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Pickled cauliflower for the winter is very tasty and crispy. Cauliflower for the winter

In my family, cauliflower is respected, adored, and ready to eat dishes made from it. all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various preparations for the lid.

The simplest thing you can prepare from cauliflower is assorted. In the company of cucumbers, bell peppers, and tomatoes, cauliflower turns out especially tasty. You can also marinate cauliflower with apples.

If you are looking for delicious and proven recipes for cauliflower preparations, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of ingredients are observed; the jars are normally stored until spring in the cellar, or in a cabinet on the balcony.

As usual, I invite you to share your favorite cauliflower recipes in the comments.

Korean-style cauliflower for the winter

You can see how to cook Korean-style cauliflower for the winter.

Cauliflower for the winter in tomato

You can see the recipe for winter cauliflower in tomatoes.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .

Pickled cauliflower with vegetables

You can check out the recipe for pickled cauliflower with vegetables.

Place cucumbers in steamed jars, Bell pepper, tomatoes, cauliflower (it must first be blanched in boiling water for 1 minute).

Pour boiling water over for 15 minutes, drain the water. Place garlic cloves, dill and caraway seeds, a pinch of mustard seeds, crushed Bay leaf, peppercorns.

Pour in marinade:

1 tbsp. salt and

2 tbsp sugar.

Before twisting, pour in 40 ml. 9% vinegar per liter jar.

Pickled cauliflower with apples

I've been using this recipe for pickled cauliflower for three years now. It's very easy to prepare delicious snack. You can eat it the next day. So to speak, pickled cauliflower instant cooking. If desired, close for the winter.

Ingredients:

for a 3 liter jar

Head of cauliflower 1.2 kg,
garlic 3-5 cloves,
bay leaf 1-2 pcs.,
1 carrot,
apple 1 piece
parsley, dill, a couple of sprigs,
black pepper 5-7 peas,
vegetable oil 2 tbsp. l.,

for the marinade:

1 liter of water
2 tbsp. l. salt,
3 tbsp. l. Sahara,
125 ml. vinegar.

Preparation:

Wash the cabbage and divide into inflorescences. Place cabbage, carrots, sliced apple, garlic, herbs, spices and vegetable oil in a sterile jar.

Preparing the marinade:

To boil water. Add salt and sugar. As soon as it boils, pour in the vinegar.

Pour the boiling marinade over the cabbage. The next day you can eat.

If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll up the lids and cover it until it cools completely.

Preparation for the winter sauerkraut- a popular way to create supplies for the winter in summer period. But equally tasty, and often even more piquant, dishes can be prepared from cauliflower. Numerous and varied options for preserving this vegetable provide the table with delicate taste and beautiful taste. appearance blanks. Cauliflower for the winter will provide the diet with vitamins and microelements.

Fulfilling the recipe will give the hostess the opportunity to please her guests and family with a spicy snack with a piquant 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 thick fork weighing up to 2 kilograms is used. The first step in creation is the careful division of the fork into individual inflorescences with a diameter of up to 5 centimeters. There should be no blackening or signs of damage by insects on their surface. 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 one-liter jars 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 grated on a special grater. It is sold in hardware stores.

Next, the marinade is prepared. It contains 4 tablespoons of sugar, one tablespoon table salt, 50 ml of refined vegetable oil, half a teaspoon each of dried basil, nutmeg, ground black pepper. Also add one tablespoon of ground coriander to the marinade.

Sterilized jars are filled up to the neck with a mixture of vegetables. At the same time, prepare the marinade: put the spices in a saucepan with a thick bottom and add about one and a half liters of water. The spice mixture should come to a boil. After this, 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. The finished canned food is left to cool, placed on the lid. Can be stored for up to 12 months in a cool place. Korean pickled cabbage is convenient for decorating a holiday table.

Inflorescences marinated in tomato

Pickled cabbage in tomato has an exotic taste. For creating original snack will need to be divided into separate inflorescences of forks, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stalks are carefully removed.

To create the delicacy you will also need one kilogram of tomatoes and two large sweet peppers. Garlic will add spices. 4 cloves are enough. Need a glass sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper will add flavor. Half a teaspoon and 100 grams of sugar is enough. Add 100 ml of table vinegar to the marinade, with a maximum strength of 9%.

Finely chop the tomatoes and simmer over low heat until completely softened. Next they are ground into tomato paste, adding spices. Allow to boil again and boil for about 20 minutes. Pour the prepared inflorescences into the finished sauce and let it boil for about three minutes and add vinegar.

Pour into prepared sterilized jars. The dish must be stored in the refrigerator for up to one year.

Simple preparation of cauliflower with vegetables for the winter

Prepare original version Cauliflower-based winter snacks can be made from almost any vegetable. You only need the inflorescences of this vegetable (about 1 kilogram without stalks), two large carrots, two onions. You can add 3 cloves of garlic.

Cabbages are disassembled into inflorescences, carrots are chopped into circles, up to 1 cm thick, and onions are cut into circles. The prepared vegetable mixture is placed tightly in sterilized jars. At the bottom you can put a bunch of dill and a few black currant leaves.

The workpiece is filled with marinade from:

1 liter of water
tablespoon sugar
teaspoon

You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, just bring it to a boil and pour the resulting solution over the vegetables in the jar.

Winter salad with cauliflower, onions and peppers

To prepare it you use:

About one kilogram of inflorescences peeled from stalks.
Two sweet peppers, finely chopped.
Onions, cut into rings.

Prepared vegetables are placed in jars. They are pre-sterilized. The marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, and cloves. The spices are allowed to boil in one liter of water and 100 ml of vinegar is added. Its strength should not exceed 9%. The jars are tightly closed with a lid. Stored in the refrigerator.

Cauliflower salad with apples

A spicy snack with the addition of apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stalks. They are mixed with 5 medium apples, cut into slices and cored.

The mixture is placed tightly in jars and filled with marinade. Currant leaves are placed on the bottom to add piquancy. You can throw in a few berries.

When preparing the marinade, use water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon). Spices can 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 the mixture.

Broccoli salad

When preparing for the winter, you can mix cauliflower and broccoli. The result is a beautiful, crunchy and very healthy treat. Both versions of the vegetable are thoroughly cleaned of stalks and disassembled into inflorescences. You will need about a kilogram of mixture.

The inflorescences are packed tightly into jars. Next, add marinade from water (1 liter), salt (teaspoon), sugar (tablespoon). Add black pepper and cloves. The marinade is brought to a boil and the containers with cabbage are poured. Additionally, you can add about 100 ml of nine percent vinegar to it.

How to freeze cauliflower.

The best way to prepare for the winter is to freeze it in the summer. fresh heads of cabbage. To prepare it, the forks are disassembled into separate small inflorescences. They can be placed in plastic or paper bags. There is no need to wash before freezing. This will only add an “ice coat”. When preparing food, it is not advisable to defrost it first.

Hello, dear readers of my blog! Today I have prepared a few for you interesting recipes very tasty and crispy pickled cauliflower.

Traditionally, many are accustomed to white cabbage for the winter. But, believe me, the options I have proposed for preparations from this variety will be no worse than the usual ones. And some people specifically buy it to prepare snacks for the winter in jars.

I really want there to be no dissatisfied or disappointed people, so I have prepared recipes for you that have never left anyone indifferent. Tested on my family and friends.

This appetizer can be served as a separate, independent dish. You can also make salads or cook wonderful cabbage soup. And the recipes are so simple that even a young novice housewife can handle it without difficulty.

Crispy and very tasty pickled cauliflower for the winter without sterilization

This is one of my favorite pickled cauliflower recipes. It turns out moderately spicy and very crispy. It tastes simply delicious. My husband, who loves everything spicy, especially likes it.

Ingredients:

Cauliflower - 2.2 kg
Carrots - 2 pcs.
Bell pepper - 2 pcs.
Hot pepper - 1 piece
Garlic - 2-3 cloves per jar
Horseradish leaves - 1 leaf per jar
Cherry and currant leaves - 1-2 leaves each
Tarragon sprig - 1 pc.
Cloves - 3 pcs.
Peppercorns - 5 pcs each
Bay leaf - 2-3 leaves

For marinade per 1 liter of water:

Salt - 2 tablespoons
Sugar - 4 tablespoons
Vinegar 9% - 3 tablespoons (or 50 ml)

You can adjust all the spices to your taste. You can, for example, add an umbrella of dill to the jar. Or, conversely, remove something from the recipe.

Preparation:

1. Wash and dry the cabbage. Disassemble it into inflorescences. If they are very large, then divide them into several parts.

2. Wash bell and hot peppers and remove seeds. Cut them into small pieces. Peel the carrots and cut into slices. Peel the garlic and cut it into halves.

3. Divide the chopped vegetables by the number of jars to ensure even distribution. Then place a leaf of horseradish, peppers, carrots, 2 cloves of garlic, currant leaves, cherries and a sprig of tarragon at the bottom of the jars. Add peppercorns and a few cloves.

5. Then pour the water into a saucepan and put on fire. Add salt, sugar and vinegar there. Bring to a boil and turn off. Pour marinade into jars of vegetables. Cover them with lids and turn them over. Wrap in a warm blanket and leave until cool. Store in a cool place.

The best recipe for pickled cauliflower in jars

Here's another great way. This snack will keep and delight you throughout the cold season. It turns out a little spicy. But pepper can be removed from the ingredients if someone doesn’t like it spicy. And instead add 3 Bulgarian pieces.

Ingredients:

Cauliflower – 3 kg
Carrots - 3 pcs.
Garlic - 4 heads
Red hot peppers- 1 PC
Parsley (preferably curly) - 2 bunches

For the marinade:

Water - 1.5 liters
Sugar - 1 glass
Black or allspice peas (optional) - 5-8 pcs.
Vegetable oil - 1 cup
Salt - 3 tbsp. spoons
Vinegar 9% – 250 ml

Preparation:

1. Pour water into a saucepan, bring to a boil and add salt, sugar, vegetable oil and vinegar. Bring to a boil again and turn off the heat.

2. While the marinade is being prepared, let’s take care of the vegetables. Separate the cabbage into inflorescences. Peel the pepper from seeds and finely chop. Cut the parsley into small sprigs. Peel the garlic and cut into slices.

Then place the vegetables one by one in layers in a deep bowl - first parsley, then garlic, carrots and pepper.

You can use any utensils except enamel for this.

3. Place cabbage inflorescences after the vegetables. It should lie quite tightly. Then pour hot brine over everything. Cover everything with something flat (for example a plate) and place pressure on top. Leave in this position for a day. During this time, it will settle, secrete juice and ferment.

4. After a day, put everything into jars along with the marinade and cover with lids on top. IN large saucepan lay down a cotton cloth. Place the jars on it and fill it hot water up to the shoulders. Bring to a boil and sterilize for 10-30 minutes, depending on what kind of jars you have.

If you have 500-700 ml, then 10 minutes is enough. It takes 15 minutes for a 1 liter jar of preparations, 30 minutes for a 3 liter jar.

5. After this, carefully, so as not to get burned, remove them and screw the lids tightly. Turn the jars over and leave until completely cool. Then put them away in your storage.

Instant Pickled Cauliflower

Of course, we really want us to have a lot of preparations for the winter. But sometimes, during the cooking process, you already want to try it right now. That's why I included this recipe for quick preparation and eating. Although, it can also be stored in jars until winter in a cool place.

Ingredients:

Cauliflower – 1 kg
Bell pepper - 2 pcs
Carrots - 1 pc.

For marinade per 1 liter of water:

Salt - 2 heaped tablespoons
Sugar - 3 heaped tablespoons
Vegetable oil - 5 tablespoons
Vinegar 9% - 5 tablespoons (75 ml)
Bay leaf - 2 pcs
Peppercorns - 5-7 pcs.
Garlic - 5-7 pcs.

Preparation:

1. Wash the cabbage thoroughly and dry. Disassemble it into inflorescences. If they are large, then cut into halves.

2. Peel the sweet bell pepper from the stalk and seeds. Cut it into strips.

3. Wash and dry the carrots. Peel and then cut into thin strips, as for Korean carrots. Or use a special grater attachment.

4. Pour water into a saucepan and bring to a boil. Then put the cabbage there and cook for 1-2 minutes. Drain off excess water. Leave enough water to just cover the inflorescences.

5. Then strain the water and put it on the fire. Measure the volume and add all the ingredients for the marinade, except vinegar and vegetable oil. Bring the marinade to a boil and cook for 2 minutes. And only after that add vinegar and oil, and then turn off.

6. Arrange the vegetables evenly in a convenient bowl or jar and pour over the hot marinade. Close the lid and leave to cool at room temperature.

7. After cooling, place in the refrigerator for a day. After a day it is ready for use. The snack will be very crispy and incredibly tasty.

Assorted cauliflower with cucumbers and tomatoes for the winter

Try making this delicious dish. I have always loved assorted vegetables or salads for long-term storage. They always help out when guests suddenly arrive.

I suggest you watch this video recipe and prepare these preparations. Neither you, nor your relatives, nor your guests will be disappointed. And they will simply not be interchangeable with strong drinks.

Ingredients:

Cucumbers – 1 kg
Tomatoes – 1 kg
Cauliflower – 450 gr
Hot pepper – 4 pcs
Sweet pepper - 6 pcs
Horseradish root
Dill
Garlic - 4-5 cloves

For marinade per 1.5 liters of water:

Salt - 2 tbsp.
Sugar - 4 tbsp
Vinegar 9% - 5 tbsp
Allspice peas - 6 pcs
Black peppercorns - 7-8 pcs.
Bay leaf - 2 pcs

You can also add other vegetables here, such as carrots or hot peppers. But here everything is not for everybody. Be sure to try it and treat your loved ones.

A simple recipe for pickled cabbage with beets

Having prepared an appetizer with the addition of beets, I decided to experiment further and added garlic and carrots. And it turned out to be simply amazing preparation for winter. Highly recommend.

Ingredients:

Cauliflower - 1.5 kg
Carrots - 1 pc.
Beetroot - 1 piece
Garlic - 8-10 cloves
Vinegar 9% - 150 ml
Vegetable oil - 0.5 cups
Salt - 2 tablespoons
Sugar - 0.5 cups
Ground sweet paprika - 1 tablespoon
Ground red pepper - 0.5 tablespoon
Water - 1 liter

Preparation:

1. Separate the cabbage into inflorescences. Peel the beets and carrots and grate them on a coarse grater. Peel the garlic and cut into pieces.

2. Pour water into a saucepan and put on fire. Add salt, sugar, vegetable oil and vinegar. Stir and bring to a boil. Once it boils, you can turn it off.

3. Place vegetables in the jar in layers - beets, carrots, cabbage and garlic. And so on to the very top, sprinkling the layers with ground pepper and paprika.

4. Pour the marinade into the jar and close tightly with a nylon lid (you can also use a tin one). Leave until cool. Then refrigerate for 3 days. The snack will be ready to eat in a week. It will take on a rich beetroot color and will be very tasty. It can be stored in the pantry at room temperature or in a cool place.

Korean pickled cauliflower for the winter

I love Korean cuisine in any version. I marinate it very often using this recipe and it’s always eaten quickly and flies away. I recommend you try this recipe too. This amount of ingredients makes 7 liter jars.

Ingredients:

Cauliflower - 3.5 kg
Garlic - 2 heads
Hot pepper – 3 pcs.
Bell pepper – 1 kg
Carrots – 700 gr

For the marinade you will need:

Water - 3 l
Sugar - 3 tablespoons
Salt - 2 tablespoons
Pepper mixture - 1 tablespoon (can be replaced with dry adjika)
Vinegar 9% - 1 teaspoon per 1 liter jar

Preparation:

1. Cabbage should be disassembled into inflorescences. Then put in boiling water for 10 minutes.

2. Grate the carrots using a grater with a special attachment for Korean carrots. Cut the bell pepper into small pieces. Cut the hot pepper into rings. If you want a sharper taste, do not remove the seeds. Squeeze the garlic through a press. Add all the vegetables to the cabbage and mix evenly.

3. After mixing, place everything in jars up to the hangers, tamping down properly.

4. Pour water into the pan. Add salt, sugar and spices there. Stir and put on fire. As soon as the marinade boils, remove from heat and pour into jars. Cover them with lids.

Then place the jars in a large saucepan and pour hot water up to the shoulders. Place a cloth on the bottom of the saucepan first to prevent the jars from bursting. Put on fire for 25 minutes if you have liter ones.

5. After sterilization, pour 1 teaspoon of bite into each jar and screw the lids on tightly. Turn the jars over and cover them with a blanket. Leave it like this until it cools completely.

Cauliflower marinated in tomato for the winter

I really like these types of preparations. tomato marinade. The appetizer turns out simply excellent and the guests are always satisfied. I also love making soup from it. It emits such an aroma that my family immediately drops everything they are doing and gathers in the kitchen to take a sample.

Ingredients:

Cauliflower – 3 kg
Tomatoes – 1.5 kg
Bell pepper – 1 kg
Parsley - 200 gr.
Garlic - 2 large heads
Vegetable oil - 200 gr
Vinegar 9% – 100 g
Sugar - 4 tablespoons
Salt - 2 tablespoons

Preparation:

1. First, divide the cabbage into florets and cut into halves. Peel the sweet pepper from seeds and stalks and cut into small pieces. Peel the garlic. Finely chop the greens.

Make cross cuts on both sides of the tomatoes. Then place them in a dish and pour boiling water over them. Let them sit in boiling water for 5 minutes. After this, you can safely remove the skins and cut into pieces.

2. Place the cabbage in a saucepan and cover with water. Add 1 tablespoon of salt. After the water boils, cook for another 5 minutes. Then drain the water through a colander. Leave it to cool.

3. Grind the tomatoes using a blender until pureed. Pour into the pan. In the same way, chop the pepper and garlic alternately. Add them to the tomatoes. Add chopped herbs to the vegetable mixture as well.

4. Now it's time to add the cauliflower. Stir and reduce heat. Cook for 20 minutes, stirring occasionally.

5. Place the finished brew in sterilized jars to the very top and close the lids. Turn the jars over and cover them with a blanket. Let them remain in this position until they cool completely.

This snack can be stored at room temperature. But before using it, it is better to keep it in the refrigerator for some time.

Video on how to marinate cauliflower to make it crispy

By preparing this recipe, you can enjoy a tasty and crispy snack within a day. But, at the same time, it can be perfectly stored until winter in a cool place. So watch the video recipe and start cooking. Everything is very simple, it turns out.

Ingredients:

Cauliflower – 1 kg
Bell pepper - 3 pcs
Hot pepper - 1 pc.
Salt - 4 tablespoons
Sugar - 9 tablespoons
Vinegar 9% – 200 g
Oil – 150 gr
Water - 1.5 l
Garlic - 1 head
Bay leaf - 8 pcs
Peppercorns – 10 pcs.

Used in the video plastic dishes, but I put it in glass jars, it’s more convenient for me. This does not affect the result in any way. Try it and enjoy.

Today I presented the best and delicious recipes preparing pickled cauliflower. I'm sure you'll find something suitable for yourself. No one will be left disappointed. Prepare and treat your family and friends.

Good luck with your preparations!

You can grow cauliflower on your own summer cottage, but this is quite labor-intensive. That is why after harvesting it is necessary to immediately consume vegetables so that they do not go to waste. If you can’t eat vegetables raw, you can pour marinade over the vegetables and store them 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, of which there will be quite a lot. You can add a lot of spices 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 allspice;
Laurel – 2-3 leaves;
Chili – 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 the cauliflower:

First you need to prepare the containers for pickling; they must be completely disinfected so that the mass does not deteriorate during storage. For this, housewives use preliminary sterilization in the form of exposure to steam or high temperatures in the oven;
While the containers are being prepared, you can begin preparing the vegetables. The cabbage needs to be washed, sorted, and damaged parts removed. Wash the pepper, cut it and remove seeds and internal membranes. Peel the garlic, cut into thin slices;
Place spices, chopped pieces of garlic, hot pepper, bay leaf and dry dill on the bottom of each jar;
Then you can put cabbage and peppers 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 into all containers. Then they are covered and left to steam for 10-15 minutes. You can cover the containers with a warm towel;
After this, the water from the containers must be drained, put on fire and boiled. Pour the boiling solution into the jars and leave for 15 minutes;
Then drain the solution again and bring to a boil. While the liquid is boiling, you need to pour vinegar into each jar, and add salt and sugar to the boiling water. When the crystals dissolve, you can pour the mixture into jars and immediately roll up the lids;
Hot pieces are turned over and sent under a warm blanket for steaming. When the twist has completely cooled, then you can transfer it to a cold place and store it all winter period. You can try the preparation after 1-2 months.

Pickling cauliflower recipes for the winter

To prepare this recipe you do not need to prepare complex marinades and for a long time process vegetables. It is recommended to pickle vegetables on the same day, immediately after harvesting; such fruits will be the most delicious and retain the maximum concentration of nutrients.

Required ingredients:

Cauliflower – 10 kilograms;
Salt – 400 grams;
Table vinegar – 400 grams;
Water – 5.5 liters.

How to pickle cauliflower for the winter:

The collected inflorescences must be divided into small parts. It is important to use pieces of approximately the same size so that the pulp is marinated evenly;
The inflorescences can be immediately laid out in prepared jars. Jars are sterilized at high temperatures, for example, you can place the containers over steam. The pulp should be stacked in tight rows, it should not just float in the brine;
When the pulp is laid, you can start preparing the marinade. Boil for him clean water, put salt in it, stir, remove from heat, pour in table vinegar and set aside so that the solution cools completely;
Pour the solution into a jar with pulp, roll up the lids and leave to marinate. Marinating should take place at room temperature for 2 weeks. After this, you can put the twists in a cool place.

For real gourmets, we also have recipes, and.

Pickled cauliflower recipe for the winter

To add additional flavor to the preparation, you can add different spices 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 product.

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.

Cauliflower marinated with tomatoes:

The 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 pieces of fruit are small, then they need to be cooked for no more than 1 minute;
While the vegetables are being prepared, you need to set the marinade to cook. For the marinade, boil clean water; you can take several times more in volume. The main thing is to proportionally increase the amount of other ingredients. Add salt and sugar to the liquid, cook until the crystals dissolve;
Wash the pepper, remove the bitter membranes, cut into fairly large pieces;
Tomatoes must be selected small in size so that they fit well in the container; they are simply washed;
Wash the cucumbers, cut off the tails on both sides; if desired, they can be cut into pieces;
All prepared root vegetables must be placed in previously prepared jars, filled with boiling water, covered with lids and a towel and left for 15 minutes to steam;
Then drain the water from the workpieces and pour boiling solution over them. Pour a measured amount of vinegar on top and roll up the lids.

Korean pickled cauliflower

Korean cabbage turns out to be very spicy, but you can reduce the spiciness of the mixture, just reduce the amount of seasonings. But to prepare pickled inflorescences and to use the preparation as a snack, you should definitely try adding the specified amount of ingredients, at least to try it.

Required ingredients:

Cauliflower – 1 kg;
Carrots – 3 pieces;
Fresh garlic – 1 head;
Hot pepper – 2 pods;
Coriander – 1 teaspoon;
Water – 1000 milliliters;
Vinegar concentration 9% - 100 grams;
Oil – 1/3 cup;
Coarse salt – 2 large tbsp. l.;
Granulated sugar – 1 cup.

Korean pickled cauliflower for the winter:

Wash the inflorescences and separate them into pieces of the same size;
Peel the garlic, cut into small pieces, grind with salt or simply crush. In general, garlic can be ground with other spices;
Peel the carrots, grate them; it’s convenient to use a grater for Korean carrots;
Place the inflorescences in boiling water, boil for 4 minutes, transfer to a colander and wait until the liquid drains;
Separately cook the marinade. It is made 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 them and place them in prepared jars;
Pour boiling marinade into the bowl with vegetables, carefully, the liquid should be boiling. The jars are immediately covered with lids and placed in a warm place. After a day, the workpieces can be removed to a permanent place.

Pickled cauliflower for the winter without sterilization

This product is prepared without the use of sterilization, which means that it must be stored in a cool room. But if the twist is in any case stored in the cellar, then you can reduce the preparation 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;
Clean water – 3 l.

How to quickly pickle cauliflower:

Place a large saucepan with measured water on the stove and wait until it boils; the marinade will cook in it. You also need to boil water in a separate container to boil the pulp;
While the liquid is boiling, you need to prepare all the necessary vegetables. The inflorescences need to be washed, sorted, too mature and rough parts removed, and the root crop must also be disassembled into separate parts. You can harvest the inflorescences large enough and separate them before direct use. Wash the carrots, peel them, and then cut them into circles; they should not be too thick. Peel the pepper from seeds and tasteless membranes, cut into arbitrary pieces, or cut into half rings. Wash and dry the hot peppers;
All prepared ingredients must be laid out in layers in jars, first bay leaves, then cabbage, bell peppers, carrots and hot peppers. All prepared ingredients can be mixed in advance in a separate container and this mixture can be put into jars;
Pour the marinade completely over the mixture; 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 iron lids using a special seaming key and put away under a warm blanket. It is necessary to steam the workpieces, because sterilization is not used during the preparation process. Only after the mass has cooled can the twists be transferred to a cold place.

Cauliflower can be used in different dishes, and you can use it in the most different options. And in order to preserve all the beneficial substances in it, you do not need to subject it to long-term heat treatments, so it is worth preparing it in a marinade.

There are many recipes for winter preparations from canned and pickled vegetables. You may be familiar with traditional canning of tomatoes and cucumbers, but not everyone has tried to prepare assorted vegetables with cabbage for the winter. Let's look at three delicious recipes.

Assorted vegetables for the winter with white cabbage

Cold appetizers will become an invited guest at any celebration of life, so it is recommended that every housewife try preparing cabbage salad for the winter. To prepare it you need 1 kg of vegetables:

tomatoes;
White cabbage;
Bell pepper;
carrot;

This amount is 1 tbsp. l. oils (any vegetable).

You need to prepare a marinade for vegetables: 3 tbsp. l. salt, approximately 250 ml water (1 glass), 1 tbsp. sugar, and a little 9% table vinegar to your taste.

First of all, we wash all the vegetables, remove the top leaves from the cabbage, remove the stalks and seeds from the pepper, and then cut it into half rings. We also cut the onion. Peppers will look better in different colors, and it is recommended to choose dense, fleshy tomatoes. We also cut them first in half and then into slices.

The cabbage needs to be finely chopped and mixed with the rest of the vegetables. Then season the assortment with salt and sugar. But the carrots need to be grated and simmered in vegetable oil until tender. After which it can be added to the vegetable mixture. Pour vinegar and water there.

We put the vegetables with the marinade on the fire and bring to a boil, then simmer for about 20 minutes, no longer recommended, otherwise the bright pepper will lose its elegant color. We do not cool the assorted vegetables with cabbage for the winter, but immediately send them to jars, which are washed and sterilized in advance traditional way, and close the lids. That's it, the vegetable mix is ready!

Winter assortment of cucumbers, cabbage and tomatoes

For this combination you will need:

4 tomatoes;
4 cucumbers;
1 white cabbage;
onions (3 pcs.);
3 carrots;
1 hot pepper;
greens (small bunches of dill and parsley);
a sprig of tarragon;
1-2 garlic (whole heads);
peppercorns - 5-6 pieces, and also, if desired and to your taste, add bell pepper and bay leaf.

Wash the vegetables thoroughly, peel the garlic, carrots and onions, and remove the top leaves from the cabbage. Then chop the cabbage into thin strips. Cut the pepper into 4 parts, cucumbers into rings, carrots into thin slices. If the tomatoes are small, you can put them whole, just chop them, and if the fruits are large, then it is more convenient to cut them into several parts or into slices.

In a large saucepan, you need to boil water and, one by one, place all the vegetables in boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, allowing the water to drain from the fruits. Jars need to be washed and sterilized. Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour boiling water on top of everything. Try to make the assortment of cucumbers and cabbage with tomatoes look original for the winter - lay the vegetables in layers, alternating different colors. It is convenient to place such preparations on a dish, and they look very appetizing on the holiday table.

After half an hour, add vinegar to the jars, after which they can be rolled up, turned over and left to cool. The workpiece must be stored in a cold room.

Assorted winter food with cauliflower

Components of the dish for 1 jar (3-liter):

8 cucumbers (small sizes);
Head of cauliflower (5-6 inflorescences);
Garlic (5 cloves);
Tomatoes (4-5 medium-sized fruits);
Pepper (3 pcs.);
Horseradish (1 leaf);
1 dill inflorescence (umbrella);
Salt (2 tbsp);
White cabbage (as much as will fit).

For the marinade you will also need:

Granulated sugar (3 tbsp);
Black pepper (5 peas);
3 cloves;
Vinegar (9% - 1 tbsp.).

How to prepare assorted cauliflower for the winter

We wash all the vegetables. Then cut the white cabbage into strips, and divide the cauliflower into small inflorescences. Cut the pepper, peeled from stems and seeds, into 4 pieces. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange the vegetables there in the following order: white cabbage, cauliflower, sweet pepper (Bulgarian), cucumbers and finally tomatoes.

You need to boil water in a saucepan, then pour it into a jar of vegetables up to the neck. Leave the jar like this for 10 minutes, after which we pour the infused water back into the container. Add spices there and bring to a boil again. Pour the boiling marinade over the vegetables and cover the jar with a lid.

Now you need to sterilize the jar with vegetables and marinade in a large container with water for 20 minutes. After sterilization, add vinegar to the jar and roll it up. Leave to cool upside down in a blanket.

So, we propose to diversify pickles for the winter with original assorted vegetables with colored and white cabbage, with cucumbers and tomatoes. Cabbage is a universal vegetable, and let it be eaten fresh in winter, but delicious preparations You definitely won’t be disappointed with this vegetable – cook it!

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