Mixed pickles

Mixed Pickles Recipe with Peppers and Cabbage

When it comes to pickles, few things rival the aroma and texture of these preserved delights. Pickles are not only a perfect accompaniment for festive meals but also an excellent way to preserve seasonal vegetables for winter. Today, I will guide you step by step in preparing mixed pickles with peppers and cabbage, a simple and flavorful recipe.

Preparation time: 30 minutes
Fermentation time: 7-10 days
Servings: 5-6 jars of 1 liter

The history of pickles is fascinating, being a preservation technique that dates back to ancient times. It has been used to keep fresh vegetables for a long time, and today, pickles are a symbol of culinary tradition in many cultures.

Ingredients needed
To prepare these mixed pickles, you will need the following ingredients:

- 2 kg of peppers (preferably smaller ones, easy to fill)
- 1 medium cabbage
- 500 g of cucumbers (cornichons are ideal, but you can use others)
- 1 carrot (optional, for a hint of sweetness)
- 1 cauliflower (preferably in various colors: white, purple, orange)
- 3 l of water
- 3 tablespoons of coarse salt (adjustable to taste)
- 2-3 tablespoons of vinegar (preferably wine vinegar)
- 5-6 bay leaves
- 1 teaspoon of cumin (optional, but recommended for a more interesting flavor)
- A handful of celery leaves (for aroma)
- Whole peppercorns (a mix of 5 peppercorns is excellent)
- Mustard seeds (a few, for a hint of spiciness)
- 2-3 horseradish roots, cut into thin strips (optional)

Step 1: Prepare the vegetables
Start by washing the peppers thoroughly and drying them. Remove the seeds so you can fill them efficiently. This is an essential step, as the seeds can damage the texture of the pickles.

Step 2: Salting the peppers
Fill each pepper with coarse salt on the inside and place them in a container. Let them sit for an hour to allow the salt to penetrate well.

Step 3: Filling the peppers
In a large bowl, chop the cabbage and add it to the peppers, pressing down well to ensure it is tightly packed. Also add the rest of the vegetables: cauliflower florets, cucumbers cut into thirds, and the carrot if you choose to use it. Arrange everything evenly.

Step 4: Flavoring
Between the vegetables, add the bay leaves, thyme, and, if you have it, horseradish. These will give the pickles a distinctive taste. Then add the peppercorns and mustard seeds for an extra layer of flavor.

Step 5: Preparing the brine
In a large pot, bring the 3 liters of water to a boil. Add 3 tablespoons of coarse salt and 2-3 tablespoons of vinegar, stirring well to dissolve the salt. Another suggestion is to add a few bay leaves and peppercorns to the water to enrich the flavor.

Step 6: Pouring the water over the vegetables
After the water has boiled, turn off the heat and let it cool slightly to avoid breaking the jars. Then, carefully pour the water over the peppers and vegetables in the jars, ensuring that everything is completely covered.

Step 7: Sealing the jars
On top, place celery leaves and thyme, then seal the jars tightly while they are still warm. It is important to leave a plate under the jars in the pantry, as fermentation can cause leaks.

Step 8: Fermentation
Leave the jars at room temperature for 7-10 days. Check daily, and if you notice that the water level decreases, top it up with brine. If not, there is no need to refill them.

Useful tips
- Choose fresh, seasonal vegetables for the best results.
- Experiment with different spices, such as dried dill or hot pepper, to customize your recipe.
- If you want a hint of sweetness, you can add a few slices of carrot or even a handful of beetroot.
- Place the jars in a cool, dark place to prevent exposure to sunlight.

Calories and nutritional benefits
Pickles are low in calories but rich in nutrients. Cabbage and vegetables contain essential vitamins, and the fermentation process brings probiotic benefits, aiding digestion. Additionally, salt helps with preservation, but it is important to consume it in moderation.

Frequently asked questions
1. Can I use other vegetables?
Yes, you can experiment with carrots, radishes, or other seasonal vegetables.

2. How long can I keep the pickles?
Pickles can be kept for several years, but it is best to consume them within 6 months to a year to enjoy the fresh flavor.

3. How can I serve the pickles?
Pickles are perfect alongside cheese platters, cold cuts, or even as a side dish to hot dishes.

As a personal note, I remember how, during my childhood, my grandmother prepared these mixed pickles with much love, and their aroma filled the entire house. I suggest serving them alongside a juicy steak or a fresh salad to create a perfect contrast of flavors.

Now that you have all the necessary information, I can only wish you good luck in cooking! Your mixed pickles will surely become a hit at the festive table or on ordinary days. Buon Appetito!