Cauliflower Salad Recipes for the Winter: 5 Ways to Preserve Summer

Unusual for the Russian garden "blonde" cabbage has practically no contraindications. Her mild taste can be enjoyed by both children and the elderly. She is hypoallergenic. 100 g of this product contains only 25 kcal. The only ones who must deny themselves a healthy treat are people with urolithiasis. Cauliflower is not only allowed to everyone else - its presence in the diet is mandatory. Especially in the cold period of time, when the body acutely feels a lack of fresh vegetables and fruits in the daily menu.

Cauliflower is often included in the postoperative diet. It helps to quickly restore the body after diseases. In addition, the vegetable slows down the development of tumors and is considered a natural means of preventing cancer.

Solid benefit

Cauliflower is of three types: white, purple and yellow. You will rarely see violet on the shelves of domestic supermarkets. White is also a very rare guest. But yellow cauliflower can be bought almost everywhere, even in a store near the house, at least in the market, at least in the grocery mall. Whatever part of the “body” you take, a mock vegetable everywhere leaves its useful mark. Where and what - the table will tell.

Table - Effect of cauliflower on the human body

Cauliflower salad for the winter: 2 options with sterilization ...

Recipes of cauliflower salad for the winter are good not only in taste, but also in vitamin and mineral composition. There is magnesium, zinc, iron and calcium with potassium. Vitamins are represented by groups B and A, as well as a rare vitamin U, which is responsible for the qualitative absorption of calcium. The main ingredient in salads without sterilization is boiled in just a few minutes. And in some cases it goes to the bank without any blanching at all. This means that the overwhelming amount of benefits in the vegetable is preserved, turning a jar of salad into a powerful medicine against vitamin deficiency.

Tomato

Description. This is one of the easiest cauliflower salads for the winter. The main ingredient, corked under an iron lid, is pickled in tomato sauce and soaked in a light garlic flavor. The vegetable turns out to be crispy and sweet in taste. Opening a jar in winter, cauliflower can be used as a snack or as an ingredient for preparing first courses and salads.To create a marinade, you can take fresh tomatoes or tomato paste, as well as a ready-made sauce based on red vegetables. Blanching cauliflower is not necessary, it can be put in jars in a raw form. A vegetable pre-treated with boiling water is softer and softer. But fresh cabbage filled with sauce will be more crispy.

Necessary components:

• tomatoes - 2 kg;
• red bell pepper - 0.5 kg;
• 9% acetic acid - 40 ml;
• refined sunflower oil - 40 ml;
• granulated sugar - 0.04 kg;
• fresh garlic - two wedges;
• table salt - half a teaspoon;
• cauliflower - forks.

Step by step

1. Peel the tomatoes and grind them in mashed potatoes in a blender.
2. Peppers are cleaned of seeds and stalks and cut into small cubes.
3. Mix the ingredients for the sauce and boil for ten minutes.
4. We filter the sauce, saving it from the pepper component, and once again put on the fire to boil twice.
5. Add salt and sugar to the almost finished marinade, pour in the butter and cook for another ten minutes. Half a minute before being ready, add the indicated amount of vinegar to the sauce mass and remove the stewpan from the heat.
6. We boil water in a pan and blanch it in cabbage inflorescences for two minutes.
7. We shift the blanched main ingredient into sterilized jars, put a garlic clove in each and fill it with hot marinade.
8. We build a water bath and sterilize full jars on it for 15 minutes, and then preserve it.

Onion

Description. If recipes for cauliflower salad for the winter with tomato paste do not suit you for a number of reasons, try preserving the summer in a different way. Of the vegetable ingredients that make up the onion salad, only cauliflower can be pre-cooked. Carrots, tomatoes and onions are laid in sterilized jars in fresh form - without cooking. This allows you to save maximum vitamins. After packaging "Onion" needs to be sterilized in a water bath. The larger the volume of the cans, the longer they need to be sterilized. A container of 1 liter should boil for at least half an hour.

Necessary components:

• carrots - one root crop;
• onions - two large root crops;
• tomatoes - two pieces;
• cauliflower - one inflorescence;
• salt - a tablespoon;
• vinegar - three tablespoons.

Step by step

1. Blanch cauliflower for five minutes and use a slotted spoon to remove it from the pan. Do not touch the broth, it will still be useful to us.
2. Cut the onion into thin half rings, carrot into slices, and tomatoes into small slices.
3. Put some carrot circles in the jars, and onion half rings as the second layer.
4. Then, on ¾, fill the remaining space with cabbage inflorescences, and put several tomato slices on top.
5. The broth remaining from cooking cabbage is mixed with salt until the latter is completely dissolved and pour it into jars with vegetables.
6. In each half-liter jar, add one and a half tablespoons of 9% table vinegar, sterilize in a water bath and roll it with a key.

... and 3 recipes without processing filled cans

Any preservation that is poured into jars in a finished form, which was preceded by a long heat treatment of the ingredients, does not need additional sterilization. It is enough to pre-sterilize the lids and glass containers. After packing salads, the recipes of which are proposed below, cans can be safely rolled up and sent to the pantry.

"Delicious"

Description. Salad "Delicious" from cauliflower for the winter is a canned bouquet of tastes and aromas of a country bed.The softness and tenderness of the main ingredient successfully combines with a tomato flavor and aroma of bell pepper. Experienced housewives recommend using red peppers for cooking. They contain more sugar than green or yellow. This allows you to achieve the perfect sweet and sour balance.

Necessary components:

• cauliflower - 2 kg;
• tomatoes - 1 kg;
• refined vegetable oil - a glass;
• granulated sugar - 0.1 kg;
• table salt - 0.06 kg;
• garlic - two medium-sized heads;
• 9% acetic acid - 0.12 L;
• parsley - two bunches;
• bell pepper - three large fruits.

Step by step

1. Cauliflower is cut in such a way as to separate the inflorescences from each other.
2. We boil the water in the pan and send the cabbage elements there for heat treatment for five minutes, discard in a colander and leave to cool.
3. Blanch the tomatoes, making a cross-shaped incision in the tail area, about three minutes. After we remove the skin from the fruit and grind it on a blender or manually.
4. We spread the tomatoes in a saucepan, add oil, vinegar, sugar and salt, as well as finely chopped parsley and garlic, passed through a press. Bring to a boil on the stove.
5. After boiling the marinade, we send the main ingredient into it and simmer for half an hour.
6. We spread the fragrant salad in previously sterilized containers, cork and turn it upside down, covering the banks with a blanket until they cool completely.

"Traffic light"

Description. Winter salad of cauliflower and zucchini for the winter received this name, thanks to the motley appearance. The pale yellow cabbage inflorescences sharply contrast with parsley, sunny carrot rounds and bright yellow slices of zucchini. Instead of the final sterilization, this recipe uses a double fill, which kills all microbes and allows the gifts of the bed to be safe and sound under the metal cover for a year.

Necessary components:

• cauliflower - forks;
• yellow zucchini - one middle;
• carrot - one;
• parsley - a bunch;
• allspice and black peppercorns - five each;
• salt - a tablespoon;
• granulated sugar - two tablespoons;
• vinegar - two tablespoons;
• chili - one peppercorn;
• drinking water - as the basis for the marinade.

Step by step

1. We sort cabbage into inflorescences, peel the carrots and cut into circles, zucchini - slices.
2. Grind greens manually, mix with slices of chili seeds and peas, allspice and black pepper. We spread the mixture in jars in the same amount.
3. On top of the green "pillow" lay out a mixture of the remaining vegetables, ramming them as tightly as possible.
4. Pour boiling water into jars, cover with lids and leave for five minutes.
5. We pour the water back into the pan, add salt and sugar to it, bring it to a boil again and add acetic acid just before turning off the stove.
6. Pour the vegetables with marinade and preserve.

"Real jam"

Description. Cauliflower salad for the winter without sterilization with rice is a versatile dish that can be used as a side dish. Preparation of preservation will take at least an hour, and most of this time the ingredients will be processed thermally. Vitamins in this salad are less than in previous snacks, but the calorie content is much higher.

Necessary components:

• cauliflower - two small forks;
• carrot - 0.5 kg;
• tomatoes - 1 kg;
• bell pepper - two large;
• parsley or dill - a bunch;
• garlic - a few cloves;
• round rice - 0.25 kg;
• refined vegetable oil - 3/5 cup;
• salt - at its discretion;
• sugar - two tablespoons.

Step by step

1. We divide the cabbage into miniature inflorescences and boil it in boiling water for two or three minutes.
2. Grind garlic cloves with tomatoes to a puree condition using a meat grinder, blender or food processor.
3. Grind carrots on a coarse grater.
4. Paprika chopped with a knife with miniature cubes.
5. Boil round rice in a large amount of water until al dente, discard in a colander, rinse under running water and leave it in the sink for some time so that the water can drain.
6. In a deep saucepan, spread the tomato-garlic puree, bring it to a boil, then add salt, sugar and sunflower oil.
7. After boiling the sauce, we introduce the vegetable ingredients into the stewpan and boil again for ten minutes.
8. Add the rice component, cover with a lid and cook over low heat for at least half an hour.
9. We spread the snack on sterilized jars and cork.

Based on any of the described algorithms, you can prepare cauliflower salad in jars for the winter with almost any vegetable ingredients collected on a summer garden. The main thing is that the container into which you put the future conservation should be washed and sterilized with high quality. There are two ways to do this. The first is wind. It involves sending empty cans to a preheated oven. Inside the oven, they should be standing until the water that has dried after washing has dried on their walls.

For the second method of sterilization, you will need a metal sieve and pan. Water is collected in the pan and a sieve is placed on top of the dishes. It is important that it is flat and allows several cans to be set upside down on their surface. After boiling water in a pan, the jars should spend a quarter of an hour in the water bath. During this time, you can study the recipes for preparing cauliflower salad for the winter and make a choice.

Reviews

For several years now I have not sterilized cans if I do not put a “finished” product in them ... The point is to sterilize them, if then you put non-sterile vegetables and especially greens ???? And if the recipe also fermentation implies, and even more so. They stand perfectly, do not explode ... But for adjika, eggplant and everything that is closed immediately after laying or sterilized (without giving boiling water), I sterilize ... My cans are simple to Fairy ... But I definitely boil the lids.

Sveta77, http://forum.say7.info/topic47334.html

We make the composition in much the same way as “Tomato”, but not the roll, but the sauce. Grind all components except cabbage through a meat grinder, boil for 20 minutes, then add finely chopped cabbage and cook for another 25 minutes. The result is a DELICIOUS sauce for pasta and potatoes and rice. Delicious!

A guest, http://goodrecept.ru/step/salat-iz-kabachka-cvetnoy-kapusty-perca-i-pomidorov-na-zimu.html

Good day to all! I want to share my experience, maybe someone will come in handy. I love it very much. This year, I decided to try to preserve cauliflower (I have never done this, but this year the crop is not expensive on the market either). I found a lot of recipes on the Internet. Closed 2 cans of each for the sample. One of them was “corals”. I had to look for 70% vinegar, but could not find it, only 80%. Used it. I had 1.5l cans. All ingredients multiplied by 3 (in the recipe for a 0.5l jar). The 1st can didn’t stand for a day (the cover was torn off under the covers), the 2nd stood a little more, it also exploded. My conclusion: cans exploded either from a large amount of allspice and cloves (cabbage stank with these spices) or a little vinegar. In general, this recipe did not work for me!

lenakis http://www.good-cook.ru/kons/kons_030.shtml

I add still thick plums, pieces of Antonovka or grapes to the assortment of the “Traffic Light” type. yummy! and so that banks do not explode, you need to be careful when buying vinegar.some manufacturers write 9% on the label, but in fact in a bottle of vinegar 7% or even 5%. I read an article somewhere on this topic, if interested, I can share a link

Natalia Gordienko, https://gotovim-doma.ru/recipe/519-ovoshchnoe-assorti-ogorod

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