The most delicious assorted recipes with cauliflower, cucumbers and tomatoes for the winter

Cauliflower is not canned as often as cucumbers or tomatoes. But on the other hand, there is much more benefit from it, and in terms of taste, it is in no way inferior to other vegetables. Among other qualities, cauliflower is suitable for dietary and medical nutrition. Fans of tasty and healthy products will learn from our article how to properly prepare an assortment of cabbage, tomatoes and cucumbers for the winter.

Selection and preparation of cauliflower for assorted blanks

In the process of choosing cauliflower for an assortment, they look to ensure that the vegetable does not have any defects, signs of pests and other defects. The head of cabbage should have a uniform color. If the inflorescences have a yellow tint, then they are overripe. Such a product is also used for blanks, but in this case it will need to be divided into small inflorescences.

The selected head is soaked for 5-10 minutes in salt water. This allows all insects to be removed, if any. It will not be possible to remove pests under running water.

Then the head of cabbage is divided into separate inflorescences. In fresh cabbage, they have a pure white color, so all areas with flaws are cut off.

Attention. If necessary, blanch the cauliflower, pouring boiling water over for 2-4 minutes. This makes it softer, so that the vegetable is better saturated with the marinade.

The most delicious recipes

Cauliflower is usually marinated along with other vegetables. Its taste depends entirely on what kind of vegetables were added to the cabbage. Each mistress has her own recipe.

Assorted cauliflower, tomatoes and cucumbers

This recipe is usually prepared in a 3 liter jar so that you can add enough other vegetables.

For one head of cabbage they take:

1. Cucumbers - 4 pieces about 10 cm.
2. Tomatoes - 6 pieces of medium size.

Also, dill, parsley and garlic are used for the preparation of the assortment.

How to cook:

1. Sprigs of greenery are placed in a clean and dry jar. Then the vegetables are tightly arranged.
2. Tomatoes, cucumbers and garlic are placed whole. Some housewives also add bay leaves and peppercorns.
3. Now the contents of the jar are poured with boiling water and left to infuse for 30-40 minutes.
4. The marinade is drained, brought to a boil again, poured back and the jar is rolled up with a metal lid.

With the addition of bell pepper

The platter prepared according to this recipe will be in moderation sharp and very tasty. It is not necessary to roll such blanks. If there are cans designed for screw caps, then use them.

Required ingredients:

1. 2 heads of cauliflower.
2. 2 carrots.
3. 2 pcs. bell pepper.
4. 1 large onion.
5. Dill.
6. Leaves of currant, cherry, horseradish.
7. 5 pieces. chili peppers.
8. Allspice.
9. Bay leaf.
10. Carnation.
11. Salt, sugar.
12. Vinegar.

Bell peppers take a bright red color, always fresh. It is cut into thin slices, onions - in half rings, carrots - in rings.

Onions, carrots and spices are spread at the bottom of the jars. Then put the cabbage and pepper.

Marinade is made from water salt, allspice, vinegar and bring it to a boil. Then pour the cans with ordinary boiling water, let stand for 3 minutes and drain. After that, the marinade is immediately poured, and the cans are rolled up.

Without sterilizing the finished product

Many housewives prefer not to spend a lot of time preparing a cauliflower assortment, but to use a recipe that does not require sterilization.

To do this, pour the prepared food with boiling water and leave it for 15 minutes. After that, the water is drained, vinegar, salt, allspice are added to it. The marinade is brought to a boil, vegetables are poured over it and the jars are rolled up. For this method of canning, any food that is suitable for cooking is suitable. blanks with cauliflower.

Assorted in tomato marinade

Delicate inflorescences soak tomato sauce thanks to which they become juicy and very tasty.

To prepare an assortment you will need:

1. 2 kg of cauliflower.
2. 15 g citric acid.
3. 120 ml of vegetable oil.
4. 60 g of salt.
5. 4 black peppercorns.
6. 80 ml of table vinegar.
7. 50 g of parsley.
8. 3 bay leaves.
9. 1 kg tomato.
10. 0.5 kg of bell pepper.
11. 1 head of garlic.
12. 100 g of sugar.

Cooking process:

1. The cabbage is washed and divided into inflorescences.
2. Bell peppers are peeled and coarsely chopped. It is advisable to choose a thick-walled vegetable, as it is more juicy. Only ripe peppers are used. Because of the green, the workpiece will give off bitterness.
3. Tomatoes are washed, dried and cut in half. It is advisable to use a variety with a thin skin.
4. Bell peppers and tomatoes are transferred to a saucepan and put on low heat. The vegetables are heated until they are tender.
5. Boil water separately. Cabbage and a pinch of citric acid are added to it. For even boiling, the inflorescences are pressed with a spoon.
6. After boiling, the water is boiled for 3 minutes. Then the cabbage is taken out and immediately washed under cold water to stop the cooking process. If the inflorescences are left warm, they will become unusable for canning.
7. Soft peppers and tomatoes are passed through a sieve to obtain a homogeneous puree without skins and seeds.
8. Chop parsley and garlic and mix with mashed potatoes. Salt, sugar, bay leaves, allspice, vinegar and oil are added.
9. The mixture is put on fire and stirred constantly. Cook for five minutes.
10. Jars are filled with cabbage and poured with hot sauce. Then they are placed in a saucepan. The pot is filled with water up to the shoulders of the cans and put on fire. Boil for 20 minutes.
11. Banks are closed with metal lids, turned over and covered with a warm blanket.

With the addition of zucchini

To prepare a 3-liter jar you will need:

1. 1 cabbage.
2. 3 cucumbers.
3. 2 tomatoes.
4. 2 bell peppers.
5. 4 onions.
6. 2 carrots.
7. 1 zucchini.
8. 1 head of garlic.
9. 1 chili pepper

For the marinade you need:

1. 1.5 liters of clean water.
2. 2 tbsp. l. salt.
3. 4 tbsp. l. Sahara.
4. 5 tbsp. l. vinegar.
5. 8 pcs. allspice.

Tomatoes are put whole, the tips of the cucumbers are cut off, and all other ingredients are cut randomly. Vegetables are placed in sterilized jars.

Now the cans are poured with boiling water and wait 20 minutes, after which the water is poured into the pots. The process is repeated. Next, the ingredients for the marinade are added to the water and boiled for 5 minutes. Then the jars are poured halfway with boiling marinade, vinegar is added and the marinade is topped up to the neck. Banks are rolled up with a metal lid.

Terms and conditions of storage

Storage duration assorted vegetables depends on the cooking method. For example, marinated cauliflower, made without sterilization, is stored under a nylon lid for a month.

The workpieces covered with a metal lid are usable for 3-5 months. Preservation that has not been sterilized is stored in a refrigerator or in a cold room.

Assorted made by the double-fill method has a shelf life of 2-3 years. Usually they are still usable after this period, but gradually the taste gets worse. Therefore, it is advisable to store them for a short time.

Often, conservation is sent to the cellar, balcony or storage room. The main condition is to prevent direct sunlight from falling on the workpieces.

Tips from experienced housewives

Basic tips:

1. For conservation, choose only dense, tight-headed, fresh cauliflower.
2. Be sure to make sure that the inflorescences are not damaged by insects or diseases. Otherwise, a tasty assortment will most likely not work. The contents of the cans will turn sour.
3. During separation, the heads of the inflorescences are not crushed too much.
4. To check the tightness of the lid after sealing, the cans are turned over.

Conclusion

Cauliflower is a dietary and valuable product. Various vegetables are added to improve taste during canning. Any of the recipes presented can be supplemented or adjusted with spices. The main thing is to observe the storage conditions so that the blanks do not deteriorate throughout the winter.