Pickled cauliflower

Cauliflower marinated with spices, vinegar and vegetables is a tasty and easy-to-prepare snack that also retains all the beneficial properties of the vegetable. It is important to choose young florets and cook them quickly so that the cabbage turns out tender and crispy.

Instant pickled cauliflower

An easy and quick recipe for delicious pickled vegetables. This cabbage with peppers and carrots can be served as an independent appetizer, or in combination with other pickles for the holiday table.

1. 
   How to make Instant Pot Pickled Cauliflower? Wash the cauliflower, dry it and separate it into inflorescences.If necessary, the largest of them can be cut into smaller pieces.
2. 
   Remove the seeds from the pepper and cut into thin strips, chop the carrots as for preparing Korean carrots. Cut the garlic into slices.
3. 
   Place cabbage inflorescences in boiling, but not salted water and cook for a couple of minutes, after which pour the broth into another container to prepare a marinade based on it.
4. 
   To do this, add the ingredients in the specified proportion per liter and boil for 2 minutes. Vinegar and vegetable oil should be added at the very end of cooking, and then mixed thoroughly.
5. 
   Place the cabbage in the prepared container, sprinkle it with pieces of pepper, garlic and carrots, and then pour in the prepared marinade. Allow the jars to cool and then place in a cool place. The cabbage will be ready in about a day. Bon appetit!

Korean pickled cauliflower

According to this recipe, cabbage is prepared with the addition of apple cider vinegar and seasonings, which makes it more aromatic and tasty, and turmeric gives the pickled inflorescences a bright and appetizing shade.

Cooking time: 20 minutes – cooking, 24 hours – marinating.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Cauliflower – 1 kg
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Water – 1 l.
• Apple cider vinegar 6% – 100 ml.
• Garlic – 4 teeth.
• Sunflower oil – 50 ml
• Coarse salt - 2.5 tbsp. l.
• Granulated sugar – 3 tbsp. l.
• Bay leaf – 1 pc.
• Allspice peas – 5 pcs.
• Turmeric – 1 tsp.
• Cloves – 5 pcs.

Cooking process:

1. Wash and dry the cabbage with a paper towel, and then separate it into small inflorescences.

2.Remove the seeds from the pepper and cut into cubes, chop the carrots on a grater so that it turns out like for cooking in Korean. Cut the garlic cloves into slices.

3. Add the required amount of salt and sugar, as well as the indicated spices and seasonings, to a saucepan with boiling water. After the salt and sugar have dissolved, add oil and vinegar to the marinade.

4. Place the pieces of cabbage into the boiling liquid and cook covered for about a minute.

5. Turn off the heat, add pepper, garlic and carrots to the marinade and leave in the container until completely cool. Transfer the cooled vegetables into a glass container along with the marinade and place in a cool place for a day. Bon appetit!

Instant cauliflower with beets

The unusual rich color and pleasant taste of this snack will not leave even the discerning gourmet indifferent. Preparing cauliflower with beets is quick and very simple using a small amount of ingredients.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Cauliflower – 1 kg.
• Beets – 1 pc.
• Garlic – 3 teeth.
• Bay leaf – 1 pc.
• Dill (seeds) - to taste.
• Granulated sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Table vinegar 9% – 3 tsp.

Cooking process:

1. Peel the beets and cut into small slices.

2. Wash the cabbage, dry it and separate it into separate small inflorescences.

3. Place peeled and sliced ​​garlic, bay leaf and dill seed into prepared sterilized jars.

4. Layer cabbage and beets on top. Pour boiling water over the jars and leave covered for 20 minutes.

5.Then pour the water into a saucepan, add sugar and salt, heat for about 1 minute and pour the resulting marinade over the prepared vegetables in jars. Seal the containers tightly, leave them upside down to cool under a blanket, and then store them in the cold.

How to cook pickled cauliflower with carrots?

For this preparation, fresh hot peppers are used, which gives the marinade and vegetables a piquant taste. This cabbage can be served as one of the elements of a set with pickles for a festive table.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cauliflower – 1 pc.
• Carrots – 2 pcs.
• Hot pepper – 2 pcs.
• Mustard (grains) – 1 tsp.
• Salt – 2 tbsp. l. for 1 liter of water
• Granulated sugar – 3 tbsp. l. for 1 liter of water
• Table vinegar 9% - 1 tsp.

Cooking process:

1. Wash the cabbage, remove the leaves and divide small inflorescences into approximately the same size.

2. Peel the carrots and cut into even circles.

3. In a container of suitable volume, pour boiling water over the chopped vegetables and leave to steep for 15 minutes.

4. Place cabbage and carrots in sterilized jars, add a piece of chili pepper and mustard.

5. In a saucepan, in boiling water, dilute sugar and salt, pour the resulting marinade over the vegetables prepared in jars. Place to sterilize in a wide saucepan for 10-12 minutes, and then add the specified volume of vinegar to each container. Seal and store refrigerated once cool.

Instant Pot Pickled Cauliflower with Peppers

This appetizer is good as an independent dish or as a salad, the basis for which can be cabbage marinated with pepper.Add chopped herbs (basil, parsley, cilantro) and chopped green or onions to it. Season this salad with any vegetable oil you like.

Cooking time: 20 minutes – cooking, 7 hours – infusion.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cauliflower – 1 pc.
• Carrots – 2 pcs.
• Bell pepper – 1 pc.
• Water – 2 l
• Salt – 2 tbsp. l.
• Granulated sugar – 3 tbsp. l.
• Table vinegar 9% - 5 tbsp. l.
• Black peppercorns – 5 pcs.
• Basil – 1 bunch.
• Garlic – 3 teeth.
• Dill (seeds) – 1 tsp.
• Cloves – 2 pcs.
• Vegetable oil – 2 tbsp. l.

Cooking process:

1. Wash the cabbage and divide it into small inflorescences.

2. Grind the carrots using a medium grater.

3. Peel the pepper from seeds and cut it so that you get large cubes.

4. In a saucepan, heat the water to a boil, add the prepared spices, sugar and salt, and last but not least, vinegar and the required amount of oil. Add vegetables to the marinade and let simmer for a couple of minutes.

5. Leave the container with cabbage and pepper in the marinade until it cools completely, in a warm room, and then transfer it to the refrigerator. It takes 5-7 hours for the vegetables to be soaked in the marinade. For long-term storage, it is better to transfer cabbage and peppers into glass jars and close tightly.

A quick recipe for cooking cauliflower marinated in vinegar

Fresh and young cabbage inflorescences are suitable for marinating; they are quickly soaked in the marinade and still remain crispy. Coriander and allspice make vegetables more piquant and brighten the flavor.

Cooking time: 20 minutes – cooking, 12 hours – infusion.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Cauliflower – 1 pc.
• Sweet pepper – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 teeth.

For the marinade:

• Water – 500 ml
• Table vinegar 9% - 2.5 tbsp. l.
• Sunflower oil – 2 tbsp. l.
• Granulated sugar – 1.5 tbsp. l.
• Salt – 1 tbsp. l.
• Coriander (grains) – 0.5 tsp.
• Mustard (seeds) – 0.5 tsp.
• Allspice peas – 2 pcs.
• Bay leaf – 2 pcs.
• Cloves – 1 pc.

Cooking process:

1. In a saucepan of suitable size, blanch the whole cabbage, then disassemble it into smaller pieces and keep in boiling water for no more than a minute. Drain the water and cool the cabbage.

2. Remove the seeds from the pepper and cut into thin strips. Do the same with carrots. Peel the garlic and cut into slices.

3. In a saucepan with boiling water, mix the ingredients for the marinade and cook over low heat for several minutes until the aroma of the spices is fully revealed. At the end of cooking, add vinegar and remove marinade from heat.

4. Place the vegetables in a bowl prepared for pickling and pour over the hot marinade. Let them cool indoors, and then move them to a cool place for further marinating.

5. Serve pickled cauliflower as a snack or as an addition to hot dishes - baked potatoes or meat.

How to prepare cauliflower for the winter in jars?

An easy and quick way to prepare pickled cabbage for the winter. It is important not to wrap the jars with the preparations after they are sealed and cooled, because in this case the cabbage will become soft and stop crunching.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

• Cauliflower – 800 gr.
• Carrots – 50 gr.
• Garlic – 2 teeth.
• Black peppercorns – 15 pcs.
• Allspice peas – 9 pcs.
• Mustard (seeds) – 1 tsp.

For the marinade:

• Water – 750 ml
• Granulated sugar – 50 gr.
• Salt – 35 gr.
• Table vinegar 9% – 40 ml

Cooking process:

1. Wash the cabbage, remove the leaves and divide into equal-sized inflorescences.

2. Blanch it in boiling water for about 10-20 seconds.

3. Cut the peeled carrots into circles, the garlic into slices.

4. Place pieces of carrots and garlic in prepared sterilized containers for preparation, place cabbage inflorescences on top and add spices. Fill the jars with boiling water and let stand for about 5 minutes, covered.

5. Pour the resulting infusion into a saucepan, add salt, sugar and vinegar, pour the marinade over the cabbage and seal tightly. Leave the jars indoors until they cool completely, and then transfer them to a cool place for storage.

How to deliciously cook pickled cabbage with celery?

Celery root is a healthy food that goes well when pickled with cauliflower. This dish is an excellent source of vitamins and microelements and at the same time has a bright taste.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

• Cauliflower – 9 kg
• Celery (root) – 600 gr.
• Celery (greens) – 500 gr.
• Salt – 250 gr.

For the marinade:

• Table vinegar 6% – 1.7 l
• Vegetable oil – 0.3 l
• Honey – 100 gr.
• Allspice peas – 5-6 pcs.
• Bay leaf – 4 pcs.

Cooking process:

1. Wash the cabbage and divide it into inflorescences. If they turn out large, cut them into pieces about 5 cm long.

2. Peel the celery root and cut into thin cubes.

3. Place the cabbage in a container of suitable size, sprinkle with salt and leave the juice to simmer for 6 hours in a warm room.

4.Pour the resulting juice into a separate container, dilute with water, add vinegar, vegetable oil, honey and spices, bring the mixture to a boil and cook, stirring, for about 10 minutes over low heat.

5. Add prepared celery root and chopped greens to the cabbage, mix and pour in the resulting marinade. We keep the container with the cabbage in the marinade for about 6 hours at room temperature, and then transfer it to the cold, where it will take about 2 more weeks until it is fully cooked. Bon appetit!