Cauliflower is a unique vegetable. Gardeners love it not only for its nutritional value, but also for its decorative effect. Cauliflower fits perfectly into the garden landscape. And cauliflower snacks on the table are always a holiday. Of course, she cannot get around the white-headed popularity rating, but preparations for the winter are becoming more and more in demand. The unusualness of curly heads, an extraordinary color, a spicy taste with a point – that’s what we’ll talk about in the article. Of course, this is Armenian salted cauliflower.
It is very convenient and easy to prepare for the winter, so that there is a beautiful tasty cauliflower on the everyday or festive table.
Features of cooking cauliflower
Boiled cauliflower heads are used as food. These are modified inflorescences that everyone loves to eat with butter or sauce. The heads are pre-boiled, and then they can be salted, stewed, fried, marinated. Any kind of processing is already done in a mixture with other vegetables, meat, eggs, potatoes. Marinate and salt it in its pure form or in combination with other healthy vegetables. Any dish is very tasty and nutritious.
Let’s start cooking salted curly cabbage in Armenian. Having tried this blank once, you will try to do it every year, at least a little. Salting cauliflower does not require special knowledge and skills, so even novice cooks can handle it. It is important to choose the right main ingredient. Ripe cauliflower is taken dense, without darkening and black dots.
Inflorescences should be white, uniform, firmly attached to the cuttings.
Recall that the vegetable must first be boiled. But for this Armenian salting recipe, you don’t even have to do this. What will we need? The number of ingredients is given for 2 kg of cauliflower:
- one kilogram of juicy and bright-colored carrots;
- one package (20 g) dried celery;
- approximately 4 heads of garlic (take the amount according to your preferences);
- ten bay leaves;
- a few peas of bitter black pepper;
- two tablespoons of ordinary table salt;
- six liters of pure water.
In addition, pick up the container. Everything will fit:
- glass bottle;
- kitchen pan;
- Plastic container;
- small bucket;
- small barrel.
Wash thoroughly, clean dishes and dry thoroughly. Well, if you put it in the sun. And the microbes will scatter, and you will nourish the container with light.
For marinating, you will need oppression or a load. A glass bottle of water will do if we marinate in a saucepan or bucket, or a stone previously washed for the rest of the container.
Vegetables (cabbage, carrots, garlic) need to be washed. Peel carrots and garlic, cut into pieces. Remove green leaves from purchased cauliflower, divide it into inflorescences.
Prepare brine. Seasonings, salt, garlic are put in the water and the mixture is brought to a boil. Then the marinade is slightly cooled. Throwing vegetables into hot water is not recommended, the optimum marinade temperature is 40 ° C.
Arrange vegetables in glass jars or other containers, pour marinade. The water should cover the contents.
Cover the workpiece with a plate or a wooden circle, lay a clean cloth on top, put oppression.
You need to insist on an Armenian appetizer for a week at room temperature. Then send for storage in a cool basement or refrigerator. That’s it, now in winter you yourself can enjoy cauliflower spicy cabbage and treat your guests to it.
Armenian dish options
Of course, there is not the only recipe for an Armenian appetizer. All of them have a sharp spicy taste. But adding boiled cauliflower to the seasonings makes the dish completely unique. Pickled curly cabbage will add tenderness and unusualness to the usual sharpness of Armenian cuisine. How else can you cook a salty appetizer of cauliflower in Armenian style?
With the help of these products:
- two kilograms of medium “heads”;
- 700-800 grams of juicy carrots;
- 180-200 grams of peeled garlic;
- 200 ml of vegetable oil and vinegar;
- 40 grams of table salt;
- 100 grams of sugar;
- 11 grams of ground red and black pepper.
Let’s start the process. We separate the cauliflower, and blanch the inflorescences in boiling water for no more than 3 minutes. How to blanch inflorescences? To do this, pour water into the pan and salt it. The optimal amount of salt is 1 teaspoon per liter of liquid. As soon as the brine boils, carefully lower the prepared vegetable into the water.
We keep the inflorescences in boiling water for 3-4 minutes, then transfer them with a slotted spoon to prepared jars for salting.
While the inflorescences are blanched, we have time to grate the carrots on a medium grater. At the time of laying the cauliflower boiled cabbage in a container, we shift its layers with grated carrots and garlic.
Preparing marinade for pouring. Mix vinegar with vegetable oil, salt, sugar and ground pepper. Mix well and pour over vegetables. We close the jars with nylon lids and send the Armenian snack to the refrigerator.
Armenian-style salted cauliflower with beets looks very nice. The unusual shade of the dish instantly attracts the attention of guests.
For 4 kg of vegetables we will prepare:
- 1,5 kg carrots;
- 3 pieces of medium-sized beets;
- 3 pods of hot pepper;
- 2 heads of peeled garlic;
- one large horseradish root;
- one bunch of dill and parsley;
- 10 bay leaves;
- peppercorns to taste.
We will definitely need a brine. It is prepared from one liter of water and two tablespoons of salt.
We divide the cauliflower into inflorescences, cut the rest of the vegetables into large pieces, chop the greens finely. For such a recipe, it is better to take a tub or bucket. We add all the components in layers, sprinkling with spices. As soon as we place everything, pour the vegetables with brine, which we prepare by boiling. The water should cover the layers. Press down with oppression, keep warm for 3-5 days, then move to a cooler place. A week later we serve.
Any recipe will not take much time to prepare, and it will bring more than enough pleasure. Try it, add your ingredients.
First, try it on a small amount, perhaps you will find your own unique recipe for marinating cauliflower in Armenian style.