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Recipes for delicious crispy pickled cauliflower for the winter

Cauliflower classified as vegetables with a short shelf life. It will not be possible to provide a supply for the entire winter using the type of storage of ordinary white cabbage.

There is another way - pickle cabbage in jars and enjoy a crispy snack with a unique delicate taste throughout the year. There are many canning recipes - we have selected the most delicious and simple ones for you. From this article you will learn how to properly prepare delicious crispy pickled cauliflower for the winter.

Selecting and preparing cauliflower for pickling

In order for the product to turn out to be of high quality, the choice of the main ingredient is approached responsibly. Cauliflower for pickling has the following qualities:

fresh - do not take one that has been sitting for several days;
ripe - an unripe vegetable will not give full flavor;
not overripe - it is better to refuse cabbage with blossoming flowers;
loose – indicates sufficient juiciness of the product;
no rot, visible damage, stains.

At the beginning of cooking, the heads of cabbage are washed, dried with a paper towel and divided into neat inflorescences with a short stem.

Among the varieties and hybrids of cauliflower with traditional characteristics (rounded, flattened forks of white, light yellow or cream color with a lumpy surface) the following are suitable for pickling:

Express;
Alpha;
Dereza goat;
Autumn Giant;
Hybrid Vinson F1;
Hybrid Goodman F1.

Those who love everything original will like the Romanesco variety. This is a modern hybrid, the inflorescences of which have tips in the form of pointed cones. Rainbow cabbage, painted in bright yellow, green, pink, orange or purple, also looks interesting in a jar. This cabbage will captivate you not only with its appearance, but also with its rich composition of nutrients - carotenes, antioxidants, anthocyanins.

Reference. Cauliflower is superior to citrus fruits in ascorbic acid content. It is enough to consume 150 g of vegetables daily to meet the daily requirement of vitamin C.

How to properly marinate for the winter

When marinating the product, it is important to process the inflorescences so that the product does not ferment when stored in jars, and the cabbage retains its elasticity and crunch.

Achieving these goals is possible by using quality ingredients and maintaining proportions.

To get three half-liter jars of pickled products, prepare the ingredients: Recipes for delicious crispy pickled cauliflower for the winter

cauliflower in inflorescences – 800 g;
fresh carrots – 50 g;
2 garlic cloves;
black peppercorns – 15 pcs.;
9 peas of allspice;
3 pcs. bay leaf;
4 glasses of clean water;
granulated sugar – 50 g;
kitchen salt – 35 g;
vinegar 9% table – 40 ml.

Marinating Instructions

To prepare a simple but tasty winter preparation, follow the step-by-step instructions:

Recipes for delicious crispy pickled cauliflower for the winter

All leaves are cut off from the cabbage and separated into inflorescences of a size that will be convenient for pricking with a fork.
The inflorescences are transferred to a large bowl and washed in cool water, the water is drained. The cabbage is dried.
Dip the pieces into boiling water for 10 seconds and remove with a slotted spoon. Another option is to pour the ingredient with just boiled water from the kettle and drain it after 10 seconds.This procedure ensures the shelf life of the product.
Peeled carrots are cut into rings (flowers, stars).
Garlic is cut into thin slices.
Sterilize dishes Jars - in the microwave, metal lids - in boiling water for 5-7 minutes.
Place 3 slices of carrots and 2 cloves of garlic into each jar.
Place the cabbage inflorescences tightly but effortlessly into the jars. Thanks to pre-treatment with boiling water, the pieces are slightly reduced in size and completely fit into the container. At the same time, decorate the cabbage with carrots, placing them closer to the walls of the jars.
Peppercorns in equal parts and bay leaf are placed in each jar.
While adding the ingredients, boiling water is poured into each jar.
Cover the jars with lids for 5 minutes. This will ensure that the cabbage retains its crunch.
Then drain all the liquid from the jars into an enamel container for further preparation of the marinade. You will need 750 ml of liquid.
Salt and sugar are dissolved in water. Boil, after 1 minute add vinegar, stir and immediately remove from heat.
Fill the contents of the jars with brine to the brim and tighten, maintaining a tight seal.
Turn the jars over and wait until they cool down. Do not wrap it, otherwise the cabbage will soften and lose its crunch.

After the jars have cooled, they are placed in a dark, cool place with low air humidity - in the basement, cellar, pantry in the apartment or on the balcony.

Recipe Variations

Name	Peculiarity	Ingredients	Cooking method
Instant Crispy Cabbage	Thanks to the content of sunflower oil and an increased amount of vinegar in the recipe, the process of pickling vegetables will happen twice as fast.	To the standard set of ingredients add 100 ml of sunflower oil, 1 pinch of coriander. Take 2 times more vinegar - 80 ml.	1. Wash the cabbage, disassembled into inflorescences, and pour boiling water over it. Place the pieces into jars. Add carrot sticks and garlic slices. 2. Boil water, add all ingredients except vegetables, oil and vinegar. Stir, add oil. Boil again and add table vinegar. Stir and turn off the stove. 3. Pour hot brine into jars and cover with lids. After cooling, place in a dark, dry place.
Assorted with tomatoes and cucumbers	This recipe is suitable for pickling in large jars - 2 and 3 liters each. Spices are chosen to taste. Depending on the volume of the container, the quantity of products is increased in the appropriate proportion.	To a typical set of ingredients, add 0.5 kg of medium-sized tomatoes, small cucumbers and sweet peppers. There are no carrots in this recipe.	1. Disassemble the cabbage into inflorescences, wash, and pour boiling water over them. 2. Peel the pepper and cut into 6 pieces. 3. Peel the garlic and cut into slices. 4. Wash the tomatoes and cucumbers. Use whole tomatoes, and remove the ends of cucumbers and cut into rings. 5. Place all vegetables in a jar. Add seasonings. 6. Boil water with sugar and salt. Pour this liquid over the vegetables in the jar, pour in the vinegar last. 7. Close the containers with lids, cool and put in a dark place.
With beets	Beetroot gives cabbage its pink tint. The method involves mixing all the ingredients directly in a jar, without first preparing the marinade.	In addition to the main set of ingredients, take 1 medium-sized beetroot and “Cloves” seasoning – 3 pcs. This recipe does not include carrots.	1.Divide the cabbage into inflorescences, wash and boil in water for 10 seconds. 2. Wash the beets and cut them into small strips. 3. Place all ingredients in sterile jars. Alternate cabbage and beets for uniform coloring. Add vinegar. 4. Boil water and pour in for 15 minutes. into jars and cover loosely. 5. Roll up the lids and store for storage after cooling.
With cloves	The marinade is piquant and spicy. The dish is ready to eat after 24 hours.	Take 4 additional pieces. cloves, bay leaves - 10 pcs., sunflower oil - 1 glass, vinegar - 100 ml.	1. Place the processed vegetables in a glass container. 2. Prepare the marinade by combining the remaining ingredients in boiling water. 3. Fill the jars with marinade, roll up, let cool
In Korean	Spicy lovers will love this recipe.	Add seasoning for carrots in Korean - 20 g, vegetable oil - 100 ml, take 3 times more carrots - 3 medium root vegetables.	1. Take the head of cabbage into pieces, wash them and pour boiling water over them. 2. Grate the carrots for Korean dishes. 3. Place vegetables and sliced garlic into jars. 4. Prepare the marinade: boil water, add bay leaf, sugar, salt, pepper, seasoning. Bring to a boil again and add oil and vinegar when removing from heat. 5. Pour the contents of the jars with the prepared marinade. Cover with lids for 10 minutes and then screw them tightly. 6. Cool and store in the basement.
With tomato filling	The technology involves adding tomato paste to the marinade.	Additionally, you will need 0.5 kg of overripe sweet tomatoes, 300 g of bell pepper, 70 g of parsley. The recipe does not require adding carrots.	1. Boil the inflorescences in boiling water for 1 minute. 2. Peel the tomatoes, remove the seeds – pepper, garlic and parsley in a blender. 3. Add sunflower oil, salt, sugar and vinegar to the tomato mixture. 4. Bring the marinade to a boil. 5. Place the cabbage in jars, add seasonings, pour boiling marinade over them and cover with lids for 10 minutes. 6. Then roll up the jars and let them cool. Hide in a dark, cool place for storage.
With turmeric	The dish turns out tasty, with a spicy sweet and sour note. Cabbage takes on a delicate yellowish tint.	Add to the standard set of ingredients: 1 pc. large onions, 2 tbsp. l. turmeric, 20 g parsley. Do not add carrots and garlic.	1. Disassemble the cabbage into small inflorescences and pour over boiling water. 2. Cut the onion into half rings. 3. Add sugar, salt, vinegar and all remaining ingredients except parsley to boiling water. Boil again. 4. Place cabbage and onion in a jar, alternating layers. Place parsley on top. Pour over the marinade. Allow to cool, covering lightly with a lid to allow air access. 5. After a day, cover with nylon lids and put in the refrigerator.
With apple	The taste is delicate and unusual, has a sour-sweet tint.	Standard set of products, except pepper and bay leaf. Additionally, use in the recipe 1 large durum apple, 3 tbsp. l. vegetable oil.	1. Wash and cut vegetables - cabbage into inflorescences, carrots into circles, apples into small slices. 2. Place cabbage and carrots in boiling water and cook for several minutes. 3. Place the vegetables in clean jars, add chopped garlic to them. 4. Dissolve salt and sugar in boiling water, pour this liquid into jars. 5. Add vinegar and oil. 6.Roll up the jars and let cool. 7. Store in a dark, dry place.
With pepper and carrots	Connoisseurs of spiciness are advised to take chili pepper, and for those who like food with a delicate taste, Bulgarian.	Additionally prepare 2 chili peppers or 2 pcs. bell pepper, 30 g parsley and 1 tbsp. vegetable oil.	1. Disassemble the head of cabbage into small inflorescences. Cut the pepper into rings, carrots into slices, and garlic into slices. Chop the parsley. Pour boiling water over the vegetables through a colander and place in jars. 2. Prepare the marinade by mixing sugar, salt, vinegar and oil in boiling water. 3. Pour the prepared marinade over the vegetables, cover with lids for 20 minutes. 4. Roll up the jars, let cool, and store.

Terms and conditions of storage of such preparations

Recipes for delicious crispy pickled cauliflower for the winter

Depending on the canning method, the terms and conditions for storing the product differ.

Pickled vegetables that have not gone through the full preservation process, but are covered with nylon lids, are stored in the refrigerator for 2 months. Storage in the cellar is possible from autumn to spring. The main thing is to make sure that there is no light and that the room is no higher than +2°C.

If the jars are preserved, the maximum shelf life is 2 years. The product retains its best qualities for the first 12 months. The optimal temperature range is from 0 to +25°C with room humidity not exceeding 75%. Direct sunlight is contraindicated.

Advice from experienced housewives

Knowing these little tricks will make it easier for housewives to prepare pickled cabbage.

Experienced chefs recommend: Recipes for delicious crispy pickled cauliflower for the winter

Choose your ingredients carefully, especially cabbage. A firm, juicy head of cabbage without visible damage is the best option.
Cabbage cannot be overcooked. This will cause it to lose its piquant crunch or turn into mush.
Be sure to taste the marinade during cooking. Spicy lovers are advised to increase the amount of vinegar in the recipe.
Do not fill the jars to the brim with marinade - if the contents are left open for a day, additional liquid will be released during this time.
Before serving the dish, season it with chopped parsley and sunflower oil.

Conclusion

Pickled cauliflower takes pride of place among the list of winter preparations. It has a delicate taste and absorbs the aromas of additives and spices. With turmeric, cloves, apples - it’s easy to choose the best recipe for yourself.