Masonry with semi-hot peppers, cauliflower, and green tomatoes

Name: Masonry with semi-hot peppers, cauliflower, and green tomatoes - Olimpia A.
Ingredients: 1 kg of mildly spicy peppers; the small round ones; that can be stuffed with cauliflower florets; about 1 kg of cauliflower; 10 green tomatoes; a few horseradish sticks; one carrot; a sprig of dried thyme; a sprig of dried dill; peppercorns; a few bay leaves. For the brine: 1.7 liters of water; 400 ml of vinegar; 3 tablespoons of pickling salt; 200 g of sugar. We also need jars with lids. I had a 3; liter jar and one of 1.7 liters.

Pickles - Masonry with semi-hot peppers, cauliflower, and green tomatoes by Olimpia A. - Recipia

Pickles with semi-hot peppers, cauliflower, and green tomatoes If you're looking for a recipe that brings summer to your plate even on the coldest winter days, you've come to the right place! These pickles with semi-hot peppers, cauliflower, and green tomatoes are a perfect choice to add a splash of flavor and color to your meal. It's a simple recipe, but with a taste that will delight your taste buds, and I will guide you through the steps to achieve a perfect result. Recipe History Pickling is an ancient culinary tradition widely used to preserve vegetables and give them a distinct flavor. In the past, people discovered that through fermentation and preservation, vegetables could be kept for a long time, thus becoming a source of vitamins and minerals during winter. This recipe combines a variety of ingredients, each contributing to a harmonious taste and pleasant texture. Preparation Time - Preparation time: 30 minutes - Cooking time: 15 minutes - Total time: 45 minutes - Number of servings: 3 liters of pickles Necessary Ingredients - 1 kg semi-hot peppers (round and ideal for stuffing) - 1 kg cauliflower (choose fresh, medium-sized cauliflower) - 10 green tomatoes (or green tomatoes, which add a pleasant taste) - 1 carrot (fresh and crunchy) - A few sprigs of dried thyme - A few sprigs of dried dill - Peppercorns (to taste) - A few bay leaves - 200 g sugar - 3 tablespoons of pickling salt - 400 ml vinegar - 1.7 liters of water Preparing the Vegetables 1. Wash and prepare the vegetables: Start by washing the peppers, cauliflower, and green tomatoes well. Pay special attention to the peppers, so as not to break the stem during cleaning. Use a sharp knife to carefully remove the stem. 2. Break down the cauliflower: Cut the cauliflower into small florets, so they fit easily into the peppers. These florets will add a crunchy texture to your pickles. 3. Prepare the carrot: Peel the carrot and slice it into thin rounds. This will add a hint of sweetness and vibrant color to the pickles. 4. Green tomatoes: Cut the green tomatoes into quarters. They are slightly firmer vegetables and will contribute to the crunchiness of your pickles. Assembling the Pickles 5. Preparing the jars: Make sure the jars are clean and sterilized. I recommend washing them well in hot water and drying them. You can put them in the oven at 100 degrees Celsius for 10-15 minutes to ensure they are completely sterile. 6. Add herbs: Place a few sprigs of dill and thyme at the bottom of each jar. These herbs will infuse the pickles with delicious flavors. 7. Fill the jars: Place the stuffed peppers with cauliflower florets, green tomatoes, and carrot rounds in the jars, alternating between them. Also, add horseradish sticks for a spicy taste and extra aroma. 8. Season: Add mustard seeds, peppercorns, and bay leaves to complete the flavor of the pickles. Preparing the Pickling Brine 9. Boil the ingredients: In a pot, add water, vinegar, salt, and sugar. Boil the mixture until the salt and sugar are completely dissolved. This will be the brine that will preserve the vegetables. 10. Fill the jars: Once the brine has boiled, pour it hot into the jars, making sure the vegetables are completely covered. Leave about 1 cm of space above the vegetables. Finalizing the Preservation Process 11. Sealing the jars: Before closing the jars, you can place them in a metal pot to prevent cracking due to temperature differences. You can also use a metal knife blade under the jar to protect the glass. 12. Covering the jars: After closing the jars, cover them with a thick blanket and let them cool slowly until the next day. This helps create a vacuum that will keep the pickles fresh. Serving Suggestions and Variations These pickles are ideal to be served alongside cheese platters, cold cuts, or even as a side dish to main courses. You can add a personal touch by serving them with a yogurt and garlic sauce or alongside a fresh salad. If you want to experiment, you can also add other vegetables, such as cucumbers or radishes, or use different types of vinegar to achieve a distinct flavor. Nutritional Information and Calories These pickles are not only delicious but also healthy. Cauliflower is rich in vitamin C and fiber, while semi-hot peppers contain capsaicin, a compound that can help improve metabolism. A serving of pickles (about 100g) contains approximately 30-40 calories, making them an easy choice in your diet. Frequently Asked Questions 1. Can I use other vegetables? Yes, you can experiment with various vegetables, such as cucumbers, carrots, or even onions. 2. How long can I keep these pickles? If stored in a cool, dark place, they can last up to a year. 3. Can I use apple cider vinegar instead of white vinegar? Yes, apple cider vinegar will add a slightly different but delicious flavor. 4. Is sterilizing the jars necessary? Yes, sterilization is important to prevent the growth of bacteria. I hope this recipe for pickles with semi-hot peppers, cauliflower, and green tomatoes brings you joy in the kitchen and on your table! Enjoy your meal!

Preparation

I washed the peppers, cauliflower, and green tomatoes. I removed the stems from the peppers, being careful not to break them. I separated the cauliflower into florets that I could fit into the peppers. I filled the peppers with cauliflower. I peeled the carrot and cut it into rounds. I cut the green tomatoes into quarters. At the bottom of the jars, I placed dill and thyme, then arranged the peppers, green tomatoes, alternating them with the carrot rounds and horseradish. Finally, I added mustard seeds, peppercorns, and bay leaves. For the brine, I boiled all the ingredients and then poured it hot into the jars. Before doing this, I placed the jar in a metal pot so that the jar wouldn't crack. A metal knife blade can also be placed under the jar. I sealed the jars and then covered them with a blanket until the next day. Depending on the amount of ingredients used, you might need more or less brine. Enjoy your meal!!!

Category: Pickles Author: Olimpia A. Views: 1 Date: 27.09.2024

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Preparation

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