Fresh cauliflower is not stored for long, therefore, it is recommended to make a variety of canned products from this product. They are perfectly stored all winter and have a good taste, which goes well with meat and fish dishes - you will lick your fingers. The rules for choosing the ingredients for pickled cauliflower appetizers, the simplest step-by-step recipes for preparing preparations from this vegetable, as well as recommendations for their long-term storage are listed further in the article.
Selection and preparation of ingredients
The taste of the finished snack largely depends on the correct choice of its constituent components. Therefore, all the ingredients used in the recipe must be of high quality and fresh.
Did you know? There are varieties of cauliflower with purple, green, brown or orange color inflorescences.
The basic rules for selecting and preparing products are listed below:
- it is best to preserve medium-sized heads in jars without mechanical damage and rot;
- it is recommended to sort the vegetable into small inflorescences - in this form it is convenient to put it in jars and eat, and small pieces are better saturated with marinade and will become crispy;
- if the inflorescences are very solid, then before cooking the winter salad, you can blanch the cabbage in boiling water for 20-30 seconds;
- if other vegetables or fruits are used in the recipe, it is recommended to cut them into pieces of suitable size so that all the components of the snack in the jar are quickly marinated and have the same size.
Step-by-step recipes for harvested cauliflower for the winter
Any beginner can cook tasty preserves from fresh cauliflower, since each pickling recipe for this product is very simple, and the cooking process does not require much time. In addition to the main ingredient, you can add other vegetables to the jar with a snack, as well as use various spices during the preparation of the marinade.
They will help to make the taste of the finished dish more spicy and piquant, as well as permanently preserve all the unusual taste notes of the finished snack. The fastest canning recipes, which step by step and simply describe the process of making canned food from this product, are listed further in the article.
Canned Cauliflower in jars without sterilization
2 cans of 0.5 l25 min.
black pepper peas
4 things.
Nutritional value per 100 g:
- Rinse the head of the vegetable under a stream of water, disassemble the fruit into individual small inflorescences.
- Rinse the leaves of grapes, and then lay them on the bottom of a clean glass container together with granules of pepper. Tightly fill the remaining free space of the container with cabbage inflorescences.
- Boil water in a saucepan, dissolve salt and sugar in it. Add vinegar to the container.
- Pour in a glass container with vegetables ready hot marinade. Then you can close the containers with lids.
Important! Due to its hypoallergenic properties and useful chemical composition, boiled cauliflower puree is recommended as the first food for 6-month-old babies.
With cucumbers
1 can of 3 l 1 hour
allspice
5 pieces.
Nutritional value per 100 g:
- Wash the head of cauliflower. Divide the fruit into small inflorescences, which will be conveniently folded into a jar. Fold the slices of vegetable in a pan, pour them with water. Put the inflorescences to boil on the stove.
- After boiling water in a pan with a vegetable, dissolve a pinch of salt in boiling water. Reduce the heat to a minimum, thus boil the fruit inflorescences for about 5-6 minutes.
- Remove the container with the main ingredient from the fire. Throw the inflorescences in ice water until they cool completely, and then drain the liquid.
- Cut the edges of each cucumber. Wash the fruits thoroughly, cut them into small circles. Stir the cucumber with inflorescences in a wide bowl.
- Fill a sterilized glass container with the obtained vegetable mixture of cucumbers and chilled boiled inflorescences, adding pepper granules to each container.
- Pour water for a marinade into a small container, boil it on a stove. Add salt, sugar, bay leaf to the liquid. Pour table vinegar into the boiled mixture, remove the brine from the heat.
- Fill the jars with vegetables marinade, cover them with lids. Dip each roll into a wide pot of warm water, set on medium heat. Wait for the water to boil, and then sterilize the jars for 5 minutes.
- Remove the workpiece from the container, roll up metal covers.
You can preserve cauliflower along with hot spices and tomatoes, getting a real gourmet salad that is not inferior in taste even to adjika.
Did you know? In addition to cauliflower inflorescences, the leaves of this vegetable can also be used in cooking. They are added to soups, vegetable salads, fish and meat dishes, and also fried in batter and served as an independent side dish.
In Korean
4 cans of 0.5 l 1 hour 30 min.
ground black pepper
0.5 tsp
ground coriander
1 tbsp. l
dried cloves
0.5 tsp
vegetable oil
100 ml
Nutritional value per 100 g:
- Wash the vegetables. Peel the garlic and pass it through the press. Cut bell pepper into halves, remove seeds and stalks.
- Cauliflower disassemble into small inflorescences. Boil water on a stove, immerse slices of cabbage into it for a couple of minutes. Then get the inflorescences from boiling water, let them cool.
- Peel the carrots, grate the root crop for the preparation of Korean salads. Mix carrots with garlic.
- Cut blanched inflorescences and hot peppers into small pieces. Chop pepper into thin strips.
- Mix vegetables, spices and garlic. Tamp the resulting vegetable mass tightly into sterilized jars.
- Pour marinade water into the stewpan, put the bowl on the stove. Dissolve salt and sugar in a liquid, pour in vegetable oil, bring the brine to a boil. Pour vinegar into the hot mixture, boil it for a couple of minutes. Set the container aside from the stove.
- Pour boiling marinade into jars with slices of vegetables. Cover their necks with lids and lower the containers into a wide pot with warm water for sterilization.
- After boiling water, sterilize the workpiece for 10 minutes. Then remove the seals from the pan, seal them tightly with lids.
Important! So that the jars with the workpiece do not crack during sterilization, a layer of fabric must be laid on the bottom of the pan with hot water.
With citric acid
2 cans of 0.5 l each 40 min.
a mixture of black and allspice
5 g
Nutritional value per 100 g:
- Carefully wash cauliflower and green leaves in water. Disassemble the head of the vegetable into the same-sized inflorescences, put them in a wide bowl.
- Boil 1 liter of water in a saucepan, add citric acid, mix. Pour the cabbage inflorescences with the prepared hot mixture. After a couple of minutes, remove the vegetables from the lemon solution and leave them briefly so that the inflorescences cool slightly.
- Finely chop the stalks and leaves of parsley. Prepare sterilized jars for laying snacks.
- At the bottom of the glass container put a mixture of peppers, cloves and parsley. Fill the remaining free space with cabbage inflorescences.
- Boil 1 liter of water in a small saucepan. Pour sugar, salt and vinegar into boiling water. Mix the solution well so that the bulk ingredients are completely dissolved, and then remove the container from the stove.
- Fill the container with the vegetable ingredients in the cooked hot marinade. Place the cans covered with the lids with the workpiece in a wide pan, pour warm water, and then put on the included stove.
- After boiling water, sterilize the workpiece for 5 minutes. Remove the cans from the pan and roll them up with metal lids.
Important! During the heat treatment, cauliflower darkens, and citric acid retains the initial white color of the vegetable.
Storage methods
Cauliflower is a real bank of vitamins and other beneficial substances. According to the reviews of experienced housewives, with strict observance of the indicated proportions of vinegar, pickled cauliflower perfectly transfers storage in hermetically sealed jars for 1 year. 
It is recommended to keep blanks in a dark and cool cellar or in standard conditions of a home apartment, away from sunlight. An open can of snacks is put in the refrigerator.
Cauliflower is a tasty and healthy product from which you can prepare a variety of canned preparations. Therefore, on the Internet it is easy to find many photos and recipes of dishes from this vegetable, as well as choose the most successful option for combining it with other products. Using the recipes and recommendations listed in this article, you can harvest jars of cauliflower with very interesting flavor combinations for the winter, as well as find the exact method of preparation of this product that will appeal to you most.
