Preparations of pickled cauliflower for the winter, instant recipes
Cauliflower is used in dietary nutrition, has a whole range of trace elements and nutrients. It is not canned as often as traditional vegetables (for example, cucumbers or tomatoes), but the benefits of such dishes are much greater, and they are not inferior in taste. Canned cauliflower for the winter, preparations from which are gaining more and more popularity, is used to feed children and people suffering from various diseases and in need of a diet.
Features of harvesting cauliflower for the winter
Heads of cabbage of uniform color, without spots and visible defects, with a dense texture are better suited for winter storage. Banks must be carefully sterilized before starting the process. If the recipe calls for the use of vinegar, then add it only at the end of cooking. After rolling up the can, be sure to turn the lid down and leave it in this position until it cools completely.
Only fresh heads of cauliflower are used for freezing, without visible defects or flaws. The head is divided into inflorescences of approximately the same size.
How to choose and prepare cabbage before starting the process
When choosing a head of cauliflower for harvesting, it is carefully examined for defects, pests or other flaws. The head must be of a solid color. The yellowness present on the inflorescences indicates their overripeness.
In principle, such a product can be used for winter preparations, but you will need to break it and divide it into small inflorescences.
Ways to harvest cauliflower at home
The desire to feast on cauliflower not only in the summer season, but also in the cold winter, forced the chefs to come up with recipes for preparations. HIt must be admitted that among all their diversity, you can definitely find something just for yourself.
The classic recipe for conservation
A quick and tasty recipe assumes the presence of the following components:
- bell peppers - 2 pcs.;
- black peppercorns - 11 pcs.;
- water - 1 liter;
- inflorescences of cauliflower - 750 g;
- young medium-sized carrots - 1-2 pcs.;
- garlic - 3-4 cloves;
- hot pepper - 1 pod;
- food vinegar - 5.5 tbsp. l .;
- table salt - 2.5 tsp;
- allspice peas - 7 pcs.;
- cloves - 2-3 pcs.;
- granulated sugar - 3.5 tbsp. l. no pea.
Cooking method:
A simple harvesting method starts with splitting the cauliflower into small florets and washing. After that, throw a little salt into clean water and lower the prepared inflorescences there, leaving for a while so that all the bugs float up. Finely chop the washed and peeled onions, then carrots, cut the peppers into half rings.
Vegetables are laid out on the bottom of the dishes prepared for preservation, then cabbage, scalded with boiling water and immediately poured into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, salt and water. At the end of the process, pour in vinegar and pour the prepared liquid into the jars.
Korean style cauliflower
A very useful and tasty preservation is prepared from the following components:
- garlic - 10 cloves;
- water - 1000 ml;
- cauliflower inflorescences - 1000 g;
- chopped coriander - to taste;
- table salt - 2 tbsp. l. (full);
- large young carrots - 3-4 pcs.;
- food vinegar - 0.5 tbsp.;
- hot pepper - to taste;
- sunflower oil - 1⁄4 st.;
- granulated sugar - 1 tbsp.
Cooking method:
The head of cauliflower is washed out, divided into small equal inflorescences. Tinder carrots on a special Korean grater. Finely chop the garlic with a knife. Cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with cooked spices and tamped in pre-prepared jars.
The best option for preparing the marinade for this recipe is cooked from a solution of sugar and salt, at the end of cooking, add vinegar and refined vegetable oil, pour it into jars. Close and wrap in a warm blanket. Pickled cabbage should cool for at least a day, after which it is moved to the basement or pantry.
Pickled with tomatoes
To prepare preservation, you need the following components:
- cauliflower inflorescences - 1000 g;
- Cherry tomatoes - 2000 g;
- garlic - 6 cloves;
- table salt - 2.5 tbsp. l .;
- granulated sugar - 3.5 tbsp. l .;
- mustard seeds - 1 tbsp. l .;
- dill umbrellas - 1 pc. for each can;
- lavrushka - to taste;
- vinegar essence 70% for one 1.5-liter jar - 1/2 tsp;
- water - 1 liter.
Cooking method:
Rinse all the vegetables provided for in the recipe, divide the cauliflower into small equal inflorescences and put them in a suitable bowl. Place dill, lavrushka and a chive at the bottom of pre-sterilized jars. Layers in the same place lay cabbage inflorescences and cherry tomatoes.
Boil water, pour vegetables and leave for 20 minutes, then drain the liquid and prepare a marinade with mustard seeds, salt and sugar. At the end of cooking, pour in the vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.
Preservation without sterilization
To prepare such a blank, you will need:
- Bulgarian pepper - 3-4 pcs.;
- bitter capsicum - 1 pc .;
- lavrushka - 4 pcs.;
- cauliflower inflorescences - 2000 g;
- table salt - 4 tbsp. l .;
- granulated sugar - 5.5 tbsp. l .;
- young carrot - 0.2 kg;
- food vinegar - 50 ml.
Cooking method:
A head of cauliflower is carefully disassembled into small inflorescences, boiled in boiling water for a couple of minutes, thrown into a colander and cooled. Cut the pepper into small slices or half rings, carrots into thin rings. A marinade is prepared from sugar, salt and water, and vinegar is poured at the end of cooking. Lavrushka, inflorescences, peppers and carrots are placed at the bottom of a sterile container, everything is poured with prepared marinade and rolled up.
Recipe in tomato sauce
You can also canned cauliflower in tomato sauce. To do this, you need to stock up on the following components:
- ripe tomatoes of any kind - 1200 g;
- sweet bell pepper - 4 pcs.;
- sugar - 0.5 tbsp.;
- cauliflower inflorescences - 2000 g;
- rock table salt - 3 tbsp. l .;
- garlic - 10-12 cloves;
- refined sunflower oil - 1 tbsp.;
- parsley greens - 1 bunch;
- food vinegar 6% - 120 g.
Cooking method:
All vegetables are washed, peeled, the cauliflower is divided into small equal inflorescences, boiled for a couple of minutes in salted water. Juice is prepared from tomatoes in any available way. The vegetables specified in the recipe are finely chopped and placed in a separate suitable dish.
Prepared tomato juice is poured there, sugar, table salt are poured, vinegar and oil are poured, put on fire and boiled for half an hour. Then the inflorescences are thrown and cooked for another 5 minutes. The hot mixture is placed in a prepared glass container and sterilized.
Pickling with apples
Canned cabbage with apples will delight you in a cold winter. For cooking you will need:
- large sour apple - 1 pc .;
- medium-sized carrots - 2 pcs.;
- any greens - to taste;
- cauliflower inflorescences - 1.3 kg;
- black pepper - 3-4 peas;
- refined sunflower oil - 2 tbsp. l .;
- water - 1 l;
- garlic - 4 cloves;
- lavrushka - 2 pcs.;
- food vinegar - 1/2 tbsp.;
- rock salt - 2.5 tbsp. l .;
- granulated sugar - 3.5 tbsp. l.
Cooking method:
A head of cabbage is washed under running water and divided into inflorescences, an apple is cut into slices, a carrot - into thin circles. Vegetables and cooked herbs (if necessary) are placed in a sterilized container, spices are thrown there and vegetable oil is poured.
In the standard way, a marinade is prepared from sugar, table salt and food vinegar, poured into ready-made jars and closed.
With carrots and garlic
To prepare conservation you will need:
- rock salt - 0.7 tsp;
- granulated sugar - 2 tsp;
- medium head of cauliflower - 1 pc .;
- young carrot - 130 g;
- garlic - 20 g;
- water - 400 ml;
- refined sunflower oil - 80 ml;
- food vinegar - 60 ml;
- lavrushka - 1 pc.;
- black and allspice - 4 peas each;
- cloves - optional.
Cooking method:
Rinse the cauliflower, divide into small equal inflorescences. Peeled and washed garlic with carrots are cut into thin slices. The vegetables are thrown into a stewpan with boiling water and boiled for several minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.
The marinade is prepared in a separate vessel, the vegetables are tamped into glass jars, and the necessary spices are sent there. Salting them separately in this recipe is not required, all the salt goes into the marinade. They pour vegetables into them, put the jars on sterilization, and then roll them up.
With bell pepper and onion
The whole family will love this salad. To prepare it you need:
- lavrushka - 8 pcs.;
- water - 1300 ml;
- cauliflower inflorescences - 2000 g;
- peeled onions - 0.5 kg;
- bulgarian pepper - 750 g;
- black and allspice - 15 peas each;
- rock salt - 2.5 tbsp. l .;
- granulated sugar - 0.2 kg;
- food vinegar - 200 ml;
- sunflower oil - 200 ml.
Cooking method:
Cut the pepper into thin strips, the onion heads into half rings. Divide the cauliflower into small equal inflorescences and blanch. In a large bowl, combine all the vegetables required for the recipe. Throw peppercorns and lavrushka on the bottom of the prepared jars. Tamp the salad into jars, boil the marinade and pour it over the vegetables. Sterilize and preserve.
With beets
It is very interesting to marinate such a dish, since it turns out to be not only tasty, but also healthy. You will need:
- cauliflower head - 1 pc. medium size;
- medium beets - 1 pc .;
- table salt - 1.5 tbsp. l .;
- granulated sugar - 1.5 tbsp. l .;
- food vinegar - 2.5 tbsp. l .;
- black pepper - 7 peas;
- lavrushka - 2 pcs.;
- water - on demand.
Cooking method:
The vegetables provided in the recipe are thoroughly washed and peeled, the head of cauliflower is divided into equal inflorescences. Beets are cut into cubes or tinder on a coarse grater.Beets and cabbage are laid in layers in the prepared container in such a way that beets are the final layer. Spices are thrown there, vinegar is poured, salt, sugar are added and filled to the brim with boiling water. They put on sterilization and canned.
We store in the freezer
If there is no desire or opportunity to preserve the cauliflower in jars, then you can freeze it. This will allow you to preserve all the nutrients and trace elements, and you can use such a blank for any culinary purpose. To do this, the head of cabbage must be disassembled into inflorescences, thrown into salted boiling water and blanched for several minutes. After that, allow to cool completely, pack in sachets and store in the freezer.
