Cauliflower for the winter: pickled blanks

Cauliflower is one of the components of winter homemade preparations. She and other vegetables are preserved in glass containers, which are pre-sterilized in the oven or in a water bath. Banks are closed with iron or tin lids.

jar pickled cauliflower recipes

Pickling cauliflower for the winter in jars occurs when using various vegetables and fruits. Commonly used carrots, peppers, beets, broccoli. The pickling process involves a brine, which is prepared on the basis of hot water, salt, vinegar and granulated sugar.

The easiest recipe

You can pickle cauliflower in a convenient and quick way. With this recipe, carrots and several other components for the marinade are taken.

The algorithm for preparing cauliflower for the winter is divided into a number of stages:

1. A couple of heads of cabbage weighing up to 3 kg are divided into inflorescences and washed with warm water.
2. Half a kilogram of carrots is chopped into circles.
3. First, dill, blackcurrant leaves and celery stalks are placed in a jar.
4. Then put vegetable slices.
5. The brine is formed as a result of boiling a liter of water, where three large spoons of salt are poured.
6. Fill jars with hot liquid. They are sealed with capron lids.
7. After cooling, pickled vegetables are stored in a cold place.

hot pepper recipe

Chili peppers will help to add spice to the preparations. When working with it, you must follow safety rules and avoid direct contact of pepper with the skin.

Such a recipe for the winter includes a certain sequence of steps:

1. Kilogram cabbage is divided into parts.

   

2. The resulting inflorescences are lowered into a container of water and put on fire. When the liquid begins to boil, reduce the temperature and boil the cabbage for 5 minutes.
3. The water is drained from the container, and the processed inflorescences are left in a colander.
4. Three bell peppers should be peeled and chopped into half rings.
5. Carrots are crushed manually or using kitchen appliances.
6. Two chili peppers, chopped into rings. Seeds can be left, then the snack will become more spicy.
7. Slices from the garlic head are cut into plates.
8. Vegetables are mixed and distributed in jars. They add a spoonful of coriander, previously crushed in a mortar.
9. Parsley (1 bunch) should be finely chopped.
10. The marinade is prepared in the following way. A liter of water requires an incomplete glass of sugar and two large spoons of salt. After boiling the marinade, add ¼ cup of oil and 0,2 liters of vinegar.
11. Banks are filled with marinade, corked with lids and left to cool.

Appetizer with beets

If beets appear in the recipe, the blanks acquire a rich color and a sweetish taste. How to pickle cauliflower with beets, you can learn from the following recipe:

1. Cabbage inflorescences (1,5 kg) should be separated from the head and washed thoroughly.
2. Large beets are peeled and cut into thin strips.
3. Carrots should be peeled and grated with a grater.
4. Ten garlic cloves should be chopped into several pieces.
5. A three-liter jar is filled with vegetables, which are stacked in layers.
6. Pour ground pepper and paprika between the layers in the amount of 1/3 tbsp. l. and 1 tbsp. l. for the entire volume, respectively.
7. The contents of the container are poured with boiling marinade. It is prepared by boiling a liter of water. Be sure to pour two large spoons of salt into it.
8. 150 ml of vinegar and half a glass of sunflower oil are added to the container.
9. The container is closed with a lid and put for three days in a cool place.

Recipe with bell pepper

Bulgarian pepper is another sweet component that is used in home canning. In combination with cauliflower for the winter, they get a delicious versatile snack.

The recipe for pickled cauliflower in this case has a certain look:

1. A small cabbage fork is cut into inflorescences.
2. Grind two carrots on a grater.
3. Bulgarian pepper should be peeled and chopped into half rings.
4. Three garlic cloves are crushed through a press.
5. The components are mixed in one container.
6. To prepare the filling per liter of boiled water, add a spoonful of salt and two tablespoons of granulated sugar. Be sure to use spices: peppercorns, bay leaf, a spoonful of dill seeds, an umbrella of cloves.
7. Dip the vegetables in the marinade and bring the liquid to a boil. Then you should reduce the temperature and cook the ingredients for a couple of minutes.
8. The vegetable mass along with the marinade is filled with jars and rolled up with lids.
9. At least 5 hours, the containers are kept at room conditions.
10. Cabbage for the winter in jars is stored in the cold.

Apples recipe

For the preparation of pickles, sour apples with high hardness are suitable. Late autumn and winter varieties meet these requirements.

The following sequence will indicate how to cook cabbage with apples:

1. Cabbage (1 kg) is cut to make several inflorescences.
2. One sour apple should be cut into slices. Seeds and peel must be removed.
3. Carrots are cut into thin slices or strips.
4. Cut half of the garlic head into slices.
5. Prepared components are poured into sterilized jars. If desired, you can add dill, parsley or other herbs. From spices you need to prepare a bay leaf and peppercorns.
6. On the stove you need to boil a liter of water, where 3 large spoons of granulated sugar and 2 tablespoons of salt are poured.
7. After removing from heat, add half a glass of vinegar and fill prepared jars with marinade.
8. I close the jars with iron lids, wrap them in a blanket and leave to cool.
9. Pickled cauliflower with apples is stored in a cool place.

Pickling in tomato

As a marinade, you can use not only ordinary water, but also tomato juice. Pickling in a tomato for the winter is done in the following way:

1. Individual inflorescences are obtained from a head of cabbage (2 kg). For 5 minutes they are dipped in boiling water.
2. Three bell peppers are cut into half rings.
3. Two heads of garlic are peeled and rubbed with a grater.
4. Ripe tomatoes (1,2 kg) are placed in boiling water for a couple of minutes and peeled. The pulp is crushed in a blender or through a sieve to get juice.
5. At the next stage of preparation, the vegetable components are dipped in tomato juice, ½ cup of sugar and 2 tablespoons of salt are added.
6. The mass is brought to a boil, after which the temperature is lowered and it is boiled for half an hour.
7. Then 120 g of vinegar and a glass of refined oil are added to the resulting mixture.
8. Vegetables are packaged in jars, pasteurized for 20 minutes and rolled up with metal lids.

Recipe with broccoli

Broccoli is another ingredient for homemade preparations. Pickled cauliflower for the winter is prepared according to the following technology:

1. Broccoli and cauliflower, divided into inflorescences, are dipped in boiling water for three minutes. Then you need to cool them with cold water so that the vegetables retain their bright color.
2. Sweet pepper (half a kilogram) cut into half rings.
3. Tomatoes (1 kg) cut into slices.
4. Vegetables are preserved using marinade, which is formed by boiling a liter of water. Be sure to pour sugar and salt into it (three large spoons each).
5. Half a glass of vinegar and a glass of oil are added to the marinade.
6. Then you need to lower all the prepared vegetables into the pan and cook them for 10 minutes over low heat.
7. The mixture is poured into glass jars.
8. The containers are closed with tin lids.
9. Banks are turned over and left under the covers to cool.

Vegetable mix

Delicious preparations are obtained as a result of a combination of seasonal vegetables. For assorted vegetables with cauliflower, you need to take 1 kg of each type of vegetable. The set of components can be changed depending on taste preferences.

To pickle cauliflower with vegetables, you need to follow certain steps:

1. First, cut the cabbage into pieces.
2. Broccoli is processed in a similar way.
3. Tomatoes, cucumbers and carrots are cut into circles.
4. Sweet pepper should be cut into half rings.
5. Two garlic heads are divided into cloves and cut into slices.
6. Vegetables are distributed in jars, you can additionally put cloves (5 pcs.).
7. For pickling, 3 liters of water are prepared, which are set to boil. Be sure to add 1,5 tablespoons of sugar and salt.
8. When the water begins to boil, count 3 minutes and turn off the burner.
9. A glass of vinegar is added to the marinade.
10. The contents of the containers are poured with hot liquid.
11. Banks are twisted with lids.
12. Pickled vegetables are stored in a cool place.

Pickling more Korean

Korean dishes are distinguished by their spicy taste and the use of spices. Cauliflower is fully suitable for obtaining blanks that meet these requirements.

Pickling cauliflower for the winter is carried out according to the order:

1. A head of cabbage weighing 0,7 kg must be washed and divided into inflorescences.
2. Cabbage inflorescences are dipped in boiling water for several minutes. Then you need to drain the liquid and leave the vegetables in a colander.
3. One carrot is rubbed on a Korean grater or cut into large pieces.
4. Five garlic cloves are chopped into large plates.
5. A bowl with a liter of water is placed on the stove, where you need to dissolve two tablespoons of salt and a glass of granulated sugar.
6. After boiling, the pan is removed from the heat and 50 ml of oil is added.
7. Mix the vegetable ingredients, add 2 bay leaves, coriander, paprika and ground pepper. Spices can be used in any proportion, but in the end, up to 2 tsp are used. mixtures.
8. Marinate vegetables in a sterilized jar using hot marinade.

Recipe with herbs

An appetizer with a rich taste is obtained from cabbage, carrots, hot peppers and greens. Marinate vegetables as follows:

1. The cabbage head must be divided into parts and placed in boiling salt water.
2. After 3 minutes, the water is drained.
3. Two carrots need to be cut into narrow bars.
4. The chili peppers are chopped into rings.
5. Fresh onions, dill and cilantro are chopped into small pieces.
6. The components are mixed and distributed in containers.
7. Marinating requires a filling consisting of 1 liter of water, two tablespoons of sugar and salt.
8. After boiling, the liquid is removed from the stove and squeezed lemon juice and a spoonful of coriander are added.
9. Glass jars are filled with hot marinade, where all the vegetables are first moved.
10. Containers with pickled cauliflower for the winter are sealed with lids and left to cool.

Conclusion

Canned cauliflower is used in winter as an appetizer for main courses. It is cooked in combination with carrots, broccoli and other vegetables. Depending on the set of initial components, sweeter preparations with beets and peppers or a spicy snack with chili peppers and spices are obtained. Banks for preparations for winter storage are subjected to sterilization.

One of the ways to preserve vegetables is described in detail in the video: