Pickled cauliflower for the winter (very tasty, crispy): the best recipes for preparations in jars with cloves, carrots, bell peppers

How to pickle cauliflower

This variety of cabbage is a real storehouse of useful vitamins and microelements. This vegetable can be used not only to create everyday dishes. Its canning is also not excluded. In addition, you can pickle cauliflower quickly, literally within a day. In this case, it is better to start the process in the morning. By evening, pickled cauliflower will be ready to serve.

Food preparation

Before pickling, large cabbage inflorescences must be divided into smaller ones, cutting them off from the trunk with a sharp knife. Next, each one is washed to remove sand and allowed to dry. Further preparation can be carried out in two ways:

If you plan to quickly preserve cauliflower, then the inflorescences need to be blanched for several minutes, i.e. cook in boiling water. Then I immediately transfer them to the cold one. This pickled cauliflower will be softer.
To get a crispier snack, skip the blanching step. Marinating with this method takes longer than the previous one. The marinade for cauliflower should be hot or warm; the vegetable is rarely poured cold.

For the winter in jars without sterilization

Cooking time: 1 hour 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 21 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: medium.

A faster recipe is for cauliflower for the winter in jars without sterilization. You can pasteurize it using another, less time-consuming method. Thanks to him, the dish can also be stored until cold weather. Some of the appetizer can be left for everyday dishes, the other can be left for a festive table, for which it is easy to prepare various salads from it.

Ingredients:

fresh dill – 20 g;
salt – 50 g;
capsicum – 1 pc.;
garlic cloves – 6-7 pcs.;
medium head of cabbage – 1 pc.;
table vinegar – 50 ml;
black pepper – 9 peas.

Cooking method:

Place the head of cabbage in just boiled water, cook for 5-7 minutes, then let cool.
Cut hot pepper into cubes.
Disassemble the head of cabbage into smaller pieces and place in jars.
Season with both types of pepper, dill and garlic.
Boil water, pour into jars, then drain, boil again and pour.
Repeat the procedure again, but add vinegar to the pan, season with salt and sugar.
Seal and leave until completely cool.

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Instant Korean marinated cauliflower

This recipe for pickled cauliflower for the winter will simply explode your taste buds with its palette of tastes and aromas.

Ingredients:

Cauliflower - 3 kg.
Carrots - 1 kg.
Garlic - 2 heads
Sweet pepper - 1 kg.
Chili pepper - 5 pcs.
Oil dis. - 200 ml.
Salt - 2 tbsp.
Sugar - 3 tbsp.
Vinegar 9% - 200 ml.
Seasoning for carrots in Korean - 2 packs.
Optional - peppercorns and bay leaf

Step-by-step preparation:

Let’s start preparing cauliflower for the winter by separating it into florets and boiling it for about 5 minutes in slightly salted water. When it’s ready, strain it through a colander and let it cool.

We grate the peeled carrots on a Korean carrot grater so that you get beautiful straws. If you don’t have such a grater, try doing it carefully with a knife.

We also cut the sweet pepper into long strips, and make the hot pepper into rings. You can pass the garlic through a press or use a fine grater.

Take a large container (basin or pan) and mix all the prepared ingredients in it. Already at this stage everything looks very appetizing.

Set the vegetables aside and start preparing the marinade for the cauliflower. Pour 3 liters of water into the pan. Pour sugar, salt into it, add vegetable oil and add Korean carrot seasoning. Place the pans on the stove and wait until the marinade boils. After boiling, add vinegar and for more flavor you can add peppercorns and bay leaves.

While we wait for it to boil, put the salad in jars up to their shoulders. There is no need to tamp, just give the jar a gentle shake and it will all settle down nicely. Fill everything with the prepared marinade, cover with a lid and send for sterilization. After this procedure, wrap the jars in a warm towel until they cool completely and you can put away the delicious Korean pickled cauliflower in the cellar for the winter.

Instant Pickled Cauliflower Recipe

Cooking time: 6 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 28 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

Every housewife should have easy and simple recipes in her repertoire. If you follow these instructions in the evening, then in the morning the pickled cauliflower will already be suitable for consumption. The amount of spices in the recipe is calculated for one jar. Since this preparation is quick, it is important to rid the vegetable of unwanted “inhabitants”. To do this, first soak it in salt water.

Ingredients:

water – 1 liter;
tablespoon sugar – 2 pcs.;
black peppercorns – 3-4 pcs.;
tablespoon salt – 2 pcs.;
garlic cloves – 2-3 pcs.;
one head of cabbage – 1 pc.;
laurel leaf – 2 pcs.;
vegetable oil – 0.5 tbsp.;
vinegar essence – 2 tsp.

Cooking method:

Divide the head of cabbage into inflorescences, rinse each one.
Sterilize the jars for the preparation, place peppers, garlic heads, and bay leaves on the bottom. You can experiment with spices at your discretion.
Next, place the inflorescences.
Boil water, season with salt and sugar, pour in the essence and oil. Bring the mixture to a boil again.
Pour the hot marinade into jars and seal them with sterile lids.
Leave the snack to cool at room temperature, then store in a cool place.

The best recipe for pickled cauliflower in a jar

Ingredients:

Cauliflower - 3 kg;
Carrots - 3 pcs;
Garlic - 4 heads;
Red hot pepper - 1 piece;
Parsley - 2 bunches.

For the marinade:

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

Cooking method:

Pour water into a saucepan, bring to a boil, add salt, sugar, vegetable oil and vinegar. Mix everything well, bring to a boil and remove from heat.
Let's move on to preparing the vegetables. We divide the cabbage into inflorescences, peel the peppers from the stalks, remove the seeds and cut into small pieces. Peel and cut the garlic into slices. Cut the parsley into small sprigs.
Place parsley, garlic, carrots and pepper at the bottom of the container. Then add the cabbage pieces.
After a day, put the vegetables in jars, pour the marinade, and cover with a lid. Distribute the jars in a large saucepan, fill with water and sterilize for 10-30 minutes.
Then we take out the jars, close the lid tightly, put them upside down and cover with a blanket until they cool completely.

Korean Cauliflower

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 26 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

For lovers of spicier savory snacks, Korean preparations are more suitable. Such recipes can include a variety of combinations of vegetables, so experimentation is allowed. The dish does not require too long infusion. You can try the appetizer or serve it to the table after half a day. The dressing in combination with garlic adds spiciness to the dish.

Ingredients:

vegetable oil – 3 tbsp;
Korean seasoning - 1 tsp;
carrot tuber – 1 pc. medium size;
cabbage head - weighing 400 g;
tablespoon sugar – 1 pc.;
teaspoon salt – 1 pc.;
water – 1-1.5 l;
garlic cloves – 2-3 pcs.;
6% vinegar - 3 tbsp.

Cooking method:

Divide the head of cabbage into inflorescences, chop the carrots into strips, and chop the garlic.
Mix all the vegetables and place in jars.
Boil water with sugar, seasoning and salt.
Pour the prepared marinade over the vegetables and add vinegar.
Heat in a saucepan with water for 15 minutes.
Seal and leave to cool upside down.

Korean pickled cauliflower

If you like spicy snacks, and you haven’t tried colored quick preparation in Korean, then I advise you to do it immediately! It will turn out sweet, spicy and will look great for treating guests.

We will need:

Cabbage, medium head for 800–1000 g.
Carrots – 1 pc.
Garlic cloves – 3 pcs. (if you like it spicier, add a couple of pieces).

In the marinade:

Sugar – 130 gr.
Oil, refined – 1/4 cup.
Water – 700 ml.
Salt - spoon.
Table vinegar 9% - 50 ml.
Coriander, black pepper - 1 teaspoon each.

Marinate cabbage in Korean:

The preparation of the vegetable is the same as in the first recipe. Next, boil the inflorescences for 3–4 minutes, no more, otherwise they will be overcooked and will be too soft. Drain the water and leave the cabbage to cool.
While the inflorescences are boiling, cut the carrots into strips and then add to the cooled cabbage. Add pepper and coriander there.
Make the marinade: stir salt in water, add oil and let the marinade boil. Just before boiling, pour in the vinegar.
Pour marinade over the vegetable and add chopped garlic.
Leave the cabbage on the counter until it has cooled completely, and then put it in the refrigerator for another 5 hours so that it is completely infused.

Cauliflower marinated with carrots

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 26 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

The combination of cabbage and carrots makes the snack even crispier. It is perfect for dishes with the addition of meat products. A small plate with the preparation can also be placed on the table set for the holiday. Bright carrots perfectly complement large inflorescences. They are made softer by blanching in boiling water. If you want a crispier dish, you can skip this step.

Ingredients:

laurel leaf – 1-2 pcs.;
black pepper – 3-4 peas;
cabbage head – 1 pc.;
water – 1 liter;
salt – 70 g;
carrot tuber – 1-2 pcs.;
sugar – 0.1 kg;
cloves – 2-3 pcs.;
vinegar essence – 50 ml.

Cooking method:

Place all the spices on the bottom.
Blanch clean inflorescences for 3-4 minutes, then place in cold water and immediately transfer to jars.
Next there should be a layer of chopped carrots.
Boil water, add sugar, salt, essence, boil again.
Pour marinade over vegetables in jars, cover with clean lids, and sterilize for 8 minutes.

Delicious and crispy pickled cauliflower for the winter

Required ingredients:

Cauliflower - 1 medium head;
Carrots - 1 piece;
Garlic - 4 cloves;
Black peppercorns - 4 pcs;
Chili pepper - a quarter of a pod.

For the marinade:

Water - 1 liter;
Salt - 1.5 tbsp. l;
Vinegar - 4 tbsp. l;
Sugar - 2 tbsp. l.

Preparation:

Cleaning the cauliflower. Then we blanch it: put it in a saucepan with boiling water and cook for two minutes.
After this, put the cabbage in jars with carrots, garlic and pepper.
Add salt and vinegar to boiled water and pour into jars. Close the lid and store the jars in a cool place.

With tomatoes

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 27 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: medium.

Tomatoes add a refreshing taste to pickled cabbage. These vegetables are often combined with each other. It will be especially tasty if you take products from your own garden. Greens can be added as desired. Dill, parsley, coriander - any of them will do. A small amount of carrots will help create a spicy note, but this is at the discretion of the hostess.

Ingredients:

bunch of dill – 1 pc.;
salt with sugar - 80 g each;
9% vinegar;
tomato – 2 pcs.;
water – 1 l;
peppercorns – 3-4 pcs.;
cabbage head – 700 g;
laurel leaf – 2 pcs.

Cooking method:

Cut the tomatoes in half twice.
Place peppercorns and a bay leaf on the bottom of the jars, then lay out the inflorescences, then the tomatoes and the remaining cabbage.
Place sprigs of dill on top.
Add sugar and salt to boiling water, simmer for 2-3 minutes, and finally add vinegar.
Fill the jars with marinade, roll up the lids, and let cool.

With bell pepper

Cooking time: 6 hours.
Number of servings: 4-5 persons.
Calorie content of the dish: 32 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: medium.

According to this recipe, the appetizer must be pasteurized in boiling water. The harvesting principle remains almost the same. After pouring the hot marinade, the appetizer is sterilized, after which it can be rolled up and sent for storage, for example, in a cellar or refrigerator. The combination of products in the recipe is very bright. Pepper in a sweet and sour marinade gives the dish an unusual tasty flavor.

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Ingredients:

water – 2 l;
chili pepper – 1 tsp;
sugar – 0.5 kg;
red bell pepper – 750 g;
tablespoon salt – 2 pcs.;
onion – 450 g;
laurel leaf – 4 pcs.;
pepper – 16 peas;
cabbage head - weighing 2 kg;
vinegar 9% - 300 ml.

Cooking method:

Chop the bell pepper into strips and the onion into half rings.
Mix all the vegetables in a large bowl, add salt and leave for 6 hours.
Boil water, season with chili pepper, sugar and vinegar, cool.
Add 4 peppercorns and 1 bay leaf to each jar.
Fill containers with marinade.
Pasteurize the jars for 20 minutes, then seal tightly with lids and cool.

In a blink of an eye: Instant Pot Pickled Cauliflower

Components:

cabbage - 300 grams;
garlic - 2 cloves;
onions - 2 heads;
vegetable oil - 100 milliliters;
chili pepper - 1 pod;
vinegar - 0.5 cups;
bell pepper - 1 piece;
granulated sugar - 50 grams;
salt - 0.5 teaspoon;
hot pepper - a good whisper;
fresh herbs (celery and parsley).

Preparation

Fill a 2-liter container suitable for cooking 2/3 with water, dissolve a teaspoon of salt in it and bring to a boil. As soon as the brine boils, add the cabbage and, again waiting for it to boil, boil for 4 minutes.

At the end of cooking, drain the inflorescences in a colander and let them cool completely. At this time, cut the garlic into thin slices and the onion into thin rings. Finely chop the greens and cut the pepper into strips. Combine all ingredients and add cabbage preparation.

Prepare the marinade by mixing 100 ml of water with sugar, salt and vinegar. Pour the vegetable mixture over it, add herbs, oil and season with a mixture of pepper. Mix thoroughly and leave the marinating container in a room with a fairly low temperature. After a couple of hours, the aromatic crispy snack will be ready.

Marinating cauliflower with beets

Cooking time: 3 hours.
Number of servings: 1 person.
Calorie content of the dish: 35 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

Another original recipe with colorful ingredients. Beetroot gives the dish a bright color. To cut it, you can use a simple grater or one designed for Korean carrots. If there are none, then it’s easy to chop the beets using a knife. It’s better to try to make it into a straw. This way the vegetable will look more harmonious in the preparation itself.

Ingredients:

laurel leaf – 1 pc.;
tablespoon sugar and salt - 1 pc.;
water - according to the container's capacity;
peppercorns or coriander – 0.5 tsp;
beet tuber – 1 pc.;
cabbage head – 1 pc.;
9% vinegar - 2 tbsp.

Cooking method:

Cook the vegetables, wash them, peel the beets, and divide the head of cabbage into small flowers.
Scald the inflorescences with boiling water and then immediately immerse them in cool water.
Chop the beets into strips and place some of them at the bottom of the jar.
Next comes a layer of cabbage, followed by a bay leaf. So the jars are filled to the end.
Next, season the appetizer with salt, sugar and vinegar, after which you can pour in boiling water.
Cover the jars with lids, sterilize them for 5 minutes, roll them up and place them upside down to cool.

Pickled cauliflower with beets in jars

Our first pickling recipe will be with the addition of beets. Of course, this is not the fastest way, but it turns out very tasty.

Take

Approximately 2 kg cauliflower
Two medium beets
5-7 cloves of garlic
Peppercorns by eye. Approximately 10-15 pieces
Bay leaf - 5 pcs.
Vinegar 9% - 200 ml.
Salt - 2.5 tbsp
Sugar - 4.5 tbsp.

Let's start marinating

Let's start with the cauliflower first. To do this, we rinse it thoroughly and dry it. Next we will separate the inflorescence from the legs; we don’t need them. We will blanch the separated pieces. To do this, put water on the stove and as soon as it boils, send our pieces to cook for about 2-3 minutes. It should not be soggy, but not soft either. Once ready, remove from boiling water and let cool.

While our cauliflower is being processed, we will start preparing the beets. To do this, we just need to cut it into arbitrary pieces. These can be circles or regular straws, it all depends on your preferences.

If you don't want the beets to stain your hands, use gloves or replace them with a regular bag.

The next step is to put the spices into jars. Add garlic, bay leaves to the bottom and add salt and sugar. We used 1 tbsp of salt and 2 sugar for 1.5 liter jars, but if you like less sweet cauliflower, then reduce the portion. Fill everything with vinegar - 80 ml each. Layer cauliflower and beets on top.

Next, simply fill everything with boiling water to the edge and send it to sterilize for about 5-7 minutes. Roll up the lids, let cool and store until winter.

With cucumbers

Cooking time: 8 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 31 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

Another classic combination is pickled cauliflower with cucumbers. This is one of the popular recipes for all lovers of spicy vegetables. This snack option is prepared quickly. The dish turns out to have excellent taste, crispy and healthy, perfectly complementing any meat side dish. You can prepare it for several days or for the winter.

Ingredients:

pepper – 10-12 peas;
vinegar 9% - 0.5 tbsp.;
vegetable oil – 0.3 tbsp.;
cabbage head – 1 kg;
garlic heads – 1-2 pcs.;
tablespoon paprika – 1 pc.;
bunch of dill – 1 pc.;
sugar tablespoon – 6 pcs.;
water – 2 l;
salt tablespoon – 2 pcs.;
cucumbers – 500 g.

Cooking method:

Cut the cucumbers into slices, divide the head into small flowers.
Place vegetables in a large saucepan, alternating layers and adding garlic.
Season the water with dill, salt, pepper, paprika, and sugar.
Boil the mixture, then add the oil and vinegar, leave to simmer for 2 minutes.
Fill the pan with the prepared marinade.
Press the vegetables on top with a plate and put pressure on it.
Let stand for 7 hours. The appetizer is ready.

Vegetable mix

Cooking time: 30 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 31 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

Even with such an unusual name, vegetable salad contains simple ingredients. You need to add onions and carrots to the cabbage. This combination is considered not just classic, but even ideal. If you wish, you can come up with other combinations, for example, adding cucumbers, zucchini or tomatoes. In combination with cauliflower, they also turn out very appetizing.

Ingredients:

peppercorns – 5-7 pcs.;
water – 1 l;
laurel leaf – 2 pcs.;
teaspoon salt – 2 pcs.;
granulated sugar – 2-3 tbsp;
onions – 2 pcs.;
cabbage head – 1 pc.;
9% table vinegar – 3 tbsp;
carrot tuber – 1 pc.

Cooking method:

Disassemble the head of cabbage into inflorescences so that each remains as intact as possible.
Chop the carrots into rings and the onion into half rings.
Boil a liter of water seasoned with sugar and salt.
Pour in vinegar and boil for another 2 minutes.
Place the onion, then the bay leaf, and pepper on the bottom of the sterilized jars. Next should come carrots and cabbage.
Fill each with marinade and seal with lids.

Cauliflower pickled for the winter in tomato

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 35 kcal.
Purpose: for snacks.
Cuisine: Russian.
Difficulty of preparation: easy.

If you are looking for new original recipes, then pickled cauliflower in tomato juice will definitely suit you. Tomato makes the snack more juicy and bright. Bell pepper adds color to the dish. If you take it in different colors, the finished snack will look beautiful as a treat on the holiday table. It does not require any additions - just serve it with a hot dish.

Ingredients:

sugar – 100 g;
cabbage – 2 kg;
vinegar 9% - 150 ml;
a glass of vegetable oil – 1 pc.;
garlic heads – 50 g;
tablespoon salt – 2 pcs.;
bell pepper – 200 g;
tomatoes – 2 kg.

Cooking method:

Pour boiling water over the tomatoes, peel them and process them in a blender or meat grinder.
Chop the pepper into strips.
Pour tomato juice, oil into the bottom of the pan, season with salt, sugar and pepper.
When the mixture boils, add cabbage florets.
Wait until it boils again, then simmer for 20 minutes.
Season with vinegar and garlic, cook for another 5 minutes.
Distribute the snack among the jars and roll up.

Secrets to making delicious pickled cauliflower

Already experienced housewives have several secrets for preparing any dish. Regarding pickled cauliflower, the following recommendations can be made:

You can replace table vinegar with apple cider vinegar if the latter tastes too strong;
You should not use lemon juice or citric acid solution for quick pickling;
not cooling the marinade will shorten the cooking time, but the vegetable will not be as crispy;
the cold solution requires more time, but the inflorescences in the appetizer are crunchy.