Transylvanian recipe for pickles, to lick your fingers!

Autumn is the season when all housewives put all kinds of vegetables and greens in jars. To prepare a Transylvanian recipe of mixed pickles without vinegar, which will keep well and have an authentic taste, you need fresh vegetables and a properly prepared brine.

The assorted pickles are made without artificial colors so they will keep in the pantry for a very long time, if they are not enjoyed before.

So, in order to start making pickles, all we have to do is make sure we have everything we need, that is, our favorite vegetables.

Transylvanian recipe of assorted pickles

Portions: 1 60 L barrel with assorted pickles, suitable Urban Flavors

ingredients

• 6 kg of cucumbers
• 2 kg Hungarian hot peppers (almapaprika) or 1.5 kg Romanian donuts + 500 g hot pepper
• 2 kg of celery root
• 500 g of horseradish root
• 2 kg of cotton
• 4 kg small white cabbage
• 1 kg of red cabbage
• 5 kg of cauliflower
• 2 kg watermelon (small watermelon)
• 3 kg to a guinea pig
• 500 g usturoi

Condiments:

• 200 g piper boabe
• 200 g mustard seeds
• 2 large bunches of dried dill
• 2 links of walnut
• 2 bunches of celery leaves
• 3 bunches of dried thyme

Brine (25 g salt/1 Liter water)

• 625 g coarse non-iodized salt
• approx. 25 l of cold water

How to prepare assorted pickles exactly like in Transylvania

• When we start making pickles there are no quantities because everything is done by eye or according to the jar in which the vegetables are placed
• Warning: beets and red cabbage will give a slightly pinkish color to all the vegetables in the jar
• Tip: using apples or quinces will make the vegetables more colorful, while the chilli will keep them firm without being too mushy
• Containers must be prepared ahead of time, be it jars or a larger barrel. They are washed well and scalded before use
• Great attention: to every liter of water, add one tablespoon of non-iodized salt
  And now let’s move on to the actual preparation. Vegetables are washed, cut and cleaned of seeds (those that need it)
• At the bottom of the jars, put 2-3 stalks of celery with all the leaves, and then a layer of vegetables. Thyme, dill sticks and peppercorns are also added here
• Vegetables alternate so that the jars are filled and there are no empty spaces
• After each layer of vegetables, hot peppers and horseradish are added, as well as the flavors (pepper, bay leaves, sour cherry, etc.)
• Brine prepared from boiling water with a little non-iodized salt is added over the vegetables in the jars until the container is full
• The vegetables should not rise to the surface and should be completely covered by the brine
• A weight can be placed on top to keep the vegetables as close as possible
• The jars with assorted pickles are shaken daily or at least every two days, especially during the first week of fermentation
• Fermentation may take some time depending on where the jars are stored. The cooler it is, the faster they will be ready

Good job!