How to cook pickled cauliflower for the winter

It is customary to preserve white cabbage for the winter. Few housewives close the colored one, although a vegetable pickled with beets can decorate the table and add variety to the daily diet.

In our article - the best recipes pickled cauliflower fast food.

Classic recipe

Cauliflower heads are white or yellowish in color. In combination with beets, the vegetable becomes raspberry and looks great on the table.

For pickling 1 fork of cabbage according to the classic recipe, you will need the following products:

• 2 small beets;
• 1 pinch of dill seeds;
• 2 cloves of garlic;
• 500 ml of water;
• 1 tsp. sugar and salt;
• 2 tsp vinegar 9%;
• Bay leaf.

Cooking algorithm:

1. The washed cabbage is divided into individual inflorescences. The peeled beets are cut into thin slices. The vegetables are mixed in a separate container.
2. At the bottom of a sterilized jar, bay leaves, dill seeds and garlic cut into slices are placed.
3. The container is filled with a vegetable mixture, poured with boiling water and left for 15 minutes.
4. The cooled liquid is poured into a saucepan and salt and sugar are dissolved in it. When the liquid boils, pour out the vinegar and immediately turn off the heat.
5. The hot marinade is distributed among the jars and hermetically sealed with metal lids.

From this set of products, one can of pickled cauliflower with a capacity of 0.7 liters is obtained. If you need to cook more, the amount of ingredients is proportionally increased.

Instant Recipes for Delicious Crispy Cabbage with Carrots

Cauliflower has a neutral taste, so it goes well not only with beets, but also with other vegetables.

A tasty and elegant vegetable snack with carrots is obtained. There are several cooking options - below are the most successful ones.

With carrots

This recipe crispy cauliflower involves the use of only one additional ingredient - carrots. For 1 kg of cabbage, take 2 carrots and 1 beet. For the marinade you will need:

• 2 liters of water;
• salt, sugar, vinegar 9% - 4 tsp each;
• bay leaf - 2 pcs.;
• cloves - 6 pcs.;
• black peppercorns - 10 pcs.

Preparation:

1. Carrots are cut into slices, beets are rubbed, cabbage is divided into inflorescences.
2. Boil cabbage in water with salt and citric acid for 3 minutes. Citric acid will keep the vegetable from turning gray.
3. Spices are placed on the bottom of the jars and the containers are filled with vegetables, and then boiled water is poured for 5 minutes.
4. The water is poured into a saucepan, salt and sugar are added, brought to a boil and the vinegar is poured.
5. The appetizer is poured with boiling marinade and the cans are rolled up with metal lids.

With carrots and garlic

To prepare snacks you need:

• 1 kg of cabbage;
• 1 carrot;
• 1 medium beet.

Products for the marinade:

• 1 liter of water;
• 2 tbsp. l. salt and sugar;
• 100 ml of sunflower oil;
• 0.5 tbsp. vinegar 9%;
• 4 bay leaves;
• 1 tbsp. l. allspice peas;
• 3 carnation inflorescences;
• 0.5 heads of garlic.

Let's start cooking:

1. The inflorescences are blanched for 5 minutes, the carrots are cut into slices, the beets are chopped on a grater.
2. The enamel pot is filled with layers: first cabbage, then carrots with beets and garlic. The vegetables continue to alternate until the container is full.
3. A liter of water with salt and sugar is boiled, spices and oil are added and boiled for 3 minutes. Pour in vinegar, let it boil again and add to vegetables.
4. Cover the mixture with a flat plate and press down with pressure (for example, a 0.5 liter can of water).It does not make sense to install a heavy load, as this can damage the cabbage forks.
5. On the first day, a snack pickled at room temperature, and then another 2 days in a cool room.

The finished dish is stored directly in a saucepan or laid out in jars, covered with nylon lids and placed in the refrigerator.

Pickled cabbage with beets in Georgian style

The Georgian appetizer differs from the previous recipes primarily in its piquancy, which is achieved through vinegar. Citric acid is used as an additional preservative in the recipe.

Products for 1 kg of cabbage:

• 1 beet;
• 4 cloves of garlic;
• 10 black peppercorns;
• 20 g sugar;
• 40 g of salt;
• 4 tbsp. l. vinegar 9%;
• 60 g of vegetable oil;
• parsley or cilantro;
• 1.5 liters of water;
• citric acid on the tip of a knife.

The appetizer is prepared like this:

1. The cabbage is blanched in boiling salted water with citric acid for no more than 7 minutes.
2. Cut the peeled beets into slices.
3. A little greens and a clove of garlic are spread on the bottom of the cans, then a few slices of beets and a layer of cabbage. The vegetable layers are alternated until the container is completely full.
4. 1.5 liters of water is brought to a boil, distributed among the jars and the vegetables are left to steam for 30 minutes under the lids. If this is not done, the snack will ferment during storage.
5. The water is again poured into a saucepan, salt, sugar and pepper are added and brought to a boil. Then the vegetable oil and vinegar are poured and immediately removed from the heat.
6. The appetizer is poured with boiling marinade and rolled up. The jars are cooled at room temperature, after which cauliflower, marinated for the winter with beets, transferred to the pantry for storage.

Spicy with chili

Fans of spicy dishes will definitely appreciate pickled cabbage with chili peppers.

Products:

• 2 kg of cabbage;
• 2 beets;
• 2 carrots;
• 3 bell peppers;
• 1 head of garlic;
• 1 chili pepper;
• half a bunch of dill and parsley.

For the marinade you will need:

• 1 liter of water;
• 0.5 tbsp. Sahara;
• 1.5 tbsp. l. salt;
• 100 ml of sunflower oil;
• 0.5 tbsp. vinegar;
• 2 bay leaves;
• dill seeds optional.

Step by step cooking:

1. The inflorescences are boiled in boiling salted water for 3 minutes.
2. Garlic is cut into thin slices, carrots into slices or strips, beets are chopped on a grater. Chili is cut into thin slices. To reduce the spiciness of the dish, take not the whole pepper, but half. The bell pepper is cut into slices 1 cm thick. The greens are chopped.
3. All vegetables are combined in a saucepan or large bowl.
4. Water is poured into the second pan, salt, sugar, bay leaves, oil and vinegar are added. Bring the mixture to a boil, reduce the heat slightly and cook for no more than 2 minutes.
5. Vegetables are poured with brine directly in the pan. Cover them with a plate on top, put oppression on and leave for 24 hours.
6. After that, the vegetables are laid out in clean jars, filled with the remnants of the brine and covered with lids.
7. The containers are turned over, covered with a blanket and left to cool at room temperature. Store such blank Better in a cool basement or cellar, but a regular closet will do.

Conclusion

Cauliflower is not only steamed or fried in batter. Excellent winter spins are obtained from this vegetable, and if the recipes are supplemented with bright carrots and beets, the dish will not only be tasty, healthy, but also unusually beautiful.