different recipes for preserving cauliflower Cauliflower is a member of the familycabbage. Nevertheless, despite its name, which literally means "cabbage flower", it is not a flower of cabbage actually. A colored vegetable is much younger than all the cabbage we know. Its use in food began only several millennia after the beginning of our era (Christmas) in the Mediterranean and Asia Minor. There were also found the first recipes of dishes from a colored vegetable.

Where does cauliflower come from?

Cauliflower required a lottime to move to the west. She arrived in France and England in the early 15th century. And its introduction to Russia occurred relatively recently - in the 17th century. It was grown only for royal people, and dishes made from it were considered a delicacy. Nowadays, recipes from this vegetable have not become particularly popular. Russian conditions are not very favorable for cultivating this type of cabbage, so the price for it is higher than for ordinary. But gourmets do not stop this, because it is not only delicious, but also a real storehouse of useful minerals and substances! In addition, cauliflower is a dietary dish. In order to receive these useful substances and keep your budget in the cold season, we recommend that you conserve the vegetable. Follow our recipes and enjoy the winter delicious, fragrant, spicy, crunchy cauliflower! simple canning recipes

Method of preserving curry cauliflower

Thanks to this recipe you can cook not only a delicious snack, but also a very useful pickle. Ingredients for 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 a quick marinated cabbage, youYou can tighten the lids, shake the jars to disperse the spices, and place them directly in the refrigerator. Cauliflower will be ready for use in 1 week (you can try it after 2-3 days, but the taste will be better after a full week). And that cauliflower completely salted, you need to remove the jars in a dark cool place for at least 4 weeks. Before meals always check the smell of pickles, so as not to eat the spoiled product.
  • canned cauliflower with sauce

    Recipe for pickled cauliflower with red pepper and carrots

    Follow this recipe and you will get the most delicious and crunchy 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).

    Instructions for cooking:

  • 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.
  • Conservation is now complete. Now you just have to wait, and then enjoy the fragrant canned cabbage!