Cauliflower is a storehouse of useful vitamins and minerals, most of which are stored under the influence of high temperatures, that is, during cooking. Pickled cauliflower prepared for the winter will be an excellent snack to the table or one of the components of the more complex first and second courses.

Korean style pickled cauliflower

Recipes from Korean cuisine based on the addition of hot spices to dishes have long been included in modern cooking. One popular appetizer option is Korean style pickled cauliflower.

For the recipe you will need:

  • cauliflower - 0.7-1 kg;
  • carrots - 1 unit;
  • 3 cloves of garlic;
  • 130 g of sugar;
  • 1 table. l salts;
  • coriander - 1 tea l .;
  • water - 0.7 l;
  • 40 ml post. oils;
  • ground black pepper - 1 teaspoon. l .;
  • table vinegar - 50 ml.

We disassemble the head of cabbage, transfer to a saucepan and pour everything with boiling water. Cook for 5 minutes. We drain the water and let the inflorescences cool.

While the cabbage cools, three carrots on a Korean grater and then mix with inflorescences.

To prepare the marinade, add oil, salt, vinegar to the water, boil for no more than 3 minutes.

Meanwhile, peel the garlic and chop it finely.

Pour the remaining spices into the marinade, mix and cover the vegetables with garlic. After the dish has cooled, it must be put in the cold so that the vegetables are marinated - it will take about 6 hours, you can leave it overnight.

With beets for the winter

For a change, you can cook a delicious cauliflower, which will also be a beautiful soft pink color. It is the addition of beets that affects the acquisition by white inflorescences of a delicate shade.

Cauliflower with beets is prepared as follows:

  • cauliflower - 2 medium heads (about 1 kg);
  • 3 cloves of garlic;
  • granulated sugar;
  • Dill seeds;
  • salt;
  • 1 large beetroot;
  • bay leaf.

Cabbage should be disassembled into equal sized slices and rinsed well. Cut the peeled beets into small slices. We lay out jars of garlic, dill seeds, bay leaves, then mixed beets with inflorescences. Pour boiling water and leave for a third of an hour under slightly covered lids.

Then pour the water from the cans into a saucepan, season with sugar, salt (2 large spoons per 1 liter), vinegar at the rate of 3 tea. tablespoons per 1 liter of brine. When the marinade boils, pour it into jars and close the lids. It is recommended that the bottles be kept under a layer of plaid or a warm blanket until they cool. Then put in storage in a cool place.

Recipe without sterilization

It is not always possible and willing to sterilize cans before they are rolled up, therefore, to prepare cauliflower, as a preparation for the winter, you can use the recipe without sterilization.

We will prepare the following products:

  • 1 forks of cauliflower (700 g);
  • 3 grape leaves;
  • 500 ml of water;
  • 2 table. l granulated sugar;
  • table vinegar - 25 ml;
  • pepper - 3-4 peas;
  • 2 large spoons of salt.

Cabbage needs to be disassembled into small parts. We cover the bottom of the washed cans with grape leaves, and put peas of pepper, tightly stack the inflorescences, ramming them a little with your hands.

Next, we prepare the marinade: we dilute salt and sugar in water, bring to a boil, pour in vinegar and boil for a few more minutes. Pour the marinade into the jars and close the lids. Wrap in a thick blanket and let cool gradually.

On a note. Cauliflower is not recommended to be cooked in dishes made of various metals - chemical reactions may begin that will add an unpleasant metallic taste to the dish.

The easiest option for the winter - in banks

Cabbage must be on the list of winter preparations not only as a hot salad, but also as a source of nutrients. Pickled cauliflower for the winter will be an excellent option for a winter salad, which will retain the maximum amount of nutrients, and not just a pleasant taste.

For 1 kg of cabbage inflorescences you will need:

  • medium-sized carrots;
  • vinegar - 60 ml;
  • water - 0.7 l;
  • 120 g of granulated sugar;
  • oil post. - a quarter glass;
  • a few peas of black pepper on a jar;
  • coriander - 1 tea l .;
  • salt - 1 large spoon;
  • tea l ground red pepper.

Jars for blanks should be washed well and sterilized within 3 minutes. We sort out cabbage, chopped carrots and chopped garlic in jars. At the same time, it is worth making sure that the vegetables are tightly packed.

Read also:cauliflower dishes

The marinade is prepared the same as for the Korean dish. Still boiling, pour it into banks. We sterilize the prepared jars for about a quarter of an hour. Twist the lids, wrap.

In spicy marinade

Lovers of spicy snacks will love cauliflower with spicy marinade.

To prepare a savory snack, you need the following number of products:

  • 1 kg of cabbage;
  • 3 cloves of garlic;
  • 1 medium carrot;
  • water - 1 ½ liter;
  • 9 table. tablespoons of sugar;
  • 6 units of carnations;
  • salt - 4 tables. spoons;
  • 200 ml of table vinegar;
  • allspice - 10 units;
  • fast. oil - a glass;
  • 10 leaves of lavrushka.

Chop the cabbage into small inflorescences, cut the carrots into slices, and cut the cloves of garlic in half or 4 parts. Put everything in an enameled pan.

In a separate bowl, prepare the marinade - add cloves, lavrushka, pepper to the water. There we send salt, vinegar 9%, vegetable oil, sugar, bring to a boil. Fill the inflorescence marinade and leave to cool under the lid. For the best impregnation of inflorescences with marinade, the dish should be placed in the cold for 24 hours.

On a note.In order for the cabbage inflorescences to retain their white color during cooking, you need to add a tablespoon of lemon juice to the water.

With pepper and onion

An interesting harvesting option, which can subsequently be served as a full salad.

The following products are required:

  • 2 kg of cauliflower inflorescences;
  • 1 onion;
  • apple cider vinegar - 200 ml;
  • salt;
  • sweet pepper - 1 kg;
  • garlic - 3 cloves;
  • water - 3 l;
  • sugar.

We break the cabbage, as before, into inflorescences. Peel the seeds and cut them into large pieces. Cut the onion into large slices. Garlic cloves are enough to cut in half.

We boil water, pour vinegar, immerse inflorescences into it for a couple of minutes. Then we throw it in a colander, pour it with cold water. Season the remaining marinade with sugar and salt. We begin to fill the cans - tightly stack the inflorescences, slices of pepper, onion slices, garlic. Fill everything with marinade and cover with a lid. After 20 minutes, pour the marinade from the cans and bring it to a boil again. Pour it into the cans again, roll it up.

With apple cider vinegar

There is another great recipe for cabbage with apple cider vinegar.

For 2 heads of cauliflower you will need:

  • apple cider vinegar - 300 gr;
  • 10 units of allspice;
  • table salt - 20 gr;
  • 450 g of water;
  • Lavrushka (1 leaf per can);
  • sugar - 100 gr.

Boil the cabbage pieces in boiling water for several minutes. Remove from water and wait until all excess water has drained. Sprinkle with half a spoon of salt and set aside for 5 minutes.

Put the parsley on the bottom of the jar and spread the salted inflorescences. Pour the cooled marinade with vinegar, salt, sugar, roll up the jars tightly.

Read also:korean cauliflower

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