Instant pickled cauliflower: 15 step-by-step recipes with photos

Selection and preparation of ingredients

The cauliflower for pickling should be medium in size (0.7–1 kg). Inspect the vegetable carefully for foreign stains, rot, or wilting. Small insects are often found between the inflorescences. To get rid of them, disassemble the head and soak for 40 minutes using salt water (1 tablespoon salt per liter). After the time has passed, rinse well to remove excess salt.

If you want to speed up cooking, the vegetables need to be slightly blanched. Do not use aluminum containers, as the metal will release harmful substances during oxidation. In addition, salting can absorb an unpleasant smell or taste. It is also not recommended to take plastic containers. The best solution is ceramic or glassware.

Video "Delicious pickled cauliflower for the winter"

This video presents a step-by-step master class for a delicious snack for the winter.

Pickled Cauliflower Recipes

Any housewife can cook a spicy homemade snack. To make the process easier, we've selected 15 of the best step-by-step recipes for you.

Classic recipe

1. Boil 1.5 liters of water, add 2.5 tbsp. l. salt, 250 g granulated sugar, 1 cup each vinegar and sunflower oil.
2. Let the marinade simmer and then remove from heat.
3. Divide 3 kg of the main ingredient into inflorescences. Cut into chili slices, 3 carrots. Tear a couple of bunches of parsley finely. Chop 4 heads of garlic.
4. Arrange the vegetables in layers in a deep bowl.
5. Fill with hot marinade, put under a press, let it brew for 24 hours.

If you are not a fan of hot, red pepper pod can be replaced with 3 bell peppers.

Quick recipe

1. Bring 1.6 L of water to a boil.
2. Pour in 120 g of salt, an incomplete glass of sugar, 8 cloves, a couple of lavrushkas, a pinch of coriander, 2 tsp. ground pepper, 140 ml of sunflower oil.
3. After boiling again, add 300 ml of vinegar.
4. Divide 2 kale heads. Chop 6 garlic cloves. Cut 2 carrots into thin strips.
5. Pour the hot marinade over the vegetables.

Daily cauliflower

1. Take apart a kilogram of the main ingredient. Finely grate 1 carrot. Cut 2 sweet peppercorns into thin strips.
2. Boil a liter of water, add 75 g of salt, 3 tbsp. l. granulated sugar, bay leaf, 4-5 cloves, 6 black peppercorns, ⅓ glass of sunflower oil.
3. Bring to a boil again and then add 80 ml of vinegar.
4. Pour vegetables into a saucepan, boil for 2-3 minutes, remove from heat.
5. Keep covered until cool.

Instant cabbage pickled according to this recipe can be eaten after a day.

Pickled cabbage in 2 hours

1. Put 0.5 kg of inflorescences in a deep bowl, add ⅓ tsp.salt, 50 g granulated sugar, 4 bay leaves, 10 black peppercorns, garlic to taste.
2. Fill with water so that it covers the workpiece, boil for 10 minutes.
3. Add ⅓ cup vinegar.
4. Cool the finished salting, and then put it in the refrigerator to infuse for 2 hours.

Pickled cabbage in 6 hours

1. Disassemble 700 g of vegetable into pieces. Cut into strips 2 carrots, a few cloves of garlic.
2. Boil 750 ml of water, and then add 1.5 tbsp. l. salt, 125 g granulated sugar, ¼ cup sunflower oil.
3. Immediately throw into the marinade a few peas of allspice and black pepper, a couple of lavrushkas, 2 cloves, as well as 2.5 g each of mustard seeds, ground chili, and coriander.
4. After bringing to a boil, add 120 ml of vinegar.
5. Pour vegetables, cover the container, let it cool.
6. Soak the salting for 6 hours at a temperature of + 3 ... + 6 ° С.

In korean

1. Soak 1 kg of inflorescences in water and then blanch.
2. Mix 1 grated carrot with the main ingredient.
3. Bring 600 ml of water to a boil.
4. Add 1 tbsp. l. salt, 125 g granulated sugar, 50 ml sunflower oil, ¼ cup vinegar.
5. Boil for 3 minutes and then add 1 tsp each. ground pepper and coriander.
6. Add a few minced garlic cloves.
7. After cooling completely, soak the snack in the refrigerator for 12 hours.

With beets

1. Divide 2 kale heads. Slice 1 large beetroot.
2. Distribute 4 garlic cloves, a few bay leaves, and dill seeds over the jars.
3. Layer vegetables on top.
4. After pouring a liter of boiling water, let it stand for 20 minutes under an airtight lid.
5. Drain the liquid, add 2 tbsp. l. salt, the same amount of granulated sugar, 15 ml of vinegar.
6. Bring the marinade to a boil and then pour over the stock.
7. After wrapping the rolled up jars in a warm blanket, keep them for 12 hours at room conditions.
8. For further storage, move the salting to a cool place.

With bell pepper

1. Combine 2 heads of the main ingredient, cut into rings, 2 sweet peppercorns, chopped chili, garlic to taste.
2. Boil 1.5 liters of water, add 120 g of salt, a glass of granulated sugar, 10 bay leaves, the same number of black peppercorns, 150 ml of sunflower oil.
3. After pouring vegetables, let them cool, tightly covering with a lid.

The recipe for cabbage with bell pepper allows you to marinate vegetables in just a day. For this time, place a sufficiently cooled workpiece in the refrigerator.

With pepper and onions

1. Coarsely chop 2 kg of cauliflower, 2 carrots, 2 bell peppers, 1 onion.
2. Arrange the garlic cloves, chili pods, allspice peas, dill seeds, cloves, lavrushka, currant leaves in the jars. Lay vegetables on top.
3. Boil a liter of boiling water for 3 minutes.
4. Drain the water, add 60 g of salt, 1 tbsp. l. granulated sugar.
5. Pour the marinade into jars, adding 5 ml of vinegar essence to it.

With apple cider vinegar

1. Take apart 1 cabbage head, cut 1 carrot into strips.
2. Bring 1 liter of water to a boil, and then add 60 g of salt, half a cup of sugar, 4 cloves of garlic, 250 ml of apple cider vinegar.
3. After letting the marinade boil for a couple of minutes, drain the prepared liquid.
4. Combine vegetables with 100 ml of sunflower oil, and then pour hot filling.
5. Soak the salting for 24 hours under a press.

With carrots

1. Blanch 2 kg of the main ingredient and cut into 4 carrots.
2. Throw garlic cloves, lavrushka, cloves, peppercorns into the jars, and spread the mixed vegetables on top.
3. Boil 1.5 liters of water, and then add 120 g each of salt and granulated sugar.
4. Add 80 ml of vinegar.
5. Fill the workpiece with the finished marinade.

With tomato

1. Boil 3 kg of the main ingredient for 5 minutes in salted water.
2. Blend 1.5 kg of peeled tomatoes, 2 garlic heads, 1 kg of bell pepper, 200 g of parsley with a blender.
3. Add an incomplete glass of sunflower oil to the tomato mixture, 2 tbsp. l. salt, 125 g granulated sugar, 100 ml vinegar and bring to a boil.
4. After tossing in the cauliflower, simmer slowly for 20 minutes.
5. After spreading the finished snack in the jars, let it cool at room temperature.

In a spicy marinade

1. Take apart 1 cabbage head, cut 1 carrot into slices, chop a few cloves of garlic.
2. Add 4 cloves, 10 bay leaves to the vegetables.
3. Boil 1.5 liters of purified water.
4. Enter 250 g granulated sugar, 4 tbsp. l. salt, a glass of sunflower oil, 120 ml of table vinegar.
5. After bringing to a boil, remove from heat, pour over the workpiece.

Cabbage in a spicy marinade will be ready for use within a day after cooking.

For the winter in banks

1. Disassemble 1 kg of the main ingredient, cut 1 carrot into small pieces, chop the garlic (to taste).
2. Sterilize the jars, then place the vegetables tightly in them.
3. Bring 0.7 L of purified water to a boil.
4. Add 2 tbsp. l. salt, half a glass of granulated sugar, 5 g of coriander, a few peas of black pepper, 1 tsp. ground chili, 50 ml of sunflower oil.
5. When the marinade comes to a boil, add ¼ cups of vinegar and pour over the blanks.
6. Sterilize full jars for 15 minutes, close with a kitchen key.
7. Wrap the winter salting in a warm blanket until it cools completely, and then place in a cool place.

Without sterilization

1. Disassemble 2.2 kg of cabbage. Chop 2 sweet peppers and 1 chili into small pieces. Cut 2 carrots into slices.
2. Arrange in jars of horseradish leaves, carrots, peppers, 2 cloves of garlic, 2 currant and cherry leaves, a sprig of tarragon, 3 cloves, 5 peppercorns.
3. Tamp the inflorescences from above, shifting them with lavrushka, and then pour boiling water for 3 minutes.
4. After draining the water, add 60 g of salt, half a glass of granulated sugar, 50 ml of vinegar, bring to a boil.
5. Fill the blanks with the finished marinade, close with a kitchen key, turn over, and then wrap it with a warm blanket until it cools.

Storage and serving rules

At a temperature of + 3 ... + 6 ° C, pickled cauliflower can be stored for up to 10 days. If you've covered your vegetables for the winter, they'll be safe until spring in a cellar, basement, or other cool place.

Before serving, a savory snack can be seasoned with vegetable oil, herbs or spices. It goes well with meat dishes, meat, boiled potatoes. Also, pickled cabbage is used in the preparation of cabbage soup or added to salads.

As you can see, making a juicy, tasty snack is very easy. It takes little time to marinate, and the finished dish can be enjoyed in a few hours.