Cauliflower is a rich source of iron, calcium, potassium, phosphorus, zinc, copper and many other macro- and microelements. In the cold season, when the body is in urgent need of nutrients, it is especially pleasant to enjoy healthy preparations of cauliflower.
Pick your recipe
Cauliflower with tomatoes and sweet peppers: delicious harvesting for the winter
Essential Ingredients:
- 2 kg of cauliflower;
- 200 g of parsley;
- 120 g of 9% vinegar;
- 1.5 kg of tomatoes;
- 300 g of bell pepper;
- 250 g of vegetable oil;
- 100 g of granulated sugar;
- 80 g of garlic;
- 60 g of salt.
Disassemble the cauliflower for inflorescences. Dip in boiling salted water and blanch for 2-3 minutes. Then fold it into a colander and let cool.
Cut tomatoes and bell peppers into pieces and chop in a blender or mince. In the resulting mass, add granulated sugar, salt, vinegar, vegetable oil, chopped garlic and parsley.
By adding a few basil leaves to the marinade, you will give it an even brighter, more saturated aroma.
Bring to a boil, carefully lower the cauliflower and cook over low heat for about 10-15 minutes. Arrange the hot vegetable mixture in sterilized glass jars and roll up the lids.
Pickled Cauliflower: recipe
Essential Ingredients:
- 2 kg of cauliflower;
- greens of dill;
- parsley;
- garlic;
- black allspice;
- blackcurrant leaf.
For slightly acid marinade:
- 3 ¼ glasses of water;
- 1 tbsp. a spoonful of salt;
- 1.5 tbsp. tablespoons of granulated sugar;
- ¾ cup of 5% table vinegar.
For sour marinade:
- 3 glasses of water;
- 1 tbsp. a spoonful of salt;
- 1 cup of 5% table vinegar;
- 1.5 tbsp. tablespoons of granulated sugar.
For acute marinade:
- 2 glasses of water;
- 1.5 tbsp. tablespoons of granulated sugar;
- 1 tbsp. a spoonful of salt;
- 2 cups of 5% table vinegar.
Peel cauliflower from leaves, wash and disassemble for inflorescences. Dip in boiling salted water and blanch for 2-3 minutes. Then recline on a sieve and refrigerate under running water.
So that cauliflower does not lose color during cooking, it is recommended to add a small amount of citric acid (0.5 g per 1 liter of water) to the water.
Cook the marinade. Dissolve salt and sugar in heated water, boil for 10 minutes and strain through a dense cloth. Pour vinegar into the filtered solution.
Put greens, peeled garlic and spices to taste at the bottom of each jar. Add horseradish root and / or hot red pepper if desired. Fill the jars with cabbage and pour hot marinade.
Close tightly with lids and store in a cool place. For long-term storage, cabbage cans are sterilized and hermetically sealed.
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Pickled cabbage. Family recipe