5 simple recipes for marinating cauliflower for the winter

5 simple recipes for marinating cauliflower for the winter

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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.


  1. 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.
  2. 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.
  3. 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.


  1. Wash and disassemble the cauliflower into small inflorescences. Peel the beets and cut them into thin slices. Sterilize the jar.
  2. Put lavrushka and peeled garlic on the bottom of a glass jar. Pour in boiling water.
  3. After 15 minutes, pour the liquid into a saucepan, add sugar and salt, bring to a boil, remove from heat and add vinegar.
  4. 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.


  1. 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.
  2. 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.
  3. Pour 1 liter of water, olive oil into a saucepan, add granulated sugar and salt. Boil and turn off the heat, add vinegar.
  4. 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.


  1. 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.
  2. Combine vegetables and herbs in a deep bowl, then transfer to a glass jar.
  3. 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.
  4. 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.


  1. 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.
  2. Place lavrushka, mustard seeds and allspice on the bottom of a sterilized jar. Place the cauliflower and carrots on top.
  3. Boil 250 ml of water in a saucepan, add salt and sugar. Stir until dissolved, then turn off heat and add vinegar.
  4. 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?

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