Marinade for cauliflower for the winter: homemade recipes

Many people like cauliflower, and this is not at all strange: it has a pleasant aroma and mild taste. This vegetable can be consumed fresh or cooked; it is added to salads, soups, baked, stewed, and how gorgeous pickled cauliflower turns out! It is not called that because of its color, the fact is that this type of cabbage looks like a bouquet of small white flowers, hence the name.

Many people like cauliflower, and this is not at all strange

Pickled cauliflower for the winter: very tasty and crispy

How to pickle cabbage so that it is tasty and crispy? There are no special tricks. The recipe uses simple ingredients. To improve the taste, add pieces of bell and hot pepper to each jar. Everyone who tries this snack loves it.

What you will need:

cauliflower inflorescences;
1–2 pods of hot pepper;
1–2 Bulgarian;

1 bay leaf per jar;
2-3 cloves of garlic.

To prepare the marinade, use for 1 liter of water:

1 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tbsp. l. vinegar (9%).

Step-by-step preparation:

Divide the cabbage head into florets. It is better that they are not too small. But of such a size that they fit comfortably into a jar.
Place 1 or 2 bay leaves and 2-3 cloves of garlic at the bottom of sterilized jars. Cut the cloves into several slices, so they better impart their flavor to the marinade.
Cut the hot pepper into rings. Place 2-3 pieces in each container. If you like spicier vegetables, you can use the whole pod.
Alternating with Bulgarian, fill the containers with cabbage inflorescences to the brim.
Cauliflower is famous for its high content of vitamin U, which has anti-cancer effects. And the flavonoids it contains strengthen the immune and cardiovascular systems.
Fill the contents of the jars with boiling water. Cover them with lids.
Leave them for about 15 minutes. It is important to let the vegetables warm up.
Drain the water from the jars into a saucepan. Bring the volume to 1 liter so that it is convenient to calculate the ingredients for the marinade.
Place the pan on the stove. Add salt and sugar. Bring to a boil and cook for 3 minutes. Allow the ingredients to dissolve.
Add a tablespoon of vinegar to the solution. Pour the marinade over the jarred vegetables.
Screw the lids on tightly. Turn the jars upside down and check that nothing leaks out. Then cover the containers with a warm blanket and leave them there until they cool completely.

How to pickle cauliflower correctly in the classic way

There are many different recipes for pickling this vegetable crop, differing from each other in composition and specific preparation. The main advantage of the traditional option is affordable products and ease of execution.

Ingredients and proportions

To obtain salting you will need:

3 kg of colored inflorescences;
¼ tbsp. table salt;
½ kg carrots;
1 liter of water;
greens: bay leaf, celery, dill and tarragon - to taste.

Step-by-step instruction

Procedure:

Disassemble the head of cabbage into several small pieces and keep in boiling water for 2 minutes until they soften.
Cut the carrots into circles and combine with cabbage.
Place salt in water, boil the solution, then leave to cool.
Sterilize the jars and place tarragon and bay leaves in them.
Fill the containers with the vegetable mixture and place the rest of the greens on top.
Pour brine over the workpieces and roll up the lids.

Pickled cauliflower in jars for the winter

The crispy snack prepared according to this recipe is infused with the aromas of garlic, pepper and mustard. It differs from other recipes in that pieces of carrots are additionally added to it, which not only adds special flavor notes, but also looks beautiful in jars.

What you will need:

800 g cauliflower;
50–100 g carrots;
2 cloves of garlic;
9 peas of allspice and 15 black;
1 tbsp. l. mustard seeds.

For the marinade:

50 grams of sugar;
35 grams of salt;
40 ml table vinegar (9%).

Preparation:

Cut the cabbage head into small florets. Rinse them with water, as small insects may be hiding inside. Pour boiling water and heat for several minutes. Using a slotted spoon, transfer the florets from the water to another bowl.
Cut the carrots and garlic into slices. The root vegetable can be cut into circles, and the cloves can be cut into any shape (cubes, slices).
Place several slices of carrots and slices of garlic at the bottom of the prepared jars. Place the blanched florets, alternating them with the carrots. Don't forget the aromatic spices (sweet peas and black peas). Distribute a teaspoon of mustard seeds among 3 jars.
Fill the containers with boiling water, cover and leave for 5 minutes. This is the second heat treatment of vegetables. It allows you to preserve the preparations longer, leaving them tasty.
Drain the water from the jars into a saucepan. Add salt and sugar. As soon as the liquid boils, pour in the vinegar. Pour the boiling marinade over the vegetables in the jars to the brim. Screw on the lids.
Turn the jars upside down. Let them cool completely and then store them.

Pickling cauliflower for the winter without sterilization

This deliciously crispy snack will be cooked in tomato sauce without sterilization. It reveals the taste of vegetables in a new way. You can simply drink the sauce or use it to prepare a flavorful dish.

Ingredients:

1 kg cauliflower;
600 grams of tomatoes;
150 grams of bell pepper;
50 grams of parsley sprigs;
50 grams of sugar;

30 grams of salt;
40 ml vinegar (9%);
3 cloves of garlic;
70 ml vegetable oil;
a pinch of citric acid.

How to cook:

Wash the cabbage and cut into florets. Place them in boiling water and blanch for a minute.
Add a pinch of citric acid or a little sugar at this stage so that the inflorescences retain their white color.
Wash the tomatoes and grind them through a meat grinder or in a blender.
Clean the peppers by removing the seeds and stems. Cut into slices or strips.
Place the pan on the fire and bring the tomato juice to a boil. Place pepper pieces in it. Cook for approximately 5 minutes. Add chopped parsley and garlic.
When the mixture is actively boiling, add salt, sugar and vegetable oil. Then all the other spices and blanched florets.
Simmer for about 30 minutes, stirring occasionally. At the end of cooking, add vinegar.
Place hot snacks in sterilized jars. Close with lids. Turn it upside down and wrap it in a warm blanket. Slow cooling will replace the sterilization process.

Recipe with tomatoes and bell peppers

This version of cauliflower preparation is prepared with tomatoes and bell peppers. The marinade for this preparation is prepared with oil.

2 kg cauliflower;
1 kg of tomatoes;
50 gr. bell pepper;
80 gr. garlic;
200 ml vegetable oil;
100 gr. Sahara;
60 gr. salt;
120 ml vinegar (9%);
1 bunch of parsley.

We separate the cabbage into inflorescences and boil in boiling water for five minutes. Drain the broth and cool the cabbage. Wash the greens thoroughly, dry and chop finely.

Grind the tomatoes and bell peppers by passing the vegetables through a meat grinder. Pour the tomato mass into a saucepan, add herbs, butter, sugar and salt. Bring to a boil, simmer the mixture for 10 minutes. Then lower the cauliflower and cook it in the sauce for a quarter of an hour. Five minutes before cooking, add vinegar.

Pour the hot mixture into sterilized jars. Immediately close the jars tightly. Turn them upside down and place them on the lid. This will ensure the seal is tight. Wrap the inverted jars in something warm for a day.

"Real jam"

This recipe is rightfully considered one of the best. In a jar, these pickled vegetables look very beautiful and bright. Just looking at them makes you want to try these vegetables. The cabbage turns out crispy, with a balanced sweet and sour taste. Canned food does not need to be sterilized, which significantly saves cooking time.

Ingredients:

cauliflower – 2.2 kg;
carrots – 2 pcs.;
bell pepper – 2 pcs.;
onion – 1 pc.;
garlic – 100 gr;
chili - to taste;

dill seeds - a pinch per jar;
bay leaf – 1 pc.;
allspice – 1–2 pcs.;
horseradish leaves - 1/3 in each jar;
leek - optional;
parsley, dill - 1 bunch each.

To prepare the marinade, use for 1 liter of water:

salt – 1 tbsp. l.;
sugar – 2.5 tbsp. l.;
vinegar 9% – 4 tbsp. l.

Cooking method:

Vegetables must be thoroughly washed. Peel the carrots, onions and peppers. If there are damages on the surface of the fruit, be sure to cut them out (otherwise the canned food may spoil).
Cut the carrots into long strips. To speed up the process, grate it on a Korean grater, it will turn out beautifully.
Cut the peppers into long strips about 1 cm wide, and the onions and leeks (one stem only) into rings. Finely chop the herbs. Cut the cabbage into florets; you won't need the core.
Tear the horseradish leaves into 2-3 pieces. In each jar (washed with soda, or even better, sterilized), place a piece of these leaves at the bottom. Place the rest of the ingredients on top of them - 1-2 allspice peas, 1 bay leaf, 2-3 cloves of garlic.
Then add chopped herbs, leeks, dill seeds and hot pepper rings. Place a little of everything in each jar.
Adjust the quantity and composition of herbs and spices to your taste. If you like it spicy, add more chili pepper. If you like the flavor of dill, add more dill seeds. If you don't like parsley, don't use it.
Arrange vegetables on top of herbs and spices. Place the cabbage florets tightly. Fill the empty spaces with onion rings, carrots and peppers. Brightly colored fruits will contrast favorably with white ones. At the same time, put water on the stove to boil.
Fill the filled jars with boiling water to the very top. Cover with clean lids and leave to warm for 15 minutes.
If you want the florets to be softer, blanch the cabbage for 3 minutes first.
Drain the water from the jars into a saucepan and measure the amount. For every liter of water add 2.5 tbsp. l. sugar, 1 tbsp. l. salt. Place the marinade prepared in this way on the stove to cook. When the liquid boils, pour in the vinegar.
Pour the boiling mixture into jars and immediately seal with metal lids. Lids must be sterilized!
In order for cauliflower salad to be stored well, it needs to be wrapped in a warm blanket so that the sterilization process continues and the fruits are ready. Before wrapping, turn the canned food upside down. Also check that they are well sealed so that the marinade does not leak out.
After 24 hours, you can place the products in a permanent storage location, where they will wait until winter. This appetizer will be a wonderful decoration for your holiday table, and will also delight everyone at family dinners with its juicy crunch.

Crispy and very tasty in tomato

In addition to pickled cauliflower in a marinade, there is another very popular recipe for cooking it in tomato juice. In terms of execution technique, it is similar to lecho. And we assure you that it is very tasty.

Ingredients:

cauliflower – 2 kg;
tomatoes – 1.2 kg;
2 large bell peppers;
parsley – 1 bunch;
garlic – 1 head;
citric acid – 1.5 tbsp. l.;

sugar – 100 g;
salt – 60 g;
bay leaf – 3 pcs.;
allspice peas – 3 pcs.;
vegetable oil – 100 ml;
9% vinegar – 80 ml.

Preparation:

Remove the seeds and stems from the peppers and cut them into wide strips. Wash the tomatoes and cut them into halves or quarters depending on their size. Place in a saucepan and place over low heat. This vegetable mixture needs to boil, cook and soften well.
Break the cauliflower into small florets. Bring water in a large saucepan to a boil. Add 1½ tablespoons of citric acid and throw in all the pieces. When the liquid returns to a boil, blanch the vegetable for 3 minutes.
Using a slotted spoon, remove the florets from the hot water, place them in a bowl and cover with cold water. This is necessary in order to stop the cooking process, otherwise the snack will be too soft. But I still want to crunch.
When the tomatoes and peppers are very soft, press them through a sieve to remove seeds and skins. This can be done fairly quickly if you have a large sieve.
Grind the parsley and garlic using a meat grinder. You can also use a blender - it's even faster and requires less washing up.
Add herb and garlic puree, bay leaf, spices, salt and sugar, vegetable oil and vinegar to the tomato juice. Mix everything together and put the sauce on the fire to boil. When it starts to bubble, boil for 5 minutes. However, make sure that the liquid does not escape, as the tomato is very foamy.
Prepare the jars in advance by washing them with a clean, new sponge and mustard powder or baking soda. Fill glass containers with cauliflower, compacting it down.
Fill the workpieces to the top with tomato filling and cover with scalded lids. Set it to sterilize. Do it the classic way. Line the bottom of the pan with a towel and place the canned goods in it. Pour water up to the hangers of the cans and place this structure on the stove.
After the water boils, sterilize 1 liter jars for 20 minutes, 0.5 liter jars for 15 minutes.
Remove the winter snack from the boiling water and screw the lids on tightly. Turn the jars over, cover with something warm and let cool completely. Then place them in a cellar or storage room (away from sunlight).
Did you know that jars also age? The year of manufacture is always written on the bottom. For conservation, you cannot take a product older than 5 years, otherwise the glass may crack.
This is a simple and straightforward recipe. But it will be tasty and piquant thanks to the garlic. Those who like hot food can add hot pepper to the herbs.

Tender cabbage in tomato

Cauliflower in tomato turns out very tasty. The preparation is obtained with a delicate and delicate taste.

2 kg cauliflower;
2 tablespoons sugar;
3 tablespoons vegetable oil;
2 tablespoons vinegar (9%);
1.5 kg of tomatoes;
1 large red bell pepper;
4 cloves of garlic;
1 bunch of parsley;
1 tablespoon salt.

For blanching:

3 liters of water;
1 teaspoon salt;
1 pinch of citric acid.

We disassemble the head of cabbage into small inflorescences. Boil water with the addition of salt and citric acid. Dip the inflorescences into it and cook for three minutes. Then drain the broth.

Korean style for the winter

Many people love Korean cuisine. Pickled cabbage according to this recipe is always eaten quickly and flies away. We recommend that you try cooking this way too. From this amount of ingredients you can make 7 liter jars.

Ingredients:

cauliflower – 3.5 kg;
garlic – 2 heads;
hot pepper – 3 pcs.;
Bulgarian – 1 kg;
carrots – 700 gr.

To prepare the marinade you will need:

water – 3 l;
sugar – 3 tbsp. l.;
salt – 2 tbsp. l.;
pepper mixture - 1 tbsp. l. (can be replaced with dried adjika);
9% vinegar – 1 tsp. for 1 liter jar.

Preparation:

Divide the cabbage into florets. Then place in boiling water for 10 minutes.
Grate the carrots using a special grater for Korean carrots. Cut the bell pepper into small pieces and the hot pepper into rings. Don't remove the seeds if you want a hotter flavor. Press the garlic through a garlic press. Add all the vegetables to the cabbage and stir evenly.
After this, put everything in jars up to the hangers, tamping them down properly.
Pour water into the pan. Add salt, sugar and spices. Stir and place on the stove. As soon as the marinade boils, remove from heat and pour into jars. Cover with lids.
Then place the containers in a large saucepan and fill it with hot water up to the hanger level. Place a towel on the bottom of the pan to prevent the jars from cracking. Put on fire for 25 minutes, if liter.
After sterilization, pour 1 teaspoon of vinegar into each jar and screw the lids on tightly.
Turn it upside down and cover it with a blanket. Leave until completely cool.

Korean pickled cabbage

To cook Korean-style cauliflower, you will need specific spices. You can buy a ready-made spice mixture or make a “bouquet” yourself. We will cook cabbage with carrots and bell peppers. It is advisable to take red pepper.

1 kg cauliflower inflorescences;
1 large carrot;
1 large bell pepper;
6 cloves of garlic;
0.5 teaspoon ground red pepper.

Marinade:

650 ml water;
1 heaped tablespoon of salt;
4 tablespoons sugar;
100 ml vinegar (9%);
50 ml refined oil;
0.5 ground nutmeg;
1 tablespoon ground coriander;
0.5 teaspoon of dry basil;
0.5 teaspoon ground black pepper.

Blanch the cauliflower, disassembled into inflorescences, in boiling water for 3 minutes, then drain the broth and let the cabbage cool.

Advice! When making pickled cauliflower, it is very important not to overcook the florets or they will not crisp up.

Peel the carrots and bell peppers. Grate the carrots into long thin strips and chop the pepper into long strips. Mix all the vegetables, add ground red pepper and chopped garlic. Mix everything well. Fill the jars with prepared vegetables to the shoulder level.

To prepare the marinade, boil water and add all the spices indicated in the list of ingredients. Pour the boiling marinade into the jars so that the jars are filled with liquid to the brim.

We put the jars to sterilize, covering them with lids. It is enough to keep half-liter jars in boiling water for 10 minutes, liter jars for 15. We remove the jars one at a time and immediately close them hermetically.

With beets

Cauliflower cooked with beets turns out very tasty and beautiful.

You will need:

1-1.2 kg cauliflower;
400 g beets;
3 cloves of garlic;
6 black peppercorns;
1.5 tbsp. l. salt;

1 tbsp. l. Sahara;
4 tbsp. l. vinegar (9%);
2–3 tbsp. l. vegetable oil;
0.5 bunch of parsley;
0.5 tsp. citric acid for blanching.

Break the cauliflower into small florets. Boil them in water with citric acid and a small amount of salt for three minutes from the moment of boiling. Then drain the water and let the cabbage cool slightly.
Peel the beets and cut into thin rings or half rings if the root vegetable is large.
Wash and dry 0.5 liter jars well. Place several sprigs of parsley on the bottom (wash and dry them first), as well as a clove of garlic cut in half. Then add three to four beet slices to each jar.
Place the cabbage in the jars, trying to distribute it as tightly as possible. Place a few more beet slices on top. Pour boiling water into the jars in a thin stream, cover and leave to warm for 20 minutes.
Take a convenient bowl, pour salt and sugar into it, add peppercorns. Drain the water from the jars into a saucepan with spices, stir and place on the stove. Bring to a boil. When the sugar has dissolved, remove from heat and pour in the oil and vinegar. Pour the marinade into jars and close the lids tightly. Cool containers by turning them upside down.

How to quickly marinate cauliflower with carrots without cooking

A very simple and quick snack. But you can present it in such an original way that it will not leave anyone indifferent. You can prepare such a wonderful miracle for any holiday. Even for the New Year. Look at the recipe and just repeat all the steps. Your guests will admire such deliciousness, they will definitely try it, and there will be no end to those who want to get the recipe.

Let's take for the recipe:

Cauliflower – 500 g
Carrots – 1 pc.

For the marinade:

Water – 500 ml
Bay leaf – 1 piece
Allspice – 5 peas
Black pepper – 10 peas
Garlic – 2 cloves
Sugar – 1.5 tbsp.
Salt - about 5 tbsp.
Vegetable oil – 3 tbsp.
Apple cider vinegar – 3 tbsp.

Preparation:

1. Let's start preparing the appetizer by preparing the marinade. Pour 500 ml of water into the pan. Add according to the recipe: bay leaf, allspice and black peppercorns, slice the garlic cloves. We send salt and sugar here, as well as vegetable oil. Place on the fire and bring to a boil.

2. Separate the head of cauliflower into small inflorescences. Larger ones - cut smaller. Using a vegetable peeler, cut the carrots into 10-15 slices.

3. Add 3 tablespoons of apple cider vinegar to the boiling marinade. And immediately turn off the fire.

4. Do not boil cabbage inflorescences in advance. Place them in the hot marinade in layers, alternating with carrot slices. Then we cover the vegetables with a plate and put pressure on it. You can put a three-liter jar of water or some preparation. Leave to marinate for 12 hours. After this, remove the pressure and transfer the finished cabbage to the refrigerator.

This delicious dish can be prepared for the New Year. Place the snow-white lumps on a serving plate and roll the long carrot strip into rolls. An original, light and tasty appetizer for the holiday table.

Spicy with dill

An excellent appetizer - spicy cauliflower with dill for the winter.

You will need:

1 medium sized cauliflower;
20 grams of fresh dill;
1 pod of hot pepper;
6 cloves of garlic;

9 black peppercorns;
50 g salt;
50 g sugar;
50 ml vinegar (9%).

Disassemble the cabbage and blanch the inflorescences in boiling water for three minutes. Drain the broth and let the cabbage cool slightly.
Peel the garlic and cut into strips. Wash the hot pepper, cut off the green stalk and chop the pods into rings.
Tip: The hottest substances are contained in pepper seeds, so when preparing hot dishes there is no need to remove them.
Place a few sprigs of washed and dried parsley into clean, dry jars. Then place the cabbage, alternating with garlic cloves and pepper rings.
Boil water and carefully pour boiling water into the jars. Leave for a quarter of an hour. Then pour the liquid into a saucepan and put on fire.
As soon as the water boils, pour the boiling water back into the jars. Leave for another 20 minutes, then pour the water back into a suitable container.
Bring to a boil again, add salt and sugar and stir until they dissolve.
Then pour in the vinegar and fill the jars of vegetables with the boiling marinade.
Screw on the lids or roll them up with tin lids.
Check that the jars are tightly sealed by turning them upside down.