Pickled cauliflower for the winter - 8 delicious recipes

Cooking rules

First of all, you need to choose quality cauliflower. The heads of cabbage should be dense, white, without damage or dark spots. The heads of cabbage need to be cleared of the lower green leaves and immersed in cold salted water. This soaking will allow you to get rid of worms and caterpillars that may be inside the head of cabbage. After keeping the cabbage in salt water for half an hour, we rinse the head of cabbage and begin to disassemble it.

We disassemble the head of cabbage into medium-sized inflorescences, cutting them off with a sharp knife. Next, the inflorescences need to be blanched. To do this, immerse them in boiling water and boil for five minutes. It is recommended to add a little salt and a pinch of citric acid or a spoonful of vinegar to the blanching water; this will preserve the color of the inflorescences. Then we discard the inflorescences in a colander and let them cool.

Pickled cabbage is prepared with the addition of salt, sugar and vinegar. Spices are a must. It can be black and allspice peas, bay leaves, cloves, coriander seeds. There are even recipes for pickling cabbage with cinnamon.

You can cook pickled cauliflower without sterilization. In this case, the double-fill method is used. For the first time, pour boiling water into the jars of vegetables and let them sit for about 15 minutes. Then drain the water and pour in the boiling marinade. After which we immediately roll up the jars.

Interesting facts: we are used to seeing white cauliflower, but there are also varieties with colored inflorescences. For example, the “cheddar” variety is distinguished by bright orange heads of cabbage, while the “amphora” variety has pyramid-shaped inflorescences of a soft green color.

Pickling cauliflower starts in the garden

You won’t surprise anyone with the usual pickled vegetables: in any house there are rolled cucumbers and tomatoes, and native white cabbage in jars is not translated. But the small inflorescences of other cabbage have not yet settled so firmly on our winter shelves. It is quite possible that we prepare dishes from fresh vegetables simply because we have no idea how to salt cauliflower quickly and tasty. But it's never too late to learn!

To begin with, how to choose the right buns. The best cabbage is the one with dense greenish-white heads that fit well together. “Tousled” forks with inflorescences lagging to the sides is a sign that the cabbage was cut from an immature garden bed. This is also indicated by a more intense greenish tint. It is not recommended to take vegetables with visible damage and blackened inflorescences. They, of course, can be trimmed, but how to salt cauliflower without being completely sure of the quality of the raw materials? For good harvesting, you need to take only selected, mature and healthy cabbage.

If you are afraid that all sorts of worms and bugs may be hiding inside the dense inflorescence, do not be afraid. To expel them, it is enough to hold fork buds, cut into several pieces, for 30-40 minutes in well-salted and acidified with table vinegar cold water. But you shouldn’t pour boiling water over it or blanch it - the living creatures killed in this way certainly won’t escape from the cabbage.

When the best vegetables have been selected and everything is ready to go, salt the cauliflower in jars for the winter! And we make sure to do it in a good mood, then home-canned food will be especially tasty and healthy.

Crispy pickled cauliflower for the winter

Cauliflower prepared according to this recipe will be crispy, aromatic and very tasty.

• 1 head of medium-sized cauliflower;
• 1 carrot;
• 4 cloves of garlic;
• 4 peppercorns;
• ¼ of a chili pepper.
• 1 pinch of citric acid.

Marinade:

• 1 liter of water;
• 1.5 tablespoons salt;
• 4 tablespoons vinegar (9%);
• 2 tablespoons sugar;

We separate the head of cabbage into individual inflorescences. Boil water with the addition of a small amount of salt and a pinch of citric acid. Place the cabbage in boiling water and cook from the moment it boils for three minutes. After this, place the cabbage in a colander and let it cool.

Peel the carrots and garlic. Three carrots on a grater for preparing Korean salads, cut the garlic into slices.

We take pre-washed and dried jars. Place a quarter of a chili pepper at the bottom and fill the jar halfway with cabbage. Then add a layer of grated carrots mixed with garlic slices. And then we put the cabbage back to the top of the jar.

Quick preparation for the winter in jars

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

Components:

• Water.
• Cabbage.
• Celery.
• Salt.

The simplest recipe, accessible even to inexperienced cooks
. Preparation steps:

1. After washing the cabbage and dividing it into individual inflorescences, you should immerse it in cold, lightly salted water for half an hour. This way it will be saturated with moisture and soften a little.
2. Boil the soaked inflorescences until fully cooked, or best of all, steam them in a slow cooker or double boiler. It will be very fast and useful.
3. Cut the celery and carrots into medium-sized pieces. They can be cooked together with the main character of the dish or boiled separately.
4. Sterilize the jars. Arrange the vegetables one at a time in layers.
5. You can add the same water in which the vegetables were boiled. This way you will achieve maximum preservation of their usefulness, and also achieve a special concentrated taste with which the cabbage will be imbued.

The secret of this recipe is that the vegetables are pre-cooked. Don't be afraid that they will become too soft in the jar and taste bad.

In this recipe, the vegetables are not crispy, but soft, but soaked in brine. The recipe is so simple and quick that the cabbage will be ready in half an hour.

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.

How to Blanch Cauliflower

Blanching is a special method in which a vegetable is first boiled or steamed and then quickly cooled. It is used to destroy all harmful organisms and prepare the most cleaned and healthy cabbage for freezing or further rolling into jars.

Blanching is used to prepare cabbage for canning.

Blanching steps:

1. Rinse the vegetable thoroughly. This will not only ensure cleanliness of contaminants, but will also help remove all accumulated pesticides. Rub it with your hands under running water for extra cleansing.
2. Cut into florets. They shouldn't be too big.
3. Prepare a large pot of water. To get crispy pickles, you should use 4 liters of water for every half a kilogram of cabbage. The water should boil strongly, only after that add the vegetable to the water.
4. Prepare the next pan for another blanching step: cooling. Immediately after boiling, cauliflower should be placed in water with ice. The water temperature should be no higher than 16 degrees.
5. If you want to blanch cabbage for subsequent freezing, it is better not to add salt at the cooking stage. This way the vegetables will quickly boil, and after defrosting they will taste unpleasant, with a salty aftertaste. If you decide to salt the cabbage, do it before you throw the vegetables into the water.
6. Before sending the boiled cabbage to the second pan, you should turn off the stove, cover it with a lid and leave for a few minutes to allow the cabbage to “cook”. There is no point in boiling the cabbage until it is fully cooked so that it is ready to eat right away. It should be soft on the outside and hard on the inside.
7. After a couple of minutes, remove the cabbage from the pan and place in cold water with ice.
8. When the vegetables have cooled, you can take them out. Drying is a mandatory step. Without this, pieces of ice will remain on the cabbage after freezing, and its taste will be lost.
9. Once dry, place the cabbage in an airtight container and freeze. If you plan to roll it into jars, then you no longer need to freeze the cabbage; you can roll it up right away.

If you don't have ice to add to the water during the cooling phase, prepare a separate pot of water ahead of time and place it in the refrigerator while the cabbage cooks.

The blanching method, although time consuming, is very simple. This way you preserve all the vitamins and prepare the cabbage for subsequent use.

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.

Methods for preserving cauliflower

This is a very tasty preparation for the winter. Cauliflower contains many more beneficial vitamins than regular white cabbage. It is frozen, fermented, pickled, and salted.

We will teach you how to make cauliflower preparations yourself at home. Follow the recipes below exactly and you will have a very tasty meal.

Before you start canning, you must prepare the jars and lids.

Our grandmothers built the structure over steam and thus processed the canning container. Now many housewives sterilize in an electric oven. After thoroughly washing the jars and lids, place them in a cold oven with the neck down. Set the temperature to 120 degrees and time for 15 minutes. This completes the sterilization.

1

Marinated cabbage with tomatoes

• Cauliflower 1 kg
• Tomatoes (preferably cherry tomatoes) 1 kg
• Water 1 l
• Salt 1 tbsp.
• Sugar 3 tbsp.
• Vinegar essence 70% 1 tsp.
• Spices as desired

We wash the vegetables. We separate the cabbage into inflorescences. Place a couple of bay leaves at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Place garlic, peppers and herbs in containers.

The marinade is prepared like this: add salt and sugar to the water on the stove and wait for it to boil. After the bulk has completely dissolved, fill the jars with water and pour 1 tsp on top. vinegar essence. Close with metal lids, turn the jars upside down and wrap until cool.

2

Assorted

• Cauliflower 1 kg
• Carrots 700 g
• Broccoli 1 kg
• Sweet pepper 1 kg
• Cucumbers 1 kg
• Tomatoes 1 kg
• Onion 800 g
• Garlic 3 heads
• Salt 3 tsp.
• Sugar 3 tsp.
• Vinegar 180 ml
• Cloves 7 pcs.
• Water 3 l
• Greens to taste

Divide the cabbage into equal parts, cut the pepper into large square pieces, onion into rings, carrots into half rings. Dissolve salt, sugar, vinegar in water and boil for a couple of minutes. We put garlic, cloves and herbs in the jars, and then lay out the assorted vegetables. Fill everything with a boiling aromatic solution of water and roll up the lids. We turn the jars over, insulate them and wait for them to cool completely.

This vegetable platter will be the best side dish in the winter. It is used as a salad for porridge, meat or rice.

3

Salted cabbage

• Cauliflower 3 kg
• Carrots 400 g
• Water 1 l
• Salt 1.5 tbsp.
• Peppercorns 5-6 pcs.
• Greens to taste

Place cherry and currant leaves on the bottom of the jar, then mix carrots and cabbage. Throw peppercorns on top and add dill. Then pour in the prepared chilled brine of water and salt. We cover the jars with parchment paper and tie them with thick thread. In this way, the cabbage is better salted and preserved longer in a cool place.

4

With carrots

There is one secret to making delicious crispy cabbage and carrots. What will you need for this? Just a sprig of lavender. Try to cook it strictly following the recipe, and you will understand that it gives you an extraordinary taste and aroma.

• Cauliflower 1 kg
• Carrots 700 g
• Water 1 l
• Apple vinegar 100 ml
• Salt 3 tbsp.
• Sugar 3.5 tbsp.
• Bay leaf 4-5 pcs.
• Garlic 4 pcs.
• Cloves 5 pcs.
• Lavender 1 sprig

We divide the cabbage into inflorescences, and cut the carrots into half rings. Prepare the marinade: water, salt, sugar, cloves, garlic, apple cider vinegar, bay leaf and lavender. In a deep saucepan, pour the cooled brine over the vegetables and leave in the refrigerator for 24 hours. You can eat it right away, or you can put it in jars, cover it with marinade and keep it in the refrigerator.

5

In tomato

• Cauliflower 1 kg
• Tomatoes 800 g
• Salt 2 tsp.
• Sugar 2 tsp.
• Vinegar 1 tbsp.
• Allspice 6 pcs.
• Coriander 0.5 tsp.

Prepare water with citric acid (1 sachet of acid per 1 liter of water); when the water boils, throw the cauliflower into it for 3 minutes.

After removing it from boiling water, immediately lower it into cold water, this way it will retain its elasticity. Prepare the tomato marinade as follows: chop the tomatoes into small pieces and cook them over low heat for 5 minutes. Then grind the tomato mixture through a sieve to remove the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let simmer for 2-3 minutes. Pour tomato sauce into jars with cabbage, roll up the lids and turn over. Once the canned cabbage has cooled, store it in the pantry or cellar.

6

In the marinade

• Cauliflower 1 kg
• Water 2 tbsp.
• Vinegar 1 tbsp.
• Sugar ½ tbsp.
• Salt 1 tbsp.
• Bay leaf 1 pc.
• Pepper 8-10 peas

We wash the cabbage, divide it into inflorescences and boil in boiling salted water for 3 minutes.

Strain the cabbage and rinse with cold water. Prepare the marinade: boiled water, vinegar, salt, sugar, bay leaf and pepper. Place the cabbage in jars, pour in the marinade and immediately close the lids. Pickled cauliflower is added to salads or eaten as a snack.

7

Pickled

We have a wonderful recipe that cooks very quickly, and the cabbage turns out crispy and flavorful.

• Cauliflower 5 kg
• Water 3 l
• Salt 200 g
• Table vinegar 200 ml

We divide the cabbage into inflorescences and put them in a jar. The brine is prepared from boiled water, salt and vinegar and poured over the vegetables. The jar of sauerkraut must be left for 10-14 days at room temperature, and then hidden in a cool basement or refrigerator.

8

Assorted Korean

• Cauliflower 1 kg
• Carrots 800 g
• Sweet pepper 800 g
• Green beans 200-300 g
• Vegetable oil 160 g
• Salt 2 tbsp.
• Sugar 2 tbsp.
• Vinegar 3 tbsp.
• Garlic 5-6 teeth.
• Korean carrot spices 10 g

The cabbage is disassembled into inflorescences, the carrots are grated on a Korean carrot grater, and the pepper is cut into long strips. Boil the beans for 5 minutes and cut into 2-3 parts. Now let's make the marinade. Add salt, sugar, oil, vinegar, spices and finely chopped garlic to boiled water. We put the vegetables in jars and fill them with marinade. This preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve the Korean platter to your guests.

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Cauliflower with beets

Cauliflower cooked with beets turns out very beautiful.

• 1-1.2 kg cauliflower;
• 400 gr. beets;
• 3 cloves of garlic;
• 6 black peppercorns;
• 1.5 tablespoons of salt;
• 1 tablespoon sugar;
• 4 tablespoons vinegar (9%);
• 2-3 tablespoons of vegetable oil;
• 0.5 bunch of parsley;
• 0.5 teaspoon of citric acid for blanching.

We disassemble the head of cabbage into small inflorescences. Boil them in water to which citric acid and a little salt have been added. You don't need to cook for long - three minutes from the moment of boiling. Then drain the broth and let the cabbage cool slightly.

A simple pickling recipe

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:

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

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

Pickled cauliflower with zucchini

You can marinate cauliflower with zucchini, carrots and bell peppers. The preparation will turn out not only tasty, but also beautiful.

• 1 kg cauliflower inflorescences;
• 1 kg of young zucchini;
• 2-3 pods of bell pepper, preferably red;
• 2 carrots;
• 1 head of garlic;
• several dill umbrellas (according to the number of jars);

Marinade:

• 1 liter of water;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 50 ml vinegar (6%);
• 3 bay leaves;
• 5-6 peas of allspice.

We disassemble the head of cabbage and blanch the inflorescences in boiling water for three minutes. Drain the broth (it can be used to prepare a marinade).

Cut the zucchini into 1.5 cm thick circles. Peel the bell pepper and cut it into slices. Cut carrots into circles.

Advice! To prepare this preparation, vegetables can be cut into shapes; for this, you can use special cutters to cut out flowers, stars, etc. from vegetables.

We peel the garlic, wash the dill umbrellas and dry them. Place herbs and a clove of garlic at the bottom of sterilized jars. Then we begin to layer the vegetables.

Boil water, fill the jars with boiling water and cover them with lids. After 20 minutes, pour the water into a saucepan, add spices to the water and boil the seasonings. At the very end, add vinegar. Pour boiling marinade over vegetables in jars and seal tightly.

Cauliflower with vegetables for the winter / Preparing cabbage / TVCook: step-by-step recipes with photos

Step 1: Prepare the vegetables.

Rinse the cauliflower thoroughly, dry it, and then separate it into inflorescences, cutting off any stems that are too thick or tough with a knife. Afterwards, each inflorescence needs to be divided into halves; if it is large, the small ones can be left whole. First, wash the carrots thoroughly, and only then, having gotten rid of all the sand and soil, remove the skin from them. Rinse the root vegetable again after cleaning and cut it into slices or strips. Remove the cores and seeds from the bell peppers. Rinse the vegetables thoroughly inside and out, dry, and then cut into cubes or strips. Peel the garlic cloves and rinse with cold water. Remove the skins from the onions, rinse them with running water, and then cut them into thin feathers or half rings. Just rinse the hot pepper pod, but if it is large, then it is best to divide it lengthwise or crosswise into halves. Also, between times, put glass jars washed with soda to sterilize, in the oven or microwave.

Step 2: Prepare cauliflower and vegetables for the winter.

Place the spices you have chosen at the bottom of the prepared jars, more or less, it’s up to you to choose. If you are preparing cabbage in a large jar, say, a three-liter jar, then the spices will need to be placed not only on the bottom, but also on top, after you fill the container with vegetables. Place garlic on top of the spices, then carrots with bell peppers, hot pepper pods and onions. Now place the cauliflower in the jar, compacting each layer so that the inflorescences lie very tightly to each other. Fill the filled jars with boiling water, cover with nylon lids and leave in this form for 3-5 minutes .

At the same time, prepare the brine. To do this, boil the required amount of water in a saucepan, adding salt and granulated sugar. Boil everything for a couple of minutes and make sure that the salt and sugar have dissolved without a trace.

Drain the hot water that was previously poured into the jars with vegetables and cauliflower, and instead pour in the brine, as well as half a teaspoon of vinegar for each jar. Close the lids tightly and turn the jars upside down and leave them to cool. To be sure, so that the workpiece does not fly off, you can additionally sterilize it. You can do this using an oven or like I did using hot water. To do this, before tightly closing the preparations, I put them in a pan (you need to spread a kitchen towel on its bottom) with hot water, and then bring it to a boil and sterilize the cauliflower and vegetables 15 minutes And only then I tightly close the jars with lids, turn them over and let them cool. As soon as the cauliflower and vegetables have cooled to room temperature, it can be put away with other preparations in the pantry or cellar.

Step 3: Serve cauliflower with vegetables.

Serving cauliflower with vegetables is best as a cold appetizer.
Such a preparation looks so beautiful and bright that it will come in handy not only on an ordinary table, but also on a festive one. Cauliflower is also good with potatoes and hot dishes, as a side dish, good because it’s both tasty and healthy! Bon appetit! www.tvcook.ru

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.

Selection and preparation of ingredients

The taste of the finished snack largely depends on the correct choice of its components. Therefore, all ingredients used in the recipe must be of high quality and fresh.

Did you know? There are varieties of cauliflower that have purple, green, brown or orange inflorescences.

The basic rules for selecting and preparing products are listed below:

• It is best to preserve medium-sized heads in jars without mechanical damage or rot;
• It is recommended to disassemble the vegetable into small inflorescences - in this form it is convenient to put it in jars and eat it, and small pieces are better saturated with the marinade and become crispy;
• if the inflorescences are very hard, then before preparing the winter salad you can blanch the cabbage in boiling water for 20–30 seconds;
• If the recipe uses other vegetables or fruits, it is recommended to cut them into pieces of suitable size so that all the components of the snack in the jar are quickly marinated and have the same size.

Spicy pickled cauliflower with dill

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

• 1 medium head of cauliflower;
• 20 gr. fresh dill;
• 1 pod of hot pepper;
• 6 cloves of garlic;
• 9 peas of allspice;
• 50 gr. salt;
• 50 gr. Sahara;
• 50 ml vinegar (9%).

We disassemble the head of cabbage and blanch the cabbage inflorescences in boiling water for three minutes. Drain the broth and let the cabbage cool slightly.

Peel the garlic and cut it into slices. Wash the hot pepper, cut off the green “tail” and cut the pods into rings.

Advice! The largest amount of pungent substances are found in pepper seeds, so when preparing spicy dishes, the seeds are not removed from the pods.

Place several sprigs of washed and dried parsley into clean and always dry jars. Then we begin to lay the cabbage, alternating the inflorescences with slices of garlic and pepper rings.

Boil water, carefully pour boiling water into the jars. Leave for a quarter of an hour. Then pour the water from the cans into a saucepan and put it on the fire. As soon as the water boils, pour boiling water into the jars again. Leave for 20 minutes and drain the water again into a suitable container. Boil water and add salt and sugar to it, stir until completely dissolved. Then pour in the vinegar and pour the boiling marinade over the vegetables in the jars. We tighten the lids or roll them up with a special key. We check the tightness of the packaging by placing the jars on the lids.

World of vegetables

Harvesting cauliflower does not require any special skills - even a novice housewife can cope with the task. After reading our recipes, you will see for yourself.

Cauliflower is usually grown in three stages, so the harvest is spread out over time. The first nutritious heads of cauliflower can be obtained already in July (from open ground), the turn of the second harvest comes in August, and the third should be expected closer to September. Dense and fully formed heads that have reached the desired size are subject to collection.

Growing cauliflower

Late varieties of cauliflower can be grown in the basement - in this case, the healthy vegetable will delight you with its taste until the end of February. To achieve this, with the onset of cold weather (when the temperature drops to 0-4 ° C), cabbage with a head diameter of at least 5-7 cm and with a large number of leaves is removed from the ground along with the root, and then buried in the basement, placed on 1 m² 30-40 pcs. Plants are kept in the dark at a temperature of 0-4 ° C until they increase in size to 20-30 cm. Ripe cauliflower is cut and eaten, and the remaining heads are left to grow further.

Frozen Cauliflower

Method No. 1

To freeze fresh, cauliflower is briefly soaked in salted water so that flies and caterpillars that may have settled in the head float to the surface. After this, it is washed well under running water, disassembled into balls, dried on a terry towel, placed in a bag, tied and sent to the freezer.

Method number 2

In this case, the preparation is carried out in the same way as indicated in the first recipe, with the only difference that the cabbage stalks are placed in acidified boiling water for 3-5 minutes (2-3 tsp of citric acid per 3 liters of water). The finished cabbage is placed in a colander, allowed to drain, placed in bags or containers, tied (closed) and frozen.

Any of the preparation methods allows you to combine cauliflower with other vegetables, thereby obtaining a nutritious and healthy frozen vegetable mixture.

Dried cauliflower

Cauliflower is dried directly on the day of harvest. The densest heads are selected for drying. They are divided into inflorescences, cutting off the stems as much as possible (leaving no more than 1.5-2 cm). Large inflorescences are cut into pieces, and small ones are left in their original form. Next, the cabbage is washed, blanched for 3-4 minutes, allowed to drain and laid out in a thin layer on a baking sheet.

Cauliflower stalks are dried in the oven at 60 °C. It is stirred during drying. The finished product is placed in jars or bags and stored in a dark, dry place.

Canned Cauliflower with Nuts

• Cauliflower - 600-700 g
• Vinegar - 2 tbsp.
• Onion - 150-200 g
• Chopped walnuts - 100 g
• Salt - 30 g
• Ground red pepper

The cabbage, disassembled into inflorescences, is blanched for 5 minutes, cooled with cold water, and chopped onion, crushed garlic, nuts, as well as salt, vinegar and pepper are added. Everything is mixed, transferred to jars, compacted, sterilized (0.5 and 1 l - 15 and 20 minutes, respectively) and sealed.

Sauerkraut

• Cauliflower – 10 kg
• Water - 5.5 l
• Salt - 400 g
• Vinegar - 400 ml

The cauliflower, divided into inflorescences, is washed, tightly placed in clean jars, filled with chilled brine, allowed to ferment for two weeks and put into the cellar.

Salted cauliflower

• Cauliflower – 3 kg
• Carrots – 500 g
• Grape and black currant leaves - to taste
• Celery and dill (greens)
• Water – 1 l
• Salt – 50 g
• Black peppercorns – 5 pcs.

Cauliflower stalks washed with running water, as well as carrot slices, are placed in jars with currant and grape leaves placed at the bottom. The vegetables are covered with herbs and poured with brine. The jars are covered with parchment, the necks are tied with twine and taken to a cool room.

Pickled cauliflower

• Cauliflower – large head
• Carrots – 1 pc.
• Red bell pepper – 1 pc.
• Small onions – 5 pcs.
• Water – 1 l
• Salt – 20 g
• Sugar – 2 tbsp.
• Spices (allspice and black peppercorns, cloves, bay leaf)
• Vinegar – 1 tsp. for a half liter jar

The cabbage, disassembled into inflorescences, is washed, the vegetables are peeled, washed and cut (peppers into cubes, carrots into slices). Spices, whole onions, peppers and carrots are placed at the bottom of sterilized jars. Place cabbage on top, pour boiling water over it, let stand for 5 minutes and drain. Then the jars are filled to the top with boiling brine, vinegar is poured in, rolled up, turned over, wrapped and allowed to cool.

Cauliflower salad

• Cauliflower – 2 kg
• Tomatoes – 1 kg
• Red bell pepper – 500 g
• Parsley
• Vinegar 6% – 100 ml
• Water – 1 l
• Vegetable oil – 1 tbsp.
• Salt – 3 tbsp.
• Sugar – 2-4 tbsp.

Wash the cauliflower stalks, blanch them for 3 minutes and pour cold water over them. Tomatoes are cut into large slices, bell peppers are cut into rings, and parsley is finely chopped. Make a marinade from water, salt, sugar, vegetable oil and vinegar, boil it for a couple of minutes, add the vegetable mixture and continue to cook over medium heat for about 10 minutes. The finished salad is placed in sterilized jars, sealed, turned over, wrapped and left until it cools completely.

Cauliflower preparations are simple to make, but at the same time very tasty and healthy. We wish you good luck in preparing them!

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Cabbage with apples and cinnamon

In this recipe, cabbage is cooked with apples and cinnamon.

• 1 kg cauliflower inflorescences;
• 300 gr. apples;
• 250 gr. carrots;
• 2 cloves of garlic;
• 0.5 teaspoon sugar;
• 0.5 cinnamon sticks;
• 0.25 teaspoon salt;
• 40 ml apple cider vinegar.

We disassemble a head of cabbage into inflorescences. Boil water, drop the inflorescences into it and boil for 3 minutes. Then remove the inflorescences from the boiling water with a slotted spoon, and lower the carrots into the water, cut into circles about 0.5 cm thick. Blanch the carrots for five minutes, then drain the broth.

Place a clove of garlic and half a cinnamon stick into the jars, place blanched cabbage, alternating the inflorescences with carrot circles and apple slices. Apples need to be peeled and cut into slices approximately 0.5 cm thick.

Pour salt and sugar directly into the jars, pour in vinegar. Then pour boiling water into the jars and immediately roll up the jars. Then we put them on their side and roll them a little so that the seasonings are distributed evenly.

Recipes for winter preparations from radish

The process of sourdough and pickling for the winter is not complicated and is similar to the usual preparation of root vegetable salad. The difference is that they use only products that can be stored for a long time. Dressings such as sour cream and mayonnaise are added, if necessary, just before eating the salad. Also, the recipe for radishes canned for the winter includes sterilization of the dishes and the preparation itself.

There are many recipes for preparing both black and other varieties of radish for the winter. You can combine the root vegetable with other vegetables, change the composition of seasonings and spices to suit your taste. And every time an open jar of winter radish salad will excite you with a feeling of freshness, something extraordinary and somewhat unexpected.

Radish salad for the winter “You'll lick your fingers”

The name of the salad speaks for itself. The cooking process is simple, the products are ordinary. Even an inexperienced person in cooking can make it.

You will need:

• green radish – 1 kg;
• onion – 2 heads;
• garlic – 4 cloves;
• spice mixture - 1 tbsp. l.;
• vegetable oil – 200 ml;
• 6% vinegar – 1 tbsp.;
• salt – 2 tbsp. l.

Preparation steps:

1. Wash, peel and cut the root vegetables into strips.
2. Add salt and leave for 1 hour to release the juice that needs to be removed.
3. Cut the onion into half rings, chop the garlic. Combine onion and garlic in a separate bowl, adding 2 tbsp. l. oils Mix with radish.
4. Sprinkle the resulting mixture of vegetables with ground seasonings and pour over vinegar.
5. Heat the oil in a frying pan and pour it over the vegetables.
6. Leave to simmer in a warm room for a day.
7. Place in sterile jars and store in the refrigerator for the winter.

The salad can be stored in the general section of the refrigerator for no more than 2 months. During this time it needs to be eaten, which usually happens.

Radish salad for the winter without sterilization

Preparing for the winter without sterilization can be fermentation, pickling vegetables or using vegetable oil as a preservative with further storage in the refrigerator.

Compound:

• root vegetable - 0.5 kg;
• onion – 1 head;
• garlic – 3 cloves;
• mixture of ground spices - 1 tsp;
• table vinegar – 100 ml;
• vegetable oil – 0.5 tbsp.;
• salt – 1 tbsp. l.

Step by step instructions:

1. Peel the root vegetable, cut into strips, and add salt.
2. Chop the onion into thin rings and combine with the vegetable.
3. Chop the garlic, pour a little oil into it, and add to the vegetables.
4. Mix everything with spices and vinegar. Leave for 20 minutes.
5. Heat oil in a frying pan, pour it over the prepared radish. Leave in a cool place for a day.
6. Pack into prepared containers and store in the refrigerator.

This dish can be stored for no more than 2 months.

Black radish salad recipe for the winter

You can add other vegetables to the salad to suit your taste and diversify the dish with them.

Ingredients:

• black root vegetable – 600 g;
• carrots – 150 g;
• bell pepper – 150 g;
• garlic – 5-6 cloves;
• parsley – 1 bunch;
• salt – 1 tsp;
• sugar – 1 tsp;
• table vinegar – 50 ml.

How to do:

1. Cut the root vegetable into strips or grate coarsely.
2. Grate the carrots in the same way.
3. Cut the pepper into strips.
4. Finely chop the parsley.
5. Combine all vegetables in one bowl.
6. Peel the garlic and squeeze onto the vegetables.
7. Add spices, mix everything thoroughly.
8. Place the salad in sterilized jars.
9. Sterilize for 30 minutes.
10. Roll up the lids and leave under the blanket until completely cool.

Attention!
It is better to choose red bell peppers for black radish salad for the winter. It is sweeter, juicier and looks beautiful among vegetables of other colors. Radish salad for the winter is ready. Then it should be placed in a cool place, like all canned products.

Black radish with onions for the winter

The amount of onion taken is the same as the root vegetable. This dish is designed for those who like more onions in their salad.

Compound:

• black variety of root crop – 1 kg;
• onions – 1 kg;
• black currant leaves – 5-6 pcs.;
• dill – 1 bunch;
• tarragon - 1 sprig;
• water – 1 l;
• sugar – 200 g;
• apple cider vinegar – 1 tbsp;
• salt – 2 tbsp. l.

Subsequence:

1. Grind the root vegetable into strips on a special grater, cut the onion into half rings. Place vegetables and herbs in clean jars.
2. Add sugar, salt, and vinegar when the water boils.
3. Cool the marinade and pour it over the prepared vegetables.
4. Cover with plastic lids.

The pickled radish salad is ready for the winter; it is stored in the refrigerator.

Pickled radish with carrots

Carrots not only complement the taste of the prepared salad, but also decorate it with their bright color.

Compound:

• black radish – 1 kg;
• carrots – 400 g;
• salt – 1 tbsp. l.;
• dill – 3 sprigs;
• cilantro – 1 sprig.

Step-by-step preparation:

1. Wash and peel the vegetables, cut and salt.
2. Finely chop the garlic and herbs and place on the bottom of the dish.
3. Place the vegetable mixture on top, compacting it.
4. Leave for a day in a warm room.
5. Then put it in the refrigerator for winter storage.

After 10 days you will be able to enjoy the taste of pickled root vegetables.

Sauerkraut with radish

The combination of sauerkraut and radish will appeal to everyone who loves this oldest method of preparing for the winter.

You will need:

• radish of any kind - 1 kg;
• cabbage – 2 kg;
• salt – 30 g;
• dill seeds – 1 tbsp. l.

Preparation:

1. The cabbage is chopped, the root vegetable is cut into strips or slices.
2. Mix both vegetables with salt, squeezing a little until the juice comes out.
3. Then the mixture is transferred to a fermentation vessel along with the released juice. A load is placed on top and left in a warm room.
4. After a day, foam should appear. At this time, you need to pierce the contents to the bottom to help the gases escape.
5. After 3 days, the dishes with sauerkraut and radishes are placed in a cool place for storage for the winter.

Attention! If little juice comes out, you need to add water.

Salted radish

Making salted black radish for the winter is very simple.

Products:

• root vegetable - 1 kg;
• water – 0.5 l;
• salt – 100 g.

How to cook:

1. The vegetable is washed, peeled and cut into slices or use a special grater. Place in a bowl for pickling.
2. Dissolve salt in boiling water.
3. Pour brine over the radish.
4. Press down with a weight and leave for a day in a warm room.
5. After this, they are transferred to a cool place for further storage.

The pickling process is very similar to fermenting root vegetables. The difference is in the amount of salt, which is much more when salting.

Korean radish for the winter

Radish goes well with spicy vegetables. It turns out a spicy radish salad for the winter, from a series of recipes in Korean.

Required Products:

• root vegetable – 600 g;
• chili pepper – 1 pod;
• salt – 1 tsp;
• sugar – 1 tsp;
• green onion – 40 g;
• paprika – 1 tsp;
• garlic – 4-5 cloves;
• sesame – 1 tsp;
• vegetable oil – 3 tbsp. l.;
• vinegar – 20 ml.

Cooking step by step:

1. Peel the vegetable and chop it on a grater.
2. Finely chop the pepper, add to the radish, add salt, mix, and leave for half an hour.
3. Drain the resulting juice into a separate bowl, add spices, pre-chopped onions, vinegar, squeeze out the garlic.
4. Mix the resulting marinade with vegetables, add oil.

Transfer the resulting salad into jars, sterilize for 30 minutes, let cool upside down and store in the pantry for winter storage.

Radish juice recipe for the winter

Radish juice, especially black radish, is known to many as a syrup used to treat coughs. It is very easy to prepare.

You will need the following products:

• large radish – 1 pc.;
• liquid honey – 100-150 g.

You need to do this:

1. Wash the vegetable and dry.
2. Cut off the top so that you get a barrel with a lid on top.
3. Using a spoon, remove the pulp from the vegetable through the open lid so that 1-2 cm remain on the sides, which will yield juice.
4. Place enough honey into the hole formed so that it does not reach the edge by about 1 cm.
5. Place the root vegetable in a container so that it remains upright.

After 2 hours, juice will appear that can be used for treatment. To preserve it for the winter, the juice should be poured into a clean jar and sterilized for 20 minutes. Keep refrigerated.

Preparing radishes for the winter with honey

Fans of exotic cuisine can delight themselves with a sweet dish made from a bitter root vegetable.

For preparation you will need:

• white radish – 1 kg;
• walnuts – 3 peeled;
• ginger - a pinch;
• sugar – 0.5 kg;
• honey – 250 g;
• almonds – 70 g.

Preparation:

1. Grind the root vegetable in any way, boil in water for 10 minutes, drain the water.
2. Boil syrup from honey and sugar.
3. Add grated vegetables, chopped nuts and ginger to the syrup.
4. Cook until the pieces are translucent.
5. Pack into jars.

This unusual dish is stored in the refrigerator.

Recipe for horseradish with radish for the winter

For those who like spicy and spicy dishes, a horseradish salad recipe is suitable.

Products:

• radish – 1 pc.;
• onion – 0.5 heads;
• grated horseradish – 4 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• table vinegar – 2 tsp;
• sugar – 1 tsp;
• salt, pepper - to taste.

Step-by-step preparation:

1. Wash the root vegetable, peel it, grate it.
2. Finely chop the onion and mix with the vegetable.
3. Add horseradish, vinegar, sugar, spices, mix.
4. Season with vinegar and oil.
5. Transfer to a sterilized container, cover with a lid and store in the refrigerator.

Comment! This salad goes well with a juicy piece of meat, with which it will be eaten in no time.

Recipe for Margelan radish for the winter

The Margelan variety vegetable is milder in taste, juicy and tender than the black variety of root vegetable. The recipe for green radish in jars for the winter will appeal to those who don’t really like spicy dishes.

Compound:

• green radish – 1 kg;
• carrots – 0.2 kg;
• sweet pepper – 1 pc.;
• celery – 2 stalks;
• garlic – 4 cloves;
• 9% vinegar – 50 ml;
• sugar – 60 g;
• salt – 0.1 kg.

Preparation:

1. Wash, peel and cut the vegetables into strips.
2. Sprinkle with sugar and salt.
3. Place celery greens and finely chopped garlic at the bottom of a sterilized jar. Pour in vinegar.
4. Pack vegetables tightly into jars.
5. Pour boiling water up to the shoulders of the jar.
6. Sterilize in a water bath for 10 minutes.
7. Roll up the lids.

After cooling, the salad is stored for the winter in a cool, dark place.

Marinated platter with cauliflower – 5 best recipes

You can not only fry or bake cauliflower, but also prepare wonderful and tasty salads, marinate with vegetables or in tomato sauce. You will find the most delicious recipes for assorted pickled cauliflower with vegetables in this post.

The head of cauliflower is washed and soaked for 5 minutes in a solution of salt water. If there are insects in the inflorescences, then it will not be possible to remove them using running water, but in such a solution they will quickly float up. If this is not done, the finished product may be hopelessly damaged. Then it is divided into inflorescences.