Simple recipes for delicious cauliflower in adjika for the winter

Cauliflower is a healthy and tasty vegetable. Its elastic "umbrellas" are convenient for pickling and closing in jars for the winter. It goes well with other vegetables and hot spices. Cook two in one: hot adjika with crispy cabbage. It is delicious and unusual. We offer recipes with a photo of cooking cauliflower in adjika for the winter.

Choosing and preparing cauliflower

Fresh cabbage is needed for harvesting... The surface should be free from dirt, rot, damaged areas. In the jar, they will become a source of mold.

Signs of a suitable head of cabbage:

• uniform white or slightly yellow color;
• inflorescences fit tightly to each other;
• leaves and stems are green, firm, without wormholes;
• inflorescences are dense;
• the weight corresponds to the size - the head of cabbage is heavy, not dried;
• lack of foreign smell, moisture, insects.

Use only inflorescences that are attached to the stalk... The head of cabbage must be disassembled, the inflorescences should be washed and blanched for 5-10 minutes in slightly salted water.

How to properly pickle cauliflower in adjika

There are several recipe options. Used as a marinade tomato juice with hot spices, chili, garlic... Bell pepper is suitable for the aroma. To make the workpiece last longer and have a piquant taste, add a little vinegar.

Ingredients and proportions

For the classic adjika cauliflower recipe, use the following ingredients:

• cauliflower - 1.5 kg;
• sweet pepper - 700 g;
• tomatoes - 1.7 kg;
• garlic - 1 head;
• hot pepper - 1 pod;
• greens - 1 bunch;
• salt - 60 g;
• sugar - 100 g;
• table vinegar - 50 ml;
• oil - 150 ml.

Ingredients are designed for 3.5 l... However, the number of products can be anything. The main thing is to observe proportions. For aroma, add spices to taste, such as suneli hops.

Cooking instructions

First, prepare adjika. If there is no meat grinder and blender, grate the chili and tomatoes on a fine grater (the peel with the stalk should remain in your hands), and pass the garlic through a press. Add the pre-blanched cabbage inflorescences last.

How to do:

1. Grind tomatoes, hot peppers, garlic with a meat grinder or blender.
2. Add salt, sugar, oil, vinegar to the resulting mass.
3. Mix thoroughly and put on fire.
4. Wait until it boils, add herbs, bell pepper and cabbage.
5. Stir and cook for half an hour.
6. Distribute the hot snack in sterile jars, roll up.

To make the appetizer as hot as possible, do not remove the seeds from the chili pod., you just need to cut the stalk. For a milder taste, on the other hand, peel the fruit and rinse under running water.

Other preparations from cauliflower:

Cauliflower for the winter - lick your fingers

Delicious Crispy Pickled Cauliflower Recipes

Recipe variations

Cauliflower goes well with bell peppers, tomatoes and carrots... Vegetables are used to prepare delicious salads for the winter. In some recipes, tomato sauce is substituted with seasoned salted water. It turns out to be a crunchy pickled appetizer. Garlic, chili, adjika seasonings add spice.

In korean

Prepare a savory snack that will appeal to guests at the festive table. The cabbage stays crisp and juicy.

Council. Slice carrots into small slices with a peeler or use a carrot shredder in korean.

Ingredients per liter jar:

• cauliflower - 450 g;
• garlic - 2-3 cloves;
• hot pepper - 1 small pod or half;
• bell pepper - 150 g;
• carrots - 100 g.

For the brine you will need:

• water - 450-500 ml;
• sugar - 0.5 tbsp. l .;
• salt - 1 tsp;
• dry adjika - 1 tsp;
• vinegar 9% - 1 tsp

How to cook:

1. Disassemble the cabbage into inflorescences.
2. Boil in boiling water for 10 minutes.
3. Chop the carrots and bell peppers into strips.
4. Pass the garlic through a press.
5. Cut hot peppers into slices.
6. Mix all ingredients.
7. Put in a jar on a hanger, do not tamp.
8. Add salt, sugar, spices to the water, mix.
9. Put on the stove until it boils.
10. Place the filled jar in the pasteurization pot.
11. Pour the hot brine into a jar (the liquid should cover the vegetables).
12. Cover with a tin lid, pour water into the pan.
13. Boil on a hotplate for 25 minutes.
14. Add vinegar and close the lid tightly.

Leave to cool under the covers... When the cans have cooled, transfer to a storage location. In winter, it remains to drain the brine and add vegetable oil.

With squash

Cauliflower goes well with squash and squash. It turns out a pickled spicy assortment. Seasonings are added to taste. The ingredients are designed for 2.5 liters of workpiece.

What is needed:

• cauliflower - 700 g;
• squash - 500 g;
• sweet pepper - 2 pcs.;
• cherry tomatoes - 7 pcs.;
• garlic - 1 head;
• hot pepper - 1 pod;
• allspice peas;
• dill - 1 bunch;
• Bay leaf;
• carnation.

Per liter of filling:

• salt - 50 g;
• sugar - 100 g;
• vinegar essence - 1 tablespoon.

How to cook:

1. Blanch the cabbage blossoms for 4 minutes.
2. Sterilize the jars, dry.
3. Lay dill on the bottom (you can take umbrellas), cloves, allspice.
4. Cut the washed and dried squash and sweet peppers into large slices. Use small squash whole. Large ones are best cut into quarters.
5. Pierce the cherry at the stalk.
6. Fill the jars with prepared vegetables.
7. Top with sliced ​​garlic cloves and a red pepper pod.
8. Put a pot of water on the fire (about 500 ml will go to a 1 liter can).
9. Pour in salt, sugar, wait until it boils.
10. Cook for 5 minutes, then pour in the vinegar, remove from heat.
11. Spread the brine over the jars so that the liquid covers the contents.
12. Cover and sterilize in a large saucepan for 15-20 minutes.

Put the rolled up cans on the lids. Cover with a blanket and leave to cool.

Salad for the winter

Marinade with bell pepper and onion soaks cabbage, makes the appetizer juicy and aromatic... The salad goes well with potato dishes. Hot peppers, parsley and garlic are added if desired.

Ingredients are calculated for 1.5 l:

• cauliflower - 1 kg;
• carrots - 2 pcs.;
• bell peppers - 3 pcs.;
• onion - 2 pcs.;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 120 ml;
• cardamom - 1 tsp;
• paprika - 1 tsp;
• vegetable oil - 120 ml;
• vinegar essence 70% - 2 tsp

How to cook:

1. Rinse and dry the vegetables.
2. Disassemble the cabbage into inflorescences, pour boiling water over for 10 minutes.
3. Cut the pepper into strips, cut the onion into half rings.
4. Throw the inflorescences in a colander, let the water drain.
5. Combine prepared vegetables in a large saucepan.
6. Pour hot water into a bowl, add spices, salt, sugar.
7. Pour in vinegar and vegetable oil.
8. Stir and add to vegetables.
9. Leave it on for an hour.
10. Divide the salad into the jars.
11. Place to pasteurize in a large saucepan.
12. Roll up under the tin lids.

Turn the cans over, wrap them up with blankets. Allow to cool, then transfer to storage. The workpiece will stay in the locker for 3 months.

Terms and conditions of storage

It is recommended to sterilize the jars before laying out the workpiece.... The containers are washed outside and inside. After drying, keep over steam for 5-10 minutes. You can also sterilize in the oven, microwave, saucepan: pour a little water inside and heat for a few minutes. Vegetables are laid out in a dry warm container.

Read also:

The use of cauliflower for weight loss

How to make the best cabbage blanks

If long-term storage is not expected until next season, you can close without sterilization... In this case, it is enough to wash the cans with soda, mustard or vinegar, dry them and, after filling, tighten with tin lids. This blank is kept in the refrigerator or on the balcony.

Regardless of the storage method, try to eat the preparation in three months... Within a month the vegetables will marinate well, become juicy and aromatic. The longer the salad stands, the sour and softer it becomes. After opening, keep the jar in the refrigerator.

Tips from experienced housewives

Don't be afraid to get creative. Cauliflower goes well with many other vegetables and fruits... Add slices of apples, beets, onions, green tomatoes, green beans to the blanks.

Replace vinegar with citric acid... Dissolve the white crystals in the marinade (tomato juice or water) while cooking. Half a teaspoon is enough for one liter jar.

You don't have to chop all the vegetables finely... Marinate cabbage, peppers, carrots in large pieces. For ease of placement, take a three-liter jar. Salads are best prepared in half-liter and liter containers.

Conclusion

Pickled cauliflower complements the pantry with traditional cucumbers and tomatoes. The appetizer is suitable for everyday dinners and a festive table. Served with potato, meat dishes, alcohol. Some housewives add the preparation to soups.