Pickled Vegetable Medley for Winter I

Pickled Vegetable Medley for Winter I Recipe from Romania

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 10

Introduction

Pickled Vegetable Medley for Winter I is a delicious and nutritious recipe that is perfect for the colder months. This recipe combines a variety of vegetables, including eggplants, peppers, bell peppers, tomatoes, and onions, to create a flavorful and tangy pickled medley.

History

Pickling vegetables has been a popular method of food preservation for centuries. This recipe is a traditional winter dish that has been passed down through generations, with each family adding their own unique twist to the recipe.

Ingredients

10 young eggplants
15 peppers
15 bell peppers
8 lb / 4 kg tomatoes
2 lb / 1 kg onions
1 pt / 500 ml oil
salt

How to prepare

Roast the eggplants, peppers, and bell peppers. Peel and drain them.
Remove the core and all seeds from the peppers. Then, julienne them.
Chop the eggplants.
Saute the chopped onions in the oil until they are softened.
Add the chopped eggplants, julienned peppers and bell peppers, as well as the juice from 8 lb / 4 kg of boiled and strained tomatoes. Add salt. Let it fry, stirring continuously, until all the liquid is reduced.
Fill the jars 0.75 full. Tie them with a double layer of cellophane and boil them in the double boiler for 25 minutes. Time it from when the water first starts to bubble.
Let the jars cool off in the water where they boiled. Then, keep them in a cool and dry place.

Variations

Add different vegetables such as carrots, cauliflower, or zucchini for a unique twist.
Experiment with different herbs and spices such as dill, garlic, or red pepper flakes for added flavor.

Cooking Tips & Tricks

Make sure to roast the eggplants, peppers, and bell peppers until they are soft and charred for maximum flavor.

- Be sure to remove the core and seeds from the peppers before julienning them.

- Sauteing the onions in oil until they are softened will help to bring out their natural sweetness.

- Boil and strain the tomatoes to extract their juice for added flavor in the dish.

Serving Suggestions

Serve Pickled Vegetable Medley for Winter I as a side dish with grilled meats or as a topping for sandwiches and salads.

Cooking Techniques

Roasting the vegetables adds a smoky flavor to the dish.

- Sauteing the onions in oil helps to caramelize them and bring out their natural sweetness.

Ingredient Substitutions

You can use olive oil or vegetable oil in place of the oil called for in the recipe.

- Feel free to use any variety of peppers or bell peppers that you prefer.

Make Ahead Tips

Pickled Vegetable Medley for Winter I can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve Pickled Vegetable Medley for Winter I in a decorative jar or bowl for a beautiful presentation.

Pairing Recommendations

Pair Pickled Vegetable Medley for Winter I with crusty bread and cheese for a delicious appetizer or snack.

Storage and Reheating Instructions

Store Pickled Vegetable Medley for Winter I in a cool, dry place for up to 6 months. Once opened, store in the refrigerator and consume within 2 weeks.

Nutrition Information

Calories per serving

Each serving of Pickled Vegetable Medley for Winter I contains approximately 200 calories.

Carbohydrates

Each serving of Pickled Vegetable Medley for Winter I contains approximately 15g of carbohydrates.

Fats

Each serving of Pickled Vegetable Medley for Winter I contains approximately 10g of fats.

Proteins

Each serving of Pickled Vegetable Medley for Winter I contains approximately 5g of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe may contain allergens such as nightshades (eggplants, peppers, tomatoes) and onions.

Summary

Pickled Vegetable Medley for Winter I is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great way to enjoy a variety of vegetables during the winter months.

Summary

Pickled Vegetable Medley for Winter I is a flavorful and nutritious dish that is perfect for the colder months. This recipe is a great way to enjoy a variety of vegetables and can be enjoyed as a side dish or topping for a variety of dishes.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pickled Vegetable Medley for Winter. It was a cold, blustery day in the middle of January, and I was visiting my dear friend Margaret's farm. Margaret was known for her delicious pickles, and she had invited me over to learn her secret recipe.

As we sat in her cozy kitchen, surrounded by jars of pickles and the warm, comforting smell of spices, Margaret began to teach me the art of pickling. She showed me how to select the freshest vegetables, how to prepare them for pickling, and most importantly, how to create the perfect brine.

Margaret's Pickled Vegetable Medley for Winter was a special recipe that she had learned from her grandmother, who had passed it down through the generations. It was a mixture of carrots, cauliflower, bell peppers, and onions, all pickled in a tangy, sweet brine that was perfect for the cold winter months.

As I watched Margaret work her magic in the kitchen, I knew that I had to learn this recipe for myself. I asked her to write it down for me, and she did so with a smile, passing on her family's cherished recipe to me.

From that day on, I made Margaret's Pickled Vegetable Medley for Winter every year when the cold weather set in. It became a tradition in my own family, a way to bring a taste of summer's bounty into the long, dark days of winter.

Over the years, I made a few tweaks to Margaret's original recipe, adding a touch more garlic here, a pinch of red pepper flakes there. Each batch was unique, a reflection of my own personality and tastes.

I remember one winter when my grandchildren came to visit, and I made a huge batch of Pickled Vegetable Medley for Winter for them to take home. They loved the tangy, crunchy vegetables, and begged me for the recipe.

I sat them down at the kitchen table and showed them how to make the brine, how to prepare the vegetables, and how to pack them into jars. They listened with rapt attention, their young faces eager to learn the art of pickling.

As we worked together in the kitchen, I felt a deep sense of pride and joy. I was passing on not just a recipe, but a tradition, a connection to the past that would live on in my grandchildren's memories for years to come.

And so, Margaret's Pickled Vegetable Medley for Winter became more than just a recipe to me. It was a link to the past, a way to honor the generations that had come before me and to pass on their knowledge and love to the generations that would come after.

As I sit here now, looking out at the snow-covered landscape outside my window, I can't help but feel grateful for all the recipes and traditions that have been passed down to me over the years. And I know that as long as I have Margaret's Pickled Vegetable Medley for Winter in my pantry, I will always have a taste of home, a reminder of the love and warmth that has surrounded me throughout my life.