Assorted pickles
Mixed pickles: The delight of preserved season
When it comes to mixed pickles, every household has its own recipe, passed down from generation to generation. These preserves not only provide an explosion of flavors but are also an excellent way to keep fresh vegetables for the cold season. Additionally, pickles are a perfect accompaniment to many dishes, bringing a delicious contrast of acidity and crunchiness.
In this recipe, I will guide you step by step through the process of preparing mixed pickles, using a combination of fresh vegetables and aromatic spices. I will also provide you with some useful tips and variations to customize the recipe to your taste.
Preparation time: 30 minutes
Fermentation time: 1-2 weeks (depending on ambient temperature)
Number of servings: approximately 6-8 jars of 700 ml
Ingredients
- 1 small cauliflower, cut into florets
- 2 red beets, peeled and diced
- 2-3 carrots, peeled and sliced
- 1 celery, with leaves, cut into large pieces
- 1 small white cabbage, quartered
- 1 small red cabbage, quartered
- 1 teaspoon of peppercorns
- 1 teaspoon of mustard seeds
- 1 tablespoon of dried dill
- 1-2 pieces of horseradish, cut lengthwise
For the pickling brine
- 1 liter of water
- 1 heaping tablespoon of pickling salt
Step by step for perfect mixed pickles
1. Preparing the vegetables: Start by washing all the vegetables under cold running water. Make sure to remove any impurities, as cleanliness is essential for achieving delicious pickles. Cut the cauliflower into small florets, the beets into cubes, the carrots into slices, and the celery into large pieces. You can cut the cabbage into quarters or smaller pieces, depending on your preferences.
2. Assembling the jars: Choose the jars you will use. It is recommended to use glass jars with tight-fitting lids. Place the cut vegetables in the jars, making sure to distribute them evenly. Between the vegetables, you can add peppercorns, mustard seeds, horseradish, and dried dill to enhance the flavors.
3. Preparing the brine: In a container, mix 1 liter of water with 1 tablespoon of pickling salt. Make sure the salt is completely dissolved. This solution will help ferment the vegetables and contribute to a savory taste.
4. Filling the jars: Pour the pickling brine over the vegetables, ensuring that they are completely covered. It is important that the vegetables are below the water level to prevent the growth of unwanted bacteria.
5. Sealing the jars: Place the lid on each jar and ensure it is tightly closed. Gently shake the jars to distribute the salt and spices.
6. Fermentation: Place the jars in a cool, dark place at a constant temperature. Shake the jars every day for 3-4 days to help the fermentation process. After a few days, you will start to notice bubbles, which is a sign that the pickles are beginning to ferment.
7. The final taste: After 1-2 weeks, depending on the ambient temperature, you can taste the pickles. If they have reached the desired acidity, you can transfer them to the refrigerator to stop fermentation. They can be stored here for several months.
Practical tips
- Choose fresh vegetables: The quality of the vegetables is essential for achieving delicious pickles. Choose firm vegetables without spots or signs of damage.
- Varieties of vegetables: You can experiment with other vegetables, such as peppers, cucumbers, or onions, to create personalized pickles. Each vegetable has a different fermentation time, so make sure to monitor them.
- Flavors: If you like more intense flavors, you can add garlic or chili peppers to the jars. This will add extra flavor to your pickles.
- Sugar: For a sweeter note, you can add a teaspoon of sugar to the water and salt solution.
Nutritional benefits
Pickles are rich in probiotics, which are essential for digestive health. They also contain important vitamins and minerals, such as vitamin C and iron, contributing to strengthening the immune system.
Calories
A serving of mixed pickles (approximately 100g) has about 30-40 calories, depending on the vegetables used. They are an excellent choice for a healthy snack or a side dish.
Frequently asked questions
1. How long can I keep the pickles?
Pickles can be kept in the refrigerator for 6-12 months, but it is best to consume them in the first few months to enjoy their fresh flavor.
2. Can I use table salt instead of pickling salt?
It is recommended to use special pickling salt, as it does not contain additives that can affect the fermentation process.
3. What should I do if the pickles do not ferment?
If you notice that the pickles are not fermenting, make sure you used clean salt and that the vegetables are completely covered with brine. You may need to add a little salted water.
4. Can I use vinegar instead of fermentation?
Yes, you can make quick pickles using vinegar, but they will not have the same probiotic benefits as fermented pickles.
Serving and combinations
Mixed pickles pair perfectly with a wide range of dishes. You can serve them alongside grilled meats, sandwiches, or salads. They are also excellent as appetizers, offering a note of freshness and crunchiness. Try pairing them with a refreshing drink, such as a fruit compote or a gin-based cocktail, to create an unforgettable culinary experience.
Personal note
For a personal twist, I suggest trying to add some fresh herbs, such as thyme or rosemary, to give a unique flavor to your pickles. You will be surprised at how much they can change the final aroma!
These mixed pickles are not only a delicacy but also an excellent way to preserve the taste of fresh vegetables throughout the year. So don’t hesitate to get to work and enjoy the fruits of your labor!
Ingredients: cauliflower red beet celery with leaves carrot red cabbage white cabbage peppercorns mustard seeds dried dill horseradish for the brine: 1 heaping tablespoon of salt for pickling per 1 liter of water
