Pickled cauliflower for winter: how to prepare without sterilization

Unfortunately, raw cauliflower doesn't keep that long. And if you can't eat the vegetable in this form, you can pour marinade over it and preserve it for a longer period of time. Pickled cauliflower turns out very crispy, with a sweet taste and has a very pleasant flavor.

The recipe for pickled cauliflower for winter was published in one of the cooking channels on YouTube. (To watch the video, scroll to the end of the news).

Ingredients for 3 jars of 0.5 liters:

• cauliflower - 500 g
• bell pepper - 150 g

• onion - 50 g
• garlic - 2 cloves
• bay leaves
• pea pepper

• vinegar - 3 tsp.
• water - 1, 25 liters
• salt - 2 tbsp.
• sugar - 1.5 tbsp.

Method of preparation:

1. In the cabbage separate the florets. Large ones can be cut.

2. Cut peppers into straws, onions into half rings, garlic into rings.

3. Place bay leaves and peppercorns on the bottom of the jar.

4. Lay out garlic, onion. Next - bell peppers and cabbage, laying out in layers.

5. Fill the jars with dill. Leave until completely cooled, then drain the water. Repeat the procedure one more time.

6. To the water that was drained, add salt and sugar. Bring to a boil.

7. Fill the jars with the marinade. Add vinegar: per jar 0.5 liters / 1 tsp. vinegar.

8. Seal the jars and turn them upside down.