Cauliflower salads - the harvest is not frequent, but it is very tasty and interesting. The vegetable is on friendly terms with other vegetables, they get along well in a jar and in the winter they will surely please with taste.
Cauliflower salad for the winter - general principles of preparation
As for other dishes, for winter preparations cabbage needs to be boiled, but very slightly. Most recipes indicate 2 minutes. In the process of subsequent processing, the vegetable will reach the desired state. Further inflorescences are mixed with other vegetables, spices.
Cauliflower salads are boiled or poured with marinades, tomato juice can be used. In addition to salt, sugar, vinegar, and spices are added to the fill. Many workpieces require additional sterilization.
Cauliflower salad for the winter with tomatoes and carrots
A variant of a very bright and vitamin salad with cauliflower and other vegetables. The workpiece is very simple, but it turns out tasty and nutritious.
Ingredients
• 900 g of tomatoes;
• 1.5 kg of cauliflower;
• 300 g carrots;
• garlic 1 head;
• 90 grams of sugar;
• 30 ml of vinegar;
• 0.045 kg of salt;
• 180 ml races. oils;
• 2 peppers;
• 2 bunches of dill or parsley.
Cooking
1. Soak the cabbage for half an hour in salted water to get rid of bugs that may be inside. Then we sort out the head of cabbage by inflorescences, dip them in boiling water, boil 2 minutes after boiling.
2. Pour oil into a large pot, put on the stove.
3. Cut the cabbage into strips, pour into the oil, start frying.
4. Next, pour the chopped bell pepper, fry together for about three minutes.
5. Add boiled cabbage, keep on fire for five minutes.
6. Grate the tomatoes, add salt and vinegar to them, fill in 100 grams of sugar. Vinegar is used tableware.
7. Pour vegetables in a pan with prepared tomato dressing. Bring the salad to a boil, remove the heat. Tom 10 minutes.
8. Chop the garlic and washed, sorted greens. We spread in the workpiece. Stir. Stew over low heat for another 10 minutes.
9. While the salad is being cooked, we sterilize the jars with lids.
10. We lay out the hot preparation of cauliflower in cans, twist.
Cauliflower salad for the winter with rice
The recipe for a popular cauliflower salad with rice, which is rich and full of flavor. It is advisable to use long rice; harvesting with it is tastier and more accurate.
Ingredients
• 1.5 kg of cauliflower;
• 250 g of dry rice;
• 1.5 kg of ripe tomatoes;
• 500 g of carrots;
• a pair of garlic cloves;
• 170 g of oil;
• 30 g of sugar;
• 2-3 tablespoons of salt;
• 300 g of pepper;
• 50 g of vinegar.
Cooking
1. Soak cabbage, disassemble into pieces, blanch separately from other products in boiling water for 3 minutes.
2. Rice needs to be washed several times, boiled until half cooked, free from liquid.
3. Pour the oil into a cauldron or into a clean saucepan, put the grated carrot, fry.
4. Tomatoes, along with bell pepper, twist through a meat grinder, pour into a carrot.
5. Squeeze the garlic, throw the salt and sugar.
6. Add the cabbage along with the rice.
7. Stir everything well, cook the salad for 20 minutes.
8. We try, if necessary, add more salt. We fill the workpiece with vinegar, stir. Cook another quarter hour.
9. We lay out the rice salad with cabbage in sterile jars, cork.
Korean Cauliflower Salad for Winter
As befits all Korean snacks, this salad is characterized by a bright taste and unusual aroma. Salad with marinade and additional sterilization.
Ingredients
• 1 kg of prepared inflorescences;
• 300 g of carrots and pepper;
• 100 g of garlic;
• 1 hot pepper.
Marinade:
• sugar 0.08 kg;
• 120 ml of oil;
• 1 spoon with a slide of salt;
• table vinegar 0.09 L;
• 650 g of water.
Spice: coriander, peppercorns, nutmeg, cloves.
Cooking
1. We disassemble the inflorescences, rinse. We put it in boiling water, it should be at least 2.5 liters, add salt and cook for 2 minutes. We take out with a slotted spoon, cool.
2. The cooled cabbage must be divided into small inflorescences for salad, so that the pieces fit as tightly as possible in jars.
3. We clean the carrots with three straws on a special grater. We cut sweet peppers with a similar straw. The sharp pod is crushed as finely as possible so that it is evenly distributed in the salad.
4. Peel the garlic, cut into slices or chop finely, in this snack size is not important.
5. Mix carrots, sweet and hot peppers, garlic. Add spices, coriander and nutmeg, 0.5 tsp each, throw a few peppercorns and one chopped clove. Grind vegetables with spices.
6. Now add the cabbage, stir gently so as not to damage the inflorescences.
7. Put the salad in sterile jars.
8. Of these products, cook marinade. Since cabbage was boiled in salted water, salt needs only one spoon, but with a slide.
9. Pour boiling marinade over salad in jars, cover with lids on top.
10. Set in a pan on a napkin, pour water into it.
11. Turn on the stove, sterilize the cauliflower salad for ten minutes.
12. Alternately take out the jars, cork.
Cauliflower salad for the winter with pepper and onions
The recipe is easy to prepare. For this coleslaw it is better to use ripe and bright bell peppers, the appetizer will turn out prettier and will cheer you up. Onions can be used white or red, lilac.
Ingredients
• 2 kg of cauliflower;
• 0.5 kg of onions;
• 0.75 kg of pepper;
• 3 leaves of laurel;
• 10-15 peas of allspice.
Marinade:
• 1.3 liters of water;
• 2.5 tablespoons of salt;
• 170 ml of vinegar 9%;
• 180 ml of oil.
Cooking
1. Blanch large cabbage inflorescences in boiling water. Cool, disassemble into small pieces, if necessary, use a knife.
2. Cut the peeled onion heads into strips, but thinly.
We free the pepper from the stalks and seeds, cut into strips, but not finely.
3. Connect the pepper with the onion, mash hands, add boiled inflorescences to them.
4. Separately cook the marinade. Mix everything at once, boil for a couple of minutes.
5. At the bottom of the jars, put a piece of bay leaf, it is important not to overdo it. Otherwise, the workpiece will have a too pronounced taste of laurel and bitterness may appear.
6. Throw a few peas of pepper.
7. Put tightly a mixture of vegetables.
8. Pour boiling marinade, put in a pan for sterilization, add hot water. Do not forget to lay the cloth at the bottom of the pan, otherwise the jars may burst.
9. We sterilize 0.5 banks for 10 minutes. If cans of 0.7 and 1 liter are used, then 12 and 15 minutes, respectively.
Cauliflower salad for the winter in tomato sauce
The main ingredients of this salad are: cabbage, pepper and garlic. But the tomato crop gives a rich taste to the workpiece. For it, you need to use ripe and meaty tomatoes.
Ingredients
• 2 kg of cabbage (prepared inflorescences);
• 2 kg of tomatoes;
• 150 ml of vinegar 6%;
• 100 ml of oil;
• 50 g of garlic;
• 80 g of sugar;
• 250 g of Bulgarian pepper;
• 2 tablespoons of salt (with tubercle).
Cooking
1. Blanch inflorescences in boiling water for a couple of minutes. We take out, cool.
2. We do not remove the pan from the fire. Dip the incised tomatoes into it (for a few seconds), but not all, in parts, take out and immediately cool in ice water. Remove the skin from the tomatoes, grind it with a blender or pass through a meat grinder.
3. Mix tomato juice with sugar, moth, butter, vinegar. We put on the stove, cook after boiling for 5 minutes. The foam will appear on the surface, which must be removed.
4. Cut the pepper in arbitrary pieces, but not finely. We cut the garlic into slices.
5. Mix the cabbage with pepper and garlic, put in jars. It is not necessary to fill tightly so that there is room for tomato pouring.
6. Pour tomato marinade.
7. We put the jars to be sterilized, half a liter is enough ten minutes. Liter stand fifteen.
Cauliflower salad for the winter with zucchini
Zucchini combines wonderfully with cauliflower in winter preparations. The salad prepared according to this recipe turns out to be light, aromatic and tasty.
Ingredients
• 1 kg of cabbage inflorescences;
• 400 g squash;
• 1 carrot;
• salt two tbsp. l .;
• three peppercorns;
• sugar four tbsp. l .;
• 2 tbsp. l vinegar
• greenery.
Cooking
1. We sort out small heads of cabbage. We cut the young zucchini so that it is similar to the size of cabbage slices.
2. Peel the carrots, cut into circles.
3. Put in sterile jars all the ingredients of the salad, including washed greens. You can lay the whole branches, no need to chop.
4. Pour the products under the neck with boiling water, cover, leave for ten minutes.
5. Drain all the liquid into the pan. It is necessary to make sure that there is nothing left in the banks, you can use the special lid with holes.
6. Add salt with sugar, vinegar, peppercorns to the drained water, boil for at least two minutes. Vinegar 9%.
7. Pour boiling mixture of salad, cork jars. Cool slowly for 1-2 days under a warm blanket. After that, we send the cans to a cool pantry or to the basement.
Cauliflower salad for the winter - tips and tricks
• For winter harvesting of cabbage inflorescences, it is better not to digest a little than to digest. So they will retain their shape as much as possible, the salad will look attractive.
• Boil cabbage in boiling water better whole or large inflorescences. Then the pieces can be cooled and cut into neat, beautiful bundles.
• Instead of table vinegar, cauliflower salads can be filled with apple product, but it is important to correctly calculate the acid concentration so that the workpiece is preserved.
• Cauliflower is very fond of spices and they are appropriate in winter preparations. You can add any Korean mixes, spices, ginger, all kinds of pepper to salads. Snacks from this will turn out even tastier.
