We are in the season when plenty of Romanians prepare for winter by cooking pickles, jam and stewed fruit
Many Romanians prefer to make their own pickled vegetables, according to recipes handed down from generation to generation. It is young people, who have less time at their disposal, who are the main clients at the pickle stalls.
But, here is one of the many recipes for pickled vegetables. You'll need the following ingredients: one cauliflower, one celeriac, one beetroot, 3-4 carrots, 200 grams of green beans, a red cabbage, a horseradish root, a few cloves of garlic, red bell peppers or paprika, vinegar, salt, pepper and a few bay leaves. First, cut the cauliflower into florets, thinly slice the celeriac and red beet, cut the cabbage into eight parts and the red bell peppers into slices. Choose a glass jar and arrange the vegetables inside. Then add the garlic, the pepper and the bay leaves.
Cook the brine as follows: each litre of liquid should be one third vinegar and two thirds water, plus a heaped tablespoon of salt. Put these into a pan and heat until boiling. Then remove from the heat and pour the brine into the jar with vegetables. The vegetables should be completely covered by the brine and sealed with a lid. Make sure to keep the pickles in a cool, dark place. The pickled vegetables will be ready within four weeks, and can be best enjoyed with meat and fish.
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