Autumn is a time when traditionally pickles are getting made, and in Romania that may mean most vegetables.
Autumn is a time when traditionally pickles are getting made, and in Romania that may mean most vegetables. That can mean cucumbers, green tomatoes, bell peppers, baby watermelons, chili peppers, sauerkraut, eggplants, onions, cauliflower, celery, or carrots. All these are fodder for pickling, either in brine or in vinegar.
This gives us the opportunity to provide you with our recipe for pickled cucumbers. It is recommended you use small sized cucumbers. The other ingredients are salt, mustard seed, garlic, horseradish and dried dill. Wash the cucumbers well in cold water. Peel the horseradish and shred it. Peel the garlic, lightly crushing it so it doesn't break apart. Cram the cucumbers in the jar of your choice, making sure you put in garlic and horseradish after every layer. Sprinkle in mustard seed, then top everything with dried dill twigs.
Separately, prepare the brine. Bring sufficient water to the boil, using one and a half tablespoons of salt per litre of water. Fill the cucumber jars with the brine, then seal them. Keep them in a warm place for two or three days, then move them to a cool place for storage for about a month, then enjoy.
The more common version is vinegar-pickled cucumbers. For this, use one litre of vinegar for every two and a half litres of water, as well as four tablespoons of sugar and four tablespoons of salt. Alternate layers of cucumbers in the jar with pieces of horseradish, slices of carrot and slices of onion, as well as mustard seed and peppercorns. Boil the sweet vinegar brine, then carefully top the jars of cucumbers with it. Seal the jars, then place them in a pot of water which you then gently bring to a boil, then simmer for a quarter of an hour. Leave to cool, then store the jars in a cool place, waiting about a month before enjoying.
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