Mixed pickles

Combined pickles: a traditional recipe full of color and flavor

Preparation time: 30 minutes
Cooling time: 24 hours
Number of servings: 7 jars (6 of 800 g and 1 of 4 kg)

Pickles are not only a delicious accompaniment to winter meals but also a wonderful way to preserve fresh vegetables for a vibrant taste throughout the year. This combined pickle recipe is an explosion of colors and flavors that will add a touch of zest to any meal. Whether you serve them alongside a juicy roast or use them as a garnish for sandwiches, these pickles are definitely a must-have in your pantry.

Ingredients

- 1 white cabbage
- 1 red cabbage
- 1 large cauliflower
- 3 carrots
- White grapes (about 200 g)
- Black grapes (about 200 g)
- Horseradish (a root of about 100 g)
- Celery stalks with leaves (about 200 g)
- 2 packets of Pikant Fix sweet and sour
- 700 ml wine vinegar
- 300 g sugar

Necessary utensils

- Glass jars (preferably with metal lids)
- A large pot
- A sharp knife
- A grater for carrots
- A spatula or wooden spoon
- A clean cloth or towel

Step-by-step instructions

1. Preparing the vegetables: Start by cleaning all the vegetables. Wash the white and red cabbage thoroughly, then slice them into thin strips. Peel the carrots and cut them into rounds. The cauliflower should be broken into small florets so that it fits easily into the jars.

2. Layering the vegetables: Arrange the vegetables in the jars in layers. You can start with a layer of white cabbage, followed by carrots, cauliflower, and red cabbage. Add a few florets of cauliflower and carrot rounds to create an attractive combination. Don’t forget to add both white and black grapes, which will add a sweet note and a pleasant contrast of textures.

3. Preparing the Pikant Fix: In a large pot, combine the wine vinegar, sugar, and the two packets of Pikant Fix. Place the pot over medium heat and stir until the sugar completely dissolves. Bring the mixture to a boil, then let it simmer for 5 minutes.

4. Filling the jars: Once the Pikant Fix is ready, pour it hot over the vegetables in the jars, ensuring that all the vegetables are well covered with liquid. Leave a small margin of 1-2 cm from the top for expansion.

5. Sealing the jars: Close the jars with their metal lids, making sure they are well sealed. Place the jars in a thick blanket or towel and let them cool slowly at room temperature. This step is essential to ensure even fermentation and long-term preservation.

6. Storage: After they have cooled completely, store the jars in a cool, dark place where they can be kept for several months. The taste of the pickles will continue to develop, and the flavors will intensify.

Helpful tips

- Choosing vegetables: Choose fresh and crispy vegetables for the best results. The cabbage, carrots, and cauliflower should be free of spots or signs of damage. The grapes should be sweet and juicy.
- Variations: You can experiment by adding other favorite vegetables, such as cucumbers, peppers, or beets. You can also add spices like whole pepper or bay leaves for extra flavor.
- What to pair with: These pickles are wonderful alongside meat dishes, but they can also be the surprise ingredient in a cold salad or sandwich. You can also use them to add a special flavor to tacos or burgers.

Nutritional benefits

Pickles are an excellent source of vitamins and minerals, and through fermentation, they become probiotics, beneficial for digestive health. Cabbage, for example, is rich in vitamin C, while carrots contain beta-carotene, a powerful antioxidant. Cauliflower is a good source of fiber, and grapes provide an important supply of antioxidants.

Frequently asked questions

1. How long do pickles last? Well-preserved pickles can last up to a year, but it is recommended to consume them within 6-8 months to enjoy the best flavors.

2. Can I use a different vinegar? Yes, you can use apple cider vinegar or balsamic vinegar, but the final taste will vary. Wine vinegar provides a perfect balance between acidity and sweetness.

3. How can I tell if the pickles have spoiled? Check the jars for signs of rust on the lid or an unpleasant smell. If you notice mold formation, discard the pickles.

Personal note

This combined pickle recipe reminds me of my childhood when my grandmother prepared jars full of colorful vegetables for winter. Each jar was a treasure, and the taste of these pickles became a symbol of family meals. I encourage you to share this recipe with loved ones and create your own memories around the table. With each jar, you’ll add a piece of your heart to every dish!

Try this combined pickle recipe and enjoy its flavor throughout the year!

 Ingredients: 1 white cabbage 1 red cabbage 1 large cauliflower 3 carrots white grapes black grapes horseradish celery stalks with leaves 2 packets of sweet and sour spicy mix 700 ml wine vinegar 300 g sugar

 Tags:  pickles