Pickling Autumn Vegetables for Winter Prep 🥕🥒❄️
Hello, dear friends! 👋 As autumn paints our gardens with a vivid array of colors, we find ourselves blessed with the abundance of fresh vegetables. What could be more satisfying than preserving these vibrant flavors to carry us through the colder months? Today, we’re diving into the delightful art of pickling, a cherished tradition that infuses our winter meals with the warmth and essence of fall.
The Joy of Harvesting
As we stroll through the bountiful fields, it’s hard not to feel inspired by the splendid produce that autumn brings. We’ll start with 2.5 kg of cabbage, a classic choice that will form the base of our colorful pickles. Then, we’ll add 700–800 g of beets, whose ruby-red hue will not only brighten our pantry but also enhance the nutritional value of our dish. Let’s not forget the fragrant touch of 250–300 g of parsley, and the vibrant crunch of carrots, and celery, bringing a satisfying texture to our pickles.
Garlic, with its 12 cloves, will add a delightful punch of flavor, while a balance of spices like 2 tsp of hot ground pepper and 1 tsp of black peppercorns brings warmth and complexity to our brine. The sweetness of 20 g of sugar harmonizes with the 50–60 g of salt and the earthy goodness of 1 tsp of coriander seeds. Finally, 3 bay leaves and 3 liters of water will complete our brine, ensuring each bite is bursting with taste.
Method: Crafting Our Preserves
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Prepare the Vegetables: Start by cutting the cabbage into large chunks, roughly 6–8 pieces per head. Peel and slice the beets into thin rounds, or half-moons if you prefer a unique shape. Thinly slice the garlic and roughly chop the parsley and celery, including its stalks—every bit counts!
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Layering: Grab a spacious enamel pot or a jar, and let’s begin layering. Start with a few slices of beet at the bottom, then add cabbage, followed by a sprinkle of garlic, herbs, and spices. Keep repeating these layers until you’ve used up all your ingredients. This colorful display will not only be a treat for the taste buds but also for the eyes!
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Prepare the Brine: It’s time to create our brine. In a pot, bring 3 liters of water to a boil. Add the salt, sugar, bay leaves, black peppercorns, hot ground pepper, and coriander seeds. Let this fragrant mixture boil for about 2–3 minutes.
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Combine: Once the brine is ready, pour it over the layered vegetables, ensuring they are fully submerged. To keep them under the brine, place a weight on top, like a plate with a jar of water.
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Fermentation: Allow the vegetables to ferment at room temperature for 3 days, absorbing the flavorful brine. After this initial period, transfer them to the refrigerator or a cool place for another 2–3 days for perfect flavor development.
A Vibrant Winter Treat
And just like that, your pickled vegetables will be ready to enjoy! You’ll uncover a tangy, vibrant cabbage decorated with the stunning ruby color of beets. Pair them as a delightful side to meats, grilled vegetables, or even simply with fresh bread—each bite is a celebration of autumn.
Embrace the spirit of the season, and let your pickling journey be a cozy, flavorful tradition that fills your kitchen with joy and warmth. May your winter meals be brightened by the taste of autumn’s bounty! Happy pickling! 🥕🥒❄️
Watch the video by Kənd Həyatı
Video “Pickling Autumn Vegetables for Winter Prep 🥕🥒❄️” was uploaded on 10/01/2025 to Youtube Channel Kənd Həyatı