Instant pickled cauliflower: 8 quick and tasty recipes

If you love spicy salads, are a fan of Korean cuisine, and don’t mind trying something new, then a Korean cauliflower appetizer will be just right. In our country, this type of cabbage is practically not pickled, and, moreover, it is not prepared for the winter at home, relying more on traditional cucumbers and tomatoes. In Korea, in general, vegetables are rarely canned; quick salads are often made.

And here they give flights of fancy, using a variety of spices and vegetables in pickling. I propose to follow in the footsteps of the inhabitants of the eastern country and make spicy salads with carrots, eggplants, and peppers at home. Choose a recipe and get started.

Cooking rules

To prepare the salad, use fresh cauliflower. If black spots appear on the surface of the head of cabbage, then it is better to refrain from purchasing. The purchased cabbage is cleaned of the lower leaves, and then dipped in cold salted water for 15-20 minutes; this is necessary so that the caterpillars and worms that may be in the cabbage float to the top.

Then you need to disassemble the head of cabbage. To do this, turn it over with the cut side up and thin inflorescences can be gradually cut off, dividing them into smaller ones. The rest of the head of cabbage should not be thrown away. It can be cut into thin slices and added to the salad.

Cabbage should be lightly boiled before preparing salads. To do this, the inflorescences are dipped in salted boiling water for 5 minutes, then discarded in a colander. Instead of boiling the cabbage, you can steam it and blanch it. To do this, place the inflorescences in a colander and place the colander over a pan of boiling water so that the bottom of the colander does not touch the water. Cover the colander with a lid and cook for 10 minutes.

The taste of the salad depends on how correctly the marinade is prepared. It consists of vegetable oil, vinegar, seasonings and spices. Dilute the marinade with water or broth that remains after blanching the cabbage.

Other vegetables are often added to cabbage when preparing a salad. Most often, these are carrots and garlic. But there are recipes with the addition of eggplant, bell pepper, and beets. All additional ingredients are cut into strips. The vegetables are then mixed with the marinade and left to marinate for several hours.

After that, the vegetables along with the marinade are placed in jars and the prepared canned food is sterilized in boiling water for 15-20 minutes.

If you want to prepare canned food without sterilization, then the jars need to be closed with simple nylon lids and stored strictly in the refrigerator for no more than two months.

Interesting facts: Cauliflower was once a luxury item. It was grown only in Cyprus; the heads of cabbage were very expensive. Therefore, only very rich people could afford such an exquisite vegetable. Today, cauliflower is grown everywhere, but the main supplier producing the maximum amount of cabbage is China.

Selection and preparation of raw materials

For harvesting, it is preferable to take heads of cabbage from mid- and late-ripening periods. The early leaves are more tender and juicy, so they are considered exclusively salad leaves. Among the suitable varieties and hybrids grown by domestic gardeners are “Gako 741”, “Mikhnevskaya”, “Mars”, “Yunona”, “Benefit F1”, “Garancy F1”, “Rodima F1”, “Varna F1” and others . It is worth noting that most modern varieties of the crop do not have the notorious “spicy bitterness”.

The intensity of the bright color is provided by the anthocyanin pigment contained in the leaves of the plant.

The heads of the listed varieties have different shapes (rounded-flattened or elongated) and colors (from red-burgundy to lilac-violet), some are covered with a bluish waxy coating on top. The main thing is that they are strong and heavy, with tightly fitting leaves. The topmost and damaged ones need to be removed; in fact, this is all the preparation. After chopping, it is not recommended to grind red cabbage with salt (regular food coarsely ground, non-iodized), crush it strongly and compact it in jars so that it does not release juice too quickly and does not soften.

Some housewives consider it correct to use only the minimum “classic” set of ingredients in marinades: cabbage, salt, sugar, vinegar. Others are happy to experiment, adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of herbs, vegetables (carrots, onions, bell and hot peppers, stem or tuberous celery, beets), fruits (apples , pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

Cabbage preparations are not canned. In winter, it is better to simply prepare a new portion, since vegetables are well preserved raw and are always available for sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

Korean cauliflower for the winter - a quick recipe without sterilization

You can cook Korean-style cauliflower using a quick recipe. The advantage of this preparation is that you can do without sterilization.

• 500-600 gr. cauliflower (florets);
• 2 carrots;
• 1 pod of hot pepper;
• 0.5 packs of ready-made Korean carrot seasoning mixture;
• 1 head of garlic;
• 2 tablespoons salt;
• 0.5 cups vegetable oil;
• 0.5 cups vinegar (9%);;
• 5 tablespoons of sugar.

We will disassemble the cabbage, boil for five minutes in salted boiling water, and cool. Peel the carrots, wash them and grate them on a special grater into long thin strips. Mix vegetables in a large bowl.

Korean pickled cabbage

Korean pickled cauliflower is a delicious appetizer that can also decorate a holiday table. This is also a quick recipe, the appetizer will be ready quickly, it can be served within a day. But it is not subject to long-term storage; it can be kept in the refrigerator for no more than two weeks. Therefore, you need to prepare the snack in small portions.

• 600-700 gr. cauliflower (already disassembled into inflorescences);
• 1 carrot;
• 2-3 cloves of garlic.

Marinade:

• 200 ml vinegar (9%);
• 1 cup of sugar;
• 2 tablespoons salt;
• 50 ml vegetable oil (refined);
• 1 liter of water;
• 3 bay leaves;
• 0.5 teaspoons each of ground coriander and paprika;
• black and red hot pepper to taste

Disassemble the cabbage and rinse. Boil water in a large saucepan, place cabbage in boiling water and cook for exactly five minutes. Drain the water. Peel the carrots, rinse and grate on a special grater, you should get long narrow strips. We peel the garlic and pass it through a press. For now, place all the vegetables on separate plates.

In a separate bowl, cook the marinade: boil water, add salt and sugar. Boil for a couple of minutes, then add vinegar. Pour the hot marinade over the cauliflower, add the bay leaf and leave it until it cools completely.

When the marinade has cooled, add carrots and garlic, as well as spices - black and red pepper, coriander, paprika. Mix. Place the dishes with cabbage in the refrigerator for 6 hours. Then transfer the vegetables without marinade into glass jars. Pour in the oil, shake the oil so that the oil evenly covers the vegetables. Store in the refrigerator.

Serving options

The dish can be served as a separate appetizer or as a side dish to the main course. Pickled cauliflower can be seasoned with sunflower or olive oil and served. It will perfectly complement chicken or pork dishes, and will also provide variety for a vegetarian table.

Korean cauliflower is very tasty, but there are other options for preparing the vegetable:

• Recipes for green beans and cauliflower.
• How to quickly and tasty prepare healthy Lenten dishes from cauliflower?
• Delicious and easy recipes for cooking cauliflower in sour cream.
• Recipe for cauliflower with minced meat.
• Cooking cauliflower in batter.
• How to make delicious cauliflower stew at home?
• TOP 6 best recipes for cauliflower with eggs and vegetables.
• Cauliflower fritters.
• The most delicious recipes for making cauliflower cutlets.
• Cooking cauliflower in breadcrumbs.

Korean-style cauliflower, prepared according to a homemade recipe, will be an excellent addition to the everyday table and will decorate any holiday feast. The sharp and piquant taste allows you to use the dish as a separate salad or as a side dish for meat. Various recipes allow you to make a salad in a short time or pickle it for the winter. Bon appetit to you and your household.

Spicy cauliflower with carrots and garlic

This spicy cauliflower appetizer is made with carrots and garlic.

• 1 kg cauliflower;
• 2 carrots;
• 1 pod of hot pepper;
• 1 liter of water;
• 4-5 cloves of garlic;
• 3-4 tablespoons of sugar;
• 2 tablespoons salt;
• 0.5 cups refined vegetable oil;
• 100 ml vinegar (9%);
• 1 tablespoon of Korean salad spice mix.

Let's take the cabbage apart, wash it and put the inflorescences in a pan of boiling water. Cook for exactly five minutes, then discard in a colander.

Sauerkraut under tin lids

For a 3 liter jar you will need:

• White cabbage 3 – 3.5 kg.
• Carrots 3 – 4 pcs.
• Salt 50 gr.

Preparation:

• Select a firm, undamaged head of cabbage and remove the top few leaves. Wash well and let dry. Remove the stalk and chop.
• Mix the cabbage with salt and knead well with your hands. Then wash the carrots, remove the peel and grate them on a coarse grater.
• Combine cabbage and carrots in a deep container and mix well. If necessary, add more salt - we need to over-salt our vegetables a little and then the finished cabbage will be just what we need!
• Place cabbage and carrots in a prepared sterilized bottle. Vegetables need to be crushed well and placed in a jar.
• After this, we leave the cabbage in a warm place for three days. Every day we pierce the cabbage in the jar with a wooden skewer to the very bottom, allowing the accumulated air to escape. As soon as you see that bubbles begin to form on the surface of the cabbage, you can begin sterilization.
• Place the bottle of cabbage in a pan of water and after boiling, sterilize it for 1 hour. If cabbage is fermented in 2-liter jars, then sterilization takes 40 minutes, and for liter jars it takes 35 minutes.
• After this, we roll up the jar with a tin lid, after boiling it for several minutes.
• Next, wrap our cabbage and leave it until it cools completely.

To prevent cabbage from spoiling, follow the storage rules - it likes cool places, for example, in the pantry or in the refrigerator

This is a delicious snack that makes your mouth water at the mention of it. Pairs perfectly with fried or boiled potatoes, and can also be served as a side dish for meat. Sauerkraut is also used to prepare cabbage soup.

Bon appetit!

Recipe with turmeric

If you cook Korean-style cauliflower with turmeric, the inflorescences will acquire an unusual yellow color, which will make the appetizer beautiful and bright.

• 500-600 gr. cauliflower inflorescences;
• 2 carrots;
• 3-4 cloves of garlic;
• 1-2 teaspoons turmeric;
• ground hot pepper to taste.

Marinade:

• 500 ml water;
• 2 tablespoons salt;
• 2 tablespoons sugar;
• 5 peas of allspice;
• 50 ml vinegar (9%);
• 50 ml vegetable oil.

We separate the cabbage into inflorescences and blanch it in boiling water for five minutes. Place the cabbage in a large bowl and sprinkle with turmeric. Add carrots grated on a special grater. Peel the garlic and cut into thin slices. Mix all vegetables except garlic.

Prepare the marinade: boil water with the addition of allspice, sugar and salt. When the seasonings are completely dissolved, add oil and vinegar. Let the marinade boil again and pour the hot marinade over the cabbage. Leave the workpiece on the table until the liquid cools completely. Then add garlic. Mix.

Place the dishes with cabbage in the cold for 12 hours. After this exposure, the cabbage can be eaten. For long-term storage, you need to transfer the cabbage into jars and pour marinade over it. Sterilize 0.5 liter jars for 20 minutes in boiling water, then seal hermetically.

Marinating the inflorescences with lemon juice for 2 hours

Korean-style cauliflower with lemon juice instead of vinegar turns out quite spicy and moderately sour. This option is distinguished by its speed of preparation.

What ingredients will you need?

The spicy snack includes:

If you need a less spicy snack, then you need to reduce the amount of hot pepper or replace it with black peppercorns (3-4 pcs.).

Step-by-step cooking process

The process of quick pickling of cabbage consists of the following steps:

1. The cabbage needs to be divided into inflorescences and placed in a pan. Pour water over cabbage.
2. Place the pan over moderate heat and cook from the point of boiling for about 3 minutes.
3. Then the inflorescences need to be placed in a colander to drain the liquid. Pour 60 ml of cabbage broth into a bowl.
4. Green onions, fresh dill and cilantro need to be chopped with a knife.
5. Hot peppers must be cut into small rings. To prevent pepper juice from getting on your hands, it is recommended to wear medical gloves first.
6. Grind the garlic using a grater or a press.
7. Cut the carrots into thin and long strips. You can use a knife or a special grater.
8. Place the inflorescences, chopped herbs and carrots in an enamel dish or pan, and add garlic, hot pepper and coriander. Mix well.
9. Pour the cabbage broth and lemon juice into a separate enamel pan.
10. Place the pan over moderate heat and add granulated sugar and coarse salt. Stir until the components dissolve.
11. When the marinade boils, remove it from the heat and immediately pour in the prepared ingredients. Mix thoroughly, cover with a lid or film and place in the refrigerator to infuse.

It is recommended to serve cabbage after 2 hours. It is recommended to garnish with fresh herbs and pickled cherry tomatoes.

Cooking with bell pepper

You can cook Korean-style cauliflower with bell pepper. It is advisable to use red pepper, so the workpiece will look more beautiful.

• 1 kg cauliflower;
• 1 large carrot;
• 1 large bell pepper;
• 3 cloves of garlic;
• 2 bay leaves;
• 6 peas of allspice;
• 2.5 tablespoons of salt;
• 3 tablespoons sugar;
• 4 tablespoons of vegetable oil;
• 100 ml table vinegar (6%);
• 1 liter of water;
• 2 tablespoons ground coriander;
• red hot pepper and fresh parsley to taste.

Prepare the marinade: boil water with salt and sugar. When the seasonings have dissolved, add bay leaf and allspice. Boil the marinade for three minutes. Then add vinegar, stir and turn off the heat.

Let's separate the cauliflower into small inflorescences. Let's wash it well. Dip the inflorescences into the marinade and put it back on the fire. Bring to a boil and cook the cabbage for 4 minutes. Use a slotted spoon to catch the cabbage inflorescences from the marinade (do not pour out the marinade).

Winter salad “Corals”

The tasty, slightly sweet taste of the dish goes well with boiled potatoes or can be a separate dish.

Ingredients:

• 1 head of cabbage;
• carrot;
• bell pepper;
• 3 onions.

For the marinade you need:

• 3 tablespoons sugar;
• a spoonful of salt;
• liter of water;
• 8 black peppercorns;
• a little allspice;
• one bay leaf;
• 3 cloves;
• 3 tablespoons of vinegar.

Cooking method:

1. Cut the carrots and bell peppers into strips;
2. Place spices and vegetables at the bottom of the jar;
3. Fill the jar to the top with cabbage inflorescences;
4. Salt the water, add sugar, boil;
5. Pour marinade over cabbage and add vinegar.

The jars can be rolled up and stored as a tasty snack all winter long. Or start eating delicious cabbage the next day.

Original salad with eggplant

The original version of cauliflower salad is prepared with eggplants.

• 1 kg of eggplants;
• 600 gr. cauliflower inflorescences;
• 2 chili peppers;
• 6 cloves of garlic;
• 3 carrots;
• 5 pods of bell pepper;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• 0.5 tablespoon of ground coriander;
• 100 ml table vinegar (9%).

Peel the garlic and place the cloves in a food processor or blender bowl. We also send hot peppers there (with seeds, if we want to get a very spicy salad) and bell peppers, seeded and cut into pieces. We chop everything.

Advice! From the specified amount of vegetables you will get five half-liter cans of canned food. The cabbage turns out very spicy. If you want a salad with a milder taste, then reduce the amount of hot pepper and garlic.

We peel the carrots and grate them on a special grater with long, narrow cubes. We separate the cabbage into inflorescences and blanch it in boiling water for five minutes. Cut off the stems of the eggplants and boil them in salted boiling water for seven minutes.

Peel the cooled eggplants and grind them in a blender until pureed. You can do it differently. We do not peel the boiled eggplants, but cut them into thin halves of circles. In both options, the preparation will turn out delicious.

Mix cauliflower with eggplant and garlic-pepper mixture, add grated carrots. Salt the salad, add ground coriander and add sugar. Add vinegar. Place in sterilized jars and cover with nylon lids. The salad will be ready on the third day. You can store it in the cold for 6-8 weeks.

Korean cauliflower with beets

The Korean cauliflower salad prepared with beets and carrots turns out beautiful.

• 500-600 gr. cabbage inflorescences;
• 2 large carrots;
• 1 beet;
• 5 cloves of garlic;
• 1 tablespoon of Korean carrot spice mixture;
• 3.5 glasses of water;
• 9 tablespoons sugar;
• 1.5 tablespoons of salt;
• 100 ml vegetable oil;
• 5 tablespoons of vinegar.

Grate the carrots and beets into thin strips. Boil cauliflower inflorescences in boiling water for five minutes. Chop the garlic. Mix all the vegetables, add spices and leave for 20 minutes.

Place the vegetables in a sterilized container up to the shoulder level. Prepare the marinade by boiling water with sugar, salt, oil and vinegar. Pour the boiling marinade into the jars of salad so that the liquid slightly overflows. Immediately close it hermetically and let it cool “under a fur coat.”