Assorted for the winter with cauliflower: 7 simple pickling recipes with photos

Winter marinades are usually made from tomatoes and cucumbers. But assorted cauliflower for the winter will be delicious. So many vegetables are packed in one jar so that they decorate the winter menu and dishes of meat, noodles, rice. In the marinade, all products retain their beneficial properties.

Features of cooking assorted cauliflower for the winter

Cauliflower is advised to use, as it contains vitamins, trace elements. The amount of mineral s alts, sugar is varied. The cabbages contain carbohydrates, fiber, which has a beneficial effect on the functioning of the intestines. Cauliflower is useful for those who want to lose weight.

Cooking assorted cauliflower for the winter is easy. Divide it into small slices 3-5 centimeters in size. The only thing is that you must first pour boiling water over them or lower them for 3-4 minutes in hot boiling water. Be sure to add water. Then the inflorescences are lowered into cold water

Tomatoes, peppers, carrots go well with cauliflower.

Requirements for the main ingredients

You need to choose small heads of cabbage for pickling. They don't have to outgrow. The color of the inflorescence should be whitish, tender. Overgrown, with a darkened top, do not take heads of cabbage. They will be tough, and tasteless in the marinade.

Pick up ripe tomatoes for cabbage. Carrots will need medium size. The marinade is prepared classically, taking 100 grams of sugar, 50 grams of s alt, vinegar in 9% for 1.5 liters of water, you need 1-2 tablespoons.

How to prepare the container

For mixed vegetables with cauliflower, you need to take glass jars. 3 liters are best. But for a small family, pickle in containers of 1 or 0.7 liters.

First wash the container with warm water with baking soda and mustard powder. Then the jars are sterilized. They are put in the oven, heated to a temperature of 150-180 degrees. Keep in the closet for 15 to 30 minutes. Before laying vegetables, the container is slightly cooled.

Cooking Methods

Cauliflower is pickled with other garden fruits according to different recipes. Each hostess has her own way. And the taste of the platter depends on what vegetables are added to the cabbage.

Classic cauliflower platter in a 3 liter jar

It's best to mix in a large 3 liter jar to fit enough vegetables. For a head of cauliflower you need to take:

• medium-sized tomato fruits - 5-6 pieces;
• 2-3 bell peppers;
• 4 cucumbers, 7-10 centimeters long.

You will need garlic, parsley and dill for snacks. Sprigs of greens, whole or chopped, are placed in a prepared jar. Mixed vegetables are placed, tightly laying them in a container. Zelentsy and tomato fruits are put whole, and pepper pods are cut into slices or strips. Garlic cloves and peppercorns, laurel leaves can also be used. To fill the contents, use a well-boiled marinade.

Preservation ends with pasteurization of assorted jars. The procedure is carried out for 25-30 minutes, after which pickled vegetables are rolled up with metal lids.

Quick recipe without sterilization

If you do not want to spend a lot of time, then you can use a recipe that does not provide for the sterilization of the workpiece. Assorted vegetables are prepared with cauliflower using the same vegetables as in the classic recipe.

You can add sliced carrots. Any vegetable can be omitted from the assortment, replacing it with another.

In order not to sterilize the workpiece, it is necessary to pour the products in the jar first with just boiling water, warming them up for 10-15 minutes. After draining the water, you will already need a marinade. It is prepared by adding sugar, s alt, vinegar, black peppercorns and allspice to water.

Tomato variant

Recipe also includes cauliflower, cucumbers and peppers. It is advised to take assorted eggplants, cut into slices or circles. They are first sprinkled with s alt to remove bitterness. Small onions can also be used by cutting them in half.

Tomato juice is used instead of tomatoes, although, if desired, several whole fruits can be put in a jar. It is better to make juice yourself from ripe tomatoes. They are passed through a meat grinder, juicer.But be sure to do so that there are no seeds and skins left inside. With 1.7 kilograms of tomatoes, a liter of juice is obtained. It must be boiled with a spoonful of s alt, 2 - sugar. At the end, pour a tablespoon of vinegar into 9%.

Pour vegetables with tomato juice, boiled for several minutes. It is imperative to sterilize the workpiece.

With onions and sweet peppers

For this assorted recipe you need to prepare:

• sliced cauliflower - 1 kilo;
• straws of bell peppers - 300-400 grams;
• onion rings - 200-300 grams;
• spices.

The chopped vegetables are mixed, s alted, then left for 6 hours. In clean liter jars put 1-2 pieces of dill umbrellas, bay leaves, 6 peppercorns, on top - cauliflower with onions and peppers. Boiled marinade is poured over salad components. Be sure to pasteurize the workpiece

With bell peppers and carrots

In addition to the main ingredients: cauliflower heads, pepper slices and carrot slices, you need horseradish and its leaves. Peeled and washed root and spicy leaves are placed at the bottom of the jar. There - an umbrella of dill, currant leaves, cherries. Peas of black and allspice, bay leaf and garlic cloves do not interfere. Then come the main components of the assortment. They are laid tightly to the shoulders of the can. First scalded with boiling water. After 20 minutes, the water is drained, and boiling marinade goes in its place.

With lemon

Instead of vinegar, citric acid is used for preservation. It softens the marinade. Assorted preparation goes like this:

1. Carrot circles, pepper slices, cabbage divided into inflorescences, peeled garlic cloves are placed in jars in turn.
2. First you need to pour just boiling water.
3. After 15-20 minutes, the water is poured into a saucepan, adding sugar, s alt, and citric acid at the end. It needs a teaspoon per liter jar.
4. After boiling for 5 minutes, pour the contents of a glass container with marinade.

Need seaming with metal caps.

With tomatoes and cucumbers

In this recipe, if a kilogram of cabbage is taken, then cucumbers and tomatoes are 2 times less. Marinade prepared from:

• liters of water;
• tablespoon of s alt;
• 2 - sugar;
• 3 - 9% vinegar.

Peppers are taken from spices. The turn of the marinade comes after a single pouring of vegetables with boiling water. Pickled vegetables are used as a side dish for meat, potato dishes.

Storage rules for blanks

Jars with assorted cauliflower heads are put in the cellar or basement for the winter, where the storage temperature is 3-5 degrees Celsius. It is necessary to use harvesting for the winter for six months. Over time, under the influence of marinade, cabbage becomes hard, unsightly in appearance.

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