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Assorted pickles

Assorted pickles

1. The cauliflower unwrapped in the bouquets is put in salted water and left for a few hours. The rest of the vegetables are washed and cut according to preference: peppers lengthwise, carrots slices, onion pieces, cabbage pieces.

Arrange the vegetables in jars, including pepper and mustard seeds and greens.

2. Brine: to a liter of water put a spoonful of coarse salt. The amount depends on how many vegetables you have. Put water and salt in a pot and boil for 10 minutes, then leave to cool a little. The brine is poured warm over the vegetables. The jars are sealed and placed in the pantry.


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 cabbages are cut on the cross and then cut into quarters. Carrots and celery are cut into desired shapes round or long. 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, chopped dried dill, 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 not to touch the liquid on the cellophane sheet.


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 cabbages are cut on the cross and then cut into quarters. Carrots and celery are cut into desired shapes round or long. 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 twigs and some clean scalded wooden sticks over 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, chopped dried dill, 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 In The Barrel

How to make assorted pickles with a little bucket or barrel. The quantity is not relevant and neither is the way the vegetables are combined, but the barrel must be filled to the brim. I tried other pickles but they are also the best, meaning they have that taste of home.

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In Gusuliţă's Kitchen Assorted Pickles At The Barrel

She never lacked a large barrel of about 50 liters full of all kinds of delicious vegetables from her garden.

Assorted pickles in the barrel. Every autumn my grandmother would put assorted pickles in the barrel. The assorted pickle recipe is for me the most loved and best known. Pickles in the barrel since I was a child, I knew that every autumn my grandfather used to put pickles for the winter. The costs are minimal plus it takes us to gather them all I invite you to pickles.

The recipe and complete explanations for pickles in brine that are perfectly preserved remain strong and are very tasty. Below we see some recipes for assorted pickles in plastic barrels for winter. The first recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25 30. Assorted pickles in a little barrel or bucket without vinegar Transylvanian recipe for pickled vegetables and fruits in brine.

Assorted pickle recipes at the barrel recipe 1. Assorted with cauliflower cucumbers and other ones, an unparalleled bouquet comes out without much hassle. He was the only one who knew how and what to do in other words, he was the owner of the pickle secret. Dried tomatoes in oil.

How to put pickles in barrels in brine and when it is best to pickle them. Vegetables can be added according to preference. If you liked our recipe for pickled assorted barrels, don't forget to review it. Every autumn I strive to secure a barrel of these wonders in my pantry.

Simple as hello. For successful culinary photos use nikon d3500. Pickled cucumbers red and white cabbage cauliflower quinces pickled watermelons hot peppers and donuts donuts celery pickled carrots etc. Assorted barrel pickles for winter recipe recipes assorted barrel pickles or a little for winter traditional house recipe the secret of pickles in brine natural house pickles without preservatives a mix of pickled vegetables and pickled vegetables not missing from Romanian cuisine, especially in the country where they are placed in large 200kg barrels and are served at every meal.

You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same. From cans and pickles. Delicious pickled barrels with a unique aroma. Assorted pickles in brine recipe.

Simple recipes for peasant pickles, we start with a recipe for peasant pickles, which includes carrots, peppers, donuts, cauliflower, cauliflower and cucumbers.


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 cabbages are cut on the cross and then cut into quarters. Carrots and celery are cut into desired shapes round or long. 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, chopped dried dill, 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 not to touch the liquid on the cellophane sheet.


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 cabbages 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 boiling a little, pour water into a bowl and add again the water and measured salt (1 lg per 1 liter) in the pan over the remaining leaves and possibly if you still have celery leaves put 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.


-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 with lots of vegetables and fruits

  • For vegetables and fruits:
  • gogonele
  • gherkins
  • carrot
  • celery (root and leaves)
  • Beet
  • white beets
  • quince
  • apples
  • grapes
  • horseradish slices
  • For the liquid part:
  • 1 L otet
  • 4 L apa
  • 600 gr sugar
  • 6 tablespoons salt
  • Spices:
  • peppercorns
  • mustard seeds
  • coriander
  • dried dill (tails and poppies)
  • Bay leaves
  • cherry twigs
  • garlic cloves
  • horseradish

Assorted pickles with lots of vegetables and fruits

  • For vegetables and fruits:
  • gogonele
  • gherkins
  • carrot
  • celery (root and leaves)
  • Beet
  • white beets
  • quince
  • apples
  • grapes
  • horseradish slices
  • For the liquid part:
  • 1 L otet
  • 4 L apa
  • 600 gr sugar
  • 6 tablespoons salt
  • Spices:
  • peppercorns
  • mustard seeds
  • coriander
  • dried dill (tails and poppies)
  • Bay leaves
  • cherry twigs
  • garlic cloves
  • horseradish

Method of preparation assorted pickles with lots of flavored vegetables and fruits

Preparation of vegetables and fruits

Preparation of liquid solution

I boiled the vinegar with water, salt, sugar and spices for 1-2 boils and poured it hot over the ingredients in the jars and immediately screwed on the lids.
I covered the jars with pickles matched with many vegetables and aromatic fruits, with towels.

I left them like this until they cooled completely, then I put them in the pantry.
I usually put white and red cabbage in jars with assorted pickles, but this time I chose to put more beets that color the liquid composition very nicely.


Assorted pickles

The cauliflower is separated from the bouquets, the cabbage is cut into thicker slices, everything is washed well and we start putting them in the barrel or the bowl in which we want to keep it for the winter.

On the bottom of the bowl we place the dill, 3-4 thyme twigs and over it we place red cabbage, white cabbage, onions, garlic cloves, sliced ​​carrots, 3-4 horseradish slices, a few slices of quince and hot peppers. The next layer will be cucumbers and gogonele, followed by cauliflower, carrots, hot peppers.

You can place the vegetables according to everyone's imagination, it is not a specific rule.

When the bowl is full, sprinkle a packet of peppercorns (small packet) on top and cover everything with celery and larch leaves.

We prepare the brine as follows: to 1 liter of water we put 30 gr. high salt. In the case of each, the required amount of water and the amount of salt required will be calculated. Put as much brine over the well-covered vegetables. Place a plate or lid over the vegetables and place a weight on top to keep the vegetables in the brine. Cover with a towel and keep at room temperature approx. 6 days until it thickens (you can put preservative powder) close with a lid and then put in a cool place. Personally, after soaking the vegetables in a 10 l of water, I put about 3 gr of Borken for to prevent the formation of flowers on top, and the juice remains clean until late spring.


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