Autumn abundance of vegetables encourages housewives to cook familiar pickles and look for new recipes for tasty and healthy dishes that can be pampered with the family. Assorted vegetables are prepared if, after the main salting, several types of vegetables are left in small quantities. In the article you will find information about the simplest recipes for vegetable preparations for the winter.
Selection and preparation of ingredients
For assortment of cauliflower, cabbage itself is used. Its combinations with tomatoes are widely known. Almost always, carrots are found in cabbage preparations. Sweet bell peppers, cucumbers, hot chili peppers, zucchini, squash, onions are also possible.
Did you know? There are a lot of carotenoids in tomatoes and carrots. Eating them can reduce the risk of cancer.
The cauliflower head is washed and soaked for 5 minutes in a solution of salt water. If there are insects in the inflorescences, then extracting them with running water will not work, and in such a solution they will quickly emerge. If this is not done, then the finished product may be hopelessly spoiled. Then it is divided into inflorescences.
Remember that fresh cabbage has inflorescences of a pure white color, so all darkened or simply contaminated areas must be cut and removed. You may need to prescribe inflorescences in hot water for 3-4 minutes on a prescription — this will make the texture softer and more pliable for soaking in marinade or brine.
The remaining vegetables are washed, the stalks and damaged areas are removed. Seeds are removed from sweet pepper. Peel the carrots. The method of slicing vegetables depends on the hostess: someone prefers to cut in circles, someone in cubes.
Recipes for Assorted Cauliflower
You can pickle vegetables by pouring and insisting in a marinade or sterilizing vegetables with it. The multiple pouring method used for cucumbers, tomatoes and cabbage is convenient, but if you have vegetables that are different in density and size, it is better to choose canning with sterilization. Pickled vegetables can be an independent snack, used in salads or as a preparation for first courses.
Salting cabbage is impractical. Of course, salt has a preservative effect and destroys microorganisms if it is in an aqueous solution of at least 10%. But being a neutral vegetable, cabbage will taste from the brine in which it is located. It is unlikely that anyone will like just the salty slices of cauliflower.
Cauliflower Tomatoes
1.5 L 1 hour
cauliflower
head (500-700 g)
allspice black pepper
7-8 peas per can
sugar
5 tbsp. spoons per liter
bay leaf
1 pc. to the can
Nutritional value per 100 g:
- Wash lids and cans of baking soda. Cans can not be sterilized for this recipe, but be sure to steam over.
- At the bottom of the prepared container, lay the dill umbrella and 1 bay leaf.
- Wash the pepper, remove the stalks, cut into rings.
- The head is disassembled into individual inflorescences. If they are large, then cut into 2 parts, wash.
- In the prepared glass containers, dill and spices are laid at the bottom, vegetables are placed on top.
- A marinade is prepared from water with the addition of salt and sugar. After 4 minutes of boiling add vinegar.
- Turn off the boiling marinade, fill them with the prepared vegetable mixture.
- Prepare a pan for sterilization. A special lattice is laid at the bottom, banks are placed on it and sterilized for 20 minutes.
- They take out the products and roll up the lids. Leave on the table for air cooling, and then cleaned to a place of permanent storage.
Video recipe
Cauliflower Tomatoes Video Recipe: Cauliflower Tomatoes
Important! When using screw caps, be careful that they are free from mechanical damage and rust stains. Such covers must not be used. — they will ruin the conservation.
In tomato marinade without sterilization
1.5 L 1 hour
marinade tomatoes
1,5 kg
cauliflower
1 head medium
onion
5-6 medium onions
allspice black pepper (peas)
10 pieces.
Nutritional value per 100 g:
Wash and sterilize jars and lids. Wash the vegetables. To sort cabbage into inflorescences. Cut cucumbers and eggplant into slices, onions into halves, pepper into slices. Leave the tomatoes whole, but pierce with a toothpick in several places.
Put a pot of water on the fire to prepare the marinade. At the bottom of the prepared jar, lay 1 bay leaf and 2 cloves of garlic. Then add cucumbers, onions, tomatoes, peppers, eggplant, cauliflower.
Pour the prepared vegetables with boiling water and leave for 5-7 minutes.
Pour a second portion of water into the pan. Drain the water from the cans and pour a second portion of boiling water. Leave on for 10 minutes.
Twist the tomatoes that have been set aside for the marinade into juice. Add vinegar, spices, salt, sugar to the juice.
Boil the mixture for 10 minutes over medium heat. Do not clean the foam.
Drain the second portion of water from the cans.
Pour tomato marinade into vegetables and spin.
Roll closed cans on the table so that the tomato is evenly distributed, as it is very thick.
Put the jars on the table and wrap them in a warm towel.
Wash and sterilize jars and lids. Wash the vegetables. To sort cabbage into inflorescences. Cut cucumbers and eggplant into slices, onions into halves, pepper into slices. Leave the tomatoes whole, but pierce with a toothpick in several places.
Put a pot of water on the fire to prepare the marinade. At the bottom of the prepared jar, lay 1 bay leaf and 2 cloves of garlic. Then add cucumbers, onions, tomatoes, peppers, eggplant, cauliflower.
Pour the prepared vegetables with boiling water and leave for 5-7 minutes.
Pour a second portion of water into the pan. Drain the water from the cans and pour a second portion of boiling water. Leave on for 10 minutes.
Twist the tomatoes that have been set aside for the marinade into juice. Add vinegar, spices, salt, sugar to the juice.
Boil the mixture for 10 minutes over medium heat. Do not clean the foam.
Drain the second portion of water from the cans.
Pour tomato marinade into vegetables and spin.
Roll closed cans on the table so that the tomato is evenly distributed, as it is very thick.
Put the jars on the table and wrap them in a warm towel.Video recipe
In tomato marinade without sterilization
Important! Vegetables contain a large amount of fiber necessary for the gastrointestinal tract. The presence of minerals and vitamins in them helps to strengthen the immune system, and the antioxidants contained — reduce the symptoms of aging.
With peppers
1.5 L 1 hour
cauliflower
1 head (450–600 g)
allspice
6 pcs
Nutritional value per 100 g:
Banks are washed with soda, sterilized, boiled lids. They wash the vegetables. Cucumbers are poured with cold water for 2 hours, and then cut into circles.
Cauliflower is sorted into individual inflorescences. They need to be blanched in boiling water. Blanching time is 3 minutes. Then the inflorescences are spread in cold water.
Bulgarian pepper is cut into 6 parts.
Garlic, dill umbrellas, horseradish root (length - 3-4 cm) are placed in a sterile container.
Then put cucumbers, tomatoes, hot peppers, sweet peppers, cabbage on top. The sequence of layers is not critical, and you can arrange the vegetables as you like.
Boil water and pour vegetables on it. Let it brew for 10 minutes.
The pouring is poured into a saucepan and salt, sugar, spices, bay leaf are added to it. After the mixture boils for 5 minutes, vinegar is added.
Ready marinade is poured into jars.
Roll up with sterile lids. Then the cans are turned on the lids to check the quality of the capping. They are covered with a warm blanket and left to cool completely.
Banks are washed with soda, sterilized, boiled lids. They wash the vegetables. Cucumbers are poured with cold water for 2 hours, and then cut into circles.
Cauliflower is sorted into individual inflorescences. They need to be blanched in boiling water. Blanching time is 3 minutes. Then the inflorescences are spread in cold water.
Bulgarian pepper is cut into 6 parts.
Garlic, dill umbrellas, horseradish root (length - 3-4 cm) are placed in a sterile container.
Then put cucumbers, tomatoes, hot peppers, sweet peppers, cabbage on top. The sequence of layers is not critical, and you can arrange the vegetables as you like.
Boil water and pour vegetables on it. Let it brew for 10 minutes.
The pouring is poured into a saucepan and salt, sugar, spices, bay leaf are added to it. After the mixture boils for 5 minutes, vinegar is added.
Ready marinade is poured into jars.
Roll up with sterile lids. Then the cans are turned on the lids to check the quality of the capping. They are covered with a warm blanket and left to cool completely.Video recipe
With peppers
Did you know? All vegetables float on the water because they contain air. But the stalk or stem with which the fruits are attached to the plant does not contain air and is always heavier than water.
Pickled Carrots
1.5 L 1 hour
Nutritional value per 100 g:
Banks are washed, sterilized. The lids are inspected so that there is no damage, and boil. Cover leaves are separated from cabbage. The head is washed, divided into separate inflorescences.
Wash the carrots, peel, cut into large cubes.
Wash the pepper, remove the core. Cut into oblong strips.
Vegetables are placed in sterile jars.
Marinade is prepared in a pan. When the water boils, add peppercorns and bay leaves, sugar, salt to it. After 5 minutes of boiling add vinegar and remove from heat.
Ready marinade pour vegetable mixture in jars, close them with airtight lids and leave to infuse for 1 day.
After that, the workpiece is cleaned in the refrigerator and consumed for 3-4 weeks.
Banks are washed, sterilized. The lids are inspected so that there is no damage, and boil. Cover leaves are separated from cabbage. The head is washed, divided into separate inflorescences.
Wash the carrots, peel, cut into large cubes.
Wash the pepper, remove the core. Cut into oblong strips.
Vegetables are placed in sterile jars.
Marinade is prepared in a pan. When the water boils, add peppercorns and bay leaves, sugar, salt to it. After 5 minutes of boiling add vinegar and remove from heat.
Ready marinade pour vegetable mixture in jars, close them with airtight lids and leave to infuse for 1 day.
After that, the workpiece is cleaned in the refrigerator and consumed for 3-4 weeks.Video recipe
Pickled platter with carrots
Features of storage of blanks
For mixed vegetables, the shelf life depends on the way they were cooked. So, vegetables in the marinade without sterilization, closed under a nylon cover, are suitable for use for 1 month. They need to be stored in the refrigerator or in a room with a temperature of about 0 ° C. Vegetables prepared by the method of double or triple pouring, or sterilized preparations can be eaten for 2-3 years.
In the future, they are also suitable for food, but over time, the taste properties of vegetables deteriorate, so do not store them for too long. Usually, cans with preservation are stored in the basement, pantry or on the balcony - the main thing is that they are not exposed to direct sunlight.
Did you know? All varieties of cabbage in the world come from one ancestor — wild cabbage. For centuries, farmers selected plants with certain properties, which laid the foundation for the whole variety of cabbage in the world.
The benefits of mixed vegetables are enormous: they fortify your winter diet, support the normal functioning of the heart, intestines and other body systems. They are very simple to prepare, in the season, in the fall they cost quite cheaply - this allows the housewives to prepare a recipe of any degree of difficulty, choosing the right ones and delighting the family with delicious vegetable pickles.
