Transylvanian Pickled Vegetables (Ecetben eltett Zöldségek)

Ecetben eltett Zöldségek, or Transylvanian Pickled Vegetables, is a traditional dish from Transylvanian Saxon cuisine. This tangy and flavorful dish is a great way to preserve the harvest and enjoy the bounty of the garden throughout the year.

Transylvanian Pickled Vegetables (Ecetben eltett Zöldségek)

Ingredients

  • 1 large cucumber, sliced
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds

Instructions

  1. In a large pot, combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt.
  2. Add the sliced vegetables to the pot and return to a boil. Cook for 2-3 minutes, until the vegetables are just tender.
  3. Remove the pot from the heat and let the vegetables cool in the pickling liquid.
  4. Transfer the pickled vegetables to a clean, airtight container and refrigerate for at least 24 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
25g
Fiber
6g
Protein
3g
Fat
1g

Supplies

Large pot Knife Cutting board Measuring cups Measuring spoons

Tools

Airtight container Refrigerator

Serving suggestions

Serve the pickled vegetables as a side dish with grilled meats or as a topping for sandwiches and salads.

Tips & tricks

For a spicier version, add a sliced chili pepper to the pickling liquid.

Cost

$5