Ingredients for cooking cauliflower with vegetables for the winter
- Cauliflower 2 fork
- 2 carrots
- Bulgarian pepper 2 pieces
- Garlic 100 grams
- Onion 1 piece
- Hot pepper 1 pod (optional)
- Vinegar 1/2 teaspoon per jar
For brine per 1 liter of water
- Salt 2 tablespoons
- Sugar 1 teaspoon
- Dill to taste
- Horseradish leaves to taste
- Cherry leaves to taste
- Currant leaves to taste
- Allspice to taste
- Cloves to taste
- Bay leaf to taste
- Main Ingredients: Cabbage, Onion, Carrot, Pepper
Stewpan, glass jars, a kitchen knife, cutting board, a knife for peeling vegetables, lids for cans, a large pot, a kitchen towel, kitchen pot holders.
Cooking cauliflower with vegetables for the winter:
Step 1: Prepare the vegetables.
Rinse the cauliflower properly, dry it, and then disassemble it into inflorescences, cutting too thick and stiff stems with a knife. After each inflorescence must be further divided in half, if it is large, small ones can be left whole.
Rinse the carrots first, and only then, having got rid of all the sand and earth, peel it off. Rinse the root crop again after cleaning and cut it into slices or strips.
From the bell peppers, clean the seed cores. Rinse the vegetables thoroughly inside and out, dry, and then cut into cubes or strips.
Peel the garlic cloves and rinse with cold water.
Onions, too, get rid of the husks, rinse with running water, and then cut into thin feathers or half rings.
Just rinse the pod of hot pepper, but if it is large, it is best to divide it lengthwise or crosswise into halves.
Also, in between cases put sterilized glass jars washed with soda in the oven or in the microwave.
Step 2: We prepare cauliflower with vegetables for the winter.
Put the selected spices on the bottom of the prepared cans, bigger or smaller, it's up to you. If you are harvesting cabbage in a large can, say, in a three-liter one, then you will need to put the spices not only on the bottom, but also on top, after you fill the container with vegetables.
On top of the spices lay first the garlic, then the carrots with bell pepper, pods of hot pepper and onions. Now put cauliflower in a jar, ramming each layer so that the inflorescences lie very tightly to each other.
Pour the filled cans with boiling water, cover with nylon covers and leave as such on 3-5 minutes.
At the same time, prepare the brine. To do this, boil the right amount of water in a stewpan, adding salt and granulated sugar to it. Boil for a couple of minutes and make sure that the salt and sugar have dissolved without a trace.
Drain the hot water previously poured into cans with vegetables and cauliflower, and pour brine instead, as well as half a teaspoon of vinegar on each can. Wrap the lids tightly and, turning the cans upside down, leave them to cool.
For fidelity, so that the workpiece does not exactly take off, it can be further sterilized. You can do this with the oven or, like me, with hot water. To do this, before closing the blanks tightly, I put them in a pan (you need to spread a kitchen towel on its bottom) with hot water, and then bring to a boil and for 15 minutes sterilized cauliflower with vegetables. And then tightly close the banks with lids, turn over and let cool.
Once the cauliflower with vegetables has cooled to room temperature, it can be removed to other workpieces in the pantry or cellar.
Step 3: Serve cauliflower with vegetables.
Serving cauliflower with vegetables is best as a cold snack. Such a blank looks so beautiful and bright that it will come in handy not only on an ordinary table, but also on a festive occasion. Also, cauliflower is good with potatoes and with hot dishes, as a side dish, good, because it is tasty and healthy!
Enjoy your meal!
- It is not necessary to use all those spices that are given in the list of ingredients, take those that you have and you want to use.
- For a fun color, a little turmeric can be added to the cauliflower pickle with vegetables.