Pickles Salad

Pickles Salad: An Explosion of Flavors and Colors for Winter

A pickles salad is more than just a simple vegetable preserve; it is a culinary masterpiece that helps keep the fresh taste of summer alive during the cold winter days. This recipe will not only bring a splash of freshness to your plate but also give you the opportunity to adapt your favorite ingredients. With a quick preparation time and a simple technique, the pickles salad becomes a reliable ally in your pantry.

Preparation time: 30 minutes
Marinating time: 12 hours (or overnight)
Total time: 12 hours 30 minutes
Servings: 8 servings (one 800 ml jar)

Ingredients:
- 1 medium white cabbage
- 500 g green tomatoes
- 2 red onions
- 500 g cucumbers
- 3 large carrots
- 2 bell peppers
- 1 hot pepper
- 400 ml vinegar (preferably wine or apple vinegar)
- 400 ml water
- 1 cup of sugar (approximately 200 g)
- 6 tablespoons of coarse salt for pickling
- 10 peppercorns
- 3 bay leaves
- Horseradish (approximately 100 g) cut into sticks

Preparation Technique:
1. Preparing the vegetables: Start by washing all the vegetables thoroughly. Cut the cabbage into thin strips, the green tomatoes and cucumbers into slices. The red onion can be sliced into thin rings, and the carrots can be turned into long strips using a serrated peeler. The bell peppers can be cut into strips or cubes, and the hot pepper can be left whole or sliced lengthwise, depending on your preference. Don’t forget to peel the horseradish and cut it into sticks.

2. Preparing the brine: In a large pot, add 400 ml of water, 400 ml of vinegar, 1 cup of sugar, 6 tablespoons of salt, peppercorns, and bay leaves. Place the pot over medium heat and stir until the sugar and salt are completely dissolved. Once the liquid starts to boil, let it boil for 2-3 minutes, then turn off the heat. Allow the brine to cool.

3. Marinating the vegetables: In a large bowl, add all the cut vegetables. Pour the cooled brine over them and gently mix to ensure all the vegetables are evenly coated with liquid. It is essential that the vegetables are well immersed in the brine to marinate evenly. Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator for a few hours, preferably overnight.

4. Packing: After the vegetables have marinated, gently squeeze them to remove excess liquid. Fill the clean jars with the vegetables, making sure to add the horseradish sticks in the middle. Press down gently to eliminate air from the jars.

5. Finalizing: Pour the remaining brine over the vegetables, leaving about 1 cm of space at the top of the jar. Seal the jars with an airtight lid and store them in your pantry. These pickles are perfect for consumption during winter, but who knows, they might not last that long!

Practical Tips:
- Customization: You can experiment with various vegetables, such as beets, celery, or leeks, to create a unique pickles salad tailored to your taste.
- Balanced flavors: If you prefer a less acidic salad, reduce the amount of vinegar or sugar. You can replace sugar with a natural sweetener, such as honey, for a healthier option.
- Serving: The pickles salad is perfect as a side dish for meat, on sandwiches, or as an appetizer alongside cheeses and cold cuts. It also pairs wonderfully with a cold beer or a dry white wine.

Nutritional Values (per serving - 100 g):
- Calories: 50
- Fat: 0 g
- Carbohydrates: 12 g
- Protein: 1 g
- Fiber: 2 g

Frequently Asked Questions:
1. Can I use frozen vegetables?: It is recommended to use fresh vegetables for the best results. Frozen vegetables may alter the texture of the pickles.
2. Can I add additional spices?: Absolutely! You can add dried dill, coriander, or garlic for an extra flavor boost.
3. How long can I keep the jars?: If stored properly, the pickles can last up to 1 year, but the taste is optimal in the first 6 months.

Possible Variations:
- Asian pickles: Replace regular vinegar with rice vinegar and add soy sauce for an Asian twist.
- Spicy pickles: Add more hot peppers or spicy seasonings for a spicier salad.

This pickles salad recipe will not only bring a splash of color and flavor to your plate but will also be an excellent way to preserve fresh vegetables from your garden or market throughout the winter. So don’t hesitate to fill your pantry with this delicious pickles salad and enjoy the taste of summer, even on the coldest days!