7 easy recipes for pickling platter with cauliflower for the winter
Winter pickles are usually made from tomatoes and cucumbers. But the assorted cauliflower for the winter will be delicious. So many vegetables are combined in one jar to decorate the winter menu and dishes from meat, noodles, rice. In the marinade, all products retain their beneficial properties.
Features of the preparation of assorted cauliflower for the winter
Cauliflower is advised to be consumed, as it contains vitamins, trace elements. The amount of mineral salts and sugar is varied. The heads of cabbage contain carbohydrates, fiber, which has a beneficial effect on the intestines. Cauliflower is useful for those who want to lose weight.
Cooking a cauliflower platter for the winter is easy. Divide it into small slices 3-5 centimeters in size. The only thing is that you must first pour over them with boiling water or lower them for 3-4 minutes in hot boiling water. Be sure to add some salt to the water. Then the inflorescences are dipped into cold water
Tomatoes, peppers, and carrots go well with cauliflower.
Requirements for the main ingredients
Choose small heads of cabbage for pickling. They shouldn't outgrow. In color, inflorescences should be whitish, delicate. Heads of cabbage that are overgrown with a darkened top do not need to be taken. They will be tough and tasteless when marinated.
Ripe tomatoes are selected for cabbage. Carrots will need medium size. The marinade is prepared classically, taking 100 grams of sugar, 50 grams of salt, vinegar in 9% per 1.5 liters of water, 1-2 tablespoons are needed.
How to prepare containers
For assorted vegetables with cauliflower, you need to take glass jars. A 3 liter is best. But for a small family it should be pickled in containers of 1 or 0.7 liters.
First, wash the container with warm water with baking soda and mustard powder. Then the cans are sterilized. They are placed in the oven, heated to a temperature of 150-180 degrees. Keep in the closet for 15 to 30 minutes. Before laying vegetables, the container is slightly cooled.
Cooking methods
Cauliflower is pickled with other fruits of the garden according to different recipes. Each housewife has her own way. And the taste of the assortment depends on which vegetables are added to the cabbage.
Classic assortment with cauliflower in a three-liter jar
It is best to cook the platter in a large 3 liter jar so that you can store enough vegetables. For a head of cauliflower you need to take:
- medium-sized fruits of tomatoes - 5-6 pieces;
- 2-3 bell pepper pods;
- 4 cucumbers 7-10 centimeters long.
You will need garlic, parsley and dill for a snack. Sprigs of greens are placed in a prepared jar, whole or chopped. Vegetables are mixed, tightly packed in a container. Zelentsy and tomato fruits are placed whole, and pepper pods are cut into slices or strips. Garlic cloves and peppercorns, laurel leaves can also be used. A well-boiled marinade is used to fill the contents.
Preservation ends with pasteurization of assorted cans. The procedure is carried out for 25-30 minutes, after which the pickled vegetables are rolled up with metal lids.
Quick recipe without sterilization
If you don't want to spend a lot of time, then you can use a recipe that does not provide for sterilization of the workpiece. A vegetable platter with cauliflower is prepared using the same vegetables as in the classic recipe.
You can add carrots, cut into circles. Some vegetable can be omitted from the assortment, replacing it with another.
In order not to sterilize the workpiece, you must first pour the products in the jar with just boiling water, heating them for 10-15 minutes. After draining the water, you will need a marinade. It is prepared by adding sugar, salt, vinegar, black and allspice peas to the water.
Option in tomato
The recipe also includes cauliflower, cucumbers and peppers. It is advised to take for assorted eggplants, cut into slices or circles. They are pre-sprinkled with salt to remove the bitterness. You can put small onions by cutting them in half.
Tomato juice is used instead of tomatoes, although, if desired, several whole fruits can be put in a jar. It is better to prepare juice yourself from ripe tomatoes. They are passed through a meat grinder, juicer. But be sure to do so that no seeds and skins remain inside. From 1.7 kilograms of tomatoes, a liter of juice is obtained. It must be boiled with a spoonful of salt, 2 - sugar. At the end, pour in a tablespoon of vinegar at 9%.
Pour the vegetables with tomato juice, boiled for several minutes. It is imperative to sterilize the workpiece.
With onions and bell peppers
For this recipe, the assorted needs to be prepared:
- split cauliflower - 1 kilogram;
- straws from pods of bell pepper - 300-400 grams;
- onion rings - 200-300 grams;
- spices.
Mix the chopped vegetables, salt, then leave for 6 hours. 1-2 pieces of dill, bay leaves, 6 peppercorns are placed in clean liter jars, cauliflower with onions and peppers is on top. The components of the salad are poured with boiled marinade. Be sure to pasteurize the workpiece.
With bell pepper and carrots
In addition to the main ingredients: cauliflower cabbage, pepper slices and carrot slices, you need horseradish and its leaves. Peeled and washed root and spicy leaves are placed at the bottom of the jar. There is also an umbrella of dill, currant leaves, cherries. Peas of black and allspice, bay leaves and cloves of garlic do not interfere. Then come the main components of the assortment. They are stacked tightly to the shoulders of the can. First, scald with boiling water. After 20 minutes, the water is drained, and in its place is a boiling marinade.
With lemon
Instead of vinegar, citric acid is used for preservation. It makes the marinade soft. Cooking assorted goes like this:
- Carrot circles, pieces of pepper, cabbage divided into inflorescences, peeled cloves of garlic are placed in the jars in turn.
- First you just need to pour boiling water.
- After 15-20 minutes, the water is poured into a saucepan, adding sugar, salt, and at the end citric acid. You need a teaspoon for a liter jar.
- After boiling for 5 minutes, pour the marinade into the contents of the glass container.
Need seaming with metal lids.
With tomatoes and cucumbers
In this recipe, if a kilogram of cabbage is taken, then cucumbers and tomatoes are 2 times less. Marinade is prepared from:
- liters of water;
- a tablespoon of salt;
- 2 - sugar;
- 3 - vinegar at 9%.
Pepper peas are taken from spices. The turn of the marinade comes after a one-time pouring boiling water over the vegetables. Pickled vegetables are used as a side dish for meat and potato dishes.
Storage rules for workpieces
Jars with assorted cauliflower are placed in a cellar or basement for the winter, where the storage temperature is 3-5 degrees Celsius. You need to use the preparation for the winter within six months. Over time, under the influence of the marinade, cabbage becomes tough, unsightly in appearance.
