Assorted Pickles (II)

Name: Assorted Pickles (II) - Codrina J.
Ingredients: 1 large cauliflower; 1 large white cabbage; 2 red cabbages; 2 kg suitable green tomatoes; 1/2 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.

Pickles - Assorted Pickles (II) by Codrina J. - Recipia

To prepare a delicious vegetable preserve, it is essential to choose the best quality ingredients. The vegetables must be fresh, beautiful, and free of spots, and those that are bruised must be carefully removed. We start by placing the most beautiful vegetables at the bottom of the jar, and on top of them, we put the more ripe vegetables to ensure that they are consumed first. In the recipe, I use medium-sized green tomatoes, as they absorb better during the preservation process. Also, red cabbage is an important ingredient as it will provide a special visual appearance and a unique flavor. Before starting, the vegetables must be cleaned and washed well. The cauliflower is broken into florets and soaked in salted water to remove any impurities. The cabbages are cleaned of their cores, cut into quarters to dry well, while the carrots and celery can be sliced into rounds or lengthwise, depending on preferences. The horseradish is cut into quarters lengthwise, adding an intense flavor to the dish. For jars, it is essential to wash them well and rinse them with boiling water to ensure they are perfectly sanitized. At the bottom of each jar, we place a few pieces of horseradish, after which we begin to arrange the assorted vegetables, leaving space for the red cabbage and horseradish, which will be evenly distributed in the jar. Among the vegetables, we add mustard seeds, pepper, celery leaves, garlic cloves, torn dried dill, bay leaves, and thyme. Once the jar is full, we add more horseradish and sprigs of dill on top, and to prevent the vegetables from rising above the liquid, we place a clean wooden stick. We prepare a brine from 1 heaping tablespoon of coarse salt to 1 liter of water. A few liters of salted water are boiled, adding the same spices as before, allowing it to boil for 10-15 minutes. After obtaining the brine, we let it cool slightly before pouring it into the jars. The jars are placed on a rack and covered with a damp towel to maintain a constant temperature. It is important that when pouring the liquid into the jars, it is warm, not hot, to avoid breaking the jars. We rotate the jar in all directions to release air bubbles. The mouth and neck of the jar are coated with egg white, and then it is sealed with cellophane, which must be moistened to stick well. It is tied with string in two or three rows, being careful not to touch the liquid with the cellophane. Thus, the vegetables will be properly preserved, retaining their freshness and flavor for a long time. This recipe is not just a way to preserve vegetables but also a tradition, an art that deserves to be explored and shared.