Donuts stuffed with cauliflower in vinegar

Donuts stuffed with cauliflower in vinegar

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 10 kg gogosari
  • 3 cauliflower
  • 4 l otet
  • 2 l apa
  • 4 sugar dogs
  • mustard seeds
  • Bay leaves
  • peppercorns
  • horseradish
  • 1 tablespoon salt per liter of vinegar

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Donuts stuffed with cauliflower in vinegar:

In a pot I boiled vinegar, water, sugar, salt, bay leaves, peppercorns and mustard. The cleaned donuts and the cauliflower bouquets are passed through hot liquid. leave for a few seconds, stirring. When they have cooled a bit, we put 1 or 2 bunches of cauliflower in each donut. I placed them in the jar, as seen in the photo, I cut horseradish strips and placed them among the donuts and a few slices of carrot, and when the jar fills up, pour the liquid until the jar is full. I put the lid on, not stapled, so I could check the liquid and where it was needed, I added. after about 3 hours, I closed the lids well and placed them in the cellar, waiting for them to be consumed in winter.

Tips sites

4kg donuts cleaned of stalks and seeds
2kg cauliflower (open the bouquets and scald with salted water)
A solution is made in which the donuts will be scalded: & # 8211 1 l of vinegar, 5 l of water
& # 8211 500 gr honey, bay leaves
& # 8211 200 gr salt
& # 8211 mustard seeds, peppercorns

After the donuts have cooled, fill them with the cauliflower bunches and arrange them nicely in the jar. At the end we pour the hot syrup, put the lid on well and keep it in the blanket until the next day, when we store it in the pantry.

Try this video recipe too


Donuts stuffed with cauliflower in vinegar & # 8211 preserves for the winter when the donuts remain crispy and keep their color and texture even after 2 years.

I haven't made cauliflower-filled donuts in vinegar in the last 5 years. Maybe even 6 will be a great regret that during this period I left them aside. But I have only one pantry and although I moved some of my cans to the attic, I still don't have enough space. This year I put two smaller jars, but I will be forced to give up at least one jar of gogonele breaded with garlic, because otherwise I won't have room to put all my pickles: pickled pickles in brine, pickles in brine, donuts scalded in vinegar with sugar, the jar of cabbage for salads. if you want to be inspired I leave you here link to all pickles put in brine and here to canned vinegar. This year I managed to make my friend's recipe for the first time pickle salad in mustard sauce, so here are 3 more jars of pickles and they will find their place in my pantry.

This recipe for cauliflower donuts in vinegar my mother took it from our neighbor, the mother of my childhood friends Cristina and Mihaela. Also from the dance, my mother found out that instead of cauliflower, the donuts can be filled with grapes. The recipe in this version (donuts stuffed with grapes) is already on the blog. This type of pickle not only has a beautiful presentation, but is also very good. In this way two types of pickles are obtained in the same jar. The recipe has been prepared since then quite often until we moved to the house, where I made a single pantry, unfortunately not very big.

It takes up the most space in my pantry donuts scalded in vinegar with sugar (most appreciated by our friends) and pickles in winter brine (Special for my husband & # 8211 for which I use a different pickling method than the summer one).

The recipe for donuts stuffed with cauliflower is very simple, without preservatives. I only used vinegar, water, sugar, horseradish and a few spices.

Donuts must be healthy, strong and fresh. The cauliflower is washed and the bouquets are chosen on the size of the holes made in the donuts by removing the stalks. Choose white, spotless bouquets. These are inserted into the donuts carefully, so as not to break it on the edges, nor to pierce it with a rather small cut tail. In a few donuts I hid 2-3 grapes, then I put the bunches of cauliflower.

The jars must be well washed and sterilized in the case of glass ones. If you use plastic jars, make sure they are very well washed and dried, without smell. I do not recommend thin plastic jars for the fact that the marinade is poured hot, and the plastic tightens in contact with the hot liquid. Unless you have another possibility, you only have such jars in the house, leave the marinade to cool for 10 minutes and pour it over the donuts. I don't think they have lids that close very well, as are the metal ones, which is why I insist on using glass jars.

When choosing donuts to preserve them whole, you must take into account the size of the neck of the jar in which you will put them. My donuts were huge, and the big jars had too small necks. So I used two smaller jars, in which I managed to put the donuts filled with cauliflower. After all, it's better that way. When I open a jar I know for sure that it will end quickly and I don't have to worry that it won't last after I open it.

I must tell you that between the donuts I put the bouquets of cauliflower, carrots, slices of horseradish. It would have been a shame not to fill the gaps. We do not add hot peppers to this type of preserve, if you keep it you can do it.

The amount of liquid may differ from case to case, depending on how full the jar is, but there will not be a very big difference (100-200ml). My opinion is that it would be good for the liquid to be in a slightly larger amount, so that there is no need to boil the marinade after you have managed to fill the jar 90%.

Now I leave the list of ingredients and how to prepare for cauliflower donuts in vinegar and I wish you all the best for canning for the winter.


(1 jar 2 l and 1 jar 1.3l)

1.5 teaspoons mustard seeds

1 teaspoon peppercorns

Optional: in the jar you can put carrots, hot peppers, bunches of cauliflower among the donuts

First I boiled water with vinegar, salt, sugar, a few rounds of horseradish and 1/2 teaspoon mustard seeds.

I used beautiful, strong, fresh donuts. I washed them, then removed the stalks and shook them well to get rid of all the seeds.

I was lucky not to find even a rotten donut inside (with traces of mold or black spots). If you notice this, you will not use them.

I unwrapped the cauliflower in large bunches, washed them under running water, then broke smaller bunches, depending on the size of the holes and their interior. In a few donuts I put 2-3 large grapes that had the role of fixing cauliflower. I put celery leaves, a small bay leaf, horseradish slices, peppercorns and mustard seeds on the bottom of the jars, then I arranged the donuts in jars, squeezing them without crushing them. Between the donuts I put slices or strips of carrots and bunches of cauliflower. After filling the jars I put the celery leaf, dill flower and two strips of horseradish root. You can also put 3 or 4, because they taste good and help preserve.

I put the jars on the oven tray, poured the hot vinegar marinade and immediately sealed the jars with good lids, which close tightly.

I left a blanket over the jars until the next day, when I took pictures of them and moved them to the pantry.

I will come back with pictures after they are pickled, but I invite you to prepare them by then.

If you want to see my recipes in the video version, I invite you to subscribe to the YouTube channel.



white and black grapes / cauliflower

1 cinnamon stick
bay leaves
marar flowers

We wash the gogogsarii, clean the stalks and fill them with white and black grapes (or cauliflower). We put jars in it, taking care to put whole and hard plums between them, halves of hard pears or apples, quince, horseradish slices, and over the donuts we put dried dill flowers and horseradish pieces.

In a pot boil 2 l water, 1 l vinegar, 200 g honey, 100 g sugar, cloves, cinnamon, bay leaf, pepper, 2 tablespoons coarse salt. Pour the hot vinegar over the donuts, seal the jars and cover them with a blanket until the next day. Then we put the jars in the pantry. After 4-5 weeks we can serve them.

Donuts stuffed with cabbage, in vinegar! A delicious recipe for the winter pantry

Wash donuts very well. Using a knife, cut a lid around the spine and carefully remove the seeds. Put the washed and cleaned donuts in a bowl.

Then wash the rest of the vegetables. Chop the fidelita cabbage and add it in a large bowl. Add half a teaspoon of salt and mix well.

Grate the carrots and celery through a large grater. Add them over the cabbage and mix.

Let everything sit for 15-20 minutes for the salt to penetrate the vegetables. Meanwhile, prepare the borvanas to put the donuts in them. They must be clean and have airtight lids.

Then drain the juice that the vegetables leave and fill each donut with the content obtained.

Divide the celery leaves into four jars, add a few rounds or horseradish sticks in each and then place the stuffed donuts in them. Fill the spaces between the donuts with the bunches of cauliflower. Add celery and horseradish leaves among them.

Put water and vinegar in a pot to boil. Add to this the two tablespoons of salt, sugar, spices and bay leaves. Bring everything to a boil for two to three minutes, then turn off the heat.

Place a knife blade or spoon or fork handles under the jars to prevent them from breaking due to heat. Gradually pour the hot juice into jars. Gently move the jars as you pour the juice so that it penetrates through the spaces between the vegetables. At the end, screw the lids well and place the bollards on a bed of beds. Then cover them with beds and let them cool until they reach room temperature. You can keep them like this for a few days. In this way the jars are sterilized without the need to boil them.

Then place them in the pantry and enjoy their aroma in the winter days.

What else am I cooking?

For several years I have been hearing a co-worker how she puts donuts stuffed with cauliflower and that's how I would have wanted to put them too! I haven't had the opportunity so far, because I've always preferred to make donuts dipped in vinegar and sugar, which are cut, not whole. This has been going on for several years, since I have this recipe that is convenient - but that is not the only reason. For many years, it has not been so easy to find healthy donuts that I can pick whole, as housewives used to do.
My mother always put whole donuts in large 10-liter jars, which she kept on the balcony that was not closed at that time. They did not freeze in winter and the pickles were good until late spring. The donuts didn't soften at all, I don't know how, maybe because they were well placed and because they were cold.
In the first years of my marriage, I put the pickles in the same way as my mother, but, after closing the balcony, I found that they no longer "held". When we opened the jar, we had to either eat it quickly, or pray to God that it would be colder, otherwise the pickles would spoil. That's why I started to put cucumbers and donuts in 850 ml jars, which we can eat once - and even if we don't eat them, they at least fit in the fridge, where I can keep them and they don't spoil.
On top of that, I don't know why, there weren't many healthy donuts found and I had to cut and clean them. So I started to put the donuts cut in vinegar and sugar, to fit in small jars.
Although I now live at home, I also put pickles in small jars, because it seems more practical.
But last year there was an opportunity to make whole donuts filled with cauliflower. I had received a bag of cauliflower from our spiritual priest and, besides the fact that I gave it to all my friends - how much cauliflower to eat? - I put it in the pickle and in the freezer, I also made cauliflower food, but I still had a few pieces! Inevitably, I thought of putting donuts stuffed with cauliflower. The problem was that there were not many donuts and, even if they were, they were either expensive or a bit spoiled. But I didn't even worry about it, because I had some donuts in my garden, which I was just going to pick, mine being always later. There weren't too many, just enough to fill the jar I had available. My vegetable garden is small, so I put as much as I can - although I always make more seedlings, but not all of them grow well. But I take great care of the ones that remain, that's why I always have healthy vegetables.
I have to make a small parenthesis, about donuts. Although I try to make a few more donuts in my garden, I fail and, of course, I have to buy, to pickle. In recent years I have always bought from Fierbinti or Dridu, where households with a lot of goods always come, which I sell wholesale, most of the time. It suits me, because I buy canned vegetables and pickles at a lower price than at the market. Every time I bought donuts and kapia peppers, I heard an excuse, like "the worm got into them," meaning there were some of them who had worms in them, though maybe not visible - but people warned me in advance. . They even asked me if I put the cut or whole donuts, because if I wanted to put them whole they told me that they are not good - honest people, but I wonder, why do you grow so many donuts and peppers, but no Do you spray them in time so that the worm doesn't enter? That's all I learned, that vegetables must be sprayed, no matter how many organic vegetable stories there are, you can only prevent diseases and insects or worms with chemicals, given on time. Who knows how to sprinkle vegetables, sprinkle them properly, without intoxicating them, as the Turks do, you don't even know what other diseases you get after eating their vegetables! I watch the show "What the plants want" from LookPlus TV and I am very happy with the results I have. And from the audience they have, it seems that there are a lot of people in this country who are watching it and who have had results. It's all about respecting the terms and the substances, each in its own time, so the vegetables stay healthy and we don't get sick of eating them either. That's why I always ask myself - I even asked them - why don't they prevent this madness with the worm? Probably because it works, doesn't it? However, I'm starting to get tired and I don't think I'll buy such donuts anymore, no matter how cheap they are.
To come back, it worked just fine, because anyway, I didn't even have a big jar to put the cauliflower donuts in, but a 4-liter one. I immediately thought that the jar would look very nice because I had donuts of all colors: yellow, green and red.

Ingredients for a 4 liter jar

- the little cauliflower
- 1 kg of healthy donuts
- 1 liter of vinegar
- 2 liters of water
- 3 tablespoons coarse salt
- 3 tablespoons sugar
- 1 teaspoon of mustard seeds
- 1/2 teaspoon peppercorns
- 3 bay leaves
- celery leaves
- 1 horseradish root

I washed and cleaned the cauliflower leaves, then I cut the bouquets with a knife, as in the cauliflower dish. I cut the backs of the bouquets so that they fit well in the donut.

I washed the donuts and cut them around the tail to remove the spine.

I cleaned the seeds well.

Then I started filling them with cauliflower bunches, depending on how big the donut was.

In some a larger bouquet entered, but in others a smaller one entered.

I placed the stuffed donuts in the jar, with the cauliflower outside, so that it could be seen. I alternated the donuts so that they were not the same close colors and I obtained a very cheerful jar. I put among them 2-3 cleaned carrots, but also a horseradish root. Because I didn't have enough donuts, I filled the jar with large bunches of cauliflower and a few stalks of celery. I still have the celery stalks from the pickled gogonelas and I used them all, because they also taste good, even if they don't have leaves. As I said before, nothing is lost in my kitchen!

I stuffed a few stalks of celery on top. I cut the other horseradish root in 2 lengthwise and put the cross-shaped pieces on top, to keep everything under the vinegar brine that I was going to pour on top. Then I added a few peppercorns.

I sprinkled a teaspoon of mustard seeds, one of coriander and 2 bay leaves.

I boiled the juice for donuts consisting of 1/2 liter of vinegar and 1 liter of water, that is, to a measure of vinegar put 2 measures of water. As with other pickles, such as: pickled cucumbers or pickled gogonele, I put a tablespoon of coarse salt once in each liter of liquid, ie a tablespoon and a half. The salt must not contain iodine, otherwise the pickles will not keep. In addition, I added a tablespoon of sugar for each liter of liquid, ie another tablespoon and a half.
When the brine started to boil, I stopped the fire and then I put it so hot, with the polish, in the jar placed on the grill of the stove, so that the jar would not crack.

My mother used to put the jar on 2 knives placed crosswise on the table, just so that the metal would take over the heat of the liquid, thus preventing the glass from cracking. I closed the jar, which I no longer had a lid on, with a piece of cellophane, which I had just found in the pantry. It wasn't real cellophane, which can't be found anymore, but I took it from a bag in which I had pretzels, as if. how good it is that I keep packaging, that you never know what I need! I tightened the cellophane with something preserved, that is, with an elastic, with which I hoped that the cellophane tightened well. I also keep the elastics with which the ties are now tied to the green or green onion, the garlic and look how I find a use for them.
I then left the jar on the kitchen counter for about a week to grow, along with the pickled peppers stuffed with cabbage, which I made the same day.

When they were ready, I took them to the warehouse, on the shelves I was glad to have, especially for pickles.

Unfortunately, in January, at a very high frost of -25C, I found that all my pickles and zacusca, pepper paste and what else I had there were frozen - just when I had made the most preserves I had ever made, to which I no longer say how much I worked! However, it was good that I saw them the very next day after the frost and I moved them all to the small cellar, where I put them before making the warehouse. There they thawed and I found that they did not break at all, so I breathed a sigh of relief. This year I took them directly there, because I don't want any more surprises!
The donuts stuffed with cauliflower were wonderful and I ate them with gusto at any meal, especially fasting ones. With the potato stew it went great!

Pickles: Donuts stuffed with cauliflower in vinegar

A simple and delicious recipe for donuts filled with cauliflower in vinegar from: donuts, vinegar, water, salt, sugar, dill, thyme, tarragon, peppercorns, bay leaves and cauliflower.


  • 30 large donuts
  • 1 l of vinegar
  • 3 l of water
  • 3 tablespoons salt
  • 6 tablespoons sugar
  • dill
  • thyme
  • tarragon
  • peppercorns
  • Bay leaves
  • 2 cauliflower

Method of preparation:

Wash the donuts, cut off their tails, remove the seeds and wilt them. Make a mixture of vinegar, water, salt, sugar, peppercorns and a few bay leaves and put it on the fire to boil. Put the donuts in custody, turn them over with a spoon, scald them for 5 minutes, take them out and drain them.

Wash the cauliflower, break it into bunches and put it in a colander, then soak it for 5 minutes in the vinegar mixture. Drain and put a little in each donut.

Place the donuts in 800 g jars, cover them with the solution in which you scalded them, put tarragon leaves, dill stalks and thyme - natural preservatives -, close the jars tightly and keep them in the pantry.

Donuts stuffed with cauliflower. Traditional pickle recipe

Pickles should not be missing from Romanians' tables and it is known that no recipe is better than the one from your mother or grandmother at home. If you want to try to make it yourself this year, we have prepared a recipe for donuts filled with cauliflower, a recipe in which the vegetables remain strong, sweet and sour.

Donuts stuffed with cauliflower. Recipe

  • 1.5 kg donuts (about 10-11 medium-sized donuts)
  • 500 g cauliflower
  • 1.2 liters of water
  • 250 ml of 9 ° vinegar
  • 250 g sugar
  • 90 g of salt
  • 1 tablespoon grated black peppercorns
  • 1 tablespoon grated mustard seeds
  • 1 horseradish root fresh, cleaned and cut into sticks
How to prepare donuts stuffed with cauliflower:

First of all, we have to wash and clean the stalks and seeds of the donut and put them upside down. Wash the cauliflower well under running water and remove the bouquets. We wait for half an hour in the water with vinegar for all the impurities to come out of it. After the passage of time, we take it out of the water and let it drain. See also: White mustard seeds. What are the benefits of berries that we usually use for pickles

We must also not forget the jars, which must be very well washed, sterilized. That being said, we start filling the donuts with the bunches of cauliflower until we finish filling all the donuts, then they are put in the jar, squeezing them well and arranging horseradish sticks among them.
Put water, vinegar and sugar on the fire, adding pepper and mustard seeds from the beginning. Bring to a boil and just at the end add the rest of the salt, according to everyone's taste. Fill the jar with donuts with this hot liquid and close immediately with a suitable lid.

The donut jars are kept in a cool and dark room, with the mouth down, and after about a week, they are already good for consumption.

If you liked this article, join, with a Like, the community of readers on our Facebook page.

If you like our articles and want to join us on Facebook, we expect you to join the community with a Like:

Method of preparation

The stick is boiled. Peel a squash, grate it and put it in salted water for half an hour.

The donuts are cleaned and cut into finger-thick slices.

When the batter boils, pass the donuts through it until it changes color, then pass the cauliflower until it softens a little.

According to your preferences, you can cut 2-3 carrots into slices. They must also be passed through the bait.

In the washed and dried jars we put a celery leaf, a horseradish root and a row of donuts, then a row of cauliflower. We stuff them well by hand and put garlic between them. After arranging the vegetables in the jar, pour the hot batter on top.

We turn the jars over on the lids and leave them under the beds until the next day. No sterilization required.

Vinegar donuts stuffed with grapes and cauliflower

The pickling period is almost over. On the last hundred meters I managed to put some gogosari in otet stuffed with grapes and cauliflower.

Usually my mother-in-law puts donuts in these and they always turn out very good. I took the recipe from her so I can share it with you.

The donuts put this way are wonderful in winter with a steak or anything else that will inspire you.

I can't give you exact amounts of all the ingredients because it depends on how much you want to put.


  • beautiful donuts without stains
  • cauliflower bouquets
  • black grapes
  • horseradish
  • celery
  • vinegar
  • the water
  • coarse salt
  • peppercorns
  • Bay leaves
  • mustard seeds

Method of preparation:

The donuts are washed and cleaned of stalks and seeds.

In each donut we put a piece of horseradish, a piece of celery, a bouquet of cauliflower and a fragment of a bunch of grapes.

We fill all the donuts. Put 2 pieces of horseradish on the bottom of the jar, then place the donuts. In the places where there is free space we put the bouquets of cauliflower, grapes, pieces of celery and pieces of horseradish. Horseradish is a natural preservative so we must not forget him.

For the solution we use one part vinegar to two parts water. For 1 liter of solution add 1 tablespoon of salt once and 3-4 tablespoons of sugar.

They are boiled together with peppercorns and bay leaves. When the solution starts to boil, pour it hot over the donuts. We don't forget to put knives under the jar so that it doesn't crack.

Cover the jar with a saucer and leave it until the solution cools. When the jar is cold, sprinkle a teaspoon of mustard seeds and close the lid tightly. The jar is placed in the pantry or in a cool place.

Donuts filled with grapes and cauliflower honor any holiday dish. Different textures, tastes that harmonize… all in one donut.