When summer meets autumn, it’s time for them, the pickles! Being the best company for almost every dish during the autumn/ winter/ early spring, nothing can top a jar of pickles from our grandmas, especially the ones prepared in Romania.

Romanians have been preparing these delicious vegetables in brine for centuries.

It was a unique way of conserving seasonal vegetables and fruits such as cucumbers, cabbage, carrots, peppers, tomatoes, cauliflower, grapes or quince.

Rich in vitamins A, C, and magnesium, the pickles are a natural treatment against stomach infections and bacteria.

Not to mention, how fun it is to prepare them. It brings all the family around the kitchen.

The clasic recipe consists of 2 tablespoons of salt per one liter water and, of course, our favorites vegetables. But… There are a few tricks which you will discover in the recipe below.

DifficultyBeginner

 

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 500 g green tomatoes
 150 g cucumbers
 100 g carrots
 100 g cabbage
 1 l water
 1 tbsp pickling salt
Nutrition Facts

Serving Size 100 grams


Amount Per Serving
Calories 11
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0mg
Sodium 1.208mg1%
Potassium 23mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 1.2g5%
Sugars 1.1g
Protein 0.3g1%

Vitamin A 3%
Vitamin C 1%
Iron 2%
Magnesium 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

step 1: - clean the green tomatoes, cut the carrots, cut the cabbage. Tomatoes can be a bit red as well, but not too red. The ripe tomatoes are not that good for pickles.

step 2: - boil the water with salt

step 3: - put the vegetables into jars. I recommend using bigger jars, maybe 5 liters big or even bigger. If you eat a lot during winter, than you can use a bigger jar. Once opened, it's good to keep the jar in a colder room. I'm not eating that many pickles during the week so I prefer using 5 liters (1 gallon) jars. In this way I don't have to eat the whole jar in a short amount of time.

step 4: - add the salty water into the jar until the vegetables are completely covered with water.

step 5: - seal the jar and leave it aside for a couple of days (2-3 weeks). After that you can start eating them.
Enjoy!!

 

Ingredients

 500 g green tomatoes
 150 g cucumbers
 100 g carrots
 100 g cabbage
 1 l water
 1 tbsp pickling salt

Directions

1

step 1: - clean the green tomatoes, cut the carrots, cut the cabbage. Tomatoes can be a bit red as well, but not too red. The ripe tomatoes are not that good for pickles.

2

step 2: - boil the water with salt

3

step 3: - put the vegetables into jars. I recommend using bigger jars, maybe 5 liters big or even bigger. If you eat a lot during winter, than you can use a bigger jar. Once opened, it's good to keep the jar in a colder room. I'm not eating that many pickles during the week so I prefer using 5 liters (1 gallon) jars. In this way I don't have to eat the whole jar in a short amount of time.

4

step 4: - add the salty water into the jar until the vegetables are completely covered with water.

5

step 5: - seal the jar and leave it aside for a couple of days (2-3 weeks). After that you can start eating them.
Enjoy!!

Pickles