Vegetables pickled in vinegar

Today we are going to show you how to prepare pickled vegetables given that we are in the season when plenty of Romanians prepare for the winter season by making pickles, jams and preserves.

Ștefan Baciu, 12.10.2014, 13:34

Many Romanians prefer to make their own pickled vegetables, according to recipes handed down from generation to generation. They generally pickle cucumbers and green tomatoes in brine and red bell peppers, aubergines, green peppers and cauliflower in vinegar. Our suggestion for today is vegetables pickled in vinegar. Vegetables can be pickled separately or together, the result being a tasty salad for the cold season.

In many countries you will find small hot peppers called “chilli” pickled in vinegar and sugar. Sometimes they are filled with fat cheese and served as starters. The red peppers you can buy in the Romanian markets are much bigger, that is why when pickling them you need to cut them into 6 or 8 slices, removing the seeds and stalk. To fill up 10 litre jar you will need around 5 kilograms of red peppers, one cauliflower of 1 kg, one celeriac and several thin peppers. You can also add cucumbers, small onions and aubergines, and also small pieces of horseradish which contribute, through their antiseptic properties, to a better preservation of vegetables. When adding the cauliflower first remove the florets from the head. Layer all the vegetables in the jar.

Next prepare a mixture of one litre of vinegar and 2.5 litres of water. For each litre of water add a tablespoon and a half of salt, and a teaspoon of sugar or honey for better conservation. Also add a few bay leaves, black pepper and a teaspoon of mustard seed. Bring the mixture to a boil. Then remove from the heat and pour the mixture into the jar over the vegetables to cover them completely. Seal the jar with a lid or cellophane and leave to cool. The pickled vegetables will be ready in 2 or 3 weeks, and can be best enjoyed with meats or fish.

Enjoy !