Cauliflower should take one of the leading places in our diet. It is very useful, has a rich food composition and even refers to dietary dishes. In addition to all of the above, this variety also has excellent taste qualities. That's why there should be colored cabbage on our tables. Marinating it is very simple, so you can prepare this product for the winter.
Cooking is easy
To begin with, consider the original snack, which can be cooked very quickly and without extra work. To do this, you need 2 kilograms of colored cabbage, 2 bell peppers, two medium carrots, two third glasses of vegetable oil, 3 large spoons of vinegar (9%), several cloves of garlic, 3 large spoons of sugar, salt, fresh parsley, bay leaf and pepper. Canned pickled cauliflower is prepared according to the following recipe. First we put the pan and mix in it 2 liters of water with two tablespoons of salt. Bring this mixture to a boil. Cut the cabbage into pieces and put it into the water. Immediately turn off the fire and leave the cabbage in the water for 15 minutes. During this time, you can cut the necessary ingredients. Pepper is purified from seeds and shredded straws. Carrots are cleaned and three on a grater with a long thin straw (as for dishes of Korean cuisine). Garlic and fresh herbs are crushed. Now we take the cabbage out of the water and wait until the excess liquid drains. We spread it into a bowl and mix it with the rest of the vegetables and greens. Add salt and pepper. In the remaining brine add sugar, vegetable oil and vinegar. We spread the cabbage into cooked containers, boil the marinade and fill them with the contents of the cans. If we prepare this dish for the winter, then tightly roll the container covers. But you can pickle cabbage for 4 hours in a room, and then take it out to the cold for 10 hours. After that, the cabbage will be ready for color. Marinize it for a long time is not necessary and after the time you can try.
Cabbage with pepper
The combination of these two vegetables gives unusual results. Marinated cauliflower with pepper is an excellent snack, tender and spicy at the same time. Take a kilogram of sweet pepper, 200 grams of colored cabbage, 150 grams of parsley and celery roots , 5 cloves of garlic and spices to taste. For a marinade you will need a liter of water, 800 milliliters of vinegar (9%), two tablespoons of salt and sugar and two leaves of laurel. After 16 hours, the colored cabbage will be ready. Marinate it should be about 15 hours, and cook 1 hour. We clean and cut the Bulgarian pepper into several parts. Cabbage is divided into small pieces, and the spicy roots and garlic crushed. We take a container for pickling and put a little garlic on the bottom. Next come vegetables and cabbage. You can marinate using any spices. Vegetable layers should be peppered, spices and salt. Top out the remaining garlic. All ingredients are lightly pressed. We prepare marinade from water, salt, sugar and vinegar. It must be boiled and poured them cabbage with pepper. We leave the dish for 12 hours. After that, drain the liquid from the cans and again boil it. Fill the jars for half an hour, and after that again merge the marinade. Boil and pour the liquid into the jars again. Then they need to warm up for about 15 minutes. After that, peppers and cabbage are ready. Marinate vegetables can be in large containers, and for winter it is better to cover in glass jars.