Co beet cabbage For the winter, you can prepare it by cutting it into large pieces, into smaller squares or shredded into strips. In addition to these vegetables, the preparation may include carrots and garlic. It is best to select late varieties of root vegetables of the same size, and also late cabbage. They are considered to be the juiciest, so the twist will be crispy, fresh and very tasty.

The five most commonly used ingredients in cabbage and beet recipes for the winter:

The beauty of preparing large pieces of cabbage is that over time the vegetable does not begin to wilt, as often happens with shredded cabbage, and retains its crispness for a long time. Especially if you wrap it in jars.

How to cook this way:

1. Cut a 2 kilo head of cabbage in half, then each half into 8 pieces.
2. Chop the beets and carrots into cubes in a vegetable cutter.
3. Cut the garlic into slices.
4. Place all the vegetables in the jar, pressing lightly.
5. Pour over the marinade.
6. For the marinade: add sugar, salt, allspice, bay leaf, vegetable oil to the water - let it boil and pour in vinegar.

Shredded cabbage with beets for the winter is prepared as follows:

1. Grate carrots and beets.
2. Chop the cabbage into small strips.
3. Chop the garlic.
4. Mix all the vegetables, add salt, and lightly mash with your hands.
5. Place in jars and pour hot marinade.
6. The marinade is the same as in the previous version. You can add hot capsicum. Keep in a cool and dark place. In 3-4 days the cabbage will be ready.

Five of the most nutritious recipes for cabbage and beets for the winter:

• You can use it instead of vinegar citric acid- for a softer taste
• A teaspoon of citric acid is enough for a 3-liter jar.
• take winter varieties of cabbage and root vegetables

To prepare cauliflower with beets, we need 24 hours, number of servings – 5.

Ingredients for pickled cauliflower with beets:

• Cauliflower – 6 grams
• Delicious carrots – 1/2 pieces
• Sweet beets – 1 piece
• Allspice peas – 4 pieces
• Dry basil, dry celery – 1 teaspoon each
• Ground salt – 2 tablespoons
• Sugar – 2 tablespoons
• Vinegar – 4 tablespoons
• Fresh dill – 2 bunches
• Garlic – 6 cloves
• Filtered water

Steps for preparing pickled cauliflower with beets

To pickle cauliflower, we need sweet, tasty beets, carrots and, of course, fresh cauliflower. If there are black dots on it, it’s okay, we’ll cut them off.

Wash the cauliflower, cut off all the black spots with a knife and cut into inflorescences; if they are large, you can cut them into three or four pieces. Place the cauliflower in a bowl.

Peel, wash and cut the carrots into large strips. We also pour the carrots into the bowl with the cabbage.

Wash and peel the beets, grate them on a coarse grater. Pour about half a liter of water into a small saucepan, add sugar, ground salt, allspice peas and dry basil. If you have it fresh, it will be even better.

Turn on the gas and boil the marinade for a couple of minutes.

In a clean jar (for this portion of cauliflower you need two liter jars), in each jar we put a bunch of fresh dill, just in sprigs, and three cloves of chopped garlic.

Pour grated beets and dry celery into the boiling marinade, simmer again for 5 minutes over low heat.

Place cauliflower and carrots in two liter jars.

We pour the marinade over the cabbage into both jars, but you don’t need to add the beets, they have already given their color to it.

Pour two tablespoons of vinegar into each jar and immediately close the lids. Shake the pickling jars up and down so that the vinegar mixes well with the vegetables.

Leave the cauliflower on the counter overnight and it will be ready.

Cauliflower marinated with beets is an original and tasty vegetable appetizer.

Bon appetit!

Alena Bondarenko shared the recipe for quick pickled cauliflower with beets.

Preparing cauliflower for the winter from Klavdiya Korneva:

I decided to prepare new, hitherto unknown delicacies :) I tried recipes on how to pickle cauliflower, it turned out very tasty. I prepared it for the winter in jars. And I quickly marinated what was left over a couple of hours for a side dish.

It turns out that this vegetable is an effective oncoprotective agent. By including it in your diet, you minimize the likelihood of cancer. And since fresh cauliflower is very expensive in winter, preserve it.

For this recipe, prepare the following ingredients:

• head (medium size) of cauliflower;
• 1 piece sweet pepper;
• 1 piece hot pepper;
• 3 pcs. bay leaves;
• 3 peas of allspice;
• 6 black peppercorns;
• 3 dill umbrellas;
• 6 teaspoons of 9% table vinegar;
• 3 garlic cloves;
• 3 pcs. carnations;
• liter of water;
• 1 tbsp. spoon (with a slide) of sugar;
• 2 teaspoons salt;
• a bunch of parsley.

We wash the sweet and hot peppers, then remove the stems and seeds. Then we cut the fruits into thin half rings. We wash the cabbage and separate it into inflorescences. Cut the peeled garlic into thin slices.

Place black and allspice pepper, cloves and bay leaves in sterilized jars (take 3 half-liter containers). We also place umbrellas of dill and half rings of sweet and hot pepper here. And then we lay out the cabbage inflorescences, alternating them with garlic cloves. Place washed parsley on top.

Boil water and fill the contents of the jars with it. Cover the top with metal lids and leave for 7-8 minutes. Next, pour the liquid into a saucepan, enrich it with sugar and salt and put it on the stove. As soon as the marinade boils, reduce the heat to low. Cook for about 5 minutes.

Then add 2 teaspoons of vinegar to each jar and pour hot marinade on top. We immediately preserve the product, turn the jars over, and insulate them. After 10-12 hours we move it to the closet.

Instant recipe in 2 hours

Pickled cauliflower has a low calorie content: only 28.4 kcal per 100 g of product. By eating it, you will not gain excess weight. The good thing about the recipe is that within a couple of hours after preparation, the appetizer can already be eaten.

For it you will need the following products:

• 500 g cauliflower;
• 120 ml sunflower oil;
• 3 garlic cloves;
• 4 pcs. bay leaves;
• 2 teaspoons granulated sugar;
• 1 teaspoon salt;
• 80 ml table 9% vinegar;
• 10 black peppercorns.

We separate the cabbage into inflorescences, rinse and place in a saucepan. Add pepper, vinegar, salt, oil, bay leaf and sugar here. Cut the peeled garlic into slices and add to the other ingredients. If there is not enough liquid (the cabbage should be completely covered), add a little water.

Cover the pan with a lid and place on fire. When the liquid boils, reduce the heat to low and continue cooking for another 8-10 minutes. Next, we move the inflorescences along with the brine into a jar and cover it with a nylon lid. Let the snack cool, and then put the container with the contents in the refrigerator. After a couple of hours you can take a sample. Although it will be tastier if you leave it overnight - this way the cabbage will be better saturated with aromatic spices.

And also, remember that you need to eat this snack within a week. This is how long it can be stored in the refrigerator. Can you handle it? 😉

A white cabbage I like . I especially like to cook with bell pepper. This option can be easily prepared in winter.

How to pickle inflorescences with tomatoes for the winter in jars

Cauliflower contains the amino acid S-methylmethionine. It helps the body fight toxins and also promotes the healing of wounds and inflammation. To ensure that your body receives this element in winter, stock up on this preparation. For it you will need:

• 300 g cauliflower;
• 500 g small tomatoes (cherry variety);
• 1 piece bell pepper;
• 3 tbsp. spoons of 9% table vinegar;
• 4 tbsp. spoons of granulated sugar;
• 1 piece hot pepper;
• 3 pcs. carnations;
• 3 garlic cloves;
• 2000 ml water;
• 5 black peppercorns;
• greens (parsley + dill + currant leaves).

We separate the cabbage into inflorescences, and then wash it. Pour a liter of water into a saucepan and bring it to a boil. And then add 2 tbsp here. spoons of vinegar. Then we send the prepared inflorescences and cook them for 7 minutes.

Meanwhile, 3 half-liter jars. Then at the bottom of each of them we place the washed greens and half a garlic clove. Remove the stem and seeds from the sweet pepper, then wash it and cut it into 6 pieces. Place pieces of pepper and washed tomatoes into jars. We also place the boiled cabbage inflorescences there. Place another half clove of garlic on top.

Cook the marinade - add sugar and salt to 1 liter of water, as well as 1 tbsp. a spoonful of vinegar. Add peppercorns, cloves and chili cut into several pieces. Bring the brine to a boil, reduce the heat to low and continue cooking for a couple more minutes. Next, pour the hot marinade over the vegetables and seal the preserves. After this, turn the jars over, wrap them well and leave them to cool.

Korean pickled cabbage with carrots

The inflorescences of this vegetable are rich in the antioxidant glucoraphanin. It prevents the accumulation of harmful lipids on the walls of blood vessels and has an anti-inflammatory effect. Thanks to this element, the risk of stroke, heart attack and other diseases of the cardiovascular system is reduced.

Fans of spicy snacks will appreciate this recipe:

• medium-sized head of cauliflower;
• 1 liter of water;
• a glass of 9% table vinegar;
• 2 tbsp. spoons of salt;
• 50 ml vegetable oil;
• a glass of granulated sugar;
• a couple of pieces carrots;
• 5-6 garlic cloves;
• seasoning for Korean carrots(to taste).

Separate the cabbage into individual inflorescences and then wash them. Peeled carrots, washed and grated on a Korean grater. Peel and chop the garlic using a press.

Prepare the brine - add vinegar + oil + sugar + salt to the water. Place the bowl with the mixture on the fire and bring to a boil. Then, reducing the heat, continue cooking for another 5 minutes. Pour the hot marinade over the cabbage (it must be boiling water, otherwise the inflorescences will darken). When the brine has cooled a little, add carrots and garlic. We also season everything with seasoning for Korean carrots.

Place the bowl of salad in the cold for 5-6 hours. And before serving, decorate the appetizer with parsley. Bon appetit! 🙂

By the way, you can preserve this same salad for the winter. To do this, place the inflorescences and carrots in clean liter jars (do not add garlic). Pour hot marinade over all this. And one more thing - add not 1/4, but 1/2 cup of oil to the brine. Then sterilize the salad jars for 10 minutes and seal. And when you open it in winter, before serving, enrich the salad with garlic and chopped parsley.

How do you like this salad with hot chili peppers, bright carrots, and green parsley? I watch this video and lick my lips :)

Crispy cauliflower with beets

Cauliflower contains sulforaphane, a substance that protects the skin from ultraviolet radiation. Therefore, eat the inflorescences and you will look young and beautiful.

And to surprise your guests in winter, be sure to prepare this appetizer. For it you will need:

• kilo of cauliflower;
• 1 piece beets (take large ones);
• 3-4 garlic cloves;
• liter of water;
• 2 tbsp. spoons of granulated sugar;
• 3 teaspoons of 9% table vinegar;
• 2 tbsp. spoons of salt;
• 3 pcs. bay leaves;
• dill seeds.

We separate the cabbage into inflorescences and wash them. Cut the peeled and washed beets into thin slices. Try to keep them the same size. Peel the garlic and cut into thin slices.

We sterilize three half-liter jars. And then we send a pinch of dill seeds and 1 bay leaf to each of them. Next, we send the beets and inflorescences to the jars, alternating them.

Boil water and pour it over the vegetables. Cover the tops of the jars with metal lids and leave for a third of an hour. Afterwards, pour the colored water into a saucepan, enrich it with salt, sugar and vinegar. Bring the marinade to a boil and immediately pour in the vegetables. Immediately roll up the jars, turn them over and wrap them up. And after 12-14 hours we move the yummy food to the cellar.

Calories: Not specified
Cooking time: Not specified

Cauliflower with beets for the winter, a recipe with a photo of which I offer, will not only amaze you with its taste, but above all with its appearance. Bright, juicy, aromatic, spicy cauliflower will decorate any holiday table. At the same time, the process of preparing such an original snack is quite simple, it does not even use a sterilization process, which will especially please young housewives, many of whom are so afraid of it. I suggest doing the same.
It should be noted that cabbage with beets turns out to be quite elastic and crispy, because canning occurs using the double-pouring method. First, the vegetables are blanched, and then the marinade is cooked in the drained water, which is poured back into the jars. Beetroot gives the cabbage an amazing color and, of course, a special aroma, and for sharpness and piquancy, garlic, vinegar (also a preservative) and some spices (laurel leaves, dill seeds) are also added.

- table beets – 1-2 pcs.,
- cabbage (cauliflower) – 1 kg,
- garlic – 3 cloves,
- water – 1 l,
- sugar – 2 tbsp.,
- salt, medium grind - 2 tbsp.,
- table vinegar (9%) – 3 tsp,
- dill seeds, bay leaf.

Recipe with photos step by step:

Wash and peel the beet root. It is advisable to take small-sized fruits; they have a brighter color and juicy pulp. Next, cut the beets into small slices.




We peel the dry garlic husks and cut it into slices.
We wash the cauliflower from contamination, and then disassemble it into individual small petioles.




Place dill seeds, bay leaves and garlic into jars prepared in advance.




Next, we place the vegetables so that they alternate with each other to the very top.






After this, fill the jars with boiling water and leave the vegetables for 20 minutes, covered with lids.




Now pour the now cooled water into a saucepan, add salt, sugar and vinegar based on the required proportions and bring to a boil.




Pour the hot marinade over the vegetables and seal the jars hermetically.
Once they have cooled, we take them to the pantry for storage.




Bon appetit!

Here's how to prepare

Pickled cauliflower will be beneficial if you do not overuse vinegar. Since vinegar inhibits the formation of lactobacilli, which create comfortable conditions in the human intestines. Instead of vinegar, citric acid will do.

• Snack calorie content: 24.8 kcal.
• Proteins: 2.5 g.
• Fat: 0.3 g.
• Carbohydrates: 4.2 g.

Cauliflower in marinade contains the following vitamins, macro- and microelements:

1. Abundance of Vitamin C – 77.8% daily norm per 100 g of product.
2. Vitamin B5 – 18% (pantothenic acid).
3. Vitamin B6 (pyridoxine) – 10%.
4. Macroelements: Potassium, Phosphorus, Magnesium (per 100 g of product - 8.4%, 6.4%, 4.3% per day of these elements).
5. Microelements: Iron, (per 100 g of product - 7.8% of the daily value).

Benefit:

• Lots of vitamin C.
• Cancer prevention.
• High percentage of iron.
• Rich in fiber, prevents stomach ulcers.
• Abundant in vitamin B, strengthens muscles and is good for the heart.
• Rich in proteins, replaces meat in a diet.
• Positively affects the heart.
• Cleans blood vessels, lowers cholesterol, improves blood circulation.

Harm:

• Allergy sufferers should avoid pickled cauliflower.
• For people with high levels of acid in the stomach, cabbage will intensify the disease and activate pain.
• During the postoperative period, you should refrain from eating this dish, as the body is weakened.
• Hypertension, with diseased kidneys.
• Those who suffer from gout are strictly prohibited from consuming cabbage in marinade, due to the lactic acid content.
• If you have a thyroid disorder, cabbage is contraindicated - goiter develops.
• In case of pancreatitis, consumption should also be limited so as not to provoke an attack.

For cauliflower, first we make the right choice. It is preferable that the forks have a light cream color, without stains or defects.

There are many marinade technologies. All that remains is to find an individual and appealing way.

Options with vegetables - step by step instructions

There are many recipes for cauliflower marinades. Below are the recipes. instant cooking some of them with photos.

With carrots

Compound:

• Cabbage 1 kg.
• Carrots 2 pcs.
• Garlic 3 cloves.
• Dill.

Marinade:

• Water 1 l.
• Sugar 1 cup.
• Vinegar 150 ml.
• Salt 2 tbsp.
• Vegetable oil ¼ cup.
• Laurel 1 leaf.
• Peppercorns.
• Coriander.

Process:

1. Disassemble into inflorescences and immerse in salt water for an hour.
2. Remove from water.
3. Peel the washed carrots and grate them.
4. Through a press - garlic.
5. Chop the dill.
6. Pour into a jar in layers.
7. Make the marinade, bring to a boil and pour over the cabbage.
8. Leave for 6 hours.
9. Serve cooled.

With beets

Compound:

• Cauliflower 1.5 kg.
• Beetroot 1 pc.
• Garlic 3 cloves.
• Dill seeds.
• Sugar, salt to taste.

Process:

1. Wash and peel the beets and garlic.
2. Rinse the cabbage and divide into florets.
3. Cut the beets into shapes.
4. Place garlic, bay leaf, and dill seeds at the bottom of sterile jars.
5. Arrange vegetables in layers.
6. Pour boiling water and leave for 20 minutes.
7. Drain the water into a saucepan, add salt and sugar, 2 tbsp each. per 1 liter.
8. Add vinegar - 3 tsp. per 1 liter.
9. Fill the jars with the resulting brine and seal tightly.
10. Insulate for 12 hours.
11. You can eat.

We invite you to watch a video on how to prepare pickled cauliflower with beets:

2 delicious and healthy recipes

Crispy

Compound:

• Cauliflower 1 head.
• Carrots 3 pcs.
• Garlic 1 head.
• Apple cider vinegar 250 ml.
• Vegetable oil 0.5 cups.
• Sugar 0.5 cups.
• Salt 2 tbsp. spoons.

Step by step:

1. Cut the cabbage into spikelets, rinse and pour boiling water over it to remove debris.
2. Place the cabbage in a container.
3. Wash, peel and grate the carrots as for Korean carrots. Add to cabbage.
4. Grate garlic there.
5. Prepare the marinade: Take water into a saucepan and add salt, sugar and sunflower oil. After boiling, add apple cider vinegar and turn off the heat.
6. Pour in the resulting solution.

After 24 hours the cabbage is ready. Can be stored for a long time.

The following recipe is suitable for meat, mashed potatoes, rice. Or as a cold appetizer.

Without sterilization

Composition for a 3 liter jar:

• Cabbage 2 kg.
• Sweet pepper 2 pcs.
• Hot pepper 1 pod.
• Bay leaf 1 pc.
• Carrots 200 gr.

Filling per liter:

• Salt 4 tbsp. l.
• Sugar 4 tbsp. l.
• Vinegar 9% 50 ml.

Technology:

1. Boil clean inflorescences in salted water for 5 minutes. Remove from water and cool.
2. Chop the peeled pepper.
3. Cut clean carrots into slices.

Fill a saucepan with sugar, salt and boil for 5 minutes. Remove from heat, pour in vinegar. In a 3-liter jar - bay leaf, cabbage, peppers of all types, carrots and pour brine. Close tightly and under the blanket. Until it cools down.

We invite you to watch a video on how to prepare cauliflower in a marinade for the winter without sterilization:

How to marinate a day in advance?

Daily with bell pepper

Products:

• Cauliflower 1 kg.
• Carrot 1 pc.
• Garlic 4 cloves.
• Bell pepper 2 pcs.
• Vinegar (9%).
• Vegetable oil 5 tbsp.
• Sugar 3 tbsp.
• Salt 2.5 tsp.
• Cloves, pepper, bay leaf.

Cooking technology:

1. Cut the bell pepper into small cubes and the carrots into strips.
2. Make the marinade: put salt, vinegar, oil, crushed garlic, sugar into boiling water. Stir until the salt and sugar dissolve.
3. Throw everything into the marinade, simmer for 2 minutes at a low simmer, turn off the stove, and let cool, covered.
4. Transfer the cooled snack into a container and leave it in the refrigerator for a day.

Bon appetit!

We invite you to watch a video on how to cook cauliflower with bell pepper according to an instant recipe:

Methods of serving dishes

Dishes made from pickled cauliflower with a wide range of vegetables and seasonings are an original addition to meat dishes and all kinds of side dishes. On weekdays and holidays, such a snack will be appropriate and desirable.

You can serve it with your favorite sauce for boiled or mashed potatoes, for meat balls and cutlets, for rice or pasta. Individual taste determines the options.

Should you waste your time on this dish? Yes, sure! The time spent on preparations is minimal: 40 minutes of the preparatory process and conservation for half an hour. Homemade food is better than store bought food. Appetizing appearance and delicious taste. Long-term storage at room temperature.

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