photo: Pickled Cauliflower with Carrots and Bell Pepper

Pickled Cauliflower with Carrots and Bell Pepper

We suggest to stock up with interesting preparation of salad - pickled cauliflower. Its main component is the cauliflower which dietary qualities and taste are worthy the highest praise. It is much better assimilated by an organism, than all other kinds of cabbage. Sweet pepper and onions will be additional ingredients of salad. They will add excellent taste to cabbage. Marinade will become the obligatory adding to a vegetable mix.


  • Cauliflower
    1 kg
  • Onion
    1 pcs
  • Bell pepper
    300 g
  • Sugar
    80 g
  • Vegetable oil
    80 ml
  • Vinegar 9%
    100 ml
  • Salt
    15 g
  • Bay leaf
    2 pcs
  • Allspice peas
    5 pcs
  • Water
    700 ml


  • 1. In the beginning let’s prepare the main component of salad — a cauliflower. It should be sorted into inflorescences, cut off dark spots if there are such, rinse under flowing water and dry with paper towels.
  • 2. In deep ware let’s boil water, throw cabbage pieces, lower the fire to medium and boil for no more than 3 minutes so that it won’t lose vitamins. Cabbage has to remain firm. It will reach full readiness in marinade. Cast away the blanched pieces on a colander to cool and save from excess liquid.
  • 3. Meanwhile let’s prepare additional elements. Clean onions from a peel, wash and cut into half rings or strips. Clean sweet pepper from interiors, rinse and cut into straws of medium length. It is better to use sweet pepper of different colors so that snack will be filled up with paints.
  • 4. In advance let’s prepare a container for storage. Sterilize in the way suitable for you. On a bottom of sterile jars place a bay leaf and small peas of pepper, previously blanch them with boiled water. Add a pinch of fennel seeds which can also be replaced with the favorite spices.
  • 5. In a deep pan connect cabbage, onions and pepper and mix accurately.
  • 6. Shift mix of vegetables to jars, as much as possible filling empty spaces.
  • 7. In separate pan let’s make marinade. Boil water. Add sugar, salt and oil and boil out for 1 minute, pour in vinegar and remove from a cooking surface.
  • 8. Fill in with the boiling marinade a mix of vegetables in jars.
  • 9. The last step. Pasteurize jars with content without closing. Then close jars with sterile lids, cool under something warm and in a day shift on a shelf of the storeroom.
  • 10. Bon Appetite!