Cauliflower snacks are becoming more and more popular among cooks. This can be easily explained by the fact that such dishes are prepared very quickly, have a delicate taste, the vegetable in them retains all its nutritional properties. Pickled instant cauliflower deserves special attention. For those who like to pickle white cabbage, this recipe with a photo of the finished dish is especially suitable.
The taste of cauliflower in the marinade is much more tender and softer, it is more juicy. Therefore, even those who, due to digestive tract problems, do not eat white cabbage preparations, can diversify their diet by preparing cauliflower salads. Consider options for how to pickle instant cauliflower.
Fast food option
The recipe does not provide for harvesting tender cauliflower for long-term storage. The dish is easy to prepare and is recommended to be consumed immediately. This is the only downside to this recipe. The maximum time during which you need to eat a ready-made snack is 3 days, provided that it is stored in a cool place. It is advantageous to make it in small portions so that there is always a fresh dish on the table. The pickling process itself is very fast. In order to put marinated cauliflower appetizing cabbage on the table in the morning, it is prepared the night before. You can serve this dish in its pure form, or you can season it with oil and add onions. Then a delicious addition to meat, fish and second courses is ready.
The simplest pickling is pouring a vegetable with an ordinary marinade, without adding other components. But by adding a little spice, we get a special snack.
It is important to know that cauliflower goes well with:
- “spicy” additives – slightly reduces their pungency, but emphasizes the piquant taste;
- other vegetables – sweet peppers, carrots, beets and celery;
- unusual seasonings and spices.
Let’s prepare a pickled vegetable with carrots, garlic and a set of different peppers. Select heads for marinating. Cabbage should be firm, not falling apart, with green leaves and no dark or rotten spots. It is the quality and quantity of leaves around the head of cabbage that indicate the degree of freshness of the vegetable. For a 900-gram head we need:
- 200 grams of carrots;
- 100 grams of sweet pepper;
- 160 grams of granulated sugar;
- 2 tablespoons of coarse salt;
- 150 grams of vinegar;
- 4 clove garlic;
- 0,5 teaspoon ground paprika;
- 1 teaspoon ground coriander seeds;
- 4 laurel leaf;
- 2 pinches of red and black ground pepper;
- 4 tablespoons of vegetable oil.
First, we wash the peeled cauliflower in salted water, leave it in it for half an hour, then rinse it with clean water and divide it into inflorescences.
In another container, boil water with salt and boil the inflorescences in it for 5 minutes.
Drain in a colander and rinse with cold water.
We will select a container that fits comfortably in the refrigerator, and fold the inflorescences.
We wash the carrots, peel, grate. The appetizer looks good if the vegetable is grated for Korean carrots.
Wash and de-seed bell peppers. Cut into straws.
Put prepared vegetables, spices and bay leaf into a saucepan with disassembled cauliflower.
Let’s start preparing the filling. In boiling water, dissolve granulated sugar and salt, pour in vinegar. Once again, bring the composition to a boil and pour the vegetables with hot marinade.
Leave the pan until the liquid cools down.
At this time, chop the garlic and add to the pan.
Now we cover the container with a lid, rearrange it in a cool place and wait 6-7 hours.
An amazing appetizing, juicy and crispy snack is ready!
You can diversify the dish by replacing carrots with beets or adding “your own” seasonings. It will be very tasty. If you want a spicier recipe, you can pickle Korean cauliflower.
Cauliflower in spicy marinade
Instant pickled cauliflower is a Korean-style preparation. Her taste turns out to be moderately spicy and sweet, she amazingly decorates the table and is very popular with lovers of savory snacks. For 1 kg of peeled cauliflower, one medium carrot and 3-5 cloves of garlic will be enough for us. For the marinade, prepare 130 grams of granulated sugar, one tablespoon of table salt, 50 ml of vinegar, a quarter cup of sunflower oil, one tablespoon of ground black pepper and coriander. To prepare the marinade, 700 ml of pure water is enough.
We pre-treat the heads of cauliflower as in the previous recipe, only boil them less. 3 minutes is enough for the inflorescences not to be digested. Otherwise, the snack will lose elasticity. After boiling, give the cabbage time to cool.
At this time, prepare the carrots. Wash the root crops, peel and cut into strips.
We combine cauliflower with carrots and spices (pepper and coriander). It is good to add seasoning for carrots in Korean. Take 1 tablespoon.
Let’s prepare the simplest of marinades – water, sugar, salt and butter. Before boiling, add vinegar.
Pour the vegetables with the prepared marinade and put the chopped garlic.
Now we are waiting for the complete cooling of the composition. Then we send Korean-style instant cauliflower to the refrigerator, where it should be infused for at least 6 hours.
Winter preparation option
Canned cauliflower in marinade is the most profitable recipe. And you can immediately put it on the table, and it helps out in winter.
It takes 3 hours to marinate with preparation. The amount of ingredients is calculated for 8 liter jars. Let’s take:
- cauliflower – 4 kg;
- large carrots – 4 pcs.;
- sweet bell pepper – 10 pcs.;
- garlic – 4 large heads;
- hot pepper – 4 pods;
- ground black pepper – 2 tbsp. spoons;
- ground coriander seeds – 6 tbsp. spoons.
To prepare a delicious marinade, we need to take:
- 2,5 liters of pure water;
- 5 tablespoons coarse salt;
- 2,5 cups of vinegar, vegetable oil and granulated sugar.
Be sure to prepare the container – wash, sterilize, dry. This also applies to jars and lids. Any recipe for winter harvesting requires special cleanliness of containers.
Cooking vegetables. Wash everything in turn, remove unnecessary parts – leaves (cabbage), seeds (peppers), peels (carrots and garlic).
For cutting, you can use a special grater or knife. We cut the pepper and carrot into strips, disassemble the cauliflower into inflorescences, do not finely grate the garlic, cut the hot pepper into pieces without removing the seeds.
We put everything in a wide bowl, add ground pepper and coriander, mix thoroughly and arrange in jars.
For the marinade, boil water with granulated sugar and salt, and only at the end add vinegar and oil after a minute. Vinegar causes foam, be careful! Boil the mixture for 5 minutes.
Pour the vegetable mixture with hot marinade, cover with lids and put in a pot of water to sterilize. After 15 minutes, add boiling marinade, if necessary, and roll up the jars. We cool the preservation in the room, then transfer it to the basement.
Now you know how to prepare pickled cauliflower for the winter. For a better introduction, watch this helpful video:
