Home » alandala/ miscellaneous » Muraturi asortate / Pickles

Muraturi asortate / Pickles

Sa nu credeti ca am inebunit de tot; nici chiar asa, dar sincer nu cred ca mai am mult pana acolo. O sa ziceti probabil ca n-am avut alta treaba decat sa postez muraturi, acum la inceput de iarna, cand orice om normal le pune de toamna. Ei bine si noi tot din toamna le-am pus la murat, insa scopul glorios al acetui post este pt cei care nu au avut timp sau  nu au vrut sa puna muraturi din toamna, insa, pt o cantitate mica, de cateva borcane, merge si acum, sa pui muraturi ca sa ai de Craciun ingrediente pt o salata de beuf sau ca si garnitura la o friptura faina si rumenita de porc.

Reteta asta este a tatalui meu, o foloseste de cativa ani buni si mereu are incredere in ea. E adevarat ca s-a intamplat ca rezultatul final sa nu fie intotdeauna cel mai bun insa dupa cercetari aprofundate, tatal meu a descoperit ca nu reteta e de vina ci mai degraba starea legumelor folosite sau a otetului.

Pt aproximativ 4 borcane de 800gr de muraturi aveti nevoie de:

  • circa 2- 2,5 kg de legume de aproape orice fel: castraveti, conopida, varza alba, varza rosie, morcov, gogosari
  • 350 ml de otet ( tati foloseste numai otet de Mizil ca zice ca e cel mai bun)
  • o cantitate  de apa de 4 ori cat cea de otet, chiar daca folositi mai putin sau mai mult otet, cantitatea de apa trebuie sa fie mereu de 4 ori cat cea de otet
  • cam 100- 150 gr de sare grunjoasa
  • 30 gr de piper negru boabe
  • vreo 7, 8 foi de dafin
  • puteti adauga si seminte de mustar daca va plac, tati nu le pune
  • si un ingredient important, cateva crengute de visin, cu tot cu frunze

In pozele de mai jos noi am folosit cantitati mai mari, insa puteti calcula dupa cate borcane aveti nevoie sa puneti. Legumele se spala bine, se curata de seminte si se taie in 2, asta in cazul gogosarilor, si se aranjeaza in borcane cat sa incapa mai multe


Intr-un vas mai mare, se pun la fiert ingredientle lichide si semintele. Dupa ce au fiert se toarna apa calda si aromata in borcane, si se lasa o zi descoperite. A doua zi se pun crengutele de visin sa preseze putin legumele in zeama, care le acopera si se sigileaza borcanele. Daca faceti borcane mai mici le puteti steriliza, fierbandu-le intr-o cratita inalta, acoperite cu apa. Se fierb pana aerul din borcane este eliminat si presand capacul borcanului nu mai are aer.

Dupa aceasta  se tin la cald, daca le puneti acum, mai tarzior, insa noi le tinem in beci. In aproximativ 3 saptamani ar trebui sa dea semne de murat.


Pofta mare!

English version:

Don’t think I am crazy, or just not yet, but honestly I do not think I have much way to get there. You’ll probably say I had nothing else to do but of posting how to make pickles, now at the beginning of winter, when any normal person puts them in the fall. Well we also put prepared them when it was still autumn, but this  glorious post is for those who didn’t had time or didn’t wanted to put pickles in the fall, and for a but for  few jars,  you can go ahead and prepare the pickle jars for a salad or as a garnish for a browned pork stake on the Christmas dinner.

This is a recipe my father uses  for years and he always trusted it. It is true that it happened that the end result wasn’t always the best but after extensive research, my father discovered that the recipe is not to blame but rather the vegetables  used or the vinegar.

to make  about 4 jars of pickles you need:

about 2 to 2.5 kg of vegetables of almost any kind: cucumber, cauliflower, white cabbage, red cabbage, carrots, bell pepper
350 ml of vinegar (dad uses only on type of vinegar that he says it’s the best)
water about four times the quantity of the vinegar, even if you use less or more vinegar, the water quantity should always be 4 times as that of vinegar
about 100 to 150 grams of the coarse salt
30 gr of black pepper grains
about 7, 8 bay leaves
you can add mustard seeds if you like, Daddy doesn’t
and an important ingredient, a few sprigs of cherry with leaves as well

In the pictures below we used larger quantities, but you can calculate by how many jars you need to make. Wash the vegetables thoroughly, remove the seeds and cut into 2 the bell peppers and arrange them all in the jars to fit as many as possible. In a large bowl, boil the liquid ingredients and seeds. After that pour the boiling hot water with the beautiful flavor in the jars, and leave one day with nothing on the top. The next day put the cherry twigs to press the pickle vegetables, and make sure the water covers them and seal the jars. If you use smaller jars you can sterilize them by boiling them in a high saucepan, covered with water. Boil until the air is cleared and by pressing jars  lid there is not air inside.

You need to keep them in a rather warm place now that you made them later than the usual time of the year,  we keep them in the basement. In about 3 weeks they should show signs of pickle.


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