Hasca, Romanian mixed pickles

Name: Hasca, Romanian mixed pickles
Ingredients: 2 kg green tomatoes; 2 kg onions; 2 kg cucumbers; 50 g coarse salt; 100 g horseradish; 15 g thyme; 700 ml water; 700 ml 9-degree vinegar; 15 g coarse salt

Pickles - Hasca, Romanian mixed pickles by Caterina G. - Recipia

Hasca, a Romanian mix of pickled vegetables, is usually served in winter alongside grilled food, after the green tomatoes, onions and cucumbers have sat overnight with salt. The slices turn out tangy and firm, while the horseradish and thyme stay in the background without covering the taste of the vegetables. I usually go for the green tomato slices, especially the thin ones from the edge of the jar. Preparation: 45 minutes. Cooking: 0 minutes. Resting: 12 hours. Total time: 12 hours and 45 minutes. Serves: 24. About 60 kcal and 2.5 g protein per serving.

Ingredients

2 kg green tomatoes
2 kg onions
2 kg cucumbers
50 g coarse salt
100 g horseradish
15 g thyme
700 ml water
700 ml 9-degree vinegar
15 g coarse salt

Preparation

1. Wash and dry the green tomatoes, onions and cucumbers, then slice them thinly. Allow about 30 minutes. 2. Put the vegetables in a large bowl, sprinkle with 50 g coarse salt and leave them for 12 hours, overnight. 3. Squeeze out the liquid released by the vegetables well. Put horseradish sticks and thyme in the bottom of the jars, add the vegetables and press them down gently. Allow about 15 minutes. 4. Mix 700 ml water with 700 ml 9-degree vinegar and 15 g coarse salt. Pour the liquid into the jars and seal them well. 5. Keep the jars in the refrigerator.

Notes

Serve it alongside pork or grilled sausages, as a pickle to eat with a fork. For firm slices, look for small, firm cucumbers with seeds that are still not fully developed; very large ones have a more watery center and soften more easily. The green tomatoes can have a hint of pink, but they should be firm and have no soft spots, or the slices will fall apart in the jar. Red onion can replace yellow onion in the same amount, but it will tint the liquid slightly. If the vegetables seem too salty after squeezing, rinse them briefly with cold water and let them drain, rather than leaving them to sit in water. Keep the jars in the refrigerator, not the pantry, because the liquid was not boiled together with the vegetables. For a sharper flavor, cut the horseradish into thin strips; thicker pieces give a milder flavor in each jar. Pour in the liquid almost to the rim and leave a little room below the lid, so the slices stay pressed down in the jar.