Many Romanians
\nprefer to make their own pickled vegetables, according to recipes handed down
\nfrom generation to generation. It is young people, who have less time at their
\ndisposal, who are the main clients at the pickle stalls.<\/p>\n
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But, here is one
\nof the many recipes for pickled vegetables. You’ll need the following
\ningredients: one cauliflower, one celeriac, one beetroot, 3-4 carrots, 200
\ngrams of green beans, a red cabbage, a horseradish root, a few cloves of
\ngarlic, red bell peppers or paprika, vinegar, salt, pepper and a few bay
\nleaves. First, cut the cauliflower into florets, thinly slice the celeriac and
\nred beet, cut the cabbage into eight parts and the red bell peppers into
\nslices. Choose a glass jar and arrange the vegetables inside. Then add the
\ngarlic, the pepper and the bay leaves.<\/p>\n
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Cook the brine
\nas follows: each litre of liquid should be one third vinegar and two thirds
\nwater, plus a heaped tablespoon of salt. Put these into a pan and heat until
\nboiling. Then remove from the heat and pour the brine into the jar with
\nvegetables. The vegetables should be completely covered by the brine and sealed
\nwith a lid. Make sure to keep the pickles in a cool, dark place. The pickled
\nvegetables will be ready within four weeks, and can be best enjoyed with meat
\nand fish. <\/p>\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
We are in the season when plenty of Romanians prepare for winter by cooking pickles, jam and stewed fruit<\/p>\n","protected":false},"author":125,"featured_media":171256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45976,45977,45975],"coauthors":[],"class_list":["post-174284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-celeriac","tag-pepper","tag-pickled-vegetables"],"acf":[],"yoast_head":"\n