Recipes for delicious pickled cauliflower for the winter. Pickled cauliflower for the winter

Pickled cauliflower for the winter– one of my favorite homemade preparations. Moderately spicy and slightly crispy cabbage, like pickled tomatoes or zucchini, becomes very popular in winter. Many people compare the taste of pickled cauliflower with mushrooms, but I wouldn’t say so. Cauliflower is not like pickled mushrooms.

Marinated in jars for the winter can be prepared in different ways. Recipes for pickled cauliflower differ from each other not only in the accompanying set of additional products, the composition of the marinade, but also in the cooking technology.

Cauliflower has a neutral taste, which indicates the absence of organic acids in its composition. Therefore, to marinate it, a sufficiently acidic marinade based on table vinegar must be used.

During pickling, you can use not only 9% table vinegar, but also vinegar essence, only in this case it should be diluted with water to the vinegar concentration. Pickled cauliflower for the winter, step-by-step recipe which is presented below, will be canned without sterilization, but with preliminary blanching of the cauliflower.

Ingredients for one liter jar:

• Cauliflower – 200 gr.,
• Carrots – 1 pc.,
• Garlic – 3-4 cloves,
• Black peppercorns – 3-4 pcs.,
• Chili pepper – 4 parts of the pod,

For 1 liter of marinade:

• Water – 1 liter,
• Salt – 1.5 tbsp. spoons,
• Table vinegar - 4 tbsp. spoons,
• Sugar – 2 tbsp. spoons

Pickled cauliflower for the winter - recipe

Marinated food for the winter begins with preparing the jars - washing and sterilizing them. It is advisable to use one or two liter jars for pickling cauliflower. The prepared jars should be thoroughly washed and sterilized in the usual way. The lids need to be sterilized a little later - just before seaming. Wash the cauliflower. Using a knife, divide it into small inflorescences.

You can often see small black dots on cauliflower inflorescences. There's nothing wrong with them. Such damaged areas simply need to be cut off with a knife. Sprigs of blackened cabbage can be used for food, but they are not suitable for canning.

Peel the garlic cloves and... Wash the chili peppers. To prepare one liter jar of pickled cauliflower, we will need a couple of black peppercorns, literally 2-3 rings of chili pepper and 5-7 thin slices of carrots.

Having prepared these additional products for pickling cauliflower, you can move on to the cabbage itself. Cauliflower needs to be blanched. Place cauliflower florets into a saucepan of boiling water. Let them simmer for 2-3 minutes.

Place lightly cooked cauliflower in jars. When the cabbage fills the jars about halfway, add carrots, chili pepper rings, and black peppercorns. Fill the jar up to the shoulders with cabbage. Place the lids in hot water for 2-3 minutes. Add salt to the water in which the cauliflower was boiled. Salt, as for any other preservation, we use only stone kitchen salt.

Add sugar.

Pour in vinegar.

Boil the marinade until the salt and sugar are completely dissolved. Pour hot marinade over cauliflower. Close the jars with screw caps or tin lids using a seaming wrench. Turn the jars over and wrap them up. After cooling, take them to a cool place for storage. I will be glad if this recipe for pickled cauliflower for the winter you will need it.

Pickled cauliflower for the winter. Photo

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - step-by-step photo recipe

Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to take a jar out of the pantry in winter and please the family or surprise guests.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Several heads of cauliflower: 1-1.5 kg
• Ripe tomatoes: about 1 kg
• Different colors of sweet peppers: 200-300 g
• Carrots: 200-250 g
• Garlic: 50 g
• Dill, parsley: optional
• Sugar: 100 g
• Salt: 50 g
• Table vinegar: 100-120 ml
• Vegetable oil: 200 g

Cooking instructions

The recipe for winter cauliflower salad is quite simple. The main thing is to prepare vegetables and jars. Sterilization is not required, which pleases housewives who constantly make preparations. First, prepare the cabbage itself. Disassemble the forks into inflorescences. Select damaged parts, cut off the legs.



Throw the finished parts into boiling water for 5 minutes to balance. Place in a colander and wait until the water has completely drained.



It's time to grab the carrots. After washing and peeling, cut crosswise into slices. The thickness of one slice is 2 - 3 mm.



Wash the tomatoes clean, remove the part where the fruit was attached to the branch. Cut into pieces and pass through a large meat grinder or chop finely with a knife.



Remove the pepper from the stalk, cut lengthwise, wash, and remove seeds. Cut the prepared halves crosswise into half rings.



All that remains is to cut the prepared and washed greens.



Separate the cloves of garlic heads. Peel each slice and chop it on a board with a knife.



Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, pour in oil and put on the stove. Bring to a boil over low heat, stirring occasionally. As soon as the vegetable mixture begins to boil, combine the mixture with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 - 4 minutes.



Hot cauliflower salad is packaged in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll up the pieces, turn them upside down and place them on the lid. Wrap in a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

• Cauliflower – 1 kg.
• Sweet pepper – 1 pc. (bright color).
• Carrots – 1 pc. (large size or several small ones).

For the marinade:

• Water – 1 l.
• Bay leaf, hot pepper.
• Salt and sugar - 3 tbsp. l.
• Vinegar – 40 ml (at a concentration of 9%).

Algorithm of actions:

1. Separate the cauliflower into florets and discard the stalk.
2. First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
3. This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
4. Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
5. Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
6. Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then the winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing spicy and crispy cauliflower on a beautiful dish.

Ingredients:

• Cauliflower – 1 kg.
• Carrots – 3 pcs.
• Garlic – 1 head.

For the marinade:

• Filtered water – 1 l.
• Vegetable oil – 50 ml.
• Sugar – 0.5 tbsp.
• Vinegar – 0.5 tbsp. (maybe a little less).
• Salt – 1-2 tbsp. l.
• Spices for Korean carrots – 1 tbsp. l.

Algorithm of actions:

1. According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
2. In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
3. Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
4. Place the workpiece in glass containers with a volume of half a liter.
5. Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.

Ingredients:

• Cauliflower – 1 kg.
• Tomatoes, “Cherry” variety – 2 kg.
• Garlic – 1 head.
• Dill in umbrellas (1 piece per jar).
• Laurel.
• Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Mustard seeds – 1 tbsp. l.
• Water – 1 l.

Algorithm of actions:

1. Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
2. Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
3. Alternately add cabbage and tomatoes until the containers are full.
4. Boil water and pour into jars. Leave for 20 minutes.
5. Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
6. Pour the marinade hot, pour in the vinegar essence at the end.
7. There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.

Ingredients:

• Cabbage – 2 kg (or a little more).
• Fresh carrots – 3 pcs.
• Garlic – 3-4 cloves.
• Laurel - 1 leaf per jar.
• Dill umbrellas – 1 pc. on the jar.
• Hot pepper (pod).

For the marinade:

• Vinegar (9%).
• Sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Water – 1 liter.

Algorithm of actions:

1. Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
2. Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
3. Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water for 20 minutes.
4. Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
5. Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

• Cauliflower – 6-8 large inflorescences (or more).
• Fresh cucumbers – 8 pcs.
• Fresh tomatoes – 4-6 pcs.
• Garlic – 5 cloves.
• Sweet pepper – 3 pcs.
• Dill - 1 umbrella.
• Horseradish – 1 leaf.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Cloves, peppercorns.
• Vinegar – 1-2 tbsp. l.

Algorithm of actions:

1. Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
2. At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
3. Pour boiling water over it. Let it sit for 15 minutes.
4. Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling for cabbage.

Ingredients:

• Cauliflower – 2.5 kg.
• Tomatoes – 1.5 kg.
• Vegetable oil – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – 1 tbsp. l. (but with a slide).
• Water – 1/2 tbsp.

Algorithm of actions:

1. Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
2. Divide the cabbage into small florets. Fill with salt water. Rinse.
3. Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
4. Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
5. Transfer the cabbage to already sterilized jars and compact lightly.
6. Pour in tomato marinade. Cork, wrap.

The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

• Fresh cucumbers – 2.5 kg.
• Cauliflower – 1 small head.
• A pod of hot pepper.
• Garlic – 1 head.
• Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3-liter jar):

• Sugar – 50 gr.
• Salt – 75 gr.
• Vinegar – 75 gr.

Algorithm of actions:

1. Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
2. Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
3. Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
4. Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
5. But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
6. The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

• Cauliflower – 2 kg.
• Carrots – 3 pcs.
• Hot pepper – 3 small pods.
• Bay leaf – 3 pcs.
• Bell pepper – 3 pcs.

For the marinade:

• Sugar – 4 tbsp. l.
• Salt – 4 tbsp. l. (no slide).
• Water – 2 l.
• Vinegar 9% – 50 ml.

Algorithm of actions:

1. Peel and wash the vegetables. Cut the pepper into strips, carrots into circles.
2. Divide the cauliflower into inflorescences, boil it for 3 minutes, add salt to the water.
3. Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
4. Sterilize jars. Place assorted vegetables. Pour marinade with vinegar and roll up.

A very, very tasty recipe, and also healthy and beautiful!

How to freeze cauliflower for the winter

For the laziest housewives, a recipe for freezing cabbage. In winter, it can be added to salads and pancakes, fried, or cooked borscht.

Ingredients:

• Cabbage - as much as you can eat.
• Water and salt (calculation: 1 liter of water and 1 tablespoon of salt).

Algorithm of actions:

1. Wash the cabbage and disassemble.
2. Send to blanch in salted boiling water. 5 minutes in boiling water and in a sieve, cool completely.
3. Place into containers or bags. Send for freezing.

Cauliflower is good not only in summer, but also in winter. The basic rules are as follows:

1. Separate the cabbage into florets and discard the stalk.
2. Blanch in hot water so that small insects hiding inside the inflorescences emerge and the cabbage warms up.
3. Beginning housewives are recommended to use recipes without additional sterilization.
4. You can prepare it in containers of different sizes: for large families you can take 3-liter jars; for small ones, liter and half-liter jars are ideal.

You can experiment by combining cabbage with different vegetables and getting beautiful, satisfying and healthy preparations.

We look forward to your comments and ratings - this is very important to us!

I don’t know who first came up with the idea of ​​pickling cauliflower, but this person was absolutely right - an incredibly tasty appetizer. The obvious advantage of pickled vegetables is that they are quick to prepare. In the morning, pour the marinade, in the evening - voila! - the dish is ready.

The taste of such cabbage is much subtler and more delicate than that of the white cabbage we are used to. Although, which I recently prepared according to my friend Lenochka’s recipe, is also extremely good.

What is important is that the beneficial properties of cauliflower are perfectly preserved, you will not lose a single vitamin!

Tip: using the two recipes that I offered you, you can prepare cabbage for the winter. Follow the recipe, but put the vegetables in jars and, when you fill them with marinade, immediately roll them up.

Instant Pickled Cauliflower

First of all, you need to quickly prepare the cabbage for pickling:

• Place the head of cabbage in a saucepan and cover with water, adding salt. Add a large spoon and it will be enough.
• Leave for 30–40 minutes. The head of cabbage will be cleaned of various bugs and other dirt that is located between the inflorescences.
• Then rinse the head of cabbage under running water and then separate it into small inflorescences.

There is another option for cleaning the head of cabbage from unnecessary additives:

• First, disassemble the head of cabbage into inflorescences.
• Boil water with a little salt, then remove from heat and place the inflorescences in hot water for 10 minutes.

Daily cabbage - recipe

It will be ready after a day, and even earlier, it will be deliciously crispy and hard.

• Cabbage – 1 kg.
• Bell pepper – 2 pcs.
• Carrots – 1 pc.

To prepare marinade per liter of water:

• Salt – 2.5 tablespoons.
• Vinegar 9% - 5 tablespoons.
• Garlic – 4 cloves.
• Sugar – 3 tbsp. spoons.
• Bay leaf, cloves, black peppercorns.
• Vegetable oil – 5 tbsp. spoons

Marinate cabbage according to this recipe:

1. Prepare the vegetable for pickling, cut the pepper into small cubes, grate the carrots (or cut into strips). Place the cabbage in a saucepan.
2. Prepare the marinade: let the water boil, add salt, add oil and vinegar, add sugar and chopped garlic.
3. Pour the marinade into the pan with the vegetables and let it boil. After boiling, cook for a minute or two, no longer.
4. Add carrots and peppers, cover with a lid and leave to cool.
5. When the cabbage inflorescences have cooled completely, you can refrigerate them for about a day. Usually the snack is ready much earlier.

If you want to diversify the recipe in some way, add any other seasonings to the marinade. Greens and dill seeds, ginger and parsley will go well with cabbage. Don't deny yourself the pleasure - do some magic. This is a good opportunity to have a new dish every time.

Korean pickled cauliflower

If you like spicy snacks, and you haven’t tried colored quick preparation in Korean, then I advise you to do it immediately! It will turn out sweet, spicy and will look great for treating guests.

We will need:

• Cabbage, medium head for 800–1000 g.
• Carrots – 1 pc.
• Garlic cloves – 3 pcs. (if you like it spicier, add a couple of pieces).

In the marinade:

• Sugar – 130 gr.
• Oil, refined – 1/4 cup.
• Water – 700 ml.
• Salt - spoon.
• Table vinegar 9% - 50 ml.
• Coriander, black pepper - 1 teaspoon each.

Marinate cabbage in Korean:

1. The preparation of the vegetable is the same as in the first recipe. Next, boil the inflorescences for 3–4 minutes, no more, otherwise they will be overcooked and will be too soft. Drain the water and leave the cabbage to cool.
2. While the inflorescences are boiling, cut the carrots into strips and then add to the cooled cabbage. Add pepper and coriander there.
3. Make the marinade: stir salt in water, add oil and let the marinade boil. Just before boiling, pour in the vinegar.
4. Pour marinade over the vegetable and add chopped garlic.
5. Leave the cabbage on the counter until it has cooled completely, and then put it in the refrigerator for another 5 hours so that it is completely infused.

How to choose cabbage

For a pickled appetizer to be a success, you need to choose it responsibly.

1. Do not buy heads of cabbage with dark spots, even if there are only a few. The color of the cabbage should be white or slightly creamy.
2. The inflorescences on the head of cabbage should fit tightly to each other, without gaps.
3. Try to find a head of cabbage with a lot of leaves at the stalk - this means proper storage and excellent condition of the cabbage.

Tasty:

I found a video with an interesting recipe for quick-cooking pickled cauliflower, watch it, you might like it more. With love... Galina Nekrasova.

If you have a lot of cauliflower this year and you are thinking about how to prepare it deliciously for the winter, then this article is just for you. Here you will learn how to pickle cauliflower in jars very simply. With or without sterilization, just cabbage or with additional vegetables and spices.

All this conservation can be divided into 2 categories. The first one includes the usual vegetable snacks marinated in vinegar. This cabbage will have a pleasant crunch, and its appearance will decorate any holiday table.

There is also another type of pickles. Here cabbage is combined with other vegetables, often supplemented with tomato paste (juice), and then all this undergoes heat treatment (cooking, stewing). The result is something like a vegetable stew, lecho or some kind of winter salad.

This article presents both types of pickling cauliflower. Choose the recipe you like, follow the instructions, then all you have to do is wait until winter. Yes, it takes a long time, but the result is worth it. So delicious - you'll lick your fingers!

Delicious pickled cauliflower for the winter

For some this is a classic recipe, for others it is the most delicious, for others it is the most familiar. I would call it assorted vegetables with cauliflower.

In general, everything here is very simple, even banal. We will prepare and beautifully cut the vegetables, then put them in jars, and then pour the vinegar marinade over them. We close the lids and that’s it, even additional sterilization is not needed.

The recipe is very versatile; if you wish, you can add the same cucumbers, tomatoes (preferably cherry ones), zucchini or some other vegetables you like.

Ingredients:

• Cauliflower – 1.1 kg.
• Carrots – 1 large;
• Bell pepper – 1-2 pcs.
• Hot chili pepper – 2 pods (optional);
• Vinegar (9%) – 40 ml.
• Sugar – 3 tbsp. spoons;
• Table salt – 3 tbsp. spoons;
• Water for marinade – 1 liter;
• Bay leaf – 1-2 pcs.
• Allspice - a few peas;

Marinate for the winter without sterilization

1. First you need to prepare all the vegetables. Peel the carrots if necessary. Remove the stem and seeds from the sweet pepper. We divide the cauliflower into small inflorescences. Hot pepper is optional, if you don't like spicy snacks, don't add it.
2. Boil water in a separate pan, then put the cabbage there and cook for about 3 minutes. Then put it in a colander and let the cabbage dry.
3. Cut the carrots into circles or thin slices. Pepper – in strips or small squares. In general, the smaller all the vegetables (including cabbage) are, the more of them will fit into the jar, and the less marinade will be required.
4. Sterilize jars and lids; you can simply rinse them a couple of times with boiling water. Place cauliflower, peppers, and carrots in jars. We also add bay leaves and peppercorns here.
5. Now you need to cook the marinade. Pour water into a saucepan, stir salt and sugar in it. Bring to a boil, add vinegar and stir. Fill the jars to the brim and immediately roll up the lids. That's it, then turn the jars over, cover them with a blanket and let them cool completely. You can store it at room temperature, but it is still better in a cool place and in a dark place.
6. The indicated amount of ingredients is enough for 2 small jars. If you need more, just increase it 2-3-4 times. The volume of marinade is approximate everywhere, some will need only one liter, while for others two or three will not be enough. The proportions of salt, sugar and vinegar are based on each liter of water.

By the way, if it’s a burden for you to wait until winter to try all these preparations, you can look at the page with .

Appetizing cauliflower salad for the winter (with tomatoes)

If you are a lover of all kinds of winter salads, then you will also really like this one. We will prepare it from cauliflower, tomatoes, sweet peppers, onions and garlic.

For some, it’s cauliflower salad with tomato sauce; others call it “lecho.” As for me, everything is decided by the amount of this very tomato sauce, and you can regulate it yourself. It is also not necessary to limit yourself to these vegetables. You can add cucumbers, white cabbage, carrots, boiled beans, zucchini and even apple slices. The cooking process will not change.

We will need:

• Cauliflower – about 2 kg.
• Meaty tomatoes – 2 kg.
• Bell pepper – 300 g.
• Garlic – 2 heads;
• Onions – 1-2 pcs.
• Sunflower oil (odorless) – 200 ml.
• Table vinegar (9 percent) – 150 ml.
• Sugar – 100 g.
• Salt – 2 tbsp. spoons;
• Ground pepper mixture – 0.5 teaspoon;

Step-by-step cooking recipe

1. Rinse the tomatoes, then pour boiling water over them for a couple of minutes. Next, immerse them in cold water. We remove the broken film from them and remove the stalks. We leave 3-4 tomatoes, and pass the rest through a meat grinder. You can grind it in a blender to a puree.
2. Pick the cabbage and divide it into small florets. We throw out the stalk. Peel the pepper from seeds, then cut into small slices. Chop the onion into half rings and pass the garlic through a crusher.
3. Pour the tomato mixture into the pan, add cauliflower, bell pepper and onion. Cut the remaining whole tomatoes into small cubes and add them to the rest of the vegetables.
4. Also pour oil into the pan, add salt and sugar. Place on low heat, cover with a lid, and bring to a boil. Stir occasionally.
5. Cook from the moment of boiling for about 25 minutes, then add garlic, vinegar, ground pepper. Stir and cook for another 5-8 minutes.
6. In the meantime, the jars and lids needed to be sterilized. Place the hot salad into jars and immediately close the lids. Next, wrap the jar in a blanket and wait for it to cool completely.

Preserving cauliflower with beets (recipe for the winter)

A very bright, very fragrant, very tasty preparation of cauliflower marinated in vinegar along with beets. There is a minimal amount of beets here, it’s more for color.

A wonderful appetizer, which, by the way, can serve as the basis for various salads (and even soups).

Required ingredients:

• A small head of cauliflower;
• Beets – 1 small;
• Vinegar (9 percent) – 2 tbsp. spoons;
• Coriander – 0.5 teaspoon;
• Black peppercorns – 0.5 teaspoon;
• Rock salt – 1 tbsp. spoon;
• Sugar – 1 tbsp. spoon;
• Bay leaves - 1 per jar;
• Water – 0.7-1 l.

Step-by-step marinating process

1. Wash the beets, peel them, then grate them on a coarse grater, or cut them into thin strips. Rinse the cauliflower, then separate it into small florets.
2. Prepare clean jars. I recommend using small jars of 0.5-0.7 liters.
3. Let's start laying out the vegetables. You can simply mix everything, you can lay it in layers - it’s up to you. We also put bay leaves there, add 0.5 teaspoons of pepper and coriander grains. Immediately add salt and sugar on top, pour 2 tablespoons of vinegar into each jar.
4. Boil water in a kettle, then fill the jars with it, as much as you can fit.
5. At the same time, prepare a water bath. Place a large pan of water and place a small towel on the bottom. You need so much water that when immersed there is 2-3 centimeters from the edges of the jars to the water. Place jars in hot water and cover with lids. Sterilize like this for 10 minutes.
6. Next, remove the jars and roll up the lids. That's it, cover it with some kind of blanket - let our seams gradually cool down.

For some, sterilization may seem dreary, time-consuming, and inconvenient. In this case, pay attention to the very first recipe. There, the cabbage was first boiled in boiling water for several minutes, then boiling marinade was poured into jars. There is no need to cook the beets.

Spicy Korean cauliflower for the winter (with carrots)

Very crispy, sweet and sour and slightly spicy salad based on cauliflower and Korean carrots. Be sure to try it – you won’t regret it!

In winter it will be perfect for the New Year holidays, and even just with boiled potatoes it will be very worthy. Everyone will love this snack!

You can change the composition of spices based on your taste, make it more or less spicy. Add something else, the same coriander, for example.

We need:

• Cauliflower – 1.1 kg.
• Carrots – 3 medium;
• Sunflower oil (refined) – 60 ml.
• Garlic – 3 heads (you can replace with chili pods);
• Vinegar (6%) – 200 ml.
• Sugar – 1 glass;
• Salt – 2 tbsp. spoons (heaped);
• Korean carrot seasoning mixture – 1.5 tbsp. spoons;
• Water (marinade) – 1 l.

We don't cook quickly, but it's extremely tasty.

1. Sort the cabbage, divide into inflorescences, then place in a saucepan.
2. Now let's make the brine. Boil 1 liter of water, dissolve sugar and salt in it, add oil and vinegar. Cook for another 3 minutes, then carefully pour over the cabbage.
3. We are waiting for the cabbage in the marinade to cool. Meanwhile, grate the carrots on a special grater and chop the garlic (no need to chop too much). Add vegetables to the cooled cabbage and add seasoning. Mix everything carefully, cover with a lid and leave to marinate for several hours (optimally 4-5 hours).
4. Sterilize jars and fill with infused salad. We also add marinade as much as it will take.
5. Place the jars in a pan with warm water and cover them with lids. Bring to a boil, wait 10 minutes. Remove the jars and roll up the lids. All is ready. Next, as always: cover with a thick cloth and let cool.

If you are not friends with vinegar, it doesn’t matter. Try it . It is not only tasty, but also healthy.

Spicy cauliflower in tomato (like lecho)

And here everything is clear from the name, it turns out something like lecho, but with cauliflower. By default, the dish will be spicy, but you can omit the chili, or use just a little bit of it.

Tomato filling can be made from either whole tomatoes or tomato paste (take 350-500 g). You can even use store-bought tomato juice. It all depends on your preferences.

Required Products:

• Cauliflower – 2 kg.
• Tomatoes (or ready-made tomato juice) – 2 kg.
• Sweet bell pepper – 400 g.
• Carrots – 1 pc. (optional);
• Garlic – 20 cloves;
• Chili pepper – 1-7 pods;
• Vegetable oil (preferably odorless) – 200 ml.
• Sugar – 100 g.
• Salt – 2 tbsp. spoons;
• Vinegar (70%) – 1 teaspoon;

Let's start cooking

1. Scald the tomatoes, peel them, then grind them through a meat grinder along with garlic, sweet and hot peppers. Of course, we first remove the seeds from bell peppers; on the contrary, we leave the seeds on for chili.
2. Carrots can be grated beautifully (as in Korean), you can just use a regular grater, or you can not add them at all.
3. Divide the cabbage into small pieces, then cook in boiling water for 5 minutes. Then take it out, cool it, and let the water drain.
4. Pour the twisted vegetables into another pan and bring to a boil over medium heat. Add butter, bite, salt, sugar. Stir, then add the cabbage here too. Once it boils again, set the timer for 20 minutes.
5. While everything is cooking, sterilize the jars with lids. As time passes, immediately put the hot cabbage along with the tomato marinade into jars. Close the lids and cover with a thick cloth. Once completely cooled, you can put it somewhere in a dark, cool place.

From the specified volume of products, 4 liter jars come out, and there are still 300-500 grams left to sample.

And here you can watch a video on the topic

These are the simple recipes for cauliflower preparations for today. It’s simple, it doesn’t seem like anything special, but in the end it turns out so delicious!