Canning cauliflower. Cauliflower for the winter in a jar: recipe, pickled, canned

The recipe I'm talking about we'll talk, called “Korean Cauliflower”, this dish is very tasty and rich. Carrot, different types peppers and the most important participant in such a salad have a pleasant crunch.

Cabbage canned in this way takes quite a long time to cook, about 3 hours, but the effort will pay off handsomely.

Let's start with the list necessary products and seasonings:

• cauliflower, disassembled into inflorescences – 1 kg;
• large carrot – 1 pc.;
• sweet pepper, preferably red (it gives desired color) - 2 pcs.;
• a couple of medium-sized heads of garlic (for a brighter flavor, you can take large heads);
• hot pepper, maybe chili – 1 pod;
• half a teaspoon of ground black pepper;
• a tablespoon of chopped coriander;
• half a teaspoon of cardamom seasoning;
• the same amount of nutmeg and cloves (all ground).

In order to prepare the marinade, you need:

• boiled water about 650 ml;
• a full tablespoon of salt;
• vinegar (if 9% then up to 100 ml, and if using 6% - no less than 150 ml);
• Sunflower oil – 100 ml.

Preparation:

1. Cauliflower must be sorted into inflorescences and made them approximately the same size.
2. It needs to be blanched: for this amount you will need about 3 liters of water, which should boil, then the cabbage is lowered into a container and after a few minutes discarded in a colander.
3. As soon as the cabbage has cooled, it needs to be divided again into smaller parts to make it easier to put in jars (boiled cabbage is more convenient to disassemble - it does not crumble and simply comes apart).
4. Carrots need to be peeled, washed and chopped as Korean salads, add crushed garlic to it.
5. Remove the seeds from the pepper and cut it into thin slices. hot peppers It is cut in the same way, but the seeds and most importantly, how much to remove is up to everyone to decide for themselves: the spiciness of the dish depends on them.
6. Combine all products with spices in one container and mix so that each vegetable is well coated with seasonings.
7. The last step is to prepare the marinade: mix the entire composition in a separate container and boil for a couple of minutes, then pour in the vegetables, cover the jars with lids and sterilize again.
8. Then they roll up tightly, turn over and cover with warm cloth.

Cauliflower This recipe is best stored in a dark and cool room (cellar, basement and even a dark room apartments are suitable for this).

Cauliflower without sterilization in spicy sauce

Ingredients:

• cauliflower – three kg;
• Bay leaf– five pieces;
• three carrots;
• black peppercorns – 15 pcs.;
• three bell peppers;
• cloves - six pcs.;
• garlic – 250 g;
• cherry and currant leaves - five pieces each;
• three onions;
• three leaves of horseradish;
• three pods of chili pepper;
• dill - a large bunch.

6 popular ways to preserve cauliflower

Marinade:

• table vinegar – 40 ml;
• drinking water – one and a half liters;
• sugar – 60 g;
• table salt – 90 g.

Cooking method:

1. Separate the cauliflower into florets, place in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Remove bell and hot peppers from tails, partitions and seeds. Cut the vegetables into rings. Rinse and dry cherry, horseradish and currant leaves, dill.
2. Wash and sterilize glass containers in the oven or over steam. Place carrots, spicy and Bell pepper, garlic, onion and spices. Place cauliflower on top, pressing firmly. Pour boiling water over it, cover with boiled lids and leave for seven minutes.
3. Cook the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Screw the lid on the jar tightly, turn it over and leave it until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of what you need:

• cauliflower – 2 kg;
• boiled water – 2.5-3 l;
• Sunflower oil – 200 g;
• granulated sugar – 100 g;
• fine table salt – 2 large tablespoons;
• 14 cloves of garlic;
• a large bunch of parsley;
• sweet pepper – 200 g;
• 9% vinegar – 160 g.

Cooking instructions:

1. As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
2. Pour water, vinegar and vegetable oil into a container, add salt and sugar, chop the garlic very finely and add it here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix all this and let it boil.
3. Then add the cabbage and boil everything together for about 15 minutes.
4. Next, transfer everything into a jar and preserve the still warm dish.

In this recipe, you do not need to turn over or wrap the jars, but simply let them cool naturally.

Marinate and salt

There are several ways to prepare cauliflower at home: in simple ways, let's look at them in more detail.

Canned onions: save vitamins for the winter

Pickled

Components:

• large forks of cauliflower (if you plan to cook the salad on large quantity people and in large proportions, then all ingredients are doubled based on this);
• large carrot;
• large bell pepper;
• small onion heads – 5 pcs.

To prepare the marinade, you need:

• 1 liter of water;
• a couple of teaspoons of salt;
• about 3 tablespoons of granulated sugar.

Spices are suggested for each 0.5 liter container:

• black allspice – 7 pieces (peas);
• cloves – 3 inflorescences;
• bay leaf – 1 leaf;
• hot peppers small size- 1 PC.;
• 70% vinegar – 1 tsp.

To make such a dish, you should follow the following steps:

1. To begin, prepare the vegetables: take the cabbage into pieces, cut the carrots into equal circles, and chop the bell pepper into cubes.
2. Place whole onions, prepared peppers and carrots in the bottom of the jar, cover everything with cabbage and pour boiling water over it for 5 minutes.
3. While the vegetables are being sterilized, you should take care of the marinade: mix all the ingredients for it, add all the seasonings and leave to boil.
4. Afterwards, the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

You can add herbs (parsley or dill) to this preparation, so the dish will become even more spicy.

Salty

In order to pickle this type of cabbage, you will need a small list of products and not as much effort as, say, in preparing assorted dishes:

• cauliflower – 3 kg;
• 7 pieces of large carrots;
• purified water – 1 liter;
• 2 tbsp. l. salt;
• black peppercorns – 5 pcs.;
• well-washed currant and grape leaves;
• celery and dill - a good large bunch each.

Canning whole juicy pears

Cooking procedure:

1. Prepare vegetables in the appropriate form - divide the cabbage and chop the carrots.
2. Currant and grape leaves are placed at the bottom of the container in which the vegetables will be preserved, then filled to the top with vegetables, everything is covered with finely chopped celery and dill.
3. In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, pour into the cabbage, close the jars and leave in a cool place.

Cauliflower for the winter in jars is delicious preparation. Particularly valued for their high nutritional value are the underdeveloped inflorescences (heads).

This vegetable crop V last years is becoming more and more popular. The inflorescences are enjoyed as a side dish for meat and poultry.

The canning process is often used to prepare this delicious and dietary vegetable for the winter. Today I will share with you little-known recipes for using cauliflower in your diet.

Pickled cauliflower with beets - very tasty and crispy

Now you will learn how to prepare cauliflower for the winter in a very delicious recipe. The result is a crispy snack. Which is healthy due to its nutrient content.

Required for the recipe:

Cooking method:

1. Wash the head of cabbage and separate it into small inflorescences using a knife.

2. Then place the florets in boiling water and blanch for 4-5 minutes and immediately drain the water from the pan.

3. Cut the beets into thin strips using a knife.

4. In each sterilized jar put: 1 clove bud, 1 bay leaf, 2 allspice peas, 4 black peppercorns, 1 clove of garlic, cut in half, 1 teaspoon salt, 1 teaspoon Sahara.

5. In 0.5 liter jars, start laying beets and cabbage inflorescences cut into strips in layers - 1 layer.

6. 2nd layer - beets prepared in strips and the heads of inflorescences on top. Lightly compact with a spoon.

7. 3rd layer - again straws from beets and cabbage inflorescences, put a few more chopped beets on top. The entire jar of vegetables is complete.

8. Pour in 2 tbsp. spoons of vinegar 9% into each jar and fill with boiling water to the top edges.

9. Cover the jars with lids and sterilize for 15 minutes.

10. After the time has passed, take out the jars and roll up the lids.

11. Turn the lids down and wrap until completely cool. Ready.

Cauliflower for the winter, marinated with bell pepper - without sterilizing the jars

We all know that cabbage inflorescences are canned much less frequently than traditional or. If you want to surprise your loved ones, master the methods of preparing this vegetable for the winter.

You will need products for 4 3-liter jars:

• heads of cauliflower
• bell pepper
• garlic cloves
• hot pepper

Preparation:

1. Peel the bell pepper from seeds and cut into strips. We separate the cabbage into inflorescences.

2. Place the inflorescences in a jar, alternating with strips of bell pepper and garlic cloves chopped with a knife. In one jar we put one more hot pepper.

3. Then fill all the jars with boiling water and leave to stand for 15 minutes, covering them with lids.

4. Then pour the water from each jar. back into the pan. All 4 jars require approximately 5 liters of water.

5. Prepare the marinade for refilling the jars. In a saucepan with 5 liters of poured water, put 5 tbsp. heaped tablespoons of salt and 10 tbsp. spoons of sugar. Place the pan on the fire and, when the marinade boils, pour in 1 tbsp. spoon 70% vinegar and remove from heat.

6. Fill all the jars with hot marinade and roll up the iron lids. Place the jars on the lids and wrap them until they cool.

Happy preparations!

Video on how to cook Korean-style cauliflower in jars for the winter

See how you can make a spicy snack for the family table.

Such a simple recipe will perfectly diversify the menu during Lent.

Delicious cauliflower for the winter “Vegetable Parade”

Required Products:

• cauliflower – 1 kg
• corn - 1 kg
• tomatoes - 1.5 kg
• sweet pepper - 500 g
• carrots - 500 g
• onion - 500 g
• garlic - 5 cloves
• vegetable oil- 1/4 cup
• sugar - 2 tbsp. spoons
• salt - 1.5 tbsp. spoons
• vinegar 9% - 1 glass

Cooking method:

1. Boil the cabbage in salted water until half cooked, cool and separate into inflorescences.
2. Boil the corn in salted water and separate it into grains.
3. Peel the bell pepper from the stalk and finely chop.
4. Pass the tomatoes and garlic through a meat grinder.
5. Cut the carrots and onions into small cubes and fry them together with the pepper in vegetable oil.
6. Place the prepared vegetables in an enamel pan, add salt, sugar, vinegar and cook for 30 minutes.
7. Place the hot salad in prepared jars (0.7 l), cover with lids, sterilize for 15 minutes and roll up.
8. Turn the jars upside down and leave until completely cool.

Bon appetit!

Recipe for cauliflower in tomato brine - delicious preparation

Cauliflower for the winter in tomato brine is the most delicious and aromatic.

Ingredients:

• cauliflower – 3 kg
• tomatoes - 1.5 kg
• bell pepper – 1 kg
• parsley - 200 g
• garlic - 2 large heads
• vegetable oil - 200 g
• vinegar 9% - 100 g
• sugar - 4 tbsp. spoons
• salt - 2 tbsp. spoons

Action plan:

1. Separate the cabbage into inflorescences and boil for 5 minutes. We drain the water through a colander and wait for the inflorescences to cool.

1. Make cuts in the tomato fruits and lower them into hot water for 5-10 minutes. Then easily remove the skin. Cut the tomatoes into pieces and place them in a blender bowl to chop.

2. Pour the crushed tomatoes into a saucepan, into which we will prepare the brine for pouring the inflorescences.

3. Also grind pieces of sweet pepper and chopped garlic cloves in a blender. Combine all the chopped vegetables along with chopped herbs with the tomato mass. Mix everything.

4. Add vegetable oil, vinegar, sugar, and salt to the twisted mixture. Stir and put the pan on the fire and wait for it to boil.

5. When the tomato brine begins to boil, drop the prepared inflorescences into it. From the moment it boils, cook the mixture for 20-25 minutes.

6. Place the aromatic hot mixture into sterilized jars and screw on the lids.

7. Turn the jars over and wrap them until they cool completely. Cauliflower is ready for the winter in jars.

Enjoy eating!

Video on how to marinate cauliflower with tomatoes

Did you find out best recipes cabbage inflorescences. Cauliflower in jars for the winter should definitely be in your cellar among other preparations.

Quick pickled cauliflower is an excellent appetizer that can be offered for breakfast or dinner, served with any feast, and also diversified the menu during Lent. This cabbage should not be marinated for future use, as it can be stored in the refrigerator for 3-4 days. If you marinate cabbage in the morning, then it will be ready for dinner, and vice versa, if you cook it in the evening, you will get delicious snack for breakfast.

Well, let's get started! Cut the cauliflower into florets, place in boiling salted water and cook for 5 minutes. After this, place the cabbage on a sieve, pour over cold water to stop the cooking process.

Boil a liter of water in a saucepan, add sugar, salt and sunflower oil. Boil for a couple of minutes until the sugar dissolves, then pour in the vinegar. Place the cauliflower in a bowl, add ground paprika, coriander, ground red and black pepper, and bay leaf. Pour the hot marinade over the cabbage and let cool.

Then grate the carrots and add them to the cooled cabbage. Also squeeze out the garlic using a garlic press. Cover the container with cabbage with a lid and put it in the refrigerator for 6-7 hours.

Before serving, use a sieve to drain all the marinade from the cabbage.

Place quick pickled cauliflower in a salad bowl, sprinkle with herbs if desired. Store the remaining cabbage in a glass container with a lid for 3-4 days in the refrigerator.

Cauliflower, which can be pickled for the winter, is an excellent appetizer. Everyone will like this dish. There are many recipes that allow you to cook it without special troubles and costs. For example, pickled cauliflower instant cooking. You can make this snack in just a couple of hours. Of course, there are other ways to make preparations for the winter from such cabbage. So, how to pickle cauliflower?

Classic pickled cabbage

To prepare this snack you will need:

• 700 grams of cauliflower inflorescences.
• Three cloves of garlic.
• 50 milliliters of vegetable oil.
• Fresh parsley - half a bunch.
• Three tablespoons of 9% table vinegar.
• Black pepper, preferably ground, salt to taste.

Cooking process

This recipe makes quick-cooking pickled cauliflower delicious and crispy. To make such a snack, you need to carefully prepare all the ingredients. First, you should wash the head of cauliflower well. In this case, you need to remove all the leaves. After this, the head of cabbage must be divided into inflorescences.

While you are dealing with the cabbage, you should put a container of water on the fire and bring its contents to a boil. After this, add salt to the pan with the liquid and add the inflorescences. Cook cauliflower for no more than five minutes.

After this, the finished inflorescences should be strained using a regular colander and rinsed thoroughly under running water. Do not throw away the resulting broth. It will still be needed. While the cauliflower is draining, you can prepare the garlic.

Each clove must be peeled and cut into petals. Place a frying pan on the fire and pour vegetable oil into it. Garlic should be fried along with chopped parsley. This only takes a few minutes.

About 200 milliliters of cabbage broth should be added to the oil with herbs and garlic. And the resulting composition should be added three tablespoons of 9% vinegar, pepper, and salt. Mix everything and then bring to a boil.

You need to transfer the boiled inflorescences into a container, and then pour in the prepared broth. It turns out the original cauliflower. It only needs to marinate for a few hours. In this case, the temperature should not be lower than room temperature.

Recipe for pickled cauliflower for the winter

This method allows you to roll cauliflower in jars. To prepare such a snack you will need:

• Table vinegar - 1.5 cups.
• Clean water - 2 and a half glasses.
• Granulated sugar - half a glass.
• Allspice - 10 peas.
• Bay leaf - 1 pc.
• Salt - a tablespoon.

How to marinate

Many people don't like cauliflower. No one is in a hurry to marinate it. And in vain. In the end it turns out original dish, which is not a shame to put even on festive table. In addition, the cooking process takes a little time. First, you should thoroughly wash the head of cauliflower, preferably under running water, removing all the leaves. After this you need to separate the inflorescences.

Heat some water over a fire and add the prepared cauliflower and salt. You need to cook the vegetable for no more than three minutes. After this, the inflorescences should be cooled. To do this, you can drain the cauliflower in a colander and rinse with cold water.

Now the prepared inflorescences can be placed in a pan and poured with marinade. To keep cauliflower white, you can add a little to boiling water. citric acid. In this case, you need to take into account the proportions. Five liters of water require 3 grams of citric acid, as well as 50 grams table salt. Jars filled with marinade should be hermetically sealed with regular lids.

How to prepare marinade

Pickled cauliflower for the winter must have marinade. To make the appetizer tasty, you need to follow the proportions. One kilogram of cauliflower requires 2 and a half cups of clean water, 1.5 cups of 9% vinegar, 0.5 cups of sugar, 10 allspice peas, one bay leaf, a large spoon of salt. All components must be thoroughly mixed and brought to a boil. Before pouring over the cabbage, the marinade must be cooled. That's all. The pickled cauliflower, the recipe for which is described above, is ready.

Cauliflower and bell peppers

This original cauliflower and sweet pepper appetizer is ideal for various potato dishes. Such vegetables are eaten with appetite not only by adults, but also by children. For preparation you need:

• Cauliflower inflorescences - one kilogram.
• Red sweet pepper - 1 kilogram.
• Green sweet pepper - 1 kilogram.
• Fresh parsley - 6 sprigs.
• Fresh dill - 6 sprigs.
• Hot pepper - 1 pod.
• 9% table vinegar - half a liter.
• Water - 1 liter.
• Table salt - 100 grams.

How and what to do

Even inexperienced housewives can prepare pickled cauliflower and peppers. The main thing is to maintain proportions. First you need to prepare the cauliflower. To do this, you need to wash the head of cabbage thoroughly, remove all the leaves and separate the inflorescences. The prepared vegetable should drain well. Peppers should be cleared of seeds and stalks. They need to be cut into large strips. Do not mix green peppers with red ones. The greens also need to be thoroughly washed and chopped. The hot pepper must be finely chopped.

In a large container, place a layer of green peppers, then cauliflower, and on top - a layer of red peppers. This must be repeated until the container is completely filled. A layer of green pepper should be sprinkled with herbs and hot pepper.

Now it’s time to prepare the marinade. Pour water into the pan and bring it to a boil. Add salt to hot liquid. The contents must be stirred until the product is completely dissolved. Only after this can vinegar be poured into the marinade. The composition must be immediately removed from the heat and then cooled. Vegetables must be poured with the prepared marinade. Place a weight on top of the snack and place the container in a cool place. Pickled cauliflower, the recipe for which is very easy, will stand up well in winter.

Cauliflower with spicy marinade

Do you like spicy cauliflower? You can marinate this snack yourself. For preparation you need:

• 300 grams of cauliflower inflorescences.
• Salt to taste.
• 100 milliliters of vegetable oil.
• 100 milliliters of 9% table vinegar.
• 2 heads of onions.
• Sweet red pepper pod.
• 2 cloves of garlic.
• Half a bunch of parsley and celery.
• Ground red pepper.

How to cook spicy cauliflower

First you need to prepare the vegetables. Heads of cauliflower should be thoroughly washed in water, cleared of leaves and divided into inflorescences. After this, the vegetables should drain. Pour water into the pan and add salt. You need to place the prepared inflorescences in the container. Cooking cauliflower in salted water does not take long. After this, the contents of the pan should be drained using a regular colander.

Onions and peppers must be thoroughly peeled and washed. Vegetables should be cut into half rings. The garlic must be peeled and chopped. All components must be placed in a deep container and mixed thoroughly. You should also add vinegar, vegetable oil, salt, sugar, ground pepper, as well as chopped cilantro and parsley. Everything needs to be mixed again, and then place the container in a cool place for 4 hours. Quick pickled cauliflower will turn out very tasty and crispy.

Spicy cauliflower

This recipe for pickled cauliflower for the winter is quite simple. Anyone can prepare such a snack. For this you will need:

• Two kilograms of cauliflower inflorescences.
• Five leaves of bay leaf.
• 6 black peppercorns.
• 6 heads of cloves.
• 6 peas of allspice.
• 6 sprigs fresh tarragon.
• Cinnamon is at the very tip of the knife.
• Three grams of citric acid.
• 200 milliliters of 9% table vinegar.
• Liter of water.
• A tablespoon of salt.
• Half a tablespoon of sugar.

Step-by-step preparation

Cauliflower should be thoroughly washed, divided into inflorescences, and also cleared of leaves. After this, the vegetables must be thoroughly dried. You need to put a pan of water on the fire. You should also add salt and a little citric acid. This will make a slightly sour solution. A liter of water requires a tablespoon of salt and a pinch of citric acid. In the resulting solution you need to boil the cauliflower inflorescences. After this, the product should be strained using a regular colander and cooled.

Jars of any size should be thoroughly washed. It is not necessary to sterilize containers. Place cooled cauliflower inflorescences in prepared jars. It is also worth preparing the lids in advance. They should be washed and boiled.

Now you can prepare the marinade. To do this, you need to bring the water to a boil, and then pour sugar and, of course, salt into it. Tarragon and spices should be added to the marinade. You need to cook everything for about 10 minutes. At the end of cooking, pour vinegar into the marinade and remove the container from the heat.

The finished hot marinade should be poured into jars with cauliflower. After this, the containers need to be covered with boiled lids and placed in a large container with water. You need to sterilize the snack for about 15 minutes after the water boils. Now the jars should be sealed tightly. This pickled cauliflower is best stored for the winter in a cool place, for example, in a cellar or basement.

Finally

Even children like pickled cauliflower. The main thing is to choose the right recipe. In fact, cauliflower can be used to make a spicy, tangy, sweet and crunchy snack that will perfectly complement not only potato dishes, but also meat dishes. Many people do not like boiled or baked cauliflower. However, pickled vegetables have a completely different taste. If you haven't tried it yet, it's worth making it first. in a fast way. If you like this snack, then you can make preparations for the winter.

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

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

Quick navigation through the article:

Korean pickled cauliflower for the winter

We need:

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

For the marinade:

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

Important details:

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

How we cook.

Preparing vegetables and briefly boiling cabbage.

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

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

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

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

Prepare the marinade.

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

Pour marinade over ingredients.

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

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

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

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

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

Sterilization of the workpiece.

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

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

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

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

With bell pepper: Korean appetizer option

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

We need:

• Seaming volume - about 2.4 l
• Peeled carrots - 250 g (1 large)
• Peeled bell pepper - 300 g (+/- 2 pcs.)
• Garlic - 2 medium sized heads
• Hot pepper - 1 pc. (8-10 cm in length, remove seeds)
• Korean carrot seasoning - 25-30 g

For the marinade:

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

How to cook.

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

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

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

In tomato marinade with sweet pepper

We need:

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

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

Vegetable platter in classic style

We need:

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

Additional optional:

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

For the marinade (with reserve):

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

Important details:

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

How to cook.

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

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

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

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

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

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

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

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

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

In a sweet marinade with mustard seeds

A very tasty, coquettishly crispy snack that stores well.

We need:

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

For the Sweet Spicy Marinade:

• For 1 liter of water (for 2 kg of cabbage, take 2 liters of water):
• Vinegar (9%) - 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Mustard grains (seeds) - 2 heaped teaspoons
• Black pepper (peas) - 5-6 pcs.
• Allspice (peas) - 3 pcs.
• Curry seasoning - 2 teaspoons. Or pure turmeric - 1 teaspoon. The color of the cabbage will be pleasant yellow.
• Bay leaf (small or large pieces) - 1 pc. for 1 jar.

How we cook.

We disassemble the cabbage into medium “umbrellas” - the size in which we will marinate it. Large inflorescences can be cut in half lengthwise.

Place the cabbage in boiling water, wait for it to boil and boil for 5 minutes. We take out the cabbage “umbrellas” and place them hot (!) in jars - on a bed of dill sprigs (3-4 pieces per 1 half-liter jar). You can add 1 small bay leaf.

Prepare the marinade. Add all the ingredients to the water except vinegar and curry. Heat to a boil, stir until the salt and sugar are completely dissolved. Let it simmer for 3-4 minutes, add vinegar and remove from heat.

Hot marinade pour the workpiece to the very top, seal it tightly with iron lids, turn it over and let it cool. Store away from light, preferably in a cool place, although it can withstand up to 6 months at room temperature.

Sunny yellow Thai style with turmeric

The most yellow and appetizing spicy cauliflower will especially appeal to lovers of Asian flavors. Ideally stored for 6 months or more.

We need:

• Cauliflower inflorescences - 1 kg

For the marinade:

• Apple cider vinegar, 6% - 120 ml
• Table vinegar (or wine), 9% - 200 ml
• Drinking water - 720 ml
• Vegetable oil (odorless) - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Salt - 1 teaspoon
• Turmeric - 1 teaspoon (without slide)
• Curry - 2 teaspoons (without slide)
• Coriander seeds (powder) - 1 teaspoon
• Fresh ginger - 1 teaspoon (grate a piece of root onto a fine grater)
• Garlic - 1 large clove (grate finely)

Prepare exactly the same as the recipe above - with mustard seeds.

Let's take a few subtleties into account.

For the marinade. Add sugar and salt to the heated water, stirring until completely dissolved, wait until it boils, let it cook for 1 minute and add all the spices. Cook for another 1 minute and add vinegar. Remove from heat and pour hot solution into the cabbage in jars.

Delicious Thai pickled cauliflower requires reverence for spices. Don't buy cheap ready-made powders. Grind the coriander from the grains, and chop the ginger and garlic just before cooking.

Extremely important cleanliness of hands, tools and containers. A mortar for pounding spices, spoons for putting vegetables in a jar, a grater for the roots, the jars themselves and the lids. Everything needs to be sterilized and/or kept in boiling water.

Salad slicing under pressure (video)

The video below succinctly describes an interesting step by step option with curly parsley and classic marinade. In our selection, this process is the longest, but least troublesome. You will have to wait a day while the cabbage infuses under pressure.

Ingredients:

• Cauliflower - 3 kg
• Carrots (large) - 3 pcs.
• Garlic - 4 heads
• Hot (bitter) pepper - 3 pcs.
• Curly parsley - 2 bunches

For the marinade:

• Water - 1.5 l
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Vinegar (9%) - 1 glass

*1 glass - 250 ml

Pickled cauliflower for the winter can be delicious using any of the recipes described. All you need to do is choose the right one for your family. We always do Korean classics and crispy platters where the curly-haired heroine has the lead solo. We tried the yellow version with ginger and turmeric once and were not disappointed either.

Don't miss updates in "Easy Recipes" - "Homemade Cooking". We wish you delicious preparations!

Thank you for the article (3)