Cauliflower for the winter: instant preparations, 9 delicious recipes with photos

Cauliflower is used in dietary nutrition, has a whole range of trace elements and nutrients. It is not preserved as often as traditional vegetables (for example, cucumbers or tomatoes), but there are much more benefits from such dishes, and they are not inferior in taste. Canned cauliflower for the winter, from which preparations are becoming increasingly popular, is used to feed children and people suffering from various diseases and in need of a diet.

Features of harvesting cauliflower for the winter

For winter preservation, heads of even color, without spots and visible defects, with a dense texture are better suited. Banks must be thoroughly sterilized before starting the process. If the recipe involves the use of vinegar, then add it only at the end of cooking. After rolling up the jars, be sure to turn the lid down and leave it in this position until it cools completely.

For freezing, only fresh cauliflower heads are used, without visible defects and flaws. The head is divided into inflorescences of approximately the same size.

How to choose and prepare cabbage before starting the process

When choosing a head of cauliflower for harvesting, it is carefully inspected for defects, pests or other flaws. The head should be uniform in color. The yellowness present on the inflorescences indicates their overripeness.

In principle, such a product can be used for winter harvesting, but it will need to be broken and divided into small inflorescences.

Methods of harvesting cauliflower at home

The desire to eat cauliflower not only in the summer season, but also in the cold winter, made chefs come up with recipes for preparations. Nadmittedly, among all their diversity, you can definitely find something for yourself.

Classic Preservation Recipe

Recipe for quick and delicious cooking requires the following components:

• sweet bell pepper - 2 pcs.;
• black peppercorns - 11 pcs;
• water - 1 liter;
• cauliflower inflorescences - 750 g;
• young carrot of medium size - 1-2 pieces;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• food vinegar - 5.5 tbsp. l.;
• table s alt - 2.5 tsp;
• sweet peppercorns - 7 pcs;
• cloves - 2-3 pieces;
• granulated sugar - 3.5 tbsp. l. no peas.

Cooking method:

A simple method of harvesting begins with the fact that the cauliflower should be divided into small florets and washed. After that, throw a bit of s alt into clean water and lower the prepared inflorescences there, leaving it for a while so that all the insects emerge. Washed and peeled onions are finely cut, then carrots, peppers are cut into half rings.

At the bottom of the dishes prepared for preservation, vegetables are laid out, then cabbage, scalded with boiling water and immediately poured into the sink. Next, they begin to prepare the marinade from the required amount of granulated sugar, s alt and water.At the end of the process, vinegar is poured in and the prepared liquid is poured into jars.

Korean cauliflower

Very he althy and tasty preservation is prepared from the following ingredients:

• garlic - 10 cloves;
• water - 1000 ml;
• cauliflower inflorescences - 1000 g;
• chopped coriander - to taste;
• rock s alt - 2 tbsp. l. (full);
• large young carrot - 3-4 pieces;
• food vinegar - 0.5 tbsp;
• hot pepper - to taste;
• sunflower oil - 1⁄4 tbsp;
• granulated sugar - 1 tbsp

Cooking method:

The head of cauliflower is washed out, divided into small equal inflorescences.Carrots are rubbed on a special Korean grater. Finely chop the garlic with a knife. Cabbage is thrown into boiling water for a couple of minutes and transferred to a colander, after which it is mixed with cooked spices and rammed into pre-prepared jars.

The best option for preparing marinade for this recipe is boiled from a solution of sugar and s alt, at the end of cooking add vinegar and purified vegetable oil, pour into jars. Close and wrap in a warm blanket. Pickled cabbage must cool for at least a day, after which it is moved to the basement or pantry.

S alting with tomatoes

For the preparation of preservation, the following components are needed:

• cauliflower inflorescences - 1000 g;
• Cherry tomatoes - 2000;
• garlic - 6 cloves;
• cooking s alt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.;
• mustard seeds - 1 tbsp. l.;
• dill umbrellas - 1 pc. per can;
• lavrushka - to taste;
• acetic essence 70% for one 1.5-liter jar - 1/2 tsp;
• water - 1 liter.

Cooking method:

Rinse all the vegetables provided for in the recipe, divide the head of cauliflower into small equal inflorescences and put in a suitable bowl. Place dill, parsley and a clove of garlic at the bottom of pre-sterilized jars. Spread cabbage inflorescences and cherry tomatoes in layers there.

Boil the water, pour over the vegetables and leave for 20 minutes, then drain the liquid and prepare the marinade with mustard seeds, s alt and sugar. At the end of cooking, pour in vinegar essence. Pour into jars. Pickled vegetables are cooled under a blanket for a day and sent to a storage place.

Preservation without sterilization

To prepare such a blank, you will need:

• bell pepper - 3-4 pieces;
• bitter capsicum - 1 pc.;
• lavrushka - 4 pieces;
• cauliflower inflorescences - 2000;
• s alt - 4 tbsp. l.;
• granulated sugar - 5.5 tbsp. l.;
• young carrot - 0.2 kg;
• food vinegar - 50 ml.

Cooking method:

A head of cauliflower is carefully sorted into small inflorescences, boiled in boiling water for a couple of minutes, discarded in a colander and cooled. Peppers are cut into small slices or half rings, carrots are cut into thin rings. A marinade is prepared from sugar, s alt and water, and vinegar is poured at the end of cooking.Lavrushka, inflorescences, peppers and carrots are placed at the bottom of a sterile container, everything is poured with the prepared marinade and rolled up.

Recipe in tomato sauce

You can also preserve cauliflower in tomato sauce. To do this, stock up on the following components:

• ripe tomatoes of any variety - 1200g;
• sweet bell pepper - 4 pieces;
• sugar - 0.5 tbsp;
• cauliflower inflorescences - 2000;
• rock table s alt - 3 tbsp. l.;
• garlic - 10-12 cloves;
• Pure sunflower oil - 1 tbsp;
• parsley - 1 bunch;
• food vinegar 6% - 120g

Cooking method:

All vegetables are washed, peeled, cauliflower is divided into small equal inflorescences, boiled for a couple of minutes in s alt water. Juice is prepared from tomatoes in any way possible. The vegetables provided for in the recipe are finely chopped and placed in a separate suitable dish.

Pour cooked tomato juice into it, add sugar, table s alt, pour vinegar and oil, put on fire and boil for half an hour. Then they throw inflorescences and cook for another 5 minutes. The hot mixture is placed in prepared glass containers and sterilized.

Marinated with apples

Canned cabbage with apples will delight you in the cold winter. For cooking you will need:

• large sour apple - 1 piece;
• medium carrot - 2 pcs;
• any greens - to taste;
• cauliflower inflorescences - 1.3 kg;
• black pepper - 3-4 peas;
• refined sunflower oil - 2 tbsp. l.;
• water - 1 l;
• garlic - 4 cloves;
• lavrushka - 2 pieces;
• food vinegar - 1/2 cup;
• rock s alt - 2.5 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.

Cooking method:

The head of cabbage is washed under running water and divided into inflorescences, the apple is cut into slices, the carrot is cut into thin circles. Vegetables and cooked herbs are placed in a sterilized container (if necessary), spices are thrown there and vegetable oil is poured.

A marinade is prepared in the standard way from sugar, table s alt and food vinegar, poured into ready-made jars and closed.

With carrots and garlic

For the preparation of preservation you will need:

• rock s alt - 0.7 tsp;
• granulated sugar - 2 tsp;
• medium head of cauliflower - 1 pc.;
• young carrot - 130 g;
• garlic - 20g;
• water - 400 ml;
• sunflower refined oil - 80 ml;
• food vinegar - 60 ml;
• lavrushka - 1 piece;
• black and allspice - 4 peas each;
• cloves - optional.

Cooking method:

Rinse the cauliflower, divide into small equal inflorescences. Peeled and washed garlic and carrots are cut into thin plates. Vegetables are thrown into a saucepan with boiling water and boiled for several minutes, after which they are removed with a slotted spoon and thrown into cold water for a couple of minutes.

The marinade is prepared in a separate bowl, the vegetables are packed into glass jars, and the necessary spices are sent there. Separately s alting them in this recipe is not required, all the s alt goes into the marinade. They pour vegetables into them, put the jars for sterilization, and then roll them up.

With bell peppers and onions

This salad will appeal to the whole family. To prepare it you need:

• lavrushka - 8 pieces;
• water - 1300 ml;
• cauliflower inflorescences - 2000;
• peeled onion - 0.5 kg;
• bell pepper - 750 g;
• black and allspice - 15 peas each;
• rock s alt - 2.5 tbsp. l.;
• granulated sugar - 0.2 kg;
• food vinegar - 200 ml;
• sunflower oil - 200 ml.

Cooking method:

Pepper cut into thin strips, onion heads - half rings. Divide the cauliflower into small equal inflorescences and blanch. In a large bowl, mix all the vegetables needed for the recipe.At the bottom of the prepared jars, throw peppercorns and parsley. Tamp the salad into jars, boil the marinade and pour it over the vegetables. Sterilize and preserve.

With beets

Marinating such a dish is very interesting, because it turns out not only tasty, but also he althy. You will need:

• cauliflower head - 1 pc. medium;
• medium beetroot - 1 pc.;
• rock s alt - 1.5 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• food vinegar - 2.5 tbsp. l.;
• black pepper - 7 peas;
• lavrushka - 2 pieces;
• water - as needed.

Cooking method:

The vegetables provided for in the recipe are thoroughly washed and cleaned, the head of cauliflower is divided into equal inflorescences.Beets are cut into cubes or tinder on a coarse grater. Beets and cabbage are laid in layers in the prepared container in such a way that beets are the final layer. Spices are also thrown there, vinegar is poured, s alt, sugar are put in and boiled water is filled to the top. Put on sterilization and canned.

Store in the freezer

If there is no desire or opportunity to preserve cauliflower in jars, then you can freeze it. This will preserve all the useful substances and trace elements, and you can use such a blank for any culinary purposes. To do this, the head of cabbage must be disassembled into inflorescences, thrown into s alted boiling water and blanched for several minutes. After that, allow to cool completely, pack in bags and send for storage in the freezer.

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