Prescription of canning of cauliflower: spices, vegetables, vinegar

Cauliflower is a member of the familycabbage. However, despite its name, which literally means "cabbage flower", it is not actually a cabbage flower. The colored vegetable is much younger than the cabbage we all know. Its use in food began only several thousand years after the beginning of our era (the Nativity of Christ) in the Mediterranean and Asia Minor. The first recipes for dishes from the colored vegetable were also found there.

Where does cauliflower come from?

The cauliflower needed quite a lot oftime to move to the West. It arrived in France and England at the beginning of the 15th century. And its introduction to Russia happened relatively recently - in the 17th century. It was grown only for the royal family, and dishes prepared from it were considered a delicacy. Nowadays, recipes from this vegetable have not become particularly popular. Russian conditions are not very favorable for growing this type of cabbage, so its price is higher than for ordinary cabbage. But this does not stop gourmets, because it is not only tasty, but also a real storehouse of useful minerals and substances! In addition, cauliflower is a dietary dish. In order to receive these useful substances in the cold season and save your budget, we recommend that you preserve the vegetable. Follow our recipes and enjoy delicious, aromatic, spicy, crispy cauliflower in the winter!

Method of preserving curry cauliflower

With this recipe you can prepare not only a delicious snack, but also a very healthy pickle. Ingredients for the brine:

2-3 liters of water;
1 cup of vinegar;
⅓ cups of sugar;
3 ½ tablespoon of salt.

Ingredients for pickling:

1.5 kg of cauliflower;
1 ¾ teaspoon of salt;
6 green cardamom pods;
3 bay leaves;
1 ½ teaspoon curry powder;
¾ teaspoon crushed red pepper (optional);
¾ teaspoon turmeric;
1 tablespoon of celery seeds.

Cooking instructions

Before you begin salting cabbage on this recipe, you should sterilize 3-4 half-liter cans and lids in a boiling water bath to ensure food safety.

To make a brine, combine the water, vinegar,sugar and salt in a saucepan and boil on low heat, stirring frequently until the salt and sugar dissolve. Remove from heat and set aside. Let it cool to room temperature.

Wash and divide cauliflower: rip small "flowers" into tiny pieces.

Stir the pieces of cabbage with 1 ¾ teaspoonssalt and let stand for about 30 minutes, then rinse. This will drain excess moisture from the cabbage, allowing it to soak up brine for salting and spices.

Evenly distribute cardamom pods, bay leaf, curry powder, chopped red pepper, celery seeds and turmeric between half-liter jars.

Divide the cabbage over the cans and press down with forceps to make sure that it is tightly laid.

By this time, the brine should have cooled down to room temperature; if it is not, wait until it cools down before proceeding to the next step of the recipe.

Using a wide funnel, pour cabbage brine. But do not forget to leave about 1.5 cm of free space in each pot, that is, do not top up the brine.

Wipe the edges of the jar with a damp paper towel or a clean kitchen towel.

To make quick pickled cabbage, youYou can, after screwing on the lids, shake the jars to disperse the spices, and place them directly in the refrigerator. The cauliflower will be ready to eat in 1 week (you can try it after 2-3 days, but the taste will be better after a full week). And in order for the cauliflower to be completely salted, you need to put the jars in a dark, cool place for at least 4 weeks. Always check the smell of pickles before eating, so as not to eat a spoiled product.

Recipe for pickled cauliflower with red pepper and carrots

Follow this recipe and you will get the most delicious and crispy canned cabbage with vegetables! Ingredients:

1 teaspoon coriander seeds;
1 teaspoon mustard seeds;
1/2 teaspoon cumin seed;
2 cups of apple cider vinegar;
5 medium cloves of garlic (peeled and slightly crushed);
3 thick slices of peeled fresh ginger (approximately 8 mm in length);
1/2 small yellow sweet onion (peeled and thinly sliced);
1/2 cup of white sugar;
2 tablespoons of salt;
1 teaspoon black pepper;
1/2 teaspoon ground turmeric;
1/4 teaspoon red pepper;
1 small cauliflower head (divided into small pieces);
4 medium carrots (peeled and cut into longitudinal 10 cm sections);
1 small red sweet pepper (remove the core and seeds and cut into strips).

Cooking instructions:

Sprinkle seeds of coriander, mustard and cumin inaverage frying pan. Fry the seeds over medium heat, turning the frying pan around its axis, until the seeds begin to exude the aroma and lightly brown (about 2 minutes). Add the vinegar, garlic, ginger, onion, sugar, salt, black pepper, turmeric, red pepper and 1 glass of water to the fried spices. Bring to a boil.

Put cauliflower, carrots and bell peppersin a two-liter jar. Pour hot liquid into the vegetables. Allow to cool to room temperature, then cover and refrigerate for at least 2 days before tasting. A cauliflower prepared according to this recipe can be stored for a month in the refrigerator.

This completes the canning process. Now all you have to do is wait and then enjoy the aromatic canned cabbage!