Assorted pickles

Mixed Pickles - A Delicacy Preserved with Love

Nothing compares to the fresh taste of pickled vegetables, which remind us of ancient culinary traditions and bountiful family meals. Mixed pickles are more than just a simple side dish; they add flavor and a touch of freshness to any meal, and their preparation is, in fact, an art.

In this recipe, we will focus on using watermelons, along with a carefully selected assortment of vegetables and spices, to create a delicious and healthy combination, perfect for enjoying alongside a variety of dishes.

Preparation Time
- Preparation time: 30 minutes
- Fermentation time: 30-40 days (depending on ambient temperature)
- Servings: 10-15 jars/mixed

Ingredients
- 6 kg watermelons (choose watermelons with hard, healthy skin, weighing 1-2 kg each)
- 2 heads cauliflower
- 3 kg red bell peppers
- 1 kg celery
- 1 kg carrots
- 2 bunches celery leaves
- 1 bunch dried dill
- 2 bunches dried tarragon
- 5 twigs sour cherry
- 4 bunches horseradish
- For brine:
- 1.5 tablespoons coarse sea salt per 1 liter of water
- 10 bay leaves
- 1 tablespoon whole pepper
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds

Preparing the Vegetables
1. Washing and preparing the ingredients: Start by washing the watermelons thoroughly with a damp cloth to remove impurities. Let them dry for a few minutes.
2. Cutting the vegetables: Cut the watermelons into thick slices, about the width of a finger. Remove the seeds from the bell peppers and cut them into strips. Wash the cauliflower and break it into small florets. Peel the carrots and celery and cut them into slices or sticks, while the horseradish is cut into strips.

Assembling the Pickles
3. The base layer: At the bottom of the barrel or jar, place a few celery leaves, sour cherry twigs, dill, and tarragon. Then add a layer of carrot, celery, and horseradish slices.
4. The vegetable layer: The next step is to place a layer of watermelons, followed by cauliflower florets and bell pepper strips. Repeat the process until all the vegetables are used, making sure to finish with a layer of leaves and spices.

Preparing the Brine
5. The brine: In a container, add water, salt, bay leaves, pepper, mustard, and coriander. Mix well and heat slightly until the salt completely dissolves.
6. Pouring the brine: Once the brine is warm, pour it over the vegetables, ensuring that all are completely covered. Seal the barrel or jar tightly.

Fermentation
7. Pressure: Place a wooden board or plank over the vegetables to keep them submerged. This will help with even fermentation.
8. Ventilation: In the first 4-5 days, check the pickles daily. If you notice foam on the surface, use a hose to vent the pickles, mixing the liquid to prevent scum formation. Repeat this process for a month, then every 2-3 weeks.

Storage and Serving
9. Storage: Once the pickles have fermented and reached the desired taste, you can store them in a cool, dark place.
10. Serving: These mixed pickles are excellent as a side dish for meats, sandwiches, or salads. They can also be used in dishes such as stews or soups to add extra flavor.

Tips and Practical Advice
- To add a spicy note, you can include some hot peppers in the mix.
- If you want crunchier pickles, make sure all the vegetables are fresh and of good quality.
- You can experiment with spices, adding cumin or garlic, to customize the recipe to your taste.

Nutritional Benefits
Pickles are rich in probiotics, which contribute to digestive health. Additionally, pickled vegetables contain antioxidants and essential vitamins, making them a healthy and nutritious choice.

Frequently Asked Questions
- Can I use other vegetables? Yes, you can add radishes or cucumbers for a different flavor.
- How do I know when they are ready? The taste of the pickles will become more intense after a few weeks. Taste periodically to find the perfect moment.
- What if the pickles don’t ferment? Make sure to use non-iodized salt and maintain a constant temperature around 18-22 degrees Celsius.

With this mixed pickles recipe, you will not only create a delicious accompaniment for your meals, but you will also preserve a tradition full of flavor. Get ready to bring a touch of freshness to every plate!

 Ingredients: 6 kg green watermelons, 2 pcs cauliflower, 3 kg red bell peppers, 1 celery root, 1 kg carrots, 2 bunches celery leaves, 1 bunch dried dill, 2 bunches dried tarragon, 5 twigs sour cherry, 4 bunches horseradish. For the brine: 1 and a half tablespoons coarse sea salt per 1 liter of water, 10 bay leaves, 1 tablespoon peppercorns, 0 tablespoons mustard seeds, 1 tablespoon coriander seeds. Quantities can be increased as needed. If it is not cool enough where you want to store the pickles, you can add a little preservative to the brine.