Mixed Masonry

 Ingredients: For 2 jars of 4 l: - 3 kg green tomatoes - 3 kg white cabbage - 1 red cabbage - 3 kg cauliflower - 8-10 cloves of garlic - 3 kg cucumbers - 1 kg carrots - 2-3 pieces of celery root - 2 bunches of celery leaves - 4 pieces of horseradish - 1 teaspoon of coriander seeds - 1 tablespoon of peppercorns - 1 teaspoon of mustard seeds - 2-4 sprigs of thyme - dried dill - cherry leaves - coarse salt

Wash the vegetables very well under a stream of cold water to remove any impurities or pesticide residues. It is essential to have fresh vegetables, so make sure they are firm and free of spots. Cut the cabbage into 8 pieces, including the core, which adds a pleasant texture to the pickles. The cauliflower should be broken into small florets, which will pickle evenly. The peeled carrots need to be cut into jagged rounds, so they have an attractive shape and absorb flavors better. The peeled celeriac is sliced thinly, bringing a distinct taste and fresh aroma.

At the bottom of the jars, place a few celery leaves, cherry leaves, a few sprigs of thyme, fresh dill, and sprinkle some black peppercorns and mustard and coriander seeds. These will give your pickles a rich and complex flavor. Now, stack the vegetables in the jars, alternating or layering them aesthetically, so that each jar is full of attractive colors and textures. Between the layers of vegetables, don't forget to add a few cloves of garlic, peeled, and slices of horseradish, which will contribute to a spicy and intense taste.

To create the brine, add 1 heaping tablespoon of coarse salt to 1 liter of water. Boil the mixture for 5-10 minutes, then let it cool completely. Once the brine is cool, carefully pour it over the vegetables in the jars, ensuring that all the vegetables are completely covered. Cover the jars with a small plate and place them in a tray, leaving them at room temperature for a week.

During this period, it is important to stir the liquid daily; for this, pour the liquid from the jar into a clean container and pour it back over the vegetables in the jar. This process will help to even out the fermentation and prevent mold from forming. After a week, the vegetables will be lightly pickled, and as the liquid decreases, fill the empty space with slices of white cabbage, which will keep the pickles crispy and delicious. After this week has passed, seal the jars with a tight lid and store them in the pantry or in a cool, dark place. This way, you will enjoy a healthy and tasty delicacy throughout the winter.

 Tags:  garlic carrots cabbage tomatoes cauliflower cucumbers pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes