Salted cauliflower for the winter in jars. Recipes for delicious pickled cauliflower for the winter. Cauliflower with Garlic and Pepper Recipe

In autumn in Armenia you go to the market and your eyes widen. Such richness and diversity cannot leave anyone indifferent. Pears, quinces, peaches, figs, pomegranates, apples, tomatoes, cucumbers, eggplants, zucchini, beets... The list is endless. I just want to take it all with me! A primitive desire awakens to preserve, cook, bake, pickle everything, even though every year I renounce such labor feats. So this time I went to the market to buy fruit and bought a large head of cauliflower. I'll salt it.

All other ingredients for the pickles were found in the refrigerator and in the kitchen cabinet:

A couple of carrots;

The same number of garlic cloves;

Some fresh and dried herbs;

Bay leaves;

Peppercorns;

Well, and of course, salt.

To begin with, I wash and separate the cabbage into small bunches. I cut large inflorescences into halves or even quarters. I try to make the cut go along the thick stem of the bouquet.

Then I boil water and pour cauliflower into it. It should cook for literally 3 minutes. No more, otherwise when salting the inflorescences will become very soft and tasteless. After 3 minutes, I transfer the cabbage to a colander and put it under cold water so that it cools as quickly as possible.

Now it's the turn of the brine. I make a rough calculation: for every kilogram of cauliflower I take 1 liter of water, and for every liter of water - 1 tbsp. l. with a heap of salt. Most likely, there will be a lot of this, but the excess brine can be easily poured out, but if it turns out to be not enough, you will have to cook a new one, and I don’t like that. When cooking, you need to throw bay leaves and peppercorns into it so that their aroma is better revealed. Let the finished brine cool.

For now, let's put it in a container in which we will make pickles in layers of herbs (fresh dill and parsley or/and dried celery will do), chopped garlic, peeled and chopped carrots, and cooled cauliflower. I catch spices from the finished brine and scatter them between the layers.

I use rock salt for pickling, so I strain the brine through several layers of cheesecloth to separate the rocks from the salt.

The liquid should completely cover the cabbage. I place a round cutting board of suitable size on top, and put pressure on it.

In this form, the cauliflower should stand in a warm place for 2 days. After that, I transfer it to a more compact container (for example, a jar) and put it in the refrigerator.

Our family is one of those who prefer to eat vegetables in large quantities. That's why I make a lot of vegetable preparations for the winter. For example, cauliflower can be prepared in several ways. I mean, cauliflower can be used to make several different winter snacks.

Each recipe offered below is original in its own way, so I advise you to try all the options I have suggested over time: 6 recipes.

"Coral reefs"

Ingredients:

cauliflower - 0.7 kg,
red bell pepper – 1 pc.,
carrot – 1 pc.,
small onions – 5 pcs. (you can take 2 medium ones);
in addition, for a half-liter jar - 5 black peas and the same amount of allspice,
a few cloves (to taste)
bay leaf,
1 piece of hot pepper (if you want it spicier, you can use more),
1 ml acetic acid 70%.

For the marinade: based on 1 liter of water - 2 teaspoons of salt, 3 tablespoons of sugar.

Wash the cauliflower and separate into florets. Wash the carrots and cut into thin slices. Remove the seeds from the sweet pepper and cut the pepper into cubes. Simply peel the onion (if you use small onions). If you take large onions, they should be cut into four parts. In fact, you don’t have to add onions, carrots and bell peppers, but with them the pickle will be more beautiful and flavorful. But even without them, cauliflower will turn out very tasty.
Place carrots, onions, peppers and spices in the bottom of each jar. Fill the jar tightly with cabbage inflorescences (to the top).
Bring the marinade to a boil (for 5 half-liter jars you need to prepare about one and a half liters of marinade).
Pour boiling water over the vegetables, cover with lids (after pouring boiling water over them) and leave for a couple of minutes.
After this, drain the water from the jars and immediately pour the freshly boiled marinade over the vegetables. Add 70% acetic acid (1 ml per half-liter jar) and roll up.

"Pyramid"

Ingredients:

cauliflower - 1 kg,
bell peppers of two colors - 4 pcs. (for example, red and green or red and yellow),
50 g (1 large bunch) parsley.

For the marinade: based on half a liter of water - 3-4 teaspoons of salt and 2 teaspoons of vinegar essence 70% (if you don’t like sour things, put 1 spoon). Instead of essence, you can add half a glass of regular table vinegar 9% vinegar.

First, rinse the cauliflower thoroughly and cut into pieces. Remove the seeds from the pepper and cut into thin rings.
Wash the parsley too, cut off the stems and chop finely.
Place all vegetables in jars in separate layers, tightly. Can be lightly tamped. We alternate in the following order: red pepper, parsley, green pepper, cauliflower.

Repeat layers until the jar is full. Then add salt and pour boiling water, without adding 3-4 cm to the top.
Place the sterilized jars in a pan with hot water and cover with lids. To prevent the jars from bursting, be sure to place a special metal grid, a wooden plank or a piece of simple fabric on the bottom of the pan. Sterilize the salad for about 20-25 minutes. Add acetic acid at the rate of approximately half a teaspoon per liter jar. If you take regular vinegar, then 25 ml.
At the end of sterilization, add boiling water to the top of the jars and roll up.

"Fragrant"

Ingredients:

1 kg cauliflower,
2 carrots,
1 medium celery.

For the marinade: for 1 liter of water - 1 tbsp. spoon of salt.

Peel, wash and chop the carrots not very finely. To make the finished dish more aesthetically pleasing, you can use a special corrugated knife to cut carrots. Boil chopped carrots until soft (but do not overcook).
Disassemble the cauliflower into small florets, add salted water and leave for half an hour. Then rinse and boil until tender (5 minutes, no more). Finely chop the celery into cubes. Blanch for 2 minutes: first put in boiling water, and then in cold.
Place boiled cauliflower, carrots, and celery in sterilized jars. Lay carefully in layers, filling the jar completely.
Boil the marinade and pour into jars. Sterilize the salad for 25 minutes, covering the jars with lids. Roll up, turn over and leave to cool.
Vegetables prepared according to this recipe can be conveniently used as a dressing for soups and as an original side dish for meat.

"Malinka"

Ingredients:

cauliflower - 2 kg,
carrots - 1 pc.,
beets - 1 pc.,
black pepper – 5-7 pcs.,
allspice – 3 pcs.,
garlic - 3 cloves.

For the brine: for every one and a half liters of water, add 100 g of sugar and the same amount of salt.

Wash the cauliflower thoroughly and separate it into florets. Peel the carrots and beets, grate everything on a coarse grater. Finely chop the garlic and mix with carrots and beets. Place cauliflower, vegetables with garlic, allspice and black pepper in a three-liter jar, fill with hot brine to the top. Place the ferment in a warm place. Do not close the lid tightly! You can cover it with a regular nylon inverted lid or a special lid for sauerkraut with holes for air.
If you pour hot brine over the cabbage, it will ferment for 3-4 days until it is ready, and if it is cold, it will ferment for up to 7 days. When the cabbage has fermented, close the jar with a regular nylon lid. Store in a cellar or refrigerator.
According to this recipe, the cabbage turns out very tasty, crispy, beautiful raspberry color and really resembles large raspberries.

"Original"

Ingredients:

cauliflower - 700 g, onion - 200 g (2-3 medium onions),
peeled walnut kernels - 100 g,
salt - 2 teaspoons,
ground red pepper - to taste,
6% vinegar - about 2 tbsp. spoons

Wash the cauliflower thoroughly and separate into inflorescences. Blanch for 5 minutes in boiling water, then immediately cool under running cold water. Peel and finely chop the onion, chop the nuts (if you don’t have a coffee grinder, use the side of a wide knife on a wooden board). Finely chop the garlic. Add chopped onions, nuts, garlic, pepper and vinegar to the finished cabbage, add salt and mix well, being careful not to crumble the cabbage inflorescences. Place the resulting mixture tightly in sterilized jars (three-liter jars are sterilized for 30 minutes, half-liter jars for 15 minutes).
This homemade preparation of cauliflower and nuts is good as a separate full-fledged dish, but can be an original addition to your table with meat or fish. As an experiment, you can try cooking cabbage according to this recipe with other types of nuts, for example, hazelnuts.

"Beauty"

Ingredients:

cauliflower - 5 kg,
onion - 1 kg,
carrots - 2 kg,
bell pepper – for everyone (up to 1 kg),
hot red pepper - 2 pcs. (less can be done if you don’t like spicy food)
garlic - 4 heads.

Refueling:

tomato juice - 3 liters (if there is no juice, you can dilute tomato paste with boiled water - one part paste to three parts water),
vinegar 9% - 200 ml,
sugar – 1 glass,
sunflower oil - 400 ml,
salt – 5 tablespoons.
Bay leaf, black and allspice (peas), cloves - can be added to taste.

Wash the cauliflower well and divide into pieces. Finely chop the carrots, sweet bell peppers, garlic and onion. Boil tomato juice and add finely chopped carrots to it. Cook for 5 minutes, then add bell pepper, cauliflower, onion and boil for another 15 minutes. Add the garlic and hot red pepper last, then simmer for another 5 minutes. Add vinegar and vegetable oil and stir well. When it boils, remove from heat, place in sterilized jars and seal.

Healthy and very tasty cabbage, carefully and properly prepared for the winter, will appeal to your loved ones and will remind you of the hot summer.

Cauliflower is an amazing vegetable that can decorate any dish with its curly inflorescences. It is often used in the preparation of cold and warm snacks. Knowing how to salt cauliflower, you can preserve this vegetable until winter and make it even more refined and perfect. This appetizer will be not only tasty, but also original. With its help you will be able to surprise your guests and simply pamper your household.

Cauliflower is an amazing vegetable that can decorate any dish with its curly inflorescences.

To pickle cauliflower, you don’t need any special skills or any special products. Everything is quite simple, even primitive. As a result, an excellent independent snack will appear, which can also be added to soups and a variety of main courses.

Product set:

2 kg cauliflower;
200 g carrots;
40 g grape or currant leaves;
50 g salt;
13 g peppercorns;
30 g celery;
30 g dill;
950 ml water.

Cooking features:

Wash the cabbages and divide into inflorescences.
Peel the carrots and cut into circles.
Place grape or currant leaves, dill and celery at the bottom of the jar.
Now it's the vegetables' turn.
Place the remaining greens on top.
Mix water with salt and pepper and boil.
Pour boiling brine into jars.
Cover them with nylon lids and move them to the cellar.

Salted cauliflower (video)

Quick pickling of cauliflower for the winter

This recipe is good not only because the preparation will be ready after three days. Its special feature is that among the main components there are beets and carrots. That is why the snack turns out incredibly colorful and incredibly tasty.

Product set:

1500 g cabbage;
200 g beets;
200 g carrots;
30 g garlic;
11 g black peppercorns;
7 g allspice peas;
1500 ml water;
120 g salt;
120 g sugar.

This recipe is good not only because the preparation will be ready after three days

Cooking features:

Wash the main vegetable and divide into inflorescences.
Peel, wash and grate the root vegetables.
Mix all the vegetables and transfer to a jar.
Place some finely chopped garlic there too.
Mix water with sugar, salt and pepper, bring to a boil.
After boiling, immediately pour the liquid into the jars.

Keep the workpiece for three days at room temperature, then put it in the refrigerator.

How to salt cauliflower in Armenian style

Any pickles prepared according to the Armenian recipe turn out to be piquant, spicy, even hot. If you salt cauliflower in this way, it will acquire a completely unusual, new taste. This will no longer be something ordinary, standard. This snack has everything that real men love so much.

Product set:

1800 g cauliflower;
800 g carrots;
210 g garlic;
210 ml oil;
190 ml vinegar;
110 g sugar;
40 g salt;
11 g ground pepper;
11 g red pepper.

Any pickles prepared according to the Armenian recipe turn out piquant, spicy, even hot

Cooking features:

Place the cabbage divided into inflorescences into boiling water and blanch in it for exactly three minutes.
Peel, rinse and grate the carrots.
Place all vegetables in a jar.
Place all the chopped garlic there.
Separately mix oil and vinegar, salt this mixture, add sugar and peppers.
Pour the piquant mixture into the jars and immediately close them with simple nylon lids.

Place the preparation in the refrigerator.

How to Blanch Cauliflower

In order for the preparation to be stored impeccably, it is recommended to blanch the vegetables first.

This process is not at all complicated, even primitive and comes down to just a few steps:

The cabbage is pre-disassembled into inflorescences.
Pour water into the pan and add a little salt.
Only when the liquid has already boiled are the prepared products placed in it.
They only need to be kept in boiling water for three minutes, no more, no less.
After such a short processing, carefully remove all the inflorescences with a slotted spoon and immediately put them in jars.

In order for the preparation to be stored impeccably, it is recommended to blanch the vegetables first.

Thanks to this simple manipulation, the salted cabbage turns out much more tender, and the process of pickling it goes much faster.

How to prepare cauliflower salad for the winter

Assorted vegetables that include cauliflower is a special preparation. It not only looks amazing, but also tastes amazing. Thanks to tomatoes and sweet peppers, the salad acquires bright colors. Not only cabbage inflorescences, but also cucumbers give it tenderness.

Product set:

1100 g cabbage;
950 g carrots;
950 g bell pepper;
950 g tomatoes;
950 g cucumbers;
950 g onions;
850 g broccoli;
195 ml vinegar;
135 g garlic;
6 g cloves;
32 g sugar;
3000 ml water;
32 g salt;
25 g of greens.

Assorted vegetables that include cauliflower is a special preparation

Cooking features:

First of all, divide the washed cabbage into inflorescences.
After this, cut the carrots into thin slices.
After peeling, also cut the onion into circles.
Chop the pepper, freed from seeds, into strips.
Cut the tomatoes into slices.
Grind the cucumbers into bars.
Simply wash and dry the broccoli.
Dissolve vinegar, as well as salt and sugar in water, add all the spices and boil the liquid.
First put the greens and peeled garlic cloves into the jars.
Place all the vegetables on top.
Finally, pour in the marinade and immediately tighten the jars.
Wrap them upside down, and when they cool down, put them in the cellar.

Cauliflower in tomato sauce: step-by-step recipe

Absolutely any tomato preparation turns out more refined and original. Due to the fact that not a simple marinade is used, but a special filling, vegetables acquire an unforgettable taste. The appetizer turns out so rich that it immediately attracts attention. It is this kind of workpiece that turns out to be the most in demand.

Product set:

4500 g cabbage;
1800 g carrots;
950 g onions;
950 g bell pepper;
45 g hot pepper;
320 g garlic;
2850 ml tomato juice;
180 ml vinegar;
380 ml oil;
45 g salt.

Cooking features:

Pour tomato juice into a saucepan and boil.
Cut the carrots into circles and place in the boiling tomato.
Place peppers cut into strips and cabbage disassembled into inflorescences.
Add the onion cut into rings.
Simmer the vegetables for a quarter of an hour.
After this, add garlic and pepper, cook for another five minutes.
All that remains is to add oil, vinegar and salt, and then wait for it to boil again.

Immediately put everything into jars and seal them.

Delicious pickled cauliflower (video)

Cauliflower makes very unusual, original preparations. Despite the fact that this vegetable is not very popular to this day, more and more housewives are trying to save at least a few jars of it until winter. After all, with such preparations you can not only diversify your diet, but also truly surprise your guests. Moreover, these snacks are really tasty, regardless of whether they are pickles, salads, or pickled vegetables. Curly inflorescences make any preparation perfect, very beautiful and unusual. With the help of such snacks you can decorate any table, both everyday and festive.

Both fresh and winter-processed cauliflower stimulates the functioning of the kidneys and heart, relieves inflammation, and removes toxins. In general, it has a beneficial effect on the state of the entire digestive system of the human body. As a rule, white cabbage is usually chosen for preparations. Pickling cauliflower for the winter is not so widespread, but no less useful. The recipes for its preparation are quite simple. And in winter, cauliflower prepared by pickling will replenish the vitamin deficiency.

How to salt cauliflower for the winter

In order to preserve all the benefits and value of cabbage during the winter, you must adhere to the following rules during pickling:

You cannot use overripe heads of cabbage;
inflorescences should be a uniform green shade, without spots;
to remove insects, the heads of cabbage are placed in a weak saline solution for 2–3 hours;
utensils are chosen from enamel, glass or wood;
It is better to use coarse salt.

Important! To make the cabbage tasty, crispy, and with an aromatic smell, it must be soaked in cold water mixed with 1 tbsp for 40 minutes. l. vinegar.

There are several basic recipes for preparing salted cauliflower, which is consumed primarily in winter.

Pickling cauliflower in jars for the winter

It is quite convenient to prepare cabbage pickling in small glass vessels in order to serve the product on the table without allowing it to dry out. It is perfect as a vitamin supplement to vegetable dishes, fish, and can be eaten on its own as a light salad. If all important salting conditions are met, vitamins will be preserved in full throughout the long winter.

3 kg cabbage (cauliflower);
0.5 kg of fresh carrots;
1 liter of water;
¼ tbsp. salt;
5 pieces. black pepper;
bay leaves, dill, parsley.

Wash the carrots and cut them into circles.
Soak cabbage in boiling water for 3 minutes in cool water.
Place bay leaves on the bottom of clean jars.
Cool the boiled salt water to 40 °C.
Fill the jars to the top with carrot mugs and cabbage inflorescences.
Cover with herbs on top.
Pour in brine and roll up the lids.

For complete readiness, the workpiece should be kept for 2 months. This will give the pickling a deeper taste and aroma.

Important! Blanching makes cabbage inflorescences soft, destroys harmful bacteria and microorganisms, and prevents oxidation.

Instant salted cauliflower

The process of simple salting for the winter:

Season cabbage scalded with boiling water and washed in cold water with spices.
From 3 tbsp. l. salt and 1 liter of unboiled water prepare the brine.
Pour it over the cabbage inflorescences placed in the container.
Cover with a plate on top and press down with a weight.
Leave the salting for 3 days.

Instant salted cauliflower is eaten in winter as a separate dish or as an addition to soups and salads.

Recipes for pickling cauliflower for the winter

In addition to individual preparation for the winter, you can combine it with other root vegetables and seasonings. This will improve the taste and increase the nutritional value.

Pickling cauliflower with tomatoes

To make an appetizing, crispy snack for winter consumption, you should prepare the pickle with the addition of cherry tomatoes or just small tomatoes. They improve the functioning of the nervous system and kidneys, and rejuvenate the skin.

Composition of salting for the winter:

1 kg cabbage;
2 kg of small tomatoes (mostly cherry);
1 whole garlic;
1 dill umbrellas;
6 pcs. black pepper;
3 bay leaves.

For the brine:

1 tsp. 70% vinegar;
3 tbsp. l. Sahara;
1 tbsp. l. salt;
1 liter of water.

Treat vessels. Distribute garlic, cut into small slices, dill, and whole bay leaves over them.
Lay the evenly mixed cabbage-tomato vegetable mixture in layers and fill to the top with boiling water.
Drain the liquid after 5 minutes, add peppercorns to the vegetables.
Fill the jars again to the top with the prepared brine from boiled water, salt and sugar, and pour vinegar on top.
Roll up the lids, wrap in a towel, and leave upside down until cool.

Recipe for pickling cauliflower with tarragon flavor

Tarragon (another name is tarragon) improves appetite and stimulates digestion. Has preservative properties. Salting with the addition of this spice turns out aromatic, better preserves color and taste quality.

1 kg cabbage inflorescences;
3 branches of tarragon;
4 things. black pepper;
3 bay leaves;

Pickling recipe for the winter:

Remove the cabbage, blanched for a few minutes, with a slotted spoon.
Place it in cold water and drain off excess liquid.
Grind fresh tarragon.
Place all ingredients in clean jars of any capacity.
Make a brine from 1 liter of water and 80 g of salt, pour into filled jars in a thin stream.
After 48 hours, close the lids.

Important! It is better to tear tarragon with your hands, since contact with a knife reduces its beneficial properties.

Salted cauliflower for the winter with carrots and beets

Adding seasonal vegetables to pickling makes winter preparations especially tasty. Beets improve the functioning of blood vessels, restore liver function, and strengthen the immune system. The pickling acquires a rich taste and bright color.

2 kg cauliflower;
1 piece each fresh beets and carrots;
3 cloves of garlic;
6 pcs. black pepper;
3 pcs. allspice;
100 g salt;
100 g sugar;
1.5 liters of water.

Prepare fresh carrots and beets by grating them coarsely.
Cut the garlic into thin slices.
Combine the prepared crushed products with cabbage inflorescences.
Compact the resulting mass into jars.
Add hot brine made from water with salt and sugar.
Keep in a cool place for 4 days.
Transfer to the refrigerator, after covering with lids.
Can be consumed after 24 hours.

With carrots and celery

Celery, consumed regularly, increases hemoglobin in the blood, has an anti-edematous effect, and improves mental activity. Carrots improve vision, and their role in the prevention of vascular and heart diseases is also irreplaceable. The recipe indicates how to properly salt cauliflower in combination with this vegetable crop.

1 kg cabbage;
2 carrots;
2 pcs. celery;
1 tbsp. l. salt;
1 liter of water.

Chop the celery into pieces, carrots into circles. Boil until soft along with the inflorescences.
Place the prepared components into jars.
Boil salted water.
Pour full jars with hot brine and cover them with lids.
After half an hour, roll up and leave for the winter.

With bell pepper

Pepper contains many vitamins. Eating it is useful for strengthening blood vessels, increasing immunity, improving skin, hair, and nails. It will give a piquant sweetish taste when added to preparations for the winter.

1 kg cauliflower;
2 bell peppers;
5 cloves of garlic;
1 carrot;
1 bunch of parsley and dill;
1.5 tbsp. Sahara:
1 tbsp. l. salt;
3 tbsp. water;
2/3 tbsp. 9% vinegar.

Cut the peeled bell pepper into strips.
Grate fresh carrots.
Chop the greens.
Place the ingredients into the jar in layers, repeating until completely filled. Order: cabbage, peppers, carrots, parsley, dill, whole clove of garlic.
To boil water. Put salt and sugar in it and bring to a boil. Remove from heat, pour in vinegar.
Fill the jars with the resulting brine. Get rid of it. Roll up the lids and place in the cold for the winter.

In tomato marinade

To pickle cauliflower for the winter in tomato marinade, you need:

2 kg each of cauliflower and fresh tomatoes;
12 black peppercorns;
8 bay leaves;
4 tbsp. l. salt;
4 tsp. Sahara;
4 tbsp. l. 9% vinegar.

Process the cabbage and soak in water for 15 minutes.
Cook for 5 minutes with the addition of bay leaf, half the required amount of salt and sugar.
Scald the washed tomatoes with boiling water, remove the peel, and finely rub.
Boil tomato puree, pour in vinegar, add the other half of sugar and salt.
Fill jars filled with peppers and cabbage with the resulting tomato sauce.
Tighten and sterilize for 10 minutes.
Cool upside down.

With zucchini

It is useful to eat zucchini dishes for liver and kidney diseases and high blood pressure. The dietary fiber they contain removes harmful substances and cholesterol from the body. Pickling cauliflower for the winter with zucchini is prepared quickly.

0.5 kg cauliflower;
0.2 kg zucchini;
1 carrot;
4 branches of dill and parsley;
2 pcs. allspice;
5 pieces. black pepper;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
2 tbsp. l. 9% bite.

Prepare the vegetables by cutting the carrots into rings and the zucchini into half rings.
Having combined them with the greens, place them as tightly as possible in the treated jars.
Pour hot boiled water, after 5 minutes pour into a separate pan, boil it again with the addition of salt and sugar.
Refill the jars, adding vinegar to each.
Roll when chilled.

Terms and conditions of storage

Salting them for the winter with marinade helps preserve valuable substances in them. When salted, it can be stored for 1–2 years. The resulting blanks must be placed in a cool, dark place. Unrolled salted cabbage should be kept in the refrigerator and preferably eaten within 2 months. The longer it sits, the more sour it becomes and begins to spoil.

To preserve freshness, cling film is used. It will protect the salting from moisture. It is recommended to eat the open snack 2 days in advance. Proper storage of cabbage preparations will preserve all vitamins.

Cold-salted cauliflower dishes

The cold salting method eliminates the use of vinegar. It takes several days. With this method, vegetables are poured with brine and left in the room for 48 hours. When the fermentation stage is reached, a characteristic aroma appears and color changes.

Vegetable Salad

2 kg carrots;
2 kg of sweet pepper;
2 kg cauliflower;
2 kg of onion;
2 kg of fresh cucumbers;
6 tbsp. l. salt;
16th century l. Sahara;
ground black pepper, bay leaves;
fresh herbs.

Cut the washed carrots, cucumbers, and peppers into strips.
Cut the onion into half rings.
Tomatoes - in slices.
Combine chopped vegetables and cabbage inflorescences along with herbs and spices, transfer to a large tank. Press with your hands until an elastic mass forms. Juice will be released during the process.
Leave in the room for 8 hours.
Transfer the salad to jars, sealing thoroughly.
The container is placed in plates - the juice will flow out there. Left in the room for 3 days.
Pressed down from above with a heavy load.
The resulting mixture must be pierced with a long thin object or a special fork in the morning and evening.
After fermentation is complete, cover the jars with napkins and tie them, ensuring air flow.
Store in a cellar or refrigerator.
Periodically remove the film that forms and wipe the edges of the jar with a clean towel.

Important! Some of the cabbage can be disassembled by hand, and another part can be finely chopped. Large inflorescences will crunch, and finely chopped ones will release juice faster.

You can combine the components in different proportions, experimenting with the taste of the finished salad.

Conclusion

Salting cauliflower for the winter will improve your diet during the cold season and allow you to preserve vitamins as much as possible. It is useful to combine it with seasonal vegetables such as tomatoes, zucchini, celery, cucumbers, and peppers. All recipes can be adjusted to suit your taste by adding spices and seasonings.

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What can you cook from cauliflower? And one of the interesting options is pickling. Let's figure out how to do everything right. Let's get started.

How to properly prepare cauliflower for pickling?

When choosing a vegetable, pay attention to the inflorescences. This is important to get the best results. Quality cabbage should be white in color and the leaves should not be limp. First, the vegetable should be washed. Cut off the leaves and dry the forks. Further preparations will depend on the specific recipe.

How to properly salt cauliflower?

Let's look at several ways to pickle cauliflower.

A quick way to pickle cauliflower

Take a prepared head of cauliflower. Now divide it into medium-sized inflorescences. Pour 4/5 water into a saucepan and boil it. Place the inflorescences in a colander. Then completely lower everything into boiling water for literally 1 minute. After this, pour the vegetable with very cold water.

Next, take an enamel pan or glass jar. Place grape leaves or any greens at the bottom. Then add a layer of cabbage. Next, grate or chop some peeled carrots and distribute evenly. You can add 2-3 cloves of garlic by squeezing them through a press. Sprigs of greenery. Then again a layer of inflorescences. Then carrots, garlic and herbs. And so on to the top of the dish. The last layer should be carrots and greens. Prepare the brine: for every liter of water, add 2 tablespoons of salt and half as much sugar (you can slightly increase or decrease the amount of these ingredients to taste). Add a bay leaf and a few black peppercorns here. Add other spices if desired. Boil everything and cool to room temperature.

Pour the marinade over the cabbage until it is completely covered. Place a slight pressure on top. Leave in a warm place for 48 hours. After this, put it in the refrigerator and you can serve.

Pickled cauliflower with beets

In addition to cauliflower, you will need: 1 medium-sized beetroot, 2 small carrots, 3-4 cloves of garlic. This amount of vegetables will be enough for 1 kg of the main product. Clean and wash everything. Divide the forks into small inflorescences. Thinly slice the beets and carrots. Divide the garlic cloves into 2-4 parts. Place all products in a clean and dry enamel pan or glass jar (place the jar on a metal tray or baking sheet).

Now prepare the brine: add 100 g of salt and half as much sugar to 1.5 liters of water. Add ground black pepper to taste. Bring the liquid to a boil and pour over the prepared vegetables. Place pressure on top. Once cooled, store in the pantry. After 4 days, the cauliflower will be ready.

How to properly salt cauliflower? How long to salt cauliflower at home

What can you cook from cauliflower? And one of the interesting options is pickling. Let's figure out how to do everything right. Let's get started.

Pickling cauliflower

Try one of the recipes for pickling cauliflower. Cabbage is rich in vitamins and minerals beneficial to humans and, moreover, has a very beneficial effect on the digestive system.

INGREDIENTS

Cauliflower 1 Kilogram
Carrot 1 piece
Garlic 1 piece
Water 1 Liter
Salt 1 tbsp. spoon
Sugar 1 tbsp. spoon
Pepper mixture To taste

optional

Peppercorns To taste
Bay leaf To taste
Greens To taste

1. Trim the leaves from the cauliflower and rinse it thoroughly with water. Divide into florets and place in boiling water for 1 minute, no longer needed, otherwise the cabbage will become soft during salting. After this, cool it in cold water and let the water drain.

2. Peel and grate the carrots on a coarse grater. Peel and chop the garlic using a knife or garlic press.

3. To prepare the filling, pour a liter of water into the pan, boil it, add salt and sugar. Stir until they are completely dissolved.

4. Place the cooled cabbage in a saucepan, add carrots, garlic, peppercorns, bay leaf and a mixture of peppers.

5. Add finely chopped parsley or dill (optional). Pour the cooled marinade over the cauliflower and mix well.

6. Cover the cabbage with a flat plate (upside down) and place a weight on it (you can use a 3-liter jar filled with water). In 4-5 days the cabbage will be ready.

Pickling cauliflower - step-by-step recipe with photo

Try one of the recipes for pickling cauliflower. Cabbage is rich in vitamins and minerals beneficial to humans and, moreover, has a very beneficial effect on the digestive system.

How to pickle cauliflower: learning together

How to salt cauliflower correctly?

To make your pickling a success, you need to choose quality products. If you use a good cauliflower fork, the prepared pickles will last longer and their appearance will be more pleasant and appetizing. When choosing cauliflower for pickling, pay attention to the following points:

1. The color of the cabbage should be white or cream. If the cabbage is yellow, it is most likely overripe.

2. The cauliflower heads should be firm and free of blemishes.

3. The outer leaves of the fork should look fresh.

4. If your cauliflower has black spots, it has been grown with a lot of chemicals.

Ready salt the cauliflower? Let's get started!

Recipe for pickling cauliflower with spices

First you need to thoroughly rinse the cabbage and disassemble it into inflorescences. Immerse the cabbage in boiling water for about 1 minute, but no more, so that the cabbage does not lose its taste or become cottony when salted. After “bathing in boiling water,” the cabbage must immediately be cooled under running cold water.

You need to prepare a filling for cauliflower. Pour 1 liter of water into a saucepan, boil, add 1 tbsp. l. salt and 1 tbsp. l. Sahara.

You need to put cauliflower in a jar in layers: a layer of carrots, a layer of cabbage. Season the layers with bay leaves and peppercorns. Add garlic and parsley or dill if desired. Alternating layers and seasoning them, fill the jar tightly. Pour marinade over cauliflower. Place a weight (pressure) on the cabbage. The cabbage will be ready in 4-5 days.

Laconic pickling recipe

Rinse the cauliflower well and place in slightly salted water for 30 minutes. Remove the cabbage and divide into florets. After this, immerse the inflorescences in hot water with vinegar for 5-7 minutes.

Cool the cabbage and transfer to jars. Add water, vinegar, salt to the pan and boil. When the brine has cooled, pour it over the cabbage. Close the jars of cabbage tightly and send for sterilization in a pan with a wire mesh liner. After 2 days, repeat sterilization again. Keep cabbage pickled for the winter in a cool, dark place.

Recipe for pickling cauliflower with beets and carrots

Wash the cauliflower and separate into florets. Inspect the inflorescences; if there are rough or damaged parts, remove them. Cut large inflorescences into small pieces.

Peel the carrots and beets and cut into slices, cut the garlic cloves into 4 parts. Place vegetables in jars and add ground pepper.

For brine, pour 1.5 liters into a saucepan. water, dissolve salt and sugar in it. Boil for about 2-3 minutes. Then fill the jars with cabbage with brine and place under pressure. The cabbage will be ready in about 4 days.

How to pickle cauliflower: learning together

Vegetables are an important source of minerals and vitamins necessary for human nutrition. Vegetables also contain phytoncides that can destroy pathogenic microbes and pectin substances that improve the functioning of the digestive system and affect the removal of cholesterol from the body. One way to preserve vegetables for the winter is pickling. After reading the recipes below, you will learn how to pickle cauliflower.

Instant Pickled Cauliflower

When we think of a salty, juicy snack to complement the winter table, we immediately think of a jar of shredded, crunchy leaves. We imagine cabbage, only today we will tell you how tasty and healthy it is not white cabbage, but quick-cooking pickled cauliflower. The conversation will be about why it is healthier than all other types of this vegetable, what makes it so tender and how to prepare it simply and quickly.

One of the main advantages of this dish is the genuine speed of preparation - we don’t need to look at the coveted salty jar in the refrigerator for several days.

If you pour the brine in the morning, taking into account all the subtleties, then by the evening our table will already be decorated with crispy cabbage. Its taste is subtler than that of the usual white cabbage, and its consistency is much more delicate. Quick-cooking pickled cauliflower perfectly complements any meat and poultry, goes well with potatoes, whether mashed or fried, and goes well with salty cereal dishes. Treat your family to something new and be sure that in a couple of days they will already be asking for more!

Benefits of cauliflower

Pickled cauliflower is good not only for its taste and will not disappoint not only gourmets, but also supporters of a healthy lifestyle. This recipe for preparing a vegetable allows you to preserve all its beneficial properties, of which there are many.

Cauliflower contains 2 times more raw protein than white cabbage, and 3 times more vitamin C.
It stabilizes metabolism due to its high mineral content.
Tartronic acid in inflorescences allows the body to get rid of fat deposits, clean blood vessels and reduce sugar levels.
Cauliflower is rich in flavonoids that strengthen the immune system and enzymes that inhibit the development of cancer cells.
Thanks to significantly more easily digestible fiber than white cabbage, cauliflower does not irritate the gastric mucosa and has long been recognized by nutritionists as an essential product for gastritis and peptic ulcers of the stomach and duodenum.

Now imagine that all this wealth of minerals, vitamins and microelements can be deliciously prepared without losing a single grain of beneficial properties! Tempting? Still would!

Now that we’ve definitely decided to quickly prepare pickled cauliflower, it’s worth figuring out how to choose it correctly. After all, it’s not always possible to determine for sure what’s what in a store or market. Our tips will help you avoid getting into trouble. Cauliflower is not only white, but purple and even amber, and yet white is much more common, so let’s take a look at it.

First of all, pay attention to the tone of the inflorescences - it should be an even creamy white color. You should not buy a head of cabbage with brown spots or a frankly dark color - these are signs of a stale product.
The inflorescences should fit snugly together, without spreading out too much, and the total weight should be significant. That is, the vegetable should weigh less by eye than in reality.
The more lush green leaves around them, the better. This indicates freshness and proper storage.

Classic recipe

Ingredients

Heads of cauliflower - 1-1.5 kg + –
Granulated sugar - 2 tbsp. l. + –
Filtered water - 1 l. + –
Refined oil - 1/2 cup + –
Table vinegar 9% - 1/4 cup + –
Allspice peas - 4 pcs. + –
Salt - 2 tbsp. l. + –
Garlic cloves - 3 pcs. + –
Bay leaf - 1 pc. + –

Preparation

Pour a liter of water into a saucepan, add salt and bring to a boil.
While the water is boiling, we are working on the cabbage: we separate the heads of cabbage into inflorescences and wash them. Their structure is such that it will still not be possible to rinse them properly; for this we need hot salted water.
Remove the boiling brine from the heat and throw the disassembled and washed inflorescences into it. Keep the cabbage there for 7-10 minutes. This is necessary in order, firstly, to properly saturate the vegetable with salt, and, secondly, to rid it of possible pests that still remain after washing with water.
We pour the water into a separate bowl and strain it to prepare the brine for the marinade. Add the remaining spices, oil, vinegar and sugar to it, put it on the fire and bring to a boil.
We put the cabbage in a jar, fill it with the resulting boiling marinade and, closing it with a plastic lid, wrap it up. Leave to cool for about 7-9 hours, after which we put it in the refrigerator.

As you can see, the recipe is extremely simple and pickled cauliflower is prepared very quickly. We can vary the composition by adding “arbitrary” to the “main” program: chopped carrots, slices of bell pepper, capers, all kinds of greens, ginger root or dill seeds. Any spices that you love will come in handy, by the way, and will add shades of a new taste to an already familiar dish.

Pickled cauliflower can be added to dishes of any fresh or salted vegetables. It will fit perfectly into any vegetable salad and can even become an independent side dish - it all depends on the degree of salinity.

Contraindications

Even eating such a seemingly completely harmless vegetable has its pitfalls. Cauliflower is not recommended for consumption by people with gout, food allergies, or those who have an individual intolerance to this product.

For everyone else, pickled cauliflower and its quick preparation will bring only joy and pleasure.

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Instant Pickled Cauliflower

Instant Pot Pickled Cauliflower When we think of a salty, juicy appetizer to complement the winter table, we immediately think of a jar of shredded, crunchy leaves. Us