Pickling cauliflower for the winter

Content

1 Basic principles
2 Recipes for pickling cauliflower
3 Conclusion

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

Basic principles

Pickles are especially tasty if the following rules are followed when making them:

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

Recipes for pickling cauliflower

Cauliflower can be pickled using a 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. The preparations that use hot pepper are spicier.

Easy way

The easiest pickling method involves using cauliflower and marinade. The cooking recipe contains a number of steps:

The 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.
A few black peppercorns and a bay leaf are added to the cabbage.
The brine is formed after dissolving 3 tbsp in 1 liter of water. l. salt. The water does not need to be boiled, so it is recommended to take it from a spring or filter it well before use.
Vegetables are poured with brine, after which a load is placed on top.
For 3 days, the pickles are kept in a warm place.
Pickled vegetables can be served at the table or stored in the cold.

Salting in jars

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

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

Fresh cabbage (3 kg) is divided into individual inflorescences. Then they are placed in boiling water for 2 minutes to soften them.
Carrots (0.5 kg) cut into slices or cubes.
1 liter of water is poured into the container, after which it is set to boil. Be sure to add ¼ cup of salt.
While the brine is cooling, prepare glass jars. They need to be sterilized, then tarragon and bay leaves are placed on the bottom.
The jars are filled with cabbage and carrots; you can put some greens on top: dill and celery.
Vegetables are poured with brine and then covered with lids.
For final pickling, you need to keep the vegetables for 1.5 months.

Recipe with spices

A variety of spices help give pickles a piquant taste and aroma. When using them, the recipe for pickling cauliflower is as follows:

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

Recipe with carrots and celery

By adding carrots and celery, you get homemade preparations containing a maximum of vitamins and nutrients.

The following recipe shows how to properly pickle vegetables:

The cauliflower is divided into parts and then boiled.
Carrots should be cut into slices, celery into 0.5 cm pieces. Vegetables should also be boiled until they become soft.
The prepared components are placed in sterilized jars.
Add 1 tbsp per liter of water. l. salt, then bring it to a boil.
Pour hot brine over the vegetables, cover with lids and leave to sterilize for 25 minutes.
Then the jars are finally sealed with lids.

Recipe with zucchini

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

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

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

Korean pickling

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

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

Cabbage is divided into several inflorescences.
One carrot is grated or cut into strips.
Carrots are placed in salted water and boiled for half an hour.
Place cabbage and carrots in a separate container.
Then prepare a brine, for which you need to add salt (3 tbsp), ¼ cup of vinegar and lemon juice to the water. Bring the brine to a boil.
Spices are added to vegetables: 1 tsp. hot pepper, allspice (3 pcs.), chopped garlic (3 cloves).
Sliced vegetables are poured with brine that has not yet cooled down and covered with lids.

Recipe with carrots and beets

Delicious preparations are obtained by combining various seasonal vegetables. In addition to cauliflower, carrots and beets can also be used in pickling.

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

Cauliflower weighing 2 kg is divided into parts.
Medium-sized beets need to be peeled and grated on a coarse grater.
One large carrot is processed in the same way.
Three garlic cloves are cut into slices.
The prepared vegetables are mixed. Add black pepper (6 pcs.) and allspice (3 pcs.) to the mixture.
The vegetable mass is placed in glass jars, compacting it slightly.
Then prepare the marinade: dissolve 0.1 kg of salt and sugar in 1.5 liters of water. When the liquid boils, remove it from the heat.
Vegetables are poured with hot brine. The jars are not covered with lids. They should be left for 4 days at room temperature.
After the specified time, the jars are closed with lids and moved to the refrigerator.
A day later, salted vegetables are served.

Recipe with tarragon

Tarragon is a plant valued for its spicy, slightly bitter taste. This spice increases appetite and stimulates digestion, improves sleep and has a calming effect. Tarragon products last longer because this plant has preservative properties.

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

A fresh head of cabbage (2 kg) needs to be washed and divided into several components.
In a large saucepan, you need to boil some water, then place the vegetables in it for 2-3 minutes. Cool the inflorescences with cold water.
Six sprigs of tarragon must be chopped with a knife.
Mix cabbage and greens well. You can add 6 black peppercorns to the mixture.
To obtain a marinade, add 160 g of rock salt to 2 liters of water.
Carefully pour the hot marinade over the vegetables.
The container with pickles is left for 2 days at room conditions.
Then you need to close the jars with lids and place the salted cabbage in a cool place for the winter.

Salting in tomato marinade

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

The cooking recipe includes the following sequence of actions:

A head of cauliflower weighing 2 kg is disassembled into several parts and immersed in salted hot water.
Vegetables are cooked for 3 minutes, after which they are placed on a sieve to drain the water.
Grind two tomatoes in a blender.
Five garlic cloves need to be passed through a press.
Add 3 tbsp to the tomato mass. l. sugar and salt. The brine should taste salty.
Two pods of hot pepper need to be peeled and finely chopped.
Garlic, hot pepper, three black peppercorns, ½ cup of vinegar and 170 g of sunflower oil are dipped into the marinade.
The marinade is brought to a boil, after which cabbage inflorescences are dipped into it. Vegetables are cooked for several minutes.
Hot preparations are laid out in jars and left for several days for pickling.

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 prepared in combination with carrots, tomatoes, zucchini, and celery. Spices help adjust the taste of the preparations: bay leaf, tarragon, allspice and black pepper.