Mixed pickles for winter

Mixed pickles for winter

Every year, as autumn begins to make its presence felt, we prepare to fill our pantries with delights that will pamper our senses throughout the winter. Mixed pickles are a symbol of tradition, a treat for the taste buds, and an excellent way to preserve fresh vegetables. Preparing pickles is not just an art, but also a way to bring a touch of summer into the chilly winter days. Let’s discover together how we can prepare the most delicious mixed pickles!

Preparation time: 30 minutes
Fermentation time: 1-2 weeks
Number of servings: 10-12 jars

Brine ingredients:
- 1 liter of water
- 1 tablespoon of coarse salt (iodine-free), it is important to use non-iodized salt to allow proper fermentation

Pickle ingredients:
- Green tomatoes (preferably small and firm)
- Cucumbers (choose the crunchiest ones)
- Peppers (they should be sweet and crunchy)
- Hot peppers (optional, for a bit of heat)
- Red cabbage (for a slightly sour taste and vibrant color)
- Carrots (cut into sticks)
- Onion (thinly sliced)
- Quince (for a sweet-sour note)
- Grapes (an unusual but wonderful ingredient)
- Cauliflower (in small florets)
- Horseradish (thinly sliced and grated)
- Cherry leaves (for flavor)
- Celery (with leaves, adds a fresh taste)

Preparing the pickles:

1. Selecting ingredients
Choose fresh vegetables and fruits, without spots or signs of damage. For example, green tomatoes should be firm and green, and cucumbers should be crunchy. The added horseradish not only gives a special taste to the pickles but also helps preserve them.

2. Preparing the brine
In a large pot, add 1 liter of water and a tablespoon of coarse, iodine-free salt, and bring to a boil. Make sure the salt dissolves completely. Once the water has boiled, let it cool slightly before proceeding.

3. Preparing the vegetables
Wash the vegetables and fruits well. Slice the onion thinly and cut the carrots into sticks. The quinces can be sliced, and the peppers can be seeded and cut into strips. The grapes should be washed and left whole.

4. Filling the jars
In the sterilized jars, start layering the vegetables and fruits. You can begin with a layer of green tomatoes and cucumbers, followed by carrots, peppers, cauliflower, and finally, grapes. Add cherry leaves and celery between layers to distribute the flavor evenly.

5. Pouring the brine
Once the jars are filled, pour the hot brine over the vegetables, ensuring they are completely covered. Leave a small space at the top of the jar for air expansion.

6. Sealing the jars
Seal the jars with airtight lids, but do not tighten them too much. They need to breathe during the fermentation process.

7. Fermentation
Keep the jars in a cool, dark place for 1-2 weeks. Check the jars periodically to ensure the vegetables are submerged in water. If any float, press them down gently to submerge.

8. Storage
After the pickles have fermented and achieved the desired taste, move them to the pantry or refrigerator. They can be kept for a few months, but are most delicious in the first weeks.

Nutritional benefits
Pickles are rich in probiotics, which help with digestive health. Additionally, pickled vegetables contain essential vitamins and antioxidants, contributing to a strong immune system.

Frequently asked questions
1. Can I use other vegetables?
Of course! You can add carrots, zucchini, or even radishes. Each ingredient adds a unique flavor note.

2. How can I avoid mold?
Make sure the vegetables are completely covered by brine and that the jars are well sterilized. Cherry leaves help prevent mold.

3. What can I do if the pickles are too salty?
If the pickles taste too salty, you can rinse them lightly with cold water before consuming.

Delicious pairings
Mixed pickles are excellent alongside meats, sandwiches, or as a side dish for festive meals. They provide a perfect contrast to heavy dishes, bringing a touch of freshness and crunch.

Tips and tricks
- Experiment with spices! Add peppercorns, mustard seeds, or dill for an extra flavor boost.
- If you prefer a sweeter taste, add a tablespoon of sugar to the brine.

A personal note
For me, preparing pickles is a family tradition. It reminds me of the moments spent in the kitchen with my grandmother, who taught me every step. The aroma of fermented vegetables brings back memories of the warmth of home and the bountiful winter meals. I encourage you to turn this recipe into a family activity, to share stories and create unforgettable memories.

I conclude with a thought: there is nothing more satisfying than opening a jar of pickles and feeling the aroma of summer in every bite. So, put on your chef's apron, embark on the journey of pickling, and enjoy the authentic flavors you’ve created!

 Ingredients: press without iodine cucumbers hot peppers red cabbage carrots sliced onion rounds garlic grapes cauliflower horseradish leaves and roots branches of plum tree celery with all leaves