How to cook pickled cauliflower for the winter

It is traditional to preserve white cabbage for the winter. Few housewives hide the colored one, although a vegetable marinated with beets can become a table decoration and add variety to the daily diet.

Our article contains the best recipes pickled cauliflower instant cooking.

Classic recipe

Heads of cauliflower are white or yellowish in color. In combination with beets, the vegetable turns crimson and looks great on the table.

To marinate 1 fork of cabbage according to the classic recipe, you will need the following products:

• 2 small beets;
• 1 pinch of dill seeds;
• 2 cloves of garlic;
• 500 ml water;
• 1 tsp each sugar and salt;
• 2 tsp. vinegar 9%;
• Bay leaf.

Cooking algorithm:

1. The washed cabbage is divided into individual inflorescences. Peeled beets are cut into thin slices. Vegetables are mixed in a separate container.
2. Place a bay leaf, dill seeds and chopped garlic at the bottom of a sterilized jar.
3. The container is filled with the vegetable mixture, poured boiling water and left for 15 minutes.
4. The cooled liquid is poured into a saucepan and salt and sugar are dissolved in it. When the liquid boils, pour out the vinegar and immediately turn off the heat.
5. The hot marinade is distributed into jars and hermetically sealed with metal lids.

This set of products makes one 0.7 liter jar of pickled cauliflower. If you need to cook more, increase the amount of ingredients proportionally.

Instant recipes for delicious crispy cabbage with carrots

Cauliflower has a neutral taste, so it goes well not only with beets, but also with other vegetables.

A vegetable appetizer with carrots turns out to be tasty and elegant. There are several cooking options - below are the most successful of them.

With carrots

This recipe crispy cauliflower involves the use of only one additional ingredient - carrots. For 1 kg of cabbage take 2 carrots and 1 beet. For the marinade you will need:

• 2 liters of water;
• salt, sugar, vinegar 9% - 4 tsp each;
• bay leaf – 2 pcs.;
• cloves – 6 pcs.;
• black peppercorns – 10 pcs.

Preparation:

1. Carrots are cut into slices, beets are grated, cabbage is divided into inflorescences.
2. Boil cabbage in water with salt and citric acid for 3 minutes. Citric acid will prevent the vegetable from turning gray.
3. Place spices at the bottom of the jars and fill the containers with vegetables, and then pour boiling water over them for 5 minutes.
4. Pour the water into a saucepan, add salt and sugar, bring to a boil and pour in the vinegar.
5. The appetizer is poured with boiling marinade and the jars are sealed with metal lids.

With carrots and garlic

To prepare the snack you need:

• 1 kg cabbage;
• 1 carrot;
• 1 medium beet.

Products for marinade:

• 1 liter of water;
• 2 tbsp. l. salt and sugar;
• 100 ml sunflower oil;
• 0.5 tbsp. vinegar 9%;
• 4 bay leaves;
• 1 tbsp. l. allspice peas;
• 3 clove inflorescences;
• 0.5 heads of garlic.

Let's start cooking:

1. The inflorescences are blanched for 5 minutes, the carrots are cut into slices, and the beets are grated.
2. An enamel pan is filled in layers: first cabbage, then carrots and beets and garlic. Vegetables continue to be rotated until the container is full.
3. Boil a liter of water with salt and sugar, add spices and oil and cook for 3 minutes. Pour in the vinegar, let it boil again and add to the vegetables.
4. The mixture is covered with a flat plate and pressed down with pressure (for example, a 0.5 liter jar of water). It makes no sense to install a heavy load, as this may damage the cabbage forks.
5. On the first day, a snack pickled at room temperature, and then another 2 days in a cool room.

The finished dish is stored directly in the pan or placed in jars, covered with nylon lids and placed in the refrigerator.

Georgian-style pickled cabbage with beets

The Georgian appetizer differs from previous recipes primarily in its piquancy, which is achieved through vinegar. Citric acid is used as an additional preservative in the recipe.

Products for 1 kg of cabbage:

• 1 beet;
• 4 cloves of garlic;
• 10 black peppercorns;
• 20 g sugar;
• 40 g salt;
• 4 tbsp. l. vinegar 9%;
• 60 g vegetable oil;
• parsley or cilantro;
• 1.5 liters of water;
• citric acid on the tip of a knife.

The appetizer is prepared like this:

1. Blanch the cabbage in boiling salted water with citric acid for no more than 7 minutes.
2. Peeled beets are cut into slices.
3. Place some greens and a clove of garlic on the bottom of the jars, then a few slices of beets and a layer of cabbage. Vegetable layers alternate until the container is completely filled.
4. Bring 1.5 liters of water to a boil, distribute into jars and leave the vegetables to steam for 30 minutes under the lids. If this is not done, the snack will ferment during storage.
5. The water is again poured into the pan, salt, sugar and pepper are added and brought to a boil. Then pour in the vegetable oil and vinegar and immediately remove from the heat.
6. The appetizer is poured with boiling marinade and rolled up.The jars are cooled at room temperature, after which cauliflower, marinated for the winter with beets, transferred to the pantry for storage.

Spicy with chili pepper

Fans of spicy dishes will definitely appreciate pickled cabbage with chili pepper.

Products:

• 2 kg cabbage;
• 2 beets;
• 2 carrots;
• 3 bell peppers;
• 1 head of garlic;
• 1 chili pepper;
• half a bunch of dill and parsley.

For the marinade you will need:

• 1 liter of water;
• 0.5 tbsp. Sahara;
• 1.5 tbsp. l. salt;
• 100 ml sunflower oil;
• 0.5 tbsp. vinegar;
• 2 bay leaves;
• dill seeds optional.

Step-by-step preparation:

1. Boil the inflorescences in boiling salted water for 3 minutes.
2. Garlic is cut into thin slices, carrots into slices or strips, beets are grated. Chili is cut into thin slices. To reduce the spiciness of the dish, take not a whole pepper, but half. The bell pepper is cut into slices 1 cm thick. The greens are chopped.
3. All vegetables are mixed in a saucepan or large bowl.
4. Pour water into a second pan, add salt, sugar, bay leaf, oil and vinegar. Bring the mixture to a boil, slightly reduce the heat and cook for no more than 2 minutes.
5. Vegetables are poured with brine directly in the pan. They are covered with a plate on top, placed under pressure and left for 24 hours.
6. After this, the vegetables are laid out in clean jars, filled with the remaining brine and covered with lids.
7. The containers are turned over, covered with a blanket and left to cool at room temperature. Keep this workpiece it is better in a cool basement or cellar, but an ordinary pantry will do.

Conclusion

Cauliflower is not only steamed or fried in batter.This vegetable makes excellent winter twists, and if you complement the recipes with bright carrots and beets, the dish will not only be tasty and healthy, but also unusually beautiful.