PRESERVING CAULIFLOWER
Cauliflower is a cute vegetable that can be purchased at any market. In addition to its “curly” appearance, it has a pleasant mild taste, and is a real storehouse of benefits: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that it can be used to prepare a lot of tasty and, if desired, even gourmet dishes.
Many people do not know how to can cauliflower. In fact, there are many recipes. Below I have provided recipes for cauliflower “rolls” that you can treat your guests with and surprise your family. All recipes are quite easy to prepare and will not take up much of your time.
1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted cauliflower
7. Sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10.Pickling cauliflower
11. Spicy cauliflower
12.Cauliflower in tomato
Cauliflower "corals"
1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 teaspoons) salt, 1~3 tablespoons sugar
Spices: for a 0.5-liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar
Separate the cabbage into florets and rinse well. Wash the carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel small onions (preferably seedlings). Carrots, onions and bell peppers can be omitted. They improve the appearance of the pickle and add a slight additional flavor. But even without them, cauliflower is very tasty. Place spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences.
Bring the marinade to a boil (5 0.5-liter jars require ~1.5 liters of marinade).
Pour boiling water from a kettle into jars of vegetables, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour in the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 liter) and roll up.
Cauliflower "Pyramid"
900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley
Brine: 1/2 liter of water, 80g of salt, 1~2 teaspoons of 70% vinegar
Divide the cabbage into florets and rinse. Remove seeds from peppers and cut into thin rings.
Chop the parsley. Place in the jar in layers, lightly compacting: red pepper, parsley, green pepper, cabbage.
Fill the jar to the top, repeating layers. Add salt and fill the jar with boiling water up to the shoulders.
Place the jars in a pan of hot water (place a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize for 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon per 1-liter jar and add boiling water to the brim.
Cauliflower with celery and carrots
For pouring: 1 tablespoon of salt per 1 liter of water.
Boil peeled, washed and beautifully chopped carrots using a corrugated knife until fully cooked. Divide the cabbage into small florets, dip in salted water for 20-30 minutes, then rinse with water and boil until fully cooked. Cut the celery stalks into small pieces about 0.5 cm long, blanch (dip first into boiling water, then into cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling pouring over them, cover with sterile lids, sterilize for 25 minutes, and roll up. Turn the jars upside down and leave until completely cooled, then store in a cold pantry. Vegetables can be used to season soups and also as a side dish for meat dishes.
Assorted salad “Delicacy”
1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg sugar, 60 g salt, 80 g garlic, 0.2 kg parsley, 120 g 9% vinegar.
Separate the cabbage into florets and boil for 4 minutes in salted water. Cool. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully lower the boiled cabbage into it. Boil over low heat for 10-15 minutes.
Place the hot mixture into jars and immediately seal with lids.
Pickled cauliflower
Ingredients of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. For a liter jar - 7-8 black peppercorns, 3-4 buds of cloves.
Cut the cauliflower heads into individual pieces and blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water for 6 minutes, liter jars for 8 minutes.
Assorted cauliflower
1.2kg color. Cabbage, 1.2 kg tomato, 200 ml plant. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 g garlic
120ml vinegar 9%
Boil the cabbage flowers a little in salted water.
Chop the tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Place in jars and roll up.
Pickled cauliflower
Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g salt and 100g sugar
Wash the cabbage and separate it into small inflorescences, peel the small beets and carrots and grate them on a coarse grater. Mix vegetables and spices, chopped garlic cloves into a jar, add hot brine and leave in a warm place for fermentation. When poured with hot brine, it ferments for 3-4 days, if poured with cold brine, it ferments for a week. After this, close with a nylon lid and put in a cool place. The result is delicious, crispy, raspberry-colored cabbage.
Cauliflower in tomato juice
For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.
Cut the prepared cauliflower heads into individual stalks and blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.
Finely chop the tomatoes, place in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour into the jars of cauliflower. Pasteurize at a temperature of 90°C: half-liter jars - 40 minutes, liter jars - 50 minutes, two-liter jars - 60 minutes.
Cauliflower with nuts
Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g of onion, 100 g of chopped walnuts, 30 g of salt, ground red pepper to taste.
Homemade cauliflower preparations are good as a separate appetizer, or as an addition to meat and fish dishes.
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, and immediately cool under running cold water. Add raw chopped onion, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars for 15 minutes, 3-liter jars for 30 minutes.
Pickling cauliflower
Ingredients: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.
To pickle cauliflower, divide it into florets and rinse with clean running water. Place the cauliflower tightly in jars and fill with boiled and cooled brine. After fermenting for two weeks at room temperature, transfer the pickles to the cold
Canned cauliflower
Immerse the heads of cabbage in water (for 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse and separate into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. level spoons of salt, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.
Spicy cauliflower
2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp. ground black pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.
Disassemble the cabbage into baskets and blanch in salted water. Grate the carrots on a coarse grater or chop them. Place everything in a three-liter jar, squeeze the garlic into it. Combine all ingredients for filling and pour into a jar with cabbage. Cover with a nylon lid and place in the refrigerator. A day later the cabbage is ready.
Cauliflower in tomato
5 kg of disassembled cauliflower, 2 kg of carrots, 1 kg of onion, 1 kg of bell pepper (optional), 2 hot peppers, 4 heads of garlic. Filling: 3 liters of tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black and allspice).
Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onions - boil for 15 minutes. Then boil the garlic and hot pepper for 5 minutes, then the oil and vinegar. When it boils, put it into jars and screw on a metal lid. 
We are used to seeing cute white cauliflower inflorescences in soup or juicy casserole. You can also prepare a delicious salad with this vegetable, because cauliflower for the winter is an excellent dietary and healthy product. During the vegetable harvest season, it is best to use fresh, and in winter you can buy frozen. You can freeze it yourself to be sure of the quality of the product. Especially if you have cabbage growing on your property. If you want to prepare cauliflower for the winter not in frozen form, then I suggest you get acquainted with the recipes for pickling this wonderful vegetable.
For pickling, do not use whole heads of cabbage or those cut into large pieces. Only inflorescences and preferably small ones are suitable for cooking. First, separate them from the strong trunk. To do this, turn the washed cabbage over with the stalk facing up and cut into 2 parts strictly in the center. After this, use a sharp knife to cut off the inflorescences one by one, while trying to separate the smaller ones. Cut off the trunk almost completely. For cooking, use only the curly part.
Blanch the inflorescences in boiling water according to the recommendations in the recipe, then be sure to cool them under water. Adjust the spiciness of the dish with hot pepper.
Young cabbage, which has small inflorescences, is best suited for pickling. Remove remaining leaves before cooking. If it is recommended to add beets, then give preference to dark varieties. In this case, the workpiece will turn out more colorful.
Cauliflower pickled for the winter with vinegar
A bright and piquant appetizer of pickled cauliflower can perfectly diversify your family and holiday table during the cold season. When the marinated ones are already boring, take out the cabbage. Added sweet peppers and carrots highlight and complement the delicate taste of cauliflower just perfectly. This preservation is quite simple to prepare, and at the same time it is perfectly stored for a long time thanks to vinegar.
Required:
- Hot pepper – 2 pods.
- Cauliflower – 1 kg.
- Garlic – 2 cloves.
- Bell pepper – 250 g.
- Bay leaf – 1 pc.
- Carrots – 250 g.
Marinade:
- Sugar – 40 g.
- Water – 1 l.
- Vinegar 6% - 60 ml.
- Salt – 50 g.
Preparation:
1. Wash the cabbage well and separate into inflorescences. Boil the water. Place the florets and cook for 3 minutes. You can’t hold it any longer, otherwise the vegetable will become too soft.
2. Pour into a colander and wait until all the water has drained.
3. Cut the carrots into slices. Try to make them thin; too thick pieces will ruin the desired result.
4. Cut the bell pepper in half. Remove the seeds and cut off the stem. Grind the pulp. The cubes should be medium in size.
5. Chop the garlic cloves. If you like garlic flavor in your dishes, then you can safely increase the amount of garlic.
6. Chop the hot pepper. If you don’t like very spicy dishes, remove the seeds first. You can adjust the spiciness of the dish using the color of the pepper. The red vegetable is the hottest, but the green one has a more delicate taste and makes the dish slightly spicy.
7. Sterilize the jars. Lay out all the prepared products in layers.
8. Pour the amount of water specified for the marinade into the pan. Add salt and sugar. Stir and wait until completely dissolved. Turn off the fire. Pour in vinegar. Stir. Pour the finished hot marinade into jars with vegetables.
9. Seal with sterilized lids. Turn it upside down. Cover with a warm cloth and leave in this position for two days.
In order to feel the rich taste of pickled cauliflower, do not open the jars too early, it is better to wait at least a month.
How to prepare cauliflower in tomato sauce for the winter
Try another successful option for preparing cauliflower for the winter. The tomato sauce included in the dish soaks the tender cabbage inflorescences, making them incredibly tasty and juicy. With minimal effort, you will get the perfect snack that will satisfy the taste of the most demanding gourmet. Reliability of preservation is also ensured by table vinegar.
Required:
- Cauliflower – 2 kg.
- Oil – 120 ml
- Salt – 60 g.
- Black pepper – 4 peas.
- Citric acid – 15 g.
- Parsley – 50 g.
- Vinegar 9% - 80 ml.
- Bay leaf – 3 leaves.
- Garlic – 1 head.
- Sugar – 100 g.
- Bell pepper – 450 g.
- Tomatoes – 1.2 kg.
Preparation:
1. Wash the cabbage and separate into inflorescences.
2. Cut the bell pepper into pieces and remove all the seeds. Cut off the stem. Cut the pulp into large pieces. Choose thick-walled bell peppers. It is juicier and better suited for winter harvesting. Use only ripe ones; unripe fruits will add bitterness to the snack.
3. Rinse the tomatoes and dry them. Cut each fruit into 2 parts. It is best to use medium-sized tomatoes with thin skins. Choose only mature and strong specimens without damage or signs of rot.
4. Place tomatoes and bell peppers into a saucepan. Place on low heat. As a result of even heating, the vegetables should become very soft.
5. Boil water separately. Add citric acid. Add cabbage florets. To ensure they cook evenly, press the florets lightly with a spoon or slotted spoon.
6. Wait until it boils. After this, cook for 3 minutes. Use a slotted spoon to collect the inflorescences and place in a colander. Rinse immediately with cold water. The cabbage will cool and as a result the cooking process will stop. If you leave the cabbage warm, it will overcook as it cools and become unsuitable for canning.
7. When the tomatoes and peppers are very soft, pass the mixture through a sieve. As a result, the puree will be tender, homogeneous, without seeds and skins.
8. Chop the parsley and place it together with the peeled garlic cloves in a blender bowl. Grind. Combine with tomato puree.
9. Add salt, then sugar. Add peppercorns and bay leaves. Pour in oil and vinegar. Stir.
10. Place the mixture on the stove. Stirring, bring to a boil. After this, cook for 5 minutes.
11. Fill sterilized containers with cabbage inflorescences. Top with hot dressing.
12. Place a towel on the bottom of the pan. Place the jars and fill them up to the hangers with hot water. Turn the heat to low. As soon as the liquid boils, sterilize the containers for 20 minutes.
13. Screw the lids on tightly. Turn over and cover with a warm blanket until the cans cool completely.
Recipe for pickled cauliflower with beets
In this version of preparing pickled cauliflower, we will see how beautiful and tasty it will turn out if you add beets to it. This vegetable gives it such a juicy color. The sweet taste of beets goes well with cauliflower, especially when complemented by the kick of garlic and pepper. To prepare, you will need a simple set of ingredients and a minimum of time. The recipe is for 3 half-liter jars.
You will need:
- Cloves – 3 buds.
- Cauliflower – 1 kg.
- Vinegar – 120 ml (9%).
- Salt – 60 g.
- Beetroot – 250 g.
- Sugar – 60 g.
- Garlic – 3 cloves.
- Bay leaf – 3 leaves.
- Black pepper – 12 peas.
- Allspice – 6 peas.
Preparation:
1. Wash and separate the cabbage into small florets. Use a sharp knife to work, cutting off the inflorescences from the main stem. Do not use the remaining leg for cooking.
2. Boil water. It must definitely boil. Place the inflorescences. Blanch for no more than 4 minutes. Drain the water.
3. Peel, rinse and cut the beets into strips.
4. Sterilize the jars. In each place place 4 black peppercorns, a bay leaf, two allspice peas and a clove of garlic, cut in half. Add 10 g salt, 10 g sugar.
5. Layer beets and cabbage inflorescences. Lightly tamp with a spoon as you go.
6. Pour 40 ml of vinegar into each half-liter jar. Fill with boiling water to the very edge. Cover with lids, but do not tighten.
7. Cover the bottom of the pan with a cloth and place the jars. Fill with water up to the hangers and after boiling, sterilize for a quarter of an hour.
Roll up the lids. Turn it over. Wrap and leave until completely cool.
Cooking cauliflower salad with tomatoes and sweet peppers
And this winter preparation of cauliflower will be loved by those prepared in tomato juice. Amateurs may especially like it. You can use it not only as a side dish or appetizer, but also add it to soup. From the amount of products indicated in the recipe you will get approximately 2.5 liters of a delicious salad, which in winter will help saturate the body with useful vitamins and resist viral diseases.
Required:
- Sunflower oil – 240 ml.
- Tomatoes – 1.5 kg.
- Vinegar – 80 ml (9%).
- Cauliflower – 1.5 kg.
- Table salt – 50 g.
- Bell peppers – 4 medium fleshy ones.
- Sugar – 140 g.
- Garlic – 1 head.
Preparation:
1. Wash the cabbage. Divide carefully into inflorescences; do not use the main stem for cooking.
2. Boil water. Throw in the prepared vegetable. Cook until semi-soft. Drain the liquid.
3. Peel the sweet peppers and cut them into medium cubes. The color of the vegetable does not matter, so you can use multi-colored or one color.
4. Pass the tomatoes through a meat grinder or beat with a blender. If you want to get a more delicate filling, you can pass the resulting mass through a sieve.
5. Place on fire. Add some salt. Add sugar; use less if desired. Pour in oil and vinegar. Stir. Cook for 10 minutes on low flame.
6. Add cauliflower and bell pepper. Stir and cook after boiling for 20 minutes.
7. Add chopped garlic. Cook for 7 minutes.
8. Transfer to sterile jars and close with sterile lids. Turn over and cover with a blanket. Leave until the pieces have cooled down.
Cauliflower marinated with cherry tomatoes
Tiny tomatoes always impress guests, and in tandem with cauliflower, the preparation turns out not only beautiful and healthy, but also very tasty. You can adjust the taste of the marinade yourself by changing the amount of sugar. But remember that the marinade must be salty. During the infusion process, the cauliflower will draw almost all the salt out of it.
Required:
- Cherry – 2 kg.
- Greenery.
- Cauliflower – 1 kg.
- Spices.
- Garlic – 12 cloves.
- Peppercorns.
- Bay leaf – 3 leaves.
For marinade per 1 liter of water:
- Table salt – 40 g.
- Vinegar 70% - 0.5 tsp. for a one and a half liter jar.
- Sugar – 60 g.
Preparation:
1. Divide the cabbage into florets. Boil water and place the prepared vegetable. Cook for 3 minutes. Remove with a slotted spoon and cool.
2. Rinse and dry the cherry tomatoes. Peel the garlic cloves.
3. Sterilize the jars. Layer the vegetables. Add garlic cloves to each container. Pour boiling water over and set aside for 20 minutes.
4. Drain the water into the pan, after measuring the volume using a measuring cup. Boil it. Add sugar, then salt. Calculate the volume of these products yourself based on the proportions per 1 liter of marinade indicated in the recipe.
5. Add bay leaf and peppercorns to each container. Pour in the marinade and add vinegar. Roll up.
Rolling up cauliflower for the winter in Korean
The appetizer is ideal for meals during Lent and for vegetarians. During the cooking process, remember that it is better to slightly undercook the cabbage than it will turn out to be overcooked. When undercooked, it retains its shape better, so the salad turns out more attractive and crunchy.
Required:
- Bay leaf – 1 leaf.
- Cauliflower – 1 large head.
- Allspice – 3 peas.
- Garlic – 3 cloves.
- Korean carrot spices – 1 pack.
- Carrots – 3 large.
For brine per 1 liter of water:
- Vegetable oil – 100 ml.
- Sugar – 80 g.
- Vinegar 9% - 80 ml.
- Salt – 50 g.
Preparation:
1. Take the cabbage apart. The inflorescences should be small so that they can be easily placed in jars. If you see damage to the cabbage, be sure to cut them off, otherwise the harvest will swell in winter. Rinse the vegetable.
2. Place the water on the fire and wait until it boils. Add prepared cabbage. Wait for the liquid to boil. Once the water begins to boil, cook for 6 minutes.
3. Peel the carrots, then grate them using a Korean carrot grater. If you don’t have one, you can cut it into thin strips.
4. Remove the cabbage with a slotted spoon.
5. Put a liter of water on the fire.
6. Place cabbage and carrots in sterilized jars one by one. Tamp down a little as you go.
7. When the water boils, add sugar, then salt. Add seasoning. Throw in the thinly sliced garlic, bay leaves and allspice. Stir until dissolved. Cook for 3 minutes and remove from heat. Pour in oil and vinegar. Stir.
8. Pour the marinade into prepackaged jars. Cover with lids.
9. Place the containers in a saucepan to sterilize. To do this, place the pieces in a large saucepan with hot water, without screwing on the lids. The liquid should only reach the shoulders of the container. Leave for 20 minutes on low heat.
10. Take out the blanks. Screw the lids on tightly. Turn over and wrap with warm cloth. When completely cool, store in the basement.
How to pickle cauliflower for the winter without vinegar
Cauliflower prepared for the winter according to the proposed recipe can often be found on the tables of Georgian housewives. Tender, juicy cabbage turns out perfectly soaked in delicious marinade and at the same time crispy. The recipe is so simple that even a novice cook can handle it. The volume of products is designed for 3 liter jars.
Required:
- Lavrushka – 6 sheets.
- Cauliflower – 1.1 kg.
- Dill – 6 sprigs.
- Carrots – 600 g.
- Hot pepper.
For the brine:
- Water – 1.5 l.
- Sugar – 50 g.
- Salt – 60 g.
Preparation:
1. Prepare the cabbage: divide into florets and wash.
2. Prepare the brine. To do this, add sugar and salt to the water. Mix well.
3. Sterilize the jars.
4. Cut the carrots with a curly knife. In this case, the workpiece will look more beautiful. The pieces should be approximately 2 cm thick. If you don’t have a figured knife, you can use a regular one.
5. In this recipe, you do not need to blanch the kaputa first. In this case, the vegetable will turn out pleasantly crispy.
6. Place carrots, dill and cabbage inflorescences in layers in jars. Use old dill, along with the inflorescences. Add pepper. Use the amount to taste. Red is more vigorous, green is less spicy.
7. Pour cold brine over the vegetables. Cover with plastic lids. If the house is hot, the pickling will be ready in 2 weeks. In a cool room, tasting can begin after 3 weeks.
Sauerkraut with vegetables for the winter in jars
The end of summer is the best time to make delicious preparations while preserving a bright piece of summer for the long, harsh winter. Sauerkraut is very healthy as it retains all its nutrients and vitamins. With regular use, you will be able to strengthen your immune system and minimize the likelihood of contracting the flu or ARVI. It will be very tasty if you add a variety of seasonal vegetables to cauliflower.
You will need:
- Cauliflower – 1.7 kg.
- Cherry tomatoes - optional.
- Dill and parsley.
- Hot pepper – 2 pods.
- Carrots – 1 large.
- Peppercorns.
- Garlic – 3 cloves.
- Colored bell peppers – 2 fleshy, large ones.
- Gherkins - optional.
- Onion – 1 large.
Brine:
- Sugar – 100 g.
- Water – 1.5 l.
- Coarse salt – 100 g.
Preparation:
1. Rinse the cabbage well. Disassemble the vegetable into inflorescences.
2. Peel the bell peppers, then rinse and cut into medium pieces.
3. Cut the carrots into rings. Try to make them medium in size.
4. Chop the onion. Don't make the rings large. Cut the garlic into slices.
5. Place greens at the bottom of a sterilized container. Sprinkle peppercorns to taste. You can add bay leaves if you wish, but they are not necessary.
6. Prick the hot pepper with a needle. This way it will give its burning taste to the cabbage. If you don’t like spicy dishes, you can exclude this ingredient from the composition.
7. Place all the prepared vegetables in jars, laying them out in layers. Top with herbs.
8. Pour sugar into the water, then salt. Boil it. When the components are completely dissolved, pour the hot brine over the workpieces. Place the lids on top, but do not screw them on. They should slightly cover the containers. Leave in a warm room for 3 days.
This cabbage has a delicate taste and light structure, so its preservation is very tasty and beautiful to look at. It goes well in preparations with other vegetables - peppers, zucchini, tomatoes, broccoli and even cucumbers.
Here are all the most delicious winter cauliflower preparations that we prepared and liked last season. This year, 2019, we can safely offer them to you.
Cauliflower salad for the winter
We will need:
- Two and a half kilograms of cabbage inflorescences
- Half a kilo of bell pepper
- Half a kilo of onion
- A kilo of carrots
- Two heads of garlic
- Hot pepper pod
For tomato dressing:
- One and a half liters of tomato juice
- Half a glass of sugar
- Two heaped tablespoons of table salt
- Glass of sunflower oil
- Half a glass of 9% vinegar
Preparing the salad
Peel the cabbage, wash and divide into inflorescences. Peel the sweet pepper from the seeds and cut as for lecho, chop the onion with a feather, chop the carrot into thin cubes.
Place the tomato juice on the stove and wait until it boils, add the carrots and boil for five minutes, then add the cabbage, onions and peppers and simmer for another fifteen minutes. Then add the garlic, pepper and all the spices and count another five minutes. At the very end, pour in the oil and vinegar, set aside for five minutes and, while hot, place the salad in sterile jars. Roll it up, wait until it cools down and put it in the cellar.
Delicious pickled cabbage for the winter
Ingredients:
- Medium sized head of cauliflower
- Fleshy fruit of sweet pepper, preferably red
- A small pod of hot pepper
- Laurel leaf
- Six grains of regular black pepper
- Three peas of allspice
- Three carnation inflorescences
- Three cloves of garlic
- Dill umbrella
- Two teaspoons of 9% vinegar
To cook the marinade you will need:
- Liter of filtered water
- Two teaspoons of table salt
- Tablespoon sugar
Cooking process
Wash the cabbage and separate into individual inflorescences. If it turns out too large, chop it up a little. Sweet peppers need to be freed from seeds and white pulp, then cut into half rings. Do the same with hot peppers, just cut them into pieces according to the number of jars and desired spiciness.
At the bottom of sterile and dried jars we place black peppercorns, a dill umbrella, bay leaves, sweet pepper cut into half rings, add 1 piece of hot pepper. Next, spread out the inflorescences without crushing them, and distribute the garlic slices between them.
Now first fill the jars with the contents with boiling water, let stand for 5-7 minutes so that all the vegetables warm up. Then pour this water into the container where you will cook the marinade. Add sugar and salt to it and let it simmer for five minutes. Add vinegar not to the marinade itself, but to the jars - two teaspoons in each. At the end, pour the prepared brine over the vegetables and roll them under the lids. Now place the jars upside down and cover them with a blanket or blanket - let them stand there until they cool. Next, they need to be stored.
Korean cauliflower recipe
Products you will need:
- Kilogram of cauliflower
- Three large carrots
- Large head of garlic
- Red hot pepper and coriander to your taste
For the marinade you need:
- 1 liter of clean water
- 0.5 cups 9% vinegar
- 2 heaped tablespoons of salt
- 1/4 cup sunflower oil
- 1 cup granulated sugar
How to cook cauliflower the Korean way
Free the head of cabbage from everything unnecessary, rinse, dry and chop into inflorescences. Grate the carrots using a Korean grater. Garlic can be chopped or passed through a press.
Throw the cabbage into boiling water and keep it for about four minutes, then drain it in a colander and mix with carrots and spices in a convenient bowl. Next, pack into jars.
In a separate vessel you need to make a sugar-salt solution and cook the marinade, at the end pour in the vinegar and oil and immediately pour the marinade into the jars to the brim. Roll up the lids and hide in a warm place until cool. After the jars of Korean cauliflower have cooled, take them to the cellar for storage.
Cauliflower for the winter without sterilization
Products for a 3 liter jar:
- 2 kilograms of cabbage inflorescences
- 2 bell peppers
- 1 small pod of hot pepper
- 3 bay leaves (1 per liter)
- 200 g carrots
For the marinade (per 1 liter of water):
- 4 tbsp. spoons of salt
- 4 tbsp. spoons of sugar
- 50 ml table vinegar
Preparation
Wash the cauliflower, divide into florets and boil in salted water for 3-5 minutes. Next, drain in a colander and cool.
Wash the peppers, cut them and remove seeds and stems. Then cut it into large slices or half rings. Peel the carrots and cut into thin rings.
For the marinade - add salt, sugar to boiling water and cook for 5 minutes, add vinegar at the end.
Place bay leaves, cauliflower, sweet and bitter peppers, carrots in sterile jars and pour marinade over them. Roll up under the lids. Wrap until cool. Then store it in the cellar or refrigerator.
Recipe for cauliflower in tomato sauce
In tomato sauce, this vegetable acquires a unique delicate taste with a slight sourness. Prepare it, it’s very tasty and also healthy.
You will need products:
- Two hundred kilos of ripe tomatoes
- Two kilos of cauliflower
- Three sweet peppers
- Two heads of garlic
- Glass of sunflower oil
- Bunch of parsley
- Half a glass of sugar
- Two and a half tablespoons of regular salt
- One hundred and twenty grams of 6% vinegar
Preparation
Peel and rinse all vegetables. Separate the cabbage into individual inflorescences and boil for five minutes in lightly salted water.
Chop the tomatoes, simmer and then rub through a sieve to extract juice.
Finely chop the remaining vegetables and place in a convenient bowl. Add the resulting tomato juice, salt, add sugar, add vinegar and oil. After boiling, reduce the heat and count half an hour, then lower the inflorescences and simmer for another 3 minutes. Next, place the hot salad in jars and leave to sterilize for 20 minutes, then cover with sterilized metal lids and roll up.
Assorted cauliflower for the winter
For a liter jar you will need:
- tomatoes - 5 pieces
- cucumbers - 3 pieces
- cauliflower - 180 grams
- bell pepper - 1 piece
- carrots - 3 pcs.
- onion turnip - 3 pcs.
- garlic - 3 cloves
- bay leaf - 3 leaves
- cloves - 1 pc.
- water - 1 liter
- vinegar 9% - 3 tbsp. spoons
- sugar - 1 teaspoon
- salt - 2 tsp.
Preparing assorted vegetables with cabbage
For this recipe, it is better to use small vegetables. First of all, wash everything. Peel the onions, carrots and garlic, break the cauliflower into inflorescences, and remove the core and seeds from the sweet pepper.
Cut the carrots into large circles, cut the pepper into several parts. If the cucumbers are large, then cut them. Wash and sterilize the assorted jars. Then first put in them the garlic, cloves, bay leaf and onion (if the onions are large, you can cut them in half).
Preparing the marinade. To do this, mix water, sugar and salt and bring to a boil. Place vegetables in boiling marinade. Boil for 3 minutes. Remove from heat, add vinegar and stir gently.
Fill the jars with vegetables and add marinade. Cover with lids and sterilize for 10 minutes. Roll up the jars with lids, then turn them upside down and leave to cool. Once cooled, store.
Cucumbers with cauliflower for the winter
Pickled cucumbers and cabbage perfectly complement and enhance each other’s taste. They look great on a plate - they make an appetizing addition to any meat dish.
Will need:
- 2.5 kg cucumbers
- 1 piece cabbage
- 1 hot pepper
- 1 head of garlic
- 2 small horseradish roots
- a few currant leaves
- 3 bay leaves
- 3 pcs. carnations
- teaspoon peppercorns
- a pair of dill inflorescences
For the marinade
- sugar 50 grams
- salt 75 grams
- vinegar 75 ml
Preparing pickled cucumbers with cauliflower
To make the cucumbers crispy, they are immersed in water for a couple of hours before canning. Pre-cut off the ends on both sides.
For canning, take two 3-liter jars. Jars are sterilized in the oven, microwave or steam. Place laurel and currant leaves, cloves, black peas, and peeled garlic cloves at the bottom of each jar. Cut the hot pepper pod into rings. Horseradish root gives cucumbers density; you can put one small piece in a jar. Instead of roots, you can take half a horseradish leaf.
Prepared glass containers are filled halfway with cucumbers. Then the cabbage, disassembled into inflorescences, is placed there. Next add dill. The remaining space is filled with cucumbers.
The jars with the contents are poured with boiling water, covered with sterilized metal lids and left for 10 minutes. Then the lids are replaced with plastic ones with perforated holes, through which the water is poured into the pan - this will be the basis for the third pour. Boil water, add salt and sugar. While the brine is boiling, the jars are refilled with clean boiling water, which is drained after two minutes.
75 milliliters of vinegar are poured into each container with vegetables. Next, add hot brine. Then they roll them under the lids and turn them over and place them on the floor. After cooling, the assortment in jars is transferred to the cellar for storage.
Important: canned cauliflower without sterilization should be stored in a cool place - in a cellar, basement, basement or refrigerator.
How to freeze cauliflower for the winter
The option is quite simple, and if you follow the simple secrets of technology, you can easily provide your entire family with vitamins during the winter.
Can you freeze cauliflower?
This is an excellent option for preparing a full-fledged vegetable stew in winter, where the main ingredient is tender cauliflower florets. The percentage of loss of nutrients during freezing is very low, so we recommend freezing this valuable vegetable, but this must be done correctly.
- Cauliflower for the winter should not have any damage or stains.
- It is better not to freeze wilted inflorescences.
- For freezing at home, freshly harvested young cabbage, with milky-white, medium-sized inflorescences, is better suited.
- Freeze vegetables grown in an ecologically clean area without the use of chemicals, otherwise it makes no sense.
An easy way to freeze cauliflower
We rinse the head of cabbage under running water to remove all visible dirt. We clear the green leaves and divide them into inflorescences, after removing spots with spots.
Take a container of salted water and dip the cabbage in it for 15-20 minutes. Salt water will force the insects remaining in the inflorescences to crawl out. After 20 minutes, drain the salt water and rinse the inflorescences under running water.
Now all that remains is to dry the cabbage and place it in thick plastic bags. Then we send it to the freezer to freeze.
Freezing cauliflower
We wash, clean, and trim in exactly the same way as in the previous version. Pour water into a saucepan and bring it to a boil.
Throw the prepared cauliflower inflorescences into boiling water and blanch for about 3 minutes. Then we give it an ice bath - immerse the boiled inflorescences in very cold water to cool quickly. It only takes 3 minutes and the cabbage is ready to freeze. Just before this you need to dry it so that it does not freeze together in the bags.
At home, frozen cauliflower can be stored for up to six months.
Cauliflower for the winter, video
Please write, have you prepared cauliflower and zucchini for the winter? Is it tasty? Submit your recipes in the comments! Thank you!
Basic rules for canning cauliflower for the winter
Most housewives still prefer to store only white cabbage for the winter and don’t even realize that they can also preserve cauliflower. They don’t know that this is a quick, simple matter, and there are a variety of recipes for preparing this vegetable “wagon and small cart”:
- in brine,
- with boiling and without sterilization,
- frozen,
- in the form of ready-made salads.
All the recipes for canning cauliflower will almost fill an entire book. However, most often only a select few are used. These are exactly the ones presented below. Before you start “making magic” in the kitchen, you need to choose the right main ingredient - cabbage: only selected inflorescences that do not have black inclusions, without insects and pests, will do.
The cabbage should be fully ripe - with evenly white heads. The inflorescences of this vegetable are prepared for canning by cutting into small segments or simply breaking them by hand.
Recipes – marinated with tomatoes
In this recipe, tomatoes make the cabbage taste richer than usual. The preparation of this assortment is quite simple. It will require cauliflower and, of course, tomatoes, as well as a marinade, which should contain: 3 tbsp per 1 liter of filtered water. spoons of granulated sugar, 1 tbsp. a spoonful of table salt, vinegar essence - 1 teaspoon and, if desired, any spices in any combination (cherry, horseradish and/or currant leaves, cloves, dill, garlic, black peppercorns and allspice, as well as others to taste) .
The vegetables must be washed, and then the cabbage must be disassembled into inflorescences. We pierce the tomatoes with a wooden skewer or toothpick in the area of the stalk. We wash the jars well and, preferably, sterilize them. Place tomatoes and cabbage in prepared jars. The placement order is arbitrary, but the vegetables should fill the glass container to the very top, because after cooking they will noticeably settle.
Then we pour boiling water into the jars, and cover their necks (do not screw them in) with previously sterilized new lids. In this form, we leave the vegetables to stand for about 30 minutes. If during this time other things appear, it’s okay, the jars can be left even for several hours. The boiling water is then drained, and you will immediately see how much the vegetables have settled.
Pour several peeled cloves of garlic, 5-6 peppercorns (allspice and black), 2-3 clove buds into the jars. We cook the marinade - many do this with the same water that was drained from the vegetables, however, it is safer to use clean water. Pour salt (preferably coarse, non-iodized) and sugar into boiling water according to the above recipe. Let the marinade simmer for 5-7 minutes, and at the very end add vinegar essence to it. Then you need to pour the marinade into containers with vegetables to the very top, and screw the jars on or roll up the lid.
After waiting a few minutes, tighten the lids until they stop. We turn the jars upside down and wrap them in a blanket or other things. Only after the jars have completely cooled down are they stored for the winter in a dark, cool place intended for this purpose.
Homemade marinated cauliflower
For this recipe, you need to use cauliflower with firm heads, but not overripe ones. The product prepared for the winter in this way turns out crispy, quite spicy and will not only be an excellent side dish for various meat dishes, but also an excellent snack.
The recipe for preparing cabbage is based on a 1-liter jar, and the marinade for it is based on 1 liter of water.
- cabbage heads – 1–1.5 pcs.,
- carrots (at the discretion of the hostess) – 1–2 pcs.,
- cloves (buds) – 2–3 pcs.,
- black peppercorns – 3–4 pcs.,
- sugar – 100 g,
- bay leaf – 2–3 pcs,
- vinegar essence – 45–55 milliliters,
- salt – 70 g.
The cooking procedure is as follows. First, the head of cabbage must be separated into individual inflorescences, which are then thoroughly washed. We prepare liter jars - wash and sterilize. After this, put water on the stove and add 1 g of citric acid and 25 g of salt to it per 1 liter. Bring the resulting solution to a boil, and then blanch the inflorescences in it - cook for 3-4 minutes. Then use a slotted spoon to transfer the cabbage into cold water and let it cool.
Place bay leaves, cloves, and peppercorns on the bottom of the jars. You can also add a small piece of cinnamon. Then we lay the cabbage, placing its inflorescences outward (towards the walls). If you wish, you can add peeled, washed and chopped carrots.
Prepare the marinade: dissolve salt and sugar in filtered water, add vinegar essence, and bring the resulting mixture to a boil. Then pour the boiling marinade into containers with cabbage. After this, cover the jars with lids and place them in boiling water for sterilization for 8 minutes. Roll the jars upside down under a warm blanket and let them cool. They should be stored in a cool, dark place.
Preparing salad for the winter
To prepare this wonderful salad you will need:
- cabbage – 2 kg,
- bell pepper (preferably multi-colored) – 1 kg,
- carrots – 1 kg,
- medium zucchini – 2 pieces,
- large head of garlic – 1 piece,
- hot chili pepper (optional) - half a pod without seeds,
- tomato juice (preferably homemade) – 1 l,
- salt (not iodized) – 3 tbsp. spoons,
- vinegar (table) – 1 tbsp. spoon.
First of all, as usual, wash and peel the vegetables and prepare the jars. Then: we disassemble the cauliflower into small inflorescences, cut the carrots, peppers and zucchini into strips, pass the garlic through a press. Place everything on the list (except vinegar and garlic) in a saucepan and bring the resulting mass to a boil. Reduce the heat (so that it does not boil too much), and then cook the vegetables in the tomato for 25 minutes. After adding vinegar and peeled garlic, cook the salad for another 5 minutes. Place the finished product in sterilized jars.
Filled jars should be rolled up and placed on lids under a blanket. For the winter, store the cooled salad in a place where it is dark and cool.
Freezing cauliflower
Preserving cabbage requires effort, albeit a small one. But freezing it for the winter is a very simple matter. But this processing method will allow you to preserve vitamins and beneficial microelements in the vegetable almost in full. To implement this recipe, you need free space in the freezer, clean bags and, in fact, the product itself - cauliflower.
- Method one. The cabbage is washed, its leaves and stalks are removed, dried, divided into inflorescences or cut into cubes. Then the prepared vegetable is laid out in convenient portions in containers and sent to the freezer.
Second way. Wash the cabbage, peel it and cook it whole. Then let the heads of cabbage cool, after which we cut them into slices and place them in portions in containers. With such freezing, the preserved vegetable is ready to be added to main courses and salads with minimal processing.
Source: nasotke.ru
How to preserve cauliflower for the winter
This is a very tasty preparation for the winter. Cauliflower contains many more beneficial vitamins than regular white cabbage. It is frozen, fermented, pickled, and salted.
We will teach you how to make cauliflower preparations yourself at home. Follow the recipes below exactly and you will have a very tasty meal.
Marinated cabbage with tomatoes
- Cauliflower 1 kg
- Tomatoes (preferably cherry tomatoes) 1 kg
- Water 1 l
- Salt 1 tbsp.
- Sugar 3 tbsp.
- Vinegar essence 70% 1 tsp.
- Spices as desired
We wash the vegetables. We separate the cabbage into inflorescences. Place a couple of bay leaves at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Place garlic, peppers and herbs in containers.
The marinade is prepared like this: add salt and sugar to the water on the stove and wait for it to boil. After the bulk has completely dissolved, fill the jars with water and pour 1 tsp on top. vinegar essence. Close with metal lids, turn the jars upside down and wrap until cool.
- Cauliflower 1 kg
- Carrots 700 g
- Broccoli 1 kg
- Sweet pepper 1 kg
- Cucumbers 1 kg
- Tomatoes 1 kg
- Onion 800 g
- Garlic 3 heads
- Salt 3 tsp.
- Sugar 3 tsp.
- Vinegar 180 ml
- Cloves 7 pcs.
- Water 3 l
- Greens to taste
Divide the cabbage into equal parts, cut the pepper into large square pieces, onion into rings, carrots into half rings. Dissolve salt, sugar, vinegar in water and boil for a couple of minutes. We put garlic, cloves and herbs in the jars, and then lay out the assorted vegetables. Fill everything with a boiling aromatic solution of water and roll up the lids. We turn the jars over, insulate them and wait for them to cool completely.
This vegetable platter will be the best side dish in the winter. It is used as a salad for porridge, meat or rice.
Salted cabbage
- Cauliflower 3 kg
- Carrots 400 g
- Water 1 l
- Salt 1.5 tbsp.
- Peppercorns 5-6 pcs.
- Greens to taste
Place cherry and currant leaves on the bottom of the jar, then mix carrots and cabbage. Throw peppercorns on top and add dill. Then pour in the prepared chilled brine of water and salt. We cover the jars with parchment paper and tie them with thick thread. In this way, cabbage is better salted and preserved longer in a cool place.
With carrots
There is one secret to making delicious crispy cabbage and carrots. What will you need for this? Just a sprig of lavender. Try to cook it strictly following the recipe, and you will understand that it gives you an extraordinary taste and aroma.
- Cauliflower 1 kg
- Carrots 700 g
- Water 1 l
- Apple vinegar 100 ml
- Salt 3 tbsp.
- Sugar 3.5 tbsp.
- Bay leaf 4-5 pcs.
- Garlic 4 pcs.
- Cloves 5 pcs.
- Lavender 1 sprig
We divide the cabbage into inflorescences, and cut the carrots into half rings. Prepare the marinade: water, salt, sugar, cloves, garlic, apple cider vinegar, bay leaf and lavender. In a deep saucepan, pour the cooled brine over the vegetables and leave in the refrigerator for 24 hours. You can eat it right away, or you can put it in jars, cover it with marinade and keep it in the refrigerator.
- Cauliflower 1 kg
- Tomatoes 800 g
- Salt 2 tsp.
- Sugar 2 tsp.
- Vinegar 1 tbsp.
- Allspice 6 pcs.
- Coriander 0.5 tsp.
Prepare water with citric acid (1 sachet of acid per 1 liter of water); when the water boils, throw the cauliflower into it for 3 minutes.
After removing it from boiling water, immediately lower it into cold water, this way it will retain its elasticity. Prepare the tomato marinade as follows: chop the tomatoes into small pieces and cook them over low heat for 5 minutes. Then grind the tomato mixture through a sieve to remove the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let simmer for 2-3 minutes. Pour tomato sauce into jars with cabbage, roll up the lids and turn over. Once the canned cabbage has cooled, store it in the pantry or cellar.
In the marinade
- Cauliflower 1 kg
- Water 2 tbsp.
- Vinegar 1 tbsp.
- Sugar ½ tbsp.
- Salt 1 tbsp.
- Bay leaf 1 pc.
- Pepper 8-10 peas
We wash the cabbage, divide it into inflorescences and boil in boiling salted water for 3 minutes.
Strain the cabbage and rinse with cold water. Prepare the marinade: boiled water, vinegar, salt, sugar, bay leaf and pepper. Place the cabbage in jars, pour in the marinade and immediately close the lids. Pickled cauliflower is added to salads or eaten as a snack.
We have a wonderful recipe that cooks very quickly, and the cabbage turns out crispy and flavorful.
- Cauliflower 5 kg
- Water 3 l
- Salt 200 g
- Table vinegar 200 ml
We divide the cabbage into inflorescences and put them in a jar. The brine is prepared from boiled water, salt and vinegar and poured over the vegetables. The jar of sauerkraut must be left for 10-14 days at room temperature, and then hidden in a cool basement or refrigerator.
Assorted Korean
- Cauliflower 1 kg
- Carrots 800 g
- Sweet pepper 800 g
- Green beans 200-300 g
- Vegetable oil 160 g
- Salt 2 tbsp.
- Sugar 2 tbsp.
- Vinegar 3 tbsp.
- Garlic 5-6 teeth.
- Korean carrot spices 10 g
The cabbage is disassembled into inflorescences, the carrots are grated on a Korean carrot grater, and the pepper is cut into long strips. Boil the beans for 5 minutes and cut into 2-3 parts. Now let's make the marinade. Add salt, sugar, oil, vinegar, spices and finely chopped garlic to boiled water. We put the vegetables in jars and fill them with marinade. This preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve the Korean platter to your guests.
Source: evrikak.ru
Cauliflower in tomato for the winter
The time for seasonal harvesting is still in full swing; many housewives strive not only to process the grown and harvested vegetables, but also to provide their family with canned goodies from them for the winter. Today I’ll tell you about canned cauliflower in tomato sauce.
It is loved and appreciated for its delicate, delicate taste and, undoubtedly, for its usefulness, because cauliflower is rich in vitamins and minerals, is easily digestible and helps strengthen the body. Its uniqueness also lies in the fact that, thanks to its gentle neutral taste, cauliflower can be combined with a wide variety of foods.
Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 42 kcal
Number of servings – 12 servings
how to cook cauliflower in tomato for the winter
Ingredients:
Cauliflower - 2 kg
Sugar - 2 tbsp.
Vegetable oil - 3 tbsp.
Vinegar - 2 tbsp. 9%
Tomato - 1.5 kg
Bell pepper - 1 pc.
Garlic - 4 teeth.
Parsley - 1 handful(s)
Salt - 1 tbsp. for tomato sauce
Water - 3 l
Salt - 1 tsp. for blanching
Preparation:
When starting to prepare cauliflower in tomatoes for the winter, peel the cauliflower head from the leaves and cut off individual inflorescences from the stalk.
These florets can be cut into smaller pieces if desired.
Bring a large saucepan of water to a boil and add salt.
Place all cauliflower florets in boiling water and boil (blanch) for about 5 minutes.
After this, drain the boiled cabbage in a colander.
Peel the garlic cloves. Wash the sweet pepper, remove seeds and cut into several pieces.
Now about tomatoes. It is best to choose well-ripened, fleshy varieties - such liquid seed pods are very small. Therefore, the sauce itself will be thicker and richer.
We need to peel the tomatoes. To do this, it is enough to first immerse them in boiling water for 1 minute and immediately transfer them to very cold water. After such a contrasting change in temperature, the peel is removed once or twice, very easily.
We also cut the peeled tomatoes into pieces and put them in a blender. We'll also put garlic cloves and chopped bell peppers there. Grind well. All vegetables can be easily minced using a meat grinder if you don’t have a blender.
Pour the resulting liquid mass into a saucepan. Add sugar, vegetable oil and salt.
Immediately after boiling, reduce the heat to low and add the boiled cabbage inflorescences and finely chopped parsley.
Cook everything together for about 10 minutes - it’s probably not worth more, because cauliflower is very tender - it can boil into porridge. Knowing this feature of it, you should also stir it very carefully.
Add vinegar at the very end of cooking and immediately remove from heat.
While still hot, transfer to clean, sterilized jars and immediately roll up (close tightly).
Cool upside down, covered warmly. They can be stored well in a cool, dark place for about six months. haven't checked for longer.
A very nice and tasty addition instead of tomato sauce.
Try it, maybe you will like this healthy preparation of cauliflower in tomatoes for the winter!
Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in fresh tomato sauce and placed in jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with the aroma of garlic. Great snack!
Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l
Ingredients
- cauliflower inflorescences – 1 kg
- tomatoes – 700 g
- bell pepper – 1 pc.
- garlic - 3 teeth.
- sugar – 2 tbsp. l. no slide
- salt – 1 tbsp. l. with a low slide
- refined vegetable oil – 50 ml
- vinegar 9% – 50 ml
Preparation
Big photos Small photos
First of all, you should prepare the cauliflower. I cleared the head of cabbage from the top green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.
In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. I poured the inflorescences into boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of adding, there is no need to wait for it to boil again). After that, I put the boiled cabbage in a colander and left it until it cooled completely.
Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stems with the green core. If you wish, you can peel their skins - place them in boiling water for a couple of minutes, and then pour them over with cold water; after such a “contrast shower”, the skins of the tomatoes are very easily removed (I did not peel them). I washed the pepper, removed the seed box and cut it into large cubes. Grind the vegetables in a blender until pureed. If you don’t have a blender, you can use a meat grinder.
Pour the tomato puree into a saucepan (volume 3 liters) with a thick bottom. I also sent garlic there, passed through a press. Pour in refined vegetable oil, add salt and sugar. Place on medium heat and bring to a boil. Boil for 5 minutes, stirring.
I poured the cabbage into the boiling tomato sauce. Reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low simmer, stirring.
At first, the liquid will seem small, but over time the vegetables will settle into the pouring. After 10 minutes, I poured 9% table vinegar into the pan. Boil for another 2-3 minutes and remove from heat. As a result, the cabbage should remain al dente, a little undercooked, it will still be “under the fur coat” and will then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.
I put the cauliflower in sterilized hot jars - it’s better to fill it not to the neck, but to the shoulders, that is, 2-3 centimeters below.
Filled with sauce to the very top and sealed with sterilized lids. She turned the jars upside down, wrapped them tightly in a blanket and left them until the glass cooled.
After complete cooling, all that remains is to store the jars in a cool and dark place. The shelf life of home-canned cabbage is 1 year.
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