Canning cauliflower at home. Pickled cauliflower. Home canning: salad recipes

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - step-by-step photo recipe

Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to take a jar out of the pantry in winter and please the family or surprise guests.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Several heads of cauliflower: 1-1.5 kg
• Ripe tomatoes: about 1 kg
• Different colors of sweet peppers: 200-300 g
• Carrots: 200-250 g
• Garlic: 50 g
• Dill, parsley: optional
• Sugar: 100 g
• Salt: 50 g
• Table vinegar: 100-120 ml
• Vegetable oil: 200 g

Cooking instructions

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

• Cauliflower – 1 kg.
• Sweet pepper – 1 pc. (bright color).
• Carrots – 1 pc. (large size or several small ones).

For the marinade:

• Water – 1 l.
• Bay leaf, hot pepper.
• Salt and sugar - 3 tbsp. l.
• Vinegar – 40 ml (at a concentration of 9%).

Algorithm of actions:

1. Separate the cauliflower into florets and discard the stalk.
2. First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
3. This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
4. Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
5. Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
6. Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then the winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing spicy and crispy cauliflower on a beautiful dish.

Ingredients:

• Cauliflower – 1 kg.
• Carrots – 3 pcs.
• Garlic – 1 head.

For the marinade:

• Filtered water – 1 l.
• Vegetable oil – 50 ml.
• Sugar – 0.5 tbsp.
• Vinegar – 0.5 tbsp. (maybe a little less).
• Salt – 1-2 tbsp. l.
• Spices for Korean carrots – 1 tbsp. l.

Algorithm of actions:

1. According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
2. In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
3. Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
4. Place the workpiece in glass containers with a volume of half a liter.
5. Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.

Ingredients:

• Cauliflower – 1 kg.
• Tomatoes, “Cherry” variety – 2 kg.
• Garlic – 1 head.
• Dill in umbrellas (1 piece per jar).
• Laurel.
• Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Mustard seeds – 1 tbsp. l.
• Water – 1 l.

Algorithm of actions:

1. Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
2. Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
3. Alternately add cabbage and tomatoes until the containers are full.
4. Boil water and pour into jars. Leave for 20 minutes.
5. Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
6. Pour the marinade hot, pour in the vinegar essence at the end.
7. There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.

Ingredients:

• Cabbage – 2 kg (or a little more).
• Fresh carrots – 3 pcs.
• Garlic – 3-4 cloves.
• Laurel - 1 leaf per jar.
• Dill umbrellas – 1 pc. on the jar.
• Hot pepper (pod).

For the marinade:

• Vinegar (9%).
• Sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Water – 1 liter.

Algorithm of actions:

1. Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
2. Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper at the bottom of each. Add chopped garlic clove.
3. Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water over for 20 minutes.
4. Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
5. Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

• Cauliflower – 6-8 large inflorescences (or more).
• Fresh cucumbers – 8 pcs.
• Fresh tomatoes – 4-6 pcs.
• Garlic – 5 cloves.
• Sweet pepper – 3 pcs.
• Dill - 1 umbrella.
• Horseradish – 1 leaf.

For the marinade:

• Salt – 2 tbsp. l.
• Sugar – 3 tbsp. l.
• Cloves, peppercorns.
• Vinegar – 1-2 tbsp. l.

Algorithm of actions:

1. Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
2. At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
3. Pour boiling water over it. Let it sit for 15 minutes.
4. Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling for cabbage.

Ingredients:

• Cauliflower – 2.5 kg.
• Tomatoes – 1.5 kg.
• Vegetable oil – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – 1 tbsp. l. (but with a slide).
• Water – 1/2 tbsp.

Algorithm of actions:

1. Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
2. Divide the cabbage into small florets. Fill with salt water. Rinse.
3. Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
4. Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
5. Transfer the cabbage to already sterilized jars and compact lightly.
6. Pour in tomato marinade. Cork, wrap.

The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

• Fresh cucumbers – 2.5 kg.
• Cauliflower – 1 small head.
• A pod of hot pepper.
• Garlic – 1 head.
• Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3-liter jar):

• Sugar – 50 gr.
• Salt – 75 gr.
• Vinegar – 75 gr.

Algorithm of actions:

1. Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
2. Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
3. Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
4. Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
5. But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
6. The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

• Cauliflower – 2 kg.
• Carrots – 3 pcs.
• Hot pepper – 3 small pods.
• Bay leaf – 3 pcs.
• Bell pepper – 3 pcs.

For the marinade:

• Sugar – 4 tbsp. l.
• Salt – 4 tbsp. l. (no slide).
• Water – 2 l.
• Vinegar 9% – 50 ml.

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.

In winter, white cabbage quite often appears on the dinner table. Tasty, crispy and aromatic, the snack contains a considerable amount of healthy vitamins and serves as an excellent side dish.

For example, with cabbage it will not only be a satisfying, but also the most dietary dish. But if the situation with cabbage heads is quite simple, then cauliflower for the winter is not the most popular preparation.

Many housewives do not yet know that canning cauliflower is a simple, easy and quick task. Preparing cauliflower for the winter has a lot of options: canning cauliflower in brine, frozen cauliflower for the winter, canning cauliflower without sterilization and with boiling, cauliflower salad for the winter and much more.

You could write a whole book about how to properly freeze cauliflower, how to preserve cauliflower with apples, lingonberries, cranberries or dill. But the best thing to do is look through a few short recipes, write them down in your notebook, and get started today!

But before you start the magic, you should choose the right main ingredient:

1) harvesting cauliflower for the winter requires only the best inflorescences: without black spots, insects and pests;

2) inflorescences for blanks can be cut into smaller segments, or you can simply break them with your hands;

3) always make sure that the cauliflower is only fully ripe! An unripe vegetable may contain substances that are unpleasant for the body.

And of course, it’s useful to know that canned cauliflower is an excellent dietary side dish! A minimum of calories with a maximum content of nutrients makes the vegetable an indispensable assistant for all people who are forced to limit themselves in nutrition and monitor their health. Another pleasant fact is that cauliflower, canned for the winter, is much better digested than its white “sister”. Therefore, it’s worth learning how to preserve cauliflower and start preparing an excellent dish.

Preparing cauliflower for the winter, a simple and tasty recipe

• 2 kg cauliflower;
• 1 large carrot;
• 2 cloves of garlic;
• 1.5 l. water;
• 1/2 cup salt;
• 1/2 cup sugar;

A few black peppercorns, currant or raspberry leaves (to taste).

Recipes for cauliflower for the winter are varied. You can add a slice of beetroot, sweet pepper or hot chili to the list. Canning cauliflower - recipes that do not tolerate a static approach. There is always a place for fantasy here. But first, the basics. So, canning cauliflower, recipes and advice from experienced housewives:

1) All recipes for cauliflower for the winter involve washing and completely drying! You should not put wet vegetables in jars, and therefore the cabbage needs to be disassembled into inflorescences, washed and dried thoroughly;

2) Peel the carrots, grate and mix with cabbage;

3) Add peeled chopped garlic;

4) Make a brine from water, salt and sugar, boil and cool slightly.

Now put the vegetables in a jar, pour hot brine (but not boiling water), put them on the kitchen table and leave to ferment for 3-4 days. Recipes for canning cauliflower may vary, but this sugar to salt ratio is the best option if you don't like very sweet or salty marinades. This canning of cauliflower without sterilization is the most gentle way to preserve all the elements and nutrients.

By the way, if you prefer canning cauliflower with cold brine, use it! The time for such fermentation will increase slightly - up to 7 days. After the complete fermentation cycle, close the jar with a nylon lid and put it in a cool, dark place.

Canned cauliflower

Preserving cauliflower - recipes that any housewife can handle! If you don’t want to fuss and wait a long time for an appetizer, canned cauliflower, a spicy pickling recipe, is just for you! So, let’s preserve spicy cauliflower:

• 1 medium head of cauliflower;
• 1/2 bunch of fresh dill or parsley;
• 1 small hot pepper;
• 5 cloves of garlic;
• 50 gr. salt;
• 50 gr. Sahara;
• 50 gr. table vinegar.

Canned cauliflower will turn out to be quite spicy, but the appetizer literally sweeps off the plates, which means it’s worth trying. Canning cauliflower:

1) rinse the forks, without disassembling into inflorescences, boil in a sufficient amount of water without salt for about 5-7 minutes;

2) peel the garlic, wash the pepper and cut the pod into small pieces (if you want the canned cauliflower for the winter to be a little less spicy, remove the seeds from the pod);

3) drain the boiled cabbage, disassemble into inflorescences and place in jars, interspersed with pepper, slices of garlic, sprigs of herbs and black peppercorns;

4) boil 2 liters of water without spices in a large saucepan, pour boiling water over the cabbage in jars, let stand for 2 minutes and drain the liquid from the saucepan again;

5) put sugar and salt in water, boil and pour the brine into jars again.

Add a little vinegar to each jar, close the lid, wrap it in a towel so that the jars cool evenly, then put them in a cool, dark place. Canning cauliflower for the winter does not take much time, but the food turns out to be extremely aromatic and tasty.

Freezing cauliflower

Canned cauliflower is a recipe that requires a little effort. But freezing cauliflower is the easiest thing! If you have room in the freezer, then we can preserve cauliflower using the blast freezing method! By the way, preserving cauliflower for the winter by freezing is the best option for preserving all the healthy vitamins of vegetables.

The recipe for freezing cauliflower for the winter requires only the availability of the main product, bags and a little time. So, there is one way to preserve cauliflower for the winter:

1) wash the cauliflower, remove the leaves and stems, dry, cut into inflorescences or cubes;

2) place dry and clean vegetables in containers (in convenient portions) and put them in the freezer.

Preserving cauliflower for the winter by freezing option 2:

1) wash, peel and boil the whole cauliflower;

2) cool the head of cabbage, cut into slices and place in containers. Freezing cauliflower in this way allows you to keep the product ready and, if necessary, add it to salads and main courses with minimal processing.

Now you know how to properly freeze cauliflower, which means you can prepare delicious and healthy vegetables for future use!

Cauliflower salad for the winter

To prepare cabbage salad for the winter, you will need:

• 2 kg cabbage;
• 2 medium zucchini;
• 1 kg carrots;
• 1 kg of bell pepper (preferably multi-colored);
• 1 large head of garlic;
• 1 l. tomato juice (can be homemade);
• 3 tbsp. l. salt;
• 1 tbsp. table vinegar.

You can add another half chili pod. But no seeds. How to prepare cabbage salad for the winter:

1) wash and peel all vegetables;

2) cut the carrots, zucchini and peppers into strips, pass the garlic through a press, and disassemble the cabbage into small inflorescences;

3) put everything in a saucepan (except for garlic and vinegar), bring to a boil, reduce heat (so as not to boil too much) and cook for exactly 25 minutes;

4) add vinegar, garlic, cook for another 5 minutes and place in sterilized jars.

Seal the jars, turn them over onto lids, place them under a blanket and let the salad cool. After cooling, store the cabbage salad in a cool, dark place for the winter. Bon appetit!

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PRESERVING CAULIFLOWER

Cauliflower is a cute vegetable that can be purchased at any market. In addition to its “curly” appearance, it has a pleasant mild taste, and is a real storehouse of benefits: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that it can be used to prepare a lot of tasty and, if desired, even gourmet dishes.

Many people do not know how to can cauliflower. In fact, there are many recipes. Below I have provided recipes for cauliflower “rolls” that you can treat your guests with and surprise your family. All recipes are quite easy to prepare and will not take up much of your time.

1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted cauliflower
7. Sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10.Pickling cauliflower
11. Spicy cauliflower
12.Cauliflower in tomato

• Cauliflower "coral"

1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 teaspoons) salt, 1~3 tablespoons sugar
Spices: for a 0.5-liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar

Separate the cabbage into florets and rinse well. Wash the carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel small onions (preferably seedlings). Carrots, onions and bell peppers can be omitted. They improve the appearance of the pickle and add a slight additional flavor. But even without them, cauliflower is very tasty. Place spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences.
Bring the marinade to a boil (for 5 0.5-liter jars, ~1.5 liters of marinade is required).
Pour boiling water from a kettle into jars of vegetables, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour in the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 liter) and roll up.

• Cauliflower "Pyramid"

900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley

Brine: 1/2 liter of water, 80g of salt, 1~2 teaspoons of 70% vinegar

Divide the cabbage into florets and rinse. Remove seeds from peppers and cut into thin rings.
Chop the parsley. Place in the jar in layers, lightly compacting: red pepper, parsley, green pepper, cabbage.

Fill the jar to the top, repeating layers. Add salt and fill the jar with boiling water up to the shoulders.
Place the jars in a pan of hot water (place a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon per 1-liter jar and add boiling water to the brim.

• Cauliflower with celery and carrots

For pouring: 1 tablespoon of salt per 1 liter of water.

Boil peeled, washed and beautifully chopped carrots using a corrugated knife until fully cooked. Divide the cabbage into small florets, dip in salted water for 20-30 minutes, then rinse with water and boil until fully cooked. Cut the celery stalks into small pieces about 0.5 cm long, blanch (dip first into boiling water, then into cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, interlayering them, and pour boiling pouring over them, cover with sterile lids, sterilize for 25 minutes, and roll up. Turn the jars upside down and leave until completely cooled, then store in a cold pantry. Vegetables can be used to season soups and also as a side dish for meat dishes.

• Assorted salad “Delicacy”

1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg sugar, 60 g salt, 80 g garlic, 0.2 kg parsley, 120 g 9% vinegar.

Separate the cabbage into florets and boil for 4 minutes in salted water. Cool. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully lower the boiled cabbage into it. Boil over low heat for 10-15 minutes.
Place the hot mixture into jars and immediately seal with lids.

• Pickled cauliflower

Ingredients of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. For a liter jar - 7-8 black peppercorns, 3-4 buds of cloves.

Cut the cauliflower heads into individual pieces and blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water for 6 minutes, liter jars for 8 minutes.

• Assorted cauliflower

1.2kg color. Cabbage, 1.2 kg tomato, 200 ml plant. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 g garlic
120ml vinegar 9%

Boil the cabbage flowers a little in salted water.
Chop the tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Place in jars and roll up.

• Pickled cauliflower

Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g salt and 100g sugar

Wash the cabbage and separate it into small inflorescences, peel the small beets and carrots and grate them on a coarse grater. Mix vegetables and spices, chopped garlic cloves into a jar, add hot brine and leave in a warm place for fermentation. When poured with hot brine, it ferments for 3-4 days, if poured with cold brine, it ferments for a week. After this, close with a nylon lid and put in a cool place. The result is delicious, crispy, raspberry-colored cabbage.

• Cauliflower in tomato juice

For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.

Cut the prepared cauliflower heads into individual stalks and blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.

Finely chop the tomatoes, place in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour into the jars of cauliflower. Pasteurize at a temperature of 90°C: half-liter jars - 40 minutes, liter jars - 50 minutes, two-liter jars - 60 minutes.

• Cauliflower with nuts

Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g of onion, 100 g of chopped walnuts, 30 g of salt, ground red pepper to taste.

Homemade cauliflower preparations are good as a separate appetizer, or as an addition to meat and fish dishes.
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, and immediately cool under running cold water. Add raw chopped onion, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars for 15 minutes, 3-liter jars for 30 minutes.

• Pickling cauliflower

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

To pickle cauliflower, divide it into florets and rinse with clean running water. Place the cauliflower tightly in jars and fill with boiled and cooled brine. After fermenting for two weeks at room temperature, transfer the pickles to the cold

• Canned cauliflower

Immerse the heads of cabbage in water (for 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse and separate into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. level spoons of salt, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.

• Spicy cauliflower

2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp. ground black pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.

Disassemble the cabbage into baskets and blanch in salted water. Grate the carrots on a coarse grater or chop them. Place everything in a three-liter jar, squeeze the garlic into it. Combine all ingredients for filling and pour into a jar with cabbage. Cover with a nylon lid and place in the refrigerator. A day later the cabbage is ready.

• Cauliflower in tomato

5 kg of disassembled cauliflower, 2 kg of carrots, 1 kg of onions, 1 kg of bell pepper (optional), 2 hot peppers, 4 heads of garlic. Filling: 3 liters of tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black pepper and allspice).

Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onions - boil for 15 minutes. Then boil the garlic and hot pepper for 5 minutes, then the oil and vinegar. When it boils, put it into jars and screw on a metal lid.