Mixed pickles

Mixed Pickles

Who doesn't love the fresh and crunchy taste of mixed pickles, especially in the cold season? These delights not only enrich our meals but also bring a touch of nostalgia, reminding us of summers spent around the table, with grandparents lovingly preparing these treats. Mixed pickles are a perfect accompaniment to a variety of dishes and can transform even the simplest meals into true feasts.

Total preparation time: 2 hours (including soaking and sterilization time)
Number of servings: 3 jars of 800 g

Necessary ingredients:
- 1 medium white cabbage
- 2 large carrots
- 2 bell peppers (preferably one red and one yellow for color contrast)
- 1 capia pepper
- 3 green tomatoes (preferably green for added texture)
- 3 large onions
- 1 piece of horseradish (about 100 g)
- Celery leaves (about 6-8 leaves)
- Coarse salt (about 3-4 tablespoons, depending on taste)
- 1 packet of sweet-sour Pikant Fix
- 150 ml wine vinegar
- 75 g sugar

Preparing the vegetables:
1. Start by washing all the vegetables well under cold running water. It is important that they are clean since they will be preserved for a longer period.
2. Chop the cabbage finely so that it is easy to eat. If you prefer, you can also slice it evenly.
3. Slice the onion into julienne, the carrots into thin rounds, the peppers into suitable pieces, and the tomatoes into slices.
4. Mix all the vegetables in a large bowl and add coarse salt. This step is essential as the salt will help draw out the juice from the vegetables. Let the mixture sit for at least 1 hour, covered with a clean towel.

Sterilizing the jars:
1. While the vegetables are marinating, prepare the jars. Wash them well with water and detergent, then rinse thoroughly.
2. Sterilize the jars and lids in a pot of boiling water for about 10-15 minutes. This step is crucial to prevent bacterial growth in the pickles.

Assembling the pickles:
1. After the vegetables have released enough juice, gently squeeze them by hand to remove excess liquid.
2. In a sterilized jar, add a few celery leaves at the bottom and then start adding the vegetables in even layers, pressing lightly to ensure no air bubbles remain.
3. On top of the vegetables, add pieces of peeled horseradish. Horseradish not only provides a distinct taste but also helps preserve the pickles.
4. Prepare the Pikant Fix according to the instructions on the packet. Add the wine vinegar and sugar, mixing until fully dissolved.
5. Pour the prepared liquid over the vegetables, ensuring they are completely covered. If necessary, you can add a little water to ensure the vegetables are submerged.
6. Seal the jars with the sterilized lids and make sure they are tightly sealed.

Storage:
Leave the jars at room temperature for 24 hours, then move them to a cool, dark place. The pickles will be ready to eat after about 2-3 weeks, but they can be stored for longer, becoming even more flavorful.

Serving suggestions:
Mixed pickles are an excellent accompaniment to meat dishes, sandwiches, or even as an appetizer alongside cheese. A bottle of white wine or fruit brandy can perfectly complement this meal.

Tips and variations:
- You can experiment with different types of vegetables, adding cauliflower, cucumbers, or even garlic to customize the pickle mix.
- If you prefer a spicy note, add finely chopped hot peppers.
- Instead of sugar, you can use honey for a more natural taste and a slight sweetness.

Nutrition and benefits:
Pickles are rich in vitamins (especially vitamin C) and probiotics, beneficial for digestive health. A serving of mixed pickles contains about 30-50 calories per 100 g, depending on the ingredients used.

Frequently asked questions:
- Can I use other types of vinegar?
Yes, you can use apple cider vinegar or balsamic vinegar for a different flavor, but make sure the proportions are maintained.

- What do I do if the jars don't seal?
If you notice that the jars haven't sealed, you can reboil them or keep the pickles in the fridge and consume them quickly.

- How long can pickles be stored?
If stored under proper conditions, pickles can be consumed for up to a year or even longer. However, for the best taste, it is recommended to consume them within 6-12 months.

These mixed pickles will not only delight your taste buds but will also bring a splash of color and vitality to any meal. So, put on your chef's clothes, gather your ingredients, and let your creativity shine in the kitchen!

 Ingredients: 1 white cabbage 2 carrots 2 bell peppers 1 capia pepper 3 green tomatoes 3 onions horseradish celery leaves coarse salt spicy sweet-sour seasoning packet 150 ml wine vinegar 75 ml sugar

 Tags:  pickles