摘要：Cauliflower as a cool season vegetable doesn't have a wide range of utilisation in Turkish food processing industry and it also doesn't have too much consumption because of its disturbing odour. Aim of this research is to bring up a product which is easily consumed and to raise industrial value of cauliflowers. For this reason being inspired of other vegetables processed into canned type pickle in European countries, suitability of cauliflowers for this kind of pickle production was studied. These types of products are not well known in our country but they are wide spread consumed in European countries. During the studies, it was seen that pink color occurred on cauliflowers and to prevent pinkness, citric and ascorbic acid were added to brine. In addition, benefits of blanching during processing were searched. it was determined that, 0.2% ascorbic acid reduced pink color formation, but addition of higher amounts could not provide complete prevention. It was also realised that pinkness disappeared with the help of air contact if cauliflowers were taken out of brine one hour before consumption. So it was unnecessary to use any additives to prevent pinkness. As a result it was seen that blanching facilitated packaging, by the help of filling more product into the jar which had the same volume. The ready-to-eat product was canned with the brine containing, alcohol vinegar (providing 0.8-1% acidity), 2-3% salt, 1% fresh mint, thyme, parsley, dili, 2.5% onion and 1% sugar at balance condition and according to sensory evaluation results, this kind of product could be used as garnitures for trimming meat dishes, salads and canepes.
