Cauliflower for the winter: simple recipes for preparing delicious blanks without sterilization

Cauliflower is a tasty and healthy product. It contains 2-3 times more protein, iron and vitamin C than white cabbage. It also contains other vitamins, minerals and beneficial acids. The vegetable will be an excellent addition to the winter diet, it will help to cope with vitamin deficiency and get rid of extra pounds.

You can prepare cauliflower for the winter not only by freezing. Pickled snacks from this vegetable will decorate the table. Prepared without sterilization, they will retain most of the nutrients. Preservation without additional heat treatment is easy to perform and has many variations.

Selection and preparation of food and containers

To prepare pickled cabbage for the whole winter period, which will remain tasty and crispy until next season, it is not enough to choose a suitable recipe. It is important to choose the right ingredients.

Particular attention should be paid to cauliflower:

1. Medium-sized heads are recommended. They have firm but delicate buds that remain crispy when canned.
2. Cauliflower cabbages should not have traces of rot, mechanical damage, signs of disease. If there are holes in the head, it means that insects live inside. Such canned food will go bad without sterilization.
3. The heads of cabbage should be firm. Loose specimens with protruding open inflorescences will be tough and fibrous.

It is important to prepare cabbage correctly. For this:

1. Heads of cabbage are washed in plenty of water. The darkened areas are cut off.
2. The leaves on the head are cut off.
3. A rigid stem with a base on which the inflorescences are attached is cut out.
4. Cabbage is sorted into inflorescences. If there are traces of insects or the vegetable is too tough, blanch it for 30 seconds in boiling water.

Properly prepared cabbage should not have dirty and dark areas, traces of insects. It is these shortcomings that cause damage to canned food.

Additional ingredients

Attention is paid not only to cabbage, but also to additional ingredients. They affect the taste of the snack.

Cabbage is often canned along with other vegetables. They should be juicy and fresh, without any signs of rot and disease.

Iodized salt is not suitable for canning vegetables. It softens products, impairs their taste, and leads to swelling of the cans. It is allowed to use fine "Extra" salt, but it is easy to oversalt the snack with it. For pickling vegetables according to any recipe, it is best to use regular rock salt.

The taste of the dish largely depends on the water... For preservation, it is recommended to use purified or pre-boiled water.

Most recipes contain vinegar. It acts as a preservative. Common table vinegar is often used to pickle cauliflower. But it is considered harmful, so adherents of proper nutrition prefer to replace it with apple.

Dishes

If canned food is prepared without additional sterilization, the cans are washed with soapy water or soda, and then sterilized. This is done in one of the following ways:

1. A special sterilization lid is put on a pot of boiling water. On the hole for 3-6 minutes. put the jar upside down.
2. The jar is put on the spout of a boiling kettle. Sterilization continues for 5 minutes.
3. Banks are placed in a cold oven. Then set the temperature to 180 ° C.The containers are kept in the oven for 20 minutes.

The lids are sterilized too. To do this, they are poured with boiling water.

Canned Cauliflower Recipes Without Sterilization

There are many recipes for preparing cauliflower for the winter without sterilization, and not only from cabbage inflorescences or from a mixture of vegetables.

There are spicy, spicy and sweetish options. The best conservation methods are presented below.

A simple recipe for pickling in liter jars

Canning cauliflower without additional vegetables is the easiest way to prepare. The dish contains aromatic herbs, classic marinade and cabbage inflorescences. This simple recipe will not surprise you with its unusual taste, but everyone will like it.

Ingredients:

• cauliflower - 1.5 kg;
• grape leaves - 8 pcs.;
• vinegar - 75 ml;
• water - 1.5 l;
• salt - 75 g;
• sugar - 75 g;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.

These ingredients are enough for 2 liter jars. The amount of cabbage depends on the size of the inflorescences into which the head was divided.

Council. If desired, other spices are added to the brine, for example, currant leaves, dry mustard, bay leaf.

Recipe for a delicious preparation of cauliflower for the winter without sterilization:

1. The cabbage is washed under cold water, separated from the base, divided into inflorescences. It is best to use medium-sized inflorescences in this recipe.
2. The leaves of the grapes are washed and placed in jars. Pepper is poured into the bottom of the containers.
3. The rest of the cans are filled with cabbage inflorescences. They are stacked as tightly as possible, but carefully so as not to overwhelm.
4. Water is poured into a saucepan, salt and sugar are poured. The mixture is boiled until the ingredients are dissolved in the liquid. Then add vinegar and boil for another minute.
5. Boiling brine is poured into jars of cabbage. The containers are rolled up under the lids, after which they are turned upside down, covered with a blanket and left in this form until they cool completely.

This cabbage is crispy and aromatic. It will be an excellent addition to hot dishes and will be able to compete with pickled cucumbers in taste.

With carrots

Spicy cauliflower with crispy carrots is not only tasty, but also beautiful, therefore it will decorate both everyday and festive tables. Hot peppers add spicy notes to the dish. If desired, it is removed from the list of ingredients. To make the dish more savory, increase its quantity.

Ingredients:

• cauliflower - 6 kg;
• carrots - 10 pcs.;
• salt - 180 g;
• bay leaf - 12 pcs.;
• cloves - 6 pcs.;
• vinegar - 80 ml;
• cherry leaves - 6 pcs;
• black currant leaves - 6 pcs.;
• hot pepper - 3 pods;
• water - 3 l;
• black peppercorns - 30 pcs.;
• garlic - 24 cloves;
• sugar - 120 ml;
• onions - 6 pcs.;
• dill - 1 bunch.

The specified amount of ingredients is enough for 3-4 two-liter cans or 6 liter cans. If desired, the amount of ingredients can be proportionally changed.

A delicious recipe without sterilizing the preparation of cauliflower for the winter with carrots:

1. Cabbage heads are washed, stubbled, disassembled into small inflorescences. Carrots are washed, peeled and cut into strips. Peel the onion and cut into half rings up to 1 cm thick. Peel and cut the garlic into thin slices. Hot peppers are washed and cut into half rings.
2. Dill, black currant and cherry leaves are washed and dried.
3. At the bottom of the jars are laid leaves of fruit trees, dill, black pepper, cloves, bay leaves. The ingredients are evenly distributed between the containers.
4. Cauliflower inflorescences, carrots, onions, garlic and hot peppers are placed tightly in jars, alternating layers.
5. Prepare the marinade. To do this, pour water into a saucepan, add sugar and salt and boil for 7 minutes so that all the ingredients are dissolved. Then pour in vinegar and boil for another 1-2 minutes.
6. The boiling marinade is poured into jars. The cabbage is immediately rolled up under the lids.
7. The jars are turned upside down, wrapped in a warm blanket and left to cool completely.

With bell pepper

This unusual salad is not inferior in taste to lecho.The marinade is not a mixture of water and vinegar, and tomato juice... Peppers are chosen with thick walls. If you take multi-colored vegetables, the salad will turn out to be more beautiful.

Attention! To do salad spicy, add a few pods of bitter pepper, cut into rings.

Ingredients:

• cauliflower - 2 kg;
• Bulgarian pepper (better than different colors) - 0.5 kg;
• carrots - 250 g;
• tomatoes - 1.5 kg;
• garlic - 80 g;
• a mixture of parsley and dill - 1 bunch;
• sugar - 100 g;
• salt - 80 g;
• vinegar - 100 g;
• vegetable oil - 200 g.

How to cook:

1. The cabbage is washed, peeled from the stump, and disassembled into inflorescences. For this recipe, it is best to make them not very small. The inflorescences are immersed in boiling water for 5 minutes, then discarded in a colander.
2. Peel the carrots, cut into slices 0.5 cm thick. Wash the pepper, remove seeds and stalks, and cut into thick half rings or strips.
3. Tomatoes are doused with boiling water, peeled, then chopped in a meat grinder or in a blender. Finely chop the garlic and herbs.
4. Tomato juice, peppers, garlic, carrots and herbs are placed in a saucepan. Salt, sugar and vegetable oil are added to vegetables.
5. When the mixture boils, add cabbage to it. Vegetables are mixed and simmered over medium heat for 15 minutes, stirring occasionally.
6. Vinegar is added to vegetables. The mixture is simmered for another 2 minutes.
7. The hot salad is placed in the jars. The containers are rolled up under the lid, turned upside down, wrapped in a blanket and left to cool completely.

With herbs and tomatoes

Cauliflower with herbs and tomatoes looks bright and tastes good. It is used not only as a snack, but also as a decoration for meat dishes.

Ingredients:

• cauliflower - 2 kg;
• salt - 4 tbsp. l .;
• garlic - 2 heads;
• sugar - 6 tbsp. l .;
• bay leaf - 6 pcs.;
• tomatoes - 4 kg;
• dill, parsley - 1 bunch each;
• mustard seeds - 2 tbsp. l .;
• water - 2 l.

It's best to use cherry tomatoes for this recipe. This will allow the vegetables to marinate evenly and make the appetizer more beautiful.

How to pickle cauliflower with tomatoes:

1. Cabbage heads are washed, the stalk is removed and divided into large inflorescences. Wash tomatoes in plenty of cold water. Peel the garlic, chop the greens.
2. Cabbage inflorescences are mixed in a separate container with tomatoes.
3. Bay leaves, garlic, mustard seeds and chopped greens are placed on the bottom of the cans. The rest of the volume is filled with a cabbage-garlic mixture.
4. Prepare the marinade: pour sugar and salt into a pot of water, bring to a boil and wait for the ingredients to dissolve. Then pour in vinegar and boil for another 2 minutes.
5. The boiling marinade is poured into jars of vegetables and sealed with lids.
6. Banks are turned upside down, wrapped in a blanket and left to cool completely.

With cucumbers

Pickled cucumbers are the most popular winter snack. If you add cauliflower to the jar, you get a completely different dish.

Ingredients:

• cucumbers - 5 kg;
• cauliflower - 2 kg;
• bitter pepper - 2 pods;
• garlic - 2 heads;
• leaves of currant, raspberry, cherry, dill umbrellas - 6 pcs.;
• cloves - 6 pcs.;
• black peppercorns - 12 pcs.;
• sugar - 100 g;
• salt - 150 g;
• vinegar - 150 ml.

It is convenient to use 3 liter cans for this recipe. The workpiece looks more beautiful in them.

Cooking method:

1. The cabbage is washed and sorted into large inflorescences. Cucumbers are soaked in ice water for 3 hours. Peel the garlic. Bitter peppers are cut into rings.
2. At the bottom of the jars, spread bitter and black pepper, cloves, leaves of fruit trees, cloves of garlic, dill umbrellas. Top - cabbage and cucumbers in layers.
3. Vegetables are poured with boiling water, allowed to stand for 2 minutes, then the liquid is poured into a saucepan, brought to a boil and the procedure is repeated.
4. Add sugar and salt to the water, which was poured into a saucepan for the second time, bring to a boil and boil for 5 minutes. Then add vinegar and heat for another 2 minutes.
5. The boiling brine is poured over the vegetables. Banks are rolled up under the lids, placed upside down, wrapped in a blanket and left to cool completely.

Prepare in the same way vegetable mix. In this case, other vegetables are included in the composition.

In korean

Korean style cauliflower pickling - a recipe for lovers of spicy and spicy dishes... This appetizer will be an excellent addition to any side dish, even without meat dishes.

Ingredients:

• cauliflower - 2 kg;
• medium-sized carrots - 3 pcs.;
• garlic - 2 heads;
• vinegar - 2 tbsp. l .;
• water - 2 l;
• sugar - 1 tbsp.;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l .;
• spices for carrots in Korean - 2 tbsp. l.

The appetizer will turn out to be spicy or tender, depending on the seasoning for the Korean carrots. There are 2 options sold in stores.

How to pickle cauliflower in the Korean way:

1. The cauliflower is washed and disassembled into small inflorescences. The vegetable is blanched in boiling water for 2 minutes. Then they are thrown into a colander and allowed to drain.
2. Carrots are washed, peeled, chopped on a Korean vegetable grater. Finely chop the garlic.
3. The vegetables are mixed and placed in jars.
4. Prepare the marinade. Sugar, salt, oil, spices are added to the water. The mixture is brought to a boil and cooked for 7 minutes. Then add vinegar and boil for another 2 minutes.
5. The boiling marinade is poured into jars and sealed with lids.
6. The jars are turned upside down and covered with a blanket. In this form, they should stand until they cool completely.

Korean cabbage is cooked without water. In this case, the salad will have to be sterilized.

Council. A good Korean vegetable seasoning is easy to make yourself. To do this, mix coriander, dry garlic, turmeric, sweet paprika, black and red peppers, fenugreek, basil.

Basic rules for storing blanks

Cauliflower canned food stored during a year. Then vegetables become soft, darken, taste deteriorates.

Store snack cans in a dark, cool place, such as a closet or basement.

Open blanks are kept in the refrigerator. They will stand in brine for more than a week.

Conclusion

Canned cauliflower is a good alternative to the familiar tomatoes and cucumbers. It tastes interesting and remains crispy for a long time.

The lack of sterilization not only makes the cooking process easier, but also makes the dish healthier. This snack is useful for vitamin deficiency and iron deficiency in the body.