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Canned cauliflower recipe without sterilization. Cauliflower for the winter: recipes and tips for harvesting

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in the first, second or snack dishes, and in different types conservation. Of course, cauliflower is canned much less often than traditional cucumber-tomatoes. But if you want to surprise your loved ones, then why not master the most relevant methods of harvesting this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - a step-by-step photo recipe for preparation

Having got used to making preparations from cucumbers, tomatoes, zucchini, many housewives do not realize how simple and tasty a cauliflower salad for the winter, prepared with the addition of other vegetables, is. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to get a jar out of the closet in winter and delight a family or surprise guests.

Your mark:

Cooking time: 1 hour 0 minutes


Quantity: 4 servings

Ingredients

  • Several heads of cauliflower: 1-1.5 kg
  • Ripe tomatoes: about 1 kg
  • Different colors of bell peppers: 200-300 g
  • Carrots: 200-250 g
  • Garlic: 50 g
  • Dill, parsley: optional
  • Sugar: 100 g
  • Salt: 50 g
  • Table vinegar: 100-120 ml
  • Vegetable oil: 200 g

Cooking instructions

    The recipe for cauliflower salad for the winter is pretty simple. The main thing is to prepare vegetables, jars. Sterilization is not required, which is pleasant for housewives who constantly make preparations. First, the cabbage itself is prepared. Disassemble the forks into inflorescences. Select damaged parts, cut off the legs.

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

    It's time to get down to carrots. After washing, peeling, cut across into circles. The thickness of one slice is 2 - 3 mm.

    Wash the tomatoes cleanly, remove the part where the fruit was attached to the branch. Cut into pieces and mince or chop finely with a knife.

    Pepper to free from the stalk, cut lengthwise, wash, peel from seeds. Cut the prepared halves across into half rings.

    It remains to cut the prepared and washed greens.

    Divide the heads of garlic into the teeth. Peel each slice, chop on a plank with a knife.

    Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, add oil and put on the stove. Bring to a boil over low heat, stirring occasionally. Once Vegetable mix will seethe, combine the mass with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 to 4 minutes.

    Pack up the hot cauliflower salad in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll the blanks, turn them upside down, placing them on the lid. Wrap up with a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is to marinate. Cabbage turns out to be very tasty, crispy, a worthy substitute for pickled cucumbers. According to this recipe, it is rolled up along with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

  • Cauliflower - 1 kg.
  • Sweet pepper - 1 pc. (bright color).
  • Carrots - 1 pc. (large or several small).

For the marinade:

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

Algorithm of actions:

  1. Disassemble the cauliflower into inflorescences, discard the stump.
  2. Pre-boil the inflorescences - lower in boiling water, boil for 3 minutes, transfer to a sieve so that the excess liquid is glass.
  3. Spend this time peeling and cutting vegetables. Cut peppers into slices, carrots into circles.
  4. Sterilize containers. At the bottom of each place a little pepper and carrots, then a layer of cabbage, repeat the operation. Top with sweet peppers.
  5. Prepare the marinade. Bring water to a boil at the rate, add sugar and salt, put laurel and pepper. When the marinade boils again, pour in the vinegar.
  6. Pour the prepared vegetables with a fragrant marinade. Cork.

Such cabbage looks beautiful in a jar, has a subtle taste of bell pepper!

How to make cauliflower for the winter in Korean

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

Ingredients:

  • Cauliflower - 1 kg.
  • Carrots - 3 pcs.
  • Garlic - 1 head.

For the marinade:

  • Filtered water - 1 liter.
  • Vegetable oil - 50 ml.
  • Sugar - 0.5 tbsp.
  • Vinegar - 0.5 tbsp. (maybe a little less).
  • Salt - 1-2 tbsp. l.
  • Spices for korean carrots- 1 tbsp. l.

Algorithm of actions:

  1. According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage buds in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel marinating pan.
  2. V separate container prepare the marinade itself: put all the ingredients in the water, leaving the vinegar. After boiling (5 minutes), pour in the vinegar. While the brine is hot, pour over the cabbage. Add crushed garlic to this.
  3. Pour grated carrots into a container (chop with korean grater), mix. To cover with a lid. Leave to marinate for 5 hours.
  4. Arrange the workpiece in glass containers with a volume of half a liter.
  5. Sterilize the jars in a pot of boiling water, 10 minutes is enough. Cork, rearrange in a cold place in the morning.

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

Delicious cauliflower with tomatoes for the winter

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

Ingredients:

  • Cauliflower - 1 kg.
  • Tomatoes, variety "Cherry" - 2 kg.
  • Garlic - 1 head.
  • Dill in umbrellas (1 pc. Per jar).
  • Laurel.
  • Vinegar essence (70%) - ½ tsp. for each can 1.5 liters.

For the marinade:

  • Salt - 2 tbsp. l.
  • Sugar - 3 tbsp. l.
  • Mustard seeds - 1 tbsp l.
  • Water - 1 liter.

Algorithm of actions:

  1. Rinse the vegetables, divide the cabbage, put the inflorescences in a bowl.
  2. Sterilize banks. Send laurel and dill umbrella to the bottom of each. Add chopped clove of garlic.
  3. Put the cabbage and tomatoes alternately until the containers are full.
  4. Boil water, pour jars. Leave for 20 minutes.
  5. Drain, prepare the marinade. Boil water with salt and sugar. Add mustard seeds.
  6. Pour the marinade hot, at the end pour in the vinegar essence.
  7. You do not need to sterilize it in boiling water, but it will not hurt to cover it with an old blanket.

Tiny cabbage blossoms and small tomatoes give the impression that the dish is prepared for the fantastic Lilliputian guests from the Jonathan Swift story, tasters will surely appreciate it.

Preservation of cauliflower for the winter in jars without sterilization

Not always, when there is a need for additional sterilization in hot water, housewives decide to take the recipe into service. Indeed, why complicate your life, especially since cauliflower is perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much easier than the subsequent sterilization of fragile cans.

Ingredients:

  • Cabbage - 2 kg (or slightly more).
  • Fresh carrots - 3 pcs.
  • Garlic - 3-4 cloves.
  • Laurel - 1 sheet per jar.
  • Dill umbrellas - 1 pc. on the can.
  • Hot pepper (pod).

For the marinade:

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

Algorithm of actions:

  1. Rinse cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
  2. Sterilize jars over steam. In each on the bottom, put a washed dill umbrella, laurel and a piece of hot pepper. Add chopped clove of garlic.
  3. Arrange the cabbage, leaving some room for the carrots. Lay out the carrots. Pour boiling water over for 20 minutes.
  4. Pour the water into a saucepan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar, remove from heat.
  5. Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help to quickly enrich the family's diet with vitamins, useful minerals, and its taste is excellent.

Harvesting assorted with cauliflower for the winter - harvesting with vegetables

According to the following recipe, the already familiar "group" of cucumbers and tomatoes included cauliflower inflorescences. The result is pleasing, small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

  • Cauliflower - 6-8 large inflorescences (or more).
  • Fresh cucumbers - 8 pcs.
  • Fresh tomatoes - 4-6 pcs.
  • Garlic - 5 cloves.
  • Sweet pepper - 3 pcs.
  • Dill - 1 umbrella.
  • Horseradish - 1 sheet.

For the marinade:

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

Algorithm of actions:

  1. Prepare vegetables (as always, rinse, peel). Disassemble the cauliflower by inflorescences. Chop the bell peppers. Leave the cucumbers and tomatoes intact.
  2. At the bottom of the can is a horseradish leaf, garlic, an umbrella of dill. Place the cucumbers upright. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
  3. Pour boiling water over. Let it stand for 15 minutes.
  4. Drain the water into a saucepan, make a marinade by adding vinegar either at the end of cooking to the marinade, or at the end of pouring directly into the jar.

It is more convenient to harvest in liter cans or even smaller. A three-liter can requires either additional sterilization in hot water for 20 minutes. Or another single pouring and pouring of boiling water.

Cauliflower for the winter in tomato

Cauliflower goes well with a variety of vegetables, including tomatoes. The following recipe is made from ripe, fleshy tomatoes tomato paste, which becomes the filling for the cabbage.

Ingredients:

  • Cauliflower - 2.5 kg.
  • Tomatoes - 1.5 kg.
  • Vegetable oil - 1 tbsp.
  • Table vinegar 9% - 1 tbsp.
  • Sugar - 1 tbsp.
  • Salt - 1 tbsp l. (but with a slide).
  • Water -1/2 tbsp.

Algorithm of actions:

  1. Rinse the tomatoes, chop randomly, but finely. Put in a saucepan. Pour in water, simmer. Rub the resulting puree through a sieve and remove the skin.
  2. Divide the cabbage into small inflorescences. Cover with salt water. Rinse.
  3. From tomato puree make a marinade by adding granulated sugar, salt, vegetable oil. Boil.
  4. In that aromatic marinade put cabbage inflorescences. Boil for 5 minutes, pour in vinegar.
  5. Transfer the cabbage to jars, already sterilized, tamp lightly.
  6. Pour over tomato marinade. Cork, wrap up.

Cabbage takes on a pleasant pinkish tint, the marinade can be used to make borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Pickled cucumbers are so boring to everyone that many housewives are looking for original combinations of blanks with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

  • Fresh cucumbers - 2.5 kg.
  • Cauliflower - 1 small head of cabbage.
  • Hot pepper pod.
  • Garlic - 1 head.
  • Cloves and peas, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3- liter jar):

  • Sugar - 50 gr.
  • Salt - 75 gr.
  • Vinegar - 75 gr.

Algorithm of actions:

  1. Soak cucumbers in cold water for 2 hours. Cut off the ends. This serving of vegetables is enough for 2 cans.
  2. Sterilize the containers themselves by steam. Put fragrant leaves, seasonings, garlic, dill umbrellas on the bottom. Cut the hot peppers into rings and place them on the bottom.
  3. Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Put a row of cucumbers, fill the jar to the top with inflorescences.
  4. Pour boiling water over. After 10 minutes, pour the fragrant water into the marinade saucepan.
  5. But pour the cans again with (other) boiling water, after 10 minutes pour it into the sink.
  6. The marinade is easy to cook - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be good if winter would come sooner so that you can start tasting delicious products made with your own hands.

How to cover crispy cauliflower for the winter

The popularity of cauliflower is growing, it successfully replaces the usual rolls, pleases with a pleasant crunchy taste, and goes well with other vegetables. There are many recipes for cooking, one of them offers a "company" of cabbage, peppers and carrots.

Ingredients (calculation - 3 cans with a capacity of one liter):

  • Cauliflower - 2 kg.
  • Carrots - 3 pcs.
  • Hot pepper - 3 small pods.
  • Bay leaf - 3 pcs.
  • Bulgarian pepper - 3 pcs.

For the marinade:

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

Algorithm of actions:

  1. Peel and wash vegetables. Chop: peppers in strips, carrots in circles.
  2. Divide the cauliflower into inflorescences, boil it for 3 minutes, salt the water.
  3. Prepare the marinade from water, salt, sugar. Pour vinegar at the last second.
  4. Sterilize banks. Lay down vegetable mix... Pour marinade with vinegar, roll up.

Very very delicious recipe, but also useful and beautiful!

How to freeze cauliflower for the winter

For the laziest housewives, a recipe for freezing cabbage. In winter, it can be added to salads and pancakes, fried, boiled borscht.

Ingredients:

  • Cabbage - how much to eat.
  • Water and salt (calculation of 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

  1. Rinse the cabbage, disassemble.
  2. Send to blanch in salted boiling water. 5 minutes in boiling water and on a sieve, cool completely.
  3. Divide into containers or bags. Send for freezing.

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

  1. Disassemble the cabbage into inflorescences, discard the stump.
  2. Blanch in hot water, so small insects hiding inside the inflorescences will emerge, and the cabbage will warm up.
  3. Novice housewives are advised to use recipes without additional sterilization.
  4. You can harvest in containers of different sizes: for large families, you can take 3-liter cans, for small families, ideal - liter and half-liter.

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

We are waiting for your comments and ratings - this is very important for us!

Foreword

In winter, a person needs vitamins even more than in summer, and fresh vegetables much more expensive. Harvesting cauliflower will help replenish the reserves of useful elements in the body and diversify the table.

Most hostesses still prefer to harvest for the winter only and do not even know that it is possible to preserve color. They do not know that this is a quick, simple matter, but a variety of recipes harvesting of this vegetable "wagon and small cart":

  • in brine;
  • with boiling and without sterilization;
  • frozen;
  • in the form of ready-made salads.

All recipes for canning cauliflower will almost take a whole book. However, most often only a select few are used. These are the ones presented below. Before you start to "conjure" in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences will do that do not have black blotches, without insects and pests.

Cabbage should be fully ripe - with uniformly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply broken by hand.

In this recipe, tomatoes make the taste of cabbage richer than usual. The preparation of this assortment is quite simple. It will require, of course, tomatoes, as well as a marinade, in which 1 liter of filtered water should account for: 3 tbsp. tablespoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and / or currant leaves, cloves, dill, garlic, black pepper and allspice, as well as others to taste) ...

The vegetables must be washed, and then the cabbage must be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or a toothpick in the area of ​​the stalk. We wash the jars well and, preferably, sterilize. Put tomatoes and cabbage in prepared jars. The order of placement is arbitrary, but vegetables must fill the glass container to the very top, because after cooking they will noticeably settle.

Then pour boiling water into the jars, and cover their necks (do not twist) with pre-sterilized new lids. We leave the vegetables in this form to stand for about 30 minutes. If during this time other things appear, it's okay, the banks can be left even for several hours. The boiling water is then drained, and it will immediately be seen how much the vegetables have settled.

Put a few peeled cloves of garlic, 5-6 peppercorns (allspice and black), 2-3 cloves into the jars. We cook the marinade - many do it in the same water that was drained from the vegetables, however, it is safer to use clean water. Pour salt (preferably large, not iodized) and sugar into boiling water according to the above recipe. Let the marinade simmer for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into the containers with vegetables to the very top, and twist the jars or roll up the lid.

After waiting a few minutes, we tighten the covers all the way. We turn the banks upside down and wrap them with a blanket or other things. Only after the cans have completely cooled down are they placed in a cool, dark place for the winter.

For this recipe, you need to take cauliflower with dense heads, but not overripe. The product prepared for the winter in this way turns out to be crispy, rather spicy and will not only be an excellent side dish for various meat dishes, but also an excellent appetizer.

The recipe for cabbage is based on a 1-liter jar, and the marinade for it is for 1 liter of water.

Ingredients:

  • heads of cabbage - 1–1.5 pcs;
  • carrots (at the discretion of the hostess) - 1-2 pcs;
  • cloves (buds) - 2-3 pcs;
  • black peppercorns - 3-4 pcs;
  • sugar - 100 g;
  • bay leaf - 2-3 pcs;
  • vinegar essence - 45-55 milliliters;
  • salt - 70 g.

The preparation procedure is as follows. First, the head of the cabbage must be separated into separate inflorescences, which are then thoroughly washed. We prepare liter cans - wash and sterilize. After that, we put water on the stove and, at the rate of 1 liter, add 1 g to it citric acid and 25 g of salt. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then put the cabbage into cold water with a slotted spoon and let it cool.

Put bay leaves, cloves, peppercorns on the bottom of the cans. You can also add a small piece of cinnamon. Then we lay the cabbage, placing its inflorescences outward (towards the walls). If desired, you can add peeled, washed and chopped carrots.

Prepare the marinade: dissolve salt and sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After that, cover the jars with lids and place them in boiling water for sterilization for 8 minutes. Roll the cans upside down under a warm blanket and let them cool down. Store them in a cool, dark place.

To prepare this wonderful salad you will need:

  • cabbage - 2 kg;
  • bell pepper(preferably multi-colored) - 1 kg;
  • carrots - 1 kg;
  • medium zucchini - 2 pcs;
  • large head of garlic - 1 pc;
  • hot chili pepper (optional) - half a pod without seeds;
  • tomato juice (better homemade) - 1 l;
  • salt (not iodized) - 3 tbsp. spoons;
  • vinegar (table) - 1 tbsp. spoon.

First of all, as usual, we wash and clean vegetables, prepare cans. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; we pass the garlic through a press. We put everything according to the list (except for vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it doesn't boil very much), and then cook the vegetables in a tomato for 25 minutes. Add vinegar and peeled garlic, cook the salad for another 5 minutes. We lay out the finished product in sterilized jars.

Filled cans must be rolled up and placed on the lids under the blanket. We place the cooled salad for the winter for storage in a place where it is dark and cool.

Preserving cabbage requires effort, albeit small. But freezing it for the winter is quite a simple matter. But this method of processing will allow you to preserve vitamins and useful microelements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean packages and, in fact, the product itself - cauliflower.


PRESERVING CAULIFLOWER

Cauliflower is a cute vegetable that you can buy in any market. In addition to its "curly" appearance, it has a pleasant mild taste, and is a real storehouse of usefulness: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that it can be used to make a lot of delicious, and, if desired, even exquisite dishes.

Many people don't know how to preserve cauliflower. In fact, there are many recipes. Below I have given recipes for cauliflower "zakazochek" with which you can treat your guests and surprise your family. All recipes are quite simple to prepare and will not take much of your time.

1. Cauliflower "Corals"
2.Pyramid cauliflower
3 cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5 pickled cauliflower
6.Assorted with cauliflower
7 sauerkraut
8 cauliflower in tomato juice
9 cauliflower with nuts
10 salting cauliflower
11 hot cauliflower
12 cauliflower in tomato sauce

  • Cauliflower "corals"

1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (= 2 tsp) salt, 1 ~ 3 tablespoons of sugar
Spices: for a 0.5 liter jar 5 ~ 7 black peppercorns, 3 ~ 5 allspice peas, 3 cloves, 1 bay leaf, hot red pepper slice, 1ml 70% vinegar

Disassemble the cabbage into inflorescences and rinse well. Wash the carrots and cut into slices. Cut seeds from bell pepper and cut into squares. Peel small onions (preferably seedling onions). You can skip carrots, onions and bell peppers. They improve the appearance of the pickle and add a subtle additional flavor. But even without them, cauliflower is very tasty. Put spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences.
Bring the marinade to a boil (5 0.5-liter jars require ~ 1.5 liters of marinade).
Pour jars of vegetables with boiling water from a kettle, cover with scalded lids and let stand for 1 ~ 2 minutes.
Drain the water from the cans and immediately pour the boiling marinade. Pour in 70% vinegar (1ml for every 0.5l) and roll up.

  • Cauliflower "Pyramid"

900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley

Brine: 1/2 L water, 80g salt, 1 ~ 2 tsp 70% vinegar

Divide the cabbage into inflorescences and rinse. Seed peppers and cut into thin rings.
Chop the parsley. Lay in a jar in layers, tamping slightly: red pepper, parsley, Green pepper, cabbage.

Fill the jar to the top, repeating layers. Add salt and pour boiling water over the jar "up to the shoulders".
Place the cans in a saucepan with hot water(put a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize for 20 ~ 25 min. Pour 1/3 ~ 2/3 h of a spoonful of vinegar into a 1 liter jar and top up with boiling water to the brim.

  • Cauliflower with celery and carrots

For pouring: 1 tablespoon of salt in 1 liter of water.

Boil the peeled, washed and beautifully chopped carrots with a corrugated knife until cooked. Divide the cabbage into small inflorescences, dip in salted water for 20-30 minutes, then rinse with water and boil until cooked. Cut the celery stalks into small pieces about 0.5 cm long, blanch (dip first in boiling water, then in cold water). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling filling, cover with sterile lids, sterilize for 25 minutes, roll up. Turn the jars upside down and stand until completely cooled, then store in a cold storage room. Use vegetables for dressing soups, and also as a side dish for meat dishes.

  • Assorted salad "Delicacy"

1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg of sugar, 60 g of salt, 80 g of garlic, 0.2 kg of parsley, 120 g of 9% vinegar.

Disassemble the cabbage into inflorescences, boil for 4 minutes in salted water. Cool it down. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Dip the boiled cabbage into it carefully. Simmer for 10-15 minutes over low heat.
Spread the hot mass in jars, immediately roll up the lids.

  • Pickled cauliflower

The composition of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. On a liter jar - 7-8 black peppercorns, 3-4 cloves buds.

Cut the heads of cauliflower into separate cauliflowers, blanch for 2-3 minutes. in salted or acidified water (for 1 liter of water 10 g of salt or 1 g of citric acid), cool, put in jars, after putting spices on the bottom.
Pour in hot marinade and sterilize in boiling water half-liter jars - 6 minutes, liter - 8 minutes.

  • Assorted cauliflower

1.2kg col. Cabbage, 1.2kg tomato, 200ml plant. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 grams of garlic
120ml vinegar 9%

Boil cabbage flowers a little in salted water.
Chop the tomatoes (be sure to remove the skin) + vinegar + oil + salt ¬ + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then gently lower the cabbage and cook for 10-15 minutes. Put in jars and roll up.

  • Sauerkraut

Cauliflower 1.5-2 kg, beets 1 pc., Carrots 1 pc., Black pepper 5-7 pcs., Allspice peas 3 pcs., Garlic 2-3 cloves.
Brine: for 1.5 liters of water, 100 g of salt and 100 g of sugar

Wash the cabbage and disassemble into small inflorescences, peel and rub small beets and carrots on a coarse grater. Mix vegetables and spices, chopped garlic cloves in a jar, pour hot brine and leave in a warm place for fermentation. When pouring with hot brine, it takes 3-4 days, if pouring cold brine, it takes a week. After that, close with a nylon lid and put away in a cool place. It turns out delicious, crispy, raspberry-colored cabbage.

  • Cauliflower in tomato juice

For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.

Cut the prepared heads of cauliflower into separate cauliflowers, blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.

Finely chop the tomatoes, put in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour jars of cauliflower. Pasteurize at a temperature of 90 ° C: half-liter cans - 40 minutes, liter cans - 50 minutes, two-liter cans - 60 minutes.

  • Cauliflower with nuts

Products: for 600-700 g of cabbage - 2 tbsp. tablespoons of 6% vinegar, 150-200 g of onions, 100 g of chopped walnuts, 30 g salt, red ground pepper to taste.

Homemade cauliflower is good as a standalone snack, or as an addition to cape and fish dishes.
Blast the cauliflower disassembled into inflorescences in boiling water for 5 minutes, immediately cool under running cold water... Add raw chopped onions, nuts, chopped garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars 15 minutes, 3-liter jars - 30 minutes.

  • Salting cauliflower


Products: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.

For salting cauliflower, divide it into inflorescences, rinse with clean running water. Place cauliflower tightly in jars and top with boiled and chilled brine. After two weeks of fermentation at room temperature transfer the pickles to the cold

  • Canned Cauliflower

Immerse the heads of cabbage in water (for 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse, disassemble into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water over for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt without top, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.

  • Cauliflower spicy

2 kg of cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Pouring: 1 tsp ground black pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.

Disassemble the cabbage into baskets and blanch in salted water. Grate or chop the carrots. Put everything in a three-liter jar, squeeze the garlic there. Combine all the ingredients for pouring and pour into a jar of cabbage. Close with a nylon lid and refrigerate. In a day, the cabbage is ready.

  • Cauliflower in tomato

5 kg of disassembled cauliflower, 2 kg of carrots, 1 kg of onion, 1 kg of bell pepper (optional), 2 hot peppers, 4 heads of garlic. Fill: 3 l tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaves, cloves, black and allspice peas).

Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onions - boil for 15 minutes. Then garlic and hot pepper - boil for 5 minutes, then oil and vinegar. When it boils, put in jars and tighten with a metal lid.

When it comes to canning, it is pleasant, and, depending on individual preferences, a moderately spicy or spicy appetizer 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.

Recently have become popular savory snacks prepared according to special recipes: Korean-style carrots, spicy korean asparagus, they even cook marinated mussels in Korean. All these delicacies are quite tasty and are ideally combined with many dishes: cereals, fish and meat dishes, vegetable casseroles... At the same time, many housewives prefer to cook such vegetable delicacies for future use, with storage throughout the long winter. Canned spicy eggplant, beets, cauliflower, canned in Korean, is no less popular.

Spicy cauliflower: a step by step recipe

The beautiful and healthy cabbage buds are delicious when cooked fresh in summer. But experienced housewives know that the benefits of this aesthetic vegetable can be preserved even in winter, while getting a real and natural delicacy from such a dish. For those who prefer spicy dishes, it is recommended to use the recipe for preserving a gourmet cauliflower dish with lemon and vinegar.

We can preserve Korean cauliflower using the following products:

  • half a kilogram of cabbage inflorescences;
  • lemon, carrot - one by one;
  • small cloves of garlic (according to taste, no more than 3 is recommended);
  • a teaspoon of red pepper;
  • 60 g table vinegar.

For cooking, follow the sequence of actions:

  1. Leaves are removed from the cabbage, set aside.
  2. The pump is divided into inflorescences.
  3. Cabbage leaves are placed in an enamel bowl, filled with water.
  4. Carrots are cut into strips, juice is squeezed out of lemon.
  5. Heat until boiling, add all the ingredients.
  6. The mixture is boiled for half an hour.
  7. Cabbage, leaves are transferred to sterile jars, poured with marinade, chopped garlic and pepper are introduced into each jar.
  8. Sterilized for about a quarter of an hour, rolled up.

Leaves can be omitted in containers with inflorescences. Salt this dish just before serving, some prefer to add a little sugar and vegetable oil to taste.

Cauliflower with carrots for the winter in Korean

A savory delicacy that is perfect for any table as cold appetizer, considered cauliflower, canned in Korean with carrots fast way... For long-term storage, this dish can be preserved by sterilization.

For cooking savory spicy food prepare:

  • a kilogram swing of cauliflower;
  • medium carrots;
  • garlic - no more than 3 teeth;
  • 130g granulated sugar;
  • 40 ml of sunflower oil;
  • salt (cooks recommend one or two spoons);
  • vinegar - a quarter cup;
  • 700 ml of water.

Step-by-step canning recipe:

  1. The cabbage is divided into small components, tamped tightly into prepared glass containers, mixing with grated carrots and chopped garlic.
  2. Stir sugar, salt in water, sunflower oil and vinegar, black and red peppers.
  3. The mixture is warmed up, boiled, inflorescences are poured into jars.
  4. Sterilized for about a quarter of an hour, then rolled up.

Cool such preservation warmly wrapped for a day. Store this spicy food not recommended for more than one year.

The classic recipe for preserving cauliflower for the winter with chili

A dish made from a mixture of vegetables and cauliflower is considered tasty, nutritious and healthy. Garlic and hot peppers will add pungency and piquancy, and the workpiece looks very appetizing and elegant.

You should prepare:

  • 4 kg of cauliflower;
  • medium-sized carrots - 5 pcs.;
  • 11 sweet peppers;
  • 5 heads of garlic;
  • 5 bitter peppers;
  • spices to taste;
  • 2.5 liters of water;
  • salt - no more than 5 tablespoons;
  • 2½ cups sugar
  • 2½ cups vinegar
  • 2½ cups vegetable oil.

Canning such spicy cauliflower is done in the following way:

  1. Glass containers are prepared: washed, poured over with boiling water.
  2. Cabbage inflorescences are freed from leaves, washed, disassembled into separate inflorescences.
  3. Sweet peppers are cut into strips.
  4. Chop the carrots on a fine grater, chop the garlic using a garlic press.
  5. Vegetables are mixed in an enamel container, garlic and spices are added.
  6. Hot peppers are cut into small pieces, without removing the seeds, mixed with the vegetable mixture.
  7. Prepared vegetables are transferred to jars, slightly compacting them.
  8. Boil water, add granulated sugar, salt, mix thoroughly, add vinegar.
  9. After a minute, sunflower oil is added to the marinade, boiled for about 5 minutes.
  10. Vegetables in jars are poured with marinade, sterilized for a quarter of an hour, after which the jars are sealed.

For cooling, this conservation is kept for a day at room temperature. After that, the workpieces are taken out to a cool place.

Traditional appetizer of cauliflower, carrots and garlic: a simple recipe for the winter

Cauliflower, canned according to this recipe, will be an excellent addition to any dish, it can serve as a savory snack option, it will also be delicious in salads.

For cooking, take the components:

  • a kilogram of cauliflower;
  • medium-sized carrots - 2 pcs.;
  • a small amount of garlic (no more than 3 cloves);
  • a bag of spices for making Korean snacks;
  • liter of liquid;
  • salt - no more than 1½ tablespoons without a slide;
  • 4 tbsp. l sugar;
  • 30 ml of sunflower oil;
  • a quarter cup of vinegar.

Preparation:

  1. The cabbage is sorted out, disassembled into inflorescences, boiled in water for a couple of minutes, filtered, washed with cold water.
  2. Salt, sugar, spices, oil are mixed in water, vinegar is introduced after boiling.
  3. Pour the cabbage with marinade, leave for a quarter of an hour.
  4. Add chopped garlic, a bag of spices.
  5. Carrots, grated with long strips, are mixed with cabbage in the marinade, the mixture is transferred to prepared sterile jars.
  6. Sterilized for a quarter of an hour, close with tight lids.

Such cabbage is stored in the refrigerator or any other, rather cold room.

Cauliflower with Korean Carrot Salad

Food addiction asian food common in modern society. At the same time, very few people are ready to give up the primordially Russian salted tomatoes, cucumbers, salads. Modern recipes will help to combine tradition with exotic, will bring a new note to familiar dishes.

Ingredients:

  • a kilogram of cauliflower;
  • carrots, onions, bell peppers - one by one;
  • a bag of Korean spicy seasoning;
  • hot chili peppers - 4 pods;
  • cloves of garlic - 3 pcs.;
  • 20 ml of vegetable oil;
  • salt - half a tablespoon;
  • a tablespoon of sugar;
  • 1.5 tablespoons of vinegar essence.

Canning method:

  1. The disassembled cabbage inflorescences are boiled in salted water for 5 minutes, the water is drained.
  2. Cut carrots and peppers into strips.
  3. Onions, cut into rings, are fried in oil with chopped garlic.
  4. Sauteed vegetables, cabbage, carrots, bell peppers are mixed in an enamel bowl.
  5. Add Korean-style seasoning, chopped hot pepper, salt, sugar, vinegar essence, oil, mix thoroughly, leave for a quarter of an hour.
  6. Vegetables are tamped tightly into prepared sterile jars, sterilized for half an hour, rolled up.

Korean cauliflower for the winter (video)

Any pickled cauliflower recipe is delicious and flavorful in itself. Do not forget that people suffering from diseases of the gastrointestinal tract should not abuse spicy foods.