Pickled Cauliflower - 8 Instant Recipes

Cauliflower marinated with spices, vinegar and vegetables is a tasty and easy to prepare snack that also retains all the beneficial properties of a vegetable. It is important to select the young flowers and cook them quickly so that the cabbage is tender and crispy.

Instant pickled cauliflower

An easy and quick recipe for making delicious pickled vegetables. Such cabbage with peppers and carrots can be served as an independent snack, as well as in combination with other pickles for a festive table.

Cooking time: 20 minutes for cooking, 24 hours for marinating.

Cooking time: 10 min.

Servings - 8.

• 
  Wash cauliflower, dry and disassemble into inflorescences. If necessary, the largest of them can be cut into smaller pieces.
• 
  Remove the seeds from the pepper and cut into thin strips, chop the carrots as for cooking Korean carrots.
• 
  Put the cabbage inflorescences in boiling, but not salted water and cook for a couple of minutes, then pour the broth into another container in order to prepare a marinade on its basis.
• 
  To do this, add the ingredients in the specified proportion per liter and boil for 2 minutes. Vinegar and vegetable oil should be added at the very end of cooking and then mixed well.
• 
  Put the cabbage into the prepared container, sprinkle it with slices of pepper and carrots, and then pour the prepared marinade. Allow the jars to cool and then place in a cold place. The cabbage will be ready in about a day. Bon Appetit!

Korean style pickled cauliflower

According to this recipe, cabbage is prepared with the addition of apple cider vinegar and spices, which makes it more aromatic and tasty, and turmeric gives pickled inflorescences a bright and appetizing shade.

Cooking time: 20 minutes for cooking, 24 hours for marinating.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Cauliflower - 1 kg
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Water - 1 liter.
• Apple cider vinegar 6% - 100 ml.
• Garlic - 4 teeth.
• Sunflower oil - 50 ml
• Coarse salt - 2.5 tbsp l.
• Granulated sugar - 3 tbsp. l.
• Bay leaf - 1 pc.
• Allspice peas - 5 pcs.
• Turmeric - 1 tsp
• Carnation - 5 pcs.

Cooking process:

1. We wash and dry the cabbage with a paper towel, and then disassemble it into small inflorescences.
2. Remove the seeds from the pepper and cut into cubes, chop the carrots on a grater so that it turns out like for cooking in Korean.
3. Add the required amount of salt and sugar, as well as the specified spices and seasonings to a saucepan with boiling water. After the salt and sugar dissolve, add oil and vinegar to the marinade.
4. Transfer the cabbage pieces to the boiling liquid and cook under the lid for about a minute.
5. Turn off the heat, add pepper and carrots to the marinade and leave in a container until they cool completely. We transfer the cooled vegetables to a glass container along with the marinade and place in a cold place for a day. Bon Appetit!

Instant beetroot cauliflower

Unusual rich color and pleasant taste of such an appetizer will not leave indifferent even a discerning gourmet. Preparing cauliflower with beets is quick and easy with just a few ingredients.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Cauliflower - 1 kg.
• Beets - 1 pc.
• Garlic - 3 teeth.
• Bay leaf - 1 pc.
• Dill (seeds) - to taste.
• Granulated sugar - 2 tbsp. l.
• Salt - 2 tbsp. l.
• Table vinegar 9% - 3 tsp

Cooking process:

1. Peel the beets and cut into small slices.
2. Rinse the cabbage, dry it and disassemble it into separate small inflorescences.
3. Put peeled and sliced ​​garlic, bay leaf and dill seed in prepared sterilized jars.
4. Lay cabbage and beets on top. Pour boiling water over the jars and leave covered for 20 minutes.
5. After that, drain the water into a saucepan, add sugar and salt, heat for about 1 minute and pour the prepared vegetables in jars with the resulting marinade. Cork the containers tightly, leave upside down to cool under a blanket, and then store in a cold place.

How to cook pickled cauliflower with carrots?

Fresh hot peppers are used for this preparation, which gives the marinade and vegetables a spicy taste. Such cabbage can be served as one of the elements of a set with pickles for a festive table.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Cauliflower - 1 pc.
• Carrots - 2 pcs.
• Hot pepper - 2 pcs.
• Mustard (grains) - 1 tsp
• Salt - 2 tbsp. l. for 1 liter of water
• Granulated sugar - 3 tbsp. l. for 1 liter of water
• Table vinegar 9% - 1 tsp

Cooking process:

1. Rinse the cabbage, remove the leaves and divide, by approximately the same size, small inflorescences.
2. Peel the carrots and cut into even circles.
3. In a container suitable for the volume, pour boiling water over the chopped vegetables and leave to infuse for 15 minutes.
4. Put the cabbage with carrots in sterilized jars, add a piece of chili pepper and mustard there.
5. In a saucepan, in boiling water, dilute the sugar and salt, pour the vegetables prepared in jars with the resulting marinade. Sterilize in a wide saucepan for 10-12 minutes, then add the specified amount of vinegar to each container. Seal and store cold after cool.

Pickled cauliflower with instant peppers

Such an appetizer is good as an independent dish or in the form of a salad, the basis for which can be cabbage pickled with pepper. Chopped greens (basil, parsley, cilantro) and chopped green or onions are added to it. Season such a salad with any vegetable oil that suits your taste.

Cooking time: 20 minutes - cooking, 7 hours - infusion.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Cauliflower - 1 pc.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Water - 2 l
• Salt - 2 tbsp. l.
• Granulated sugar - 3 tbsp. l.
• Table vinegar 9% - 5 tbsp. l.
• Black peppercorns - 5 pcs.
• Basil - 1 bunch.
• Garlic - 3 teeth.
• Dill (seeds) - 1 tsp
• Cloves - 2 pcs.
• Vegetable oil - 2 tbsp. l.

Cooking process:

1. We wash the cabbage and divide it into small inflorescences.
2. Grind the carrots with a medium grater.
3. Pepper seeds are removed and cut so that large cubes are obtained.
4. In a saucepan, heat the water to a boil, add prepared spices, sugar and salt to it, and last but not least, vinegar and the right amount of oil. We transfer vegetables to the marinade and let it simmer for a couple of minutes.
5. We leave the container with cabbage and pepper in the marinade until it cools completely, in a warm room, and then we transfer it to the refrigerator. It takes 5-7 hours for the vegetables to soak in the marinade. For long-term storage, it is better to put cabbage with pepper in glass jars and close tightly.

Quick recipe for marinated cauliflower with vinegar

For pickling, fresh and young cabbage inflorescences are suitable, which are quickly soaked in the marinade and at the same time remain crispy.Coriander and allspice add flavor and flavor to vegetables.

Cooking time: 20 minutes - cooking, 12 hours - infusion.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Cauliflower - 1 pc.
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth

For the marinade:

• Water - 500 ml
• Table vinegar 9% - 2.5 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Granulated sugar - 1.5 tbsp. l.
• Salt - 1 tbsp l.
• Coriander (grains) - 0.5 tsp
• Mustard (seeds) - 0.5 tsp
• Allspice peas - 2 pcs.
• Bay leaf - 2 pcs.
• Carnation - 1 pc.

Cooking process:

1. In a saucepan of a suitable size, blanch the whole cabbage, and then disassemble it into smaller pieces and keep in boiling water for no more than a minute. Drain and cool the cabbage.
2. Remove seeds from pepper and cut into thin strips. Do the same with carrots. Peel the garlic and cut into slices.
3. In a saucepan of boiling water, combine the marinade ingredients and simmer for a few minutes to fully develop the spice flavor. At the end of cooking, add vinegar and remove marinade from heat.
4. Place the vegetables in a bowl prepared for marinating and cover with hot marinade. Let them cool indoors, then transfer them to a cool place for further marinating.
5. Serve pickled cauliflower as a snack or to complement hot dishes like baked potatoes or meat.

How to prepare cauliflower for the winter in jars?

An easy and quick way to prepare pickled cabbage for the winter. It is important not to wrap jars with blanks after they are sealed and cool, because in this case the cabbage will become soft and stop crunching.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 3.

Ingredients:

• Cauliflower - 800 gr.
• Carrots - 50 gr.
• Garlic - 2 teeth
• Black peppercorns - 15 pcs.
• Allspice peas - 9 pcs.
• Mustard (seeds) - 1 tsp

For the marinade:

• Water - 750 ml
• Granulated sugar - 50 gr.
• Salt - 35 gr.
• Table vinegar 9% - 40 ml

Cooking process:

1. Rinse the cabbage, remove the leaves and divide into inflorescences of equal size.
2. Blanch it in boiling water for about 10-20 seconds.
3. Cut the peeled carrots into slices, the garlic into slices.
4. Put slices of carrots and garlic in prepared sterilized containers for preparation, place cabbage inflorescences on top and pour spices. Pour boiling water over the jars and let stand for about 5 minutes under the lids.
5. Pour the resulting infusion into a saucepan, add salt, sugar and vinegar, pour the marinade over the cabbage and seal tightly. Leave the jars in the room until they cool completely, and then transfer to a cool place for storage.

How to cook deliciously pickled cabbage with celery?

Celery root is a healthy food that goes well when pickled with cauliflower. This dish is an excellent source of vitamins and minerals and at the same time has a bright taste.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 3.

Ingredients:

• Cauliflower - 9 kg
• Celery (root) - 600 gr.
• Celery (greens) - 500 gr.
• Salt - 250 gr.

For the marinade:

• Table vinegar 6% - 1.7 l
• Vegetable oil - 0.3 l
• Honey - 100 gr.
• Allspice peas - 5-6 pcs.
• Bay leaf - 4 pcs.

Cooking process:

1. We wash the cabbage and divide it into inflorescences. If they turn out to be large, cut into pieces about 5 cm long.
2. Peel the celery root and cut into thin cubes.
3. Put the cabbage in a bowl of a suitable volume, sprinkle with salt and leave to let the juice run for 6 hours in a warm room.
4. Pour the resulting juice into a separate container, dilute with water, add vinegar, vegetable oil, honey and spices, bring the mixture to a boil and cook, stirring, for about 10 minutes over low heat.
5. Put the prepared celery root and chopped greens to the cabbage, mix and fill with the resulting marinade. We keep the container with cabbage in the marinade for about 6 hours at room temperature, and then transfer it to the cold, where it will take about 2 more weeks until it is fully cooked. Bon Appetit!