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The peppers are washed well and dried and cleaned of seeds. We make them with high salt on the inside and let them penetrate the salt for an hour. After that we fill the peppers with cabbage, pressing well so that the cabbage is well compacted, we add the rest of the vegetables, the bunches of cauliflower, the cucumbers (I had bigger cornices and I cut them into three parts).

Then we build the peppers and the rest of the vegetables and we put among them bay leaves and thyme, horseradish (if you have I didn't have any). Then put peppercorns and mustard and prepare the water to put on them. I prepared 3 liters, for each liter is calculated a tablespoon of salt and a tablespoon of vinegar (you can put half the amount of salt and vinegar but it is safer that it will stay and if it is not a bad cellar, I put when it boils and a few bay leaves and peppercorns, let it boil for a short time and turn off the heat and let it cool a little so that the jars don't break and pour over the peppers. they close tightly when they are still warm.

Put a plate under the jars in the pantry because in the following days (it happened to me with the single-threaded jars) a little water will come out as the cabbage ferments. If it decreases too much, it is completed with water with salt and vinegar made according to the given recipe, if it does not decrease, the peppers remain out of the water.


  1. The vegetables are washed, peeled / stalks / seeds and cut to taste (I cut the cabbage into thin strips, carrot & # 8211 slices, donuts & # 8211 slices, garlic-slices, cauliflower & # 8211 small bouquets, horseradish & # 8211 grater, celery & # 8211buckets)
  2. Measure the water we need: the jars will be filled with water, then pour the water into a large bowl
  3. Add salt to the water (1 tablespoon of salt, not once to 1 l of water) and heat everything on the fire, stirring from time to time, to dissolve the salt. The brine obtained is left to cool.
  4. Sterilize the jars (20-25 min in the oven)
  5. Vegetables (except celery stalks) are placed in layers in jars, placing between layers and grated horseradish, garlic, thyme, peppercorns and mustard
  6. At the end, fix the vegetables with celery stalks and a few celery leaves (so that the vegetables are well pressed, do not rise)
  7. Pour warm brine over the vegetables
  8. Put the lid on and leave it for a few days at room temperature (I left it for 1 week, when it wasn't too hot), then transfer the jars to the pantry.
  9. The brine will start to stir, a sign that the fermentation process has begun, but it will clear up in 2-3 weeks.
  10. Cauliflower will get a slightly pink color due to red cabbage (which I really like)

Extrasfat: & # 8211 be sure to use salt never, of ocna in case of contract, the vegetables will soften and will not last over the winter

- horseradish has the same role in maintaining hard vegetables

If you like this recipe, Assorted Pickles in a Jar, feel free to leave a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Assorted pickles

The cauliflower is separated from the bouquets, the cabbage is cut into thicker slices, everything is washed well and we start putting them in the barrel or the dish in which we want to keep it for the winter.

On the bottom of the bowl we place the dill, 3-4 thyme twigs and over it we place red cabbage, white cabbage, onions, garlic cloves, sliced ​​carrots, 3-4 horseradish slices, a few slices of quince and hot peppers. The next layer will be cucumbers and gogonele, followed by cauliflower, carrots, hot peppers.

You can place the vegetables according to everyone's imagination, it is not a specific rule.

When the bowl is full, sprinkle a packet of peppercorns (small packet) on top and cover everything with celery and larch leaves.

We prepare the brine as follows: to 1 liter of water we put 30 gr. high salt. In the case of each, the required amount of water and the amount of salt required will be calculated. Put as much brine over the well-covered vegetables. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. Cover with a towel and keep at room temperature approx. 6 days until it thickens, (you can put preservative powder) close with a lid and then put in a cool place. Personally, after soaking the vegetables, I add about 3 grams of Borken to 10 liters of water for to prevent the formation of flowers on top, and the juice remains clean until late spring.


Assorted pickles

The vegetable mixture can be made to taste, usually made from cucumbers, unripe courgettes, long bell peppers and small watermelons. If bean pods are added, they must be cooked. Carrots should be cut into thin slices. Pickled vegetables must be healthy, unblemished and unpeeled, untouched by frost and freshly picked. After sorting and washing, the vegetables are pickled, like cucumbers in barrels. To give a more pleasant taste to pickles and to help preserve them, add cherry, oak or currant leaves. Many of them are rich in vitamin C. At a barrel of 100 l the total amount of additives should not exceed 4-5 kg. They are placed on the bottom of the barrel and then in the middle and on the surface of the pickles. The jar is clogged and completely filled with 7% brine concentration (strength) prepared 24 hours before. The concentration of the brine can be adjusted with the help of an egg. The brine is good for assorted green or pickled plantains when the egg in the brine rises to the surface of the solution. In order for the brine to be as clean as possible, it is good to put the salt on a cloth slightly immersed in water. After filling with brine, the barrels should stand for a day or two at a temperature of 20 degrees C. During this time, the decreasing brine fills the barrel should be permanently full. After souring, the pickles are put in the cold, in the cellar or in a place with a very low temperature. How to serve It is served with various dishes, according to taste


Assorted pickles

The vegetable mixture can be made to taste, usually made from cucumbers, unripe courgettes, long bell peppers and small watermelons. If bean pods are added, they must be cooked. Carrots should be cut into thin slices. Pickled vegetables must be healthy, unblemished and unpeeled, untouched by frost and freshly picked. After sorting and washing, the vegetables are pickled, like cucumbers in barrels. To give a more pleasant taste to pickles and to help preserve them, add cherry, oak or currant leaves. Many of them are rich in vitamin C. At a barrel of 100 l the total amount of additives should not exceed 4-5 kg. They are placed on the bottom of the barrel and then in the middle and on the surface of the pickles. The jar is clogged and completely filled with 7% brine concentration (strength) prepared 24 hours before. The concentration of the brine can be adjusted with the help of an egg. The brine is good for assorted green or pickled plantains when the egg in the brine rises to the surface of the solution. In order for the brine to be as clean as possible, it is good to put the salt on a cloth slightly immersed in water. After filling with brine, the barrels should stand for a day or two at a temperature of 20 degrees C. During this time, the decreasing brine fills the barrel should be permanently full. After souring, the pickles are put in the cold, in the cellar or in a place with a very low temperature. How to serve It is served with various dishes, according to taste


Video: Homemade Assorted Pickles!


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