Recipes for pickled cauliflower with a spicy marinade and additives

Preparing the ingredients

To ensure the pickled cabbage is crispy but not hard, it's important to prepare it properly. Choose a firm head of cabbage without any visible damage and carefully separate it into florets. The largest ones should be cut into several pieces—this should make pickled vegetables easy to eat in the winter.

Meanwhile, place a saucepan of water on the stove and bring it to a boil. Drop the prepared florets into the boiling water for no more than 30 seconds. The goal isn't to overcook the cabbage, but to achieve the same crispiness, just with a less dense texture. Once cooked, quickly drain the cabbage in a colander; you can cool it in ice water.

The remaining vegetables, according to the recipe, should be carefully sorted, washed, dried and cut into suitable pieces.

Video: "Pickled Cauliflower Recipe"

In this video, you will learn a delicious recipe for pickled cauliflower.

Simple recipes

Few people enjoy spending time in the kitchen preparing homemade preserves. So today we'll show you how to marinate cauliflower with minimal effort, yet the results will delight your entire family.

Quick cooking

If you want to enjoy a savory snack as quickly as possible, you can quickly pickle the vegetable. The only downside to this method is that the cooked cabbage doesn't keep for long; it needs to be eaten within a few days.

For the recipe you will need:

• 1 head of cabbage;
• 1 medium carrot;
• 4 cloves of garlic;
• peppercorns – 4 grains;
• 1 bay leaf;
• vegetable oil.

Prepare the cauliflower florets for marinating as described above. Add sugar, salt, and sunflower oil to taste to the water in which the vegetables were blanched. Taste the marinade according to your taste preferences to ensure the finished dish is ready to eat right away. Boil the brine for a few minutes, then add vinegar (also to taste). Remember that the marinade should be slightly spicier and saltier than the desired finished product.

Place the vegetables and spices in a suitable sized container, pour in the boiling marinade and leave to cool to room temperature. Once the vegetables have cooled, cover them with a lid and put them in a cool place for 5 hours. The snack is ready!

In Korean

To make a spicy appetizer, you will need the following ingredients:

• 1 medium head of cabbage;
• 1 medium carrot;
• 1 bell pepper (preferably red);
• 4 cloves of garlic;
• 1 package of Korean carrot seasoning.

For filling you will need:

• 350 ml of water;
• 1 tbsp. salt;
• 50 g granulated sugar;
• 50 ml vinegar (9%);
• 50 ml of any vegetable oil.

Blanch the cabbage as usual and drain in a colander. Grate the carrots using a special "Korean" grater and cut the pepper into strips. Place all ingredients in a bowl, add the garlic and seasoning from the packet, and mix thoroughly.

Pack the vegetables tightly into pre-sterilized jars. Meanwhile, prepare the marinade: mix all the brine ingredients, place over heat, and boil for a few minutes. Pour the boiling marinade into the jars and sterilize for 8–15 minutes, depending on the jar's capacity. Seal the lids and seal the finished snack.

Without sterilization

This canning option is interesting because it allows you to bypass the mandatory stage of sterilizing the snack before rolling it up.

You will need the following ingredients:

• 1 head of cabbage (weight about 700 g);
• 3-4 young grape leaves;
• 0.5 l of water;
• 2 tbsp. sugar;
• 25 ml vinegar;
• peppercorns – 4 pcs.;
• 2 heaping tablespoons of salt.

Place grape leaves in the bottom of prepared, clean jars, add the peppers, and tightly pack the cauliflower into florets. Separately prepare the marinade by mixing all the ingredients and boiling for a few minutes. Pour the boiling brine into the jars, immediately seal, and wrap them in a warm blanket until completely cool.

Acute

You will like this option for preserving vegetables, provided that you like spicy and piquant food.

Prepare the following products:

• 1 kg of cabbage;
• 1 medium-sized carrot;
• 3 cloves of garlic;
• 1.5 l of water;
• 9 tbsp. sugar;
• 4 tbsp. salt;
• 6 umbrellas of carnations;
• 200 ml vinegar;
• 10 allspice peas;
• 10 bay leaves;
• 1 glass of sunflower oil.

Divide the cabbage into pieces, slice the carrots, and cut the garlic into petals. Place everything in a saucepan. Prepare the marinade: add the bay leaf, allspice, and cloves to the water, season with salt, vinegar, sugar, and oil, and bring the mixture to a boil. Pour the brine over the vegetables, cover the saucepan tightly, and let it marinate for about 24 hours.

With beets

If desired, you can prepare not only a tasty, but also a vibrant winter preparation – thanks to beetroot juice, the cauliflower florets acquire a delicate pink hue.

You will need:

• 2 heads of cauliflower;
• 3 cloves of garlic;
• 2 tbsp. sugar;
• 2 tbsp. salt;
• 1 liter of water;
• dill seeds – 1 pinch;
• bay leaf;
• 1 large beetroot.

Separate the cabbage into small florets and cut the beets into small strips. Place the dill seeds, bay leaves, and garlic in the prepared jars, along with the vegetables. Pour boiling water over the jars, cover with lids, and let sit for 20 minutes. Drain the water, add sugar, salt, and vinegar (3 teaspoons per 1 liter of brine), and bring to a boil. Pour the prepared marinade into the jars and seal.

Cauliflower is a versatile vegetable that can be pickled in barrels, preserved in tomato sauce, stewed with vegetables, and then canned.

Today we'll tell you how to quickly and deliciously marinate cauliflower so you can enjoy its flavor faster.