Mixed pickles in a jar

Assorted Pickles in a Jar

Sometimes, a simple meal can be transformed into a feast of flavors and colors with the help of pickles. This classic preparation is not only an excellent method of preserving vegetables but also a tradition that connects us to ancient times when people stored their harvests for winter. In this recipe, we will explore how to prepare assorted pickles in a jar that will bring a touch of freshness and flavor to every meal.

Preparation time: 1 hour
Fermentation time: 24 hours
Total time: 25 hours
Number of servings: 10-12 servings

Necessary ingredients:

- 15 kg green tomatoes
- 4 large cauliflower heads
- 2 root celery
- 2 red beets
- 5 kg cucumbers
- 1 kg champignon mushrooms
- 4 onions (white or red)
- 5 carrots
- 2 zucchinis
- 1 liter of wine vinegar
- Salt (to taste)
- 1 packet of mustard seeds
- 20 bay leaves
- Garlic (to taste)
- Celery leaves
- Dried dill
- Horseradish (fresh or root)

Useful:

- 5-liter jars (or larger, depending on the total amount of vegetables)
- Large pot for boiling

Step by step:

Step 1: Preparing the vegetables

The first step is to ensure that the vegetables are clean and ready for preservation. Wash all the vegetables well under a stream of cold water. Carrots, red beets, onions, and root celery should be peeled.

Step 2: Cutting the vegetables

- Cut the carrots into rounds.
- The red beets should also be cut into rounds.
- The onion is cut into scales or thin slices.
- The mushrooms can be cut in half.
- The zucchinis are cut into rounds or cubes, depending on preference.
- The cauliflower is broken into small florets.
- The celery is cut into rounds.

Step 3: Assembling the pickles

Choose 5-liter jars, preferably glass, that are clean and sterilized. Place a stalk of celery leaves at the bottom of each jar for added flavor.

Begin layering the vegetables in the jars. In the center of the jar, place the green tomatoes and cucumbers. On the sides of the jar, arrange the rounds of carrots, celery, zucchinis, beets, pieces of onion, and halves of mushrooms.

Add 5-6 halves of garlic cloves to each jar, along with sticks of horseradish for a spicy taste. Finally, sprinkle a small bunch of dried dill on top.

Step 4: Preparing the brine

Now that the vegetables are beautifully arranged in the jars, it’s time to prepare the brine. In a large pot, add 20 liters of water and bring it to a boil.

When the water boils, add 1 liter of wine vinegar, mustard seeds, and bay leaves. Let it boil for a few minutes, then remove the pot from the heat and let it cool slightly.

Step 5: Filling the jars

Using a ladle, carefully pour the brine mixture into the jars, ensuring that all the vegetables are covered. Leave the jars uncovered for 24 hours to allow for natural fermentation.

Step 6: Finalizing

The next day, top off the brine mixture as needed to ensure that all the vegetables are completely covered. Carefully seal the jars and store them in a pantry at a constant temperature.

Useful tips:

- Choosing vegetables: You can experiment with various vegetables. For example, bell peppers, cucumbers, or even radishes can add an interesting flavor.
- Brine: If you prefer a spicier brine, you can add chili or peppercorns.
- Fermentation: Ensure that the jars are completely covered with brine to prevent mold.
- Serving: Pickles are excellent as a side dish to meat dishes, but also alongside cheeses or salads.

Nutritional benefits:

Pickles are rich in vitamins and minerals, being an excellent source of probiotics that help maintain a healthy gut flora. They also contain antioxidants and are low in calories, making them an ideal choice for a healthy diet.

Calories:

A jar of assorted pickles can contain approximately 50 calories per serving, depending on the quantity and type of vegetables used.

Frequently asked questions:

1. Can I use other types of vinegar?
Yes, you can use apple cider vinegar or balsamic vinegar, but the taste will be different from the original recipe.

2. Do you think pickles can last more than a year?
Yes, if stored under the correct temperature and humidity conditions, they can last more than a year.

3. How can I tell if the pickles are good?
If the jars are sealed correctly and there are no signs of mold or unpleasant odors, the pickles are safe to eat.

Serving recommendations:

Assorted pickles are perfect alongside meat dishes such as roasts or grilled items, but also with cheeses or in sandwiches. You can also add them to salads for a flavor boost.

These assorted pickles are not just a simple accompaniment but an explosion of tastes and a piece of our culinary tradition. Enjoy them with loved ones and savor the authentic flavors of preserved vegetables! Enjoy your meal!

 Ingredients: 15 kg green tomatoes, 4 large heads of cauliflower, 2 root celery, 2 red beets, 5 kg cucumbers, 1 kg champignon mushrooms, 4 onions - white or red, 5 carrots, 2 zucchinis, 1 liter of wine vinegar, salt, 1 packet of mustard seeds, 20 bay leaves, garlic, celery leaves, dried dill, horseradish