Rustic pickles

Country-style pickles: a traditional winter recipe

Country-style pickles are an essential part of culinary tradition, bringing a touch of freshness and flavor to the cold winter days. These delicious pickled vegetables not only enrich our dishes but also offer an explosion of unique aromas that remind us of the garden's delights. Furthermore, they are a perfect complement to bean dishes or meat preparations.

Preparation time: 30 minutes
Fermentation time: 1-2 weeks
Number of servings: 1 jar of 4250 ml

Ingredients:
- 150 g white cabbage
- 150 g red cabbage
- 200 g red beet
- 300 g cauliflower
- 3 cucumbers
- 1 green Kapia pepper
- 1 bell pepper
- 3 carrots
- 1 bunch of celery (7-8 stalks)
- 1100 g green tomatoes (unripe red)
- 4 heaping tablespoons of coarse salt (adjust to taste)
- water as needed

Preparation of pickles:

1. Preparing the vegetables
Start by washing all the vegetables under a stream of cold water. This step is essential to remove impurities and pesticides. Peel the carrots and red beet, ensuring you wash them well after peeling. For cucumbers, cut off the ends to allow the brine to penetrate better into the vegetables.

2. Cutting the vegetables
Cut the carrot into smaller pieces, the red beet into slices or cubes, and the cauliflower into florets. It is important that all vegetables are cut evenly to ensure uniform pickling.

3. Assembling the jar
Choose a clean 4250 ml jar that can be sterilized beforehand. Layer the vegetables in the jar, alternating with a stalk of celery to add flavor. Be careful to arrange them in a way that creates a pleasant combination of colors and textures.

4. Adding the salt
Sprinkle the coarse salt evenly over the vegetables. The salt will not only help preserve the vegetables but will also contribute to the development of flavors. Make sure you have enough salt, but you can adjust it to taste.

5. Filling with water
Fill the jar with water, leaving a little space at the top to allow for the expansion of the vegetables during fermentation. Completely covering the vegetables with water is crucial to prevent mold.

6. Fermentation
Place the lid on the jar but screw it on loosely. This allows steam to escape and prevents pressure buildup. Gently shake the jar to distribute the salt. Repeat this shaking process 2-3 times a week to ensure even salt distribution.

7. Checking the pickles
After about a week, you can check the pickles. They should be crunchy and have a pleasant sour taste. If necessary, add more salt.

8. Serving
The pickles are ready to serve after about 1-2 weeks. You can enjoy them as a side dish with meat dishes, salads, or even in sandwiches. A delicious idea would be to serve them alongside a bean dish with smoked ham.

Tips for a perfect result:
- Use fresh, quality vegetables, preferably from the garden or market, to ensure excellent flavor.
- You can add spices such as peppercorns, bay leaves, or garlic for an extra flavor boost.
- If you want to experiment, try adding other vegetables like radishes or zucchini for varied pickles.

Nutritional benefits:
Pickles are an excellent source of probiotics, which help maintain intestinal health. Additionally, pickled vegetables are rich in vitamins and minerals, contributing to a healthy diet.

Frequently asked questions:
1. Can I use fine salt instead of coarse salt?
It is recommended to use coarse salt, as it dissolves more slowly and ensures even pickling.

2. What do I do if the pickles are not sour?
Make sure the vegetables are completely covered with water and that you have added enough salt. You can adjust the salt to taste during fermentation.

3. How can I keep the pickles longer?
Store the pickles in a cool, dark place. Once the jar is opened, move it to the refrigerator.

These country-style pickles are more than just a simple side dish; they are a true delicacy that will transport you back in time to family meals filled with joy and flavor. So, don’t hesitate to prepare them and enjoy their magic! Happy cooking!