Spicy Cauliflower for Winter
Description
A preserving recipe without unnecessary fuss. I love everything spicy, and as it happens, most of my recipes usually include red hot chili pepper; today I want to tell you how to make spicy cauliflower for winter—it’s an excellent appetizer that will undoubtedly appeal to you too. I always prepare several jars and use them throughout the winter: some go on the holiday table for New Year’s and other celebrations, and some go into salads. All in all, it’s a very handy little recipe no matter how you look at it; my father-in-law especially loves this appetizer—no feast goes by without it. And it’s very easy to make; now I’ll share with you the recipe for spicy cauliflower for winter. Store in a cool, dark place.
Instructions
- 1
Step 1
Pour water into a saucepan and place it over heat. When the water comes to a boil, put a whole head of cauliflower into the saucepan and cook it for 5–7 minutes. Then drain the water and wait until the cabbage has cooled slightly.
- 2
Step 2
While the cabbage is cooking, we can peel the garlic. We’ll need approximately one head.
- 3
Step 3
Cut the red hot pepper into small pieces.
- 4
Step 4
When the cauliflower has cooled, we need to break it into florets and pack it into jars; I ended up with 3 350-gram jars. Add red pepper, peppercorns, fresh parsley, and garlic to the cauliflower.
- 5
Step 5
In a small saucepan, bring water to a boil and pour it over the jars. Let them sit for a couple of minutes, then pour the water back into the saucepan. Bring it to a boil again, pour it over the jars, let sit for a few minutes, and drain. Add salt and sugar to the saucepan, bring to a boil once more, turn off the heat, and add the vinegar. Pour the brine into the jars and seal them.
- 6
Step 6
Now we need to wrap the jars in a blanket and wait until they cool down; store them in a cool place.