Cauliflower for the winter in tomato sauce. Pickled tomatoes with cauliflower

Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a sauce of fresh tomatoes and divide into jars. A minimum of effort - and delicious canned cabbage for the winter is ready! It is crispy, sour, with the aroma of garlic. Great snack!

Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

cauliflower florets - 1 kg
tomatoes - 700 g
bell pepper - 1 pc.
garlic - 3 teeth
sugar - 2 tbsp. l. without a slide
salt - 1 tbsp. l. with a low hill
refined vegetable oil– 50 ml
vinegar 9% - 50 ml

How to cook cauliflower in tomato for the winter

First of all, you should prepare cauliflower. I cleaned the head of cabbage from the upper green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.

In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. Inflorescences fell asleep in boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of laying, you do not need to wait for re-boiling). After that, she threw the scalded cabbage into a colander and left it to cool completely.

Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stalks with a green core. If desired, you can peel their skins - place in boiling water for a couple of minutes, and then pour over cold water, after such a “contrast shower”, the skin from the tomatoes is very easily removed (I did not peel it). Pepper washed, removed the seed box and cut into large cubes. Puree the vegetables in a blender. If there is no blender, then you can use a meat grinder.

Tomato puree was poured into a saucepan (volume 3 l) with a thick bottom. There also sent garlic, passed through the press. She poured in refined vegetable oil, added salt and sugar. Placed on medium heat and brought to a boil. Boiled for 5 minutes, stirring.

In boiling tomato sauce threw out the cabbage. I reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low boil, stirring occasionally.

At first, the liquid will seem small, but over time, the vegetables will settle into the filling. After 10 minutes, I poured 9% into the pan table vinegar. Boiled for another 2-3 minutes and removed from heat. As a result, the cabbage should remain al dente, a little bit undercooked, it will still come “under a fur coat” and then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.

I laid out the cauliflower in sterilized hot jars - it is better to fill not to the neck, but to the shoulders, that is, 2-3 centimeters lower.

Filled with sauce to the very top and corked with sterilized lids. She turned the jars upside down, tightly wrapped them in a blanket and left the glass to cool.

After complete cooling, it remains only to remove the jars for storage in a cool and dark place. Shelf life of home canned cabbage- 1 year.

I put cauliflower in soups, bake it in the oven and turn it into a puree. But this is my favorite dish. Thanks to the tomatoes hard cheese it slightly resembles Italian pizza. All my household just love cauliflower with tomatoes in a pan! I cook it often, especially when there is no time to bother with cooking dinner for a long time or there is no meat. So cauliflower with tomatoes is just a lifesaver for me. I serve it with mashed potatoes, pasta or any porridge, the plates always remain empty. Be sure to try my recipe for how to cook cauliflower with tomatoes, and I am sure that cauliflower will become a permanent resident of your refrigerator!

Cauliflower with tomatoes

Ingredients:

Cauliflower - 500 Grams
Tomato - 2 Pieces
Spices - 0.5 teaspoons
Sunflower oil - 2-3 tbsp. spoons
Salt - 2 pinches
Hard cheese - 100 grams
Servings Per Container: 2-3

How to cook cauliflower with tomatoes:

Prepare all the necessary ingredients. I use fresh cauliflower, but you can also take frozen cauliflower, the taste of the dish will not change much.

Divide the head of cauliflower into florets and break lightly with your hands.

Cut the tomatoes into small pieces.

Heat the sunflower oil in a frying pan, add a handful of your favorite spices. Warm them up to appear bright aroma. Then add the cauliflower, fry it until light golden brown. After that, send the tomatoes to the pan, salt and fry over low heat until the tomatoes release juice.

As soon as there is enough liquid in the pan, cover it with a lid and simmer the contents for 20 minutes.

Grate the cheese on coarse grater, sprinkle them with cauliflower and tomatoes. Without stirring, cover and simmer for 4-5 minutes to melt the cheese.

The dish is ready. Transfer it to plates and serve immediately before the cheese has set. Enjoy your meal!

Cauliflower with tomatoes 1 Cauliflower with tomatoes 2 Cauliflower with tomatoes 3
Cauliflower with tomatoes 4 Cauliflower with tomatoes 5 Cauliflower with tomatoes 6
Cauliflower with tomatoes

Step by step recipe with photo and video

Cauliflower came to our country during the reign of Catherine II. It cannot be said that since then this vegetable has been an integral part of Russian cuisine. On the contrary, cauliflower is a product for everyone. But about him useful properties no need to argue. The vegetable helps to normalize digestion and strengthen the circulatory system, it also contains vitamins C, E and K, folic acid and potassium.

Today we will cook cauliflower with tomatoes in the oven. This nutritious and quite satisfying protein dish serves both breakfast and dinner. During baking, cauliflower will transform and become everyone's favorite vegetable!

So for cooking let's take fresh or frozen cabbage. If you just purchased a vegetable, then carefully divide it into inflorescences and blanch in boiling salted water for a couple of minutes. Then cool and divide into smaller parts. Frozen cabbage must first be thawed, and it is ready for baking. In addition to cauliflower, we need tomato, cheese, eggs, sour cream, salt and pepper, as well as seasoning " Provencal herbs».

In a bowl, combine eggs, sour cream, salt, pepper and Provence herbs seasoning (you can use any other).

Mix until smooth.

Cut the tomato into thin slices. If desired, you can remove the skin by making incisions on the ass and dousing the tomato with boiling water.

Lubricate the baking dish a small amount vegetable oil. Put the cauliflower on the bottom and pour the prepared omelette liquid.

Lay the tomato slices on top.

And sprinkle with grated cheese.

We put the cauliflower with tomatoes in the oven, heated to 180 degrees, and cook for 20-30 minutes.

The dish is ready to serve! Enjoy your meal!

Hi friends!

Cauliflower is one type of vegetable. Which is not the most popular, and it is extremely rare to meet him in the garden. Why, then most housewives are so accustomed to. That they completely forgot about other varieties of cabbage. I suggest you remember and study in more detail the recipes for cooking from it.

Literally in the previous article, we discussed. Did you manage to prepare a few jars for yourself? The harvest is poorer every day, so it’s still worth hurrying. Each recipe below will be unique in its own way. Therefore, quickly get involved in the process and get to work.

And of course I want to talk about the usefulness of this vegetable. You know that cauliflower has long been considered the "queen" of vegetables. And all because its composition is rich in vitamins and the most predominant is C. Another plus is low calorie. Which is ideal for people of any category. I'm not talking about excellent taste, well, you will learn more about this from the article. I think it's time to get started...

Cauliflower for the winter - lick your fingers recipe

Let's start with the classics, the recipe is quite simple and accessible even for novice housewives. This cabbage will look great on your festive table. With a minimum investment of time, we get an amazing preparation for spring.

We will need:

The amount of ingredients may vary depending on the size of the jars.

Cauliflower
Bell pepper
hot pepper
Garlic

Water - 1 liter
Salt - 1 tablespoon
Sugar - 2 tablespoons

Cooking:

1. Prepare vegetables. We wash the cauliflower and sort into inflorescences. If you are worried that there may be a caterpillar and similar living creatures inside. Then initially soak the inflorescences in cool salted water. Exposure time of one hour or more.

We wash the bell pepper and clean it from the seed nest. Cut into small pieces. We clean the garlic from the husk, divide it into two parts.

We will not carry out any manipulations with hot pepper. We put it in its entirety, after rinsing it under cool water.

2. Now that all the products are prepared, you can proceed to the next process. We put the inflorescences in sterilized jars, alternating them with the rest of the vegetables. You should start with large cabbage. And already in the gaps formed, put a smaller vegetable.

Pack vegetables as tightly as possible.

For re-sterilization, it is necessary to pour water into a large saucepan and bring it to a boil. Then pour boiling water into jars and cover with lids.

Keep the vegetables in this state for 10 minutes. Then pour the water back into the pot. And on it we will cook our marinade.

3. To prepare the marinade, you should adhere to the norm of the ingredients indicated in the recipe. In our case, for 4 cans of two liters, it took 5 liters of finished brine.

Pour the norm of bulk ingredients into boiling water. Bring all the liquid to a boil. Then add a tablespoon vinegar essence 70%. The mass will begin to rise and boil vigorously, do not be afraid. Remove the prepared brine from the fire.

Now that the marinade is ready, fill it with prepared jars of vegetables. Pour in the brine should be up to the shoulders. We cover with sterilized lids and twist them tightly with a typewriter.

4. Turn the finished jars of cauliflower upside down. Cover with a warm blanket or towel. Keep in this state until completely cooled, with room temperature.

Store ready-made jars of cauliflower in the pantry. You can leave it in an apartment in a dark place.

Marinated cauliflower in tomato sauce

I bring to your attention not simple, but quite interesting option cooking. We will cook cauliflower in tomato sauce. I assure you this type of marinade is a hundred times tastier than usual.

We will need:

Cauliflower - 1 kg.
Fresh tomatoes - 500 gr.
Bulgarian pepper - 100-150 gr.
Parsley greens - 1 bunch or 50 gr.
Sugar - 50 gr.
Vinegar 9% - 40 ml.
Salt - 30 gr.
Garlic - 3 cloves
Vegetable oil - 70 ml.
Citric acid - a pinch

Cooking:

1. We start the whole preparation process with the main ingredient. We sort the cauliflower into inflorescences and keep it in cool water. Thus, we will get rid of all possible pollution.

Then fold the vegetable into a colander and put it on a cloth towel.

Pour water into a small saucepan and bring to a boil. Adding a Pinch citric acid, then lay the cauliflower inflorescences. Blanch it for one minute. Then remove from heat and free from water.

2. We wash the tomatoes, peel them. To do this, it is necessary to withstand the fruits in boiling water for 10 minutes. Then peel the skin and cut into medium-sized slices. Pass through a blender or meat grinder. The result should be a mashed mass.

3. bell pepper we clean from the seed nest. Rinse under running water. Cut into fairly large strips.

Pour the resulting tomato mass into the saucepan. Next we add chopped pepper. Here we also add chopped parsley and peeled garlic, chopped or passed through a press.

Bring the whole mixture to a boil over high heat. Then we reduce the gas to medium or minimum. We pour required amount salt and sugar, pour in vegetable oil and mix.

Next, add the blanched cabbage florets. Cook the mass under a closed lid for 25-30 minutes. The mass should boil down and become much thicker in consistency. At the end of cooking, add the required amount of vinegar.

We lay out the finished mixture in sterile jars. Close the lids tightly and turn upside down. And we clean it under a warm towel or blanket, until it cools completely.

We will store the finished workpiece in a cool place. The ideal option for this case, a cellar will serve.

Korean cauliflower salad

For lovers of spicy, and we have not left you aside. I propose to prepare a couple of jars spicy billet. Which will be to the taste of each of you. Enough to stock up necessary ingredients and get down to business.

Since we will marinate the cabbage in Korean style, it is advisable to use a similar grater. So that the shape of the carrot matches the recipe. It's nothing special, but appearance is changing right before your eyes.

We will need:

cabbage florets - 1 head
Korean spice - 1 pack
Fresh carrots - 3 pcs.
Bay leaf - 1 pc.
Allspice - 3 pcs.
Garlic cloves - 4 garlic

Marinade for 1 liter of water:

Sugar - 4 tablespoons
Salt - 2.5 tablespoons
Vegetable oil - 100 ml.
Vinegar 9% - 4 tablespoons

Cooking:

1. We wash the cauliflower, disassemble it into medium-sized inflorescences. If there are defects, cut them off with a knife. We do the same with rot. Then again we wash the resulting parts of the cabbage. Dry on a cloth towel.

Now that the inflorescences are prepared, you need to boil the water. Then dip the cabbage into it and blanch for 6-7 minutes.

2. Peel the carrots. Grate on a medium size grater. Or in best case use a grater in Korean. To make the cut beautiful, the carrots should be directed up and down, with gentle movements.

Our cabbage has already come up, take it out of the pan. Let the remaining water drain.

Prepare sterile jars. It is advisable to use glass container not large volume. So that the finished workpiece is eaten in one sitting. We put cooked vegetables in them. Alternating them in layers, you should start with carrots.

3. Let's prepare the brine. Pour the required amount of water into a saucepan of the required volume. Add salt, sugar, Korean seasoning and Bay leaf. Bring to a boil, during cooking, throw in allspice and pour in the norm of vegetable oil.

Garlic should be added to the marinade while boiling. Having previously cleaned it of the husk and cut it into small plates.

Remove the finished marinade from heat, add vinegar. Pour into jars filled with vegetables. Cover with sterilized lids.

We come to the last cooking process. We put the finished jars in a pot of boiling water. In order for the glass container to stand more stable, we lay a cloth napkin on the bottom of the pan. Water should cover the shoulders of each jar.

The sterilization process must take place with the covers covered, it is forbidden to twist them.

Bring the water to a boil, reduce the heat to a minimum and sterilize the contents for 25-30 minutes.

At the end of time, we take out the blanks. Turn upside down. Leave at room temperature until completely cooled.

Cauliflower with beets (the best quick recipe)

The number of marinades is very diverse. And each of them is unique in its own way, which is why I offer an amazing marinating recipe. In the composition of such a blank, we will use beets to give the brine a beautiful Pink colour. And improvements palatability cauliflower. So to speak, some pluses, from such a seemingly ordinary vegetable.

Below is a short video recipe. Where the entire cooking process is described step by step. So, start watching and act.

We will need:

Cauliflower - 1 kg.
Beets (medium) - 1 pc.
Garlic - 3 cloves
Bay leaf - 3 pcs.
Cloves - 3 buds
Allspice (peas) - 6 pcs.
Black pepper (peas) - 12 pcs.
Sugar - 3 tsp
Salt - 3 tsp
Vinegar 9% - 6 tbsp.

How to pickle cauliflower with tomatoes in jars

And with what we just did not pickle tomatoes. Probably the most popular vegetable in this combination are cucumbers. I want to offer a slightly different option. Combine cauliflower and tomatoes. I assure you that this appetizer is amazing.

We will need:

Cauliflower - 1 inflorescence
Tomatoes - 1-1.5 kg.
Cherry leaves and dill umbels
Garlic - 4-5 cloves
Black peppercorns - 5-6 pcs.
Acetic acid - 1 teaspoon

Water - 1 liter
Sugar - 3 tablespoons
Salt - 1 tablespoon

Cooking:

1. The first step is to prepare the vegetables. We sort out the tomatoes, choose dense fruits without rot. Soak cauliflower in cold water with low salt content. The exposure time can vary, ranging from 40 minutes to an hour. Then disassemble the cabbage into inflorescences.

Rinse all the greens and pour over with boiling water. Shake off any remaining water.

Now that everything is prepared, you can carefully arrange the vegetables in jars. In a sterile glass container at the bottom we put cherry leaves and dill umbrellas. Then alternate layers of tomatoes and cauliflower.

2. Our task is to fill the entire jar in this way. Vegetables should be laid out as tightly as possible. Now you need to pour over the entire contents with boiling water. To do this, pour vegetables hot water. We cover with sterile lids and keep in this state for 10-15 minutes.

After the time has elapsed, drain the water into a saucepan. On it we will continue to cook the marinade. Having reported the required amount of salt and granulated sugar. Bring the brine to a boil and pour our vegetables with the finished marinade. At the end, add garlic cloves (2-3 pieces, per 2-liter jar) and peppercorns. And do not forget to pour in a teaspoon of vinegar essence before seaming.

We roll up the finished pickles with sterile lids. Turn upside down and cover with a warm blanket. We store in this state until completely cooled. Then we clean in a dark cool place.

Freezing cabbage for the winter

Freezing cabbage for the winter is quite easy. But not everyone uses this option. Maybe someone out of ignorance, which is why I decided to tell you in more detail about the freezing process. It is very convenient to get inflorescences and cook from them, for example vegetable stew. Instead of running to the nearest store and buying whatever comes to hand.

We will need:

Cauliflower
Blanching water

Cooking:

1. Initially, it is necessary to disassemble the cabbage into medium-sized inflorescences. At the same time, they need to be cut off from the stalk, and not try to pick them off with your hands. So you will only destroy the structure of the vegetable and not get the desired result.

Then rinse and let the vegetable dry.

2. At this time, put the water on the stove and bring to a boil. Next, lay the cabbage inflorescences and blanch the pieces for 1 minute.

Then we throw it on a sieve and let it dry. Once the vegetables are completely dry, you can lay them out in a single layer on a flat surface. And put in the refrigerator.

3. As soon as the cabbage grabs, you can get it from the freezer and put it in bags. Releasing excess air from them. Tie in a knot and put back in the freezer.

I assure you that in this form, the cabbage will retain not only the appearance, but also the taste.

So, what about the recipe? If not, then you still have time. The cauliflower harvest is just around the corner. Do not be lazy, cook and delight your loved ones with new blanks and ways to cook them. And I promise to help you with this.

Today I have all my friends, until new articles. I look forward to everyone!

Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in the first, second or snack dishes, and in various types conservation. Of course, cauliflower is preserved much less often than traditional cucumber-tomatoes. But if you want to surprise your loved ones, then why not master the most relevant methods of harvesting this vegetable for the winter.

The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.

Cauliflower salad for the winter - a step-by-step photo recipe for harvesting

Accustomed to making preparations from cucumbers, tomatoes, zucchini, many housewives do not realize how simple and tasty a cauliflower salad for the winter, prepared with other vegetables, is. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to get a jar from the pantry in winter and please the family or surprise guests.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Several heads of cauliflower: 1-1.5 kg
Ripe tomatoes: about 1 kg
Different colors of sweet peppers: 200-300 g
Carrots: 200-250 g
Garlic: 50 g
Dill, parsley: optional
Sugar: 100 g
Salt: 50 g
Table vinegar: 100-120 ml
Vegetable oil: 200 g

Cooking instructions

Delicious pickled cauliflower for the winter

The easiest way among seamings is pickling. Cabbage turns out to be very tasty, crispy, a worthy replacement for pickled cucumbers. According to this recipe, it rolls up along with other vegetables. It turns out even tastier and more beautiful.

Ingredients:

Cauliflower - 1 kg.
Sweet pepper - 1 pc. (bright color).
Carrot - 1 pc. (large size or several small ones).

For marinade:

Water - 1 l.
Bay leaf, hot pepper.
Salt and sugar - 3 tbsp. l.
Vinegar - 40 ml (at a concentration of 9%).

Action algorithm:

Disassemble the cauliflower into florets, discard the stalk.
Pre-boil the inflorescences - dip in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
This is the time to spend on cleaning and cutting vegetables. Cut peppers into slices, carrots into circles.
Sterilize containers. Put a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet peppers on top.
Prepare marinade. Bring water to a boil, add sugar and salt, put laurel and pepper. When the marinade boils again, pour in the vinegar.
Pour prepared vegetables with fragrant marinade. Cork.

Such cabbage looks beautiful in a jar, has a subtle flavor of bell pepper!

How to make cauliflower for the winter in Korean

Korean vegetable recipes have become especially popular in last years. Now housewives offer to roll up cauliflower in this way. Then the winter holidays will be held with a bang! - you just need to cook the meat and serve it, laying it on beautiful dish, spicy and crispy cauliflower.

Ingredients:

Cauliflower - 1 kg.
Carrots - 3 pcs.
Garlic - 1 head.

For marinade:

Filtered water - 1 l.
Vegetable oil - 50 ml.
Sugar - 0.5 tbsp.
Vinegar - 0.5 tbsp. (maybe a little less).
Salt - 1-2 tbsp. l.
Spices for Korean carrots- 1 tbsp. l.

Action algorithm:

According to tradition, the head of cabbage is divided, the parts should be small. Blanch cabbage florets in hot water 2-3 minutes. Drain the water. Transfer cabbage to enamel pan for pickling.
In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), pour in the vinegar. While the brine is hot, pour over the cabbage. Add crushed garlic to this.
Pour grated carrots into a container (grind with Korean grater), mix. To cover with a lid. Leave for 5 hours to marinate.
Arrange the workpiece in glass containers with a volume of half a liter.
Sterilize jars in a pot of boiling water, 10 minutes is enough. Cork, rearrange in the morning in a cold place.

Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of the household!

Delicious cauliflower with tomatoes for the winter

Cauliflower is actually very pale in appearance, but it looks very nice in seamings if you add any colorful vegetables- carrots or peppers. In the following recipe, cherry tomatoes perform in a duet with cabbage.

Ingredients:

Cauliflower - 1 kg.
Tomatoes, cherry variety - 2 kg.
Garlic - 1 head.
Dill in umbrellas (1 piece per jar).
Laurel.
Acetic essence (70%) - ½ tsp for each jar 1.5 liters.

For marinade:

Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Mustard seeds - 1 tbsp. l.
Water - 1 l.

Action algorithm:

Rinse the vegetables, divide the cabbage, put the inflorescences in a bowl.
Sterilize jars. At the bottom of each, send laurel and an umbrella of dill. Add chopped clove of garlic.
Alternately spread cabbage and tomatoes until the containers are full.
Boil water, pour jars. Withstand 20 minutes.
Drain, prepare the marinade. Boil water with salt and sugar. Sprinkle mustard seeds.
Pour the marinade hot, pour in the vinegar essence at the end.
It is not necessary to sterilize in boiling water, but it will not hurt to cover with an old blanket.

Tiny cabbage florets and small tomatoes give the impression that the dish is prepared for the fantastic midget guests from the story of Jonathan Swift, tasters will definitely appreciate it.

Preservation of cauliflower for the winter in jars without sterilization

Not always, when there is a need for additional sterilization in hot water, housewives decide to take the recipe into service. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it must be blanched in boiling water, but this process is much easier than the subsequent sterilization of fragile jars.

Ingredients:

Cabbage - 2 kg (or a little more).
Fresh carrots - 3 pcs.
Garlic - 3-4 cloves.
Laurel - 1 sheet per jar.
Dill umbrellas - 1 pc. to the bank.
Hot pepper (pod).

For marinade:

Vinegar (9%).
Sugar - 2 tbsp. l.
Salt - 2 tbsp. l.
Water - 1 liter.

Action algorithm:

Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate carrots.
Sterilize jars over steam. In each, put a washed dill umbrella, laurel and a piece of hot pepper. Add chopped clove of garlic.
Lay the cabbage, leaving some room for the carrots. Lay out carrots. Pour boiling water for 20 minutes.
Drain the water into the saucepan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar, remove from heat.
Pour hot into jars. Cork. Wrap extra.

In autumn or winter, cabbage will help to quickly enrich the family's diet with vitamins, useful minerals And yes, she has excellent taste.

Harvesting assorted cauliflower for the winter - harvesting with vegetables

According to the following recipe, cauliflower inflorescences were included in the already familiar “group” of cucumbers and tomatoes. The result pleases, small inflorescences look very aesthetically pleasing.

Ingredients for a 3 liter container:

Cauliflower - 6-8 large inflorescences (or more).
Fresh cucumbers - 8 pcs.
Fresh tomatoes - 4-6 pcs.
Garlic - 5 cloves.
Sweet pepper - 3 pcs.
Dill - 1 umbrella.
Horseradish - 1 sheet.

For marinade:

Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Cloves, peppercorns.
Vinegar - 1-2 tbsp. l.

Action algorithm:

Prepare vegetables (as always, rinse, peel). Separate the cauliflower into florets. Cut sweet pepper. Leave cucumbers and tomatoes whole.
At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Arrange cucumbers vertically. Put tomatoes and peppers. Fill the jar to the neck with cabbage florets.
Pour in boiling water. Let stand 15 minutes.
Drain the water into a saucepan, make a marinade by adding vinegar either at the end of cooking to the marinade, or at the end of the pour directly into the jar.

More convenient to prepare liter jars or even smaller volume. Three-liter jar requires either additional sterilization in hot water for 20 minutes. Or even a single pouring and draining of boiling water.

Cauliflower for the winter in a tomato

Cauliflower goes well with a variety of vegetables, including tomatoes. According to the following recipe, ripe, fleshy tomatoes are prepared tomato paste, which becomes a fill for cabbage.

Ingredients:

Cauliflower - 2.5 kg.
Tomatoes - 1.5 kg.
Vegetable oil - 1 tbsp.
Table vinegar 9% - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1 tbsp. l. (but with a slide).
Water -1/2 tbsp.

Action algorithm:

Rinse the tomatoes, cut arbitrarily, but finely. Put in a saucepan. Pour in water, simmer. The resulting puree is additionally rubbed through a sieve, remove the skin.
Divide the cabbage into small inflorescences. Fill with salt water. Rinse.
From tomato puree make a marinade by adding granulated sugar, salt, vegetable oil. Boil.
In that fragrant marinade put cabbage florets. Boil for 5 minutes, pour in the vinegar.
Transfer the cabbage to jars, already sterilized, lightly tamp.
Pour tomato marinade. Wrap up, wrap up.

Cabbage acquires a pleasant pinkish tint, the marinade can be used to make borscht or light vegetable soup.

How to cook cucumbers with cauliflower for the winter

Pickled cucumbers are so boring to everyone that many housewives are looking for original combinations of blanks with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.

Ingredients:

Fresh cucumbers - 2.5 kg.
Cauliflower - 1 small head.
A pod of hot pepper.
Garlic - 1 head.
Cloves and peppercorns, laurel, dill umbrellas and currant leaves.

For the marinade (for each 3 liter jar):

Sugar - 50 gr.
Salt - 75 gr.
Vinegar - 75 gr.

Action algorithm:

Soak cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 jars.
Steam sterilize the containers themselves. At the bottom put fragrant leaves, seasonings, garlic, dill umbrellas. Cut hot pepper into rings, also lay on the bottom.
Put a row of cucumbers vertically, lay out a part of the cauliflower, washed and sorted into inflorescences. Put a row of cucumbers, fill the jar with inflorescences to the top.
Pour in boiling water. Drain after 10 minutes fragrant water in a saucepan to prepare the marinade.
But pour the jars again with (another) boiling water, after 10 minutes drain it into the sink.
The marinade is easy to prepare - boil with salt, sugar. Vinegar pour under the lid. Seal instantly.

It would be nice if winter came soon so that you could start tasting delicious products prepared with your own hands.

How to close crispy cauliflower for the winter

The popularity of cauliflower is growing, it successfully replaces the usual seamings, pleases with a pleasant crispy taste, goes well with other vegetables. There are many cooking recipes, one of them offers a "company" of cabbage, peppers and carrots.

Ingredients (calculation - 3 cans with a capacity of one liter):

Cauliflower - 2 kg.
Carrots - 3 pcs.
Hot pepper - 3 small pods.
Bay leaf - 3 pcs.
Bulgarian pepper - 3 pcs.

For marinade:

Sugar - 4 tbsp. l.
Salt - 4 tbsp. l. (no slide).
Water - 2 liters.
Vinegar 9% - 50 ml.

Action algorithm:

Peel and wash vegetables. Cut: pepper in the form of strips, carrots - circles.
Divide the cauliflower into inflorescences, boil it for 3 minutes, salt the water.
Marinade is prepared from water, salt, sugar. Pour in the vinegar at the last second.
Sterilize jars. Lay down vegetable mix. Pour marinade with vinegar, roll up.

Very very delicious recipe but also useful and beautiful!