Cauliflower, Peppers, and Zucchini in Jar (Pickled)

Name: Cauliflower, Peppers, and Zucchini in Jar (Pickled)
Ingredients: 1 large cauliflower broken into florets; 2 zucchinis; 1 hot pepper (if they are small; use 2); 2-3 bell peppers (colored); 3-4 carrots; coarse salt; peeled and chopped horseradish; peppercorns (I used a mix of 3 colors; black; red; and white); bay leaves.

Pickles - Cauliflower, Peppers, and Zucchini in Jar (Pickled) by Iulia F. - Recipia

To prepare a delicious vegetable pickle, the first step is to carefully choose seasonal vegetables. Select fresh and crunchy bell peppers, zucchini, carrots, and cauliflower. Make sure the vegetables are of good quality, as they will influence the final taste of your pickles. Once you have chosen them, wash them well under cold running water to remove impurities. Remove the stems and seeds from the bell peppers, ensuring that only healthy pieces remain. The zucchini can be left with the skin, but if you prefer, you can peel it, then cut it into slices about 1 cm thick. The cauliflower should be washed carefully and broken into small florets, so they are easy to arrange in jars. The hot and sweet peppers can be sliced or cut into strips, and the carrots should be peeled and cut into smaller pieces, taking care to split them in two if they are too thick. Once all the vegetables are prepared, place them in a large container and sprinkle salt over them. The amount of salt should be similar to what you would use for a fresh dish, then mix the vegetables so that the salt is evenly distributed. Let the vegetables sit for about half an hour, so the salt can take effect. In the meantime, choose the jars in which you will put the vegetables. Wash them very well and sterilize them to prevent any contamination. At the bottom of each jar, add a tablespoon of pepper, a bay leaf, and two pieces of cut horseradish. Then start arranging the vegetables in the jar, alternating cauliflower, carrots, hot and sweet peppers, and zucchini slices to achieve a pleasant appearance. On the stove, prepare a brine solution. In a pot with water, add coarse salt in a ratio of 1 liter of water to a tablespoon of salt. It is important to test the solution to ensure that it is salty enough, considering that the vegetables have already been salted. Let the solution boil well, and when it starts to bubble, turn off the heat and add vinegar to taste, stirring gently. Pour the hot brine over the vegetables in the jars, filling them almost to the top, then seal them tightly. Place the jars in a tray and leave them in a visible place on the kitchen table, where they will begin to ferment. In a few days, you will notice that a little water will come out from the pickled vegetables next to the lids of the jars. After the solution has cleared and dried on the surface, wash the jars with cold water to remove any residues. Then, move them to the food pantry, where they can be stored for the long term. These pickled vegetables are excellent during winter, served alongside a juicy steak, a potato dish, or any other dish that catches your eye. Enjoy this traditional delicacy that adds extra flavor to your meals!