Sauer or pickled white cabbage is practically a classic of Russian home cooking. But any classic requires updates and transformations. You can get new flavors with the usual ingredients by pickling cauliflower.
Pick your recipe
The basic rules and principles of pickling are known to all lovers of homemade preparations. Cooking pickled cauliflower also does not require complicated cooking skills. Perhaps the main feature is the abundance of spices and spices and their combination. The fact is that cauliflower coexists perfectly with them, which opens up scope for kitchen creativity.
How to choose and prepare cauliflower for pickling
For workpieces, cauliflower of an ideal appearance is needed - white or pale cream color without a single dark spot. Another sign of a good vegetable is a lot of leaves in the area of the stalk, which means that the cabbage was properly stored. Finally, the cabbage should not look "disheveled", that is, the inflorescences should fit snugly together.
Like any other product, cauliflower must be prepared for pickling. Take a head of cabbage, put in a large pot and fill it with water. Add a tablespoon of salt and leave for 40 minutes. So you clean the cabbage from dirt, grass and possible insects clogged between inflorescences. Rinse the heads again and take them apart for inflorescences. If suddenly you first sorted the cabbage without rinsing it, put the inflorescences in boiling water with salt for 15 minutes. Do not forget to sterilize the containers for pickling, so that the future harvest does not deteriorate, and the banks do not “explode”.
Pickled Cauliflower with Bell Pepper
Ingredients:
For marinade
- Water - 1 L
- Table vinegar 9% - 3 tbsp. l
- Salt - 2 tbsp. l
- Sugar - 3 tsp.
- Garlic - 2 cloves
- Vegetable oil - 5 tbsp. l
For cabbage:
- Cauliflower - 1 kg
- Carrots - 1 pc. (large)
- Bell pepper - 2 pcs.
- Garlic - 6-8 cloves
- Dill to taste
- Cherry and currant leaves to taste
- Allspice - A few peas
- Black pepper - a few peas
- Cloves to taste
- Bay leaf - to taste
Cooking:
- Wash cabbage, as recommended above, disassemble for inflorescences.
- Wash sweet peppers, clear of seeds, cut into cubes.
- Grate the carrots, or cut into strips.
- Prepare the marinade: boil water in a saucepan, add vinegar, oil, salt, sugar and garlic previously cut into thin slices. Cook for 5 minutes.
- Put cabbage in the marinade, let it boil, cook for 1-2 minutes.
- Add pepper and carrots, cover, remove from heat.
- In pre-sterilized jars at the bottom of each put the leaves of currant and / or cherry, add a sprig of dill, a pair of cloves of garlic, black and allspice peas and cloves (to taste), bay leaf.
- Put the bell peppers in the jars, cabbage on it. Tamp.
- Pour with hot marinade, roll up cans.
- Banks turn over, allow to cool.
Cabbage will be ready in a few days, but you can store it all year in a cool place. Such cabbage is a great snack in itself, you can also make a salad with onions and vegetable oil. It goes well with any potato dishes.
Pickled Cauliflower with Beetroot
- Cauliflower - 2 kg
- Carrots - 2 pcs.
- Beets - 2 pcs.
- Bell pepper - 2 pcs.
- Garlic - 5 cloves
- Salt - 100 g
- Sugar - 100 g
- Dill to taste
- Allspice and black pepper peas - 20 pieces
- Water - 1.5 L
- Table vinegar 9% - 80 ml
Cooking
- Rinse cabbage, disassemble for inflorescences.
- Wash sweet peppers, clear of seeds, cut into thin strips.
- Grate carrots and beets on a coarse grater.
- Chop the garlic into thin “petals”
- Inflorescences put in cold water, bring to a boil, salt, cook for 10-15 minutes.
- Cook the marinade. Boil 1.5 liters of water, put salt, sugar and vinegar, cook for 5 minutes.
- Add carrots, beets and peppers to the marinade, cook for another 2 minutes.
- In pre-prepared jars, spread peppers and cabbage.
- Then lay the vegetables in layers and pour the marinade.
- Roll up cans, wrap in a blanket, leave to cool.
- Store in a cool place.
Korean style pickled cauliflower
The main characteristic of this snack is spicy! Those who are safe to try the dishes of Southeast Asia will appreciate the Korean style cauliflower cooked in accordance with all the rules. If for you dishes marked “spicy” are too much, put less vigorous spices, and the snack will turn out to be spicy, pleasantly sweet, but moderately spicy. Although, believe me, it is worth it to try it in the original version!
Ingredients:
- Cauliflower - 1 kg
- Carrots - 2 pcs.
- Garlic - 5 cloves (you can whole head if you like spicy)
- Red hot pepper - 2 pods
- Sugar - 150 gr.
- Vegetable oil - 1/4 cup.
- Water - 1 L
- Coarse salt - 1 tbsp. spoon with top
- Table vinegar 9% - 80 ml
- Black pepper - 1 tsp.
- Coriander - 1 tsp
Cooking:
- Prepare the cabbage as before. Disassemble into inflorescences and boil them for 3 minutes. Drain the water through a colander, set aside the pan.
- Peel and grate carrots on a coarse grater (ideally - on a grater for Korean carrots), or cut into very thin strips.
- Add carrots to the cabbage. Put coriander, hot pepper and black pepper there.
- Peel and finely chop the garlic. Alternatively, rub the garlic cloves with salt and pepper.
- Cook the marinade. Boil water, add salt, sugar and butter, let it boil again, add vinegar, remove from the stove.
- Spread vegetables with spices in pre-prepared jars. Pour them with boiling marinade and add garlic.
- Roll up the cans and let cool. Then put it in the refrigerator for a day.
- After that, you can rearrange the banks in any other place.
Marinated cauliflower with tomatoes
Ingredients:
- Cauliflower - 1 kg
- Tomatoes - 0.5 kg (small, this is important)
- Sweet pepper - 0.5 kg
- Cucumbers - 0.5 kg
- Water - 1 L
- Table vinegar 9% - 100 ml
- Sugar - 2 tbsp. l
- Coarse salt - 1 tbsp. l
Cooking:
- Prepare the inflorescences and boil them for a minute.
- Rinse the peel, remove seeds, cut coarsely.
- Wash tomatoes, do not cut, check that they are completely placed in jars.
- Wash cucumbers, cut on both sides, cut coarsely.
- Cook the marinade. Boil water, add salt, sugar, stir, cook for 5 minutes. Add vinegar, cook for another minute.
- Arrange vegetables in sterilized jars, pour clean boiling water, cover with lids and towels and leave for 15-20 minutes.
- Drain the cans and pour the vegetables with boiling marinade. Roll up the cans.
Pickled Cauliflower without sterilization
A quick recipe that does not require preliminary sterilization of cans. Just do not forget that you can only store such blanks in the refrigerator or in a sufficiently cold cellar. Kitchen cabinets or pantry in this case are not suitable for storage.
Ingredients:
- Cauliflower - 2 kg
- Carrots - 1 pc. (large)
- Sweet pepper - 2 pcs.
- Hot peppers - 1 pod
- Sugar - 4 tbsp. l
- Coarse salt - 3 tbsp. l
- Vinegar - 80 ml
- Water - 2 L
- Bay leaf - to taste
Cooking:
- Prepare cabbage, divide into inflorescences. Make sure they are all about the same size.
- Peel and chop the carrots.
- Pepper thoroughly cleaned from seeds and cut into large pieces or rings.
- Put prepared vegetables in boiling water and cook for 1-2 minutes.
- Cook the marinade as usual.
- Arrange jar of parsley, rings of hot pepper, then layers of cabbage, sweet pepper and carrots. Tamp, pour boiling marinade.
- Roll up the cans with metal lids, cool under a warm blanket.
Pickled Cauliflower with Lemon
Ingredients:
- Cauliflower - 1 kg
- Water - 0.3 L
- Apple cider vinegar - 200 ml
- Lemon - 1 pc.
- Salt - 2 tsp.
- Peppercorns - 1 tsp.
- Garlic - 2 cloves
We prepare cabbage and marinade, as before. Grind the garlic in any way, finely chop the lemon. Arrange slices of lemon, garlic and peppercorns in jars. Then spread the cabbage and pour the marinade. Put another 1-2 slice of lemon on top. Allow to cool and clean in the refrigerator. Cabbage will be ready in 12-14 hours.
Pickled Cauliflower Salad with Beans
Very easy and quick to prepare salad, provided that you have already pickled cabbage.
Ingredients:
- Pickled Cauliflower - 400 g
- Canned Beans - 300 g
- Carrots - 1 pc.
- Pickled or lightly salted cucumbers - 3-4 pcs.
- Greens to taste
Cooking:
Wash the carrots, peel, cut into circles. Dice the cucumbers. Mix carrots and cucumbers with pickled cabbage and canned beans. Sprinkle with greens on top, serve.