Cauliflower is a real storehouse of vitamins. It contains proteins, fats and carbohydrates, organic acids, trace elements useful for the body: phosphorus, potassium, iron, copper and many others. Fifty grams of cauliflower is enough to provide a person with a daily requirement of vitamin C. In addition, it is well absorbed by the body and easily digested.
It is necessary
-
- For instant pickled cauliflower:
- 500-600 g of cauliflower;
- 1/3 cup vinegar (9 or 6%);
- 1/2 cup vegetable oil;
- 3-5 cloves of garlic;
- 10 black peppercorns;
- 2 tsp Sahara;
- 1 tsp salt;
- 4 bay leaves;
- 1/2 liter of water.
- For pickled cabbage for future use (for a 0.5 liter jar):
- 3-4 peas of allspice;
- 2-3 pieces of bitter capsicum;
- 1-2 carnation flowers;
- a slice of cinnamon.
- For the marinade (for 1 liter of water):
- 2 tsp salt;
- 1-3 tbsp Sahara;
- 25 ml vinegar essence.
Instructions
Step 1
Instant Pickled Cauliflower
Disassemble the cauliflower into florets. Rinse under running water. Place in a saucepan, pour in enough cold water to lightly cover the buds and bring to a boil. Boil for two minutes, remove the cabbage with a slotted spoon and cool under running water.
Step 2
Put all the ingredients for the marinade in a saucepan: garlic, salt, sugar, peppercorns, bay leaf. Pour in 0.5 liters of water, vegetable oil and vinegar. If you like sour marinade, use 9% vinegar, and if you like softer, then add 5-6%. Bring everything to a boil. When the sugar and salt dissolve, remove the pan from the heat and pour the prepared cabbage with hot marinade. Cover tightly and let the marinade cool. Then place the cabbage in clean jars and refrigerate for several hours to soak it better. Pickled cauliflower is ready to eat, though.
Step 3
Pickled cauliflower for future use
Select white, dense heads with unblown inflorescences for pickling. Separate the leaves and hardened parts, disassemble the head of cabbage into inflorescences and wash thoroughly in cold water. To prevent the cauliflower from darkening, put it in salted water for about forty minutes (15 g of salt per liter of water).
Step 4
Pour water into a saucepan, add 25 g of table salt and 1.5 g of citric acid per liter. Boil the solution and boil the cauliflower in it for 2-4 minutes (the time depends on the maturity of the inflorescences) and immediately cool it in cold water.
Step 5
At the bottom of clean glass jars, put black peppercorns and pieces of bitter pods, cinnamon, cloves. Lay the cauliflower in the buds against the sides.
Step 6
Prepare a fill with added sugar, salt and vinegar essence.
Step 7
Pour cabbage in jars with a boiling solution and sterilize them in boiling water (for half-liter, 5-6 minutes is enough, for liter - 7-8).
Step 8
Then cover the jars with lids, quickly roll up and, turning upside down, refrigerate.
