Bell pepper and cauliflower, pickled

Assorted pickles of bell peppers and cauliflower - a colorful delicacy that's easy to prepare

Preparation time: 30 minutes
Fermentation time: 1-2 weeks
Total: 30 minutes + fermentation time
Servings: about 6 jars of 3 liters

Pickles are a culinary tradition loved by many, bringing a unique flavor and a touch of freshness to our dishes. This recipe for assorted pickles of bell peppers and cauliflower is not only easy to make but also an excellent way to preserve seasonal vegetables and add a splash of color and health to your diet. Whether you serve them alongside a delicious roast or as a side for sandwiches, these pickles will surely become a favorite at your table.

Ingredients:

- 2 kg cauliflower
- 1 kg bell peppers (a mix of colors: green, yellow, and red)
- Horseradish (about 100 g)
- 1 bunch of dried dill
- 4-5 stalks of celery with green leaves
- 2 packets of 'spicy fix' seasoning
- 300 g sugar
- 600 ml vinegar (preferably white wine vinegar or apple cider vinegar)

A bit about pickles:

Pickles have a long and fascinating history, used not only as a method of preserving vegetables but also to add an intense flavor and unique taste to dishes. The origins of this preservation process are lost in the mists of time, and each culture has developed its own techniques and recipes, adapting to locally available ingredients.

Preparing the pickles:

1. Cleaning and preparing the vegetables: Start by cleaning the cauliflower. Break it into small florets, ensuring they are uniform for even pickling. Rinse them well under a stream of cold water to remove impurities.

2. Preparing the peppers: Wash the peppers, remove the stems and seeds, then cut them into large pieces. You can choose to slice them or cut them into cubes, depending on your preferences.

3. Washing the jars: Wash 2 jars of 3 liters very well with warm water and detergent, then rinse them thoroughly, ensuring no residues remain. This is an essential step to prevent contamination of the pickles.

4. Arranging the vegetables: Add a sprig of dill, a stalk of celery, and two strips of horseradish to each jar. Alternate the cauliflower florets and pieces of peppers, mixing the colors for an appealing look. Continue until the jars are full, leaving a little space at the top.

5. Adding the seasonings: On top of the vegetables, add more horseradish, dill, and celery stalks. These will not only enhance the flavor of the pickles but also add a rustic appearance.

6. Preparing the pickling liquid: In a container, combine the 600 ml of vinegar, 300 g of sugar, and the two packets of 'spicy fix' seasoning according to the instructions on the package. Mix well until the sugar is completely dissolved.

7. Filling the jars with liquid: Pour the warm liquid over the vegetables in the jars, ensuring that everything is completely covered. It's essential that no air remains in the jars, so you can use a spatula or spoon to gently press down the vegetables.

8. Sealing the jars: If you are using screw-top jars, screw on the lids. In my case, I chose to cover the jars with double cellophane, and for extra security, I used wax paper. This is an effective method to prevent air from entering.

9. Fermentation: Allow the jars to ferment at room temperature for 1-2 weeks. It is important to check them periodically and ensure that the liquid covers the vegetables.

Useful tips:

- Quality ingredients: Make sure to use fresh vegetables, free from signs of damage. The fresher the vegetables, the more delicious your pickles will be.
- Variations: You can experiment and add other vegetables, such as carrots, cucumbers, or beets, to diversify the flavor of the pickles.
- Serving: These pickles are excellent alongside a juicy roast or in a meat sandwich. They can also be included in a winter salad, providing a crunchy and tangy note.

Nutritional benefits:

Pickles are a good source of probiotics, which can support digestive health. They also contain essential vitamins and minerals, such as vitamin C and potassium.

Frequently asked questions:

- Can I use a different vinegar? Yes, you can use apple cider vinegar or balsamic vinegar, but the taste will vary.
- How long can I keep the pickles? If stored in a cool, dark place, they can last up to a year.
- What other dishes pair well with pickles? These pickles pair perfectly with hearty dishes like stews or roasts, but also with light fish dishes.

So, don't hesitate to try this recipe for assorted pickles! It's a wonderful way to enjoy seasonal vegetables and add a splash of flavor to your culinary life. Enjoy your meal!