Cauliflower, despite the fact that it is not inferior to its white-skinned relative in useful properties, it also has a more pronounced taste, and it looks more attractive in appearance. It’s much easier to lure kids to dig out outlandish “flowers” by tinting them with beets. And, although there was a strong belief that fuss with this vegetable more, we will try to cook very simple and no less appetizing snacks from it.
Instant marinated cabbage - general principles of preparation
• Before marinating, cauliflower is disassembled by inflorescence, carefully cutting them off a dense trunk with a knife. Then thoroughly washed with running water to wash sand and pests.
• Further preparation depends on the method of quick pickling. If you plan a quick harvest, the inflorescences must be blanched. To get a crispy snack, cabbage is poured with marinade without preliminary boiling, it is boiled for a short time in the marinade or immediately poured with it. In this case, pickling lasts a longer time and can take up to several days.
• Pour inflorescences with a hot or warm marinade. Cold solution is used extremely rarely. Marinade is prepared on water with the addition of granulated sugar, vinegar, salt and vegetable oil.
• When pickling, carrots are almost always added. Often other vegetables: bell peppers, onions, beets and celery.
• To achieve a brighter, richer flavor, spices, chopped garlic and various spices are added to the marinade.
• A few hours, marinated with marinade or boiled greens in it, can withstand indoors. After sufficient cooling, they are placed in the cold, cellar or the general chamber of the refrigerator for further marinating.
Recipe for spicy marinated instant cauliflower in 6 hours
Ingredients:
• a kilogram of medium-sized cauliflower;
• parsley - a bunch;
• three bell peppers;
• one large carrot;
• two pods of hot red pepper;
• large head of garlic;
• 150 gr. sugar
• 1/4 cup vegetable oil;
• liter of filtered water;
• two tablespoons of coarse salt;
• 200 ml of table 9% vinegar;
• a spoonful of freshly ground coriander in a mortar.
Cooking method:
1. Thoroughly rinse the head out under cold running water and separate the inflorescences from the trunk. Transfer to a pot of cool water. Boil with intense heating and lower the temperature so that the water only boils slightly, boil for five minutes. Put in a colander and leave it in it for now.
2. Finely chop the cloves of garlic, grate the carrots with large chips.
3. Cut sweet peppers in half, free from seeds and chop with a transverse straw, hot pepper in thin rings. It is not necessary to remove seeds from the hot pepper.
4. Rinse the parsley branches, pat them dry with a towel and chop finely.
5. Combine vegetable oil in a saucepan with water. Add 2/3 sugar and both tablespoons of salt, bring to a boil, try and, if necessary, add the rest of the refined vinegar to the marinade, only removing it from the heat.
6. Transfer the boiled inflorescences to a large bowl or pan, add all the chopped vegetables, finely chopped greens and pour the hot marinade just taken off the boil.
7. At room temperature, cool and clean for further pickling in the cold. After about six hours, you can try and, most likely, enjoy a finished snack.
Instant marinated cabbage with pepper in 2 hours
Ingredients:
• two large garlic cloves;
• cauliflower - 300 gr.;
• 2 onions;
• 100 ml of frozen oil;
• bitter pepper - 1 pod;
• 100 ml of table food vinegar;
• sweet red peppercorn;
• sugar - 50 gr.;
• a small bunch of green celery and parsley;
• coarse rock salt - 0.5 tablespoons;
• two pinches of chopped hot pepper.
Cooking method:
1. Fill a two-liter pot with water to two-thirds of the volume. Add about a teaspoon of salt, put on an intense fire.
2. Lower the washed inflorescences into a boiling moth solution and, bringing to a boil again, boil over low heat for four minutes.
3. Through a colander, drain all the water from the cabbage and leave in it until completely cooled.
4. Cut garlic cloves into longitudinal slices, onion into half rings, pulp of sweet peppercorns into thin strips. Grind celery and parsley.
5. Mix all prepared ingredients in one bowl, and add cabbage to them.
6. In cold water (90 ml), dissolve sugar well with salt and pour vinegar.
7. Pour the mixed vegetables with the prepared marinade, add greens to them, pour in the oil, season with ground red and black pepper. Stir and place the lidded bowl in a cool place for a couple of hours.
Cauliflower instant cabbage with beets - "Ruby"
Ingredients:
• large beet root;
• one and a half kilograms of cauliflower;
• 10 cloves of garlic;
• large carrot;
• 9% table vinegar - 150 ml;
• half a glass of sugar;
• a tablespoon of sweet paprika;
• ground hot chili pepper - a third of a tablespoon;
• half a glass of vegetable oil - corn or sunflower;
• two tablespoons of cage, "curing", salt;
• litere of water.
Cooking method:
1. Coarse the carrots and beets with a vegetable grater in different bowls. Chopped peeled garlic cloves with a knife.
2. Heat water, do not boil, it should be slightly warm. Add oil, all granulated sugar, vinegar and salt, stir, achieving complete dissolution.
3. Thoroughly rinse the three-liter bottle and lay the inflorescences in it in layers, alternating with beets, garlic and carrots. Be sure to sprinkle each layer with red pepper mixed with paprika.
4. Pour the contents of the jar with the prepared marinade. Seal the container, shake and place for pickling in a cool place.
5. After about three days it will be possible to take the first test, but it is best to start consuming such an appetizer on the fifth day.
A simple recipe for instant marinated cabbage with bell pepper
Ingredients:
• medium sized cauliflower forks;
• two carrots;
• pepper of bell pepper;
• two liters of boiled cooled water;
• 5 tablespoons of vinegar;
• two tablespoons of salt;
• 75 gr. Sahara;
• five large peas of black pepper;
• two large bay leaves;
• a teaspoon of dill seeds;
• a pair of clove umbrellas;
• three cloves of garlic;
• 30 gr. corn oil.
Cooking method:
1. With a knife, divide the forks of cauliflower into inflorescences. Grate the carrots with medium chips, cut the pepper into medium-sized square slices.
2. Boil water in a saucepan of a suitable volume, put sugar, spices, spices and butter. Salt, pour vinegar, mix.
3. Dip the carrots with bell pepper in the marinade, crush the garlic, add the cabbage inflorescences and bring to a boil at maximum heat. Lower to medium temperature, boil the vegetables in the marinade for two minutes and set aside from the heat.
4. After cooling to room temperature, remove the container in the cold for five hours.
Korean style crispy marinated cauliflower
Ingredients:
• one and a half kilogram head of cauliflower;
• garlic - to taste, not less than 3 teeth;
• two medium carrots;
• fresh parsley for serving.
For marinade, per 1 liter of water:
• a glass of sugar;
• a full glass of 9% food vinegar;
• coarse salt - two tablespoons;
• refined, highly refined oil - 50 ml;
• a pinch of ground hot pepper, (add to taste);
• Korean Carrot seasoning.
Cooking method:
1. Disassemble the head of cabbage into separate inflorescences and place in a bowl or pan prepared for pickling.
2. Pour the measured sugar into the water, salt and pour vinegar with vegetable oil.
3. On a small fire, stirring, bring the marinade to a boil. Without lowering the heat, boil the solution until the sharp vinegar smell disappears completely and remove from heat.
4. Grate the carrots with a long thin straw, on a grater for Korean carrots. Add the grated garlic and Korean seasoning to a fine grater, mix.
5. Transfer the carrots to the cabbage and fill with hot marinade. He must "top" cover the vegetables.
6. After five hours of pickling in a cool place, a snack can be served by seasoning with chopped parsley.
Fast Pickled Cauliflower - Five Minute
Ingredients:
• a pound of fresh cauliflower;
• a tablespoon of balsamic vinegar;
• 40 ml of highly refined corn oil;
• sweet onion head;
• a third of a glass of peeled pumpkin seeds;
• a small bunch of parsley.
Cooking method:
1. Dip the cabbage inflorescences separated from the trunk in boiling water. On vigorous heating, bring to a boil and boil for four minutes with a slight boil. Then, throwing it in a colander, decant the whole broth and immediately pour cold water over it, dry it.
2. Cut the sweet onion into thin half rings, chop the parsley.
3. Heat the oil and dip pumpkin seeds into it. Then immediately add the onion, pour it with balsamic vinegar and mix.
4. When the onion strips begin to fry, after about 2 minutes, mix the contents of the pan with blanched cabbage, add parsley and serve immediately.
Fast Pickled Cauliflower - Cooking Tips and Useful Tips
• If you do not like the sharp taste and smell of table vinegar, replace it with a softer apple or balsamic. In no case do not use lemon juice for quick pickling, and a solution of citric acid is not suitable.
• The temperature of the marinade affects not only the duration of the pickling. If cauliflower is poured with an unstressed marinade, it will cook faster, but it will not be crispy. When pouring with a cold solution, the cooking time increases, but the inflorescences turn out to be crispy if they have not been blanched before.
• Try not to mix water with vegetable oil immediately. Pour it into vegetables already poured with marinade.
