Recipes for pickled cauliflower in tomato sauce for the winter and storage

Preservation of color cabbage in tomato sauce for the winter Cauliflower retains a large amount of vitamins and microelements essential for cold weather. Moreover, its nutrient content significantly exceeds that of regular white cabbage. Its bland flavor allows it to be used with a variety of ingredients in a variety of dishes. And pairing it with tomatoes adds a rich flavor to the prepared dish.

Features of cooking cauliflower in tomato sauce

The key advantage of canning cauliflower in tomato sauce is its simplicity and ease. Before preparing, separate the cauliflower into small florets and blanch them. To do this, drop the florets into boiling water, cover the container, and simmer for 5-6 minutes. Then, transfer the cauliflower to a sieve to cool completely. This process will ensure crispness and a clear brine.

Next, the ingredients are transferred to the preserving containers and sealed with lids. This completes the preservation process. During the colder months, it will delight the whole family with its summer flavors and aromas.

Selecting and preparing the main ingredients

For canning, choose cabbage that is free of mechanical damage, uniform in color, and blemishes. Yellowed areas indicate it is overripe. It is suitable for canning, but you will need to separate it into florets.

Since tomatoes are used to make the sauce, there are no special requirements for the vegetable. Simply select tomatoes that are free of rot. Remove the stems and skins (optional). To do this, place the tomatoes in boiling water for 2-3 minutes, then rinse them with tap water. The skins will peel off easily. Next, chop the vegetables into pieces and place them in a blender for pureeing.

The containers and lids will need to be sterilized. Lids should be boiled for about 5 minutes, and jars should be heated in the oven, microwave, or steamed.

How to cook cauliflower in tomato sauce

There are many recipes for preserving cauliflower in tomato sauce for the winter. The most popular ones are listed below.

With regular tomatoes

For canning you will need:

• 2 kilograms of main ingredients;
• 200 grams of bell pepper;
• 50 grams of garlic;
• 100 grams of sugar;
• 2 tablespoons of salt;
• 1 glass of refined oil;
• 150 milliliters of vinegar 9%.

Wash the bell peppers, remove the stems and seeds, and cut them in half, then cut each half into 3-4 pieces. Place the prepared tomato sauce, peppers, dry ingredients, and oil in a large, thick-bottomed saucepan. Mix thoroughly and place on the stovetop to cook.

The mixture should be brought to a boil on medium heat, after which the cauliflower florets are added to the salad.

Next, simmer the vegetables for a third of an hour after boiling, add the vinegar and garlic, and simmer for another 5 minutes. Now you can pour the salad into glass containers and seal them. This mixture should yield about 5 liters of salad.

With cherry tomatoes

This pickled cabbage recipe will delight the whole family during the cold season with its incredible aroma, thanks to the bell peppers and crisp, juicy vegetables. For 1 kilogram of the main product, you'll need:

• 2 kilograms of cherry tomatoes;
• 2 bell peppers;
• 1 head of garlic;
• bay leaf;
• dill inflorescences;
• essence.

For 1 liter of water:

• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 tablespoon mustard seeds.

Place the sliced ​​garlic, dill, and bay leaf into a prepared glass container. Next, add the striped pepper, washed tomatoes, and cauliflower florets. Now pour boiling water over the salad and cover for a third of an hour.

Then, pour the water into a saucepan and add the dry ingredients and mustard. Bring the solution to a thorough boil and pour into the salad containers. Pour the essence under the lid at a ratio of 0.5 teaspoon per 1.5-liter jar, seal, and store in a warm place.

With mustard

This recipe is a great solution for those who are trying to prepare cauliflower for the winter for the first time. It is better to select tomatoes that are oblong in shape and have a dense skin. For a 700 milliliter jar you will need to prepare:

• 100 grams of main vegetable;
• 2 bell peppers;
• 2 tomatoes;
• 1 carrot;
• 2 cloves of garlic;
• 0.5 teaspoon mustard seeds;
• 2 bay leaves;
• 3 allspice peas;
• 75 grams of sugar;
• 45 grams of salt;
• 20 milliliters of vinegar 9%.

To prepare the salad, cut the tomatoes in half lengthwise, slice the pepper into strips, and slice the carrots into 1.5-centimeter rounds. After cooking, place the spices (garlic, mustard, bay leaves, and pepper) and the vegetable mixture in a bowl. Pour boiling water over the mixture, cover, and let it sit for 15 minutes.

Next, transfer the marinade to a saucepan, add the dry ingredients, simmer for 10 minutes after boiling, and then add the vinegar. Pour the prepared marinade into the container containing the vegetables, then quickly seal it.

In tomato juice

For 1 kilogram of the main vegetable you will need:

• 700 grams of tomatoes;
• 1 bell pepper;
• 3 cloves of garlic;
• 2 tablespoons of sugar;
• 1 heaped tablespoon of salt;
• 50 milliliters of vegetable oil;
• 50 milliliters of vinegar 9%.

Blend the tomatoes and transfer them to a heavy-bottomed saucepan. Add the crushed garlic, oil, salt, and sugar. After boiling, simmer the mixture for about 5 minutes on medium heat, stirring constantly. Then, add all the cauliflower florets and reduce the cooking time to low. Simmer the salad for about 10 minutes after it starts to boil, stirring constantly.

After the specified time, add vinegar and cook for another 3 minutes, then turn off the heat. The cabbage will be slightly undercooked, but don't worry, it will reach the desired consistency later.

Now you should taste the salad for salt and sugar, as tomatoes can add excess acidity. Once the salad has reached the desired flavor profile, you can begin packing it into heat-treated jars. It's best to pack the vegetables up to the shoulders of the jars, and pour the juice right up to the top.

Storage of blanks

After the glass containers are sealed with metal lids, all the preparations must be turned upside down and wrapped in a warm blanket until completely cooled.

Next, the preserved food should be moved to a dark, cool place (basement, cellar), where it can be stored for a whole year and delight the whole family with the taste and aroma of summer and saturate the body with vitamins necessary for winter.