Mixed pickles in vinegar

Mixed Pickles in Vinegar - a special recipe for lovers of intense flavors and perfect combinations! These sweet and sour pickles are ideal for accompanying saucy dishes, spicy preparations, or juicy roasts, adding a refreshing note and a delicious contrast. Although I had this recipe from a colleague for two years, I only just managed to try it, and the result amazed me. If you want to explore a world full of aromas and textures, let's get started!

Total preparation time: 24 hours (including waiting time)
Active working time: 30 minutes
Number of servings: 10-12 jars (depending on jar size)

Required ingredients

For the pickles (5 kg of vegetables):
- 1 kg green tomatoes (unripe but firm)
- 2 medium cauliflowers (cut into florets)
- 1 kg bell peppers (sliced)
- 1 kg cucumbers (cut lengthwise or into rounds)
- 1/2 kg red cabbage (shredded)
- 1/2 kg celery (peeled and diced)
- 1/2 kg carrots (peeled and sliced)
- 5-6 cloves of garlic (sliced or whole)
- 1-2 tablespoons peppercorns
- 2-3 sprigs of dried dill (or a few flowers)
- 2-3 hot peppers (sliced)
- 3-4 bay leaves
- 2 tablespoons mustard seeds

For the preserving solution:
- 1 kg Mizil vinegar
- 800 g sugar (the original recipe called for 1 kg, but this version is less sweet)
- 5 tablespoons coarse salt

Step 1: Preparing the vegetables

1. Washing and cleaning the vegetables: Ensure that the vegetables are fresh and healthy. Wash them well under cold running water to remove any impurities. Peel the carrots, celery, and garlic, and cut everything into suitable pieces. You can leave the green tomatoes whole or cut them in half, and the cucumbers can be sliced into rounds or left whole, depending on your preference.

2. Arranging the vegetables: In a large container (a pot or bowl), place the cut vegetables, adding the dill, peppercorns, mustard seeds, bay leaves, and garlic on top. This will be the flavor base for your pickles.

Step 2: Preparing the vinegar solution

3. Mixing the marinade ingredients: In a saucepan, combine the vinegar, sugar, and salt. Place the saucepan over medium heat and stir constantly until the sugar and salt are completely dissolved. Let the mixture boil for 2-3 minutes without allowing it to boil too vigorously, so as not to lose the flavors.

4. Adding the hot pepper: If you want an extra kick, now is the time to add the slices of hot pepper to the vinegar solution. They will infuse the pickles, giving them a vibrant taste.

Step 3: Assembling the pickles

5. Pouring the hot solution: Once the vinegar solution is ready, pour it hot over the vegetables in the container, ensuring that all the vegetables are well covered. It is important for the solution to be hot to aid in the preservation process and to develop the flavors.

6. Maintaining the pickles: Cover the container with a lid and let the vegetables cool to room temperature. Then, let them sit covered until the next day. This waiting time will allow the flavors to meld and intensify.

Step 4: Bottling and storing

7. Transferring to jars: After 24 hours, check the vegetables. Using a spoon or tongs, transfer the vegetables and the liquid into sterilized jars. Make sure the jars are well filled, but leave a little space at the top for expansion.

8. Sealing and storing: Seal the jars with their lids and store them in a cool, dark place. The pickles will be ready to eat after about two weeks, but the longer they sit, the more intense the flavor becomes!

Helpful tips

- Choosing ingredients: Use seasonal, fresh, and blemish-free vegetables. The fresher they are, the crunchier and tastier the pickles will be.
- Variations: You can experiment with other vegetables, such as radishes or zucchini. For a more exotic flavor, try adding spices like coriander or cumin.
- Serving: These pickles are perfect as a side dish for roasts, alongside rice, or in sandwiches. They can also be served as an appetizer with cheeses or cold cuts.
- Calories and nutritional benefits: Pickles are low in calories and rich in vitamins due to the fresh vegetables. Additionally, the fermentation process can contribute to better digestive health.

Frequently asked questions

- Can I use a different type of vinegar?: It is recommended to use Mizil vinegar, but you can also try apple cider vinegar or white vinegar, adjusting the quantities to achieve the desired balance between sweet and sour.
- Why choose brown sugar?: Brown sugar adds a note of caramelization and a more complex flavor to the pickles, but you can also use white sugar if you prefer a simpler taste.
- Can they be stored in the fridge?: Pickles can be stored in the fridge, but it's best to let them sit at room temperature to develop their flavors.

These mixed pickles in vinegar are more than just a simple accompaniment; they bring a touch of joy and flavor to every meal. Don't forget to try them in small quantities to see if the sweet-sour taste suits you. Experiment with the ingredients and adapt the recipe to your preferences. Happy cooking!