Pickled cauliflower recipes. How does this method of preservation differ from fermentation and salting?

 Pickled cauliflower recipes. How does this method of preservation differ from fermentation and salting?

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Cauliflower is not only very beautiful to look at, but also extremely healthy. And it is able to preserve its nutrients far from raw. There are many recipes and methods for preparing pickled cauliflower, now we will look at some of them.

In this article, we will tell you what the process of pickling food is like, how the pickling process differs from pickling and pickling, how to cook pickled cabbage for the winter, with beets, in Korean, with turmeric, with celery, with zucchini, as well as quick recipe.

What is this food preservation method?

Pickling is a food preservation method based on the effect of any acid, the ability of which, in the required proportions and the presence of table salt, is to suppress the life and development of microorganisms, one of which can be mold, bacteria and yeast.

The very word "marinade" means "put in salt water"... It dates back to the 17th century when food was treated with brine to improve storage.

Differences between pickling and pickling with salting

The main difference from pickling and pickling is the shelf life. When salted, lactic acid bacteria ferment sugar into lactic acid. This acid is enough to keep food at 3-6C for no more than six months.

Fermentation requires water, sugar, salt and spices. The process is long, fermentation can take a month or a month and a half. The process must be monitored so that the brine is always higher than the products. Add if required. The cooking temperature is between 15C and 22C so that the right bacteria can multiply.

Reference! Acid is the basis for pickling. This can be vinegar, citric acid, lime juice, or dry wine. With hot filling, the product is ready to serve in 24 hours. The shelf life of a closed container in a dark, cool room is several years.

Cooking recipes: how to marinate very tasty?

For winter

Pickled vegetables are a good idea for a winter salad, but when it comes to cauliflower, they are incredibly tasty, and besides, such a dish retains the maximum number of nutrients.

It will take:

  • 2 kg of cauliflower;
  • bow;
  • apple cider vinegar - 150 ml;
  • salt;
  • bell pepper - 1 kg;
  • garlic;
  • water - 2.5-3 liters;
  • granulated sugar.
  1. We disassemble the cabbage into inflorescences.
  2. Remove the seeds from the pepper and cut into large pieces.
  3. Chop the onion coarsely.
  4. Cut the garlic teeth in half. If they are too small, cutting is not necessary.
  5. Boil water, pour vinegar, immerse cabbage flowers in boiling water for 3-4 minutes.
  6. After we throw it into a colander, pouring cool water.
  7. Add granulated sugar and salt to the remaining marinade.
  8. We proceed to filling the container - closely place the cabbage, peppers, garlic cloves, and onions.
  9. Fill with brine and cover.
  10. After 20 minutes, drain the brine from the jar and boil again.
  11. Then we pour it into cans, roll it up.

It will take:

  • 2 kg of cabbage inflorescences.
  • Apple cider vinegar - 300 gr.
  • Allspice peas.
  • Table salt - 20 gr.
  • 450 g of water.
  • Lavrushka (1-2 leaves per jar).
  • Sugar - 100 gr.
  1. Boil the inflorescences in boiling water for a couple of minutes. Pull out, drain.
  2. Then sprinkle with salt and wait 5 minutes.
  3. Add bay leaves and spread the salted buds.
  4. Pour with cooled brine with vinegar, salt, sugar, roll up the jars tightly.

We suggest you watch a video about cooking pickled cauliflower for the winter:

With beets

Beetroot gives cauliflower a light sweetish flavor and a rich pink hue. On the table, such a bright appetizer will become a decoration.

It will take:

  • 2 kg of cauliflower inflorescences;
  • beets - one medium root vegetable;
  • water - 1 l;
  • sugar - 250 g;
  • salt - 25 g;
  • olive oil - half a cup;
  • 9% vinegar - 200 ml.
  1. Boil the inflorescences in boiling water for about five minutes, then take it out and let it cool.
  2. Cut the beets into small slices and send them to a common container.
  3. Bring the water to a boil, dissolve the salt and sugar.
  4. Then add vinegar and olive oil to the composition, after which we immediately turn off the stove.
  5. We put the vegetables in jars, pour the prepared brine, cover with lids and sterilize in a water bath for 20 minutes, after the procedure we roll them up.

It will take:

  • 1 kg of cauliflower;
  • cloves of garlic;
  • granulated sugar;
  • Dill seeds;
  • salt;
  • 1 large beet;
  • bay leaf.
  1. Break the cabbage and rinse thoroughly.
  2. Cut the processed beets into medium-sized slices.
  3. Arrange the cloves of garlic, dill seeds, lavrushka in the jars.
  4. Then put the mixed inflorescences with beets.
  5. Fill with boiling water and leave for 15-20 minutes with the lids covered.
  6. After that, pour the water from the container into the pan, salt (for 1 liter, 2 tablespoons), add sugar and vinegar (at the rate of 3 teaspoons per 1 liter).
  7. When the brine starts to boil, pour it into jars again and roll it up.
  8. It is recommended to keep them under a warm blanket until they cool completely. Then put it in a cool, dark room.

In korean

It will take:

  • 1 kg of cauliflower;
  • carrot;
  • garlic;
  • 150 g sugar;
  • 1 tbsp. l. salt;
  • coriander - 1 tsp;
  • water - 1 l;
  • 50ml vegetable oil;
  • ground pepper - 1 tsp;
  • table vinegar - 50 ml.
  1. Break the cabbage flowers, blanch for 5 minutes.
  2. After cooking, remove and allow to cool.
  3. Grate carrots for a long time, mix with cabbage.
  4. Pour oil, vinegar into cooled water, boil for 2-3 minutes.
  5. Salt.
  6. Chop the garlic finely.
  7. Add the remaining spices to the liquid, then add the vegetables with garlic.
  8. After cooling, remove the container in the cold for 6 hours or overnight.

We suggest you watch a video about cooking pickled cauliflower in Korean:

With turmeric

A versatile dish that serves both as an appetizer and as a side dish. In the first case, cabbage with turmeric is served cold, in the second - hot. Gives food a beautiful yellow color.

It will take:

  • Turmeric.
  • Vegetable oil.
  • Bow.
  • Garlic.
  • Salt.
  • 500 g of cauliflower.
  1. Divide the cabbage, then add to hot salted water, boiling for 5-7 minutes.
  2. Remove, discard in a colander.
  3. Fry chopped onions, add cabbage to it and sprinkle with turmeric.
  4. Stir fry until golden brown.
  5. Add chopped garlic a few minutes until tender.

It will take:

  • Cauliflower 1 kg.
  • Brown sugar 300 gr.
  • Wine vinegar 6% 900 ml.
  • Chilli.
  • Mustard powder 50 gr.
  • Turmeric 25 gr.
  • Potato starch 3 tbsp l.
  • Salt.
  • Cucumber 2 pcs.
  1. Disassemble for flowers, soak in salt water for 7-10 minutes, after soaking, rinse under running water and drain.
  2. Transfer the cabbage to a deep container, pouring wine vinegar.
  3. Cut the cucumbers into thin slices and add to the cabbage.
  4. Cut off the leg of the pepper, cut into rings, pour into the cabbage along with the seeds.
  5. Mix everything and wait 20-25 minutes.
  6. Drain the vinegar from vegetables into a saucepan, add sugar, wait for it to boil.
  7. In a separate container, mix starch, turmeric and mustard.
  8. Add a little water, the consistency should be like thick sour cream.
  9. Then pour the mixture into vinegar and mix gently. The marinade is ready.
  10. Pour vegetables with boiled marinade, stir until completely distributed.
  11. After cooling it can be served.

With celery

It will take:

  • Cauliflower.
  • Celery.
  • Salt.
  • Water.
  1. Wash and divide the cabbage, immerse in ice-cold salt water for 25-30 minutes. During this time, it will be saturated with moisture, softening a little.
  2. Then boil the cabbage until tender, or better - steam it in a multicooker or double boiler. Very fast and helpful.
  3. Cut the celery with carrots into small circles. They can be cooked with the main ingredient of the dish or separately.
  4. Sterilize the banks.
  5. Lay vegetables in layers.
  6. It is recommended to fill it with water in which vegetables were cooked. This will save the maximum number of useful items.

It will take:

  • Cauliflower.
  • Celery root - 600 g.
  • Celery greens - 500 g.
  • Salt - 200 g.
  • Table vinegar.
  • Vegetable oil 40 ml.
  • Honey 100 g.
  • Sweet peas.
  • Laurel.
  1. Divide the cabbage into inflorescences.
  2. Peel the celery root and chop thinly together with the herbs.
  3. Put the inflorescences in a container, add salt and leave overnight.
  4. Drain the selected juice, add water, add oil and vinegar, add honey and spices.
  5. Mix everything, bring to a boil, then cook a little over low heat.
  6. Throw celery and greens into the cabbage, pour marinade over.
  7. Keep for 6-8 hours, then take out to a cool, dark place.
  8. After 2-2.5 weeks, you can get it out.

With zucchini

It will take:

  • 1 kg of cauliflower;
  • 1 kg of zucchini;
  • 2-3 bell peppers;
  • 2 carrots;
  • 1 head of garlic;
  • 1 bunch of dill greens;
  • 2 horseradish leaves;
  • 1 tbsp. salt;
  • 2 tbsp. Sahara;
  • 50 ml of 6% vinegar;
  • 5-6 bay leaves;
  • sweet pea.
  1. Blanch the inflorescences, drain the water.
  2. Rinse the zucchini, cut into narrow slices.
  3. Cut the peeled peppers into strips.
  4. Peel the garlic, rinse the herbs and chop coarsely.
  5. Cut the peeled carrots into slices.
  6. Pre-sterilize the banks.
  7. Fill them with vegetables, stacking them in layers.
  8. Boil water, pour into jars. After 10 minutes, pour back into the saucepan, boil again.
  9. Pour sugar, salt into the liquid and add vinegar.
  10. Pour the resulting brine into jars and roll up.

It will take:

  • Cauliflower 500 g.
  • Zucchini 500 g.
  • Sugar - ½ cup.
  • Vinegar - 1.5 cups
  • Water - 2.5 cups.
  • Allspice - 5 peas.
  • Salt - 1 tbsp the spoon.
  • Bay leaf - 1 pc.
  1. Blanch the cabbage for 5-7 minutes.
  2. Drain the water, rinse the inflorescences in cold water.
  3. After cooling down, drain.
  4. Chop the zucchini.
  5. Add salt, vinegar, sugar, bay leaf and pepper to the water, wait until it boils.
  6. Put in a jar along with inflorescences up to the throat.
  7. Then pour the resulting brine and roll up.
  8. Store under a blanket for three days, then transfer to a dark, cold room.

Fast cooking

It will take:

  • Cauliflower - 500-700 g.
  • Garlic - 5 teeth
  • Parsley.
  • Vegetable oil.
  • Table vinegar 9% - 3 tablespoons
  • Salt.
  • Ground black pepper.
  1. Divide into inflorescences, blanch for a couple of minutes.
  2. Cut the garlic thinly, fry in vegetable oil, adding herbs, salt and pepper.
  3. Pour 200 ml of cabbage broth, add vinegar, wait for a boil.
  4. Then pour the marinade over the cabbage for 1-2 hours, then serve.

It will take:

  • Carrots - 2 pcs.
  • Bulgarian pepper - 1-2 pcs.
  • Water - 2.5 liters.
  • Salt - 2 tbsp spoons.
  • Granulated sugar - 3.5 tbsp. spoons.
  • Vinegar - 5 tbsp. spoons.
  • Cauliflower.
  1. Dice the cabbage and peppers, rub the carrots.
  2. Add sugar, vinegar, salt to a saucepan with water.
  3. Throw in carrots and peppers. After a couple of minutes, add the cabbage.
  4. Bring to a boil, then cook for 2-3 minutes over low heat.
  5. Spread out in jars for 5-6 hours. After the elapsed time, you can open.

We invite you to watch a video about cooking instant pickled cauliflower:

Dishes with the addition of the finished product


It will take:

  • Bow.
  • Cucumber - 1 pc.
  • Pickled cabbage - 250 g.
  • Tomatoes - 2 pcs.
  • Dill.
  • Mayonnaise - 70 g.
  • Sour cream - 70 g.
  • Soy sauce - 1 tbsp l.
  • Salt and pepper to taste.
  1. Chop dill, onion, tomatoes and cucumber.
  2. Cut the pickled cabbage less.
  3. Put everything in a salad bowl and mix.
  4. In a separate container, mix mayonnaise, sour cream and soy sauce, add salt.
  5. Stir well and season the vegetables.

It will take:

  • Pickled cabbage 200 g.
  • Champignons - 150 g.
  • Chicken fillet - 1 pc.
  • Bulgarian pepper - 1 pc.
  • Mayonnaise.
  1. Cut the peppers into strips, the mushrooms with plates.
  2. Boil the fillet and disassemble into fibers.
  3. Mix everything by adding cabbage.
  4. Use mayonnaise for the dressing.


It will take:

  • Pickled cabbage large inflorescences 200 g.
  • Sweet pepper.
  • Vegetable oil.
  • Garlic.
  • Kinza.
  1. Cut cilantro, pepper into large cubes, grate garlic.
  2. Fry.
  3. Stir in cooked cauliflower.

It will take:

  • Carrot.
  • Eggs.
  • Green beans.
  • Cauliflower.
  1. Grate the carrots, simmer them along with the green beans.
  2. Boil eggs.
  3. Add cabbage inflorescences and ready-made beans with carrots to a salad bowl.
  4. Cool eggs and cut into quarters.
  5. Add to salad bowl and stir.
  6. Add spices to taste.

As you can see, there are really a lot of recipes, that's not all. Try to experiment, marinate in your own special way, cook. Pamper yourself and your loved ones, because it is not only delicious, but also very healthy.

Watch the video: Easiest Fermented Pickled Vegetables Ever - (May 2022).