In some way this is a historic post. partially because I ment to write it a long time ago but mostly because the pickles in the pictures are long gone by now. It’s quite ironic, since the idea of pickling is to preserve the vegetables for longer time but the better they come out the quicker they are eaten.
This recipe is for the spicy mixed variety we love so much. I make them when the season is right and the vegetables are cheep. You can pickle almost any kind of vegetable (and some fruits too), I usually use cucumbers, carrots, cauliflower, cabbage and red peppers.
The recipe is the following, just adjust the quantities to however much you are making:
2-3 kg. Vegetables -
cucumbers, peppers, cauliflower, carrots, cabbage, shallot onions, etc…
Cut the vegetables into pieces small enough though that they can be eaten in a single bite. Fill a pot with salt water, one teaspoon of salt for every cup of water, and bring to boil. Add the vegetables to the water for a very short time then strain and put in an empty jar. The cooking should be very short so that the vegetables don’t get soft. The books say to cook each kind separately but I just put them all in, starting with the harder ones like carrots and then the softer kinds ending with the cabbage, then I take them out right away. When putting the vegetables in the jar I add garlic cloves (4-5 per jar) and spices:
2-3 Bay leafs
5-6 All Spice
½ tsp. Black Pepper corns
1 tsp. Chili Peppers or Paprikash
1 tsp. Coriander seeds
1 tsp. Mustard seeds
¼ tsp. Curry powder
Once everything is jammed into the jar mix vinegar and water at a ratio of 1 cup water for every two of vinegar. Add a teaspoon of salt for every cup of water and mix well. Pour the liquid into the jar right up to the very top and close the lid tightly.
You can start tasting the pickles after a day or two but it usually takes a week before they are ready. The jar should be kept in a dark cool place and after it was opened it should be refrigerated.
I think it’s all about the bite. When you first bite into the pickle it should be crunchy and then it should bite back with that sharp spicy taste we’re so addicted to.