Pickles Recipes For Winter

Ingredients:

7kg. red peppers
4 l water
4 spoons of salt
200 g. sugar
400 ml vinegar
200 ml. sunflower oil
Spices: bay leaf, horseradish root,black pepper

1. Wash and cut the red peppers in half or quarters.

2. Boil the water and add all ingredients besides the horseradish root.

3. When the water is hot , discard the peppers in it and leave for 10 minutes(until the pepper changes its color from deep red to orange red color-it's an interesting shade and I can't describe it exactly).

4. Remove the peppers from this spicy water and put them into jars. Repeat it until you finish.

5. When peppers are placed in jars, place the horseradish root in the jars-only one or two pieces .

6.Pour the spicy water on them.

7. Sprinkle it with preservative for vegetables and cover with cellophane or put the lid of the jar. Put the jars between pillows or blankets and leave them there until the jars are cooled .

Ingredients:
4 l water
120 ml vinegar
120g salt
20 or 30 spoons of sugar
preservative for vegetables
Spices: bay leaf, horseradish root, black pepper

Preparation : Follow the steps from the first recipe. ( Wash and cut the peppers, then discard them into the hot and spicy water for about 10 minutes. Place them into jars, add horseradish root, pour the spicy water on peppers and cover with cellophane or put the lid of the jar ).

Suggestion: With this recipe you can prepare cauliflower in vinegar; the ingredients will be the same but instead of red pepper you will use cauliflower.

The Horseradish(Armoracia lapathifolia) is a plant widespread on every continent and is considered a herb (medicinal plant). It is grown both in small gardens and intensive culture . This plant prefers both shady and sunny places, and resists the -20°C temperatures .

Horseradish root contains potassium, Vitamins like A,B1,B2, C , iron and contains antibiotics (fitoncides).
If you put small pieces of horseradish root into pickles, because its composition will contribute to preserve vegetables.

On Easter we have a traditional meal: sliced ham with eggs and grated horseradish root in vinegar.( Grate the root and set aside. Take 250 ml water and add salt and sugar in it as you wish;stir until dissolved. Then add the vinegar and pour this juice/water over the grated horseradish. Serve with ham and egg or roast beff /pork on next day).

This is a recipe which is very easy to prepare .You have to slice the vegetables , add the ingredients and set aside for 24 hours. You will have to stir it sometimes. It's a very good recipe because you will decide what vegetable do you want to add to recipe and in what quantity.

Ingredients:
8 kg of vegetables: cabbages, pepper, onion, green tomatoes, and any other vegetable you like.
350g sugar
250g salt
600 ml vinegar
preservative for vegetables
Bay leaf, black pepper, horseradish root

Suggestion: I usually prepare the mixture from : 5 kg. cabbages , 1.5 kg. of yellow peppers, 1 kg. red peppers and 0.5 kg. of green tomatoes and one or two pieces of onion.

1.Trim the cabbages and place them in a big pot . Add the salt , the sugar, the vinegar and spices. Stir it well.

2. Slice the green tomatoes.

3. Slice the yellow peppers and onions.

4. Slice the red peppers.These red slices will look great in mixture . Place them in pot and stir well again.

5. Add the vinegar and preservative for vegetables . Stir again well and set aside for 24 hours. You should stir the mixture from time to time during the 24 hours.

6. Clean and wash the horseradish root.

7. Cut the horseradish root in pieces and leave it in water for an hour.

8. Place the mixture in jars , pour the juice over and put one or to pieces of horseradish in it ( if the jar is small, place only one piece of horseradish in it) and cover with cellophane or put the lid of the jar.

This mixture can be served as a freshly made salad-in that case do not add preservative for vegetables, or you can open the jars in winter .
Suggestion: If you place to many pieces/slices of horseradish in a jar , the pickle will be very spicy( like hot peppers).

Usually we eat this vegetable mixture or salad with mashed potatoes and roast beef/pork, with French potatoes,etc.