Watermelon, cucumbers and gogonele, pickled in brine
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We are in full action, we want to put everything in the room for the winter, to pamper our loved ones and those who cross our threshold with all kinds of goodies. Now the pickles are not as classic as a few years ago, we like to try new things. So I did this time, I put watermelon with other pickled vegetables, because my husband ate watermelon and says he likes it. So, especially for him, I put a test jar. If they like it, next year the quantity will be much higher.
- (For a 5 liter jar):
- 1 watermelon of 1 kg
- tiny cucumbers
- 3-4 sprigs of cherry tomatoes
- 1 carrot
- 3-4 cloves of garlic
- 1 hot pepper
- 1 small horseradish root
- celery leaves
- horseradish leaves
- dry dill
- a few oak leaves
- the water
- high salt
Preparation time: less than 30 minutes
RECIPE PREPARATION Watermelon, cucumber and gogonele, pickled in brine:
Wash the watermelon, cut it into suitable slices.
We wash the cucumbers and gogonele.
On the bottom of the jar we place celery leaves, horseradish, oak, dried dill, but washed beforehand.
Peel the garlic, put half of it, cut into slices.
We clean the horseradish and let go of a few pieces.
We start and place the gogonele, cucumbers, melon slices and cherry tomato sprigs in the jar, as we wish, either in layers or mixed.
Peel a squash, grate it and slice it into a jar.
We also start the pieces of hot peppers, and on top we place again all kinds of leaves, as we put on the bottom of the jar.
Add the rest of the garlic and horseradish, cut into pieces.
Now we prepare the brine.
To 1 liter of cold water we put a tablespoon of large salt. For such a jar we need about 2 liters of brine, so 2 liters of cold water and 2 tablespoons of high salt.
Mix well with a spoon until the salt is completely melted, then pour it into the jar until it is full.
We screw the jar tightly with its lid, we leave it in the kitchen overnight, and the next day we let it cool.
Serve with pickles!
I am happy to present you a new episode of Ligia & # 8217s Kitchen, filmed with the help of Izabela Panescu, the director of the show & # 8222Tinerete Fara Batranete & # 8221 from Digi24. Izabela came to our house to film a segment of the show and we took advantage of her presence to make this new episode, where we show you how to prepare raw pickles without boiled water and without vinegar.
You will ask me, however, why pickles in brine and not with vinegar? Because pickles with salt are the strongest and cheapest natural probiotics and those with vinegar are not exactly healthy, they even irritate the stomach lining. We know about pickles that they are an excellent source of natural probiotics, which are produced by fermentation. Fermented probiotics must play an important role in our diet, because they help digestion, mineral absorption and maintaining our internal balance.
I love them because they can be made at any time of the year and it would be ideal to be consumed daily. Even if some people say that pickles contain a lot of salt, I can't agree. If you only add a tablespoon of salt once to a liter of water and if you taste the brine, it is not too salty, it is as it should be. My pickles are never salty, as I have tasted in other people, and they keep very well all winter. Pickled cucumbers, which are the most sensitive, keep in our cellar until March and would last longer, but we consume them immediately. Pickled cabbage, gogonelles and melons the same way if you wind them daily before picking, but even less often afterwards. So they want you to try them with a lot of courage and enjoy these healthy delicacies!
Cucumbers and pickles in brine
- Servings: 5
- Duration: 30mins
- Difficulty: easy
Raw pickled cucumbers
- 3 3 liter bags
- 2 liters of water plus two tablespoons of salt never before
- 2-3 kg of small and medium cucumbers (depending on size)
- 2 sliced donuts (optional for recipe for immediate consumption)
- 2 hot peppers
- 1 small horseradish root, cut lengthwise
- 1 celery root, cut into cubes
- 1 carrot cut lengthwise
- 6-8 cloves of cleaned garlic
- 1 tablespoon mustard seeds
- 1/2 tablespoon peppercorns
- 1 bunch of dried dill stalks
- 1 cherry twig with leaves
Raw pickled gogons
- 2 liters of water plus two tablespoons of salt once minced
- 3 kg of small and medium gogons
- 2 sliced donuts (optional for recipe for immediate consumption)
- 2 hot peppers
- 1 horseradish root cut lengthwise
- 1 diced celery root
- 2 carrots cut lengthwise
- 6-8 cloves of garlic
- 1/2 tablespoon pepper
- 10 pieces of cauliflower
- 1 bunch of dried dill stalks
- 1 cherry twig with leaves
Put the ingredients in alternating layers in jars, pour water and leave at room temperature for 2-3 days being covered with a gauze, sieve or simply do not close the lid completely. If you want it done faster, they can be put in the sun for 1-2 days, after which they will be stored cold and this after the pickles have a specific smell. Pickles are made very quickly, that is, if they are left in the sun they can be made in 2-3 days or if they are left at room temperature or on the balcony, they can be made even faster (depending on how hot it is in the house).
Remember, the jars must be shaken in 2-3 days and check the water level, which is filled with salt water if it has somehow caught fish. After this period, close the lid tightly but check from time to time (especially in the first month), if the water has decreased or if there has been a change in the smell of the pickles. If it happens to catch a flower or smell bad, it means that the brine was not of good quality, the salt is often not good and does not salt enough or the place where they are stored is too hot.
When they are done, add the brine if necessary, put the lid on and tighten well. You can keep them in the cellar or in the refrigerator if you choose to consume them quickly, otherwise they will ferment too much and change their acidity too much, at which point the probiotics will start to disappear. Once they reach the cellar, also put a tray underneath them because they may again give out the brine. Shake the jar once every 3 days and check that it has no flower. If there is, clean it and come back in a few days to check them. Do this for about 3 weeks, then forget about them.
I discovered it is a good recipe and both options are very good. I think that out of 10 3 liter jars, only 1-2 spoil and the reasons would be below:
- I add donuts or kapia peppers that soften the pickles,
- Because I put too much horseradish that softens excessively if not put in moderation,
- Because I forget to shake them at least 3-4 times a week for the first 2-3 weeks after I put them in the cellar,
- Because maybe I forget to put the cherry branch that is mandatory.
Exclusive videos filmed behind the cameras (& # 8222making of & # 8221 or & # 8222behind the scenes & # 8221) will be available for viewing on & # 8222 on the Digi24 channel.
Here you will also find a recipe for sauerkraut and another recipe for pickled melons.
Recipes for pickled barrels with cabbage, cucumbers or melons
Gogonele pickled in the barrel! The honor of filling a whole barrel with gogons belongs to the housewives who sit in the yard and have at their disposal a pantry or a cellar, where they can keep their pickled delicacies throughout the winter. Given that the barrel is much larger than a jar, in addition to gogons, you can also add other vegetables such as red cabbage, white cabbage, cucumbers, onions.
- Recipe for pickled barrel gogons assorted with white cabbage, red cabbage and cucumbers
- Recipe for pickled barrel gogons assorted with watermelon
For recipes for pickled gogonele in the barrel, it is very important to make a correct calculation of the amount of water and salt, which is added over the gogonele, depending on the size of the barrel. To prepare brine for pickled gogonels in the barrel will need 1 tablespoon of salt to 1 liter of water. It is important to point out that the salt used must be large, coarse and mandatory never, otherwise the iodine in the salt will soften the pickles.
It is recommended that the barrel be washed and scalded before pickling, thus eliminating bacteria and microbes that can alter the taste and quality of pickles.
If you want the assorted pickles in the barrel to turn pink, you can add red cabbage or beetroot to the pickle. Vegetables can be added according to preference. The quantity is not relevant, nor is the way the vegetables are combined, but the barrel must be filled to the brim.
Below we present a recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25-30 liters.
This year I have the opportunity to show you home pickle recipes directly from my mother's source with tomatoes from the garden and greens from the house. Aug 17 2020 Simple pickled gogons or assorted in brine in a jar.
Pickles In The Barrel Our Youtube Recipe
If you put pickles in the barrel you will have to blow air with a hose as described in the barrel pickle recipe.
Gogonele pickled in the barrel. All in one Crispy sour flour exactly as it should be and extremely fragrant. We offer you a more special recipe for pickled watermelons. I bought cucumber cucumber gogons for salt and cauliflower donuts and hot peppers for vinegar.
Gogonele cucumber watermelon if I happen to find and cauliflower all in barrels in brine. In 4-6 weeks you will have pickled melons in a jar together with cauliflower gogonele and pickled cucumbers. Of course, not infrequently they are just a component of the barrel of assorted pickles, but they can also be put in a jar of poloboc barrels, etc., simple or accompanied by other vegetables.
Here are two of the tastiest pickled pickle recipes. Oct 05 2017 My grandmother made pickled gogons for the winter every year. She never lacked a large barrel of about 50 liters full of all kinds of delicious vegetables from her garden.
My mother is an expert in pickled tomatoes, she knows how to make them very well with many herbs, herbs and improvisation. You got bored of the classic pickled gogons, pickles and pickled tomatoes. Oct 12 2009 Assorted barrel pickles.
On Saturday, I spent my day pickling pickles and vinegar for the winter. Perhaps not as often in brine as cucumbers or cabbage, the delicious pickled gogonele still have their well-established place in the symphony of tasty sour creams made by Romanians for the winter. Pickled watermelons are the most delicious pickles, they have a sweet-sour taste and are wonderful with a steak.
Cucumbers and gogonele as much as you like does not matter the quantity. Thus for a 10 liter vessel you will need about 5 liters of brine. Prev Article Next Article.
For taste, always add 1-2 quinces and about 2. Eat everything until the last gogonea. Oct 08 2019 Assorted pickles in a little barrel or bucket without vinegar Transylvanian recipe for pickled vegetables and fruits in brine.
Given that the barrel is much larger than a jar, other additions can be added to the goggles. Grandma put almost everything in the garden. Sep 22 2009 PS.
Don't forget to review it. For successful culinary photos use Nikon D3500. 10 kg gogonele 5 kg cucumbers 3 cabbages- if you like you can put two of the red ones 4 cauliflower 3 serious bunches of dried dill. I also put pictures with Holidays in the country, part 2, to see what else we do here and the beautiful tomato fruit.
Pickled watermelon in barrel and jar. Oct 18 2012 And as I hate waste from my whole being I decided to put for winter only one kind of pickles, namely assorted pickles. Recipes for barrel-pickled gogonele with cabbage, cucumbers or melons.
Recipe for pickled gogonele in a jar with garlic. I went to the market in the morning and bought fresh vegetables and in the afternoon I put them in salt or vinegar. I put this time in a 25 liter barrel and used fewer ingredients but you can diversify the vegetables and in a 50 liter barrel you need the following vegetables.
Oct 18 2020 Recipe for pickled gogonele in a jar with cherry leaves. How to make assorted pickles with a little bucket or barrel. Gogonele pickled in the barrel.
The honor of filling a whole barrel with gogons belongs to the housewives who sit in the yard and have at their disposal a pantry or a cellar where they can keep the pickled delights throughout the winter. No matter which pickle recipes match the barrel you choose to prepare, the amount of water and implicitly salt will be calculated depending on the size of the barrel. Cabbage peppers watermelon cauliflower red and white cabbage donuts donuts.
Simple or assorted pickles. Well, these pickles in brine are eaten in my family with great delight, down to the smallest or smallest gogonea. Pickled cucumbers red and white cauliflower cauliflower quinces pickled melons hot peppers and fat donuts gogonele pickled celery carrots etc.
First of all, in order for the pickles to be perfect, it is very important that the gogons are firm and smooth without traces of. If you liked our recipe Assorted barrel pickles. Every year I put a can of pickled gogons with assorted pickles, gogon cucumbers, donuts, melons, cauliflower, cauliflower, celery and 2-3 jars with simple gogons.
Sep 12 2016 Pickles in barrels gogonele and assorted pickles. I remember that in the winter my grandmother would take out bowls full of gogons and c every day. In each autumn, my grandmother would put assorted pickles in the barrel.
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HOW TO MAKE BRINE WITH VINEGAR FOR Melons in vinegar SWEET SOURS?
For brine with vinegar my formula is: to 1 L of water I put 25 g of salt, 30 g of sugar and 450 ml of vinegar. In total it results approx. 1.5 L brine with vinegar. For 1 jar of 640 ml I needed approx. 300 & # 8211 350 ml brine with vinegar. If you want, you can put more sugar (double). I don't like very sweet…
I boiled the water in a pot together with the salt and sugar. When it started to boil, I added vinegar and put out the fire. Salt must be special for pickles (never). I let the brine cool for 5 minutes and then, with the help of a polish, I poured it hot over the melons and cucumbers in the jar. I made sure to place the jars on a metal tray before pouring the brine. The metal helps to dissipate heat, taking it over and eliminating the thermal shock that could lead to the jars bursting.
I let the jars of melons in vinegar and cucumbers cool slowly for 24 hours. It wasn't until the next day that I screwed on their lids.
These melons in cucumber vinegar need 4-6 weeks to ripen. It lasts very well and in 1 year if it is prepared correctly and stored in the cold.
Here you can see the rest of the pickles I talked about:
- watermelon in brine with gogonele, cauliflower and cucumbers & # 8211 recipe here
- pickled gogonele in brine & # 8211 recipe here
- brine cauliflower & # 8211 recipe here
- watermelon in vinegar with cucumber, celery and carrot & # 8211 girl recipe
Another pickle salad is the Hungarian ciolomada with cabbage & # 8211 recipe here.
You will be surprised by the pleasant taste of these melon in vinegar with cucumbers and their crunchy texture. Both celery and pickled carrots are very tasty. I hope you try this recipe and come back with impressions.
How to pickle melons?
I didn't have a barrel, and I used a large jar, in which unfortunately I managed to put only one whole watermelon, the rest I had to cut into slices or halves.
Wash all vegetables well and peel the carrot and horseradish.
In my big jar (washed well beforehand) I put slices of watermelon, chopped carrot sticks, horseradish and chopsticks, among the vegetables I put dried dill, whole hot peppers and garlic cloves peeled.
If you put whole melons, then prick them with a spike or a fork near the tail so that the brine reaches the core.
& # 8211 pickled brine
Put salt, water and seeds (pepper and mustard) in a saucepan, then put the mixture on the fire until the liquid boils.
The jar is placed in a tray (or on another metal surface) and the brine is poured into the jar over the melons, covered with a plate and waited 1-2 hours, then filled with brine, then close the container tightly in who put the watermelons to pickle.
Try to use coarse salt never before when preparing pickles, because it holds much better. You will most likely find salt in the market (and even in some stores) during the autumn. As far as I know, it is forbidden to sell salt in stores (except for Plafar type), I think it is a European directive in this regard, and therefore it is more difficult to find salt in hypermarkets.
What ingredients do we use for the pickled watermelon recipe, cut into slices, in a jar, for the winter
- vine leaves
- cherry leaves
- pickle salt
- a few carrot trees (for decoration)
- dry dill
- the water
Preparation for the recipe of Pickled Melons, cut into slices, in a jar, for the winter
You can read further the written recipe or go directly to the video recipe, by clicking on the picture:
Cut the watermelon into slices, smaller or larger, as you prefer. I prefer to have the right size, about 1-1.5 cm thick. We also cut the melon, we will first clean the seeds, then we will cut the slices.
I prepared 1.7 liter jars, which I washed and sterilized before.
At the bottom of the jar we place cherry leaves, vine leaves, they will strengthen the melons. You can also add raspberry leaves, horseradish leaves, whatever you have.
We start to place the melon slices over the leaves. We also place the carrot fir trees as a decoration. We also add onions, you can cut it, so that it fits better.
Here you can see better how to make carrot fir trees:
In each jar we put a piece of hot pepper, a clove of garlic cut in half, half a teaspoon of pepper, dried dill, celery leaves.
Fill each jar with warm water, I put about 1 liter of water in each jar.
Pour the water from the jars into a pot, for each liter of water we will put a tablespoon of salt, a tablespoon of powdered sugar, two tablespoons of vinegar and let it boil.
When the brine boiled, we poured it into jars, we placed a metal tray underneath, to attenuate the thermal shock.
Then we put the lids on and tighten them well, turn them upside down and check them for leaks, cover them with thick napkins and leave them like that until the next day.
After 24 hours, we will drain the brine again, bring it to the boil and pour it back into the jars. After another 24 hours, we will put the jars on the table and watch them for a week, so that the lids do not swell.
If you see that the juice is disturbed or a lid is swollen, immediately drain the brine and bring it to the boil, change the lids, pour over the melons again. It works.
This mixture of watermelon and melon is absolutely delicious. I also put in the can, whole melons, you can see that I left the recipe above.
After 7-8 days they are good to eat & # 128578
Good appetite and increase in tasty and healthy cooking!
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pickled melons, sliced, in a jar, for winter
Ingredients for pickled watermelons, traditional Moldovan recipe
- -10 kg watermelons and yellows
- -3 carrots. or more
- -4 bell peppers or kapia
- -1 hot peppers
- -2-3 cloves of garlic
- -2 horseradish roots
- -dead of dill
- - cherry twigs
- -celery leaves
- - coarse salt never
- -1 sprig of fresh basil or 1 teaspoon of dried basil
1. Choose gogonele as healthy as possible, at least parguite.
2. Wash, clean and slice the carrot into rounds, horseradish lengthwise, green capsicum and celery, both the root and the chopped leaves, then place them all in pickle jars.
3. Place the pickle jars on the tails of knives and forks or on metal trays, in order to take them out of the high temperature and to avoid breaking the jars.
4. Place the dill sprigs on top, with the role of blocking all the pickles in the liquid.
5. In a large pot, boil the pickle juice, putting a tablespoon of salt in each liter of water and 250 ml (a cup of tea) of vinegar for every 8 liters of water.
6. In addition, in pickle juice you can add allspice and mustard seeds, having the role of flavoring and keeping the gogonele in the brine as firm as possible.
7. Pour the boiling solution over the vegetables in jars, as soon as the salt has melted.
8. Seal the jars of gogonele in brine, greasing the mouth of the jar with a little pickle juice and squeezing the cellophane on top. Tie them in your mouth and let them cool completely before moving them to the pantry for the winter.