Pickled cauliflower for the winter: 6 best finger-licking recipes

Hello!

If you have already fermented white cabbage in jars and made salads, now it’s your turn to make cauliflower preparations. It can also be closed for the winter in an interesting way, namely by pickling. It will turn out very tasty and aromatic, especially if you also take other vegetables!

Pickled cauliflower is quite a beautiful delicacy; if you look at the photo, your mouth will immediately begin to water, and when you try this dish, you will be licking your fingers. The inflorescences beckon to you with their original appearance.

Opening such a jar, and even in winter, is magical. It will give you a piece of summer and will be an excellent appetizer for the lunch table or dinner. Recipes will be given for different volumes of jars, both for a 3-liter container and for a liter one, to make it more convenient to experiment in the kitchen and create culinary masterpieces.

In addition, we will add other ingredients to the colorful beauty to make the delicacies even more interesting and tastier. Well, you are ready, then read the note from A to Z and eat to your health!

Pickled cauliflower for the winter - you'll lick your fingers

Many people claim that cauliflower that is pickled in jars tastes better than meat. Well, I don’t know, I don’t agree with this! As they say, so many people, so many opinions. But still, no one will argue that it is delicious! In addition, it will add variety to any dinner party or holiday table.

The recipe will be very simple, although it requires sterilization. The cabbage turns out crispy and very tasty. Therefore, I definitely recommend trying to cook it.

We will need:

Source

Stages:

1. Take a couple of carrots and 5 pieces for the total amount of cauliflower. bell red sweet pepper. Tear the cabbage into inflorescences, and make them smaller, as in the photo. Remove the pepper from the seed pod and stalk and chop into long strips. But chop the carrots into round slices using a decorative vegetable cutter.

2. Wash the jars and lids well with soda. In each liter jar, place 2 pieces at the bottom. allspice peas, garlic cloves - 2-3 pcs., red chili pepper pieces to taste, and black peppercorns - 5 pcs. Plus add herbs or sprigs of parsley, celery or dill. Fill the containers with “colored lumps”, bell peppers and carrots.

3. Then prepare the marinade; for this amount of vegetables you need to take 4 liters of water, 6 tablespoons of salt with a small slide and 10 tablespoons of sugar. Stir and bring to a boil. As this happens, pour 30 ml of vinegar (2 tbsp) into each glass container (liter) and immediately pour boiling brine.

Proportions for 1 liter of water are indicated above in the ingredients

4. Cover the workpieces with metal lids and place in a saucepan with a towel on the bottom.

Pour hot water up to your shoulders and sterilize liter jars for about 8 minutes, 2 liter jars - 10 minutes, 3 liter jars - 15 minutes.

5. Roll each piece with a screwdriver. Turn them over and wrap them under a fur coat, let them stand overnight and cool to room temperature. Afterwards, put it in a cellar or closet for long-term storage. You can even store it at home, in apartment conditions. Have a great experience!

The best recipe for a sweet marinade with mustard seeds without sterilization

A very tasty, coquettishly crispy snack that stores well.

We need:

• Cauliflower (florets) – 2 kg
• To taste (optional): dill/basil/parsley to the bottom of each jar

For a spicy marinade, use 1 liter of water (for 2 kg of cabbage, take 2 liters of water)

• Vinegar (9%) – 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Mustard grains (seeds) - 2 heaped teaspoons
• Black pepper (peas) - 5-6 pcs.
• Allspice (peas) - 3 pcs.
• Curry seasoning - 2 teaspoons. Or pure turmeric - 1 teaspoon. The cabbage will turn out to be a pleasant yellow color.
• Bay leaf (small or large pieces) - 1 pc. for 1 jar

How we prepare cauliflower for the winter in jars according to a recipe with mustard marinade.

We disassemble the cabbage into medium “umbrellas” - the size in which we will marinate it. Large inflorescences can be cut in half lengthwise.

Place the cabbage in boiling water, wait for it to boil and boil for 5 minutes. We take out the cabbage “umbrellas” and place them hot (!) in jars - on a bed of dill sprigs (3-4 pieces per 1 half-liter jar). You can add 1 small bay leaf.

Let's make the marinade. Add all the ingredients to the water except vinegar and curry. Heat to a boil, stir until the salt and sugar are completely dissolved. Let it simmer for 3-4 minutes, add vinegar and remove from heat.

Pour the hot marinade into the jars to the very top, seal them tightly, turn them over and let them cool. Store away from light, preferably in a cool place, although these jars can last up to 6 months at room temperature.

The best recipe for the winter in jars, when you want something truly original

Cauliflower in tomato without sterilization - very tasty and crispy

Another multifunctional recipe that turns out perfect. The trick in it is tomato brine. Which can then be used in different things. Or just drink so hard that you can't handle it.

By the way, the workpiece is called in Turkish. The calculation will be given for a 3 liter jar, close it and you won’t regret it. And at the same time, a method of preparation without sterilization.

We will need:

Source

Stages:

1. Place vegetables in layers in a regular, non-sterilized glass jar: from spices: 1 bay leaf and 2 cloves of garlic, cucumbers in barrels 2-3 cm long, onions, which are cut into halves. Then place the tomatoes and pierce the stem with a toothpick in a couple of places. Next according to the plan are chopped bell peppers and eggplant slices, the final layer is cabbage inflorescences.

2. Pour boiling water over it and cover with iron lids. Let the ingredients sit and warm up for 5-10 minutes.

3. After draining, use a special lid with holes to avoid getting burned. The water is dark, pour it into the sink. Boil new water and pour the workpiece again and leave for 10 minutes under the lid.

4. Meanwhile, grind the tomatoes in a meat grinder into a homogeneous pulp. Add salt and sugar without a slide plus vinegar. Also add spices to your taste, black peppercorns, red chili powder and cloves. Cook after boiling for 10 minutes. Do not remove the foam, just stir.

5. Pour the water out of the jars a second time and fill it with tomato marinade, screw the jars under the lids. Or use a special key.

Don’t forget to roll each jar after closing so that the tomato juice is distributed evenly throughout all the ingredients: both thickness and liquid. Turn the lids down and cover with a blanket. Have a nice adventure!

Marinating cauliflower with tomatoes

And now I propose to make assorted vegetables. This preparation will please your tummy at any time of the year; it is especially good when you have potatoes and meat for main course. The vegetables turn out aromatic, and the colored “queen” itself is crispy. And what such creations look like in a jar is simply amazing.

We will need:

Source

Stages:

1. So, start cooking. Chop the bell pepper into long pieces. Onions into half rings or rings. And immediately place the onion rings, parsley and black peppercorns, and cloves into a clean, sterilized jar. Then cauliflower florets and tomatoes. Thus, alternate layers until you completely close the 2 liter jar.

2. Then boil the water and pour in the ingredients. Next, fill the jar with the contents and keep it with the lid closed for 20 minutes.

3. Once all the vegetables have steamed, pour the brine into the pan. Add salt and sugar and cook until the grains dissolve. In the meantime, pour vinegar into the jar and then immediately pour the boiling marinade right up to the very edges so that it flows slightly over the jar. So that an air cushion does not form.

4. Tighten the workpiece with a seaming wrench and check for leaks. Turn the lids down and cover with a blanket. Leave it for night watch. Well, when the “miracle” cools down, take it to the pantry for storage. Eat with pleasure.

Korean canned cauliflower salad for the winter

Quite unusual and at the same time cool, you can also close cauliflower in the Korean style. This appetizer will be your lifesaver on any holiday table. And preparing it will not be difficult.

We will need:

Source

Stages:

1. Separate the colored inflorescences from each other and boil for 5-10 minutes in boiling, lightly salted water. Chop the carrots using a Korean grater. Plus add the bell pepper in thin strips, hot pepper in slices and squeeze the garlic through a hand press.

Stir the mixture thoroughly with gloved hands.

2. And make bookmarks in the jars; you can shake them slightly when you add the mixture of vegetables. Fill not to the very top, but to the shoulders.

3. For 3 liters of brine, take 3 tbsp sugar, 2 tbsp salt, and 1 tbsp. l spices for adjika or Korean. Stir and boil. After marinade, pour liter jars so that the cabbage is all covered. Cover with lids and sterilize in a saucepan with hot water for 25 minutes.

4. Well, then remove from the pan and pour 1 teaspoon of 9% vinegar into each preparation. Secure the jars tightly with lids and cover with things. Once the containers have cooled, transfer them to a cool place. When serving, drain the brine and season with vegetable oil. Good luck!

Quick preparation for the winter in jars

This is the simplest recipe, accessible even to inexperienced cooks.

Components:

• Water.
• Cabbage.
• Celery.
• Salt.

The simplest recipe, accessible even to inexperienced cooks
. Preparation steps:

1. After washing the cabbage and dividing it into individual inflorescences, you should immerse it in cold, lightly salted water for half an hour. This way it will be saturated with moisture and soften a little.
2. Boil the soaked inflorescences until fully cooked, or best of all, steam them in a slow cooker or double boiler. It will be very fast and useful.
3. Cut the celery and carrots into medium-sized pieces. They can be cooked together with the main character of the dish or boiled separately.
4. Sterilize the jars. Arrange the vegetables one at a time in layers.
5. You can add the same water in which the vegetables were boiled. This way you will achieve maximum preservation of their usefulness, and also achieve a special concentrated taste with which the cabbage will be imbued.

Various recipes for pickling saffron milk caps for the winter.
The secret of this recipe lies in the fact that the vegetables are pre-cooked. Don't be afraid that they will become too soft in the jar and taste bad.

In this recipe, the vegetables are not crispy, but soft, but soaked in brine. The recipe is so simple and quick that the cabbage will be ready in half an hour.

Cauliflower marinated with beets

This salad is very simple to prepare, and in winter it falls to pieces. And thanks to beets, it also has a beautiful burgundy color, chic and magical! The cabbage crunches on your teeth, making it a pleasure to eat.

We will need:

Source

Stages:

1. Rinse all the vegetables, cut the cabbage into small inflorescences. Chop the beets into cubes in the form of straws. Boil the inflorescences in boiling water (toss in as soon as it boils) and blanch for 3-5 minutes, no more.

At the bottom of each sterile 0.5 liter container, place one bud of clove, 2 allspice peas, bay leaf, 4 black peppercorns, plus 1 clove of garlic cut in half and 1 teaspoon of salt.

2. Also 1 tsp granulated sugar and layers of beets + boiled cabbage. Can be lightly compacted. Place 2 tablespoons of 9% vinegar in each jar. Pour boiling water over it.

Cover with lids and sterilize in a saucepan with a towel at the bottom: 0.5 liter jars - 15 minutes, and if liter jars - 20 minutes. Pour hot water into the pan and up to the hangers of the cans.

3. Roll up the lids tightly and hermetically, wrap them in warm clothes and leave until completely cool. Happy discoveries!

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:

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