Mordovian-style Pickled Vegetables

Ingredients

In this adaptation of Giardiniera to Mordovian cuisine, we incorporate traditional Mordovian spices and flavors to create a unique twist. The original Italian Giardiniera typically includes ingredients like celery, olives, and oregano, which are not commonly used in Mordovian cuisine. We replace these ingredients with Mordovian favorites like carrots, bell peppers, and cauliflower, and infuse the pickling brine with Mordovian spices to give it a distinct local taste. We alse have the original recipe for Giardiniera, so you can check it out.

• 2 cups (470ml) white vinegar 2 cups (470ml) white vinegar
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons salt 2 tablespoons salt
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 large carrot, sliced into thin strips 1 large carrot, sliced into thin strips
• 1 red bell pepper, sliced into thin strips 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips 1 yellow bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips
• 1 small cauliflower, separated into florets 1 small cauliflower, separated into florets

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 7g
• Protein: 1g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a large saucepan, combine the white vinegar, water, salt, sugar, black peppercorns, mustard seeds, coriander seeds, dill seeds, red pepper flakes, and minced garlic. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are dissolved.
2. 2.
   Add the carrot strips, bell pepper strips, and cauliflower florets to the boiling brine. Cook for 2 minutes, then remove from heat.
3. 3.
   Allow the mixture to cool to room temperature. Once cooled, transfer the pickled vegetables and brine to a sterilized jar, ensuring the vegetables are fully submerged in the brine.
4. 4.
   Seal the jar tightly and refrigerate for at least 24 hours before serving. The pickled vegetables can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Carrots — Slice the carrots into thin strips to ensure they absorb the flavors of the brine effectively.
• Bell peppers — Choose bell peppers that are firm and vibrant in color for the best texture and taste.
• Cauliflower — Separate the cauliflower into small florets to allow for even pickling.

Tips & Tricks

• For a spicier version, increase the amount of red pepper flakes.
• Experiment with different vegetables like radishes or green beans for added variety.
• Serve the pickled vegetables alongside grilled meats or as a topping for sandwiches and burgers.
• Use sterilized jars to ensure the pickled vegetables stay fresh for longer.
• Adjust the sweetness and tanginess of the brine by altering the amount of sugar and vinegar to suit your taste preferences.

Serving advice

Serve the Mordovian-style Pickled Vegetables as a side dish with traditional Mordovian meals or as a zesty accompaniment to grilled meats. They can also be enjoyed on their own as a refreshing and tangy snack.

Presentation advice

Arrange the colorful pickled vegetables in a glass jar or a serving dish to showcase their vibrant hues. Garnish with fresh herbs like dill or parsley for an added touch of freshness.