Canned cauliflower

[COOKING PROCESS]

Canned cauliflower

Category: Blanks

Ingredients
Cauliflower	about 3 kg. / 2 plug
MARINADE
The water is clean	2 liters
Stone gray salt	3 tbsp. l. with a slide
White sugar	200 grams
Wine vinegar (apple cider)	150 ml.

Cooking method

• I have long wanted to cook a preparation of cauliflower. To have a natural taste, soft. And it could be further used for different purposes, from garnish to baking.
• And I think I succeeded))
• COOKING PROCESS
• Divide the cabbage into inflorescences, leave it as it is and do not grind the pieces. Rinse with water and place in a bowl.
• 
• Boil about 1.5-2 liters of water in a saucepan, salt a little (lightly). You don't need to pour a lot of water into the pan, just to cover the cabbage with water so that all the benefits from the cabbage are not boiled out. Put the cabbage in water in parts, and boil until half cooked, al-dente state. It is not worth overcooking cabbage, as it will be sterilized. Place the cabbage in a bowl.
• 
• Arrange the cabbage in jars. I canned cabbage in 500-550 ml jars. on "one vinegar" so that you can open and use it in 1-2 times.
• 
• Prepare the marinade. Add pure water to the cabbage broth to get 2 liters of liquid.
• Boil water in a saucepan, add salt, sugar, vinegar, stir well until dissolved. Remove a sample of the marinade for taste, correct. The cabbage is fresh in taste, so it is advisable to make the marinade a little saturated, both for taste and for the preservation of canned food.
• Pour the marinade over the cabbage in the jars. Let stand for about 30 minutes for the marinade to penetrate into the cabbage.
• 
• Canned food can now be sterilized.
• We put jars of vegetables to sterilize in a way convenient for you. I prefer to steam sterilize
• I sterilize the cans as described here My "cannery" - making life easier when canning at home
• In order not to burn your hands during sterilization and to work calmly with hot cans, I recommend using special gloves Mittens, gloves for hot canning
• The sterilization time for 0.5 liter cans is approximately 5-7 minutes (0.7 and 1.0 liter cans for 10 minutes) after boiling water in the pan in which sterilization is performed.
• Remove the finished jars after sterilization, tighten the lids tightly, and put on the lids until they cool completely.
• After the cans have cooled, I turn the cans over as expected, with the lids up and put them on the sidelines for temporary storage, and watch them for about a couple of weeks, and periodically check the lids in order to track the defects, swollen lids in time.
• After such control, you can put the jars for storage in the pantry or in the closet.
• The finished canned food looks like this
• 
• 
• 

The dish is designed for

output of 5 cans of 500-600 ml.

Note

Bon appetit to everyone and delicious preparations in winter
Such cabbage takes time to mature and taste. I took a sample from the remains of cabbage, from an incomplete jar, after a day of ripening. I was completely satisfied with the taste, the consistency also
Whole cabbage, does not fall apart. The taste is closer to natural
Cabbage in this design can be immediately used as a side dish, used in salads, can be baked with cheese - it will always be delicious.

Similar recipes

Pickled cauliflower (Natusichka)

Cauliflower with white cheese sauce (Kvitka22)

Cauliflower and broccoli for garnish (Tanyulya)

Tanya, what a smart girl you are. I wanted to thank you for your work and teaching us. I visit your site every day and learn, thank you so much. I adore you.

[Irisha]

Irisha, THANK YOU!
I would be happy if I helped in something and thus brought pleasure from cooking at home

[Admin]

Admin, Tatiana, thanks for the recipe! I made a couple of test jars. I added pepper for beauty, garlic, herbs, dill and celery.

[Natasha]

Natasha, to your health! I hope that you like the cabbage and that it will be even tastier with pepper

Tanya, thank you! I liked the recipe very much, delicious! I will roll it up again!

[Natasha]

Natasha, to your health! And I am so pleased when you are pleased

Cook for the joy of the family

Tanya, good evening. Brought cauliflower from my dad, but not normal. She grew up in him with very loose inflorescences sticking out in different directions. Is it possible to prepare it in this way? I would freeze, but there is no more room in the freezer.

[Natasha]

Natasha, you can preserve it like that You will trim it carefully from the legs.

Thank you! But it's a pity to throw away the sticks ...

Then throw your sticks into the jar
It is convenient to add sticks to a salad raw, chop finely or grate

So there are so many sticks that there will be enough in a salad and in jars. Tanya, you probably need to remove the skin from the sticks?

It depends on how "grown up" they are already. Try to bite, if they seem strong and tough, you can clean them with laziness, scold them along the root (like celery).

Something attracted the recipe, I haven't seen it before

Everything, there are no more cans in the house. It seems ...
I hope I was not mistaken with "al dente". Must be delicious!
I put 2 umbrellas of broccoli to taste.
Tanyusha

Thank you! But it's a pity to throw away the sticks ...

I will lay out the recipe for the chopsticks. And now, just, I'm doing cauliflower

[Dasha]

I hope I was not mistaken with "al dente". Must be delicious!

Dasha, I also hope that you like the cabbage in this form. Health!

Yes, banks are not a problem Now you will see something tasty, the excitement will wake up, and ... you will go for the banks

Cabbage legs can be frozen, then they are perfect for soups, mashed soups.
Or steam it and make a delicious puree. If the roots are few, then you can mix them with other vegetables or heat them with potatoes.
Steamed boiled roots will perfectly complement any vegetable salad.
Or it can be rubbed raw into a salad.
Or steam it and fry in oil, including with potatoes.

In general, cauliflower roots (and broccoli too) can be perfectly used for their intended purpose.