How delicious to preserve cauliflower

Contents:

• Whence comes cauliflower?
• Conservation method cauliflower curry
• Recipe pickled cauliflower with red pepper and carrots

Cauliflower is a member of the cabbage family. Nevertheless, despite its name, which literally means "flower of cabbage", it is not the flower of cabbage really. Colorful vegetable significantly younger than all of us familiar cabbage. Use it in food began only a few thousand years after the onset of AD (Christ) in the Mediterranean and Asia Minor. There were also found, and the first recipes of colorful vegetables.
Back to contents

Whence comes cauliflower?

Cauliflower took a lot of time to move to the west. She arrived in France and England in the early 15th century. Her introduction to Russia was relatively recently - in the 17th century. It is grown only for royal personages, and dishes made of it, it is considered a delicacy. Nowadays, this vegetable recipes were not very popular. Russian conditions are not very favorable for the cultivation of this kind of cabbage, so its price is higher than usual.

But it does not stop gourmets, because it is not only tasty, but also a real treasure trove of minerals and substances! Besides, cauliflower - a dietary meal. To and during the cold season to get these nutrients and keep your budget, we recommend that you canned vegetables.

Follow our recipes and enjoy winter delicious, fragrant, spicy, crunchy cauliflower!

Back to contents

Conservation method cauliflower curry

With this recipe you can prepare not only a tasty snack, but also very useful pickle.

Ingredients for the brine:

• 2-3 liters of water;
• 1 cup of vinegar;
• ⅓ cup sugar;
• The 3 ½ tablespoon salt.

Ingredients for pickling:

• 1, 5 kg of cauliflower;
• 1 ¾ tsp salt;
• 6 green cardamom pods;
• 3 bay leaves;
• 1 ½ tsp curry powder;
• ¾ tsp crushed red pepper (optional);
• ¾ tsp turmeric;
• 1 tablespoon celery seed.

Preparation Instructions

1. Before you begin salting cabbage for this recipe, you have 3-4 sterilized half-liter jars and lids in boiling water for food safety.
2. To prepare the brine, combine water, vinegar, sugar and salt in a saucepan and simmer over low heat, stirring frequently, until the sugar and salt are dissolved. Remove from heat and set aside. Let it cool down to room temperature.
3. Wash the cauliflower and to cut: tear small "flowers" into tiny pieces.
4. Toss slices cabbage with 1 ¾ tsp salt and let stand for about 30 minutes, then rinse. This will pull the excess moisture from the cabbage, allowing it to better absorb the brine salting and spices.
5. Spread the cardamom pods, bay leaves, curry powder, crushed red pepper, celery seed and turmeric between half-liter jars.
6. Spread the cabbage to the banks and giving tongs to make sure that it is firmly laid.
7. By this time, the brine must have cool to room temperature; If it is not, wait until it cools down before proceeding to the next step of the recipe.
8. Using a wide funnel, pour the cabbage brine. But be sure to leave about 1, 5 cm of free space in each jar, that is, do not add the brine to the edges.
9. Wipe the edges of the banks a damp paper towel or a clean kitchen towel.
10. To make quick pickled cabbage, you can by turning the lid, shake the jars to disperse the spices, and put them directly into the refrigerator. Cauliflower is ready for use after 1 week (you can taste already after 2-3 days, but the taste will be better after a full week). And to fully saline cauliflower, need to remove the banks in a cool dark place for at least 4 weeks. Before the meal, always check the smell of salt, not to eat spoiled food.

Back to contents

Recipe pickled cauliflower with red pepper and carrots

Follow this recipe and you will have the most delicious and crunchy cabbage, tinned vegetables!

Ingredients:

• 1 teaspoon coriander seeds;
• 1 teaspoon mustard seeds;
• 1/2 teaspoon cumin seeds;
• 2 cups apple cider vinegar;
• 5 medium cloves of garlic (peeled and lightly crushed);
• 3 thick slices of peeled fresh ginger (about 8 mm in length);
• 1/2 small yellow sweet onion (peeled and sliced);
• 1/2 cup white sugar;
• 2 tablespoons salt;
• 1 teaspoon black pepper;
• 1/2 teaspoon ground turmeric;
• 1/4 teaspoon red pepper;
• 1 small head cauliflower (to cut into small pieces);
• 4 medium carrots (peeled and sliced ​​into longitudinal 10-centimeter part);
• 1 small red bell pepper (remove the core and seeds and cut into strips).

Instructions for preparation:

1. Sprinkle coriander seeds, mustard and cumin in medium skillet. Toast the seeds over medium heat, turning the pan on its axis until the seeds will not exude the aroma and slightly browned (about 2 minutes). Add the vinegar, garlic, ginger, onion, sugar, salt, black pepper, turmeric, red pepper and 1 cup of water to the fried spices. Bring to a boil.
2. Place the cauliflower, carrots and sweet peppers in a two-liter jar. Pour hot liquid into the vegetables. Let cool to room temperature, then cover and refrigerate for at least 2 days prior to tasting. The prepared for this recipe cauliflower can be stored in the refrigerator for a month.

This preservation is completed. Now you have only to wait, and then enjoy the fragrant canned cabbage!