The best recipes for spicy cauliflower for the winter

Cauliflower lovers consume it throughout the year. It is difficult to keep it fresh for a long time, therefore, preparations are made in summer and autumn, adding other vegetables, spices to recipes to add piquancy or an unusual aroma.

Selection and preparation of cauliflower for harvesting

For winter harvesting, it is recommended to take medium-late and late varieties of cauliflower... The ripening period reaches 110 days. When buying seeds, they pay attention to this indicator in order to calculate the time of planting and harvesting.

Recommended varieties and hybrids:

1. Flora blanca... Mid-season variety. Differs in resistance to the first frost.
2. Amerigo... Mid-season variety. The head of cabbage grows up to 2.5 kg.
3. Cortez. Late grade. Heads of cabbage weighing up to 3 kg ripen in 75 days (counting from planting to a permanent place).
4. Snowball... Mid-season variety. Heads of cabbage grow in weight from 500 g to 2 kg.
5. Green snowdrift... New late variety, bred in 2015. Inflorescences are green. It looks unusual and beautiful in blanks.
6. Dutch hybrids Farao F1 and Cambria F1.

When preparing cauliflower, it is recommended:

1. Use medium-sized heads of cabbage so that the inflorescences fit comfortably in the jars.
2. Before salting, dip the head of cabbage in salted water for 2-3 minutes. Debris and insects will float to the surface.
3. If the cabbage inflorescences are solid, they are blanched - dipped in boiling water for 20-30 seconds.

How to prepare spicy cauliflower

For long-term storage it is recommended to pickle vegetables.

Important! You can not eat pickled vegetables for people with stomach diseases and young children.

Subject to the proportions and stages of preparation, the workpiece will not deteriorate until spring... Spices and spices will add spice. They can be selected individually depending on your taste preferences.

Ingredients and proportions:

• cauliflower - 1 kg;
• medium-sized carrots - 2 pcs.;
• hot pepper - 2 pods;
• bay leaf - 2 pcs.

Marinade:

• sugar - 3 tbsp. l .;
• salt - 3 tbsp. l .;
• water - 1.5 l;
• vinegar 9% - 40 ml.

Cooking instructions:

1. Jars are sterilized, lids are boiled.
2. The cabbage is washed, divided into inflorescences. Blanch in salted water for 3 minutes.
3. Cut the peeled carrots into thin slices.
4. Marinade (water, sugar, salt) is brought to a boil, vinegar is added.
5. Pour vegetables with boiling marinade. The banks are rolling up.

Take a note:

How to properly pickle cabbage with hot peppers

The best pickled onion recipes for the winter

Delicious sweet, crunchy pickled cucumbers

Recipe variations

Cauliflower has a delicate flavor... Experienced housewives experiment with the addition of vegetables, fruits, spices. Simple but original recipes are obtained.

In korean

You can cook delicious and simple cauliflower in Korean. The hot ingredients make the preparation spicy in taste.

Ingredients and proportions:

• cauliflower - 1 kg of inflorescences;
• large carrots - 1 pc .;
• garlic - 6 large cloves;
• bell pepper - 1 pc.;
• chili pepper - 3 pods.

Marinade:

• water - 700 ml;
• coarse salt - 1 tbsp. l. with a slide;
• sugar - 4 tbsp. l. without a slide;
• vinegar 9% - 100 ml;
• vegetable oil - 50 ml;
• ground nutmeg - 1/2 tsp;
• ground coriander - 1 tbsp. l .;
• dried basil - 1/2 tsp;
• ground black pepper - 1/2 tsp.

Cooking instructions:

1. Jars are sterilized, lids are boiled.
2. All vegetables are washed, peeled, seeds and stems removed from peppers.
3. The cabbage inflorescences are blanched for 5 minutes.
4. Carrots are grated on a Korean grater. Sweet peppers are cut into strips. Hot peppers are finely chopped. Garlic is rubbed on a fine grater or passed through a garlic dish.
5. All vegetables are mixed in a deep bowl.
6. The vegetable mass is tightly placed in sterilized jars.
7. Prepare the marinade: add all the ingredients to the water, except vinegar. Boil for 5 minutes, turn off the heat. Pour in vinegar.
8. Pour vegetables with hot marinade. Cover with metal covers on top.
9. A piece of cloth is placed on the bottom of a wide saucepan, jars are placed for sterilization.
10. Sterilize over low heat: 0.5 l - 10 minutes, 1 l - 15 minutes.
11. Roll up, turn upside down, wrap up.
12. After cooling, they are removed to a dark, cool place.

The workpiece is ready for use in a week.

In armenian

Cauliflower and beetroot appetizer looks unusual. Thanks to beets, the inflorescences acquire a beautiful lilac shade. Spicy spices give the preparation a unique taste.

Ingredients and proportions:

• inflorescences of cabbage - 2 kg;
• medium carrots - 5 pcs.;
• large beets - 1 pc .;
• hot pepper - 1.5 pods;
• garlic - 1 large head;
• horseradish root large - 1 pc .;
• fresh dill - 5 branches;
• fresh parsley - 5 branches;
• bay leaf - 5 pcs.;
• black peppercorns - 5 pcs.

Brine:

• water - 1 l;
• coarse salt - 2 tbsp. l.

Cooking instructions:

1. Cabbage is divided into inflorescences.
2. Carrots, beets, horseradish root are washed, peeled, cut into large pieces.
3. The greens are crushed.
4. All vegetables are placed in a deep container. Sprinkle with spices.
5. The brine is boiled. Pour the vegetable mass with hot brine. They put the load.
6. The procurement costs 3 days. Then it is removed to a cold place for 5 days.
7. For long-term storage, the product is transferred to jars and put into the refrigerator.

In tomato

When cooks use a tomato marinade, the inflorescences are soaked in a rich sauce.

Ingredients and proportions for a 3 liter can:

• medium-sized cucumbers - 10 pcs.;
• ladies fingers tomatoes - 10 pcs .;
• head of cauliflower - 1 pc .;
• bell pepper - 2 pcs.;
• eggplant - 1 pc.;
• small onions - 10 pcs.;
• garlic - 5 large cloves;
• bay leaf - 2 pcs.

Marinade:

• tomatoes - 1.5 kg;
• coarse salt - 2 tbsp. l. without a slide;
• sugar - 3 tbsp. l. without a slide;
• vinegar 9% - 2 tbsp. l;
• cloves - 3 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• hot pepper - 1/4 of the pod.

Cooking instructions:

1. In a sterilized 3-liter jar, whole cloves of garlic and bay leaves are placed peeled from the husk.
2. The cucumbers are washed, cut into 3-4 pieces. Peel the onion, cut it in half. Put sliced ​​cucumbers and onions in a jar.
3. The tomatoes are washed. Pierce each in several places with a toothpick. They put it in a jar.
4. The bell pepper is washed, the stalk is removed, and the seeds are removed. Cut into small pieces. They put it in a jar. Shake it a little so that the pepper is distributed among the vegetables.
5. Eggplants are washed. Cut into large pieces. Cabbage is sorted into inflorescences. Lay on tomatoes.
6. Pour boiling water over vegetables, cover with lids for 5 minutes. Drain the water. This procedure helps to get rid of the bitterness of eggplant and onions.
7. Pour the vegetables with the next batch of boiling water. Leave for 10 minutes.
8. Prepare the marinade. The tomatoes are washed, dipped in boiling water for 1 minute, then in cold water. Peel off. Tomatoes are ground or passed through a meat grinder.
9. Pour tomato juice into a saucepan, add spices, salt, sugar. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes. Remove from heat, pour in vinegar.
10. Drain boiling water from the jar. Pour vegetables with tomato marinade. Roll up. Flip and wrap the jar.
11. The cooled workpiece is stored in a dark, cool room.

With cherry tomatoes

Miniature cherry tomatoes make any dish original.

Ingredients and proportions:

• inflorescences - from one head of cabbage;
• cherry - 10 pcs.;
• bell pepper - 3 pcs.;
• fresh dill - 5-6 branches;
• bay leaf - 2 pcs.;
• currant leaves - 5-6 pcs.;
• allspice peas - 3 pcs.;
• coarse salt - 2 tbsp. l.with a slide;
• sugar - 3 tbsp. l. with a slide;
• vinegar 9% - 100 ml;
• vegetable oil - 1 tbsp. l .;
• water - 800 ml.

Cooking instructions:

1. Jars are sterilized, lids are boiled.
2. The cauliflower is washed, divided into inflorescences.
3. Tomatoes and sweet peppers are washed. The seeds are removed from the peppers, the stalk, cut into strips.
4. Rinse dill and currant leaves with running water.
5. Prepared ingredients are placed in jars.
6. The marinade is cooked: salt, sugar, vegetable oil, spices are added to the water. Boil for 3-4 minutes, remove the bay leaf. Remove from heat, pour in vinegar.
7. Pour vegetables with hot marinade to the very top so that the liquid overflows.
8. Roll up. Turn it upside down, wrap it up.
9. The cooled workpiece is removed for long-term storage in the basement or cellar.

Read also:

How to pickle peas: ingredients, instructions and tips

Delicious Canned Asparagus Bean Recipes

With bell pepper

To give the workpiece a beautiful appearance, sweet peppers of all colors are used.

Ingredients and proportions for a liter can:

• inflorescences - 1/2 head of cabbage;
• small bell pepper - 3 pcs. different color;
• onions - 200 g;
• water - 600 ml;
• coarse salt - 1 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide;
• vinegar 9% - 80 ml.

Cooking instructions:

1. Sterilize the jar, boil the lid.
2. The cabbage is washed, sorted into inflorescences.
3. The peppers are washed, the seeds are removed, the stalks are cut. Cut into medium-sized strips.
4. Peel the onion, cut into half rings.
5. They put vegetables in a jar.
6. Boil the marinade, add vinegar.
7. Pour vegetables. The jar is put on sterilization for 15 minutes.
8. Roll up. Put away for storage in a dark place.

With carrots

You can quickly pickle cauliflower with carrots. If you cook it in the evening, it will be ready to eat the very next day.

Ingredients and proportions:

• inflorescences - 500 g;
• large carrots - 1 pc .;
• garlic - 4 large cloves;
• water - 0.5 l;
• vinegar 9% - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• coarse salt - 1 tbsp. l. with a slide.

Cooking instructions:

1. For long-term storage, jars are sterilized. For a short time, just wash.
2. The washed cabbage is sorted into inflorescences. Blanch for 5 minutes. Thrown back in a colander.
3. The washed, peeled carrots are cut into thin strips.
4. Peeled garlic cloves are cut into strips.
5. They put vegetables in jars.
6. The marinade is made from water, salt, sugar. Add vinegar after turning off the heat.
7. Pour in hot marinade. Roll up or close with lids.
8. The cooled blanks are put into the refrigerator.

Terms and conditions of storage

To keep spicy cauliflower for a long time, you need:

1. Cook according to recipes, where the workpiece is rolled up with metal lids.
2. Store in sterilized glass jars. Sterilized in a water bath, in an oven, microwave oven. The metal lids are boiled for 5 minutes to remove any factory grease.

The workpiece under the rolled-up lid is stored for up to a year in a dark room at a temperature of 0 ... + 3 ° С and humidity up to 75%.

Vegetables under nylon lids are kept in the refrigerator... The shelf life depends on the preparation method. Billets with vinegar last longer than salted and pickled ones.

Storage in plastic containers - no longer than 7 days in the refrigerator.

Tips from experienced housewives

Harvesting cauliflower for the winter, experienced housewives:

1. Buy or plant late and mid-late varieties with medium-sized heads of cabbage.
2. Use edible (table) salt of medium or coarse grinding.
3. If, after preparing the marinade or brine, an impurity remains at the bottom of the pan, filter the liquid through cheesecloth or a sieve.
4. When using sea salt, it is put in half the amount.
5. If the recipe provides for pasteurization, vegetables are placed in 0.5 liter, 0.7 liter or 1 liter jars. This will save cooking time.
6. To make the workpiece look bright and beautiful, bright additional ingredients are chosen.

Conclusion

Cooking spicy cauliflower for the winter does not take much time and effort. Unlike white cabbage, it does not need to be chopped, but only divided into inflorescences.

The recipes are varied and simple. Throughout the winter period, such pickled cauliflower will replenish the lack of vitamins and other nutrients in the body.