Mixed pickles
Mixed Pickles Recipe for Winter: Bell Peppers with Cauliflower, Cucumbers, Carrots, and Green Tomatoes
Preparation time: 30 minutes
Waiting time: 12 hours
Total time: 12 hours 30 minutes
Number of servings: 10 medium jars
Pickles are a beloved tradition for many generations, representing not only a way to preserve vegetables but also a part of our family memories, a connection between the past and the present. When it comes to pickles, today's recipe, with bell peppers, cauliflower, cucumbers, carrots, and green tomatoes, is one of my favorites, not only for its taste but also for the moments spent with my mother in the kitchen. It is an activity that brings us together, full of joy, and the final result is truly delicious!
Ingredients:
- 6 kg bell peppers
- 1 kg cucumbers
- A few carrots
- Approximately 1 kg cauliflower
- 1.5 kg green tomatoes
- 1 cup of sugar (approximately 250 g)
- 1 l vinegar (9%)
- 3 l water
- 3-4 tablespoons salt
- A few bay leaves
- A few peppercorns
- A few mustard seeds
- One onion (optional, for extra flavor)
- Celery leaves (to cover the pickles)
- Pieces of horseradish (optional, for a spicy taste)
Necessary utensils:
- A large bowl
- A large pot for boiling
- Glass jars (preferably sterilized)
- A container for draining the liquid
- A wooden spoon
Preparation Steps:
Step 1: Preparing the vegetables
Start by washing the bell peppers well under cold running water. Remove the stems and cut them into suitable pieces, about 4-5 cm. This allows for better absorption of flavors.
Step 2: Preparing the salt and sugar mixture
In a small bowl, mix the salt with the sugar. This mixture will help draw out the juices from the vegetables and will add a pleasant taste to the pickles.
Step 3: Assembling the pickles
In a large pot, place a first layer of bell peppers cut side up. Sprinkle a bit of the salt and sugar mixture, then drizzle with a generous amount of vinegar. Continue to alternate layers of bell peppers with the salt and sugar mixture and vinegar until all the bell peppers are used. Cover the pot and let it sit in a well-ventilated place, preferably overnight. This step is essential to allow the vegetables to release their natural juices.
Step 4: Preparing the pickling liquid
The next day, you will notice that the vegetables have released a nice liquid. Drain this liquid into a container and add it to a large pot. Add water and bring it to a boil. It is important to bring the liquid to a boil to activate the preservation process.
Step 5: Assembling the jars
While the liquid is boiling, prepare the pickle jars. Place a few bay leaves, peppercorns, mustard seeds, and if desired, a few slices of onion and pieces of horseradish in each jar. This will add extra flavor to your pickles.
Step 6: Filling the jars
Now is the time to assemble the pickles! Place the bell peppers, carrots, cucumbers, cauliflower, and green tomatoes in the jars. Make sure the vegetables are well arranged so that they absorb the liquid evenly. Pour the hot liquid over the vegetables, ensuring they are completely covered.
Step 7: Finalizing and storing
After filling the jars, cover them with lids or cellophane. Let them cool to room temperature, then store them in a cool, dark place. The pickles will be ready to consume in about 2-3 weeks, but they can also be kept for the long term.
Useful tips:
1. Calories and nutritional benefits: Pickles are low in calories, making them an excellent option for those looking to maintain a balanced diet. They are rich in probiotics, which contribute to digestive health.
2. Vegetable varieties: You can experiment by adding other favorite vegetables, such as celery or bell peppers, to achieve a variety of flavors.
3. Creative serving: Mixed pickles are delicious served alongside meats, on cheese platters, or as a side for sandwiches. They can add a pleasant and refreshing contrast to any meal.
4. Frequently asked questions:
- How long can I keep the pickles? If stored correctly, pickles can be consumed for a year or even longer.
- How do I know if the pickles have spoiled? Check for any unpleasant odors or color changes. The pickles should have a pleasant appearance and smell.
Personal note:
Today's recipe reminds me of the long autumn days spent with my mother, when we gathered in the kitchen with joy and laughter. Each jar of pickles means not only a delicacy for winter but also a precious memory. I encourage you to bring a touch of your own story into this recipe. Enjoy!
Ingredients: 1 cup of sugar; Approximately 6 kg of bell peppers; Some carrots; A few pieces of horseradish; 1 kg of cucumbers; 1 l of vinegar; 3 l of water; 3-4 tablespoons of salt; A few bay leaves; A few peppercorns; A few mustard seeds; An onion; Celery leaves;
