Mixed Pickles

 Ingredients: 2 heads of cauliflower, 1 large white cabbage cut into thicker slices, 2 smaller red cabbages cut into 5-6 slices, 1.5 kg of green tomatoes, 3 kg of cucumbers, 4-5 carrots cut into rounds, 1 head of garlic, 2 quince apples cut into slices, hot peppers optional (as desired), 1.5 kg of smaller onions, 1 large bunch of celery leaves, 1 large bunch of lovage leaves, dried dill, dried thyme, 3-4 pieces of horseradish cut into strips, 1 pack of peppercorns, coarse salt.

To prepare delicious and healthy pickles for winter, we start by preparing the ingredients. The cauliflower is carefully separated into small florets, and the cabbage, whether white or red, is cut into thicker slices. It is essential to wash all the vegetables very well to ensure they are free of impurities. Once we finish washing, we turn our attention to the container in which we want to store the pickles; a wooden barrel or a ceramic pot are the most suitable.

At the bottom of the container, we place a few sprigs of dill and thyme, which will give the specific aroma to the pickles. On top of these, we add a generous layer of white cabbage, red cabbage, onion slices, garlic cloves, and sliced carrots. It is important to also add a few strips of horseradish, which will not only give a special taste but will also help preserve the vegetables. Additionally, a few slices of quince and hot peppers will add a spicy and aromatic flavor.

The next layer will consist of cucumbers and green tomatoes, followed by cauliflower, carrots, and again hot peppers. It’s good to leave room for our imagination; everyone can add their favorite vegetables so that the pickles reflect each person's tastes.

Once we have filled the container with vegetables, we sprinkle a small packet of whole pepper on top and cover everything with celery and lovage leaves, which will add a fresh aroma. Next, we prepare the brine: for every liter of water, we add 30 grams of coarse salt. It is important to calculate the amount of water and salt based on the volume of vegetables.

After preparing the brine, we pour it over the vegetables, ensuring they are completely covered. A plate or lid is placed over the vegetables, followed by a weight to keep them submerged in water. We cover everything with a towel and leave it at room temperature for about 6 days, until the vegetables begin to ferment. If we want to speed up the process, we can add a pinch of preservative. After the vegetables have pickled, I recommend adding about 3 grams of Borken to 10 liters of water, which will prevent the formation of scum on top and keep the brine clear until spring. Thus, we enjoy delicious and healthy pickles throughout the winter!

 Tags:  onion greenery garlic carrots cabbage tomatoes pepper cauliflower fruits apples cucumbers pickles gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes