Cauliflower for the winter in tomato sauce. Cauliflower for the winter - interesting ideas for preparing delicious preserves Cucumbers with cauliflower for the winter

Prepared cauliflower for the winter will be an excellent help if you want to fill your lunch with new ones during the cold season. original dishes. The neutral taste of the vegetable is saturated with marinades and goes well with other fruits. A variety of recipes will help stock your pantry with new jars.

How to cook cauliflower for the winter?

Canned cauliflower for the winter, the recipes for which, as a rule, do not differ much from the usual clogging of vegetables. You can diversify the composition of the preparations by adding tomatoes, cucumbers, onions or garlic, and many options for marinade mixtures.

1. Winter preparations from cauliflower do not require sterilization. Vinegar 6-9%, citric acid or aspirin are chosen as preservatives.
2. Cabbage can be prepared independently or act as an additional component in tomato or cucumber twists.
3. Cauliflower goes well for the winter with any vegetables in multi-component salads and assorted dishes.
4. The ideal way to prepare vegetables while preserving all the valuable substances is to freeze the inflorescences.

A quick and easy way to preserve cauliflower for the winter is to use hot brine. It is important that at the beginning of cooking, pour the disassembled inflorescences with cold salted water and hold for 20 minutes to get rid of insects. This appetizer will be ready for tasting the very next day.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 1 pc.;
• garlic – 3 cloves;
• bay leaf - 1 leaf per jar;
• pepper – 5 peas;
• salt – 2 tbsp. l.;
• water – 1 l;
• vegetable oil – 20 ml;
• vinegar – 50 ml.

Preparation

1. Place the inflorescences in a sterilized jar, add carrot sticks, garlic, bay leaves, and peppers.
2. In a saucepan, combine water, salt, sugar, oil and vinegar.
3. Boil the marinade and pour over the cabbage.
4. It is sealed with a steamed lid and the cauliflower is sent to the pantry for the winter.

Extraordinarily tasty prepared “delicacy” cauliflower for the winter in the form of a salad. A small but interesting composition of vegetables combines perfectly with each other, and garlic and fresh herbs add a special piquancy. The preparation is stored all winter and does not spoil. Sterilize 4 0.5 liter jars in advance.

Ingredients:

• cauliflower – 2 kg;
• tomatoes – 1 kg;
• sweet pepper – 4 pcs.;
• garlic – 4 cloves;
• sugar – 100 g;
• salt – 2 tbsp. l.;
• vinegar – 100 ml;
• oil – 100 ml;
• parsley – 50 g.

Preparation

1. Boil the inflorescences for 5 minutes, strain, cool.
2. Cut the pepper into strips, tomatoes into slices, chop the herbs and garlic.
3. Put on fire (without cabbage!), add salt, sugar, vinegar and oil. Bring to a boil.
4. Add cabbage, simmer for 20 minutes.
5. Place into jars and seal.

Delicious and very spicy cauliflower for the winter in tomato with mustard, and ginger will fill it with an interesting taste. It is better to make a tomato from fresh tomatoes by grinding them through a meat grinder; you can leave the seeds, they will not affect the taste. If you need to make the appetizer spicy, chop the tomatoes together with chili.

Ingredients:

• cabbage – 1 kg;
• tomatoes – 1 kg;
• hot pepper – 1 pod;
• oil – 200 ml;
• sugar – 100 g;
• salt – 50 g;
• garlic – 3 cloves;
• sweet pepper 1 pc.;
• greens – 30 g;
• vinegar – 100 ml;
• dry mustard and ground ginger - 1 tsp each.

Preparation

1. Boil the inflorescences for 5 minutes, strain, cool.
2. Toss the tomatoes with hot peppers and garlic.
3. Put the tomato on the fire, add chopped herbs, dry spices, sugar, salt, vinegar and oil.
4. Simmer for 15 minutes.
5. Add cabbage.
6. Cooking cauliflower for the winter will last another 10 minutes.
7. Distribute into jars and seal.

Korean pickled cauliflower for the winter has a very interesting taste. To achieve the desired taste, you will need a special seasoning for cooking spicy carrots. You can try this preparation after 5 hours, but it will be stored throughout the cold season and will not spoil.

Ingredients:

• cabbage – 1 kg;
• carrots – 3 pcs.;
• garlic – 1 head;
• ground pepper and coriander – 1 tsp;
• sugar – 200 g;
• salt – 2 tbsp. l.;
• water – 1 l;
• vinegar – 100 ml;
• oil – 50 ml.

Preparation

1. Blanch the cabbage for 5 minutes, strain.
2. Separately, boil water, add sugar, salt, add oil and vinegar.
3. Boil for 5 minutes, pour over the cabbage, cool.
4. Add grated carrots, chopped garlic, pepper and coriander.
5. The cauliflower is sealed and kept cool for the winter.

Cauliflower lecho for the winter - recipe

Prepared cauliflower with, will be an excellent addition to any dinner table: formal or everyday, and is especially suitable for strong drinks. An easy recipe and a simple basic set of ingredients will quickly move this preparation to the ranks of your favorites.

Ingredients:

• cabbage – 2 kg;
• tomatoes – 1 kg;
• sweet pepper – 400 g;
• hot pepper – 2 pods;
• garlic – 2 heads;
• parsley – 100 g;
• oil – 200 ml;
• vinegar – 100 ml;
• salt – 2 tbsp. l.;
• sugar – 100 g.

Preparation

1. Make a tomato from tomatoes.
2. Cut the pepper into strips.
3. Grind parsley, hot pepper and garlic.
4. Mix tomato, pepper, herbs with garlic and hot pepper, add oil, salt and sugar.
5. Boil, pour in vinegar.
6. Place the inflorescences and simmer for 30 minutes.
7. Distribute among jars and screw.

With cauliflower – bright and original way get rid of surplus crops. One jar can contain from five varieties of vegetables. The most common composition is cabbage, tomatoes, cucumbers and peppers. You can prepare an assortment of chopped vegetables; the recipe is no different from the traditional one.

Ingredients:

• cabbage;
• sweet pepper;
• cream tomatoes;
• cucumbers are small.

1 liter in each jar:

• garlic – 3 cloves;
• horseradish – 20 g;
• dill inflorescences – 1 pc.;
• hot pepper “light” - 1 pc.;
• vinegar – 50 ml;
• salt – 50 g;
• sugar – 50 g.

Preparation

1. Put dill, garlic, “light”, horseradish into steamed jars.
2. Lay out vegetables in layers.
3. Pour boiling water over, cover for 10 minutes.
4. Pour water into a saucepan and boil.
5. Pour salt and sugar into each jar, pour in vinegar.
6. Pour in the boiling broth and screw on the lid.
7. A winter appetizer made from cauliflower and vegetables is sent to a warm place to cool slowly.

Spicy cauliflower for the winter turns out to be very piquant, thanks to the addition of chili, if there is none, add indoor pepper “light” or another red variety. The composition of the appetizer is minimalistic, but each piece is soaked in a fiery marinade, so the whole salad will be eaten without a trace.

Ingredients:

• cabbage.

1 liter in each jar:

• bay leaf – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• chili – 2 pcs.;
• garlic – 3 cloves;
• salt – 2 tsp;
• sugar – 1 tsp;
• vinegar – 30 ml;
• horseradish root – 20 g.

Preparation

1. Place peppers, carrots, bay, horseradish and cabbage in a steamed jar.
2. Pour boiling water over for 10 minutes.
3. Drain the broth and boil again.
4. Pour salt, sugar, and vinegar into a jar.
5. Pour in the broth and seal.

Delicious cauliflower for the winter is easy to prepare. It is advisable to blanch the florets before cooking so that they become compact. The specified amount of products will yield 3-4 0.5 liter jars. You should not add greens; beet juice will make them unpresentable.

Ingredients:

• cabbage – 1 kg;
• beets – 400 g;
• garlic – 4 cloves;
• black pepper – 10 peas;
• salt – 1.5 tbsp. l;
• sugar – 1 tbsp. l.;
• vinegar - 4 tbsp. l.;
• oil – 3 tbsp. l.

Preparation

1. Blanch the inflorescences for 3 minutes.
2. Coarsely chop the beets.
3. Place beets, garlic, cabbage, and beets again in jars.
4. Pour boiling water for 20 minutes.
5. Pour salt, pepper, sugar into a saucepan, pour the broth from the jars, and boil.
6. Add vinegar and oil.

Prepared cucumbers and cauliflower for the winter without sterilization - universal recipe, which is not much different from traditional conservation. Vegetables go harmoniously with a simple marinade and store well all winter. The appetizer can be prepared with whole vegetables, cut into slices or circles.

Ingredients:

• cucumbers – 1 kg;
• cabbage – 1 kg;
• garlic – 1 head;
• bay leaf – 5 pcs.;
• fresh dill – 100 g;
• salt – 50 g;
• sugar – 50 g;
• mustard seeds – 10 g;
• cloves – 4 buds;
• black pepper – 4 peas;
• vinegar – 50 ml;
• water – 1 l.

Preparation

1. Place coarsely chopped cucumbers, dill and garlic into steamed jars.
2. Distribute cabbage florets on top.
3. Boil water, pour into jars, cover and cool to room temperature.
4. Pour the broth into a saucepan, add salt and sugar, mustard, bay, cloves, and pepper. Bring to a boil, simmer for 2 minutes.
5. Pour 1 tbsp into each jar. l. vinegar, add brine, seal.

Colored is an excellent idea for creating a minimalist assortment. Choose medium-sized, dense tomatoes, “cream” will do. It is better to separate the cabbage into small inflorescences. The indicated amount of ingredients and marinade is enough to fill one 1 liter jar.

Ingredients:

• cabbage – 300 g;
• tomatoes – 8 pcs.;
• dill – 5 sprigs;
• garlic – 2 cloves;
• laurel – 2 pcs.;
• allspice – 3 peas;
• oil – 50 ml;
• vinegar – 50 ml;
• salt – 1 tsp.

Preparation

1. Blanch the inflorescences for 3 minutes, cool.
2. Place 1 garlic, pepper, 1 bay leaf in a steamed jar.
3. Next lay out a layer of tomatoes and cabbage.
4. Repeat layers, at the end add greens, bay leaves and garlic.
5. Pour boiling water to the brim and leave for 20 minutes.
6. Drain the broth, add salt, oil, boil, cook for 5 minutes.
7. Pour in vinegar.
8. Pour marinade into jars and seal.

Ideally prepared cauliflower for the winter - freezing the inflorescences. In the off-season, you can cook soup from it and add it to the main dish, while the fresh taste of the vegetable will be fully preserved. In winter, you can make cabbage from this type of cabbage. Store the product in the freezer for 6-7 months.

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.

Everyone here is the best delicious preparations for the winter from cauliflower, which we prepared and liked them 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 on the stove tomato juice and wait until it boils, throw in the carrots and boil them 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 of sugar

Cooking process

Wash the cabbage and separate into individual inflorescences. If it turns out too large, chop it up a little. Sweet pepper 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 and 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 in sterile jars bay leaf, cauliflower, sweet and bitter peppers, carrots and pour marinade. 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 hot salad Place in jars and leave to sterilize for 20 minutes, then close 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 great option for preparing a complete vegetable stew in winter, where the main ingredient is tender cauliflower inflorescences. Loss percentage useful substances when frozen is very low, so we recommend freezing this valuable vegetable, but you need to do it correctly.

• Cauliflower for the winter it 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 with 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 belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less often than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - step-by-step photo recipe

Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with photos turn out to be a pleasant discovery for those who like to take a jar out of the pantry in winter and please the family or surprise guests.

Your rating:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Several heads of cauliflower: 1-1.5 kg
• Ripe tomatoes: about 1 kg
• Different colors of sweet peppers: 200-300 g
• Carrots: 200-250 g
• Garlic: 50 g
• Dill, parsley: optional
• Sugar: 100 g
• Salt: 50 g
• Table vinegar: 100-120 ml
• Vegetable oil: 200 g

Cooking instructions

The recipe for winter cauliflower salad is quite simple. The main thing is to prepare vegetables and jars. Sterilization is not required, which pleases housewives who constantly make preparations. First, prepare the cabbage itself. Disassemble the forks into inflorescences. Select damaged parts, cut off the legs.



Throw the finished parts into boiling water for 5 minutes to balance. Place in a colander and wait until the water has completely drained.



It's time to grab the carrots. After washing and peeling, cut crosswise into slices. The thickness of one slice is 2 - 3 mm.



Wash the tomatoes clean, remove the part where the fruit was attached to the branch. Cut into pieces and pass through a large meat grinder or chop finely with a knife.



Remove the pepper from the stalk, cut lengthwise, wash, and remove seeds. Cut the prepared halves crosswise into half rings.



All that remains is to cut the prepared and washed greens.



Separate the cloves of garlic heads. Peel each slice and chop it on a board with a knife.



Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, pour in oil and put on the stove. Bring to a boil over low heat, stirring occasionally. As soon as the vegetable mixture begins to boil, combine the mixture with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 - 4 minutes.



Hot cauliflower salad is packaged in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll up the pieces, turn them upside down and place them on the lid. Wrap in a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

• Cauliflower – 1 kg.
• Sweet pepper – 1 pc. (bright color).
• Carrots – 1 pc. (large size or several small ones).

For the marinade:

• Water – 1 l.
• Bay leaf, hot pepper.
• Salt and sugar - 3 tbsp. l.
• Vinegar – 40 ml (at a concentration of 9%).

Algorithm of actions:

1. Separate the cauliflower into florets and discard the stalk.
2. First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
3. This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
4. Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
5. Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
6. Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then the winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing spicy and crispy cauliflower on a beautiful dish.

Ingredients:

• Cauliflower – 1 kg.
• Carrots – 3 pcs.
• Garlic – 1 head.

For the marinade:

• Filtered water – 1 l.
• Vegetable oil – 50 ml.
• Sugar – 0.5 tbsp.
• Vinegar – 0.5 tbsp. (maybe a little less).
• Salt – 1-2 tbsp. l.
• Spices for Korean carrots– 1 tbsp. l.

Algorithm of actions:

1. According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer cabbage to enamel pan for marinating.
2. In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
3. Pour grated carrots into a container (chop using a Korean grater) and mix. Cover with a lid. Leave for 5 hours to marinate.
4. Place the workpiece in glass containers with a volume of half a liter.
5. Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.

Ingredients:

• Cauliflower – 1 kg.
• Tomatoes, “Cherry” variety – 2 kg.
• Garlic – 1 head.
• Dill in umbrellas (1 piece per jar).
• Laurel.
• Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Mustard seeds – 1 tbsp. l.
• Water – 1 l.

Algorithm of actions:

1. Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
2. Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
3. Alternately add cabbage and tomatoes until the containers are full.
4. Boil water and pour into jars. Leave for 20 minutes.
5. Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
6. Pour the marinade hot, pour in the vinegar essence at the end.
7. There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.

Ingredients:

• Cabbage – 2 kg (or a little more).
• Fresh carrots – 3 pcs.
• Garlic – 3-4 cloves.
• Laurel - 1 leaf per jar.
• Dill umbrellas – 1 pc. on the jar.
• Hot pepper (pod).

For the marinade:

• Vinegar (9%).
• Sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Water – 1 liter.

Algorithm of actions:

1. Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
2. Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
3. Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water over for 20 minutes.
4. Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
5. Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

• Cauliflower – 6-8 large inflorescences (or more).
• Fresh cucumbers – 8 pcs.
• Fresh tomatoes – 4-6 pcs.
• Garlic – 5 cloves.
• Sweet pepper – 3 pcs.
• Dill - 1 umbrella.
• Horseradish – 1 leaf.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Cloves, peppercorns.
• Vinegar – 1-2 tbsp. l.

Algorithm of actions:

1. Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
2. At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
3. Pour boiling water over it. Let it sit for 15 minutes.
4. Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

It is more convenient to prepare in liter jars or even smaller volume. Three liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, ripe, fleshy tomatoes are prepared tomato paste, which becomes the filling for the cabbage.

Ingredients:

• Cauliflower – 2.5 kg.
• Tomatoes – 1.5 kg.
• Vegetable oil – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – 1 tbsp. l. (but with a slide).
• Water – 1/2 tbsp.

Algorithm of actions:

1. Wash the tomatoes and chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
2. Divide the cabbage into small florets. Fill with salt water. Rinse.
3. Make a marinade from tomato puree, adding granulated sugar, salt, vegetable oil. Boil.
4. Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
5. Transfer the cabbage to already sterilized jars and compact lightly.
6. Pour in tomato marinade. Cork, wrap.

The cabbage takes on a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

• Fresh cucumbers – 2.5 kg.
• Cauliflower – 1 small head.
• A pod of hot pepper.
• Garlic – 1 head.
• Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3-liter jar):

• Sugar – 50 gr.
• Salt – 75 gr.
• Vinegar – 75 gr.

Algorithm of actions:

1. Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
2. Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
3. Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
4. Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
5. But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
6. The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

• Cauliflower – 2 kg.
• Carrots – 3 pcs.
• Hot pepper - 3 small pods.
• Bay leaf – 3 pcs.
• Bell pepper – 3 pcs.

For the marinade:

• Sugar – 4 tbsp. l.
• Salt – 4 tbsp. l. (no slide).
• Water – 2 l.
• Vinegar 9% – 50 ml.

Algorithm of actions:

1. Peel and wash the vegetables. Cut: pepper into strips, carrots into circles.
2. Divide the cauliflower into florets, boil it for 3 minutes, add salt to the water.
3. Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
4. Sterilize jars. Lay down assorted vegetables. Pour marinade with vinegar and roll up.

Very very delicious recipe, and also useful and beautiful!

How to freeze cauliflower for the winter

For the laziest housewives, a recipe for freezing cabbage. In winter, it can be added to salads and pancakes, fried, or cooked borscht.

Ingredients:

• Cabbage - as much as you can eat.
• Water and salt (calculation: 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

1. Wash the cabbage and disassemble.
2. Send to blanch in salted boiling water. 5 minutes in boiling water and in a sieve, cool completely.
3. Place into containers or bags. Send for freezing.

Cauliflower is good not only in summer, but also in winter. The basic rules are as follows:

1. Separate the cabbage into florets and discard the stalk.
2. Blanch in hot water so that small insects hiding inside the inflorescences emerge and the cabbage warms up.
3. Beginning housewives are recommended to use recipes without additional sterilization.
4. You can prepare it in containers of different sizes: for large families you can take 3-liter jars; for small ones, liter and half-liter jars are ideal.

You can experiment by combining cabbage with different vegetables and getting beautiful, satisfying and healthy preparations.

We look forward to your comments and ratings - this is very important to us!

If we are talking about canning, then it is pleasant, and, depending on individual preferences, moderately spicy or spicy snack goes well with most main dishes. Inflorescences are preserved for a long time beneficial properties, have interesting appearance, so it is always appropriate to serve them at the table. To cook beautiful snack with an original taste, you can use the ideas of experienced authors who successfully practice culinary arts for many years.

The five most commonly used ingredients in recipes are:

Inflorescences can be closed in jars along with bell pepper, zucchini, tomatoes. Among the possible options there are especially savory ones - with sweet and sour, spicy and spicy fillings. Cauliflower recipes for the winter are not only ready-made canning solutions. The vegetable can be dried in the oven or placed in freezer, optionally with or without pre-blanching. It is worth noting that the finished product contains easily digestible proteins, while its calorie content is only 28 calories.

You will need:

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.

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.

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.

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.

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 plunge it into cold water, this way it will retain its elasticity. Cooking tomato marinade like this: 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. When canned cabbage When it cools down, hide it in the pantry or cellar.

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.

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. room temperature, and then hide it in a cool basement or refrigerator.

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.