Assorted pickles are the tastiest and suitable salad on cold winter days and beyond. The advantage of the assorted pickles is that it is wonderful to season with any kind of dish, being ideal alongside the fatty and spicy steaks that beautify the meals in the cold season. Also, assorted pickle recipes are easy to make, with minimal difficulty.
40L (30L barrel + 2 jars of 5L each)
- Cucumbers – 5kg
- Unripe tomatoes – 4kg
- Peppers- 2kg
- Cauliflower – 4 medium pieces
- Cabbage – 1-2 pieces
- Hot peppers – 6-8 pieces
- Celery – 2 pieces with leaves
- Lovage – 1 great connection
- Apples – 3 pieces
- Quinces – 3 pieces
- Carrots – 4-5 large pieces
- Onion – 3 pieces
- Garlic – 2 heads
- Horseradish- 500-700gr
- Dill – 2-3 ties – dry
- Thyme – 2-3 ties — dry
- Bay leaves
- Pepper berries – 2 bags or one tablespoon to 10 L of water
- Mustard berries – 2 bags or a tablespoon of 10L of water
- Non-salted salt – (pickle salt) – 1 tablespoon per liter of water (brine)
- 4 branches of cherry
Vegetables are sorted to be only the good ones, without being hit or having mold.
How to Prepare the Assorted Pickles on the Plastic Barrel
- Wash all vegetables in cold water.
2. Cut the vegetables as follows: cabbage in large slices or large pieces, carrots in rounds, fruits (apples and quinces) in slices or 4 pieces, horseradish in strips, the onion is cut into small pieces, and the cauliflower is divided into bunches.
3. They are placed in the barrel as follows: first the dill and the thyme, then the cabbage, celery, onion, garlic, carrots, horseradish and add the fruits on which are put the chopped peppers. It is complemented by a layer of chilies and cucumbers, followed by carrots, cauliflower, and, again, chopped peppers. Add vegetables until filling.
4. When the barrel is full, sprinkle with the pepper berries and cover with celery and lovage leaves.
5. Prepare the brine by dissolving a teaspoon of salt in one liter of water and pour over the pickles until they are completely covered.
6. Place a plate over the pickles on which a weight is placed so that the vegetables stay in the liquid.
7. Cover the barrel with pickles with a towel and keep at room temperature for about 5-6 days until it’s getting sour.
8. After this period, the pickled barrel is covered with the lid and stored in a cold place.
How to Prepare the Assorted Pickles in the Jar
- We choose a large, roomy 5 L jar, and at its bottom, we placed 2-3 branches of dried dill and dried thyme + 1 strip of horseradish.
2. Then fill the jar with as many of the vegetables prepared above, folding them well.
3. Among them, I add a few cloves of garlic, whole peppers, and thin strips of horseradish root.
4. Above we put the dried dill and thyme branches so that they press down the contents.
5. Basically, we try to infiltrate them under the lip of the jar. In a 5 L jar fits about 3-3,2 kg of assorted pickles.
How is Made the Brine for Assorted Pickles
Regardless of which recipes of assorted pickles at the barrel you choose to prepare, the amount of water and, implicitly, the salt, will be calculated, depending on the size of the barrel. Thus, for a vessel of 30 liters will need about 15-17 liters of brine.
- To prepare the brine will need 1 tablespoon of salt to 1 liter of water. It is important to note that the salt used for the assorted pickle recipes at the barrel must be large, coarse, and obligatory non-iodized, otherwise, the iodine in the salt will soften the pickles.
2. Prepare the brine by boiling salted water, along with mustard berries and pepper berries, a few celery leaves, a few bay leaves.
3. Let it simmer for 2-3 minutes and then put out the fire.
4. The brine is left to cool for 10 minutes and then poured hot into the jars with assorted pickles, adding ladle by ladle.
5. The jars should be placed on a metal tray (to take the heat shock).
Note: I leave the pickles unopened in the first 4-5 days. I only cover them with a plate. In this time, the fermentation process begins, and foam will form. That’s right to happen! Don’t throw the foam!
The next day I put 2-3 tablespoons of vinegar in each 5 L jar and close it with the lid provided.
After closing, the jars, they can go to the cellar. Time until it turns into pickles is 6-8 weeks. These assorted pickles last well over 15-18 months.
All vegetables remain crisp and pickles are not very sour. They have a pleasant scent of garlic and thyme.
Careful! It is recommended that the barrel be washed with boiled water before placing pickles, thus eliminating bacteria and microbes that can alter the taste and quality of pickles.
It is worth trying this recipe for assorted pickles at the barrel and jar for the winter! You will see how great it is 🙂
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