You can grow cauliflower in your summer cottage, but it 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. To do this, housewives use preliminary sterilization in the form of keeping it over steam or at 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 throughout the winter. 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 or process vegetables for a long time. 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. To do this, boil clean water, put salt in it, stir, remove from heat, pour in table vinegar and set aside until 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 stored in the cellar in any case, 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 with 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 a variety of dishes and can be used in a variety of ways. 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.
Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.
The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.
Cauliflower salad for the winter - step-by-step photo recipe
Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to take a jar out of the pantry in winter and please the family or surprise guests.
Cooking time: 1 hour 0 minutes
Quantity: 4 servings
Ingredients
- Several heads of cauliflower: 1-1.5 kg
- Ripe tomatoes: about 1 kg
- Different colors of sweet peppers: 200-300 g
- Carrots: 200-250 g
- Garlic: 50 g
- Dill, parsley: optional
- Sugar: 100 g
- Salt: 50 g
- Table vinegar: 100-120 ml
- Vegetable oil: 200 g
Cooking instructions
Delicious pickled cauliflower for the winter
The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.
Ingredients:
- Cauliflower – 1 kg.
- Sweet pepper – 1 pc. (bright color).
- Carrots – 1 pc. (large size or several small ones).
For the marinade:
- Water – 1 l.
- Bay leaf, hot pepper.
- Salt and sugar - 3 tbsp. l.
- Vinegar – 40 ml (at a concentration of 9%).
Algorithm of actions:
- Separate the cauliflower into florets and discard the stalk.
- First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
- This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
- Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
- Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
- Pour the aromatic marinade over the prepared vegetables. Cork.
This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!
How to make cauliflower for the winter in Korean
Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then the winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing spicy and crispy cauliflower on a beautiful dish.
Ingredients:
- Cauliflower – 1 kg.
- Carrots – 3 pcs.
- Garlic – 1 head.
For the marinade:
- Filtered water – 1 l.
- Vegetable oil – 50 ml.
- Sugar – 0.5 tbsp.
- Vinegar – 0.5 tbsp. (maybe a little less).
- Salt – 1-2 tbsp. l.
- Spices for Korean carrots – 1 tbsp. l.
Algorithm of actions:
- According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
- In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
- Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
- Place the workpiece in glass containers with a volume of half a liter.
- Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.
Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!
Delicious cauliflower with tomatoes for the winter
Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.
Ingredients:
- Cauliflower – 1 kg.
- Tomatoes, “Cherry” variety – 2 kg.
- Garlic – 1 head.
- Dill in umbrellas (1 piece per jar).
- Laurel.
- Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.
For the marinade:
- Salt – 2 tbsp. l.
- Sugar – 3 tbsp. l.
- Mustard seeds – 1 tbsp. l.
- Water – 1 l.
Algorithm of actions:
- Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
- Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
- Alternately add cabbage and tomatoes until the containers are full.
- Boil water and pour into jars. Leave for 20 minutes.
- Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
- Pour the marinade hot, pour in the vinegar essence at the end.
- There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.
Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.
Preserving cauliflower for the winter in jars without sterilization
It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.
Ingredients:
- Cabbage – 2 kg (or a little more).
- Fresh carrots – 3 pcs.
- Garlic – 3-4 cloves.
- Laurel - 1 leaf per jar.
- Dill umbrellas – 1 pc. on the jar.
- Hot pepper (pod).
For the marinade:
- Vinegar (9%).
- Sugar – 2 tbsp. l.
- Salt – 2 tbsp. l.
- Water – 1 liter.
Algorithm of actions:
- Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
- Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
- Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water for 20 minutes.
- Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
- Pour hot into jars. Cork. Wrap up additionally.
In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.
Preparing assorted cauliflower for the winter - preparing with vegetables
According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.
Ingredients for a 3 liter container:
- Cauliflower – 6-8 large inflorescences (or more).
- Fresh cucumbers – 8 pcs.
- Fresh tomatoes – 4-6 pcs.
- Garlic – 5 cloves.
- Sweet pepper – 3 pcs.
- Dill - 1 umbrella.
- Horseradish – 1 leaf.
For the marinade:
- Salt – 2 tbsp. l.
- Sugar – 3 tbsp. l.
- Cloves, peppercorns.
- Vinegar – 1-2 tbsp. l.
Algorithm of actions:
- Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
- At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
- Pour boiling water over it. Let it sit for 15 minutes.
- Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.
It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.
Cauliflower for the winter in tomato
Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling for cabbage.
Ingredients:
- Cauliflower – 2.5 kg.
- Tomatoes – 1.5 kg.
- Vegetable oil – 1 tbsp.
- Table vinegar 9% – 1 tbsp.
- Sugar – 1 tbsp.
- Salt – 1 tbsp. l. (but with a slide).
- Water – 1/2 tbsp.
Algorithm of actions:
- Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
- Divide the cabbage into small florets. Fill with salt water. Rinse.
- Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
- Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
- Transfer the cabbage to already sterilized jars and compact lightly.
- Pour in tomato marinade. Cork, wrap.
The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.
How to cook cucumbers with cauliflower for the winter
Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.
Ingredients:
- Fresh cucumbers – 2.5 kg.
- Cauliflower – 1 small head.
- A pod of hot pepper.
- Garlic – 1 head.
- Cloves and peppercorns, laurel, dill umbrellas and currant leaves.
For the marinade (for each 3-liter jar):
- Sugar – 50 gr.
- Salt – 75 gr.
- Vinegar – 75 gr.
Algorithm of actions:
- Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
- Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
- Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
- Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
- But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
- The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.
It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.
How to Cover Crispy Cauliflower for the Winter
The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.
Ingredients (calculation – 3 jars with a capacity of one liter):
- Cauliflower – 2 kg.
- Carrots – 3 pcs.
- Hot pepper – 3 small pods.
- Bay leaf – 3 pcs.
- Bell pepper – 3 pcs.
For the marinade:
- Sugar – 4 tbsp. l.
- Salt – 4 tbsp. l. (no slide).
- Water – 2 l.
- Vinegar 9% – 50 ml.
Preface
Cauliflower is much healthier and more healing than white cabbage - it contains more vitamins and microelements necessary for the body, and it is much easier to digest. It is even recommended for gastrointestinal diseases, but white cabbage is contraindicated in some cases. This storehouse of vitamins can be canned, and recipes based on cauliflower are simply to die for.
Most housewives still prefer to store food for the winter only and don’t even realize that they can also preserve colored vegetables. They don’t know that this is a quick, simple matter, and there are a variety of recipes for preparing this vegetable “wagon and small cart”:
- in brine;
- with boiling and without sterilization;
- frozen;
- in the form of ready-made salads.
All the recipes for canning cauliflower will almost fill an entire book. However, most often only a select few are used. These are exactly the ones presented below. Before you start “making magic” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black inclusions, without insects and pests, will do.
The cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply breaking them by hand.
In this recipe, tomatoes make the cabbage taste richer than usual. The preparation of this assortment is quite simple. It will require, of course, tomatoes, as well as a marinade, in which per 1 liter of filtered water should be: 3 tbsp. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and/or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .
The vegetables must be washed, and then the cabbage must be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or toothpick in the area of the stalk. We wash the jars well and, preferably, sterilize them. Place tomatoes and cabbage in prepared jars. The placement order is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.
Then we pour boiling water into the jars, and cover their necks (do not screw them in) with previously sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If during this time other things appear, it’s okay, the jars can be left even for several hours. The boiling water is then drained, and you will immediately see how much the vegetables have settled.
Pour several peeled cloves of garlic, 5-6 peppercorns (allspice and black), 2-3 clove buds into the jars. We cook the marinade - many do this with the same water that was drained from the vegetables, however, it is safer to use clean water. Pour salt (preferably coarse, non-iodized) and sugar into boiling water according to the above recipe. Let the marinade simmer for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and screw the jars on or roll up the lid.
After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them in a blanket or other things. Only after the jars have completely cooled down are they stored for the winter in a dark, cool place intended for this purpose.
For this recipe, you need to use cauliflower with firm heads, but not overripe ones. The product prepared for the winter in this way turns out crispy, quite spicy and will not only be an excellent side dish for various meat dishes, but also an excellent snack.
The recipe for preparing cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.
Ingredients:
- cabbage heads – 1–1.5 pcs;
- carrots (at the discretion of the hostess) – 1–2 pcs;
- cloves (buds) – 2–3 pcs;
- black peppercorns – 3–4 pcs;
- sugar – 100 g;
- bay leaf – 2–3 pcs;
- vinegar essence – 45–55 milliliters;
- salt – 70 g.
The cooking procedure is as follows. First, the head of cabbage must be separated into individual inflorescences, which are then thoroughly washed. We prepare liter jars - wash and sterilize. After this, put water on the stove and add 1 g of citric acid and 25 g of salt to it per 1 liter. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then use a slotted spoon to transfer the cabbage into cold water and let it cool.
Place bay leaves, cloves, and peppercorns on the bottom of the jars. You can also add a small piece of cinnamon. Then we lay the cabbage, placing its inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.
Prepare the marinade: dissolve salt and sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After this, cover the jars with lids and place them in boiling water for sterilization for 8 minutes. Roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool, dark place.
To prepare this wonderful salad you will need:
- cabbage – 2 kg;
- bell pepper (preferably multi-colored) – 1 kg;
- carrots – 1 kg;
- medium zucchini – 2 pcs;
- large head of garlic – 1 piece;
- hot chili pepper (optional) - half a pod without seeds;
- tomato juice (preferably homemade) – 1 l;
- salt (not iodized) – 3 tbsp. spoons;
- vinegar (table) – 1 tbsp. spoon.
First of all, as usual, wash and peel the vegetables and prepare the jars. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; pass the garlic through a press. Place everything on the list (except vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it does not boil too much), and then cook the vegetables in the tomato for 25 minutes. After adding vinegar and peeled garlic, cook the salad for another 5 minutes. Place the finished product in sterilized jars.
Filled jars should be rolled up and placed on lids under a blanket. For the winter, store the cooled salad in a place where it is dark and cool.
Preserving cabbage requires effort, albeit a small one. But freezing it for the winter is a very simple matter. But this processing method will allow you to preserve vitamins and beneficial microelements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean bags and, in fact, the product itself - cauliflower.
Well, now we will learn how to preserve cauliflower.
I will write the 8 best recipes for preparing this vegetable. Choose any of them and create delicious miracles in your kitchen. Most often, tomatoes and peppers are added to curly inflorescences during preservation - they harmonize very well in taste. And if you don’t want to make rolls, just freeze the cabbage pieces. I also wrote below how to do this correctly.
Although you don’t see this product on our tables so often, I still advise you to eat it regularly. I won’t list all the benefits of cauliflower. I will only say that it is mega useful, it contains a huge amount of useful substances. So get used to good things and learn to cook them deliciously!
I deservedly consider this recipe one of the best. In a jar, such pickled vegetables look very beautiful and bright. Just looking at them makes me want to try this preservation. The cabbage turns out crispy, with a balanced sweet and sour taste. There is no need to sterilize the workpieces, which saves time on preparation.
Ingredients:
- cauliflower - 2.2 kg
- carrots - 2 pcs.
- bell pepper - 2 pcs.
- onions - 1 pc.
- garlic - 100 gr.
- hot chili pepper - to taste
- dill seeds - a pinch
- bay leaf - 1 pc.
- allspice - 1-2 pcs. to the jar
- horseradish leaves - 1/3 part per jar
- leeks - optional
- parsley, dill - 1 bunch each
For marinade per 1 liter of water:
- salt - 1 tbsp.
- sugar - 2.5 tbsp.
- vinegar 9% - 4 tbsp.
Cooking method:
1.Vegetables must be thoroughly washed. Peel carrots, onions, peppers. If there is any damage on the surface of the fruit, it must be cut out (otherwise the workpiece may deteriorate).
2.Carrots are cut into long strips. To speed up the process, you can grate it on a Korean grater, it will turn out beautifully.
3. Also cut the bell pepper into long strips, about 1 cm wide. Chop the onions and leeks (one stalk will be enough) into rings. Finely chop the greens. Separate the cabbage into inflorescences; the stalk is not needed.
4.Tear the horseradish leaves into 2 or 3 parts. In each jar (washed with soda, or even better, sterilized), place a piece of these leaves at the bottom. The remaining ingredients are laid out on these leaves. So, put 1-2 peas of allspice, 1 bay leaf, 2-3 cloves of garlic in each container.
Use the quantity and composition of herbs and spices to suit your taste. If you like it spicy, add more chili pepper. If you like the aroma of dill, add more of its seeds. If you don't like parsley, don't use it.
6. Place vegetables on top of the herbs and spices. Place the cabbage florets tightly. Fill the voids with onion rings, carrots and bell peppers. Bright fruits will contrast favorably with white. At the same time, put water on the stove to boil.
7. Pour boiling water over the filled jars to the very top. Cover with clean lids and let steam for 15 minutes.
If you want the inflorescences to be softer, you must first blanch the cabbage for 3 minutes.
8. Drain the water from the cans into a saucepan and measure the amount. For every liter of water, add 2.5 tbsp. sugar, 1 tbsp. salt. Place this marinade on the stove to cook. After the brine boils, pour vinegar into it.
9. Pour the boiling filling into the jars and immediately seal with metal lids. Lids must be sterilized!
10.In order for cauliflower salad to be stored well, it needs to be wrapped in a warm blanket so that the sterilization process continues and the fruits are ready. Before wrapping, turn the canned food upside down. And at the same time, check that they are well sealed; the marinade should not leak out.
11.After a day, you can remove the blanks to a permanent storage location, where they will wait for the winter. This appetizer will be an excellent decoration for the holiday table, and at a family dinner it will delight everyone with its pleasant crunch.
Crispy and delicious cauliflower in tomato
Along with pickled cauliflower, which is filled with brine, there is another very popular recipe for preparing this vegetable in tomato juice. This preservation is similar to the harvesting technology. And I can assure you - it is very tasty.
Check out another option in tomato sauce.
Ingredients:
- cauliflower – 2 kg
- tomatoes - 1.2 kg
- bell pepper - 2 pcs. large
- parsley - 1 bunch
- garlic - 1 head
- citric acid - 1.5 tsp.
- sugar - 100 gr.
- salt - 60 gr.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
- vegetable oil - 100 ml
- vinegar 9% - 80 ml
Preparation:
1. Remove seeds and stalks from peppers and cut into wide strips. Wash the tomatoes and cut them into halves or quarters, depending on the size of the fruit. Place these products in a saucepan and place on low heat. This vegetable mixture needs to boil, cook and soften well.
2. Separate the cauliflower into small florets. Place water in a large saucepan to heat. Pour 1.5 tsp into this boiling water. citric acid and lower all the prepared pieces. After the liquid boils again, blanch the vegetable for 3 minutes.
3.Use a slotted spoon to remove the inflorescences from the hot water, place in a bowl and cover with cold water. This is necessary in order to stop the cooking process, otherwise the snack will turn out too soft. But I still want to crunch.
4.When the tomatoes and peppers become very soft, they need to be rubbed through a sieve to get rid of the seeds and skin. This can be done fairly quickly if you have a large sieve available.
5.Pass the parsley and garlic through a meat grinder. You can also use a blender - it will be even faster, and there will be less dishes to wash later.
6.Add pureed herbs with garlic, bay leaf, allspice, salt and sugar, vegetable oil and vinegar to the tomato juice. Mix everything and put the sauce on the fire to boil. Once bubbles appear, cook for 5 minutes. But make sure that the filling does not run off, as the tomato foams a lot.
7. The jars need to be prepared in advance - washed with a clean new sponge and mustard powder or soda. Fill the glass container with the cauliflower, sealing it tightly.
8. Fill the workpieces to the top with tomato filling and cover with scalded lids. Place the preserved food to sterilize. This is done in the classic way. Place a towel on the bottom of the pan and place canned food in glass. Water is poured up to the hangers of the cans and this structure is placed on the stove.
After the water boils, sterilize liter jars for 20 minutes, 0.5 liter jars for 15 minutes.
9.Remove the winter snack from the boiling water and screw the lids on tightly. Turn it upside down, wrap it in something warm and let it cool completely. Then put it in the cellar or pantry (in a place where the sun's rays do not reach).
Did you know that cans also have an age? The year of manufacture is always written on the bottom. For conservation, you can take a copy that is no older than 5 years, otherwise the glass may burst.
10. Here is such a simple and simple recipe. But it will be tasty, spicy because of the garlic. Fans of spicy food can also add hot pepper to their greens.
How to freeze cauliflower - an easy way to freeze for the winter
It would seem that what’s so difficult about freezing vegetables? I put it in a bag or container and put it in the freezer. But in reality it's not that simple. Some fruits, for example, bell peppers, can actually be washed, cut, placed in some container and frozen. But this trick won't work with cauliflower.
If you simply freeze it, it will darken, become too hard, and the taste will deteriorate. Therefore, we need to act differently. Read on for a good way.
You will need:
- cauliflower
- zip bags
Cooking method:
1. Disassemble the cabbage into inflorescences, removing the leaves and stalk. Wash the pieces thoroughly under cold running water.
2. Boil water. For 1 kg of vegetables, take 4 liters of water, add a little salt. Place the inflorescences in boiling water and wait until it boils again. After that, time 3 minutes, no more is needed.
3. Drain the cabbage in a colander and rinse with cold water to stop cooking.
4. Place the blanched pieces on a clean kitchen towel and let them dry completely.
5.Place dry vegetables into bags. Release as much air as possible before sealing the package tightly. Freezing is best stored in a vacuum. Place the inflorescences in one layer.
No fruits should be re-frozen. Therefore, put in one bag as much cabbage as you need for one preparation of soup, stew, etc.
6.Place the filled bags in the freezer. Home-frozen can be stored for 3 months, nothing sticks to each other, there is no excess water, unlike store-bought copies.
The best video recipe for Korean cauliflower in a jar
I suggest making a Korean salad. Like all similar ones, it will be spicy, piquant, crispy and juicy. Open a jar of this preparation in winter and eat it all at once, because it’s almost impossible to put it down.
I suggest watching a video that explains in detail how to properly marinate cauliflower so that the result is beyond praise. And for your convenience and to save time, I will write a list of ingredients that are needed for this recipe.
Ingredients for 7 liter jars:
- cauliflower - 3 kg, disassembled
- garlic - 2 heads
- hot pepper - 3 pcs.
- red bell pepper – 1 kg
- carrots - 700 gr.
For the brine:
- water - 3 l
- sugar - 3 tbsp.
- salt - 2 tbsp.
- dry adjika (seasoning) - 1 tbsp.
- vinegar 9% - 1 tsp. in every liter jar
Cauliflower with vegetables in tomato sauce (recipe without sterilization)
This is a very tasty assortment of vegetables marinated in tomato. This preparation is called assorted in Turkish. In winter you will be truly delighted by the colors on the plate. It is not difficult to prepare such preservation; there is no need to sterilize it.
Ingredients (for two 1.5 l cans or one 3 l):
- cucumbers - 10 pcs.
- tomatoes - 10 pcs.
- eggplant - 1 pc. average
- bell pepper - 1 pc.
- onions - 6 pcs. little ones
- cauliflower – 1 kg
- garlic - 4 cloves
- bay leaf - 2 pcs.
For marinade per 3 liter jar:
- tomatoes - 1.7 kg
- salt - 2 tbsp.
- sugar - 3 tbsp.
- vinegar 9% - 2 tbsp.
- cloves - 2 pcs.
- black peppercorns - 10 pcs.
- hot chili pepper - 1/4 pcs.
Cooking method:
1. All vegetables need to be washed. Cut cucumbers and eggplants into barrel circles, about 2-3 cm high. Cut sweet peppers into wide strips. It will be enough to cut small onions in half, medium ones - into 4 parts. Separate the cauliflower into florets.
2. Let the water heat up right away so you don’t have to wait. Wash jars and lids. Place one bay leaf and 2 cloves of garlic at the bottom of a one and a half liter container. Place 2 bay leaves and 4 garlic cloves in a three-liter glass container. Next, start laying out the vegetables.
3. First put the cucumbers, the next layer is onions, then whole tomatoes (not large ones). Tomatoes must first be pricked near the stem with a toothpick so that the filling saturates them well. Next add the pepper slices and eggplants. The top layer is cauliflower.
4.Pour boiling water over the resulting preparations and cover with lids. Leave for 5 minutes. Meanwhile, bring a fresh batch of water to boil.
5.Drain the first water from the jars. She won't be needed anymore. Pour fresh boiling water over the vegetables, cover and leave for 10 minutes.
Along with the first pouring, the bitterness from the eggplants and onions will go away, and all unpleasant odors will be removed.
6.In the meantime, start preparing the tomato sauce. Wash the tomatoes, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into the pan.
7.Add sugar, salt, cloves, black peppercorns, and hot pepper rings to the tomato. Stir and put on fire. Once boiling, turn the heat to medium and cook for 10 minutes. Foam will form during the process; there is no need to remove it, just stir vigorously. 2 minutes before the end of cooking, pour in two tablespoons of table vinegar.
8.Drain the water from the jars and pour in the boiling tomato sauce. And seal tightly. If you use Euro-threaded caps, they must be new. You can roll it up the old fashioned way with a preservation key using iron disposable lids.
9.Put the jar on its side and roll it on the table so that the tomato is evenly distributed. Next, place the container upside down and wrap it warmly.
10.After cooling completely, store this delicious cauliflower preparation in storage. Each of the vegetables turns out very tasty. And the filling can be used to prepare sauces and dressings.
Delicious salad with cauliflower, tomatoes and peppers
Cauliflower goes very well with bell peppers. And tomatoes, or rather tomato marinade, soak these vegetables and make them very tasty. I suggest preparing an original salad for the winter that is easy to prepare. This is an excellent snack and addition to potatoes and meat dishes.
Ingredients:
- cauliflower - 1.2 kg
- tomatoes - 1.5 kg
- bell pepper - 200 gr.
- garlic - 80 gr.
- parsley - 200 gr.
- sugar - 100 gr.
- salt - 2 tbsp.
- refined sunflower oil - 200 gr.
- acetic acid 70% - 2 tsp.
Preparation:
1. All vegetables need to be washed. Sweet peppers need to be seeded and cut into strips. The cauliflower must be disassembled into inflorescences, and the garlic must be passed through a press. Finely chop the parsley and mince the tomatoes.
2. Let the water heat up and salt it a little. After boiling, place the cabbage pieces in it and cook for 5 minutes. Then place the inflorescences in a sieve and let the excess liquid drain.
3.In a large saucepan, combine all the ingredients needed for the salad. First, pour out the twisted tomatoes, then add pepper, parsley, squeezed garlic, sugar, salt, and vegetable oil. Stir well and put on fire.
4.After the tomato mass boils, add cabbage to it. Wait until it boils again and cook everything together for 10-15 minutes, stirring. 2 minutes before readiness, pour in vinegar essence.
5. Place the prepared salad in sterilized jars and roll up.
Be sure to test your preparation for salt and sugar while cooking so that, if necessary, you can bring it to the desired taste.
Before sterilizing, wash the jars with soda, and then hold them over steam for 15 minutes until the glass becomes transparent and drops begin to drain. Boil the lids for 5 minutes.
6. Place the finished preserves on the lids and wrap them up. It is better to store it in a cool place, but the salad will last well in a cabinet for three months. Try this snack, it tastes very good.
Recipe for making sauerkraut without vinegar at home
Pickled vegetables are one of the healthiest ways to prepare for the winter. No vinegar is needed; lactic acid, which is released during fermentation, is a good preservative. But pickled cauliflower must be stored in the cold. In this case, there is no need to seal the jars hermetically.
This recipe also includes other vegetables. The set of products can actually be arbitrary, as desired. Put what you have and what you love.
Ingredients:
- cauliflower - 1.5-2 kg
- carrots - 1 pc. big
- sweet pepper - 2 pcs.
- garlic - 2-3 cloves
- onions - 1 pc.
- cherry tomatoes - optional
- hot chili pepper - optional
- gherkins - optional
- black peppercorns
- Bay leaf
- parsley or dill
For the brine:
- water - 1.5 l
- salt - 100 gr.
- sugar - 100 gr.
Preparation:
1. Wash the vegetables and make them edible. Disassemble the cabbage into inflorescences, cut the bell pepper (preferably red or orange) into squares, onion into rings, carrots into circles, garlic into slices. If you wish, you can add hot pepper if you like a spicy sensation. Cut it into rings. There is no need to chop the greens; leave small branches.
You can also ferment small cucumbers and tomatoes along with cabbage. You can also put small sweet peppers whole, but they need to be pricked with a needle in several places.
2.Take clean jars and start collecting your colorful vegetables. At the bottom of a liter container, place a few sprigs of parsley, one bay leaf, a few peppercorns, a ring of chili pepper, 3-4 pieces of garlic, a couple of onion slices. Use the amount of spices to suit your taste.
4. Cook the marinade. Pour sugar and salt into the water according to the norm, bring to a boil, dissolve all the crystals.
5. Pour hot brine over the prepared vegetables in jars and cover loosely with the lids.
6. Place each jar (the container volume can be any: 1 liter, 1.5, or 3 liters) in a deep plate and leave at room temperature for 3 days. During this time, fermentation will begin, the brine will become slightly cloudy, this is normal.
7.After three days, tightly close the lids of the containers and put them in the refrigerator for another week. In the cold, vigorous fermentation will end and the vegetables will not become sour.
8. 10 days after the start of pickling, you can eat this delicious cauliflower, tomatoes and peppers. Such pickled fruits can be stored for 3-4 months in the refrigerator if you do not eat them first.
I wish you all a bon appetit and good luck! Let all the banks stand well and not explode. Do everything as described in my recipes, look at the photos and everything will definitely turn out delicious! Write below in the comments how you prepare cauliflower. See you in the next article!
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And it’s not even worth talking about the excellent taste and benefits of this vegetable, because it contains many times more useful elements than its relative. Having received a good harvest, you want to preserve it for as long as possible. Therefore, it is customary to freeze, dry, ferment, pickle and pickle cauliflower for the winter. But our useful tips will tell you how to prepare 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 unnecessary inclusions, without insect pests and their traces.
In addition, the vegetable must be ripe, with uniform white or creamy inflorescences.
Important! If this member of the cabbage family has a yellow tint, it is likely overripe.
Before preservation, the heads are cut into small pieces or simply broken by hand.
Did you know? Cauliflower contains a substance called allicin. It helps lower cholesterol, prevents stroke and supports the cardiovascular system.
Freezing the product
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 excellent taste. 
Fresh
This vegetable can be frozen either raw or heat-treated. 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 float to the surface.
After a while, the inflorescences are washed in running water, taken apart into pieces and laid out on a terry towel to dry. After this, the cats are placed in a bag or a special container and placed in the freezer. 
Boiled
Before freezing, you can blanch the inflorescences in acidified water (for three liters of water - 15 g of citric acid hydrate).
This water is boiled, pieces of vegetable are dipped in there for 3-5 minutes and drained in a colander. After the liquid has drained, the inflorescences are placed in bags and placed in the freezer.This type of Romanesco family is ideally combined and stored together with other vegetables (broccoli,). 
Pickling
You can also use a method of preserving cauliflower inflorescences for the winter, such as pickling. Moreover, vegetables prepared in this way resemble pickled ones in taste. Recipe No. 1. To prepare you will need:
- cauliflower forks;
- black peppercorns - 6 pcs.;
- allspice - 6 peas;
- flowers - 2-3 pcs.;
- capsicum () - 1 pc.;
- red hot pepper - 1 pc. (the amount depends on the desired spiciness of the final product);
- dry dill - 2 sprigs;
- bay leaf - 1-2 pcs.;
- - 2 cloves;
- salt - 2 teaspoons;
- table vinegar - 2 teaspoons;
- granulated sugar - a tablespoon.
You should immediately prepare containers - jars with lids. They need to be washed thoroughly, scalded with boiling water and allowed to dry. Place bay leaves and peppercorns on 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 washed and dried well before canning.
Cut the inflorescences from the fork, cut the bell pepper into half rings and add these ingredients, alternating layers.
All this is poured with boiling water and left for 10 minutes so that the buns warm up. Then the water is poured into a saucepan, boiled and poured back into the jars. Again leave for 10 minutes and pour into the pan. 
Add 2 teaspoons of vinegar to the remaining ingredients without water and begin preparing 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 jar will “explode” during storage.
After the salt and sugar have dissolved, pour this marinade over the vegetables and cover tightly with a lid.
The jars are set aside and covered with thick cloth.
Recipe No. 2. Pink preserves. 
In fact, this recipe is very simple, and the vegetable gets its glamorous hue thanks to the beets. For preservation you will need:
- medium fork of cabbage (700-800 g);
- small;
- bay leaf - 1 piece;
- black peppercorns - 5 pcs.;
- allspice - 5 peas;
- grains - 1 pinch;
- 9% acetic acid solution - 2 tbsp. spoons;
- water - 1 l;
- 1 tbsp. spoon of salt and sugar.
Beets and cabbage are placed compactly in sterilized jars to the top. Moreover, the first and last layers are beets. After fasting, begin preparing the brine. Sugar, spices, salt are added to the water and put on fire so that the salt and sugar dissolve. Vinegar is added at the end.
The resulting brine is poured over the vegetables, covered with a lid, sterilized for 15-20 minutes and rolled up. After this, the jars are turned over, wrapped in cloth and left until completely cooled.The workpiece should be stored in a cool, dark place (preferably in the basement). Moreover, if the jar swells, you can put it in the refrigerator or open it, drain the marinade, boil it and roll the workpiece again. 
Pickling
Salted cabbage is the best preserved food for the winter. And there are many recipes for how to enjoy crispy vegetables in the cold winter. We will describe only the most popular ones.
- Recipe No. 1. The simplest. Ingredients: head of cauliflower; 1000 ml water; 3 tbsp. spoons of salt, vinegar.
Add salt to a saucepan with water and vinegar and keep on fire until dissolved. After this, remove from heat and cool. The jars are filled with this brine and placed for sterilization. After 2 days, sterilization is repeated. Store in a cool, dark place.
- Recipe No. 2. Ingredients: cauliflower - 3 kg; carrots - 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 and sent to a cool room.
Sauerkraut
An excellent option for the table in winter is sauerkraut. Moreover, the colored one is in no way inferior in taste to the white cabbage one.
- Recipe No. 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 you fill it with cold brine, the fermentation period will be 7-10 days.
After this, the jars are put away in a dark place for several days (usually 3-4 days is enough). 
After the vegetables have fermented, cover the jars with a nylon lid and put them in the refrigerator or.
- Recipe No. 2. The simplest option for those who do not like spices and appreciate exclusively 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.
The inflorescences are poured with this brine, and the jars are left at room temperature for two weeks to ferment. After this, they are put in a cold place.
For taste, you can add 100 g of crushed walnuts to the starter.
Salads
If you like canned food, then you can prepare an interesting salad from vitamin-rich cauliflower for the winter, which will delight everyone who prefers this vegetable. 