The first time I tried making these pickles, I added the salt "by eye," and while they turned out okay, some overflowed, others became mushy, and I ended up with half a barrel of pickle mush. Ironically, my grandfather never told me that you need to add exactly one liter of water, not just eyeball it, and not to be too generous with the celery leaves, as they give an overpowering taste. Now, after a few years, I've learned to be more precise with the salt, not to rush the arrangement of the vegetables in the barrel, and not to skimp on the horseradish, because that actually keeps the pickles firm, not just for flavor. And one more thing – once I added too much beetroot, convinced it would create a pleasant pink color, but everything turned out looking like a toy, not pickles. So, moderation is key. And don’t rush; they turn out well only if you have the patience to arrange and adjust the taste before pouring in the brine.
To put it briefly: about 45 minutes for preparation and boiling the brine, the rest is patience, as they sit to pickle. The portions… depend on the container, but I used a 5-liter barrel, which produced enough to fill about 4 sturdy jars of 1.5 liters each. In terms of difficulty, it’s more about meticulousness and organization than any complicated operation; it’s for anyone who feels like making pickles at home, I believe.
I make this recipe quite often, especially at the beginning of autumn, but I've also started making it in winter when I find decent vegetables. I do it because it’s simple and goes well with anything – meat, beans, soups. And honestly, I feel these aren’t the kind of sour pickles that turn your stomach inside out; they are mild, crunchy, with the taste of real vegetables. Once you have the barrel in a cool place, you won’t struggle with each jar. And it’s great that you can throw in whatever you find at the market – you won’t be left with forgotten vegetables in the fridge.
Ingredients and quantities – I've calibrated them after understanding why each one matters. For a 5-liter barrel, I use:
2 kg green tomatoes (about half of the volume, they provide both the classic taste and firm texture – don’t use the soft ones, they turn to mush)
1 medium beetroot (about 300 g, sliced into rounds or cubes, for color and a bit of sweetness; don’t add more, it colors too strongly)
1 large carrot (200 g), cut into sticks, for crunch
1 small horseradish root (about 30-40 g, peeled and cut lengthwise, adds crunch and prevents "bad" fermentation)
1 large bunch of celery leaves (coarsely chopped, you don’t need too much, otherwise it can overpower the flavor of the vegetables)
3-4 tablespoons coarse salt for pickles (about 1 tablespoon per liter of water, don’t be stingy, but don’t overdo it; no iodized salt, or they’ll become mushy)
3 liters of water (depends on how much fits in the barrel, but it’s important to cover the vegetables well)
you can also add some peppercorns; I don’t always add them, but it adds a subtle flavor if you want
I don’t add sugar, vinegar, or other nonsense; for me, these pickles are as natural as possible, just with the taste of vegetables and salt. If you feel like it, you can also add a sprig of dried dill among them, but it’s not mandatory.
Alright, let me explain how I make them, step by step, including all my tricks and personal experiences:
1. Wash all the vegetables well. Really well. I once didn’t clean the celery leaves properly and found sand at the bottom – not pleasant. I scrub the green tomatoes and carrot vigorously, the beetroot the same (peel it first, so it doesn’t soften the taste), and for the horseradish, I peel and cut it lengthwise to fit well among the vegetables.
2. Prepare the container. I use a food-grade plastic barrel; a bucket or large jars work too, just make sure they’re cleaned and rinsed a couple of times. Tip: don’t use metal containers; they rust and spoil everything. If you have a wooden barrel, that’s even better, but it needs to be washed and soaked with water beforehand to prevent leaking.
3. Start arranging. At the bottom of the container, I always put some of the celery leaves and a few pieces of horseradish. Then I layer the green tomatoes, interspersing with carrot strips, beet slices, more leaves, and horseradish, continuing in layers. Don’t pack too tightly, as the brine won’t reach everywhere, and some will remain dry. Finally, on top, I place the remaining celery leaves and horseradish.
4. Now I make the brine. For every liter of water, I add 1 heaping tablespoon of pickling salt. I measure for the total amount of water that will cover the vegetables – in my case, 3 liters, so I use 3 heaping tablespoons. I first dissolve the salt in cold water, then bring it to a boil. Once it reaches a rolling boil, I turn off the heat. This helps the salt dissolve completely and keeps the brine sterile, preventing any scum from forming on the surface.
5. Pour the brine over the vegetables while it’s still hot (not boiling, but not cold either). Be very careful – pour gently; otherwise, the vegetables will "jump" and won’t settle properly. It should cover everything well. If there’s leftover brine, I keep it in a small jar to top off as the vegetables shrink in the first couple of days.
6. Cover with a lid without sealing it tightly (if it’s a barrel) or with a plate on the jar, placed on top to keep the vegetables submerged. If you have a special weight for pickles, place it on top of the vegetables for added security. Put everything in a cool place, in the cellar or on the balcony (just make sure it’s not in direct sunlight).
7. After 2-3 days, I check if the brine covers the vegetables and if any foam or white scum has started forming. If it appears, I gently scoop it off with a clean spoon and top off with fresh brine. Usually, in 2-3 weeks, they’re good to eat – if it’s cold, it takes even longer. I taste them to make sure – they should be slightly sour, not overly sour.
If you want to change them up, adjust to your taste, or use what you have on hand, here are some tips and observations:
Practical tips:
Don’t be greedy with the salt, but don’t use less than necessary either. If you don’t have pickling salt and use iodized, there’s a risk of them becoming mushy and not crunchy.
Don’t add too much beetroot; it colors everything and gives a sweet taste.
Keep the vegetables completely submerged in the brine – otherwise, they’ll mold, and you’ll have to throw everything out.
If you add too many celery leaves, it’ll be too fragrant, and you won’t taste the green tomatoes and carrot.
You can also add other vegetables – cauliflower, small cucumbers, peppers – just make sure they’re firm, not soft.
If you feel they’re not fermenting, and after a few days they don’t have a slightly sour taste, add 2-3 grains of rice to the bottom; it helps kickstart fermentation (an old trick from grandparents).
If you have pickles that are "leaking" water, top them off with freshly made brine, not plain water.
Substitutions:
Celery leaves can be replaced with fresh parsley, but it won’t have the same flavor – celery is sturdier, but not everyone can handle it.
If you don’t have horseradish, you can use a bit of garlic, but it’s not as effective for the firmness of the pickles – horseradish really makes a difference.
For a diet version (with less salt), you can reduce the salt a little (maximum 10%), but don’t expect them to last as long or be as crunchy.
If you have gluten intolerance, no worries; there’s no gluten in any ingredient in this recipe – just don’t accidentally add bread for fermentation, as some do with cabbage.
Variations:
You can also add thickly sliced cabbage, bell peppers cut into sticks, or even small apples for a sweet-sour flavor. Not all vegetables pickle at the same rate, so don’t mix them all at once – keep cucumbers together so they don’t soften too quickly.
If you want a bit of spice, you can add 1-2 hot peppers among the vegetables – it gives an interesting flavor, but it’s not for everyone.
Some add dried dill – I’m not a huge fan, but it’s an option if you want a garden flavor.
You can also throw in some cherry leaves or bay leaves for flavor – it doesn’t change much, but it’s an idea.
Serving ideas:
They go well with any meat dish, boiled or baked potatoes, beans, sour soups, or even a cold omelet. Recently, I’ve been chopping them into small cubes and adding them to a salad with onion, oil, and dill – it works great for festive meals or as a snack alongside a shot of palinka. And yes, the brine is good to drink in the morning, as long as it’s not too salty – they say it helps with hangovers, but I can’t guarantee that.
Frequently asked questions – from what I’ve heard from relatives, friends, and online comments:
How long should they sit to be good to eat?
Usually, at least 2 weeks in a cool place. If it’s warmer, they sour faster, maybe in 10 days. If you want them to be crunchier, taste them after 10 days. However, the longer they sit, the sourer and saltier they become – it depends on your preference.
Why does foam/scum form on the surface?
It could be due to poorly cleaned containers, dirty vegetables, or insufficient salt. You can scoop off the foam with a spoon; it’s not a big deal, but if a thick layer forms, it’s a clear sign of mold – in that case, throw everything out.
Can I put other vegetables together?
Yes, but you need to choose firm vegetables, not soft ones, so they don’t fall apart. Cauliflower, small cucumbers, and bell peppers are fine, but don’t mix too many varieties – some ferment faster and may change the taste of all.
How can I keep the pickles crunchy?
Horseradish is the best natural preservative for crunch. Also, use celery leaves, but not excessively. The correct amount of salt is essential – if you use less, they will surely soften. And they must be kept cool.
Can I use tap water?
Yes, if it doesn’t have a strong chlorine taste. I prefer to boil the water and let it cool if I know it has a lot of chlorine; otherwise, it gives a strange taste and fermentation won’t work as well.
Can I use less salt to make them more diet-friendly?
You can reduce it by a maximum of 10-15%, but not too much, as they won’t preserve properly and may ferment incorrectly or spoil. Salt is really important for pickles.
How long do these pickles last? Can I keep them warm?
They can easily last all winter if made and stored properly (in a cellar, balcony, or fridge). If kept warm, they start to ferment too much, soften, and sometimes even spoil.
Nutritional values – it’s not an exact science, but on average, per 100 g of pickle:
Calories: around 15-25 kcal, at most – vegetables have a lot of water, and salt has no calories
Carbohydrates: 3-5 g (from carrot, beet, and green tomatoes, not much)
Fiber: over 1 g, depending on the vegetables – they are filling but not heavy on the stomach
Protein: almost none, under 1 g
Fat: 0, without oil or anything added
Sodium: this is the sensitive part – 1-2 g per 100 g of pickle, from salt, so if you have blood pressure issues, eat in moderation
Plus: vitamin C (especially while fresh), some vitamin K from green tomatoes, and good fiber for digestion. It’s a low-calorie food, but don’t forget the salt – excessive consumption isn’t good for anyone.
How to store them and (if necessary) reheat:
These pickles aren’t reheated, but they store perfectly in a jar, in their own brine, in a cool place. If the brine runs out or decreases, top it off with fresh cold brine, not plain water. After you take some out, quickly close it back up to avoid too much air exposure, or they’ll soften or develop a strange taste. Once opened, they last about 2-3 weeks in the fridge or a cool place. If you want to stop fermentation from making them too sour, keep them in the fridge. And, ideally, use clean utensils to avoid introducing bacteria to the pickles – otherwise, they spoil faster.
That’s the story and my steps for assorted pickles in brine, as natural as possible, without chemicals and with a classic homemade taste. If you have patience and don’t rush with the arrangement and brine, they turn out great every time. If you have more ideas or want to experiment, I’m genuinely curious about what you come up with – I’ve been making them this way for many years, and I’ve never run out of pickles all winter long.
To put it briefly: about 45 minutes for preparation and boiling the brine, the rest is patience, as they sit to pickle. The portions… depend on the container, but I used a 5-liter barrel, which produced enough to fill about 4 sturdy jars of 1.5 liters each. In terms of difficulty, it’s more about meticulousness and organization than any complicated operation; it’s for anyone who feels like making pickles at home, I believe.
I make this recipe quite often, especially at the beginning of autumn, but I've also started making it in winter when I find decent vegetables. I do it because it’s simple and goes well with anything – meat, beans, soups. And honestly, I feel these aren’t the kind of sour pickles that turn your stomach inside out; they are mild, crunchy, with the taste of real vegetables. Once you have the barrel in a cool place, you won’t struggle with each jar. And it’s great that you can throw in whatever you find at the market – you won’t be left with forgotten vegetables in the fridge.
Ingredients and quantities – I've calibrated them after understanding why each one matters. For a 5-liter barrel, I use:
2 kg green tomatoes (about half of the volume, they provide both the classic taste and firm texture – don’t use the soft ones, they turn to mush)
1 medium beetroot (about 300 g, sliced into rounds or cubes, for color and a bit of sweetness; don’t add more, it colors too strongly)
1 large carrot (200 g), cut into sticks, for crunch
1 small horseradish root (about 30-40 g, peeled and cut lengthwise, adds crunch and prevents "bad" fermentation)
1 large bunch of celery leaves (coarsely chopped, you don’t need too much, otherwise it can overpower the flavor of the vegetables)
3-4 tablespoons coarse salt for pickles (about 1 tablespoon per liter of water, don’t be stingy, but don’t overdo it; no iodized salt, or they’ll become mushy)
3 liters of water (depends on how much fits in the barrel, but it’s important to cover the vegetables well)
you can also add some peppercorns; I don’t always add them, but it adds a subtle flavor if you want
I don’t add sugar, vinegar, or other nonsense; for me, these pickles are as natural as possible, just with the taste of vegetables and salt. If you feel like it, you can also add a sprig of dried dill among them, but it’s not mandatory.
Alright, let me explain how I make them, step by step, including all my tricks and personal experiences:
1. Wash all the vegetables well. Really well. I once didn’t clean the celery leaves properly and found sand at the bottom – not pleasant. I scrub the green tomatoes and carrot vigorously, the beetroot the same (peel it first, so it doesn’t soften the taste), and for the horseradish, I peel and cut it lengthwise to fit well among the vegetables.
2. Prepare the container. I use a food-grade plastic barrel; a bucket or large jars work too, just make sure they’re cleaned and rinsed a couple of times. Tip: don’t use metal containers; they rust and spoil everything. If you have a wooden barrel, that’s even better, but it needs to be washed and soaked with water beforehand to prevent leaking.
3. Start arranging. At the bottom of the container, I always put some of the celery leaves and a few pieces of horseradish. Then I layer the green tomatoes, interspersing with carrot strips, beet slices, more leaves, and horseradish, continuing in layers. Don’t pack too tightly, as the brine won’t reach everywhere, and some will remain dry. Finally, on top, I place the remaining celery leaves and horseradish.
4. Now I make the brine. For every liter of water, I add 1 heaping tablespoon of pickling salt. I measure for the total amount of water that will cover the vegetables – in my case, 3 liters, so I use 3 heaping tablespoons. I first dissolve the salt in cold water, then bring it to a boil. Once it reaches a rolling boil, I turn off the heat. This helps the salt dissolve completely and keeps the brine sterile, preventing any scum from forming on the surface.
5. Pour the brine over the vegetables while it’s still hot (not boiling, but not cold either). Be very careful – pour gently; otherwise, the vegetables will "jump" and won’t settle properly. It should cover everything well. If there’s leftover brine, I keep it in a small jar to top off as the vegetables shrink in the first couple of days.
6. Cover with a lid without sealing it tightly (if it’s a barrel) or with a plate on the jar, placed on top to keep the vegetables submerged. If you have a special weight for pickles, place it on top of the vegetables for added security. Put everything in a cool place, in the cellar or on the balcony (just make sure it’s not in direct sunlight).
7. After 2-3 days, I check if the brine covers the vegetables and if any foam or white scum has started forming. If it appears, I gently scoop it off with a clean spoon and top off with fresh brine. Usually, in 2-3 weeks, they’re good to eat – if it’s cold, it takes even longer. I taste them to make sure – they should be slightly sour, not overly sour.
If you want to change them up, adjust to your taste, or use what you have on hand, here are some tips and observations:
Practical tips:
Don’t be greedy with the salt, but don’t use less than necessary either. If you don’t have pickling salt and use iodized, there’s a risk of them becoming mushy and not crunchy.
Don’t add too much beetroot; it colors everything and gives a sweet taste.
Keep the vegetables completely submerged in the brine – otherwise, they’ll mold, and you’ll have to throw everything out.
If you add too many celery leaves, it’ll be too fragrant, and you won’t taste the green tomatoes and carrot.
You can also add other vegetables – cauliflower, small cucumbers, peppers – just make sure they’re firm, not soft.
If you feel they’re not fermenting, and after a few days they don’t have a slightly sour taste, add 2-3 grains of rice to the bottom; it helps kickstart fermentation (an old trick from grandparents).
If you have pickles that are "leaking" water, top them off with freshly made brine, not plain water.
Substitutions:
Celery leaves can be replaced with fresh parsley, but it won’t have the same flavor – celery is sturdier, but not everyone can handle it.
If you don’t have horseradish, you can use a bit of garlic, but it’s not as effective for the firmness of the pickles – horseradish really makes a difference.
For a diet version (with less salt), you can reduce the salt a little (maximum 10%), but don’t expect them to last as long or be as crunchy.
If you have gluten intolerance, no worries; there’s no gluten in any ingredient in this recipe – just don’t accidentally add bread for fermentation, as some do with cabbage.
Variations:
You can also add thickly sliced cabbage, bell peppers cut into sticks, or even small apples for a sweet-sour flavor. Not all vegetables pickle at the same rate, so don’t mix them all at once – keep cucumbers together so they don’t soften too quickly.
If you want a bit of spice, you can add 1-2 hot peppers among the vegetables – it gives an interesting flavor, but it’s not for everyone.
Some add dried dill – I’m not a huge fan, but it’s an option if you want a garden flavor.
You can also throw in some cherry leaves or bay leaves for flavor – it doesn’t change much, but it’s an idea.
Serving ideas:
They go well with any meat dish, boiled or baked potatoes, beans, sour soups, or even a cold omelet. Recently, I’ve been chopping them into small cubes and adding them to a salad with onion, oil, and dill – it works great for festive meals or as a snack alongside a shot of palinka. And yes, the brine is good to drink in the morning, as long as it’s not too salty – they say it helps with hangovers, but I can’t guarantee that.
Frequently asked questions – from what I’ve heard from relatives, friends, and online comments:
How long should they sit to be good to eat?
Usually, at least 2 weeks in a cool place. If it’s warmer, they sour faster, maybe in 10 days. If you want them to be crunchier, taste them after 10 days. However, the longer they sit, the sourer and saltier they become – it depends on your preference.
Why does foam/scum form on the surface?
It could be due to poorly cleaned containers, dirty vegetables, or insufficient salt. You can scoop off the foam with a spoon; it’s not a big deal, but if a thick layer forms, it’s a clear sign of mold – in that case, throw everything out.
Can I put other vegetables together?
Yes, but you need to choose firm vegetables, not soft ones, so they don’t fall apart. Cauliflower, small cucumbers, and bell peppers are fine, but don’t mix too many varieties – some ferment faster and may change the taste of all.
How can I keep the pickles crunchy?
Horseradish is the best natural preservative for crunch. Also, use celery leaves, but not excessively. The correct amount of salt is essential – if you use less, they will surely soften. And they must be kept cool.
Can I use tap water?
Yes, if it doesn’t have a strong chlorine taste. I prefer to boil the water and let it cool if I know it has a lot of chlorine; otherwise, it gives a strange taste and fermentation won’t work as well.
Can I use less salt to make them more diet-friendly?
You can reduce it by a maximum of 10-15%, but not too much, as they won’t preserve properly and may ferment incorrectly or spoil. Salt is really important for pickles.
How long do these pickles last? Can I keep them warm?
They can easily last all winter if made and stored properly (in a cellar, balcony, or fridge). If kept warm, they start to ferment too much, soften, and sometimes even spoil.
Nutritional values – it’s not an exact science, but on average, per 100 g of pickle:
Calories: around 15-25 kcal, at most – vegetables have a lot of water, and salt has no calories
Carbohydrates: 3-5 g (from carrot, beet, and green tomatoes, not much)
Fiber: over 1 g, depending on the vegetables – they are filling but not heavy on the stomach
Protein: almost none, under 1 g
Fat: 0, without oil or anything added
Sodium: this is the sensitive part – 1-2 g per 100 g of pickle, from salt, so if you have blood pressure issues, eat in moderation
Plus: vitamin C (especially while fresh), some vitamin K from green tomatoes, and good fiber for digestion. It’s a low-calorie food, but don’t forget the salt – excessive consumption isn’t good for anyone.
How to store them and (if necessary) reheat:
These pickles aren’t reheated, but they store perfectly in a jar, in their own brine, in a cool place. If the brine runs out or decreases, top it off with fresh cold brine, not plain water. After you take some out, quickly close it back up to avoid too much air exposure, or they’ll soften or develop a strange taste. Once opened, they last about 2-3 weeks in the fridge or a cool place. If you want to stop fermentation from making them too sour, keep them in the fridge. And, ideally, use clean utensils to avoid introducing bacteria to the pickles – otherwise, they spoil faster.
That’s the story and my steps for assorted pickles in brine, as natural as possible, without chemicals and with a classic homemade taste. If you have patience and don’t rush with the arrangement and brine, they turn out great every time. If you have more ideas or want to experiment, I’m genuinely curious about what you come up with – I’ve been making them this way for many years, and I’ve never run out of pickles all winter long.