Recipes for a good housewife: how to pickle cauliflower tasty?

Almost all housewives try to make preparations for the winter, so that in the cold season they enjoy healthy vegetable snacks, which can also help out if guests suddenly appear on the doorstep and there is no time to make delicious treats.

The most popular in canning is used cauliflower, because it always looks appetizing, it turns out very tasty and crispy. In order for the product to last longer and not lose its useful properties, it is worth figuring out how to properly salt it. In our article we will share the best recipes for pickling cauliflower for harvesting for the winter. You can also watch a useful video on this topic.

What is salting?

However, along with the beneficial bacteria, other microorganisms may also develop, the result of their vital activity making products unsuitable for human consumption. To stop the growth of pathogenic microflora (fungi and mold), a preservative such as salt is added.

Ways of canning products and their differences:

It is important to comply with the measure, because in excessive amounts of salt can not only spoil the taste of food, but also inhibit the natural fermentation processes.

What is useful vegetable?

Like many other types of vegetables, cauliflower is an essential ingredient for most people who eat healthy. Its composition contains the minimum amount of fat, calories and sugar. Also, this vegetable is considered a real fount of fiber, folic acid, vitamins of group B, C, E, K, PP, iron, calcium, sodium, proteins, phosphorus, magnesium and iodine.

Daily use of the product:

1. boosts immunity;
2. normalizes the digestive system;
3. strengthens the walls of blood vessels;
4. calms the nervous system;
5. reduces the risk of malignant neoplasms and stroke;
6. helps reduce cholesterol levels in the body.

Cauliflower rarely causes allergies. 100 g of salted cabbage contains 28.4 kcal, of which:

• 2.5 g of proteins;
• 0.3 g fat;
• 4.2 g of carbohydrates;
• 2.1 g dietary fiber;
• 0.1 g of organic acids;
• 90 g of water.

We recommend watching a useful video about the benefits and dangers of cauliflower:

Are there any contraindications?

The use of cabbage contributes to the accumulation of purines and the deposition of ureatherefore, with caution it is worth eating to people with such problems as:

• hypertension;
• gout;
• duodenal ulcer and stomach;
• increased acidity;
• enterocolitis;
• intestinal spasms;
• dysfunction of the urinary system.

Also, it is not recommended after surgical interventions in the abdominal cavity.

Step-by-step instructions for salting vegetables at home

How to pickle cauliflower? Salting will certainly get tasty, if you choose cabbage with only light green buds, without spots and damage. Also before cooking it is recommended to place the vegetable for 3 hours in a weak saline solution in order to eliminate insects. Glass, wooden or enameled containers are ideal for salting in the winter (without chips), which are not oxidized.

For the classic version of salting you will need:

• 3 kg of fresh cabbage;
• 0.5 kg of carrots;
• ¼ Art. coarse salt;
• 1 liter of pure water;
• tarragon, bay leaves, dill, celery leaves - to taste.

Cooking:

1. Initially, cabbage is disassembled into inflorescences, which should be dipped in boiling water for 1-2 minutes so that they become a little softer.
2. Carrots cut into small cubes or circles.
3. Mix the specified amount of water with salt, bring to a boil and mix until the crystals are completely dissolved.
4. While the brine cools, you need to sterilize the jars and put bay leaves with tarragon on their bottom.
5. Next, containers should be filled with cabbage mixed with carrots, and on top put the rest of the greens, pour all the brine and tightly close the lids.
6. Salting is necessary for 1.5 months to keep in a warm place, then put in a cool room.

In Korean

A spicy snack with a spicy flavor is prepared quite simply.:

1. boil for 30 minutes 1 grated or chopped straw carrots (in salted water);
2. mix it in a separate container with fresh inflorescences;
3. Add 3 peas allspice, 3 minced garlic cloves and 1 tsp to vegetables. red pepper;
4. pour all hot brine from 1 liter of water, 3 tbsp. l salt, ¼ Art. vinegar and 3 drops of lemon juice;
5. close the lid and let it stand.

Board: before serving it is recommended to fill the salad with vegetable oil.

We recommend watching a video about cooking cauliflower in Korean:

With beet and carrot

Combining different types of seasonal vegetables, you can end up with an interesting and colorful dish.. Consider how to cook cauliflower with beets and carrots.

For salting you will need:

• water - 1.5 l;
• salt and sugar - 100 g;
• 2 kg of cabbage;
• carrots and beets - 1 pc;
• garlic - 3 cloves;
• Allspice and black peppercorns - 3-6 pcs.

Cooking:

1. Cabbage inflorescences are mixed with carrots and beetroot, pre-grated on a coarse grater, and pepper, sliced ​​garlic.
2. Then the mass is tightly packed in jars and filled with hot marinade made from water, salt and sugar.
3. The container with cabbage does not close the lids and must stand at room temperature for at least 4 days, after which it can be put in the refrigerator.

With vinegar

This quick-cooked salted cauliflower recipe helps you get an aromatic and tasty dish. of the following ingredients:

• 300 g apple cider vinegar;
• 10 peas allspice;
• 1-2 heads of cabbage;
• 20 g of salt;
• 450 ml of water;
• 100 g of sugar;
• Bay leaf.

Cooking:

1. The cabbage disassembled into inflorescences is boiled for 1-2 minutes in boiling water.
2. After that, you need to fold it in a colander to get rid of excess fluid, and sprinkle with 0.5 st. l salt, let stand.
3. Place 1 bay leaf on the bottom of the cans, fill the containers with salty inflorescences.
4. Pour all the hot vegetable broth with sugar, salt and vinegar, close the lids and roll up.

With celery

Quick and tasty cabbage can be cooked with celery root. Such a dish will turn out not only appetizing, but also useful. It will take:

• salt - 30 g;
• water - 1 l;
• celery root - 1 pc;
• cauliflower - 1 kg.

Cooking:

1. Finely chopped celery and cabbage inflorescences boil for 5 minutes in salted water (until half cooked).
2. Drain and immediately decompose into clean sterile jars, roll iron lids.
3. Tanks with preservation should stand upside down for 1-2 days, after which they are placed in a dark cool room.

Filing options

Served cauliflower served as a side dish to second hot dishes. Small pieces of salted cauliflower will look beautiful with:

• fresh green leaves (basil, celery, parsley, dill sprigs);
• stripes of pickled Bulgarian pepper;
• olives;
• tomatoes;
• asparagus beans;
• young green peas.

Having mastered the basic rules of cooking cabbage, you can safely experiment by adding new ingredients. As a result, this snack will not only diversify the daily menu, but also surprise even the most capricious gourmets.

Watch the video: Pickled Vegetables, No Oil. Kunal Kapur Recipes. Winter Recipes (May 2024).