But the crispy result easily competes with the spicy store-bought salads that we love so much in the cold season. Elegant appearance and trouble-free storage until spring at room temperature. The advantages are captivating!
This cabbage preparation will play any role: a spectacular side dish for a meatball and cutlet, a refreshing salad for an omelet, or a savory component in a salad mixture made from fresh cabbage cabbage.
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We need:
For the marinade:
Important details:
How we cook.
Preparing vegetables and briefly boiling cabbage.
We separate the washed cabbage heads into inflorescences. Don't cut the florets in half, just snip them from the center stem. You will get dense, rounded “heads” of medium size on a short “trunk”.
Wash the carrots, peel and chop into thin strips. A special grater or Berner with one of the classic attachments will come in handy. If you don't have these tools, it doesn't matter. Just grate the carrots using a regular coarse grater.
Peel the garlic and cut it into circles - across each slice.
Place cauliflower inflorescences in boiling water and let them boil over moderate heat for 4-5 minutes. They will become elastic and will no longer break easily. This will allow the vegetables to be packed more tightly into the jars.
Prepare the marinade.
We need boiling water in a large saucepan. Pour sugar and salt into it, pour vinegar and oil. Stir well, let it boil and boil the marinade until the sugar and salt are completely dissolved - 3-5 minutes.
Pour marinade over ingredients.
Using a colander, remove the cabbage inflorescences from the boiling water in which they were boiled. in a large comfortable capacity. Take a saucepan or bowl with extra: in it we will mix all the vegetables.
The size of cabbage pieces is based on your taste. You can leave them large or cut them into smaller ones. The advantages of small ones: it is more convenient to mix with carrots, it is easier to pack in jars. Pickled cabbage ends up looking more like a salad. Although large ones certainly look more impressive on a plate. A troublesome compromise to decide on flavors the first time: make a couple of jars in both sizes.
Add chopped garlic and carrots to the blanched cauliflower. Sprinkle the vegetables with Korean seasoning and mix well.
For long-term storage, sterilized jars and lids are needed.
Pack the vegetable mixture tightly into the jar. After blanching, the cabbage is not brittle; press down without fear. Filling the workpiece hot marinade almost to the very top - not reaching 1 cm to the edge of the neck.
Sterilization of the workpiece.
Place the containers to sterilize in a saucepan with a towel on the bottom. Pour water into the pan up to the hangers of the cans. We count the time of sterilization from the moment the water boils.
Time has passed - take it out, seal it tightly, turn it over, wrap it up - until it cools completely. Store away from light, preferably in a cool place, but possible at room temperature.
Using the same recipe, in 6 hours you get an amazingly tasty, slightly spicy appetizer for the table. To do this, after pouring the marinade over the vegetables, cover them with a lid, wait for them to cool and put them in the refrigerator for 4-5 hours.
It's simple! We repeat the steps from the previous recipe so that the delicious roll will also please you with its colors. It is better to take red bell pepper, it is the sweetest, meatiest and traditionally beautiful. Or take it in half - green and red/orange.
We need:
For the marinade:
How to cook.
We cut the pepper as we like. Our choice is medium-length stripes. Cut the pepper lengthwise into 4 parts, and each quarter crosswise into strips. We add this cutting to the vegetables when we mix them before putting them in jars.
A stalk of celery fits perfectly here: cut 2-3 pieces crosswise into pieces half a centimeter thick.
Preparing the remaining vegetables, marinade, placing in jars, filling and rolling - exactly the same steps as described above in the Korean recipe with carrot sticks.
We need:
Instead of a photo, we have selected a short, practical video where all the steps of the preparation are clearly visible.
We need:
Optional additional:
For the marinade (with reserve):
Important details:
How to cook.
Cut vegetables into your favorite size. For us it is:
Place greens at the bottom of dry, sterilized jars - 2 sprigs of each type per 1 liter jar. This also includes 1 bay leaf, a couple of cloves and, if you like, 2-3 black peppercorns.
Arrange the chopped vegetables randomly. Halfway through the process, add sprigs of herbs (if you like).
Prepare the marinade: add salt and sugar to boiling water, cook for 5 minutes, and finally add vinegar.
Fill in hot marinade vegetables in jars and give them stand for 30 minutes, simply covering the containers with lids.
Place the jars in a large saucepan with warm water for sterilization.
We hermetically seal the heated pieces, put them upside down, wrap them up, and wait for them to cool. We put it away for storage in a dark place.
A very tasty, coquettishly crispy snack that stores well.
We need:
For the Sweet Spicy Marinade:
How we cook.
We disassemble the cabbage into medium “umbrellas” - the size in which we will marinate it. Large inflorescences can be cut in half lengthwise.
Place the cabbage in boiling water, wait for it to boil and boil for 5 minutes. We take out the cabbage “umbrellas” and place them hot (!) in jars - on a bed of dill sprigs (3-4 pieces per 1 half-liter jar). You can add 1 small bay leaf.
Prepare the marinade. Add all the ingredients to the water except vinegar and curry. Heat to a boil, stir until the salt and sugar are completely dissolved. Let it simmer for 3-4 minutes, add vinegar and remove from heat.
Hot marinade pour the workpiece to the very top, seal it tightly with iron lids, turn it over and let it cool. Store away from light, preferably in a cool place, although it can withstand up to 6 months at room temperature.
The most yellow and appetizing spicy cauliflower will especially appeal to lovers of Asian flavors. Ideally stored for 6 months or more.
We need:
For the marinade:
Prepare exactly the same as the recipe above - with mustard seeds.
Let's take a few subtleties into account.
For the marinade. Add sugar and salt to the heated water, stirring until completely dissolved, wait until it boils, let it cook for 1 minute and add all the spices. Cook for another 1 minute and add vinegar. Remove from heat and pour hot solution into the cabbage in jars.
Delicious Thai pickled cauliflower requires reverence for spices. Don't buy cheap ready-made powders. Grind the coriander from the grains, and chop the ginger and garlic just before cooking.
Extremely important cleanliness of hands, tools and containers. A mortar for pounding spices, spoons for putting vegetables in a jar, a grater for the roots, the jars themselves and the lids. Everything needs to be sterilized and/or kept in boiling water.
The video below succinctly describes an interesting step-by-step option with curly parsley and a classic marinade. In our selection, this process is the longest, but least troublesome. You will have to wait a day while the cabbage infuses under pressure.
Ingredients:
For the marinade:
*1 glass - 250 ml
Pickled cauliflower for the winter can be delicious using any of the recipes described. All you need to do is choose the right one for your family. We always do Korean classics and crispy platters where the curly-haired heroine has the lead solo. We tried the yellow version with ginger and turmeric once and were not disappointed either.
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We continue to make delicious homemade canned food, stock up on vitamins and healthy vegetables. How to prepare cauliflower for the winter, recipes for pickled cauliflower according to original recipes watch and read further.
Ingredients:
For filling:
Cooking method:
Ingredients:
Cooking method:
Ingredients:
Cooking method:
Ingredients:
For the marinade:
Cooking method:
Ingredients:
Cooking method:
You can make some unexpected and delicious dishes from pickled cauliflower. For example, various vegetarian soups.
Have fun cooking and be healthy!
Always yours Alena Tereshina.
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.
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.
The desire to enjoy cauliflower not only in the summer season, but also in the cold winter forced chefs to come up with recipes for preparations. N We must admit that among all their diversity you can definitely find something just for yourself.
This quick and tasty recipe requires the following ingredients:
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.
A very healthy and tasty preserve is prepared from the following ingredients:
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.
To prepare the preserve you need the following components:
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 vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for 24 hours and sent to storage.
To prepare such a preparation, you will need:
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.
You can also preserve cauliflower in tomato sauce. To do this, you need to stock up on the following components:
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.
Pour in the prepared tomato juice, add sugar, table salt, vinegar and oil, put on the 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.
Canned cabbage with apples will pleasantly please you in the cold winter. To prepare you will need:
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.
To prepare the preserve you will need:
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 also 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.
The whole family will love this salad. To prepare it you need:
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.
It is very interesting to marinate such a dish, because it turns out not only tasty, but also healthy. You will need:
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.
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.
For different housewives, seemingly ordinary products have completely different tastes. Some recipes are passed down from mouth to mouth, some are carefully guarded by the hostess and are not disclosed to others. Pickled cauliflower relatively recently burst into the diet of Russians and is very popular with them. And for good reason: it is tasty, healthy, low-calorie, you can eat it in the summer and cook it for the winter.
Pickled cauliflower has recently burst into the Russian diet.
Canning for the winter makes it possible to consume this wonderful and healthy product at any time of the year.
Advice! Cabbage should be used immediately after cutting, avoiding darkening of the inflorescences.
To prepare canned cabbage at home you will need:
For the marinade:
Cooking process:
Keep refrigerated.
The following canning recipe is also possible, for this you will need:
The product turns out crispy
Cooking process:
Put it in the refrigerator or basement.
Korean cuisine is based on spicy dishes and their ingredients. Being here in Russia, it is not always possible to prepare absolutely Korean dishes, so cooks and cooks came up with the idea of replacing Korean products with domestic ones, and cheerful curly cabbage was no exception.
A very tasty and unusual recipe for this vegetable in Korean.
Ingredients:
Korean cuisine is based on spicy dishes and their ingredients.
Cooking process:
Such cabbage itself is very rich in vitamins and microelements (pantothenic, folic, malic and citric acids, as well as arginine, lysine, vitamins B, C, A PP), it is absorbed better than white cabbage, since it contains less fiber. And why not prepare it for the winter in order to receive nutrients all year round?
Ingredients:
This cabbage itself is very rich in vitamins and microelements.
How to cook:
Lemon can be replaced with cranberries (100-150 g.)
You will need:
For filling:
Cooking process:
Place in a dark place.
To clean the heads of cabbage from dirt and any bugs, you need to put the cabbage in lightly salted water for 30 minutes, after the bugs float up, remove the vegetable and rinse under running water.
In order for the product to remain tasty and healthy for as long as possible, and also to be stored all winter, proper preservation is necessary by preparing a marinade, in which, due to the action of acid and salt, the life and development of various microorganisms is impossible.
Recipe for one of the most delicious marinades:
You will need:
Properly prepared marinade is the key to success
Cooking process:
Another easiest and fastest recipe.
You will need:
Preparation:
Recently, cauliflower has begun to gain popularity among chefs and consumers, and this is not surprising. In terms of its taste, this product is not inferior to white cabbage, and its appearance - interesting and whimsical - pleases the eye and stimulates the appetite. It goes well with any side dishes, meat, and preparations from it can be added to soups. You can and should eat such cabbage all year round, the main thing is to follow the rules of canning and cleanliness of products, then the preparations will be stored for a long time and delight gourmets all year round.
