This traditional mixed pickled vegetable salad is a medley of fresh vegetables preserved naturally without preservatives. The process involves careful preparation and layering of seasonal vegetables like cucumbers, peppers, cauliflower, and more, which are then cured in a flavorful brine enriched with spices and beef fat. This old-fashioned recipe captures the essence of homemade winter preserves, offering a tangy, crunchy, and wholesome addition to any meal during colder months.
Mixed Pickled Vegetables
Ingredients:
- Ripe tomatoes
- Salt
- Oil (olive or vegetable)
- Optional: fresh parsley leaves
Preparation:
- Briefly blanch the ripe tomatoes in boiling water to loosen the skins, then peel them.
- Chop the peeled tomatoes into small cubes and lightly salt them.
- Layer the salted tomato cubes into clean jars.
- Pour oil over the top of each jar to cover the tomatoes. If desired, add a sprig of fresh parsley for aroma.
- Seal the jars tightly.
- Place the jars upright in a deep pot filled with water, ensuring the water level reaches at least halfway up the jars.
- Boil the jars gently for 30 minutes to sterilize and preserve.
- Once cooled, store the unopened jars in a cool, dark place. Properly sealed jars can last for several years.
Simple, effective, and delicious — a perfect way to preserve the taste of summer tomatoes through winter.
Mixed Vegetable Salad for Winter
Ingredients:
- Thinly sliced unpeeled cucumbers, salted
- Green and red bell peppers, cut into medium strips
- Thinly sliced onions, salted
- Small pickling onions, cleaned and salted
- Green tomatoes, quartered
- Very finely chopped semi-ripe red tomatoes
- Cauliflower, blanched halfway and broken into florets
- Green beans, cleaned, cut into pieces, and blanched halfway
- Carrots and parsley root, cut into thumb-thick pieces and blanched
- Small green melon slices, briefly scalded with hot water
- Optional: Seedless purple eggplant, diced and blanched
Preparation:
- Cut all vegetables uniformly into sticks or slices with a serrated knife. Each vegetable should be prepared and salted separately, then drained of excess water.
- In a large pot, prepare the pickling brine for a 3-liter jar by combining 1 liter of water, 3 tablespoons of salt, bay leaves, whole black peppercorns, allspice berries, a small piece of alum (stipsa), and 1 tablespoon of essence (vinegar or natural acid). Bring to a boil.
- Arrange all the prepared vegetables in a deep bowl in layers and pour the hot brine over them. Let sit for 2 to 3 hours. Taste and adjust salt or acidity if needed by adding more salt or essence.
- Wash and dry large clear glass jars thoroughly. Layer the vegetables neatly inside the jars—start with carrots, then parsley root, then red bell peppers—ensuring a visually appealing arrangement. Do not drain the vegetables before layering, and do not refill the jars with additional water.
- Leave about two fingers of space at the top of each jar. Pour thick, strained melted beef fat (lard) over the vegetables to seal the jars.
- Cover jars with cloth and parchment paper and store in the same place as your other preserved foods.
Storage:
Opened jars can keep for up to two months in winter. If the vegetables become too sour, rinse with cold water and add oil to mellow the flavor.
