Cauliflower, while its beneficial properties are not inferior to its white-haired relative, is also characterized by a more pronounced taste, and it also looks more attractive from the outside. To lure the children to burst outlandish “flowers” by tinting them with beets is much easier. And, although we have a strong conviction that we’re messing with this vegetable more, we will try to cook from it very simple and equally appetizing snacks.
Instant Pickled Colored Cabbage - General Cooking Principles
• Before proceeding with marinating, the cauliflower is disassembled into inflorescences, carefully cutting them off from the dense stem with a knife. Then rinse thoroughly with running water to wash sand and pests.
• Further preparation depends on the method of quick pickling. If you plan a quick harvest, inflorescences necessarily blanch. To get a crispy snack, cabbage is poured with marinade without boiling, it is boiled briefly in marinade or immediately poured over them. In this case, marinating lasts a longer time and can take up to several days.
• Fill inflorescences with hot or warm marinade. Cold solution is used extremely rarely. Marinade is prepared on water with added sugar, vinegar, salt and vegetable oil.
• When marinating, carrots are almost always added. Often, other vegetables: Bulgarian pepper, onion, beets and celery.
• To achieve a brighter, richer flavor, spices, chopped garlic and various spices are added to the marinade.
• A few hours, filled with marinade or boiled in it, greens are kept indoors. After sufficient cooling, they are placed in a cold cellar or common refrigerator compartment for further marinating.
Spicy instant cauliflower recipe for 6 hours
Ingredients:
• kilogram of medium-sized cauliflower;
• parsley - bunch;
• three Bulgarian red peppers;
• one large carrot;
• two pods of hot red pepper; • large head of garlic;
• 150 gr. sugar;
• 1/4 cup vegetable oil;
• liter of filtered water;
• two spoons of coarse salt;
• 200 ml of table 9% vinegar;
• A spoon of freshly ground coriander in a mortar.
Cooking Method:
1. Thoroughly rinse the head under cold running water and separate the inflorescences from the stem. Transfer to a saucepan with cool water. Boil with intense heat and lower the temperature so that the water only barely noticeably boil, boil for five minutes. Transfer to a colander and leave while in it.
2. Finely chop the garlic cloves, rub the carrot with large chips.
3. Cut the sweet perchins in two, free them from the seeds and chop them with a cross straw, and the bitter pepper into thin ringlets. Remove the seeds from the hot pepper is not necessary.
4. Wash the parsley sprigs, blot them dry with a towel and chop finely.
5. Mix vegetable oil in a saucepan with water. Add 2/3 of the sugar and both spoons of salt, bring to a boil, try and, if necessary, add the rest of the refined vinegar. Enter vinegar into the marinade, only removing it from the heat.
6. Put the boiled inflorescences into a large bowl or saucepan, add all the chopped vegetables, finely chopped greens and cover them with hot marinade, just removed from the boil.
7. Cool at room temperature and remove for further marinating in the cold. After about six hours you can try and, most likely, enjoy a ready snack.
Colored marinated instant cabbage with pepper in 2 hours
Ingredients:
• two large garlic cloves;
• cauliflower - 300 gr .;
• 2 bulbs;
• 100 ml of frozen butter;
• hot pepper - 1 pod;
• 100 ml of table food vinegar;
• sweet red peppercorn;
• sugar - 50 g .;
• on a small bunch of celery and parsley;
• coarse rock salt - 0.5 spoons;
• two pinches of crushed hot pepper.
Cooking Method:
1. Fill a two-liter volume of a two-liter pot with water. Add about a teaspoon of salt, put on an intense fire.
2. In the boiling solution of the moth, lower the washed inflorescences and, boiling until re-boiling, boil over a low heat for four minutes. 3. Strain all the water from the cabbage through a colander and leave in it until it is completely cooled.
4. Cut the garlic cloves into longitudinal slices, the onion with half rings, the flesh of the sweet peppercorn - into thin straws. Chop celery and parsley.
5. Mix all prepared ingredients in one bowl, add cabbage to them.
6. In cold water (90 ml), dissolve sugar well with salt and pour in vinegar.
7. Pour mixed vegetables with prepared marinade, add greens to them, pour in oil, season with ground red and black pepper. Stir and place the lidded bowl in a cool place for a couple of hours.
Colored marinated instant cabbage with beets - “Ruby”
Ingredients:
• large root beet;
• one and a half kilograms of cauliflower;
• 10 cloves of garlic;
• large carrot;
• 9% table vinegar - 150 ml;
• half a cup of sugar;
• tablespoon of sweet paprika;
• chilli ground hot pepper - one third of a tablespoon;
• half a cup of vegetable oil - corn or sunflower;
• two spoons of Sadochnaya, “curing,” salt;
• litere of water.
Cooking Method:
1. Carrot and beetroot, large, rub with a vegetable grater in different bowls. Chopped garlic cloves coarsely chopped with a knife.
2. Heat water, do not boil, it should be slightly warm. Add the butter, all the sugar, vinegar and salt, stir to achieve complete dissolution.
3. Thoroughly rinse the three-liter bottle and lay in it inflorescences layers, alternating with beet, garlic and carrots. Be sure to sprinkle each layer with red pepper mixed with paprika.
4. Pour the contents of the jar with the cooked marinade. Cap the container, shake and place in a cool place for pickling.
5. Approximately in three days it will be possible to take the first sample, but it is best to start eating such a snack on the fifth day.
A simple recipe for instant marinated pickled cabbage with bell peppers
Ingredients:
• mid-size cauliflower forks;
• two carrots;
• pepper peppermint;
• two liters of boiled cooled water;
• 5 tablespoons of vinegar; • two tablespoons of salt;
• 75 gr. Sahara;
• five large black peppercorns;
• two large bay leaves;
• a teaspoon of dill seeds;
• a pair of carnation umbrellas;
• three cloves of garlic;
• 30 gr. corn oil.
Cooking Method:
1. With a knife, divide the cauliflower forks into inflorescences. Carrot rub with medium chips, pepper cut into small square slices.
2. In a saucepan of a suitable volume, boil water, put sugar, spices, spices and butter. Salt, pour vinegar, mix.
3. Dip the carrots with bell pepper in the marinade, crush the garlic, add the cabbage blossoms and bring to the boil with maximum heat. Lower to medium temperature, boil the vegetables in the marinade for two minutes and set aside from the heat.
4. After cooling to room temperature, remove the container in the cold for five hours.
Crispy cauliflower marinated instant cabbage “in Korean”
Ingredients:
• polutorakilogrammovaya cauliflower head;
• garlic - to taste, not less than 3 teeth;
• two medium carrots;
• Fresh parsley for serving.
For marinade, per liter of water:
• a glass of sugar;
• a full glass of 9% edible vinegar;
• coarse salt - two spoons;
• refined, highly purified oil - 50 ml;
• a pinch of ground hot pepper, (add to taste);
• Korean carrot seasoning.
Cooking Method:
1. Disassemble the head of cabbage into individual florets and place in a bowl or pan, prepared for marinating.
2. Into the water, pour in the measured sugar, salt and pour vinegar with vegetable oil.
3. On a low heat, stirring, bring the marinade to a boil. Without lowering the heat, boil the solution until the sharp acetic odor completely disappears and remove from the heat.
4. Rub carrots with a long thin straw, on a grater for Korean carrots. Add garlic, grated in a small grater, and “Korean” seasoning, mix.
5. Transfer the carrot to the cabbage and fill it with hot marinade. He must be “on horseback” to cover the vegetables.
6. After five hours of marinating in a cool place, the appetizer can be served, seasoned with finely chopped parsley.
Colored marinated instant cabbage - “Five minutes”
Ingredients:
• a pound of fresh cauliflower;
• a tablespoon of balsamic vinegar;
• 40 ml of highly purified corn oil;
• sweet onion;
• one third cup of peeled pumpkin seeds;
• a small bunch of parsley.
Cooking Method:
1. Lower the cabbage inflorescences separated from the stem into boiling water. On an intense heat bring to a boil and boil for a slight boil for four minutes. Then, throwing down in a colander, strain the whole broth and immediately pour it over with cold water and dry.
2. Slice the sweet onion into thin half rings, chop the parsley.
3. Heat the butter and dip pumpkin seeds in it. Then immediately add the onion, pour it with balsamic vinegar and mix.
4. When the onion strips begin to roast, after about 2 minutes, mix the contents of the pan with the blanched cabbage, add the parsley and serve immediately to the table.
Colored marinated instant cabbage - cooking tricks and helpful tips
• If you do not like the sharp taste and smell of table vinegar, replace it with a softer apple or balsamic. In no case for quick pickling do not use lemon juice, and citric acid solution is not suitable.
• The temperature of the marinade affects not only the duration of pickling. If the cauliflower is poured with unsharpened marinade, it will cook faster, but it will not be crispy. When pouring cold solution, the cooking time is increased, but the inflorescences are crisp if they have not been blanched before.
• Try not to mix water and vegetable oil right away. Pour it into the vegetables already doused in the marinade.
