Recipes for canning cauliflower. Pickled cauliflower for the winter. Cauliflower marinated with beets

Despite the fact that cauliflower for the winter is not as popular among housewives as pickled cucumbers or pickled tomatoes, this preservation has many advantages, and its taste is in no way inferior to traditional preparations. Preserving cauliflower for the winter will not be particularly difficult; even inexperienced cooks can cope with this task, but the benefits of this vegetable, despite its simplicity, are great.

Cauliflower is a dietary product and easily digestible. The rich vitamin and mineral composition of cabbage explains its beneficial effect on the human body. Cauliflower contains magnesium, calcium, phosphorus and zinc, a large amount of vitamins K and B6, and in terms of vitamin C content, this vegetable can even compete with lemon. By the way, cauliflower boasts the presence of rare vitamin U - an essential amino acid important for the functioning of the digestive system. Thanks to this composition, cauliflower improves skin condition, cleanses the body of waste and toxins, strengthens the immune system, maintains cardiovascular health, normalizes metabolism and prevents the formation of tumors.

Cauliflower recipes for the winter

Cauliflower is ideal for canning - it goes well with other vegetables, retains its shape well during pickling and looks appetizing on the table, inviting you to try it. The options for preparing this vegetable for future use are extremely varied, but first, let's choose the right cauliflower. White, clean, without plaque, damage or darkening on the inflorescences - this is exactly the kind of cabbage we need. Cauliflower should be dense and elastic, and its inflorescences should fit tightly together. Remember, if there is a large distance between the inflorescences, this indicates that the vegetable is overripe. By the way, if leaves are visible between the inflorescences, this is a good sign - the leaves prevent the cabbage from drying out, so it will be especially juicy. Of course, you should not buy limp cabbage with yellowed inflorescences, flabby leaves, an unpleasant odor, spots and moisture on the inflorescences.

Before canning, the cabbage is thoroughly washed under running water, disassembled into inflorescences (the stalk is removed) and blanched in boiling water for several minutes. You can add a little citric acid to the water. Blanching is necessary so that the cabbage inflorescences do not darken during the pickling process and do not acquire an unattractive gray tint. In addition, during cooking, small insects that could not be washed out of the inflorescences may float to the surface. Please note that you should not blanch cauliflower for a long time, so that later it does not turn into porridge - 2-3 minutes will be enough. To avoid this problem, also do not separate the cauliflower into very small florets. It is better to boil large inflorescences, and then, after cooling, cut into neat bunches.

Cauliflower has a mild taste, so when pickling it, it would be appropriate to use various spices. All types of pepper, marjoram, ginger and coriander will make your preparation even more appetizing and aromatic. Juicy and crispy cauliflower for the winter will delight you and your loved ones not only with its delicious taste, but also saturate your diet with vitamins and microelements, which is especially important in the cold season. Cauliflower is a seasonal vegetable, so let's not waste precious time and quickly prepare it for future use!

It turns out that ordinary pickled cauliflower can be very tasty and appetizing. See for yourself by preparing it according to the following recipe!

Ingredients:
For 3 cans of 0.5 l:

1 fork cauliflower (1-1.3 kg),
6-7 black peppercorns,
4 peas of allspice,
4 buds of cloves,
2 bay leaves,
1 pinch of citric acid.
Marinade:
1 liter of water,
50 ml 9% vinegar,
4 tablespoons sugar,
3 tablespoons salt.

Preparation:
Separate the cauliflower into florets. Place the cabbage in a saucepan, pour in 1 liter of water, add
1 tablespoon salt and citric acid. Bring to a boil and simmer for 4 minutes, then pour cold water over the cabbage. Place spices in sterilized jars and pack the cabbage tightly. Prepare the marinade by boiling water with sugar and the remaining 2 tablespoons of salt. Add vinegar and immediately pour the boiling marinade over the cabbage in the jars. Roll up the jars with lids, turn them upside down, cover with a warm blanket and cool. Store the workpiece in a cool, dark place.

Cauliflower cooked in tomato sauce with bell pepper and garlic is perfect for both everyday meals and holiday feasts. To make the preparation especially tasty, choose ripe, fleshy tomatoes and aromatic juicy peppers for its preparation.

Cauliflower in tomato sauce with garlic for the winter

Ingredients:

2 kg cauliflower,
1.2 kg tomatoes,
200 g bell pepper,
2 heads of garlic,
1 bunch of parsley,
hot chili pepper to taste,
100 ml 9% vinegar,
100 ml vegetable oil,
100 g sugar,
2 tablespoons salt.

Preparation:
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, then drain in a colander and rinse under running cold water. Grind tomatoes, bell peppers, hot peppers and garlic through a meat grinder. Pour the resulting mass into a saucepan, add butter, salt and sugar. Stir and bring to a boil. Add cauliflower and chopped parsley to the sauce. Stir, bring to a boil and cook for 10-15 minutes. 2 minutes before readiness, add vinegar and stir. Place the product in sterilized jars and seal tightly. Cool by turning upside down.

Spicy cauliflower in a spicy sweet and sour sauce has a rich taste and will certainly appeal to lovers of savory snacks. To make it spicier, use more garlic.

Ingredients:
For 2 cans of 650 ml:

1 head of cauliflower (about 1 kg),
1 carrot (150 g),
1 red bell pepper (150 g),
4 cloves of garlic,
1 tablespoon Korean carrot seasoning.
Marinade:
350 ml water,
50 ml 9% vinegar,
50 ml vegetable oil,
50 g sugar,
1/2-1 tablespoon salt.

Preparation:
Separate the cauliflower into florets and blanch in two liters of boiling water for 1-2 minutes. Grate carrots for Korean salads. Cut the bell pepper into strips. Pass the garlic through a press. Mix the indicated ingredients with the seasoning and place the mixture in sterilized jars, compacting tightly. To prepare the marinade, mix all ingredients in a saucepan, bring to a boil and cook for 2 minutes. Pour marinade over vegetables in jars. Place the jars in a large saucepan with water so that it does not reach 3-4 cm from the edge. Cover the jars with lids. Bring the water to a boil and sterilize the jars for 15 minutes (half-liter jars will take 10 minutes, liter jars 20-25 minutes). Then roll up the jars with sterilized lids and let cool under a blanket.
Pickled cucumbers and cauliflower wonderfully complement each other when preserved. In addition, preparing such a snack is a great way to diversify your usual preserved cucumbers.

Cauliflower with cucumbers for the winter

Ingredients:

1 head of cauliflower,
2.5 kg of cucumbers,
1 pod hot pepper,
1 head of garlic,
3 bay leaves
3-4 buds of cloves,
2 dill umbrellas,
1 teaspoon black peppercorns,
currant leaves to taste.
Marinade (per 3 liter jar):
75 ml 9% vinegar,
75 g salt,
50 g sugar.

Preparation:
Soak the cucumbers in ice water for a couple of hours, then cut off the ends of the fruit. Place currant leaves, dill umbrellas, garlic and spices in sterilized jars. Add hot pepper cut into rings. Press the cucumbers vertically and place some of the cauliflower florets on top of the cucumbers. Then lay out a row of cucumbers again and finish with the remaining cabbage florets. Pour boiling water into the jars and leave for 10 minutes. Drain the water into the pan and fill the jars again with boiling water for 10 minutes, then drain it into the sink. Add sugar and salt to the water in a saucepan, bring to a boil and pour into jars. Pour vinegar into each jar and seal tightly.

Winter cauliflower cooked with beets is a bright, juicy appetizer that will become a real decoration for the holiday table. The beets give the cauliflower a nice soft pink color, and the double-pouring method keeps the cauliflower crisp and firm.

Pickled cauliflower with beets for the winter

Ingredients:

1 head of cauliflower (1-1.2 kg),
1 beet (350-400 g),
3-4 cloves of garlic,
1/2 bunch of parsley,
1/2 teaspoon citric acid.
Marinade:
1.5 liters of water,
8-10 black peppercorns,
4 tablespoons 9% vinegar,
2-3 tablespoons of vegetable oil,
1.5 tablespoons of salt,
1 tablespoon sugar.

Preparation:
Separate the cauliflower into florets and place in a saucepan. Pour in 2 liters of water, add citric acid, bring to a boil and blanch for 3 minutes. Cut the beets into small slices or pieces. Place 1 clove of garlic and a few sprigs of parsley into sterilized jars. Next, place the vegetables to the top so that they alternate with each other. Boil 1.5 liters of water and pour into jars. Cover with lids and let stand for 20 minutes. Drain the water into the pan. Add salt, sugar and black pepper. Stir and bring to a boil. Add vinegar and oil, then immediately pour the marinade into jars. Roll up the jars with sterilized lids, turn them upside down and cool under a warm blanket.

Cauliflower salad with bell peppers and tomatoes is great for both main courses and side dishes, but it is especially good with meat and mashed potatoes. Try it yourself!

Cauliflower salad with bell peppers and tomatoes

Ingredients:

1.5 kg cauliflower,
500 g bell pepper,
500 g tomatoes,
3-4 cloves of garlic,
700 ml water,
100 ml vegetable oil,
70 ml 9% vinegar,
70 g sugar,
1 tablespoon salt.

Preparation:
Disassemble the cabbage into florets and place in a saucepan. Add bell pepper, cut into rings, and finely chopped tomatoes. Add salt, sugar, water and vegetable oil. Bring to a boil and simmer covered for 25 minutes. Add chopped garlic and cook for another 5 minutes. Pour in the vinegar, simmer for another 5 minutes and place the salad in sterilized jars. Seal the jars tightly, cool and store.

A delicious cauliflower salad with peppers and onions will be an excellent side dish for the main dish and will act as an appetizer that is always on hand in case of unexpected guests. To make the preparation brighter and more appetizing, use bell peppers of different colors.

Ingredients:

2 kg cauliflower,
700-800 g bell pepper,
500 g onions,
10-15 peas of allspice,
3-4 bay leaves.
Marinade:
1.3 liters of water,
180 ml vegetable oil,
170 ml 9% vinegar,
2.5 tablespoons of salt.

Preparation:
Separate the cabbage into large florets and boil in boiling water for several minutes. Cool and divide into smaller florets. Cut the bell pepper into strips and the onion into half rings. Mix the peppers and onions, kneading them with your hands. Add cabbage florets to the vegetables and stir. Place bay leaves and allspice at the bottom of sterilized jars. Place the vegetable mixture in jars and pour boiling marinade made from water, salt, vegetable oil and vinegar. Place the jars in a pan of boiling water, cover with lids, and sterilize (0.5 l jars - 10 minutes, 0.7 l - 12 minutes, 1 l - 15 minutes). After this, roll up the jars with sterilized lids.

Zucchini and carrots are excellent companions for cauliflower in preparations. This preservation turns out to be very tender, light and crispy, and crunching juicy vegetables in the cold season is more pleasant than ever!

Pickled cauliflower with carrots and zucchini

Ingredients:

1 kg cauliflower,
400 g zucchini,
1 carrot,
1/2 bunch of parsley,
4 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
5-7 peas of allspice.

Preparation:
Separate the cauliflower into florets. Cut the zucchini into pieces proportional to the size of the cabbage inflorescences. Cut the carrots into slices. Place vegetables and parsley sprigs in sterilized jars. Pour boiling water into the jars and leave for 10 minutes. Drain the water into a saucepan, add sugar, salt and allspice, and bring to a boil. Pour in the vinegar and cook for 2 minutes, then pour the marinade over the vegetables in the jars. Roll up the jars and cool under a blanket.

Cauliflower for the winter is so tasty and good that you can’t wait until winter so you can quickly taste the preserves you’ve prepared with your own hands. Bon appetit!

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 into boiling water, add pepper and herbs, 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.

Preface

Cauliflower is much healthier and more healing than white cabbage - it contains more vitamins and microelements necessary for the body, and it is much easier to digest. It is even recommended for gastrointestinal diseases, but white cabbage is contraindicated in some cases. This storehouse of vitamins can be canned, and recipes based on cauliflower are simply to die for.

Most housewives still prefer to store food for the winter only and don’t even realize that they can also preserve colored vegetables. They don’t know that this is a quick, simple matter, and there are a variety of recipes for preparing this vegetable “wagon and small cart”:

in brine;
with boiling and without sterilization;
frozen;
in the form of ready-made salads.

All the recipes for canning cauliflower will almost fill an entire book. However, most often only a select few are used. These are exactly the ones presented below. Before you start “making magic” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black inclusions, without insects and pests, will do.

The cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply breaking them by hand.

In this recipe, tomatoes make the cabbage taste richer than usual. The preparation of this assortment is quite simple. It will require, of course, tomatoes, as well as a marinade, in which per 1 liter of filtered water should be: 3 tbsp. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and/or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .

The vegetables must be washed, and then the cabbage must be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or toothpick in the area of the stalk. We wash the jars well and, preferably, sterilize them. Place tomatoes and cabbage in prepared jars. The placement order is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.

Then we pour boiling water into the jars, and cover their necks (do not screw them in) with previously sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If during this time other things appear, it’s okay, the jars can be left even for several hours. The boiling water is then drained, and you will immediately see how much the vegetables have settled.

Pour several peeled cloves of garlic, 5-6 peppercorns (allspice and black), 2-3 clove buds into the jars. We cook the marinade - many do this with the same water that was drained from the vegetables, however, it is safer to use clean water. Pour salt (preferably coarse, non-iodized) and sugar into boiling water according to the above recipe. Let the marinade simmer for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and screw the jars on or roll up the lid.

After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them in a blanket or other things. Only after the jars have completely cooled down are they stored for the winter in a dark, cool place intended for this purpose.

For this recipe, you need to use cauliflower with firm heads, but not overripe ones. The product prepared for the winter in this way turns out crispy, quite spicy and will not only be an excellent side dish for various meat dishes, but also an excellent snack.

The recipe for preparing cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.

Ingredients:

cabbage heads – 1–1.5 pcs;
carrots (at the discretion of the hostess) – 1–2 pcs;
cloves (buds) – 2–3 pcs;
black peppercorns – 3–4 pcs;
sugar – 100 g;
bay leaf – 2–3 pcs;
vinegar essence – 45–55 milliliters;
salt – 70 g.

The cooking procedure is as follows. First, the head of cabbage must be separated into individual inflorescences, which are then thoroughly washed. We prepare liter jars - wash and sterilize. After this, put water on the stove and add 1 g of citric acid and 25 g of salt to it per 1 liter. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then use a slotted spoon to transfer the cabbage into cold water and let it cool.

Place bay leaves, cloves, and peppercorns on the bottom of the jars. You can also add a small piece of cinnamon. Then we lay the cabbage, placing its inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.

Prepare the marinade: dissolve salt and sugar in filtered water; add vinegar essence; bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After this, cover the jars with lids and place them in boiling water for sterilization for 8 minutes. Roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool, dark place.

To prepare this wonderful salad you will need:

cabbage – 2 kg;
bell pepper (preferably multi-colored) – 1 kg;
carrots – 1 kg;
medium zucchini – 2 pcs;
large head of garlic – 1 piece;
hot chili pepper (optional) - half a pod without seeds;
tomato juice (preferably homemade) – 1 l;
salt (not iodized) – 3 tbsp. spoons;
vinegar (table) – 1 tbsp. spoon.

First of all, as usual, wash and peel the vegetables and prepare the jars. Then: disassemble the cauliflower into small inflorescences; cut carrots, peppers and zucchini into strips; pass the garlic through a press. Place everything on the list (except vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it does not boil too much), and then cook the vegetables in the tomato for 25 minutes. After adding vinegar and peeled garlic, cook the salad for another 5 minutes. Place the finished product in sterilized jars.

Filled jars should be rolled up and placed on lids under a blanket. For the winter, store the cooled salad in a place where it is dark and cool.

Preserving cabbage requires effort, albeit a small one. But freezing it for the winter is a very simple matter. But this processing method will allow you to preserve vitamins and beneficial microelements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean bags and, in fact, the product itself - cauliflower.

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 is perhaps the most elegant vegetable. Its curly inflorescences decorate any dish, especially when combined with bright broccoli. And it’s not even worth talking about taste and benefits; cauliflower and broccoli contain many times more nutrients than everyone’s favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case are you firmly confident in the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, pickled, and made into beautiful and tasty salads or assorted dishes.

Freezing. Before freezing cauliflower, soak it briefly in salted water so that any unwanted bugs and worms crawl out. Then rinse well under running water, separate into inflorescences and dry on a towel. Place in thick plastic bags, remove air, tie tightly and place in freezer. Cabbage inflorescences can be blanched in acidified water (2-3 teaspoons of citric acid per 3 liters of water). Dip the cabbage in boiling water for 3-5 minutes, drain in a colander, let the water drain and place in bags. Cauliflower can be frozen individually or mixed with other vegetables to make a mixed vegetable.

Drying. Disassemble the cauliflower heads into inflorescences, cutting off the stems as much as possible, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, drain and place on a baking sheet. Dry in the oven at 60°C, stirring occasionally. Place dried cabbage in jars with tight lids or bags. Store in a dark, dry place. Dried cabbage is prepared as usual, after soaking.

Pickled cauliflower

Ingredients:
1.5-2 kg cabbage,
1 beetroot,
1 carrot,
2-3 cloves of garlic,
5-7 black peppercorns,
3 peas of allspice,
Brine:
1.5 liters of water,
100 g salt,
100 g sugar.

Preparation:
Separate the cabbage into inflorescences and rinse. Peel the beets and carrots and grate them on a coarse grater. Place the vegetables in a jar, add chopped garlic and fill with hot brine. Leave in a warm place to ferment for 3-4 days. If you pour cold brine over the cabbage, the fermentation time will increase to a week. After this, close the jar with a nylon lid and place it in the refrigerator.

Ingredients:
10 kg cauliflower,
5.5 liters of water,
400 g salt,
400 g table vinegar.

Preparation:
Divide the cabbage into inflorescences, rinse and place tightly in jars. Prepare the brine and cool it. Pour the brine over the cabbage and leave for 2 weeks at room temperature. Then refrigerate the jars of cabbage.

Ingredients:
3 kg cauliflower,
500 g carrots,
1 liter of water,
50 g salt,
5 black peppercorns,
grape and black currant leaves,
celery and dill greens.

Preparation:
Disassemble the cabbage into inflorescences, cut the carrots into slices. Place currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, place greens on top and fill with brine. Tie the necks of the jars with parchment, tie with twine and place in a cool place.

Ingredients:
1 large head of cabbage,
1 carrot,
1 sweet red pepper,
5 small onions.
Marinade:
1 liter of water,
2 tsp salt,
1-3 tbsp. Sahara.
Spices for each half-liter jar:
5-7 black peppercorns,
3-5 peas of allspice,
3 cloves,
1 bay leaf,
1 small hot pepper,
1 tsp 70% vinegar.

Preparation:
Prepare the cabbage, cut the carrots into slices, and the pepper into cubes. Place spices, whole onions, peppers and carrots at the bottom of half-liter sterilized jars. Place the cabbage on top, pour boiling water over it and let stand for 5 minutes. Drain the water, fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter jars you will need approximately 1.5 liters of marinade.

Ingredients:
1 kg cabbage,
750 g tomatoes,
20 g salt,
20 g sugar,
5 peas of allspice,
½ tsp. coriander seeds.

Preparation:
Disassemble the cabbage into inflorescences and blanch in acidified water (1 g of citric acid per 1 liter of water) for 2-3 minutes and immediately cool in cold water. Prepare the filling: chop the tomatoes, place them in a saucepan, heat over low heat until boiling and rub through a sieve. Add salt, sugar, spices to the resulting juice and put on fire. Bring to a boil and keep on fire for 2 minutes. Pour boiling juice into jars. Let it sterilize for 10-15 minutes and roll it up. If you add 1-2 tbsp to the filling. 6% vinegar, then sterilization is not necessary. Turn the jars over and cool.

Ingredients:
500 g cauliflower,
1 lemon,
1 carrot,
3 cloves of garlic,
3 black peppercorns,
1 tsp ground red pepper,
4 tbsp. 9% vinegar,
spices to taste.

Preparation:
Remove the leaves from the cabbage head, but do not throw them away. Divide into florets. Fill the cabbage leaves with water in a saucepan almost to the top. Add garlic, carrot strips, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Place the cabbage in sterilized jars. Pour the boiling marinade over the cabbage, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and sterilize for 10-15 minutes. Roll up.

Ingredients:
700 g cauliflower,
200 g onions,
100 g walnuts or pecans (they are softer),
30 g salt,
2 tbsp. table vinegar.

Preparation:
Blanch the cabbage inflorescences for 5 minutes, cool with ice water. Add onion cut into half rings, crushed garlic, chopped nuts and all the spices. Stir and place in sterilized jars, compacting slightly. Sterilize jars: 0.5-liter jars - 15 minutes, 1-liter jars - 20 minutes. Roll up.

Cauliflower with carrots and celery

Ingredients for filling:
1 tbsp. salt,
1 liter of water.

Preparation:
Divide the cabbage into inflorescences, immerse them in cold salted water for 20-30 minutes, then rinse and boil until tender (you can steam them). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying them in layers, pour boiling liquid over them, cover with sterilized lids and set to sterilize for 25 minutes. Roll up.

Pickled cauliflowerempty

Ingredients for filling:
1 liter of water,
160 ml 9% vinegar,
50 g sugar,
50 g salt.
For each liter jar:
7-9 black peppercorns,
3-5 buds of cloves.

Preparation:
Blanch the cauliflower inflorescences for 2-3 minutes in boiling salted water and cool. Place spices at the bottom of sterilized jars, pack the cabbage tightly and pour boiling marinade over it. Set to sterilize: 0.5-liter - 6 minutes, 1-liter - 8 minutes. Roll up.

Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
For filling:
200 g vegetable oil,
150-200 g 6% vinegar,
100 g sugar,
2 tbsp. salt,
1 tsp ground black pepper,
1 tsp ground red pepper.

Preparation:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots on a coarse grater. Place the vegetables in a 3-liter jar, squeeze the garlic into it. Combine the filling ingredients and pour over the cabbage. Cover with plastic wrap and store in the refrigerator.

Cauliflower salad in tomato sauce

Ingredients:
5 kg cauliflower,
2 kg carrots,
1 kg of onion,
1 kg sweet pepper,
2 pods of hot pepper,
4 heads of garlic.
Fill:
3 liters of tomato juice,
1 stack 9% vinegar,
1 stack Sahara,
2 stacks vegetable oil,
5 tbsp. salt,
spices - to taste.

Preparation:
Boil tomato juice in a saucepan, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onion and cook for 15 minutes, then add garlic and hot pepper and boil for 5 minutes. After this, add oil and vinegar, bring to a boil and place in sterilized jars. Roll up.

Cauliflower according to an old recipe

Ingredients:
5 kg cabbage,
1.2 kg tomatoes,
200 g sweet pepper,
200 g parsley,
80 g garlic.
For filling:
200 g vegetable oil,
100 g sugar,
60 g salt,
120 g 9% vinegar.

Preparation:
Boil the cabbage florets in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, pressed garlic, parsley and pepper. Bring to a boil and lower the cabbage into the mixture and simmer over low heat for 10-15 minutes. Place in sterilized jars and seal.

Cauliflower and Broccoli Salad

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red sweet peppers,
100 ml 6% vinegar,
1 liter of water,
1 stack vegetable oil,
3 tbsp. salt,
3-4 tbsp. Sahara,
parsley.

Preparation:
Blanch the cauliflower and broccoli florets for 3 minutes and pour cold water over them. Cut the tomatoes into large slices, sweet peppers into rings, chop the parsley. Cook the marinade from water, oil, vinegar, salt and sugar, boil it for 2 minutes and add the vegetable mixture to it. Cook over medium heat for 10 minutes, place in sterilized jars and seal. Turn over, wrap, cool.

Cauliflower and broccoli in tomato sauce

Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg tomatoes,
1 kg sweet pepper,
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar,
60 g salt,
120 ml 9% vinegar.

Preparation:
Disassemble the cabbage into florets and boil in boiling water for 5 minutes. Drain in a colander and let the water drain. Pass the remaining ingredients through a meat grinder or grind with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage into it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and seal. Turn over, wrap and cool.

Cauliflower, broccoli and bell peppers

Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp. salt,
2 tbsp. Sahara,
Apple vinegar.

Preparation:
Separate both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over it. Cut the sweet pepper (preferably colored) into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water and bring to a boil. Place cabbage and peppers in sterilized jars, place garlic on top and pour boiling marinade over them. Pour 1-2 tbsp into each jar. vinegar. Place for sterilization for 10 minutes, roll up.

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1.2 kg tomatoes,
200 g yellow sweet pepper,
200 g vegetable oil,
5 tbsp. Sahara,
2 tbsp. salt,
80 g garlic,
200 g parsley,
100 g 9% vinegar.

Preparation:
Blanch the cabbage florets in salted water for 4 minutes. Grind the tomatoes in a meat grinder or using a blender, add the remaining ingredients and boil. Place cabbage inflorescences into the boiling tomato mixture and simmer over low heat for 30 minutes. Pour into sterilized jars, roll up, turn over and wrap.

Ingredients:
1 kg broccoli,
900 g carrots,
900 g multi-colored sweet peppers,
900 g cucumbers,
900 g tomatoes,
900 g onions,
800 g cauliflower,
190 ml table vinegar,
13-15 cloves of garlic,
6 pcs. carnations,
35 g sugar,
35 g salt,
greens - to taste.

Preparation:
Divide the cabbage into inflorescences, cut the carrots into circles, onions into rings, and pepper into strips. Dilute vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Place herbs, spices and garlic cloves in the bottom of sterilized jars and fill the jars with chopped vegetables. Fill the jars with boiling marinade and roll up. Turn over, wrap and cool.
Winter preparations made from cauliflower and broccoli are perfect as a side dish for meat dishes, and they also look great simply as a salad.

Happy preparations!

Larisa Shuftaykina