How to deliciously preserve cauliflower or broccoli for the winter: a universal way

In addition to traditional tomatoes and cucumbers, you can also preserve cabbage for the winter. Specifically, broccoli or cauliflower. The florets remain intact in the jar and pickle quickly enough. You can eat the wrap instead of salad and serve it on a festive table.

The idea of cooking canned broccoli or cauliflower for the winter was published on the Instagram page of a food blogger with the nickname lavandova_hata. If you just pour the marinade over the cabbage, you can eat it in 5 hours or preserve it and store it for the winter.

Ingredients:

• broccoli (cauliflower) - 1 kg
• bell pepper - 2 pieces (200 g)
• garlic - 70 grams
• carrots - 0.5 kg
• water - 1.5 liters
• vinegar - 50 ml
• vegetable oil - 80 ml
• sugar - 4 tbsp
• salt - 2 tbsp
• ground coriander, turmeric - 0.5 tsp.

Method of preparation:

1. Disassemble the cabbage into florets. Cut the pepper into strips. Grate the carrots on a Korean carrot grater, squeeze the garlic.

2. Cover the cabbage with water and boil for 5 minutes from the moment of boiling.

3. Drain the water from the cabbage. Add carrots, pepper and garlic to the cabbage, mix well.

4. For the marinade, add sugar, salt, oil, vinegar, coriander and turmeric to 1.5 liters of water.

5. Cook for 3 minutes from the moment of boiling.

6. If you cook it immediately for eating, pour the marinade over the vegetables, stir, and the cabbage will be ready in 5 hours.

7. If you cook for the winter, you need to fill the jars with vegetables, pour the marinade and put them in the sterilizer for 5-10 minutes after boiling (0.5 liter jars).

8. Screw on the iron lids.