Pickled cauliflower. Cauliflower - should I pickle it for the winter? Pickled Cauliflower Recipe

Cauliflower is a storehouse of beneficial vitamins and minerals, most of which are preserved when exposed to high temperatures, that is, during cooking. Pickled cauliflower, prepared for the winter, will be an excellent appetizer for the table or one of the components of more complex first and second courses.

Modern cooking has long included recipes from Korean cuisine based on adding hot spices to dishes. One popular appetizer option is Korean pickled cauliflower.

For the recipe you will need:

cauliflower – 0.7-1 kg;
carrots – 1 unit;
3 cloves of garlic;
130 g sugar;
1 table. l. salt;
coriander – 1 tsp. l.;
water – 0.7 l;
40 ml post. oils;
ground black pepper – 1 teaspoon. l.;
table vinegar – 50 ml.

We disassemble the head of cabbage, put it in a saucepan and pour boiling water over everything. Cook for 5 minutes. Drain the water and let the inflorescences cool.

While the cabbage is cooling, grate the carrots on a Korean grater and then mix with the inflorescences.

To prepare the marinade, add oil, table salt, vinegar to the water, boil for no more than 3 minutes.

Meanwhile, peel the garlic and chop it finely.

Add the remaining spices to the marinade, mix and add the vegetables and garlic. After the dish has cooled, you need to put it in the cold so that the vegetables are marinated - it will take about 6 hours, you can leave it overnight.

With beets for the winter

For variety, you can prepare delicious cauliflower, which will also be a beautiful soft pink color. It is the addition of beets that influences the white inflorescences to acquire a delicate shade.

Cauliflower with beets is prepared as follows:

cauliflower – 2 medium heads (about 1 kg);
3 cloves of garlic;
granulated sugar;
Dill seeds;
salt;
1 large beet;
bay leaf.

The cabbage should be disassembled into pieces of equal size and washed well. Cut the peeled beets into small slices. Place pieces of garlic, dill seeds, bay leaves into jars, then mix beets with inflorescences. Pour boiling water and leave for a third of an hour under slightly covered lids.

Then pour the water from the cans into a saucepan, season with sugar, salt (2 large spoons per 1 liter), vinegar at the rate of 3 teaspoons. spoons per 1 liter of brine. When the marinade boils, pour it into jars and close the lids. It is recommended to keep the bottles under a layer of blanket or warm blanket until they cool down. Then store in a cool place.

Recipe without sterilization

It is not always possible and willing to sterilize jars before sealing them, so to prepare cauliflower as a preparation for the winter, you can use a recipe without sterilization.

We will prepare the following products:

1 fork cauliflower (700 g);
3 grape leaves;
500 ml water;
2 table. l. granulated sugar;
table vinegar – 25 ml;
pepper – 3-4 peas;
2 large spoons of salt.

The cabbage needs to be disassembled into small pieces. We line the bottom of the washed jars with grape leaves, and put peppercorns, tightly fold the inflorescences, compacting them a little with our hands.

Next, prepare the marinade: dilute salt and sugar in water, bring to a boil, pour in vinegar and boil for a few more minutes. Pour the resulting marinade into the jars and close the lids. Wrap it in a thick blanket and let it cool gradually.

The easiest option for the winter is in jars

Cabbage should definitely be on the list of winter preparations, not only as a spicy salad, but also as a source of nutrients. Pickled cauliflower for the winter will be an excellent option for a winter salad, which will retain the maximum amount of nutrients, and not just a pleasant taste.

For 1 kg of cabbage inflorescences you will need:

medium sized carrots;
vinegar – 60 ml;
water – 0.7 l;
120 grams of granulated sugar;
post oil – a quarter glass;
a few black peppercorns per jar;
coriander – 1 tsp. l.;
salt – 1 large spoon;
tea l. ground red pepper.

Jars for preparations should be washed well and sterilized for 3 minutes. Place the disassembled cabbage, chopped carrots and chopped garlic into jars. In this case, it is worth making sure that the vegetables are packed tightly.

The marinade is prepared the same as for a Korean dish. While still boiling, pour it into jars. Sterilize the prepared jars for about a quarter of an hour. Screw on the lids and wrap them up.

In a spicy marinade

Fans of spicy snacks will love cauliflower with a spicy marinade.

To prepare a spicy snack you need the following amount of ingredients:

1 kg cabbage;
3 cloves of garlic;
1 medium carrot;
water – 1 ½ liters;
9 table. spoons of sugar;
6 units of carnations;
salt - 4 table. spoons;
200 ml table vinegar;
allspice – 10 units;
fast. oil - glass;
10 bay leaves.

Chop the cabbage into small florets, cut the carrots into slices, cut the garlic cloves in half or into 4 parts. Place everything in an enamel pan.

In a separate bowl, prepare the marinade - add cloves, bay leaves, and pepper to the water. We also send salt, vinegar 9%, vegetable oil, sugar there, and bring to a boil. Pour the marinade over the inflorescences and leave to cool under the lid. For better impregnation of the inflorescences with marinade, the dish should be placed in the cold for 24 hours.

On a note. In order for the cabbage inflorescences to retain their white color during cooking, you need to add a tablespoon of lemon juice to the water.

With pepper and onion

An interesting preparation option that can later be served as a full-fledged salad.

The following products are required:

2 kg cauliflower inflorescences;
1 onion;
apple cider vinegar – 200 ml;
salt;
sweet pepper – 1 kg;
garlic – 3 cloves;
water - 3 l;
sugar.

As before, we break the cabbage into inflorescences. Peel the pepper from seeds and cut into large pieces. Cut the onion into large slices. Just cut the garlic cloves in half.

Boil water, pour in vinegar, immerse the inflorescences in it for a couple of minutes. Then we put it in a colander and pour cold water over it. Season the remaining marinade with sugar and salt. Let's start filling the jars - tightly pack the inflorescences, pieces of pepper, onion slices, and garlic. Pour marinade over everything and cover with a lid. After 20 minutes, drain the marinade from the jars and bring to a boil again. Pour into jars again and seal.

With apple cider vinegar

There is another wonderful recipe for cabbage with apple cider vinegar.

For 2 heads of cauliflower you will need:

apple cider vinegar – 300 g;
10 units of allspice;
table salt – 20 g;
450 g water;
bay leaf (1 leaf per jar);
sugar – 100 gr.

Boil the cabbage pieces in boiling water for several minutes. Remove from the water and wait until all excess water has drained. Sprinkle with half a spoonful of salt and set aside for 5 minutes.

Place the bay leaf at the bottom of the jar and arrange the salted inflorescences. Pour the cooled marinade with vinegar over salt and sugar, and seal the jars tightly.

Firstly, the entire active cooking process occurs very quickly and will take about 20 minutes, and even more time will be spent on preparing the cabbage itself. Secondly, cauliflower does not need to be boiled, which makes it incredibly crunchy when cooked. And thirdly, this pickled cauliflower with carrots can be served 6 hours after cooking. Well, let's get ready?

For this instant pickled cauliflower recipe you will need:

cauliflower – 700 g (peeled)
carrots – 2 pcs. (medium size)
garlic – 3-4 cloves

For the marinade:

water – 800 g
salt – 1.5 tbsp.
sugar – 150 g
vinegar (apple 6%) – 130-150 g
vegetable oil – 50 g
bay leaf – 2 pcs.
coriander – ½ tsp.
peppercorns (hot and allspice) – ½ tsp.
mustard – ½ tsp.
cloves – 2 buds
chili pepper (dried) – ½ tsp.

Instant pickled cauliflower recipe with photo:

Let's prepare the vegetables. By the way, in order for our appetizer to turn out not only tasty, but also beautiful, we choose the freshest cauliflower; it should be firm, “vigorous” and without dark spots on the surface.

We tear off the leaves from the cabbage and separate them into small inflorescences, cut off the dense roots (by the way, we don’t throw away these roots, but add them to soup or vegetable stew, it will turn out very tasty).

Place the cauliflower inflorescences in a sieve or large bowl and wash thoroughly, trying to get rid of all kinds of dirt and insects.

Peel and grate the carrots to prepare Korean carrots or cut into thin long strips.

We also peel the garlic cloves and cut them into slices. By the way, if your family loves garlic, then you can safely increase its quantity in the recipe for instant pickled cauliflower.

In a bowl, mix together cabbage and... Set aside.

Now let’s make a marinade for quick preparation of pickled cauliflower. In a saucepan, combine water, sugar, salt, vinegar, vegetable oil and all spices. By the way, adjust the amount of spices to your taste.

We move the saucepan to the stove, put it on the fire and, stirring, bring the marinade to a boil. As soon as the marinade boils, take a sample and, if necessary, adjust it to the desired taste.

Remove the marinade from the stove and, without letting it cool, pour it over the cauliflower and carrots. All vegetables should be covered with marinade.

Cover the bowl with cling film or a regular lid of a suitable size and leave the vegetables in the marinade in this form at room temperature until completely cooled. As soon as they have cooled, place the cauliflower and carrots in the refrigerator for 4-6 hours. By the way, for ease of storage, before putting the cabbage in the refrigerator, you can transfer it to a clean and dry jar.

OK it's all over Now!

Our crispy and delicious Instant Pot Pickled Cauliflower is ready and ready to serve.

Bon appetit!

Hello, dear readers of my blog! Today I have prepared for you some interesting recipes for very tasty and crispy pickled cauliflower.

Traditionally, many are accustomed to white cabbage for the winter. But, believe me, the options I have proposed for preparations from this variety will be no worse than the usual ones. And some people specifically buy it to prepare snacks for the winter in jars.

I really want there to be no dissatisfied or disappointed people, so I have prepared recipes for you that have never left anyone indifferent. Tested on my family and friends.

This appetizer can be served as a separate, independent dish. You can also make salads or cook wonderful cabbage soup. And the recipes are so simple that even a young novice housewife can handle it without difficulty.

Crispy and very tasty pickled cauliflower for the winter without sterilization

This is one of my favorite pickled cauliflower recipes. It turns out moderately spicy and very crispy. It tastes simply delicious. My husband, who loves everything spicy, especially likes it.

Ingredients:

Cauliflower - 2.2 kg
Carrots - 2 pcs.
Bell pepper - 2 pcs.
Hot pepper - 1 piece
Garlic - 2-3 cloves per jar
Horseradish leaves - 1 leaf per jar
Cherry and currant leaves - 1-2 leaves each
Tarragon sprig - 1 pc.
Cloves - 3 pcs.
Peppercorns - 5 pcs each
Bay leaf - 2-3 leaves

For marinade per 1 liter of water:

Salt - 2 tablespoons
Sugar - 4 tablespoons
Vinegar 9% - 3 tablespoons (or 50 ml)

You can adjust all the spices to your taste. You can, for example, add an umbrella of dill to the jar. Or, conversely, remove something from the recipe.

Preparation:

1. Wash and dry the cabbage. Disassemble it into inflorescences. If they are very large, then divide them into several parts.

2. Wash bell and hot peppers and remove seeds. Cut them into small pieces. Peel the carrots and cut into slices. Peel the garlic and cut it into halves.

3. Divide the chopped vegetables by the number of jars to ensure even distribution. Then place a leaf of horseradish, peppers, carrots, 2 cloves of garlic, currant leaves, cherries and a sprig of tarragon at the bottom of the jars. Add peppercorns and a few cloves.

5. Then pour the water into a saucepan and put on fire. Add salt, sugar and vinegar there. Bring to a boil and turn off. Pour marinade into jars of vegetables. Cover them with lids and turn them over. Wrap in a warm blanket and leave until cool. Store in a cool place.

The best recipe for pickled cauliflower in jars

Here's another great way. This snack will keep and delight you throughout the cold season. It turns out a little spicy. But pepper can be removed from the ingredients if someone doesn’t like it spicy. And instead add 3 Bulgarian pieces.

Ingredients:

Cauliflower – 3 kg
Carrots - 3 pcs.
Garlic - 4 heads
Red hot pepper - 1 pc.
Parsley (preferably curly) - 2 bunches

For the marinade:

Water - 1.5 liters
Sugar - 1 glass
Black or allspice peas (optional) - 5-8 pcs.
Vegetable oil - 1 cup
Salt - 3 tbsp. spoons
Vinegar 9% – 250 ml

Preparation:

1. Pour water into a saucepan, bring to a boil and add salt, sugar, vegetable oil and vinegar. Bring to a boil again and turn off the heat.

2. While the marinade is being prepared, let’s take care of the vegetables. Separate the cabbage into inflorescences. Peel the pepper from seeds and finely chop. Cut the parsley into small sprigs. Peel the garlic and cut into slices.

Then place the vegetables one by one in layers in a deep bowl - first parsley, then garlic, carrots and pepper.

You can use any utensils for this, except enameled ones.

3. Place cabbage inflorescences after the vegetables. It should lie quite tightly. Then pour hot brine over everything. Cover everything with something flat (for example a plate) and place pressure on top. Leave in this position for a day. During this time, it will settle, secrete juice and ferment.

4. After a day, put everything into jars along with the marinade and cover with lids on top. Place a cotton cloth in a large pan. Place the jars on it and fill it with hot water up to the hangers. Bring to a boil and sterilize for 10-30 minutes, depending on what kind of jars you have.

If you have 500-700 ml, then 10 minutes is enough. It takes 15 minutes for a 1 liter jar of preparations, 30 minutes for a 3 liter jar.

5. After this, carefully, so as not to get burned, remove them and screw the lids tightly. Turn the jars over and leave until completely cool. Then put them away in your storage.

Instant Pickled Cauliflower

Of course, we really want us to have a lot of preparations for the winter. But sometimes, during the cooking process, you already want to try it right now. That's why I included this recipe for quick preparation and eating. Although, it can also be stored in jars until winter in a cool place.

Ingredients:

Cauliflower – 1 kg
Bell pepper - 2 pcs
Carrots - 1 pc.

For marinade per 1 liter of water:

Salt - 2 heaped tablespoons
Sugar - 3 heaped tablespoons
Vegetable oil - 5 tablespoons
Vinegar 9% - 5 tablespoons (75 ml)
Bay leaf - 2 pcs
Peppercorns - 5-7 pcs.
Garlic - 5-7 pcs.

Preparation:

1. Wash the cabbage thoroughly and dry. Disassemble it into inflorescences. If they are large, then cut into halves.

2. Peel the sweet bell pepper from the stalk and seeds. Cut it into strips.

3. Wash and dry the carrots. Peel and then cut into thin strips, as for Korean carrots. Or use a special grater attachment.

4. Pour water into a saucepan and bring to a boil. Then put the cabbage there and cook for 1-2 minutes. Drain off excess water. Leave enough water to just cover the inflorescences.

5. Then strain the water and put it on the fire. Measure the volume and add all the ingredients for the marinade, except vinegar and vegetable oil. Bring the marinade to a boil and cook for 2 minutes. And only after that add vinegar and oil, and then turn off.

6. Arrange the vegetables evenly in a convenient bowl or jar and pour over the hot marinade. Close the lid and leave to cool at room temperature.

7. After cooling, place in the refrigerator for a day. After a day it is ready for use. The snack will be very crispy and incredibly tasty.

Assorted cauliflower with cucumbers and tomatoes for the winter

Try making this delicious dish. I have always loved assorted vegetables or salads for long-term storage. They always help out when guests suddenly arrive.

I suggest you watch this video recipe and prepare these preparations. Neither you, nor your relatives, nor your guests will be disappointed. And they will simply not be interchangeable with strong drinks.

Ingredients:

Cucumbers – 1 kg
Tomatoes – 1 kg
Cauliflower – 450 gr
Hot pepper – 4 pcs
Sweet pepper - 6 pcs
Horseradish root
Dill
Garlic - 4-5 cloves

For marinade per 1.5 liters of water:

Salt - 2 tbsp.
Sugar - 4 tbsp
Vinegar 9% - 5 tbsp
Allspice peas - 6 pcs
Black peppercorns - 7-8 pcs.
Bay leaf - 2 pcs

You can also add other vegetables here, such as carrots or hot peppers. But here everything is not for everyone. Be sure to try it and treat your loved ones.

A simple recipe for pickled cabbage with beets

Having prepared an appetizer with the addition of beets, I decided to experiment further and added garlic and carrots. And it turned out to be simply amazing preparation for winter. Highly recommend.

Ingredients:

Cauliflower - 1.5 kg
Carrots - 1 pc.
Beetroot - 1 piece
Garlic - 8-10 cloves
Vinegar 9% - 150 ml
Vegetable oil - 0.5 cups
Salt - 2 tablespoons
Sugar - 0.5 cups
Ground sweet paprika - 1 tablespoon
Ground red pepper - 0.5 tablespoon
Water - 1 liter

Preparation:

1. Separate the cabbage into inflorescences. Peel the beets and carrots and grate them on a coarse grater. Peel the garlic and cut into pieces.

2. Pour water into a saucepan and put on fire. Add salt, sugar, vegetable oil and vinegar. Stir and bring to a boil. Once it boils, you can turn it off.

3. Place vegetables in the jar in layers - beets, carrots, cabbage and garlic. And so on to the very top, sprinkling the layers with ground pepper and paprika.

4. Pour the marinade into the jar and close tightly with a nylon lid (you can also use a tin one). Leave until cool. Then refrigerate for 3 days. The snack will be ready to eat in a week. It will take on a rich beetroot color and will be very tasty. It can be stored in the pantry at room temperature or in a cool place.

Korean pickled cauliflower for the winter

I love Korean cuisine in any version. I marinate it very often using this recipe and it’s always eaten quickly and flies away. I recommend you try this recipe too. This amount of ingredients makes 7 liter jars.

Ingredients:

Cauliflower - 3.5 kg
Garlic - 2 heads
Hot pepper – 3 pcs.
Bell pepper – 1 kg
Carrots – 700 gr

For the marinade you will need:

Water - 3 l
Sugar - 3 tablespoons
Salt - 2 tablespoons
Pepper mixture - 1 tablespoon (can be replaced with dry adjika)
Vinegar 9% - 1 teaspoon per 1 liter jar

Preparation:

1. Cabbage should be disassembled into inflorescences. Then put in boiling water for 10 minutes.

2. Grate the carrots using a grater with a special attachment for Korean carrots. Cut the bell pepper into small pieces. Cut the hot pepper into rings. If you want a sharper taste, do not remove the seeds. Squeeze the garlic through a press. Add all the vegetables to the cabbage and mix evenly.

3. After mixing, place everything in jars up to the hangers, tamping down properly.

4. Pour water into the pan. Add salt, sugar and spices there. Stir and put on fire. As soon as the marinade boils, remove from heat and pour into jars. Cover them with lids.

Then place the jars in a large saucepan and pour hot water up to the hangers. Place a cloth on the bottom of the saucepan first to prevent the jars from bursting. Put on fire for 25 minutes if you have liter ones.

5. After sterilization, pour 1 teaspoon of bite into each jar and screw the lids on tightly. Turn the jars over and cover them with a blanket. Leave it like this until it cools completely.

Cauliflower marinated in tomato for the winter

I really like these preparations in tomato marinade. The appetizer turns out simply excellent and the guests are always satisfied. I also love making soup from it. It emits such an aroma that my family immediately drops everything they are doing and gathers in the kitchen to take a sample.

Ingredients:

Cauliflower – 3 kg
Tomatoes – 1.5 kg
Bell pepper – 1 kg
Parsley - 200 gr.
Garlic - 2 large heads
Vegetable oil - 200 gr
Vinegar 9% – 100 g
Sugar - 4 tablespoons
Salt - 2 tablespoons

Preparation:

1. First, divide the cabbage into florets and cut into halves. Peel the sweet pepper from seeds and stalks and cut into small pieces. Peel the garlic. Finely chop the greens.

Make cross cuts on both sides of the tomatoes. Then place them in a dish and pour boiling water over them. Let them sit in boiling water for 5 minutes. After this, you can safely remove the skins and cut into pieces.

2. Place the cabbage in a saucepan and cover with water. Add 1 tablespoon of salt. After the water boils, cook for another 5 minutes. Then drain the water through a colander. Leave it to cool.

3. Grind the tomatoes using a blender until pureed. Pour into the pan. In the same way, chop the pepper and garlic alternately. Add them to the tomatoes. Add chopped herbs to the vegetable mixture as well.

4. Now it's time to add the cauliflower. Stir and reduce heat. Cook for 20 minutes, stirring occasionally.

5. Place the finished brew in sterilized jars to the very top and close the lids. Turn the jars over and cover them with a blanket. Let them remain in this position until they cool completely.

This snack can be stored at room temperature. But before using it, it is better to keep it in the refrigerator for some time.

Video on how to marinate cauliflower to make it crispy

By preparing this recipe, you can enjoy a tasty and crispy snack within a day. But, at the same time, it can be perfectly stored until winter in a cool place. So watch the video recipe and start cooking. Everything is very simple, it turns out.

Ingredients:

Cauliflower – 1 kg
Bell pepper - 3 pcs
Hot pepper - 1 pc.
Salt - 4 tablespoons
Sugar - 9 tablespoons
Vinegar 9% – 200 g
Oil – 150 gr
Water - 1.5 l
Garlic - 1 head
Bay leaf - 8 pcs
Peppercorns – 10 pcs.

The video uses plastic dishes, but I put them in glass jars, it’s more convenient for me. This does not affect the result in any way. Try it and enjoy.

Today I presented the best and most delicious recipes for making pickled cauliflower. I'm sure you'll find something suitable for yourself. No one will be left disappointed. Prepare and treat your family and friends.

Good luck with your preparations!

Vegetable snack is incredibly tasty and juicy. And, importantly, even after heat treatment, this vegetable perfectly retains its beneficial properties. Such cabbage is stored on average for 7–10 days, but, as practice shows, it does not survive until this period and is eaten.

All recipes for preparing this dish boil down to preparing vegetables, preparing the marinade and distributing the cabbage into sterilized jars. As you can see, nothing complicated or supernatural. You can change the set of spices and spices for the marinade at your discretion, it all depends on your taste preferences. If you like it spicier, feel free to add more pepper and garlic.

You can serve pickled cabbage with boiled or baked potatoes; it will also be an excellent addition to fish and meat dishes. Choose a recipe for yourself and be sure to prepare this delicious cold appetizer.

I’ll tell you one secret: you don’t have to wait several days, or even weeks, to enjoy tender pickled cabbage. Below are recipes for quick marinating of this product. Let's learn the intricacies and features of preparing a delicious snack.

Instant Pickled Cauliflower

Snacks using cauliflower are becoming increasingly popular among chefs. During the marinating process, it turns out especially tender, crispy and incredibly tasty. A real find for any housewife who values her time will be recipes for quickly preparing this dish.

Serve cabbage pickled in the manner presented below on the third day. The undoubted advantage of this recipe is that such a snack can be prepared for future use - it can be stored for a long time in the refrigerator or a cool pantry. Let's not put off cooking until later, but let's get started right now! Moreover, doing this with step-by-step instructions will be easy and simple.

List of ingredients:

Cauliflower – 2.5 kilograms
Carrots – 1 piece
Garlic – 1 head
Hot capsicum – 1 – 2 pieces
Black and allspice peas - to taste
Bay leaf – 6 pieces
Parsley – 4 – 6 sprigs
Dried dill – stem and umbrella
Water – 3 liters
Salt – 3 tablespoons
Sugar – 3 teaspoons

Cooking process:

Using a knife, or whatever is more convenient for you, we will disassemble the cabbage into small inflorescences. Then we’ll fill it with cool boiling water for one minute. To drain excess water well, place in a colander.

Be sure to blanch vegetables before canning. This will not only help prepare them for long-term storage, but will also help maintain their shape and taste.

Cut the carrots into pieces of any shape.

After preparing the vegetables, you can start marinating. Everything is very simple here too. In the required amount of water, dissolve the amount of sugar and salt indicated in the recipe. Add spices (in this case, black and allspice), two to three bay leaves. We put the brine on the fire, cook after boiling for four minutes, this time is enough for the liquid to become saturated with aromas and become fragrant. That's all - the marinade is ready.

For this amount of vegetables you will need two liter jars. We will prepare them in advance - wash and sterilize them.

Be sure to sterilize the jars - this will clean and disinfect the surface of the container from bacteria, which in the course of their life activities lead to fermentation and, as a result, spoilage of the preserved food.

Now you will need to put two in each jar bay leaves, dried dill stems along with umbrellas, a couple of sprigs of fresh parsley, a few peas each of black and allspice. Then add pieces of carrots, 2 cloves of garlic, and a pod of hot pepper.

After this, we begin to lay out the cabbage inflorescences, lightly compacting them.

Everyone knows that the best preservative is vinegar, which not only fights various microorganisms, but also gives vegetables a more piquant taste. Therefore, be sure to add it to each jar - at the rate of 1 teaspoon per liter.

If you want your appetizer to be spicier, repeat with the last layer - spices, garlic, hot pepper.

Pour the marinade into jars and seal them tightly with lids. Leave it like this on the table for two days. After which we serve the appetizer to the table. Also, for long-term storage, jars can be stored in a dark, cool room or refrigerator. Finally, I would like to draw your attention to the fact that if you use screw-on lids, then the preservation is considered successful if the rim of the lid is dry.

Korean Cauliflower

Let's prepare a spicy, savory appetizer - Korean cauliflower. This dish is very easy to prepare. Feel free to take it on, even if you are just a beginner cook - you will definitely succeed! This cabbage will perfectly diversify the everyday menu, and will also decorate the holiday table.

If the task was to describe this dish in three words, one could say - fast, tasty, economical. So let's get started!

List of ingredients:

Cauliflower – 1 kilogram
Carrots – 1 piece
Water – 1 liter
Salt – 2 level tablespoons
Sugar – 150 grams
Vegetable oil – 50 milliliters
Vinegar 9% - 200 milliliters
Coriander – 1 teaspoon
Garlic – 1 head
Bell pepper – 3 pieces
Hot pepper – 2 pods
Fresh parsley

Cooking process:

Boil a pan of water and boil the curly inflorescences for three minutes. Then carefully salt the water and put everything aside.

In the meantime, let's start preparing the marinade.

Combine salt, sugar and butter in one container with water, put it on the stove, and let it boil.

Pour the required amount of table vinegar into the hot brine, add coriander grains, chopped vegetables - peppers, carrots.

Now you can add finely chopped garlic and hot pepper.

If you do not remove the seeds from the hot pepper, the snack will turn out much spicier.

Add chopped parsley. Place the prepared inflorescences into the resulting marinade. Mix the contents of the pan well and leave to steep for at least 12 hours.

A beautiful, delicious appetizer is ready! If you don't like too spicy dishes, add one pod of hot pepper or don't add it at all. For a more piquant taste, in addition to the spices indicated in the recipe, you can add seasoning for cooking vegetables in Korean. Only when purchasing such an additive, pay attention that it does not contain food coloring, otherwise the cabbage will turn an unnatural yellow color. Good luck with your culinary experiments!

Very tasty pickled cabbage for the winter, quick and tasty

Be sure to try this proven, versatile recipe. Cabbage marinated in this way can not only be rolled into jars, but also, using a smaller amount of ingredients, can be prepared for the holiday table. Let's get started with this time-tested recipe.

List of ingredients:

Cauliflower – 3 kilograms
Carrots (medium size) – 3 pieces
Garlic – 4 heads
Hot pepper – 3 pods
Parsley – 2 bunches
Water – 1.5 liters
Salt - 2 tablespoons
Sugar – 1 glass
Vinegar 9% - 1 glass
Vegetable oil – 1 cup
Bay leaf – 3 – 4 pieces
Black peppercorns - to taste

Cooking process:

We start, as usual, by preparing the vegetables. We disassemble the cabbage and cut large inflorescences in half. Cut the garlic into thin slices and cut the carrots into cubes. Chop the parsley.

Mix the prepared products in a deep bowl.

Add hot pepper, cut into thin strips.

You can replace hot pepper with dry seasoning in a 1:1 ratio, that is, 1 pod = 1 teaspoon of ground red pepper.

Now let's make the marinade - mix all the ingredients, boil for 4 minutes, if longer, it will turn out too vigorous.

Fill the container with vegetables with hot brine.

All that remains is to mix everything, cover the bowl with a lid, and place pressure on top. In this form, leave the workpiece for a day at room temperature. After which we transfer the finished dish into containers or roll it into jars for long-term storage.

For winter preparation, we put the pickled vegetables in jars and be sure to sterilize them, so our snack will last longer and definitely won’t spoil. Sterilizing jars is not as scary as it might seem. Simply place the container in a suitable pan, pour in cold water and boil. In 15 minutes everything will be ready for further actions.

To prevent the jars from bursting during the heating process, place a special wooden grid for sterilization on the bottom of the pan or replace it with a thick cloth.

Having rolled up the jars with lids, let them cool slowly, upside down, “under a fur coat.” Then we put it away for storage. As you can see, if you know the right recipe, you can prepare pickled cabbage deliciously and quickly. Happy preparing!

Pickled cauliflower for the winter in jars - the best recipe

Let's get acquainted with another interesting recipe. These jars will become a real decoration for your pantry. Beautifully chopped carrots not only add brightness, but also create a festive mood. Now imagine the delicate sweet and sour taste of pickled vegetables. It's time to stock up on the necessary products and run to the kitchen.

This recipe will take a little longer than usual, but the results are worth it. And finally, a little advice: for this preparation, instead of regular parsley, take curly parsley. It holds its shape better and does not spread during the marinating process.

List of ingredients:

Cauliflower - 3 kilograms
Carrots – 3 pieces
Garlic – 4 heads
Red hot pepper – 3 pieces
Parsley (curly) – 2 bunches
Water - 1.5 liters
Vegetable oil - 1 cup
Salt - 3 tablespoons
Sugar - 1 glass
Vinegar 9% table - 1 glass
Black pepper – 10 peas

Cooking process:

All ingredients will need to be layered in a deep container.

Use plastic or glass containers, but not aluminum, to prevent food from oxidizing.

The first layer is finely chopped parsley, the second is garlic, cut into slices.

The next layer is carrots, cut into slices.

Cut the hot pepper into half rings and add to the rest of the ingredients.

At this stage, you should get such beauty and a riot of colors that will warm you in the cold winter.

Now we lay out the last layer - cabbage inflorescences. Then fill it with hot brine and put the vegetables under pressure for one day.

During this time, the cabbage will settle and release juice. The brine will be a little cloudy, don’t be alarmed, this is how it should be, this indicates that the fermentation process has begun in our preparation.

Fill the tightly compacted vegetables with brine. Cover the jars with lids, but do not screw them on. Sterilize in boiling water for 20 minutes.

After sterilization, screw the lids tightly. From this amount of products, six cans of 700 milliliters of ready-made snack are obtained. Get ready for winter with pleasure!

Pickled cauliflower with beets for the winter, recipe with photos

During the vegetable season, you want not only to make more preparations, but to cook something unusual so that it is not only tasty, but also pleasing to the eye. Cauliflower is an ideal product for canning. By combining it with other vegetables, you can get original, bright, healthy dishes. One of which is cabbage with beets. This fragrant, bright preparation can surprise you with its piquant, delicate taste.

To ensure that the appetizer acquires a fairly bright shade, choose beets of darker varieties, for example, Bordeaux. Pay attention to the quality of vegetables; they should not be spoiled. Remember that the final result always depends on what products we choose for the preparations.

List of ingredients:

Cauliflower - 1 kilogram
Beets (medium) - 1 piece
Garlic - 3 cloves
Bay leaf - 3 pieces
Cloves - 3 buds
Allspice (peas) - 6 pieces
Black pepper (peas) - 12 pieces
Sugar - 3 teaspoons
Salt - 3 teaspoons
Vinegar 9% - 6 tablespoons

Cooking process:

Place the disassembled inflorescences in boiling water and blanch for four minutes. Then drain the water.

Cut the beets into strips. The easiest way to do this is to first cut the vegetable into circles of the required thickness, and then chop them into thin strips.

Take 3 sterilized jars of 500 milliliters each. In each we put one clove bud, a bay leaf, 2 allspice peas and 4 black pepper. Add a clove of garlic cut in half. Now add 1 teaspoon each of sugar and salt.

Layer beets and cabbage in layers, lightly tamping with a spoon.

Pour in 2 tablespoons of table vinegar and add boiling water.

Cover the jars with lids, but do not screw them on. Place in a saucepan and fill with cold water up to the shoulders. Sterilize for 15 minutes in boiling water.

For jars with a capacity of 1 liter, the sterilization time increases to 20 minutes.

Having screwed the lids tightly, turn the jars over and wrap them in something warm, for example, a blanket. This is necessary so that the temperature regime is not disturbed; gradual cooling helps preserve the vegetables’ beneficial properties.

This marinated appetizer with beets turns out tasty and crispy. Besides, she is very useful. It's easy to prepare and can be eaten quickly in winter. Therefore, prepare more jars!

Marinated cauliflower with bell pepper

Another recipe worthy of attention is cabbage marinated with sweet pepper. This vegetable platter is prepared simply and quickly. Please note that the products here are cut into fairly large pieces. This winter preparation is done without additional sterilization.

For preservation, it is better to choose male-type sweet peppers; they are denser and more elastic. Do you know how to determine that this is a “boy” in front of you? Just turn the pepper over with its tail facing away from you and look carefully. If the fetus has three sectors, then it is a “boy”, 4 - a “girl”.

List of ingredients:

Cauliflower – 1 kilogram
Carrots – 1 piece
Bell pepper – 1 piece
Onion – 1 head
Garlic – 3 cloves
Hot pepper – 1 – 2 pieces
“Bouquet” of dill, horseradish leaves, cherries, currants
Allspice – 6 peas
Cloves – 3 buds
Bay leaf – 3 pieces
Water 1 liter
Vinegar 9% - 100 milliliters
Salt – 2 tablespoons (without slides)
Sugar – 1 teaspoon

Cooking process:

Compliance with the rules for preparing products for preservation helps to increase the shelf life of products. Therefore, before you start cooking, rinse the vegetables thoroughly under running water and be sure to wait until they are completely dry. Then you can start slicing.

For this appetizer, cut the carrots into slices, and the peppers and onions into large pieces. Let's separate the cabbage into small inflorescences.

We take 3 half-liter jars, put carrots, onions, garlic, and spices on the bottom of each.

Now, alternating layers of pepper and cabbage, fill the jars.

This treatment allows you to remove excess air from the tissues of vegetables, thereby strengthening them. This means that vegetables will retain their color and shape during long-term storage.

After which the water is drained and the jars are filled with hot brine.

We cool the rolled up jars in the usual way - upside down and wrapped. Store in a cool place. This is how you can get a delicious pickled vegetable snack in just a few simple steps. Happy winter preparations!

Cooking pickled cabbage with Irina Khlebnikova

Well-known blogger in culinary circles, Irina Khlebnikova, shares with us a simple and delicious recipe for pickled cauliflower. Such a delicious appetizer will decorate any table! See the detailed step-by-step description in the video recipe.

This is how you can make an excellent, delicious cauliflower appetizer in just a few simple steps. As you can see, the cooking principle is the same in all recipes: preparing vegetables - cooking the marinade - pouring hot brine over the vegetables. Everyone will repeat this

The only difference in the recipes is the composition of the marinade and the vegetables with which we supplement the cabbage. Thanks to this we get a variety and richness of tastes. Choose the recipe you like and get started! I hope this selection will be useful for you and help you make a choice.

Instant pickled cauliflower can be spicy or mild. There are a lot of options for creating a dish. The main thing is that the end result is a spicy, crispy cabbage that will be the pride of any table.

How to pickle cauliflower quickly and tasty

The only drawback of this vegetable is that insects love it. But they are very easy to get rid of. It is enough to divide the head into inflorescences and soak in water with a small amount of salt (20 g/liter) for 30–40 minutes. Then all the small bugs will float up. Now each inflorescence needs to be washed in running water to dissolve excess salt.

Important! Blanching will help speed up the marinating process. This is express processing of vegetables in boiling water. Sometimes raw inflorescences are also pickled. But the process will take longer.

To quickly pickle cauliflower, it is better not to use aluminum dishes. When reacting with acids, the metal releases substances hazardous to health. When vegetables come into contact with any metal utensils, they have an unpleasant odor and taste. It is preferable to take glass or ceramic containers. As a last resort - plastic.

Pickled cabbage: a quick recipe

Required ingredients:

two heads of cauliflower + two carrots;
6 cloves of garlic;
1.6 liters of water;
140 g olive oil;
200 g sugar;
300 ml vinegar;
8 clove buds;
laurel;
dried coriander;
black pepper (2 tsp);
4 tbsp. l. salt.

Step-by-step preparation:

Boil water with all ingredients.
Add vinegar.
Place cabbage, divided into florets, chopped carrots and garlic cloves into the heated marinating mixture.
After cooling, move the container into the refrigerator - the pickled cauliflower will cook quickly.

Delicious and crispy pickled cabbage for the winter

1 medium head of cabbage;
1 carrot;
black pepper;
1/3 small chili pepper;
1 liter of clean water;
salt (1.5 tablespoons);
vinegar (60 ml);
4 cloves of garlic;
sugar (2 tbsp.)

Step-by-step preparation:

Wash and blanch the cauliflower.
For this recipe, the container should be prepared in advance.
Place cauliflower on the bottom.
Then alternate it with carrots and hot peppers with garlic.
Fill the neck with pieces of cabbage.
Add flavorings to the water after blanching.
Bring to a boil, stirring.
Fill all jars with marinade.
Quickly close the tin lids using a key.
Store the cooled product in the cold.

Korean pickled cauliflower

Ingredients for the recipe:

a head of cauliflower (from 700 g to a kilogram);
one carrot;
garlic (a couple of cloves, but you can add more);
granulated sugar (half a cup);
refined vegetable oil (3 tablespoons);
salt (30 g);
acetic acid 9% (4 tbsp);
water (2.5 cups);
ground pepper and coriander (a teaspoon each).

Cooking process:

For this recipe, the inflorescences must first be kept in water. To eliminate the specific smell, cook a little. Cool.
Grate the carrots.
Mix the vegetables thoroughly.
Stir vegetable oil in water with the addition of vinegar, salt and sugar.
Let it boil for about 3 minutes.
Cover the vegetables with spices, cover with the filling, add chopped garlic.
When the pickled cauliflower has completely cooled, place it in the refrigerator for several hours.

Quick recipe with beets for the winter

Ingredients:

a couple of heads of cauliflower;
large beets;
4 cloves of garlic;
laurel;
dill;
per liter mug of water: 2 tablespoons each of granulated sugar and salt + 3 tsp. vinegar.

Step-by-step preparation:

Wash the cabbage and divide into florets.
Cut the beets into slices.
Place garlic, bay leaves and some dill seeds on the bottoms of sterile jars.
Next, alternate the vegetables in layers.
Pour boiling water over and quickly cover with lids. Let it evaporate (20 minutes is enough).
Strain the liquid from the jars into a saucepan, dissolving vinegar, sugar and salt in it.
When the marinade boils, quickly pour it into jars and seal tightly with iron lids.
Keep the pickled preparation wrapped for the next 12 hours.
It is safest to store canned food in a cool place.

How to pickle instant cauliflower without sterilization

Required ingredients:

for 2 kilograms of cauliflower - a couple of bell peppers;
salt (120 g);
sugar (100 g);
chili pepper (whole pod);
vinegar (3.5 tbsp);
dry laurel (3 leaves).

Cooking process:

The main ingredient of the recipe must be thoroughly washed and blanched.
Remove the stems and seeds from the pepper. Rinse.
It is better to cut it like this: carrots - into circles, sweet peppers - into half rings, and chili - into three approximately equal parts.
Bring a liter of water to a boil.
Add salt and sugar.
Stir continuously until all crystals have dissolved (5 minutes is enough).
Pour in the vinegar and quickly set aside.
Place chili, bay and other vegetables in clean, sterilized jars.
Pour marinating solution over everything.
Roll it up, put it bottom up, cover it with an old blanket.

The easiest option for the winter is in jars

Products for the recipe:

head of cauliflower;
water (2 l);
vinegar (partial glass);
salt (60 g);
sugar (4 tbsp);
mustard seeds (2 incomplete tsp);
black and allspice peas (3 pcs.);
curry (10 g) can be replaced with a teaspoon of turmeric;
1 bay leaf and a sprig of herbs per jar.

Cooking process:

Disassemble the head into small slices so that they fit freely into the jar.
Treat with boiling water.
Spices and sprigs of herbs (any of your choice) will go to the bottom of the container.
Place hot cauliflower slices on top.
Add all the spices to the water (keep only the curry). Wait for the mixture to boil.
It is necessary that the salt and sugar melt completely.
Boil for three minutes, pour in vinegar and set aside.
Fill the jars with marinade while it is hot, right up to the neck.
Quickly twist, turn over and cool.
Best kept in a dark and cool place.

Important! Pickled cauliflower can sit in the room for six months without losing its taste.

Spicy marinated cauliflower

Ingredients required for the recipe:

a small head of cauliflower;
medium-sized carrots;
garlic (several cloves);
water (6 glasses);
granulated sugar (225 g);
a glass of vegetable oil;
acetic acid 9% (partial glass);
laurel leaves (9);
cloves (4 buds).

Cooking process:

This recipe makes pickling cauliflower very quick and easy. First you need to take a deep enamel pan.
Place processed inflorescences, carrot slices, and small slices of garlic into it. Send spices here too.
At the same time, combine sunflower oil with vinegar and salt and sugar crystals in water. Wait until it boils.
Quickly coat the vegetables with the hot liquid, seal tightly and cool.
Keep the marinated snack on the bottom shelf of the refrigerator for at least 24 hours.

Cauliflower with peppers and onions

about two kilograms of forks;
carrots and bell peppers (2 each);
onion head;
garlic (100 g);
bitter (in pods) and allspice;
carnation;
dill (umbrellas);
laurel;
vinegar essence;
currant leaves;
for brine, per liter of water you will use a spoonful of sugar and 2 tbsp. l. salt.

Cooking process:

Chop the vegetables coarsely.
Cover the bottom of each jar with currant leaves, add cloves of garlic, a couple of hot peppers and a little allspice, as well as cloves and laurel.
Place the cauliflower on top, compacting it slightly.
Pour in boiling water and steam the vegetables under the lids for no more than 3 minutes.
Drain the water and stir in salt and sugar. These standards are given for liter jars. Pour the marinating mixture and half a teaspoon of essence into each and quickly roll up. Leave until cool.

Cauliflower with Apple Cider Vinegar

Ingredients needed for the recipe:

head of cauliflower + 1 carrot;
sugar (1/2 cup);
salt (2 tbsp);
vegetable oil (100 grams);
a glass of apple cider vinegar (5%);
garlic (4 large cloves);
1 liter of water;
black pepper (7 peas);
a pair of bay leaves;
Different seasoning mixtures will work.

Cooking process:

In a suitable saucepan with a handle, heat the water and spices to a boil.
Separate the umbrellas from the fork and rinse them.
Grate the root vegetable into large long pieces.
Mix all.
When the liquid boils, quickly add apple cider vinegar and garlic.
Strain the finished filling.
Pour the vegetables into a wide container, pour in sunflower oil, stir quickly and pour in the filling.
Leave under pressure (one day is enough). The marinated appetizer has a pleasant sourness, and seasonings will make it unusually aromatic.

Day-old cauliflower

For 1 kg of cauliflower you will use:

carrots (1 pc.);
sweet pepper (a couple of pieces).

For the marinade:

3 tbsp. l. Sahara;
4 glasses of clean water;
2.5 tbsp. l. salt;
4 cloves of garlic;
a pair of bay leaves;
cloves (several buds);
pepper (6 peas);
5 tbsp. l. vinegar and vegetable oil.

Step-by-step preparation:

Make cuts and disassemble the forks into segments.
Grate the root vegetable using a carrot grater.
Cut the pepper into small strips and combine with vegetables.
Bring the water to a boil, adding salt, sugar, spices and butter.
Pour in vinegar.
Immerse all vegetables in boiling brine and boil for a couple of minutes.
Allow to cool without removing the lid.
Then refrigerate.
In a day or even earlier, the dish will be fully cooked. This recipe for quick-cooking pickled cauliflower with the photo that can be seen above turns out not only beautiful, but also very tasty.

Spicy cauliflower recipe in 6 hours

Required Products:

700 g of inflorescences;
a couple of medium carrots;
several cloves of garlic;
3 full glasses of water;
1.5 tablespoons of salt;
150 g sugar;
8 tbsp. l. vinegar;
3 tbsp. l. sunflower oil;
0.5 tsp each peas of hot and allspice;
½ tsp each mustard seeds, dried chili and coriander;
a pair of bay leaves and clove buds.

Prepare the inflorescences.
Cut carrots and garlic into oblong strips.
Mix all vegetables in one bowl.
Prepare a hot spicy mixture of water with vegetable fat, vinegar and seasonings.
Quickly coat the vegetables with it. Wrap the bowl in cling film and cool.
Then place the marinated appetizer in the refrigerator for 6 hours.

Pickled cauliflower in 2 hours

Ingredients required for the recipe:

forks weighing 0.5 kg;
garlic (as many as you like);
salt – 10 g;
vinegar – 80 ml;
sugar – 50 g;
laurel (4 leaves);
black pepper (10 peas).

Cooking process:

Place the inflorescences and all the seasonings on the list in a convenient container and cover with water.
Boil covered for about 10 minutes.
Quickly distribute into portions according to the volume of the jars, cover with plastic lids.
Keep the cooled marinated dish in the refrigerator for a couple of hours.

A simple recipe for pickled cauliflower with bell peppers

Required Products:

2 small inflorescences each of cabbage and bell pepper;
120 g salt;
half a glass of vinegar;
230 g sugar;
1.5 liters of water;
8 - 9 tbsp. l. vegetable oil (olive or corn);
10 laurel leaves and black peppercorns each.

Recipe preparation process:

Place rings of sweet and bitter peppers, as well as chopped garlic, into a saucepan along with cabbage.
When the water starts to boil, add everything needed for pouring.
Stir and quickly pour liquid over vegetables.
Cool only covered. This way, the pickled cauliflower will undergo some heat treatment and absorb the appetizing aromas of the seasonings.
Leave in the refrigerator for about a day.

Instant marinated cauliflower with carrots

Ingredients required for the recipe:

for 2 kg of cauliflower – 4 carrots;
1.5 liters of water;
4 tbsp. l. sugar and salt;
5.5 tbsp. l. vinegar;
bay, garlic, peppercorns and cloves to taste.

Cooking process:

Lightly boil the cabbage (two minutes is enough).
Dip quickly into cool water and dry on a paper towel.
Pour spices into the bottom of all jars.
Lay it tightly with cauliflower, and fill the voids with carrot slices.
Make a brine from salt, sugar and water.
When it is almost cooked, add vinegar.
Pour into jars and quickly roll up.

Cauliflower pickled cabbage Pyatiminutka

Per kilogram of cauliflower:

10 g salt;
1 tbsp. l. vinegar and vegetable oil
ground pepper.

Cooking process:

Steam the processed vegetable for no longer than 5 minutes.
Remove with a slotted spoon into a convenient container and add seasonings.
Mix. Once the dish has cooled, you can taste it.

Tricks for cooking cauliflower

Some housewives find the smell of ordinary vinegar too strong. You can use grape or apple cider vinegar instead.

Never use lemon juice to make pickled cauliflower. Otherwise the dish will be spoiled.

Overcooked cauliflower will become mushy and make the pouring cloudy.

Important! The vegetable will have a beautiful color if you add citric acid at the tip of a knife during blanching.