A selection of the most delicious cauliflower salad recipes for the winter in jars - eaten instantly

According to Mark Twain, cabbage changed from ordinary cabbage to cauliflower after receiving higher education. It is much richer in vitamins and microelements than other types of cabbage. It is even given to infants because it is hypoallergenic. But with prolonged heat treatment, many beneficial substances are destroyed. Therefore, it gained particular popularity when stored in pickled form.

In this material we have collected the best cauliflower salad recipes. cabbage in jars for the winter.

Selecting and preparing cauliflower for preparing salad in jars

Cauliflower contains many useful substances, in particular an almost complete range of vitamins. It even contains vitamin U, which is rarely found in other products.

Cabbage has the following beneficial effects on the body:

1. Rejuvenation. Prevents deformation of healthy cells.
2. Strengthens bone tissue and blood vessels.
3. Normalizes the state of the nervous system.
4. Cleanses the intestines.
5. Prevents the development of skin diseases.
6. Normalizes metabolic processes.
7. Improves blood formation. Cleanses the blood.
8. Strengthens the immune system.
9. Dietary properties. Hypoallergenic.

Recommended for use in the development of a large number of diseases of various etymologies.

There are more than 150 varieties cauliflower. It is preserved by freezing, salting and pickling.

For salting and pickling, varieties with a dense head structure and high preservation rates are selected. For example, these:

1. Snowy Top F1 is a mid-early hybrid with a snow-white head weighing up to 2 kg.
2. Romanesco Natalino is a late-ripening variety with exotic light green inflorescences.
3. Four seasons - with a large, dense, milky white head.
4. Veronica F1 - produces dark green heads weighing up to 1.4 kg.
5. Sicilian purple is a mid-season variety with an inky purple color.

Process for preparing cauliflower:

• rinse the heads thoroughly under running water;
• disassembled into separate inflorescences;
• spoiled ones are rejected;
• cut off the stems of the inflorescences;
• pre-blanch.

Recipes for the most delicious salads without sterilization

The taste of cauliflower in preparations comes out inexpressive. Therefore, all kinds of assorted salads with other vegetables, seasonings and additives are widespread.

Salad "Delicacy"

There are several variations of this salad. They differ in spices. The basic set of products is retained.

Ingredients:

• cauliflower with large inflorescences - 1 kg;
• ripe tomatoes - 0.6-0.7 kg;
• sweet pepper - 0.5 kg;
• sunflower oil - 200 ml;
• sugar - 50-60 g;
• table vinegar - 50-70 ml;
• rock salt - 30 g;
• garlic - 30 g (5 cloves);
• dill, parsley - 25-30 g (1 bunch).

Step by step recipe:

1. Disassemble the cabbage into inflorescences, discard the defective ones, rinse, and trim the tails.
2. Blanch the heads for 3-5 minutes and dry.
3. Finely chop the tomatoes (remove the skin if desired).
4. Cut the sweet pepper into strips or rings.
5. Chop the garlic and herbs.
6. Place tomatoes, salt, garlic, herbs, pepper, butter, sugar in a saucepan.
7. Boil the marinade over low heat.
8. Place cabbage heads in the marinade.
9. If there is not enough tomato juice in the marinade, add 250 ml of boiling water.
10. Simmer over low heat for 25-30 minutes.
11. Pour in vinegar and boil.
12. Place in sterilized jars and close.
13. Place in a warm place until completely cooled.

The output is about 2 liters of product.

With tomatoes and sweet peppers

An original salad with a spicy taste.

Product set:

• cauliflower - 1 kg;
• tomatoes - 1 kg;
• peeled sweet pepper - 200 g;
• sugar - 100 g;
• garlic - 25 g;
• table vinegar - 75 g;
• salt - 30 g;
• sunflower oil - 0.5 tbsp.;
• bay laurel - 2 leaves;
• black peppercorns - 5-10 pcs.

Step-by-step recipe:

1. Disassemble the cabbage into heads, sort and wash.
2. Blanch for 3-5 minutes.
3. Remove the skin from the tomatoes and grind in a meat grinder.
4. Finely chop the pepper.
5. Crush the garlic with a press.
6. Place tomatoes, butter, pepper, sugar, bay leaf, and salt in a saucepan.
7. Bring to a boil, add cabbage florets.
8. Cook for 20 minutes.
9. Add vinegar and garlic and cook for 5 minutes.
10. Distribute into sterilized jars and close.
11. Leave in a warm place until completely cooled.

The output is about 2.5 liters of salad.

With canned beans

A tasty and nutritious snack that is high in protein. Beans are chosen both white and red. If canned beans are not available, dry beans are boiled.

Compound:

• cabbage - 1 kg;
• canned beans - 400 g;
• sweet pepper - 200 g;
• onion - 200 g;
• cayenne or chili pepper - 1 pod;
• garlic - 15 g (3 cloves);
• sugar - 50 g;
• 9% acetic acid - 50 ml;
• sunflower oil - 50 ml;
• salt - 30 g;
• tomato paste - 30 g;
• bay laurel - 2 leaves;
• black peppercorns - 5 pcs.;
• water - 1 l;
• allspice peas - 3 pcs.

Step by step steps:

1. Disassemble the cabbage, sort it, wash it.
2. Boil the cabbage heads for 3-5 minutes in salted water and let drain.
3. Chop the onion and pepper into cubes.
4. Chop the garlic or pass through a press.
5. Add oil, bay leaf, sugar, peppercorns, salt and tomato paste to a container, add water, and boil.
6. Add vegetables, simmer for 20 minutes.
7. Add garlic and vinegar and cook for 5 minutes.
8. Place the salad in sterile jars and roll up.
9. Place in a warm place until cooled.

The output is about 3 liters of salad.

With carrots and tomatoes

A very simple and tasty salad.

Components:

• cabbage - 1 kg;
• ripe tomatoes - 1 kg;
• bell pepper - 200 g;
• garlic - 30 g;
• carrots - 250-300 g;
• sugar - 70 g;
• sunflower oil - 150 g;
• rock salt - 30 g;
• table vinegar - 70 g;
• greens - 1 bunch.

Algorithm of actions:

1. Divide the cabbage into heads, separate the unusable ones, and wash thoroughly.
2. Blanch for 5 minutes.
3. Cut the peeled carrots into circles 3-4 mm thick.
4. Chop tomatoes and herbs with a knife or pass through a meat grinder.
5. Chop the pepper into rings or half rings.
6. Pass the garlic through a press.
7. Place all ingredients except cabbage and vinegar in a saucepan and boil.
8. Add cabbage and cook for 15 minutes.
9. Pour in vinegar and boil for 5 minutes.
10. Pack the mixture into sterile jars and roll up.
11. Place in a warm place to cool.

With mushrooms

Most often it is prepared from champignons and oyster mushrooms, but with forest mushrooms the salad has a brighter taste.

Components:

• cabbage - 1 kg;
• mushrooms - 0.5 kg;
• ripe tomatoes - 0.6 kg;
• onions - 250 g;
• bell pepper - 400 g;
• vegetable oil - 75 ml;
• carrots - 300 g;
• salt - 30 g;
• table vinegar - 75 ml;
• bay laurel - 2 leaves;
• black pepper - 5 peas.

Subsequence:

1. Disassemble the cabbage, sort it, wash it.
2. Cook the heads for 3 minutes.
3. Cut the vegetables into cubes, add to a saucepan with oil and simmer for 15 minutes.
4. Add mushrooms, simmer for 10 minutes.
5. Place cabbage inflorescences. Cook for 15 minutes.
6. Add spices. Simmer for 5 minutes.
7. Distribute the salad into sterile jars. Close.
8. Set aside to cool.

In Korean

Korean salad recipes there are several. This one claims to be an authentic Korean recipe.

Ingredients:

• cauliflower - 1 kg;
• carrots - 450 g;
• garlic - 20 g;
• Korean carrot seasoning - 20 g;
• sugar - 100 g;
• vegetable oil - 100 ml;
• water - 1 l;
• salt - 70 g;
• 9% acetic acid - 60 ml;
• Noble laurel leaf - 2 pcs.;
• allspice peas - 3 pcs.

Step by step recipe:

1. Cut the cabbage into heads and wash
2. Blanch for 5 minutes. Let the water drain.
3. Grate the carrots into long strips.
4. Pass the garlic through a press.
5. Add sugar, salt, seasoning, garlic, bay leaf, allspice to a pan of boiling water. Boil for 5 minutes.
6. Place carrots and cabbage inflorescences in jars, alternating them.
7. Pour boiling water over the jars. Leave for 15 minutes. Drain the water.
8. Repeat sterilization of vegetables.
9. Pour oil and vinegar into the marinade. Boil.
10. Pour the brine into jars with vegetables. Close the jars with lids.
11. Place in a warm place until cooled.

Makes about 2 liters acute spicy salad.

Spicy salad with chili ketchup

An original and not yet very common snack. But there are more and more connoisseurs of chilli ketchup preparations. It is recommended to use proven brands of ketchup from Makheev or Torchin.

Ingredients:

• cauliflower - 1 kg;
• carrots - 0.6 kg;
• sweet pepper - 0.6 kg;
• tomatoes - 0.4 kg;
• garlic - 30 g;
• chili ketchup - 200 g;
• vegetable oil - 200 ml;
• salt - 30 g;
• 9% acetic acid - 40 ml;
• sugar - 60 g.

Step by step recipe:

1. Disassemble the cabbage into heads and wash.
2. Blanch for 3 minutes in salted water. Drain in a colander.
3. Grate the carrots or chop them into strips.
4. Cut the sweet pepper into strips.
5. Finely chop the garlic.
6. Pour boiling water over the tomatoes, remove the skin, and pass through a meat grinder.
7. Place tomato mass, chili sauce, butter, salt, sugar into a saucepan.
8. Boil.
9. Add cabbage, carrots, pepper. Boil for 25 minutes.
10. Add garlic and vinegar. Boil for 5 minutes.
11. Place into sterile jars. Roll up.
12. Place in a warm place until cool.

Yield: about 2 liters of finished product.

Salad “7 spoons”

An original salad recipe that includes rice.

Raw materials for 1 kg of cabbage:

• rice - 140 g;
• tomatoes - 0.5 kg;
• sweet pepper - 150 g;
• sugar - 30 g;
• carrots - 150 g;
• garlic - 20 g;
• salt - 20 g;
• vegetable oil - 70 ml;
• parsley - 25 g.

Procedure:

1. Divide the cabbage, sort through and wash thoroughly.
2. Boil for 3 minutes.
3. Cook the rice grains until half cooked.
4. Grind the tomatoes.
5. Grind the carrots on a grater.
6. Chop the pepper.
7. Chop the garlic and herbs.
8. Place tomatoes, granulated sugar, vegetable oil, salt, herbs and garlic in a saucepan.
9. Boil.
10. Add vegetables to the marinade. Boil for 10 minutes.
11. Add rice, simmer for 25 minutes.
12. Place the mixture into sterilized jars. Close. Set aside to cool.

The output is about 1.5 liters of salad.

With beets

A common simple recipe. Salad is used as a side dish and as a decoration for dishes.

Components:

• cauliflower - 1 kg;
• garlic - 15 g;
• sugar - 30 g;
• table beets - 250-300 g;
• 9% acetic acid - 90 g;
• table salt - 30 g;
• Noble laurel leaf - 3 pcs.;
• black peppercorns - 10 pcs.;
• clove buds - 3 pcs.;
• allspice - 5 peas;
• water - 1 l.

Step by step recipe:

1. Disassemble the cauliflower, sort and wash.
2. Boil for 3-5 minutes.
3. Cut the beets into strips.
4. Pass the garlic through a press.
5. Put spices in water and boil.
6. Place cabbage and beets in jars, alternating.
7. Pour boiling water over it. Leave for 15 minutes. Drain the water.
8. Repeat the procedure.
9. Pour vinegar into the marinade. Pour into jars with vegetables. Roll up.
10. Leave to cool in a warm place.

It turns out 1.5 liters of the finished product.

Terms and conditions of storage

According to GOST R 52477-2005 of the Russian Federation, canned vegetables marinated in glass containers are stored at temperatures from 0 to +25°C 24 months.

Mandatory storage conditions:

• sun protection;
• insulation from heating elements;
• humidity not higher than 75%.

Based on this, acceptable storage locations;

• dry ventilated basements, cellars;
• storage rooms in residential premises, remote from heating radiators;
• refrigerators;
• other premises with appropriate conditions.

It is not recommended to store workpieces:

• on balconies and loggias;
• in unheated summer kitchens and sheds;
• in living rooms.

Experience shows that such products are stored for 2-3 years, but after two years their taste deteriorates.

Advice from experienced housewives

Based on many years of experience in winter preparations, the following recommendations have been developed:

1. For canning, choose only fresh cauliflower with dense, tight heads.
2. It is necessary to ensure that the inflorescences are not damaged by diseases and pests.
3. When separating the heads, do not crush them too much.
4. After sealing, the jars are turned over to check for leaks.

Conclusion

Cauliflower is a very valuable and nutritious product. When marinated, it retains its beneficial properties. Adding other vegetables improves the taste of canned cabbage. Any recipe can be varied with spices.It is necessary to strictly observe the storage conditions for homemade products.