How to prepare cauliflower in tomato juice for the winter: recipes

Cauliflower is fried in batter or steamed for maximum benefits. Some housewives prefer to freeze the inflorescences after harvest in order to add them to various dishes in winter. If there is no roomy freezer, cook canned snacks.

Consider the most delicious and simple recipes for preparing cauliflower in tomato juice for the winter. In our article - step by step instructions, photos, tips and advice from experienced housewives.

Choosing and preparing cauliflower

To make the preparation tasty, healthy and beautiful, it is important to choose the right vegetable itself.

Suitable for canning:

1. Selected cabbage with light inflorescences without signs of rot, disease or mechanical damage.
2. Vegetable with dense white or creamy heads. If the shade is yellowish, this means that the cabbage is overripe and not suitable for canning.

Before heat treatment, the vegetable is thoroughly washed and cut into inflorescences.

How to preserve cauliflower in tomato

Cauliflower in tomato is tasty and aromatic, and the combination of light inflorescences and red sauce makes the preparation very aesthetic and attractive.

According to the classic recipe, the ingredients are selected for 2 kg of cabbage:

• 2.5 kg of tomatoes;
• 2 sweet peppers;
• 6 tbsp. l. tomato paste;
• 0.5 heads of garlic;
• 60 g of salt;
• 100 g sugar;
• 150 ml of sunflower oil;
• 1/2 tsp citric acid;
• bay leaf and peppercorns to taste.

Cooking instructions:

1. The washed cabbage is cut into inflorescences. Washed peppers are peeled from the stalk and cut into strips.
2. The tomatoes are washed, a cross-shaped cut on the stalk is made, scalded with boiling water and immediately thrown into ice water. This will help to quickly peel them off.
3. Cabbage inflorescences are laid out in sterilized half-liter jars, several strips of pepper are added and 1 bay leaf for each container.
4. Banks are filled with boiling water, covered and left for 15 minutes.
5. Tomato dressing is prepared: peeled tomatoes are chopped in mashed potatoes. Peas and chopped garlic are added to them.
6. The sauce is brought to a boil with salt, sugar, butter and citric acid and cooked over low heat for 20 minutes.
7. The cans are drained and immediately filled with hot sauce. Without waiting for cooling, the containers are rolled up.

Recipe variations

Cauliflower has a neutral taste, so winter preparations from it often supplemented with other vegetables.

With vegetables and spices

Fans of unusual canned snacks will appreciate this simple onion and cucumber recipe.

For 2 cans of 1.5 liters you will need:

• 1 kg of inflorescences;
• 20 fresh cucumbers;
• 3 medium onions;
• 1.5 kg of tomatoes;
• 2 bell peppers;
• 4 cloves of garlic;
• 1/4 pod of hot pepper.

Spices are prepared separately:

• 2 bay leaves;
• 60 g of sugar and salt;
• 2 tbsp. l. 9% vinegar;
• 2 pcs. carnations;
• 10 peppercorns.

Preparation:

1. Peelless tomatoes are chopped with a blender, hot peppers are cut into small pieces, sweet peppers are cut into strips, cucumbers are cut into rings, and onions are cut into quarters.
2. Peel the garlic.
3. Bay leaves, garlic and onions are placed in sterilized jars. Top - cucumbers, bell peppers and cabbage. The vegetable layers are alternated to the top of the container. Pour boiling water over everything and leave under the lid.
4. After 20 minutes, the water is drained and the procedure is repeated.
5. While the vegetables are steaming, prepare the tomato sauce. Pour tomato juice into a saucepan and heat it over medium heat.Salt, sugar, hot pepper and spices are added.
6. Allow the mixture to boil for 10 minutes, add vinegar and cook for another 2 minutes. The water is drained from the jars and replaced with boiling sauce.

The containers are immediately rolled up with metal lids, turned upside down, wrapped and left to cool.

With garlic

The combination of cauliflower and garlic will add a snack spicy-pungent aroma.

For 3 cans of 0.5 liters and 1 kg of cabbage you will need:

• 1 sweet pepper;
• 0.7 kg of tomatoes;
• 3 cloves of garlic;
• 3 tbsp. l. sunflower oil;
• 40 g sugar;
• 1 tbsp. l. with a slide of salt;
• 50 ml of 9% vinegar.

Step by step cooking:

1. The cabbage disassembled into inflorescences is blanched so that the workpiece does not cloud during storage. Pour 3 liters of water into a saucepan, bring it to a boil, lay out the inflorescences and cover with a lid. Keep them in boiling water for 5-6 minutes. Then they are thrown into a colander and cooled.
2. Tomato filling is prepared separately. Peel the tomatoes and remove the stalk. Pepper is freed from seeds. Vegetables are cut into random pieces and chopped into puree. Garlic is crushed in the press.
3. The garlic mixture is boiled for 5 minutes after boiling, along with butter, salt and sugar.
4. Put cabbage in boiling sauce and, stirring constantly, cook for another 10 minutes.
5. At the end, add vinegar, boil for another 3 minutes and lay out in sterilized jars. The remaining space is poured with sauce.

The workpieces are rolled up with metal lids, turned upside down, wrapped and left to cool.

With zucchini

This appetizer consists not only of cabbage and zucchini, but also of tomatoes, carrots, bell peppers and onions. Therefore, it is used as an independent dish and a dressing for vegetable stews.

Ingredients per liter jar:

• 300 g cabbage;
• 150 g zucchini;
• 2 onions and 2 sweet peppers;
• 1 carrot;
• 5 tomatoes;
• 3 cloves of garlic.

Spices and other components of the marinade are prepared separately:

• 1 tsp salt;
• 3 pinches of sugar;
• 4 tbsp. l. sunflower oil;
• 2 tbsp. l. apple cider vinegar;
• ground pepper to taste.

How to cook:

1. Washed vegetables are cut: cabbage - into separate inflorescences, onions - in half rings, and carrots, zucchini and peppers - into strips.
2. Vegetables with salt, sugar and butter are stewed in a saucepan until softened, no more than 15 minutes.
3. Tomatoes are ground with garlic, seasoned with spices and added to vegetables. Cook for 10 minutes. At the end, add vinegar.
4. Sterilized jars are filled with a ready-made snack, sterilized under lids for 10 minutes.

The containers are rolled up and cooled in the usual way.

With bell pepper

In all recipes above, bell pepper is used as a component of tomato filling. Usually they take 1-2 pieces, but if desired, the number is increased.

For example, some are allowed to fill, and some are simply cut into pieces and added to cabbage. Then the finished dish will taste like a vegetable lecho.

With parsley

Cauliflower in combination with tomato sauce and parsley is very aromatic.

For 1 kg of inflorescences take:

• 700 g of ripe tomatoes;
• 1 sweet pepper;
• 3 cloves of garlic;
• a bunch of parsley;
• 50 ml of vegetable oil and 9% vinegar;
• 40 g sugar;
• 25 g of salt.

Preparation:

1. The inflorescences blanch for 6 minutes and cool by throwing in a colander.
2. Peelless tomatoes and seedless peppers are chopped in mashed potatoes. Parsley is chopped, garlic is crushed in the press.
3. Salt, sugar and butter are added to vegetables, boiled for 5 minutes. Put cabbage in the same mixture and cook for 10 minutes. Then add vinegar and boil for another 3 minutes.

The snack is laid out on sterilized jars, hermetically sealed, turned upside down and wrapped. Leave to cool completely.

With citric acid

Citric acid, like vinegar, acts as a preservative. It is used both independently and in combination with vinegar.

For 2 kg of inflorescences you will need:

• 2 sweet peppers and 1 hot pepper;
• 1.5 kg of tomatoes;
• 1 head of garlic.

Additional components of the sauce:

• 3 st. l. salt and sugar;
• 150 ml of vegetable oil;
• 3 g citric acid;
• 6 bay leaves;
• 10 peas of black and allspice.

Step by step cooking:

1. The cabbage is immersed in boiling water with citric acid for 3 minutes, removed and cooled.
2. Peppers without stalks are cut: Bulgarian - into strips, burning - into rings.
3. Tomatoes are chopped in mashed potatoes, peeled garlic is cut into slices.
4. All components are mixed and cooked with spices and oil for 30 minutes.
5. They are laid out in sterilized jars and rolled up.

Without sterilization

Cauliflower is cooked with minimal heat treatment. These snacks are consumed first.

Ingredients for 1 kg of cabbage:

• 700 g of tomatoes;
• 1 sweet pepper;
• 4 cloves of garlic;
• 2 tbsp. l. salt and sugar;
• 50 ml of vegetable oil and table vinegar.

The appetizer is prepared as standard:

1. The inflorescences are blanched and cooled. Peeled peppers are cut into cubes. Peel the tomatoes off.
2. Pepper and tomatoes are mashed, chopped garlic, salt, sugar and butter are added, boiled for 5 minutes.
3. Put the inflorescences in the boiling sauce and continue cooking for another 20 minutes. Vinegar is poured in 2-3 minutes before the end.
4. Vegetables are laid out in jars, rolled up with lids and cooled.

Terms and conditions of storage

Correctly rolled cabbage kept all winter. For this, the workpieces are cooled in a special way.

Hermetically sealed jars are turned over with the lids down and covered with a blanket. Leave to cool completely.

Next, the containers are transferred to the pantry. It must be dry and protected from direct sunlight.

Storage temperature - no higher than + 15 ° C, and humidity - within 65–90%.

Tips

In addition to using high-quality products and jars without chips or damage, experienced housewives have a few more canning secrets.

Important! Jars and lids must be sterilized so that the workpiece does not swell during storage.

Vinegar is added to the filling only at the end so that it does not have time to evaporate. The sauce is boiled in a stainless steel saucepan or enamel container. It is not recommended to use aluminum dishes, as they will give the snack an unpleasant aftertaste.

Conclusion

A properly prepared vegetable cauliflower in tomato snack will diversify your winter diet. They use not only the classic recipe, but also a variety of variations with herbs, zucchini, garlic and other vegetables.

The main thing is to clearly follow step by step recipes and use only high quality ingredients. An obligatory component is vinegar or citric acid. They act as a preservative and prevent the workpiece from deteriorating during storage.