Cauliflower is a tasty and healthy vegetable plant that is not stored for long. To eat this product throughout the winter, you can quickly and easily pickle it in jars at home. Marinated appetizer comes out crispy, with an interesting taste.
Selection and preparation of ingredients
Preparing a delicious workpiece will only be possible if you select quality ingredients.
Good cabbage for pickling should meet the following characteristics:
- Fresh
- ripe;
- with not dissolved dense inflorescences;
- slightly loose;
- without spots, rot, damage.
The head must be washed, dried and the inflorescences carefully separated.
Did you know? In the United States lives a lover of growing giant vegetables named John Evans. Among his records is the cultivation of huge cabbage heads. So, its white cabbage weighed 34.4 kg, cauliflower - 27.5 kg, broccoli - 15.8 kg, Brussels sprouts - 14.1 kg.
The best recipes
There are many options for pickling cauliflower. The article selected the simplest, fastest and most delicious recipes with sterilization. This appetizer is perfect for everyday and festive table. It is well served as an independent dish or for meat, in the form of a salad. She continues to crunch, despite the past treatment.
Classic recipe
Video recipe
Classic recipe
Important! After seaming cauliflower after seaming, you do not need to wrap the lids with lids, otherwise it will lose its crisp properties.
With beets
3 half liter cans1–1.5 h
Nutritional value per 100 g:
Have cabbage split inflorescences.
Blanch the vegetable in boiling water for 4–5 minutes. Drain the water.
Cut the beets into thin straws.
In the jar put 1 bud of nail., 1 lava. leaf, 2 peas. shower. pepper, 4 peas. black pepper, 1 tooth. garlic, 1 tsp salt, 1 tsp sugar, layers of beets cabbage.
Tamp, pour in 2 tbsp. vinegar. Pour freshly boiled water.
Cover with lids. Put on sterilization for 15 minutes.
Roll up the covers.
Turn the cans upside down. After cooling, put into storage.
Have cabbage split inflorescences.
Blanch the vegetable in boiling water for 4–5 minutes. Drain the water.
Cut the beets into thin straws.
In the jar put 1 bud of nail., 1 lava. leaf, 2 peas. shower. pepper, 4 peas. black pepper, 1 tooth. garlic, 1 tsp salt, 1 tsp sugar, layers of beets cabbage.
Tamp, pour in 2 tbsp. vinegar. Pour freshly boiled water.
Cover with lids. Put on sterilization for 15 minutes.
Roll up the covers.
Turn the cans upside down. After cooling, put into storage.Video recipe
Important! Blanching of cauliflower before pickling is necessary for the snack to be stored for a long time, as well as to get rid of insects that can be located deep in inflorescences.
In Korean
3 half liter cans1–1.5 h
cauliflower
1 head
allspice
3 peas
vegetable oil
100 ml
Korean carrot seasoning
1 pack
Nutritional value per 100 g:
calories: 63.9 kcal;
proteins: 1.3 g;
fats: 3.3 g;
carbohydrates: 7.8 g.
Separate the inflorescences. Rinse under running water.
Blanch the vegetable in boiling water for 6–7 minutes.
Extract inflorescences with a slotted spoon. Grind carrots on a grater for Korean vegetables.
Prepare the marinade: pour sugar, salt, seasoning, chopped garlic, pepper, bay leaf into boiling water and cook for 3 minutes.
Remove from the stove, add oil and vinegar. Lay carrots and inflorescences in layers in jars.
Pour marinade into container.
Cover with sterilized lids.
Send cans for sterilization: to a large pot of hot water, heated over low heat, for 30 minutes.
Tighten covers tightly. Turn down the neck. Cool. After cooling, after a day, put in storage.
Separate the inflorescences. Rinse under running water.
Blanch the vegetable in boiling water for 6–7 minutes.
Extract inflorescences with a slotted spoon. Grind carrots on a grater for Korean vegetables.
Prepare the marinade: pour sugar, salt, seasoning, chopped garlic, pepper, bay leaf into boiling water and cook for 3 minutes.
Remove from the stove, add oil and vinegar. Lay carrots and inflorescences in layers in jars.
Pour marinade into container.
Cover with sterilized lids.
Send cans for sterilization: to a large pot of hot water, heated over low heat, for 30 minutes.
Tighten covers tightly. Turn down the neck. Cool. After cooling, after a day, put in storage.Video recipe
Features of storage of blanks
A pickled product that has not undergone a preservation process must be stored in a refrigerator in an unopened container for 2 months. After canning, cans can be stored at temperatures from 0 ° C to + 20 ° C, humidity 75%, in the absence of sunlight. The maximum shelf life is 2 years.but it is better to use the product for 12 months.
Did you know? It turns out that the content of ascorbic acid in cauliflower exceeds its amount in oranges and lemons. If a person daily consumes only 130 g of this vegetable, he will fully satisfy the daily requirement of his body for a valuable element.
So, as you can see, pickling cauliflower is not at all difficult. This process does not take much time and effort. If you choose the right ingredients and adhere to the technology, then throughout the winter you can enjoy a tasty and healthy product, rich in vitamins and minerals.
