Winter Yummy: Cauliflower Salad with Peppers and Onions
Cauliflower isn't used as often in winter preserves as white cabbage, but there are still plenty of interesting recipes. It pairs beautifully with other vegetables, and is delicious and crunchy on its own. You can marinate the inflorescences, pickle them with carrots and herbs, or boil them and add them to salads.
This winter cauliflower salad with bell peppers and onions is delicious. Bright and pleasantly crunchy, it complements meat dishes perfectly and makes a delicious cold appetizer. This recipe, with step-by-step photos and detailed instructions, is perfect if you decide to prepare a couple of jars of this salad for the winter. Blanch the cauliflower in boiling water until half-cooked, then combine with the peppers and onions, add the marinade, and sterilize.
Ingredients:
- cauliflower – 700 g;
- onion – 150 g;
- sweet bell pepper – 250 g;
- allspice and black pepper – 5-6 peas each;
- bay leaf – 2 pcs;
- water – 500 ml;
- sugar – 4 tbsp;
- salt – 1 level tbsp;
- vinegar 9% strength – 70 ml;
- vegetable oil – 4 tbsp.
How to prepare cauliflower salad for the winter
Separate the cauliflower head into small florets. Trim the long stems. Rinse the cauliflower; if there are any dark spots, trim down to the light flesh.
Bring a pot of water to a boil. Add the cabbage, one at a time, until the water returns to a boil, and blanch for two minutes. Don't simmer longer, as the cabbage will become overcooked and lose its firmness. Remove with a slotted spoon and add the next batch.
Prepare the remaining vegetables. Cut the onion into thin strips or half rings. Remove the seeds and core from the bell pepper and cut into wide strips.
In a deep bowl or saucepan, mix cauliflower, onion and bell pepper.
It's easier to use jars no larger than 0.5 liters for this preparation. Place peppercorns and a bay leaf at the bottom. Fill the jar with vegetables, shaking occasionally to ensure they pack tightly. Pour in two tablespoons of vegetable oil.
Boil water for the marinade. When it boils, add salt, sugar, and vinegar. Stir. Pour the boiling marinade into the jars of cabbage, filling them to the very top.
Place a thick cloth or towel on the bottom of a tall, wide saucepan. Place the jar with the cabbage in it. Add water, bringing it almost to the shoulders of the jar (where the jar begins to narrow). Place the lid on top, but don't screw it on tightly. Bring the water to a boil over high heat, reduce the heat to low, and sterilize the half-liter jars for ten minutes.
Carefully, holding the bottom, remove the jar and immediately seal it tightly with the same lid. Then turn it upside down or lay it on its side and wrap it in a blanket. Let it sit like this until it cools completely. Then store it in a basement, cellar, or pantry. Happy candy-making!
