Cauliflower salad for the winter - oh, a blank! Recipes for delicious and proven cauliflower salads for the winter. Recipe with carrots and garlic

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 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 of cauliflower and broccoli are great as a side dish for meat dishes, and just in the form of a salad, they also look great.

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 black ground pepper,
1 tsp red ground pepper.

Cooking:
Blanch the cabbage, disassembled into inflorescences, in salted water. Grate the carrots coarse grater. Arrange vegetables in 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 peas black pepper,
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!

In my family cauliflower, respect, adore, and 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. All of the recipes below are correct proportions ingredients, 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 in steamed jars, Bell pepper, tomatoes, cauliflower (previously it must be blanched in boiling water for 1 min.).

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. Cooking it is very easy tasty snack. 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.

Ingredients:

2 kg. cabbage,
2.5 liters of water,
200 gr vegetable oil,
100 gr. Sahara,
60 gr salt
80 gr garlic
200 gr parsley,
200 gr, bell pepper,
120 ml. 9% vinegar.

Cauliflower is perhaps the most elegant vegetable. Her curly inflorescences decorate any dish so much, especially in collaboration with bright broccoli. And it’s not even worth talking about the taste and benefits, cauliflower and broccoli contain many times more useful substances than everyone's favorite white cabbage. You always want to save a rich harvest for the winter, because only in this case you are firmly confident in the quality of the product. Cauliflower can be frozen, dried, fermented, pickled, pickled, prepared from it beautiful and tasty salads or assorted.

Freezing. Before you freeze the cauliflower, soak it briefly in salted water so that unintentional bugs and worms crawl out. Then rinse well under running water, disassemble into inflorescences and dry on a towel. Arrange in tight plastic bags, remove the air, tie tightly and put in the freezer. Cabbage florets can be blanched in acidified water (2-3 tsp. citric acid for 3 liters of water). Dip the cabbage in boiling water for 3-5 minutes, put it in a colander, let the water drain and put it in bags. Cauliflower can be frozen alone or mixed with other vegetables to cook vegetable mix.

Drying. Disassemble the cauliflower heads into inflorescences, cutting off the legs to the maximum, leaving no more than 1.5-2 cm. Large inflorescences can be cut into pieces. Rinse the cabbage thoroughly, blanch in boiling water for 3-4 minutes, let the water drain and spread on a baking sheet. Dry in the oven at 60°C, stirring occasionally. dried cabbage place in jars with tight lids or in bags. Store in a dark dry place. Dried cabbage is prepared, as usual, after soaking.

Cauliflower sauerkraut

Ingredients:
1.5-2 kg of cabbage,
1 beet,
1 carrot
2-3 garlic cloves,
5-7 black peppercorns
3 peas of allspice,
Brine:
1.5 liters of water,
100 g salt
100 g sugar.

Cooking:
Separate the cabbage into florets and wash. Peel the beets and carrots and grate on a coarse grater. Put the vegetables in a jar, add the chopped garlic and pour over the hot brine. Leave in a warm place to ferment for 3-4 days. If the cabbage is poured with cold brine, then the fermentation time will increase to a week. Then close the jar nylon cover and refrigerate.

Ingredients:
10 kg cauliflower,
5.5 liters of water,
400 g salt
400 g table vinegar.

Cooking:
Divide the cabbage into inflorescences, rinse and pack tightly into jars. Prepare the brine and let it cool. Pour cabbage with brine and leave for 2 weeks at room temperature. Then remove the jars of cabbage in the cold.

Ingredients:
3 kg cauliflower,
500 g carrots
1 liter of water
50 g salt
5 black peppercorns,
grape and black currant leaves,
celery and dill greens.

Cooking:
Disassemble the cabbage into inflorescences, cut the carrots into circles. Lay currant and grape leaves on the bottom of the jars, fill the jars with cabbage and carrots, lay the greens on top and fill with brine. Tie the necks of the jars with parchment, tie with twine and place in a cool place.

Ingredients:
1 large head of cabbage
1 carrot
1 sweet red pepper
5 small onions.
Marinade:
1 liter of water
2 tsp salt,
1-3 tbsp Sahara.
Spices for each half-liter jar:
5-7 black peppercorns
3-5 peas of allspice,
3 cloves,
1 bay leaf,
1 small hot pepper
1 tsp 70% vinegar.

Cooking:
Prepare the cabbage, cut the carrots into slices, pepper into cubes. Place spices, whole onions, peppers and carrots on the bottom of half-liter sterilized jars. Put the cabbage on top, pour boiling water and let stand for 5 minutes. Drain the water, and fill the jars to the top with boiling brine, pour 1 tsp into each jar. vinegar, roll up, turn over, wrap and let cool. For 5 half-liter jars, approximately 1.5 liters of marinade will be required.

Ingredients:
1 kg of cabbage
750 g tomatoes,
20 g salt
20 g sugar
5 peas of allspice,
½ tsp coriander seeds.

Cooking:
Disassemble the cabbage into florets and blanch in acidified water (1 g of citric acid per 1 liter of water) for 2-3 minutes and immediately cool in cold water. Prepare the filling: chop the tomatoes, transfer to a saucepan, heat for low fire to a boil and pass through a sieve. In the resulting juice, put salt, sugar, spices and put on fire. Bring to a boil and simmer for 2 minutes. Pour boiling juice into jars. Set to sterilize for 10-15 minutes and roll up. If you add 1-2 tbsp to the filling. 6% vinegar, then sterilization can be omitted. Turn the jars over and set aside.

Ingredients:
500 g cauliflower,
1 lemon
1 carrot
3 garlic cloves,
3 black peppercorns,
1 tsp red ground pepper,
4 tbsp 9% vinegar,
spices to taste.

Cooking:
Remove the leaves from the head of cabbage, but don't throw them away. Divide into inflorescences. Fill the cabbage leaves almost to the top with water in a saucepan. Add garlic, julienned carrots, salt and black pepper, lemon juice and vinegar to the water. Bring to a boil and cook for about 30 minutes. Arrange cabbage in sterilized jars. Pour cabbage with boiling marinade, sprinkle with chopped garlic, red pepper and other spices. Cover the jars with lids and sterilize for 10-15 minutes. Roll up.

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.

Cauliflower with carrots and celery

Filling Ingredients:
1 tbsp salt,
1 liter of water.

Cooking:
Divide the cabbage into inflorescences, dip for 20-30 minutes in cold salted water, then rinse and boil until cooked (you can steam). Cut the celery stalks into small pieces half a centimeter long, cut the carrots with a corrugated knife and boil until tender in water or steam. Fill sterilized jars with vegetables to the top, laying in layers, pour boiling filling, cover with sterilized lids and set to sterilize for 25 minutes. Roll up.

Pickled colored kaempty

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.

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.

Cauliflower salad in tomato sauce

Ingredients:
5 kg cauliflower,
2 kg carrots
1 kg of onion
1 kg sweet pepper
2 pods of hot pepper,
4 heads of garlic.
Fill:
3 liters of tomato juice
1 stack 9% vinegar,
1 stack Sahara,
2 stack vegetable oil,
5 tbsp salt,
spices - to taste.

Cooking:
Boil in a saucepan tomato juice, add carrots and boil for 5 minutes, add pepper, cabbage, disassembled into inflorescences, and onions and cook for 15 minutes, then put garlic and hot pepper and boil for 5 minutes. After that, add oil and vinegar, bring to a boil and arrange in sterilized jars. Roll up.

cauliflower by 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.

Cauliflower and Broccoli Salad

Ingredients:
1 kg cauliflower,
1 kg broccoli,
1 kg of tomatoes,
500 red sweet peppers,
100 ml 6% vinegar,
1 liter of water
1 stack vegetable oil,
3 tbsp salt,
3-4 tbsp Sahara,
parsley.

Cooking:
Blanch cauliflower and broccoli florets for 3 minutes and pour over cold water. cut tomatoes large slices, sweet pepper - rings, chop the parsley. Boil the marinade from water, oil, bite, salt and sugar, boil it for 2 minutes and put the vegetable mixture into it. Cook over medium heat for 10 minutes, arrange in sterilized jars and roll up. Turn over, wrap, cool.

Cauliflower and broccoli in tomato sauce

Ingredients:
1.5 kg cauliflower,
1.5 kg broccoli,
1.5 kg of tomatoes,
1 kg sweet pepper
2 large heads of garlic,
200 g parsley,
200 g vegetable oil,
100 g sugar
60 g salt
120 ml 9% vinegar.

Cooking:
Separate the cabbage into florets and boil in boiling water for 5 minutes. Drain in a colander and let the water drain. Pass the rest of the ingredients through a meat grinder or chop with a blender. Place the mixture in a saucepan and bring to a boil. Dip the cabbage into it and cook for 10-15 minutes over medium heat. Pour into sterilized jars and roll up. Turn over, wrap and chill.

Cauliflower, broccoli and bell peppers

Ingredients:
500 g cauliflower,
500 g broccoli,
300 g sweet pepper,
2 tbsp salt,
2 tbsp Sahara,
Apple vinegar.

Cooking:
Disassemble both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over. Sweet pepper (preferably colored), cut into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water, boil. Put the cabbage and peppers in sterilized jars, lay the garlic on top and pour the boiling marinade over. Pour 1-2 tbsp into each jar. vinegar. Put on sterilization for 10 minutes, roll up.

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.

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.

Good luck preparing!

Larisa Shuftaykina

Cauliflower salads are not often prepared, but they are very tasty and interesting. The vegetable is perfectly friendly with other vegetables, they get along well in a jar and in winter they will definitely please you with taste.

Cauliflower salad for the winter - general principles of preparation

As for other dishes, for winter preparations, cabbage needs to be boiled, but just a little. Most recipes say 2 minutes. In the process of subsequent processing, the vegetable will reach the desired state. Next, the inflorescences are mixed with other vegetables, spices.

Cauliflower salads are boiled or poured with marinades; tomato juice can be used. In addition to salt, sugar, vinegar, and spices are added to the filling. Many blanks require additional sterilization.

Cauliflower salad for the winter with tomatoes and carrots

Very bright and vitamin salad with cauliflower and other vegetables. The preparation is very simple, but it turns out tasty and nutritious.

Ingredients

900 g of tomatoes;

1.5 kg of cauliflower;

300 g carrots;

Garlic 1 head;

90 grams of sugar;

30 ml of vinegar;

0.045 kg of salt;

180 ml sol. oils;

2 bunches of dill or parsley.

Cooking

1. Soak the cabbage for half an hour in salted water to get rid of the bugs that may be inside. Then we sort the head of cabbage into inflorescences, lower them into boiling water, boil for 2 minutes after boiling.

2. Pour oil into a large saucepan, put on the stove.

3. Cut the cabbage into strips, throw it into the oil, start frying.

4. Next, throw in the chopped bell pepper, fry together for about three minutes.

5. Add the previously boiled cabbage, keep on fire for five minutes.

6. Rub the tomatoes, add salt and vinegar to them, add 100 grams of sugar. Vinegar is used table.

7. Pour the vegetables in the prepared pan tomato dressing. Bring the salad to a boil, remove the heat. Tomim 10 minutes.

8. We chop the garlic and washed, sorted greens. We lay out in the workpiece. We stir. Simmer over low heat for another 10 minutes.

9. While the salad is cooking, sterilize the jars with lids.

10. Lay out hot billet from cauliflower into jars, twist.

Cauliflower salad for the winter with rice

Recipe popular salad from cauliflower with rice, which is distinguished by satiety and rich taste. It is advisable to use long rice, harvesting with it turns out tastier and more accurate.

Ingredients

1.5 kg of cauliflower;

250 g dry rice;

1.5 kg ripe tomatoes;

500 g carrots;

A couple of cloves of garlic;

170 g butter;

30 g of sugar;

2-3 tablespoons of salt;

300 g of pepper;

50 g of vinegar.

Cooking

1. Soak the cabbage, break it into pieces, blanch separately from other products in boiling water for 3 minutes.

2. Rice should be washed several times, boiled until half cooked, free from liquid.

3. Pour the oil into a cauldron or into a clean saucepan, spread the grated carrot, fry.

4. Tomatoes, together with bell peppers, are twisted through a meat grinder, poured into carrots.

5. Squeeze the garlic, throw salt and sugar.

6. Add cabbage along with rice.

7. Mix everything well, cook the salad for 20 minutes.

8. We try, if necessary, add more salt. We fill the workpiece with vinegar, stir. We cook for another quarter of an hour.

9. Lay out rice salad with cabbage in sterile jars, cork.

Korean cauliflower salad for the winter

As everyone should Korean snacks, for this salad is typical bright taste and extraordinary aroma. Salad with marinade and additional sterilization.

Ingredients

1 kg of prepared inflorescences;

300 g of carrots and peppers;

100 g of garlic;

1 hot peppers.

Marinade:

Sugar 0.08 kg;

120 ml of oil;

1 spoonful of salt;

Table vinegar 0.09 l;

650 g of water.

Spices: coriander, peppercorns, nutmeg, cloves.

Cooking

1. We disassemble the inflorescences, wash. We lay in boiling water, it should be at least 2.5 liters, add salt and cook for 2 minutes. We take out with a slotted spoon, cool.

2. The cooled cabbage should be divided into small inflorescences for salad, so that the pieces fit as tightly as possible into jars.

3. We clean the carrots, three straws on a special grater. Cut sweet peppers into similar strips. pungent pod chop as small as possible so that it is evenly distributed in the salad.

4. Peel the garlic, cut into slices or chop finely, in this appetizer the size is not important.

5. Mix carrots, sweet and hot peppers, garlic. Add spices, coriander and nutmeg 0.5 tsp each, throw a few peppercorns and one chopped cloves. We rub the vegetables with our hands with spices.

6. Now add cabbage, stir gently so as not to damage the inflorescences.

7. Put the salad in sterile jars.

8. Cook the marinade from the indicated products. Since the cabbage was boiled in salted water, only one spoon of salt is needed, but with a slide.

9. Pour salad in jars with boiling marinade, cover with lids on top.

10. We put it in a saucepan on a napkin, pour water into it.

11. Turn on the stove, sterilize the cauliflower salad for ten minutes.

12. Take out the jars one by one, cork.

Cauliflower salad for the winter with peppers and onions

The recipe is easy to prepare. For this cabbage salad, it is better to use a ripe and bright bell pepper, the appetizer will turn out more beautiful and will cheer you up. Onions can be used white or red, lilac.

Ingredients

2 kg of cauliflower;

0.5 kg of onion;

0.75 kg of pepper;

3 bay leaves;

10-15 peas of allspice.

Marinade:

1.3 liters of water;

2.5 tablespoons of salt;

170 ml of vinegar 9%;

180 ml of oil.

Cooking

1. Blanch large cabbage inflorescences in boiling water. We cool, we disassemble small pieces, if necessary, use a knife.

2. Cut the peeled onion heads into strips, but thinly.

We free the pepper from the stalks and seeds, cut into strips, but not finely.

3. We combine pepper with onions, knead with our hands, add boiled inflorescences to them.

4. Cook the marinade separately. Mix everything at once, boil for a couple of minutes.

5. Put a piece at the bottom of the jars bay leaf, it is important not to overdo it with him. Otherwise, the workpiece will have an overly pronounced taste of laurel and bitterness may appear.

6. We throw a few peas of pepper.

7. We put a mixture of vegetables tightly.

8. Pour boiling marinade, put in a saucepan for sterilization, add hot water. Do not forget to lay a cloth on the bottom of the pan, otherwise the jars may burst.

9. Sterilize 0.5 cans for 10 minutes. If jars of 0.7 and 1 l are used, then 12 and 15 minutes, respectively.

Cauliflower salad for the winter in tomato sauce

The main ingredients of this salad are: cabbage, pepper and garlic. But rich taste the workpiece gives a tomato filling. For her, you need to use ripe and fleshy tomatoes.

Ingredients

2 kg of cabbage (prepared inflorescences);

2 kg of tomatoes;

150 ml of vinegar 6%;

100 ml of oil;

50 g of garlic;

80 g of sugar;

250 g of bell pepper;

2 tablespoons of salt (with a tubercle).

Cooking

1. Blanch the inflorescences in boiling water for a couple of minutes. We take out, we cool.

2. We do not remove the pan from the fire. We lower the cut tomatoes into it (for a few seconds), but not all, in parts, take it out and immediately cool it in ice water. Remove the skin from the tomatoes, grind with a blender or pass through a meat grinder.

3. Mix tomato juice with sugar, moth, oil, vinegar. We put on the stove, cook after boiling for 5 minutes. A foam will appear on the surface, which must be removed.

4. Cut the pepper into arbitrary pieces, but not finely. Cut the garlic into slices.

5. Mix cabbage with pepper and garlic, put in jars. It is not necessary to stuff it tightly so that there is room for tomato sauce.

6. Pour the tomato marinade.

7. We put the jars to be sterilized, half a liter is enough for ten minutes. Liter withstand fifteen.

Cauliflower salad for the winter with zucchini

Zucchini goes great with cauliflower. winter preparations. Salad prepared according to this recipe is light, fragrant and tasty.

Ingredients

1 kg of cabbage inflorescences;

400 g zucchini;

1 carrot;

Salt two tbsp. l.;

Three peas of pepper;

Sugar four tbsp. l.;

2 tbsp. l. vinegar;

Cooking

1. We disassemble the head of cabbage with small inflorescences. We cut a young zucchini so that it is similar to pieces of cabbage in size.

2. Peel the carrots, cut into slices.

3. Put in sterile jars all salad ingredients, including washed greens. You can lay the whole branches, no need to cut.

4. Pour the products under the neck with boiling water, cover, leave for ten minutes.

5. Drain all the liquid into the pan. It is necessary to make sure that nothing remains in the jars, you can use a special lid with holes.

6. Add salt with sugar, vinegar, peppercorns to the drained water, boil for at least two minutes. Vinegar 9%.

7. Pour the salad with the boiling mixture, cork the jars. Cool slowly for 1-2 days under a warm blanket. After that, we send the jars to a cool pantry or to the basement.

For winter preparations, cabbage inflorescences are better undercooked a little than overcooked. So they retain their shape as much as possible, the salad will look attractive.

Boil cabbage in boiling water better whole or large inflorescences. Then the pieces can be cooled and cut into neat, beautiful bunches.

Instead of table vinegar, cauliflower salads can be poured apple product, but it is important to correctly calculate the concentration of acid so that the workpiece is preserved.

Cauliflower is very fond of spices and they are appropriate in winter preparations. You can add any Korean mixes, spices, ginger, all kinds of pepper to salads. Appetizers from this will turn out even tastier.

The recipe that will be discussed is called "Korean cauliflower", such a dish is very tasty, rich. Carrot, different types 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 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:

The cauliflower must be disassembled into inflorescences and made about the same size.
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.
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).
Carrots need to be peeled, washed and chopped Korean salads, add crushed garlic to it.
Release 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.
Combine all products together with spices in one container and mix so that each vegetable is well coated with seasonings.
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.
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 (cellar, basement and even a dark room in the 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.

Preservation methods grape leaves for dolma

Marinade:

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

Cooking method:

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.
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.
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;
cooking fine salt- 2 large tablespoons;
14 cloves of garlic;
a large bunch of parsley;
sweet pepper - 200 g;
9% vinegar - 160 g.

Cooking instructions:

As in the previous dish, the cabbage must be cut into pieces and blanched (2 minutes), then left to cool.
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.
Then add cabbage and boil everything together for about 15 minutes.
Next, transfer everything to a jar and preserve a still warm dish.

IN this recipe no need to turn over or wrap the jars, but just let them cool naturally.

Marinate and salt

You can cook cauliflower at home with a few of the most simple ways, let's take a closer look at them.

Top 10 Canned Tomato Recipes

Marinated

Components:

a large fork of cauliflower (if the salad is going to be cooked on large quantity 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:

First, prepare the vegetables: cut the cabbage into pieces, cut the carrots into equal circles, chop the sweet pepper into cubes.
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.
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.
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.

Redcurrant jam: features and options for preparing a healthy treat

Cooking procedure:

Cook vegetables in the appropriate form - divide the cabbage and cut the carrots.
At the bottom of the container in which vegetables will be preserved, currant and grape leaves are folded, then filled to the top with vegetables, everything is covered with finely chopped celery and dill.
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.