Cauliflower is a tasty and healthy vegetable. It can be used to prepare salads, side dishes and second courses. In addition, you can make preparations from cauliflower for the winter. This vegetable is delicious when marinated. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.
Only perfectly fresh cauliflower is suitable for canning. Heads with signs of spoilage should be immediately rejected.
First of all, you need to remove the lower leaves from the heads of cabbage. Then it is recommended to immerse the heads of cabbage for 15 minutes in salted cold water. Soaking cabbage allows you to remove worms and caterpillars from heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.
The next stage of processing is the analysis of heads of cabbage into small inflorescences. You don’t need to grind much, medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, lower the inflorescences into salted boiling water and boil for 2-3 minutes. You should not cook for a long time, properly carried out blanching ensures that the cabbage will turn out crispy. In addition, the inflorescences will not lose their shape.
The cabbage is now ready for canning. Then proceed according to the recipe. Some types of blanks are made without sterilization. So you can close salads that are boiled on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling the jars with lids.
If cold vegetables are placed in jars, then it is necessary to sterilize canned food. To do this, jars filled with vegetables are placed in a saucepan, pouring warm water over their shoulders. The water in the pan is heated to a boil and the jars are kept in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed tightly.
Interesting facts: cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.
A simple recipe for harvesting cauliflower for the winter
Let's start with a simple recipe for harvesting cauliflower.
- 1 kg of cauliflower;
- 1.5 cups of vinegar (9%);
- 2.5 glasses of water;
- 0.5 cups of sugar;
- 10 peas of allspice;
- 1 bay leaf;
- 1 tablespoon of salt.
We prepare the cabbage, break it into separate medium-sized inflorescences. We put a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to put citric acid in the broth at the rate of 3 grams per 5 liters of water. We lower the inflorescences into boiling water and cook for three minutes. We discard the cabbage in a colander.
We boil water for the marinade, add salt, peppercorns and bay leaf to it. After three minutes of boiling, remove the marinade from the heat and pour in the vinegar.
We put the cabbage in clean, dry jars, pour hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time, immediately close hermetically. Cool by turning the jars upside down and placing the jars on the lids.
- 1-1.2 kg of cauliflower;
- 350 gr. cherry tomatoes;
- 5 cloves of garlic;
- 5 black peppercorns;
- 1 bay leaf;
- 1 teaspoon of vinegar;
- 1 tablespoon of salt;
- 1.5 tablespoons of sugar;
- 1 tablespoon of vegetable oil;
- a few leaves of currant and cherry.
Blanch the cauliflower florets for 2 minutes. Currant and cherry leaves are scalded with boiling water and placed on the bottom of clean jars. We lay out the inflorescences and cherry tomatoes in jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.
Fill the jars with boiling clean water, cover with boiled lids. After 15 minutes, drain the water, and put the cut cloves of garlic, peppercorns in the jars. Boil a liter of water with the addition of salt and sugar. After the marinade boils for 2 minutes, pour in the oil and vinegar. Pour vegetables in jars with marinade. Sterilize for 7-10 minutes, close tightly.
Cauliflower with bell pepper
The cauliflower goes great. For a more spectacular appearance, it is recommended to take red pepper.
- 2 kg of cauliflower;
- 0.5 kg of onion;
- 750 gr. bell pepper;
- 10 pcs. black and allspice;
- 8 bay leaves.
And it’s not even worth talking about the great taste and benefits of this vegetable, because it contains many times more useful elements than its relative. Having received a good harvest, I want to keep it as long as possible. Therefore, cauliflower is usually frozen, dried, fermented, salted and pickled for the winter. But here are our helpful tips on how to harvest it correctly.
How to choose cauliflower
Before you start harvesting, you need to choose the right main product - cauliflower. To do this, it is necessary to choose only selected inflorescences that do not have extra inclusions, without insect pests and their traces.
In addition, the vegetable must be ripe, with uniform white or cream buds.
Important! If this representative of the cabbage family has a yellow tint, then most likely it is overripe.
Before conservation, the heads are cut into small pieces or simply broken by hand.
Did you know? Cauliflower contains a substance called allicin. It helps to lower cholesterol, prevents the occurrence of stroke and supports the cardiovascular system.
Product freezing
As a rule, white cabbage is not frozen for the winter, but cauliflower tolerates freezing well and does not lose either its beneficial qualities or its excellent taste. 
Fresh
You can freeze this vegetable both raw and thermally processed. In order to freeze fresh inflorescences, they are briefly placed in salted water so that flies and caterpillars that may have settled in the head surface.
After a while, the inflorescences are washed in running water, disassembled into pieces and laid out on a terry towel to dry. After that, the cats are placed in a bag or a special container and placed in the freezer. 
boiled
You can blanch the inflorescences in acidified water before freezing (for three liters of water - 15 g of citric acid hydrate).
This water is boiled, pieces of vegetables are lowered there for 3-5 minutes and thrown into a colander. After the liquid drains, the inflorescences are laid out in bags and placed in the freezer.This type of Romanesco family is ideally combined and stored along with other vegetables (broccoli,). 
Pickling
You can also use this method of preserving cauliflower inflorescences for the winter, such as pickling. Moreover, vegetables harvested in this way resemble marinated ones in taste. Recipe number 1. For preparation you will need:
- cauliflower forks;
- black peppercorns - 6 pcs.;
- allspice - 6 peas;
- flowers - 2-3 pieces;
- capsicum () - 1 pc.;
- hot red pepper - 1 pc. (the amount depends on the desired sharpness of the final product);
- dry dill - 2 sprigs;
- bay leaf - 1-2 pieces;
- - 2 teeth;
- salt - 2 teaspoons;
- table vinegar - 2 teaspoons;
- granulated sugar - a tablespoon.
You should immediately prepare containers - jars with lids. They need to be thoroughly washed, scalded with boiling water and allowed to dry. Lavrushka and peppercorns are laid out at the bottom of each jar. The garlic is cut in half and placed in a jar. Hot pepper is also placed there.
Important! All vegetables are well washed and dried before preservation.
Inflorescences are cut from the fork, bell pepper is cut into half rings and these ingredients are placed, alternating layers.
All this is poured with boiling water and left for 10 minutes to warm up the kocheski. Then the water is poured into a saucepan, boiled and poured into jars again. Again, leave for 10 minutes and pour into a saucepan. 
Add 2 teaspoons of vinegar to the ingredients remaining without water and begin to prepare the marinade. To do this, take a tablespoon (without a slide) of salt and sugar per liter of water and add them to a saucepan with drained water, bring it to a boil.
Important! The fabric should be quite dense so that the preservation cools slowly. This will reduce the risk that the bank will "explode" during storage.
After the salt and sugar dissolve, pour the vegetables with this marinade and tightly close the lid.
Banks are set aside and covered with a dense cloth.
Recipe number 2. Pink preservation. 
In fact, this recipe is very simple, and the vegetable acquires a glamorous shade thanks to beets. For preservation you will need:
- medium cabbage forks (700-800 g);
- small;
- bay leaf - 1 pc;
- black peppercorns - 5 pcs.;
- allspice - 5 peas;
- grains - 1 pinch;
- 9% solution of acetic acid - 2 tbsp. spoons;
- water - 1 l;
- 1 st. a spoonful of salt and sugar.
In sterilized jars, beets and cabbage are laid out compactly, to the top. Moreover, the first and last layers are beets. Fasting start preparing the brine. Sugar, spices, salt are added to the water and put on fire so that the salt and sugar dissolve. At the end add vinegar.
The resulting brine is poured over vegetables, covered with a lid, sterilized for 15-20 minutes and rolled up. After that, the jars are turned over, wrapped with a cloth and left to cool completely.You need to store the workpiece in a dark, cool place (preferably in the basement). Moreover, if the jar swells up, you can put it in the refrigerator or open it, drain the marinade, boil it and roll up the workpiece again. 
salting
Salted cabbage is the best winter preserve. And there are many recipes for how to taste crispy vegetables in the middle of a cold winter. We describe only the most popular.
- Recipe number 1. The easiest. Ingredients: head of cauliflower; 1000 ml of water; 3 art. spoons of salt, vinegar.
Salt is added to a saucepan with water and vinegar and kept on fire until dissolved. After that, remove from the fire and cool. Banks are poured with this brine and put on sterilization. After 2 days, sterilization is repeated. Store in a cool dark place.
- Recipe number 2. Components: cauliflower - 3 kg; carrot - 500 g; water - 1 l; salt - 50 g; black peppercorns - 5 pcs.; , greens, leaves and - to taste.
The jars are covered with parchment paper, the necks are tied up and sent to a cool room.
Sauerkraut
A great option for the table in the winter is sauerkraut. Moreover, the color is in no way inferior in taste to the white head.
- Recipe number 1. Products: 1.5-2 kg of cauliflower; small beets; medium carrot; 2-3 cloves of garlic; 4-7 black peas and 3 allspice peas; 1.5 liters of water, 100 g of salt and 0.5 cups of granulated sugar.
Important! If poured with cold brine, then the fermentation period will be 7-10 days.
After that, the banks are cleaned in a dark place for several days (usually 3-4 days are enough). 
After the vegetables are fermented, the jars are covered with a nylon lid and put in the refrigerator or.
- Recipe number 2. The easiest option for those who do not like spices and appreciate only the taste of this cabbage representative. Products: cauliflower - 10 kg; water - 5 l; salt - 400 g; vinegar - 400 g.
A brine is prepared from salt, vinegar and water and cooled.
Inflorescences are poured with this brine, and the jars are left at room temperature for two weeks for sourdough. After that, they are cleaned in a cold place.
For taste, you can add 100 g of crushed walnuts to the sourdough.
Salads
If you like conservation, then you can cook an interesting salad of vitamin cauliflower for the winter, which will delight everyone who prefers this vegetable. 
Cauliflower is perhaps the most elegant vegetable. Her curly inflorescences decorate any dish so much, especially in collaboration with bright broccoli. And it’s not even worth talking about the taste and benefits, cauliflower and broccoli contain many times more useful substances than everyone’s favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case you are firmly confident in the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, pickled, prepared from it beautiful and tasty salads or assorted.
Freezing. Before you freeze the cauliflower, soak it briefly in salted water so that unintentional bugs and worms crawl out. Then rinse well under running water, disassemble into inflorescences and dry on a towel. Arrange in tight plastic bags, remove the air, tie tightly and put in the freezer. Cabbage florets can be blanched in acidified water (2-3 teaspoons of citric acid per 3 liters of water). Dip the cabbage in boiling water for 3-5 minutes, put it in a colander, let the water drain and put it in bags. Cauliflower can be frozen alone or mixed with other vegetables to make a vegetable mix.
Drying. Disassemble the cauliflower heads into inflorescences, cutting off the legs to the maximum, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, let the water drain and spread on a baking sheet. Dry in the oven at 60°C, stirring occasionally. Place dried cabbage in jars with tight lids or in bags. Store in a dark dry place. Dried cabbage is prepared, as usual, after soaking.
Cauliflower sauerkraut
Ingredients:
1.5-2 kg of cabbage,
1 beet,
1 carrot
2-3 garlic cloves,
5-7 black peppercorns
3 peas of allspice,
Brine:
1.5 liters of water,
100 g salt
100 g sugar.
Cooking:
Separate the cabbage into florets and wash. Peel the beets and carrots and grate on a coarse grater. Put the vegetables in a jar, add the chopped garlic and pour over the hot brine. Leave in a warm place to ferment for 3-4 days. If the cabbage is poured with cold brine, then the fermentation time will increase to a week. After that, close the jar with a nylon lid and refrigerate.
Ingredients:
10 kg cauliflower,
5.5 liters of water,
400 g salt
400 g table vinegar.
Cooking:
Divide the cabbage into inflorescences, rinse and pack tightly into jars. Prepare the brine and let it cool. Pour the cabbage with brine and leave for 2 weeks at room temperature. Then remove the jars of cabbage in the cold.
Ingredients:
3 kg cauliflower,
500 g carrots
1 liter of water
50 g salt
5 black peppercorns,
grape and black currant leaves,
celery and dill greens.
Cooking:
Disassemble the cabbage into inflorescences, cut the carrots into circles. Lay currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, lay the greens on top and fill with brine. Tie the necks of the jars with parchment, tie with twine and place in a cool place.
Ingredients:
1 large head of cabbage
1 carrot
1 sweet red pepper
5 small onions.
Marinade:
1 liter of water
2 tsp salt,
1-3 tbsp Sahara.
Spices for each half-liter jar:
5-7 black peppercorns
3-5 peas of allspice,
3 cloves,
1 bay leaf,
1 small hot pepper
1 tsp 70% vinegar.
Cooking:
Prepare the cabbage, cut the carrots into slices, pepper into cubes. Place spices, whole onions, peppers and carrots on the bottom of half-liter sterilized jars. Put the cabbage on top, pour boiling water and let stand for 5 minutes. Drain the water, and fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter jars, approximately 1.5 liters of marinade will be required.
Ingredients:
1 kg of cabbage
750 g tomatoes,
20 g salt
20 g sugar
5 peas of allspice,
½ tsp coriander seeds.
Cooking:
Disassemble the cabbage into florets and blanch in acidified water (1 g of citric acid per 1 liter of water) for 2-3 minutes and immediately cool in cold water. Prepare the filling: chop the tomatoes, transfer to a saucepan, heat over low heat until boiling and wipe through a sieve. In the resulting juice, put salt, sugar, spices and put on fire. Bring to a boil and simmer for 2 minutes. Pour boiling juice into jars. Set to sterilize for 10-15 minutes and roll up. If you add 1-2 tbsp to the filling. 6% vinegar, then sterilization can be omitted. Turn the jars over and set aside.
Ingredients:
500 g cauliflower,
1 lemon
1 carrot
3 garlic cloves,
3 black peppercorns,
1 tsp red ground pepper,
4 tbsp 9% vinegar,
spices to taste.
Cooking:
Remove the leaves from the head of cabbage, but don't throw them away. Divide into inflorescences. Fill the cabbage leaves almost to the top with water in a saucepan. Add garlic, julienned carrots, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Arrange cabbage in sterilized jars. Pour cabbage with boiling marinade, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and sterilize for 10-15 minutes. Roll up.
Ingredients:
700 g cauliflower,
200 g onion
100 g walnuts or pecans (they are more tender)
30 g salt
2 tbsp table vinegar.
Cooking:
Blanch cabbage inflorescences for 5 minutes, cool with ice water. Add chopped onion, crushed garlic, chopped nuts and all spices. Mix, put in sterilized jars, compacting a little. Sterilize jars: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll up.
Cauliflower with carrots and celery
Filling Ingredients:
1 tbsp salt,
1 liter of water.
Cooking:
Divide the cabbage into inflorescences, dip for 20-30 minutes in cold salted water, then rinse and boil until cooked (you can steam). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying in layers, pour boiling filling, cover with sterilized lids and set to sterilize for 25 minutes. Roll up.
Pickled colored ka
empty
Filling Ingredients:
1 liter of water
160 ml 9% vinegar,
50 g sugar
50 g salt.
For each liter jar:
7-9 black peppercorns
3-5 cloves.
Cooking:
Blanch the cauliflower florets for 2-3 minutes in boiling salted water and cool. Put spices at the bottom of sterilized jars, lay the cabbage tightly and pour boiling marinade over. Set to sterilize: 0.5-liter - 6 minutes, 1-liter - 8 minutes. Roll up.
Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
For filling:
200 g vegetable oil,
150-200 g 6% vinegar,
100 g sugar
2 tbsp salt,
1 tsp ground black pepper,
1 tsp red ground pepper.
Cooking:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate carrots on a coarse grater. Put the vegetables in a 3-liter jar, squeeze the garlic into it. Combine dressing ingredients and pour over cabbage. Close with a plastic lid and store in the refrigerator.
Cauliflower salad in tomato sauce
Ingredients:
5 kg cauliflower,
2 kg carrots
1 kg of onion
1 kg sweet pepper
2 pods of hot pepper,
4 heads of garlic.
Fill:
3 liters of tomato juice
1 stack 9% vinegar,
1 stack Sahara,
2 stack vegetable oil,
5 tbsp salt,
spices - to taste.
Cooking:
Boil tomato juice in a saucepan, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onion and cook for 15 minutes, then put garlic and hot pepper and boil for 5 minutes. After that, add oil and vinegar, bring to a boil and arrange in sterilized jars. Roll up.
Cauliflower according to an old recipe
Ingredients:
5 kg of cabbage
1.2 kg of tomatoes,
200 g sweet pepper,
200 g parsley,
80 g of garlic.
For filling:
200 g vegetable oil,
100 g sugar
60 g salt
120 g 9% vinegar.
Cooking:
Boil the cabbage florets 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 into the mixture and simmer for 10-15 minutes. Arrange in sterilized jars and roll up.
Cauliflower and Broccoli Salad
Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red sweet peppers,
100 ml 6% vinegar,
1 liter of water
1 stack vegetable oil,
3 tbsp salt,
3-4 tbsp Sahara,
parsley.
Cooking:
Blanch the cauliflower and broccoli florets for 3 minutes and pour over with cold water. Cut the tomatoes into large slices, sweet peppers into rings, chop the parsley. Boil the marinade from water, oil, bite, salt and sugar, boil it for 2 minutes and put the vegetable mixture into it. Cook over medium heat for 10 minutes, arrange in sterilized jars and roll up. Turn over, wrap, cool.
Cauliflower and broccoli in tomato sauce
Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg of tomatoes,
1 kg sweet pepper
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar
60 g salt
120 ml 9% vinegar.
Cooking:
Separate the cabbage into florets and boil in boiling water for 5 minutes. Drain in a colander and let the water drain. Pass the rest of the ingredients through a meat grinder or chop with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage into it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and roll up. Turn over, wrap and chill.
Cauliflower, broccoli and bell peppers
Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp salt,
2 tbsp Sahara,
Apple vinegar.
Cooking:
Disassemble both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over. Sweet pepper (preferably colored), cut into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water, boil. Put the cabbage and peppers in sterilized jars, lay the garlic on top and pour the boiling marinade over. Pour 1-2 tbsp into each jar. vinegar. Put on sterilization for 10 minutes, roll up.
Ingredients:
1 kg cauliflower,
1 kg broccoli,
1.2 kg of tomatoes,
200 g yellow sweet pepper,
200 g vegetable oil,
5 tbsp Sahara,
2 tbsp salt,
80 g garlic
200 g parsley,
100 g of 9% vinegar.
Cooking:
Blanch the cabbage florets in salted water for 4 minutes. Chop the tomatoes in a meat grinder or with a blender, add the rest of the ingredients and boil. Dip the cabbage inflorescences into the boiling tomato mass and simmer for 30 minutes over low heat. Pour into sterilized jars, roll up, turn over and wrap.
Ingredients:
1 kg broccoli,
900 g carrots
900 g multi-colored sweet pepper,
900 g cucumbers
900 g tomatoes,
900 g onion
800 g cauliflower,
190 ml of table vinegar,
13-15 garlic cloves
6 pcs. carnations,
35 g sugar
35 g salt
greens - to taste.
Cooking:
Divide the cabbage into inflorescences, cut the carrots into circles, cut the onion into rings, and cut the pepper into strips. Dissolve vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Put greens, spices and garlic cloves on the bottom of sterilized jars and fill the jars with chopped vegetables. Fill jars with boiling marinade and roll up. Turn over, wrap and chill.
Preparations for the winter from cauliflower and broccoli are great as a side dish for meat dishes, and just look great in the form of a salad.
Good luck preparing!
Larisa Shuftaykina
Harvesting sauerkraut for the winter is a popular way to stock up for the winter in the summer. But just as tasty, and often even more savory, dishes can be prepared from cauliflower. Numerous and varied preservation options from this vegetable provide the table with delicate taste and beautiful-looking blanks. Cauliflower for the winter will provide the diet with vitamins and minerals.
The implementation of the recipe will give the hostess the opportunity to please guests and family with a spicy snack with a spicy taste and original aroma. Korean cauliflower can be prepared using a ready-made mixture, but it is not difficult to prepare it yourself.
For cooking, a dense fork weighing up to 2 kilograms is used. The first step in the creation is the careful division of the fork into individual inflorescences with a diameter of up to 5 centimeters. On their surface there should be no blackening and traces of damage by insects. If there are not very many of them, the affected areas can be cut off. The weight of the peeled inflorescences in this case will be about 1 kilogram. This volume is enough to fill two cans of one liter with the finished mixture.
You will also need to take two medium carrots, about 7 cloves of garlic, one red sweet bell pepper, half a teaspoon of hot red pepper. All ingredients are mixed. Carrots need to be cut into small long slices or rubbed on a special grater. It is sold in hardware stores.
Next, prepare the marinade. It contains 4 tablespoons of sugar, one tablespoon of table salt, 50 ml of refined vegetable oil, half a teaspoon of dried basil, nutmeg, black pepper. Also add one tablespoon of ground coriander to the marinade.
Sterilized jars are filled under the neck with a mixture of vegetables. At the same time, marinade is prepared: spices are placed in a saucepan with a thick bottom and poured with about one and a half liters of water. The spice mixture should come to a boil. After that, 10 ml of vinegar, the strength of which is 9%, is added to the marinade.
The marinade is poured into prepared jars and sterilized for about 10 minutes in a water bath. Immediately cover with lids and seal. Ready canned food is left to cool, put on the lid. You can store up to 12 months in a cold room. Korean-style pickled cabbage is convenient for decorating a festive table.
Inflorescences marinated in tomato
Pickled cabbage in tomato is distinguished by an exotic taste. To create an original snack, you will need to divide it into separate inflorescences of forks, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stumps are carefully removed.
To create a treat, you will also need one kilogram of tomatoes and two large sweet peppers. Garlic will add spices. 4 cloves are enough. You will need a glass of sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper adds flavor. Enough half a teaspoon and 100 grams of sugar. 100 ml of table vinegar is added to the marinade, with a maximum strength of 9%.
Finely chop the tomatoes and simmer over low heat until completely softened. Then they are ground into tomato paste, adding spices. Let it boil again and boil for about 20 minutes. Prepared inflorescences are poured into the finished sauce and allowed to boil for about three minutes and vinegar is added.
Pour into prepared sterilized jars. Store the dish in the refrigerator for up to one year.
A simple preparation of cauliflower with vegetables for the winter
You can prepare an original version of a winter snack based on cauliflower from almost any vegetable. You only need the inflorescences of this vegetable (about 1 kilogram without stumps), two large carrots, two onion voices. You can add 3 cloves of garlic.
Cabbage is sorted into inflorescences, carrots are cut into circles, up to 1 cm thick, onions are cut into circles. The prepared vegetable mixture is tightly placed in sterilized jars. At the bottom, you can put a bunch of dill and a few blackcurrant leaves.
The workpiece is poured with marinade from:
- 1 liter of water
- a tablespoon of sugar
- teaspoon
You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, it is enough to bring it to a boil and pour the vegetables in the jar with the resulting solution.
Winter salad with cauliflower, onion and pepper
For its preparation is used:
- About one kilogram of inflorescences peeled from the stalk.
- Two finely chopped sweet peppers.
- Onion, cut into rings.
Prepared vegetables are placed in jars. They are pre-sterilized. Marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, cloves. Spices are allowed to boil in one liter of water and 100 ml of vinegar are added. Its strength should not exceed 9%. Banks tightly closed with a lid. Stored in the refrigerator.
Cauliflower salad with apples
A spicy appetizer with the addition of apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stumps. They are mixed with 5 medium apples, cut into slices and peeled.
The mixture is tightly packed in jars and poured with marinade. Currant leaves are placed at the bottom to add spice. You can throw a few berries.
When preparing the marinade, water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon) are used. Spices may be added to taste. For example, nutmeg, a mixture of peppers, bay leaf. Water with spices is brought to a boil and poured into jars with a mixture.
Salad with broccoli
When making preparations for the winter, you can mix cauliflower and broccoli. It will turn out beautifully crispy and very healthy delicacy. Both versions of the vegetable are thoroughly cleaned of the stalk and sorted into inflorescences. It will take about a kilogram of the mixture.
Inflorescences fit tightly into jars. Then they are poured with marinade from water (1 liter), salt (a teaspoon), sugar (a tablespoon). Add black pepper and cloves. Bring the marinade to a boil and pour containers with cabbage. Additionally, about 100 ml of nine percent vinegar can be added to it.
How to freeze cauliflower.
The best preparation for the winter will be freezing fresh heads of cabbage in the summer. For its preparation, the forks are disassembled into separate small inflorescences. They can be put in plastic or paper bags. No rinsing required before freezing. This will only add an "ice coat". Do not defrost before cooking.
Cauliflower can be grown in your summer cottage, but it is quite laborious. That is why, after harvesting, it is necessary to immediately consume vegetables so that they do not disappear. If you can’t eat raw vegetables, then you can pour the vegetables with marinade and save for a long time.
In our article, we described in detail how to pickle cauliflower for the winter so that you and your household will like it.
When pickling cauliflower, you can use spicy spices, which will be quite a lot. Many spices can be added to this vegetable, they will not spoil the mixture, but will give it more interesting aroma and taste.
Required Ingredients:
- Cauliflower - 1 large head;
- Sweet pepper - 1 fruit;
- Black pepper - 1 teaspoon of peas;
- Pepper - 6 fragrant pieces;
- Laurel - 2-3 leaves;
- Chile - 1 pod;
- Sugar - 1 tbsp. l.;
- Rock salt - 2 tea. false;
- Vinegar - 7 tsp;
- Fresh garlic - 3-5 cloves;
- Dill - 1.5 table. spoons.
Marinate cauliflower:
- First you need to prepare containers for pickling, they must be completely disinfected so that the mass does not deteriorate during storage. To do this, housewives use preliminary sterilization in the form of aging over steam or at high temperatures in the oven;
- While the containers are being prepared, you can start preparing vegetables. Cabbage needs to be washed, sorted out, and damaged parts removed. Rinse the peppers, cut and peel the seeds and internal partitions. Peel the garlic, cut into thin slices;
- At the bottom of each jar, lay out spices, chopped pieces of garlic, hot pepper, parsley and dry dill;
- Then you can put cabbage and pepper in jars. You can lay it out in separate layers, or you can mix everything and simply fill containers with this mixture;
- When the jar is full, you can start pouring boiling water over all the containers. Then they are covered and left to steam for 10-15 minutes. You can cover the containers with a warm towel;
- After that, the water from the containers must be drained, put on fire and boiled. Pour jars with boiling solution, leave for 15 minutes;
- Then again drain the solution and put to boil. While the liquid boils, it is necessary to pour vinegar into each jar, and pour salt and sugar into boiling water. When the crystals dissolve, you can pour the mixture into jars and immediately roll up the lids;
- Hot blanks are turned over and sent under a warm blanket for steaming. When the twist is completely cool, then you can transfer it to a cold place and store it all winter. You can try the workpiece in 1-2 months.
Marinated cauliflower recipes for the winter
To prepare this recipe, you do not need to prepare complex marinades and process vegetables for a long time. It is recommended to pickle vegetables on the same day, immediately after the completion of the harvest, such fruits will be the most delicious and retain the maximum concentration of nutrients.
Required Ingredients:
- Colored cabbage - 10 kilograms;
- Salt - 400 grams;
- Table vinegar - 400 grams;
- Water - 5.5 liters.
How to pickle cauliflower for the winter:
- Collected inflorescences must be divided into small parts. It is important to use pieces of approximately the same size so that the pulp marinates evenly;
- Inflorescences can be immediately laid out in prepared jars. Banks are sterilized at high temperatures, for example, you can put containers over steam. The flesh should be packed in tight rows, it should not just float in the brine;
- When the pulp is laid, you can start preparing the marinade. For him, boil clean water, put salt in it, mix, remove from heat, pour table vinegar and set aside so that the solution cools completely;
- Pour the solution into a jar of pulp, roll up the lids and leave to marinate. Marinating should take place at room temperature for 2 weeks. After that, you can remove the spins in a cold place.
For real gourmets, we also have cooking recipes, and.
Pickled cauliflower recipe for the winter
For an additional taste of the workpiece, various spices can be added to its composition, these can be various seasonings that are available. The amount of vinegar should be regulated based on the fact that 40 milliliters of vinegar should be used for each liter jar of the workpiece.
Required Ingredients:
- Cauliflower - 1 kilogram;
- Tomatoes - 500 gr.;
- Young cucumbers - 0.5 kg;
- Fresh sweet pepper - 500 gr.;
- Sugar - 2 tbsp. l.;
- Rock salt - 1 tbsp. l.;
- Water - 1000 milliliters;
- Vinegar - 100-200 grams.
Pickled Cauliflower with Tomatoes:
- Inflorescences must first be boiled in boiling water. Depending on the size of the fruit, it is necessary to choose the cooking time. If the fruit pieces are small, then you need to cook them for no more than 1 minute;
- While vegetables are being prepared, it is necessary to put the marinade to boil. For the marinade, boil clean water, by volume it can be taken several times more. The main thing is to proportionally increase the amount of other ingredients. Add salt and sugar to the liquid, cook until the crystals dissolve;
- Rinse the pepper, remove the bitter partitions, cut into sufficiently large pieces;
- Tomatoes must be chosen in a small size so that they fit well in a container, they are simply washed;
- Rinse the cucumbers, cut off the tails on both sides, if desired, they can be cut into pieces;
- All prepared root crops must be laid out in previously prepared jars, poured with boiling water, covered with lids and a towel and left for steaming for 15 minutes;
- Then drain the water from the blanks and pour them with a boiling solution. Pour a measured amount of vinegar on top and roll up the twists with lids.
Korean pickled cauliflower
Korean cabbage turns out to be very spicy, but you can reduce the piquancy of the mixture, just reduce the amount of seasonings. But for the preparation of pickled inflorescences and for using the workpiece as a snack, you should definitely try putting the indicated amount of ingredients, at least to try.
Required Ingredients:
- Colored cabbage - 1 kg .;
- Carrot - 3 pieces;
- Fresh garlic - 1 head;
- Hot pepper - 2 pods;
- Coriander - 1 teaspoon;
- Water - 1000 milliliters;
- Vinegar concentration 9% - 100 grams;
- Oil - 1/3 tbsp.;
- Coarse salt - 2 large tbsp. l.;
- Granulated sugar - 1 cup.
Pickled cauliflower in Korean for the winter:
- Rinse the inflorescences, disassemble into pieces of the same size;
- Peel the garlic, cut into small pieces, grind with salt or just crush. In general, garlic can be ground with other spices;
- Peel the carrots, grate, it is convenient to use a grater for Korean carrots;
- Lower the inflorescences into boiling water, boil for 4 minutes, transfer to a colander and wait until the liquid drains;
- Boil the marinade separately. It is brewed from salt and sugar added to boiling water. After boiling, add vinegar to it and remove from the stove;
- While the marinade is boiling, you can mix the inflorescences and carrots with spices, grind and arrange in prepared jars;
- Pour boiling marinade into a bowl with vegetables, carefully, the liquid should be boiling. Banks are immediately closed with lids and put in heat. After a day, the blanks can be removed to a permanent place.
Pickled cauliflower for the winter without sterilization
This blank is prepared without the use of sterilization, which means that it must be stored in a cool room. But if the spin is in any case stored in the cellar, then you can reduce the cooking time and not use sterilization. This recipe is not suitable for storage at room temperature.
Required Ingredients:
- Fresh cauliflower - 2 kg;
- Sweet pepper - 2 pieces;
- Hot pepper - 1 small fruit;
- Laurel - 3 leaves;
- Carrots - 200 grams;
- Granulated sugar - 4 tbsp. l.;
- Coarse salt - 4 tbsp. l.;
- Vinegar - 50 milliliters;
- Pure water - 3 liters.
How to quickly pickle cauliflower:
- Put a large pot with measured water on the stove and wait for it to boil, the marinade will be cooked in it. Also, in a separate container, you need to boil water to boil the pulp;
- While the liquid boils, it is necessary to prepare all the necessary vegetables. The inflorescences need to be washed, sorted out, too mature and coarse parts removed, it is also necessary to disassemble the root crop into separate parts. You can harvest inflorescences large enough and separate before direct use. Wash the carrots, peel, and then cut into circles, they should not be too thick. Peel the pepper from seeds, tasteless partitions, cut into arbitrary pieces, can be cut into half rings. Wash and dry hot peppers;
- All prepared ingredients must be layered in jars, first lavrushka, then cabbage, bell pepper, carrots and hot peppers. All prepared ingredients can be mixed in advance in a separate container and this mixture can already be laid out in jars;
- Pour the mass completely with marinade, it should be boiling. It is necessary to ensure that the fruits do not float in the marinade, but are sufficiently compacted. The solution should completely cover the pulp;
- The blanks are immediately rolled up with iron lids using a special seaming key and cleaned under a warm blanket. It is imperative to steam the blanks, because sterilization is not used in the cooking process. Only after the mass has cooled can the twists be transferred to a cold place.
Cauliflower can be used in many different dishes, and you can use it in a variety of ways. And in order to preserve all the useful substances in it, it is not necessary to subject it to prolonged heat treatments, so it is worth preparing it in a marinade.
