Assorted pickles in a jar
- 2 kg gogonele
- 4 carrots
- 1 white cabbage
- 1 red cabbage
- 3 kg cucumbers
- 2 cauliflower
- 2 kg onions
- 1 pickle watermelon (small)
- 1 clove of garlic
- 4 pieces of horseradish
- 1 link celery leaves
- 1 link leustean
- 1 sachet peppercorns
- 3 hot peppers
- 1 bunch of dried dill
- 1 link dried thyme
- Pickle salt
- Optionally a tablespoon of mustard seeds
Some slightly sour and salty assorted pickles, tasty, are suitable as a garnish for a variety of dishes, but not everyone knows how to put them in such a way as to keep their texture and acquire a good aroma. If you are interested in finding out how to match assorted pickles, we invite you to continue reading this article.
There are many novice housewives who want to show their mastery in the kitchen with various recipes for pickles, mayonnaise, salads or steaks. In order to have more textures and tastes at hand, it can be profitable to try a pickle recipe in brine, in barrels or jars, depending on the possibilities. The amount of ingredients mentioned in the article is enough for around 25 kg of assorted pickles in the barrel, you can adapt the recipe as you wish. Depending on your preferences, you can put one or more pickled vegetables.
You prepare your containers for assorted pickles in a jar, choosing the ones with a wider mouth, at least 4 – 5 cm, so that you can remove the vegetables when you want to serve them. They are scalded to remove any bacteria or fungi that can lead to poor quality pickling.
The first step in the pickle recipe is to wash the vegetables well in two waters, cutting the onion long and into slices of fish, peeling the garlic and cutting it in half. Peel a squash, grate it and cut it into half-cm thick pieces and celery into 1 cm thick pieces, if you choose the root and not the leaves. You can leave the gogonele, cucumbers, donuts, cabbage, whole cauliflower, or you can make assorted pickles cut into small pieces, especially in small jars.
You will first place in a jar or barrel of peasant pickles some celery and larch leaves, thyme and dill, after which you put a layer of onion, carrots, garlic, hot peppers, horseradish and cabbage. The next pickled pickle ingredients are gogonele and cucumber. Then you can put whatever vegetables you want, such as cauliflower, watermelon, etc.
On top of the vegetables from the fresh pickle container for the winter, put the pepper and a few celery and larch leaves. Prepare the brine to be added on top for pickling in the barrel. How much salt is added to pickles? When you measure the water that enters the container, keep in mind that one liter will put a tablespoon of pickle salt, which is commercially available. The water must completely cover the vegetables.
Put a plate and a weight on top or improvise another similar system for smaller jars, so that the vegetables remain immersed in the brine. The pickle barrel for the winter will be placed somewhere at room temperature covered with a thicker material, to catch the sour taste, and after 6 days the plate or weight will be removed and replaced with the lid. It goes in a cool place to keep the necessary freshness in a salad of vegetables for the winter.
For various pickles for the bitterest winter you can add in the barrel a few cherry leaves or vines or mustard seeds, with a preservative role, especially for cucumbers.
If you make assorted pickles in vinegar, use an assortment of apples of at least 9 degrees. Do not use balsamic vinegar!