The best spicy cauliflower recipes for the winter

Cauliflower lovers consume it throughout the year. It is difficult to keep it fresh for a long time, so in the summer and autumn they make preparations, adding other vegetables and spices to recipes to add piquancy or an unusual aroma.

Selection and preparation of cauliflower for preparations

For winter preparations, it is recommended to take mid-late and late varieties of cauliflower. The ripening period reaches 110 days. When purchasing seeds, pay attention to this indicator in order to calculate the time of planting and harvesting.

Recommended varieties and hybrids:

1. flora blanca. Mid-season variety. It is resistant to the first frosts.
2. Amerigo. Mid-season variety. The head of cabbage grows up to 2.5 kg.
3. Cortes. Late variety. Heads of cabbage weighing up to 3 kg ripen in 75 days (counting from planting in a permanent place).
4. Snowball. Mid-season variety. Heads of cabbage grow weighing from 500 g to 2 kg.
5. Green snowdrift. A new late variety, released in 2015. Green inflorescences. It looks unusual and beautiful when prepared.
6. Dutch hybrids Farao F1 and Cambria F1.

When preparing cauliflower, it is recommended:

1. Use medium-sized heads of cabbage so that the inflorescences fit comfortably into jars.
2. Before salting, immerse the head of cabbage in salted water for 2-3 minutes. Pieces of debris and insects will float to the surface.
3. If the cabbage inflorescences are hard, they are blanched - dipped in boiling water for 20-30 seconds.

How to prepare spicy cauliflower

For long term storage It is recommended to marinate vegetables.

Important! People with stomach diseases and young children should not eat pickled vegetables.

If you follow the proportions and stages of preparation, the workpiece will not deteriorate until spring. Spices and spices will add heat. They can be selected individually depending on taste preferences.

Ingredients and proportions:

• cauliflower - 1 kg;
• medium-sized carrots - 2 pcs.;
• hot pepper - 2 pods;
• bay leaf - 2 pcs.

Marinade:

• sugar - 3 tbsp. l.;
• salt - 3 tbsp. l.;
• water - 1.5 l;
• vinegar 9% - 40 ml.

Cooking instructions:

1. Sterilize the jars and boil the lids.
2. The cabbage is washed and divided into inflorescences. Blanch in salted water for 3 minutes.
3. Peeled carrots are cut into thin slices.
4. The marinade (water, sugar, salt) is brought to a boil, vinegar is added.
5. Pour boiling marinade over vegetables. They roll up the cans.

Take note:

How to properly marinate cabbage with hot peppers

The best pickled onion recipes for the winter

Delicious sweet, crispy pickled cucumbers

Recipe Variations

Cauliflower has a delicate taste. Experienced housewives experiment with adding vegetables, fruits, and spices. The results are simple but original recipes.

In Korean

You can prepare delicious and simple cauliflower the Korean way. Hot ingredients give the preparation a piquant taste.

Ingredients and proportions:

• cauliflower - 1 kg of inflorescences;
• large carrots - 1 pc.;
• garlic - 6 large cloves;
• bell pepper - 1 pc.;
• chili pepper - 3 pods.

Marinade:

• water - 700 ml;
• coarse salt - 1 tbsp. l. with a slide;
• sugar - 4 tbsp. l. without slide;
• vinegar 9% - 100 ml;
• vegetable oil - 50 ml;
• ground nutmeg - 1/2 tsp;
• ground coriander - 1 tbsp. l.;
• dried basil - 1/2 tsp;
• ground black pepper - 1/2 tsp.

Cooking instructions:

1. Sterilize the jars and boil the lids.
2. All vegetables are washed, peeled, seeds and stalks are removed from the peppers.
3. Blanch the cabbage inflorescences for 5 minutes.
4. Carrots are grated on a Korean grater. Sweet peppers are cut into strips. The hot pepper is finely chopped. Garlic is grated on a fine grater or passed through a garlic press.
5. Mix all the vegetables in a deep bowl.
6. The vegetable mass is packed tightly into sterilized jars.
7. Prepare the marinade: add all the ingredients except vinegar to the water. Boil for 5 minutes, turn off the heat. Pour in vinegar.
8. Pour hot marinade over vegetables. Cover with metal lids on top.
9. Place a piece of cloth on the bottom of a wide pan and place the jars for sterilization.
10. Sterilize over low heat: 0.5 l - 10 minutes, 1 l - 15 minutes.
11. They roll it up, turn it upside down, and wrap it up.
12. After cooling, put it in a cool, dark place.

The preparation is ready for use in a week.

In Armenian

The appetizer of cauliflower with beets looks unusual. Thanks to beets, the inflorescences acquire a beautiful lilac hue. Hot spices give the preparation a unique taste.

Ingredients and proportions:

• cabbage inflorescences - 2 kg;
• medium carrots - 5 pcs.;
• large beets - 1 pc.;
• hot pepper - 1.5 pods;
• garlic - 1 large head;
• large horseradish root - 1 pc.;
• fresh dill - 5 sprigs;
• fresh parsley - 5 sprigs;
• bay leaf - 5 pcs.;
• black peppercorns - 5 pcs.

Brine:

• water - 1 l;
• coarse salt - 2 tbsp. l.

Cooking instructions:

1. Cabbage is divided into inflorescences.
2. Carrots, beets, horseradish root are washed, peeled, and cut into large pieces.
3. The greens are chopped.
4. Place all the vegetables in a deep container. Sprinkle with spices.
5. Boil the brine. Pour hot brine over the vegetable mixture. They place the load.
6. Preparation costs 3 days.Then it is put in a cold place for 5 days.
7. For long-term storage, the product is transferred to jars and put in the refrigerator.

In tomato

When cooks use tomato marinade, the florets are soaked in a rich sauce.

Ingredients and proportions for a 3-liter jar:

• medium-sized cucumbers - 10 pcs.;
• lady fingers tomatoes - 10 pcs.;
• head of cauliflower - 1 pc.;
• bell pepper - 2 pcs.;
• eggplant - 1 pc.;
• small onions - 10 pcs.;
• garlic - 5 large cloves;
• bay leaf - 2 pcs.

Marinade:

• tomatoes - 1.5 kg;
• coarse salt - 2 tbsp. l. without slide;
• sugar - 3 tbsp. l. without slide;
• vinegar 9% - 2 tbsp. l;
• cloves - 3 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• hot pepper - 1/4 pod.

Cooking instructions:

1. Whole garlic cloves and bay leaves, peeled, are placed in a sterilized 3-liter jar.
2. Wash the cucumbers and cut them into 3-4 pieces. Peel the onion and cut it in half. Place chopped cucumbers and onions in a jar.
3. The tomatoes are washed. Pierce each one in several places with a toothpick. Place in a jar.
4. The bell pepper is washed, the stalk is removed, and the seeds are removed. Cut into small pieces. Place in a jar. Shake it a little so that the pepper is distributed among the vegetables.
5. The eggplants are washed. Chop coarsely. Cabbage is separated into inflorescences. Place on tomatoes.
6. Pour boiling water over the vegetables, cover with lids for 5 minutes. Drain the water. This procedure helps get rid of the bitterness of eggplants and onions.
7. Pour the next batch of boiling water over the vegetables. Leave for 10 minutes.
8. Prepare the marinade. Wash the tomatoes, put them in boiling water for 1 minute, then in cold water. Remove the skin. The tomatoes are ground or passed through a meat grinder.
9. Pour tomato juice into the pan, add spices, salt, and sugar.Bring to a boil, stirring. Boil over low heat for 10 minutes. Remove from heat, pour in vinegar.
10. Drain the boiling water from the jar. Pour tomato marinade over vegetables. They're rolling up. Turn the jar over and wrap it up.
11. The cooled workpiece is stored in a dark, cool room.

With cherry tomatoes

Miniature cherry tomatoes add originality to any dish.

Ingredients and proportions:

• inflorescences - from one head of cabbage;
• cherry - 10 pcs.;
• bell pepper - 3 pcs.;
• fresh dill - 5-6 sprigs;
• bay leaf - 2 pcs.;
• currant leaves - 5-6 pcs.;
• allspice peas - 3 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 3 tbsp. l. with a slide;
• vinegar 9% - 100 ml;
• vegetable oil - 1 tbsp. l.;
• water - 800 ml.

Cooking instructions:

1. Sterilize the jars and boil the lids.
2. The cauliflower is washed and divided into inflorescences.
3. Wash tomatoes and sweet peppers. The seeds and stalk of the peppers are removed and cut into strips.
4. Dill and currant leaves are rinsed with running water.
5. Place the prepared ingredients in jars.
6. Cook the marinade: add salt, sugar, vegetable oil, and spices to the water. Boil for 3-4 minutes, remove the bay leaf. Remove from heat, pour in vinegar.
7. Pour the hot marinade over the vegetables to the very top so that the liquid overflows.
8. They're rolling up. Turn it upside down and wrap it up.
9. The cooled workpiece is removed for long-term storage in the basement or cellar.

Read also:

How to pickle peas: ingredients, instructions and tips

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With bell pepper

To give the workpiece a beautiful appearance, use sweet peppers of all colors.

Ingredients and proportions for a liter jar:

• inflorescences - 1/2 head of cabbage;
• small bell pepper - 3 pcs. different color;
• onions - 200 g;
• water - 600 ml;
• coarse salt - 1 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide;
• vinegar 9% - 80 ml.

Cooking instructions:

1. Sterilize the jar and boil the lid.
2. The cabbage is washed and separated into inflorescences.
3. Wash the peppers, remove the seeds, cut out the stalks. Cut into medium-sized strips.
4. Peel the onion and cut into half rings.
5. Place vegetables in a jar.
6. Boil the marinade, add vinegar.
7. Pour over vegetables. The jar is placed on sterilization for 15 minutes.
8. They're rolling up. Store in a dark place.

With carrots

You can pickle cauliflower with carrots in a quick way. If you prepare it in the evening, it will be ready to eat the next day.

Ingredients and proportions:

• inflorescences - 500 g;
• large carrots - 1 pc.;
• garlic - 4 large cloves;
• water - 0.5 l;
• vinegar 9% - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• coarse salt - 1 tbsp. l. with a slide.

Cooking instructions:

1. For long-term storage, jars are sterilized. For short-term use, simply wash.
2. Separate the washed cabbage into inflorescences. Blanch for 5 minutes. Drain in a colander.
3. Washed, peeled carrots are cut into thin strips.
4. Peeled garlic cloves are cut into strips.
5. Place vegetables in jars.
6. The marinade is prepared from water, salt, and sugar. Add vinegar after turning off the heat.
7. Pour in hot marinade. Roll up or cover with lids.
8. The cooled pieces are put into the refrigerator.

Terms and conditions of storage

To preserve spicy cauliflower for a long time, you need:

1. Cook according to recipes where the workpiece is rolled up with metal lids.
2. Store in sterilized glass jars. Sterilize in a water bath, oven, or microwave. Boil metal lids for 5 minutes to remove factory grease.

The product can be stored under a rolled-up lid for up to a year. in a dark room at a temperature of 0...+3°C and humidity up to 75%.

Vegetables are kept in the refrigerator under nylon covers. Shelf life depends on the cooking method. Preparations with vinegar last longer than salted and fermented ones.

Storage in plastic containers - no longer than 7 days in the refrigerator.

Advice from experienced housewives

When preparing cauliflower for the winter, experienced housewives:

1. Buy or plant late and mid-late varieties with medium-sized heads of cabbage.
2. Use medium or coarse table salt.
3. If, after preparing the marinade or brine, there is an impurity left at the bottom of the pan, filter the liquid through cheesecloth or a sieve.
4. When using sea salt, add half as much.
5. If the recipe calls for pasteurization, the vegetables are placed in 0.5 l, 0.7 l or 1 l jars. This will save cooking time.
6. To make the preparation look bright and beautiful, choose bright additional ingredients.

Conclusion

Preparing spicy cauliflower for the winter does not take much time or effort. Unlike white cabbage, it does not need to be chopped, but only divided into inflorescences.

The recipes are varied and simple. Throughout the winter period, such pickled cauliflower will replenish the lack of vitamins and other beneficial substances in the body.