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Cauliflower is grown and enjoyed by both adults and children. This amazingly shaped vegetable is used in the preparation of fresh salads, fried, stewed, salted and even pickled. At the same time, it is pickled cauliflower that is considered the most delicious, and if it is prepared in a special way without sterilization, then the product turns out to be very healthy, because all the vitamins are preserved in it. You can pickle the vegetable in small quantities for several servings or at once for the whole winter. Colored pickled cabbage for the winter Without sterilization, it is well stored and delights with its fresh taste for a long time, reminiscent of past warm summer days.
Recipes for winter preparation without sterilization
In the fall, vegetables ripen en masse in the garden beds, which means it’s time to take care of preparing them for the winter. Unfortunately, cauliflower cannot retain its freshness for a long time, so it is better to pickle it immediately. You can put only cabbage in aromatic brine in jars or combine the vegetable with carrots, bell peppers, garlic and other fresh vegetables.There are many pickling recipes, so every cook will certainly be able to choose the best cooking option that suits 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 preparations from a huge number of different vegetables, and such recipes are not to everyone’s taste. The following recipe allows you to preserve only cabbage inflorescences for the winter, supplemented with aromatic leaves and brine.
Recipe pickling cauliflower for the winter it 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 pieces 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 pickles for the winter is quite simple:
- Divide the head of cabbage into inflorescences.
- Sterilize jars and lids.
- Place grape leaves and peppercorns in sterilized jars (at the bottom).
- Fill the main volume of the glass container with inflorescences.
- Prepare marinade from 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 until it cools completely.
Prepared according to this recipe, the pickle turns out crispy, moderately sweet, and acquires a slight sourness and spice. Cabbage can be served as an appetizer or an addition to various side dishes. You can also use pickled vegetables in preparing first and second courses.
Tender cabbage with carrots
Canned cauliflower will turn out very tender if the inflorescences are briefly boiled before marinating. 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. This amount of vegetables can fill 4 0.5 liter jars. You need to marinate vegetables with the addition of bay leaves, peppercorns and cloves. Sugar and salt are added to the marinade to taste, approximately 4-6 tbsp. l. each ingredient. The marinade should be cooked from 1.5 liters of water, with the addition of 70-80 ml of vinegar.
The cooking process can be described in detail as follows:
- Place the cabbage inflorescences in a saucepan and add water. Sprinkle a little salt and a pinch of citric acid.
- Boil the vegetables for 2-3 minutes, then drain the boiling water. Fill the container with cabbage with cold water.
- Place peppercorns, bay leaves, and cloves at the bottom of clean jars.
- Place inflorescences in jars, filling 2/3 of the container.
- Peel the carrots and cut into rings or grate.
- Sprinkle carrot pieces on top of the cabbage.
- Cook marinade with salt and sugar. After cooking, add vinegar.
- Pour hot liquid into jars and seal them.
The carrots in this recipe serve mostly a decorative function, since the orange pieces of the vegetable will make the 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 extravaganza of color and taste can be achieved by combining cauliflower with carrots, bell peppers and hot peppers. Vegetables in one jar complement each other and “share” aromas, resulting in a very tasty Cauliflower pickled cabbage for the winter.
It is better to pickle cauliflower in liter jars; this is the volume of pickling that will be quickly eaten and will not sit on the refrigerator shelf. To make 3-liter jars of pickles 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. It is recommended to add 1 piece of hot chili pepper. in each liter jar. The number of bay leaves also depends on the number of jars (1-2 leaves per container).
For 3 liters of workpiece, provided it is filled tightly, you will need 1.5 liters of water. To this amount of liquid you need to add 6 tbsp. l. salt and sugar. Table vinegar is added to the ready-made marinade in an amount of 75 ml.
Preparing the winter preparation will take a little over an hour. Most of the time will be spent on cleaning and chopping vegetables. The stages of cooking can be described as follows:
- Boil pieces of cabbage (inflorescences) in lightly salted water for 3-5 minutes.
- After cooking, drain the water and cool the cabbage.
- Remove the peppers from stems, seeds, and membranes. Cut vegetables into slices.
- Wash the carrots, peel them, cut into rings.
- Boil water with sugar and salt for 5 minutes. Turn off the gas and add vinegar to the marinade.
- Place bay leaves into 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 pickling composition must include allspice and black peppercorns, 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 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 maintain the proportions of salt, sugar and vinegar when preparing the marinade. The ratio of these ingredients per 1 liter of water is indicated in the following preparation instructions:
- Wash the cabbage thoroughly and divide into small florets.
- Peel the carrots and cut into thin cubes and rings.
- Cut the washed peppers in half, remove grains and membranes. Grind the peppers into thin strips.
- Cut the peeled garlic heads into thin slices.
- Place all the chopped vegetables in a jar in layers. The sequence of layers depends on the culinary plan.
- Boil clean water and pour it over the vegetables in the jar. Cover the containers with lids and leave for 15-20 minutes.
- Pour the water from the jars back into the pan and add the necessary spices, sugar, salt (without essence). Boil the marinade for 15 minutes. Pour hot liquid into jars.
- Before sealing, add essence to the jars.
- Preserve the pickles and keep them in a blanket until they cool completely.
The secret of this recipe lies in the variety of ingredients. Cabbage, peppers and carrots in combination with seasonings will create a good, tasty appetizer for every feast.
Recipe for professionals
From the simplest recipe we have come to, perhaps, the most complex option for pickling cauliflower. This pickling is very tasty and aromatic. It stores well all winter and goes perfectly with any dish on the table. Relatives, close people and guests in the house will certainly appreciate the work and efforts of the owner invested in preparing this pickled delicacy.
To prepare winter preparations 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 the pickling beautiful, bright and at the same time aromatic, crispy. So, dill, horseradish leaves, currants, cherries, 6 bay leaves and the same amount of cloves should be added to the pickling; black peppercorns will give the cabbage an additional spicy aroma.
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 of a glass of salt. It is this combination of natural preservatives that will preserve cabbage inflorescences all winter.
Pickled cauliflower is relatively simple to prepare:
- All vegetables except cabbage, peel and thinly slice. Divide the heads of cabbage into inflorescences.
- Place spices and chopped vegetables (except cabbage) on the bottom of the jar. Pack the inflorescences tightly on top.
- Boil the marinade for 6-7 minutes and pour it over the vegetables.
- Close the jars hermetically and place them upside down under a cotton blanket.
- Place the cooled jars in the refrigerator.
The recipe allows you to prepare not only a variety of vegetables in one jar for the winter, but also a delicious brine, which can even be very useful after a noisy feast.
Another recipe for pickling vegetables and herbs with cauliflower can be seen in the video:
The video demonstrates in detail the entire process of preparing winter pickling, which will help a novice housewife cope with a difficult culinary task.
Conclusion
Oh, these recipes! There are a huge number of them and still every housewife tries to introduce something new, special into the product, something that all household members can truly enjoy. In this article, we tried to present only a few basic recipes, which can, if desired, be supplemented or deprived of one or another component. 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 protect the winter preparation from souring, fermentation and spoilage.
