Pickled vegetables

We are in the season when plenty of Romanians prepare for winter by cooking pickles, jam and stewed fruit

Ștefan Baciu, 28.10.2018, 12:55

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.