Preparations from cauliflower for the winter - photo recipe

Cauliflower in tomato juice

Products |:

• cauliflower - 2 kilograms,


• tomatoes - 1,5 kg,


• sweet pepper peas - 10 pcs.,


• salt and sugar for 40-50 grams,


• coriander, basil - to taste.

How to prepare cauliflower for the winter:

1. Take the cauliflower, divide it into inflorescences and rinse it in cold water. Damaged or corrupted places are cut off.

2. Cabbage was prepared, now we will try it in boiling salted water or instead of salt one gram of citric acid can be used.

3. Sterilize the cans and lids. We put cabbage in dry banks.

4. Now prepare marinade: cut finely tomatoes, add to the pan, heat on low heat to a boil and rub through a sieve.

5. In the tomato juice we put sugar, salt, coriander, any spices and spices. Bring the juice to a boil and cook for two minutes.

6. At once, having removed from a plate a saucepan, we fill in with tomato juice cabbage.

7. We sterilize the jars in a wide saucepan filled with hot water. Sterilization time: 12-15 minutes. If you do not pasteurize the cans with cabbage, then add six percent vinegar (1.5-2 tablespoons).

8. Turn the jars and wait for complete cooling.

Cauliflower in tomato

Ingredients:

• cauliflower - 1 head,


• carrots - 1-2 pieces,


• 1.3-1.5 kilograms of tomato,


• 100-110 g of bell pepper,


• onion - 1-2 pieces. taste,


• 6-7 cloves of garlic,


• parsley or dill - 1 bunch,


• granulated sugar - 100-110 g,


• salt - 1-2 tablespoons,


• vinegar 70% - a teaspoonful,


• sunflower oil - 140-150 grams.

Preparation:

1. We divide the cabbage into inflorescences, and then blanch in boiling water with a little salt addition for literally 2-3 minutes.

2. Tomatoes are doused with boiling water (without salt), we remove peel, cut into small pieces or let it pass through a meat grinder.

3. Sweet pepper cut into pieces, pre-washed and cleaned. Garlic and greens are crushed, and carrots rubbed on a grater like "Korean carrots."

4. Put all the vegetables in a bowl except cabbage, add butter, sugar and salt. We bring the whole vegetable mixture to a boil, and after boiling we put cauliflower. We extinguish 9-10 minutes on low heat.

5. Before finishing the cooking, add garlic and greens, as well as acetic acid. 6. We put them in cans and roll them up.

Cauliflower in Korean

Products for cooking:

• head of cauliflower - about 500-600 grams,


• carrots - 1 piece (choose small),


• 2 heads of garlic,


• zspruce,


• vegetable oil - a third or half a glass,


• sugar - a teaspoon,


• salt - 2 teaspoons,


• vinegar, wine or apple - 1-2 tablespoons,


• black pepper ground - a quarter teaspoon,


• a little coriander to taste.

How to make:

1. We disassemble all cabbage on inflorescences, and then each inflorescence is thoroughly washed in water.

2. Bring to the boil water and salt in a saucepan, after that we put cauliflower in boiling water, bring it back to the boiling point, boil a couple of minutes and then put the cabbage in a cup.

3. We clean carrots and rub on a special grater for the preparation of Korean carrots.

4. Mix the carrots with cabbage and add salt, pepper, vinegar, coriander and sugar to them. Mix all the ingredients again.

5. Vegetable oil is heated and then poured into a cup of vegetables.

6. We clean the garlic, press it into the garlic crock, put it into the vegetable mix. Then add the greens and mix everything thoroughly.

7. In the banks that need to be sterilized in advance, we place the workpiece, pasteurized in a pan with hot water and tighten the covers, and cool them.

Author: Katerina Sergeenko