Assorted pickles in a barrel

Mixed pickles in a barrel - a rustic delight, full of flavor and tradition

Nothing compares to the unmistakable taste of mixed pickles, which remind us of family meals and chilly winters, when we enjoy intense aromas and crunchy textures. This recipe for mixed pickles in a barrel is simple, but requires a bit of patience and attention to detail. Let's embark on this culinary journey together!

Preparation time: 30 minutes
Fermentation time: 2-3 weeks
Number of servings: 10-15 servings

Main ingredients:

- 1.5 kg cucumbers (fresh, preferably smaller)
- 4 medium-sized cauliflowers
- 1 kg carrots (sliced)
- 2-3 large horseradish roots
- 4-5 hot peppers (optional, for extra spiciness)
- 2-3 sour cherry twigs
- 2 bunches of celery leaves
- 1 bunch of lovage
- 3 heads of garlic (peeled)
- 1 handful of peppercorns
- Dried dill (to taste)
- Dried thyme (to taste)

Brine ingredients:

- 10 liters of water (slightly warm)
- 10 tablespoons of salt (sea salt, unrefined, for better taste)

Necessary utensils:

- A clean barrel (preferably wooden, but a food-grade plastic container can also be used)
- A plate or a board (to keep the vegetables submerged)
- A weight (for example, a jar of water)

Step by step:

Step 1: Preparing the vegetables

Start by washing the cucumbers well under cold running water, then let them drain. This step is essential, as excess water can affect fermentation.

The cauliflower is broken into small florets, and the carrots are peeled and sliced. If you prefer thicker carrots, you can opt for larger slices.

The horseradish is peeled and cut into 4 strips, being careful not to irritate your eyes with its strong aroma.

The celery and lovage leaves are washed well and left to drain.

Step 2: Assembling the pickles

On the bottom of the well-washed barrel, place a few leaves of thyme and dill. Add a few cloves of garlic and two hot peppers, then start building the layers of vegetables.

Start with a portion of cucumbers, followed by cauliflower florets, carrot slices, a handful of dill, hot peppers, garlic, and thyme. Repeat the process, adding layers of cucumbers and cauliflower until the barrel is nearly full.

Finally, add the horseradish, celery and lovage leaves, sour cherry twigs, and a handful of pepper. These ingredients not only add flavor but also a unique visual appeal to your pickles.

Step 3: Preparing the brine

In a 10-liter pot, add the warm water and salt, stirring well until the salt is completely dissolved. This brine will create a suitable environment for fermentation, giving the vegetables their specific pickled taste.

Pour the brine over the vegetables in the barrel, ensuring they are covered with water by about two fingers.

Step 4: Keeping the vegetables submerged

To prevent the vegetables from floating to the surface and oxidizing, place a plate or board on top and put a weight (a jar of water, for example) to keep them submerged.

Step 5: Fermentation

Cover the barrel with a lid or a clean cloth and leave it in a cool place, away from direct sunlight. Fermentation will take between 2 and 3 weeks, depending on the ambient temperature. Check the condition of the vegetables periodically, and if necessary, top up with brine.

Serving suggestions

Mixed pickles are a perfect accompaniment to roasts, grilled dishes, or sandwiches. You can also add them to salads for an extra texture and flavor.

Possible variations

- Instead of horseradish, you can add slices of beetroot for a vibrant color and a sweet taste.
- Add green tomatoes, white or red cabbage, or even slices of quince to diversify the flavor of your pickles.

Nutritional benefits

Pickles are an excellent source of probiotics, which help maintain digestive health. They are also low in calories, making them an ideal snack for those looking to keep their weight in check.

Frequently asked questions

1. Can I use other vegetables?
Yes, you can experiment with various vegetables, such as radishes, wild peppers, or zucchini, to create unique combinations.

2. How can I avoid mold on the pickles?
Ensure that all ingredients are fresh and that the vegetables are completely submerged in brine. An adequate weight will help keep the vegetables under water.

3. How do I store the pickles?
After fermentation, transfer the pickles to jars and store them in the refrigerator to stop fermentation. They will last for several months if stored properly.

Conclusion

Mixed pickles in a barrel are not just a delicious dish, but also a culinary tradition worth preserving. With every bite, you will taste the rich flavor of fermented vegetables, reminding you of family meals and unforgettable moments. Try this recipe and enjoy the flavor of pickles to enrich your meals, regardless of the season. Enjoy your meal!

 Ingredients: Cucumbers 2 bunches of celery leaves 1 bunch of lovage 3 heads of peeled garlic 1 kg of carrots sliced into rounds 4 cauliflowers a handful of pepper 2-3 large pieces of horseradish 4-5 hot peppers 2 cherry twigs dried dill dried thyme Later: green tomatoes 2-3 heads of white cabbage 2 heads of red cabbage 1 quince.

 Tags:  cucumbers pickles canned food