How to salt cauliflower for the winter 

Salting cauliflower for the winter allows you to get a delicious addition to the main dishes. Cauliflower improves digestion, removes toxins, and has an anti-inflammatory effect.

Basic principles

Pickles are especially tasty if the following rules are observed in their manufacture:

• cabbage is chosen in a light green color, without darkening and spots;
• fresh heads of cabbage have elastic outer leaves;
• before use, the cabbage is placed for 3 hours in a weak saline solution to eliminate insects;
• the appearance of yellow flowers indicates that the vegetable is overripe and is not used for pickling;
• salting will require wooden, glass or enameled containers;
• the easiest way is to immediately roll vegetables into jars for the winter;
• pickles require coarse salt.

Salted Cauliflower Recipes

Cauliflower can be pickled with marinade. Depending on the recipe, it is prepared by boiling water, where salt and sugar are dissolved, and various spices are added. Cabbage can be eaten with tomatoes, carrots, zucchini and celery. More sharp are the workpieces, where hot pepper is used.

A simple way

The easiest way to pickle involves using cauliflower and marinade. The recipe contains a number of steps:

1. A head of cabbage should be divided into inflorescences and placed in boiling water for 2 minutes. Then it is washed under the tap with cold water.
2. A few black peppercorns and a bay leaf are added to the cabbage.
3. The brine is formed after dissolving in 1 liter of water 3 tbsp. l. salt. Water does not need to be boiled, so it is recommended to take it from a spring or filter it well before using it.
4. Vegetables are poured with brine, after which a load is placed on top.
5. For 3 days pickles are in a warm place.
6. Pickled vegetables can be served at the table or placed to be stored in the cold.

Salting in banks

It is very convenient to salt vegetables immediately in a three-liter glass jar. This container is suitable for salting and further storage of blanks.

You can pickle cauliflower for the winter in a jar in several stages:

1. Fresh cabbage (3 kg) is divided into separate inflorescences. Then they are placed in boiling water for 2 minutes to soften them.

   

2. Carrots (0,5 kg) are cut into circles or cubes.
3. Pour 1 liter of water into the container, after which they put it to boil. Be sure to add ¼ cup of salt.
4. While the brine is cooling, prepare glass jars. They need to be sterilized, then put tarragon and bay leaves on the bottom.
5. Banks are filled with cabbage and carrots, you can put some greens on top: dill and celery.
6. Vegetables are poured with brine, and then closed with lids.
7. For final salting, you need to withstand the vegetables for 1,5 months.

Recipe with spices

A variety of spices help to give pickles a spicy taste and aroma. When using them, the recipe for pickling cauliflower looks like this:

1. First, a head of cabbage is prepared, which is divided into several inflorescences. They need to be lowered into boiling water, and then lowered into cold water as soon as possible.
2. One medium-sized carrot is rubbed with a grater.
3. Three garlic cloves are passed through a press.
4. To get the marinade, boil water. For 1 liter of water you need 80 g of salt. The marinade is then left to cool.
5. A bay leaf is placed at the bottom of the glass container, as well as currant and grape leaves. Vegetables are stacked in layers, dill or other greens are placed between them.
6. The jars are filled with a cooled marinade, then a load in the form of a bottle of water is placed on top.
7. Pickles are placed in a cold place.
8. Pickled vegetables can be served after 4 days.

Recipe with carrots and celery

With the addition of carrots and celery, home-made preparations are obtained that contain a maximum of vitamins and nutrients.

How to pickle vegetables correctly, indicates the following recipe:

1. Cauliflower is divided into parts, after which it is boiled.
2. Carrots should be cut into circles, celery – into 0,5 cm pieces. Vegetables are also boiled until they become soft.
3. Prepared components are placed in sterilized jars.
4. Add 1 tbsp per liter of water. l. salt, and then bring it to a boil.
5. Hot brine is poured over vegetables, covered with lids and left to sterilize for 25 minutes.
6. Then the jars are finally sealed with lids.

Zucchini recipe

Cauliflower is processed with other seasonal vegetables. For salting, you can use not only carrots, but also zucchini.

The process of preparing cauliflower for the winter with zucchini is as follows:

1. Cabbage (3 kg) is divided into parts that need to be washed thoroughly.
2. Young zucchini cut into rings. If only ripe vegetables are available, then you need to clean them from the peel and seeds.
3. Two carrots are chopped into circles.
4. The head of garlic is peeled, and the cloves are cut into slices.
5. To get the marinade per liter of water, you need a glass of sugar, 3 tbsp. l. salt, ½ cup vegetable oil and a glass of 6% vinegar. Bring the marinade to a boil.
6. Chopped vegetables are mixed in a common container, bay leaves (2 pcs.) And allspice (8 pcs.) Are added.
7. The prepared components are poured with hot marinade, a load is placed on top of them. Due to rapid preparation, pickles are obtained after 12 hours.

Salt more Korean

Korean cuisine is known for its use of spices. If you pickle cauliflower in Korean, you get a spicy appetizer for main dishes.

According to the following recipe, you can learn how to pickle vegetables in this way:

1. Cabbage is divided into several inflorescences.
2. One carrot is grated or cut into strips.
3. Carrots are placed in salted water, which are boiled for half an hour.
4. Cabbage and carrots are laid out in a separate container.
5. Then a brine is prepared, for which you need to add salt (3 tablespoons), ¼ cup of vinegar and lemon juice to the water. The brine is brought to a boil.
6. Spices are added to vegetables: 1 tsp. hot pepper, allspice (3 pcs.), chopped garlic (3 cloves).
7. Chopped vegetables are poured with brine that has not yet cooled down and closed with lids.

Recipe with carrots and beets

Delicious preparations are obtained by combining various seasonal vegetables. In addition to cauliflower, carrots and beets can participate in salting.

The cooking process with this set of components includes several stages:

1. Cauliflower weighing 2 kg is divided into parts.
2. Medium-sized beets need to be peeled and rubbed on a coarse grater.
3. One large carrot is processed in the same way.
4. Three garlic cloves cut into slices.
5. Mix prepared vegetables. Black pepper (6 pcs) and allspice (3 pcs) are added to the mixture.
6. The vegetable mass is placed in glass jars, compacting it a little.
7. Then prepare the marinade: in 1,5 liters of water you need to dissolve 0,1 kg of salt and sugar. When the liquid boils, it is removed from the fire.
8. Vegetables are poured with hot brine. Banks are not closed with lids. They should be left for 4 days at room temperature.

   

9. After the specified time, the jars are closed with lids and transferred to the refrigerator.
10. A day later, salted vegetables are served at the table.

Recipe with tarragon

Tarragon is a plant valued for its spicy taste with a slight bitterness. This spice increases appetite and stimulates digestion, improves sleep and has a calming effect. Tarragon blanks are stored longer, since this plant has preservative properties.

Cauliflower pickles with tarragon are prepared according to a specific recipe:

1. A fresh head of cabbage (2 kg) must be washed and divided into several components.
2. Boil some water in a large saucepan, then place the vegetables in it for 2-3 minutes. Cool the inflorescences with cold water.

   

3. Six sprigs of tarragon must be chopped with a knife.
4. Mix cabbage and greens well. You can add 6 black peppercorns to the mixture.
5. To obtain a marinade, 2 g of rock salt are added to 160 liters of water.
6. Gently pour the hot marinade over the vegetables.
7. The container with pickles is left for 2 days at room conditions.
8. Then you need to close the jars with lids and place the salted cabbage for the winter in a cool place.

Salting in tomato marinade

Marinade for pickling cauliflower can be prepared with tomatoes. Garlic and hot peppers help to add spice to the blanks.

The recipe for cooking includes the following sequence of actions:

1. A head of cauliflower weighing 2 kg is disassembled into several parts and dipped in salted hot water.

   

2. Vegetables are boiled for 3 minutes, after which they are placed on a sieve to glass the water.
3. Two tomatoes are crushed in a blender.
4. Five garlic cloves need to be passed through the press.
5. Add 3 tbsp to the tomato mass. l. sugar and salt. The brine should get a salty taste.
6. Two pods of hot pepper must be de-seeded and finely chopped.
7. Garlic, hot pepper, three peas of black pepper, ½ cup of vinegar and 170 g of sunflower oil are lowered into the marinade.
8. The marinade is brought to a boil, after which cabbage inflorescences are lowered into it. Vegetables are cooked for a few minutes.
9. Hot blanks are laid out in jars and left for several days for salting.

Conclusion

Before salting, cauliflower requires processing to make the vegetables softer. The process of obtaining homemade preparations involves the use of marinade. Cabbage can be cooked in combination with carrots, tomatoes, zucchini, celery. Spices help to adjust the taste of the blanks: bay leaf, tarragon, allspice and black pepper.