Almost all housewives prepare food for the winter so that they can enjoy the benefits of vegetables even in cold weather. Cauliflower is popular in canning because it has a beautiful appearance, a pleasant taste, and is crunchy when eaten. It is worth learning in detail the secrets of making dishes from it in order to please your loved ones.

Cauliflower preparations

Any winter preparations, including canning cauliflower, begin with the selection of ingredients. To make a tasty dish, you should choose fresh heads of cabbage with a white or creamy surface without dark spots. The inflorescences on the fork should create a dense surface, without gaps. The correct head of cabbage contains many leaves at the stalk - it was stored without disturbance.

How to marinate

The most common type of preparation is pickling cauliflower. This means soaking the vegetables in a vinegar brine to preserve color, last longer, and look great in photos. For production they take carrots, parsley and garlic. Spices traditionally include coriander seeds and bay leaves. Sugar and salt are always added to the marinade, and vinegar is used at 6-9%, sometimes just wine or apple vinegar.

Recipes with photos

Any winter cauliflower recipes found on the Internet require step-by-step instructions with photos and videos. This helps novice cooks correctly navigate where to start when making winter snacks, how to properly prepare vegetables, and add spices. Housewives will also find useful information about compatibility - it is best to marinate the product with spicy hot spices with the addition of carrots, beets or broccoli.

Korean cauliflower salad has a bright piquant taste, which has a spicy aroma and is rich in spices. To prepare, you need to find a special grater with which you can chop the carrots included in the composition into long strips. This way the appetizer will be as close as possible to a traditional Korean dish. Among the essential seasonings, it is worth highlighting coriander - without it there will not be that recognizable taste.

Ingredients:

• cabbage fork – 850 g;
• carrots – 100 g;
• garlic – 3 cloves;
• sugar – 130 g;
• vegetable oil – ¼ cup;
• salt – 1 tbsp. l.;
• vinegar essence – 55 ml;
• water – 0.7 l;
• coriander – 10 g;
• black pepper – 10 peas;
• ground red pepper – 5 grams.

Cooking method:

1. Grate the carrots with a Korean grater, chop the garlic, mix with the separated cabbage inflorescences.
2. Make the marinade: boil water with spices, salt, sugar, add essence to the hot liquid.
3. Marinate vegetables with boiling brine, place in jars, and sterilize for 10 minutes.
4. Twist and cool the Korean twist in a warm room under a blanket.

All housewives will need a recipe for pickling cauliflower, which turns out extremely appetizing and looks beautiful even in the photo. Fresh paprika adds exquisite sweetness to the twist, and onion adds spiciness. Spices add piquancy: cloves, bay leaves, chili. A pleasant dish looks good on the table in winter, surrounded by boiled meat, fried fish or other products.

Ingredients:

• cabbage head – 1 pc.;
• carrots – 100 g;
• paprika – 1 pc.;
• onion – 200 g;
• water - liter;
• salt – 1 tsp;
• sugar – 2 tsp;
• black pepper – 6 peas;
• allspice – 4 peas;
• cloves – 3 pcs.;
• bay leaf – 1 pc.;
• chili – 1 pod;
• 70% acetic acid – 10 ml.

Cooking method:

1. Take the cabbage head apart, cut the carrots into circles, and the paprika into cubes.
2. Place spices, whole onions, vegetables at the bottom of the jars, pour boiling water over them.
3. After 5 minutes, pour out and marinate with a mixture of water, salt and sugar. Add acetic acid.
4. Roll up, turn upside down, keep under blanket until cool.

Salad with tomatoes

Every housewife will need to know how to prepare a salad with cauliflower and tomatoes in order to pamper her family with a delicious, aromatic appetizer in winter that will have a pleasant crunch when eaten. The addition of tomatoes gives the twist a pleasant sweetness, spectacular color and juiciness. The combination of allspice and coriander gives a piquant spiciness and complements the taste of vegetables.

Ingredients:

• cabbage fork – 1 kg;
• water - liter;
• citric acid – 1 g;
• tomatoes – 0.75 kg;
• salt – 20 g;
• sugar – 20 g;
• allspice – 5 peas;
• coriander seeds – 5 g.

Cooking method:

1. Blanch cabbage inflorescences for 2 minutes in acidified water, cool.
2. Make the filling: cut the tomatoes into cubes, heat over low heat, boil, and chop in a blender. Mix the juice with seasonings, boil, cook for 2 minutes.
3. Marinate the cabbage preparation directly in jars and sterilize for 15 minutes.
4. Roll up, turn over, cool.
5. If you add 6% vinegar, then sterilization is not required.

With pepper

Video

• 2 kilos cauliflower
• 2 red peppers
• head of garlic
• A glass of vegetable oil
• Bunch of parsley
• 2.5 liters of water
• Half a glass of sugar
• 2 tablespoons table salt
• Half a glass of 9% vinegar

How to cook:

We disassemble the head into digestible parts. Cut the pepper into squares, after removing the center, and chop the garlic into crumbs. Wash the greens, lightly shake off the water and cut as desired.

Place the inflorescences in a colander and, in this form, place them in lightly salted boiling water for 2 minutes. In the meantime, let's start cooking the marinade. Add spices, garlic, vegetable oil, salt, sugar, add pepper and herbs into boiling water, wait for the moment of boiling, lower the inflorescences and mark after boiling for exactly 10 minutes. At the end add vinegar. Place the prepared salad into jars and immediately roll up.

Recipe in tomato

We need to prepare:

• 1.2 ripe tomatoes
• 2 kg cauliflower
• 3 sweet peppers
• 2 heads of garlic
• Glass of sunflower oil
• Bunch of parsley
• Half a glass of sugar
• 2.5 tablespoons regular salt
• 120 grams of 6% vinegar

Let's start cooking:

Peel and wash all vegetables. Divide the cabbage into individual inflorescences and boil for five minutes in lightly salted water.

Cut the tomatoes into slices or halves, simmer, pass through a fine sieve to obtain juice.

Finely chop all the vegetables in any form, put them in a convenient bowl, add tomato juice, salt, add sugar, pour in vinegar and oil. After boiling, reduce the temperature and count half an hour, then lower the inflorescences and boil for another 3 minutes. We pack the salad hot into jars and set it to sterilize for 20 minutes, then roll it under iron lids.

A simple pickling recipe

• 3 kg cauliflower
• 0.5 kg carrots
• Liter of water
• 2.5 tablespoons salt
• Umbrellas of dill, sprigs of black currant and petiole celery

Let's start cooking:

Sterilize the jars, rinse the greens under running water and dry. We rinse the cabbage head and divide it into inflorescences, cut the carrots into rounds.

Divide the greens equally into the bottom of the jars and cabbage on top. Boil the brine, pour hot over the cabbage, close with tight nylon lids, and store only in the cold.

How to make sauerkraut

Let's take the following ingredients:

• 2 kg cauliflower
• Medium carrot
• Small beets
• 5 cloves garlic
• 3 black peppercorns

• 1.5 liters of filtered water
• Half a glass of regular salt, without added salt
• Half a glass of granulated sugar

Let's start cooking:

We rinse the head and divide it into separate inflorescences. Root vegetables can simply be cut into small pieces or grated on a regular grater. We put everything in an enamel bowl and mix.

After preparing the vegetables, brew the brine and pour the hot brine into the slices, close the dish and put it in a cool room, after 3 days you can try the pickles.

Cauliflower marinated with beets

We will take:

• Head of cauliflower
• Medium beetroot
• A tablespoon of sugar and salt
• 2 tablespoons 9% vinegar
• 6 black peppercorns
• bay leaf

How to cook:

We wash and peel the vegetables. We divide the head into separate inflorescences, chop the beets into cubes, using a large Korean grater.

Place the beets and cabbage in layers in a jar so that the beets are on top. Add spices, sugar and salt, vinegar, pour a full jar of boiling water. Place it in hot water to sterilize for 5 minutes, then close it with an iron lid.

Pickled cauliflower with apples

What we will need:

• Large head of cabbage, more than a kilogram
• Sour apple
• Medium sized carrots
• A few sprigs of herbs, optional
• Half a head of garlic
• Bay leaf leaf
• 3 black peppercorns
• 2 tablespoons sunflower oil

To cook the marinade:

• For a three-liter jar - a liter of water
• Half a glass of 9% vinegar
• 2 level tablespoons table salt
• 3 heaped tablespoons of sugar

Cooking process:

Wash the head of cabbage, divide it into inflorescences, cut the apple into slices, and the carrot into circles. Sterilize the jars, add all the vegetables, add oil, herbs, twigs and spices.

We prepare the marinade traditionally - add salt and sugar, and pour vinegar at the end. Fill the jar with boiling water and screw it on.

You can grow cauliflower in your summer cottage, but it is quite labor-intensive. That is why after harvesting it is necessary to immediately consume vegetables so that they do not go to waste. If you can’t eat vegetables raw, you can pour marinade over the vegetables and store them for a long time.

In our article, we described in detail how to pickle cauliflower for the winter so that you and your household will like it.

When pickling cauliflower, you can use spicy spices, of which there will be quite a lot. You can add a lot of spices to this vegetable; they will not spoil the mixture, but will give it more interesting aroma and taste.

Required ingredients:

• Cauliflower – 1 large head;
• Sweet pepper – 1 fruit;
• Black pepper – 1 teaspoon of peas;
• Pepper – 6 allspice;
• Laurel – 2-3 leaves;
• Chili – 1 pod;
• Sugar – 1 tbsp. l.;
• Rock salt – 2 tea. false;
• Vinegar – 7 tsp;
• Fresh garlic – 3-5 cloves;
• Dill - 1.5 table. spoons.

Marinate the cauliflower:

1. First you need to prepare the containers for pickling; they must be completely disinfected so that the mass does not deteriorate during storage. To do this, housewives use preliminary sterilization in the form of keeping it over steam or at high temperatures in the oven;
2. While the containers are being prepared, you can begin preparing the vegetables. The cabbage needs to be washed, sorted, and damaged parts removed. Wash the pepper, cut it and remove seeds and internal membranes. Peel the garlic, cut into thin slices;
3. Place spices, chopped pieces of garlic, hot pepper, bay leaf and dry dill on the bottom of each jar;
4. Then you can put cabbage and peppers in jars. You can lay it out in separate layers, or you can mix everything and simply fill containers with this mixture;
5. When the jar is full, you can start pouring boiling water into all containers. Then they are covered and left to steam for 10-15 minutes. You can cover the containers with a warm towel;
6. After this, the water from the containers must be drained, put on fire and boiled. Pour the boiling solution into the jars and leave for 15 minutes;
7. Then drain the solution again and bring to a boil. While the liquid is boiling, you need to pour vinegar into each jar, and add salt and sugar to the boiling water. When the crystals dissolve, you can pour the mixture into jars and immediately roll up the lids;
8. Hot pieces are turned over and sent under a warm blanket for steaming. When the twist has completely cooled, then you can transfer it to a cold place and store it throughout the winter. You can try the preparation after 1-2 months.

Pickling cauliflower recipes for the winter

To prepare this recipe, you do not need to prepare complex marinades or process vegetables for a long time. It is recommended to pickle vegetables on the same day, immediately after harvesting; such fruits will be the most delicious and retain the maximum concentration of nutrients.

Required ingredients:

• Cauliflower – 10 kilograms;
• Salt – 400 grams;
• Table vinegar – 400 grams;
• Water – 5.5 liters.

How to pickle cauliflower for the winter:

1. The collected inflorescences must be divided into small parts. It is important to use pieces of approximately the same size so that the pulp is marinated evenly;
2. The inflorescences can be immediately laid out in prepared jars. Jars are sterilized at high temperatures, for example, you can place the containers over steam. The pulp should be stacked in tight rows, it should not just float in the brine;
3. When the pulp is laid, you can start preparing the marinade. To do this, boil clean water, put salt in it, stir, remove from heat, pour in table vinegar and set aside until the solution cools completely;
4. Pour the solution into a jar with pulp, roll up the lids and leave to marinate. Marinating should take place at room temperature for 2 weeks. After this, you can put the twists in a cool place.

For real gourmets, we also have recipes, and.

Pickled cauliflower recipe for the winter

To add additional flavor to the preparation, you can add different spices to its composition; these can be various seasonings that are available. The amount of vinegar should be regulated based on the fact that 40 milliliters of vinegar should be used for each liter jar of the product.

Required ingredients:

• Cauliflower – 1 kilogram;
• Tomatoes – 500 gr.;
• Young cucumbers – 0.5 kg;
• Fresh sweet pepper – 500 gr.;
• Sugar – 2 tbsp. l.;
• Rock salt – 1 tbsp. l.;
• Water – 1000 milliliters;
• Vinegar – 100-200 grams.

Cauliflower marinated with tomatoes:

1. The inflorescences must first be boiled in boiling water. Depending on the size of the fruit, it is necessary to choose the cooking time. If the pieces of fruit are small, then they need to be cooked for no more than 1 minute;
2. While the vegetables are being prepared, you need to set the marinade to cook. For the marinade, boil clean water; you can take several times more in volume. The main thing is to proportionally increase the amount of other ingredients. Add salt and sugar to the liquid, cook until the crystals dissolve;
3. Wash the pepper, remove the bitter membranes, cut into fairly large pieces;
4. Tomatoes must be selected small in size so that they fit well in the container; they are simply washed;
5. Wash the cucumbers, cut off the tails on both sides; if desired, they can be cut into pieces;
6. All prepared root vegetables must be placed in previously prepared jars, filled with boiling water, covered with lids and a towel and left for 15 minutes to steam;
7. Then drain the water from the workpieces and pour boiling solution over them. Pour a measured amount of vinegar on top and roll up the lids.

Korean pickled cauliflower

Korean cabbage turns out to be very spicy, but you can reduce the spiciness of the mixture, just reduce the amount of seasonings. But to prepare pickled inflorescences and to use the preparation as a snack, you should definitely try adding the specified amount of ingredients, at least to try it.

Required ingredients:

• Cauliflower – 1 kg;
• Carrots – 3 pieces;
• Fresh garlic – 1 head;
• Hot pepper – 2 pods;
• Coriander – 1 teaspoon;
• Water – 1000 milliliters;
• Vinegar concentration 9% - 100 grams;
• Oil – 1/3 cup;
• Coarse salt – 2 large tbsp. l.;
• Granulated sugar – 1 cup.

Korean pickled cauliflower for the winter:

1. Wash the inflorescences and separate them into pieces of the same size;
2. Peel the garlic, cut into small pieces, grind with salt or simply crush. In general, garlic can be ground with other spices;
3. Peel the carrots, grate them; it’s convenient to use a grater for Korean carrots;
4. Place the inflorescences in boiling water, boil for 4 minutes, transfer to a colander and wait until the liquid drains;
5. Separately cook the marinade. It is made from salt and sugar added to boiling water. After boiling, add vinegar to it and remove from the stove;
6. While the marinade is boiling, you can mix the inflorescences and carrots with spices, grind them and place them in prepared jars;
7. Pour boiling marinade into the bowl with vegetables, carefully, the liquid should be boiling. The jars are immediately covered with lids and placed in a warm place. After a day, the workpieces can be removed to a permanent place.

Pickled cauliflower for the winter without sterilization

This product is prepared without the use of sterilization, which means that it must be stored in a cool room. But if the twist is in any case stored in the cellar, then you can reduce the preparation time and not use sterilization. This recipe is not suitable for storage at room temperature.

Required ingredients:

• Fresh cauliflower – 2 kg;
• Sweet pepper – 2 pieces;
• Hot pepper – 1 small fruit;
• Laurel – 3 leaves;
• Carrots – 200 grams;
• Granulated sugar – 4 tbsp. l.;
• Coarse salt - 4 tbsp. l.;
• Vinegar – 50 milliliters;
• Clean water – 3 l.

How to quickly pickle cauliflower:

1. Place a large saucepan with measured water on the stove and wait until it boils; the marinade will cook in it. You also need to boil water in a separate container to boil the pulp;
2. While the liquid is boiling, you need to prepare all the necessary vegetables. The inflorescences need to be washed, sorted, too mature and rough parts removed, and the root crop must also be disassembled into separate parts. You can harvest the inflorescences large enough and separate them before direct use. Wash the carrots, peel them, and then cut them into circles; they should not be too thick. Peel the pepper from seeds and tasteless membranes, cut into arbitrary pieces, or cut into half rings. Wash and dry the hot peppers;
3. All prepared ingredients must be laid out in layers in jars, first bay leaves, then cabbage, bell peppers, carrots and hot peppers. All prepared ingredients can be mixed in advance in a separate container and this mixture can be put into jars;
4. Pour the marinade completely over the mixture; it should be boiling. It is necessary to ensure that the fruits do not float in the marinade, but are sufficiently compacted. The solution should completely cover the pulp;
5. The blanks are immediately rolled up with iron lids using a special seaming key and put away under a warm blanket. It is necessary to steam the workpieces, because sterilization is not used during the preparation process. Only after the mass has cooled can the twists be transferred to a cold place.

Cauliflower can be used in a variety of dishes and can be used in a variety of ways. And in order to preserve all the beneficial substances in it, you do not need to subject it to long-term heat treatments, so it is worth preparing it in a marinade.

You will need:

Marinated cabbage with tomatoes

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

We wash the vegetables. We separate the cabbage into inflorescences. Place a couple of bay leaves at the bottom of the jar, and then tomatoes and cauliflower. Pour boiling water over everything for 5-7 minutes and drain. Place garlic, peppers and herbs in containers.

The marinade is prepared like this: add salt and sugar to the water on the stove and wait for it to boil. After the bulk has completely dissolved, 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
• Carrots 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
• Cloves 7 pcs.
• Water 3 l
• Greens to taste

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 the jars, and then lay out the assorted vegetables. Fill everything with a boiling aromatic solution of water and roll up the lids. We turn the jars over, insulate them and wait for them to cool completely.

This 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
• Carrots 400 g
• Water 1 l
• Salt 1.5 tbsp.
• Peppercorns 5-6 pcs.
• Greens to taste

Place cherry and currant leaves on the bottom of the jar, then mix carrots and cabbage. Throw peppercorns on top and add dill. Then pour in the prepared chilled brine of water and salt. We cover the jars with parchment paper and tie them with thick thread. In this way, the cabbage is better salted and preserved longer in a cool place.

With carrots

There is one secret to making delicious crispy cabbage and carrots. What will you need for this? Just a sprig of lavender. Try to cook it strictly following the recipe, and you will understand that it gives you an extraordinary taste and aroma.

• Cauliflower 1 kg
• Carrots 700 g
• Water 1 l
• Apple vinegar 100 ml
• Salt 3 tbsp.
• Sugar 3.5 tbsp.
• Bay leaf 4-5 pcs.
• Garlic 4 pcs.
• Cloves 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 cooled brine over the vegetables and leave in the refrigerator for 24 hours. You can eat it right away, or you can put it in jars, cover it with marinade and keep it 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 the cauliflower into it for 3 minutes.

After removing it from boiling water, immediately lower it into cold water, this way it will retain its elasticity. Prepare the tomato marinade as follows: chop the tomatoes into small pieces and cook them over low heat for 5 minutes. Then grind the tomato mixture through a sieve to remove the skin. Add salt, sugar, pepper, coriander, vinegar to the tomatoes and let simmer for 2-3 minutes. Pour tomato sauce into jars with cabbage, roll up the lids and turn over. Once the canned cabbage has cooled, store it in the 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. Place the cabbage in jars, pour in the marinade and immediately close the lids. Pickled cauliflower is added to salads or eaten as a snack.

Pickled

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

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

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

The cabbage is disassembled into inflorescences, the carrots are grated on a Korean carrot grater, and the pepper is 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 put the vegetables in jars and fill them with marinade. This preservation is closed with a plastic lid and stored in the refrigerator. After 12 hours of marinating, serve the Korean platter to your guests.

The recipe in question is called “Korean Cauliflower”; this dish is very tasty and rich. Carrots, different types of peppers and the most important part of this salad have a pleasant crunch.

Cabbage canned in this way takes quite a long time to cook, about 3 hours, but the effort 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, maybe 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 if using 6% - no less than 150 ml);
• Sunflower oil – 100 ml.

Preparation:

1. Cauliflower must be sorted into inflorescences and made them approximately the same size.
2. It needs to be blanched: for this amount you will need about 3 liters of water, which should boil, then the cabbage is lowered into a container and after a few minutes discarded in a colander.
3. As soon as the cabbage has cooled, it needs to be divided again into smaller parts to make it easier to put in jars (boiled cabbage is more convenient to disassemble - it does not crumble and simply comes apart).
4. The carrots need to be peeled, washed and chopped as for Korean salads, and crushed garlic should be added to it.
5. Remove the seeds from the pepper fruit and cut it thinly; the 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 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: mix the entire composition in a separate container and boil for a couple of minutes, then pour in the vegetables, cover the jars with lids and sterilize again.
8. Then they 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, 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 pcs.;
• three carrots;
• black peppercorns – 15 pcs.;
• three bell peppers;
• cloves - six pcs.;
• garlic – 250 g;
• cherry and currant leaves - five pieces each;
• three onions;
• three leaves of horseradish;
• three pods of chili pepper;
• dill - a large bunch.

Pickled squash: the best recipes

Marinade:

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

Cooking method:

1. Separate the cauliflower into florets, place in a colander and rinse under the tap. Peel the carrots, garlic and onions, wash and chop into thin slices. Remove bell and hot peppers from tails, partitions and seeds. Cut the vegetables into rings. Rinse and dry cherry, horseradish and currant leaves, dill.
2. Wash and sterilize glass containers in the oven or over steam. Place carrots, hot and sweet peppers, garlic, onions and spices at the bottom of the jar. Place cauliflower on top, pressing firmly. Pour boiling water over it, cover with boiled lids and leave for seven minutes.
3. Cook the marinade in a separate saucepan. Drain the water from the jar and fill the contents with boiling marinade. Screw the lid on the jar tightly, turn it over and leave it until the next morning, wrapped in a warm cloth.

Another version of spicy cabbage

List of what you need:

• 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 it here, cut the pepper into thin slices, and chop the parsley along with the stems. Mix all this and let it boil.
3. Then add the cabbage and boil everything together for about 15 minutes.
4. Next, transfer everything into a jar and preserve the still warm dish.

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

Marinate and salt

There are several simple ways to prepare cauliflower at home; let’s look at them in more detail.

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Pickled

Components:

• a large forkful of cauliflower (if the salad is intended to be prepared for a larger number of people and in larger proportions, then all 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 suggested for each 0.5 liter container:

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

To make such a dish, you should follow the following steps:

1. To begin, prepare the vegetables: take the cabbage into pieces, cut the carrots into equal circles, and chop the bell pepper into cubes.
2. Place whole onions, prepared peppers and carrots in the bottom of the jar, cover everything with cabbage and pour boiling water over it for 5 minutes.
3. While the vegetables are being sterilized, you should take care of the marinade: mix all the ingredients for it, add all the seasonings and leave to boil.
4. Afterwards, the water is drained from the vegetables, vinegar is added and quickly poured with still hot marinade.

You can add herbs (parsley or dill) to this preparation, 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 preparing assorted dishes:

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

Canned adjika – hot sauce with the aroma of summer

Cooking procedure:

1. Prepare vegetables in the appropriate form - divide the cabbage and chop the carrots.
2. Currant and grape leaves are placed at the bottom of the container in which the vegetables will be preserved, then 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.