Cauliflower fried with tomatoes. Tomatoes with cauliflower for the winter

Preparation

Big photos Small photos

In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. I poured the inflorescences into boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of adding, there is no need to wait for it to boil again). After that, I put the boiled cabbage in a colander and left it until it cools completely.

Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stems with the green core. If you wish, you can peel their skins - place them in boiling water for a couple of minutes, and then pour them over with cold water; after such a “contrast shower”, the skins of the tomatoes are very easily removed (I did not peel them). I washed the pepper, removed the seed box and cut it into large cubes. Grind the vegetables in a blender until pureed. If you don’t have a blender, you can use a meat grinder.

Pour the tomato puree into a saucepan (volume 3 liters) with a thick bottom. I also sent garlic there, passed through a press. Pour in refined vegetable oil, add salt and sugar. Place on medium heat and bring to a boil. Boil for 5 minutes, stirring.

I poured the cabbage into the boiling tomato sauce. Reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low simmer, stirring.

At first, the liquid will seem small, but over time the vegetables will settle into the pouring. After 10 minutes, I poured 9% table vinegar into the pan. Boil for another 2-3 minutes and remove from heat. As a result, the cabbage should remain al dente, a little undercooked, it will still be “under the fur coat” and will then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.

I put the cauliflower in sterilized hot jars - it’s better to fill it not to the neck, but to the shoulders, that is, 2-3 centimeters below.

Filled with sauce to the very top and sealed with sterilized lids. She turned the jars upside down, wrapped them tightly in a blanket and left them until the glass cooled.

After complete cooling, all that remains is to store the jars in a cool and dark place. The shelf life of home-canned cabbage is 1 year.

Published: 09/29/2017 Posted by: Drug Calories: Not specified Cooking time: Not specified

Cauliflower is very healthy, as all lovers of proper nutrition know. Cauliflower also turns out very tasty if cooked correctly. Cauliflower gratin is very tasty, the casserole is original, and as for preparations, the most perfect option is cauliflower in tomato sauce for the winter, we are enclosing a recipe with photos for you today, dear friends. Soaked in tomato juices and the aroma of garlic, the cabbage turns out no worse than the homemade pickles that we are used to seeing on our table every day - tomatoes, cucumbers. The tomato filling can be anything - tomato juice or sauce, tomato paste diluted with water. I would also like to draw your attention to this one.

— tomato sauce – 700 ml.; - vinegar 9% - 40 ml; — vegetable oil – 40 ml; – sugar – 40 gr.; - salt - ½ tsp; — cauliflower – 1 pc.; - garlic - 2 cloves.

Step-by-step recipe with photos:

So, you need to start with tomato sauce. We prepared the sauce in advance; to do this, we need to chop several kilograms of tomatoes with 500 grams of bell pepper, boil for 10 minutes, strain, and reduce the sauce by half. If you wish, you can simply grind the tomatoes and peppers in a meat grinder. But in the version with sauce, the result is more tasty. Pour vegetable oil into the sauce. Add salt and sugar to the sauce. Stir and cook for about 10 minutes, adding vinegar at the end. Take a sample, depending on the type of your tomatoes, you may need more sugar, the sauce should be sweetish. You can also add hot pepper or other spices to taste. Disassemble the cauliflower and blanch for two minutes. Also prepare the jars - wash and sterilize in a convenient way. Using a clean slotted spoon, transfer the cabbage from the boiling water directly into hot, sterile jars. Peel and add a clove of garlic to the cabbage jars.

Pour boiling tomato sauce over the cabbage and sterilize the workpiece for 10 minutes.
Then tightly screw the lids on the jars and place them bottom up, cool under a blanket and after a day transfer them to the pantry. I think you'll like this one too. Enjoy your meal!
Retains a large amount of vitamins and microelements necessary in cold weather. Moreover, the content of useful substances significantly exceeds their composition in ordinary white cabbage. The fresh flavor of cauliflower allows it to be used with a variety of foods for a variety of dishes. And the combination with tomatoes will give the preparation rich flavor characteristics.

The most important advantage of canning cauliflower in tomato is the simplicity and ease of the process. Before starting the harvesting process, cabbage should be divided into small inflorescences and blanched. To do this, you will need to lower the inflorescences into boiling water, cover the container with a lid and boil for 5-6 minutes, after which the vegetable is transferred to a sieve to cool completely. This procedure will make the cabbage crispy, and the brine will not become cloudy.

Variations on the theme of cauliflower

We bring to your attention several options for pickling tomatoes and cauliflower for the winter. They differ in composition and have some differences in preparation.

Recipe No. 1 – with regular tomatoes

To pickle vegetables, prepare the following ingredients:

ripe tomatoes – 0.5 kg;
cabbage inflorescences – 0.3 kg;
sweet pepper – 1 piece;
garlic – 3 cloves;
greens - dill, parsley and currant leaves - 1 bunch each;
table vinegar - 3 large spoons;
granulated sugar – 120 grams;
salt – 30 grams;
black pepper – 5 peas;
ground hot pepper - on the tip of a knife;
cloves – 5 buds.

How to marinate

Before canning, let's prepare jars and lids in advance. We wash them thoroughly with hot water and soda, then rinse them in clean water. After this, sterilize over steam for at least 15-20 minutes.

Attention! To close the workpiece for the winter, you can use both tin and screw lids.

And now comes the important moment of preparing vegetables:

First we deal with cauliflower. We wash it and divide it into inflorescences.
Pour clean water (1 liter) into a saucepan and add two tablespoons of vinegar. When the water boils, add the cabbage inflorescences and cook for about 15 minutes. You cannot use aluminum cookware to cook cauliflower, as the substances included in its composition react with the metal.
Place parsley, dill, black currant leaves and half the garlic specified in the recipe in sterile jars.
We thoroughly wash the sweet pepper, cut it in half, select the seeds and remove the partitions. Cut the peppers into strips and add to the jar.

There should be no pepper seeds in pickled cauliflower with tomatoes for the winter.
We take the boiled inflorescences out of the pan and put them in a jar.
Wash the tomatoes and dry them. In each tomato, in the area of the stalk and around it, we make several punctures using a toothpick.

You need to choose small tomatoes. The best varieties are “Raketa”, “Slivki”, “Pepper-shaped”.
Fill the jar to the very top. Place the remaining garlic between the layers of vegetables.
When the container is filled, let's make the marinade. Prepare it in a liter of water, adding all the spices specified in the recipe. Pour the boiling marinade into the vegetables and immediately twist. We turn the jars over and put them under a fur coat or blanket.

After a day, we put the canned tomatoes with cabbage and sweet peppers in the basement. This preparation for the winter is suitable for meat or fish dishes not only on weekdays, but also on holidays. We are sure that your guests will like cabbage with tomatoes and will also ask for the recipe.

Recipe No. 2 – with cherry tomatoes

Advice! If you like spicy snacks, then instead of regular tomatoes, you can use cherry tomatoes.

What we need:

cabbage inflorescences - 1 head;
cherry – 350 grams;
garlic and black peppercorns – 5 pieces each;
bay leaf – 1 leaf;
vinegar – 1 teaspoon;
iodized salt – 1 tablespoon;
granulated sugar – 1.5 tablespoons;
refined vegetable oil – 1 tablespoon;
cherry and black currant leaves.

Cooking rules

We will marinate the inflorescences with tomatoes for the winter a little differently than in the previous recipe:

Scald cherry and currant leaves with boiling water and place them on the bottom of a steamed jar.
Then place the washed cherry tomatoes and pieces of inflorescences. Moreover, you need to fill it well, since after filling with brine the contents of the container will decrease.
Fill with clean boiling water, cover the jars with lids and leave them for half an hour. If for some reason you do not meet the allotted time, no need to worry.
After salting the water, add garlic cloves, black peppercorns and clove buds to the jars.
Now let's prepare the marinade. Pour a liter of water into a saucepan, add salt, sugar and bay leaves. 10 minutes after boiling, pour in sunflower oil and table vinegar.
Pour the boiling marinade over the cabbage inflorescences with cherry tomatoes and close immediately.

Attention! Check the seals of the lids by turning them upside down.

When the jars have cooled, store them in the basement or refrigerator.

Recipe No. 3 – with mustard

If this is your first time deciding to pickle cabbage and tomatoes for the winter, then this recipe is perfect. After all, the ingredients are indicated for a 700-gram jar.

So, prepare:

100 grams of cauliflower;
two sweet peppers;
two tomatoes;
one carrot;
two cloves of garlic;
half a teaspoon of mustard seeds;
two bay leaves;
three peas of allspice;
75 grams of granulated sugar;
45 grams of salt;
20 ml table 9% vinegar.

Important! For pickling for the winter according to this recipe, you need to choose long, fleshy tomatoes with thick skin.

Stages of work

After washing the vegetables, the cauliflower should be divided into small inflorescences and the tomatoes should be cut in half. Cut the carrots into circles no thicker than one and a half centimeters. Bell pepper - in longitudinal strips.
Place bay leaf, garlic, mustard and allspice into a sterile 700-gram jar.
Then fill the container with tomatoes, inflorescences and sweet peppers. Pour in clean boiling water, put a lid on top and set aside for a quarter of an hour.
Pour the liquid into a saucepan, add sugar and salt. About 10 minutes after boiling, add table vinegar.
Pour the bubbling marinade over the cauliflower and tomatoes and seal immediately.
Place the jar upside down, cover with a towel and leave in this position until it cools down.

Vegetables pickled for the winter are stored well even in the kitchen cabinet on the bottom shelf.

Interesting assorted marinated cauliflower with various vegetables:

Selection and preparation of main ingredients

Cabbage for preservation should be selected without mechanical damage, uniform color structure, and without spots. If there are yellowed areas on the product, then this fact indicates that it is overripe. It is suitable for preservation, but you will need to disassemble it into inflorescences.

Due to the fact that tomatoes are used to prepare the sauce, there are no special requirements for the vegetable. You just need to select them without signs of rotting. Vegetables should have their stems and skins removed (if desired). To do this, the tomatoes are placed in boiling water for 2-3 minutes, and then they are doused with tap water. The peel can then be easily removed. Next, the vegetables are cut into pieces and sent to a blender for grinding.

Containers and lids will need to be sterilized. The lids should be boiled for about 5 minutes, and the jars should be cooked in the oven, microwave or over steam.

How to cook cauliflower in tomato

There are many recipes for preparing cauliflower in tomatoes for the winter. The most popular of them are listed below.

With regular tomatoes

For canning you will need:

2 kilograms of main ingredients;
200 grams of bell pepper;
50 grams of garlic;
100 grams of sugar;
2 tablespoons salt;
1 glass of refined oil;
150 milliliters of vinegar 9%.

You need to wash the bell pepper, remove the stem and seeds, cut it in half first, then each half into another 3-4 pieces. Place pre-prepared tomato sauce, pepper, bulk ingredients and oil in a large, thick-walled saucepan. The mass is thoroughly kneaded and sent to the stove for cooking.

The preparation should be brought to a boil on medium mode, after which cabbage inflorescences are added to the salad.

Next, you need to boil the vegetables for a third of an hour after boiling, add vinegar and garlic and cook for another 5 minutes. Now the salad can be placed in glass containers and sealed. This set of products should yield about 5 liters of salad.

With cherry

Cabbage marinated according to this recipe will delight the whole family during the cold season with its incredible aroma thanks to bell peppers and crispy, juicy vegetables. For 1 kilogram of the main product you will need:

2 kilograms of cherry tomatoes;
2 bell peppers;
1 head of garlic;
Bay leaf;
dill inflorescences;
essence.

For 1 liter of water:

2 tablespoons salt;
3 tablespoons sugar;
1 tablespoon seed mustard.

Place chopped garlic, dill, and bay leaves into prepared glass containers. Next, add peppers cut into strips, washed tomatoes and cabbage inflorescences to the mixture. Now you need to pour boiling water into the salad and cover it with a lid for a third of an hour.

Then the water is poured into the pan, bulk ingredients and mustard are added to it. The solution should be thoroughly boiled and poured into containers with salad. Pour the essence under the lid at a ratio of 0.5 teaspoon per 1.5 liter jar, seal and put in a warm place.

With mustard

This recipe will be an excellent solution for those who dared to prepare cauliflower for the winter for the first time. It is better to select tomatoes that are oblong in shape, with a dense shell.

For a jar with a capacity of 700 milliliters you will need to prepare:

100 grams of main vegetable;
2 bell peppers;
2 tomatoes;
1 carrot;
2 cloves of garlic;
0.5 teaspoon seed mustard;
2 bay leaves;
3 peas of allspice;
75 grams of sugar;
45 grams of salt;
20 milliliters of vinegar 9%.

To prepare the salad, tomatoes should be cut lengthwise into 2 parts, peppers should be chopped into strips, carrots should be sliced up to 1.5 centimeters, cabbage should be cut into small inflorescences. After heat treatment, place spices (garlic, mustard, bay leaves, pepper) and vegetable mixture in a container. The composition is filled with bubbling water, covered with a lid and removed for 15 minutes.

Next, you need to put the filling into a saucepan, pour the bulk ingredients into it, boil the solution for 10 minutes after boiling, pour in vinegar. The container with vegetables is filled with the prepared preservation composition, after which it should be quickly sealed.

In tomato juice

For 1 kilogram of the main vegetable you will need:

700 grams of tomatoes;
1 bell pepper;
3 cloves of garlic;
2 tablespoons sugar;
1 heaped tablespoon of salt;
50 milliliters of vegetable oil;
50 milliliters of vinegar 9%.

The tomatoes crushed in a blender are moved into a thick-walled pan, crushed garlic, butter and salt with sugar are added to it. The composition must be boiled after boiling for 5 minutes on medium heat with constant stirring. After that, all the cabbage inflorescences are transferred to the pan, and the cooking mode is reduced to minimum. The salad should be boiled for 10 minutes after the start of boiling with constant stirring.

After the specified time, vinegar is poured into the workpiece, cooking continues for another 3 minutes, after which the fire should be turned off. The cabbage in the preparation will be a little undercooked, but you should not be alarmed, as it will reach the required condition in the future.

Now you should take a sample from the salad for the presence of salt and sugar, since tomatoes can produce excess acid. After bringing the workpiece to the desired taste parameters, you can begin packaging the salad in containers that have undergone heat treatment. It is better to place vegetables up to the shoulders of the jar, and fill it with juice to the very top.

Recipe for cauliflower in tomato juice without sterilization

If you want to avoid sterilizing ready-made snacks, you must use not only vinegar, but also chili pepper. Required ingredients:

2-kilogram head of cabbage;
5 kilos of tomatoes;
1.5 olive oil;
3 chili;
2 garlic heads;
3 tablespoons of salt;
1 tablespoon of vinegar essence.

In this video, the user tells how to cook cabbage in tomatoes for the winter.

Cooking method:

The tomatoes are washed, dried, and crushed in a blender. The resulting mass is passed through a sieve to remove seeds and skins.
The product is placed on the stove and brought to a boil. The liquid is mixed with an oil base, salted and simmered over low heat for half an hour. 5 minutes before readiness, add chopped pepper to the mixture.
The head of cabbage is cleared of leaves, cut into inflorescences, which are poured with boiling water and boiled for 5 minutes.
The vegetable is placed in a colander and distributed among the containers.
Vinegar is added to the tomato sauce, and then it is poured into jars.
The twists are sealed, insulated and left for 1 day until completely cooled.

This appetizer turns out quite spicy. To reduce its severity, you need to reduce the amount of chili and send the prepared product for sterilization.

Cabbage in tomato juice for the winter: preparation for borscht

Some housewives replace white cabbage with cauliflower when cooking borscht. Basically, such a replacement is determined by the presence of gastritis or peptic ulcer in the household. When preparing the twist you will need:

medium-sized forks;
freshly squeezed tomato juice.

Step-by-step cooking technique:

The first step is to squeeze out all the liquid from the tomatoes. This can be done through a juicer, a sieve or using a blender.
The fork is disassembled into small inflorescences, which are immediately filled with tomato sauce and sent to cook for a quarter of an hour.
The mass is distributed into sterilized glass jars, which are immediately sealed.
The finished dressing is turned upside down, insulated and cooled in this state for 2 days.

If desired, you can add your favorite spices used when preparing borscht to this twist.

Storage of workpieces

After the glass containers are sealed with metal lids, all the workpieces must be turned upside down and wrapped in a warm blanket until completely cooled.

Next, the preservation should be moved to a dark, cold room (basement, cellar), where it can be stored for a whole year and delight the whole family with the taste and aroma of summer and saturate the body with the vitamins it needs in winter.

Do you know why cauliflower is called that? Not at all because it comes in different colors. The thing is that a head of cauliflower is a lot of inflorescences, and we are preparing nothing more than flowers, and not leaves, as is the case with white cabbage. Interesting, isn't it? By the way, about cooking.

Few people know that cauliflower can be covered for the winter - it makes an excellent preserve. These preparations (salads and appetizers) made from cauliflower are very beautiful and tasty. Want an example? Please! I will be happy to share with you a recipe for cauliflower in tomato - a bright, appetizing appetizer that will become a real decoration for your table during the cold season.

Ingredients:

2 kg cauliflower;
2 kg of tomatoes;
200 g bell pepper;
50 g garlic;
100 g sugar;
2 tablespoons salt;
1 glass of vegetable oil;
150 ml 9% vinegar.

*The weight of prepared vegetables is indicated. This amount of ingredients makes about 5 liters of salad.

Preparation:

Wash the tomatoes, pour boiling water over them and let sit for 1-2 minutes. Then remove the skin. Cut the tomatoes into small pieces (so that they fit into the hole in the meat grinder). Grind the tomatoes in a meat grinder or chop with a blender.

Wash the bell peppers, cut out the stem and seeds, and rinse. Cut the peppers into large slices - each half into 3-4 parts. We separate the cabbage into inflorescences.

In a wide, thick-bottomed saucepan in which we will cook the salad, put tomatoes and peppers, salt and sugar, and pour in vegetable oil. Mix everything and put on fire. Over medium heat, bring the mixture to a boil, add the cauliflower.

Bring the contents of the pan to a boil again. Then, covering with a lid, cook over low heat for 20 minutes.

Add garlic and vinegar. mix. Cook for another 5 minutes.

We immediately place the finished snack in sterilized jars and seal it tightly.

Turn the jars upside down and cover them with a blanket. Let it sit until it cools completely (about a day). We store this preservation in a cool, dark place.

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or snack courses, and in various types of preservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower for the winter: preparations in tomato – with carrots, beans, cucumbers, peppers

For the winter, you can roll up not only the usual tomatoes or cucumbers, but also cauliflower. Any housewife can handle canning this vegetable. Try preparing cauliflower in tomatoes for the winter with carrots, beans, cucumbers, and peppers according to my recipes without sterilization. I make a large stock of these salads as they are a favorite in my family.

Cauliflower in tomato sauce with herbs for the winter

The simplest recipe for preparing salad for the winter is in tomato sauce.

Ingredients for three half-liter jars:

1 kg cauliflower inflorescences;
0.7 kg of ripe tomato fruits;
1 pod of pepper (sweet variety);
three garlic cloves;
40 g sugar;
25 g salt;
a bunch of parsley;
50 ml sunflower oil;
50 ml vinegar 9%.

How to prepare for the winter:

We wash the vegetables with water.
Place the cabbage in boiling water and cook for 6 minutes. We discard the inflorescences in a colander.
Cut the tomato fruits into pieces and grind in a blender.
Remove the seeds from bell peppers. Grind the pods with a blender.
Combine peeled garlic with parsley and chop in a blender.
Combine all the chopped vegetables in a saucepan and place on the stove. Add sugar, butter, salt to them. Boil the mixture for 5 minutes.
Add cabbage to the boiling mixture and boil for 10 minutes.
Add vinegar. Cook the vegetables in the sauce for 3 minutes.
Place the salad in steamed jars and seal with sterilized lids.

Place the twists upside down and cover them with a blanket until they cool.

Curly cabbage with beans in tomato sauce - the most delicious recipe

Cauliflower stewed with beans in tomato sauce is an awesome and satisfying salad. Be sure to try it, you will be delighted with this deliciousness.

List of products for 2 half-liter jars:

curly cabbage – 0.6 kg;
white beans – 120 g;
garlic – 4 cloves;
tomato paste – 30 ml;
cold water – 150 ml;
table salt – 15 g;
granulated sugar – 20 g;
table vinegar 9% – 20 ml;
dried cloves – 4 buds;
sunflower oil – 20 ml.

How I prepare this very tasty salad:

Soak clean beans in water for 4 hours. Remove the beans from the liquid with a slotted spoon and place in a ladle, boil until tender. Place them in a colander and rinse with water.
Peel the husks from the garlic. Rub the cloves through a grater.
Wash the cabbage with water and cut into large pieces.
Place cabbage, salt and water in a saucepan. Place the container on the stove and boil the vegetables for 5 minutes.
Add beans, garlic and sugar to the cabbage. Gradually add all other ingredients and mix. Cook the mixture for 25 minutes.
5 minutes before readiness, combine the salad with vinegar.
We compact the snack into steamed jars and seal with sterilized iron lids.

We wrap the inverted cans with a blanket. The preparation for the winter is ready, after cooling we take it away for storage.

Delicious pickled cauliflower in tomato

Canned cauliflower in tomato is an amazing finger-licking appetizer!

Ingredients for six liter jars:

3 kg cauliflower inflorescences;
1.5 kg of ripe tomato fruits;
1 tbsp. sunflower oil;
0.2 kg of greens (parsley);
50 g salt;
1 kg bell pepper;
½ tbsp. vinegar 9%;
80 g sugar;
2 large garlic heads.

Preserving the salad:

We wash the vegetables under running water.
Remove the seeds from the peppers. Cut the pods into pieces and grind with a blender.
Peel the garlic from the garlic and grind it in a blender.
Finely chop the parsley.
Grind the tomatoes in a blender.
Boil the cabbage in water for 5 minutes and discard in a colander.
In a saucepan, combine tomato, sugar, garlic, pepper, salt, herbs, oil, vinegar. Place the container on the stove.
Add cabbage to the boiling mixture. Cook the ingredients for 20 minutes, stirring occasionally.
We compact the boiling mass into steamed jars and seal with sterilized lids.

Place the roll with vegetables upside down and cover with a towel. Store the cooled salad in a cool place.

Fragrant cauliflower in tomato juice with vegetables

List of products for three liter jars:

cauliflower inflorescences – 2 kg;
bell pepper – 2 pods;
ripe tomatoes – 1.5 kg;
spicy pepper – 1 pod;
garlic head;
sunflower oil – 150 ml;
sugar – 2.5 tbsp. l.;
salt (coarse) – 2.5 tbsp. l.;
table vinegar 9% – 60 ml;
laurel leaves – 6 pcs.;
black and allspice pepper – 10 peas each;
citric acid – 3 g.

Prepare a spicy salad:

We wash the vegetables under running water.
Place the cabbage in boiling water with citric acid for 3 minutes. Place the vegetables in a colander and rinse with cold water.
Remove seeds from peppers. We cut the sweet pods into strips, the hot ones into rings.
Peel the husks from the garlic. We place the pods on thin plates.
Combine all the ingredients in a saucepan and place on the stove. Cook the appetizer for 30 minutes.
Place boiling vegetables with gravy in steamed jars and seal with sterilized lids.

We cover the blanks with a blanket. After a day they can be taken away for storage.

Cauliflower in tomato with carrots and onions in jars

Ingredients for two liter jars:

1.2 kg cauliflower inflorescences;
0.25 kg of onions;
0.25 kg bell pepper;
0.5 kg carrots;
garlic head;
half a pod of hot pepper;
750 ml tomato juice;
¼ tbsp. Sahara;
1 tablespoon salt;
½ tbsp. sunflower oil;
¼ tbsp. vinegar (9%).

How to preserve salad at home:

Rinse the vegetables under running water.
Remove the seeds from the peppers. Cut the sweet pods into slices, and the savory ones into small pieces.
Cut the peel off the carrots. Cut the vegetables into strips.
Peel the skins from the onion heads. Cut vegetables into half rings.
Pour tomato juice into a bowl and place on the stove.
Add carrots to the boiling tomato and cook for 5 minutes.
Add onions, bell peppers, and cabbage to the boiling mixture.
When the appetizer boils, add all the other ingredients except vinegar. Cook vegetables for 10 minutes.
Five minutes before readiness, add vinegar to the mixture and stir.
Place boiling vegetables into steamed jars and screw on sterilized screw caps.

Cover the inverted jars with a blanket. When the seaming has cooled, we put it away for storage.

Canned cauliflower with bell peppers in tomato sauce

I really like combining curly cabbage with tomatoes - when cooked, they give juice and the vegetables turn out in a light tomato sauce.

List of products for three half-liter jars:

cauliflower inflorescences – 1.5 kg;
sweet pepper – 500 g;
tomato fruits – 0.5 kg;
garlic – 4 cloves;
water – 700 ml;
sunflower oil – ½ tbsp.;
table salt – 25 g;
sugar – 70 g;
vinegar 9% – 70 ml.

Preparation:

We wash the vegetables with water.
Remove the seeds from the peppers and cut into rings.
Cut the tomatoes into cubes.
Peel the garlic. We cut the cloves into plates.
In a saucepan, combine cabbage, pepper, tomato, salt, sugar, oil, water and place on the stove.
Cook the salad for 30 minutes.
10 minutes before the salad is ready, combine it with vinegar and garlic.
We compact the salad into sterilized jars and seal with steamed iron lids.

We place the twists upside down.

Cauliflower in tomato with cucumbers

A simple and tasty salad, easy to prepare, but in winter you will definitely say “thank you” to me!

List of products for two one and a half liter jars:

cucumbers (fresh) – 20 pcs.;
medium-sized onion - 3 heads;
cauliflower inflorescences – 1 kg;
garlic – 4 cloves;
laurel leaves – 2 pcs.;
ripe tomato fruits – 1.5 kg;
salt – 50 g;
granulated sugar – 60 g;
vinegar 9% – 2 tbsp. l.;
dried cloves - 2 buds;
black pepper – 15 peas;
spicy pepper – ¼ pod.

Instructions on how to make a seam:

Under running water, wash the vegetables to remove any dirt.
Grind the tomatoes with a blender.
Cut the hot pepper into pieces.
Peel the husks from the bulbs and cut into four parts.
Cut the cucumbers into rings 2 cm thick.
Remove the seeds from the peppers. Cut the pods into strips.
Peel the garlic.
Place laurel, garlic, onions, cucumbers, and cabbage in layers in jars. Pour boiling water over the ingredients and cover with lids.
After 15 minutes, pour the water out of the jars and fill with new boiling water.
Pour tomato juice into a saucepan and place on the stove. Add cloves, salt, sugar, hot pepper and peas to it. The filling should boil for 10 minutes.
Add vinegar to the sauce and cook for 2 minutes.
Drain the water from the vegetables and fill with boiling liquid. Seal the jars with lids.

We put the jars upside down and cover them with a warm blanket. We remove the cooled pieces for storage.

The appetizer is served to the table in salad bowls in tandem with meat, fish, etc. dishes.

I hope you liked my recipes for preparing cauliflower preparations for the winter in tomatoes with carrots, beans, peppers and cucumbers.

Watch the video on how to prepare this delicious snack.

Source: https://lechovbanke.ru/7-receptov-cvetnoj-kapusty-v-tomate/

Cooking instructions

Throw the finished parts into boiling water for 5 minutes to balance. Place in a colander and wait until the water has completely drained.

It's time to grab the carrots. After washing and peeling, cut crosswise into slices. The thickness of one slice is 2 - 3 mm.

Wash the tomatoes clean, remove the part where the fruit was attached to the branch. Cut into pieces and pass through a large meat grinder or chop finely with a knife.

Remove the pepper from the stalk, cut lengthwise, wash, and remove seeds. Cut the prepared halves crosswise into half rings.

All that remains is to cut the prepared and washed greens.

Separate the cloves of garlic heads. Peel each slice and chop it on a board with a knife.

Place all vegetables except cabbage in a deep saucepan, add herbs, salt, sugar, pour in oil and place on the stove. Bring to a boil over low heat, stirring occasionally. As soon as the vegetable mixture begins to boil, combine the mixture with cabbage. Boil for 12 minutes, then add vinegar and cook for another 3 - 4 minutes.

Hot cauliflower salad is packaged in prepared sterilized jars, the volume of which is 0.5 - 0.7 liters. Roll up the pieces, turn them upside down and place them on the lid. Wrap in a towel or warm fur coat.

Delicious pickled cauliflower for the winter

The easiest way among seaming is marinating. The cabbage turns out to be very tasty, crispy, and a worthy replacement for pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

Cauliflower – 1 kg.
Sweet pepper – 1 pc. (bright color).
Carrots – 1 pc. (large size or several small ones).

For the marinade:

Water – 1 l.
Bay leaf, hot pepper.
Salt and sugar - 3 tbsp. l.
Vinegar – 40 ml (at a concentration of 9%).

Algorithm of actions:

Separate the cauliflower into florets and discard the stalk.
First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
Pour the aromatic marinade over the prepared vegetables. Cork.

This cabbage looks beautiful in a jar and has a subtle flavor of bell pepper!

Cauliflower for the winter - a finger-licking recipe

Let's start with the classics, the recipe is quite simple and accessible even for novice housewives. This cabbage will look great on your holiday table. With a minimum investment of time, we get an amazing preparation for spring.

We will need:

The amount of ingredients may vary depending on the volume of the jars.

Cauliflower
Bell pepper
Hot pepper
Garlic

Water - 1 liter
Salt - 1 tbsp
Granulated sugar - 2 tablespoons

Preparation:

1. Prepare the vegetables. We wash the cauliflower and separate it into inflorescences. If you are worried that there may be a caterpillar or similar living creatures inside. Then initially soak the inflorescences in cool, salted water. Exposure time is one hour or more.

We wash the bell pepper and clean it from the seed nest. Cut into small pieces. Peel the garlic and divide it into two parts.

We will not carry out any manipulations with hot peppers. Lay it down entirely, after rinsing it under cool water.

2. Now that all the products are prepared, you can proceed to the next process. Place the inflorescences in sterilized jars, alternating them with other vegetables. You should start with large cabbage. And place a smaller vegetable in the resulting gaps.

Vegetables should be packed as tightly as possible.

To re-sterilize, you need to pour water into a large saucepan and bring it to a boil. Then pour boiling water into the jars and cover with lids.

Keep the vegetables in this state for 10 minutes. Then pour the water back into the pan. And we’ll cook our marinade on it.

3. To prepare the marinade, you should adhere to the ingredients specified in the recipe. In our case, 4 jars of two liters each required 5 liters of ready-made brine.

Pour the amount of bulk ingredients into boiling water. Bring all the liquid to a boil. Then pour in a tablespoon of vinegar essence 70%. The mass will begin to rise and bubble vigorously, don’t be alarmed. Remove the prepared brine from the heat.

Now that the marinade is ready, fill it with prepared jars of vegetables. The brine should be poured up to the shoulders. Cover with sterilized lids and screw them tightly using a machine.

4. Turn the finished jars of cauliflower upside down. Cover with a warm blanket or towel. Maintain in this state until completely cooled, at room temperature.

Store prepared jars of cauliflower in the pantry. You can leave it in the apartment in a dark place.

How to make cauliflower for the winter in Korean

Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then the winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing spicy and crispy cauliflower on a beautiful dish.

Ingredients:

Cauliflower – 1 kg.
Carrots – 3 pcs.
Garlic – 1 head.

For the marinade:

Filtered water – 1 l.
Vegetable oil – 50 ml.
Sugar – 0.5 tbsp.
Vinegar – 0.5 tbsp. (maybe a little less).
Salt – 1-2 tbsp. l.
Spices for Korean carrots – 1 tbsp. l.

Algorithm of actions:

According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water for 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
Place the workpiece in glass containers with a volume of half a liter.
Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!

Cauliflower in tomato sauce for the winter without sterilization

My recipe is a very simple preparation in terms of preparation, and does not take much time. And jars with such a preparation will come in very handy in the frosty winter. I love this recipe for its simplicity, as I cook without sterilization and make the preparation process as easy as possible.

Although, of course, it may not seem so at first glance, but believe me, it is really easy, at least no more difficult than rolling up the same cucumbers that need to be poured with boiling water several times. In addition, I will not tire of repeating, my cabbage is prepared without sterilization - and this is very convenient.

Also, there are 2 options for preparing the tomato itself for this rolling, and I will tell you more about it in the recipe itself. If it’s short: I take ready-made tomato sauce (sauce). Or you can use fresh tomatoes. The taste will be a little different, but good, both.

Watch the video for more details on the simplest recipe for pickled cauliflower with fresh tomatoes. So, cauliflower in tomato.

Ingredients for 1 half-liter jar:

Cauliflower – 300 g
Tomato juice (homemade) – 300 ml
Salt - 1/3 part tbsp.
Sugar - 1 tbsp.
Vegetable oil - 1.5 tbsp.
Vinegar - 1.5 tbsp.

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very beautiful when rolled up if you add some bright vegetables to it - carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.

Ingredients:

Cauliflower – 1 kg.
Tomatoes, “Cherry” variety – 2 kg.
Garlic – 1 head.
Dill in umbrellas (1 piece per jar).
Laurel.
Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.

For the marinade:

Salt – 2 tbsp. l.
Sugar – 3 tbsp. l.
Mustard seeds – 1 tbsp. l.
Water – 1 l.

Algorithm of actions:

Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
Alternately add cabbage and tomatoes until the containers are full.
Boil water and pour into jars. Leave for 20 minutes.
Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
Pour the marinade hot, pour in the vinegar essence at the end.
There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.

Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.

Marinated cauliflower with tomatoes

cauliflower – 300 g;
tomatoes (small), – 8 pcs.;
dill – 5–6 sprigs;
garlic – 2 cloves;
bay leaf – 2 pcs.,
allspice – 3 peas;
vegetable oil – 50 ml;
vinegar 5% – 50 ml;
salt – 1 tsp.

The process of canning a 1-liter jar takes a little more than 1 hour. But if you take several jars at once (which we strongly recommend), the cooking time will be significantly reduced due to marinating.

How to cook pickled cauliflower with tomatoes for the winter

Cauliflower, tomatoes and dill should be washed under running water.

Cauliflower must be blanched before marinating. To do this, it should be disassembled into small inflorescences. The thickenings should be cut off, leaving more tender areas. Place the inflorescences in a saucepan and pour boiling water so that the water completely covers the inflorescences.

Now put the pan on medium heat and cover with a lid. Let it boil and cook for 3 minutes. After this, it should be quickly cooled by draining it in a colander and running under cold water. This will make it crispy.

Place a chopped garlic clove, allspice and one bay leaf in a pre-sterilized jar.

Then place the small tomatoes tightly in one layer.

Sprinkle cauliflower on top. We distribute the inflorescences so that there are as few voids between them as possible.

Place a layer of tomatoes again and fill the remaining space in the jar with cauliflower. Place a bunch of dill rolled into a wreath, chopped garlic and the remaining bay leaf on top. Now fill the jar with boiling water so that the water slightly overflows the edge. We need to steam the tomatoes.

Water must be poured in slowly, in a thin stream, so that the tomatoes do not burst due to sudden heating. Cover the jar with an iron lid and leave for 20 minutes. Then pour the water into a saucepan to prepare the marinade. Add salt and mix well. Then add vegetable oil.

Place the pan on the fire, bring the marinade to a boil and simmer for 5 minutes. Now it's the turn of vinegar. Pour it into a saucepan with boiling liquid very carefully, stir and remove from heat. Pour the hot marinade into a jar with cauliflower and tomatoes. After this, sterilize the workpiece in a pan with hot water (10 minutes will be enough).

Now let's close our workpiece hermetically. Carefully remove it from the water, roll it up, turn it upside down and wrap it well in a towel. Our pickled tomatoes with cauliflower should sit like this for a day.

Then we will free the jar from the towel and place our preparation on a shelf in a closet, protected from light. It is advisable that the room temperature does not exceed 18 C. After 2 weeks, the cauliflower and tomatoes are completely marinated and can be served. This delicacy is stored for a year just until the next harvest.

For some reason, there is an opinion that cauliflower is more suitable for making soups and casseroles. Many cooks fry this vegetable in batter. But these cooking methods should not be dispensed with. Vegetables can be pickled for the winter, and there are a great many recipes for canning.

The taste of tomatoes and cauliflower marinated for the winter will surprise even the most scrupulous gourmets. The main condition is to choose ripe vegetables. Cauliflower should have dense inflorescences and a color appropriate to the variety. The cabbage stalks must be cut out. Just look how delicious a jar of pickled vegetables looks!

Variations on the theme of cauliflower

We bring to your attention several options for pickling tomatoes and cauliflower for the winter. They differ in composition and have some differences in preparation.

Recipe No. 1 – with regular tomatoes

To pickle vegetables, prepare the following ingredients:

ripe tomatoes – 0.5 kg;
cabbage inflorescences – 0.3 kg;
sweet pepper – 1 piece;
garlic – 3 cloves;
greens - dill, parsley and currant leaves - 1 bunch each;
table vinegar - 3 large spoons;
granulated sugar – 120 grams;
salt – 30 grams;
black pepper – 5 peas;
ground hot pepper - on the tip of a knife;
cloves – 5 buds.

How to marinate

Before canning, let's prepare jars and lids in advance. We wash them thoroughly with hot water and soda, then rinse them in clean water. After this, sterilize over steam for at least 15-20 minutes.

And now comes the important moment of preparing vegetables:

First we deal with cauliflower. We wash it and divide it into inflorescences.
Pour clean water (1 liter) into a saucepan and add two tablespoons of vinegar.
When the water boils, add the cabbage inflorescences and cook for about 15 minutes. You cannot use aluminum cookware to cook cauliflower, as the substances included in its composition react with the metal.
Place parsley, dill, black currant leaves and half the garlic specified in the recipe in sterile jars.
We thoroughly wash the sweet pepper, cut it in half, select the seeds and remove the partitions.
Cut the peppers into strips and add to the jar. There should be no pepper seeds in pickled cauliflower with tomatoes for the winter.
We take the boiled inflorescences out of the pan and put them in a jar.
Wash the tomatoes and dry them.
In each tomato, in the area of the stalk and around it, we make several punctures using a toothpick. You need to choose small tomatoes. The best varieties are “Raketa”, “Slivki”, “Pepper-shaped”.
Fill the jar to the very top. Place the remaining garlic between the layers of vegetables.
When the container is filled, let's make the marinade. Prepare it in a liter of water, adding all the spices specified in the recipe. Pour the boiling marinade into the vegetables and immediately twist. We turn the jars over and put them under a fur coat or blanket.

Recipe No. 2 – with cherry tomatoes

Advice! If you like spicy snacks, then instead of regular tomatoes, you can use cherry tomatoes.

What we need:

cabbage inflorescences - 1 head;
cherry – 350 grams;
garlic and black peppercorns – 5 pieces each;
bay leaf – 1 leaf;
vinegar – 1 teaspoon;
iodized salt – 1 tablespoon;
granulated sugar – 1.5 tablespoons;
refined vegetable oil – 1 tablespoon;
cherry and black currant leaves.

Cooking rules

We will marinate the inflorescences with tomatoes for the winter a little differently than in the previous recipe:

Scald cherry and currant leaves with boiling water and place them on the bottom of a steamed jar.
Then place the washed cherry tomatoes and pieces of inflorescences. Moreover, you need to fill it well, since after filling with brine the contents of the container will decrease.
Fill with clean boiling water, cover the jars with lids and leave them for half an hour. If for some reason you do not meet the allotted time, no need to worry.
After salting the water, add garlic cloves, black peppercorns and clove buds to the jars.
Now let's prepare the marinade. Pour a liter of water into a saucepan, add salt, sugar and bay leaves. 10 minutes after boiling, pour in sunflower oil and table vinegar.
Pour the boiling marinade over the cabbage inflorescences with cherry tomatoes and close immediately.

When the jars have cooled, store them in the basement or refrigerator.

Recipe No. 3 – with mustard

If this is your first time deciding to pickle cabbage and tomatoes for the winter, then this recipe is perfect. After all, the ingredients are indicated for a 700-gram jar.

100 grams of cauliflower;
two sweet peppers;
two tomatoes;
one carrot;
two cloves of garlic;
half a teaspoon of mustard seeds;
two bay leaves;
three peas of allspice;
75 grams of granulated sugar;
45 grams of salt;
20 ml table 9% vinegar.

Stages of work

After washing the vegetables, the cauliflower should be divided into small inflorescences and the tomatoes should be cut in half. Cut the carrots into circles no thicker than one and a half centimeters. Bell pepper - in longitudinal strips.
Place bay leaf, garlic, mustard and allspice into a sterile 700-gram jar.
Then fill the container with tomatoes, inflorescences and sweet peppers. Pour in clean boiling water, put a lid on top and set aside for a quarter of an hour.
Pour the liquid into a saucepan, add sugar and salt. About 10 minutes after boiling, add table vinegar.
Pour the bubbling marinade over the cauliflower and tomatoes and seal immediately.
Place the jar upside down, cover with a towel and leave in this position until it cools down.

Vegetables pickled for the winter are stored well even in the kitchen cabinet on the bottom shelf.

Interesting assorted marinated cauliflower with various vegetables:

Conclusion

As you can see, conservation does not cause much trouble. Moreover, the options for marinating for the winter are completely different. Choose the recipe that your family will like. Then at any time you can diversify your diet by serving a tasty and healthy snack with meat or fish dishes.

Read also: Decorating a veranda in a country house photo

On December 29, 2020, the festive opening of the city New Year tree took place in Sharypovo

On November 30, 2020, a gala event dedicated to the year of the Youth Army took place in Sharypovo

On November 4, 2020, in Sharypovo, festive events dedicated to National Day took place

On September 15, 2020, in the city of Sharypovo, the military-patriotic game “Siberian SHIELD” was held

Cooking recipes
Canning
Cauliflower marinated with tomatoes

Cauliflower marinated with tomatoes is a canning recipe in which the taste of cauliflower becomes richer due to tomatoes. Preparing this assortment is extremely simple.

For cooking you need: cauliflower, tomatoes, marinade: for 1 liter of water - 1 tablespoon (heaped) of salt, 3 tablespoons of sugar (also heaped), 1 dessert or 1 teaspoon of vinegar essence, you can add any spices if desired , in any combination - currant, cherry or horseradish leaves, garlic, dill, black peppercorns, allspice, cloves and other spices to your taste.

Wash the cauliflower and separate into florets.

Wash the tomatoes and pierce the stem area with a wooden skewer or toothpick. In pre-prepared - well-washed or sterilized jars - in random order, to the very top, taking into account that the vegetables will noticeably settle as a result of heat treatment, add cauliflower and tomatoes.

Then pour boiling water, cover (but under no circumstances screw it on) with a new, pre-sterilized lid, and leave for 30 minutes. If you are busy with something else, you can leave for several hours.

After draining the boiling water, you can immediately see how the vegetables have settled.

Peel the garlic, take a few cloves, add a couple of clove buds, a few peas of black and allspice. Then pour the spices into the jar. Cook the marinade - I cook it from the same water that I drained from the vegetables, but it is safer to cook the marinade from clean water.

Pour salt and sugar into boiling water at the rate of: for 1 liter of water - 1 heaped tablespoon of salt, preferably coarse, 3 heaped tablespoons of sugar, let it boil for 5-7 minutes, at the very end pour in vinegar essence (at 1 liter of marinade - 1 teaspoon or dessert spoon, it depends on the conditions in which you will store the canned food and how spicy you like the preparations). Fill the jar with marinade to the very top, roll up the jar or screw on the lid.

After a few minutes, pull the lid all the way, turn the jar upside down and wrap it warm. Only when the jar has completely cooled down, protect the lid with polyethylene and store it in a cool, dark place.

Sources:

https://ys.info/1524-marinovannye-pomidory-s-cvetnoy-kapustoy.html

https://fermilon.ru/zagotoi/marinovanie/marinovannaya-tsvetnaya-kapusta-s-pomidorami.html

https://city-snat.ru/culinary-blog/conservation/427-cauliflower-marinaded-with-tomatoes.html

Source: https://velesagrovet.ru/retsepty-zagotovki/marinovannye-pomidory-s-tsvetnoj-kapustoj-na-zimu-retsept-s-foto.html

Preserving cauliflower for the winter in jars without sterilization

It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.

Ingredients:

Cabbage – 2 kg (or a little more).
Fresh carrots – 3 pcs.
Garlic – 3-4 cloves.
Laurel - 1 leaf per jar.
Dill umbrellas – 1 pc. on the jar.
Hot pepper (pod).

For the marinade:

Vinegar (9%).
Sugar – 2 tbsp. l.
Salt – 2 tbsp. l.
Water – 1 liter.

Algorithm of actions:

Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water for 20 minutes.
Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
Pour hot into jars. Cork. Wrap up additionally.

In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, healthy minerals, and it has an excellent taste.

How to pickle cauliflower with tomatoes in jars

And what else did we marinate tomatoes with? Probably the most popular vegetable in this combination is cucumbers. I want to offer a slightly different option. Combine cauliflower and tomatoes. I assure you this snack turns out amazing.

We will need:

Cauliflower - 1 inflorescence
Tomatoes - 1-1.5 kg.
Cherry leaves and dill umbrellas
Garlic - 4-5 cloves
Black peppercorns - 5-6 pcs.
Acetic acid - 1 teaspoon

Water - 1 liter
Granulated sugar - 3 tablespoons
Salt - 1 tbsp

Preparation:

1. First of all, you need to prepare the vegetables. We sort through the tomatoes, choosing dense fruits without rot. Soak the cauliflower in cold water with a little salt. The holding time can vary from 40 minutes to an hour. Then disassemble the cabbage into inflorescences.

Wash all the greens and pour boiling water over them. Shake to remove any remaining water.

Now that everything is prepared, you can carefully place the vegetables in jars. Place cherry leaves and dill umbrellas on the bottom of a sterile glass container. Then alternate layers of tomatoes and cauliflower.

2. Our task is to fill the entire jar in this way. Vegetables should be laid out as densely as possible. Now you need to pour boiling water over the entire contents. To do this, pour hot water over the vegetables. Cover with sterile lids and keep in this condition for 10-15 minutes.

After the time has passed, pour the water into the pan. We will continue to cook the marinade on it. Add the required amount of salt and granulated sugar. Bring the brine to a boil and pour the prepared marinade over our vegetables. At the end, add garlic cloves (2-3 pieces, per 2-liter jar) and peppercorns. And don’t forget to add a teaspoon of vinegar essence before rolling.

We roll up the finished pickles with sterile lids. Turn it upside down and cover with a warm blanket. Store in this state until completely cooled. Then we put it in a cool, dark place.

Preparing assorted cauliflower for the winter - preparing with vegetables

According to the following recipe, the already familiar “group” of cucumbers and tomatoes includes cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

Cauliflower – 6-8 large inflorescences (or more).
Fresh cucumbers – 8 pcs.
Fresh tomatoes – 4-6 pcs.
Garlic – 5 cloves.
Sweet pepper – 3 pcs.
Dill - 1 umbrella.
Horseradish – 1 leaf.

For the marinade:

Salt – 2 tbsp. l.
Sugar – 3 tbsp. l.
Cloves, peppercorns.
Vinegar – 1-2 tbsp. l.

Algorithm of actions:

Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
Pour boiling water over it. Let it sit for 15 minutes.
Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.

It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.

Beautiful and delicious canned cauliflower in tomato sauce!

Ingredients for 12 servings:

Cauliflower - 2 kg Bell pepper - 1 pc. Tomato - 1.5 kg Vinegar - 2 tbsp. 9% Sugar - 2 tbsp. Vegetable oil - 3 tbsp. Garlic - 4 teeth. Parsley - 1 handful(s) Salt - 1 tbsp. for tomato sauce Water - 3 l Salt - 1 tsp. for blanching

Preparation:

We clear the leaves from the cauliflower and cut off individual inflorescences from the stalk.

Bring water to a boil in a large saucepan, add salt and add all the cauliflower florets, boil (blanch) for about 5 minutes.

Then drain the cabbage in a colander.

For the tomato sauce: cut the bell pepper into several pieces.

We peel the tomatoes by first dipping them in boiling water for 1 minute and then immediately transferring them to very cold water. Remove the skin.

Cut the tomatoes into pieces and put them in a blender. Add garlic cloves and chopped bell pepper. Grind well.

Pour the resulting mass into a saucepan. Add sugar, vegetable oil and salt.

Immediately after boiling, reduce the heat and add the boiled cabbage inflorescences and finely chopped parsley.

Cook for 10 minutes. Add vinegar at the very end of cooking and immediately remove from heat.

We transfer it hot into clean sterilized jars and immediately roll it up and wrap it.

Bon appetit!

Photo materials – babushkinadacha.ru

Shall we turn on some music to set the mood?

Now playing:

Open Kluber FM website | iOS app | Android app

Cauliflower for the winter in tomato

Cauliflower gets along well with various vegetables, including tomatoes. According to the following recipe, tomato paste is prepared from ripe, fleshy tomatoes, which becomes a filling for cabbage.

Ingredients:

Cauliflower – 2.5 kg.
Tomatoes – 1.5 kg.
Vegetable oil – 1 tbsp.
Table vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – 1 tbsp. l. (but with a slide).
Water – 1/2 tbsp.

Algorithm of actions:

Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
Divide the cabbage into small florets. Fill with salt water. Rinse.
Make a marinade from tomato puree, adding granulated sugar, salt, and vegetable oil. Boil.
Place cabbage inflorescences in this aromatic marinade. Boil for 5 minutes, add vinegar.
Transfer the cabbage to already sterilized jars and compact lightly.
Pour in tomato marinade. Cork, wrap.

The cabbage acquires a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.

Simple recipes for canning cauliflower in tomatoes for the winter

If you have cauliflower and ripe tomatoes, all you have to do is study the recipes.
As a result, you can prepare a tasty and healthy preparation for the winter. We offer you the following recipe - cauliflower in tomato for the winter. Ingredients for cooking:

Cauliflower ≈ 1 kg.
Tomatoes ≈ 0.7 kg.
Fleshy bell pepper of any color ≈ 1 pc.

All recipes contain spices for a rich taste:

refined vegetable oil ≈ 50 ml;
sugar ≈ 2 tbsp. l.;
salt ≈ 1 tbsp. l.;
9% vinegar ≈ 50 ml;
garlic ≈ 3 cloves.

The cabbage should be fresh, without damage or darkening. The cooking process begins with processing. First, all the leaves are removed, then the stalk is cut out, and the inflorescences are disassembled into separate pieces. Pour cold water into a basin and add cabbage. The container can be set aside for a while and prepared for blanching the inflorescences.

Blanching

Canning some vegetables involves blanching them. With its help, harmful enzymes and bacteria are destroyed. Blanched cauliflower retains its color and presentation.

To process 1 kg of cabbage disassembled into inflorescences you need to have:

2.5 liters of water;
5 liter saucepan;
colander.

First add a pinch of citric acid into actively boiling water, then pour in the prepared, cleanly washed inflorescences. Cover the pan with a lid - the faster the water boils, the better.

You want crispy inflorescences, so remove the pan from the heat exactly 3 minutes from the moment the water boils. The heads of cabbage should be immediately placed in a colander and the hot water should be drained. The colander is placed under running cold water.

Briefly boiling vegetables followed by sudden cooling is the principle of proper blanching. We do everything as expected. The result is white pieces that will look great in the sauce and have a pleasant crunch on your teeth.

Preparing tomato sauce

Let's take care of the tomatoes. The taste of the product will depend on their quality. Tomatoes with a high content of dry matter in the pulp are not suitable.

If possible, choose juicy, large-fruited tomatoes for the base. The tomatoes are first doused with boiling water, then immersed in cold water.

After a contrast shower, you can quickly remove the skin from the tomatoes and chop them into arbitrary pieces. Peel the pepper from seeds, cut into strips or small squares and add to the chopped tomatoes. If you don’t have tomatoes, you can cook it in store-bought tomato juice.

How to cook cucumbers with cauliflower for the winter

Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

Fresh cucumbers – 2.5 kg.
Cauliflower – 1 small head.
A pod of hot pepper.
Garlic – 1 head.
Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3-liter jar):

Sugar – 50 gr.
Salt – 75 gr.
Vinegar – 75 gr.

Algorithm of actions:

Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
Pour boiling water over it. After 10 minutes, pour the aromatic water into a saucepan to prepare the marinade.
But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.

It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.

How to Cover Crispy Cauliflower for the Winter

The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.

Ingredients (calculation – 3 jars with a capacity of one liter):

Cauliflower – 2 kg.
Carrots – 3 pcs.
Hot pepper – 3 small pods.
Bay leaf – 3 pcs.
Bell pepper – 3 pcs.

For the marinade:

Sugar – 4 tbsp. l.
Salt – 4 tbsp. l. (no slide).
Water – 2 l.
Vinegar 9% – 50 ml.

Algorithm of actions:

Peel and wash the vegetables. Cut the pepper into strips, carrots into circles.
Divide the cauliflower into inflorescences, boil it for 3 minutes, add salt to the water.
Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
Sterilize jars. Place assorted vegetables. Pour marinade with vinegar and roll up.

A very, very tasty recipe, and also healthy and beautiful!