Cauliflower for the winter
1 serving
40 minutes
The specified amount of products makes about 1.5 liters of preparation.
1
Prepare all the ingredients.
2
Sterilize jars and lids over steam for 15-20 minutes.
3
Break the cauliflower into florets.
- Cauliflower: 700 g
4
Slice the red onion into thin rings and distribute half into the jars.
- Red onion: 100 g
5
Add half of the bay leaves and dill umbrellas to the jars.
- Bay leaf: 6 pieces
- Dill flower heads (umbels): 6 pieces
- Bay leaf: 6 pieces
6
Put half of the cauliflower into jars.
- Cauliflower: 700 g
7
Add the remaining onions, dill umbrellas, and bay leaves, then layer the remaining cauliflower. The jars should be packed tightly.
- Red onion: 100 g
- Dill flower heads (umbels): 6 pieces
- Bay leaf: 6 pieces
- Cauliflower: 700 g
8
In a saucepan, mix water, apple cider vinegar, allspice, mustard seeds, sugar, and salt. Bring to a boil and cook for 2 minutes.
- Water: 800 ml
- Apple cider vinegar: 100 ml
- Allspice berries (whole): 3 teaspoons
- Mustard seeds: 3 teaspoons
- Sugar: 4 tablespoons
- Salt: 3 tablespoons
9
When the sugar dissolves, pour the hot marinade into jars with cauliflower.
- Water: 800 ml
10
Seal the jars, turn them upside down, and cover with a blanket until completely cool.
11
Store cauliflower in a cool place. This cauliflower can be eaten after 10 days or kept for winter.
