Tomatoes with cauliflower, marinated for the winter

Cauliflower with tomatoes for the winter

1. Wash the tomatoes well and dry.

2. Remove leaves from cabbage and separate into inflorescences.

3. Place chopped garlic, dill corollas and bay leaves into clean jars.

4. Add sliced ​​peppers.

5. Fill the jars with tomatoes and cabbage inflorescences.

6. Pour boiling water and cover with lids for 20 minutes. Drain the water into the pan.

7. Add sugar and salt at the rate of 1 liter of water - 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar.

8. Add 1 tbsp. spoon of mustard seeds and boil the marinade well.

9. Pour the marinade into jars and add the essence. 1.5 liter jar - 1/2 teaspoon of vinegar essence 70%. Roll up the cans. And put it in a blanket for 12 hours.

10. Cauliflower with tomatoes is ready for the winter. Store in the cellar.

Description of preparation:

Many of us love cauliflower in the form of mashed potatoes, in soup or stew, but I’m sure not everyone has tried pickled cabbage.
Having tasted it once, I was surprised by the original and unique taste. I should immediately note that there are many recipes for how to cook pickled cauliflower with vegetables. I like the version with carrots and onions. In my opinion, this is the perfect combination. Carrots give cabbage a slight sweetness, and onions give it a traditional spicy taste. An ideal tandem, isn't it? Preparing this cabbage is very, very simple. I use a traditional marinade, which is suitable for cucumbers, tomatoes, and zucchini. But in combination with cauliflower it turns out really very unusual and very tasty. Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / Cauliflower Dish: Preparations / Marinating

Pickled cauliflower for the winter - an incomparable canned snack

Prepared pickled cauliflower for the winter will be a worthy snack to complement your daily diet or include in a holiday menu. As an accompaniment to valuable inflorescences, any vegetables, mushrooms and even fruits are suitable, which, in combination with spices and marinade, create a spicy and tasty dish.

How to pickle cauliflower?

To add pickled cauliflower for the winter, which is very tasty and piquant, to your pantry, you will need to use the selected recipe and simple recommendations.

1. Before pickling, cabbage forks are rinsed, separated into inflorescences and blanched in a container of boiling water for about 3-5 minutes.
2. As an option, pour boiling water or hot marinade over the inflorescences two or three times, after which the containers are sealed.
3. The appetizer is especially tasty when canned with garlic, all kinds of herbs, and the addition of chili or sweet Bulgarian peppers.

Cauliflower pickled for the winter without sterilization

It is especially easy to prepare pickled cauliflower for the winter in jars by pouring boiling water over the inflorescences twice without pre-cooking or additional sterilization of the vessels. Adding carrots will play a mostly decorative role and give the inflorescences an additional pleasant flavor.

• cauliflower – 2 kg;
• carrots – 4 pcs.;
• laurel, cloves and pepper - 1 pc. on the jar;
• water – 1.5 l;
• sugar – 6 tbsp. spoon;
• salt – 4 tbsp. spoons;
• vinegar – 80 ml.

1. Cabbage inflorescences and carrots are placed in jars.
2. Pour boiling water over the vegetables twice and let them stand for 10 minutes.
3. After the last pour, pour the water into a saucepan, add salt, sugar and vinegar, boil for 2 minutes, pour into jars.
4. Pickled cauliflower is sealed for the winter with sterile lids and wrapped.

Cauliflower pickled for the winter in Korean style

Delicious pickled cauliflower prepared for the winter according to a Korean recipe is always held in high esteem at any table. The degree of spice can be adjusted slightly by changing the portion of hot pepper added. Instead of adjika, it is allowed to use a special oriental seasoning for salads.

• cauliflower – 3 kg;
• carrots – 700 g;
• sweet pepper – 1 kg;
• hot pepper – 3 pcs.;
• garlic – 2-3 heads;
• dry spicy adjika – 1 tbsp. spoon;
• coriander – 0.5-1 teaspoon;
• water – 3 l;
• sugar – 3 tbsp. spoons;
• salt – 2 tbsp. spoons;
• vinegar – 1 teaspoon per 1 liter jar.

1. Boil cabbage inflorescences for 7 minutes.
2. Add carrots, sweet and hot peppers, and garlic.
3. Fill the jars with the vegetable mixture and add a brine of water, salt, sugar, adjika and vinegar.
4. Korean pickled cauliflower is sterilized for 25 minutes.

Pickled cauliflower with beets

Cauliflower with beets, pickled for the winter, pleases not only with its excellent taste, but also with its bright, unusual appearance, achieved by coloring the inflorescences with beet juice. The form of cutting vegetable root vegetables is not important: it can be straws, small plates or medium-sized slices.

• cauliflower – 2 kg;
• beets – 2 pcs.;
• garlic – 1 head;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• salt – 2 tbsp. spoons;
• vinegar - 3 teaspoons;
• laurel, dill seeds.

1. Cabbage inflorescences, beets and garlic cloves are placed in jars, adding dill and laurel.
2. Boil water, pour boiling water over vegetables for 20 minutes.
3. Drain the liquid, measure its volume and add salt, sugar, vinegar per 1 liter.
4. After boiling, pour the marinade over the vegetables.
5. For the winter, sealed pickled cauliflower is put away under a fur coat until it cools.

Marinated gogoshary with cauliflower and mushrooms

Marinated gogoshars with cauliflower and mushrooms look impressive and bright on any table and are quickly eaten. The latter are pre-boiled in water with the addition of citric acid and, if desired, with onions and spices. You can also use sugar instead of honey, but in the first case the snack will be more aromatic and tastier.

• cauliflower – 1.5 kg;
• gogoshary – 2.5 kg;
• mushrooms – 1 kg;
• garlic – 4 heads;
• water – 400 ml;
• honey – 1 glass;
• salt – 1 tbsp. spoon;
• vinegar – 150 ml;
• laurel – 4 pcs.;
• allspice and black pepper – 10 pcs.;
• cloves – 3 pcs.;
• oil – 200 ml.

1. Gogoshar and cabbage are cut.
2. Boil the mushrooms for 3 minutes, drain in a colander.
3. Boil water with oil, salt, honey, vinegar, garlic and spices.
4. Add vegetables and mushrooms in portions, boil for 7 minutes, place in jars, seal and wrap.

Assorted pickled cauliflower for the winter

Crispy pickled cauliflower prepared with cucumbers, tomatoes and sweet peppers will be piquant if you add, in addition to assorted vegetables, sprigs of your favorite herbs or spicy additives to your taste to each jar. Dill seeds, celery leaves or parsley harmoniously complement the taste palette.

• cauliflower – 1 kg;
• sweet pepper – 5 pcs.;
• cucumbers and tomatoes – 1 kg each;
• garlic – 2 heads;
• onions – 2 pcs.;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon;
• vinegar – 30 ml per 1 liter jar;

• spices.

1. Place vegetables in jars and pour boiling water over them.
2. The water is drained, boiled with the addition of salt and sugar, and again poured into jars.
3. Vinegar is added to each.
4. Hermetically sealed cauliflower, marinated with vegetables, is put away under a fur coat for a day.

Marinated cauliflower with tomatoes

For some reason, there is an opinion that cauliflower is more suitable for making soups and casseroles. Many cooks fry this vegetable in batter. But these cooking methods should not be dispensed with. Vegetables can be pickled for the winter, and there are a great many recipes for canning.

The taste of tomatoes and cauliflower marinated for the winter will surprise even the most scrupulous gourmets. The main condition is to choose ripe vegetables. Cauliflower should have dense inflorescences and a color appropriate to the variety. The cabbage stalks must be cut out. Just look how delicious a jar of pickled vegetables looks!

Variations on the theme of cauliflower

We bring to your attention several options for pickling tomatoes and cauliflower for the winter. They differ in composition and have some differences in preparation.

Recipe No. 1 – with regular tomatoes

To pickle vegetables, prepare the following ingredients:

• ripe tomatoes – 0.5 kg;
• cabbage inflorescences – 0.3 kg;
• sweet pepper – 1 piece;
• garlic – 3 cloves;
• greens - dill, parsley and currant leaves - 1 bunch each;
• table vinegar - 3 large spoons;
• granulated sugar – 120 grams;
• salt – 30 grams;
• black pepper – 5 peas;
• ground hot pepper - on the tip of a knife;
• cloves – 5 buds.

How to marinate

Before canning, let's prepare jars and lids in advance. We wash them thoroughly with hot water and soda, then rinse them in clean water. After this, sterilize over steam for at least 15-20 minutes.

How to cook “Pickled cauliflower with vegetables”

Prepare all the necessary ingredients. Choose a small head of cauliflower that is light beige in color and free of spots and damage.

Separate the cabbage into inflorescences. Do everything carefully so that each inflorescence remains as intact as possible.

Cut the carrots into thin rings so that they marinate well. By the way, carrots will also turn out very tasty, so don’t throw them away when you eat cabbage.

Cut the onions into half rings.

Prepare the marinade. To do this, put in a saucepan with 1 liter. add salt and sugar to the water, bring to a boil, wait until the crystals completely dissolve.

Then add vinegar and boil for just a couple of minutes.

Place onions, bay leaves, peppercorns, and then carrots and cabbage at the bottom of prepared clean and sterilized jars. Place the cauliflower as tightly as possible, but do not press too hard so as not to break it.

Pour the marinade into the jars, roll up the lids. Wrap the jars in a warm towel and leave until completely cool. Now we just have to wait until winter to try this delicious snack.

Tomatoes with cauliflower, marinated for the winter

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Cauliflower marinated with tomatoes is a canning recipe in which the taste of cauliflower becomes richer due to tomatoes. Preparing this assortment is extremely simple.

For cooking you need: cauliflower, tomatoes, marinade: for 1 liter of water - 1 tablespoon (heaped) of salt, 3 tablespoons of sugar (also heaped), 1 dessert or 1 teaspoon of vinegar essence, you can add any spices if desired , in any combination - currant, cherry or horseradish leaves, garlic, dill, black peppercorns, allspice, cloves and other spices to your taste.

Wash the cauliflower and separate into florets.

Wash the tomatoes and pierce the stem area with a wooden skewer or toothpick. In pre-prepared - well-washed or sterilized jars - in random order, to the very top, taking into account that the vegetables will noticeably settle as a result of heat treatment, add cauliflower and tomatoes.

Then pour boiling water, cover (but under no circumstances screw it on) with a new, pre-sterilized lid, and leave for 30 minutes. If you are busy with something else, you can leave for several hours.

After draining the boiling water, you can immediately see how the vegetables have settled.

Peel the garlic, take a few cloves, add a couple of clove buds, a few peas of black and allspice. Then pour the spices into the jar. Cook the marinade - I cook it from the same water that I drained from the vegetables, but it is safer to cook the marinade from clean water. Pour salt and sugar into boiling water at the rate of: for 1 liter of water - 1 heaped tablespoon of salt, preferably coarse, 3 heaped tablespoons of sugar, let it boil for 5-7 minutes, at the very end pour in vinegar essence (at 1 liter of marinade - 1 teaspoon or dessert spoon, it depends on the conditions in which you will store the canned food and how spicy you like the preparations). Fill the jar with marinade to the very top, roll up the jar or screw on the lid.