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Assorted pickles

Assorted pickles



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I'm waiting for it to die and I'll tell you how good they are ....

  • cauliflower
  • Beet
  • celery and leaves
  • carrot
  • Red cabbage
  • White cabbage
  • peppercorns
  • mustard seeds
  • dry dill
  • horseradish
  • for juice: 1 tablespoon pickled salt to 1 liter of water

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Assorted pickles:

The vegetables are washed, cut and placed in jars of your choice, add the spices and salt and then put water on top. put the lid on well and rinse a few times.

The amount of vegetables depends on how many jars you want to make.

the jar is shaken for a few more days and then we wait for it to die.


Assorted pickles in brine











2 cauliflower heads
1 larger white cabbage cut into thicker slices
2 smaller red cabbages cut into 5-6 slices
1.5 kg gogonele
3 kg cucumbers
4-5 sliced ​​carrots
1 clove of garlic
2 sliced ​​quince apples
hot peppers optional (as many as you want)
1.5 kg. smaller onions
1 large bunch of celery leaves
1 large leg of leustean leaves
dry dill
dried thyme
3-4 pieces of horseradish cut into strips
1 packet of peppercorns
high salt

Assorted pickles in brine
Method of preparation
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 bowl 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. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. 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 increases.
Close with a lid and then put in a cool place. Personally, after soaking the vegetables in a 10 l of water, I put about 3 gr of Borken for to prevent the formation of flowers on top, and the juice remains clean until late spring.


Assorted pickles in brine











2 cauliflower heads
1 larger white cabbage cut into thicker slices
2 smaller red cabbages cut into 5-6 slices
1.5 kg gogonele
3 kg cucumbers
4-5 sliced ​​carrots
1 clove of garlic
2 sliced ​​quince apples
hot peppers optional (as many as you want)
1.5 kg. smaller onions
1 large bunch of celery leaves
1 large leg of leustean leaves
dry dill
dried thyme
3-4 pieces of horseradish cut into strips
1 packet of peppercorns
high salt

Assorted pickles in brine
Method of preparation
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 bowl 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. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. 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 increases.
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 for winter & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of assorted pickles it is for me the most loved and the most known. Every autumn my grandmother would put assorted pickles in the barrel. She never lacked a large barrel, about 50 liters, full of all kinds of delicious vegetables from her garden. Grandma put almost everything she had in the garden: peppers, cabbage, melons, cauliflower, red and white cabbage, gogonele, donuts. For taste, always add 1-2 quinces and about 2 cobs of dried corn. For the color he put red beets.

Thus the pickle juice became pink, and my grandparents drank it, being very healthy. I must honestly admit that my grandparents put the best assorted pickles. Even my father was impressed by his mother-in-law's gogons, which were always better than ours. And my parents pickle every fall. We always have donuts in vinegar, sauerkraut, Bulgarian cucumbers and sauerkraut. Dad puts most pickles and specializes in sauerkraut. My mother takes care of the rest of the cans and makes zacusca, pepper paste baked with honey, jams and jams.

Because I was born into a family of thrifty people and spent my childhood in another family of thrifty people (maternal grandparents), I can't help but make at least a jar of assorted pickles for me and my husband. . In addition, I had to show you the recipe to my parents and grandparents. Even if they always give me pickles and preserves, I like to have a pantry full of all kinds of goodies, because that's the only way I'm used to it. The recipe for assorted pickles can be prepared with any vegetable you like, as diverse as possible. In the Oltenia area we also put melons that are wonderfully pickled, but if you can't find them, omit them.

I really like pickled cauliflower, so I always put it, as well as donuts or cucumbers. You can put anything you like. Brine is the most important and you have to remember it because it is simple and easy. Be careful to use salt never because iodine can soften pickles and we don't want that. The pickles are ready after about a month, but keep in mind that they must be kept cold and the jars must be sealed.


Cook Pickled Salad

Preparation time
Servings

Ingredients

  • 1 kg gogonele
  • 1 kg of cucumbers
  • 1 kg carrots
  • 1 cauliflower
  • 2 pcs. Beet
  • 1 medium celery with stem and leaves
  • 1 small white cabbage
  • 1 large, white grape
  • 4-5 donuts
  • 3-4 green apples, sour
  • 1 quince
  • 750 ml of vinegar
  • 2 l water
  • 3 tablespoons salt for pickles
  • 3 tablespoons sugar
  • 1 head of garlic
  • 1 sachet of pickles
  • 2-3 was dafin

Method of preparation

We wash all the ingredients well and clean them of stalks, seeds and peel, as appropriate.
Chop the cabbage faithfully, but a little coarser than a classic cabbage salad.
We slice the carrots and cucumbers.

We cut the beets and celery into quarters first, then we cut them thinly.
Garlic cloves, cleaned, cut into rounds.
We cut the donuts into coarse strips like cabbage.
We slice the quince and apples, and we cut the cauliflower into small bunches that we cut in two.

Mix all these ingredients in a bowl, add the grapes and celery leaves, but also the finely chopped vines.

We prepare the liquid solution from one part vinegar and 3 parts water, one tablespoon of salt per liter of liquid and one tablespoon of sugar.

Boil the liquid solution in which we add the contents of an envelope with pickle spices and bay leaves for 5-6 minutes, so that all the flavors are released.
Strain the liquid and pour it hot over the ingredients in the bowl. We mix them well to scald them all.
Leave them in the liquid for 8-10 minutes until they are a little warmer, then drain them well and stuff them in sterilized jars.
Pour the hot liquid over them, screw the lids on and fold the jars, leaving them like this until they cool.
It is a salad of assorted pickles, very tasty and flavorful!


Assorted pickle salad

In addition to the classic pickles, or the combined pickles, with whole vegetables, we also prepare for winter this Assorted pickle salad.

It is a salad that combines sliced ​​vegetables with a few sliced ​​apples and quinces, grapes, which will be preserved in vinegar.

I also go in brine, but this time I chose the version with vinegar.

This one pickled salad goes served as such, along with your favorite steak.

However, we also use it for various appetizer salads, with mayonnaise.

Drain all ingredients well, chop finely and mix with mayonnaise.

And if we add a little horseradish paste, an absolutely great salad comes out.

So, if the ones mentioned were in brine, it was time to put some in vinegar.

Pickles in brine are healthier, according to nutritionists.

But vinegar works just as well if we don't abuse it when we serve it.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.

Share the recipe:


The best recipe for assorted pickles

Housewives are intensely preparing for winter, so most of them put their patience forward and the best recipes they know. All are prepared for jars without a number of zacusca, seasonal fruit compotes and not only, jam, jam, but last but not least pickles. Pickles are indispensable on the tables of Romanians in the cold seasons. What goes better with traditional Romanian dishes if not something sour? In order to get rid of a little work, many make assorted pickles, so that the vegetables for the greedy are always varied. To get good pickles, you have to wait weeks.

In a 10 liter volume bowl, after arranging the vegetables, fit another 5 liters of water. It is important to have enough fluid. For each liter, count 1 tablespoon of salt once. On the bottom of the barrel you have to put 2-3 stalks of celery with leaves, then a layer of vegetables and so on. You can put among the vegetables: thyme sprigs, dill sticks, a few cloves of garlic, a few slices of onion, slices of celery, hot peppers or even horseradish sticks.

Recipe for assorted pickles

Assorted pickle salad

In addition to the classic pickles, or combined pickles, with whole vegetables, we also prepare for winter this Assorted pickle salad.

It is a salad that combines sliced ​​vegetables with a few sliced ​​apples and quinces, grapes, which will be preserved in vinegar.

I also go in brine, but this time I chose the version with vinegar.

This one pickled salad goes served as such, along with your favorite steak.

However, we also use it for various appetizer salads, with mayonnaise.

Drain all ingredients well, chop finely and mix with mayonnaise.

And if we add a little horseradish paste, an absolutely great salad comes out.

So, if the ones mentioned were in brine, it was time to put some in vinegar.

Pickles in brine are healthier, according to nutritionists.

But the vinegar ones work just as well, if we don't abuse them when we serve them.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.

Share the recipe:


The best recipe for assorted pickles

Housewives are intensely preparing for winter, so most of them put their patience forward and the best recipes they know. All are prepared for jars without a number of zacusca, compotes from seasonal fruits and not only, jam, jam, but last but not least pickles. Pickles are indispensable on the tables of Romanians in the cold seasons. What goes better with traditional Romanian dishes if not something sour? To get rid of a little work, many make assorted pickles, so that the vegetables for the greedy are always varied. To get good pickles, you have to wait weeks.

In a 10 liter volume bowl, after arranging the vegetables, fit another 5 liters of water. It is important to have enough fluid. For every liter, count 1 tablespoon of salt once. On the bottom of the barrel you have to put 2-3 stalks of celery with leaves, then a layer of vegetables and so on. You can put among the vegetables: thyme sprigs, dill sticks, a few cloves of garlic, a few slices of onion, slices of celery, hot peppers or even horseradish sticks.

Recipe for assorted pickles

Assorted pickles in brine











2 cauliflower heads
1 larger white cabbage cut into thicker slices
2 smaller red cabbages cut into 5-6 slices
1.5 kg gogonele
3 kg cucumbers
4-5 sliced ​​carrots
1 clove of garlic
2 sliced ​​quince apples
hot peppers optional (as many as you want)
1.5 kg. smaller onions
1 large bunch of celery leaves
1 large leg of leustean leaves
dry dill
dried thyme
3-4 pieces of horseradish cut into strips
1 packet of peppercorns
high salt

Assorted pickles in brine
Method of preparation
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 bowl 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 on top we place the red cabbage, white cabbage, onion, 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. salt never before. In the case of each, the required amount of water and the amount of salt required will be calculated. Add as much brine as the vegetables are well covered. 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 increases.
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.


The best recipe for assorted pickles

Housewives are intensely preparing for winter, so most of them put their patience forward and the best recipes they know. All are prepared for jars without a number of zacusca, seasonal fruit compotes and not only, jam, jam, but last but not least pickles. Pickles are indispensable on the tables of Romanians in the cold seasons. What goes better with traditional Romanian dishes if not something sour? In order to get rid of a little work, many make assorted pickles, so that the vegetables for the greedy are always varied. To get good pickles, you have to wait weeks.

In a 10 liter volume bowl, after arranging the vegetables, fit another 5 liters of water. It is important to have enough fluid. For each liter, count 1 tablespoon of salt once. At the bottom of the barrel you have to put 2-3 stalks of celery with leaves, then a layer of vegetables and so on. You can put among the vegetables: thyme sprigs, dill sticks, a few cloves of garlic, a few slices of onion, slices of celery, hot peppers or even horseradish sticks.

Recipe for assorted pickles


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