Instant Cabbage with Beets. Canned Cabbage with Beets Beetroots with Cauliflower

Cauliflower is an ideal object for preservation. It goes well with other vegetables, looks good on the table and keeps its shape perfectly. That is why pickled cauliflower with beets is often rolled up for the winter. Before you start cooking this dish, you should study the recipes for its preparation.

There are different recipes with which to prepare cauliflower with beets for the winter. Most often, a classic recipe is used to preserve snacks.

To create this dish, you will have to prepare the following ingredients in advance:

• kilogram of cabbage;
• one beet;
• three heads of garlic;
• black pepper;
• 150 g of salt;
• 80 g of sugar;
• bunch of parsley;
• 400 ml of vinegar;
• 20 g of citric acid;
• 200 ml of oil.

Cooking begins with the preparation of the main ingredients used. First you need to disassemble the cabbage into several inflorescences. Then, several liters of water with citric acid are poured into a small container. Inflorescences are lowered into the liquid and placed on a gas stove. The water should boil, after which it will have to boil for a few more minutes over low heat. This procedure is carried out so that during cooking the vegetables do not begin to turn black.

While the vegetables are cooking on the stove, you can work on other ingredients. Beets are thoroughly washed with cold water, peeled and cut into small pieces.

After that, chopped garlic with parsley and other herbs are laid out in sterilized jars. Then they add a few pieces of beets with boiled cabbage. All this is carefully tamped down with a spatula or hand so that more vegetables can fit in the jar.

When the container is completely filled, the marinade is poured into the containers, and they are covered with lids for 30 minutes.

After that, a little sugar, black pepper and salt are added to each jar. After half an hour, the liquid from the container is poured into a saucepan, brought to a boil and again poured into jars. Pour the contents of the jars with vegetable oil and vinegar and marinate. After the canned snack has completely cooled, it can be transferred to the basement for storage.

With carrot

Sometimes other recipes are used to preserve cabbage with beets, which may differ in ingredients. Some housewives add carrots while preparing beetroot preservation. To make a snack according to this recipe, you will have to prepare the following components in advance:

• kilogram of cabbage;
• two carrots;
• one beet;
• four peppers;
• 60 g basil;
• 100 g of salt;
• 80 g of sugar;
• dill;
• three heads of garlic;
• 200 ml of vinegar.

To create conservation, you need to use only tasty and sweet beets, carrots and cabbage. You can even use vegetables with black dots, as you can get rid of them during the cooking process. Creating an appetizer begins with the preparation of vegetables. The cauliflower is washed and cut into several large pieces. Then she pours herself into a pot of water. Also, peeled and grated carrots should be added to it. After adding all the ingredients to the pan, you can pour a little allspice, salt and sugar into the water. The mixture is brought to a boil and simmered for 5-10 minutes.

While the marinade is being prepared, you can add a little chopped garlic and herbs to each jar.

After that, beets should be added to the marinade on the stove. However, before that, it must be thoroughly cleaned and cut into small pieces. After 10 minutes, the entire contents of the pan are distributed between the banks. Preservation should be infused for several minutes, after which a little vinegar and salt are added to it. Then you need to pickle the pickle and shake it well. Pickled cucumbers should cool for a day after seaming. Only after they have completely cooled down can they be transferred to the cellar for further storage.

In winter, you just want something tasty with sourness. Maybe the body does not have enough vitamin C in the cold, or maybe we are just used to cold pickled snacks. Often with boiled potatoes in the village you can taste sauerkraut.

Try at least once to prepare such a vitamin delicacy for the winter and your guests will always demand only such a delicious snack. Yes, and the kids will first look at it with interest, and then with pleasure gobble up the purple crushed leaves.

Pickled cabbage with beets - a delicious quick recipe

Although such a dish can be served at the table after 12 hours, still no one forbids preparing it for the future for the winter.

The marinade is quite simple, but thanks to the addition of carrots and garlic, the white-headed “beauty” acquires an amazing taste.

We will need:

• Cabbage - 1 kg.
• Boiled water, sunflower oil - 125 ml each.
• Apple cider vinegar - 60 ml.
• Garlic clove - 4 pcs.
• Carrots - 3 pcs.
• Beets - 2 pcs.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.

Cooking:

1. A fresh head of cabbage must first be freed from the top slightly wilted and damaged leaves. Then separate in layers from the stalk - we will not need it.

To give more tenderness, it is better to remove too thick veins on the sheets. Finely chop the remaining thin layers to get a neat straw.

2. After thorough washing, peel the beets with carrots and chop them into oblong thin strips using a Korean grater.

In principle, you can use a regular grater, but then they will be very different from cabbage slices and the aesthetic appearance will be lost. Also, different thicknesses will not allow the salad to marinate evenly.

3. All vegetables chopped to the desired state can be combined in a large bowl and mixed well. It is desirable that they are sorted among themselves and look like a single whole multi-colored composition.

4. Free the garlic cloves from the husk and wash. Dry so that no drops of water remain on them, and then grind in any convenient way.

You can pass through a press, use a fine grater, or crumble with a thin straw with a knife. Send to a common bowl with the previous ingredients.

5. Now you need to do the marinade, because without it, no quick cooking will work. Pour oil and water into a saucepan and heat up. Add salt with sugar and let the resulting solution boil. Do not forget to stir periodically so that bulk products are completely dissolved in the liquid.

6. Pour boiling brine into a salad bowl. Allow to cool slightly (about 15 minutes) and only then pour in apple cider vinegar so that it gives the steamed vegetables a pleasant piquancy and does not evaporate in the very first seconds from interaction with too hot water. Mix everything well and cover with a large plate or lid.

All cuts must be in the liquid, otherwise it will remain raw in fragments.

7. Let the cooling process for 4 hours take place first on the kitchen table, and then for about 8 hours inside the refrigerator. This time will be quite enough for a kind of vegetable salad to be fully prepared.

After cooking, serve with hot boiled potatoes. And if you didn’t eat everything at once, then you should store such a salad in the refrigerator.

Cabbage with beets, marinated in large pieces in a jar

Cabbage heads cut into squares, when stained with beets, become similar to delicate rose petals. If the red vegetable is very juicy and sweet, then the pieces will acquire a delicate sweetness.

In fact, the marinade is obtained, as when pickling cucumbers. Although, as already noted, the composition contains oil.

We will need:

• Water - 1100 ml.
• 9% vinegar - 150 ml.
• Sunflower oil - ½ cup + 2 tbsp. l. to the bank.
• Cabbage - 2000 gr.
• Beets - 300 gr.
• Carrots - 150 gr.
• Sugar - 6 tbsp. l.
• Black peppercorns - 6 pcs.
• Garlic clove - 5 pcs.
• Bay leaf - 3 pcs.
• Salt - 2 tbsp. l.

Cooking:

1. Clean the forks from the top leaves and stalk. Cut the resulting slices into five-centimeter squares.

2. Peel the carrots and beets and cut into oblong bars of half a centimeter thickness. Make thin slices of garlic. Mix these three cuts.

3. Lay the vegetables very tightly in sterile jars in layers: first cabbage cubes, red and orange bars with garlic on top of them. This can be repeated two or three times. The main thing is that there is a bright color layer on top.

4. Boil water. Throw dry ingredients, parsley and peppercorns into it. After a couple of minutes, it is better to remove the leaves so that the aroma is not too spicy.

Pour in oil (1/2 cup) with vinegar. After 20 seconds, the brine is completely ready.

5. Pour boiling liquid into each jar almost under the very neck. Add a couple of tablespoons of oil on top to form an airtight film that will prevent our workpiece from sour.

Cork and wrap for 12 hours.

After cooking, put on a plate so that vegetables from all layers evenly fall into it and eat with pleasure, like an incredibly tasty snack.

Georgian marinated cabbage

Georgians know a lot about not only good wine, but they also prepare so many appetizers that the table is always bursting with variety.

A sweetish-spicy appetizer with a pinkish tint, usually served with meat, conquers simply from the first minutes! Why are we worse? Let's delight guests with an original dish! Moreover, it is prepared for “one-two-three”.

We will need:

• Water - 1.8 liters.
• Sugar - 11 tbsp. l.
• Salt - 3.5 tbsp. l.
• 9% vinegar - 2 cups.
• White cabbage - 2 pcs.
• Beets, carrots - 2 pcs.
• Chile - 2 pods.
• Garlic - 2 heads.

Cooking:

1. Peel vegetables, rinse and dry them.

Cut the white-headed beauty into fairly large pieces. making sure they don't fall apart. Chop carrots and beets of a juicy burgundy color into bars, or chop with a coarse grater.

Finely chop the garlic along with the chili. Combine everything in a large bowl and mix until all the vegetables look like a salad of a uniform consistency.

2. Pour water into a saucepan, add salt and sugar to it. Put it on the fire and bring it to a boil. After that, you can turn off the fire and pour in the vinegar, it should not be heated.

3. Spread the vegetable salad in clean sterile jars of any volume, while trying to fill them as tightly as possible. And you can fill the free space with hot brine.

4. Cork with lids, you can screw, you can use ordinary plastic, and leave to cool. In this case, it is not necessary to wrap the filled container.

Send for storage in a cold, dark place, and best of all in the refrigerator. Although they store such an appetizer in a cold cellar.

For ease of storage, you can pickle vegetables in liter jars. As a rule, half of such a jar is immediately eaten at a time, or even more.

Spicy pickled cabbage with beets (very tasty)

In recent decades, spicy Korean salads have firmly entered our lives. Savory dishes are the perfect complement to fresh or meat dishes.

And although the Beijing representative of this species is usually used in Asian countries, in the post-Soviet space “our” people have already learned how to pickle white cabbage according to various national recipes.

We will need:

• Water - 2 liters.
• Cabbage - 1.5 kg.
• Beets - 1 pc.
• Salt - 2/3 cup.
• Hot pepper - 3 pods.
• Sunflower oil - 2 tbsp. l.
• Garlic - 1 head.
• Sugar - 1 tbsp. l.

Cooking:

1. Disassemble the fork into separate leaves. If they are very large, then you can cut them in half. Very large veins should be removed, but if you are a crunchy lover, then you can leave them.

2. Boil water and dissolve salt in it. Pour the prepared sheets with such a “cool” brine.

It is advisable to put a wide plate on top, which will be slightly smaller than the diameter of the dishes for the placed workpiece. And also it is necessary to put oppression. Leave it to soak in this state all night.

3. Rinse the crispy sheets well under running water so that all the excess salt that they have not absorbed is gone.

4. Peel the garlic, beets with pepper and pass through a fine mesh of a meat grinder. Combine the resulting spicy mass with sugar and butter. Mix well to make a smooth sauce.

5. Thoroughly mix the prepared sheets with the finished marinade so that they are completely “rolled” in a spicy dressing. Leave for a couple of days to marinate under load, preferably in a cold place.

Then put it in jars and store such an appetizer, of course, it is better than this in the refrigerator.

The amount of spiciness, and therefore the addition of red pepper, should be adjusted to your liking. Someone likes spicier Korean dishes, someone less. In accordance with these, this magnificent appetizer should be prepared.

Cauliflower marinated with beets

A rather original and very tasty colored representative of this species will turn out if it is cooked with beets. White inflorescences will be painted, and a reddish snack will become a table decoration.

And since it will not stop crunching, it will be in demand on a par with canned cucumbers. And even more, thanks to its originality.

We will need:

• Cauliflower - 1.2 kg.
• Beets - 400 gr.
• Water - 2 liters. + 1.5 l.
• Black peppercorns - 10 pcs.
• Garlic - 1 head.
• Hot pepper - 1 pod.
• Parsley greens - 1 bunch.
• Salt - 1.5 tbsp. l.
• Sugar - 1 tbsp. l.
• Citric acid - ½ tsp.

Cooking:

1. Completely immerse the cauliflower for 10 minutes in cool water so that all insects float out of it and debris is removed. This will clear the head of everything we do not need.

Then pull it out of the water, shake it well, removing excess moisture, and disassemble it into separate inflorescences.

2. Pour water (2 liters) into a saucepan and boil it. Add citric acid and pour the prepared inflorescences into the resulting, slightly sour solution.

Boil for no more than 3 minutes so that the crunch does not disappear, but the main ingredient is in a state of semi-readiness.

3. Cut the peeled beets in half and chop into thin slices. Grind the pepper into rings, and chop the garlic cloves into slices.

4. So that the workpiece can be eaten at a time, it is best to use half-liter jars, which are preferably sterilized in advance.

Lay a few sprigs of parsley on their bottom and distribute garlic slices in the same amount.

5. Arrange cabbages mixed with beetroot semicircles in a container. Pour boiling marinade over and allow to stand in this form for a third of an hour.

6. Drain the pink marinade back into the pan and put it back on the fire. After warming up the water, add salt, sugar, and black peppercorns.

After the next boil, pour it into a filled container, tightly cork with any lid. It is better to warm up such a blank before storage. To do this, wrap it up and leave it in this state for 24 hours, that is, until it cools completely.

If after a day the container with the contents is still warm, then let it stand.

The finished snack in the state of storage does not linger for a long time. Small cabbages scatter just on "Hurrah!"

Cauliflower pickled for the winter "like grandmother's"

If you want a more spicy taste, then it is quite possible to add your favorite spices to the workpiece. And for longer storage, it is best to use sterilization.

Although we do not store such an appetizer for a long time, it is eaten faster. Therefore, for myself, I see no reason to harvest it for the winter. In addition, beets and colored "beauty" are sold in stores all year round. And you can always make a fresh batch.

But still, if you really want to, then there is also a recipe for harvesting for the winter. My grandmother used to harvest ordinary white varieties in this way, and now she has begun to cook colored ones as well.

We will need:

• Cauliflower - 1 head.
• Beets - 1 pc.
• Coarse salt - 50 gr.
• Sugar - 30 gr.
• Acetic essence 70% - 3 tbsp. l.
• Water - for filling.
• Spices, garlic - to taste.

Cooking:

1. Rinse the whole colored “beauty” thoroughly under running water. Then let it drain and disassemble it into separate small-sized inflorescences.

Dip them in boiling water for 2.5 - 3 minutes, and blanch them there with almost no boiling.

3. Peel the beets, rinse again in water and dry. Then plan it in the form of not very thin straws. To do this, you can use a grater for Korean carrots, using the appropriate nozzle.

3. In pre-sterilized jars, pour those spices that you usually take for marinades, or your favorite ones, to the bottom. And don't forget the prepared garlic cloves. It will be enough to put 3 pieces of each type of spice on each container.

The composition of spices can be cloves, cinnamon, bay leaves, allspice or black peppercorns.

Then, laying out alternately, lay out prepared cabbage heads and beetroot slices in layers.

5. Pour boiling water into filled containers and leave it there for 3 minutes. to warm up the contents. Then drain the liquid through a special cover with holes. Drain again into the pan, where we will boil it further. But first, add salt and sugar.

After the marinade boils, turn off the fire, and add vinegar essence to it.

The amount of vinegar can be adjusted at your discretion, and to your liking.

6. Pour hot marinade into filled glass containers. At the same time, make sure that it penetrates into all layers of our workpiece, without leaving air bubbles. If necessary, shake the jars, or lightly tap them on the table.

Close with disposable tin lids. Turn over and let cool in this position, wrapping is not necessary. After that, you can put the workpiece in storage, a dark cellar or pantry in the apartment is perfect.

It's nice to get such an appetizer out of the cold and, putting it on a plate, serve it with hot boiled potatoes. No meat needed. Dinner with such a preparation is always very desirable.

Bon appetit and more crispy cabbage pickles on your table!

Prepared by Aleksandra Motrich

Sep 19, 2018 Olga

To prepare cauliflower with beets, we need 24 hours, the number of servings is 5.

Ingredients for Pickled Cauliflower with Beets:

• Cauliflower - 6 grams
• Delicious carrots - 1/2 pieces
• Sweet beets - 1 piece
• Sweet peppercorns - 4 pieces
• Dry basil, dry celery - 1 teaspoon each
• Ground salt - 2 tablespoons
• Sugar - 2 tablespoons
• Vinegar - 4 tablespoons
• Fresh dill - 2 bunches
• Garlic - 6 cloves
• Filtered water

Cooking steps for pickled cauliflower with beets

For pickling cauliflower, we need sweet, tasty beets, carrots and, of course, fresh cauliflower. If there are black dots on it, nothing, we will cut them off.

Wash the cauliflower, cut off all black dots with a knife and cut into inflorescences, if they are large, you can cut them into three or four more parts. Pour the cauliflower into a bowl.

Peel the carrots, wash and cut into large strips. We also pour the carrots into a bowl with cabbage.

Wash and peel the beets, rub on a coarse grater. Pour water into a small saucepan, about half a liter, pour sugar, ground salt, allspice in peas and dry basil. If there is fresh, it will be even better.

Turn on the gas and boil the marinade for a couple of minutes.

In a clean jar (for this portion of cauliflower you need two liter jars) in each jar we put a bunch of fresh dill, straight with sprigs, and three cloves of chopped garlic.

Pour the grated beets and dry celery into the boiling marinade, simmer again for 5 minutes over low heat.

We put cauliflower with carrots in two liter jars.

Pour cabbage into both jars with marinade, but you can not add beets, she has already given her color to him.

Pour two tablespoons into each jar of vinegar and immediately close the lids. Shake the pickling jars upside down to mix the vinegar well with the vegetables.

Leave the cauliflower on the counter for a day and it will be ready.

Cauliflower marinated with beetroot is an original and tasty vegetable appetizer.

Bon appetit!

The recipe for quick pickled cauliflower with beets was shared by Alena Bondarenko.

Harvesting cauliflower for the winter from Claudia Root:

Unusual, dense and crispy cauliflower heads are ideal for preservation: they perfectly retain their shape, look advantageous on the table and go well with all vegetables.

Cutting will be accelerated by an incision made at the base of each stem. Pre-blanching the inflorescences will allow you to fill the container more rationally.

Beetroot, cut into large chunks, looks more appetizing. Beetroot juice gives the cabbage buds an attractive pale pink hue, but they are not the only ones that are stained. For this reason, you should not lay leafy greens in a jar: it will take on an unpresentable appearance.

Since this white vegetable is perfectly divided into inflorescences, then from 1 fork of cabbage weighing about 1 kg you get about 3-4 jars of snacks, including beets weighing about 400 g.

Ingredients

• 1 fork of cauliflower, about 1-1.2 kg
• 1 beetroot weighing 350-400g
• 3-4 garlic cloves (1 per jar)
• 8-10 black peppercorns
• 1.5 st. l. salt
• 1 st. l. granulated sugar without top
• 4 tbsp. l. 9% vinegar
• 2-3 tbsp. l. vegetable oil
• 0.5 bunch parsley
• 1.5 l hot water
• 0.5 tsp citric acid for blanching

Cooking

1. First, we will analyze the cauliflower into inflorescences, cutting them out of the fork and pouring them into a container.

2. Pour about 2 liters of hot water into the pan and add citric acid to it. Dip the cauliflower inflorescences into the water and place the container on the stove. Boil the cabbage parts for about 3 minutes from the moment of boiling. This is done so that they do not turn black during the preparation of snacks. Without blanching, the cabbage will turn a dirty gray color and lose its attractive appearance.

3. While the cabbage is blanching, peel the beets, rinse in water, and then cut into half washers.

4. Put the sprigs of parsley into the washed 0.5 l jars and cut 1 clove of garlic into each.

5. Add 3-4 slices of chopped beets.

6. Place hot cabbage inflorescences in jars and lightly tamp them with your hand or spatula.

7. Add some more chopped beets to the top of the containers. Boil 1.5 liters of hot water and pour it into jars, not forgetting to put a knife under them. Cover with lids and hold for about 20 minutes, no less, otherwise the preservation may ferment during storage!

I decided to cook new, hitherto unknown delicacies 🙂 I tried recipes on how to pickle cauliflower, it turned out very tasty. Prepared for the winter in jars. And what was left was quickly marinated for a couple of hours for a side dish.

It turns out that this vegetable is an effective oncoprotective agent. By including it in your diet, you minimize the likelihood of cancer. And since fresh cauliflower is very expensive in winter, preserve it.

For this recipe, prepare the following ingredients:

• head (medium size) cauliflower;
• 1 PC. sweet pepper;
• 1 PC. hot pepper;
• 3 pcs. lavrushki;
• 3 peas of allspice;
• 6 black peppercorns;
• 3 umbrellas of dill;
• 6 teaspoons of 9% table vinegar;
• 3 garlic cloves;
• 3 pcs. cloves;
• litere of water;
• 1 st. a spoon (with a slide) of sugar;
• 2 teaspoons of salt;
• bunch of parsley.

We wash sweet and hot peppers, after which we remove the stalks and seeds. Then we cut the fruits into thin half-rings. We wash the cabbage and disassemble it into inflorescences. Cut the peeled garlic into thin slices.

In sterilized jars (take 3 half-liter containers), we spread black and allspice, cloves and parsley. We also place dill umbrellas and half rings of sweet and hot peppers here. And then lay out the cabbage inflorescences, alternating them with garlic cloves. Lay the washed parsley on top.

Boil water and fill the contents of the jars with it. Cover with metal lids on top and leave for 7-8 minutes. Next, pour the liquid into a saucepan, enrich with sugar and salt and put on the stove. As soon as the marinade boils, reduce the heat to low. Boil for about 5 minutes.

Then add 2 teaspoons of vinegar to each jar and pour hot marinade on top. We immediately preserve the workpiece, turn the cans over, insulate them. After 10-12 hours we move to the closet.

2 hour quick recipe

Pickled cauliflower has a low calorie content: only 28.4 kcal per 100 g of product. By eating it, you will not gain weight. The recipe is good because a couple of hours after cooking, the snack can already be eaten.

For it you will need the following products:

• 500 g of cauliflower;
• 120 ml of sunflower oil;
• 3 garlic cloves;
• 4 things. lavrushki;
• 2 teaspoons of granulated sugar;
• 1 teaspoon of salt;
• 80 ml table 9% vinegar;
• 10 black peppercorns.

We disassemble the cabbage into inflorescences, wash and send to the pan. Add pepper, vinegar, salt, oil, parsley and sugar here. Cut the peeled garlic into slices and send to other ingredients. If there is not enough liquid (the cabbage should be completely covered with it), add a little water.

Cover the pot with a lid and put on fire. When the liquid boils, reduce the heat to low and continue to cook for another 8-10 minutes. Next, we move the inflorescences together with the brine into a jar and cover it with a nylon lid. Let the snack cool, and then send the container with the contents to the refrigerator. After a couple of hours, you can take a sample. Although it will be tastier if you leave it overnight - this way the cabbage is better fed with fragrant spices.

And yet, remember that you need to eat this snack in a week. That's how long it can be stored in the refrigerator. Can you handle it? 😉

And I like white cabbage. I especially love cooking with bell peppers. This option can be easily prepared in the winter.

How to pickle inflorescences with tomatoes for the winter in jars

Cauliflower contains the amino acid S-methylmethionine. It helps the body fight toxins and promotes healing of wounds and inflammation. And in order for the body to receive this element in winter, stock up on this blank. For her you will need:

• 300 g of cauliflower;
• 500 g small tomatoes (cherry varieties);
• 1 PC. bell pepper;
• 3 art. spoons of 9% table vinegar;
• 4 tbsp. spoons of granulated sugar;
• 1 PC. hot pepper;
• 3 pcs. cloves;
• 3 garlic cloves;
• 2000 ml of water;
• 5 black peppercorns;
• greens (parsley + dill + currant leaves).

We disassemble the cabbage into inflorescences, and then wash it. Pour a liter of water into a saucepan, bring it to a boil. And then add here 2 tbsp. spoons of vinegar. Then we send the prepared inflorescences and cook them for 7 minutes.

In the meantime, 3 half-liter jars. Then, at the bottom of each of them, we lay the washed greens and half a garlic clove. We remove the stalk and seeds from the sweet pepper, then wash it and cut it into 6 pieces. We send slices of pepper and washed tomatoes into jars. We also put boiled cabbage inflorescences there. Place another half clove of garlic on top.

We cook the marinade - in 1 liter of water add sugar and salt, as well as 1 tbsp. a spoonful of vinegar. We also add peas, cloves and chopped chili into several pieces. Bring the brine to a boil, reduce the heat to low and continue to cook for a couple more minutes. Next, pour the vegetables with hot marinade and seal the preservation. After that, we turn the jars over, wrap them well and leave them - let them cool.

Korean pickled cabbage with carrots

The inflorescences of this vegetable are rich in the antioxidant glucoraphanin. It prevents the accumulation of harmful lipids on the walls of blood vessels and has an anti-inflammatory effect. Thanks to this element, the risk of developing a stroke, heart attack and other diseases of the cardiovascular system is reduced.

Fans of spicy snacks will appreciate this recipe:

• medium-sized head of cauliflower;
• 1 liter of water;
• a glass of 9% table vinegar;
• 2 tbsp. spoons of salt;
• 50 ml of vegetable oil;
• a glass of granulated sugar;
• a couple of pieces carrots;
• 5-6 garlic cloves;
• seasoning for Korean carrots (to taste).

Disassemble the cabbage into separate inflorescences, and then wash. Peeled carrots, washed and grated on a Korean grater. Garlic is peeled and crushed with a press.

Prepare the brine - add vinegar + oil + sugar + salt to the water. We put the dishes with the mixture on the fire, bring to a boil. Then, having reduced the fire, we continue to cook for another 5 minutes. Pour the cabbage with hot marinade (it must be boiling water, otherwise the inflorescences will darken). When the brine cools down a bit, add carrots and garlic here. And also we flavor everything with seasoning for Korean carrots.

We send a bowl of salad for 5-6 hours in the cold. And before serving, decorate the appetizer with parsley. Bon appetit! 🙂

By the way, you can preserve the same salad for the winter. To do this, send inflorescences and carrots to clean liter jars (do not add garlic). Pour all this with hot marinade. And one more thing - add not 1/4, but 1/2 cup of oil to the brine. Then sterilize the lettuce jars for 10 minutes and cork. And when you open it in winter, before serving, enrich the salad with garlic and chopped parsley.

And how do you like this salad with hot chili peppers, bright carrots, green parsley? I watch this video and lick my lips 🙂

Crispy cauliflower with beets

Cauliflower contains sulforaphane, a substance that protects the skin from ultraviolet radiation. Therefore, eat inflorescences, and you will look young and beautiful.

And in order to surprise your guests in winter, be sure to cook this appetizer. For her you will need:

• a kilo of cauliflower;
• 1 PC. beets (take a large one);
• 3-4 garlic cloves;
• litere of water;
• 2 tbsp. spoons of granulated sugar;
• 3 teaspoons of 9% table vinegar;
• 2 tbsp. spoons of salt;
• 3 pcs. lavrushki;
• Dill seeds.

We disassemble the cabbage into inflorescences and wash them. Peeled and washed beets cut into thin slices. Try to keep them the same size. Peel the garlic and cut into thin slices.

We sterilize three half-liter jars. And then we send a pinch of dill seeds and 1 lavrushka to each of them. Next, we send the beets and inflorescences to the jars, alternating them.

Boil water and pour over vegetables. We cover the top of the jars with metal lids and leave for a third of an hour. After that, pour the tinted water into a saucepan, enrich it with salt, sugar and vinegar. Bring the marinade to a boil and immediately pour over the vegetables. Immediately roll up the banks, turn over and wrap. And after 12-14 hours we move the yummy to the cellar.