Cauliflower snacks are becoming more and more popular with culinary professionals. This can be easily explained by the fact that such dishes are prepared very quickly, have a delicate taste, and the vegetable retains all its nutritional properties. Deserves special attention pickled cauliflower fast food. For those who like to pickle white cabbage, this recipe with a photo of the finished dish is especially suitable.
The taste of the cauliflower in the marinade is much softer and softer, it is more juicy. Therefore, even those who, due to problems of the digestive tract, do not eat preparations from white cabbage, you can diversify the diet by preparing cauliflower salads. Consider options for how to pickle instant cauliflower.
Fast food option
The recipe does not provide for the preparation of tender cauliflower for long-term storage. The dish is easy to prepare and is recommended to be consumed immediately. This is the only negative of the recipe. The maximum time during which you need to eat a ready-made snack is 3 days, provided it is stored in a cool place. It is beneficial to make it in small portions so that there is always a fresh dish on the table. The pickling process itself is very fast. To put the pickled cauliflower on the table in the morning, it is cooked the night before. You can serve such a dish neat, or you can season with oil and add onions. Then the delicious addition to meat, fish and main courses is ready.
The simplest marinating is pouring the vegetable with a regular marinade, without adding any other ingredients. But by adding a little spiciness, we get a special snack.
It's important to know that cauliflower goes well with:
- "Spicy" additives - slightly reduces their pungency, but emphasizes the spicy taste;
- other vegetables - bell peppers, carrots, beets and celery;
- unusual seasonings and spices.
Prepare a pickled vegetable with carrots, garlic and a selection of different peppers. Choosing heads for pickling. Cabbage should be firm, not falling apart, with green leaves and no dark or rotten spots. It is the quality and quantity of leaves around the head of cabbage that indicate the degree of freshness of the vegetable. For a 900 gram head we need:
- 200 grams of carrots;
- 100 grams of sweet pepper;
- 160 grams of granulated sugar;
- 2 tablespoons of coarsely ground table salt;
- 150 grams of vinegar;
- 4 cloves of garlic;
- 0.5 teaspoon ground paprika;
- 1 teaspoon ground coriander seeds
- 4 bay leaves;
- 2 pinches of red and black ground pepper;
- 4 tablespoons of vegetable oil.
First, wash the peeled cauliflower in salted water, leave it in it for half an hour, then wash it with clean water and divide it into inflorescences.
In another container, boil water with salt and boil the inflorescences in it for 5 minutes.
Throw in a colander and rinse with cold water.
We will select a container that will fit comfortably in the refrigerator and fold the inflorescences.
Rinse the carrots, peel, grate. The appetizer looks good if the vegetable is grated for Korean carrots.
We wash and clean the Bulgarian pepper from seeds. Cut into strips.
Put prepared vegetables, spices and bay leaf in a saucepan with disassembled cauliflower.
Let's start preparing the fill. Dissolve granulated sugar and salt in boiling water, pour in vinegar. Once again, bring the composition to a boil and pour the vegetables with hot marinade.
We leave the pan until the liquid cools down.
At this time, chop the garlic and add to the pan.
Now we cover the container with a lid, move it to a cool place and wait 6-7 hours.
A terrific appetizing, juicy and crunchy appetizer is ready!
You can diversify the dish by replacing carrots with beets or adding "your" seasonings. It will be delicious. If you want a sharper recipe, you can marinate the cauliflower in Korean.
Cauliflower in a spicy marinade
Color pickled cabbage instant cooking is a preparation in Korean. Her taste turns out to be moderately spicy and sweet, she amazingly decorates the table and is very popular with lovers of savory snacks. For 1 kg of peeled cauliflower, one medium carrot and 3-5 cloves of garlic will be enough for us. For the marinade, prepare 130 grams of granulated sugar, one spoonful of table salt, 50 ml of vinegar, a quarter cup of sunflower oil, one spoonful of ground black pepper and coriander. To prepare the marinade, 700 ml of pure water is enough.
We pre-process the cauliflower heads as in the previous recipe, only boil them less. Enough 3 minutes so that the inflorescences are not digested. Otherwise, the snack will lose its elasticity. After boiling, let the cabbage cool down.
At this time, we will prepare the carrots. Wash the root vegetables, peel and cut into strips.
Combine cauliflower with carrots and spices (pepper and coriander). It is good to add Korean-style carrot seasoning. Take 1 tablespoon.
Let's prepare the simplest of the marinades - water, sugar, salt and oil. Add vinegar before boiling.
Pour vegetables with ready-made marinade and put chopped garlic.
Now we are waiting for the complete cooling of the composition. Then we send the Korean-style instant cauliflower to the refrigerator, where it should be infused for at least 6 hours.
Harvesting option for the winter
Pickled canned cauliflower is the best recipe. And you can immediately put it on the table, and in winter it helps out.
Marinating with preparation takes 3 hours. The number of ingredients is calculated for 8 liter jars. Let's take:
- cauliflower - 4 kg;
- large carrots - 4 pcs.;
- sweet bell pepper - 10 pcs.;
- garlic - 4 large heads;
- hot pepper - 4 pods;
- ground black pepper - 2 tbsp. spoons;
- ground coriander seeds - 6 tbsp. spoons.
To prepare a delicious marinade, we need to take:
- 2.5 liters of clean water;
- 5 tablespoons of coarsely ground table salt;
- 2.5 cups of vinegar, vegetable oil and granulated sugar.
Be sure to prepare the container - wash, sterilize, dry. This also applies to cans and lids. Any recipe for winter harvesting requires special cleanliness of containers.
Cooking vegetables. All in turn wash, cleanse of unnecessary parts - leaves (cabbage), seeds (pepper), peel (carrots and garlic).
For slicing, you can use a special grater or knife. Cut the pepper and carrots into strips, disassemble the cauliflower into inflorescences, do not finely grater three garlic, cut the hot pepper into pieces without removing the seeds.
We put everything in a wide bowl, add ground pepper and coriander, mix thoroughly and put in jars.
For the marinade, boil water with granulated sugar and salt and only at the end add vinegar and after a minute oil. Vinegar causes foam to appear, be careful! We boil the mixture for 5 minutes.
Pour the vegetable mixture with hot marinade, cover and place in a pot of water for sterilization. After 15 minutes, add boiling marinade, if necessary, and roll up the jars. We cool the conservation in the room, then transfer it to the basement.
Now you know how to prepare pickled cauliflower for the winter. For a better introduction, watch the helpful video:
