Assorted vegetables for the winter: 3 recipes / Preparations

Pickled cauliflower for the winter - an incomparable canned snack

Prepared pickled cauliflower for the winter will be a worthy snack to complement your daily diet or include in a holiday menu. As an accompaniment to valuable inflorescences, any vegetables, mushrooms and even fruits are suitable, which, in combination with spices and marinade, create a spicy and tasty dish.

How to pickle cauliflower?

To add pickled cauliflower for the winter, which is very tasty and piquant, to your pantry, you will need to use the selected recipe and simple recommendations.

Before pickling, cabbage forks are rinsed, separated into inflorescences and blanched in a container of boiling water for about 3-5 minutes.
As an option, pour boiling water or hot marinade over the inflorescences two or three times, after which the containers are sealed.
The appetizer is especially tasty when canned with garlic, all kinds of herbs, and the addition of chili or sweet Bulgarian peppers.

Cauliflower pickled for the winter without sterilization

It is especially easy to prepare pickled cauliflower for the winter in jars by pouring boiling water over the inflorescences twice without pre-cooking or additional sterilization of the vessels. Adding carrots will play a mostly decorative role and give the inflorescences an additional pleasant flavor.

cauliflower – 2 kg;
carrots – 4 pcs.;
laurel, cloves and pepper - 1 pc. on the jar;
water – 1.5 l;
sugar – 6 tbsp. spoon;
salt – 4 tbsp. spoons;
vinegar – 80 ml.

Cabbage inflorescences and carrots are placed in jars.
Pour boiling water over the vegetables twice and let them stand for 10 minutes.
After the last pour, pour the water into a saucepan, add salt, sugar and vinegar, boil for 2 minutes, pour into jars.
Pickled cauliflower is sealed for the winter with sterile lids and wrapped.

Cauliflower pickled for the winter in Korean style

Delicious pickled cauliflower prepared for the winter according to a Korean recipe is always held in high esteem at any table. The degree of spice can be adjusted slightly by changing the portion of hot pepper added. Instead of adjika, it is allowed to use a special oriental seasoning for salads.

cauliflower – 3 kg;
carrots – 700 g;
sweet pepper – 1 kg;
hot pepper – 3 pcs.;
garlic – 2-3 heads;
dry spicy adjika – 1 tbsp. spoon;
coriander – 0.5-1 teaspoon;
water – 3 l;
sugar – 3 tbsp. spoons;
salt – 2 tbsp. spoons;
vinegar – 1 teaspoon per 1 liter jar.

Boil cabbage inflorescences for 7 minutes.
Add carrots, sweet and hot peppers, and garlic.
Fill the jars with the vegetable mixture and add a brine of water, salt, sugar, adjika and vinegar.
Korean pickled cauliflower is sterilized for 25 minutes.

Pickled cauliflower with beets

Cauliflower with beets, pickled for the winter, pleases not only with its excellent taste, but also with its bright, unusual appearance, achieved by coloring the inflorescences with beet juice. The form of cutting vegetable root vegetables is not important: it can be straws, small plates or medium-sized slices.

cauliflower – 2 kg;
beets – 2 pcs.;
garlic – 1 head;
water – 1 l;
sugar – 2 tbsp. spoons;
salt – 2 tbsp. spoons;
vinegar - 3 teaspoons;
laurel, dill seeds.

Cabbage inflorescences, beets and garlic cloves are placed in jars, adding dill and laurel.
Boil water, pour boiling water over vegetables for 20 minutes.
Drain the liquid, measure its volume and add salt, sugar, vinegar per 1 liter.
After boiling, pour the marinade over the vegetables.
For the winter, sealed pickled cauliflower is put away under a fur coat until it cools.

Marinated gogoshary with cauliflower and mushrooms

Marinated gogoshars with cauliflower and mushrooms look impressive and bright on any table and are quickly eaten. The latter are pre-boiled in water with the addition of citric acid and, if desired, with onions and spices. You can also use sugar instead of honey, but in the first case the snack will be more aromatic and tastier.

cauliflower – 1.5 kg;
gogoshary – 2.5 kg;
mushrooms – 1 kg;
garlic – 4 heads;
water – 400 ml;
honey – 1 glass;
salt – 1 tbsp. spoon;
vinegar – 150 ml;
laurel – 4 pcs.;
allspice and black pepper – 10 pcs.;
cloves – 3 pcs.;
oil – 200 ml.

Gogoshar and cabbage are cut.
Boil the mushrooms for 3 minutes, drain in a colander.
Boil water with oil, salt, honey, vinegar, garlic and spices.
Add vegetables and mushrooms in portions, boil for 7 minutes, place in jars, seal and wrap.

Assorted pickled cauliflower for the winter

Crispy pickled cauliflower prepared with cucumbers, tomatoes and sweet peppers will be piquant if you add, in addition to assorted vegetables, sprigs of your favorite herbs or spicy additives to your taste to each jar. Dill seeds, celery leaves or parsley harmoniously complement the taste palette.

cauliflower – 1 kg;
sweet pepper – 5 pcs.;
cucumbers and tomatoes – 1 kg each;
garlic – 2 heads;
onions – 2 pcs.;
water – 1 l;
sugar – 2 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar – 30 ml per 1 liter jar;

spices.

Place vegetables in jars and pour boiling water over them.
The water is drained, boiled with the addition of salt and sugar, and again poured into jars.
Vinegar is added to each.
Hermetically sealed cauliflower, marinated with vegetables, is put away under a fur coat for a day.

Spicy Pickled Cauliflower

The recipe for pickled cauliflower can be prepared for long-term storage of the product in the pantry or for consumption within a day or as needed. In the latter case, the container is placed on the refrigerator shelf, where the snack is perfectly preserved for up to four months if necessary.

cauliflower – 1 kg;
carrots – 1 pc.;
garlic – 3-4 cloves;
water – 1.5 l;
sugar – 9 tbsp. spoon;
salt – 3-4 tbsp. spoons;
oil – 1 glass;
vinegar – 200 ml;
laurel – 10 pcs.;
cloves – 5 pcs.;
black pepper and chili.

Blanch the cabbage for 2 minutes.
Add carrots, garlic and chili.
Boil water with salt, sugar, oil, vinegar and spices, pour the marinade over the vegetables, cover with lids and put in the cold.

Tomatoes with cauliflower, marinated for the winter

Pickled cauliflower with tomatoes for the winter can be preserved with a laconic marinade and a minimal set of additives or in addition with an impressive assortment of all kinds of seasonings and savory spices. Each option finds its performers and consumers, who are pleased with the excellent results.

cauliflower – 1 kg;
tomatoes – 350 g;
garlic – 5 cloves;
water – 1.5 l;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
oil – 2 tbsp. spoons;
vinegar – 1 teaspoon;
laurel, greens.

Garlic, bay and spices are placed at the bottom of the containers.
Fill the jars with tomatoes and cabbage.
Pour boiling water over the vegetables for 30 minutes, drain the water.
Add vinegar, oil, salt, sugar, bring the mixture to a boil, pour into jars.
Pickled cauliflower with tomatoes is sealed and wrapped for a day.

Pickled cauliflower in tomato for the winter

No less tasty and appetizing is pickled cauliflower, sealed for the winter in tomato juice. In addition to a savory snack, you will be able to get a rich sauce that can be used to prepare all kinds of gravies, dressings, and add it to first and second courses, stews, and salads.

cauliflower – 2 kg;
tomatoes – 1.2 kg;
garlic – 1 head;
sweet pepper – 200 g;
sugar – 100 g;
salt – 2 tbsp. spoons;
oil and vinegar - 100 ml each;
parsley.

Blanch the cabbage inflorescences for 2 minutes.
Chop tomatoes, peppers and garlic.
Add butter, salt, sugar, and after boiling cabbage and parsley.
After 10 minutes of boiling, stir in vinegar.
Pickled cauliflower in tomato juice is sealed in sterile jars and put away under a fur coat until it cools.

Korean pickled cabbage

To cook Korean-style cauliflower, you will need specific spices. You can buy a ready-made spice mixture or make a “bouquet” yourself. We will cook cabbage with carrots and bell peppers. It is advisable to take red pepper.

1 kg cauliflower inflorescences;
1 large carrot;
1 large bell pepper;
6 cloves of garlic;
0.5 teaspoon ground red pepper.

Marinade:

650 ml water;
1 heaped tablespoon of salt;
4 tablespoons sugar;
100 ml vinegar (9%);
50 ml refined oil;
0.5 ground nutmeg;
1 tablespoon ground coriander;
0.5 teaspoon of dry basil;
0.5 teaspoon ground black pepper.

Blanch the cauliflower, disassembled into inflorescences, in boiling water for 3 minutes, then drain the broth and let the cabbage cool.

Peel the carrots and bell peppers. Grate the carrots into long thin strips and chop the pepper into long strips. Mix all the vegetables, add ground red pepper and chopped garlic. Mix everything well. Fill the jars with prepared vegetables to the shoulder level.

To prepare the marinade, boil water and add all the spices indicated in the list of ingredients. Pour the boiling marinade into the jars so that the jars are filled with liquid to the brim.

We put the jars to sterilize, covering them with lids. It is enough to keep half-liter jars in boiling water for 10 minutes, liter jars for 15. We remove the jars one at a time and immediately close them hermetically.

Pickled cauliflower for the winter

Wednesday, October 10, 2021

In today's recipe I will tell you how to pickle cauliflower for the winter. It turns out to be a very tasty, quite crispy, aromatic and spicy cold appetizer. It’s not a shame to put such delicious pickled cauliflower even on a holiday table, not to mention a family dinner. Try it too!

Preparing pickled cauliflower is not a troublesome task, but to prepare it for the winter it is important to understand a few points. First of all, it is important to prepare the inflorescences in such a way that the pickled cauliflower in jars does not ferment during storage. In addition, you need to make sure that the delicate inflorescences retain their crunch as much as possible and remain elastic.

From the specified amount of ingredients indicated in the recipe, exactly 1.5 liters of vegetable preparation for the winter are obtained. Jars of pickled cauliflower store well in a dry, dark place - a cellar or basement is best. However, such a snack will not spoil even in a closet in an apartment (the main thing is that it is not hot and damp).

Ingredients:

Bookmark:

Marinade:

Cooking step by step:

To prepare this simple and tasty preparation for the winter, we will need the following ingredients: fresh cauliflower, carrots, garlic, drinking water, granulated sugar, salt, 9% table vinegar, mustard seeds, as well as allspice and black peppercorns.

By the way, did you know that the cauliflower fruit is a multi-seeded pod? True, in everyday life we most often call it a head of cabbage or an inflorescence. So, we cut off the green leaves from it, and disassemble the inflorescence into small portioned pieces (so that later it will be convenient to prick it on a fork).

Place the disassembled inflorescence (800 grams of net weight) into a large container and wash in cold water. We drain the water.

You need to boil about 1.5 liters of water in a saucepan in advance. Place the inflorescences in boiling water and count to ten (no longer), after which, using a slotted spoon, remove the cauliflower. Alternatively, simply pour boiling water over the cauliflower from a kettle, then drain the water. This preliminary stage of heat treatment is necessary for long-term storage of pickled cauliflower.

Peel the carrots (50 grams) and cut into thin slices. If you wish, you can decorate the future workpiece a little with carrot flowers - I cut them out using a special mastic cutter.

Peel one very large (or a couple of medium-sized) cloves of garlic and cut into thin slices.

For storage, I advise you to use 3 glass jars (with a capacity of 500 milliliters each) and new metal lids, which must be prepared in advance. Personally, I like to sterilize jars in the microwave and boil the lids on the stove in a saucepan of water (5 minutes after boiling is enough). If you want, I’ll tell you how to sterilize jars in the oven. I washed it, put it neck up on a wire rack in a cold oven, turned on the gas, set it to 160 degrees and left it there for 30 minutes. That is, part of the time the oven simply warmed up to the desired temperature (for me it took 20 minutes), after which it sterilized the dishes - another 10 minutes. Then I turn the oven off without opening the door and let it cool to lukewarm. In each jar we place a couple of slices of carrots and several slices of garlic at the bottom.

Quite tightly, but effortlessly, place the cauliflower in the jars. It is already slightly blanched, so it fits decently in the jar. Along the way, we decorate the workpiece with carrot flowers.

Finally, add aromatic spices - for one jar you need 3 peas of allspice and 5 peas of black pepper. Distribute a teaspoon of mustard seeds into three jars.

While preparing the vegetables, boil about 1 liter of water in a kettle or on the stove. Fill the cauliflower jars with boiling water to the very top.

Cover with a metal lid or tighten it loosely with a screw. Leave it like this for 5 minutes. This is the second heat treatment of cabbage so that the preparation is well stored, but does not lose its crunch.

Drain the water from the jars into a saucepan.

In total, for three jars (500 milliliters each) I needed 750 milliliters of water, so I distribute the seasonings exactly for this volume. Pour 50 grams of sugar and 35 grams of table salt into the drained water (regular stone salt is best, never iodized).

Bring the brine to a boil, stirring, let it boil for about a minute, then pour in 40 milliliters of 9% table vinegar, stir and immediately remove the saucepan from the heat.

Pour boiling marinade over cauliflower in jars to the very edge. Tighten the lids tightly with screw caps or close them using a seaming wrench (applies to regular metal lids).

We turn the jars upside down and in this position let the pieces cool completely. There is no need to wrap the jars - otherwise the cauliflower will be soft.

Then we transfer the blanks to the basement (cellar, closet) and store them until needed. In total, from the specified amount of ingredients used, I get exactly 1.5 liters of pickled cauliflower. By the way, if you want to make a very tasty quick-cooking pickled cauliflower (ready a day in advance and stored in the refrigerator), be sure to check out this recipe.

Ninochka, thank you so much for this delicious order (I fulfilled it as soon as fresh cauliflower went on sale). I know that you couldn’t wait and have already prepared it according to your recipe, but maybe next year you’ll try my way of preparing it. Cook for your health, friends, and bon appetit!

Marinated platter with cauliflower – 5 best recipes

You can not only fry or bake cauliflower, but also prepare wonderful and tasty salads, marinate with vegetables or in tomato sauce. You will find the most delicious recipes for assorted pickled cauliflower with vegetables in this post.

The head of cauliflower is washed and soaked for 5 minutes in a solution of salt water. If there are insects in the inflorescences, then it will not be possible to remove them using running water, but in such a solution they will quickly float up. If this is not done, the finished product may be hopelessly damaged. Then it is divided into inflorescences.

Pickling and canning

Pickled cauliflower has an amazing taste. The pickling process itself is inherently simple and has long been known to housewives (Figure 3).

Figure 3. If you marinate the inflorescences correctly, they will be very tasty and crispy

Various spices are placed in the container to taste or a special marinade is prepared according to a specific recipe. The finished snack must be hermetically sealed with sterilized metal lids.

As a rule, vinegar is added to the marinade, which extends the shelf life of the product and improves its taste.

Assorted cauliflower and bell pepper without sterilization

Ingredients

cauliflower - 2 heads (2 kg 200 g)
2 pcs carrots -
2 pcs bell pepper -
100 g garlic -
1 piece onion -
chili pepper - 1-2 pcs. per liter jar
dill (umbrellas)
horseradish leaves
cherries
currants
allspice
carnation
bay leaf
vinegar 70% - 0.5 tsp
for 1 liter of water - 2 tbsp. salt
1 tsp Sahara

Preparation

Now fill the jars very tightly to the top with inflorescences mixed with pepper. Make the marinade and bring it to a boil. After this, fill the jars with boiling water, cover with lids and let stand for 2-3 minutes. Then drain the water from the jars and immediately pour in the boiling marinade. We roll up the jars.

Korean recipe for the winter

Cauliflower for the winter, prepared according to a recipe corresponding to Korean snacks, ends up with an unusual aroma and bright flavor shades. This salad is prepared with marinade and needs to be sterilized.

The ingredients used are:

1 kg cabbage inflorescences;
350 g carrots and 350 g peppers;
90 g garlic;
1 PC. hot pepper.

For the marinade you need:

vinegar - 120 ml;
sugar - 90 g;
oil - 100 ml;
700 ml boiled water;
salt - 1 tbsp. l.

Cauliflower for the winter, prepared in Korean style, is prepared as follows:

Cabbage inflorescences are disassembled and washed. Place in a pan of boiling water, add salt and cook for 2 minutes. There should be at least 2.5 liters of liquid in the pan. The inflorescences are removed using a slotted spoon and cooled.
The cooled vegetable is divided into smaller inflorescences so that the finished salad can be placed in jars with maximum density.
The carrots are peeled and grated into strips. Sweet peppers are cut in a similar way. But the only hot pepper is cut into the smallest pieces to achieve its even distribution in the salad.
Garlic is peeled. You can cut it into small or large slices. It doesn't matter much.
All the above ingredients are mixed. Coriander and cloves are added. You can also add 0.5 tsp nutmeg. and 2 pcs. peppercorns.
Add cabbage to the resulting vegetable mixture and mix. This must be done extremely carefully to prevent damage to the inflorescences.
The finished salad is placed in sterile containers.
The marinade is prepared and poured into jars with salad while boiling. Cover the containers with lids.
The jars are placed on a paper napkin in a pan, and it is filled with water.

The sterilization process will take no more than 10 minutes. All that remains is to remove the jars from the pan and seal them hermetically.

Pickled cauliflower with cucumbers, peppers and tomatoes for the winter

A very tasty assortment of pickles, it can be made in large 2 or 3 liter jars. To add additional flavor to the preparation, you can add different spices to its composition, these can be various seasonings that are available. The amount of vinegar should be regulated based on the fact that 40 milliliters of vinegar should be used for each liter jar of the product.

Ingredients:

cauliflower – 1 kilogram;
tomatoes – 500 gr.;
young cucumbers – 0.5 kg;
fresh sweet pepper – 500 gr.;
garlic 2 heads
sugar – 2 tbsp. l.;
rock salt – 1 tbsp. l.;
water – 1000 milliliters;
vinegar – 100-200 grams.

Preparation:

The inflorescences must first be boiled in boiling water. Depending on the size of the fruit, it is necessary to choose the cooking time. If the pieces of fruit are small, then they need to be cooked for no more than 1 minute;

While the vegetables are being prepared, you need to set the marinade to cook. For the marinade, boil clean water; you can take several times more in volume. The main thing is to proportionally increase the amount of other ingredients. Add salt and sugar to the liquid, cook until the crystals dissolve;

Wash the pepper, remove the bitter partitions, cut into fairly large pieces, and peel the garlic.

Tomatoes must be selected small in size so that they fit well in the container; they are simply washed; Wash the cucumbers, cut off the tails on both sides; if desired, they can be cut into pieces;

All prepared root vegetables must be placed in previously prepared jars, filled with boiling water, covered with lids and a towel and left for 15 minutes to steam;

Then drain the water from the workpieces and pour boiling solution over them. Pour a measured amount of vinegar on top and roll up the lids.

Recipes for pickling assorted vegetables for the winter

There are many recipes for delicious pickles for the winter, spicy or with a minimal amount of spices, consisting of different vegetables. Preservation is done in jars, barrels or bags.

The classic way to pickle assorted cucumbers and tomatoes

Pickling vegetables in jars will take about 2 hours. The product is suitable as a snack for homemade sausage, fried meat, and alcoholic beverages. You will need the following components:

2 heads of white cabbage;
1 kg carrots;
1 kg green beans;
cucumbers, tomatoes, bell peppers 1 kg each;
5 kg of onions;
100 g garlic;
1 bunch of greens;
150 g salt;
5 liters of water;
black pepper 20 peas, 6 bay leaves.

First, the brine is prepared. Pour water into the pan, bring to a boil, add spices and herbs. Boil the mixture for 5 minutes, add salt, turn off the heat. The marinade should cool naturally. At this time, you can start preparing the vegetables. Keep all components in a bowl of hot water for 3 hours. The beans are peeled and boiled until al dente.

Cut the onion into slices and place in boiling water for 1 minute. Wash the cucumbers; if they are large, cut them into 2 parts. Leave the tomatoes whole, cut the peppers into 2 parts, remove the seeds, and simmer for 3 minutes. Peel the carrots, cut into strips, and boil until half cooked.

The cabbage is chopped coarsely so that the leaves do not separate from the stalk. They should be immersed in boiling water for 3 minutes. Peel the garlic and place it in slices in a jar. The cooled vegetables are combined in a large container.

The beans and cabbage can be set aside to cover the layers. Pour marinade over all components and leave for 2-3 days in a dark place to ferment. When the assorted vegetables have a certain taste, you can put them in containers. Sterilize filled containers for 5 minutes and cover with plastic lids.

In a barrel

Vegetables fermented in a barrel save a lot of vitamins. Products should be taken in the quantity that will fit into the container.

The following components will be required:

zucchini;
cucumbers;
bell pepper;
watermelons;
cauliflower;
hard apples;
plums;
carrot.

Greens include celery, dill, crushed garlic, and parsley. The barrels are first doused with boiling water. Vegetables and fruits are sorted, high-quality specimens are selected, and washed under running water. The inside of the barrel is rubbed with crushed garlic, and assorted vegetables and fruits are placed in it. Place greens and leaves on top and cover the mix completely. Brine for assorted vegetables is made from 30 g of salt per liter of water, pour it over the mixture. A press is placed on the surface.

For flavor, you can add 2-3 pieces of quince to the mixture.

Fresh vegetables with salt

To pickle fresh vegetables, you will need 1 kg of carrots, tomatoes, bell peppers and onions, 300 g of herbs, 1 kg of coarse salt. Wash the carrots, peel them and grate them. Peel the onion and chop finely.

Wash sweet peppers, remove seeds, cut into slices, tomatoes into cubes. Place vegetables in a spacious container. Wash the greens and chop finely. Add it to the assorted vegetables, add salt, and mix thoroughly. Place the salted mixture in clean jars and roll up.

In the package

You can freeze assorted vegetables for the winter, which will greatly facilitate the process of preparing dishes in the future. Take any components of your choice, wash them under running water, and dry naturally. Afterwards, peel them. Cut vegetables at your discretion, preferably into small cubes. Place in plastic bags and place in the freezer.

Without sterilization

Pickling vegetables for the winter without sterilization is widely practiced. You will need 5 kg of cabbage of your choice, 1 kg of bell peppers, tomatoes, zucchini, 0.5 kg of carrots, 2 heads of garlic, 400 g of parsley, 150 g of dill, 1 pod of hot pepper, 2 tbsp. salt and a liter of water. Chop the cabbage and blanch for 5 minutes to drain the liquid. Remove the seeds from the peppers and keep them in boiling water for 5 minutes.

Cut tomatoes, carrots and zucchini into slices, chop greens. Combine the vegetables, place tightly in a container, sprinkle with layers of garlic cloves, herbs, and carrots. Prepare the brine, cool, pour into the assortment. Cover the container with gauze and place a weight for 3 days. Afterwards, mix thoroughly and place for long-term storage in a cool place.

With horseradish and currant leaves

To prepare assorted vegetables for the winter without sterilization with horseradish and currant leaves, you need to follow the above recipe. The listed components will make the product more spicy to taste. Currant and horseradish leaves are doused with boiling water and crushed. Afterwards, add to assorted vegetables and mix thoroughly.

Assorted cauliflower with vegetables in tomato marinade without sterilization

The autumn abundance of vegetables encourages housewives to prepare the usual pickles and look for new recipes for tasty and healthy dishes that can pamper the family. An assortment of vegetables is prepared if, after the main salting, there are several types of vegetables left in small quantities. This assorted cauliflower and eggplant in a delicious tomato sauce will be a wonderful and healthy side dish for meat.

Ingredients

tomatoes for marinade 1.5 kg
cucumbers 10 pcs.
tomatoes 10 pcs.
cauliflower 1 head medium
onions 5-6 medium onions
sweet pepper 1 pc.
eggplant 1 pc.
garlic 4 cloves
bay leaf 2 pcs.
hot pepper 1/4 pcs.
cloves 2 pcs.
salt 2 tbsp. l.
sugar 3 tbsp. l.
vinegar 9% 2 tbsp. spoons
allspice black pepper (peas) 10 pcs.
water as needed

Preparation

Wash and sterilize jars and lids. Wash the vegetables. Separate the cabbage into inflorescences. Cut cucumbers and eggplants into slices, onions into halves, peppers into cubes. Leave the tomatoes whole, but pierce them with a toothpick in several places. Place a pan of water on the fire to prepare the marinade.

Place 1 bay leaf and 2 cloves of garlic on the bottom of the prepared jar. Then add cucumbers, onions, tomatoes, peppers, eggplants, cauliflower. Pour boiling water over the prepared vegetables and leave for 5–7 minutes. Pour a second portion of water into the pan. Drain the water from the jars and add a second portion of boiling water. Leave for 10 minutes. Strain the tomatoes set aside for the marinade into juice. Add vinegar, spices, salt, sugar to the juice. Boil the mixture for 10 minutes over medium heat. Do not remove the foam. Drain the second portion of water from the jars.

Pour the tomato marinade into the vegetables and swirl. Roll the closed cans over the table so that the tomato is evenly distributed, as it is very thick. Place the jars on the table and wrap them in a warm towel.

Assorted vegetables with citric acid for the winter

Fans of savory flavors will appreciate the following recipe for preparing assorted vegetables for the winter. In fact, it is no different from the very first option for preparing vegetables, only citric acid and other spices are used here.

We'll tell you how to roll assorted vegetables into jars with the addition of citric acid (the amount of ingredients is presented per 1 three-liter jar):

Take 1 large zucchini. Wash it under running water, and then cut it into thick rings. There is no need to perform any other actions with the zucchini.
Prepare 6-7 small cucumbers. As always, you must first soak them in cold water and cut off their tails on each side.
Take 1 kg of fleshy red tomatoes, but select the fruits so that they fit freely into the jar (you should not put any effort into putting them in and then taking them out). Wash the fruits and tear off the green tails if any remain on the fruits.
Separate 5-6 inflorescences from a head of cauliflower, wash them and cut off all putrid pieces.
Wash one large carrot thoroughly, peel and cut into rings. This ingredient may not be used, but carrots will add color to the vegetable assortment, so we recommend adding this vegetable to the preparation.
Place the following spices on the bottom of a three-liter jar:

several currant, bay and cherry leaves
2 dill umbrellas
4 cloves garlic
a couple of pieces of horseradish root

Place vegetables on top of the spices in any order. We recommend taking into account the colors of the fruits so that they look harmonious in a transparent jar.
Pour boiling water (1 l) over the assorted vegetables. Leave the preparation for 10 minutes so that the water is saturated with the juices and aromas of all the ingredients.
Drain the water into a saucepan, add 2 tablespoons of salt, sugar, and a teaspoon of citric acid. If you wish, you can also add any seasoning that is used to pickle vegetables.
Stir the resulting brine, and then pour it into a jar of vegetables and roll up the lid.

Assorted cauliflower and zucchini

I offer you a wonderful recipe for assorted cauliflower with vegetables with the addition of zucchini. The recipe is based on a 3-liter jar, but personally I don’t make it in large jars, but in a makisum of 1.5. So the main thing is to make the marinade, and you will calculate its quantity when you fill the jars with boiling water.

Ingredients

Recipe for a 3 liter jar

cucumbers 3-4pcs
tomatoes 2-3pcs,
bell pepper 2 pcs,
cauliflower - half,
onions 4-5pcs,
carrots 2-3,
1 head of garlic,
zucchini 1 piece,
1 pod of hot pepper.

for 1.5 liters of water,
4 tbsp. Sahara,
2 tbsp. salt,
peppercorns 6 pcs,
5 tbsp. 9% vinegar.

Vinegar for a 3-liter jar - 6 tbsp.
For a 2-liter jar - 4 tbsp. l.
For 1.5 l. jar - 3 tbsp.
For 1 l. jar - 2 tbsp. vinegar.

Cooking tips and tricks

Basic rules and recommendations for preparing aromatic winter snacks:

Use fresh ingredients.
To preserve the white color of cabbage inflorescences, blanch with the addition of citric acid.
Add salt, sugar and spices to the dish no earlier than 10 minutes before the end of cooking.
Do not use stalks.
Pre-clean vegetables from damage.

How to prepare a “Vegetable Garden in a Jar” with tomatoes, cabbage, peppers and carrots without sterilization for the winterRead

Over time, each housewife will add her own secrets and additions to her favorite recipe.

Pickled cauliflower is very tasty. Cooking recipes

Hi all. Today's episode is dedicated to cauliflower. We will pickle it in 1 and 3 liter jars, and also learn how to make it in a hurry. And right now, a selection of recipes for pickled cauliflower for the winter, as well as a quick recipe, awaits you.

Did you know? This cabbage has much more beneficial properties than any other.

Cauliflower is ordinary cabbage with a higher education (Mark Twain)

Its main property is that it is easily absorbed by the body. In addition, cauliflower contains very, very much vitamin C and B, and also contains vitamins A, E, D, K, H, U. You can find carbohydrates, fiber, organic and polyunsaturated acids, starch, and sugar in it. There are also mineral salts of potassium, calcium, chlorine, phosphorus, magnesium, sulfur, sodium, copper, manganese, iron, zinc, molybdenum, and cobalt.

As you can see, the composition of inorganic substances is quite rich.

Cauliflower can be used not only in salads, but also in pickles. Below are some interesting recipes for making delicious pickled cauliflower.

Very tasty pickled cauliflower. Fast and tasty

To prepare pickled cauliflower:

cauliflower – 1 head
carrots - 2 pcs.
garlic - 6 cloves

For the marinade:

salt - 2 tbsp. l.
sugar - 4.5 tbsp. l.
vinegar 9% - 100 ml
bay leaf – 1 pc.
vegetable oil - 4 tbsp. l.
black pepper - 4 peas
allspice - 4 peas

We start by washing the cauliflower and disassembling its inflorescences. Peel and grate the carrots. Peel the garlic. After that, put all the peeled and grated vegetables into one cup: cabbage, carrots and garlic. Add spices.

Now we prepare the marinade for the cabbage. Pour water into a saucepan, add vegetable oil, salt and sugar. Bring to a boil and keep for about 2 minutes. After this, add vinegar and remove from heat.

Pour this marinade over our vegetables, cover with a lid and put in the refrigerator.

After a day, you can take a sample.

Delicious and crispy pickled cauliflower for the winter

To prepare delicious crispy pickled cabbage, take:

Cauliflower – 1 head medium
Carrots – 1 pc.,
Garlic – 4 cloves,
Black peppercorns – 4 pcs.,
Chili pepper - a quarter of a pod,

Water – 1 liter,
Salt – 1.5 tbsp. l.
Vinegar - 4 tbsp. l.
Sugar – 2 tbsp. l.

Clean and wash the cauliflower. After that, blanch it: put it in a saucepan with boiling water and boil for two minutes.

After this, put the cabbage halfway into the jars. Next, add carrots, peppers, garlic and top with cabbage again. Add salt and vinegar to the water where the cabbage was boiled.

Pour the marinade into jars. We roll up the jars themselves with turnkey lids or simply close them with regular ones.

We first cool the jars, and then put them away for storage until winter.

Instant pickled cauliflower

If you want to pickle cabbage, as they say, quickly, then use this recipe.

To do this, take the following components:

Cauliflower – 1 head medium
Carrots – 1 pc.,
Garlic – 4 cloves,
Black peppercorns – 4 pcs.
Sunflower oil
Bay leaf – 1 pc.

We clean the cabbage, separate it into individual inflorescences, put it in boiling water and cook for a couple of minutes. After this, place on a sieve and pour over cold water.

In this water, where the cabbage was boiled, add sugar, salt and sunflower oil. We also boil for a couple of minutes, after which we add vinegar. Place cabbage, seasonings, bay leaf, and pepper on a plate. Pour in hot marinade.

Let it cool while we grate the carrots and press the garlic through a press. Place grated and crushed vegetables into the cooled cabbage.

Cover the dish with a lid and put it in the refrigerator for five hours. After this time, you can put the cabbage on the table.

Preparing cucumber salad with carrots and cauliflower

Wash the cabbage well and divide into small florets. Wash the cucumbers and trim the ends. Peel the carrots and cut into slices.

Place garlic, dill, bay leaf, celery and hot pepper at the bottom of a sterile jar. Then tightly pack the cucumbers with cabbage and carrots.

For the marinade, add salt and sugar to 1.5 liters of water and bring to a boil. Pour the hot marinade over the cucumbers and leave for 15 minutes. Then pour the marinade into the pan and bring to a boil again. Remove from heat, add vinegar and fill jars, add spices and seal. Turn it upside down, wrap it up and leave it like that for a day. Store in a cool place.

You can add other vegetables according to your taste: zucchini, squash, bell peppers, tomatoes.

Bon appetit!