Pickled Cauliflower For The Winter: Recipes For Preparations With Photos, Including Korean Salad

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

We marinate cauliflower for the winter: 6 recipes and cooking nuances

Cauliflower has long become a frequent guest on the plates not only for adherents of proper nutrition and guardians of the figure, but also for those who like to indulge in original dishes. A variety of cooking methods allow resourceful housewives to "tasty" serve the vegetable to the table. So, a jar of pickled cauliflower will diversify a winter everyday dinner and surprise guests on a festive evening.

Content

• 1 Chef's subtleties

• 2 Basic recipe for pickled cauliflower for the winter

  2.1 Photo gallery: a set of spices for the marinade

• 3 Cabbage with carrots

  3.1 Video: recipe for pickled cauliflower with carrots

• 4 Korean cauliflower

  4.1 Video: pickling cabbage in Korean

• 5 Spice with onions and spices

  5.1 Video: pickling cabbage with onions and spices

• 6 Recipe with beets

  6.1 Video: canning with beets

• 7 Pickled cauliflower with cucumbers

Chef's subtleties

"Experienced" housewives know a lot about pickling cauliflower and share their secrets:

• choose heads of cabbage without spots, dents and traces of mold, white or cream in color with dense, unblown heads;
• use refined vegetable oil, odorless;
• to increase the shelf life, the workpiece is laid out in sterile jars and rolled up with sterilized lids;
• it is recommended to store the salad in a cool place.

Cabbage for conservation must be chosen very carefully: the inflorescences must be unblown, without traces of rotting and mold

Regardless of the recipe chosen, cabbage must first be disassembled into inflorescences, the largest cut in half or into quarters and rinsed thoroughly with running water. The rest of the vegetables must also be thoroughly peeled.

Basic recipe for pickled cauliflower for the winter

As a basis for further culinary experiments, you can take a basic recipe, which can be easily modified by playing with spices and adding additional ingredients. Required:

• cabbage - 500-700 g;
• garlic - 5 cloves;
• water - 1 l;
• vegetable oil - 50 g;
• vinegar 9% - 3 tablespoons;
• a bunch of parsley;
• pepper and salt to taste.

Preparation:

1. Boil cabbage in a liter of water for 5 minutes, put in a colander and rinse with running water. Do not pour out the remaining "broth": it will still come in handy.

   

   Boil cabbage in a liter of water

2. Heat vegetable oil in a deep saucepan and sauté the garlic, chopped into thin slices, together with chopped parsley.

   

   Sauté the garlic and parsley in vegetable oil in a deep saucepan

3. Pour into a bowl a glass of water, in which cabbage, vinegar were cooked, salt and pepper to taste. After boiling, remove from the stove.
4. Fold the cabbage in an enamel pot or bowl, pour hot marinade over.
5. Leave to cool to room temperature, stirring the workpiece from time to time.
6. Put in sterile jars, fill with marinade, close the lids scalded with boiling water, store in the refrigerator.

Photo gallery: a set of spices for the marinade

Garlic will give preservation a characteristic taste and pronounced aroma

Fresh parsley in the marinade will give the salad a touch of Georgian cuisine

Black pepper can be added directly with peas or ground the spice into powder

Cabbage with carrots

A delicious combination of cauliflower and carrots looks very elegant and festive, for harvesting you need:

• cabbage - 1.5-2 kg;
• carrots - 2-3 fruits;
• garlic - 4-5 cloves;
• water - 1 l;
• sugar - 0.5 cups;
• vegetable oil - 100 ml;
• vinegar - 250-300 ml;
• salt - 2-3 tablespoons.

Cooking technology:

1. In a deep enamel bowl or stainless steel container, stir well the cabbage, finely chopped carrots, chopped garlic.

   

   For preservation, it is most convenient to chop carrots on a Korean-style carrot grater, but if there is no such tool, you can do with a regular grater or knife

2. Stir butter and sugar, salt in water. Boil.

   

   To prepare the marinade, dissolve sugar, salt and oil in boiling water

3. Add vinegar and after boiling again, pour the hot mixture into a container with vegetables.
4. Allow the mass to cool to room temperature, stirring occasionally.

5. Arrange in sterile jars, not forgetting to pour in the marinade, close the lids, having previously doused them with boiling water, put in the refrigerator for storage.

   

   Put the workpiece in sterile jars

Video: recipe for pickled cauliflower with carrots

Korean cauliflower

Fans of oriental astringency and pungency will like the Korean-style blank, for the manufacture of which you will need:

• cabbage - 1 kg;
• carrots - 1 piece;
• hot pepper - 2 fruits;
• Bulgarian pepper - 3 pieces;
• garlic - head;
• water - 3 l;
• vegetable oil - 50 ml;
• table vinegar - 200 ml;
• sugar - 150 g;
• salt - 2 tablespoons;
• dry adjika - a tablespoon;
• parsley - a bunch.

Preparation:

1. Boil the cabbage for 5 minutes, let the water drain.

2. Process the carrot with a coarse grater, chop the hot pepper together with the seeds into thin rings, and chop the Bulgarian, peeled from seeds, into a narrow strip, chop the garlic finely, chop the parsley.

   

   Cut carrots and peppers into narrow strips, chop the garlic and parsley

3. Combine all vegetables in an enamel bowl.
4. Stir salt, sugar, adjika, oil, vinegar in water, remove from the stove after boiling.
5. Pour the hot liquid into a container with vegetables, stir and leave in a cool place for 12 hours.
6. Distribute in sterile jars, close with sterile lids and put in the refrigerator for storage.

To make pickled cabbage not too hot, hot peppers can not be chopped, but thrown entirely into a can with conservation, or seeds can be removed from the fruit

Video: pickling cabbage in Korean

Spice with onions and spices

A bouquet of spicy additives makes pickled cabbage unforgettable, for a fragrant salad you will need:

• cabbage - 2 kg;
• carrots - 2 pieces;
• garlic - 100 g;
• bulgarian pepper - 2 fruits;
• bulb;
• water - 1 l;
• salt - 2 tablespoons;
• sugar - a teaspoon;
• hot pepper - 1 piece for each liter jar;
• dill umbrellas;
• cherry, horseradish and currant leaves;
• Bay leaf;
• allspice peas;
• cloves;
• vinegar 70% - 0.5 teaspoon for each liter jar.

Preparation:

1. Chop the Bulgarian pepper into cubes, carrots - into slices, onion - into rings.

   

   Chop carrots into circles, onions into rings, cut pepper into cubes

2. Take 3 sterile liter jars and on the bottom of each container put a few cherry and currant leaves, a leaf of horseradish, a couple of garlic cloves, an umbrella of dill, a pod of hot pepper, 2-3 peas of allspice, bay leaves, 1-2 cloves.

   

   Place the leaves and spices in sterile jars

3. Then lay out a layer of sweet peppers, cabbage, carrots and onions, lightly press the vegetables with a spoon and pour boiling water over the jars, cover the jars with lids.

4. After 30 minutes, drain the liquid, replacing it with a hot marinade, for the preparation of which, dissolve sugar and salt in a liter of boiling water.

   

   Replace drained boiling water with marinade

5. Pour 0.5 teaspoon of vinegar into each jar, roll up. Place the containers on a baking sheet upside down until they cool completely.

Rings of onions pickled with cauliflower are a great snack that goes well with hot kebabs

Video: pickling cabbage with onions and spices

Beetroot recipe

To make beautiful pink pickled cauliflower with an atypical taste, you will need:

• cabbage - 1-1.2 kg;
• beets - 1 large fruit;
• garlic - 2-3 cloves;
• water - 1 l;
• sugar and salt - 2 tablespoons each;
• vinegar - 3 teaspoons;
• bay leaf, dill seeds by the number of cans.

Preparation:

1. Cut the garlic and beets into thin slices.

   

   Cut the beets and garlic into thin slices

2. Prepare sterile jars of 0.5 or 1 liter and put a few pieces of garlic, bay leaves and a pinch of dill seeds in each container.

3. Lay out the cabbage, alternating with the beets.

   

   Place the cauliflower in sterile jars, alternating with the beets

4. Pour boiling water over the vegetables, cover the jars with lids and leave for 20 minutes.
5. Drain the water, replacing it with hot marinade (stir vinegar, sugar and salt in boiling water, remove from the stove).
6. Roll up the jars, put them upside down on a pallet, wrap them in a blanket and let cool for 12 hours.

If you marinate cauliflower with beets, the vegetable will acquire a beautiful pink hue and an equally original taste.

Video: canning with beets

Pickled cauliflower with cucumbers

For a crispy snack you will need:

• cabbage and cucumbers - 1 kg each;
• garlic - 2-3 cloves;
• water - 1 l;
• vinegar 9% - a tablespoon per can;
• salt - 60 g;
• sugar - 50 g;
• dill - 100 g;
• mustard seeds - 15 g;
• cloves - 4 pieces;
• allspice - 3 peas.

Preparation:

1. Soak the cabbage for 10 minutes in a strong saline solution, put it in a colander, and rinse with running water.
2. Soak cucumbers in cold water for 5 hours, pour over with boiling water so that the fruits do not lose their bright green hue. Cut into large slices.
3. Cut the dill into pieces, 5 cm long, peel the garlic.
4. Put cucumbers, herbs and garlic cloves in sterile jars, place cabbage on top to the very top, lightly tamp the vegetables.
5. Pour boiling water into the container, let the workpiece cool to room temperature.
6. Pour the water from the cans into a saucepan, boil, add sugar, salt and spices, cook for 2 minutes, pour the hot composition into containers with vegetables.
7. Add a tablespoon of vinegar to each jar, roll up. Place containers upside down until they cool completely.

Cucumbers, dill and garlic are a win-win combination that goes well with cauliflower as part of home preservation, and if you add a horseradish leaf to the blank, the crispy fruits will remain dense

Having mastered the described recipes, you should not stop at improving the skills of the art of canning: adding your favorite spices and additional ingredients, experienced housewives know how to make each jar of cauliflower unique.