Preservation of cauliflower for the winter recipes. Harvested pickled cauliflower for the winter, instant recipes

We are used to seeing cute white cauliflower inflorescences in soup or juicy casserole. You can also cook a delicious salad with this vegetable, because cauliflower for the winter is an excellent dietary and healthy product. During the harvest season, it is best to use fresh, and in winter you can buy frozen. You can also freeze it yourself to be sure of the quality of the workpiece. Especially if you have cabbage growing on the site. If you want to prepare cauliflower for the winter not frozen, then I suggest you get acquainted with the recipes for pickling this wonderful vegetable.

For pickling, do not use whole heads of cabbage and cut into large pieces. For cooking, only inflorescences are suitable and preferably small ones. First, separate them from a strong trunk. To do this, turn the washed cabbage with the stalk up and cut into 2 parts strictly in the center. After that, with a sharp knife, cut off the inflorescences one at a time, while trying to separate the smaller ones. Cut off the stem almost completely. For cooking, use only the curly part.

Blanch the inflorescences in boiling water according to the recommendations in the recipe, then be sure to cool them under water. Adjust the spiciness of the dish with hot pepper.

Young cabbage, which has small inflorescences, is best suited for pickling. Remove remaining leaves before cooking. If it is recommended to add beets, then give preference to dark varieties. In this case, the workpiece will turn out to be more colorful.

Cauliflower pickled for the winter with vinegar

A bright and savory pickled cauliflower appetizer can perfectly diversify your family and festive table in the cold season. When pickled and already boring, take out the cabbage. Added sweet peppers and carrots set off and complement the delicate taste of cauliflower just perfect. Preparing such preservation is quite simple, and at the same time it is perfectly stored for a long time thanks to vinegar.

Would need:

Hot pepper - 2 pods.
Cauliflower - 1 kg.
Garlic - 2 cloves.
Bulgarian pepper - 250 g.
Bay leaf - 1 pc.
Carrots - 250 g.

Marinade:

Sugar - 40 g.
Water - 1 l.
Vinegar 6% - 60 ml.
Salt - 50 g.

Cooking:

1. Rinse the cabbage well and sort into inflorescences. Boil water. Place florets and cook for 3 minutes. You can’t keep it any longer, otherwise the vegetable will become too soft.

2. Pour into a colander and wait until all the water has drained.

3. Cut the carrots into circles. Try to make them thin, pieces that are too thick will spoil the desired result.

4. Cut the bell pepper in half. Take out the seeds and cut off the stem. Chop the pulp. The cubes should be medium in size.

5. Chop the garlic cloves. If you like garlic flavor in your dishes, you can safely increase the amount of garlic.

6. Chop hot pepper. If you do not like very spicy dishes, then remove the seeds first. You can adjust the spiciness of the dish with the help of the color of the pepper. The red vegetable is the hottest, but the green one has a more delicate taste and makes the dish slightly spicy.

7. Sterilize the jars. Lay out all the prepared products in layers.

8. Pour the volume of water indicated for the marinade into the pan. Add salt and sugar. Stir and wait for complete dissolution. Turn off the fire. Pour in the vinegar. Stir. Pour the finished hot marinade into jars with vegetables.

9. Close with sterilized lids. Turn upside down. Cover with a warm cloth and leave in this position for two days.

in order to feel the rich taste of pickled cauliflower, do not open the jars too early, it is better to wait at least a month.

How to cook cauliflower in tomato sauce for the winter

Try another good option for harvesting cauliflower for the winter. Tomato sauce, which is part of the dish, soaks the tender cabbage inflorescences, making them incredibly tasty and juicy. With minimal effort, you get the perfect snack that will satisfy the taste of the most demanding gourmet. The reliability of preservation is also ensured by table vinegar.

Would need:

Cauliflower - 2 kg.
Oil - 120 ml
Salt - 60 g.
Black pepper - 4 peas.
Citric acid - 15 g.
Parsley - 50 g.
Vinegar 9% - 80 ml.
Lavrushka - 3 sheets.
Garlic - 1 head.
Sugar - 100 g.
Bulgarian pepper - 450 g.
Tomatoes - 1.2 kg.

Cooking:

1. Rinse the cabbage and disassemble into inflorescences.

2. Cut the bell pepper into pieces and take out all the seeds. Cut off the stem. Cut the pulp into large pieces. Bulgarian pepper choose thick-walled. It is more juicy and better suited for winter harvesting. Use only ripe, unripe fruits will add bitterness to the snack.

3. Rinse and dry the tomatoes. Cut each fruit into 2 pieces. It is best to use medium-sized tomatoes with a thin skin. Choose only mature and strong specimens without damage or signs of rot.

4. Pour tomatoes and bell peppers into a saucepan. Put on minimum fire. As a result of even heating, the vegetables should become very soft.

5. Boil water separately. Pour in citric acid. Add cabbage florets. Press the florets lightly with a spoon or slotted spoon to ensure they cook evenly.

6. Wait for the boil. After that, cook for 3 minutes. Gather the florets with a slotted spoon and transfer to a colander. Rinse immediately with cold water. The cabbage will cool down and as a result the cooking process will stop. If you leave the cabbage warm, then during cooling it will be digested and become unsuitable for canning.

7. When the tomatoes and peppers are very soft, pass the mixture through a sieve. As a result, the puree will be tender, homogeneous, without seeds and skins.

8. Chop the parsley and send it to the blender bowl together with the peeled garlic cloves. Grind. Combine with tomato puree.

9. Pour salt, then sugar. Add peppercorns and bay leaves. Pour in oil and vinegar. Stir.

10. Put the mixture on the stove. Bring to a boil while stirring. After that, cook for 5 minutes.

11. Fill sterilized containers with cabbage inflorescences. Top with hot dressing.

12. Mark a towel at the bottom of the pan. Place the jars and fill up to the shoulders with hot water. Turn on the minimum fire. Once the liquid boils, sterilize the containers for 20 minutes.

13. Screw caps on tightly. Turn over and cover with a warm blanket until the jars are completely cool.

Recipe for pickled cauliflower with beets

In this variant of cooking pickled cauliflower, we will see how beautiful and tasty it will turn out if you add beets to it. It is this vegetable that gives such a juicy color. The sweet taste of beetroot goes well with cauliflower, especially with the addition of spicy garlic and pepper. For cooking, you need a simple set of products and a minimum of time. The recipe is for 3 half-liter jars.

You will need:

Carnation - 3 buds.
Cauliflower - 1 kg.
Vinegar - 120 ml (9%).
Salt - 60 g.
Beets - 250 g.
Sugar - 60 g.
Garlic - 3 cloves.
Lavrushka - 3 sheets.
Black pepper - 12 peas.
Allspice - 6 peas.

Cooking:

1. Wash and disassemble the cabbage into small inflorescences. Use a sharp knife to work, cutting off the inflorescences from the main leg. Do not use the remaining leg for cooking.

2. Boil water. It must be boiling. Place inflorescences. Blanch no more than 4 minutes. Drain the water.

3. Peel, rinse and cut the beets into strips.

4. Sterilize the jars. In each place 4 black peppercorns, a bay leaf, two peas of allspice and a clove of garlic cut in half. Pour 10 g of salt, 10 g of sugar.

5. Lay out the beets and cabbage florets in layers. In the process, lightly tamp with a spoon.

6. Pour 40 ml of vinegar into each half-liter jar. Fill with boiling water to the very edge. Cover with lids, but do not twist.

7. Cover the bottom of the pan with a cloth, put the jars. Fill with water up to the shoulders and after boiling, sterilize for a quarter of an hour.

Roll up the lids. Flip. Wrap and leave to cool completely.

Cooking cauliflower salad with tomatoes and sweet peppers

And such a winter preparation of cauliflower will fall in love with preparations in tomato juice. Fans will especially like it. You can use it not only as a side dish or appetizer, but also add it to soup. From the amount of products indicated in the recipe, approximately 2.5 liters of delicious salad will be obtained, which in winter will help saturate the body with useful vitamins and resist viral diseases.

Would need:

Sunflower oil - 240 ml.
Tomatoes - 1.5 kg.
Vinegar - 80 ml (9%).
Cauliflower - 1.5 kg.
Table salt - 50 g.
Bulgarian pepper - 4 medium fleshy.
Sugar - 140 g.
Garlic - 1 head.

Cooking:

1. Rinse the cabbage. Divide carefully into inflorescences, do not use the main leg for cooking.

2. Boil water. Throw in the prepared vegetable. Cook until semi-soft. Drain the liquid.

3. Peel the sweet pepper and cut into medium cubes. The color of the vegetable does not play a role, so you can use a multi-colored or one color.

4. Pass the tomatoes through a meat grinder or beat with a blender. If you want to get a more gentle filling, then you can pass the resulting mass through a sieve.

5. Put on fire. Salt. Add sugar, use less if you like. Pour in oil and vinegar. Stir. Cook for 10 minutes on the lowest flame.

6. Add cauliflower and bell pepper. Stir and cook after boiling for 20 minutes.

7. Add chopped garlic. Boil 7 minutes.

8. Transfer to sterile jars and close with sterile lids. Turn over and cover with a blanket. Leave until the blanks have cooled down.

Pickled Cauliflower with Cherry Tomatoes

Tiny tomatoes always impress guests, and in tandem with cauliflower, the preparation is not only beautiful and healthy, but also very tasty. You can adjust the taste of the marinade yourself by changing the amount of sugar. But remember that the marinade must be salty. In the process of infusion, cauliflower will draw almost all the salt out of it.

Would need:

Cherry - 2 kg.
Greenery.
Cauliflower - 1 kg.
Spices.
Garlic - 12 cloves.
Peppercorns.
Lavrushka - 3 sheets.

For marinade per 1 liter of water:

Table salt - 40 g.
Vinegar 70% - 0.5 tsp one and a half liter jar.
Sugar - 60 g.

Cooking:

1. Divide the cabbage into inflorescences. Boil water and place the prepared vegetable. Boil 3 minutes. Take out with a slotted spoon and cool.

2. Wash and dry the cherry. Peel the garlic cloves.

3. Sterilize the jars. Layer vegetables. Add garlic cloves to each bowl. Pour boiling water over and set aside for 20 minutes.

4. Drain the water into the pan, after measuring the volume with a measuring cup. Boil. Pour in sugar, then salt. Calculate the volume of these products yourself based on the proportions per 1 liter of marinade indicated in the recipe.

5. Add bay leaf and peppercorns to each container. Pour in the marinade and pour in the vinegar. Roll up.

Roll up cauliflower in Korean for the winter

The appetizer is ideal for eating in Lent and for vegetarians. In the process of cooking, remember that it is better to slightly undercook the cabbage than it will turn out to be overcooked. When undercooked, it retains its shape better, so the salad turns out to be more attractive and crispy.

Would need:

Lavrushka - 1 sheet.
Cauliflower - 1 large head.
Allspice - 3 peas.
Garlic - 3 cloves.
Spices for carrots in Korean - 1 pack.
Carrots - 3 large.

For brine per 1 liter of water:

Vegetable oil - 100 ml.
Sugar - 80 g.
Vinegar 9% - 80 ml.
Salt - 50 g.

Cooking:

1. Take the cabbage apart. Inflorescences should be small so that they are easy to spread in jars. If you see damage on the cabbage, then be sure to cut them off, otherwise the workpiece will swell in winter. Rinse the vegetable.

2. Put the water on the fire and wait until it boils. Pour over the prepared cabbage. Wait for the liquid to boil. Once the water begins to boil, boil for 6 minutes.

3. Peel the carrots, then grate for Korean carrots. If you don't have one, you can cut it into thin strips.

4. Remove the cabbage with a slotted spoon.

5. Put a liter of water on fire.

6. Put cabbage and carrots in turn in sterilized jars. Tamp a little in the process.

7. When the water boils, add sugar, then salt. Sprinkle seasoning. Throw garlic, bay leaves and allspice chopped into thin plates. Stir until dissolved. Boil for 3 minutes and remove from heat. Pour in oil and vinegar. Stir.

8. Pour the marinade into packaged jars. Cover with lids.

9. Put the containers to be sterilized in a saucepan. To do this, place the workpieces in a large pot of hot water, do not twist the lids. The liquid should only reach the shoulders of the container. Leave for 20 minutes on minimum heat.

10. Take out the blanks. Screw on the lids tightly. Turn over and wrap with a warm cloth. When completely cool, store in the basement.

How to pickle cauliflower for the winter without vinegar

Cauliflower prepared for the winter according to the proposed recipe can often be found on the tables of Georgian housewives. Tender, juicy cabbage is perfectly soaked in delicious marinade and crispy at the same time. The recipe is so simple that even a novice cook can handle it. The volume of products is designed for 3 l jars.

Would need:

Lavrushka - 6 sheets.
Cauliflower - 1.1 kg.
Dill - 6 sprigs.
Carrots - 600 g.
Hot pepper.

For brine:

Water - 1.5 liters.
Sugar - 50 g.
Salt - 60 g.

Cooking:

1. Prepare the cabbage: divide into florets and rinse.

2. Prepare the brine. To do this, pour sugar and salt into the water. Mix well.

3. Sterilize the jars.

4. Cut the carrots with a curly knife. In this case, the workpiece will look more beautiful. The pieces should be about 2 cm thick. If there is no curly knife, then you can use a regular one.

5. In this recipe, you do not need to pre-blanch the caputo. In this case, the vegetable will turn out nicely crispy.

6. Put carrots, dill and cabbage florets in layers in jars. Use old dill, along with inflorescences. Add pepper. Use the quantity according to your taste. Red is more vigorous, green is less sharp.

7. Pour cold brine over vegetables. Close with plastic lids. If the house is hot, then salting will be ready in 2 weeks. In a cool room, tasting can begin after 3 weeks.

Sauerkraut with vegetables for the winter in jars

The end of summer is the best time to make delicious preparations while preserving a bright piece of summer for the long, harsh winter. Sauerkraut is very healthy as it retains all of its nutrients and vitamins. With regular use, it will be possible to strengthen the immune system and minimize the likelihood of getting the flu or SARS. It will turn out very tasty if you add a variety of seasonal vegetables to cauliflower.

You will need:

Cauliflower - 1.7 kg.
Cherry tomatoes - optional.
Greens of dill and parsley.
Hot pepper - 2 pods.
Carrot - 1 large.
Peppercorns.
Garlic - 3 cloves.
Colored Bulgarian pepper - 2 fleshy, large.
Gherkins - optional.
Onion - 1 large.

Brine:

Sugar - 100 g.
Water - 1.5 liters.
Coarse salt - 100 g.

Cooking:

1. Rinse the cabbage well. Disassemble the vegetable into inflorescences.

2. Peel the bell peppers, then rinse and cut into medium pieces.

3. Cut the carrot into rings. Try to make them medium in size.

4. Chop the onion. Do not make rings large. Cut the garlic into slices.

5. Put the greens on the bottom of the sterilized container. Sprinkle peppercorns to taste. You can add bay leaves if you like, but they are not required.

6. Prick hot pepper with a needle. Thus, he will give his burning taste to the cabbage. If you do not like spicy dishes, then this ingredient can be excluded from the composition.

7. Send all prepared vegetables to jars, laying out in layers. Top with herbs.

8. Pour sugar into the water, then salt. Boil. When the components are completely dissolved, pour the workpieces with hot brine. Place lids on top but do not screw on. They should cover the containers slightly. Leave in a warm room for 3 days.

A lot can be done with cauliflower - dried, frozen, salted, pickled, made into delicious salad platters with other friendly vegetables like cucumbers. What recipes are there and how to cook cabbage deliciously - read on.

For those who love spicy

The recipe that will be discussed is called "Korean cauliflower", such a dish is very tasty, rich. Carrots, different types of peppers and the most important participant in such a salad have a pleasant crunch.

Cabbage canned in this way is cooked for a long time, 3 hours, but the efforts will pay off handsomely.

Let's start with a list of necessary products and seasonings:

cauliflower disassembled into inflorescences - 1 kg;
large carrot - 1 pc.;
sweet pepper, preferably red (it gives the desired color) - 2 pcs.;
a couple of medium-sized heads of garlic (for a brighter flavor, you can take large heads);
hot pepper, you can chili - 1 pod;
half a teaspoon of ground black pepper;
a tablespoon of chopped coriander;
half a teaspoon of cardamom seasoning;
the same amount of nutmeg and cloves (all ground).

In order to prepare the marinade, you need:

boiled water about 650 ml;
a full tablespoon of salt;
vinegar (if 9% then up to 100 ml, and in the case of using 6% - not less than 150 ml);
sunflower oil - 100 ml.

Cooking:

Cauliflower must be sorted into florets and made about the same size.
It needs to be blanched: for this amount you need about 3 liters of water, which should boil, after which the cabbage is lowered into a container and after a few minutes it is thrown into a colander.
As soon as the cabbage has cooled, it must again be divided into smaller parts, so that it is more convenient to put it in jars (scalded cabbage is more convenient to parse - it does not crumble and simply separates).
Carrots need to be peeled, washed and chopped like on Korean salads, and garlic crushed by a press should be added to it.
Free the fruit of the pepper from the seeds and make thin slices, hot pepper is cut in the same way, but the seeds and, most importantly, how much to remove, is up to everyone to decide for themselves: the spiciness of the dish depends on them.
Combine all products together with spices in one container and mix so that each vegetable is well coated with seasonings.
The last step is to prepare the marinade: the whole composition is mixed in a separate container and boiled for a couple of minutes, then the vegetables are poured, the jars are covered with lids and sterilized again.
Then roll up tightly, turn over and cover with warm cloth.

Cauliflower according to this recipe is best stored in a dark and cool room (a cellar, a basement, and even a dark room in an apartment are suitable for this).

Cauliflower without sterilization in spicy sauce

Ingredients:

cauliflower - three kg;
bay leaf - five pieces;
three carrots;
black peppercorns - 15 pcs.;
three bell peppers;
cloves - six pcs.;
garlic - 250 g;
cherry and currant leaves - five pieces each;
three bulbs;
three sheets of horseradish;
three chili peppers;
dill - a large bunch.

Marinade:

table vinegar - 40 ml;
drinking water - one and a half liters;
sugar - 60 g;
table salt - 90 g.

Cooking method:

Disassemble the cauliflower into florets, put in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Bulgarian and hot pepper free from ponytails, partitions and seeds. Cut vegetables into rings. Cherry, horseradish and currant leaves, rinse dill, dry.
Wash glass containers and sterilize in the oven or over steam. At the bottom of the jar, place carrots, hot and sweet peppers, garlic, onions and spices. Arrange cauliflower on top, pressing firmly. Pour boiling water over, cover with boiled lids and leave for seven minutes.
Boil the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Seal the jar tightly with a lid, turn over and leave until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of required:

cauliflower - 2 kg;
boiled water - 2.5-3 l;
sunflower oil - 200 g;
granulated sugar - 100 g;
fine table salt - 2 large tablespoons;
14 cloves of garlic;
a large bunch of parsley;
sweet pepper - 200 g;
9% vinegar - 160 g.

Cooking instructions:

As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
Pour water, vinegar and vegetable oil into a container, add salt and sugar, chop the garlic very finely and add here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix it all up and let it boil.
Then add cabbage and boil everything together for about 15 minutes.
Next, transfer everything to a jar and preserve a still warm dish.

In this recipe, you do not need to turn or wrap the jars, but simply let them cool naturally.

Marinate and salt

You can cook cauliflower at home in several of the simplest ways, let's dwell on them in more detail.

Marinated

Components:

a large fork of cauliflower (if the salad is expected to be cooked for more people and in large proportions, then all the ingredients are doubled based on this);
large carrot;
large bell pepper;
small onion heads - 5 pcs.

To prepare the marinade, you need:

1 liter of water;
a couple of teaspoons of salt;
about 3 tablespoons of granulated sugar.

Spices are offered based on each 0.5 l container:

black allspice - 7 pieces (peas);
carnation - 3 inflorescences;
bay leaf - 1 leaf;
small hot pepper - 1 pc.;
70% vinegar - 1 tsp

To make this dish, follow these steps:

First, prepare the vegetables: cut the cabbage into pieces, cut the carrots into equal circles, chop the sweet pepper into cubes.
Whole onions, prepared peppers and carrots are placed in a jar at the bottom, everything is covered with cabbage and poured with boiling water for 5 minutes.
While the vegetables are being sterilized, it is worth taking care of the marinade: all the products for it are mixed, all seasonings are added and left to boil.
After the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

You can add greens (parsley or dill) to this blank, so the dish will become even more spicy.

salty

In order to pickle this type of cabbage, you will need a small list of products and not as much effort as, say, in cooking assorted:

cauliflower - 3 kg;
7 pieces of large carrots;
purified water - 1 liter;
2 tbsp. l. salt;
black pepper in peas - 5 pcs.;
well-washed currant and grape leaves;
celery and dill - in a good large bunch.

Cooking procedure:

Cook vegetables in the appropriate form - divide the cabbage and cut the carrots.
At the bottom of the container in which the vegetables will be preserved, currant and grape leaves are folded, then they are filled to the top with vegetables, everything is covered with finely chopped celery and dill.
In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, pour into the cabbage, close the jars and leave in a cool place.

Assorted vegetables

Recipes for preparations for the winter with cauliflower can surprise housewives and guests, for example, homemade canned vegetables with the addition of cucumbers and tomatoes.

Products:

small cucumbers that will easily fit into a jar - 8 pieces;
a large fork of cauliflower;
5-6 cloves of fresh garlic;
medium tomatoes - 6 fruits;
sweet pepper - 3 medium fruits;
one sheet of horseradish;
a large umbrella of dill;
a few tablespoons of salt;
White cabbage.

Please note that ordinary cabbage needs as much as it will go in.

Marinade products:

3 large spoons of sugar;
5 pieces of black peppercorns;
3 inflorescences of dry cloves;
9% vinegar (one tablespoon).

How to cook:

Cauliflower is divided into parts, white cabbage is cut into strips, sweet peppers are cut into 4 equal parts, cucumbers and tomatoes do not need to be cut.
We prepare the marinade - for this you need to mix the necessary components with water and leave to boil on the stove.
We form the blank: horseradish, dill and garlic are placed at the bottom (no need to chop it), vegetables are arranged in order (from bottom to top) - white cabbage, cauliflower, peppers, cucumbers and tomatoes.
Boiling water is added to the vegetables and left covered for 10 minutes, then the water is removed and poured with marinade, and after 20 minutes. add vinegar, tightly roll up the container and wrap it with a warm blanket.

Cauliflower in tomato sauce (video)

The proposed recipes are able to diversify the winter preparations of even the most demanding housewife, besides, cauliflower is a versatile vegetable with which you can come up with your own pickle recipes.

CANNING CAULIFLOWER

Cauliflower is a cute vegetable that you can buy at any market. In addition to its "curly" appearance, it has a pleasant mild taste, and is a real storehouse of usefulness: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that you can cook a lot of delicious, and if desired, even gourmet dishes from it.

Many do not know how to preserve cauliflower. In fact, there are many recipes. Below I have given recipes for "zakatochki" from cauliflower, with which you can treat your guests and surprise your family. All recipes are quite easy to prepare and will not take you much time.

1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted with cauliflower
7. Cauliflower sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10. Salting cauliflower
11. Cauliflower spicy
12. Cauliflower in tomato

Cauliflower "corals"

1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 tsp) salt, 1~3 tbsp sugar
Spices: per 0.5 liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar

Separate the cabbage into florets and wash well. Wash carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel a small onion (preferably a seedling onion). Carrots, onions and bell peppers can be omitted. They enhance the appearance of the pickle and add a slight extra flavor. But even without them, cauliflower is very tasty. At the bottom of the jars put spices, carrots, onions and peppers. Tightly fill the jar to the top with cabbage florets.
Bring the marinade to a boil (5 0.5-liter cans require ~ 1.5 liters of marinade).
Fill jars with vegetables with boiling water from a kettle, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 l) and roll up.

Cauliflower "Pyramid"

900g cauliflower florets, 4 red and 4 green bell peppers, 50g parsley

Brine: 1/2 liter water, 80g salt, 1~2 tsp 70% vinegar

Divide the cabbage into florets and wash. Remove seeds from peppers and cut into thin rings.
Cut the parsley. Lay in a jar in layers, lightly tamping: red pepper, parsley, green pepper, cabbage.

Fill the jar to the top, repeating the layers. Put salt and pour boiling water over the jar "up to the shoulders."
Put the jars in a pot of hot water (put a special grid or cloth on the bottom of the pot). Cover jars with lids. Sterilize 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon into a 1-liter jar and top up with boiling water to the brim.

Cauliflower with celery and carrots

For pouring: 1 tablespoon of salt per 1 liter of water.

Boil the peeled, washed and beautifully chopped carrots with a corrugated knife until fully cooked. Divide the cabbage into small inflorescences, dip for 20-30 minutes in salted water, then rinse with water and boil until fully cooked. Cut the celery petioles into small pieces about 0.5 cm long, blanched (dip first in boiling water, then in cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling filling, cover with sterile lids, sterilize for 25 minutes, roll up. Turn the jars upside down and hold until completely cooled, then store in a cold pantry. Use vegetables for seasoning soups, as well as a side dish for meat dishes.

Assorted salad “Delicacy”

1.2 kg of cauliflower, 1.2 kg of red tomatoes, 0.2 kg of vegetable oil, 0.1 kg of sugar, 60 g of salt, 80 g of garlic, 0.2 kg of parsley, 120 g of 9% vinegar.

Disassemble the cabbage into inflorescences, boil for 4 minutes in salted water. Cool down. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully drop the boiled cabbage into it. Boil on low heat for 10-15 minutes.
Pour the hot mass into jars, immediately roll up the lids.

pickled cauliflower

The composition of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. On a liter jar - 7-8 black peppercorns, 3-4 clove buds.

Cut the heads of cauliflower into individual heads, blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting the spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water - 6 minutes, liter - 8 minutes.

Assorted cauliflower

1.2kg col. Cabbage, 1.2 kg tomato, 200 ml rast. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 gr garlic
120ml vinegar 9%

Boil the cabbage flowers in a little salted water.
Grind tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Arrange in jars and roll up.

Cauliflower sauerkraut

Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g of salt and 100g of sugar

Wash the cabbage and disassemble into small inflorescences, peel and rub small beets and carrots on a coarse grater. In a jar, mix vegetables and spices, chopped garlic cloves, pour hot brine and leave in a warm place for fermentation. When poured with hot brine, it sours for 3-4 days, if poured with cold - a week. After that, close the nylon lid and put it in a cool place. It turns out delicious, crispy, raspberry-colored cabbage.

Cauliflower in tomato juice

For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.

Prepared heads of cauliflower cut into individual buds, blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.

Finely chop the tomatoes, put in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour jars of cauliflower. Pasteurize at a temperature of 90 ° C: half-liter jars - 40 minutes, liter - 50 minutes, two-liter - 60 minutes.

Cauliflower with nuts

Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g of onion, 100 g of chopped walnuts, 30 g of salt, ground red pepper to taste.

Homemade cauliflower preparations are good as a separate snack, or as an addition to cape and fish dishes.
Blanch the cauliflower disassembled into inflorescences in boiling water for 5 minutes, immediately cool under running cold water. Add raw chopped onions, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars 15 minutes, 3-liter jars - 30 minutes.

Salting cauliflower

Products: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.

To pickle cauliflower, divide it into inflorescences, rinse with clean running water. Pack the cauliflower tightly into jars and pour over the boiled and chilled brine. After two weeks of fermentation at room temperature, transfer the pickle to the cold

canned cauliflower

Dip the heads of cabbage in water (10 g of salt, 2 g of citric acid per 1 liter of water) for 10 minutes. Then rinse, disassemble into inflorescences. In a jar (3-liter) - 2 cloves of garlic, 4 peas of allspice, 3 bay leaves, 3 cloves. Then tightly lay the cabbage inflorescences. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt without top, bring to a boil and pour cabbage with marinade. Then add 1 teaspoon of vinegar. Roll up.

spicy cauliflower

2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp black ground pepper, 1 tsp red ground pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.

Disassemble the cabbage into baskets and blanch in salted water. Grate carrots or chop. Put everything in a three-liter jar, squeeze the garlic there. Combine all ingredients for filling and pour into a jar of cabbage. Close with a capron lid and refrigerate. A day later, the cabbage is ready.

Cauliflower in tomato

5 kg of sorted cauliflower, 2 kg of carrots, 1 kg of onions, 1 kg of bell peppers (optional), 2 hot peppers, 4 heads of garlic. Pouring: 3 liters of tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black and allspice peas).

Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onion - boil for 15 minutes. Then garlic and hot pepper - boil for 5 minutes, then oil and vinegar. When it boils, put it in jars and screw on a metal lid.

I disassemble the cabbage into small inflorescences so that it is convenient to eat it in winter. The main thing is to remove the green leaves and the thick base at the root.

I cut the onion into quarter rings, having cleaned it in advance.

I peel nuts from shells. I leave only the kernels. You can chop the nuts a little, but not into dust.

I combine everything in a separate bowl, where it will be convenient to stir.

I put cabbage with nuts and onions in glass jars. And onions, nuts will give a fresh cauliflower a pleasant taste and aroma.

I cook the marinade for canning. Pour salt into hot water and put on fire. When the marinade begins to boil, pour in the table vinegar.

I pour cabbage in a jar with hot marinade. I pour it gradually, because the marinade will slowly break through the cabbage, as it were. I fill the jar almost to the top with liquid so that there is room for boiling during sterilization.

I put the jars to be sterilized in warm water. When the water boils there, I mark it for 10 minutes. During this time, the cabbage will become a little softer, but will not burst. It will still be crispy inside.

I take out the jars and immediately twist them with lids. By tradition, I cover the cans with preservation with a “fur coat” until completely cooled.

Then I send the delicious cauliflower with nuts to the pantry until winter. With such a treat, it will not be a shame to surprise all the guests, especially since the cabbage goes well!