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 dire need of nutrients, it is especially pleasant to eat healthy preparations from cauliflower.
Cauliflower with tomatoes and bell peppers: delicious preparations for the winter
Required 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 into inflorescences. Dip in boiling salted water and blanch for 2-3 minutes. Then fold in a colander and let cool.
Cut the tomatoes and bell peppers into pieces and chop in a blender or mince. Add granulated sugar, salt, vinegar, vegetable oil, chopped garlic and parsley to the resulting mass.
Adding a few basil leaves to the marinade will give it an even brighter, more intense flavor.
Bring to a boil, gently dip the cauliflower there and cook over low heat for about 10-15 minutes. Place the hot vegetable mixture in sterilized glass jars and roll up the lids.
Pickled cauliflower: recipe
Required Ingredients:
- 2 kg of cauliflower;
- dill greens;
- parsley;
- garlic;
- black allspice;
- blackcurrant leaf.
For slightly acidic marinade:
- 3 ¼ glasses of water;
- 1 tbsp. a spoonful of salt;
- 1, 5 Art. tablespoons of granulated sugar;
- ¾ cup 5% table vinegar.
For the sour marinade:
- 3 glasses of water;
- 1 tbsp. a spoonful of salt;
- 1 glass of 5% table vinegar;
- 1, 5 Art. tablespoons of granulated sugar.
For a spicy marinade:
- 2 glasses of water;
- 1, 5 Art. tablespoons of granulated sugar;
- 1 tbsp. a spoonful of salt;
- 2 cups 5% table vinegar.
Peel the cauliflower from the leaves, wash and disassemble into inflorescences. Dip in boiling salted water and blanch for 2-3 minutes. Then fold on a sieve and cool under running water.
So that during cooking the cauliflower does not lose color, it is recommended to add a small amount of citric acid to the water (0.5 g per 1 liter of water).
Prepare the marinade. Dissolve salt and sugar in heated water, boil for 10 minutes and strain through a thick cloth. Pour vinegar into the strained solution.
At the bottom of each jar, place herbs, peeled garlic and spices to taste. Add horseradish root and / or red hot pepper if desired. Fill jars with cabbage and top with hot marinade.
Cap tightly and store in a cool place. For long-term storage, jars of cabbage are sterilized and hermetically sealed.
