Mixed pickles

Mixed Pickles - A Winter Delicacy

Mixed pickles are a traditional dish, full of freshness and flavor, that enriches winter meals, offering an explosion of colors and aromas. It is a simple recipe but requires a little time and attention to achieve a perfect final result. Pickles are not just a delicious side dish, but also an excellent way to preserve fresh vegetables and add extra nutrients to your diet.

Preparation time: 1 hour
Cooking time: 30-40 minutes
Total: 1 hour and 40 minutes
Number of servings: 10-12 jars (1 liter each)

Ingredients:
- 1 large cauliflower
- 1 large white cabbage
- 2 red cabbages
- 2 kg of suitable green tomatoes
- 1 kg of carrots
- 1 head of garlic
- 1 large bunch of celery leaves
- 1 bunch of dried dill
- Dried thyme
- 3 pieces of horseradish
- 1 watermelon (optional, for a touch of sweetness)
- 1 pack of peppercorns
- 1 pack of mustard seeds
- 1 pack of bay leaves
- 1 root celery
- Coarse salt (1 heaping tablespoon per 1 liter of water)

Preparing the Mixed Pickles:

1. Selecting the Vegetables:
Choose fresh, beautiful vegetables without spots. Ripe vegetables will be consumed first, so arrange them in layers: the prettiest at the bottom of the jar and the ripest on top.

2. Processing the Vegetables:
- Break the cauliflower into florets and place it in a bowl of salted water for 30 minutes to eliminate any insects.
- Cut the core of the cabbages in a cross and cut them into quarters.
- Slice the carrots and celery into rounds or lengthwise, according to preference.
- Cut the horseradish into four lengthwise.

3. Washing and Preparing the Jars:
Wash the jars well and rinse them with boiling water to sterilize. This is an essential step to prevent uncontrolled fermentation.

4. Arranging the Vegetables in the Jars:
- Place a few pieces of horseradish at the bottom of each jar.
- Arrange the assorted vegetables according to your imagination: you can start with a layer of red cabbage followed by green tomatoes and carrots. Add mustard seeds, pepper, celery leaves, garlic cloves, dried dill broken into pieces, bay leaves, and thyme between the layers.
- Ensure that the horseradish and red cabbage are evenly distributed at the bottom, in the middle, and on top of the vegetables.

5. Preparing the Brine:
- In a large pot, add 1 heaping tablespoon of coarse salt to 1 liter of water. Add mustard seeds, pepper, celery leaves, dried dill, bay leaves, and thyme.
- Put the water on the stove and let it boil for 10-15 minutes. This will give flavor to your pickles.

6. Filling the Jars:
- After the brine has boiled, let it cool slightly, then pour it over the vegetables in the jars. The water should not be hot, but warm.
- Rotate the jar in different directions to eliminate any remaining air bubbles.
- Place a few sprigs of dill on top of the vegetables and, optionally, a clean (blanched) wooden stick to keep the vegetables submerged.

7. Sealing the Jars:
- Grease the mouth and neck of the jar with egg white for better sealing.
- Cut a piece of cellophane, moisten it slightly, and place it over the mouth of the jar, then tie it with a string.

8. Fermentation:
- Place the jars on a damp towel, cover them to protect from direct light, and let them ferment in a cool, dark place for 2-3 weeks.

Practical Tip:
To achieve crunchier pickles, you can add a few grape or celery leaves in each jar. These help maintain the texture of the vegetables.

Variations:
- Instead of green tomatoes, you can use bell peppers or cucumbers for a different note.
- If you prefer a spicier taste, add hot peppers to the jars.

Frequently Asked Questions:
1. What vegetables can I use for pickles?
You can experiment with many vegetables, such as cucumbers, peppers, radishes, or zucchini.

2. How can I tell if the pickles are ready?
The pickles are ready when they have a pleasant aroma, and the vegetables are slightly crunchy.

3. How long can I keep the pickles?
Pickles can be kept for more than a year if sealed properly and stored in a cool place.

Nutritional Benefits:
Pickles are rich in probiotics, which aid digestive health and strengthen the immune system. They are also part of a healthy diet, being low in calories and rich in vitamins.

Serving:
Mixed pickles pair perfectly with meat dishes but are also excellent as a side for vegetarian meals. You can also serve them alongside a good brandy or wine to enhance the meal's flavor.

Now that you know how to prepare these mixed pickles, don't hesitate to share the recipe with friends or family and enjoy the benefits and flavors of preserved vegetables!

 Ingredients: 1 large cauliflower 1 large white cabbage 2 red cabbages 2 kg suitable green tomatoes 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 pepper 1 packet of whole pepper 1 packet of mustard seeds 1 packet of bay leaves 1 root celery Coarse salt

 Tags:  cauliflower cabbage gogonele watermelon