Cauliflower for the winter: simple recipes for preparing delicious preparations without sterilization

Cauliflower is a tasty and healthy product. It contains 2-3 times more protein, iron and vitamin C than white cabbage. It also contains other vitamins, minerals and beneficial acids. The vegetable will be an excellent addition to the winter diet, will help cope with vitamin deficiency and get rid of extra pounds.

You can prepare cauliflower for the winter not only by freezing. Marinated snacks made from this vegetable will decorate the table. Prepared without sterilization, they will retain most of the nutrients. Preservation without additional heat treatment is simple to perform and has many variations.

Selection and preparation of products and containers

To prepare pickled cabbage for the entire winter period, which will remain tasty and crispy until the next season, it is not enough to choose the appropriate recipe. It is important to choose the right ingredients.

Particular attention should be paid to cauliflower:

1. It is recommended to choose medium sized heads. They have firm but tender florets that remain crisp when canned.
2. Heads of cauliflower should have no traces of rot, mechanical damage, or signs of disease. If there are holes in the head, then insects live inside. Such canned food will spoil without sterilization.
3. The heads of cabbage should be dense. Loose specimens with protruding open inflorescences will be tough and fibrous.

It is important to prepare cabbage properly. For this:

1. The heads of cabbage are washed in plenty of water. Darkened areas are cut off.
2. The leaves on the head are torn off.
3. The rigid stem with the base on which the inflorescences are attached is cut out.
4. Cabbage is separated into inflorescences. If there are traces of insects or the vegetable is too hard, blanch it for 30 seconds in boiling water.

Properly prepared cabbage should not have dirty or dark areas or traces of insects. It is these shortcomings that cause spoilage of canned food.

Additional Ingredients

Attention is paid not only to cabbage, but also to additional ingredients. They affect the taste of the snack.

Cabbage is often canned along with other vegetables. They should be juicy and fresh, without traces of rot or disease.

Iodized salt is not suitable for canning vegetables. It softens products, degrades their taste, and leads to bloating of jars. Fine “Extra” salt is allowed, but it is easy to over-salt the appetizer. To pickle vegetables for any recipe, it is best to use regular rock salt.

The taste of a dish largely depends on water.. For preservation, it is recommended to use purified or pre-boiled water.

Most recipes call for vinegar. It acts as a preservative. Regular table vinegar is often used to pickle cauliflower. But it is considered harmful, so adherents of proper nutrition prefer to replace it with apple juice.

Dishes

If canned food is prepared without additional sterilization, the jars are washed with soapy water or soda and then sterilized. This is done in one of the following ways:

1. A special lid is placed on a pan of boiling water for sterilization. Per hole for 3-6 minutes. Place the jar upside down.
2. The jar is placed over the spout of a boiling kettle.Sterilization continues for 5 minutes.
3. The jars are placed in a cold oven. Then set the temperature to 180°C. The containers are kept in the oven for 20 minutes.

The lids are also sterilized. To do this, they are poured with boiling water.

Recipes for canned cauliflower without sterilization

There are many recipes for preparing cauliflower for the winter without sterilization, and not only from cabbage inflorescences or from a mixture of vegetables.

There are spicy, hot and sweet options. The best preservation methods are presented below.

A simple recipe for pickling in liter jars

Canning cauliflower without additional vegetables is the easiest way to prepare it. The dish contains aromatic herbs, classic marinade and cabbage inflorescences. This simple recipe will not surprise you with its unusual taste, but everyone will like it.

Ingredients:

• cauliflower – 1.5 kg;
• grape leaves - 8 pcs.;
• vinegar – 75 ml;
• water – 1.5 l;
• salt – 75 g;
• sugar – 75 g;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.

These ingredients are enough for 2 liter jars. The amount of cabbage depends on the size of the inflorescences into which the head was divided.

Advice. If desired, other spices are added to the brine, for example, currant leaves, dry mustard, bay leaf.

A recipe for a delicious cauliflower preparation for the winter without sterilization:

1. The cabbage is washed under cold water, separated from the base, and divided into inflorescences. In this recipe, it is better to use medium-sized florets.
2. The grape leaves are washed and placed in jars. Pepper is poured into the bottom of the containers.
3. The rest of the jars are filled with cabbage inflorescences. They are laid as tightly as possible, but carefully so as not to crush them.
4. Pour water into the pan, add salt and sugar.The mixture is boiled until the ingredients dissolve in the liquid. Then add vinegar and boil for another minute.
5. Boiling brine is poured into jars with cabbage. The containers are rolled up under the lids, then turned upside down, covered with a blanket and left in this form until they cool completely.

This cabbage turns out crispy and flavorful. It will be an excellent addition to hot dishes and can compete in taste with pickled cucumbers.

With carrots

Spicy cauliflower with crispy carrots is not only tasty, but also beautiful, so it will decorate both everyday and holiday tables. Hot pepper gives the dish a spicy note. If desired, it is excluded from the list of ingredients. To make the dish more piquant, its quantity is increased.

Ingredients:

• cauliflower – 6 kg;
• carrots – 10 pcs.;
• salt – 180 g;
• bay leaf – 12 pcs.;
• cloves – 6 pcs.;
• vinegar – 80 ml;
• cherry leaves – 6 pcs;
• black currant leaves – 6 pcs.;
• hot pepper – 3 pods;
• water – 3 l;
• black peppercorns – 30 pcs.;
• garlic – 24 cloves;
• sugar – 120 ml;
• onions – 6 pcs.;
• dill - 1 bunch.

The indicated amount of ingredients is enough for 3-4 two-liter jars or 6 liter jars. If desired, the amount of ingredients can be changed proportionally.

A delicious recipe for preparing cauliflower for the winter with carrots without sterilization:

1. The cabbage heads are washed, the stalk is cut out, and disassembled into small inflorescences. The carrots are washed, peeled and cut into strips. The onion is peeled and cut into half rings up to 1 cm thick. The garlic is peeled and cut into thin slices. Hot peppers are washed and cut into half rings.
2. Dill, blackcurrant and cherry leaves are washed and dried.
3. Leaves of fruit trees, dill, black pepper, cloves, and bay leaves are placed at the bottom of the jars.The ingredients are evenly distributed between the containers.
4. Cauliflower inflorescences, carrots, onions, garlic and hot peppers are tightly placed in jars, alternating layers.
5. Prepare the marinade. To do this, pour water into a saucepan, add sugar and salt and boil for 7 minutes until all ingredients dissolve. Then add vinegar and boil for another 1-2 minutes.
6. The boiling marinade is poured into jars. The cabbage is immediately rolled under the lids.
7. The jars are turned upside down, wrapped in a warm blanket and left to cool completely.

With bell pepper

This unusual salad is not inferior in taste to lecho. The marinade is not a mixture of water and vinegar, and tomato juice. Peppers are chosen with thick walls. If you use colorful vegetables, the salad will turn out more beautiful.

Attention! To do salad spicy, add a few pods of hot pepper, cut into rings.

Ingredients:

• cauliflower – 2 kg;
• bell pepper (preferably different colors) – 0.5 kg;
• carrots – 250 g;
• tomatoes – 1.5 kg;
• garlic – 80 g;
• mixture of parsley and dill - 1 bunch;
• sugar – 100 g;
• salt – 80 g;
• vinegar – 100 g;
• vegetable oil – 200 g.

How to cook:

1. The cabbage is washed, peeled, and separated into inflorescences. For this recipe it is better to make them not very small. The inflorescences are immersed in boiling water for 5 minutes, then drained in a colander.
2. Peel the carrots, cut into slices 0.5 cm thick. Wash the peppers, remove seeds and stems, cut into thick half rings or strips.
3. Tomatoes are doused with boiling water, peeled, then crushed in a meat grinder or blender. Garlic and herbs are finely chopped.
4. Tomato juice, pepper, garlic, carrots and herbs are placed in a pan. Salt, sugar and vegetable oil are added to the vegetables.
5. When the mixture boils, add cabbage to it.The vegetables are mixed and simmered over medium heat for 15 minutes, stirring occasionally.
6. Vinegar is added to vegetables. The mixture is simmered for another 2 minutes.
7. The hot salad is placed in jars. The containers are rolled up under the lid, turned upside down, wrapped in a blanket and left to cool completely.

With herbs and tomatoes

Cauliflower with herbs and tomatoes looks bright and tastes good. It is used not only as a snack, but also as a decoration for meat dishes.

Ingredients:

• cauliflower – 2 kg;
• salt – 4 tbsp. l.;
• garlic – 2 heads;
• sugar – 6 tbsp. l.;
• bay leaf – 6 pcs.;
• tomatoes – 4 kg;
• dill, parsley - 1 bunch each;
• mustard seeds – 2 tbsp. l.;
• water – 2 l.

For this recipe, it is better to use cherry tomatoes. This will allow the vegetables to marinate evenly and make the appetizer more beautiful.

How to marinate cauliflower with tomatoes:

1. Cabbage heads are washed, the stalk is removed and divided into large inflorescences. Wash tomatoes in plenty of cold water. The garlic is peeled and the herbs are chopped.
2. Cabbage inflorescences are mixed in a separate container with tomatoes.
3. Bay leaves, garlic, mustard seeds and chopped herbs are placed at the bottom of the jars. The rest of the volume is filled with cabbage-garlic mixture.
4. Prepare the marinade: pour sugar and salt into a saucepan with water, bring to a boil and wait until the ingredients dissolve. Then add vinegar and boil for another 2 minutes.
5. The boiling marinade is poured into jars with vegetables and sealed with lids.
6. The jars are turned upside down, wrapped in a blanket and left to cool completely.

With cucumbers

Pickled cucumbers are the most popular winter snack. If you add cauliflower to a jar, you get a completely different dish.

Ingredients:

• cucumbers – 5 kg;
• cauliflower – 2 kg;
• hot pepper – 2 pods;
• garlic – 2 heads;
• currant, raspberry, cherry leaves, dill umbrellas - 6 pcs.;
• cloves – 6 pcs.;
• black peppercorns – 12 pcs.;
• sugar – 100 g;
• salt – 150 g;
• vinegar – 150 ml.

For this recipe it is convenient to use 3-liter jars. The workpiece looks more beautiful in them.

Cooking method:

1. The cabbage is washed and separated into large inflorescences. Cucumbers are soaked in ice water for 3 hours. The garlic is peeled. Hot peppers are cut into rings.
2. Place bitter and black pepper, cloves, leaves of fruit and berry trees, garlic cloves, and dill umbrellas on the bottom of the jars. On top - cabbage and cucumbers in layers.
3. Pour boiling water over the vegetables, let stand for 2 minutes, then pour the liquid into a saucepan, bring to a boil and repeat the procedure.
4. Add sugar and salt to the water that was poured into the pan a second time, bring to a boil and boil for 5 minutes. Then add vinegar and simmer for another 2 minutes.
5. Boiling brine is poured over the vegetables. The jars are rolled up under the lids, placed upside down, wrapped in a blanket and left to cool completely.

Prepared in the same way vegetable mix. In this case, other vegetables are included in the composition.

In Korean

Korean marinating of cauliflower - a recipe for lovers of spicy and spicy dishes. This appetizer will be an excellent addition to any side dish, even without meat dishes.

Ingredients:

• cauliflower – 2 kg;
• medium-sized carrots – 3 pcs.;
• garlic – 2 heads;
• vinegar - 2 tbsp. l.;
• water – 2 l;
• sugar – 1 tbsp;
• vegetable oil – 100 ml;
• salt – 2 tbsp. l.;
• spices for carrots in Korean - 2 tbsp. l.

Whether the appetizer will be spicy or mild depends on the seasoning for the Korean carrots. There are 2 options sold in stores.

How to pickle cauliflower the Korean way:

1. Cauliflower is washed and separated into small inflorescences. Blanch the vegetable in boiling water for 2 minutes. Then put it in a colander and let the water drain.
2. Carrots are washed, peeled, and chopped on a Korean vegetable grater. The garlic is finely chopped.
3. Vegetables are mixed and placed in jars.
4. Prepare the marinade. Sugar, salt, oil, spices are added to the water. Bring the mixture to a boil and cook for 7 minutes. Then add vinegar and boil for another 2 minutes.
5. The boiling marinade is poured into jars and sealed with lids.
6. The jars are turned upside down and covered with a blanket. In this form they should stand until completely cooled.

Korean-style cabbage is prepared without water. In this case, the salad will have to be sterilized.

Advice. It’s easy to make a good Korean vegetable seasoning yourself. To do this, mix coriander, dry garlic, turmeric, sweet paprika, black and red pepper, fenugreek, and basil.

Basic rules for storing workpieces

Canned cauliflower is stored during a year. Then the vegetables become soft, darken, and taste deteriorates.

Store snack jars in a dark, cool place, such as a pantry or basement.

Opened preparations are kept in the refrigerator. They will sit in brine for more than a week.

Conclusion

Canned cauliflower is a good alternative to the usual tomatoes and cucumbers. It has an interesting taste and remains crispy for a long time.

The absence of sterilization not only makes the cooking process easier, but also makes the dish healthier. This snack is useful for vitamin deficiency and lack of iron in the body.