cauliflower in salted liquid for 4 minutes. Twist 1.2 kg of tomatoes through a meat grinder, put 125 g of vinegar, 65 g of salt, 120 g of granulated sugar, 80 g of chopped garlic, 200 g of sweet pepper and parsley each. Boil, lower the cabbage, boil for 10 minutes. over low heat, arrange in sterile jars.

Broccoli salad.

Blanch broccoli and cauliflower for 3 minutes, rinse with cool water. Cut 1 kg of tomatoes into large slices, chop the parsley, chop 520 g of sweet pepper into rings. From a liter of water, 1 tbsp. sunflower oil, 120 ml of vinegar, 3 tbsp. l. sugar and salt, cook the marinade, boil it for 2 minutes, put in it vegetable mix... Let cook for 10 minutes, pack in sterilized jars, twist, turn over, wrap, cool.

Recipe with broccoli in tomato sauce.

Separate the cabbage inflorescences (1.5 kg), boil for 5 minutes. in boiling water, transfer to a colander, let the liquid drain. Twist the rest of the components through a meat grinder. Put the mixture in a saucepan, boil, put the cabbage, cook for 10 minutes. over medium heat. Pour into hot jars. Flip, wrap, refrigerate.

Assorted salad.

Prepare 500 g each of broccoli and cauliflower, blanch them in acidified water for 2 minutes. Rinse with cool water. Chop 320 g of multi-colored sweet pepper into strips, squeeze the garlic through a press. Dissolve 2 tbsp in a liter of water. tablespoons of sugar and salt, put to a boil. Put the vegetables in sterilized containers, add garlic on top, pour in the boiling marinade, add a tablespoon to each of them apple cider vinegar, move to sterilization, twist.

Delicacy salad.

Blanch 1 kg each broccoli and cauliflower in salted water for 4 minutes. Twist 1.2 kg of tomatoes in a meat grinder, put 200 g of sunflower oil and sweet yellow pepper, 2 tbsp. tablespoons of salt, 5 tbsp. tablespoons of granulated sugar, 85 g of garlic, 120 g of acetic acid, 220 g of herbs. Fold the cabbage inflorescences into boiling tomato paste, boil for half an hour over low heat, pour into sterile jars, roll up, wrap upside down.

Vegetable salad.

Prepare 1 kg of cabbage, cut 900 g carrots into slices. Chop 900 g each cucumber, colorful bell pepper, 1 kg broccoli, 900 g onions. In 3 liters of water, dilute 196 ml of acetic acid, 35 g each of sugar and salt, boil for a couple of minutes. Put greens, 13 cloves of garlic on the bottom of sterilized jars, fill the jars with chopped vegetables, pour in boiling marinade, seal. Refrigerate upside down.

Coral Reefs salad.

Rinse 0.7 kg of cabbage, prepare it. Chop the washed carrots into thin circles. Peel the seeds from the sweet pepper, chop it into cubes. Peel 5 onions, cut into 4 pieces if large. At the bottom of the jar, fold the prepared vegetables, a bay leaf, a piece of hot pepper, and a few cloves. Fill with cabbage buds. Combine a liter of water, 3 tbsp. tablespoons of sugar and 2 teaspoons of salt, leave for a couple of minutes. Drain the liquid, pour the boiled marinade over the vegetables, add acetic acid.

"Pyramid".

Wash 1 kg of cabbage thoroughly, divide into pieces. Peel the seeds from 4 pieces of bell pepper, cut into thin rings. Wash the parsley, cut off the stems, chop finely. Fold all vegetables in dense, separate layers, tamp lightly. Repeat layers until filling, add salt, pour in boiling water, sterilize in a saucepan with a metal wire rack at the bottom. Sterilize for 20 minutes, pour in vinegar (1 tsp per liter container). After the process is complete, fill the jars to the end, twist.