Ingredients for Preparing Cauliflower Salad for the Winter
- Cauliflower 1 kilogram 200 grams
- Tomatoes 1 kilogram
- Sweet pepper (any color) 200 grams
- Dill or parsley 200 grams
- Garlic 80 grams
- Vegetable oil 200 milliliters (1 cup)
- Sugar 100 grams
- Salt 60 grams in a salad and 2 tablespoons for insisting cabbage
- Table vinegar 9% 120 milliliters
- Black pepper peas 2-5 grains per 1 jar or to taste
- Allspice peas 2-5 grains per 1 jar or to taste
- Purified water as needed
- Main ingredients: Cabbage, Pepper, Tomato, Sugar, Greens
- Portioning 3-6
- World Cuisine
Kitchen scales, stove, cutting board - 2 pieces, kitchen knife - 2 pieces, paper kitchen towels, garlic press, wooden or silicone kitchen spatula, wide-necked watering can, ladle, colander, deep bowl - 4-5 pieces, glass jar liter or half liter - 3-6 pieces, screw or rubber cover - 3-6 pieces, deep pan - 2 pieces (4 liter capacity), deep pan (20 liter capacity), kitchen towel - 2 pieces, wool blanket, dishes for serving.
Cooking cauliflower salad for the winter:
Step 1: prepare the inventory.
First of all, we are engaged in the inventory that will be needed for harvesting. We check the banks for cracks and nicks, and the lids for rust. Then thoroughly rinse all the dishes with a kitchen brush and baking soda or detergent with a minimum of chemicals. After that, we pour small kitchen appliances with hot water and put them in a clean deep bowl. We can sterilize jars with lids in any convenient way, for example, in a microwave oven, oven or on a stove. We move everything to a crystal clear table and move on.
Step 2: prepare the cabbage.
We put on a medium fire a deep pan with about three liters of purified water, let it heat up. Meanwhile, pour ordinary running water into a bowl, put a couple of tablespoons of rock salt in the liquid and mix the ingredients until the grains are completely dissolved.
Then, using a sharp kitchen knife, remove leaves from a cabbage, disassemble it into inflorescences with petioles, rinse them, cut each into 2-4 parts (if large), and transfer to a deep bowl with saline. We leave in it slices of vegetable about 10-15 minutesso that they come out of different small animals in the form of bugs and worms. Then we discard the cabbage into a colander and rinse again.
Step 3: Blanch the cabbage.
When the water in the pan begins to boil, we lower the cabbage inflorescences into it and, after boiling again, we blanch for two minutes. Then we discard them in a colander and leave them in the sink before use, so that the glass is excess moisture.
Step 4: prepare the rest of the ingredients.
We don’t lose a minute, we continue to prepare products. Using the same knife, we remove the sweet salad pepper from the stalks and peel the garlic. We wash them together with fresh tomatoes, as well as dill or parsley under streams of cold running water. We dry everything with paper kitchen towels, take turns laying on the board and chop. We divide each tomato into 6-8 slices, cut into cubes, half rings or rings with a thickness of 1 to 1.5 centimeters.
We cut sweet pepper with straws or cubes of the same size as the previous product.
Finely chop the greens.
Squeeze the garlic cloves through a special press and distribute the slices into separate clean bowls. After that, put on the working surface of the table the remaining necessary ingredients and proceed to the next step.
Step 5: prepare the cauliflower salad for the winter.
We turn on two hobs on the stove, one on moderate, and the second on medium heat. On the first we put a twenty-liter pan filled with 1/4 running water, let it gradually heat up, and on the second we also set up a deep non-stick pan of a smaller size and pour in vegetable oil. After a couple of minutes, we send the tomatoes, sweet salad pepper, sugar and salt into the slightly warmed fat. Gently mix everything with a wooden or silicone kitchen spatula, bring to a boil and cook vegetables in the allocated juice 10 minutes.
Then add blanched cabbage inflorescences, dill or parsley, garlic and 9% vinegar to them. We again loosen everything until smooth, again bring to a boil and boil the salad 2-3 minutes. Then we put two types of pepper in peas in each sterilized jar and use a wide-necked watering can and ladle to distribute the hot vegetable mixture over them. Fill the glass container to the top and immediately cover with lids.
Step 6: sterilize the cauliflower salad for the winter.
Now we return to the pan with water, if it boils strongly, remove the hot one and dilute it with cold running one, so that the temperature of the liquid does not exceed 45-50 degrees Celsius. Then, in turn, grab the cans with salad with kitchen tongs, trying not to tear off the lids, and put them in a pan with hot water, it should not reach the neck level by about 1-1.5 centimeters. After boiling, sterilize the workpiece in a half-liter container 7 minutes, in a liter 10 minutes.
Step 7: preserve the cauliflower salad for the winter.
After the right time, using the same tongs, carefully rearrange the hot cans with salad on the countertop and tightly cork them with a dishcloth if the covers are screwed, or the preservation key, if they are ordinary with an elastic band. Turn the preservation upside down and check for air. Are there no bubbles? If so, then everything is in order. We put the cans on the floor upside down, wrap them in a woolen blanket so that there are no gaps, and leave them alone until they completely cool down on 2-3 days. After that, we send the workpiece to a cooler, well-ventilated place, for example, a pantry, a cellar or a cellar, and after about 3 months, it is better to start tasting in winter!
Step 8: serve cauliflower salad for the winter.
Cauliflower salad for winter is served at room temperature or chilled. The jar is opened, its contents are laid out in a salad bowl or more suitable dishes and served as an appetizer, an addition to the side dish, as well as meat, poultry, fish and game dishes to the casual or festive table. This miracle has a very pleasant sour-sweet-spicy taste and a divine vegetable aroma, so cook with love and enjoy!
Enjoy your meal!
- very often this salad is made differently, without sterilization. First, a marinade is prepared from vegetable oil, ground tomatoes, finely chopped lettuce pepper, garlic, herbs, sugar, salt and table 9% vinegar. These products are sent to the pan immediately together, brought to a boil, boiled for a couple of minutes and put blanched cabbage in the resulting aromatic liquid. Then it is cooked for 30-35 minutes on moderate heat, laid out on sterilized jars with spices and immediately clog them;
- if desired, a set of spices can be supplemented with a bay leaf, hot red pepper, mustard seeds and cloves;
- this salad can be cooked without greens at all;
- from the above quantity of products, three liter or about six half-liter cans with salad are obtained.