Assorted pickles in brine

Mixed pickles in brine

Cooking is an art, and mixed pickles in brine are one of those creations that connect us to traditions and remind us of moments spent with family. These pickles are not just a delicious accompaniment to our meals, but also a healthy way to preserve vegetables. Whether served alongside roasts, in sandwiches, or as a side dish, mixed pickles will transform every meal into a celebration of flavors.

Preparation time: 60 minutes
Fermentation time: 10 days
Total time: 10 days and 1 hour
Number of servings: Depends on consumption, but for an 80-liter barrel, you will have enough pickles for the whole winter.

Ingredients:
- 1 white cauliflower (broken into florets)
- 2 large carrots (sliced into rounds)
- ½ white cabbage (cut into quarters)
- ½ red cabbage (cut into quarters)
- 1 horseradish root (peeled and cut in half or quarters)
- 1 celery root (peeled and cut into thick slices)
- 4-5 small watermelons (about 1 kg each, well washed)
- 4-5 bell peppers (cleaned and cut in half)
- 10-12 cucumbers (not too small, well washed)
- 10 cloves of garlic (peeled and cut in half)
- 1 liter of water
- 25 g coarse non-iodized salt (use quality salt, as white as snow)
- 1-2 tablespoons of peppercorns
- 3-4 bay leaves
- 4-5 celery leaves
- 4-5 cherry leaves
- 1 bunch of fresh dill
- 1 sturdy branch of dried thyme
- 1 tablespoon of mustard seeds

Preparation:

1. Preparing the vegetables: Start by washing all the vegetables very well. Break the cauliflower into appropriately sized florets, slice the carrots into thin rounds, and cut the cabbage into quarters. Peel and cut the horseradish into halves or quarters, and slice the celery into thick pieces. Proper preparation of the vegetables is essential for achieving crispy and delicious pickles.

2. Organizing the barrel: Choose an 80-liter barrel that is clean and dry. Arrange the vegetables in the barrel, alternating colors and textures for an attractive appearance. Add the cloves of garlic in the middle of the vegetables, and you can sprinkle the mustard seeds on top.

3. Preparing the brine: Now, let's move on to the brine. In a large pot, add 1 liter of water and 25 grams of non-iodized salt. Add the peppercorns, bay leaves, celery and cherry leaves, dill, and dried thyme. Bring the mixture to a boil, and when it starts to boil, let it simmer for 5 minutes. Then, reduce the heat and let it cool for 5 minutes.

4. Pouring the brine: Once the brine has cooled, carefully pour it over the vegetables in the barrel, ensuring they are completely covered by the liquid. You can use a weight to keep the vegetables submerged to prevent them from floating to the surface.

5. Fermentation: Cover the barrel with a lid and leave it in a warm place in the kitchen for 10 days. It is essential not to move the barrel to the fridge during this period, as fermentation needs warmth to occur. If you want a quicker fermentation, you can expose it to sunlight for a few hours each day.

6. Checking the pickles: After 10 days, check the pickles. They should have become crispy, slightly sour, and pleasantly aromatic. If everything is fine, you can move them to the fridge to stop the fermentation process.

Serving suggestions:
Mixed pickles are perfect as an accompaniment to roasts, but they can also be used in sandwiches or salads. An interesting idea is to add them to burgers for an extra crunch and acidity. They also pair wonderfully with plum brandy or a dry white wine.

Nutritional benefits:
Pickles are rich in probiotics, which help maintain a healthy gut flora. They also contain antioxidants and essential vitamins, making them a healthy option for a balanced diet.

Frequently asked questions:
1. Can I use other vegetables for mixed pickles?
Absolutely! You can add vegetables such as zucchini, radishes, or onions. It all depends on personal preferences and the season.

2. What is the importance of non-iodized salt?
Coarse non-iodized salt is essential for fermentation. It helps create an environment conducive to beneficial bacteria and prevents the growth of harmful ones.

3. How can I keep the pickles longer?
After fermentation, store the pickles in the fridge in an airtight container. They can be consumed for several months, but they will be most delicious in the first few weeks.

4. What can I do with the leftover brine?
The brine can be used as a base for sauces or marinades. You can also use it to flavor dishes such as stews or soups.

Whether you are an experienced cook or a beginner, this mixed pickles recipe in brine will not only bring you a delicious result but also a deep satisfaction. Your household will be filled with aromas, and your meals will be rich in flavor and tradition. Enjoy every bite and savor the authentic tastes of pickled vegetables!

 Ingredients: bell pepper, celery, carrot, green tomatoes, cucumbers, cauliflower, garlic, horseradish, white cabbage, red cabbage, dill leaves, sour cherry, celery, a sturdy branch of thyme, bay leaves, mustard seeds, whole pepper, coarse salt (use quality salt, white as snow, the Greek kind from the supermarket).