Recipe pickled cauliflower with red pepper and carrots
Cauliflower is a member of the cabbage family. Nevertheless, despite its name, which literally means "flower of cabbage", it is not the flower of cabbage really. Colorful vegetable significantly younger than all of us familiar cabbage. Use it in food began only a few thousand years after the onset of AD (Christ) in the Mediterranean and Asia Minor. There were also found, and the first recipes of colorful vegetables.
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Whence comes cauliflower?
Cauliflower took a lot of time to move to the west. She arrived in France and England in the early 15th century. Her introduction to Russia was relatively recently - in the 17th century. It is grown only for royal personages, and dishes made of it, it is considered a delicacy. Nowadays, this vegetable recipes were not very popular. Russian conditions are not very favorable for the cultivation of this kind of cabbage, so its price is higher than usual.
But it does not stop gourmets, because it is not only tasty, but also a real treasure trove of minerals and substances! Besides, cauliflower - a dietary meal. To and during the cold season to get these nutrients and keep your budget, we recommend that you canned vegetables.
With this recipe you can prepare not only a tasty snack, but also very useful pickle.
Ingredients for the brine:
2-3 liters of water;
1 cup of vinegar;
⅓ cup sugar;
The 3 ½ tablespoon salt.
Ingredients for pickling:
1, 5 kg of cauliflower;
1 ¾ tsp salt;
6 green cardamom pods;
3 bay leaves;
1 ½ tsp curry powder;
¾ tsp crushed red pepper (optional);
¾ tsp turmeric;
1 tablespoon celery seed.
Preparation Instructions
Before you begin salting cabbage for this recipe, you have 3-4 sterilized half-liter jars and lids in boiling water for food safety.
To prepare the brine, combine water, vinegar, sugar and salt in a saucepan and simmer over low heat, stirring frequently, until the sugar and salt are dissolved. Remove from heat and set aside. Let it cool down to room temperature.
Wash the cauliflower and to cut: tear small "flowers" into tiny pieces.
Toss slices cabbage with 1 ¾ tsp salt and let stand for about 30 minutes, then rinse. This will pull the excess moisture from the cabbage, allowing it to better absorb the brine salting and spices.
Spread the cardamom pods, bay leaves, curry powder, crushed red pepper, celery seed and turmeric between half-liter jars.
Spread the cabbage to the banks and giving tongs to make sure that it is firmly laid.
By this time, the brine must have cool to room temperature; If it is not, wait until it cools down before proceeding to the next step of the recipe.
Using a wide funnel, pour the cabbage brine. But be sure to leave about 1, 5 cm of free space in each jar, that is, do not add the brine to the edges.
Wipe the edges of the banks a damp paper towel or a clean kitchen towel.
To make quick pickled cabbage, you can by turning the lid, shake the jars to disperse the spices, and put them directly into the refrigerator. Cauliflower is ready for use after 1 week (you can taste already after 2-3 days, but the taste will be better after a full week). And to fully saline cauliflower, need to remove the banks in a cool dark place for at least 4 weeks.
Before the meal, always check the smell of salt, not to eat spoiled food.
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Recipe pickled cauliflower with red pepper and carrots
Follow this recipe and you will have the most delicious and crunchy cabbage, tinned vegetables!
Ingredients:
1 teaspoon coriander seeds;
1 teaspoon mustard seeds;
1/2 teaspoon cumin seeds;
2 cups apple cider vinegar;
5 medium cloves of garlic (peeled and lightly crushed);
3 thick slices of peeled fresh ginger (about 8 mm in length);
1/2 small yellow sweet onion (peeled and sliced);
1/2 cup white sugar;
2 tablespoons salt;
1 teaspoon black pepper;
1/2 teaspoon ground turmeric;
1/4 teaspoon red pepper;
1 small head cauliflower (to cut into small pieces);
4 medium carrots (peeled and sliced into longitudinal 10-centimeter part);
1 small red bell pepper (remove the core and seeds and cut into strips).
Instructions for preparation:
Sprinkle coriander seeds, mustard and cumin in medium skillet. Toast the seeds over medium heat, turning the pan on its axis until the seeds will not exude the aroma and slightly browned (about 2 minutes). Add the vinegar, garlic, ginger, onion, sugar, salt, black pepper, turmeric, red pepper and 1 cup of water to the fried spices. Bring to a boil.
Place the cauliflower, carrots and sweet peppers in a two-liter jar. Pour hot liquid into the vegetables. Let cool to room temperature, then cover and refrigerate for at least 2 days prior to tasting. The prepared for this recipe cauliflower can be stored in the refrigerator for a month.
This preservation is completed. Now you have only to wait, and then enjoy the fragrant canned cabbage!
Contents:
Try Lecho Hungarian
And if you roll in jars ...
Options prescription
Hungarian cuisine is rich in recipes of dishes with paprika and tomatoes. They added there are literally at all, except maybe sweet dishes. Even fish ear and that is prepared with pepper and tomatoes.
It is a special place is lecho - self-contained dish in the form of pieces of peppers in tomato sauce.
The original recipe can be added smoked pork sausages, bacon, rice, mushrooms and all that soul desires countrymen Count Dracula.
To prepare lecho in Hungary even grow a special kind of paprika - white. But taste is not very different from other countries available in the multi-colored peppers, so lecho spread widely throughout Europe. It is well known in Russia, but not in its original form, as well as a blank for the winter version of vegetable stew, gravy cold appetizer or to garnish dishes and where the prescription is needed pepper.
And the Hungarians consume lecho extremely hot.
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Try Lecho Hungarian
Do yourself a little relief work in the kitchen: prepare lecho with tomato paste, still in northern Russia find the tomatoes such as in Hungary, it is impossible. Just take a good pasta, Italian or Central Asia. There tomatoes ripen in the hot sun, and they have a completely different taste.
So, let's take:
Sweet pepper - 1 kg
Tomato paste - 250 g
Water or any broth - 1 cup
Lard - about 100 g
A pair of large bulbs
Garlic to taste
Salt, black pepper, sugar and ground paprika
Smoked sausage or sausage
Greenery
Bacon cut into small cubes in a deep frying pan over medium heat fry until golden brown greaves. They can be removed, but you can leave. Add fire.
Onions cut into half rings and fry in heated with fat until transparent.
Pepper to clear from the stalks and seeds, cut into small pieces is not very and put in a bowl, where fried onions. Stir hold up until the peppers will not be a bit bland.
Add tomato paste and add water or broth. You can change the density of the sauce to taste, add a little more or less liquid. Add salt and pepper to taste, add sugar. Optionally, you can fall asleep with half a cup of rice that he cooked with vegetables. Bring to a boil, reduce heat and let simmer slowly for 20 minutes.
Then season with garlic and herbs. If the sauce is watery, it is necessary to boil it a little bit with the lid open.
Put into lecho sliced sausage or sausage, bring to a boil and remove from heat. Leave the lid on for 10 minutes.
Served with fresh white bread, sour cream as a separate dish or cook for garnish fried potatoes or mashed potatoes. Help yourself to your health!
For the variants in the basic recipe, you can already remove from heat lecho stir with a fork a few shake the eggs. You can separately fry cook fried eggs or poached egg and put on the vegetables. Or replace sausage sauteed fresh mushrooms. Then roast vegetables and mushrooms smoked bacon is better to take to give the desired flavor.
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And if you roll in jars ...
That happens all the usual housewife harvesting the winter. If you want to winter hot Hungarian Lecho, it will be necessary only to warm the contents of the jar in the microwave or in a pan, add the same sausage or bacon, and will be happy.
Prepare vegetable base with tomato paste for lecho future, do not look to the winter shopping expensive imported pepper and not waste time on cooking.
Items that are needed:
Pepper - 5 kg
Tomato paste - 1 kg
Onions - 2 kg
Carrots - 1-1, 5 kg
Water - 1-1, 5 l
Salt, sugar, pepper
Garlic - two heads, but it's a matter of taste
Vinegar - 1-2 tablespoons
Prepare the banks, washed and sterilized in any way. Boil cover.
Cook lecho have in a large saucepan or better in a cauldron.
First you have to prepare all the vegetables. Pepper Wash, remove seeds and stalks, cut into pieces or strips, not too finely.
Onions cleaned, cut into rings.
Carrot Wash thoroughly others clean. Cut into thin slices or strips can be figured - for beauty.
Mix tomato paste with water to the desired thickness, and bring to a boil. Then put the sauce prepared vegetables.
Carrots add First: it is hard and will be prepared a little longer. Pour the vinegar, salt and sugar to sweeten a little stronger than the taste. Vegetables in cooking will take away excess salt and sugar. Season with pepper to taste.
After 15 minutes, throw the peppers and onions. Writing a boil and boil on a mild fire for about half an hour.
Hot lecho packaged in jars and roll. Lecso apply approximately 1-1, 5 cm below the neck of the jar.
Roll up the bank should immediately after filling. Turn it upside down on a flat surface and leave until cool lecho. Then it is necessary to remove the jar in a cool place: the pantry or cellar.
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Options prescription
You can cook lecho eggplant or zucchini with.
Consider:
Pepper - 1 kg
Zucchini or eggplant - 1 kg
Luke - 0, 5 kg
Tomato paste - 0, 5 kg
Water - about 0, 5 liters
Vinegar - 1 tbsp
Salt, sugar, pepper
Vegetables Rinse, peel and chop.
Tomato paste diluted with water and let boil. Add vinegar, salt, pepper and sugar. Put vegetables into the boiling sauce, boil again and boil for 30 minutes. Hot decomposed into banks and roll.
For this recipe Lecho with beans need:
Bulgarian pepper - 1 kg
Beans - 5 cups
Carrots - 0, 5 kg
Onions - 0, 5 kg
Tomato paste - 0, 5 kg
Vinegar - 1 tbsp
Salt, sugar, pepper, garlic - to taste
Beans need to pre-soak for a few hours and boil until tender.
