Mixed pickles
Mixed pickles: a classic recipe that brings summer in a jar
Mixed pickles are a delicacy that combines the taste and texture of vegetables in the most diverse combinations, creating a perfect companion for autumn and winter meals. These preparations not only add a note of freshness and acidity to your dishes but are also an excellent way to preserve seasonal vegetables. Over time, pickles have become an essential part of kitchens around the world, with each culture having its own specific variations and ingredients.
Preparation time: 30 minutes
Storage time: 30 minutes
Number of servings: 10-12 jars
Ingredients:
- 2 kg cauliflower
- 500 g red bell pepper
- 500 g carrots
- 5 zucchini
- 2-3 horseradish roots
- 350 ml vinegar
- 50 g sugar
- 50 g salt
- 2 l water
- Peppercorns
- Dill leaves
Step by step:
1. Preparing the vegetables: Start by washing the vegetables under a stream of cold water. It is essential that the vegetables are healthy, unblemished, and undamaged to achieve high-quality pickles. After washing, place them on an absorbent kitchen towel to drain well.
2. Cleaning and cutting the vegetables: Peel the carrots and zucchini, then slice them into rounds. Break the cauliflower into florets and remove the stems. Place these vegetables in a bowl with cold water and a little salt, allowing them to marinate for 30 minutes. This step helps eliminate bitterness and improves the texture of the vegetables.
3. Preparing the peppers: Remove the seeds from the peppers and slice them thinly. They will add a sweet note and vibrant color to your pickles.
4. Arranging the vegetables in the jar: Ensure that the jars are well washed and dried. Layer the assorted vegetables in the jar, alternating between cauliflower, carrots, zucchini, and peppers. Don’t forget to add some dill leaves and black peppercorns between the layers, which will enhance the flavor of the pickles.
5. Preparing the brine: In a separate pot, boil the water with the vinegar, sugar, and salt. Once the mixture comes to a boil, remove it from the heat and pour it hot over the vegetables in the jars. It is important to place a knife under the jar to prevent it from cracking due to temperature differences.
6. Sealing and storing: Seal the jars with the appropriate lids and let them cool to room temperature. Then, store them in a cool, dark place. The pickles will be ready to eat in about a month, when the flavors will blend harmoniously.
Practical tips:
- Choose seasonal vegetables, as they will have the best flavors and textures.
- You can experiment with other vegetables, such as cucumbers or onions, for a more varied mix.
- If you like spicier pickles, you can add some hot peppers to the jar.
- Make sure the jars are properly sterilized to prevent bacterial growth.
Nutrition and calories:
Mixed pickles are a good source of vitamins and minerals due to the fresh vegetables used in the recipe. They are also low in calories, making them an excellent choice for those looking to maintain a balanced diet. A serving of mixed pickles contains approximately 30 calories but is rich in antioxidants that contribute to overall health.
Frequently asked questions:
- Can I use a different vinegar? Yes, you can experiment with apple cider vinegar or balsamic vinegar for a different taste.
- How long can I keep the pickles? If stored properly, pickles can last up to a year.
- What can I serve with pickles? They pair perfectly with meat dishes, sandwiches, or as a side for various meals.
Celebrate the authentic taste of mixed pickles! Whether you serve them alongside a juicy steak or as an ingredient in a salad, these delicious preserved vegetables will bring a note of freshness and vitality to every meal. Prepare mixed pickles and transform your meals into unforgettable moments!
Ingredients: 2kg of cauliflower, 500g of red bell pepper, 500g of carrots, 5 zucchinis, 2-3 roots of horseradish, 350ml of vinegar, 50g of sugar, 50g of salt, 2L of water, whole pepper, dill leaves
