Despite the fact that cauliflower for the winter is not as popular among housewives as pickles or pickled tomatoes, this preservation has a lot of advantages, and in terms of its taste it is in no way inferior to traditional preparations. Preserving cauliflower for the winter will not be difficult, even inexperienced cooks will cope with this task, but the benefits of this vegetable, despite its simplicity, are great.

Cauliflower is a dietary and easily digestible product. The rich vitamin and mineral composition of cabbage explains its beneficial effect on the human body. Cauliflower contains magnesium, calcium, phosphorus and zinc, a large amount of vitamins K and B6, and in terms of vitamin C content, this vegetable can even compete with lemon. By the way, cauliflower boasts the presence of a rare vitamin U - an essential amino acid that is important for the functioning of the digestive system. Thanks to this composition, cauliflower improves skin condition, cleanses the body of toxins and toxins, strengthens the immune system, supports cardiovascular health, normalizes metabolism and prevents the formation of tumors.

Cauliflower recipes for the winter

Cauliflower is ideal for canning - it pairs well with other vegetables, retains its shape perfectly while marinating, and looks appetizing on the table, urging her to try it. The options for preparing this vegetable for the future are extremely diverse, but first, let's choose the right cauliflower. White, clean, without plaque, damage and darkening on the inflorescences - this is exactly the kind of cabbage we need. The cauliflower should be firm and springy, and the florets should fit snugly together. Remember, if there is a large distance between the inflorescences, this indicates that the vegetable is overripe. By the way, if leaves are visible between the inflorescences, this is a good sign - the leaves prevent the cabbage from drying out, so it will be especially juicy. Sluggish cabbage with yellowed inflorescences, flabby leaves, an unpleasant odor, spots and moisture on the inflorescences is, of course, not worth buying.

Before canning, the cabbage is thoroughly washed under running water, disassembled into inflorescences (the stalk is removed) and blanched in boiling water for several minutes. In this case, you can add a little citric acid to the water. Blanching is necessary so that the cabbage inflorescences do not darken during the pickling process and do not acquire an unattractive gray tint. In addition, when cooking, small insects that could not be washed out of the inflorescences may float to the surface. Please note that cauliflower should not be blanched for a long time so that it does not turn into porridge in the future - 2-3 minutes will be enough. To avoid this problem, also do not split the cauliflower into very small florets. It is better to boil large inflorescences, and then, after cooling, cut into neat bunches.

Cauliflower has a mild taste, so when pickling it, it will be appropriate to use various spices. All types of pepper, marjoram, ginger and coriander will make your preparation even more appetizing and fragrant. Juicy and crispy cauliflower for the winter will delight you and your loved ones not only with a delicious taste, but also saturate the diet with vitamins and microelements, which is especially important in the cold season. Cauliflower is a seasonal vegetable, so let's not waste precious time and prepare it for future use as soon as possible!

It turns out that ordinary pickled cauliflower can be very tasty and appetizing. See for yourself by preparing it according to the following recipe!

Ingredients:
For 3 cans of 0.5 l:
1 fork of cauliflower (1-1.3 kg),
6-7 black peppercorns
4 peas of allspice,
4 cloves,
2 bay leaves,
1 pinch of citric acid.
Marinade:
1 liter of water
50 ml of 9% vinegar,
4 tablespoons of sugar
3 tablespoons of salt.

Cooking:
Separate the cauliflower into florets. Place the cabbage in a saucepan, pour in 1 liter of water, add
1 tablespoon salt and citric acid. Bring to a boil and boil for 4 minutes, then pour the cabbage with cold water. Put the spices in sterilized jars and tamp the cabbage tightly. Prepare the marinade by boiling water with sugar and the remaining 2 tablespoons of salt. Add vinegar and immediately pour cabbage in jars with boiling marinade. Roll up jars with lids, turn upside down, cover with a warm blanket and cool. Store the workpiece in a cool dark place.

Cauliflower cooked in tomato sauce with bell pepper and garlic is perfect for both everyday meals and festive feasts. To make the preparation especially tasty, choose ripe meaty tomatoes and fragrant juicy peppers for its preparation.

Cauliflower in tomato sauce with garlic for the winter

Ingredients:
2 kg cauliflower,
1.2 kg of tomatoes,
200 g bell pepper,
2 heads of garlic
1 bunch of parsley
hot chili pepper to taste
100 ml of 9% vinegar,
100 ml vegetable oil,
100 g sugar
2 tablespoons of salt.

Cooking:
Blanch the cauliflower disassembled into inflorescences in boiling water for 5 minutes, then drain in a colander and rinse under running cold water. Pass through the meat grinder tomatoes, bell peppers, hot peppers and garlic. Pour the resulting mass into a saucepan, add oil, salt and sugar. Stir and bring to a boil. Put the cauliflower and chopped parsley into the sauce. Stir, bring to a boil and cook for 10-15 minutes. 2 minutes before readiness, pour in the vinegar and mix. Arrange the workpiece in sterilized jars and seal tightly. Cool by turning upside down.

Spicy cauliflower in a spicy sweet and sour sauce has a rich taste and will certainly appeal to lovers of savory snacks. To make the preparation spicier, use more garlic.

Ingredients:
For 2 cans of 650 ml:
1 head of cauliflower (about 1 kg)
1 carrot (150 g),
1 red bell pepper (150 g),
4 garlic cloves,
1 tablespoon Korean carrot seasoning
Marinade:
350 ml of water
50 ml of 9% vinegar,
50 ml vegetable oil,
50 g sugar
1/2-1 tablespoon salt.

Cooking:
Disassemble the cauliflower into inflorescences and blanch in two liters of boiling water for 1-2 minutes. Grate carrots for Korean salads. Bulgarian pepper cut into strips. Pass the garlic through a press. Mix the indicated ingredients with seasoning and spread the mixture into sterilized jars, tamping tightly. To prepare the marinade, mix all the ingredients in a saucepan, bring to a boil and cook for 2 minutes. Pour marinade over vegetables in jars. Put the jars in a large pot of water so that it does not reach the edge by 3-4 cm. Cover the jars with lids. Bring the water to a boil and sterilize the jars for 15 minutes (half-liter jars will take 10 minutes, liter jars - 20-25 minutes). Then roll up the jars with sterilized lids and let cool under the covers.
Pickled cucumbers with cauliflower wonderfully complement each other in preservation. In addition, preparing such an appetizer is a great way to diversify the usual preservation of cucumbers.

Cauliflower with cucumbers for the winter

Ingredients:
1 head of cauliflower,
2.5 kg cucumbers,
1 pod of hot pepper,
1 head of garlic
3 bay leaves,
3-4 cloves,
2 dill umbrellas,
1 teaspoon black peppercorns,
currant leaves to taste.
Marinade (for a 3 liter jar):
75 ml 9% vinegar,
75 g salt
50 g sugar.

Cooking:
Soak the cucumbers in ice water for a couple of hours, then cut off the tips of the fruit. Put currant leaves, dill umbrellas, garlic and spices in sterilized jars. Add chopped hot peppers. Tamp the cucumbers vertically, put some of the cauliflower inflorescences on top of the cucumbers. Then again lay out a row of cucumbers and finish with the remaining cabbage inflorescences. Pour boiling water into jars and leave for 10 minutes. Drain the water into a saucepan and fill the jars again with boiling water for 10 minutes, then draining it into the sink. Add sugar and salt to the water in a saucepan, bring to a boil and pour into jars. Pour vinegar into each jar and seal tightly.

Cauliflower for the winter, cooked with beets, is a bright juicy appetizer that will become a real decoration of the festive table. Beetroot gives the cauliflower a pleasant pale pink color, and double-dipping preserves the cabbage to keep it crisp and firm.

Marinated cauliflower with beets for the winter

Ingredients:
1 head of cauliflower (1-1.2 kg),
1 beet (350-400 g),
3-4 garlic cloves,
1/2 bunch of parsley
1/2 teaspoon citric acid.
Marinade:
1.5 liters of water,
8-10 black peppercorns
4 tablespoons of 9% vinegar,
2-3 tablespoons of vegetable oil,
1.5 tablespoons of salt
1 tablespoon of sugar.

Cooking:
Separate the cauliflower into florets and place in a bowl. Pour in 2 liters of water, add citric acid, bring to a boil and blanch for 3 minutes. Cut the beets into small slices or pieces. Put in sterilized jars 1 clove of garlic and a few sprigs of parsley. Next, lay the vegetables up to the top so that they alternate with each other. Boil 1.5 liters of water and pour into jars. Cover with lids and let stand 20 minutes. Drain water into a saucepan. Add salt, sugar and black pepper. Stir and bring to a boil. Add vinegar and oil, then immediately pour the marinade into jars. Roll up jars with sterilized lids, turn upside down and cool under a warm blanket.

Cauliflower salad with bell peppers and tomatoes is great for both main courses and side dishes, but it is especially good with meat and mashed potatoes. Try it yourself!

Cauliflower salad with bell peppers and tomatoes

Ingredients:
1.5 kg cauliflower,
500 g bell pepper,
500 g tomatoes,
3-4 garlic cloves,
700 ml of water
100 ml vegetable oil,
70 ml of 9% vinegar,
70 g sugar
1 tablespoon of salt.

Cooking:
Separate the cabbage into florets and place in a bowl. Add chopped bell peppers and finely chopped tomatoes. Salt, add sugar, pour in water and vegetable oil. Bring to a boil and simmer covered for 25 minutes over low heat. Add minced garlic and cook for another 5 minutes. Pour in the vinegar, boil for another 5 minutes and arrange the salad in sterilized jars. Seal the jars tightly, cool and put away for storage.

A delicious salad of cauliflower with peppers and onions will be an excellent side dish for the main course and will act as an appetizer that is always on hand in case of an unexpected arrival of guests. To make the workpiece brighter and more appetizing, use bell peppers of different colors.

Ingredients:
2 kg cauliflower,
700-800 g of bell pepper,
500 g onion
10-15 peas of allspice,
3-4 bay leaves.
Marinade:
1.3 liters of water,
180 ml vegetable oil,
170 ml of 9% vinegar,
2.5 tablespoons of salt.

Cooking:
Disassemble the cabbage into large inflorescences and boil in boiling water for several minutes. Cool and divide into smaller inflorescences. Bulgarian pepper cut into strips, onion - half rings. Mix the pepper and onion, kneading them with your hands. Add cabbage florets to vegetables and mix. Put bay leaves and allspice on the bottom of sterilized jars. Arrange the vegetable mixture in jars and pour boiling marinade made from water, salt, vegetable oil and vinegar. Put the jars in a pot of boiling water, covered with lids, and sterilize (0.5 l jars - 10 minutes, 0.7 l - 12 minutes, 1 l - 15 minutes). After that, roll up the jars with sterilized lids.

Zucchini and carrots are excellent companions for cauliflower in preparations. Such preservation turns out to be very tender, light and crispy, and crunching on juicy vegetables in the cold season is more pleasant than ever!

Pickled cauliflower with carrots and zucchini

Ingredients:
1 kg cauliflower,
400 g zucchini
1 carrot
1/2 bunch of parsley
4 tablespoons of sugar
2 tablespoons of salt
2 tablespoons of 9% vinegar,
5-7 peas of allspice.

Cooking:
Disassemble the cauliflower into florets. Cut the zucchini into pieces proportional to the size of the cabbage inflorescences. Carrot cut into circles. Put vegetables and parsley sprigs in sterilized jars. Pour boiling water into jars, leave for 10 minutes. Drain the water into a saucepan, add sugar, salt and allspice, bring to a boil. Pour in the vinegar and cook for 2 minutes, then pour the vegetables in the jars with the marinade. Banks roll up and cool under the covers.

Cauliflower for the winter is so tasty and good that you can’t wait to wait for winter so that you can quickly taste your own preserves. Enjoy your meal!

Cauliflower is a tasty and healthy vegetable. It can be used to prepare salads, side dishes and second courses. In addition, you can make preparations from cauliflower for the winter. This vegetable is delicious when marinated. In addition, cauliflower goes well with other types of vegetables, so it is great for preparing winter vegetable salads.

Only perfectly fresh cauliflower is suitable for canning. Heads with signs of spoilage should be immediately rejected.

First of all, you need to remove the lower leaves from the heads of cabbage. Then it is recommended to immerse the heads of cabbage for 15 minutes in salted cold water. Soaking cabbage allows you to remove worms and caterpillars from heads of cabbage, which may well be there. Then the cabbage is rinsed with running water and dried.

The next stage of processing is the analysis of heads of cabbage into small inflorescences. You don’t need to grind much, medium-sized inflorescences will look more beautiful. Then you need to blanch the cabbage, that is, lower the inflorescences into salted boiling water and boil for 2-3 minutes. You should not cook for a long time, properly carried out blanching ensures that the cabbage will turn out crispy. In addition, the inflorescences will not lose their shape.

The cabbage is now ready for canning. Then proceed according to the recipe. Some types of blanks are made without sterilization. So you can close salads that are boiled on the stove. When using this method, the hot vegetable mass is poured into sterilized jars and immediately sealed by rolling the jars with lids.

If cold vegetables are placed in jars, then it is necessary to sterilize canned food. To do this, jars filled with vegetables are placed in a saucepan, pouring warm water over their shoulders. The water in the pan is heated to a boil and the jars are kept in boiling water for 10-20 minutes, depending on the volume of the jar. After sterilization, the jars are immediately sealed tightly.

Interesting facts: cauliflower contains much more vitamin C than white cabbage. The daily norm of ascorbic acid is contained in 50 grams of inflorescences.

A simple recipe for harvesting cauliflower for the winter

Let's start with a simple recipe for harvesting cauliflower.

• 1 kg of cauliflower;
• 1.5 cups of vinegar (9%);
• 2.5 glasses of water;
• 0.5 cups of sugar;
• 10 peas of allspice;
• 1 bay leaf;
• 1 tablespoon of salt.

We prepare the cabbage, break it into separate medium-sized inflorescences. We put a large pot of water on the fire, add salt to taste and bring the water to a boil. In order for the cabbage to retain its white color after boiling, you need to put citric acid in the broth at the rate of 3 grams per 5 liters of water. We lower the inflorescences into boiling water and cook for three minutes. We discard the cabbage in a colander.

We boil water for the marinade, add salt, peppercorns and bay leaf to it. After three minutes of boiling, remove the marinade from the heat and pour in the vinegar.

We put the cabbage in clean, dry jars, pour hot marinade. We put the jars to sterilize, the sterilization time in boiling water is 7-12 minutes (for 0.5-0.75 liter jars). We take out the jars one at a time, immediately close hermetically. Cool by turning the jars upside down and placing the jars on the lids.

• 1-1.2 kg of cauliflower;
• 350 gr. cherry tomatoes;
• 5 cloves of garlic;
• 5 black peppercorns;
• 1 bay leaf;
• 1 teaspoon of vinegar;
• 1 tablespoon of salt;
• 1.5 tablespoons of sugar;
• 1 tablespoon of vegetable oil;
• a few leaves of currant and cherry.

Blanch the cauliflower florets for 2 minutes. Currant and cherry leaves are scalded with boiling water and placed on the bottom of clean jars. We lay out the inflorescences and cherry tomatoes in jars. We try to pack tightly, but do not tamp, so that the vegetables retain their shape.

In my family, cauliflower is respected, adored, and they are ready to eat dishes from it all year round. Therefore, I not only freeze cauliflower to cook, or, but also make various blanks under the lid.

The simplest thing you can cook from cauliflower is assorted. In company with cucumbers, bell peppers, and tomatoes, cauliflower is especially tasty. You can also pickle cauliflower with apples.

If you are in search of delicious and proven recipes for cauliflower blanks, I bring to your attention a few of my favorite recipes. In all the recipes below, the correct proportions of the ingredients are observed, the jars are normally stored until spring in the cellar, or in a closet on the balcony.

Traditionally, I invite you to share your favorite cauliflower recipes in the comments.

Korean cauliflower for the winter

How to cook Korean cauliflower for the winter, you can see.

Cauliflower for the winter in a tomato

Recipe for cauliflower for the winter in a tomato, you can see.

Cauliflower salad for the winter with bell peppers and onions

How to prepare a cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .

Pickled cauliflower with vegetables

You can find the recipe for pickled cauliflower with vegetables.

Put cucumbers, sweet peppers, tomatoes, cauliflower in steamed jars (previously it must be blanched in boiling water for 1 minute).

Pour boiling water for 15 minutes, drain the water. Put garlic cloves, dill and cumin seeds, a pinch of mustard seeds, crushed bay leaves, peppercorns on vegetables.

Pour marinade over:

1 tbsp salt and

2 tablespoons of sugar.

Pour in 40 ml before swirling. 9% vinegar per liter jar.

Pickled cauliflower with apples

This recipe has been pickling cauliflower for the third year. It is easy to prepare, very tasty appetizer. You can eat the next day. So to speak, pickled cauliflower instant. If desired, close for the winter.

Ingredients:

for a 3 liter jar

• Head of cauliflower 1.2 kg,
• garlic 3-5 cloves,
• bay leaf 1-2 pieces,
• carrot 1 piece,
• apple 1 pc
• parsley, dill on a couple of branches,
• black pepper 5-7 peas,
• vegetable oil 2 tbsp. l.,

for the marinade:

• 1 liter of water
• 2 tbsp. l. salt,
• 3 art. l. Sahara,
• 125 ml. vinegar.

Cooking:

Rinse the cabbage, divide into inflorescences. Put cabbage, carrots, sliced ​​apple, garlic, herbs, spices and vegetable oil into a sterile jar.

Preparing the marinade:

To boil water. Add salt and sugar. When it boils, pour in the vinegar.

Pour boiling marinade over cabbage. You can eat the next day.

If you decide to prepare pickled cauliflower for the winter, as you poured it with marinade, immediately roll it up with lids and under a fur coat until it cools completely.

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

All this conservation can be divided into 2 categories. The first one is the usual vegetable snacks marinated in vinegar. Such cabbage will be pleasantly crunchy, and its appearance will decorate any holiday table.

There is also another type of pickles. Here, cabbage is combined with other vegetables, often supplemented with tomato paste (juice), and then it all goes through heat treatment (boiling, stewing). The result is a semblance of vegetable stew, lecho or some kind of winter salad.

This article introduces both types of pickling cauliflower. Choose your favorite recipe, follow the instructions, then you just have to wait for winter. Yes, it takes a long time, but the result is worth it. So tasty - you will lick your fingers!

Delicious pickled cauliflower for the winter

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

In general, everything here is very simple, even trite. We will prepare and cut the vegetables beautifully, then we will put them in jars, and then we will fill them with vinegar marinade. We close the lids - that's it, even additional sterilization is not needed.

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

Ingredients:

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

Pickling for the winter without sterilization

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

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

Appetizing cauliflower salad for the winter (with tomatoes)

If you are a fan of all kinds of winter salads, then you will also like this one very much. We will cook it from cauliflower, tomatoes, sweet peppers, onions and garlic.

For some, this is a cauliflower salad with tomato sauce, someone calls this "lecho". As for me, everything is decided by the amount of this very tomato sauce, and you can adjust it yourself. Also, it is not necessary to be limited to these vegetables. You can add cucumbers, white cabbage, carrots, boiled beans, zucchini and even apple slices. The cooking process will not change.

We will need:

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

Step by step cooking recipe

1. Rinse the tomatoes, then pour boiling water for a couple of minutes. Next, immerse them in cold water. We remove the bursting film from them, remove the stalks. We leave 3-4 tomatoes, and pass the rest through a meat grinder. You can puree in a blender.
2. Pick cabbage, divide into small inflorescences. We throw out the stump. Peppers are cleaned from seeds, then cut into small slices. We chop the onion in half rings, pass the garlic through a crush.
3. Pour the tomato mass into the pan, add cauliflower, bell pepper and onion here. The remaining whole tomatoes are cut into small cubes and sent to the rest of the vegetables.
4. Also pour oil into the pan, add salt and sugar. We put on a slow fire, cover with a lid, bring to a boil. Stir from time to time.
5. Cook from the moment of boiling for 25 minutes, then add garlic, vinegar, ground pepper. Stir and cook for another 5-8 minutes.
6. In the meantime, it was necessary to sterilize the jars and lids. We lay out the hot salad in jars, immediately close the lids. Next, we wrap the jar with a blanket and wait for it to cool completely.

Preservation of cauliflower with beets (recipe for the winter)

Very bright, very fragrant, very tasty preparation of cauliflower marinated in vinegar along with beets. There is a minimal amount of beets here, it is rather so, for color.

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

Required Ingredients:

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

Step by step marinating process

1. My beets, clean, then three on a coarse grater, or thinly cut into strips. Rinse the cauliflower, then cut into small florets.
2. Preparing clean jars. I recommend using small jars of 0.5-0.7 liters.
3. Let's start putting in the vegetables. You can simply mix everything, you can lay it in layers - here it's up to you. We also lay lavrushka there, add 0.5 teaspoons of pepper and coriander grains. Immediately pour salt, sugar on top, pour 2 tablespoons of vinegar into each jar.
4. We boil water in a kettle, then we fill the jars with it, as much as we like.
5. In parallel, we prepare a water bath. We put a large pot of water, put a small towel on the bottom. You need enough water so that when immersed from the edges of the cans to the water there are 2-3 centimeters. We put jars in hot water, cover with lids. Sterilize for 10 minutes.
6. Next, we remove the cans, roll up the lids. Everything, we cover with some kind of blanket - let our seamings gradually cool down.

To some, sterilization may seem dreary, long, uncomfortable. In this case, pay attention to the very first recipe. There, at first, cabbage was boiled for several minutes in boiling water, then it was poured into jars with boiling marinade. Beets do not need to be cooked.

Spicy Korean-style cauliflower for the winter (with carrots)

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

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

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

We need:

• Cauliflower - 1.1 kg.
• Carrots - 3 medium;
• Sunflower oil (refined) - 60 ml.
• Garlic - 3 heads (you can replace with chili pods);
• Vinegar (6%) - 200 ml.
• Sugar - 1 cup;
• Salt - 2 tbsp. spoons (with a slide);
• A mixture of seasonings for carrots in Korean - 1.5 tbsp. spoons;
• Water (marinade) - 1 l.

Cooking is not fast, but extremely tasty

1. Sort the cabbage, divide into inflorescences, then put in a saucepan.
2. Now let's make a pickle. Boil 1 liter of water, dissolve sugar and salt in it, add oil and vinegar. Cook for another 3 minutes, then carefully pour over the cabbage.
3. We are waiting for the cabbage in the marinade to cool. In the meantime, three carrots on a special grater, chop the garlic (you don’t need to grind much). Add vegetables to the cooled cabbage, pour seasoning here. Gently mix everything, cover with a lid and leave to marinate for several hours (optimally 4-5 hours).
4. Sterilize jars, fill with infused salad. We also fill in the marinade, how much will go in.
5. We put the jars in a saucepan with warm water, cover them with lids. Bring to a boil, wait 10 minutes. Remove the jars, roll up the lids. All is ready. Further as always: cover with a thick cloth and let cool.

If you are not friends with vinegar - it does not matter. Try . It is not only tasty, but also healthy.

Spicy cauliflower in tomato (as lecho)

And here everything is clear from the name, it turns out something like lecho, but with cauliflower. By default, the dish will be spicy, but you can choose not to add chili, or use very little of it.

Tomato filling can be either from whole tomatoes or from tomato paste (take it from 350-500 g). You can even take store-bought tomato juice. All depending on your preferences.

Required products:

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

Let's start cooking

1. Scald the tomatoes, remove the skin, then twist through a meat grinder along with garlic, sweet and hot peppers. Bulgarian pepper, of course, is pre-cleaned of seeds, on the contrary, we leave chili.
2. Carrots can be grated beautifully (as in Korean), you can just use a regular grater, or you can not add it at all.
3. We divide the cabbage into small pieces, then send it to boil in boiling water for 5 minutes. Then we take it out, cool it, let it drain.
4. Pour the twisted vegetables into another saucepan, bring to a boil over medium heat. Add oil, bite, salt, sugar. Stir, then spread the cabbage here as well. When it boils again, set the timer for 20 minutes.
5. While everything is cooking, sterilize the jars with lids. As time passes, immediately put the hot cabbage along with the tomato marinade in jars. We close the lids, cover with a thick cloth. When completely cool, you can put it somewhere in a dark, cool place.

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

And here you can watch a video on the topic

These are today's simple recipes for cauliflower blanks. It’s simple, it seems nothing special, but in the end it turns out such a delicious thing!