Pickled vegetables
Mixed Pickles – A Flavorful Autumn Recipe
Mixed pickles are a traditional dish, full of flavor, that enriches our meals with intense aromas and vibrant colors. Whether served alongside roasts or as a side dish to salads, these pickles add a touch of freshness and taste. Today's recipe is simple yet full of personality, perfect for those looking to preserve their autumn harvest of vegetables and fruits.
Preparation Time
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total: 50 minutes
- Servings: 10 jars of pickles
Ingredients
For vegetables and fruits:
- Green tomatoes (approximately 1 kg)
- Cucumbers (approximately 500 g)
- Carrots (3-4 pieces)
- Celery (1 root and a few leaves)
- Red beets (2-3 pieces)
- White beets (1-2 pieces)
- Quince (1-2 pieces)
- Apples (2-3 pieces)
- Grapes (approximately 200 g)
- Horseradish slices (1-2 pieces)
For the liquid part:
- 1 L vinegar
- 4 L water
- 600 g sugar
- 6 tablespoons salt
Spices:
- Peppercorns (1-2 tablespoons)
- Mustard seeds (1 tablespoon)
- Coriander (1 tablespoon)
- Dried dill (stems and heads)
- Bay leaves (2-3 leaves)
- Cherry twigs (a few)
- Garlic cloves (3-4 pieces)
A Brief History
Pickles are a form of food preservation that has its origins in ancient times. This method has been used throughout history to extend the shelf life of foods and enhance their flavor. Today, pickles are a symbol of traditional meals and are loved by many cultures for their tangy and refreshing taste.
Step by Step for Mixed Pickles
1. Prepare the vegetables and fruits:
Wash all vegetables and fruits thoroughly. Let them drain to remove excess water. Cut the carrots in half, the beets into cubes, and the green tomatoes and cucumbers into halves or quarters, depending on their size. Apples and quinces are cut into quarters, while grapes are left whole.
2. Prepare the jars' base:
In each jar, add a layer of dried dill, a few garlic cloves, and a few cherry twigs. Arrange the vegetables and fruits in the jars as compactly as possible, taking care not to press them, especially the delicate ones like grapes.
3. Prepare the preserving liquid:
In a large pot, combine the vinegar, water, salt, sugar, and spices (peppercorns, mustard seeds, coriander, bay leaves). Boil the mixture for 10-15 minutes until the sugar and salt are completely dissolved.
4. Fill the jars:
Pour the hot liquid over the vegetables and fruits in the jars, ensuring they are completely covered. It is important for the liquid to be hot to help sterilize the contents.
5. Seal the jars:
Put the lids on immediately after pouring the liquid. Cover the jars with towels to keep them warm and allow them to cool slowly. This process helps create a vacuum inside the jars.
6. Storage:
Once the jars have completely cooled, transfer them to a pantry or a cool, dark place. These pickles will be ready to enjoy after a few weeks when the flavors have melded.
Suggestions and Variations
- For spicy pickles: Add a hot pepper to each jar for a spicy kick.
- Experiment with vegetables: You can add cabbage, cauliflower, or other vegetables of your choice, depending on your preferences and the season.
- Use seasonal fruits: Blackberries or raspberries can be added for an interesting contrast of flavors.
Nutritional Information
Pickles are rich in vitamins and minerals, thanks to the fresh vegetables and fruits. Additionally, the fermentation process can help improve gut health. A serving of mixed pickles can contain approximately 30-50 calories, depending on the ingredients used and their quantities.
Frequently Asked Questions
- How long can I keep pickles?
Pickles can be stored for 6-12 months as long as they are kept in proper conditions.
- How can I use pickles in recipes?
Mixed pickles can be used in sandwiches, salads, or as a side dish for meat dishes.
- Can pickle recipes be adapted for vegans?
All the ingredients in this recipe are vegan, making it an excellent choice for all vegetable lovers.
In conclusion, mixed pickles are a great way to preserve autumn vegetables and fruits, bringing a touch of tradition and flavor to your table. So, don't hesitate to put this simple and flavorful recipe into practice!
How I prepare mixed pickles: I washed the vegetables and let them drain. I peeled the root vegetables and sliced them so that I could make room among the green tomatoes and cucumbers, as they do not sit evenly. I cut the apples and quinces into quarters, and the carrots in half. I placed dried dill, three cloves of garlic, and cherry branches at the bottom of the jars, and arranged the vegetables and fruits as neatly as I could, being careful with the grapes not to crush them. I boiled the vinegar with water, salt, sugar, and spices and poured it hot over the mixed pickles in the jars, immediately putting on the lids. I covered the jars with towels and kept them like that until they cooled, then I moved them to the pantry. Usually, I also add white and red cabbage to the mixed pickles, but this time I opted to put more beetroot, which will color the liquid composition very nicely. For those who want spicy mixed pickles, a hot pepper can be added to each jar.
Ingredients: For vegetables and fruits: green tomatoes, pickling cucumbers, carrots, celery (root and leaves), red beet, white beet, quinces, apples, grapes, horseradish slices. For the liquid part: 1 L vinegar, 4 L water, 600 g sugar, 6 tablespoons salt. Spices: peppercorns, mustard seeds, coriander, dried dill (stems and flowers), bay leaves, cherry twigs, garlic cloves.
Tags: pickles
