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Cauliflower with parsley for the winter. Cauliflower for the winter. Sauerkraut Recipe

• 2 kilos cauliflower
• 2 red peppers
• head of garlic
• A glass of vegetable oil
• Bunch of parsley
• 2.5 liters of water
• Half a glass of sugar
• 2 tablespoons table salt
• Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the center, and chop the garlic into crumbs. Wash the greens, lightly shake off the water and cut as desired.

Place the inflorescences in a colander and, in this form, place them in lightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade. Add spices, garlic, vegetable oil, salt, sugar, add pepper and herbs into boiling water, wait for the moment of boiling, lower the inflorescences and mark after boiling for exactly 10 minutes. At the end add vinegar. Place the prepared salad into jars and immediately roll up.

Recipe in tomato

We need to prepare:

• 1.2 ripe tomatoes
• 2 kg cauliflower
• 3 sweet peppers
• 2 heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• 2.5 tablespoons regular salt
• 120 grams of 6% vinegar

Let's start cooking:

Peel and wash all vegetables. Divide the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

Cut the tomatoes into slices or halves, simmer, pass through a fine sieve to obtain juice.

Finely chop all the vegetables in any form, put them in a convenient bowl, add tomato juice, salt, add sugar, pour in vinegar and oil. After boiling, reduce the temperature and count half an hour, then lower the inflorescences and boil for another 3 minutes. We pack the salad hot into jars and set it to sterilize for 20 minutes, then roll it under iron lids.

A simple pickling recipe

• 3 kg cauliflower
• 0.5 kg carrots
• Liter of water
• 2.5 tablespoons salt
• Umbrellas of dill, sprigs of black currant and petiole celery

Let's start cooking:

Sterilize the jars, rinse the greens under running water and dry. We rinse the cabbage head and divide it into inflorescences, cut the carrots into rounds.

Divide the greens equally into the bottom of the jars and cabbage on top. Boil the brine, pour hot over the cabbage, close with tight nylon lids, and store only in the cold.

How to make sauerkraut

Let's take the following ingredients:

• 2 kg cauliflower
• Medium carrot
• Small beets
• 5 cloves garlic
• 3 black peppercorns

• 1.5 liters of filtered water
• Half a glass of regular salt, without added salt
• Half a glass of granulated sugar

Let's start cooking:

We rinse the head and divide it into separate inflorescences. Root vegetables can simply be cut into small pieces or grated on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, brew the brine and pour the hot brine into the slices, close the dish and put it in a cool room, after 3 days you can try the pickles.

Cauliflower marinated with beets

We will take:

• Head of cauliflower
• Medium beetroot
• A tablespoon of sugar and salt
• 2 tablespoons 9% vinegar
• 6 black peppercorns
• bay leaf

How to cook:

We wash and peel the vegetables. We divide the head into separate inflorescences, chop the beets into cubes, using a large Korean grater.

Place the beets and cabbage in layers in a jar so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. Place it in hot water to sterilize for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we will need:

• Large head of cabbage, more than a kilogram
• Sour apple
• Medium sized carrots
• A few sprigs of herbs, optional
• Half a head of garlic
• Bay leaf leaf
• 3 black peppercorns
• 2 tablespoons sunflower oil

To cook the marinade:

• For a three-liter jar - a liter of water
• Half a glass of 9% vinegar
• 2 level tablespoons table salt
• 3 heaped tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and the carrot into circles. Sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - add salt and sugar, and pour vinegar at the end. Fill the jar with boiling water and screw it on.

This cabbage has a delicate taste and light structure, so its preservation is very tasty and beautiful to look at. It goes well in preparations with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.

Here are all the most delicious winter cauliflower preparations that we prepared and liked last season. This year, 2019, we can safely offer them to you.

Cauliflower salad for the winter

We will need:

• Two and a half kilograms of cabbage inflorescences
• Half a kilo of bell pepper
• Half a kilo of onion
• A kilo of carrots
• Two heads of garlic
• Hot pepper pod

For tomato dressing:

• One and a half liters of tomato juice
• Half a glass of sugar
• Two heaped tablespoons of table salt
• Glass of sunflower oil
• Half a glass of 9% vinegar

Preparing the salad

Peel the cabbage, wash and divide into inflorescences. Peel the sweet pepper from the seeds and cut as for lecho, chop the onion with a feather, chop the carrot into thin cubes.

Place the tomato juice on the stove and wait until it boils, add the carrots and boil for five minutes, then add the cabbage, onions and peppers and simmer for another fifteen minutes. Then add the garlic, pepper and all the spices and count another five minutes. At the very end, pour in the oil and vinegar, set aside for five minutes and, while hot, place the salad in sterile jars. Roll it up, wait until it cools down and put it in the cellar.

Delicious pickled cabbage for the winter

Ingredients:

• Medium sized head of cauliflower
• Fleshy fruit of sweet pepper, preferably red
• A small pod of hot pepper
• Laurel leaf
• Six grains of regular black pepper
• Three peas of allspice
• Three carnation inflorescences
• Three cloves of garlic
• Dill umbrella
• Two teaspoons of 9% vinegar

To cook the marinade you will need:

• Liter of filtered water
• Two teaspoons of table salt
• Tablespoon sugar

Cooking process

Wash the cabbage and separate into individual inflorescences. If it turns out too large, chop it up a little. Sweet peppers need to be freed from seeds and white pulp, then cut into half rings. Do the same with hot peppers, just cut them into pieces according to the number of jars and desired spiciness.

At the bottom of sterile and dried jars we place black peppercorns, a dill umbrella, bay leaves, sweet pepper cut into half rings, add 1 piece of hot pepper. Next, spread out the inflorescences without crushing them, and distribute the garlic slices between them.

Now first fill the jars with the contents with boiling water, let stand for 5-7 minutes so that all the vegetables warm up. Then pour this water into the container where you will cook the marinade. Add sugar and salt to it and let it simmer for five minutes. Add vinegar not to the marinade itself, but to the jars - two teaspoons in each. At the end, pour the prepared brine over the vegetables and roll them under the lids. Now place the jars upside down and cover them with a blanket or blanket - let them stand there until they cool. Next, they need to be stored.

Korean cauliflower recipe

Products you will need:

• Kilogram of cauliflower
• Three large carrots
• Large head of garlic
• Red hot pepper and coriander to your taste

For the marinade you need:

• 1 liter of clean water
• 0.5 cups 9% vinegar
• 2 heaped tablespoons of salt
• 1/4 cup sunflower oil
• 1 cup granulated sugar

How to cook cauliflower the Korean way

Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate the carrots using a Korean grater. Garlic can be chopped or passed through a press.

Throw the cabbage into boiling water and keep it for about four minutes, then drain it in a colander and mix with carrots and spices in a convenient bowl. Next, pack into jars.

In a separate vessel you need to make a sugar-salt solution and cook the marinade, at the end pour in the vinegar and oil and immediately pour the marinade into the jars to the brim. Roll up the lids and hide in a warm place until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.

Cauliflower for the winter without sterilization

Products for a 3 liter jar:

• 2 kilograms of cabbage inflorescences
• 2 bell peppers
• 1 small pod of hot pepper
• 3 bay leaves (1 per liter)
• 200 g carrots

For the marinade (per 1 liter of water):

• 4 tbsp. spoons of salt
• 4 tbsp. spoons of sugar
• 50 ml table vinegar

Preparation

Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Next, drain in a colander and cool.

Wash the peppers, cut them and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.

For the marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.

Place bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour marinade over them. Roll up under the lids. Wrap until cool. Then store it in the cellar or refrigerator.

Recipe for cauliflower in tomato sauce

In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Prepare it, it’s very tasty and also healthy.

You will need products:

• Two hundred kilos of ripe tomatoes
• Two kilos of cauliflower
• Three sweet peppers
• Two heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• Two and a half tablespoons of regular salt
• One hundred and twenty grams of 6% vinegar

Preparation

Peel and rinse all vegetables. Separate the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

Chop the tomatoes, simmer and then rub through a sieve to extract juice.

Finely chop the remaining vegetables and place in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and simmer for another 3 minutes. Next, place the hot salad in jars and leave to sterilize for 20 minutes, then cover with sterilized metal lids and roll up.

Assorted cauliflower for the winter

For a liter jar you will need:

• tomatoes - 5 pieces
• cucumbers - 3 pieces
• cauliflower - 180 grams
• bell pepper - 1 piece
• carrots - 3 pcs.
• onion turnip - 3 pcs.
• garlic - 3 cloves
• bay leaf - 3 leaves
• cloves - 1 pc.
• water - 1 liter
• vinegar 9% - 3 tbsp. spoons
• sugar - 1 teaspoon
• salt - 2 tsp.

Preparing assorted vegetables with cabbage

For this recipe, it is better to use small vegetables. First of all, wash everything. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core and seeds from the sweet pepper.

Cut the carrots into large circles, cut the pepper into several parts. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then first put in them the garlic, cloves, bay leaf and onion (if the onions are large, you can cut them in half).

Preparing the marinade. To do this, mix water, sugar and salt and bring to a boil. Place vegetables in boiling marinade. Boil for 3 minutes. Remove from heat, add vinegar and stir gently.

Fill the jars with vegetables and add marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn them upside down and leave to cool. Once cooled, store.

Cucumbers with cauliflower for the winter

Pickled cucumbers and cabbage perfectly complement and enhance each other’s taste. They look great on a plate - they make an appetizing addition to any meat dish.

Will need:

• 2.5 kg cucumbers
• 1 piece cabbage
• 1 hot pepper
• 1 head of garlic
• 2 small horseradish roots
• a few currant leaves
• 3 bay leaves
• 3 pcs. carnations
• teaspoon peppercorns
• a pair of dill inflorescences

For the marinade

• sugar 50 grams
• salt 75 grams
• vinegar 75 ml

Preparing pickled cucumbers with cauliflower

To make the cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut off the ends on both sides.

For canning, take two 3-liter jars. Jars are sterilized in the oven, microwave or steam. Place laurel and currant leaves, cloves, black peas, and peeled garlic cloves at the bottom of each jar. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density; you can put one small piece in a jar. Instead of roots, you can take half a horseradish leaf.

Prepared glass containers are filled halfway with cucumbers. Then the cabbage, disassembled into inflorescences, is placed there. Next add dill. The remaining space is filled with cucumbers.

The jars with the contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are replaced with plastic ones with perforated holes, through which the water is poured into the pan - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
75 milliliters of vinegar are poured into each container with vegetables. Next, add hot brine. Then they roll them under the lids and turn them over and place them on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.

Important: canned cauliflower without sterilization should be stored in a cool place - in a cellar, basement, basement or refrigerator.

How to freeze cauliflower for the winter

The option is quite simple, and if you follow the simple secrets of technology, you can easily provide your entire family with vitamins during the winter.

Can you freeze cauliflower?

This is an excellent option for preparing a full-fledged vegetable stew in winter, where the main ingredient is tender cauliflower florets. The percentage of loss of nutrients during freezing is very low, so we recommend freezing this valuable vegetable, but this must be done correctly.

• Cauliflower for the winter should not have any damage or stains.
• It is better not to freeze wilted inflorescences.
• For freezing at home, freshly harvested young cabbage, with milky-white, medium-sized inflorescences, is better suited.
• Freeze vegetables grown in an ecologically clean area without the use of chemicals, otherwise it makes no sense.

An easy way to freeze cauliflower

We rinse the head of cabbage under running water to remove all visible dirt. We clear the green leaves and divide them into inflorescences, after removing spots with spots.

Take a container of salted water and dip the cabbage in it for 15-20 minutes. Salt water will force the insects remaining in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.

Now all that remains is to dry the cabbage and place it in thick plastic bags. Then we send it to the freezer to freeze.

Freezing cauliflower

We wash, clean, and trim in exactly the same way as in the previous version. Pour water into a saucepan and bring it to a boil.

Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we give it an ice bath - immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to freeze. Just before this you need to dry it so that it does not freeze together in the bags.

At home, frozen cauliflower can be stored for up to six months.

Cauliflower for the winter, video

Please write, have you prepared cauliflower and zucchini for the winter? Is it tasty? Submit your recipes in the comments! Thank you!

Cauliflower is used in dietary nutrition and has a whole range of microelements and beneficial substances. It is not canned as often as traditional vegetables (for example, cucumbers or tomatoes), but the benefits from such dishes are much greater, and they are not inferior in taste. Canned cauliflower for the winter, preparations from which are becoming increasingly popular, are used to feed children and people suffering from various diseases and in need of a diet.

Heads of cabbage of even color, without spots or visible defects, and with a dense texture are best suited for winter preservation. Before starting the process, jars must be thoroughly sterilized. If the recipe calls for the use of vinegar, add it only at the end of cooking. After rolling the jars, be sure to turn the lid down and leave in this position until they cool completely.

For freezing, only fresh cauliflower heads are used, without visible defects or blemishes. The head is divided into inflorescences of approximately the same size.

How to select and prepare cabbage before starting the process

When choosing a head of cauliflower for preparation, it is carefully inspected to identify defects, pests or other flaws. The head should be a single color. The yellowness present on the inflorescences indicates their overripeness.

In principle, such a product can be used for winter preparations, but it will need to be broken and divided into small inflorescences.

Methods for preparing cauliflower at home

The desire to enjoy cauliflower not only in the summer season, but also in the cold winter forced culinary specialists to come up with recipes for preparations. N We must admit that among all their diversity you can definitely find something just for yourself.

Classic canning recipe

This quick and tasty recipe requires the following ingredients:

• sweet bell pepper - 2 pcs.;
• black peppercorns - 11 pcs.;
• water - 1 liter;
• cauliflower inflorescences - 750 g;
• medium-sized young carrots - 1-2 pcs.;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• food vinegar - 5.5 tbsp. l.;
• table salt - 2.5 tsp;
• allspice peas - 7 pcs.;
• cloves - 2-3 pcs.;
• granulated sugar - 3.5 tbsp. l. without a pea.

Cooking method:

A simple harvesting method begins by cutting the cauliflower into small florets and washing them. After this, throw a little salt into clean water and lower the prepared inflorescences there, leaving for a while so that all the bugs float up. Finely chop the washed and peeled onion, then carrots, cut the peppers into half rings.

Place vegetables on the bottom of the container prepared for preservation, then cabbage, scald with boiling water and immediately pour it into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, salt and water. At the end of the process, vinegar is poured in and the prepared liquid is poured into jars.

Korean Cauliflower

A very healthy and tasty preserve is prepared from the following ingredients:

• garlic - 10 cloves;
• water - 1000 ml;
• chopped coriander - to taste;
• table rock salt - 2 tbsp. l. (full);
• large young carrots - 3-4 pcs.;
• food vinegar - 0.5 tbsp.;
• hot pepper - to taste;
• sunflower oil - 1⁄4 tbsp.;
• granulated sugar - 1 tbsp.

Cooking method:

The head of cauliflower is washed and divided into small equal inflorescences. Grate the carrots on a special Korean grater. The garlic is finely chopped with a knife. The cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with the prepared spices and compacted into pre-prepared jars.

The best way to prepare a marinade for this recipe is made from a solution of sugar and salt; at the end of cooking, vinegar and purified vegetable oil are added and poured into jars. Close and wrap in a warm blanket. The pickled cabbage must cool for at least a day, after which it is moved to the basement or pantry.

Pickling with tomatoes

To prepare the preserve you need the following components:

• cauliflower inflorescences - 1000 g;
• Cherry tomatoes - 2000 g;
• garlic - 6 cloves;
• table rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.;
• mustard seeds - 1 tbsp. l.;
• dill umbrellas - 1 pc. for each jar;
• bay leaf - to taste;
• vinegar essence 70% for one 1.5-liter jar - 1/2 tsp;
• water - 1 liter.

Cooking method:

Wash all the vegetables specified in the recipe, divide the head of cauliflower into small equal inflorescences and place in a suitable container. Place dill, bay leaves and a clove of garlic at the bottom of pre-sterilized jars. Place cabbage inflorescences and Cherry tomatoes in layers.

Boil water, pour over vegetables and leave for 20 minutes, then drain the liquid and prepare a marinade with mustard seeds, salt and sugar. At the end of cooking, pour in the vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.

Preservation without sterilization

To prepare such a preparation, you will need:

• bell pepper - 3-4 pcs.;
• bitter capsicum - 1 pc.;
• laurel - 4 pcs.;
• table salt - 4 tbsp. l.;
• granulated sugar - 5.5 tbsp. l.;
• young carrots - 0.2 kg;
• food vinegar - 50 ml.

Cooking method:

The head of cauliflower is carefully disassembled into small inflorescences, boiled in boiling water for a couple of minutes, discarded in a colander and cooled. The pepper is cut into small slices or half rings, the carrots into thin rings. A marinade is prepared from sugar, salt and water, and vinegar is added at the end of cooking. Place bay leaves, inflorescences, peppers and carrots at the bottom of a sterile container, pour the prepared marinade over everything and roll up.

Recipe in tomato sauce

You can also preserve cauliflower in tomato sauce. To do this, you need to stock up on the following components:

• ripe tomatoes of any variety - 1200 g;
• sweet bell pepper - 4 pcs.;
• sugar - 0.5 tbsp;
• cauliflower inflorescences - 2000 g;
• rock table salt - 3 tbsp. l.;
• garlic - 10-12 cloves;
• purified sunflower oil - 1 tbsp.;
• parsley - 1 bunch;
• food vinegar 6% - 120 g.

Cooking method:

All vegetables are washed and peeled, the cauliflower is divided into small equal inflorescences, and boiled for a couple of minutes in salted water. Juice is prepared from tomatoes using any available method. The vegetables specified in the recipe are finely chopped and placed in a separate suitable container.

Prepared tomato juice is poured into it, sugar, table salt are added, vinegar and oil are poured, put on fire and boil for half an hour. Next, throw in the inflorescences and cook for another 5 minutes. The hot mixture is placed in a prepared glass container and sterilized.

Marinating with apples

Canned cabbage with apples will pleasantly please you in the cold winter. To prepare you will need:

• large sour apple - 1 pc.;
• medium-sized carrots - 2 pcs.;
• any greens - to taste;
• cauliflower inflorescences - 1.3 kg;
• black pepper - 3-4 peas;
• purified sunflower oil - 2 tbsp. l.;
• water - 1 l;
• garlic - 4 cloves;
• laurel - 2 pcs.;
• food vinegar - 1/2 tbsp.;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.

Cooking method:

The head of cabbage is washed under running water and divided into inflorescences, the apple is cut into slices, and the carrot into thin slices. Vegetables and cooked herbs (if necessary) are placed in a sterilized container, spices are thrown in and vegetable oil is poured in.

In the standard way, a marinade is prepared from sugar, table salt and edible vinegar, poured into ready-made jars and sealed.

With carrots and garlic

To prepare the preserve you will need:

• rock salt - 0.7 tsp;
• granulated sugar - 2 tsp;
• medium head of cauliflower - 1 pc.;
• young carrots - 130 g;
• garlic - 20 g;
• water - 400 ml;
• purified sunflower oil - 80 ml;
• food vinegar - 60 ml;
• bay leaf - 1 pc.;
• black and allspice - 4 peas each;
• cloves - optional.

Cooking method:

Wash the cauliflower head and divide it into small equal florets. Peeled and washed garlic and carrots are cut into thin slices. The vegetables are thrown into a saucepan with boiling water and boiled for a few minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.

The marinade is prepared in a separate vessel, the vegetables are compacted into glass jars, and the necessary spices are sent there. There is no need to salt them separately in this recipe; all the salt goes into the marinade. Pour it over the vegetables, place the jars for sterilization, and then roll them up.

With bell pepper and onion

The whole family will love this salad. To prepare it you need:

• laurel - 8 pcs.;
• water - 1300 ml;
• cauliflower inflorescences - 2000 g;
• peeled onions - 0.5 kg;
• bell pepper - 750 g;
• black and allspice - 15 peas each;
• rock salt - 2.5 tbsp. l.;
• granulated sugar - 0.2 kg;
• food vinegar - 200 ml;
• sunflower oil - 200 ml.

Cooking method:

Cut the pepper into thin strips, onion heads into half rings. Divide the cauliflower into small equal florets and blanch. In a large bowl, mix all the vegetables needed for the recipe. Throw peppercorns and bay leaves into the bottom of the prepared jars. Pack the salad into jars, cook the marinade and pour it over the vegetables. Sterilize and preserve.

With beets

It is very interesting to marinate such a dish, because it turns out not only tasty, but also healthy. You will need:

• head of cauliflower - 1 pc. medium size;
• medium beets - 1 pc.;
• table rock salt - 1.5 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• food vinegar - 2.5 tbsp. l.;
• black pepper - 7 peas;
• laurel - 2 pcs.;
• water - as needed.

Cooking method:

The vegetables specified in the recipe are thoroughly washed and peeled, and the head of cauliflower is divided into equal inflorescences. The beets are cut into cubes or grated on a coarse grater. Beets and cabbage are placed in layers in the prepared container in such a way that the final layer is beets. Spices are thrown there, vinegar is poured, salt and sugar are added and boiling water is filled to the top. They are put for sterilization and preserved.

Store in the freezer

If you don’t want or have the opportunity to preserve cauliflower in jars, you can freeze it. This will preserve all the beneficial substances and microelements, and this preparation can be used for any culinary purposes. To do this, the head of cabbage needs to be disassembled into inflorescences, thrown into salted boiling water and blanched for several minutes. After this, let it cool completely, pack it into bags and store it in the freezer.

Cauliflower for winter harvesting should be harvested in dry weather so that excess moisture does not accumulate in the inflorescences. Before cooking, provide protection from sunlight, otherwise black spots will appear and the dish itself will quickly deteriorate.

Freezing cauliflower

In winter, thawed cauliflower can be fried, baked or steamed.

Before freezing, the vegetable must be soaked in salted water (a tablespoon per 1 liter). This will make it easy to clear the bugs. Rinse under running water, separate into inflorescences and dry on a towel. Separate the cabbage into florets. It is desirable that they be the same size. You can freeze one batch of large elements, for example, for puree soup, and with small inflorescences - for side dishes and casseroles.

Boil water in a large saucepan. Immerse the prepared cauliflower in boiling water for 3 minutes. This time will be enough to remove the enzymes that destroy the aroma of the vegetable. If you skip this step, the cabbage will darken.

After 3 minutes, place the pan under a stream of cold running water or place it on ice cubes. Before distributing into bags, dry the cabbage well by laying the inflorescences in an even layer on a clean kitchen towel.

Drying

Dried cauliflower retains all its beneficial substances. The main condition is not to leave the vegetable in the sun. For cooking, you can use an oven or electric dryer.

Step-by-step recipe for drying using an electric dryer:

1. Separate the cabbage into inflorescences and rinse.
2. Bring the water to a boil, turn off the stove, but remove the pan from the heat after 2 minutes.
3. Place the product in a colander and allow the liquid to drain.
4. Arrange the cabbage in a single layer on a vegetable dehydrating rack.
5. Dry for approximately 3 hours. Store the finished product in a container with a tight lid.

When using an oven, the first steps are the same. Dry at a temperature of 60 degrees, stirring occasionally. If stored properly, the product can be used for 7-10 months.

Pickled cauliflower for the winter

Pickled cauliflower

Ingredients:

• cauliflower – 500-700 g;
• garlic – 5 cloves;
• parsley – 0.5 bunch;
• vegetable oil – 50 ml;
• table vinegar 9% - 3 tbsp. l.;
• salt and pepper.

Divide the cabbage into pieces and remove the leaves. Boil water in a saucepan, add salt, and cook the inflorescences for 5 minutes. Drain in a colander and rinse under cold water. Cut the garlic cloves into petals, fry in vegetable oil, adding parsley to them. Pour 3 tbsp into the oil with garlic and herbs. l. vinegar. Place the cabbage in a marinating container and pour hot broth over it. Leave to marinate in a warm place for 2 hours.

In Korean

Korean Cauliflower

Ingredients:

• cauliflower – 1 kg;
• bell pepper – 3 pcs.;
• carrots – 1 pc.;
• water – 1 l;
• vinegar 9% - 20 g.

Additionally, prepare one head of garlic, salt, sugar, vegetable oil, herbs. Divide the main vegetables into inflorescences, peel and wash the carrots. Add sugar, salt, vegetable oil to the pan. Boil the marinade. Grate the carrots on a coarse grater, cut the bell pepper into strips. Chop the garlic and herbs. When the marinade comes to a boil, add the remaining ingredients, including the cauliflower. Stir and place in a cool place for 12 hours. Place in the refrigerator or pantry.

In tomato marinade with sweet pepper

Ingredients:

• cabbage inflorescences - 3 kg;
• tomato juice – 1.5 l;
• bell pepper – 1 kg;
• vegetable oil – 200 ml;
• table vinegar 9% - 100 ml.

Blanch the cabbage in salted boiling water with a head of garlic for 5 minutes. Cool. For the marinade, cook tomato juice over low heat for 20 minutes, add garlic, herbs, salt and sugar. Boil for another 15 minutes, add vinegar. Chop the pepper, remove seeds. Place it together with the main component in jars and pour in the prepared marinade. Sterilize for 12-15 minutes, roll up, wrap in a blanket.

Pickling with pepper

Cauliflower marinated with pepper

Ingredients:

• cabbage – 1 head;
• sweet pepper – 1 pc.;
• black pepper – 1 tsp. peas;
• chili – 1 pod;
• rock salt - 2 tsp;
• vinegar – 7 tsp.

Sterilize jars. Sort the cabbage and rinse. Cut the pepper, remove seeds, cut the garlic into thin slices.

Place garlic, hot pepper, bay leaf, and dill at the bottom of each container. Place the inflorescences and sweet peppers. When the jar is completely filled, pour boiling water. Cover and leave to steam for 10-15 minutes. Pour the solution into a saucepan and place on the stove. While the liquid is boiling, pour vinegar into each jar. Pour salt and sugar into boiling water. When the crystals dissolve, pour the mixture into jars and roll up the lids.

Turn the hot pieces over and place them under a cotton blanket. You can move it to a cold place when the twist has cooled down.

You can add zucchini, eggplant and squash to the assortment.

Winter assortment

Ingredients:

• cabbage inflorescences – 1 kg;
• tomatoes – 500 g;
• young cucumbers – 0.5 kg;
• sweet pepper – 500 g.

Boil the inflorescences, if they are not very large, one minute is enough. For the marinade, boil a liter of water, add 2 tbsp. l. rock salt and 2 tbsp. l. Sahara. Cut the pepper into large pieces. Rinse tomatoes and cucumbers. The latter can be cut into pieces if desired. Place the root vegetables in jars, pour boiling water over them, cover with lids and a towel. Leave for 15 minutes. Drain the water from the preparations, boil again, and pour again. Add vinegar on top and roll up the jars.

Assorted aromatics

Peel two carrots and cut into pieces using a corrugated knife. Separate the cauliflower into florets, cover with salted water and leave for 30 minutes. Rinse, boil for 5 minutes. Cut one medium celery into cubes. Place quickly into boiling water, then into cold water.

Place vegetables in layers in sterilized jars. Pour over the prepared burning marinade (1 tablespoon of salt per 1 liter of water). Sterilize for 25 minutes, covering the jars with lids. Sealing is carried out using iron lids. Turn the jars over and leave to cool.

Sauerkraut Recipes

Sauerkraut

"Malinka"

Ingredients:

• cauliflower – 2 kg;
• carrots – 1 pc.;
• beets – 1 pc.;
• black pepper – 7 pcs.;
• allspice – 3 pcs.;
• garlic – 3 cloves.

For brine, for every 1.5 liters of water, add 100 g of sugar and the same amount of salt.

Wash the vegetables, grate the carrots and beets on a coarse grater. Finely chop the garlic and mix with carrots and beets. Place cauliflower, vegetables, peppers in a three-liter jar. Pour in hot brine. Place in a warm place for fermentation. Do not close the lid tightly or make air holes in it.

If you pour hot brine, it will take 3-4 days until it is ready; if you use cold liquid, it will take a week. When the product is ready, close the jar with a nylon lid and store in the refrigerator.

Quick recipe

Ingredients:

• inflorescences – 2 kg;
• medium-sized carrots – 1 pc.;
• garlic – 3 cloves;
• allspice and black pepper – 5 g each;
• water -1.5 l;
• salt and sugar - 100 g each.

The recipe is called “daily” because after 24 hours you can already enjoy the dish. Rinse the inflorescences and dry. Grate the carrots, add spices, stir quickly. Boil water with sugar and salt until it becomes completely transparent. Place in a warm place.

Pickling

Ingredients:

• water – 1 l;
• cabbage – 1 head;
• salt – 3 tbsp. l.

Immerse the inflorescences in heated water with vinegar for 7 minutes. Remove, cool, and place in jars. Add salt to a saucepan with water and wait for it to completely dissolve. Remove from heat, cool, pour into jars. The latter should be sterilized twice: immediately after pouring the brine and two days later.

Salads for the winter

Wash cauliflower, tomatoes, carrots and bell peppers. Boil the inflorescences for 5 minutes. in salted water, drain in a colander. Cut the remaining vegetables into strips. Grind the tomatoes through a meat grinder.

Place all vegetables except cabbage in a saucepan, add 200 ml of oil, 100 ml of vinegar, add 50 g of salt, 100 g of sugar. Add parsley and garlic. Place on the tile. When the mixture boils, add the cabbage and simmer for 15 minutes. The salad is placed in a thick layer in jars, which will need to be rolled up, wrapped in a cloth, and left in a dark place.

Quick snack

Take cauliflower and carrots in any quantity. Disassemble the forks into inflorescences, pour boiling water over them, and place in a wide container. Grate the carrots and add to the first component. Stir, add salt, and place in jars. Fill with water and sterilize for 15 minutes.

Preservation is carried out using citric acid. You need to add 1/3 tsp to each jar. Twist the containers, turn them over, cover with a blanket, and leave until cool.

Finger-licking salad

Ingredients:

• cabbage – 1.5 kg;
• tomato – 1.5 kg;
• carrots – 0.5 kg;
• rice – 250 g;
• greens – 1 bunch.

Chop the tomatoes and garlic and pass through a meat grinder. Blanch the inflorescences for 3 minutes, boil the rice until half cooked. Chop peppers, carrots, herbs. Boil tomatoes with garlic, add oil, pepper, salt and sugar. Bring to a boil again, add all the vegetables, after 10 minutes add the rice. Cook for 30-40 minutes, roll into jars.

Homemade caviar

Homemade cauliflower caviar

Simple recipe

Canned caviar can be served as a separate dish or as an addition to a side dish.

Ingredients:

• cauliflower – 500 g;
• carrots – 100 g;
• tomatoes – 100 g;
• soy sauce – 2 tbsp. l.;
• spices -1 tsp.

Peel the carrots and onions and cut into cubes. Simmer in a frying pan for 15-20 minutes in olive oil. Boil the inflorescences for 7 minutes, chop finely. Combine with previously prepared vegetables. Grind tomatoes and garlic in a blender. Pour the mixture into a frying pan, add spices and soy sauce. If it is not possible to store caviar in the refrigerator, cooks recommend adding vinegar.

Caviar with zucchini

Caviar can be prepared both for the winter and for serving immediately. It will turn out delicious if you use young zucchini. In this case, the skin does not need to be removed.

Ingredients:

• cauliflower – 1 head;
• zucchini – 1 pc.;
• tomatoes – 2 pcs.;
• carrots – 1 pc.;
• onions – 1 pc.

Cut carrots into large pucks, zucchini into small pieces, onions into half rings. Divide the cabbage into small florets. Simmer all ingredients in a frying pan. If the cabbage is not immersed in boiling water, it will turn out crispy. You can add a few cloves of garlic. When the vegetables become soft, remove the pan from the heat and cool the contents. Using a blender, turn into a homogeneous mass. Canning is carried out using sterilized jars.

Cauliflower is a tasty and healthy vegetable. It can be used for preparing salads, side dishes and main courses. In addition, you can make cauliflower preparations for the winter. This vegetable turns out delicious if you marinate it. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.

Only perfectly fresh cauliflower is suitable for canning. Heads of cabbage showing signs of spoilage should be immediately rejected.

First of all, the lower leaves of the heads of cabbage need to be removed. Then it is recommended to immerse the heads of cabbage in salted cold water for 15 minutes. Soaking cabbage allows you to remove worms and caterpillars from the heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.

The next stage of processing is disassembling the heads of cabbage into small inflorescences. There is no need to chop it too much; medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, put the inflorescences in salted boiling water and boil for 2-3 minutes. You should not cook it for a long time; proper blanching ensures that the cabbage turns out crispy. In addition, the inflorescences will not lose their shape.

Now the cabbage is ready for preservation. Next proceed in accordance with the recipe. Some types of preparations are made without sterilization. This way you can cover salads that are boiling on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling up the lids of the jars.

If cold vegetables are placed in jars, then the canned food must be sterilized. To do this, jars filled with vegetables are placed in a pan, pouring warm water up to the hangers. Heat the water in the pan to a boil and keep the jars in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed.

Interesting facts: Cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.

A simple recipe for preparing cauliflower for the winter

Let's start with a simple recipe for preparing cauliflower.

• 1 kg cauliflower;
• 1.5 cups vinegar (9%);
• 2.5 glasses of water;
• 0.5 cups sugar;
• 10 peas of allspice;
• 1 bay leaf;
• 1 tablespoon salt.

We prepare the cabbage, divide it into individual medium-sized inflorescences. Place a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to add citric acid to the broth at the rate of 3 grams per 5 liters of water. Place the inflorescences in boiling water and cook for three minutes. Place the cabbage in a colander.

Boil water for the marinade, add salt, peppercorns and bay leaf to it. After boiling for three minutes, remove the marinade from the heat and pour in the vinegar.

Place the cabbage in clean, dry jars and fill with hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time and immediately close them tightly. Let cool by turning the jars upside down and placing the jars on the lids.

• 1-1.2 kg cauliflower;
• 350 gr. cherry tomatoes;
• 5 cloves of garlic;
• 5 black peppercorns;
• 1 bay leaf;
• 1 teaspoon vinegar;
• 1 tablespoon salt;
• 1.5 tablespoons sugar;
• 1 tablespoon vegetable oil;
• a few leaves of currant and cherry.

Blanch the cauliflower florets for 2 minutes. Scald currant and cherry leaves with boiling water and place them on the bottom of clean jars. Place the inflorescences and cherry tomatoes into the jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.

Fill the jars with boiling clean water and cover with boiled lids. After 15 minutes, drain the water, and put the cut garlic cloves and peppercorns into the jars. Boil a liter of water with added salt and sugar. After the marinade has simmered for 2 minutes, add oil and vinegar. Pour marinade over vegetables in jars. Sterilize for 7-10 minutes, close tightly.

Cauliflower preparation with bell pepper

Cauliflower goes well together. For a more impressive appearance, it is recommended to take red pepper.

• 2 kg cauliflower;
• 0.5 kg of onion;
• 750 gr. bell pepper;
• 10 pcs. black and allspice;
• 8 bay leaves.