Cauliflower Lecho for the winter: recipes and 3 delicious cooking methods

Time for homemade vegetables is just around the corner. Cauliflower is a rare product on our table. It is a pity, because this vegetable is a storehouse of useful substances, vitamins and trace elements. One of the delicious dishes among homemade preparations for the winter is cauliflower lecho, consider the basic recipes, reveal the subtleties and nuances of canning.

Delicious and crispy cabbage lecho - the highlight of your table

You can diversify your everyday or holiday table in winter with original he althy vegetable preparations. Cauliflower marinade will be a delicious table decoration.If the preservation technology is observed, vitamins and microelements are preserved in the dish, the vegetables are crispy, and the spicy sauce is spicy.

What side dishes should I serve with?

Lecho is the perfect appetizer for meat dishes. Many housewives use the blank for seasoning soup. The prepared product goes well with boiled or baked potatoes, fish and rice.

Required ingredients and supplies

For cooking you will need fresh vegetables, spices, spices and a good mood. From the inventory it is important to prepare in advance:

• glass liter jars;
• pan;
• tin lids;
• sharp knives or meat grinder.

Jars and lids are sterilized in a water bath, vegetables are thoroughly washed.

Important! Vegetables should be fresh, so the dish will turn out crispy, and the marinade will be fragrant.

Preparing vegetables

Fresh vegetables must be thoroughly washed, cut out the damaged parts. Carrots are peeled. Tomatoes are prepared in various ways. There are recipes for making lecho with tomatoes with or without skin.

Recipes and step by step cooking recipe

There are classic cooking recipes. Recently, a recipe for cooking in a slow cooker has become popular. Often lecho is prepared like a salad, this method allows you to save most of the vitamins.

Classic cabbage lecho recipe

Ingredients:

• cauliflower - 1 kilo;
• tomatoes - 2 kilograms;
• sweet bell pepper - 1 kilo;
• onions - 0.5 kilograms;
• carrots - 0.5 kilograms;
• garlic - 2 heads;
• s alt, sugar, spices - to taste;
• sunflower oil - 300 grams;
• vinegar 9% - 150 milliliters.

Washed vegetables, except for cauliflower, are cut into strips, tomatoes are left with skins, onions are cut into rings. We divide the cabbage into small "flowers". Add all ingredients to a saucepan, add water. It takes about 30 minutes to cook lecho. 10 minutes before the end, s alt, sugar, spices, oil and vinegar are added to the mixture. Hot lecho is poured into sterilized jars, rolled up.

Salad like lecho from cauliflower

The method of preparing lecho, like a salad, differs from the traditional recipe, the method of preparing a marinade, in which, instead of a tomato, tomato paste is used. To preserve the snow-white color of the inflorescences, the vegetable is blanched in water with the addition of citric acid.

Method of harvesting in a multicooker

This recipe does not involve vinegar. Vegetable juice is used as a preservative. Before placing the cauliflower inflorescences in the multicooker bowl, the vegetable is boiled for 5 minutes in s alted water. To create a self-sustaining dish, the ingredients of the classic recipe include pieces of tender turkey or chicken meat.

Recommendations and cooking tips

Basic rules and recommendations for preparing fragrant snacks for the winter:

1. Use fresh produce.
2. To preserve the white color of cabbage florets, blanch with citric acid.
3. Put s alt, sugar and spices into the dish no earlier than 10 minutes before the end of cooking.
4. Do not use stalk.
5. Pre-clean vegetables from damage.

Over time, each housewife will replenish her favorite recipe with her own secrets and additions.

Features of storing lecho for the winter

For long-term storage of blanks, it is necessary to ensure optimal storage conditions for the product.

Appetizing jars should be stored in a cellar or basement at a temperature not exceeding +18 C, the room should be dark.

The shelf life of the product depends on the amount of vinegar. If the sterilization process is violated, pathogenic bacteria can enter the sauce, the workpiece will be spoiled.

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