Pickled cauliflower with beets: 7 best winter recipes with photos

general information

By consuming this vegetable, you don’t have to worry about your figure. After all, it is easily absorbed by the body, has only 30 kilocalories per 100 grams, and contains many useful substances.

To make the appetizer tastier, it is better to choose young forks that have small inflorescences. Before cooking, they are disassembled into separate parts, and the remaining leaves are certainly removed. 2 minutes is enough for blanching.

Beetroot gives this preparation a pleasant color. Therefore, it is recommended to opt for dark varieties of vegetables. The most suitable ones are Bordeaux, Detroit, Cylinder.

The beets are cut into small strips and mixed with prepared cabbage or immediately boiled with future brine.

Cauliflower for the winter: Korean recipe

You will need the following ingredients for canning:

a clean and dried head of cabbage into inflorescences

. Three carrots on a Korean grater. Chop or crush the garlic. Place the inflorescences in boiling water for 4 minutes, drain in a colander, and then mix with spices and carrots. Divide into jars.

Cooking the marinade

. To do this, dilute sugar and salt in water, after boiling, pour in vinegar and oil, then immediately pour into jars to the brim. Roll up the lids, leave them warm for a day, and take them to a storage location.

Pickling cauliflower: a simple recipe for the winter

Required ingredients for preparation:

To prepare the preservation, sterilize the jars, soak the greens in water, rinse under the tap, and dry. Divide clean and dried cauliflower

, cut the carrots into round shapes.

We cover the bottom of the jars with greens and put inflorescences on top. Boil the brine and pour it into the preparation

, close with tight nylon lids, storage only in cold conditions.

Selection and preparation of beets and cauliflower

Preference should be given to healthy, clean, not overripe forks. This is evidenced by the uniformity of white or yellowish tint with a complete absence of spots. It is quite rare to find a variety of cabbage whose inflorescences are bright green.

Another important sign of a vegetable worthy of pickling is elastic inflorescences that fit tightly to each other. It is also important to pay attention to the weight of the head of cabbage; it must be appropriate to the size of the fork.

After all, light weight directly indicates the use of chemicals during the growing process to accelerate the ripening of the vegetable. Therefore, you should not expect benefits and juiciness from it.

The leaves between the inflorescences are a good indicator indicating the excellent juiciness of the cabbage, because the leaves protect it from drying out.

Before preparing the snack, the forks are washed under running water. Then the inflorescences are sorted out, separated from each other, and the roots are cut off. Some housewives prepare corollas with several large inflorescences, which are separated only before use.

Storage rules

It’s worth thinking about storage when choosing a vegetable. The head of cabbage should be dense and weigh at least a kilogram. It is necessary to remove the vegetable in time using the correct method. This is done in early October, in dry, relatively warm weather, leaving a couple of covering sheets. The stalk should be around 2 centimeters.

Cabbage should be kept in a cool place, protected from light. Most of the dishes and side dishes described above already in their recipe alone contain those components that will allow them to be stored for quite a long time, which does not negate the need for proper storage.

In conclusion, it is worth noting that red cabbage is one of those products that can be suitable as a side dish for many dishes. Therefore, growing this vegetable is an excellent solution for a gourmet summer resident.

Methods for preparing pickled cauliflower with beets

There are quite a few different recipes according to which amazing snacks are prepared. It can be difficult to choose just one of them.

Classic recipe

Ingredients:

cabbage - 1 kg;
beets - 1 pc.;
garlic - 3 heads;
salt - 150 g;
sugar - 80 g;
vinegar - 400 ml;
citric acid - 20 g;
oil - 200 ml;
parsley - 1 bunch;
black pepper.

Pour water into a bowl, add citric acid and place the inflorescences. After the water and cabbage begin to boil, continue to simmer over low heat for 3 minutes. These steps are necessary because vegetables darken when cooked.

With carrots

Required components:

cabbage - 1 kg;
carrots - 2 pcs.;
beets - 1 pc.;
basil - 60 g;
salt - 100 g;
sugar - 80 g;
garlic - 3 pcs.;
vinegar - 200 ml;
dill, pepper

For this preservation, vegetables of exclusively sweet varieties are used. The prepared inflorescences are poured into a container with water. Grated carrots, pepper, salt and sugar are also added there.

Bring the brine to a boil and continue cooking for another 10 minutes. Garlic and herbs are laid out in jars.

Add beets to the brine. After 10 minutes, the contents from the pan are poured into jars. The preservation is infused for several minutes, then vinegar and salt are added inside. Next, screw the containers tightly with lids and shake them well. The pickling is allowed to cool for about a day, then transferred to a storage location.

In Georgian

Making this snack yourself is not difficult. To get started, you should purchase the following products:

cauliflower - 1 kg;
beets - 350 g;
garlic - 1 clove per jar;
pepper - 10 mountains;
salt - 1.5 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar - 4 tbsp. l.;
oil - 3 tbsp. l.;
parsley - half a bunch;
hot water - 1.5 l;
citric acid - 0.5 tsp.

Pour hot water into a bowl, add lemon and cabbage, place on a burner with low heat and simmer for about 3 minutes after boiling. Vegetables must be blanched, otherwise the visual appeal of the future snack will be lost.

The beets are peeled, washed and cut into half-washers. Afterwards it is placed in jars along with parsley and chopped garlic. As soon as the cabbage goes through the blanching stage, the inflorescences that have not yet cooled down are placed in jars and compacted. More beets are added on top to the neck of the container.

Boil 1.5 liters of water in a saucepan and pour it into the container with the workpiece. Then cover and leave for no more than 20 minutes; if you leave it too long, the preserves will then ferment.

Next, pour spices and sugar into the pan. Hot water from cans is also poured there. The liquid is placed on the stove and boiled. Then remove from the burner, pour in vinegar and oil.

The finished brine is poured back into containers with the workpiece, which are sealed hermetically with lids.

With garlic

Ingredients:

cabbage - 4 kg;
beets - 1 kg;
garlic - 1 pc.;
salt, sugar, vinegar - 8 tbsp. l.;
bay leaf - 8 pcs.;
chili pepper and peas - to taste;
dill - 1 umbrella per jar;
water - 5 l.

The cabbage is separated, the beets are cleaned and cut.

In Korean

Ingredients:

cauliflower - 1 kg;
carrots - 1 pc.;
garlic - 3 cloves;
sugar - 130 g;
salt - 1 tbsp. l.;
coriander - 1 tsp;
water - 0.7 l;
sunflower oil - 40 ml;
vinegar - 50 ml;
pepper - 1 tsp.

The cabbage is disassembled and blanched for 5 minutes. Grate the carrots and mix the vegetables.

Water is poured into a bowl, oil, salt, vinegar are added, and boiled for 3 minutes. Then add all the spices, vegetables, garlic. The workpiece is cooled and placed in a cold place. For better marinating, it is recommended to keep the cabbage for at least 6 hours.

Without sterilization

You need to purchase the following ingredients:

cauliflower - 2 kg;
laurel - 3 leaves;
bell pepper - 2 pcs.;
chili - 1 pc.;
carrots - 200 g;
salt and sugar - 4 tbsp. l.;
vinegar - 50 ml;
water.

The inflorescences are blanched, placed in a colander, and cooled. Bell peppers, carrots, chili are peeled, washed, and chopped.

Pour 1 liter of water into a saucepan, boil it, add sugar and salt. The solution is boiled for 5 minutes, then vinegar is added.

Take washed jars, place bay leaves, 2 types of peppers, carrots, inflorescences, pour hot brine. The jars are closed, turned over, and left to cool.

With bell pepper

Ingredients:

Cabbage - 1 kg;
red bell pepper - 1 pc.;
celery - 1 stalk;
carrot - 1 pc.;
garlic - 4 cloves;
vinegar - 100 ml;
salt - 2.5 tbsp. l.;
sugar - 3 tbsp. l.;
peppercorns - 5-6 pcs.;
cloves - 2 pcs.;
olive oil - 50 ml;
water - 1 l;
lavrushka

First, make the brine. Water is poured into the bowl and put on fire. As soon as it starts to boil, add spices, olive oil, and vinegar. Then cabbage inflorescences are placed in the brine, after which it is boiled for 2 minutes and the burner is turned off.

Add chopped vegetables to the container with the marinade, cover with a lid and cool. The workpiece is placed in the refrigerator for 24 hours. A tasty and aromatic snack is ready.

How to pickle cauliflower with tomatoes in jars

And what else did we marinate tomatoes with? Probably the most popular vegetable in this combination is cucumbers. I want to offer a slightly different option. Combine cauliflower and tomatoes. I assure you this snack turns out amazing.

We will need:

Cauliflower - 1 inflorescence
Tomatoes - 1-1.5 kg.
Cherry leaves and dill umbrellas
Garlic - 4-5 cloves
Black peppercorns - 5-6 pcs.
Acetic acid - 1 teaspoon

Marinade:

Water - 1 liter
Granulated sugar - 3 tablespoons
Salt - 1 tbsp

Preparation:

1. First of all, you need to prepare the vegetables. We sort through the tomatoes, choosing dense fruits without rot. Soak the cauliflower in cold water with a little salt. The holding time can vary from 40 minutes to an hour. Then disassemble the cabbage into inflorescences.

Wash all the greens and pour boiling water over them. Shake to remove any remaining water.

Now that everything is prepared, you can carefully place the vegetables in jars. Place cherry leaves and dill umbrellas on the bottom of a sterile glass container. Then alternate layers of tomatoes and cauliflower.

2. Our task is to fill the entire jar in this way. Vegetables should be laid out as densely as possible. Now you need to pour boiling water over the entire contents. To do this, pour hot water over the vegetables. Cover with sterile lids and keep in this condition for 10-15 minutes.

After the time has passed, pour the water into the pan. We will continue to cook the marinade on it. Add the required amount of salt and granulated sugar. Bring the brine to a boil and pour the prepared marinade over our vegetables. At the end, add garlic cloves (2-3 pieces, per 2-liter jar) and peppercorns. And don’t forget to add a teaspoon of vinegar essence before rolling.

We roll up the finished pickles with sterile lids. Turn it upside down and cover with a warm blanket. Store in this state until completely cooled. Then we put it in a cool, dark place.

Classic recipe

There are different recipes for preparing cauliflower and beets for the winter. Most often, a classic recipe is used to preserve snacks.

To create this dish, you will have to prepare the following ingredients in advance:

kilogram of cabbage;
one beet;
three heads of garlic;
black pepper;
150 g salt;
80 g sugar;
a bunch of parsley;
400 ml vinegar;
20 g citric acid;
200 ml oil.

Cooking begins with preparing the main ingredients used. First you need to disassemble the cabbage into several inflorescences. Then, several liters of water with citric acid are poured into a small container. The inflorescences are dipped into the liquid and placed on a gas stove. The water should boil, after which it will have to simmer for a few more minutes over low heat. This procedure is carried out so that during cooking the vegetables do not begin to turn black.

While the vegetables are cooking on the stove, you can work on the other ingredients. The beets are thoroughly washed with cold water, peeled and cut into small pieces.

After this, chopped garlic with parsley and other herbs are placed in sterilized jars. Then a few pieces of beets with boiled cabbage are added to them. All this is carefully compacted with a spatula or hand so that more vegetables fit into the jar.

When the container is completely filled, the marinade is poured into the containers and they are covered with lids for 30 minutes.

After this, a little sugar, black pepper and salt are added to each jar. After half an hour, the liquid from the container is poured into the pan, brought to a boil and poured back into the jars. Fill the contents of the jars with vegetable oil and vinegar and marinate. Once the canned snack has cooled completely, it can be moved to the basement for storage.

Without vinegar

Citric acid is an excellent natural preservative that helps preserve snacks for a long time. The taste of the salad does not change.

white cabbage - 2.3 kg;
beets - 250 g;
carrots - 250 g;
garlic - 120 g;
coriander grains - 1 tbsp;
bay leaf - 2 leaves;
cloves - 4 inflorescences;
allspice - 8 pcs.;
water - 1 liter;
citric acid - 0.5 tsp;
granulated sugar - 60-80 g;
rock salt - 25-30 g.

How to pickle instant cabbage with beets using this method:

Rinse the cabbage and remove any dirty spots. Chop into large cubes.
Peel beets, carrots, cut into cubes. Remove the peel from the garlic cloves and chop into slices.
Place spices on the bottom of sterile glass jars, followed by layers of vegetables.
Pour water into the pan, add salt and granulated sugar, stir regularly.
After boiling, remove from heat, add citric acid, stir.
Pour the prepared brine into jars. Seal tightly, turn over, after wrapping it in a warm blanket. Then put it in a cool place.

In addition to these ingredients, you can add aromatic herbs and spicy spices during the preparation of the marinade. The main thing is not to overdo it, otherwise the taste of the final dish will be greatly spoiled.

If the appetizer needs to be prepared in a short period of time, it is recommended to press the cabbage with a weight. This way, all the ingredients will be saturated with the marinade faster, therefore, the salad will be ready at the right time.

The step-by-step recipes presented above will help you figure out how to can cabbage. A bright and tasty salad will diversify the menu and surprise friends.

In winter, you just want something tasty with sourness. Maybe the body does not have enough vitamin C in the cold, or maybe we are simply already accustomed to cold pickled snacks. Often in the villages you can taste sauerkraut with boiled potatoes.

They prepare it with lingonberries, peppers, and even green tomatoes. We have already offered you several interesting recipes in a special article.

Have you ever tried it with beets? Thanks to this bright red vegetable, the inflorescences are colored and the appetizing slices of the white cabbage beauty become a soft purple hue and look much more impressive than in their original form.

Try at least once to prepare such a vitamin-rich delicacy for the winter and your guests will always demand only such an appetizing snack. And the kids will first look with interest and then gobble up the purple shredded leaves with pleasure.