Recipes for delicious crispy pickled cauliflower for the winter
Cauliflower are classified as vegetables with a short shelf life. It will not be possible to provide a stock for the whole winter according to the storage type of an ordinary white cabbage.
There is another way - to marinate cabbage in jars and enjoy a crispy snack with a unique delicate taste throughout the year. There are many preservation recipes - we have selected the most delicious and simple ones for you. From the article you will learn how to properly prepare delicious crispy pickled cauliflower for the winter.
The content of the article
Selecting and preparing cauliflower for pickling
In order for the preparation to be of high quality, they are responsible for the choice of the main ingredient. The pickling cauliflower has the following qualities:
- fresh - do not take the one that has been in bed for several days;
- ripe - an unripe vegetable will not give a full taste;
- not overripe - it is better to refuse cabbage with a blossoming color;
- loose - indicates sufficient juiciness of the product;
- no rot, visible damage, stains.
At the beginning of cooking, the heads are washed, dried with a paper towel and divided into neat inflorescences with a short stem.
Among the varieties and hybrids of cauliflower with traditional characteristics (rounded flattened forks of white, light yellow or cream color with a bumpy surface) are suitable for pickling:
- Express;
- Alpha;
- Goat Dereza;
- Autumn giant;
- Hybrid Vinson F1;
- Goodman F1 hybrid.
Those who love everything original will like the Romanesco variety. This is a modern hybrid, the inflorescences of which have tops in the form of pointed cones. Rainbow cabbage, painted in bright yellow, green, pink, orange or purple colors, also looks interesting in a jar. This cabbage will conquer not only by its appearance, but also by the richest composition of nutrients - carotenes, antioxidants, anthocyanins.
Reference. Cauliflower is superior to citrus fruits in the content of ascorbic acid. It is enough to consume 150 g of vegetable daily to provide the daily requirement for vitamin C.
How to pickle properly for the winter
When pickling a product, it is important to process the inflorescences so that when stored in jars, the product does not ferment, and the cabbage retains its elasticity and crunch.
Achieving these goals is possible with quality ingredients and proportions.
To get three half-liter cans of pickled products, prepare the ingredients:
- cauliflower in inflorescences - 800 g;
- fresh carrots - 50 g;
- 2 garlic cloves;
- black peppercorns - 15 pcs.;
- 9 allspice peas;
- 3 pcs. bay leaf;
- 4 glasses of clean water;
- granulated sugar - 50 g;
- table salt - 35 g;
- vinegar 9% table - 40 ml.
Pickling instruction
To prepare a simple but tasty winter preparation, follow the step-by-step instructions:
- All the leaves are cut off from the cabbage, disassembled into inflorescences of a size that will be convenient when pricked on a fork.
- The inflorescences are transferred to a large bowl and washed in cool water, the water is drained. The cabbage is dried.
- Pieces are dipped into boiling water for 10 seconds, removed with a slotted spoon. Another option is to fill the ingredient with freshly boiled water from a kettle, drain it after 10 seconds. This procedure ensures the shelf life of the product.
- Peeled carrots are cut into rings (flowers, stars).
- Cut the garlic into thin slices.
- Sterilize dishes.Jars - in a microwave oven, metal lids - in boiling water for 5-7 minutes.
- Place 3 carrot slices and 2 garlic slices in each jar.
- Cabbage inflorescences are placed in jars tightly, but without effort. Due to the pre-treatment with boiling water, the pieces are slightly reduced in size and completely fit into the containers. Along the way, they decorate the cabbage with carrots, laying it closer to the walls of the cans.
- In each jar put peppercorns in equal parts, bay leaf.
- In parallel with the laying of the ingredients, boiling water is poured into each jar.
- Cover the jars with lids for 5 minutes. This will ensure that the crunch of the cabbage is preserved.
- Then all the liquid is poured from the cans into an enamel container for further preparation of the marinade. You will need 750 ml of liquid.
- Dissolve salt and sugar in water. Boil, after 1 minute add vinegar, stir and immediately remove from heat.
- The contents of the cans are poured with brine to the brim and tightened, observing the tightness.
- Turn the cans over and wait until they cool down. Do not wrap it up, otherwise the cabbage will soften and lose its crunch.
After the jars have cooled, they are placed in a dark and cool place with low air humidity - in the basement, cellar, closet in the apartment or on the balcony.
Recipe variations
| Name | Feature | Ingredients | Cooking method |
Instant Crispy Cabbage |
Thanks to the content of sunflower oil and an increased amount of vinegar in the recipe, the process of pickling vegetables will be twice as fast. | Add 100 ml of sunflower oil, 1 pinch of coriander to the standard set of ingredients. Take 2 times more vinegar - 80 ml. | 1. Wash the cabbage disassembled into inflorescences and pour over with boiling water. Place pieces in jars. Add carrot strips, garlic slices. 2. Boil water, add all ingredients except vegetables, oil and vinegar. Stir, pour in oil. Boil again and add vinegar. Stir and turn off the stove. 3. Pour hot brine into jars, cover with lids. After cooling, place in a dark, dry place. |
| Assorted with tomatoes and cucumbers | This recipe is suitable for pickling in large jars - 2 and 3 liters each. Spices are chosen to taste. Depending on the volume of the container, the number of products is increased in an appropriate proportion. | Add 0.5 kg each of medium tomatoes, small cucumbers and bell peppers to a typical set of ingredients.
Carrots are not included in this recipe. |
1. Disassemble the cabbage into inflorescences, wash, pour over with boiling water. 2. Peel the pepper and cut into 6 pieces. 3. Peel and cut the garlic into slices. 4. Wash the tomatoes and cucumbers. Use the tomatoes whole, remove the tips on the cucumbers and cut them into rings. 5. Put all vegetables in a jar. Add seasoning. 6. Boil water with sugar and salt. Pour the vegetables in the jar with this liquid, pour in the vinegar last. 7. Close containers with lids, cool and put in a dark place. |
| With beets | Beets give the cabbage a pink hue. The method involves mixing all the ingredients directly in the jar, without first preparing the marinade. | In addition to the main set of ingredients, take 1 medium-sized beetroot and 3 cloves.
This recipe does not include carrots. |
1. Divide the cabbage into inflorescences, wash and boil in water for 10 seconds. 2. Wash the beets and cut into small strips. 3. Put all ingredients in sterile jars. Alternate cabbage and beets for uniform coloring. Add vinegar. 4. Boil water, pour for 15 minutes. into banks and cover loosely. 5. Roll up the lids, store after cooling. |
With cloves |
The marinade is characterized by piquancy and pungency. The dish is ready to eat in 24 hours. | Additionally take 4 pcs. cloves, bay leaves - 10 pcs., sunflower oil - 1 cup, vinegar - 100 ml. | 1. Put the processed vegetables in a glass container. 2.Prepare the marinade by combining the rest of the ingredients in boiling water. 3. Pour the marinade over the jars, roll up, let cool |
| In korean | This recipe will appeal to spicy lovers. | Add Korean seasoning for carrots - 20 g, vegetable oil - 100 ml, take 3 times more carrots - 3 medium root vegetables. | 1. Disassemble the head of cabbage into pieces, wash them and pour over with boiling water. 2. Grate carrots for Korean dishes. 3. Place the vegetables and garlic sliced into the jars. 4. Prepare the marinade: boil water, add bay leaves, sugar, salt, pepper, seasoning. Bring to a boil again and add oil and vinegar while removing from heat. 5. Pour the contents of the jars with the prepared marinade. Cover with lids for 10 minutes and then screw tightly. 6. Cool and put into basement. |
| With tomato filling | The technology involves the addition of tomato paste to the marinade. | Additionally, you will need 0.5 kg of overripe sweet tomatoes, 300 g of bell pepper, 70 g of parsley.
The recipe does not involve adding carrots. |
1. Boil the inflorescences in boiling water for 1 minute. 2. Peeled tomatoes, seeds - pepper, garlic and parsley, beat with a blender. 3. Add sunflower oil, salt, sugar and vinegar to the tomato mixture. 4. Bring the marinade to a boil. 5. Put the cabbage in jars, add seasonings, pour over boiling marinade and cover with lids for 10 minutes. 6. Then roll up the cans and let them cool down. Store in a dark, cool place. |
With turmeric |
The dish turns out to be delicious, with a spicy sweet and sour note. Cabbage takes on a delicate yellowish tint. | Attach to the standard set of ingredients: 1 pc. large onions, 2 tbsp. l. turmeric, 20 g parsley.
Do not add carrots and garlic. |
1. Disassemble the cabbage into small inflorescences and pour over with boiling water. 2. Cut the onion into half rings. 3. Add sugar, salt, vinegar and all remaining ingredients except parsley to boiling water. Boil again. 4. Place cabbage and onions in a jar, alternating layers. Lay the parsley on top. Pour marinade over. Allow to cool, slightly covering with a lid to allow air access. 5. After a day, cover with nylon lids and refrigerate. |
| With apple |
The taste is delicate and unusual, has a sweet and sour hue. | A standard set of products, except for pepper and bay leaves. Additionally, use 1 large durum apple in the recipe, 3 tbsp. l. vegetable oil. | 1. Wash and cut vegetables - cabbage into inflorescences, carrots into circles, apples into small slices. 2. Place cabbage and carrots in boiling water and cook for a few minutes. 3. Put the vegetables in clean jars, add chopped garlic to them. 4. Dissolve salt and sugar in boiling water, pour this liquid into jars. 5. Add vinegar and oil. 6. Roll up the banks, let cool. 7. Store in a dark, dry place. |
With pepper and carrots |
For connoisseurs of spiciness, it is recommended to take chili peppers, and for those who love food with a delicate taste - Bulgarian. | Additionally prepare 2 chili peppers or 2 pcs. bell pepper, 30 g of parsley and 1 tbsp. vegetable oil. | 1. Disassemble the head of cabbage into small inflorescences. Cut the pepper into rings, the carrots into slices, and the garlic into slices. Chop the parsley. Pour boiling water over vegetables through a colander, place in jars. 2. Prepare the marinade by mixing sugar, salt, vinegar and oil in boiling water. 3. Pour the vegetables with the prepared marinade, cover for 20 minutes. 4. Roll up the cans, allow to cool, put away for storage. |
Terms and conditions of storage of such a workpiece
Depending on the method of canning, the terms and conditions of product storage differ.
Pickled vegetables that have not gone through the full conservation process, but are closed with capron lids, are stored in the refrigerator for 2 months. Storage in the cellar from autumn to spring. The main thing is to make sure that no light comes in and the room is no higher than + 2 ° C.
If the banks are mothballed, the maximum shelf life is 2 years. The product retains the best quality for the first 12 months. The optimal temperature regime is from 0 to + 25 ° С with a humidity in the room not exceeding 75%. Direct sunlight is contraindicated.
Tips from experienced housewives
Knowing the little tricks, it will be easier for housewives to cook pickled cabbage.
Experienced chefs recommend:
- Choose ingredients carefully, especially cabbage. A firm, juicy head of cabbage without visible damage is the best option.
- Cabbage cannot be overcooked. So it will lose the spicy crunch or turn into a mess.
- Be sure to try the marinade while cooking. Spicy lovers are advised to increase the amount of vinegar in the recipe.
- Do not fill the jars with marinade to the brim - if the contents are left open for a day, additional liquid will be released during this time.
- Before serving the dish, season it with chopped parsley and sunflower oil.
Conclusion
Pickled cauliflower takes pride of place among the list of preparations for the winter. It has a delicate taste, absorbs aromas of additives and spices. With turmeric, cloves, apples, it's easy to find the best recipe for yourself.