Cauliflower for the winter - you'll lick your fingers (pickling and pickling recipes)

Cauliflower is not used as often for canning as, for example, cucumbers or tomatoes. But this vegetable is not inferior in taste to more familiar preparations.

Canning cauliflower for the winter is not a difficult task; even an inexperienced housewife can handle it. We have selected the best recipes for delicious crispy pickled cauliflower for the winter.

Canned cauliflower in jars is to die for

Canning cauliflower is relatively rare. But This dish is delicious and easy to prepare.

Recipe "You'll lick your fingers"

This is one of the popular recipes for canning vegetables for the winter.. Spices give the dish a special aroma.

To prepare the snack you will need:

• cauliflower – 2 kg;
• cloves – 0.3 tsp;
• red chili pepper – 1 pc.;
• bell pepper – 3 pcs.;
• allspice – 5 pcs.;
• onions – 7 pcs.;
• medium-sized carrots – 2 pcs.;
• bay leaf – 3 pcs.

For the marinade:

• table vinegar – 45 ml;
• salt – 1 tbsp. l.;
• water – 1 l;
• sugar – 1 tbsp. l. no slide.

The head of cabbage is divided into individual small inflorescences, and then washed under running water. Carrots are cut into thick strips or circles 5 mm thick, sweet and hot peppers - into squares, onions - randomly.

Place carrots, onions, peppers and spices at the bottom of the container. Then the rest of the space is filled with cauliflower.

After this, the marinade is boiled. Sugar, salt and vinegar are added to an enamel container with water.Place over medium heat, bring to a boil and immediately pour the hot marinade into the jars to the very top, and then seal them.

Marinating for long-term storage

The appetizer turns out piquant and spicy.

Ingredients:

• cauliflower – 1 kg;
• carrots – 100 g;
• garlic – 2 cloves;
• mustard seeds – 1 tsp;
• allspice and peppercorns – 8 pcs.

Marinade:

• water – 1 l;
• salt – 1 tbsp. l. with a slide;
• sugar – 2 tbsp. l. with a slide;
• vinegar - 3 tbsp. l.

The head of cabbage is divided into small inflorescences and washed. Then they are dipped in boiling water for 20 seconds.

Cut carrots into small circles, garlic into small slices. The inflorescences are placed in jars, and the remaining vegetables and allspice are added at the same time. Pour boiling water and wait 5 minutes. Then drain, add everything needed for the marinade to this water and put it on the fire again until it boils.

The prepared marinade is poured into jars and sealed with metal lids.

Delicious crispy cauliflower in tomato

This method involves making a marinade from sweet peppers and tomatoes. It soaks cauliflower, saturating it with subtle taste and aroma.

To prepare you will need:

• cauliflower – 1 kg;
• tomatoes – 0.5 kg;
• bell pepper – 2 pcs.;
• garlic – 5 medium cloves;
• parsley – 3-5 sprigs;
• sunflower oil – 70 ml;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• citric acid – 1 pinch.

The cabbage is washed, dipped in boiling water with citric acid and, after soaking for two minutes, removed with a slotted spoon and set aside. The tomatoes are ground in a meat grinder to make a puree. Do the same with other vegetables and herbs.

The mixture of vegetables is placed on the fire and brought to a boil, adding sugar, salt and butter. Mix thoroughly and add the main ingredient.Cook over low heat for 30 minutes. Vinegar is added at the very end.

Then the contents are placed in sterile containers, carefully rolled up with lids and turned upside down.

A quick way to pickle cauliflower without vinegar

The absence of vinegar makes vegetables healthier and more delicate in taste.

Will be required:

• cauliflower – 3 kg;
• tarragon – 6 g;
• allspice – 15 pcs.;
• salt – 100 g;
• bay leaf – 6 pcs.

The head of cabbage is divided into inflorescences of 2-3 cm each. Then they are placed in salted water for 20-30 minutes, after which they are thoroughly washed.

The inflorescences are dipped in boiling water for 3 minutes and allowed to dry. All ingredients are placed in sterilized jars, poured with boiling marinade and sealed. To prepare the marinade, bring water with salt and spices to a boil.

Take note:

Cauliflower salads for the winter in jars

Recipes for spicy cauliflower for the winter

Assorted cauliflower, cucumbers and tomatoes for the winter

In Korean

Korean Cauliflower It prepares quickly - it is served to the table the very next day. Maximum shelf life is 3 months.

Ingredients:

• 1 kg of cabbage inflorescences;
• 1 head of garlic;
• 3 carrots.

For the marinade:

• ground black and red pepper – 0.5 tsp each;
• sugar – 4 tbsp. l.;
• salt – 2 tbsp. l.;
• purified or boiled water – 1 liter;
• sunflower oil – 50 ml;
• bay leaf – 3 pcs.;
• paprika – 0.5 tsp;
• ground coriander – 0.5 tsp.

Boil the disassembled cabbage for 5 minutes. Carrots are cut into thin long strips or grated on a special grater. Garlic is crushed in a press. At this stage, all the ingredients are placed in different plates.

Next, cook the marinade: add sugar and salt to boiling water, add vinegar after 5 minutes.Turn off the heat, add cabbage and bay leaves to the marinade and wait until everything cools down. Then add the rest of the spices, garlic and carrots. Place the pan in the refrigerator for 8 hours. Next, add oil so that its layer on top is 2-3 cm. In this state, the snack is stored for up to three months.

Reference. To seal canned food, after adding spices, carrots and garlic, bring everything to a boil. Then the vegetables are taken out and placed in sterile jars, after which they are poured with boiling marinade and closed with lids.

Pickling cauliflower for the winter

The snack has almost the same taste as sauerkraut, and it’s much easier to prepare.

To prepare you will need:

• cauliflower – 1 kg;
• garlic – 3–4 cloves;
• carrots – 0.5 kg;
• peppercorns – 8 pcs.;
• salt and sugar - 50 g each.

To make the brine, add sugar, salt and pepper to the water, bring to a boil, set aside and let cool.

The cabbage is separated and washed. The carrots are chopped using a vegetable cutter, the garlic is thinly sliced.

Vegetables are placed in the jar in small layers, alternating until it is full. Pour chilled brine over everything so that it slightly covers the cabbage.

The jar is covered with gauze and left for a day. The next day, mix the contents and wait another 24 hours. After this, cover with a plastic lid and put in the refrigerator for 6-7 hours. After this time, the appetizer is tasted and served.

Store the preparation in the refrigerator separately from the marinade.. Pour it over cabbage immediately before eating.

Other ways to store cauliflower in winter

There are several other ways to store the product in winter. The most popular is freezing.

The technology includes the following:

1. The cabbage is thoroughly washed and separated into individual inflorescences.
2. Bring the water to a boil, add 60 g of salt and blanch the cabbage for two minutes.
3. Cool and wait for the vegetables to dry.
4. Lay out in one layer on any flat surface and put in the freezer until frozen.
5. Transfer everything into a container or bag and return it to the freezer.

Besides, store cauliflower in the refrigerator, on the vegetable shelf. The leaves are removed from the heads of cabbage and washed, then packed in parts in cling film or paper. Every 3-4 days, vegetables are inspected, removing spoiled inflorescences. The maximum shelf life under such conditions is 3 months.

Vegetables are often left in the basement for the winter.. Each stalk is tied with a rope and suspended from the ceiling with the inflorescences facing down. Or the heads of cabbage are placed on shelves on paper, maintaining a distance between them to avoid the spread of rot.

Reference. Preserving this vegetable on the balcony is much more difficult than in the cellar or refrigerator, since the weather can be unpredictable. The heads of cabbage are wrapped in paper and laid out separately from each other on an insulated balcony. Maximum shelf life is 2 months.

Conclusion

Cauliflower is no worse suitable for winter canning than white cabbage. It requires much less labor than cucumbers, tomatoes and other vegetables. In addition, there are no special requirements for the recipe; you can add additional ingredients and spices to your taste. The main thing is to maintain the proportions of salt, sugar and vinegar, since these ingredients act as preservatives.