Winter Pickles Recipes – Tasty Food

Winter pickles are a mandatory task on the agenda of each household. Easy to make, even though it takes a little experience to get the best taste possible, pickles accompany us in the cold season over a culinary experience dominated by all sorts of meat. They are that ingredient which bring a bit of balance into our winter eating habits, at the expense of the greedy fats. Below are two winter pickles recipes to help you get the best taste possible.

The first is a Romanian traditional pickles recipe for which you need carrots, green peppers, autumn tomatoes, cauliflower and cucumbers. For each glass jar also use 2 horse radish slices, 3 leaves of celery, 1 sprig of dill, 1 hot pepper, 2 cloves of garlic, 1 teaspoon of peppercorns, 1 teaspoon of mustard seed. As concerns the liquid composition, you need, for a 1,500 ml glass jar, 2 teaspoons of honey, 1 teaspoon of salt, 5 teaspoons of vinegar, water in a quantity to be measured, 1 packet of preservatives for 4 glass jars.

Wash and clean the vegetables and then put them alternatively in the jar until you fill it. Pour water until you cover the vegetables and then pour into a pot. This helps you find out the exact amount of water you need for the brine to have consistency. Add the salt and the vinegar and then bring the water to a boil. In the meantime, add the horseradish, the pepper and the mustard seeds in the jar and cover with celery leaves. When the liquid composition start boiling, remove from fire, add the honey and the preservatives and then pour over the vegetables and seal the jar. Let stand over the night and then store in a dry cool place.

The other recipe is international, since pickles know no geographical boundary, and is equally simple. You need 2 cups apple cider vinegar, 2/3 cup sugar, 1/4 cup table salt, 3 garlic cloves, 1 teaspoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1/2 teaspoon dried crushed red pepper, 8 cups assorted cut vegetables.

Bring first 8 ingredients and 2 1/2 cups water to a boil in a large pot over medium-high heat, stirring until sugar is dissolved and boil 1 minute. Let then stand 30 minutes. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender and then drain. Dip into cold water to stop the cooking process and then drain. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving.


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