Simple recipes for delicious cauliflower in adjika for the winter

Cauliflower is a healthy and tasty vegetable. Its elastic “umbrellas” are convenient to pickle and seal in jars for the winter. It goes well with other vegetables and hot spices. Prepare two in one: hot adjika with crispy cabbage. It's delicious and unusual. We offer recipes with photos of preparing cauliflower in adjika for the winter.

Selecting and preparing cauliflower

For preparations you need fresh cabbage. There should be no dirt, rot or damaged areas on the surface. They will become a source of mold in the jar.

Signs of a suitable head of cabbage:

• color is uniform white or with a slight yellowish tint;
• inflorescences fit tightly to each other;
• leaves and stems are green, elastic, without wormholes;
• dense inflorescences;
• weight corresponds to size - the head of cabbage is heavy, not dried;
• absence of foreign odor, moisture, insects.

Use only inflorescences that are attached to the stalk. The head of cabbage must be disassembled, the inflorescences washed and blanched for 5-10 minutes in lightly salted water.

How to properly marinate cauliflower in adjika

There are several recipe options. Used as a marinade tomato juice with hot seasonings, chili, garlic. Bell pepper is suitable for flavor. To make the product last longer and have a piquant taste, add a little vinegar.

Ingredients and proportions

For the classic recipe for cauliflower in adjika, take the following ingredients:

• cauliflower – 1.5 kg;
• sweet pepper – 700 g;
• tomatoes – 1.7 kg;
• garlic – 1 head;
• hot pepper – 1 pod;
• greens – 1 bunch;
• salt – 60 g;
• sugar – 100 g;
• table vinegar – 50 ml;
• oil – 150 ml.

Ingredients are for 3.5 liters. However, the number of products can be any. The main thing is to maintain proportions. For aroma, add spices to taste, for example, suneli hops.

Cooking instructions

First prepare the adjika. If you don’t have a meat grinder or blender, grate the chili and tomatoes on a fine grater (the peel with the stalk should remain in your hands), and pass the garlic through a press. Lastly, add the pre-blanched cabbage florets.

How to do:

1. Grind tomatoes, hot peppers, and garlic with a meat grinder or blender.
2. Add salt, sugar, oil, vinegar to the resulting mass.
3. Mix thoroughly and put on fire.
4. Wait until it boils, add herbs, bell peppers and cabbage.
5. Stir and cook for half an hour.
6. Distribute the hot snack into sterile jars and roll up.

To make the snack as spicy as possible, do not remove the seeds from the chili pod, just cut out the stalk. For a milder taste, on the contrary, peel the fruits and rinse under running water.

Other cauliflower preparations:

Cauliflower for the winter - you'll lick your fingers

Recipes for Delicious Crispy Pickled Cauliflower

Recipe Variations

Cauliflower goes well with bell peppers, tomatoes and carrots. Delicious winter salads are prepared from vegetables. In some recipes, tomato sauce is replaced with salted water with seasonings. It makes a crispy marinated snack. Garlic, chili, and adjika seasonings add spiciness.

In Korean

Prepare a savory appetizer that will please your guests at the holiday table. The cabbage remains crispy and juicy.

Advice. Use a vegetable peeler to cut the carrots into small slices or use a carrot shredder in Korean.

Ingredients for a liter jar:

• cauliflower – 450 g;
• garlic – 2-3 cloves;
• hot pepper – 1 small pod or half;
• bell pepper – 150 g;
• carrots – 100 g.

For the brine you will need:

• water – 450-500 ml;
• sugar – 0.5 tbsp. l.;
• salt – 1 tsp;
• dry adjika – 1 tsp;
• vinegar 9% – 1 tsp.

How to cook:

1. Separate the cabbage into florets.
2. Boil in boiling water for 10 minutes.
3. Chop the carrots and bell pepper into strips.
4. Pass the garlic through a press.
5. Cut the hot pepper into slices.
6. Mix all ingredients.
7. Place in a jar up to the hangers, do not compact it.
8. Add salt, sugar, spices to the water and mix.
9. Place on the stove and wait until it boils.
10. First place the filled jar in the pan for pasteurization.
11. Pour hot brine into a jar (the liquid should cover the vegetables).
12. Cover with a tin lid and pour water into the pan.
13. Boil on the burner for 25 minutes.
14. Add vinegar and close the lid tightly.

Leave it to cool under the blanket. Once the jars have cooled, transfer to a storage location. In winter, just drain the brine and add vegetable oil.

With squash

Cauliflower is combined with zucchini and squash. It turns out to be a pickled spicy assortment. Seasonings are added to taste. The ingredients are designed for 2.5 liters of preparation.

What you will need:

• cauliflower – 700 g;
• squash – 500 g;
• sweet pepper – 2 pcs.;
• cherry tomatoes – 7 pcs.;
• garlic – 1 head;
• hot pepper – 1 pod;
• allspice peas;
• dill – 1 bunch;
• Bay leaf;
• carnation.

Per liter of filling:

• salt – 50 g;
• sugar – 100 g;
• vinegar essence - 1 tablespoon.

How to cook:

1. Blanch the cabbage florets for 4 minutes.
2. Sterilize the jars and dry them.
3. Place dill on the bottom (you can take umbrellas), cloves, allspice.
4. Cut the washed and dried squash and sweet peppers into large slices. Use small squash whole. Large ones are best cut into quarters.
5. Pierce the cherry at the stem.
6. Fill jars with prepared vegetables.
7. Top with sliced ​​garlic cloves and red pepper.
8. Place a pan of water on the fire (about 500 ml will be needed for a 1 liter jar).
9. Add salt and sugar and wait until it boils.
10. Cook for 5 minutes, then pour in the vinegar and remove from heat.
11. Divide the brine between the jars so that the liquid covers the contents.
12. Cover with lids and sterilize in a large saucepan for 15-20 minutes.

Place the rolled up jars on the lids. Cover with a blanket and leave until cool.

Salad for the winter

Marinade with bell peppers and onions permeates the cabbage, making the appetizer juicy and aromatic. The salad goes well with potato dishes. If desired, add hot pepper, parsley and garlic.

Ingredients are for 1.5 liters:

• cauliflower – 1 kg;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• onion – 2 pcs.;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• water – 120 ml;
• cardamom – 1 tsp;
• paprika – 1 tsp;
• vegetable oil – 120 ml;
• vinegar essence 70% – 2 tsp.

How to cook:

1. Wash and dry the vegetables.
2. Disassemble the cabbage into inflorescences, pour boiling water over them for 10 minutes.
3. Cut the pepper into strips and the onion into half rings.
4. Place the inflorescences in a colander and let the water drain.
5. Combine prepared vegetables in a large saucepan.
6. Pour hot water into a bowl, add spices, salt, sugar.
7. Pour in vinegar and vegetable oil.
8. Stir and add to vegetables.
9. Leave for an hour.
10. Divide the salad into jars.
11. Place to pasteurize in a large saucepan.
12. Roll up under tin lids.

Turn the jars over and cover them with blankets. Wait for it to cool, then transfer to a storage location. The blank will last in the cabinet for 3 months.

Terms and conditions of storage

It is recommended to sterilize the jars before laying out the product. Containers are washed outside and inside. After drying, keep over steam for 5-10 minutes. You can also sterilize in the oven, microwave, pan: pour a little water inside and heat for a few minutes. Vegetables are placed in a dry, warm container.

Read also:

Using cauliflower for weight loss

How to make the best cabbage preparations

If long-term storage is not expected until the next season, you can close without sterilization. In this case, it is enough to wash the jars with soda, mustard or vinegar, dry them and, after filling, screw on the tin lids. This preparation is kept in the refrigerator or on the balcony.

Regardless of the storage method, try to eat the product within three months.. Within a month, the vegetables will marinate well, become juicy and aromatic. The longer the salad sits, the more sour and soft it becomes. After opening, keep the jar in the refrigerator.

Advice from experienced housewives

Don't be afraid to show your imagination. Cauliflower goes well with many other vegetables and fruits. Add pieces of apples, beets, onions, green tomatoes, and green beans to the preparations.

Replace vinegar with citric acid. Dissolve the white crystals in the marinade (tomato juice or water) during cooking. Half a teaspoon is enough for one liter jar.

It is not necessary to finely chop all the vegetables. Marinate cabbage, peppers, and carrots in large pieces.For ease of placement, take a three-liter jar. It is better to prepare salads in half-liter and liter containers.

Conclusion

Pickled cauliflower complements the pantry with traditional cucumbers and tomatoes. The appetizer is suitable for everyday lunches and holiday tables. Served with potato, meat dishes, alcohol. Some housewives add the preparation to soups.