Pickled Vegetables

Since fall is here, I thought I would start with a typical fall recipe – Pickled Vegetables (also called Muraturi in Romanian). This is usually paired with a meat dish or a stew.



The most popular pickled vegetable that you find throughout the US is the cucumber; however there are many other options. What I chose to do this fall is an assortment of cauliflower, green tomatoes, eggplant, cabbage and carrots. Feel free to add your favorite vegetables and use the seasoned water recipe below.
There is no specific quantity for this, once you wash and put the vegetable assortment in glass jars you add up the volume of each jar and start boiling water for half of that quantity. Below is the recipe for 32 ounces of seasoned water (or 1 liter) which would be enough for a half a gallon jar (approximately 2 liters).

Pickled Vegetables Recipe:
– You wash the vegetables and put them in glass jars with screw on lids (slice the carrots, cabbage, eggplant, celery and you can either slice the green tomatoes and cucumbers or leave them as a whole piece)
– Use some clean wood sticks (or cut some long pieces of horseradish) to help keep the vegetables in the seasoned water (sometimes when you add the seasoned water they tend to move and lift up, the sticks will keep everything under the water)
– Place two knifes under the jar so it doesn’t break when you add the hot water (you can remove the knifes after few hours, once the seasoned water cooled)
– Add the hot seasoned water to the rim of the jar
– Leave the jar open for about 24 hours at room temperature (usually I keep it in my kitchen)
– After 24 hours place the lid and leave it at warm temperature for another 10 days, the warm temperature will help start fermentation (or the pickling process). After 10 days you can move the jar in a cooler place
– You can enjoy the pickled vegetables after 3-4 weeks or keep them for few months. I still have a jar of pickled green tomatoes that we made last winter and they are delicious.

Seasoned Water Recipe (quantities are for 32 ounces or 1 liter of water)

  • Boil the water together with the following:
    1 tablespoon of salt (use 1 tablespoon of salt for each 32 ounces of water you boil)
    2-3 bay leaves
    1 teaspoon of whole black peppercorns (or if you don’t have whole peppercorns you can add ground pepper straight in the jar)
    2-3 sliced garlic cloves
    Half a cup of dill
  • Boil everything for 5 minutes and let it cool for 5 minutes before putting in the jars over the vegetables.

ENJOY!

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