You can preserve any vegetables for the winter. The main thing is to choose the right recipe. For lovers of delicate vegetable preserves, I recommend cooking cauliflower in tomato. Sweet and sour sauce goes well with crispy cabbage inflorescences.
Ingredients
- Cauliflower - 2 kg
- Tomatoes - 1 kg
- Garlic - 50 g
- Vinegar - 3 tbsp.l .
- Vegetable oil - 3 art.l.
- Paprika - 1 tsp.
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 100 g
- Salt - 60 g
- Water - 3 l
Step-by-step cooking recipe
Disassemble the cauliflower into inflorescences.
Boil the water, pour in the cabbage, boil for 2 minutes and put it in a colander.
Chop tomatoes and garlic in a blender.
Add spices, salt, sugar and boil for 10 minutes.
Add cauliflower, oil and cook for another 10 minutes.
Pour in the vinegar, mix gently and turn off the heat.
Spread out in sterilized jars, roll up, turn upside down and wrap with a thick towel.
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