Cauliflower snacks are becoming increasingly popular among chefs. This can be easily explained by the fact that such dishes are prepared very quickly, have a delicate taste, and the vegetable in them retains all its nutritional properties. Deserves special attention pickled cauliflower instant cooking. 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 marinade is much more delicate and softer, it is more juicy. Therefore, even those who, due to problems with the digestive tract, do not eat white cabbage preparations, can diversify their diet by preparing cauliflower salads. Let's look at options for pickling instant cauliflower.
Instant Pot Option
The recipe does not provide for preparing tender cauliflower for long-term storage. The dish is easy to prepare and is recommended to be consumed immediately. This is the only drawback of the recipe. The maximum time during which you need to eat a ready-made snack is 3 days, provided it is stored in a cool place. It is beneficial to make it in small portions so that there is always a fresh dish on the table. The marinating process itself goes very quickly. To put pickled cauliflower on the table in the morning, it is prepared the night before.This dish can be served as is, or you can season it with oil and add onions. Then a delicious addition to meat, fish and main courses is already ready.
The simplest marinating is pouring the usual marinade over the vegetable, without adding other ingredients. 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 selection of different peppers. Selecting the heads for marinating. The 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 will need:
- 200 grams of carrots;
- 100 grams of sweet pepper;
- 160 grams of granulated sugar;
- 2 tablespoons of coarse table salt;
- 150 grams of vinegar;
- 4 cloves of garlic;
- 0.5 teaspoon ground paprika;
- 1 teaspoon ground coriander seeds;
- 4 bay leaves;
- 2 pinches each of red and black ground pepper;
- 4 tablespoons 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.
Place in a colander and rinse with cold water.
Let's select a container that will fit comfortably in the refrigerator and add the inflorescences.
Wash the carrots, peel them and grate them. The appetizer looks good if the vegetable is grated using a Korean carrot grater.
Wash and remove seeds from bell peppers. Cut into strips.
Place prepared vegetables, spices and bay leaf into a pan with disassembled cauliflower.
Let's start preparing the filling. Dissolve granulated sugar and salt in boiling water, pour in vinegar. Bring the mixture to a boil again and pour the hot marinade over the vegetables.
Leave the pan until the liquid cools.
At this time, chop the garlic and add to the pan.
Now cover the container with a lid, move it to a cool place and wait 6-7 hours.
A stunning 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 marinate cauliflower in Korean.
Spicy marinated cauliflower
Colored pickled cabbage instant cooking - this is a preparation in Korean. Its taste is moderately spicy and sweet, it decorates the table amazingly 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 salt, 50 ml of vinegar, a quarter cup of sunflower oil, one spoon each of ground black pepper and coriander. To prepare the marinade, 700 ml of clean water is enough.
We pre-process the heads of cauliflower as in the previous recipe, only we boil them less. 3 minutes is enough so that the inflorescences are not overcooked. Otherwise, the snack will lose its elasticity. After boiling, give the cabbage time to cool.
At this time, prepare the carrots. Wash, peel and cut the root vegetables into strips.
Combine cauliflower with carrots and spices (pepper and coriander). It's good to add Korean carrot seasoning. Take 1 tablespoon.
Let's prepare the simplest of marinades - water, sugar, salt and oil. Before boiling, add vinegar.
Pour the prepared marinade over the vegetables and add chopped garlic.
Now we wait for the composition to cool completely. Then we put the instant Korean-style cauliflower in the refrigerator, where it should sit for at least 6 hours.
Winter preparation option
Canned cauliflower in marinade is the most profitable recipe. And you can put it on the table right away, and it helps out in winter.
It takes 3 hours to marinate and prepare. 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 clean water;
- 5 tablespoons of coarse salt;
- 2.5 cups each of vinegar, vegetable oil and granulated sugar.
Be sure to prepare the containers - wash, sterilize, dry. This applies to both cans and lids. Any recipe for winter preparation requires special cleanliness of containers.
Cooking vegetables. Wash everything one by one, clearing it of unnecessary parts - leaves (cabbage), seeds (pepper), peel (carrots and garlic).
For slicing, you can use a special grater or knife. We cut the peppers and carrots into strips, separate the cauliflower into inflorescences, grate the garlic on a fine grater, cut the hot pepper into pieces without removing the seeds.
Place everything in a wide bowl, add ground pepper and coriander, mix thoroughly and place in jars.
For the marinade, boil water with granulated sugar and salt and only at the end add vinegar and after a minute oil. Vinegar causes foam, be careful! Boil the mixture for 5 minutes.
Pour the hot marinade over the vegetable mixture, cover with lids and place in a pan with 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 understanding, watch this useful video:
