The most delicious recipes for assorted cauliflower, cucumbers and tomatoes for the winter

Cauliflower is not canned as often as cucumbers or tomatoes. But there are much more benefits from it, and in terms of taste it is in no way inferior to other vegetables. Among other qualities, cauliflower is suitable for dietary and therapeutic nutrition. Lovers of tasty and healthy foods will learn from our article how to properly prepare assorted cabbage, tomatoes and cucumbers for the winter.

Selection and preparation of cauliflower for assorted preparations

In the process of choosing cauliflower for assortment, make sure that the vegetable does not have any defects, signs of pests or other flaws. The head of cabbage should have a uniform color. If the inflorescences have a yellow tint, it means they are overripe. This product is also used for preparations, but in this case it will need to be divided into small inflorescences.

The selected head is soaked for 5-10 minutes in salt water. This allows you to remove all insects, if any. Pests cannot be removed under running water.

The head of cabbage is then divided into individual inflorescences. In fresh cabbage, they are pure white, so all areas with flaws are cut off.

Attention. If necessary, blanch the cauliflower by pouring boiling water over it for 2-4 minutes. This allows you to make it softer, so that the vegetable is better saturated with the marinade.

The most delicious recipes

Cauliflower is usually pickled along with other vegetables. Its taste depends entirely on what vegetables were added to the cabbage. Each housewife has her own recipe.

Assorted cauliflower, tomatoes and cucumbers

This recipe is usually prepared in a 3-liter jar to allow for the addition of enough other vegetables.

For one head of cabbage take:

1. Cucumbers - 4 pieces approximately 10 cm.
2. Tomatoes - 6 medium-sized pieces.

Dill, parsley and garlic are also used to prepare the assortment.

How to cook:

1. Sprigs of greenery are placed in a clean and dry jar. Then arrange the vegetables tightly.
2. Tomatoes, cucumbers and garlic are placed whole. Some housewives also add bay leaves and peppercorns.
3. Now the contents of the jar are poured with boiling water and left to infuse for 30-40 minutes.
4. The marinade is drained, brought to a boil again, poured back in and the jar is sealed with a metal lid.

With the addition of bell pepper

The assortment prepared according to this recipe will be in moderation sharp and very tasty. It is not necessary to roll up such blanks. If there are jars designed for screw caps, then use them.

Required ingredients:

1. 2 heads of cauliflower.
2. 2 carrots.
3. 2 pcs. bell pepper.
4. 1 large onion.
5. Dill.
6. Leaves of currant, cherry, horseradish.
7. 5 pieces. chili pepper.
8. Allspice.
9. Bay leaf.
10. Carnation.
11. Salt, sugar.
12. Vinegar.

Bell peppers are bright red and must be fresh. It is cut into thin slices, onions - into half rings, carrots - into rings.

Place onions, carrots and spices at the bottom of the jars. Then add cabbage and pepper.

Marinade is made from water salt, allspice, vinegar and bring it to a boil. Then the jars are filled with regular boiling water, allowed to stand for 3 minutes and drained. After this, the marinade is immediately poured in and the jars are rolled up.

No sterilization of the finished product

Many housewives prefer not to spend a lot of time preparing assorted cauliflower, but to use a recipe that does not require sterilization.

To do this, pour boiling water over the prepared products and leave for 15 minutes. After this, the water is drained, vinegar, salt, and allspice are added to it. Bring the marinade to a boil, pour it over the vegetables and seal the jars. Any food that is suitable for cooking is suitable for this method of canning. preparations with cauliflower.

Assorted in tomato marinade

Delicate inflorescences soak tomato sauce, thanks to which they become juicy and very tasty.

To prepare the assortment you will need:

1. 2 kg cauliflower.
2. 15 g citric acid.
3. 120 ml vegetable oil.
4. 60 g salt.
5. 4 black peppercorns.
6. 80 ml table vinegar.
7. 50 g parsley.
8. 3 bay leaves.
9. 1 kg tomato.
10. 0.5 kg bell pepper.
11. 1 head of garlic.
12. 100 g sugar.

Cooking process:

1. The cabbage is washed and divided into inflorescences.
2. Bell peppers are cleaned and coarsely chopped. It is advisable to choose a thick-walled vegetable, as it is juicier. Only ripe peppers are used. Because it is green, the workpiece will taste bitter.
3. The tomatoes are washed, dried and cut in half. It is advisable to use a variety with thin skin.
4. Place bell peppers and tomatoes in a saucepan and place over low heat. Heat the vegetables until they become soft.
5. Boil water separately. Add cabbage and a pinch of citric acid to it. To ensure even boiling, press the inflorescences with a spoon.
6. After the water boils, cook for 3 minutes. Then the cabbage is taken out and immediately washed under cold water to stop the cooking process.If the florets are left warm, they will become unsuitable for canning.
7. Soft peppers and tomatoes are passed through a sieve to obtain a smooth puree without skins or seeds.
8. Parsley and garlic are chopped and mixed with puree. Add salt, sugar, bay leaf, allspice, vinegar and oil.
9. The mixture is put on fire and stirred constantly. Cook for five minutes.
10. The jars are filled with cabbage and topped with hot sauce. Next they are placed in a saucepan. The pan is filled with water up to the hangers of the cans and sent to the fire. Boil for 20 minutes.
11. The jars are closed with metal lids, turned over and covered with a warm blanket.

With the addition of zucchini

To prepare a 3-liter jar you will need:

1. 1 cabbage.
2. 3 cucumbers.
3. 2 tomatoes.
4. 2 bell peppers.
5. 4 onions.
6. 2 carrots.
7. 1 zucchini.
8. 1 head of garlic.
9. 1 chili pepper.

For the marinade you need:

1. 1.5 liters of clean water.
2. 2 tbsp. l. salt.
3. 4 tbsp. l. Sahara.
4. 5 tbsp. l. vinegar.
5. 8 pcs. allspice.

The tomatoes are placed whole, the ends of the cucumbers are cut off, and all other ingredients are cut randomly. Vegetables are placed in sterilized jars.

Now the jars are filled with boiling water and waited for 20 minutes, after which the water is poured into the pans. The process is repeated. Next, add the ingredients for the marinade to the water and boil for 5 minutes. Then fill the jars halfway with boiling marinade, add vinegar and top up the marinade to the neck. The jars are sealed with a metal lid.

Terms and conditions of storage

Storage duration assorted vegetables depends on the method of preparation. For example, marinated cauliflower, made without sterilization, is stored under a nylon lid for a month.

The blanks, closed with a metal lid, are usable for 3-5 months.Canned food that has not been sterilized is stored in the refrigerator or in a cold room.

Assorted products made using the double-fill method have a shelf life of 2-3 years. Usually after this period they are suitable for consumption, but gradually the taste becomes worse. Therefore, it is advisable to store them for a short time.

Preservation is often sent to the cellar, balcony or pantry. The main condition is to prevent direct sunlight from hitting the workpieces.

Advice from experienced housewives

Basic tips:

1. For preservation, choose only dense, tight-headed, fresh cauliflower.
2. Be sure to ensure that the inflorescences are not damaged by insects or diseases. Otherwise, a tasty assortment will most likely not work out. The contents of the jars will turn sour.
3. When separating the heads, the inflorescences are not crushed too much.
4. To check the seal of the lid, the jars are turned over after sealing.

Conclusion

Cauliflower is a dietary and valuable product. To improve the taste, various vegetables are added during canning. Any of the recipes presented can be supplemented or adjusted with spices. The main thing is to comply with storage conditions so that the preparations do not deteriorate throughout the winter.