Pickled cabbage with cauliflower "Pyramid"

Category: Cold meals and snacks
Pickled cabbage with cauliflower Pyramid


Cauliflower inflorescences 900 g
Red and green bell peppers 4 pcs.
Parsley 50 g
Water 1/2 l
Salt 80 g
70% vinegar 1 ~ 2 tsp

Cooking method

  • Divide the cabbage into inflorescences and rinse.
  • Seed peppers and cut into thin rings.
  • Chop the parsley.
  • Lay in the jar in layers, tamping slightly:
  • Red pepper;
  • parsley;
  • green pepper;
  • cabbage.
  • Fill the jar to the top, repeating layers.
  • Put salt and pour boiling water over the jar "up to the shoulders".
  • Place the cans in a pot of hot water (put a special wire rack or cloth on the bottom of the pot). Cover the jars with lids.
  • Sterilize for 20 ~ 25 min.
  • Pour 1/3 ~ 2/3 hour spoon of vinegar into a 1 liter jar and top up with boiling water to the brim.
  • Roll up. Turn upside down and wrap well. [/ I]
  • True, the amount of salt in half a liter of water strained me, but decided not to deviate from the recipe. And there will be what will be. Only I did it with a triple fill.
  • Here's what happened:
  • Pickled cabbage with cauliflower Pyramid


according to Irina Kutova's recipe from the Good Kitchen Site.

Pickled cabbage with cauliflower, onions and carrots "Corals"

according to Irina Kutova's recipe from the Good Kitchen Site.

Pickled cabbage with cauliflower Pyramid Pickled cabbage with cauliflower Pyramid
Aunt Besya
Hairpin! World zakuson Call for a visit - with half a liter of primer And try a more difficult option - cucumbers, tomatoes + everything that you already have! You know how beautiful it looks !!!
I brake with tomatoes ... I don't like ...

Yes, and I don't have a cellar, like some capitalists ... And the furniture is now not on legs, but solid ... You can't put it in a closet, on a closet - too. Suddenly it explodes ...

I convince myself that there are no hopeless situations ...

Aunt Besya, are you flying to Moscow?
Hairpin according to your recipe, my husband today also covered pickled cauliflower, according to which recipe I don’t know, I printed both of them for him, he also said that he had a lot and probably didn’t give so much about salt. I guess that he experimented with two recipes and we can find out what happened.
Thanks for the recipe
Pickled cabbage with cauliflower Pyramid
And I opened my Corals yesterday. I don’t know if three months is enough ... Crunchy, tasty, but not enough salt. And the salt for me and my husband was not enough decently. I think that for a liter of water salt you need not 20 grams, but ... probably 40-50 grams. It will have to be duplicated for the New Year.
Hairpin, oh, and yesterday I opened a jar of Corals, friends from Kiev came to us, they are also not quite salty and spicy, but I think that they are not yet strong. But they crunched nicely :) and the little dewdrop was delicious, especially in the morning
The pickle was
And the pyramid is oversalted ... much ...
Vegetable mix

Ingredients: Tomatoes, cucumbers, cauliflower, broccoli, carrots.
Salt, sugar, plant oil, vinegar.

The cucumbers were long so I cut them in thick halves. Cut the tomatoes into slices, if large, then into quarters, if small, then in halves. Cut the carrots into circles. To disassemble the cauliflower and broccoli into inflorescences, I boiled it for a little three or five minutes in boiling water so that the cabbage was not very tough. Seasonings I only have peppercorns and cloves for spices, dill, bay leaves, and parsley sprigs if any. First, I put the vegetables all in jars without seasoning. Then I fill it with boiling water, let the jars of water stand for a while. Then I pour the water into a large container in my enamel bucket.I add a little more boiled water to the bucket, then salt, add spices and vegetable oil to the brine. And I also add bouillon cubes to all pickles, even to pickled mushrooms. I don't have the proportions of salt and sugar, I make it to taste, a little saltier than necessary, because the salt is then absorbed by vegetables. And I love the sweet and sour taste of salads and pickles. About five to ten minutes before the end of the brine cooking, I add the rast. oil and vinegar, also to taste, who loves acidic can add more vinegar. Let the brine with vinegar and oil boil a little. I put peppercorns, cloves, dill, parsley, bay leaf in jars. And I fill the jars with boiling brine, close the lids, turn the jars upside down and wrap them in a blanket until they cool completely.

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