Mixed pickles
Recipe for Assorted Pickles for Winter
If you want to prepare your own assorted pickles at home, this recipe is exactly what you need to add a touch of freshness and flavor to your winter dishes. Pickles are a perfect accompaniment to various meals, and their tangy and spicy taste will transform any meal into an unforgettable culinary experience.
Preparation time: 1 hour
Fermentation time: 2-3 weeks (depending on preferences)
Number of servings: 10-12 jars of 1 liter
### Ingredients:
- 1 large cauliflower
- 1 large white cabbage
- 2 red cabbages
- 2 kg green tomatoes (choose unblemished, suitable ones)
- 1 kg carrots
- 1 head of garlic
- 1 large bunch of celery leaves
- 1 bunch of dried dill
- Dried thyme
- 3 pieces of horseradish
- 1 red pepper (optional, for an extra splash of color)
- 1 pack of whole peppercorns
- 1 pack of mustard seeds
- 1 pack of bay leaves
- 1 root of celery
- Coarse salt
### Instructions:
1. Preparing the vegetables:
- Wash all the vegetables well. Break the cauliflower into florets, and slice the carrots and celery into rounds or sticks, depending on your preference. Leave the green tomatoes whole.
- Remove the outer leaves from the white and red cabbages and cut the core in a cross shape, then cut into quarters.
- Cut the horseradish lengthwise into four pieces.
2. Salting the cauliflower:
- Place the cauliflower florets in salted water (about 100g of salt to 2 liters of water) and let them marinate for 1 hour to enhance their flavor.
3. Preparing the jars:
- Wash the jars and lids very well, then rinse them with boiling water to sterilize.
4. Assembling the pickles:
- Place a few slices of horseradish at the bottom of each jar, followed by the assorted vegetables, trying to add your personal touch in the arrangement. Add mustard seeds, pepper, celery leaves, garlic cloves, broken dried dill, bay leaves, and thyme among the vegetables for an intense flavor.
5. Preparing the brine:
- Prepare the brine from water and salt: for each liter of water, add a heaping tablespoon of coarse salt. Boil the mixture for 10-15 minutes. Let it cool slightly so that it is warm when you pour it into the jars.
6. Filling the jars:
- Pour the warm brine into the jars, ensuring that all the vegetables are completely covered. Gently rotate the jar to eliminate air bubbles.
7. Sealing the pickles:
- Brush the rim of the jar with egg white to create a seal. Cover the jars with two lightly dampened layers of cellophane and tie them securely with string.
8. Fermentation:
- Place the jars on a stand and cover them with a damp towel. Let the pickles ferment in a cool, dark place for 2-3 weeks. Check periodically and ensure that all the vegetables remain submerged in water.
### Serving suggestions:
Assorted pickles are ideal alongside meat dishes, but they can also be enjoyed as a side for salads or sandwiches. Additionally, you can try adding red pepper for a touch of freshness and color.
### Variations:
For a more intense flavor, you can add spices like tarragon or coriander seeds. Also, experiment with other vegetables, such as zucchini or cucumbers, to create unique pickles.
With this recipe for assorted pickles, you will have a delicacy that will add flavor to your winter meals. Prepare them with love and enjoy every bite!
Ingredients: 1 large cauliflower, 1 large white cabbage, 2 red cabbages, 2 kg suitable green tomatoes, 1 kg carrots, 1 head of garlic, 1 large bunch of celery leaves, 1 bunch of dried dill, dried thyme, 3 pieces of horseradish, 1 optional red bell pepper, 1 packet of peppercorns, 1 packet of mustard seeds, 1 packet of bay leaves, 1 root celery, coarse salt.
