Housewives' favorite recipes for pickling cauliflower in Armenian

Armenian cauliflower is one of the most unusual dishes found among pickles. Thanks to its original appearance and piquant taste, this option can decorate any table. Read about salting cauliflower in Armenian in this article.

Selecting and preparing cauliflower

The selection of heads of cabbage is carried out taking into account several requirements:

• tight fit of inflorescences to each other;
• absence of mechanical damage, plaque, black spots;
• density, elasticity;
• the presence of weight corresponding to the volume (too light heads of cabbage indicate the use of chemicals to accelerate their growth).

Healthy cauliflower inflorescences are easily recognized by their white color with a slight yellowish tint.

Important! Excessive moisture in various parts of the vegetable indicates spoilage.

In most cases, before preparing dishes, the inflorescences are not only thoroughly washed, but also subjected to heat treatment. The heads of cabbage are blanched or boiled, after which they become suitable for pickling or pickling. Some recipes for Armenian cabbage do not provide for this procedure.

How to properly pickle cauliflower in Armenian style

Pickling inflorescences does not require special knowledge and experience; even novice cooks can cope with the process. The main thing is to choose the main component wisely and strictly adhere to the recipe.

For preparation you will need suitable containers, for example:

• large plastic container;
• glass jar;
• bucket;
• pot.

You can use a glass jar of water as pressure.

Ingredients and proportions

Required components:

• 4 kg cauliflower;
• 3 beets;
• 1.5 kg carrots;
• 3 chili peppers;
• 1 large head of garlic;
• 1 horseradish root;
• 1 bunch of parsley and dill;
• 10 bay leaves;
• 2 tbsp. l. salt;
• black peppercorns (to taste).

Salting instructions

Cooking sequence:

1. Prepare the container: wash, sterilize.
2. Cut the vegetables into large pieces, chop the greens.
3. To obtain brine, dissolve salt in 1 liter of boiling water.
4. Place the ingredients in a container in layers, sprinkle with spices.
5. Pour the brine cooled to +40°C over the vegetables so that all layers are covered.
6. Place the container, covered with a cloth and pressed down under pressure, in a warm place for 5 days, then store it in a cool place.

This simple recipe will give an excellent result that you will want to repeat many times.

How to pickle cauliflower in Armenian style

For pickling you will need:

• 1 kg cauliflower;
• 1 tbsp. Sahara;
• 1 medium-sized beetroot;
• 1 liter of water;
• 2.5 tbsp. l. salt;
• ¾ tbsp. vinegar (9%);
• ½ tbsp. olive oil;
• spices (to taste).

Preparation:

1. Blanch the washed cabbage and divided into inflorescences in boiling water for 5 minutes, without bringing it to readiness, then put it in a container.
2. Finely chop the beets and add to the cabbage.
3. Place spices in water and boil, then add sugar, salt, vinegar and vegetable oil.
4. Pour the resulting marinade over the beets and cabbage.

The duration of marinating is at least a day. The duration of this process has a positive effect on the taste of the pickling.

Leaven

Pickled cauliflower has a lot of advantages:

• maximum preservation of vitamins;
• utility;
• delicate taste;
• attractive appearance - the inflorescences are in harmony with any vegetables.

This recipe does not include the use of vinegar, since live bacteria do an excellent job of acting as a preservative. The dish consists of the following components:

• 2 kg cauliflower;
• 1 carrot;
• 5 peppercorns each (allspice and black);
• 3 garlic cloves;
• 1.5 liters of water;
• 100 g granulated sugar;
• 100 g salt.

Procedure:

1. Wash the heads of cabbage and separate them into inflorescences.
2. Mix grated carrots with cabbage.
3. Add chopped garlic to the dish.
4. Prepare the brine. Place salt and sugar in water, and then cook until they are completely dissolved.
5. Place the vegetables in a suitable container and pour cold marinade over them.

The fermentation process will take 3-4 days.

A popular recipe allows you to ferment cauliflower in just one day. For this you will need:

• 2 kg of inflorescences;
• 2 medium sized carrots;
• 2 bay leaves;
• 2 tbsp. l. dry dill;
• 5 black peppercorns;
• 1 liter of water;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. salt.

Cooking method:

1. Wash and dry the heads of cabbage.
2. Grind the carrots using a grater.
3. Combine vegetables, add spices and mix gently.
4. Place salt and sugar in boiling water. After they dissolve, pour clear brine over the cabbage.
5. Place the container in a warm place for 1 day without covering it with a lid.

Recipe Variations

Preparations prepared from inflorescences in various ways will add variety to traditional canned tomatoes and cucumbers.

With oil and vinegar

The recipe contains the following components:

• 2 kg of inflorescences;
• 800 g carrots;
• 200 g garlic;
• 200 g vinegar;
• 200 g of any vegetable oil;
• 40 g salt;
• 100 g granulated sugar;
• 10 g each of black and red pepper.

Cooking steps:

1. Blanch the prepared inflorescences for 3 minutes in salted boiling water.
2. Using a medium grater, chop the carrots.
3. Pass the garlic through a press.
4. Place all prepared ingredients in jars in layers.
5. To get the marinade, mix vegetable oil with vinegar, ground pepper, granulated sugar and salt.
6. Pour the prepared filling into jars, then cover them with nylon lids and place for storage in the refrigerator.

With beets

To prepare a juicy snack in Armenian you will need:

• 5 kg cauliflower;
• ½ kg carrots;
• 700 g beets;
• 1 hot pepper;
• horseradish root.

For the marinade:

• 1 liter of water;
• 1 black peppercorn;
• 1 tbsp. l. salt;
• cinnamon (on the tip of a knife);
• dill umbrella

Algorithm of actions:

1. Prepare the inflorescences.
2. Cut the peeled carrots into small cubes, and the beets into thin circles.
3. Leave the hot pepper whole.
4. Peel the horseradish root.
5. Boil and cool the filling.
6. Place vegetables in jars in small layers, alternating them until the containers are completely filled.
7. Pour in the marinade and close with lids.

The prepared pickling is left in a warm place for 5 days to allow it to ferment, and only after that it is stored in the refrigerator or basement.

With chili pepper

The spicy snack recipe includes the following components:

• 2.5 kg cauliflower;
• 1 carrot;
• 1 beet;
• 5 cm each of parsley and celery roots;
• 2 chili peppers;
• several sprigs of cilantro;
• 3 liters of water;
• 8 tbsp. l. salt;
• ½ cinnamon stick;
• 3 bay leaves;
• 10 peas of allspice black pepper.

Cooking process:

1. Separate and wash the inflorescences.
2. Cut carrots into rings, beets into petals.
3. Remove the peppers from their seed boxes.
4. Cut the roots into equal parts.
5. Bring water for the marinade to boil, adding cinnamon, peppercorns, bay leaf and salt.
6. Cool the filling after boiling.
7. Place the ingredients in containers in layers so that there are cilantro, roots and peppers between the inflorescences.
8. Pour over the cooled marinade and place under pressure. Keep the workpiece in this position for 5 days, and then put it away for storage.

With celery

The celery preparation is easy to prepare and requires a minimum amount of ingredients:

• 1 kg cauliflower;
• 1 liter of water;
• 30 g salt;
• 1 celery.

Procedure:

1. Rinse the inflorescences, peel them, cover with cold water and leave for 30 minutes, then dry and place in sterilized jars.
2. Cut the celery into small pieces or circles and add to the cabbage.
3. Pour salt into boiling water in a ratio of 30 g per 1 liter, then boil for 5 minutes.
4. Pour the prepared marinade over the vegetables.
5. Seal the jars with lids, turn them upside down and leave for 2 days in a cool, dark place.

In a celery snack prepared in this way, all vitamins are preserved.

Terms and conditions of storage of such preparations

To salted cauliflower has not soured and retained its beneficial qualities, it is important to provide it with suitable storage conditions. The room is equipped taking into account the following indicators:

1. The optimal air temperature is 0°C. At lower values, the structure of the vegetable will begin to change, which will lead to the destruction of vitamins.
2. Humidity – from 60% to 75%.
3. No direct sunlight.

Due to the sensitivity of the product to temperature changes, it is recommended to use small containers for preservation. Otherwise, periodic removal from a cool place will significantly reduce the shelf life of the product.

Canned food, hermetically sealed with a lid, can be stored for up to 1 year if the conditions are met. Jars with blanks, covered with nylon lids, are placed in the refrigerator. The shelf life of such pickles is determined by the method of preparation: snacks containing vinegar last much longer. Cabbage in plastic containers can be stored in the refrigerator for no more than 7 days.

Advice from experienced housewives

When preparing cauliflower pickles, you should follow a few simple recommendations:

1. Divide the vegetable into large inflorescences, as they are less boiled.
2. If possible, add lingonberries and cranberries. The natural preservatives formed by these components increase the shelf life of the products.
3. For cooking, it is best to use medium-sized heads of late or mid-season varieties.
4. Adding bright ingredients to a dish makes it more attractive.
5. If pasteurization is necessary, vegetables are placed in small jars up to 1 liter in volume. This technique will significantly reduce cooking time.

Conclusion

Canning cauliflower cannot be called a labor-intensive procedure: a variety of recipes are simple. However, in order for all the vitamins to be preserved in the dishes, it is important to strictly follow the rules and recommendations for preparation.