The taste of pickled cauliflower is different from the taste of boiled or fried. The one who makes such preparations for the winter knows this well. However, there is no need to wait several months to taste such a savory snack. Marinated cabbage is made simply, has characteristic organoleptic qualities for this dish, but is ready for use in a few hours or in a couple of days, depending on the selected recipe. In summer and early autumn, when fresh vegetables are the most available, it makes sense to make such a meal, pleasantly surprising guests and family members.
Cooking Features
Even a novice cook will be able to pickle cauliflower in a fast way, but to get the best result, he will need to know a few things:
- Insects like to settle in cauliflower inflorescences. To get rid of them, the vegetable should be soaked for 20 minutes in salted water. The solution is prepared at the rate of 20 g of salt per 1 l of water. The vegetable is disassembled on the inflorescences before it is dipped in salt water. As a result of soaking, bugs will float to the surface and will be easy to remove.
- After soaking the cabbage, rinse with running water so that it does not turn out to be too salty.
- In order for the cabbage to marinate more quickly, it is blanched for a few minutes in boiling water and then marinated. If you want the vegetable to remain crispy, you can not boil it. Cauliflower can be pickled raw, but wait for its readiness in this case takes longer.
- Aluminum containers cannot be used for pickling vegetables. Aluminum comes in contact with acids, forming harmful substances. Other metal containers are also not suitable: they give the snack an unpleasant taste. It is better to stop the choice on glass or ceramics. You can use a plastic container with a lid.
To give a cauliflower snack a new flavor, marinate it with carrots, pepper, beetroot and other vegetables, use herbs, spices, garlic. The number of seasonings and their ratio can be changed, focusing on your taste.
Marinated cauliflower instant with carrots and sweet peppers
Composition:
- cauliflower - 0.5 kg;
- sweet pepper - 0, 2 kg;
- garlic - 2 cloves;
- carrots - 150 g;
- water - 0, 5 l;
- table vinegar (9 percent) - 50 ml;
- vegetable oil (refined) - 40 ml;
- salt - 20 g;
- sugar - 30 g;
- mustard seeds - 5 g;
- coriander - 5 g;
- bay leaf - 2 pcs .;
- allspice - 3 pcs .;
- Carnation - 1 pc.
Method of preparation:
- Wash cauliflower, cut the inflorescences with a knife. Remove dark and damaged areas. Large inflorescences divide with a knife into 2-4 parts.
- Boil the water. Dip in her cabbage blossoms. Boil it for about 30 seconds after the water boils again.
- Drop it in a colander. Rinse under running cold water, let dry.
- Peel the carrots, cut them into 3-4 mm thick rounds.
- Cut the garlic into thin slices.
- Pepper seeds, cut into quarters of rings, not too small.
- Fold the vegetables in a bowl, mix. Transfer to a container in which you will pickle them.
- Add salt, sugar, spices to the pan, mix them with butter.
- Add water. Stir.
- Put it on the stove. Bring to a boil. Boil for 2-3 minutes.
- Pour in vinegar, stir. Remove the marinade saucepan from the stove.
- Fill the cabbage with hot marinade, cover with a lid, leave to cool at room temperature.
Cold cabbage should be tightly closed and put in the refrigerator. It will be ready for use in 6 hours. It can be stored in the refrigerator for up to 10 days.
Cauliflower marinated with beets in a fast way
Composition:
- cauliflower - 1, 5 kg;
- beets - 0, 3 kg;
- carrots - 150 g;
- garlic - 10 cloves;
- sugar - 120 g;
- table vinegar (9 percent) - 150 ml;
- salt - 40 g;
- ground paprika - 15 g;
- red hot pepper (ground) - 5 g;
- refined vegetable oil - 120 ml;
- water - 1 l.
Method of preparation:
- Break the cauliflower into florets, wash them, cut each inflorescence into 4-6 parts depending on its size.
- Wash the beets and carrots. Crush them grated for cooking Korean salads. If there is no such device in the house, you can use a regular float with small holes.
- Finely chop the garlic with a knife.
- Mix sugar and salt with water and butter, bring to a boil and boil, stirring until the crystals are completely dissolved.
- Pour in vinegar, stir. Remove the pot from the stove.
- Stir carrots, beets and garlic.
- Fill a jar or container with vegetables, alternating a layer of cabbage with a layer of carrot-beet mixture. Sprinkle each layer with sweet and hot peppers.
- Fill the vegetables with marinade. Wait for it to cool. Rearrange in the fridge.
The appetizer will be ready for use in 3 days, but it will acquire the best organoleptic qualities only on the fifth day. Store it in the refrigerator for two weeks.
Quick pickled cabbage with seeds and onions
Composition:
- cauliflower - 0.5 kg;
- onions - 50 g;
- pumpkin seeds - 50 g;
- fresh parsley - 40 g;
- balsamic vinegar - 40 ml;
- olive oil - 40 ml;
- salt, sugar, spices - to taste.
Method of preparation:
- Prepared cabbage inflorescences dip into boiling water, blanch them for 3-4 minutes, transfer to cold water. After 5 minutes, drain in a colander, let drain water.
- Cut onion into thin half rings.
- Cut parsley with a knife.
- Heat oil in a pan, put pumpkin seeds and onions in it. When the onion gets a golden hue, add balsamic vinegar, salt, sugar, spices, parsley. Reduce heat and sweat for 1-2 minutes.
- Pour the cabbage with the mixture, mix. Refrigerate for 1-2 hours.
Such cabbage can marinate quickly. This is a ready appetizer, which is enough to shift to a salad bowl and serve.
Marinated cauliflower is a savory snack that can be served separately or to meat dishes instead of a side dish. You can do it in a quick way. Such snacks are not suitable for winter storage, but within 1-2 weeks they will not lose their freshness and pleasant taste.
