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Cauliflower is grown and eaten with pleasure by both adults and children. This amazingly shaped vegetable is used in the preparation of fresh salads, fried, stewed, salted and even marinated. At the same time, it is pickled cauliflower that is considered the most delicious, and if it is cooked in a special way without sterilization, then the product turns out to be very useful, because all the vitamins are preserved in it. You can pickle a vegetable in a small amount for several servings or immediately for the whole winter. Cauliflower pickled for the winter without sterilization is well stored, and for a long time pleases with its fresh taste, reminiscent of the past warm summer days.
Recipes for winter harvesting without sterilization
In autumn, vegetables ripen en masse in the beds, which means that it is time to take care of their harvesting for the winter. Unfortunately, cauliflower cannot keep its freshness for a long time, so it is better to pickle it right away. You can only put cabbage in a fragrant brine in jars or combine a vegetable with carrots, bell peppers, garlic and other fresh vegetables. There are many pickling recipes, so every culinary specialist will surely be able to choose the best cooking option for himself that matches his gastronomic preferences. We will offer several recipes for pickled cauliflower and give detailed recommendations for their implementation.
The easiest marinating recipe
Not all housewives have a high level of skill in order to make winter harvesting from a huge number of different vegetables, and not everyone likes such recipes. The next recipe allows you to preserve for the winter only cabbage inflorescences, supplemented with fragrant leaves and brine.
The recipe for pickling cauliflower for the winter is designed to use 700 g of inflorescences. This amount of vegetables is enough to fill a 500 ml jar. In addition to cabbage, you will need grape leaves and peppercorns (3-4 each). The preparation of the brine will involve water (0,5 l), salt and sugar (2 tablespoons each), as well as 25 ml of vinegar.
Preparing salt for the winter is quite simple:
- Divide the head of cabbage into inflorescences.
- Sterilize jars and lids.
- In sterilized jars (on the bottom) put grape leaves and peppercorns.
- Fill the main volume of the glass container with inflorescences.
- Prepare the marinade with the remaining ingredients. Boil it for a couple of minutes.
- Pour the hot marinade into jars and preserve the pickles.
- Wrap the workpiece in a warm blanket and wait for it to cool completely.
Prepared according to this recipe, the pickle turns out to be crispy, moderately sweet, acquires a slight sourness and spice. Cabbage can be served on the table as an appetizer, addition to various side dishes. You can use pickled vegetables in the preparation of first and second courses.
Tender cabbage with carrots
Canned cauliflower will turn out very tender if the inflorescences are not boiled for a long time before pickling. Depending on the size of the cabbage pieces, the cooking time can be 1-5 minutes. The following recipe for tender cauliflower with carrots requires just such a short-term heat treatment.
To prepare pickled pickles, you will need 2 kg of inflorescences and 4 carrots. With this amount of vegetables, it will be possible to fill 4 jars of 0,5 liters. You need to pickle vegetables with the addition of bay leaves, peppercorns and cloves. Sugar and salt are added to the marinade to taste, approximately in the amount of 4-6 tbsp. l. each ingredient. Marinade should be boiled from 1,5 liters of water, with the addition of 70-80 ml of vinegar.
The preparation process can be described in detail as follows:
- Place cabbage florets in a saucepan and cover with water. Sprinkle with a little salt and a pinch of citric acid.
- Boil the vegetables for 2-3 minutes, then drain the boiling water. Fill a container with cabbage with cold water.
- Put peppercorns, laurel, cloves at the bottom of clean jars.
- Put inflorescences in jars, filling 2/3 of the container.
- Peel the carrots and cut into rings or grate.
- Sprinkle the carrot pieces over the cabbage.
- Boil the marinade with salt and sugar. Add vinegar after cooking.
- Pour hot liquid into jars and seal them.
The carrots in this recipe are mostly decorative, as the orange slices of the vegetable will make dull cabbage more appetizing and brighter. Before serving, the finished product can be poured with oil and sprinkled with herbs.
Cauliflower with bell pepper
A real color and flavor extravaganza can be obtained by combining cauliflower with carrots, bell peppers and hot peppers. Vegetables in one jar complement each other and “share” flavors, resulting in a very tasty pickled cauliflower for the winter.
It is better to pickle cauliflower in liter jars, it is this amount of pickling that will be quickly eaten and not stale on the refrigerator shelf. To make 3-liter jars of pickling, you will need 2 kg of cabbage inflorescences, 200 g of carrots and 2 bell peppers. It will be great if the peppers are colored green and red. Hot chili pepper is recommended to add 1 pc. in each liter jar. The number of bay leaves also depends on the number of jars (1-2 leaves in one container).
For 3 liters of workpiece, subject to tight filling, you will need 1,5 liters of water. In this amount of liquid, you must add 6 tbsp. l. salt and sugar. Table vinegar is added to the already prepared marinade in the amount of 75 ml.
Cooking a winter harvest will take a little more than an hour. Most of the time will be spent on cleaning and chopping vegetables. The cooking steps can be described as follows:
- Boil pieces of cabbage (inflorescences) in lightly salted water for 3-5 minutes.
- After cooking, drain the water, cool the cabbage.
- Release the peppers from the stalk, seeds, partitions. Cut vegetables into slices.
- Wash carrots, peel, cut into rings.
- Boil water with sugar and salt for 5 minutes. Turn off the gas and add vinegar to the marinade.
- Put laurel leaves in jars, then cabbage, peppers and carrots.
- Pour hot marinade into jars. Preserve containers.
Cauliflower with carrots and peppers will decorate any table, make meat and fish dishes even tastier, and complement any side dish. A variety of vegetables will allow every gourmet to find their favorite delicacy in one jar.
Cauliflower with garlic
Garlic can add flavor to any dish. It is often added to pickles, including pickled cauliflower. In addition to garlic and cabbage, the recipe includes bell peppers and carrots, as well as a wide variety of seasonings. The listed vegetables can be used in equal proportions or give priority to cabbage inflorescences, only supplementing the main product with other vegetables.
The composition of the pickle must include peas of allspice and black pepper, as well as salt, sugar and vinegar essence. It is also recommended to add a universal seasoning to the marinade, which is sure to be found in every kitchen.
The exact proportions of all the ingredients in the recipe are not indicated, since the cook can independently regulate the amount of certain seasonings and vegetables. It is only important to observe the proportions of salt, sugar and vinegar in the preparation of the marinade. The ratio of these ingredients per 1 liter of water is indicated in the following cooking instructions:
- Rinse the cabbage thoroughly and divide into small inflorescences.
- Peel the carrots and cut into thin sticks, rings.
- Cut the washed peppers in half, clean from grains, partitions. Grind the peppers into thin strips.
- Peeled garlic heads cut into thin slices.
- Put all chopped vegetables in a jar in layers. The sequence of layers depends on the culinary idea.
- Boil clean water and pour it over vegetables in a jar. Cover the containers with lids and soak for 15-20 minutes.
- Drain the water from the cans back into the pan and add the necessary spices, sugar, salt (without essence). Boil the marinade for 15 minutes. Pour hot liquid into jars.
- Add essence to jars before corking.
- Preserve the salt and keep in a blanket until completely cooled.
The secret of this recipe lies in the variety of ingredients. Cabbage, peppers and carrots, combined with spices, will create a good, tasty snack for every feast.
Recipe for professionals
From the simplest recipe, we have come to, perhaps, the most difficult option for pickling cauliflower. This pickle is very tasty, fragrant. It keeps well all winter and goes well with any dishes on the table. Relatives, close people and guests in the house will certainly appreciate the work and efforts of the owner invested in the preparation of this pickled delicacy.
To prepare a winter harvest, you will need a varied set of products: for 3 kg of cabbage, you should take 3 carrots and the same number of bell peppers. Garlic and onions are included in the recipe in large quantities (250-300 g of each ingredient). Greens will make pickling beautiful, bright and at the same time fragrant, crispy. So, dill, horseradish leaves, currants, cherries, 6 bay leaves and the same amount of clove seeds should be added to the pickle, black peppercorns will give the cabbage an additional spicy flavor.
The marinade will include a standard set of products. For 1,5 liters of water, you will need to add 60 g of granulated sugar, 1,5 tbsp. l. vinegar and a third cup of salt. It is this combination of natural preservatives that will keep the cabbage inflorescences all winter.
Pickled cauliflower is relatively easy to make:
- Peel and chop all vegetables except cabbage. Divide heads of cabbage into inflorescences.
- Spices and chopped vegetables (with the exception of cabbage) put on the bottom of the jar. Tamp the inflorescences tightly on top.
- Boil the marinade for 6-7 minutes and pour over the vegetables.
- Seal the jars tightly and place them upside down under a quilt.
- Put the cooled jars in the cold.
The recipe allows you to prepare for the winter not only a variety of vegetables in one jar, but also a delicious pickle, which can even be very useful after a noisy feast.
Another recipe for pickling vegetables and herbs with cauliflower can be seen on the video:
The video demonstrates in detail the entire process of preparing winter salting, which will help the novice hostess cope with a difficult culinary task.
Conclusion
Oh those recipes! There are a huge number of them, and anyway, every housewife tries to bring something new, special, something that everyone in the household can really like. In the article, we tried to give only a few basic recipes that can be supplemented or devoid of one or another component if desired. But it is worth remembering that when changing the recipe, it is important to maintain the concentration of salt, sugar and vinegar, since these are the ingredients that will save the winter preparation from souring, fermentation and spoilage.