Pickled cauliflower. Recipe for the winter

General principles for preparing sauerkraut

Cauliflower is washed, divided into inflorescences, blanched or immediately placed in a deep container. Prepare the marinade in a saucepan, cool it and pour it over the cabbage placed in jars. Afterwards, the cabbage is covered with gauze or kept under pressure for 2-3 days.

Sauerkraut is prepared with the addition of:

onions, carrots and garlic;
vinegar;
bell pepper;
horseradish;
beets;
cranberries;
citric acid.

For storage, you can use a refrigerator, cellar or other cool place.

Classic recipe for sauerkraut

It will take 2-3 days to ferment 6 servings of cauliflower.

A set of products for creating blanks:

500 g fresh cauliflower;
400 ml of drinking water;
1 small carrot;
2 cloves of garlic;
25 g white sugar;
4 peppercorns;
1/2 tsp. caraway;
25 g table salt.

Directions for making sauerkraut:

Make a brine. To do this, pour the required amount of water into a saucepan, put it on the stove and bring to a boil. Stir salt and sugar into boiling water, then add peppercorns. Cool the prepared brine.
Prepare cauliflower: rinse under tap water, pat dry and divide into small florets. Wash the carrots from dirt, peel them and grate them using a large-mesh grater. Peel the garlic and finely chop into slices.
Sterilize containers. Wash 500 ml jars in warm water along with baking soda and rinse with boiling water. Place vegetables in jars, alternating them with each other. Sprinkle each serving with caraway seeds and pour in cooled brine. Vegetables should be lightly covered with liquid.
Cover the workpieces with clean gauze and leave in this form for 2-3 days, stirring occasionally with a spoon. Remove any foam that appears with a clean spoon. Cover the infused cabbage with lids and place in the refrigerator for 6 hours. Store the preparations in a cool place.

Cauliflower marinated with cherry tomatoes

Tiny tomatoes always impress guests, and in tandem with cauliflower, the preparation turns out not only beautiful and healthy, but also very tasty. You can adjust the taste of the marinade yourself by changing the amount of sugar. But remember that the marinade must be salty. During the infusion process, the cauliflower will draw almost all the salt out of it.

Required:

Cherry – 2 kg.
Greenery.
Cauliflower – 1 kg.
Spices.
Garlic – 12 cloves.
Peppercorns.
Bay leaf – 3 leaves.

For marinade per 1 liter of water:

Table salt – 40 g.
Vinegar 70% - 0.5 tsp. for a one and a half liter jar.
Sugar – 60 g.

Preparation:

1. Divide the cabbage into florets. Boil water and place the prepared vegetable. Cook for 3 minutes. Remove with a slotted spoon and cool.

2. Rinse and dry the cherry tomatoes. Peel the garlic cloves.

3. Sterilize the jars. Layer the vegetables. Add garlic cloves to each container. Pour boiling water over and set aside for 20 minutes.

4. Drain the water into the pan, after measuring the volume using a measuring cup. Boil it. Add sugar, then salt. Calculate the volume of these products yourself based on the proportions per 1 liter of marinade indicated in the recipe.

5. Add bay leaf and peppercorns to each container. Pour in the marinade and add vinegar. Roll up.

With citric acid

Pickling cauliflower with citric acid will take 2-3 days.

Main ingredients for preparing the snack:

1 kg cauliflower;
50 g table salt;
3 g citric acid;
1 liter of filtered water.

Sauerkraut is made with citric acid as follows:

Wash the cauliflower in cool water, wipe dry with a towel, remove the leaves and divide into inflorescences with a diameter of 5 cm. Pour the required amount of water into the pan, add citric acid and table salt. Boil the contents of the pan.
Place the cabbage florets in the boiling brine for a few seconds, then cool under cold water. Place the prepared cabbage in sterilized jars, pour cold brine and cover with a cloth. Then cover the containers with enamel lids and place pressure on top.
Keep the cabbage at room temperature until the fermentation process begins (the brine becomes cloudy and foam appears). Then move the cabbage to a cold place, for example, a cellar or refrigerator, after rolling it into jars.

With horseradish

It will take 4 days to ferment 6 servings of cauliflower with horseradish.

Sauerkraut with horseradish, recipe.

Set of products for preparing snacks:

1 kg cauliflower;
200 g carrots;
50 g horseradish root;
2 tbsp. l. white sugar;
2 laurel leaves;
5 peppercorns;
700 ml purified water;
1 tbsp. l. table salt;
2 bay leaves.

Stages of fermenting cauliflower with horseradish for the winter:

Wash the cauliflower in cool water, dry with a towel, and divide into small florets. Wash the carrots from dirt, peel and rub through a large grater. Wash the horseradish root, peel and grate.
Pour the required amount of water into the pan, stir salt in it. Place the container on the stove and bring to a boil. Turn off the heat and leave the brine until completely dissolved.
Place cauliflower, carrots and horseradish in a large bowl, alternating with each other. Then add all the spices and stir thoroughly. Pour the cooled brine over the vegetables, cover with a large lid and leave to ferment at room temperature.

After 3 days, add granulated sugar to the sauerkraut and stir well. Put the sauerkraut in a cool place, after a day distribute it into sterilized jars, roll up with screw caps and store in the pantry.

Other ways to store cauliflower in winter

There are several other ways to store the product in winter. The most popular is freezing.

The technology includes the following:

The cabbage is thoroughly washed and separated into individual inflorescences.
Bring the water to a boil, add 60 g of salt and blanch the cabbage for two minutes.
Cool and wait for the vegetables to dry.
Lay out in one layer on any flat surface and put in the freezer until frozen.
Transfer everything into a container or bag and return it to the freezer.

In addition, cauliflower is stored in the refrigerator, on the vegetable shelf. The leaves are removed from the heads of cabbage and washed, then packed in parts in cling film or paper. Every 3-4 days, vegetables are inspected, removing spoiled inflorescences. The maximum shelf life under such conditions is 3 months.

Often the vegetable is left in the basement for the winter. Each stalk is tied with a rope and suspended from the ceiling with the inflorescences facing down. Or the heads of cabbage are placed on shelves on paper, maintaining a distance between them to avoid the spread of rot.

With cranberries

Pickling cauliflower with cranberries will take 73 hours.

To prepare the snack you need to prepare:

4 kg cauliflower;
100 g fresh or frozen cranberries;
2 medium carrots;
100 g table salt.

Sauerkraut is made with cranberries like this:

Start preparing vegetables. Wash the cabbage and carrots under running water, divide the cabbage into inflorescences, peel the carrots and chop on a medium or coarse grater. Place the vegetables in a deep bowl, sprinkle with salt, washed cranberries and mix.
Cover the pan with a large dish and place pressure on top. Sauerkraut with carrots and cranberries at a temperature of 20-23°C for 3-4 days. After the specified time, remove the oppression and the dish.
Sterilize glass jars along with screw caps in the oven or in a prepared water bath in a saucepan.
Distribute the sauerkraut and cranberries into sterilized jars, seal with screw caps and store in a cool place until needed.

Features of storing workpieces

In order for the finished product to retain its beneficial properties longer and have a distinct crunch when consumed, it is necessary to create ideal conditions for home storage. For long-term preservation of the dish, which will last 8 months, it is necessary to maintain the temperature in the range from 0°C to +4°C. The container for storing fermentation must have an airtight lid, otherwise the product will become moldy or covered in mucus, which is dangerous to human health.

Fermenting cauliflower is not difficult, the main thing is to follow the step-by-step recipe. When properly prepared and maintained at temperature during storage, the products can be consumed for a long period.

Sources:

https://udachnyesovety.ru/zagotovki/recepty-prigotovleniia-kvashenoi-cvetnoi-kapysty-bystroi-po-koreiski-so-svekloi-po-armianski.html https://olgushka1971.ru/domashnie-zagotovki/kvashenaya-tsvetnaya -kapusta https://fermer.blog/bok/recepty-i-zagotovki/8805-zakvaska-cvetnoj-kapusty.html

Pickled with honey

Fermenting 5 servings of cauliflower with honey will take 1-2 days.

Products for preparing snacks:

500 g fresh cauliflower;
20 g of natural liquid honey;
7 g table salt;
250 ml filtered water;
5 peppercorns;
70 g carrots.

The process of pickling cauliflower with honey:

Wash the cauliflower under water, dry it with a towel or napkins, and cut it into small inflorescences. Wash the carrots from dirt, peel off the top layer and chop into strips or grate on a large-mesh grater.
Place cabbage inflorescences and grated carrots in a large saucepan. Mix the vegetables together, sprinkle with table salt and peppercorns. Re-mix the vegetables and set aside.
Heat the water a little, add natural liquid honey into it and stir until completely dissolved with a spoon.
Place the cabbage and carrots in sterilized jars, compact and pour in the honey mixture.
Leave the cabbage to ferment for 2 days. Afterwards, roll up the sauerkraut with honey with screw caps, send it to a cool place, for example, in a refrigerator, and store until winter.

Sauerkraut - recipe with bell pepper and horseradish

Another recipe for sauerkraut, which uses not only traditional cabbage and carrots, but also bell peppers and even horseradish.

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With ginger and hot pepper

Pickling cauliflower with ginger and hot pepper will take 3 days.

To prepare the snack you will need:

2 kg fresh cauliflower;
3-4 peeled ginger slices;
0.5 pods of hot pepper;
1 medium carrot;
3 cloves of garlic;
1.5 liters of drinking water;
100 g salt and sugar;
3 laurel leaves.

Sauerkraut is made with ginger and hot pepper as follows:

Wash the cauliflower well and divide into small florets. Wash the carrots from dirt, peel them, remove the peel with a vegetable peeler or knife, and chop into circles or thin strips. Sterilize small jars along with lids.
Wash the hot pepper, remove seeds and chop into rings.
Peel the garlic cloves and chop finely. Place slices of ginger, pieces of garlic, hot pepper and peppercorns on the bottom of the jars.
Bring water to a boil in a saucepan, stir in salt and sugar. Cook the brine until all the crystals are dissolved. Distribute the cauliflower into jars, pour in the prepared marinade, cool and leave at room temperature for 3 days. Cover with plastic lids and store in the refrigerator.

Sauerkraut with vegetables for the winter in jars

The end of summer is the best time to make delicious preparations while preserving a bright piece of summer for the long, harsh winter. Sauerkraut is very healthy as it retains all its nutrients and vitamins. With regular use, you will be able to strengthen your immune system and minimize the likelihood of contracting the flu or ARVI. It will be very tasty if you add a variety of seasonal vegetables to cauliflower.

You will need:

Cauliflower – 1.7 kg.
Cherry tomatoes - optional.
Dill and parsley.
Hot pepper – 2 pods.
Carrots – 1 large.
Peppercorns.
Garlic – 3 cloves.
Colored bell peppers – 2 fleshy, large ones.
Gherkins - optional.
Onion – 1 large.

Preparation:

1. Rinse the cabbage well. Disassemble the vegetable into inflorescences.

2. Peel the bell peppers, then rinse and cut into medium pieces.

3. Cut the carrots into rings. Try to make them medium in size.

4. Chop the onion. Don't make the rings large. Cut the garlic into slices.

5. Place greens at the bottom of a sterilized container. Sprinkle peppercorns to taste. You can add bay leaves if you wish, but they are not necessary.

6. Prick the hot pepper with a needle. This way it will give its burning taste to the cabbage. If you don’t like spicy dishes, you can exclude this ingredient from the composition.

7. Place all the prepared vegetables in jars, laying them out in layers. Top with herbs.

8. Pour sugar into the water, then salt. Boil it. When the components are completely dissolved, pour the hot brine over the workpieces. Place the lids on top, but do not screw them on. They should slightly cover the containers. Leave in a warm room for 3 days.

9. Screw the lids on tightly and place them in the refrigerator for a week. After this you can start tasting. Store in the refrigerator or basement.

With carrots in Korean

The cooking time for sauerkraut will be 6 hours. The ingredients are enough for 3 servings of the dish.

Necessary ingredients for preparation:

500 g cauliflower;
2 carrots;
3 cloves of garlic;
500 – 600 ml of water;
1/2 tbsp. l. granulated sugar;
1 tbsp. l. table salt;
50 ml vinegar;
25 ml refined oil;
2 tsp. spice mixtures for carrots in Korean.

Step-by-step recipe for preparing sauerkraut with carrots:

Prepare the cauliflower. Fill the pan with water and place it on the stove. While the water is boiling, rinse and separate the cauliflower into florets. Place the inflorescences in boiling water and cook them for 5 minutes. After cooking, remove the cauliflower with a slotted spoon and place on a plate.
Prepare the carrots by rinsing them well in cold water. Peel the vegetable using a vegetable peeler and chop using a grater designed for Korean carrots.
Peel the husks from the garlic cloves and cut them into slices.
For the marinade, filter the amount of water indicated in the ingredients, add a mixture of spices, salt, granulated sugar, pour in refined oil and vinegar. Place the liquid on a burner over high heat and let it boil. After boiling, cook the marinade for about 5 minutes.
At the same time, rinse the seaming containers with soda. Sterilize washed containers by steaming or in the oven. Fill sterilized jars with cabbage, carrots and garlic, pour hot marinade up to the necks and screw on the lids. Cover the jars with a thick cloth and let cool for 5 hours, then remove the sauerkraut preparations for long-term storage in a cool place.

In Armenian

It will take about 2 hours to cook cauliflower in Armenian style. The ingredients are designed for 6 – 8 servings of the dish.

Necessary products for cooking:

5 whole heads of cauliflower;
4 carrots;
4 beets;
1 whole head of garlic;
1 hot pepper;
10 – 15 pcs. allspice in peas;
3 – 4 laurel leaves;
1 liter of water;
1 tbsp. l. table salt.

Armenian pickled cauliflower is made as follows:

Rinse all cauliflower with cold water. Disassemble into inflorescences and wait until the remaining moisture drains. Peel a whole head of garlic and cut into slices. Wash the hot pepper, cut lengthwise and remove the seeds. Cut the peeled pepper into half rings.
Wash the beets and carrots and peel both ingredients with a vegetable peeler. Cut the beets and carrots into large pieces.
Prepare the jars by rinsing them with a little baking soda. Place them on the oven rack, bottom up, along with the lids, and bring the temperature inside the oven to 130°C. Keep the jars inside for 15 minutes.
Place vegetables in prepared jars in layers, adding allspice peas and bay leaves. To make the brine, pass 1 liter of water through a household filter and pour into the pan. Add table salt and place on the stove. Bring the water to a boil, stirring until the salt dissolves, and remove from heat. Pour hot brine over cabbage in jars.
Wrap the jars in a towel and leave until completely cool, then transfer to the refrigerator for storage. Cabbage can be consumed after 5 days of salting.

Recipe for pickled cauliflower with beets

In this version of preparing pickled cauliflower, we will see how beautiful and tasty it will turn out if you add beets to it. This vegetable gives it such a juicy color. The sweet taste of beets goes well with cauliflower, especially when complemented by the kick of garlic and pepper. To prepare, you will need a simple set of ingredients and a minimum of time. The recipe is for 3 half-liter jars.

You will need:

Cloves – 3 buds.
Cauliflower – 1 kg.
Vinegar – 120 ml (9%).
Salt – 60 g.
Beetroot – 250 g.
Sugar – 60 g.
Garlic – 3 cloves.
Bay leaf – 3 leaves.
Black pepper – 12 peas.
Allspice – 6 peas.

Preparation:

1. Wash and separate the cabbage into small florets. Use a sharp knife to work, cutting off the inflorescences from the main stem. Do not use the remaining leg for cooking.

2. Boil water. It must definitely boil. Place the inflorescences. Blanch for no more than 4 minutes. Drain the water.

3. Peel, rinse and cut the beets into strips.

4. Sterilize the jars. In each place place 4 black peppercorns, a bay leaf, two allspice peas and a clove of garlic, cut in half. Add 10 g salt, 10 g sugar.

5. Layer beets and cabbage inflorescences. Lightly tamp with a spoon as you go.

6. Pour 40 ml of vinegar into each half-liter jar. Fill with boiling water to the very edge. Cover with lids, but do not tighten.

7. Cover the bottom of the pan with a cloth and place the jars. Fill with water up to the hangers and after boiling, sterilize for a quarter of an hour.

Roll up the lids. Turn it over. Wrap and leave until completely cool.

With sweet pepper

The cooking time for sauerkraut with sweet pepper will be 5 days. The ingredients are indicated for 15 servings of the dish.

Required ingredients:

1 kg cauliflower;
1 kg red sweet pepper;
1 kg green sweet pepper;
5 branches of parsley;
5 branches of dill;
1 pod of hot pepper;
500 ml vinegar;
1 liter of water;
100 g table salt.

The recipe for making sauerkraut with sweet peppers consists of the following steps:

Prepare vegetables. Wash the cabbage and divide it into florets. Wash the remaining vegetables in the same way. Cut the stalks with seed boxes from the sweet peppers and cut into 4 parts, cutting off the partitions. Finely chop the hot pepper along with the seeds.
Wash all fresh herbs in water, shake off any remaining moisture and chop finely.
Place a layer of green sweet peppers in a deep saucepan, sprinkle with chopped herbs, and place cauliflower on top. Place the last layer of red pepper. Repeat layers until the pan is completely filled or until you run out of ingredients.
Pass the required amount of water through a household filter, pour purified water into a saucepan, place on a burner with medium heat and boil. Pour salt into boiling water, stir until it dissolves, pour in vinegar and immediately remove from heat.
Wait until the marinade has cooled and pour it into the pan with the vegetables. Place a plate on top and place a weight on it. Place in a cool place and leave for 5 days to salt out.
Prepare jars washed with soda, sterilizing them in a convenient way. After 5 days, the vegetables can be placed in jars and filled with the remaining marinade, which is recommended to be diluted slightly with clean water. Close the jars with vegetables with nylon lids and store in a dark place.

With onion

The cooking time for sauerkraut with onions will be 3 days.

You will need to take the following set of products:

3 cloves of garlic;
1 large carrot;
a few peppercorns and bay leaves;
1 onion;
1 bunch of dill;
1.8 kg cauliflower;
2 sweet peppers;
100 g granulated sugar;
1.5 liters of water;
100 g table salt.

Sauerkraut is made with onions in this way:

Peel the carrots washed in running water using a vegetable peeler, remove the skins from the onions, and cut out the stalk with the seed box from the sweet pepper. Cut the onion into half rings, chop the pepper into strips, separate the cauliflower into inflorescences, and chop the carrots into circles.
Sterilize the jars in any way and let them dry. Place a dill branch, a bay leaf, peppercorns and onions on the bottom of the jars. Peel and cut the garlic cloves into slices and also place them in jars.
Layer the sliced vegetables, filling each container to the neck. Purify the required amount of water with a household filter and pour it into a saucepan, put it on the fire, add salt and granulated sugar and boil, stirring constantly. When the dry ingredients have dissolved, turn off the heat.

Pour the hot marinade into jars and cover with lids. Leave the preparations in this form for 3 days, then tighten the jars and put them in a dark place. The cabbage will be ready in 5 days. Cauliflower can be stored for about 3 months.

With white and cauliflower

It will take 2 days to ferment cauliflower and white cabbage. There should be enough ingredients for 5 servings.

Required components:

250 g cauliflower;
250 g white cabbage;
250 g water;
20 g honey;
7 g table salt;
70 g carrots;
4 – 5 pcs. pepper in peas.

Detailed description of cooking cauliflower and white cabbage for the winter with honey:

Wash the cauliflower and divide it into small inflorescences, chop the white cabbage into strips, after washing and peeling. Boil water in a saucepan and place the cabbage in it for 5 minutes, then transfer to a sieve and allow excess water to drain.
Peel the carrots with a vegetable peeler and chop them using a large-mesh grater.
Place the carrots in a small container along with the cabbage, add salt along with peppercorns and mix the ingredients.
Pour 500 ml of filtered water into a saucepan and heat to approximately 60 °C. Place honey in a saucepan and stir until completely dissolved. Sterilize containers for seaming in a convenient way.
Place the carrots and cabbage tightly in sterilized jars and pour in the honey filling. Cover the jars with lids and leave in this form for 2 days, then close the lids and store in the refrigerator. The maximum shelf life will be 3 – 4 months.

How to prepare cauliflower in tomato sauce for the winter

Try another successful option for preparing cauliflower for the winter. The tomato sauce included in the dish soaks the tender cabbage inflorescences, making them incredibly tasty and juicy. With minimal effort, you will get the perfect snack that will satisfy the taste of the most demanding gourmet. Reliability of preservation is also ensured by table vinegar.

Required:

Cauliflower – 2 kg.
Oil – 120 ml
Salt – 60 g.
Black pepper – 4 peas.
Citric acid – 15 g.
Parsley – 50 g.
Vinegar 9% - 80 ml.
Bay leaf – 3 leaves.
Garlic – 1 head.
Sugar – 100 g.
Bell pepper – 450 g.
Tomatoes – 1.2 kg.

Preparation:

1. Wash the cabbage and separate into inflorescences.

2. Cut the bell pepper into pieces and remove all the seeds. Cut off the stem. Cut the pulp into large pieces. Choose thick-walled bell peppers. It is juicier and better suited for winter harvesting. Use only ripe ones; unripe fruits will add bitterness to the snack.

3. Rinse the tomatoes and dry them. Cut each fruit into 2 parts. It is best to use medium-sized tomatoes with thin skins. Choose only mature and strong specimens without damage or signs of rot.

4. Place tomatoes and bell peppers into a saucepan. Place on low heat. As a result of even heating, the vegetables should become very soft.

5. Boil water separately. Add citric acid. Add cabbage florets. To ensure they cook evenly, press the florets lightly with a spoon or slotted spoon.

6. Wait until it boils. After this, cook for 3 minutes. Use a slotted spoon to collect the inflorescences and place in a colander. Rinse immediately with cold water. The cabbage will cool and as a result the cooking process will stop. If you leave the cabbage warm, it will overcook as it cools and become unsuitable for canning.

7. When the tomatoes and peppers are very soft, pass the mixture through a sieve. As a result, the puree will be tender, homogeneous, without seeds and skins.

8. Chop the parsley and place it together with the peeled garlic cloves in a blender bowl. Grind. Combine with tomato puree.

9. Add salt, then sugar. Add peppercorns and bay leaves. Pour in oil and vinegar. Stir.

10. Place the mixture on the stove. Stirring, bring to a boil. After this, cook for 5 minutes.

11. Fill sterilized containers with cabbage inflorescences. Top with hot dressing.

12. Place a towel on the bottom of the pan. Place the jars and fill them up to the hangers with hot water. Turn the heat to low. As soon as the liquid boils, sterilize the containers for 20 minutes.

13. Screw the lids on tightly. Turn over and cover with a warm blanket until the cans cool completely.

Useful tips and tricks

Tips for choosing and pickling cauliflower:

Cauliflower with inflorescences that are not tightly located to each other and yellowish leaves is not suitable for preparing a snack.
Before cooking, it is best to soak the cabbage in salt water to remove various contaminants.
It is not recommended to completely fill fermentation containers with ingredients, as a lot of juice will be released and may leak.
It is recommended to ferment large quantities of cabbage in buckets or barrels.

Cauliflower sauerkraut is easy to prepare for the winter. If there is no storage space, it can be divided into food bags and placed in the freezer. It will retain its taste and benefits well.

Is it possible to ferment cauliflower for the winter?

Vegetables for fermentation are chosen with special care, since not only the taste of the product, but also its shelf life will depend on this.

It is undesirable to buy cabbage with inflorescences that do not fit well together, yellowed leaves and traces left by insects. Such cabbage will ruin the dish.

Important! Before cooking, vegetables must be processed in warm water and then dried on a towel.

Carrots are included in most recipes. There should be no signs of rot or diaper rash on it. It is desirable that it has an even color and medium size.