Saturday, October 27, 2012

Pickled vegetables - recipe (including photos)


  • various vegetables (green tomatoes, cauliflower, celery, bell pepper, carrots, small watermelons, etc.)
  • spices (pepper, garlic, dill, lovage, thyme, paprika)
  • salt
Clean the vegetables and cut in smaller pieces only the cauliflower, the carrot and the celery (the tomateos, the bell pepper and the watermelons are added in one piece).

Start placing the vegetables in the jar (we had a 1,7 litre jar). Put at the bottom a bed made of the dill, lovage and thyme.

On top add layers of vegetables, mixing the colours for a nice aspect. Between layers throw in some garlic cloves, pepper and paprika (be careful with the paprika because the pickles will be very hot if you over do it).

After the jar is full with vegetables, cover them with some celery leaves. Then pour hot brine in the jar and close the lid very tightly (the brine is simply made of salt dissolved in water - about 40 grams of salt for each liter of water).

The jar should stay in a warm room for the next 5 days, then moved to a cooler location.

You will see that at the end of the first week, the water will become all fuzzy, but do not worry, it will clear by itself within the next week.

Pickles are a great source of vitamins during winter and are usually eaten with any meat dish.



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