Although shops now sell a wide array
\nof pickled vegetables, either using vinegar or salty water brine for those who
\ndon’t have time to make them at home or don’t know how, there are still people
\nwho prefer to make their own pickled vegetables in the traditional way. The
\nmost popular vegetables to pickle in Romania are green tomatoes, cucumbers,
\ncauliflower, red pepper, carrots and celeriac, and sometimes even apples and
\nsmall watermelons. Traditionally, these pickles were used instead of fresh
\nvegetables in winter. <\/p>\n
<\/p>\n
\n
\n
\n
<\/p>\n
Let’s start with the recipe for
\ngreen tomato pickle. It is recommended to pick whitish rather than dark green
\ntomatoes, because the latter may have a more bitter taste. After buying them
\nfrom the market or harvesting them from your own garden, it’s best to leave
\nthem at room temperature for a day or two so they acquire a yellowing-reddish
\nhue. Along with green tomatoes, you can add some sliced carrots, celeriac, red
\npeppers and apples as well as small green watermelons. Put these vegetables in
\na jar or wood barrel and add some horseradish, shredded, and a few garlic
\ncloves, slightly crushed. After filling the jar with the vegetables, pour in the
\nhot brine. You need one and a half spoonfuls of salt for every litre of water
\nused to make the brine. After a few days, strain the brine to prevent a white
\nlayer forming on top of the jar which is a kind of yeast. <\/p>\n
<\/p>\n
\n
\n
\n
<\/p>\n
To make pickled cucumbers, you need
\nsalt, mustard seeds, horseradish, garlic and a few dried dill sprigs. It’s best
\nto use smaller cucumbers, which you first need to wash in cold water. Peel the
\nhorseradish and cut it in long, thin strips and slightly crush the garlic
\ncloves without peeling them. Put the cucumbers in a jar or wooden barrel,
\nmixing in the horseradish and garlic. Add the mustard seeds and place the dill
\nsprigs on top. Pour the brine while it’s hot, then seal the jar and leave it in
\na warm place for 2 or 3 days, then move it to a cooler place. Given that there
\nare no big differences in terms of how they are prepared, the green tomatoes
\nand the cucumbers may be placed together with other vegetables in the same jar.
\n<\/p>\n
<\/p>\n
\n
\n
\n
<\/p>\n
Bell peppers can also be pickled
\nusing salty water brine. First carefully remove their stems and seeds and then
\nadd some salt inside. Depending on how big they are, you either put them one
\ninside the other or fill them with shredded white or red cabbage, put them in
\njars and pour in hot brine. Again you’ll need one and a half spoonfuls of salt
\nfor every litre of water. Enjoy<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Traditional Romanian recipes for pickling green tomatoes, cucumbers and bell peppers.<\/p>\n","protected":false},"author":125,"featured_media":174620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[46009],"coauthors":[],"class_list":["post-174619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-pickles"],"acf":[],"yoast_head":"\n