home
➠ Snacks
➠ Snacks
➠ Pickled tomatoes with cauliflower for the winter

Pickled tomatoes with cauliflower for the winter

1348

Kitchen Russian

Calorie content 116.1 kcal

Portions 5 port.

Cooking time 60 minutes

Proteins * 6.7 g

Fats * 1.8 gr.

Carbohydrates* 20.1 g

Pickled tomatoes with cauliflower for the winter

Content

Cauliflower, when preserved, goes well with tomatoes. These vegetables complement each other: the presence of these two ingredients in the roll allows the appetizer to be very juicy, nutritious, with a rich taste. Make sure to prepare pickled tomatoes with cauliflower for your family, we guarantee everyone will be happy!

Ingredients

Cooking process

Prepare all the ingredients necessary for cooking pickled tomatoes with cauliflower for the winter. Wash and dry tomatoes, cucumbers, zucchini and cauliflower inflorescences on a kitchen towel. Peel the garlic, onions and carrots. Wash the pepper and remove the seeds. Wash and dry the dill umbrellas.

Cut the pepper into strips, cut the courgettes into small circles. Cut the onion into quarters. Cut off the tips from the cucumbers. Cut the carrots into strips.

Sterilize jars and lids. Alternating, send tomatoes, cucumbers, zucchini, peppers, onions, garlic, cauliflower inflorescences, carrots to the jar.

Lay the dill umbrellas on top.

For the marinade, boil water, dissolve salt and sugar in it. Pour the finished marinade into jars of vegetables. Leave on for 5 minutes.

Then drain the brine, boil it again, pour it into jars. Pour vinegar there.

Roll up the jars, turn them over and let cool completely in this form. Store pickled tomatoes with cauliflower in a cool, dark place for the winter. A delicious appetizer for any table is ready!