Assorted pickles

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It's my mother's assorted pickle recipe, through her care we always have a full pantry. I'm just a… learner.

Gogonele
peppers
Cauliflower
Pepper
Horseradish
dill and dried thyme
Water, vinegar, salt, peppercorns, bay leaves

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Assorted pickles:

How we prepare Assorted pickles:

The vegetables are washed. The cauliflower is cut into bunches. The horseradish is cleaned and chopsticks are cut. The donuts are cut into slices and scalded in boiled water. to everyone's liking and skill.

Mix 2 liters of water with about 100 ml of vinegar, 2 tablespoons of salt, peppercorns and bay leaves and bring to a boil. Allow to cool and then put in jars over vegetables.

The quantities are indicative depending on the amount of vegetables and how many jars with assorted pickles you want to prepare..I had for two jars with assorted pickles , of 3 liters.

Have a winter with full rooms !!!!

Tips sites

these assorted pickles they are ideal with tender or stewed steaks

How to make brine for assorted pickles?

Prepare the brine by boiling salted water. Bring to the boil for 2-3 minutes and then turn off the heat. Leave the brine to cool for 10 minutes and then pour hot into jars with assorted pickles, adding polish with polish. The jars must be placed on a metal tray (which will absorb the thermal shock).

Note: I leave the pickles unclosed for the first 24 hours. I only cover them with a saucer. During this time the fermentation process begins and a foam will form. That's right! Don't throw the foam!

The next day I put 1 tablespoon of vinegar in each 2 L jar and close it with the lid provided or tie it with cellophane and string. It's like the pickled cucumber recipe & # 8211 you can find it here.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I now used a jar with a glass lid provided with a rubber gasket.

Observation: in the first days the juice is disturbed & # 8211 sign that fermentation begins. After 2-3 weeks the death will clear itself. If it is hot in the house or in the pantry, the jars can wrap (remove gas). You can open and close them again. If it does & # 8222flower & # 8221 (mold) a new brine can be boiled to replace the old one (simply drain it and rinse the pickles with cold water, put them back in the jar and cover them with new brine).

If the die (fermented brine) shows signs of & # 8222burning & # 8221 you must ventilate (pritociti) these pickles. Open the lids, drain the mill into a bowl and pour back. This process oxygenates the brine. If you put pickles in barrels you will need to blow air with a hose & # 8211 as described in pickled cabbage recipe.

The best recipe for assorted pickles

Housewives are intensely preparing for winter, so most of them put their patience forward and the best recipes they know. All are prepared for jars without a number of zacusca, seasonal fruit compotes and not only, jam, jam, but last but not least pickles. Pickles are indispensable on the tables of Romanians in the cold seasons. What goes better with traditional Romanian dishes if not something sour? In order to get rid of a little work, many make assorted pickles, so that the vegetables for the greedy are always varied. To get good pickles, you have to wait weeks.

In a 10 liter volume bowl, after arranging the vegetables, fit another 5 liters of water. It is important to have enough fluid. For every liter, count 1 tablespoon of salt once. On the bottom of the barrel you have to put 2-3 stalks of celery with leaves, then a layer of vegetables and so on. You can put among the vegetables: thyme sprigs, dill sticks, a few cloves of garlic, a few slices of onion, slices of celery, hot peppers or even horseradish sticks.

Recipe for assorted pickles

Assorted pickles in brine

2 cauliflower heads
1 larger white cabbage cut into thicker slices
2 smaller red cabbages cut into 5-6 slices
1.5 kg gogonele
3 kg cucumbers
4-5 sliced carrots
1 clove of garlic
2 sliced quince apples
hot peppers optional (as many as you want)
1.5 kg. smaller onions
1 large bunch of celery leaves
1 large leg of leustean leaves
dry dill
dried thyme
3-4 pieces of horseradish cut into strips
1 packet of peppercorns
high salt

Assorted pickles in brine
Method of preparation
The cauliflower is separated from the bouquets, the cabbage is cut into thicker slices, everything is washed well and we start putting them in the barrel or the bowl in which we want to keep it for the winter.
On the bottom of the bowl we place the dill, 3-4 thyme twigs and on top we place the red cabbage, white cabbage, onion, garlic cloves, sliced carrots, 3-4 horseradish slices, a few slices of quince and hot peppers.
The next layer will be cucumbers and gogonele, followed by cauliflower, carrots, hot peppers.
You can place the vegetables according to everyone's imagination, it is not a specific rule.
When the bowl is full, sprinkle a packet of peppercorns (small packet) on top and cover everything with celery and larch leaves.
We prepare the brine as follows: to 1 liter of water we put 30 gr. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. Cover with a towel and keep at room temperature approx. 6 days until it increases.
Close with a lid and then put in a cool place. Personally, after soaking the vegetables, I add about 3 grams of Borken to 10 liters of water for to prevent the formation of flowers on top, and the juice remains clean until late spring.

Assorted pickles in brine

Assorted pickles in brine
Method of preparation
The cauliflower is separated from the bouquets, the cabbage is cut into thicker slices, everything is washed well and we start putting them in the barrel or the bowl in which we want to keep it for the winter.
On the bottom of the bowl we place the dill, 3-4 thyme twigs and over it we place red cabbage, white cabbage, onions, garlic cloves, sliced carrots, 3-4 horseradish slices, a few slices of quince and hot peppers.
The next layer will be cucumbers and gogonele, followed by cauliflower, carrots, hot peppers.
You can place the vegetables according to everyone's imagination, it is not a specific rule.
When the bowl is full, sprinkle a packet of peppercorns (small packet) on top and cover everything with celery and larch leaves.
We prepare the brine as follows: to 1 liter of water we put 30 gr. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. Cover with a towel and keep at room temperature approx. 6 days until it increases.
Close with a lid and then put in a cool place. Personally, after soaking the vegetables in a 10 l of water, I put about 3 gr of Borken for to prevent the formation of flowers on top, and the juice remains clean until late spring.

How are these assorted pickles prepared?

The amounts of pickles differ, depending on the amount to be prepared, and if at a pickled cucumber recipe or a sauerkraut recipe things are clearer, here everything varies according to your own preference.
You should know from the beginning that both red cabbage and beets should be added in a smaller amount, as they will give all vegetables a pink color.
The containers in which the vegetables will be placed must be prepared and you must always keep in mind that an empty portion must be left at the top of them.
For starters, it is necessary that all vegetables are very well washed, cleaned and cut into suitable pieces. Horseradish should be cut lengthwise into as small pieces as possible so that it can be distributed as evenly as possible throughout the container, among the other vegetables.
If a smaller barrel is to be used, then the stalks of dried dill, celery, a few pieces of horseradish and a few hot peppers must be added to the bottom.
Place the chopped vegetables on top of them, alternating them, until the whole barrel is full. On top of each layer of vegetables it is recommended to place hot peppers and horseradish pieces, which have the role of keeping the vegetables hard, not allowing them to soften.
To calculate the required amount of brine, either fill the whole barrel or jar and then pour it into a bowl, or prepare it separately and always add it until it is full. It is recommended to use the first option, because the brine must be prepared on the fire and this way it will be much easier for you.
For each liter of water add a tablespoon of salt once, along with peppercorns and a few bay leaves. After the brine has boiled, it must be allowed to cool and pour over the vegetables.
On top of them it is good to arrange a few dill sticks that will keep the vegetables in the brine or you can put a weight before closing the lid.
Barrel or jars prepared with these pickle recipes from grandma they must be kept in the pantry or cellar, and after about two weeks you can taste them.

Remember that during the first days it is necessary to shake the contents of the barrel or jar, as happens at a sauerkraut recipe, when air must be blown inside with a hose.

Assorted pickles in brine

Assorted pickles in brine
Method of preparation
The cauliflower is separated from the bouquets, the cabbage is cut into thicker slices, everything is washed well and we start putting them in the barrel or the bowl in which we want to keep it for the winter.
On the bottom of the bowl we place the dill, 3-4 thyme twigs and over it we place red cabbage, white cabbage, onions, garlic cloves, sliced carrots, 3-4 horseradish slices, a few slices of quince and hot peppers.
The next layer will be cucumbers and gogonele, followed by cauliflower, carrots, hot peppers.
You can place the vegetables according to everyone's imagination, it is not a specific rule.
When the bowl is full, sprinkle a packet of peppercorns (small packet) on top and cover everything with celery and larch leaves.
We prepare the brine as follows: to 1 liter of water we put 30 gr. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. Cover with a towel and keep at room temperature approx. 6 days until it increases.
Close with a lid and then put in a cool place. Personally, after soaking the vegetables in a 10 l of water, I put about 3 gr of Borken for to prevent the formation of flowers on top, and the juice remains clean until late spring.

How to make brine for assorted pickles?

Note: I leave the pickles unclosed for the first 24 hours. I only cover them with a saucer. During this time the fermentation process begins and a foam will form. That's right! Don't throw the foam!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I now used a jar with a glass lid provided with a rubber gasket.

Cold Assorted Pickles

Cold Assorted Pickles put on the last hundred meters. I was looking around the pantry the other day and I thought I didn't have enough pickles as if I had to put something else. The recipe for these Cold Assorted Pickles, is based on the recipe Cold-preserved donuts, Donuts in their own juice which are in the top of our preferences this season.
Yes, I say I don't think I have enough pickles & # 8230. I have a lot, but some people have a different opinion and in order for it to be a good job and for there to be no discussions, I took another turn to thank them.

Ingredients Cold Assorted Pickles 2.5 kg red cabbage 2 kg cucumber cornison 2.5 kg cauliflower 2 kg gogosari 1.5 l of vinegar 1.5 kg of sugar 14 tablespoons salt in bulk 1 tablespoon salicyl dried thyme, dried dill peppercorns horseradish

Preparation of Assorted Cold Pickles
We wash all the vegetables except the cabbage, which we clean from the first row of leaves. We let them drain and then move on to the next phase, namely to slice them as seen in the picture. Cauliflower unfolds the bouquets.

In a larger bowl put the cucumbers, cauliflower, donuts over which we put sugar, salt, vinegar and a tablespoon of salicylic acid. Mix everything, cover with a lid or towel and leave for 48 hours (during this time mix in a bowl). After 48 hours, our own juice is formed, which we will use to preserve the mentioned vegetables. Now cut the cabbage and sprinkle with salt. Let it sit for 1 hour and then squeeze it well.

On the bottom of each jar we put a few sprigs of dill, thyme and over we put a row of cabbage, cucumbers, donuts, cauliflower, and cabbage and so on until we fill the jar. We put in the jar and 3 horseradish sticks. The jar must be well stocked. On top we will pour the resulting juice in the 48 hours, we staple and we put the jars with Cold Assorted Pickles, in the pantry.

We can put pickles without cabbage as I did in a few jars.

Assorted pickles in the jar for the winter

Assorted pickles in a jar for the winter & # 8211 in brine with a little vinegar. Aromatic and crunchy pickles: cucumbers, peppers (fatty and hot), donuts, gogonele, cauliflower, cabbage, melons, grapes, etc. They can also be put in a plastic barrel or a little.

I received some cucumbers and cauliflower from the country. As it was a pretty big box, besides tzatziki and cucumber salads, he blew cauliflower, cream soup or a cauliflower au gratin I also made a few jars of assorted pickles.

A simplified version of assorted pickles are also pickles & # 8211 pickled cucumbers, place in jars together with carrot slices.

Now I haven't had watermelon (watermelon) for pickling yet because it's not the season yet, but I'll put a few more jars in the fall. I barely had a few gogons. I put grapes and hot peppers instead so I think everyone will be happy.

Assorted pickles are generally put in larger jars, then in winter, after opening them, I keep them in the cold room and keep them very well. These assorted pickles can also be made with a little or plastic barrels.

Regarding the proportions of assorted vegetables, they differ, of course, depending on everyone's preferences. We have about a quarter of the contents of the jar, then we put a little of the others. If you don't like hot peppers, you may not like it, but horseradish can't be missing because it keeps the pickles crispy.

Take into account the weather outside and if it is very hot do not pickle! Normally pickles are put in autumn, in September & # 8211 October!

cucumbers
White cabbage
peppers
peppers
hot peppers
carrot
gogonele
grape beans
cauliflower
2 cloves of garlic for each jar
2 strips of horseradish for each jar
branches of dried dill and thyme

1 l water + 25 g salt never before (special for pickles)
2 tablespoons 9% food vinegar for each jar

pickles
pickles
Red pepper
pickles
sliced carrots, long
celery
dill stalks, celery, cherry twigs, garlic cloves
50 g brine per liter of water

The vegetables are placed in the jars in which they will die. Dill and cherry branches are arranged on the surface of the pickles. Prepare the brine and pour over the assorted pickles. The jars with pickles are kept at room temperature for a few days to start lactic fermentation.

The brine is then vented, filled and the jars with assorted pickles are given in a cool place, so as not to bloom.