Traditional recipes

Colored pickles

Colored pickles

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White and red cabbage are cut into pieces, larger or smaller, according to preference, donuts also cut, portioned cauliflower, cucumbers, garlic, leaves and everything else, washed and cleaned, put in jars. Meanwhile, boil the water together with the spicy vinegar and sugar, then add it in jars over the vegetables. everything in the water with the pickle mixture and over it I put the dill with seeds.

I hope you enjoy.

RECIPES Pickles in a jar

Pickles are not missing from the Roma & acircnilor pantry. Consumed with stew, grilled meat or baked steak, they make the meal delicious.

Pickle ingredients

- cucumbers
- White cabbage
- peppers
- Donuts
- hot peppers
- carrot
- gogonele
- grape beans
- cauliflower - 2 cloves of garlic for each jar
- 2 horseradish leaves for each jar
- branches of dried dill and thyme

1 l of water + 25 g of salt (especially for pickles)
2 tablespoons 9% food vinegar for each jar

The vegetables are sorted to be just the right ones, without being hit or moldy. Wash and clean carrots, cabbage, bell peppers and donuts. Cucumbers remain peeled, only the tail is cut if it is too long, writes

The cauliflower is cut into small bunches, the cabbage is cut into thicker slices. The peppers can be cut in half. The small gogons remain intact, and the large ones are halved. Carrots & cut your slices with a wavy knife.

We choose a large, large jar, at least 2 L and at its bottom are placed 2-3 branches of dried dill and dried thyme + 1 horseradish. Then fill the jar with several of the vegetables prepared above, stirring well. Among them are grapes, a few cloves of garlic, whole hot peppers and thin slices of horseradish root.

Place the dried dill and thyme sprigs on top so that they press down on the contents. Basically, we try to stick them under the lip of the jar.

Prepare the brine by boiling the salted water. Bring to the boil for 2-3 minutes and then turn off the heat. Leave the brine to cool for 10 minutes and then pour hot into the jars with assorted pickles, adding polish and polish. The jars must be placed on a metal tray (which will absorb the thermal shock).

The pickles are left unclosed for the first 24 hours. Cover only with a saucer. During this time the fermentation process begins and a foam will form. That's right! Don't throw foam! The next day put about 1 tablespoon of vinegar in each 2 L jar and close with the lid.

"We will limit ourselves to jokes and pickle recipes"

"The state of emergency can be controlled, constitutionally, by the parliament and, from the point of view of human rights, by the ECHR. The state of alert, which becomes a de facto state of emergency by closing the markets, closing the shops after 9 pm and banning traffic at night, is not under anyone's control ", the lawyer notes Gheorghe Piperea in a post on his social networking page.

"There is not even a control of the judiciary, which cannot order the suspension of government decisions to extend the severe restrictions of rights imposed by Arafat due to an epidemic (which was never officially declared in Romania).

The only "freedom" we have left is to helplessly witness the theft and fraud of the December 6 vote (the only social overcrowding that "goes" and is "safe" in the pandemic, as Johannis and Orban have decreed). With bags, with sts software, with 2 million “voters” that do not exist, as we cannot have a population of 20 million and 19 million voters, by order of the new softened emperor, the vice-king of the colony Romania will have the parliament his, his opposition, his single party, his justice, after which he will change the Constitution, from the state of alert / urgency as he wants and will have his constitution.

And we will sit, as in Kolosvar, and we will philosophize slowly.

The discussion of rights and freedoms will become, in fact, a theoretical luxury. We will limit ourselves to jokes and pickle recipes ", concludes the lawyer Gheorghe Piperea, following the announcement of the new measures and restrictions that will take effect next week.

Pickle recipes & # 8211 cucumbers in vinegar

Ingredients for cucumbers in vinegar:

  • 5 kg of cucumbers
  • 1 l of 9 degree vinegar
  • 3 l of water
  • 4 tablespoons coarse salt (iodine free)
  • 8 tablespoons sugar
  • 2 bay leaves
  • a bunch of celery leaves
  • 3 carrots
  • 3 onions
  • pepper
  • 1 sachet of mustard seeds
  • 3 horseradish roots
  • a clove of garlic
  • a few sticks of dried dill.

Method of preparation

Make the solution from vinegar, water, sugar, salt and bay leaves and bring to a boil. Cut the onion into slices, crush the garlic and slice the carrot. When the water boils, add the washed cucumbers and leave them until they change color a little. Prepare the jars, sterilized beforehand.

Place on their bottom onion rings, 1-2 cloves of garlic, slices of carrots and celery and cucumbers. Then pour the hot vinegar solution and add mustard seeds, horseradish slices, hot peppers. Put celery leaves and dill berries on top. Then put the well-threaded lid. Allow to cool in the cupboard and then refrigerate in the pantry.

Peasant pickles, a recipe to be inherited by grandchildren

The Romanian tradition says to put at the beginning of autumn (at the end of September, the beginning of October) peasant pickles, donuts and cucumbers with vinegar, to make zacusca and tomato juice, to put pickled cabbage (through November) and many other dishes for winter (through August-September). Each house with its specifics.

Secret! For peasant pickles, buy only from verified farmers, not from those & ldquoparati & rdquo, fresh, healthy vegetables and fruits, as large as possible (no bugs, stains or & ldquoinebunite & rdquo of traders by spraying with boiling water).

Bucharest Horticulture Days and Hortus FlorShow Romania & ndash everything.

What I put in peasant pickles ? Any vegetable or fruit that looks good and has reached maturity without being ripe. Vegetables: gogonele, cucumber, cauliflower, white cabbage, red cabbage, carrots, celery root & leaves, parsnips and parsley roots, beets, green beans, thick, moon radishes. Fruits: Jonathan or golden apples, autumn pears, almost ripe plums, quince, large white grapes or small watermelons.

It is placed at the bottom of the pot - dry dill, peppercorns, bay leaves, mustard seeds, garlic cloves, horseradish root. Place the vegetables, in layers (without crowding them, but not leaving large gaps), in jars or in plastic boxes / cans. On top put green celery leaves and stems, placed in such a way as to press the vegetables into the brine. Picking vegetables for pickling is still a decorative art, it is not learned, inherited or specialized in practice.

Six simple methods to stimulate children's immune systems.

Boil a brine, from cold water and coarse salt & ndash a tablespoon of salt, grated, to 1 liter of cold water. Bring the brine to 2-3 boils and let it cool for 5-10 minutes. Pour hot brine over the vegetables and fruits placed in pots.

Advice ! Buy Romanian coarse salt. Avoid imported salt from Ukraine or China. To make sure you have the right salt, test it on summer pickles (cucumbers and cabbage are put in jars of 8-10 Kg, with green dill, a teaspoon of salt to 1 liter of cold water and leave the jar to ferment in the sun for a few days, then consume the cold pickles, kept in the refrigerator).

Attention! In order not to break the jar, and the hot brine to talk on your hands, put a knife under the bottom of the jar.

Leave the dishes covered with pan lids in the kitchen until the next day, to place the vegetables, migrate the brine through all the corners of the dishes to fill all the gaps and start the fermentation. The next day, fill with brine to the edge of the bowl and put the lid of the plastic bowl or tie the mouth of the jar with cellophane, in 3 layers.

Secret! The capacity of the vessel must be as tight as possible. The pots with peasant pickles are taken out on the balcony or taken to the pantry / cellar, in the cold and no longer walked on them, until the pickles are consumed. In 2-3 days the fermentation takes place, in full. The fermentation will last 2-3 weeks, as it is hot, in the place where you stored the vessels. Then, the brine is clarified, in about 2-3 weeks and the pickles are ready for consumption. Once you opened the jar, you made contact with the atmosphere and unwittingly introduced new bacteria, existing in the atmosphere, which amplify the sourness and production of sludge above the pickles. Never leave the pot uncovered when you start eating pickles, cover it and close it as tightly as possible, otherwise the pickles will become too sour or even soak and rot.

How do we prepare the recipe for natural colored pasta pasta, filled with ricotta and spinach?

We will first prepare the compositions that we will use for pasta. We will make each composition separately.

Preparation for the green composition

Blend the spinach with the egg and oil, then add the flour and semolina and knead until all the flour and semolina are incorporated.

Preparation for the orange composition

Mix the egg with the turmeric, the oil then incorporate the flour and semolina.

Preparation for the yellow composition

The egg is mixed with the oil then the flour and semolina are incorporated.

Preparation for the red composition

The egg is mixed with the beet oil and juice then the flour and semolina are incorporated.

Preparation for stuffing pasta

The pasta filling is extremely easy to prepare, you just have to mix all the ingredients until you get a homogeneous and uniform consistency.

After making the dough, put it in the fridge for an hour and then form the hats.

How are hats made?

Spread the dough with the cutting machine to the penultimate step, then cut circles with a diameter of 5 cm (you can make them even bigger, as you wish).

Put a circle down, then the composition for filling (put with the help of a pos as in the photo), then the other circle of another color, then press the edges. Put a ribbon-type band, another popcorn.

I cut the circles into biscuit shapes.

Put the pasta on the trays and put it in the freezer. When they are frozen, put them in hermetically sealed boxes and keep them in the freezer until use.

From the remaining dough I made pasta in the shape of roses

I made the roses from the remaining dough.

Cut 2 cm circles and make the rose as follows:

Place the circles on the edge of the mouth of a bottle, giving them half (half enters the bottle, half outside the bottle). Different colors are used, I used 14 circles for a rose.

Turn the bottle upside down and rotate a little until it comes out of the rose.

If you don't have very fine semolina, you can replace it with flour.

That's all, I made both pasta in the shape of hats and pasta in the shape of roses. Some homemade pasta, simple, delicious, naturally colored. I warmly invite you to try this recipe too.

I wish you more cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.

Skillful pickles from Râureni

In the autumn, the skilful gather. The most skilled housewives compete in the preparation of seasonal goodies. Recipes kept from grandparents, the best vegetables and jars suitable for pickling are waiting their turn.

Everyone in the house helps to prepare the autumn pickles. Big commotion, agitation and eagerness to taste the most delicious gifts of nature. From cucumbers, donuts, gogonele, peppers, carrots or cauliflower to the most spicy ingredients, each ingredient has the role of perfecting the sweet and sour taste of pickles.

Whether you choose to cook them in brine or vinegar, choose fresh, tender, meaty and juicy vegetables. Put all the love in the world in the preparation and then leave them to pickle. In a few weeks you will enjoy the good taste of pickled vegetables, which will lend a sweet and sour aroma to each dish.

And because at Râureni we are good at preparing autumn goodies, today we thought of sharing with you little secrets from preparing pickles.

How to have pickles in brine only good for any food?

All you have to do is choose the right size of cucumbers from the garden, neither too small nor too big, and then add the required amount of brine. Add dill and salt and leave to pickle for 3-4 weeks. If you want the pickles to be ready faster, add boiling water over the vegetables. These will soften, allowing the vinegar and spices to penetrate faster.

Thus, you will get jars of crispy pickles in brine, which you can serve as such, in sandwiches or as a side dish to food.

How to enjoy assorted pickles in vinegar, tasty and cheerful?

Use the freshest and most colorful vegetables. Assorted with mastery, they will surprise you with their wealth of flavors and will bring you the most unique tastes at the table.

In addition to the variety of flavors and colors, the good taste of pickles in vinegar is given by the right combination of traditional spices. For example, if you want a sweet-sour hue, then put more mustard seeds and choose a strong vinegar.

Play with gogonele, white cabbage, donuts, cauliflower, cucumbers, carrots and beets, to have jars as cheerful and tasty as possible.

How to have very tasty vinegar donuts?

The secret lies in choosing donuts. You have to take the most fleshy, red and very tender ones, preferably from the garden. The fresher and chubby the donuts are, the tastier the pickles will be.

Don't forget to put the right amount of white wine vinegar and add a few mustard seeds, which will give the sweet taste of each donut, so that you can enjoy good pickles.

The pickle jars from Râureni are ready for your pantry. Choose the ones you like and you will enjoy very tasty dishes during the long winter.

The cake combined with many aromatic and colorful layers

  • Sheet No. 1:
  • 6 egg whites
  • 8 tablespoons sugar
  • 3 sachets of vanilla sugar
  • 3 tablespoons flour
  • 100 gr coconut
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 sachet baking powder with saffron
  • 1 Neapolitan sheet
  • Sheet No. 2:
  • 6 egg whites
  • 8 tablespoons sugar
  • 3 sachets of vanilla sugar
  • 2 tablespoons flour
  • 1 tablespoon cocoa
  • 100 gr ground walnuts
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 sachet baking powder with saffron
  • 1 Neapolitan sheet
  • For the cream:
  • 12 yolks
  • 6 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 2 teaspoons vanilla essence
  • 1200 ml of milk
  • 1/2 teaspoon salt
  • 12 tablespoons flour
  • 100 gr butter
  • 300 gr mascarpone
  • For decoration:
  • 50 gr dark chocolate

How to put assorted pickles for winter (recipe)

This recipe is increasingly preferred by housewives, because it is easier to prepare than pickles of one kind. In addition, assorted pickles are much more attractive to the fussy.

A variety of vegetables can be used. The more, the richer the aroma will be. But you can also combine only 3-4 kinds of vegetables, according to the taste and possibility of each one.

Assorted pickles in the barrel - recipe

Depending on your preference, the following vegetables can be used: donuts, gogonele, cauliflower, cucumbers, pickles, white or red cabbage, beets and so on Give up beets and red cabbage if you don't like pink pickles.

Exact quantities of vegetables cannot be given. Put what you like from the list above.

Then add herbs for taste and their therapeutic properties:

& # 8211 horseradish or ginger
& # 8211 hot peppers
& # 8211 onions, garlic
& # 8211 celery root
& # 8211 carrots
& # 8211 mere, gutui
& # 8211 Dried dill twigs
& # 8211 dry thyme branches
& # 8211 celery stems and leaves
& # 8211 bay leaves
& # 8211 peppercorns, mustard, allspice
& # 8211 salt never

Thoroughly wash the barrel in which you intend to put the pickled vegetables, and rinse it with boiling water. It can be a 10-30 liter barrel.

Prepare the vegetables, washing them well. Peel an onion and cut it into scales. Peel a squash, grate it and squeeze the garlic. Clean the horseradish and cut it into thin strips and then in half. Peel a squash, grate it and cut it into cubes or slices.

Alternate vegetables and herbs in the barrel, placing them in layers. For each layer of vegetables you can use 2-3 cloves of garlic, 2-3 hot peppers, 2-3 pieces of horseradish and 2-3 sprigs of thyme and dill.

Assorted Pickles For Winter

Tighten the vegetables to fit as much as possible. Fill the barrel in three quarters. About 10 liters of water enter a 10 liter barrel, and about 15-16 liters of water enter a 30 liter barrel.

Put the water on the fire in a large saucepan and add salt. Unhealthy salt is important because it keeps vegetables firm. It can be found at health food stores.

For each liter of water, use 1 tablespoon of salt, 1 tablespoon of peppercorns per 10 liters of water and 2-3 bay leaves. After it starts to boil, turn off the heat and mix well.

After the brine has cooled, pour it into the barrel over the vegetables. To better fix the vegetables and keep them under the salty solution, you can place a few dried dill sticks and even a heavy plate on top of them.

Close the barrel tightly and let it sit in a cool place. After about 14 days, the pickles are almost ready to be served at the table.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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