The taste of pickled cauliflower differs from the taste of boiled or fried cauliflower. Anyone who makes such preparations for the winter knows this well. However, there is no need to wait several months to taste such a savory snack. Instant pickled cabbage is simple to make, has the organoleptic qualities characteristic of this dish, but is ready to eat within a few hours or after a couple of days, depending on the chosen recipe. In summer and early autumn, when fresh vegetables are most available, it makes sense to make such a dish, pleasantly surprising guests and family members with it.
Useful properties of cauliflower
As you know, all types of cabbage have beneficial properties, vitamins and minerals. But it is believed that cauliflower contains more beneficial vitamins C, B and A than its related varieties, white cabbage, broccoli and kohlrabi. In terms of vitamin C and A content, it is even ahead of vitamin-rich citrus fruits such as lemon. Cauliflower also contains vitamins D, E, K, H and a very rare vitamin U, which is involved in the formation of enzymes in the human body.
In addition to containing useful vitamins, cabbage is not deprived of protein, carbohydrates and fiber. It also contains amino acids, pectins, starch, purine compounds, and polyunsaturated acids. One of the unique properties of cauliflower is the presence in its composition of a rare and very useful substance - biotin. This substance helps prevent skin diseases, helps cope with fatigue, depression, and perfectly strengthens the nervous system.
The content of a large amount of mineral substances in “curly” also determines its beneficial properties. It contains minerals such as: phosphorus, calcium, potassium, chlorine, magnesium, iron, manganese, sodium, copper, zinc, cobalt. Cabbage also contains acids that are beneficial for humans - tartronic, citric and malic. For those losing weight, this vegetable is simply a godsend. Despite its rich chemical composition, cabbage remains a low-calorie product.
Nutrients, nutritional properties, and low calorie content make cauliflower simply an indispensable product in the human diet. Cauliflower helps rejuvenate cells, strengthen blood vessels, normalize metabolism, purify the blood, increase immunity and strengthen bone tissue.
How to choose cauliflower in the store
When choosing cauliflower, give your preference to the one with a heavy and fairly strong head. The weight of the cabbage should correspond to its size. A very light one can be grown in a quick way using chemicals, and this will not benefit your body.
The leaves should be green and look fresh. Cabbage itself can be of several colors: white, purple, gray, yellow and even greenish. The color depends on the growing conditions and does not affect the quality of the product. The inflorescences should have a uniform color and fit tightly to each other. If the cabbage has dark spots or physical damage, it is better to refuse to buy it or remove the problem areas before cooking.
The presence of a pungent unpleasant odor and moisture on the leaves and inflorescences indicates that the cabbage is spoiled, then discard such a vegetable.
Quick pickled cauliflower
To prepare cabbage for this recipe you will need:
- 500-600 grams of cauliflower;
- 3 cloves of garlic;
- Small carrots.
To prepare the marinade, take:
- 0.8 liters of clean water;
- 1 gram of dry coriander;
- 2 tablespoons of coarse salt;
- 4 tablespoons sugar;
- Bay leaf;
- 4 clove buds;
- 4 black peppercorns;
- 150 milliliters of table vinegar;
- 4 tablespoons of refined sunflower oil.
Wash the cabbage and separate into small florets, cut large pieces with a knife. Wash the carrots, peel and cut into thin slices or grate. Peel the garlic, cut the cloves into two halves.
To prepare the marinade, pour 0.8 liters of clean water into a saucepan and place on fire. Add salt, sugar, spices, pour in vegetable oil and bring to a boil. Pour in 150 milliliters of table vinegar.
Place cabbage, carrots, and garlic cloves in a suitable saucepan. Pour boiling marinade over it and leave until completely cool. When the instant pickled cauliflower has cooled, place it in the refrigerator for a day. Then transfer to clean jars, fill with marinade and take a sample.
Cauliflower, broccoli and bell peppers
Ingredients:
- 500 g cauliflower,
- 500 g broccoli,
- 300 g sweet pepper,
- 2 tbsp. salt,
- 2 tbsp. Sahara,
- Apple vinegar.
Preparation:
Separate both types of cabbage into inflorescences and blanch in acidified water for 2 minutes. Pour cold water over it. Cut the sweet pepper (preferably colored) into strips, squeeze the garlic through a press. Dissolve salt and sugar in 1 liter of water and bring to a boil. Place cabbage and peppers in sterilized jars, place garlic on top and pour boiling marinade over them. Pour 1-2 tbsp into each jar. vinegar. Place for sterilization for 10 minutes, roll up.
How to quickly pickle cauliflower with bell pepper
To make quick pickled cauliflower you will need the following ingredients:
- Cauliflower - 1 kilogram;
- Red bell pepper - 1 medium size;
- Celery stalks - 1 piece;
- Carrots - 1 piece;
- Garlic - 3-4 cloves;
- Bay leaf;
- Table vinegar 6% - 100 milliliters;
- Salt - 2.5 level tablespoons;
- Sugar - 3 tablespoons;
- Peppercorns - 5-6 pieces;
- Cloves - 2 pieces;
- Olive oil - 50 milliliters;
- Water - 1 liter.
First prepare the marinade. Pour water into a saucepan and place it on the stove. While the water is boiling, separate the cauliflower into florets. The pieces should not be very large. We separate large inflorescences with a knife.
Cut the celery into small pieces, bell pepper into cubes. Grate the carrots or you can cut them into thin slices, whichever you like.
Add sugar, salt, cloves, bay leaf and garlic cloves to boiling water. Pour in a few tablespoons of olive oil. Mix everything properly. Lastly, add 100 ml of vinegar. Place cabbage inflorescences in boiling brine. Cover the pan with a lid and boil for 1-2 minutes. Turn off the gas, add bell peppers, carrots and celery to the pan. Cover the pan with a lid and leave to infuse and cool. After cooling, put the pan in the refrigerator for a day. After the time has passed, you can serve it as a cold appetizer.
How to prepare marinade
Pickled cauliflower for the winter must have marinade. To make the appetizer tasty, you need to follow the proportions. One kilogram of cauliflower requires 2 and a half glasses of clean water, 1.5 glasses of 9% vinegar, 0.5 glasses of sugar, 10 allspice peas, one bay leaf, a large spoon of salt. All components must be thoroughly mixed and brought to a boil. Before pouring over the cabbage, the marinade must be cooled. That's all. The pickled cauliflower, the recipe for which is described above, is ready.
Korean pickled cauliflower - step by step recipe
To prepare Korean cauliflower you need: cauliflower, carrots, water, garlic, vinegar, sugar, salt, vegetable oil and Korean seasoning.
Take cauliflower weighing 650-700 grams and disassemble it into inflorescences. If the pieces are very large, cut them.
Place a saucepan of water on the stove and bring to a boil. Place the cabbage in boiling water and cook for about 5 minutes until half cooked.
Using a slotted spoon, remove the cabbage and transfer it to a bowl.
Prepare the marinade. Pour a liter of water into a saucepan and bring to a boil. Add a glass of sugar, 50 milliliters of vegetable oil, 2 tablespoons of salt, 1 glass of vinegar to boiling water.
Cook the marinade while stirring for 5 minutes.
Pour the hot marinade over the “curly” one and leave until it cools completely.
Take one washed, peeled carrot and grate it on a Korean carrot grater. Chop 4 cloves of garlic into large pieces. Add carrots, garlic and a couple of teaspoons of Korean seasoning to the cooled marinade. Stir, cover and leave for 5-6 hours.
Korean marinated cauliflower is ready, we wish you bon appetit!
By the way, you can also prepare a delicious Korean-style winter salad from zucchini.
Step-by-step preparation
Cauliflower should be thoroughly washed, divided into inflorescences, and also cleared of leaves. After this, the vegetables must be thoroughly dried. You need to put a pan of water on the fire. You should also add salt and a little citric acid. This will make a slightly sour solution. A liter of water requires a tablespoon of salt and a pinch of citric acid. In the resulting solution you need to boil the cauliflower inflorescences. After this, the product should be strained using a regular colander and cooled.
Jars of any size should be thoroughly washed. It is not necessary to sterilize containers. Place cooled cauliflower inflorescences in prepared jars. It is also worth preparing the lids in advance. They should be washed and boiled.
Now you can prepare the marinade. To do this, you need to bring the water to a boil, and then pour sugar and, of course, salt into it. Tarragon and spices should be added to the marinade. You need to cook everything for about 10 minutes. At the end of cooking, pour vinegar into the marinade and remove the container from the heat.
The finished hot marinade should be poured into jars with cauliflower. After this, the containers need to be covered with boiled lids and placed in a large container with water. You need to sterilize the snack for about 15 minutes after the water boils. Now the jars should be sealed tightly. This pickled cauliflower is best stored for the winter in a cool place, for example, in a cellar or basement.
Recipe for pickled cauliflower with beets
Take 500 - 700 grams of cauliflower, remove the top leaves. Line a bowl with several leaves in which you will marinate the cabbage. Divide the cabbage into individual florets. Transfer the inflorescences to a marinating bowl.
Take one beet, wash, peel and cut into small thin cubes. Place the beets in the bowl with the cabbage and stir.
Prepare the marinade. Pour one liter of cold water into a saucepan, add some coriander grains, three buds of cloves, 4 allspice peas, 4 black peppercorns, cardamom to taste, 3-4 bay leaves. Add 4 cloves of coarsely chopped garlic. Add 120 grams of sugar, 2 tablespoons of salt. Pour in half a glass of vegetable oil and one glass of table vinegar. Bring the marinade to a boil.
Pour the hot marinade over the cabbage. Cover with a lid and leave overnight at room temperature. After the time has passed, cool the cabbage in the refrigerator and you can eat.
If you are interested in the recipe for cabbage with beets, you can also make sauerkraut with beets.
About rubies, garnets and agates: “ruby” cabbage with the addition of beets
Components:
- large beets - 1 root vegetable;
- cauliflower - 1.5 kilograms;
- garlic - large head;
- orange root vegetable - 1 large piece;
- vinegar 9% - 150 milliliters;
- sugar - 100 grams;
- allspice - 1 tablespoon;
- hot pepper - 1/3 teaspoon;
- vegetable oil - 100 milliliters;
- salt - 2 tablespoons;
- water - 1 liter.
Preparation
We wash and clean the root vegetables, grate them into different plates. Finely chop the garlic cloves. Add vegetable oil, sugar, a mixture of vinegar and salt to preheated but not boiling water and stir well to dissolve all the grains.
Rinse a 3-liter jar and place sprigs of cabbage inside, alternating it with layers of carrots, beets and peppers. Each of them must be lightly sprinkled with a mixture of allspice and chili.
Fill the container with marinade, close tightly and leave in a cool place. After 3 days, you can take a sample, but ideally, the “ruby” cabbage should be allowed to marinate for 5 days. Then it will acquire a particularly piquant taste and an unusual shade.
