Cauliflower contains a large amount of vitamins and minerals. It is recommended to be introduced into the diet for both adults and children. However, this useful vegetable is not stored for long. To be able to consume cabbage throughout the winter, it can be harvested by conservation. The article provides interesting recipes with photos of delicious delicious vegetable salads.
Selection and preparation of ingredients
The preparation of mouth-watering and long-stored billets requires the acquisition of quality ingredients. The main product should be selected fresh, ripe, slightly loose. Inflorescences in cabbage should be in an undiluted state. On the heads should not be stains, rot, damage. The vegetable that is planned to be harvested must be washed, dried to the end and divided into inflorescences.
Did you know? A world-famous lover of growing huge vegetables lives in the USA. His name is John Evans. Among the vegetable plants, from which he managed to achieve gigantic fruits, various varieties of cabbage, in particular cauliflower, which gained 27.5 kg after ripening.
The best recipes
Billets that are prepared according to the recipes below can be used as a full-fledged snack or served with meat, vegetable dishes, including from zucchini during everyday lunches and dinners or among holiday pickles.
Classic recipe
9 cans of 0.5 l60–90 min
curly parsley leaves
2 bundles
vegetable oil
200 ml
allspice peas
15 pcs.
Nutritional value per 100 g:
Remove the inner chambers from pepper, cut into 5 mm half rings.
Chop the parsley.
Grind carrots with a grater.
Cut the garlic cloves into 5 mm slices.
Put vegetable slices with greens in one container in the following sequence: parsley leaves, garlic, carrots, half rings of pepper, cabbage inflorescences.
Prepare a brine: in salt that has just boiled, put salt with sugar, vegetable oil, allspice, boil, remove from heat, add vinegar.
Pour the boiled brine into a container with vegetable slices. Press down with heavy oppression. Pickle 24 hours. After a day, stir.
Put vegetables in jars, pour brine.
Cover, but do not completely close the covers.
Sterilize for 20 minutes. Close caps tightly.
Remove the inner chambers from pepper, cut into 5 mm half rings.
Chop the parsley.
Grind carrots with a grater.
Cut the garlic cloves into 5 mm slices.
Put vegetable slices with greens in one container in the following sequence: parsley leaves, garlic, carrots, half rings of pepper, cabbage inflorescences.
Prepare a brine: in salt that has just boiled, put salt with sugar, vegetable oil, allspice, boil, remove from heat, add vinegar.
Pour the boiled brine into a container with vegetable slices. Press down with heavy oppression. Pickle 24 hours. After a day, stir.
Put vegetables in jars, pour brine.
Cover, but do not completely close the covers.
Sterilize for 20 minutes. Close caps tightly.Video recipe
Did you know? In the described form of cabbage there is more vitamin C than in orange or lemon. To satisfy the daily need for this element, a person just needs to use only 130 g of vegetable.
With pepper
7 cans of 0.5 l each 60–90 minutes
parsley leaves
1 bunch
chilli
depending on the desired sharpness
onion heads
1 PC.
allspice peas
taste
leek, horseradish leaves
optional
Nutritional value per 100 g:
Cut vegetables and herbs. Chop sweet carrots and peppers into thin strips. Bulb will need to cut into rings.
In a sterilized container, place a leaf of horseradish with bay leaf, allspice, onion rings, garlic cloves, dill seeds, leek, herbs.
Lay cabbage inflorescences, carrots, sweet peppers.
Pour freshly boiled water into cans.
Cover with metal caps.
After a quarter hour pour water.
Pour salt and sugar into it. After boiling, introduce vinegar.
Fill cans with boiling marinade to the top.
Roll up with sterilized metal caps.
Turn containers upside down. Wrap with a blanket or blanket. After cooling, put into storage after 24 hours.
Cut vegetables and herbs. Chop sweet carrots and peppers into thin strips. Bulb will need to cut into rings.
In a sterilized container, place a leaf of horseradish with bay leaf, allspice, onion rings, garlic cloves, dill seeds, leek, herbs.
Lay cabbage inflorescences, carrots, sweet peppers.
Pour freshly boiled water into cans.
Cover with metal caps.
After a quarter hour pour water.
Pour salt and sugar into it. After boiling, introduce vinegar.
Fill cans with boiling marinade to the top.
Roll up with sterilized metal caps.
Turn containers upside down. Wrap with a blanket or blanket. After cooling, put into storage after 24 hours.Important! Since insects can climb deep into inflorescences, it is better to blanch it for 3 minutes before pickling cauliflower. Blanching also allows you to extend the shelf life of the dish and soften the inflorescences.
Video recipe
With carrots
6 cans per 1 liter 60–90 minutes
sweet red, orange pepper
1 kg
bitter red pepper
150 g
bitter green pepper
150 g
ground black pepper
1 tbsp. l
vegetable oil
2.5 tbsp.
Nutritional value per 100 g:
- Cut vegetables.
- Cook the marinade: add sugar and salt into the freshly boiled water, remove from the stove after dissolving, add the oil with vinegar.
- To carry out the layout of vegetables in glass containers.
- Fill them with boiled brine.
- Sterilize for 20 minutes.
- Make the roll with sterilized lids.
- Place containers down with their necks.
- Cover with a blanket or blanket.
- After cooling, put in storage.
Video recipe
Features of storage of blanks
Marinated salad that has not undergone the sterilization and preservation process should be stored in the cold in an unopened container for 1-2 months. After sterilization and tight closing with lids, the snack can be saved in temperature conditions from 0 ° C to + 20 ° C, humidity 75%, in the absence of sunlight. The product is recommended for use throughout the year.
Important! Preservation should be stored away from the sun and heating appliances. It must not be exposed to low temperatures.
So, to make a cabbage salad for the winter according to the simple recipes given in the article is easy. The main thing is to acquire quality ingredients and adhere to the specified proportions.
