Assorted pickles in vinegar

After the holidays, when I feel like I've eaten too many heavy dishes, I prefer to make pickled mixed vegetables in vinegar. Not just for the taste, but also to have something tangy on hand for winter meals. I usually get to work when I find beautiful vegetables at the market; I don’t follow a specific order, but I tend to use the same ingredients each time.

Quick Info

Total time: about 2 hours (including cutting and jar preparation)
Preparation time: 1.5 hours
Cooking time: 10-15 minutes (for the liquid)
Servings: 2 jars of 800 g + 2 jars of 1.7 kg (approximately 5 liters in total)
Difficulty: easy-medium
Recipe type: preserves, side dish, for winter

Ingredients

2 kg green tomatoes
half a medium-sized white cabbage
3-4 bell peppers
3 large carrots
1 celery root
2 pieces of horseradish
0.7 liters vinegar
1.5 liters water
300 g sugar (adjust if you prefer it less sweet)
4 tablespoons coarse salt
3-4 bay leaves
peppercorns (you can mix red, green, black, depending on what you have)

Preparation Method

1. Wash all the vegetables thoroughly and peel them where necessary.
2. Cut the green tomatoes, carrot, and celery into not-too-thin slices. Grate the cabbage and sprinkle it with a tablespoon of salt, then massage it well with your hands to release its juices.
3. Slice the bell peppers into strips that are neither too thin nor too thick. Peel the horseradish, and if it’s thick, cut it lengthwise, then turn it into sticks about 5-6 cm long.
4. Mix the cut vegetables, except for the horseradish, in a large bowl.
5. Prepare the jars – wash them and dry them completely. If you want to be sure, you can place them in the microwave for a few minutes to ensure they are completely dry.
6. Pack the vegetable mixture into the jars, pressing gently to eliminate air pockets without compacting them too much. As you fill, add a few pieces of horseradish to each jar, about 3-4 for a medium-sized jar.
7. For the liquid, bring a large pot with the vinegar, water, salt, sugar, bay leaves, and peppercorns to a boil. Let it boil until it bubbles a few times and the sugar and salt are completely dissolved.
8. Pour the hot liquid over the vegetables in the jars until they are completely covered. Use a spoon or a long knife to gently move the vegetables and release air trapped between them. This is important; otherwise, the liquid will decrease too much after pickling, and the vegetables on top will darken.
9. Immediately seal the jars with lids (ideally while they are still hot) and turn them upside down for a few minutes, then cover them with towels and let them cool down slowly overnight.
10. Once completely cooled, store the jars in a cool place, such as a pantry or cellar. They can be eaten in 2-3 weeks, but will keep for many months.

Why I Make This Recipe Often

These pickles are easy to make and don’t require complicated ingredients. I open them whenever I need something tangy alongside a roast, but they also work as a simple salad with bread. They keep very well all winter if the jars are sealed properly.

Tips and Variations

Tips

- It's important to massage the cabbage with salt to release its juices – this softens it and prevents it from spoiling quickly.
- Horseradish helps keep the pickles crunchy, so don’t skip it.
- The liquid must completely cover the vegetables; otherwise, they will oxidize on the surface.
- If you don’t have a microwave, dry the jars in a conventional oven at a low temperature.
- Use coarse salt without added iodine or other substances.

Substitutions

- You can use either bell peppers or sweet peppers, or just what you have on hand.
- If you don’t like celery, you can add more carrots or include cauliflower (only if you want to change the recipe).
- Sugar can be reduced if you prefer less sweet pickles.

Variations

- You can also add small cucumbers, but not more than a third of the total.
- For a different flavor, try adding some sliced onion or a few garlic cloves.
- If you want spicier pickles, you can add a few slices of hot pepper.

Serving Ideas

- They pair well with grilled meat or cold roasts.
- They can be added to winter salads with beans, potatoes, or corn.
- You can include them in cold sandwiches.

Frequently Asked Questions

How sour are the mixed pickles in vinegar?
The sourness depends on the ratio of vinegar to sugar. With 0.7 liters of vinegar to 1.5 liters of water, they turn out quite balanced, not too strong, but not sweet either.

What type of vinegar is used?
White vinegar, wine vinegar, 9%. If you use a different type of vinegar, make sure it doesn’t have flavors or colorings that could alter the taste.

Do I need to add a preservative?
No, it’s not necessary. Vinegar and salt preserve the vegetables well if the jars are clean and sealed tightly.

What happens if the liquid decreases after storing?
This can happen if you didn’t remove all the air from the jar or if the vegetables were left uncovered. It can also occur if they weren’t pressed down well at the beginning.

Can they be consumed sooner?
Yes, but it’s best to wait at least 2 weeks for the flavors to meld and for the vegetables to pickle evenly.

Nutritional Values

Estimated per 100 g of mixed pickles:
Calories: approx. 35-45 kcal
Carbohydrates: 7-9 g
Protein: 0.8-1.5 g
Fat: under 0.2 g
The caloric value depends significantly on how much sugar remains after fermentation and how much liquid you consume. The vegetables add vitamins and fiber, and vinegar does not significantly increase calories.

Storage and Reheating

Store in a cool, dry place (pantry or cellar). Well-sealed jars last 6-12 months. After opening, keep the jar in the refrigerator and consume within 7-10 days. Do not reheat. If you notice changes in taste, smell, or appearance, do not consume.

 Ingredients: 2 kg green gherkins, half a medium-sized white cabbage, 3-4 bell peppers, 3 large carrots, one celery root, 2 pieces of horseradish, 0.7 liters of vinegar, 1.5 liters of water, 300 g sugar (or as sweet as you like), 4 tablespoons of coarse salt, 3-4 bay leaves, peppercorns (red, green, black)

 Tags:  mixed pickles