Cauliflower salads - harvesting is not frequent, but it is very tasty and interesting. The vegetable is perfectly friendly with other vegetables, they get along well in a jar and in the winter they will surely delight with taste.
Cauliflower salad for the winter - general principles of cooking
As for other dishes, for winter harvesting cabbage needs to be boiled, but quite a bit. In most formulations, 2 minutes are indicated. In the process of subsequent processing, the vegetable will reach the desired state. Next, the inflorescences are mixed with other vegetables, spices.
Cauliflower salads are boiled or poured with pickles, tomato juice can be used. In addition to salt, sugar, vinegar and spices are added to the pot. Many blanks require additional sterilization.
Cauliflower salad for the winter with tomatoes and carrots
Option of a very bright and vitamin salad with cauliflower and other vegetables. The billet is very simple, but it turns out tasty and nutritious.
Ingredients
• 900 g of tomatoes;
• 1.5 kg cauliflower;
• 300 g carrots;
• garlic 1 head;
• 90 grams of sugar;
• 30 ml of vinegar;
• 0.045 kg of salt;
• 180 ml races. oils;
• 2 peppers;
• 2 bunches of dill or parsley.
Cooking
1. Soak the cabbage for half an hour in salted water to get rid of the bugs that may be inside. Then head out the inflorescences, drop them into boiling water, boil 2 minutes after boiling.
2. In a large saucepan, pour the oil, put on the stove.
3. We cut cabbage into straws, pour it into butter, start to fry.
4. Next, throw the chopped Bulgarian pepper, fry for about three minutes.
5. Add previously boiled cabbage, keep on fire for five minutes.
6. We rub tomatoes, we add to them salt and vinegar, we fall asleep 100 grams of sugar. Vinegar is used table.
7. Pour the vegetables in a saucepan with prepared tomato dressing. Bringing the salad to a boil, remove the fire. Tomim 10 minutes.
8. Chop the garlic and washed, sifted herbs. We lay out in the workpiece. Stir. Simmer on low heat for another 10 minutes. 9. While the salad is being cooked, sterilize the jars with lids.
10. Fold the hot billet of cauliflower into jars, spin.
Cauliflower salad for the winter with rice
The recipe for a popular cauliflower salad with rice, which is notable for its richness and rich flavor. It is advisable to use long rice; harvesting with it is tasty and tidy.
Ingredients
• 1.5 kg cauliflower;
• 250 grams of dry rice;
• 1.5 kg of ripe tomatoes;
• 500 g carrots;
• a pair of garlic cloves;
• 170 g of oil;
• 30 g of sugar;
• 2-3 tablespoons of salt;
• 300 g pepper;
• 50 g of vinegar.
Cooking
1. Soak the cabbage, disassemble it into pieces, blanch it separately from other products in boiling water for 3 minutes.
2. Rice should be washed several times, boil until half ready, free from liquid.
3. Pour the oil into the cauldron or into a clean saucepan, spread the grated carrot, fry.
4. Tomatoes, together with Bulgarian pepper, are twisted through a meat grinder, poured into a carrot.
5. Squeeze garlic, throw salt and sugar.
6. Add cabbage with rice.
7. Mix everything well, cook the salad for 20 minutes.
8. We try, if necessary, add more salt. We fill the workpiece with vinegar, stir. Cook another quarter of an hour.
9. Spread rice salad with cabbage in sterile jars, cork.
Cauliflower salad for the winter in Korean
As befits all Korean snacks, this salad has a bright taste and an extraordinary flavor. Salad with marinade and additional sterilization.
Ingredients
• 1 kg of prepared inflorescences;
• 300 g of carrots and peppers;
• 100 g garlic;
• 1 hot pepper.
Marinade:
• sugar 0.08 kg;
• 120 ml of oil;
• 1 spoon with a heap of salt;
• table vinegar 0.09 l;
• 650 g of water.
Spices: coriander, peppercorns, nutmeg, cloves.
Cooking
1. Parse inflorescences, wash. Lay in boiling water, it should not be less than 2.5 liters, salted and cook 2 minutes. We take out with a skimmer, cool it.
2. The cooled cabbage should be divided into small inflorescences for salad, so that the pieces fit as closely as possible into the jars. 3. Clean the carrots, three straws on a special grater. Similar straws chop sweet peppers. Spicy pod crumble as small as possible so that it is evenly distributed in the salad.
4. Peel the garlic, cut into plates or chop finely, the size is not critical in this snack.
5. Mix carrots, peppers, sweet and spicy, garlic. Add spices, coriander and nutmeg to 0.5 tsp., We throw a few peas of pepper and one chopped clove. Grind vegetables with spices.
6. Now add the cabbage, stir gently, so as not to damage the inflorescences.
7. Put the salad in sterile jars.
8. Cook the marinade out of the above products. Since the cabbage boiled in salted water, salt needs only one spoon, but with a slide.
9. Fill the salad in banks with boiling marinade, cover with the top of the lids.
10. Set in a saucepan on a napkin, pour water into it.
11. Turn on the stove, sterilize the cauliflower salad for ten minutes.
12. Alternately take out the jars, cork.
Cauliflower salad for the winter with pepper and onion
The recipe is easy to prepare the workpiece. For this cabbage salad is better to use a ripe and bright Bulgarian pepper, the snack will turn out more beautiful and will raise your spirits. Onions can be used white or red, lilac.
Ingredients
• 2 kg of cauliflower;
• 0.5 kg of onions;
• 0.75 kg of pepper;
• 3 leaves of laurel;
• 10-15 sweet pea peppercorns.
Marinade:
• 1.3 liters of water;
• 2.5 tablespoons of salt;
• 170 ml of vinegar 9%;
• 180 ml of oil.
Cooking
1. We blanch the large inflorescences of cabbage in boiling water. Cool, disassemble into small pieces, if necessary, use a knife.
2. Peeled onion heads cut into strips, but thin.
Pepper freed from the stem and seeds, cut into strips, but not finely.
3. Combine peppers with onions, mnem hands, add to them boiled inflorescences.
4. Cook the marinade separately. Mix everything at once, boil a couple of minutes.
5. At the bottom of the jars put a piece of bay leaf, it is important not to overdo it. Otherwise, the billet will have an overly pronounced taste of laurel and bitterness may appear. 6. We throw on several peas pepper.
7. Put the whole mix of vegetables.
8. Fill with boiling marinade, put in a pan for sterilization, add hot water. Do not forget to lay a cloth on the bottom of the pan, otherwise the banks may burst.
9. Sterilize 0.5 jars 10 minutes. If jars of 0.7 and 1 l are used, then 12 and 15 minutes, respectively.
Cauliflower salad for the winter in tomato sauce
The main ingredients of this salad are: cabbage, pepper and garlic. But the rich flavor of the workpiece gives tomato fill. For it you need to use ripe and fleshy tomatoes.
Ingredients
• 2 kg of cabbage (prepared inflorescences);
• 2 kg of tomatoes;
• 150 ml of vinegar 6%;
• 100 ml of oil;
• 50 g of garlic;
• 80 g sugar;
• 250 g Bulgarian pepper;
• 2 tablespoons of salt (with tubercle).
Cooking
1. Blanch the inflorescences in boiling water for a couple of minutes. Take out, cool.
2. Do not remove the pot from the heat. We drop the notched tomatoes into it (for a few seconds), but not all, in parts, remove and immediately cool in ice water. We remove the skin from the tomatoes, grind it with a blender or skip through a meat grinder.
3. Mix tomato juice with sugar, moth, oil, vinegar. Put on the stove, boil 5 minutes after boiling. A foam will appear on the surface to be removed.
4. Cut the pepper into random pieces, but not finely. Garlic cut on the plate.
5. Mix the cabbage with pepper and garlic, put in jars. It is not necessary to fill tightly so that there is room for tomato filling.
6. Fill the marinade from the tomato.
7. Put the jars to be sterilized, half a liter is enough for ten minutes. Liter stand fifteen.
Cauliflower salad for the winter with zucchini
Squashes are wonderfully combined with cauliflower in winter blanks. Salad made according to this recipe is light, aromatic and tasty.
Ingredients
• 1 kg of inflorescences of cabbage;
• 400 g zucchini;
• 1 carrot;
• salt two tbsp. l .;
• three peppercorns;
• sugar four tbsp. l .;
• 2 tbsp. l vinegar;
• greenery.
Cooking
1. Disassemble small heads of buds. We cut a young zucchini so that it is similar to the size of cabbage pieces. 2. Clean the carrots, cut into circles.
3. Put all the ingredients of the salad in sterile jars, including washed greens. You can lay the branches entirely, you do not need to chop.
4. Fill the products under the neck with boiling water, cover, leave for ten minutes.
5. Drain all liquid into the pan. It is necessary to do so that there is nothing left in the banks, you can use a special lid with holes.
6. Add salt to the merged water with sugar, vinegar, peas, boil for at least two minutes. Vinegar 9%.
7. Fill the salad with boiling mixture, close the jars. Slowly cool for 1-2 days under a warm blanket. After this we send the banks to the cool pantry or to the basement.
Cauliflower salad for the winter - tips and tricks
• For winter harvesting cabbage inflorescence is better not to boil it a little, than to digest. So they retain their shape as much as possible, the salad will look attractive.
• Boil cabbage in boiling water is better with whole or large inflorescences. Then the pieces can be cooled and cut into neat, beautiful bunches.
• Instead of table vinegar, you can pour an apple product into cauliflower salads, but it is important to correctly calculate the acid concentration in order to preserve the harvest.
• Cauliflower is very fond of spices and they are appropriate in winter preparations. You can add any Korean mixes, spices, ginger, all kinds of pepper to salads. Snacks from this get even tastier.
