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Pickled cauliflower not only retains all the beneficial properties, but is also particularly crisp and piquant.
In this article, we have prepared 5 simple and very tasty recipes for cauliflower winter preparations.
Classic recipe
Ingredients (for a 1 liter container):
- 1.2 kilograms of cauliflower;
- 2 tablespoons of 5% vinegar;
- 20 grams of salt.
Preparation:
- Wash the cabbage and divide the cabbage into individual inflorescences with a diameter of 3 to 5 centimeters. Blanch in boiling water for a couple of minutes, then refrigerate in cold water.
- In a saucepan, combine 1 liter of water and 20 grams of salt. Wait for it to boil, turn off the heat, add vinegar and stir.
- Fill a jar washed with soda with cabbage and sterilize for 25 minutes. Close the jar with a sterile lid, turn it over, warm it with a blanket. Store after 10 hours.
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With beets
Ingredients (for a 700 ml container):
- 500 grams of cauliflower;
- half a medium beet;
- 1/5 teaspoon dill seeds
- 1 clove of garlic;
- 1 bay leaf;
- 8 milliliters 9% vinegar;
- 1/2 tablespoon of salt and sugar.
Preparation:
- Wash and disassemble the cauliflower into small inflorescences. Peel the beets and cut them into thin slices. Sterilize the jar.
- Put lavrushka and peeled garlic on the bottom of a glass jar. Pour in boiling water.
- After 15 minutes, pour the liquid into a saucepan, add sugar and salt, bring to a boil, remove from heat and add vinegar.
- Pour the marinade back into the cabbage container and screw the lid back on. Place the jar upside down and wrap it in a blanket until it has cooled completely.
In korean
Ingredients (for a 1.5 liter container):
- 800 grams of cauliflower;
- 200 grams of carrots;
- 3 cloves of garlic;
- 1 chili pepper;
- 60 milliliters of olive oil;
- 200 milliliters of 9% vinegar;
- 2 tablespoons of sugar;
- 150 grams of granulated sugar;
- 1 teaspoon coriander seeds
- parsley to taste.
Preparation:
- Rinse the cabbage and divide into separate inflorescences. Put in a saucepan, cover with water, put on fire, wait for a boil and cook for another 5 minutes. Drain and place the cabbage to cool.
- Peel and cut the carrots into strips. Cut the chili into thin rings. Chop the herbs and garlic. Combine with kale in a deep bowl.
- Pour 1 liter of water, olive oil into a saucepan, add granulated sugar and salt. Boil and turn off the heat, add vinegar.
- Sterilize the jars. Place the salad in them and cover with the marinade. Close the lids, turn over and wrap with a warm blanket until it cools.
With pepper and carrots
Ingredients (for a 1 liter container):
- 200 grams of cauliflower;
- 150 grams of sweet bell pepper;
- 100 grams of carrots;
- 100 grams of celery stalks;
- 2 tablespoons of sugar;
- 1 tablespoon salt
- 70 milliliters 6% vinegar;
- 400 milliliters of water.
Preparation:
- Divide the cabbage into small pieces. Chop the celery coarsely. Chop the carrots into wedges. Remove the stalks and seeds from the pepper, cut the fruits into 2 by 2 centimeter squares.
- Combine vegetables and herbs in a deep bowl, then transfer to a glass jar.
- Boil water in a saucepan and add salt and sugar to it. Stir until completely dissolved, and then pour into a jar, add vinegar to it, cover with a lid and sterilize for 20 minutes.
- Close the lid tightly, place the jar upside down and cover with a blanket. After 12 hours, it will be possible to remove the workpiece to a place for permanent storage.
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With savory spices
Ingredients (for a 500 ml container):
- 200 grams of cauliflower;
- 70 grams of carrots;
- 1 laurel leaf;
- 3 allspice peas;
- 1/4 teaspoon mustard seeds
- 1.5 teaspoons of sugar;
- 1 teaspoon salt
- 15 milliliters of wine vinegar.
Preparation:
- Rinse the cabbage and disassemble it into inflorescences. Boil in salted water for a couple of minutes and drain in a colander. Peel the carrots and cut into circles about 1 centimeter thick.
- Place lavrushka, mustard seeds and allspice on the bottom of a sterilized jar. Place the cauliflower and carrots on top.
- Boil 250 ml of water in a saucepan, add salt and sugar. Stir until dissolved, then turn off heat and add vinegar.
- Pour the marinade into a jar, close the lid, turn it over and wrap it warmly until it cools.
Questions From Readers
Can I add spices not listed in the recipe?
Can I take frozen vegetables for pickling?
