Recipes for a good housewife: how to deliciously pickle cauliflower?

For many housewives, pickled cauliflower is one of the must-have preparations for the winter. This cabbage variety has a rather delicate taste and absorbs bright shades of spices and herbs well. The main secret when preparing it is to guess the correct heat treatment time so that the inflorescences acquire a delicate texture, but do not lose their shape.

Cauliflower is often included together with other vegetables as part of assorted dishes or winter salads.

What is pickling?

Caution : The pickling process changes the flavor of vegetables and is a common method for storing crops. It is based on the principle of lactic acid fermentation of sugars contained in raw materials.

However, along with beneficial bacteria, other microorganisms can also develop, the result of whose vital activity makes the food unsuitable for consumption. To stop the growth of pathogenic microflora (fungi and mold), a preservative such as salt is added .

Methods of canning food and their differences:

It is important to observe moderation, since in excessive quantities salt can not only spoil the taste of food, but also inhibit the natural fermentation processes.

And with tomato it tastes better

Another recipe for salting cauliflower at home is pickling using tomato juice as a marinade. The easiest and fastest way to cook it is with only one cabbage, without adding other vegetables, but if desired, add dill, dry or fresh. Tomato juice is taken according to the amount of vegetable.

Boil the juice, adding a little black pepper and bay leaf (add salt if necessary), dill (if dry). We divide the cabbage into smaller inflorescences, soak them so that insects float to the surface, and wash them to remove all debris. Place in sterilized jars along with dill (if fresh) and fill with boiling tomato juice. Roll up and store in a cool place.

What are the benefits of a vegetable?

Like many other types of vegetables, cauliflower is an essential product for most people who adhere to a healthy diet . It contains a minimal amount of fat, calories and sugar. This vegetable is also considered a real storehouse of fiber, folic acid, vitamins B, C, E, K, PP, iron, calcium, sodium, proteins, phosphorus, magnesium and iodine.

Daily use of the product:

1. 
   increases immunity;

2. normalizes the functioning of the digestive system;
3. strengthens the walls of blood vessels;
4. calms the nervous system;
5. reduces the risk of malignant neoplasms and stroke;
6. helps reduce cholesterol levels in the body.

Cauliflower rarely causes allergies. 100 g of salted cabbage contains 28.4 kcal, of which:

• 2.5 g proteins;
• 0.3 g fat;
• 4.2 g carbohydrates;
• 2.1 g dietary fiber;
• 0.1 g organic acids;
• 90 g of water.

We recommend watching a useful video about the benefits and harms of cauliflower:

Are there any contraindications?

Eating cabbage contributes to the accumulation of purines and the deposition of urea , so people with problems such as:

• hypertension;
• gout;
• ulcer of the duodenum and stomach;
• increased acidity level;
• enterocolitis;
• spasms of the intestinal tract;
• dysfunction of the urinary system.

It is also not recommended after surgical interventions in the abdominal area.

Step-by-step instructions for pickling vegetables at home

How to properly pickle cauliflower? Pickles will certainly turn out delicious if you choose cabbage only with light green inflorescences, without spots or damage. It is also recommended to place the vegetable in a weak salt solution for 3 hours before cooking to eliminate insects. (without chips) that do not oxidize are perfect for pickling for the winter

For the classic version of salting you will need:

• 3 kg of fresh cabbage;
• 0.5 kg carrots;
• ¼ tbsp. coarse salts;
• 1 liter of clean water;
• tarragon, bay leaves, dill, celery leaves - to taste.

Preparation:

1. Initially, the cabbage is disassembled into inflorescences, which should be immersed in boiling water for 1-2 minutes so that they become a little softer.
2. Carrots are cut into small cubes or circles.
3. Mix the specified amount of water with salt, bring to a boil and stir until the crystals are completely dissolved.
4. While the brine is cooling, you need to sterilize the jars and put bay leaves with tarragon on their bottom.
5. Next, the containers should be filled with cabbage mixed with carrots, and the rest of the greens should be placed on top, pour brine over everything and close the lids tightly.
6. The pickling must be kept in a warm place for 1.5 months, and then placed in a cool room.

In Korean

A spicy appetizer with a piquant aroma is quite easy to prepare.:

1. Boil 1 grated or cut into strips carrots (in salted water) for 30 minutes;
2. mix it in a separate container with fresh inflorescences;
3. add to the vegetables 3 allspice peas, 3 chopped garlic cloves and 1 tsp. red pepper;
4. fill everything with hot brine from 1 liter of water, 3 tbsp. l. salt, ¼ tbsp. vinegar and 3 drops of lemon juice;
5. close the lid and let it brew.

Tip : before serving, it is recommended to season the salad with vegetable oil.

We recommend watching a video about cooking cauliflower in Korean:

With beets and carrots

By combining different types of seasonal vegetables, you can end up with an interesting and colorful dish . Let's look at how to cook cauliflower with beets and carrots.

For salting you will need:

• water – 1.5 l;
• salt and sugar - 100 g each;
• 2 kg cabbage;
• carrots and beets – 1 piece each;
• garlic – 3 cloves;
• allspice and black peppercorns – 3-6 pcs.

Preparation:

1. Cabbage inflorescences are mixed with pre-grated carrots and beets, pepper, and chopped garlic.
2. Then the mass is packed tightly into jars and filled with hot marinade made from water, salt and sugar.
3. Containers with cabbage are not covered with lids and must stand at room temperature for at least 4 days, after which it can be put in the refrigerator.

With vinegar

This recipe for quick-cooking salted cauliflower helps you get a fragrant and tasty dish from the following ingredients:

• 300 g apple cider vinegar;
• 10 peas of allspice;
• 1-2 heads of cabbage;
• 20 g salt;
• 450 ml water;
• 100 g sugar;
• Bay leaf.

Preparation:

1. The cabbage, disassembled into inflorescences, is boiled in boiling water for 1-2 minutes.
2. After which you need to drain it in a colander to get rid of excess liquid, and sprinkle with 0.5 tbsp. l. salt, let stand.
3. Place 1 bay leaf at the bottom of the jars and fill the containers with salted inflorescences.
4. Pour hot vegetable broth with added sugar, salt and vinegar over everything, cover with lids and roll up.

With celery

You can quickly and tasty cook cabbage with celery root . This dish will turn out not only appetizing, but also healthy. You will need:

• salt – 30 g;
• water – 1 l;
• celery root – 1 piece;
• cauliflower – 1 kg.

Preparation:

1. Boil finely chopped celery and cabbage inflorescences for 5 minutes in salted water (until half cooked).
2. Strain and immediately place in clean sterile jars and seal with iron lids.
3. Containers with preservation should stand upside down for 1-2 days, after which they are placed in a dark, cool room.

Selection and preparation of cauliflower for pickling

For canning, it is important to choose the freshest vegetables possible. A number of signs indicate the quality of a product:

• white or cream shade;
• uniform color regardless of variety;
• tight fit of inflorescences to each other;
• the elasticity of not only the heads of cabbage, but also the remaining parts (leaves, stem);
• ratio of weight and size - large and too light vegetables indicate that chemicals were used in their cultivation;
• absence of plaque, all kinds of dirt, mechanical damage, and stains of unknown origin on the surface.

Preparing vegetables for pickling includes thorough washing and eliminating possible insects. To do this, the product is first placed in salt water for 30 minutes, then washed under running cold water.

Important! Sometimes in stores you can find bright green inflorescences. This feature is not considered a deviation.

Serving options

Salted cauliflower is served as a side dish for main main courses . Small pieces of salted cauliflower will look beautiful with:

• fresh green leaves (basil, celery, parsley, dill sprigs);
• strips of pickled bell pepper;
• olives;
• tomatoes;
• green beans;
• young green peas.

If you like to eat cauliflower, then we suggest you familiarize yourself with different recipes for its preparation:

• With green beans.
• In Korean.
• With Chiken.
• Lenten dishes.
• In sour cream.
• Breaded.
• With minced meat.
• Stew.
• Pancakes.
• With mushrooms.

Having mastered the basic rules for cooking cabbage, you can safely experiment by adding new ingredients. As a result, such a snack will not only diversify the daily menu, but also surprise even the most capricious gourmets.

Cooking recommendations

Although cauliflower is not capricious, there are some nuances to its preparation:

1. It is better to soak the vegetable in advance so that it becomes a little softer and juicier.
2. It is not necessary to boil the inflorescences, it all depends on the recipe. If cooking is required, the cabbage should only be cooked briefly until slightly soft.
3. Vegetables can only be preserved in pre-sterilized jars;
4. The jars are stored upside down, with the lid down, in a dark place (preferably cool). After two or three days, they need to be turned back over and left for another couple of days.

Preservation recipes can be very diverse, and each of them will be an excellent addition to the main dish in the winter. You can prepare several of the presented options at once - to try for your family. It’s not a shame to put cauliflower from a jar on a holiday table, and there are a lot of vitamins in such an appetizer.

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