Cauliflower salad for the winter - oh, a blank! Recipes for delicious and proven cauliflower salads for the winter. Cauliflower recipes for the winter

In my family, cauliflower is respected, adored, and they are ready to eat dishes from it all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various blanks under the lid.

The simplest thing you can cook from cauliflower is assorted. In company with cucumbers, bell peppers, and tomatoes, cauliflower is especially tasty. You can also pickle cauliflower with apples.

If you are in search of delicious and proven recipes for cauliflower blanks, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of the ingredients are observed, the jars are normally stored until spring in the cellar, or in a closet on the balcony.

Traditionally, I invite you to share your favorite cauliflower recipes in the comments.

Korean cauliflower for the winter

How to cook Korean cauliflower for the winter, you can see.

Cauliflower for the winter in a tomato

Recipe for cauliflower for the winter in a tomato, you can see.

Cauliflower salad for the winter with bell peppers and onions

How to prepare a cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .

Pickled cauliflower with vegetables

You can find the recipe for pickled cauliflower with vegetables.

Put cucumbers, sweet peppers, tomatoes, cauliflower in steamed jars (previously it must be blanched in boiling water for 1 minute).

Pour boiling water for 15 minutes, drain the water. Put garlic cloves, dill and cumin seeds, a pinch of mustard seeds, crushed bay leaves, peppercorns on vegetables.

Pour marinade over:

1 tbsp salt and

2 tablespoons of sugar.

Pour in 40 ml before swirling. 9% vinegar per liter jar.

Pickled cauliflower with apples

This recipe has been pickling cauliflower for the third year. It is easy to prepare, very tasty appetizer. You can eat the next day. So to speak, pickled cauliflower instant. If desired, close for the winter.

Ingredients:

for a 3 liter jar

Head of cauliflower 1.2 kg,
garlic 3-5 cloves,
bay leaf 1-2 pieces,
carrot 1 piece,
apple 1 pc
parsley, dill on a couple of branches,
black pepper 5-7 peas,
vegetable oil 2 tbsp. l.,

for the marinade:

1 liter of water
2 tbsp. l. salt,
3 art. l. Sahara,
125 ml. vinegar.

Cooking:

Rinse the cabbage, divide into inflorescences. Put cabbage, carrots, sliced apple, garlic, herbs, spices and vegetable oil into a sterile jar.

Preparing the marinade:

To boil water. Add salt and sugar. When it boils, pour in the vinegar.

Pour boiling marinade over cabbage. You can eat the next day.

If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll it up with lids and under a fur coat until it cools completely.

Ingredients:

2 kg. cabbage,
2.5 liters of water,
200 gr vegetable oil,
100 gr. Sahara,
60 gr salt
80 gr garlic
200 gr parsley,
200 gr, bell pepper,
120 ml. 9% vinegar.

Cauliflower is a well-known but not very popular vegetable with an interesting history. For the first time, cauliflower appeared on the territory of the Slavic lands around the 18th century. In those days, it was very expensive and was considered a delicacy. Only wealthy people could afford to eat this overseas miracle vegetable.

Today the situation has changed dramatically. You can buy cauliflower in the market, in supermarkets and in stores, almost at any time of the year and at an affordable price. It is quite natural that interest in this product has increased and many housewives are interested in more and more new recipes for dishes using cauliflower.

Cauliflower salad for the winter is a type of preservation that is of genuine interest to most consumers. Not everyone has tried or even heard that cauliflower can be canned. And how nice it is to open a jar of salad in winter with inflorescences of delicious, juicy and fragrant cauliflower.

There are quite a few different recipes for cauliflower, however, most experienced chefs are inclined to believe that when preserving cauliflower salads for the winter, it is very important to add vinegar to these salads. At the same time, it should be added at the very end of cooking so that it does not evaporate.

How to cook cauliflower salad for the winter - 15 varieties

Salad "Assorted with cauliflower" can be quite attributed to one of the best types of preparations for the winter. For its preparation, you can use any vegetables, as a result of this, such a salad will definitely be able to satisfy any gastronomic wishes.

Ingredients:

Cucumbers - 1 kg.
Cauliflower - 1 kg.
Tomatoes - 2 kg.
Bulgarian pepper - 5 pcs.
Garlic - 10 cloves
Bay leaf - 10 pcs
Black peppercorns - 30 pcs.
Sugar - 200g.
Salt - 90 gr.
Vinegar - 150 gr.
Water - 3 liters.

Cooking:

All vegetables are washed. We clean and wash the garlic. We remove the stalk, seeds from the bell pepper
and cut into four parts. We disassemble the cauliflower into inflorescences.

For this recipe, the size of the vegetables plays a special role. Tomatoes and cucumbers should be taken in small sizes so that they fit well in the jar. If the vegetables are large, of course they can be cut, but it will no longer be quite assorted. Vegetables must be whole.

We wash and sterilize the jars. At the bottom of each jar we put 2 cloves of garlic, 2 bay leaves, 6 black peppercorns. Next, we put cauliflower inflorescences, cucumbers, tomatoes and bell peppers in jars. Filled jars should be filled with boiling water and covered with lids. While the vegetables are “warming up”, you can start preparing the marinade. To do this, mix water with salt and sugar and bring to a boil. When the water boils, add vinegar to it and remove from heat. The marinade is ready.

Now you should carefully pour the water out of the jars and immediately pour them with hot marinade. Next, we roll up the jars, turn them upside down, wrap them in a warm blanket and leave to cool.

This method of harvesting cabbage cannot be called ordinary. First, it combines foods such as apples and cauliflower. Secondly, following this recipe, you get simply amazing pickled vegetables that can be eaten the very next day, or even after a few months.

Ingredients:

Cauliflower - 1.2 kg.
Garlic - 5 cloves
Bay leaf - 2 pcs.
Carrot - 1 pc.
Apple - 1 pc.
Greens - to taste
Black peppercorns - 5 pcs.
Vegetable oil - 2 tbsp. l.
Water - 1 l.
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar - 125 ml.

Cooking:

We wash and disassemble the cabbage into inflorescences. Clean and wash carrots and garlic. My apples and cut out their core. Now the vegetables should be cut. Carrot cut into rings of medium thickness. Cut apples into slices. Cut the garlic into slices.

Now we put vegetables, apples, a couple of green sprigs, vegetable oil and spices in clean, sterile, dry jars. Now it's time to cook the marinade.

For the marinade, add salt, sugar to the water and bring to a boil. When the water boils, pour vinegar into it. The marinade is ready.

Now we fill jars with salad with this marinade, immediately roll them up and leave to cool in a warm place.

Salad "Ostrinka" belongs to the category of spicy salads. It includes cauliflower, pepper and spices. Depending on taste preferences, it can be made spicier or, on the contrary, softer. When preparing "Ostrinka" for the first time, it is recommended to adhere to the classic recipe.

Ingredients:

Cauliflower - 450 gr.
Garlic - 6 cloves
Allspice - 10 pcs.
Mustard seeds - 2 tsp
Water - 520 ml.
Salt - 0.5 tbsp.
Bulgarian pepper - 2 pcs.
Umbrella dill - 4 pcs.
Black peppercorns - 10 pcs.
Hot red pepper - to taste
Sugar - 0.8 tbsp.
Table vinegar - 25 ml.

Cooking:

My cauliflower and sort into inflorescences. Wash the bell pepper, remove the stalk, seeds from it and cut into wide strips. We clean and wash the garlic.

Wash the canning jars well and let them dry. In clean dry jars we put dill umbrellas, garlic, allspice and black pepper, mustard seeds and a slice of hot pepper.

The next layer is laid sweet pepper and cauliflower inflorescences. Filled jars should be temporarily filled with hot water, for about 20 minutes. After this time, pour the water from the cans into a saucepan, add salt, sugar to it and bring to a boil. When the water boils, pour vinegar into it. The marinade is ready.

Pour hot marinade into jars. We cover the jars with lids, sterilize for 20 minutes and roll up. We turn over the finished jars, wrap them up and leave to cool.

The composition of this salad for the winter includes only three main ingredients - cauliflower, sweet peppers and parsley. Oddly enough, but such a salad is one of the most beloved and popular among modern housewives.

Ingredients:

Cauliflower - 2 kg.
Water - 2.5 liters.
Vegetable oil - 200 gr.
Sugar - 100 gr.
Salt - 60 gr.
Garlic - 80 gr.
Parsley - 200 gr.
Bulgarian pepper - 200 gr.
Vinegar 9% - 120 ml.

Cooking:

Wash the cabbage, disassemble it into inflorescences and blanch for about 2 minutes in salted water. After this time, it should be removed from the water and cooled. Now it's time to prepare the brine.

We mix water with salt, sugar, vinegar, vegetable oil, chopped parsley, chopped garlic, chopped pepper and bring to a boil. Place the cauliflower in the boiling brine and cook it there for about 15 minutes over low heat.

After this time, pour the cabbage along with the brine into sterile jars and roll up

Cauliflower and pepper salad for the winter is a great dressing for first courses. It is very easy to prepare, and in winter such a salad will be a real find.

Ingredients:

Cauliflower - 1 kg.
Carrots (large) - 1 pc.
Sweet pepper - 2 pcs.
Water - 2 liters.
Vinegar - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Black peppercorns - 5 pcs.

Cooking:

We clean the carrots, wash and cut into large strips. My sweet pepper, remove the stalk and seeds and cut into small strips. Wash the cauliflower and separate the florets.

We put cabbage, sweet peppers and carrots in clean, dry, sterilized jars. You can fill the jars with vegetables, both in layers and mixed, the main thing is that they are tightly packed.

Pour water into a small saucepan, add vinegar, sugar, salt, bay leaf, black pepper and bring the water to a boil. Got a marinade. Now pour the marinade into jars with vegetables, roll up the jars and let it brew for about 1 day.

The peculiarity of this salad is that only cauliflower and brine are required for its preparation. By and large, such conservation makes it possible to preserve cabbage inflorescences until deep winter.

Ingredients:

Cauliflower - 1 kg.
Vola - 1 l.
Vinegar 9% - 150 ml.
Sugar - 50 gr.
Salt - 50 gr.
Black peppercorns - 8 pcs.
Carnation - 3 pcs.

Cooking:

Wash cabbage and separate into florets. Now we lower the cabbage for a few minutes in salted boiling water. After we pull out the cabbage and let the water drain.

To prepare the brine, add salt, sugar and vinegar to the water. Now this water must be brought to a boil and boiled for several minutes.

We put spices in a clean, dry and sterile jar. Spread the cabbage tightly over the reconciliation and pour everything with hot brine. Now we cover the jars with lids and set to sterilize for 15 minutes. After sterilization, they should be rolled up and left to cool.

Salad "Autumn" in all its appearance resembles a soft and gentle beginning of autumn. Pleasant white-carrot colors and spicy taste will help to amazingly decorate and complement any dish and give a touch of warmth to cold winter days.

Ingredients:

Cauliflower - 3 kg.
Carrots - 3 pcs.
Hot pepper - 3 pcs.
Garlic - 4 heads
Curly parsley - 4 bunches
Water - 1.5 liters.
Sugar - 1 tbsp.
Vegetable oil - 1 tbsp.
Salt - 3 tbsp. l.
Allspice peas - 15 pcs.
Vinegar 9% - 1 cup

Cooking:

Wash cabbage and separate into florets. Clean and wash carrots and garlic. We clean the pepper from seeds and stalks. Wash and dry the parsley.

Salad "Autumn" refers to puff salads. During cooking, lay it out in layers. To do this, take a wide and deep container.

It is best if this container is made of thick glass and in no case made of aluminum. It is not advisable to cook this salad in aluminum dishes, as this metal oxidizes.

Now put the salad ingredients in layers in this container.

The first layer is parsley.
The second layer is chopped garlic.
The third layer is carrots. It should be cut into thin rings.
The fourth layer is hot pepper cut into half rings.
The fifth layer is cauliflower.

Now let's start preparing the brine. To do this, put the water on the fire, add salt, sugar, vegetable oil, allspice and bring to a boil. When the brine boils, pour in more vinegar and cook for about 1 minute. Pour the Autumn salad with the finished brine, cover with a plate, put oppression on top and leave for a day.

After the required time has elapsed, remove the oppression, remove the plate and mix our salad thoroughly. Now it's ready to be canned. Carefully place the mixed vegetables in clean, sterile jars and fill with brine. We cover the jars with lids and set to sterilize for 20 minutes. After sterilization, we roll up the jars, cool them and hide them in storage places.

At first glance, this salad might be mistaken for a regular pickled cauliflower salad, but it's not far from it. Celery gives the cabbage a light pleasant aftertaste and a subtle special aroma.

Ingredients:

Cauliflower - 1 kg.
Carrot - 1 pc.
Celery roots - 200 gr.
Water - 1l.
Salt - 1 tbsp. l.

Cooking:

Wash cauliflower and separate into florets. Clean and wash carrots and celery roots. We put the cabbage for about 30 minutes. in salted and cold water. Finely chop the celery. We cut the carrots into circles.

When the cabbage is infused, it should be taken out, drained of water and boiled in a double boiler until fully cooked. In the same way, in a double boiler, we cook carrots and celery.

Now, fill clean, sterile jars with cooked vegetables. You can lay them out as you like, but laying them out in layers will make conservation much more attractive.

Filled jars are covered with lids, sterilized, and then rolled up. Ready preservation should be allowed to cool, and then you can hide it in a cool place for storage.

Salad "Gifts of Nature" is fully consistent with its name. It is prepared from those fruits that human nature has endowed in the warm season. This bright and tasty dish is perfect as an appetizer or for a light snack.

Ingredients:

Cauliflower - 1 kg.
Carrots - 500 gr.
Sweet pepper - 500 gr.
Bulb onion - 500 gr.
Tomatoes - 1.5 kg.
Vegetable oil - 150 ml.
Sugar - 150 gr.
Salt - 1.5 tbsp. l.
Vinegar - 100 ml.
spices - to taste

Cooking:

Wash, disassemble into inflorescences and boil the cauliflower for 5 minutes. Clean, wash and cut carrots into strips. Wash and cut sweet pepper into slices. We clean, wash and cut the onion into half rings. Wash and cut the tomatoes into large slices.

Now you should take a deep saucepan, pour vegetable oil into it, add salt, sugar, vinegar and bring to a boil. When the oil boils, add carrots, bell peppers, onions and tomatoes to the pan and boil for about 10 minutes.

After 5 minutes of cooking, we throw the cauliflower into a colander, let the water drain, add it to the pan with vegetables and boil everything together for another 10 minutes. We lay out the finished salad in clean, sterile jars and roll up the lid.

Salad for the winter is ready!

It is generally accepted that salads for the winter must be canned. They must be hermetically sealed with lids and sterilized, however, this is far from the case. Salad "Piquant" is a vivid confirmation of this.

Ingredients:

Cauliflower - 2 kg.
Garlic (large) - 3 heads
Carrots - 5 pcs.
Ground red pepper - 1 tsp
Ground black pepper - 1 tsp
Vinegar 6% - 200 ml.
Vegetable oil - 200 gr.

Cooking:

We wash and disassemble the cabbage for inflorescence. Then, it should be blanched in hot salted water for 3 minutes, then drained into a colander. Clean and wash carrots and garlic. Three carrots on a coarse grater, and finely chop the garlic. Now all the vegetables should be combined and thoroughly mixed in a spacious bowl.

In a deep saucepan, combine oil, vinegar, black pepper, red pepper and put on fire. When the filling boils, pour it over the vegetables, mix and let cool. When the salad has cooled, cover it with a lid and hide it in the refrigerator. Canned salad "Piquant" is not necessary.

Such a salad is a vegetable mixture in a marinade. "Pikuli" will be a real decoration for any holiday table. Its ready-made ingredients can be used as an addition to other dishes, as a decoration, and as an independent light dish.

Ingredients:

Cauliflower - 800 gr.
Carrots - 500 gr.
Tomatoes - 1 kg.
Cucumbers - 1 kg.
Onion - 500 gr.
Salt - 80 gr.
Sugar - 80 gr.
Allspice peas - 1 tbsp. l.
Coriander - 1 tbsp. l.
Vinegar - 100 gr.
Water - 2 liters.

Cooking:

Wash cauliflower and separate into florets. We clean and wash onions and carrots. Wash cucumbers and tomatoes. It is important that all vegetables are approximately the same size. If carrots or cucumbers are too large, then they can be cut into two or three parts.

Now prepared vegetables should be placed in jars in random order. It is very important to wash the jars before laying with soda and rinse well. Pour the jars filled with vegetables with boiling water and put in a warm place for 10-15 minutes. After this time, we drain the water from the cans into a saucepan, and put the cans in a warm place, let's say in the oven. From the drained water, cook the marinade. To do this, bring the water to a boil and pour salt, sugar and spices into it. Marinade should boil for about 2 minutes. Add vinegar at the end of cooking.

Pour vegetables with ready marinade and send for sterilization. Salad "Pikuli" is best sterilized in the oven at a temperature of 150 degrees for 20 minutes. After sterilization, we roll up the jars, cool and hide until winter.

This salad has a very colorful and bright appearance. The taste of this dish will also please anyone, even the most sophisticated consumer.

Ingredients:

Cauliflower - 150 gr.
Sweet pepper (different colors) - 400 gr.
Green tomato - 2 pcs.
Carrot - 1 pc.
Onion - 1 head
Vegetable oil - 2.5 tbsp. l.
Vinegar 6% - 5 tbsp. l.
Salt - ½ tbsp. l.

Cooking:

Wash the cabbage, disassemble into inflorescences and blanch in boiling salted water for 3 minutes.

In order for the cabbage to minimally change its appearance, it makes sense to add quite a bit of citric acid to the water.

Then we dump the cabbage in a colander and rinse in cold water.

Peel the carrots, wash and cut into slices.

My sweet pepper. We cut the stem from it, remove the seeds and cut into medium-sized straws.

Blanch carrots and peppers in hot water for 4 minutes, then remove and rinse under cold water.

Peel the onion, wash and cut into half rings.

My tomatoes and cut into large slices.

We put vegetables in layers in clean, sterile jars, then add salt, vinegar and vegetable oil to the jar. When all the components are assembled, roll up the jar and sterilize for about 10 minutes. The cooled salad can be hidden in storage places.

A vegetable that is most often cooked in Korean in the vastness of our Motherland is carrots. However, Korean-style cauliflower is also a very tasty product. Its spicy taste will become a favorite treat for the whole family.

Ingredients:

Cauliflower - 1 kg.
Carrots - 250 gr.
Bulgarian pepper - 300 gr.
Garlic - 2 heads
Hot pepper - 1 pc.
Black ground pepper - ½ tsp
Ground coriander - 1 tbsp. l.
Cardamom - ½ tsp
Nutmeg - ½ tsp
Cloves - ½ tsp
Water - 650 ml.
Salt - 1 tbsp. l.
Sugar - 100 gr.
Vinegar 9% - 100 gr.
Vegetable oil - 100 gr.

Cooking:

Wash the cauliflower, separate into florets and blanch for 2 minutes. Next, we take out the cabbage from boiling water, let the water drain and cool it. Peel and wash carrots and garlic. We rub the carrots on a grater for Korean carrots, and pass the garlic through the garlic. Then we combine these two vegetables and mix. Wash sweet pepper, remove seeds and stalk and cut into small strips. Wash and finely chop the hot pepper.

In a deep saucepan, mix all the chopped vegetables and add coriander, cardamom, cloves, hot peppers, nutmeg to them. We tightly fill clean, dry, sterile jars with the prepared salad. Now you should start preparing the brine.

In order to boil the brine, add salt, sugar, vinegar, vegetable oil to the water and boil for 2 minutes. Pour the finished brine into jars filled with vegetables. Now the jars of salad should be covered with lids, sterilized for 20 minutes and rolled up. Salad for the winter is ready. We leave the finished jars to cool in a warm place in an inverted position.

Everyone will definitely like the original zucchini-cabbage salad, especially spicy lovers. Chili pepper will give it the necessary sharpness, and zucchini and sugar will slightly soften its taste.

Ingredients:

Cauliflower - 3 kg.
Zucchini - 2 pcs.
Carrots - 1.5 kg.
Bulgarian pepper - 1.5 kg.
Garlic - 3 heads
Tomato juice - 1.5 liters.
Salt - 3.5 tbsp. l.
Chili pepper - ½ pcs.
Sugar - 1 cup
Vegetable oil - 0.5 l.
Vinegar 9% - 1 tbsp.

Cooking:

Wash cabbage and separate into florets. We clean the zucchini from the skin, bones and cut into medium-sized cubes. We clean, wash and cut into strips sweet peppers and carrots. We clean the garlic, wash and pass through a meat grinder.

Put all the ingredients, except vinegar and garlic, in a saucepan and mix thoroughly. Now this pan should be put on fire, bring to a boil and cook for 30 minutes over low heat. Approximately 5-3 minutes before the end of cooking, add garlic, vinegar to the salad and mix everything well.

We pull out the chili pepper from the finished salad and then pour it into sterile jars. We cover the salad with lids, sterilize for about 15 minutes. and roll up the lids. We hide the cooled salad until winter.

Salad "Pepper" from cauliflower can be called a delicacy dish. This amazing dish will not leave anyone indifferent. It is best eaten with lightly fried croutons.

Ingredients:

Cauliflower - 2 kg.
Tomatoes - 1.5 kg.
Vegetable oil - 1 cup
Salt - 60 gr.
Sugar - 100 gr.
Garlic - 80 gr.
Bulgarian pepper - 300 gr.
Parsley - 1 bunch
Hot pepper - to taste
Vinegar 6% - 120 gr.

Cooking:

My cabbage, disassemble into inflorescences, blanch for 2 minutes in water and then let it cool.
Wash tomatoes and remove skins.

To easily and quickly get rid of the tomato skin, the tomatoes should be doused with boiling water, and then placed in cool water. After such procedures, it will not be difficult to remove the skin.

Cauliflower for the winter - in this article you will find a very tasty step-by-step recipe for making appetizers in tomato-pepper sauce with photos.

Cauliflower for the winter - a delicious step by step recipe with photos

Most often, the shelves of our pantries are lined with blanks of cucumbers, tomatoes, peppers, and so on, all of which are undoubtedly tasty, but a little fed up.

If you welcome culinary innovations, then we suggest stocking up on a recipe for cauliflower in tomato-pepper filling for the winter.

When cooking, the inflorescences are well saturated with marinade, saturated with a spicy taste and aroma.

When buying cabbage, you should pay attention that the head of cabbage is wrapped in green leaves, this will indicate the quality and freshness of the vegetable.

And also before cooking, it is necessary to cut off small pigmentation and rotten areas.

Cauliflower for the winter - recipe

What is necessary:

1 kilogram of cauliflower;
600 grams of tomatoes;
150 grams of bell pepper;
50 grams of parsley;
50 grams of granulated sugar;
40 milliliters of 9% vinegar;
30 grams of salt;
3 cloves of garlic;
70 milliliters of refined oil;
pinch .

Cooking:

Remove the top leaves from the cabbage, disassemble into inflorescences, soak in a bowl of water for a couple of minutes to wash off all the dirt, throw it on a towel and gently pat it dry.
Place a saucepan with water on the burner, boil, then throw in the prepared cabbage sticks, blanch for 1 minute.
It is necessary to throw a pinch of citric acid into the water, a few crystals are enough for the cabbage to darken when boiled, but remain the same snow-white. In addition, the acid will protect it from digestion and preserve elasticity.

In the meantime, you need to prepare the tomato filling. Wash the tomatoes, dry completely, turn into a liquid mass using a meat grinder or a powerful blender.
Cut the pepper into two parts, remove all the insides, wash, chop into not very long straws.
Pour the tomato mixture into a saucepan pre-installed on the stove, throw in strips of pepper.
Rinse the greens, shake off excess drops, chop finely. Garlic to get rid of the husk, chop and throw in a saucepan along with herbs.
After the stage of active boiling, reduce the heat to the minimum, throw in a measured portion of sugar and salt, pour in the oil, mix.
Following the spices, load the blanched cabbage segments into the mixture.
Boil the mass under a closed lid for about 30 minutes, pour vinegar towards the end of the process.

Foreword

Cauliflower is much healthier and healthier than white cabbage - it contains more vitamins and trace elements necessary for the body, and it is much easier to digest. It is even recommended for gastrointestinal diseases, but white cabbage is contraindicated in some cases. This storehouse of vitamins is amenable to canning, and cauliflower-based recipes are just licking your fingers.

Most hostesses still prefer to harvest for the winter only and do not even realize that it is possible to preserve and color. They do not know that this is a quick, simple matter, but a variety of recipes for harvesting this vegetable "wagon and a small cart":

in brine;
with boiling and without sterilization;
frozen;
in the form of ready-made salads.

All recipes for canning cauliflower will almost take a whole book. However, most often only a select few are used. These are the ones shown below. Before you start “conjuring” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black blotches, without insects and pests will do.

Cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply broken by hand.

In this recipe, due to tomatoes, the taste of cabbage is richer than usual. The preparation of this assortment is quite simple. It will also require, of course, tomatoes, as well as a marinade, in which 1 liter of filtered water should contain: 3 tbsp. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and / or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .

Vegetables should be washed, and then the cabbage should be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or a toothpick in the area of the stalk. We wash the jars well and, preferably, sterilize. Put tomatoes and cabbage in prepared jars. The order of placement is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.

Then pour boiling water into the jars, and cover their necks (do not twist) with pre-sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If other things appear during this time, it's okay, the jars can be left even for several hours. Boiling water is then drained, and it will immediately be seen how much the vegetables have settled.

We put a few peeled garlic cloves, 5–6 peas of pepper (allspice and black), 2–3 cloves in jars. We cook the marinade - many do this on the same water that was drained from the vegetables, however, it is more reliable to use clean water. In boiling water according to the above recipe, pour salt (preferably coarse, not iodized) and sugar. Let the marinade boil for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and twist the jars or roll up the lid.

After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them with a blanket or other things. Only after the jars have completely cooled down, they are placed to be stored for the winter in a dark, cool place intended for this.

For this recipe, you need to take cauliflower with dense heads, but not overripe. The product prepared for the winter in this way turns out to be crispy, quite spicy and will not only be an excellent side dish for various meat dishes, but also an excellent snack.

The recipe for cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.

Ingredients:

cabbage heads - 1–1.5 pcs;
carrots (at the discretion of the hostess) - 1-2 pcs;
carnation (buds) - 2-3 pcs;
black peppercorns - 3-4 pcs;
sugar - 100 g;
bay leaf - 2-3 pieces;
vinegar essence - 45-55 milliliters;
salt - 70 g.

The order of preparation is as follows. First, the head of cabbage must be separated into separate inflorescences, which are then thoroughly washed. We prepare liter jars - wash and sterilize. After that, put water on the stove and, based on 1 liter, add 1 g of citric acid and 25 g of salt to it. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then, with a slotted spoon, transfer the cabbage to cold water and let it cool.

At the bottom of the jars lay out the bay leaf, cloves, peppercorns. You can also add a small piece of cinnamon. Then we lay the cabbage, placing it with inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.

We prepare the marinade: dissolve salt, sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After that, cover the jars with lids and place them for sterilization in boiling water for 8 minutes. We roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool dark place.

To prepare this wonderful salad you will need:

cabbage - 2 kg;
Bulgarian pepper (preferably multi-colored) - 1 kg;
carrots - 1 kg;
medium zucchini - 2 pcs;
large head of garlic - 1 pc;
hot chili pepper (optional) - half a pod without seeds;
tomato juice (preferably homemade) - 1 l;
salt (not iodized) - 3 tbsp. spoons;
vinegar (table) - 1 tbsp. spoon.

This cabbage has a delicate taste and light structure, so the preservation from it turns out to be very tasty and beautiful in appearance. It goes well in preparations and with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.

Delicious pickled cabbage for the winter

Ingredients:

Medium sized head of cauliflower
The fleshy fruit of sweet pepper, preferably red
A small pod of hot pepper
Laurel leaf
6 regular black peppercorns
Three peas of allspice
Three inflorescences of carnation
Three cloves of garlic
dill umbrella
Two teaspoons of 9% vinegar

For marinade you will need:

Liter of filtered water
Two teaspoons of table salt
Tablespoon of sugar

Cooking process

Wash the cabbage, disassemble into separate inflorescences. If it's too big, cut it up a little. Sweet pepper must be freed from seeds and white pulp, then cut into half rings. Do the same with bitter pepper, just cut into pieces according to the number of cans and the desired sharpness.

At the bottom of sterile and dried jars, lay black peppercorns, dill umbrella, parsley, sweet pepper cut into half rings, add 1 piece of hot. Then, without crushing, spread out the inflorescences, and distribute slices of garlic between them.

Now, at first, pour the jars with the contents of boiling water, let stand for 5-7 minutes, so that all the vegetables warm up. Then pour this water into the dishes where you will cook the marinade. Add sugar and salt to it and let it boil for five minutes. Add vinegar not to the marinade itself, but to jars - two teaspoons each. At the end, pour the vegetables with ready-made brine and roll up under the lids. Now put the jars upside down and cover them with a blanket or bedspread - let them stand like that until they cool. Then they need to be stored.

Korean cauliflower

Products you will need:

Kilogram of cauliflower
Three large carrots
Big head of garlic
Red hot pepper and coriander to your taste

For the marinade you need:

1 liter of clean water
0.5 cup 9% vinegar
2 heaping tablespoons of salt
1/4 cup sunflower oil
1 glass of granulated sugar

How to cook cauliflower in Korean

Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate carrots with a Korean grater. Garlic can be crushed or passed through a press.

Throw the cabbage into boiling water and keep it for four minutes, then put it in a colander and mix it with carrots and spices in a convenient bowl. Then pack into jars.

In a separate bowl, you need to make a sugar-salt solution and boil the marinade, at the end pour in vinegar and oil and immediately pour the marinade into jars to the brim. Roll up with lids and hide in heat until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.

Cauliflower for the winter without sterilization

Products for a 3 liter jar:

2 kilograms of cabbage florets
2 bell peppers
1 small pod of bitter pepper
3 bay leaves (1 per liter)
200 gr carrots

For the marinade (per 1 liter of water):

4 tbsp. spoons of salt
4 tbsp. spoons of sugar
50 ml table vinegar

Cooking

Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Then fold into a colander and cool.

Wash peppers, cut and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.

For marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.

We put bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour over the marinade. Roll under covers. Wrap until cool. Then send for storage in the cellar or in the refrigerator.

Recipe for cauliflower in tomato sauce

In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Cook it, it is very tasty, and besides, it is healthy.

Need products:

Kilo two hundred ripe tomatoes
Two kilos of cauliflower
Three sweet peppers
Two heads of garlic
Glass of sunflower oil
bunch of parsley
Half a glass of sugar
Two and a half tablespoons of regular salt
One hundred and twenty grams of 6% vinegar

Cooking

Clean and wash all vegetables. Disassemble the cabbage into separate inflorescences, boil for five minutes in lightly salted water.

Cut the tomatoes, stew and then rub through a sieve to get the juice.

Finely chop the rest of the vegetables and put in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and boil for another 3 minutes. Next, put the hot salad in jars and leave to sterilize for 20 minutes, then close with sterilized metal lids and roll up.

Assorted cauliflower for the winter

For a liter jar you will need:

tomatoes - 5 pieces
cucumbers - 3 pieces
cauliflower - 180 grams
Bulgarian pepper - 1 piece
carrot - 3 pcs.
turnip onion - 3 pcs.
garlic - 3 cloves
lavrushka - 3 leaves
carnation - 1 pc.
water - 1 liter
vinegar 9% - 3 tbsp. spoons
sugar - 1 teaspoon
salt - 2 tsp

Cooking vegetable platter with cabbage

For this recipe, it is better to take small vegetables. Wash everything first. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core with seeds from sweet peppers.

Cut the carrot into large circles, cut the pepper into several pieces. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then put garlic, cloves, bay leaves and onions in them first (if the onions are large, you can cut them in half).

Cooking marinade. To do this, mix water, sugar and salt and bring to a boil. Put the vegetables into the boiling marinade. Boil 3 minutes. Remove from heat, add vinegar and stir gently.

Fill jars with vegetables, pour marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn upside down and leave to cool. Once cool, store.

Cucumbers with cauliflower for the winter

Pickled cucumbers with cabbage perfectly complement and enhance the taste of each other. They look great on a plate - it turns out an appetizing addition to any meat dish.

It will take:

2.5 kg cucumbers
1 cabbage
1 hot pepper
1 head of garlic
2 small horseradish roots
a few currant leaves
3 bay leaves
3 pcs. carnations
a teaspoon of peppercorns
a pair of dill inflorescences

For the marinade

sugar 50 grams
salt 75 grams
vinegar 75 ml

Cooking pickled cucumbers with cauliflower

To make cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut the ends on both sides.

For canning, take two jars with a capacity of 3 liters. Banks are sterilized in the oven, microwave or steam. At the bottom of each jar, place laurel and currant leaves, cloves, black peas, and peeled garlic cloves. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density, you can put one small piece in a jar. Instead of roots, you can take half a sheet of horseradish.

Prepared glass containers are half filled with cucumbers. Then the cabbage disassembled into inflorescences is folded there. Next add dill. The remaining space is filled with cucumbers.

Banks with contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are changed to plastic ones with perforated holes, water is poured into the pan through them - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
Pour 75 milliliters of vinegar into each container with vegetables. Next pour hot brine. Then they roll it under the covers and turn it over, put it on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.

Important: preserved cauliflower without sterilization should be stored in a cool place - in the cellar, basement, basement or in the refrigerator.

Can you freeze cauliflower for a long time?

This is an excellent option for preparing a full-fledged vegetable stew in winter, where the main ingredient is tender cauliflower inflorescences. The percentage of loss of nutrients during freezing is very low, so we recommend freezing this valuable vegetable, but you need to do it correctly.

Cauliflower for the winter should not have any damage or stains.
Sluggish inflorescences are better not to freeze.
For freezing at home, freshly picked young cabbage, with milky white medium-sized inflorescences, is better suited.
Freeze vegetables grown in an ecologically clean area without the use of chemicals, otherwise it does not make sense.

An easy way to freeze cauliflower

We wash the head of cabbage under running water to wash away all visible dirt. We clean from green leaves, divide into inflorescences, after removing places with spots.

We take a container with salted water and dip the cabbage into it for 15-20 minutes. Salt water will force the remaining insects in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.

Now it remains to dry the cabbage and arrange it in tight plastic bags. Then we send it to freeze in the chamber.

Freezing cauliflower

We wash, clean, cut in the same way as in the previous version. Pour water into a saucepan and bring it to a boil.

Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we make an ice bath for her - we immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to be frozen. Just before that, it needs to be dried so that it does not freeze together in bags.

At home, frozen cauliflower can be stored for up to six months.

Cauliflower for the winter, video

Write, please, have you prepared cauliflower with zucchini for the winter? Does it taste good? Submit your recipes in the comments! Thank you!

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