home › Light and glass › You can already serve salted colored. Recipes for preparing cauliflower for the winter

You can already serve salted colored. Recipes for preparing cauliflower for the winter

Cauliflower is perhaps the most elegant vegetable. Its curly inflorescences decorate any dish, especially when combined with bright broccoli. And it’s not even worth talking about taste and benefits; cauliflower and broccoli contain many times more nutrients than everyone’s favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case are you firmly confident in the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, pickled, and made into beautiful and tasty salads or assorted dishes.

Freezing. Before freezing cauliflower, soak it briefly in salted water so that any unwanted bugs and worms crawl out. Then rinse well under running water, separate into inflorescences and dry on a towel. Place in thick plastic bags, remove air, tie tightly and place in freezer. Cabbage inflorescences can be blanched in acidified water (2-3 teaspoons of citric acid per 3 liters of water). Dip the cabbage in boiling water for 3-5 minutes, drain in a colander, let the water drain and place in bags. Cauliflower can be frozen individually or mixed with other vegetables to make a mixed vegetable.

Drying. Disassemble the cauliflower heads into inflorescences, cutting off the stems as much as possible, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, drain and place on a baking sheet. Dry in the oven at 60°C, stirring occasionally. Place dried cabbage in jars with tight lids or bags. Store in a dark, dry place. Dried cabbage is prepared as usual, after soaking.

Pickled cauliflower

Ingredients:
1.5-2 kg cabbage,
1 beetroot,
1 carrot,
2-3 cloves of garlic,
5-7 black peppercorns,
3 peas of allspice,
Brine:
1.5 liters of water,
100 g salt,
100 g sugar.

Preparation:
Separate the cabbage into inflorescences and rinse. Peel the beets and carrots and grate them on a coarse grater. Place the vegetables in a jar, add chopped garlic and fill with hot brine. Leave in a warm place to ferment for 3-4 days. If you pour cold brine over the cabbage, the fermentation time will increase to a week. After this, close the jar with a nylon lid and place it in the refrigerator.

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

Preparation:
Divide the cabbage into inflorescences, rinse and place tightly in jars. Prepare the brine and cool it. Pour the brine over the cabbage and leave for 2 weeks at room temperature. Then refrigerate the jars of cabbage.

Ingredients:
3 kg cauliflower,
500 g carrots,
1 liter of water,
50 g salt,
5 black peppercorns,
grape and black currant leaves,
celery and dill greens.

Preparation:
Disassemble the cabbage into inflorescences, cut the carrots into slices. Place currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, place greens on top and fill with brine. Tie the necks of the jars with parchment, tie with twine and place in a cool place.

Ingredients:
1 large head of cabbage,
1 carrot,
1 sweet red pepper,
5 small onions.
Marinade:
1 liter of water,
2 tsp salt,
1-3 tbsp. Sahara.
Spices for each half-liter jar:
5-7 black peppercorns,
3-5 peas of allspice,
3 cloves,
1 bay leaf,
1 small hot pepper,
1 tsp 70% vinegar.

Preparation:
Prepare the cabbage, cut the carrots into slices, and the pepper into cubes. Place spices, whole onions, peppers and carrots at the bottom of half-liter sterilized jars. Place the cabbage on top, pour boiling water over it and let stand for 5 minutes. Drain the water, fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter jars you will need approximately 1.5 liters of marinade.

Ingredients:
1 kg cabbage,
750 g tomatoes,
20 g salt,
20 g sugar,
5 peas of allspice,
½ tsp. coriander seeds.

Preparation:
Disassemble the cabbage into inflorescences and blanch in acidified water (1 g of citric acid per 1 liter of water) for 2-3 minutes and immediately cool in cold water. Prepare the filling: chop the tomatoes, place them in a saucepan, heat over low heat until boiling and rub through a sieve. Add salt, sugar, spices to the resulting juice and put on fire. Bring to a boil and keep on fire for 2 minutes. Pour boiling juice into jars. Let it sterilize for 10-15 minutes and roll it up. If you add 1-2 tbsp to the filling. 6% vinegar, then sterilization is not necessary. Turn the jars over and cool.

Ingredients:
500 g cauliflower,
1 lemon,
1 carrot,
3 cloves of garlic,
3 black peppercorns,
1 tsp ground red pepper,
4 tbsp. 9% vinegar,
spices to taste.

Preparation:
Remove the leaves from the cabbage head, but do not throw them away. Divide into florets. Fill the cabbage leaves with water in a saucepan almost to the top. Add garlic, carrot strips, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Place the cabbage in sterilized jars. Pour the boiling marinade over the cabbage, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and sterilize for 10-15 minutes. Roll up.

Ingredients:
700 g cauliflower,
200 g onions,
100 g walnuts or pecans (they are softer),
30 g salt,
2 tbsp. table vinegar.

Preparation:
Blanch the cabbage inflorescences for 5 minutes, cool with ice water. Add onion cut into half rings, crushed garlic, chopped nuts and all the spices. Stir and place in sterilized jars, compacting slightly. Sterilize jars: 0.5-liter jars - 15 minutes, 1-liter jars - 20 minutes. Roll up.

Cauliflower with carrots and celery

Ingredients for filling:
1 tbsp. salt,
1 liter of water.

Preparation:
Divide the cabbage into inflorescences, immerse them in cold salted water for 20-30 minutes, then rinse and boil until tender (you can steam them). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying them in layers, pour boiling liquid over them, cover with sterilized lids and set to sterilize for 25 minutes. Roll up.

Pickled cauliflowerempty

Ingredients for filling:
1 liter of water,
160 ml 9% vinegar,
50 g sugar,
50 g salt.
For each liter jar:
7-9 black peppercorns,
3-5 buds of cloves.

Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Place spices at the bottom of sterilized jars, pack the cabbage tightly and pour boiling marinade over it. Set to sterilize: 0.5-liter - 6 minutes, 1-liter - 8 minutes. Roll up.

Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
For filling:
200 g vegetable oil,
150-200 g 6% vinegar,
100 g sugar,
2 tbsp. salt,
1 tsp ground black pepper,
1 tsp ground red pepper.

Preparation:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots on a coarse grater. Place the vegetables in a 3-liter jar, squeeze the garlic into it. Combine the filling ingredients and pour over the cabbage. Cover with plastic wrap and store in the refrigerator.

Cauliflower salad in tomato sauce

Ingredients:
5 kg cauliflower,
2 kg carrots,
1 kg of onion,
1 kg sweet pepper,
2 pods of hot pepper,
4 heads of garlic.
Fill:
3 liters of tomato juice,
1 stack 9% vinegar,
1 stack Sahara,
2 stacks vegetable oil,
5 tbsp. salt,
spices - to taste.

Preparation:
Boil tomato juice in a saucepan, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onion and cook for 15 minutes, then add garlic and hot pepper and boil for 5 minutes. After this, add oil and vinegar, bring to a boil and place in sterilized jars. Roll up.

Cauliflower according to an old recipe

Ingredients:
5 kg cabbage,
1.2 kg tomatoes,
200 g sweet pepper,
200 g parsley,
80 g garlic.
For filling:
200 g vegetable oil,
100 g sugar,
60 g salt,
120 g 9% vinegar.

Preparation:
Boil the cabbage florets in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, pressed garlic, parsley and pepper. Bring to a boil and lower the cabbage into the mixture and simmer over low heat for 10-15 minutes. Place in sterilized jars and seal.

Cauliflower and Broccoli Salad

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red sweet peppers,
100 ml 6% vinegar,
1 liter of water,
1 stack vegetable oil,
3 tbsp. salt,
3-4 tbsp. Sahara,
parsley.

Preparation:
Blanch the cauliflower and broccoli florets for 3 minutes and pour cold water over them. Cut the tomatoes into large slices, sweet peppers into rings, chop the parsley. Cook the marinade from water, oil, vinegar, salt and sugar, boil it for 2 minutes and add the vegetable mixture to it. Cook over medium heat for 10 minutes, place in sterilized jars and seal. Turn over, wrap, cool.

Cauliflower and broccoli in tomato sauce

Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg tomatoes,
1 kg sweet pepper,
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar,
60 g salt,
120 ml 9% vinegar.

Preparation:
Disassemble the cabbage into florets and boil in boiling water for 5 minutes. Drain in a colander and let the water drain. Pass the remaining ingredients through a meat grinder or grind with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage into it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and seal. Turn over, wrap and cool.

Cauliflower, broccoli and bell peppers

Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp. salt,
2 tbsp. Sahara,
Apple vinegar.

Preparation:
Separate both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over it. Cut the sweet pepper (preferably colored) into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water and bring to a boil. Place cabbage and peppers in sterilized jars, place garlic on top and pour boiling marinade over them. Pour 1-2 tbsp into each jar. vinegar. Place for sterilization for 10 minutes, roll up.

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1.2 kg tomatoes,
200 g yellow sweet pepper,
200 g vegetable oil,
5 tbsp. Sahara,
2 tbsp. salt,
80 g garlic,
200 g parsley,
100 g 9% vinegar.

Preparation:
Blanch the cabbage florets in salted water for 4 minutes. Grind the tomatoes in a meat grinder or using a blender, add the remaining ingredients and boil. Place cabbage inflorescences into the boiling tomato mixture and simmer over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg broccoli,
900 g carrots,
900 g multi-colored sweet peppers,
900 g cucumbers,
900 g tomatoes,
900 g onions,
800 g cauliflower,
190 ml table vinegar,
13-15 cloves of garlic,
6 pcs. carnations,
35 g sugar,
35 g salt,
greens - to taste.

Preparation:
Divide the cabbage into inflorescences, cut the carrots into circles, onions into rings, and pepper into strips. Dilute vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves in the bottom of sterilized jars and fill the jars with chopped vegetables. Fill the jars with boiling marinade and roll up. Turn over, wrap and cool.
Winter preparations made from cauliflower and broccoli are perfect as a side dish for meat dishes, and they also look great simply as a salad.

Happy preparations!

Larisa Shuftaykina

Preparing healthy vegetable inflorescences for the winter is an excellent option for those who are tired of standard canned cucumbers and tomatoes. You will get very crispy, juicy and delicious snacks. At the same time, salting cauliflower is not difficult at all.

Preparing healthy vegetable inflorescences for the winter is an excellent option for those who are tired of standard canned cucumbers and tomatoes.

The secret of the recipe is in the brine. When cooked correctly, the center is soft but crispy, and the snack looks beautiful in a jar with carrots. You can also add broccoli there.

The recipe is perfect for those whose children do not like to eat this vegetable boiled or steamed..

Components:

Cauliflower – 3 kg.
Carrots - half a kilogram.
Water – 1 liter.
Salt - two tablespoons.
Black peppercorns.
Grape and black currant leaves (to taste, optional to add).
Celery.
Dill.

Cooking steps:

Wash the cabbage thoroughly and separate into inflorescences.
Peel the carrots, rinse, cut into slices.
Place grape and currant leaves at the bottom of the jars.
Place carrots, cabbage, and celery in jars one by one. Place greens and leftover carrots on top.
Pour brine over everything and tighten.

If you wish, you can reduce the list to water, salt and cabbage.

Cauliflower salad (video)

Quick preparation for the winter in jars

This is the simplest recipe, accessible even to inexperienced cooks.

Components:

Water.
Cabbage.
Celery.
Salt.

Boil salted water. Fill a large saucepan halfway with water. Bring it to a boil over high heat, then add 1 tbsp to the water. l. (15 ml.) salts for canning. Bring to a boil before continuing.

You can add salt to the water before it boils, but this will cause the water to reach a boil more slowly.
The salt will help draw out and enhance the natural flavor of the cauliflower.

Blanch the cauliflower. Place cauliflower florets in boiling water. Let them cook for 3 minutes, then immediately remove the pan from the heat.

The cauliflower should soften a little, but don't let it become completely soft.

Drain and cool. Pour the contents of the pan into a colander to drain the hot water. Rinse the cauliflower under cold running water for 1-2 minutes to cool the florets and stop the cooking process.

Alternatively, you can toss the drained cauliflower into a large bowl of ice water for 3 minutes to chill it instead of rinsing it under cold running water. You will need to drain the ice water by pouring the contents of the bowl into a colander.

Roast the seeds. Place the mustard seeds and celery seeds in a small saucepan and place the pan on the stove over medium-high heat. Roast the seeds for 2 minutes, or until they are fragrant and lightly browned.

Continuous stirring will prevent the seeds from burning.
If you're short on time, you can skip this part of the process. Although, in this step, the seeds release their aroma, which makes the pickled cauliflower tastier after cooking.

Add vinegar and other seasonings. Pour the vinegar and another 1 cup (250 ml) water into the pan with the roasted seeds. Also, add sugar, garlic, pepper, turmeric, red pepper flakes, and another 1 tbsp. l. (15 ml.) salt for brine. Bring the solution to a boil, then reduce the temperature and let the solution simmer over low heat for 5 minutes.

Place the cauliflower in a jar. While the brine is boiling, pack the cooled florets tightly into clean glass canning jars. Leave as little space as possible.

For this method, 250 gram or half liter jars are better suited instead of liter jars. Processing times given here are for jars of this size.

Pour in the brine. Pour the brine evenly into each jar of cauliflower. The solution should fill each jar to the very bottom. Leave at least 1/2 inch of empty space at the top of each jar.

Wipe the rim of each jar with a hot, damp towel before placing the lid on. Secure the cover in place by screwing it securely.
Free space is necessary as the contents of the jar may expand during the canning process. If you don't leave space, the pressure inside the jar will cause the glass to crack.

Place the jars in the autoclave. Place the jars evenly along the bottom rack of the boiling water canner. Pour enough water to the inside of the jar lid 8 cm or more. Turn on the heat source.

If you don't have a canner, place the jars in a large saucepan fitted with a metal rack. Heat a saucepan on the stove over high heat.

What can you cook from cauliflower? And one of the interesting options is pickling. Let's figure out how to do everything right. Let's get started.

How to properly prepare cauliflower for pickling?

When choosing a vegetable, pay attention to the inflorescences. This is important to get the best results. Quality cabbage should be white in color and the leaves should not be limp. First, the vegetable should be washed. Cut off the leaves and dry the forks. Further preparations will depend on the specific recipe.

How to properly salt cauliflower?

Let's look at several ways to pickle cauliflower.

A quick way to pickle cauliflower

Take a prepared head of cauliflower. Now divide it into medium-sized inflorescences. Pour 4/5 water into a saucepan and boil it. Place the inflorescences in a colander. Then completely lower everything into boiling water for literally 1 minute. After this, pour the vegetable with very cold water.

Next, take an enamel pan or glass jar. Place grape leaves or any greens at the bottom. Then add a layer of cabbage. Next, grate or chop some peeled carrots and distribute evenly. You can add 2-3 cloves of garlic by squeezing them through a press. Sprigs of greenery. Then again a layer of inflorescences. Then carrots, garlic and herbs. And so on to the top of the dish. The last layer should be carrots and greens. Prepare the brine: for every liter of water, add 2 tablespoons of salt and half as much sugar (you can slightly increase or decrease the amount of these ingredients to taste). Add a bay leaf and a few black peppercorns here. Add other spices if desired. Boil everything and cool to room temperature.

Pour the marinade over the cabbage until it is completely covered. Place a slight pressure on top. Leave in a warm place for 48 hours. After this, put it in the refrigerator and you can serve.

Pickled cauliflower with beets

In addition to cauliflower, you will need: 1 medium-sized beetroot, 2 small carrots, 3-4 cloves of garlic. This amount of vegetables will be enough for 1 kg of the main product. Clean and wash everything. Divide the forks into small inflorescences. Thinly slice the beets and carrots. Divide the garlic cloves into 2-4 parts. Place all products in a clean and dry enamel pan or glass jar (place the jar on a metal tray or baking sheet).

Now prepare the brine: add 100 g of salt and half as much sugar to 1.5 liters of water. Add ground black pepper to taste. Bring the liquid to a boil and pour over the prepared vegetables. Place pressure on top. Once cooled, store in the pantry. After 4 days, the cauliflower will be ready.

How to properly salt cauliflower? How long to salt cauliflower at home

What can you cook from cauliflower? And one of the interesting options is pickling. Let's figure out how to do everything right. Let's get started.

Pickling cauliflower

Try one of the recipes for pickling cauliflower. Cabbage is rich in vitamins and minerals beneficial to humans and, moreover, has a very beneficial effect on the digestive system.

INGREDIENTS

Cauliflower 1 Kilogram
Carrot 1 piece
Garlic 1 piece
Water 1 Liter
Salt 1 tbsp. spoon
Sugar 1 tbsp. spoon
Pepper mixture To taste

optional

Peppercorns To taste
Bay leaf To taste
Greens To taste

1. Trim the leaves from the cauliflower and rinse it thoroughly with water. Divide into florets and place in boiling water for 1 minute, no longer needed, otherwise the cabbage will become soft during salting. After this, cool it in cold water and let the water drain.

2. Peel and grate the carrots on a coarse grater. Peel and chop the garlic using a knife or garlic press.

3. To prepare the filling, pour a liter of water into the pan, boil it, add salt and sugar. Stir until they are completely dissolved.

4. Place the cooled cabbage in a saucepan, add carrots, garlic, peppercorns, bay leaf and a mixture of peppers.

5. Add finely chopped parsley or dill (optional). Pour the cooled marinade over the cauliflower and mix well.

6. Cover the cabbage with a flat plate (upside down) and place a weight on it (you can use a 3-liter jar filled with water). In 4-5 days the cabbage will be ready.

Pickling cauliflower - step-by-step recipe with photo

Try one of the recipes for pickling cauliflower. Cabbage is rich in vitamins and minerals beneficial to humans and, moreover, has a very beneficial effect on the digestive system.

How to pickle cauliflower: learning together

How to salt cauliflower correctly?

To make your pickling a success, you need to choose quality products. If you use a good cauliflower fork, the prepared pickles will last longer and their appearance will be more pleasant and appetizing. When choosing cauliflower for pickling, pay attention to the following points:

1. The color of the cabbage should be white or cream. If the cabbage is yellow, it is most likely overripe.

2. The cauliflower heads should be firm and free of blemishes.

3. The outer leaves of the fork should look fresh.

4. If your cauliflower has black spots, it has been grown with a lot of chemicals.

Ready salt the cauliflower? Let's get started!

Recipe for pickling cauliflower with spices

First you need to thoroughly rinse the cabbage and disassemble it into inflorescences. Immerse the cabbage in boiling water for about 1 minute, but no more, so that the cabbage does not lose its taste or become cottony when salted. After “bathing in boiling water,” the cabbage must immediately be cooled under running cold water.

You need to prepare a filling for cauliflower. Pour 1 liter of water into a saucepan, boil, add 1 tbsp. l. salt and 1 tbsp. l. Sahara.

You need to put cauliflower in a jar in layers: a layer of carrots, a layer of cabbage. Season the layers with bay leaves and peppercorns. Add garlic and parsley or dill if desired. Alternating layers and seasoning them, fill the jar tightly. Pour marinade over cauliflower. Place a weight (pressure) on the cabbage. The cabbage will be ready in 4-5 days.

Laconic pickling recipe

Rinse the cauliflower well and place in slightly salted water for 30 minutes. Remove the cabbage and divide into florets. After this, immerse the inflorescences in hot water with vinegar for 5-7 minutes.

Cool the cabbage and transfer to jars. Add water, vinegar, salt to the pan and boil. When the brine has cooled, pour it over the cabbage. Close the jars of cabbage tightly and send for sterilization in a pan with a wire mesh liner. After 2 days, repeat sterilization again. Keep cabbage pickled for the winter in a cool, dark place.

Recipe for pickling cauliflower with beets and carrots

Wash the cauliflower and separate into florets. Inspect the inflorescences; if there are rough or damaged parts, remove them. Cut large inflorescences into small pieces.

Peel the carrots and beets and cut into slices, cut the garlic cloves into 4 parts. Place vegetables in jars and add ground pepper.

For brine, pour 1.5 liters into a saucepan. water, dissolve salt and sugar in it. Boil for about 2-3 minutes. Then fill the jars with cabbage with brine and place under pressure. The cabbage will be ready in about 4 days.

How to pickle cauliflower: learning together

Vegetables are an important source of minerals and vitamins necessary for human nutrition. Vegetables also contain phytoncides that can destroy pathogenic microbes and pectin substances that improve the functioning of the digestive system and affect the removal of cholesterol from the body. One way to preserve vegetables for the winter is pickling. After reading the recipes below, you will learn how to pickle cauliflower.

Instant Pickled Cauliflower

When we think of a salty, juicy snack to complement the winter table, we immediately think of a jar of shredded, crunchy leaves. We imagine cabbage, only today we will tell you how tasty and healthy it is not white cabbage, but quick-cooking pickled cauliflower. The conversation will be about why it is healthier than all other types of this vegetable, what makes it so tender and how to prepare it simply and quickly.

One of the main advantages of this dish is the genuine speed of preparation - we don’t need to look at the coveted salty jar in the refrigerator for several days.

If you pour the brine in the morning, taking into account all the subtleties, then by the evening our table will already be decorated with crispy cabbage. Its taste is subtler than that of the usual white cabbage, and its consistency is much more delicate. Quick-cooking pickled cauliflower perfectly complements any meat and poultry, goes well with potatoes, whether mashed or fried, and goes well with salty cereal dishes. Treat your family to something new and be sure that in a couple of days they will already be asking for more!

Benefits of cauliflower

Pickled cauliflower is good not only for its taste and will not disappoint not only gourmets, but also supporters of a healthy lifestyle. This recipe for preparing a vegetable allows you to preserve all its beneficial properties, of which there are many.

Cauliflower contains 2 times more raw protein than white cabbage, and 3 times more vitamin C.
It stabilizes metabolism due to its high mineral content.
Tartronic acid in inflorescences allows the body to get rid of fat deposits, clean blood vessels and reduce sugar levels.
Cauliflower is rich in flavonoids that strengthen the immune system and enzymes that inhibit the development of cancer cells.
Thanks to significantly more easily digestible fiber than white cabbage, cauliflower does not irritate the gastric mucosa and has long been recognized by nutritionists as an essential product for gastritis and peptic ulcers of the stomach and duodenum.

Now imagine that all this wealth of minerals, vitamins and microelements can be deliciously prepared without losing a single grain of beneficial properties! Tempting? Still would!

Now that we’ve definitely decided to quickly prepare pickled cauliflower, it’s worth figuring out how to choose it correctly. After all, it’s not always possible to determine for sure what’s what in a store or market. Our tips will help you avoid getting into trouble. Cauliflower is not only white, but purple and even amber, and yet white is much more common, so let’s take a look at it.

First of all, pay attention to the tone of the inflorescences - it should be an even creamy white color. You should not buy a head of cabbage with brown spots or a frankly dark color - these are signs of a stale product.
The inflorescences should fit snugly together, without spreading out too much, and the total weight should be significant. That is, the vegetable should weigh less by eye than in reality.
The more lush green leaves around them, the better. This indicates freshness and proper storage.

Classic recipe

Ingredients

Heads of cauliflower - 1-1.5 kg + –
Granulated sugar - 2 tbsp. l. + –
Filtered water - 1 l. + –
Refined oil - 1/2 cup + –
Table vinegar 9% - 1/4 cup + –
Allspice peas - 4 pcs. + –
Salt - 2 tbsp. l. + –
Garlic cloves - 3 pcs. + –
Bay leaf - 1 pc. + –

Preparation

Pour a liter of water into a saucepan, add salt and bring to a boil.
While the water is boiling, we are working on the cabbage: we separate the heads of cabbage into inflorescences and wash them. Their structure is such that it will still not be possible to rinse them properly; for this we need hot salted water.
Remove the boiling brine from the heat and throw the disassembled and washed inflorescences into it. Keep the cabbage there for 7-10 minutes. This is necessary in order, firstly, to properly saturate the vegetable with salt, and, secondly, to rid it of possible pests that still remain after washing with water.
We pour the water into a separate bowl and strain it to prepare the brine for the marinade. Add the remaining spices, oil, vinegar and sugar to it, put it on the fire and bring to a boil.
We put the cabbage in a jar, fill it with the resulting boiling marinade and, closing it with a plastic lid, wrap it up. Leave to cool for about 7-9 hours, after which we put it in the refrigerator.

As you can see, the recipe is extremely simple and pickled cauliflower is prepared very quickly. We can vary the composition by adding “arbitrary” to the “main” program: chopped carrots, slices of bell pepper, capers, all kinds of greens, ginger root or dill seeds. Any spices that you love will come in handy, by the way, and will add shades of a new taste to an already familiar dish.

Pickled cauliflower can be added to dishes of any fresh or salted vegetables. It will fit perfectly into any vegetable salad and can even become an independent side dish - it all depends on the degree of salinity.

Contraindications

Even eating such a seemingly completely harmless vegetable has its pitfalls. Cauliflower is not recommended for consumption by people with gout, food allergies or those who have an individual intolerance to this product.

For everyone else, pickled cauliflower and its quick preparation will bring only joy and pleasure.

Subscription to the portal "Your Cook"

To receive new materials (posts, articles, free information products), please indicate your Name And email

Instant Pickled Cauliflower

Instant Pot Pickled Cauliflower When we think of a salty, juicy appetizer to complement the winter table, we immediately think of a jar of shredded, crunchy leaves. Us

How to salt cauliflower? There is nothing complicated in this event, because the salting process has been popular for centuries. Recipes that have been tested for more than one generation are constantly being improved and improved.

Why salt cauliflower for the winter? This is useful. Salted cauliflower, like a number of other vegetables, is a component of many diets, as it contains a minimal amount of sugar, fat and calories. This is a real storehouse of fiber required for the normal functioning of the digestive system. Also, salted cauliflower contains elements that fight free radicals, so-called antioxidants. Dill and garlic, often part of the brine, regulate the number of bacteria.

Cauliflower, so called because the inflorescences resemble flowers, is characterized not only by its excellent taste, but also by its unique composition with a high content of vitamins C, PP, A, B, phosphorus, protein, calcium, sodium, magnesium and iron.

Dietary fiber from vegetables has a positive effect on the intestinal microflora, protects the gastrointestinal tract from tumors and ulcers by suppressing the activity of harmful microorganisms. Due to its allicin content, consumption of this crop reduces the likelihood of cardiovascular diseases. Cauliflower, which helps reduce the amount of cholesterol in the body, is a low-calorie product: only 30 kcal per 100 g of product. It goes well with all products except melon, watermelon and milk.

Signs of a quality vegetable

Cauliflower, which occupies one of the places of honor among other healing vegetables, is very easy to prepare. How to salt cauliflower?

First you need to choose the right vegetable, the signs of which are:

white or cream color (yellow color indicates an overripe product);
density of cabbage head;
no stains;
freshness of the outer leaves of the fork;
absence of black dots indicating the use of large amounts of chemicals in cultivation.

Recipe to note

What to do next? How to salt cauliflower? The cooked vegetable must be washed and divided into inflorescences, which are immersed in boiling water for no more than 1 minute. Exceeding the time will negatively affect the taste of the product and its density. Next, the cabbage should be cooled under cold running water. Use a coarse grater to grate the carrots and chop the garlic.

The most important element of pickling is the cabbage brine. The taste of the dish as a whole depends on the correctness of its preparation. You should boil water in a saucepan, add salt and sugar (a tablespoon for each liter of liquid).

The next step in pickling cabbage is to place it in a glass jar: in layers, alternately with carrots, flavoring with bay leaves and black peppercorns. Add herbs and garlic here. As a result, the jar should be filled with tightly compacted vegetables. After this, you need to fill the contents of the glass container with marinade and put the cabbage under pressure. You can treat your loved ones with pickled cabbage after 5 days.

Beets, carrots and cauliflower

How to pickle cauliflower tasty and correctly? This recipe, which is completely easy to prepare, will become one of the favorites in every housewife’s culinary notebook.

cauliflower - 1 kg;
medium beets - 1 pc.;
medium carrots - 2 pcs.;
small garlic - 3-4 cloves;
sugar - 2 tbsp. l.;
ground pepper;
salt - 4 tbsp. l.;
parsley or dill (you can do both).

Cauliflower needs to be washed well, disassembled, and spoiled inflorescences, if any, should be discarded. Chop the peeled carrots and beets into slices, and divide the garlic cloves into several parts. Place the vegetables in jars, sprinkle with ground pepper (to taste).

How to properly prepare brine for cabbage? You need to pour 1.5 liters of water into the pan. Boil for 2-3 minutes, add salt and sugar, pour into prepared jars with cabbage, and place under pressure. Leave for about 4 days.

Cauliflower with bell pepper

How to salt cauliflower with other vegetables? The recipe for cauliflower with bell pepper captivates with its original taste and ease of preparation. The sequence of actions is similar to the previous recipes: wash 1 kg of product and disassemble it into components.

Take 4 bell peppers of different colors (for example, red and yellow), remove the seeds and cut into thin rings. Chop 1 large bunch (about 50 g) of parsley.

Salt cauliflower in jars for the winter. Place the prepared vegetables in jars tightly, in separate layers. It is advisable to tamp lightly. Do the alternation in a colorful sequence:

Repeat until the glass container is completely filled. Then the contents of the jar should be filled with pre-prepared brine: for 1 liter of boiling water, 1 glass of vinegar and 6-8 teaspoons of salt.

Sterilize the jars for 15-20 minutes, adding boiling water to the top at the end. Roll up.

Original: with walnuts

Ingredients of a unique recipe:

700-800 g cauliflower;
100-150 g of peeled walnut kernels;
2-3 medium sized onions;
2 teaspoons salt;
ground red pepper;
2 tbsp. spoons 6% vinegar.

Washed and separated cauliflower should be blanched in boiling water for 5 minutes and cooled under running water. Add chopped onion, chopped nuts, garlic, pepper and vinegar.