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Spicy assorted pickles

Spicy assorted pickles


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Peel the vegetables, wash and cut the larger pieces of gogonele, peppers, donuts. I cut the onion into scales, and the carrot into slices. Cabbage, fidelita. I left the garlic whole.

I mixed them all well and salted them. After they softened a little (especially the cabbage), I put them in cream buckets (I guarantee they stay). On the bottom of the boxes I placed a thread of celery, then ciolomada. I also added horseradish. The juice left from them, I put a little in each bucket.

I prepared the fixed spicy and I added it to the top of the vegetables.

From the above quantity, I got 3 buckets of 1kg sour cream and a 400g jar.

I closed the bucket and sent it with the accelerator to the pantry ... :))))))))



Spicy autumn pickles

Wash the vegetables well, cut and mix well. He sits in jars.

Prepare the sachet of Pikant fixed quickly according to the instructions on the sachet, then pour hot over the vegetables in the jars. The jars are sealed, left to cool and then stored.

After boiling, you can add sugar and vinegar, depending on taste.

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    Ingredients for the simplest pickle recipe of the three

    • gogonele
    • celery
    • dill sticks
    • thyme
    • garlic
    • horseradish
    • salt

    Put thyme and dill sprigs on the bottom of the well-washed jar, then place the gogonelas. After you put the gogonele in the jar, you take care of the brine. Bring water to a boil with salt. Put a tablespoon of salt in a liter of water, let the water boil until it boils, so that the salt melts well. When the brine boils, add a few heads of crushed garlic. The celery leaves and horseradish are placed on top of the jar full of gogonele, after which the brine is poured. Be careful, as the jar may break, so pour the hot liquid slowly. Tie the jar tightly and when it has cooled, store it in a cool place.

    Do you want to read at home safely? chats, your favorite magazine? Subscribe NOW only to the Romanian Post offices! Surprises + favorite CDs just for SUBSCRIBERS OF TAIFASURES Ingredients for the simplest pickle recipe of the three. Photo source: retetedupaingrediente.ro


    -2kg of cauliflower
    -500 gr red bell pepper
    -500 gr carrots
    -5 zucchini
    -2-3 horseradish roots
    -350 ml of vinegar
    -50 gr sugar
    -50 gr salt
    -2 l water
    -piper seeds
    -dill leaves

    1. Wash the vegetables and allow the water to drain on an absorbent kitchen towel. Pickled vegetables must be healthy, spotless and unpeeled.
    2. Peel the carrots and zucchini and cut the slices, peel the cauliflower, cut the stalks and place in a bowl with cold water and a little salt, where it is left for 30 minutes. Peel a squash, grate it and slice it.
    3. In the well-washed and dried jar, place the assorted vegetables: cauliflower, carrots, zucchini and peppers. Among the pickles are put dill leaves and black peppercorns.
    4. Separately, in a bowl boil water mixed with vinegar, sugar and salt. After boiling, remove from the heat and pour hot over the vegetables. (Put knives under the jar so they don't crack).

    Try this video recipe too


    Assorted pickles in a jar are canned 100% natural, tasty, slightly spicy, perfect for winter. They are crunchy even after 1 year, if we take care to choose good, hard, defect-free vegetables.

    Pickling for me is the equivalent of canned brine. Through fermentation, foods preserved in this way develop lactic acid bacteria that preserve the vitamins of canned vegetables or fruits.

    In my garden the vegetables are almost finished. I prepared some of them in a large jar, so I will definitely have pickles at the end of the century.

    To have assorted pickles in a jar good we must use as much untreated vegetables as possible. In addition, a lot of spices (peppercorns, mustard seeds, bay leaves or celery leaves, dried dill flowers) and hawthorn root, which contribute not only to the taste but also to the good preservation of pickles. Hot peppers and garlic are indispensable. They are essential for the final taste.

    The brine is made with special salt, without iodine. At 1 l water I put 25-30 g pickle salt. If possible, it is good that the water used is not very hard.

    You will notice that the pickled vegetables in the brine ferment. It is possible to lower the liquid if the vessel remains uncovered (with cabbage or summer cucumbers).

    Assorted pickles they contain, as is implied, various types of vegetables. I put cucumbers, gogonele, donuts, cauliflower, carrots, plums, very strong green pears, quince in the same jar, if I have room in the jar I also put melons. If red cabbage or beets end up in the jar or barrel, they will color nicely.

    Assorted pickles are also very popular because they can cover a wide range of tastes. When you have guests you can be sure that everyone will have a choice from a large bowl full of such pickles.

    Assorted pickles will be made in time, and not all will be pickled at the same time. In addition, depending on the size of the vessel chosen for preservation, they can be made faster or harder. Certainly the assorted pickles put in a barrel will be ready after 5-6 weeks, and in a smaller jar, of 3 l, they would have chances to be pickled after 4 weeks. Another important aspect is the temperature of the place where the pickle jars are stored. In a cold space they are harder, but last longer.

    To have assorted pickles good make sure the containers are clean, washed and sterilized in the case of glass jars. A plastic barrel washes very well, to be clean and odorless plastic.

    Water is measured before. I generally put half the amount of pots in which the pickles are put plus 300 ml of water. I prefer to have more brine, to stay, than to put in two tranches. Depending on the amount of water, I also add salt to the boiling water. As I said, to 1 l of water I put 1 tablespoon of salt never before, special pickle salt. I put slices of carrot, slices of horseradish, a sliced ​​hot pepper, peppercorns and mustard seeds in the water to boil, but I also put in the jar, on the bottom of the jar, peppercorns, mustard seeds, slices of fresh horseradish. I also throw a few cherry leaves on the bottom of the pot. If you don't have them, don't bathe! Put celery leaves.

    I leave you a list below of ingredients & # 8211 without exact quantities- and how to prepare them assorted pickles in a jar. You will put what you like and how much you like. Make the right brine, pour it hot over the vegetables and enjoy spicy and tasty pickles!

    INGREDIENT:

    green gogonele / patlagele
    cucumbers
    cauliflower
    peppers
    carrot
    1-2 plums without being too ripe & # 8211 optional
    peppercorns
    mustard seeds
    horseradish
    bay leaves
    6-8 cloves garlic in a large jar & # 8211 6 l
    dried dill flowers
    celery leaves
    hot peppers
    coarse salt

    I chose fresh, unpeeled and unstained vegetables. I cleaned and washed the cauliflower bouquets, donuts, carrots and gogonelas well. I also chose some fruits. You can pick apples, pears, plums, quinces. I only have a recipe with pickled plums. If you want to inspire click here.

    I boiled the brine with a sliced ​​hot pepper, a few slices of carrot, mustard and peppercorns and horseradish slices. I let it boil for a few minutes, over medium heat, then I took it off the heat (to 1 l of water I put a big spoonful of salt & # 8211 30 g). During this time I prepared the jars.

    To give good taste to the pickles I put on the bottom of the jars mustard and peppercorns, 1 bay leaf, and among the pickles a few cloves of garlic and slices of hot pepper.
    I arranged the pickles in the jar, then I put a few slices of horseradish, cherry leaves and bouquets of dried dill flowers on top. If more horseradish is added, the pickles will be stronger and will last longer. I poured hot brine and sealed the jars.

    I kept them overnight with a blanket over them.

    The pickles could be eaten about a month after I put them in the jar.
    Have fun picking pickles!

    I leave below a recipe for pickled salad:


    Pickled salad Hungarian ciolomada recipe

    Pickled salad Hungarian ciolomada recipe. Assorted vegetables in a jar, sliced ​​very thin and spiced discreetly, in vinegar, put for the winter. Preserves the cold of raw vegetables, without preservatives & # 8211 ie & # 8222csalamádé & # 8221.

    Ciolomada (Hungarian & # 8222csalamádé & # 8221) is a mixed pickle set for winter. In Hungary it is said that there are actually assorted pickles that must contain 5-7 kinds of vegetables that are not allowed to lack white cabbage and yellow onions.

    I got this recipe from the mother of a friend of ours from Hungary. The lady lived in Hungary, in a village on the border with Serbia, and filled her pantry with all sorts of goodies. He didn't do much in one way but I was impressed that he had at least 30 kinds of pickles in the space (pantry). Being in 1990, I haven't even heard of many of them until then. My mother was extremely conscientious and wrote down most of her recipes in a notebook.

    Since then, my family has placed Misi's mother's wife every year. Although my mother no longer lives, my father still puts cans every year, following the recipes she wrote down. This year I came to his aid by making a surprise: I made pickle salad according to the Hungarian recipe.

    I invite you to discover 4 other cool recipes for cold pickle salads + one of squashed pumpkin. It's on the left spicy pumpkin salad (recipe here), in the middle spicy pepper salad & # 8211 (recipe here), on the right e cucumber salad with peppers (recipe here) and in the back is a jar with crumpled pumpkin, ie quickly pickled (recipe here).

    I leave the ingredients for 1 l of ciolomada. I filled a jar of 640 and one of 360. You can multiply the recipe as needed.


    The vegetables must be beautiful and the stains removed must be removed. On the bottom of the jar are placed the ones that look better and on top the most ripe ones to be consumed first. I use the right gogons to penetrate better and more red cabbage to give them a beautiful color.

    The vegetables are cleaned and washed. Unwrap the cauliflower and put it in salted water. The stalks are cut on the cross and then cut into quarters. Carrots and celery are cut into round shapes or lengthwise. Horseradish is cut in four lengthwise. Cauliflower is drained of the water in which it stood and the celery leaves are washed.

    Wash the jars well and rinse with boiling water. Place a few pieces of horseradish on the bottom of the jar and then place the assorted vegetables nicely according to everyone's imagination. Horseradish and red cabbage should be enough to put both on the bottom, in the middle and on top of them.

    Put mustard seeds, pepper, celery leaves, garlic cloves, chopped dried dill, bay leaves and thyme. When the jar is full, place horseradish, thicker dill branches and some clean wooden sticks, possibly scalded on top of it, to prevent the vegetables from rising above the liquid.

    Put 1 tablespoon of high salt to 1 liter of water. Put a few liters of water with the measured salt, add mustard seeds, pepper, celery leaves, dried dill broken into pieces, bay leaves and thyme and put it on the fire to boil for 10-15 minutes. After it has boiled a little, pour the water into a bowl and add again the water and the measured salt (1 lg per 1 liter) in the pan over the remaining leaves and possibly if you still have celery leaves, add more. Boil this too and set aside. Continue like this until the amount of water needed to fill the barges is boiled (in a 10 liter barrel 7 liters of water).

    The jars are placed on knives and wrapped in a damp towel. When putting water in jars it should not be hot but warm. Rotate the jar in several directions to remove the remaining air bubbles. Grease the mouth and throat of the jar with egg white. Peel the cellophane, take the sheet and grease with a little water. . Spread well on the mouth of the jar and tie with string put in two or three. Thus, two sheets of cellophane are placed. Be careful when moving the jars so that the liquid does not touch the cellophane sheet.


    Assorted pickles

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    Spicy Assorted Pickles - Recipes

    Posted by Postolache Violeta on September 28, 2017 in winter pickles recipes with cabbage pickles recipes | Comments: 0


    It is autumn, it is full of richness and color around and the gardens abound with vegetables! And as diligent housewives compete in filling their rooms with all the goodies to have something to be proud of in the winter, we have gathered here for you, a selection of recipes for pickles for the winter, pickles that you should not miss pantry!
    You can find more pickle recipes here. You can find more canned recipes for winter here.
    More jam recipes, canned recipes and winter pickle recipes, you can find here. (click on the underlined word to reach the recipe page)

    Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


    How to make assorted pickles with a barrel, a little or a bucket (without vinegar) & # 8211 the Transylvanian recipe for pickled vegetables and fruits?

    What vegetables and fruits can be pickled in brine?

    All vegetables and fruits in the list of ingredients are washed in several waters and drain well. The peppers are left whole and the melons are sliced ​​if they are bigger. If you use donuts then you will have to cut them in half (without stalks and seeds).

    Cucumbers are chosen to be about the same size.

    The quinces are washed, peeled, cleaned of stalks and seeds and sliced.

    The roots (celery, horseradish, carrots) are peeled and cut into suitable pieces.

    The cauliflower is cut into bunches and the red and white cabbage are cut into quarters.

    What spices are added to pickled pickles in brine?

    Here's the salt, pepper, mustard seeds and peeled garlic.

    Oanaigretiu

    Foodblogger at Savori Urbane. #savoriurbane

    In addition, bundles of thyme and dried dill are prepared, as well as bundles of green celery and larch leaves.


    Video: Why is This Pickle Impossible to Finish?


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