Marinated cauliflower with beets: cooking recipes with photos and videos

Cauliflower is an ideal object for preservation. It goes well with other vegetables, looks good on the table and keeps its shape perfectly. That is why pickled cauliflower with beets is often rolled up for the winter. Before you start cooking this dish, you should study the recipes for its preparation.

Classic recipe

There are different recipes for preparing cauliflower with beets for the winter. Most often, a classic recipe is used to preserve snacks.

To create this dish, you will have to prepare the following ingredients in advance:

• kilogram of cabbage;
• one beet;
• three heads of garlic;
• black pepper;
• 150g s alt;
• 80g sugar;
• bunch of parsley;
• 400ml vinegar;
• 20g citric acid;
• 200 ml oil.

Cooking a meal begins with the preparation of the main ingredients used. First you need to disassemble the cabbage into several inflorescences. Then, several liters of water with citric acid are poured into a small container. Inflorescences are lowered into the liquid and placed on a gas stove. The water should boil, after which it will have to boil for a few more minutes over low heat. This procedure is carried out so that during cooking the vegetables do not begin to turn black.

While the vegetables are cooking on the stove, you can work on other ingredients. The beets are thoroughly washed with cold water, peeled and cut into small pieces.

After that, chopped garlic with parsley and other herbs are placed in sterilized jars. Then they add a few pieces of beets with boiled cabbage. All this is carefully compacted with a spatula or hand so that more vegetables can fit in the jar.

When the container is completely filled, marinade is poured into the containers, and they are covered with lids for 30 minutes.

After that, a little sugar, black pepper and s alt are added to each jar. After half an hour, the liquid from the container is poured into a saucepan, brought to a boil and again poured into jars. Pour the contents of the jars with vegetable oil and vinegar and marinate. After the canned snack has completely cooled, it can be transferred to the basement for storage.

With carrots

Sometimes other recipes are used to preserve cabbage with beets, which may differ in ingredients. Some housewives add carrots while preparing beetroot preservation.To make an appetizer according to this recipe, you will have to prepare the following components in advance:

• kilogram of cabbage;
• two carrots;
• one beet;
• four peppers;
• 60g basil;
• 100 g s alt;
• 80g sugar;
• dill;
• three heads of garlic;
• 200 ml vinegar.

To create conservation, you need to use only tasty and sweet beets, carrots and cabbage. You can even use vegetables with black dots, as you can get rid of them during the cooking process. Creating an appetizer begins with the preparation of vegetables. The cauliflower is washed and cut into several large pieces. Then she pours herself into a pot of water. Also, peeled and grated carrots should be added to it. After adding all the ingredients to the pan, you can pour a little allspice, s alt and sugar into the water.The mixture is brought to a boil and simmered for 5-10 minutes.

While the marinade is preparing, you can add a little chopped garlic and herbs to each jar.

After that, beets should be added to the marinade on the stove. However, before that, it must be thoroughly cleaned and cut into small pieces. After 10 minutes, the entire contents of the pan are distributed between the banks. Preservation should be infused for several minutes, after which a little vinegar and s alt are added to it. Then you need to pickle the pickle and shake it well. Pickled cucumbers should cool for a day after seaming. Only after they have completely cooled down, they can be transferred to the cellar for further storage.

Conclusion

Pickled cauliflower is a great winter canned snack. Cooking it is quite difficult, especially for people who have not previously been involved in conservation.To preserve cabbage, it is recommended to familiarize yourself in advance with the features of its preparations and the most common recipes.

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