Sauerkraut 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 familiar ingredients by pickling cauliflower.
The basic rules and principles of pickling are known to all lovers of homemade preparations. Cooking pickled cauliflower also doesn't require any complicated cooking skills. Perhaps the main feature is the abundance of spices and herbs and their combinations. The fact is that cauliflower gets along well with them, which opens up scope for kitchen creativity.
How to choose and prepare cauliflower for pickling
For blanks, you need cauliflower of an ideal appearance - white or pale cream in color without a single dark spot. Another sign of a good vegetable is a lot of leaves around the stalk, which means the cabbage was stored properly. 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, place in a large saucepan and cover with water. Add a tablespoon of salt and let sit for 40 minutes. This will clean the cabbage of dirt, grass and possible insects that are huddled between the inflorescences. Rinse the head of cabbage again and disassemble it into inflorescences. If suddenly you first disassembled the cabbage without rinsing it, put the inflorescences in boiling water with salt for 15 minutes. Do not forget to sterilize the pickling containers so that the future workpiece does not deteriorate and the jars do not "explode".
Pickled cauliflower with bell pepper
Ingredients:
For the 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)
- Bulgarian 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
Preparation:
- Wash the cabbage, as recommended above, disassemble into inflorescences.
- Wash the bell peppers, remove seeds, cut into cubes.
- Grate 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.
- Put currant and / or cherry leaves in pre-sterilized jars at the bottom of each, add a sprig of dill, a couple of garlic cloves, black and allspice peas and cloves (to taste), bay leaf.
- Put the bell pepper in the jars, on it - the cabbage. Tamp.
- Pour in hot marinade, roll up the jars.
- Turn the cans over, let them cool.
The cabbage will be ready in a few days, but you can store it in a cool place all year round. 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 beets
- Cauliflower - 2 kg
- Carrots - 2 pcs.
- Beets - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Garlic - 5 cloves
- Salt - 100 g
- Sugar - 100 g
- Dill to taste
- Allspice and black peppercorns - 20 pieces
- Water - 1.5 l
- Table vinegar 9% - 80 ml
Preparation
- Rinse the cabbage, disassemble into inflorescences.
- Wash the bell peppers, remove seeds, cut into thin strips.
- Grate carrots and beets.
- Cut the garlic into thin "petals"
- Put the inflorescences in cold water, bring to a boil, salt, cook for 10-15 minutes.
- Prepare the marinade. Boil 1.5 liters of water, add salt, sugar and vinegar, cook for 5 minutes.
- Add carrots, beets and peppers to the marinade, cook for another 2 minutes.
- Put peppercorns and cabbage in pre-prepared jars.
- Then lay the vegetables in layers and pour over the marinade.
- Roll up the cans, wrap them in a blanket, leave to cool.
- Store in a cool place.
Korean style pickled cauliflower
The main characteristic of this appetizer is its sharpness! Those who are not afraid to try the dishes of Southeast Asia will appreciate the Korean style cauliflower, cooked according to all the rules. If for you dishes marked "spicy" are too much, use fewer vigorous spices, and the appetizer will turn out to be spicy, pleasantly sweet, but moderately spicy. Although, believe me, it is worth trying it in the original version!
Ingredients:
- Cauliflower - 1 kg
- Carrots - 2 pcs.
- Garlic - 5 cloves (you can have a whole head if you like spicy)
- Red hot peppers - 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
Preparation:
- 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 the carrots (ideally for Korean carrots), or cut into very thin strips.
- Add carrots to cabbage. Put coriander, hot pepper and black pepper there.
- Peel and chop the garlic. Alternatively, grind the garlic cloves with salt and pepper.
- Prepare the marinade. Boil water, add salt, sugar and oil, let it boil again, add vinegar, remove from the stove.
- Put vegetables with spices in pre-prepared jars. Pour boiling marinade over them and add garlic.
- Roll up the jars with lids and leave to cool warm. Then put in the refrigerator for a day.
- After that, you can rearrange the banks to any other place.
Pickled 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.
Preparation:
- Prepare the inflorescences and boil them for a minute.
- Pepper, rinse, clear of seeds, coarsely chop.
- Wash the tomatoes, do not cut, check that they fit entirely into the jars.
- Wash cucumbers, cut on both sides, chop coarsely.
- Prepare the marinade. Boil water, add salt, sugar, stir, cook for 5 minutes. Add vinegar, cook for another minute.
- Spread vegetables in sterilized jars, pour clean boiling water, cover with lids and towels and leave for 15-20 minutes.
- Drain the jars and pour the boiling marinade over the vegetables. Roll up the banks.
Pickled cauliflower without sterilization
A quick recipe that does not require pre-sterilization of cans. Just do not forget that you can only store such blanks in the refrigerator or a fairly cold cellar. Kitchen cabinets or pantry will not be suitable for storage in this case.
Ingredients:
- Cauliflower - 2 kg
- Carrots - 1 pc. (large)
- Sweet pepper - 2 pcs.
- Hot pepper - 1 pod
- Sugar - 4 tbsp. l.
- Coarse salt - 3 tbsp l.
- Vinegar - 80 ml
- Water - 2 l
- Bay leaf - to taste
Preparation:
- Prepare cabbage, divide into inflorescences. Make sure they are all roughly the same size.
- Peel the carrots and cut into slices.
- Pepper thoroughly peel of seeds and cut into large pieces or rings.
- Add prepared vegetables to boiling water and cook for 1-2 minutes.
- Prepare the marinade as usual.
- Arrange lavrushka, hot pepper rings in jars, then cabbage, sweet pepper and carrots in layers. 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
Cooking cabbage and marinade as before. Chop the garlic in any way, chop the lemon thinly. Arrange lemon slices, garlic and peppercorns in jars. Then spread the cabbage and pour over the marinade. Put another 1-2 slices of lemon on top. Allow to cool and refrigerate. The cabbage will be ready in 12-14 hours.
Pickled Cauliflower Salad with Beans
Very easy and quick to prepare salad, provided that you already have 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
Preparation:
Wash carrots, peel, cut into slices. Cut the cucumbers into cubes. Mix carrots and cucumbers with pickled cabbage and canned beans. Sprinkle with herbs on top, serve.
Thai style pickled cauliflower with turmeric
Cheerful yellow, bright, crispy Thai-style cabbage is perfectly stored all year round. In the recipe, strict adherence to the instructions and good fresh spices are important. Ideally, if you make the coriander from the beans yourself in a special mortar.
Ingredients:
- Cauliflower - 1 kg
- Apple cider vinegar 6% - 120 ml
- Table vinegar 9% - 200 ml
- Water - 0.8 l
- Sugar - 3 tbsp. l.
- Salt - 1 tsp
- Turmeric - 1 tsp
- Curry - 2 tsp
- Coriander - 1 tsp (powder)
- Garlic - 1-2 cloves
- Fresh ginger - small piece
- Refined vegetable oil - 2 tbsp. l.
Preparation:
- Cooking cabbage for pickling, as usual.
- Boil water, throw cabbage into it, cook in boiling water for 5 minutes.
- Arrange hot cabbage in previously prepared sterilized jars.
- Rub the ginger and garlic on a fine grater just before cooking. The ginger should be a teaspoon.
- Prepare the marinade. To boil water. Add salt and sugar to it, mix, cook for one minute, then add all the other spices. Cook for another 2 minutes and pour in the vinegar. Remove from heat.
- Pour hot marinade jars of cabbage to the very top.
- Roll up the jars with metal lids, turn over and leave to cool.
