Cucumbers with cauliflower for the winter: the best cooking recipes, preservation storage

Winter preparations allow you to decorate the table in the absence of fresh fruits. Recipe cucumbers with cauliflower for the winter mutually complement and emphasize the taste of each other. If the blank is opened in winter, it will become a delicious seasoning for meat dishes.

Features of pickling cucumbers with cauliflower

In order for pickled cucumbers to taste crispy, it is recommended to dip them in cold water for several hours before cooking. Before that, they must be washed and cut off the ends.

It is recommended to take containers of 3 liters for harvesting.

Rules for the selection of ingredients and preparation of containers

Banks must be sterilized before use. This can be done in the oven or steamed.

Cooking recipes

Here are some of the most delicious cucumber recipes.

Easy canning method

To make you will need:

• 2.5 kg cucumbers;
• 1 cauliflower;
• hot pepper;
• two pieces of horseradish root;
• 8 currant leaves;
• 4 cloves;
• a teaspoon of peppercorns;
• stems and inflorescences must be taken from dill.

Also required:

• 50g granulated sugar;
• 75 g each of s alt and vinegar.

To make cucumbers for the winter, do the following:

1. Vegetables need to be washed and peeled.
2. Bay leaves, currants, cloves, peppercorns, garlic cloves are placed in sterilized containers at the bottom. Chili cut into thin rings and added to the resulting mixture. If you additionally place a piece of horseradish root, it will help the cucumbers become more dense. Horseradish leaves can be used instead.
3. Cucumbers are placed in the container, filling up to half the height.
4. Cauliflower, cut into pieces, put a layer on cucumbers.
5. Dill stems and inflorescences are placed on top.
6. The rest is filled to the top with cucumbers and poured with boiling water. Leave for 10 minutes.
7. The liquid is poured into a saucepan. S alt and sugar are added to it and boiled.
8. Vegetables are again poured with clean boiling water and drained after 2 minutes.
9. Add 75 ml of vinegar and top with the prepared marinade.

Banks roll up. They are wrapped upside down with a blanket and allowed to cool to room temperature.

Tomato variant

This variety of vegetable platter will please the hostess in late autumn and winter, because there is a large assortment of vegetables in one dish.

To prepare:

• 5-6 medium sized tomatoes;
• 3-4 regular size cucumbers;
• requires 5 cauliflower florets;
• 1 bell pepper;
• small onion;
• tops of dill sprigs;
• half a carrot;
• a piece of zucchini;
• three garlic cloves.

You will need to prepare marinade syrup - you will need:

• large spoonful of s alt with a small slide;
• 2 tbsp. spoons of granulated sugar.

This amount is needed to make five cups of marinade.

The cooking procedure is as follows:

1. Pepper is cleaned from seeds and stalk, then washed. Zucchini is cut into rings, pepper - into thin slices, the onion is divided into quarters. Cucumbers must be cut off the tips, and the tomatoes are put whole.
2. Jars with lids should be sterilized.
3. Now you need to put all the cooked vegetables inside the containers.
4. Dill sprigs are placed on top.
5. The marinade is being prepared. To do this, add s alt and sugar to the water and bring to a boil.
6. Marinade pour vegetables to the top. Allow to stand for 5 minutes, then drain the liquid and bring to a boil again. The marinade is re-filled into a container. Repeat again.
7. Pour 60 g of vinegar into each jar.

The jars are rolled up, wrapped upside down in a blanket and allowed to cool to room temperature.

How to properly store blanks

To store canned cucumbers, you will need to place them in a cool and dark place for the winter.

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