Harvesting sauerkraut for the winter is a popular way to stock up for the winter in the summer. But just as tasty, and often even more savory, dishes can be prepared from cauliflower. Numerous and varied preservation options from this vegetable provide the table with delicate taste and beautiful-looking blanks. Cauliflower for the winter will provide the diet with vitamins and trace elements.

The implementation of the recipe will give the hostess the opportunity to please guests and family with a spicy snack with a spicy taste and original aroma. Korean cauliflower can be prepared using a ready-made mixture, but it is not difficult to prepare it yourself.

For cooking, a dense fork weighing up to 2 kilograms is used. The first step in creation is the careful separation of the fork into individual inflorescences up to 5 centimeters in diameter. On their surface there should be no blackening and traces of damage by insects. If there are not very many of them, the affected areas can be cut off. The weight of the peeled inflorescences in this case will be about 1 kilogram. This volume is enough to fill two cans of one liter with the finished mixture.

You will also need to take two medium carrots, about 7 cloves of garlic, one red sweet bell pepper, half a teaspoon of hot red pepper. All ingredients are mixed. Carrots need to be cut into small long slices or rubbed on a special grater. It is sold in hardware stores.

Next, prepare the marinade. It contains 4 tablespoons of sugar, one tablespoon of table salt, 50 ml of refined vegetable oil, half a teaspoon of dried basil, nutmeg, black pepper. Also add one tablespoon of ground coriander to the marinade.

Sterilized jars are filled under the neck with a mixture of vegetables. At the same time, marinade is prepared: spices are placed in a saucepan with a thick bottom and poured with about one and a half liters of water. The spice mixture should come to a boil. After that, 10 ml of vinegar, the strength of which is 9%, is added to the marinade.

The marinade is poured into prepared jars and sterilized for about 10 minutes in a water bath. Immediately cover with lids and seal. Ready canned food is left to cool, put on the lid. You can store up to 12 months in a cold room. Korean-style pickled cabbage is convenient for decorating a festive table.

Inflorescences marinated in tomato

Pickled cabbage in tomato is distinguished by an exotic taste. To create an original snack, you will need to divide it into separate inflorescences of forks, weighing up to 2 kilograms. Damage and dirt are removed from the surface. The stumps are carefully removed.

To create a treat, you will also need one kilogram of tomatoes and two large sweet peppers. Garlic will add spices. 4 cloves are enough. You will need a glass of sunflower oil, a teaspoon of salt and a tablespoon of sugar. Black pepper adds flavor. Enough half a teaspoon and 100 grams of sugar. 100 ml of table vinegar is added to the marinade, with a maximum strength of 9%.

Finely chop the tomatoes and simmer over low heat until completely softened. Then they are ground into tomato paste, adding spices. Let it boil again and boil for about 20 minutes. Prepared inflorescences are poured into the finished sauce and allowed to boil for about three minutes and vinegar is added.

Pour into prepared sterilized jars. Store the dish in the refrigerator for up to one year.

A simple preparation of cauliflower with vegetables for the winter

You can prepare an original version of a snack for the winter based on cauliflower from almost any vegetable. You only need the inflorescences of this vegetable (about 1 kilogram without stumps), two large carrots, two onion voices. You can add 3 cloves of garlic.

Cabbage is sorted into inflorescences, carrots are cut into circles, up to 1 cm thick, onions are cut into circles. The prepared vegetable mixture is tightly placed in sterilized jars. At the bottom, you can put a bunch of dill and a few blackcurrant leaves.

The workpiece is poured with marinade from:

• 1 liter of water
• a tablespoon of sugar
• teaspoon

You can add 2 cloves and a couple of black peppercorns. To prepare the marinade, it is enough to bring it to a boil and pour the vegetables in the jar with the resulting solution.

Winter salad with cauliflower, onion and pepper

For its preparation is used:

• About one kilogram of inflorescences peeled from the stalk.
• Two finely chopped sweet peppers.
• Onion, cut into rings.

Prepared vegetables are placed in jars. They are pre-sterilized. Marinade is prepared from a teaspoon of salt, table sugar, black pepper to taste, cloves. Spices are allowed to boil in one liter of water and 100 ml of vinegar are added. Its strength should not exceed 9%. Banks tightly closed with a lid. Stored in the refrigerator.

Cauliflower salad with apples

A spicy appetizer with the addition of apples will delight every eater. When preparing it, you will need to take about a kilogram of inflorescences without stumps. They are mixed with 5 medium apples, cut into slices and peeled.

The mixture is tightly packed in jars and poured with marinade. Currant leaves are placed at the bottom to add spice. You can throw a few berries.

When preparing the marinade, water (about 1 liter), salt (1 teaspoon), sugar (1 tablespoon) are used. Spices may be added to taste. For example, nutmeg, a mixture of peppers, bay leaf. Water with spices is brought to a boil and poured into jars with a mixture.

Salad with broccoli

When making preparations for the winter, you can mix cauliflower and broccoli. It will turn out beautifully crispy and very healthy delicacy. Both versions of the vegetable are thoroughly cleaned of the stalk and sorted into inflorescences. It will take about a kilogram of the mixture.

Inflorescences fit tightly into jars. Then they are poured with marinade from water (1 liter), salt (a teaspoon), sugar (a tablespoon). Add black pepper and cloves. Bring the marinade to a boil and pour containers with cabbage. Additionally, about 100 ml of nine percent vinegar can be added to it.

How to freeze cauliflower.

The best preparation for the winter will be freezing fresh heads of cabbage in the summer. For its preparation, the forks are disassembled into separate small inflorescences. They can be put in plastic or paper bags. No rinsing required before freezing. This will only add an "ice coat". Do not defrost before cooking.

If you are in search of delicious and proven recipes for cauliflower blanks for the winter, I bring to your attention a few of my favorite recipes. There are 7 of them in total. In all recipes, the correct proportions of ingredients are observed, and the jars are normally stored until spring in the cellar or in the closet on the balcony.

Cauliflower for the winter - how can it be prepared? Knowing my love for cooking and conservation, many friends ask me this question. I find the answers in a notebook that I have been keeping for more than 10 years. It was ten years ago that I discovered cauliflower dishes and preparations from it. Before, I had no idea how delicious it was.

For you, dear housewives - 11 best recipes for preserving cauliflower for the winter. All recipes are taken from serious cookbooks written by professional chefs and tested in our own kitchen.

1) Canned cauliflower with zucchini

• 1 kg of cauliflower;
• 3 small young zucchini;
• 2 tomatoes;
• 2 cloves of garlic;
• 1 bell pepper;
• 1 carrot;
• 1 head of onion;
• 120 grams of salt;
• 50 grams of sugar;
• 100 grams of tomato paste;
• 150 ml of vegetable oil;
• 50 ml of 9% vinegar;
• 50 grams of green dill.

Cooking:

Wash and clean vegetables. Disassemble the cabbage into inflorescences and cut into large pieces. Cut the zucchini into cubes, cut the pepper into strips, cut the tomatoes into slices, cut the onion into rings, grate the carrots on a coarse grater. Combine vegetables, add sugar, salt, vegetable oil and mix thoroughly. Put in a cool place for 2-3 hours. Then bring the mixture to a boil and simmer for 20-25 minutes. Add tomato paste, chopped herbs and garlic, stir and cook for another 20 minutes. Add vinegar and stir. Arrange the vegetables in sterilized jars, roll up. Turn the jars upside down and leave to cool completely.

2) Cauliflower with bell pepper for the winter

• 2 kg of cauliflower;
• 2 large bell peppers;
• 2 small cloves of garlic.

For filling:

• 100 grams of salt;
• 50 grams of sugar;
• 250 ml apple cider vinegar;
• 2 liters of water.

Cooking:

Separate the cauliflower into florets. Bring the water to a boil, add a little apple cider vinegar, put the cabbage and cook for 2 minutes. Then fold in a colander, pour over with cold water and cool. Remove the seeds from the bell pepper and cut into strips. Mince the garlic with a garlic press. Put salt and sugar into boiling water. Put cabbage and pepper in layers in prepared jars, fill with filling, put garlic on top. After 20 minutes, drain the brine, bring to a boil again and pour into jars. Add apple cider vinegar and roll up. Turn the jars upside down and leave to cool completely.

3) Cauliflower in sweet and sour spicy filling for the winter

• 1 kg of cauliflower;
• a pinch of citric acid.

For filling:

• 1 liter of water;
• 200 ml of table vinegar;
• 60 grams of sugar;
• 30 grams of salt;
• 1 bay leaf;
• 1 teaspoon mustard seeds;
• 3 peas of allspice;
• 2 black peppercorns.

Cooking:

Pour the spices with vinegar, bring to a boil, remove from the stove and leave under the lid. Free the cauliflower from the leaves and divide into inflorescences. Put in boiling water, acidified with citric acid, boil. Arrange hot cauliflower in clean, heated jars, fill with hot filling. Cover with lids and sterilize at 85-90 °C: half-liter containers - 20 minutes, liter - 30 minutes. Roll up, turn over, wrap up.

4) Cauliflower in a spicy sauce for the winter

• 3 kg of cauliflower;
• 3 carrots;
• 3 pieces of bell pepper;
• 250 grams of garlic;
• 3 onions;
• 3 pcs. capsicum hot pepper;
• 1 large bunch of dill;
• 3 sheets of horseradish;
• 5 leaves of currant and cherry;
• 6 pieces of cloves;
• 15 black peppercorns;
• 5 - 7 pieces of bay leaf.

• 1.5 liters of water;
• 90 grams of salt;
• 60 grams of sugar;
• 1.5 tablespoons of vinegar.

Cooking:

Prepare vegetables for pickling: wash under running water, peel, remove seeds from peppers and divide cabbage into inflorescences. Onions, sweet and hot peppers, carrots and garlic, cut and put on the bottom of the jar along with spices. Pack the rest of the jar tightly with cabbage. Pour in boiling water for 7 minutes. Then drain the water and pour the prepared hot marinade over the vegetables. Roll up and turn the jars tightly. Cauliflower prepared in this way will definitely appeal to lovers of spicy seamings.

5) Instant Pickled Cauliflower

Ingredients:

• 1 large head of cauliflower weighing more than 500 grams;
• 1 liter of water;
• 2 tablespoons of sugar;
• 2 tablespoons of salt;
• bay leaf to taste;
• 2 teaspoons of vinegar essence;
• 3 cloves of garlic;
• peppercorns to taste.

Cooking:

This recipe is not for seaming, but in order to quickly enjoy pickled vegetables.

Divide the cauliflower into florets. Rinse each inflorescence. It is advisable to dip the cabbage in salted water to remove pests. In sterilized jars, put bay leaves, peppercorns, garlic cloves and other spices as desired. Place the cauliflower florets in the spice jars.

Boil the marinade. To do this, pour water into the pan, add salt and sugar, vegetable oil, vinegar essence. Bring to a boil. Pour cauliflower in jars with boiling marinade. Close with sterile lids and leave to cool at room temperature. Place the cooled jars of cabbage in the refrigerator. After a few hours, pickled instant cauliflower can be eaten.

6) Cauliflower with tomatoes for the winter

For a better look, I use cherry tomatoes - they look beautiful in a jar.

Ingredients for a 2 liter jar:

• 1 head of cauliflower;
• 300 grams of cherry tomatoes;
• 5 cloves of garlic and peppercorns;
• bay leaf to taste;

For 1 liter of water for preparing the marinade - 1 teaspoon of vinegar, 1 teaspoon of sunflower oil;
1 tablespoon of salt and 50 grams of sugar.

Cooking:

Fill a clean jar to the top with cherry tomatoes and cauliflower divided into inflorescences. After you fill the vegetables with brine, they will settle, so you should lay the jars tightly. If desired, the bottom of the jar can be laid out with currant and cherry leaves thoroughly washed and scalded with boiling water.
Fill containers with vegetables with boiling water to the top and cover with a clean lid. Leave for 30 minutes. After that, drain the water, and add 5 cloves of garlic, pepper, a few dried cloves to a jar of vegetables.

For marinade per liter of water, add 1 tablespoon of salt, 50 grams of sugar, bay leaf. After the marinade boils for about 10 minutes, and the salt and sugar dissolve, add 1 teaspoon of vinegar and 1 tablespoon of sunflower oil to it. Pour boiling marinade over vegetables and roll up.

7) Korean-style cauliflower for the winter

Ingredients:

• 1 large head of cauliflower;
• 1 pack of spices for carrots in Korean;
• 3 large juicy carrots;
• 1 bay leaf;
• 3 peas of allspice;
• 3 cloves of garlic;
• 4 tablespoons of sugar;
• 2.5 tablespoons of salt;
• 4 large spoons of table vinegar;
• 100 ml refined vegetable oil.

Cooking:

Rinse the head of cauliflower in running water. Disassemble it into separate inflorescences. If there are damaged spots on the cabbage, remove them. Peel the carrots, cut into strips, or better, grate on a Korean grater.

Pour one liter of water into a saucepan and bring it to a boil. Pour Korean carrot seasoning, granulated sugar and salt into boiling water. Add a few peas of allspice and one small bay leaf there. Bring the marinade back to a boil, simmer for 3 minutes and remove from heat. Pour vegetable oil and vinegar into it.

You will need:

Pickled cabbage with tomatoes

• Cauliflower 1 kg
• Tomatoes (better to take cherry) 1 kg
• Water 1 l
• Salt 1 tbsp.
• Sugar 3 tbsp
• Vinegar essence 70% 1 tsp
• Spices as desired

We wash vegetables. We disassemble the cabbage into inflorescences. A couple of bay leaves are placed at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Put the garlic, pepper and herbs in a bowl.

The marinade is prepared as follows: pour salt, sugar into the water on the stove and wait for it to boil. After complete dissolution of bulk, 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.

Assorted

• Cauliflower 1 kg
• Carrot 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
• Carnation 7 pcs.
• Water 3 l
• Greens to taste

We 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 jars, and then lay out the vegetable platter. Pour everything with a boiling fragrant solution of water and roll up the lids. We turn the jars over, insulate and wait for complete cooling.

Such a 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
• Carrot 400 g
• Water 1 l
• Salt 1.5 tbsp.
• Peppercorns 5-6 pcs.
• Greens to taste

On the bottom of the jar we lay out the leaves of cherries and currants, then mix carrots and cabbage. Throw peppercorns on top and lay dill. Then pour the finished chilled brine from water and salt. We close the jars with parchment paper and tie with a thick thread. In a similar way, the cabbage is better salted and kept longer in a cool place.

with carrots

There is one secret how to make delicious crispy cabbage with carrots. What will be needed for this? Just a sprig of lavender. Try to cook, strictly adhering to the recipe, and you will understand that thanks to it an unusual taste and aroma is obtained.

• Cauliflower 1 kg
• Carrot 700 g
• Water 1 l
• Apple cider vinegar 100 ml
• Salt 3 tbsp
• Sugar 3.5 tbsp
• Bay leaf 4-5 pcs.
• Garlic 4 pcs.
• Carnation 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 vegetables with the cooled brine and leave for 24 hours in the refrigerator. It can be eaten right away, or it can be put into jars, covered with marinade and kept in the refrigerator.

in tomato

• 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 cauliflower into it for 3 minutes.

After removing it from boiling water, immediately lower it into cold water, so it will retain its elasticity. We prepare the tomato marinade as follows: cut the tomatoes into small pieces and cook them over low heat for 5 minutes. Then we grind the tomato composition through a sieve to get rid of the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let it boil for 2-3 minutes. Pour the tomato filling into jars with cabbage, roll up the lids and turn over. When canned cabbage has cooled, hide it in a 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. We lay out the cabbage in jars, pour the marinade and immediately close the lids. Pickled cauliflower complement salads or eat as a snack.

Pickled

We have a wonderful recipe that cooks very quickly, and the cabbage turns out to be crispy and fragrant.

• Cauliflower 5 kg
• Water 3 l
• Salt 200 g
• Table vinegar 200 ml

We divide the cabbage into inflorescences and put it in a jar. The brine is prepared from boiled water, salt and vinegar and poured over the vegetables. A jar of sauerkraut should be left for 10-14 days at room temperature, and then hidden in a cool basement or refrigerator.

Cabbage is disassembled into inflorescences, carrots are grated for Korean carrots, peppers are 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 lay out the vegetables in jars and pour the marinade. Such preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve assorted Korean dishes to guests.

A lot can be done with cauliflower - dried, frozen, salted, pickled, made into delicious salad platters with other friendly vegetables like cucumbers. What recipes are there and how to cook cabbage deliciously - read on.

For those who love spicy

The recipe that will be discussed is called "Korean cauliflower", such a dish is very tasty, rich. Carrots, different types of peppers and the most important participant in such a salad have a pleasant crunch.

Cabbage canned in this way is cooked for a long time, 3 hours, but the efforts will pay off handsomely.

Let's start with a list of necessary products and seasonings:

• cauliflower disassembled into inflorescences - 1 kg;
• large carrot - 1 pc.;
• sweet pepper, preferably red (it gives the desired color) - 2 pcs.;
• a couple of medium-sized heads of garlic (for a brighter flavor, you can take large heads);
• hot pepper, you can chili - 1 pod;
• half a teaspoon of ground black pepper;
• a tablespoon of chopped coriander;
• half a teaspoon of cardamom seasoning;
• the same amount of nutmeg and cloves (all ground).

In order to prepare the marinade, you need:

• boiled water about 650 ml;
• a full tablespoon of salt;
• vinegar (if 9% then up to 100 ml, and in the case of using 6% - not less than 150 ml);
• sunflower oil - 100 ml.

Cooking:

1. The cauliflower must be disassembled into inflorescences and made about the same size.
2. It needs to be blanched: for this amount you need about 3 liters of water, which should boil, after which the cabbage is lowered into a container and after a few minutes it is thrown into a colander.
3. As soon as the cabbage has cooled, it must again be divided into smaller parts, so that it is more convenient to put it in jars (scalded cabbage is more convenient to parse - it does not crumble and simply separates).
4. Carrots need to be peeled, washed and chopped like on Korean salads, and garlic crushed by a press should be added to it.
5. Free the fruit of the pepper from the seeds and make thin slices, hot pepper is cut in the same way, but the seeds and, most importantly, how much to remove, is up to everyone to decide for themselves: the spiciness of the dish depends on them.
6. Combine all products together with spices in one container and mix so that each vegetable is well coated with seasonings.
7. The last step is to prepare the marinade: the whole composition is mixed in a separate container and boiled for a couple of minutes, then the vegetables are poured, the jars are covered with lids and sterilized again.
8. Then roll up tightly, turn over and cover with warm cloth.

Cauliflower according to this recipe is best stored in a dark and cool room (a cellar, a basement, and even a dark room in an apartment are suitable for this).

Cauliflower without sterilization in spicy sauce

Ingredients:

• cauliflower - three kg;
• bay leaf - five pieces;
• three carrots;
• black peppercorns - 15 pcs.;
• three bell peppers;
• cloves - six pcs.;
• garlic - 250 g;
• cherry and currant leaves - five pieces each;
• three bulbs;
• three sheets of horseradish;
• three chili peppers;
• dill - a large bunch.

Marinade:

• table vinegar - 40 ml;
• drinking water - one and a half liters;
• sugar - 60 g;
• table salt - 90 g.

Cooking method:

1. Disassemble the cauliflower into florets, put in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Bulgarian and hot pepper free from ponytails, partitions and seeds. Cut vegetables into rings. Cherry, horseradish and currant leaves, rinse dill, dry.
2. Wash glass containers and sterilize in the oven or over steam. At the bottom of the jar, place carrots, hot and sweet peppers, garlic, onions and spices. Arrange cauliflower on top, pressing firmly. Pour boiling water over, cover with boiled lids and leave for seven minutes.
3. Boil the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Seal the jar tightly with a lid, turn over and leave until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of required:

• cauliflower - 2 kg;
• boiled water - 2.5-3 l;
• sunflower oil - 200 g;
• granulated sugar - 100 g;
• fine table salt - 2 large tablespoons;
• 14 cloves of garlic;
• a large bunch of parsley;
• sweet pepper - 200 g;
• 9% vinegar - 160 g.

Cooking instructions:

1. As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
2. Pour water, vinegar and vegetable oil into a container, add salt and sugar, chop the garlic very finely and add here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix it all up and let it boil.
3. Then add cabbage and boil everything together for about 15 minutes.
4. Next, transfer everything to a jar and preserve a still warm dish.

In this recipe, you do not need to turn or wrap the jars, but simply let them cool naturally.

Marinate and salt

You can cook cauliflower at home in several of the simplest ways, let's dwell on them in more detail.

Marinated

Components:

• a large fork of cauliflower (if the salad is expected to be cooked for more people and in large proportions, then all the ingredients are doubled based on this);
• large carrot;
• large bell pepper;
• small onion heads - 5 pcs.

To prepare the marinade, you need:

• 1 liter of water;
• a couple of teaspoons of salt;
• about 3 tablespoons of granulated sugar.

Spices are offered based on each 0.5 l container:

• black allspice - 7 pieces (peas);
• carnation - 3 inflorescences;
• bay leaf - 1 leaf;
• small hot pepper - 1 pc.;
• 70% vinegar - 1 tsp

To make this dish, follow these steps:

1. First, prepare the vegetables: cut the cabbage into pieces, cut the carrots into equal circles, chop the sweet pepper into cubes.
2. Whole onions, prepared peppers and carrots are placed in a jar at the bottom, everything is covered with cabbage and poured with boiling water for 5 minutes.
3. While the vegetables are being sterilized, it is worth taking care of the marinade: all the products for it are mixed, all seasonings are added and left to boil.
4. After the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

You can add greens (parsley or dill) to this blank, so the dish will become even more spicy.

salty

In order to pickle this type of cabbage, you will need a small list of products and not as much effort as, say, in cooking assorted:

• cauliflower - 3 kg;
• 7 pieces of large carrots;
• purified water - 1 liter;
• 2 tbsp. l. salt;
• black pepper in peas - 5 pcs.;
• well-washed currant and grape leaves;
• celery and dill - in a good large bunch.

Cooking procedure:

1. Cook vegetables in the appropriate form - divide the cabbage and cut the carrots.
2. At the bottom of the container in which the vegetables will be preserved, currant and grape leaves are folded, then they are filled to the top with vegetables, everything is covered with finely chopped celery and dill.
3. In order to prepare the brine, you need to mix water, salt, pepper and bring everything to a boil, pour into the cabbage, close the jars and leave in a cool place.

Assorted vegetables

Recipes for preparations for the winter with cauliflower can surprise housewives and guests, for example, home-made canned vegetables with the addition of cucumbers and tomatoes.

Products:

• small cucumbers that will easily fit into a jar - 8 pieces;
• a large fork of cauliflower;
• 5-6 cloves of fresh garlic;
• medium tomatoes - 6 fruits;
• sweet pepper - 3 medium fruits;
• one sheet of horseradish;
• a large umbrella of dill;
• a few tablespoons of salt;
• White cabbage.

Please note that ordinary cabbage needs as much as it will go in.

Marinade products:

• 3 large spoons of sugar;
• 5 pieces of black peppercorns;
• 3 inflorescences of dry cloves;
• 9% vinegar (one tablespoon).

How to cook:

1. Cauliflower is divided into parts, white cabbage is cut into strips, sweet peppers are cut into 4 equal parts, cucumbers and tomatoes do not need to be cut.
2. We prepare the marinade - for this you need to mix the necessary components with water and leave to boil on the stove.
3. We form the blank: horseradish, dill and garlic are placed at the bottom (no need to chop it), vegetables are arranged in order (from bottom to top) - white cabbage, cauliflower, peppers, cucumbers and tomatoes.
4. Boiling water is added to the vegetables and left covered for 10 minutes, then the water is removed and poured with marinade, and after 20 minutes. add vinegar, tightly roll up the container and wrap it with a warm blanket.

Cauliflower in tomato sauce (video)

The proposed recipes are able to diversify the winter preparations of even the most demanding housewife, besides, cauliflower is a versatile vegetable with which you can come up with your own pickle recipes.

Harvesting cauliflower for the winter

Salad "delicacy"

Cauliflower and broccoli are very healthy, but not all of them are harvested for use. I want to offer simple ways to harvest them for the winter!

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1.2 kg of tomatoes,
200 g yellow sweet pepper,
200 g vegetable oil,
5 tbsp Sahara,
2 tbsp salt,
80 g garlic
200 g parsley,
100 g of 9% vinegar.

Cooking:
Blanch the cabbage florets in salted water for 4 minutes. Chop the tomatoes in a meat grinder or with a blender, add the rest of the ingredients and boil. Dip the cabbage inflorescences into the boiling tomato mass and simmer for 30 minutes over low heat. Pour into sterilized jars, roll up, turn over and wrap.

SALAD ASSORTED

Ingredients:
1 kg broccoli,
900 g carrots
900 g multi-colored sweet pepper,
900 g cucumbers
900 g tomatoes,
900 g onion
800 g cauliflower,
190 ml of table vinegar,
13-15 garlic cloves
6 pcs. carnations,
35 g sugar
35 g salt
greens - to taste.

Cooking:
Divide the cabbage into inflorescences, cut the carrots into circles, cut the onion into rings, and cut the pepper into strips. Dissolve vinegar, salt and sugar in three liters of water and boil it for 2 minutes. Put greens, spices and garlic cloves on the bottom of sterilized jars and fill the jars with chopped vegetables. Fill jars with boiling marinade and roll up. Turn over, wrap and chill.
Preparations for the winter from cauliflower and broccoli are great as a side dish for meat dishes, and they just look great in the form of a salad.

CAULIFLOWER ACCORDING TO THE OLD RECIPE

Ingredients:
5 kg of cabbage
1.2 kg of tomatoes,
200 g sweet pepper,
200 g parsley,
80 g of garlic.
For filling:
200 g vegetable oil,
100 g sugar
60 g salt
120 g 9% vinegar.

Cooking:
Boil the cabbage florets in salted water for 4 minutes. Pass the tomatoes through a meat grinder or chop with a blender, add vinegar, oil, salt, sugar, garlic, passed through a press, parsley and pepper. Bring to a boil and dip the cabbage into the mixture and simmer for 10-15 minutes. Arrange in sterilized jars and roll up

SPICY CAULIFLOWER

Ingredients:
2 kg cauliflower,
5 pieces. carrots,
2-3 heads of garlic.
For filling:
200 g vegetable oil,
150-200 g 6% vinegar,
100 g sugar
2 tbsp salt,
1 tsp ground black pepper,
1 tsp red ground pepper.

Cooking:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate carrots on a coarse grater. Put the vegetables in a 3-liter jar, squeeze the garlic into it. Combine dressing ingredients and pour over cabbage. Close with a plastic lid and store in the refrigerator.

PICKLED CAULIFLOWER

Filling Ingredients:
1 liter of water
160 ml 9% vinegar,
50 g sugar
50 g salt.
For each liter jar:
7-9 black peppercorns
3-5 cloves.

Cooking:
Blanch the cauliflower florets for 2-3 minutes in boiling salted water and cool. Put spices at the bottom of sterilized jars, lay the cabbage tightly and pour boiling marinade over. Set to sterilize: 0.5-liter - 6 minutes, 1-liter - 8 minutes. Roll up.

CAULIFLOWER WITH NUTS

Ingredients:
700 g cauliflower,
200 g onion
100 g walnuts or pecans (they are more tender)
30 g salt
2 tbsp table vinegar.

Cooking:
Blanch cabbage inflorescences for 5 minutes, cool with ice water. Add chopped onion, crushed garlic, chopped nuts and all spices. Mix, put in sterilized jars, compacting a little. Sterilize jars: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll up.

Good luck preparing!