Mixed pickles

Recipe for Mixed Pickles with Bell Peppers, Carrots, and Cauliflower

When it comes to pickles, few dishes are as beloved as these mixed pickles made with bell peppers, carrots, celery, and cauliflower. These pickled vegetables are not only a perfect accompaniment to a traditional meal but also an excellent way to preserve seasonal vegetables, providing an unmistakable flavor all year round. The preparation is simple, and the result is an explosion of flavors that will transport you back to your childhood, when family meals were filled with delicious treats.

Preparation time: 30 minutes
Marinating time: 24 hours
Total time: 24 hours and 30 minutes
Servings: 10 jars

Necessary ingredients:
- 5 kg bell peppers
- 1.5 kg carrots
- 2 celery roots
- 2 cauliflowers
- 1 liter of vinegar (white wine vinegar works well for a milder taste)
- 0.5 kg sugar
- 4 tablespoons salt (you can opt for sea salt, which adds a more intense flavor)
- Celery leaves (about 10 leaves)
- Mustard seeds (2-3 tablespoons)
- Pepper (whole, to taste)
- Horseradish (root, sliced thinly)

Helpful tip: Make sure all the vegetables are fresh, as their quality will affect the final taste of the pickles. The best results come from seasonal vegetables that are full of flavor.

Step-by-step instructions:

1. Preparing the vegetables: Start by washing all the vegetables thoroughly. Cut the bell peppers into julienne strips, grate the carrots and celery, and break the cauliflower into small florets so they can marinate evenly.

2. Mixing the ingredients: Place all the vegetables in a large bowl, preferably ceramic or stainless steel, to prevent any chemical reactions with the vinegar. Add the salt, sugar, vinegar, and celery leaves. Mix well to combine all the ingredients. It’s important to ensure that the salt and sugar dissolve completely.

3. Marinating: Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 24 hours. During this time, stir the vegetables a few times to help distribute the spices evenly.

4. Bottling: The next day, prepare clean jars. Add a tablespoon of mustard seeds, pepper, and a few slices of horseradish to each jar. Then, fill the jars with the vegetable mixture, leaving a little space at the top. Pour the resulting brine over the vegetables until the jar is completely filled. This will ensure that the vegetables are fully submerged.

5. Sealing: Seal the jars tightly with their lids, making sure they are airtight to prevent any contamination.

6. Storing: Place the jars in a cool, dark place where they will continue to mature. The pickles will be ready to eat in about 2-3 weeks, but the longer you leave them, the more intense the flavor will be.

Serving suggestion: These mixed pickles are excellent alongside roasted meats, stews, or even as a snack at a festive meal. You can serve them with a slice of fresh bread and cheese or with a bowl of sour cream for a delicious contrast.

Nutritional benefits: These pickles are a good source of vitamins and minerals due to the fresh vegetables used. Additionally, through the fermentation process, they contain probiotics that are beneficial for digestive health.

Frequently asked questions:
- How long can I keep the pickles? The pickles can be stored for up to a year if kept in proper conditions, in a dark and cool place.
- Can I use other vegetables? Absolutely! You can add cucumbers, cabbage, or onions for a variation of the recipe.
- Is it necessary to pasteurize the pickles? It is not necessary, as vinegar and salt help preserve the vegetables. However, if you prefer, you can pasteurize the jars for extra safety.

These mixed pickles are not only a delicacy but also a way to bring a touch of summer into the colder winters. By experimenting with ingredients and spices, you can customize your recipe to perfectly suit your tastes. So don’t wait any longer! Dive into the cooking adventure and enjoy the flavor of these delicious pickles!