For useful properties, cauliflower is grown, consumed and appreciated all over the world. It contains a lot of microelements (potassium, magnesium, sodium, phosphorus, iron) and B vitamins (B1, B2, B6), as well as vitamins C and K. It is easy to digest, it is one of the first to feed a baby. How to prepare this useful product for the winter and maintain useful properties - read below.
Selection and preparation of ingredients
To choose a fresh vegetable, you need to pay attention to the leaves that frame the head of cabbage. They should not be windy, tight. The color can be from light green to purple, but this does not affect the quality. The main condition is that there are no black spots on the inflorescences, they should be cut out, or even not used spoiled cabbage at all. Prepare a container for canning: wash cans thoroughly, sterilize and dry.
If you live in a private house and there is an opportunity to pickle vegetables in a barrel or a wooden tub, bucket - then they also need to be washed and rinsed with boiling water. Remove all green leaves on the cabbage, disassemble for inflorescences. If you make a large volume of workpiece - you can soak the inflorescences in cold salted waterand then rinse with running water. After this procedure, you can be sure that there is nothing superfluous in the cabbage.
Did you know? Cauliflower is a flower. If you remove the green leaves around the inflorescence, the process of chlorophyll production will begin and cauliflower will become inedible.
The best recipes
Try to cook the dish first in a small volume in different ways and choose the one that suits your taste best.
Simple recipe
1 can per 1 liter 20 min.
Nutritional value per 100 g:
Wash jars and vegetables, divide cabbage into inflorescences, and cut carrots into rings or cubes.
Cook the brine. To do this, pour water into a bowl at the rate of half a liter of water 1 tbsp. l salt and 1 tbsp. wine vinegar. Vinegar should be of good quality, but rather take home-made.
Fill the jar with vegetables. At the bottom of the can, put carrots, celery, then tightly - inflorescences (but not tamping) and the remaining carrots and garlic. The jar should not be filled to the brim, leave a place so that the brine completely covers the vegetables.
Pour in brine and close the lid. If the brine is not enough - do it again, based on the proportion.
Put the finished workpiece in a dark, cool place and after 2-3 months you can enjoy delicious salting.
Wash jars and vegetables, divide cabbage into inflorescences, and cut carrots into rings or cubes.
Cook the brine. To do this, pour water into a bowl at the rate of half a liter of water 1 tbsp. l salt and 1 tbsp. wine vinegar. Vinegar should be of good quality, but rather take home-made.
Fill the jar with vegetables. At the bottom of the can, put carrots, celery, then tightly - inflorescences (but not tamping) and the remaining carrots and garlic. The jar should not be filled to the brim, leave a place so that the brine completely covers the vegetables.
Pour in brine and close the lid. If the brine is not enough - do it again, based on the proportion.
Put the finished workpiece in a dark, cool place and after 2-3 months you can enjoy delicious salting.Video recipe
Important! Caution is worth using cauliflower to people with problems such as: gout, heart failure, kidney stones. It contains purines, which, with excessive consumption, lead to the accumulation of uric acid.
Spicy (Georgian cuisine)
1 can of 3 l30 min.
Nutritional value per 100 g:
- Prepare cans (wash, sterilize).
- Divide the head of cabbage into inflorescences, which should be small, then the jar will be able to fill denser. Blanch the cabbage is not necessary, then it will be crispy.
- Peel the carrots and cut into rings 2 cm thick.
- Alternately lay vegetables and spices, filling the jar (per liter jar: 2 sheets of bay leaf and 2 sprigs of dill). To add pepper or not is a matter of taste. Use dill old (with inflorescences), but not dry yet.
- Prepare the brine (water, salt, sugar).
- Pour brine to the top and close the capron lid.
- Place the workpiece in a dark, cool place. Ready for use in 2-3 weeks (depending on storage temperature).
Video recipe
Did you know? To replenish the daily supply of vitamin C in the human body, it is enough to eat only 50 g of cauliflower. It contains phytochemical elements that stimulate the blocking of cancer cells.
With carrots and celery
1 can of 3 l30 min.
celery greens
half beam
Nutritional value per 100 g:
- Disassemble the cabbage into "bouquets."
- Cut carrots into rings with a curly knife (or ordinary).
- Fill the jars with vegetables.
- Cook brine. Salt water, mix and boil until salt is completely dissolved.
- Pour in completely cooled brine, and put oppression on top.
- Leave at room temperature for 10 days until fully ripened, then put in cold.
Video recipe
Features of storage of blanks
Salted cabbage is stored for 1-2 months in the refrigerator. In the form of preservation, the workpiece is stored as much as you like, but you need to fill it with hot marinade. Cauliflower salting is the best way to harvest for the winter. It is stored relatively fresh for a long time, and retains useful properties, because it did not lend itself to heat treatment.
Pickled cabbage with vinegar and without it, under a nylon cover, under oppression or canned, with the addition of various spices and without them. The crispy, delicious vegetable and the ability to extend the life of a wholesome product combine recipes. Choose fresh heads of cabbage without black spots, wash containers and ingredients thoroughly, follow the proportions indicated in the recipe and enjoy the taste of your preparations in winter, when the body especially needs vitamins and minerals.
