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Pickled Vegetables(Muraturi)....I don't make this recipe that often, but this past winter I ventured to try it again. The recipe might not appeal to too many, but I thought there might be a few who would like to try it someday. Or, maybe it will be good enough just to keep as a reference for myself :).

We often had this dish while growing up. It was often paired with stews, mashed potatoes and fried meat, homemade sausages, a saucy potato dish(mancare de cartofi) and a variety of other dishes. I think our favorite was the crunchy cauliflower, and carrots. We felt there was never enough of those vegetables.

This recipe is so easy to make. The only hard part is the waiting part...the vegetables take some time to pickle. I usually start the pickling process with hot water...it speeds things up. My pickled vegetables took about 2 1/2 weeks...but, it can take longer, depending on the temperature.  I used 7 TBS of KOSHER salt and found it was salty enough. I know that if you don't use the right amount of salt the vegetables can get soft on you.

You can use a variety of vegetables or just a few. I used some red cabbage,which will turn all the vegetables pink:). If you don't like them pink opt for the white cabbage. Hope you enjoy...


Note: Don't use an iodized salt, the fermentation won't work right. 


You will need:


15 cups water
7 TBS Kosher salt
1 heaping TBS Peppercorns
Bunch of dill
2 Bay leaves
5-6 garlic cloves
pepper flakes/jalapeno (if you want spicy)

Vegetables to include any or all of the following:

carrots cabbage cauliflower turnips celery rutabaga green tomatoes bell pepper

Directions:1. In a large pot bring to boil the water and the salt. Add seasonings. Set aside.
2. Wash and clean all vegetables well. You may have to cut some vegetables to make sure they fit in the jar /container you are using...maximize the use of the space inside the container.
3. Place vegetables in large glass container that has a lid. I bought mine from a local Wal-Mart. It is supposed to be for peanuts... but holds enough vegetables(family size). Alternately, if you don't have a lid, you can use a plastic bag and a rubber band.
4. Add the seasoned hot water to almost the edge of the rim... but leave some room for the water to "expand"....it will eventually ferment(pickle). You might not need all the water For my type of jar, I used most of the water. I usually use some large celery stalks to hold the vegetables below the water level. Alternately, you can use some clean wood sticks. This will prevent the top vegetables from spoiling.
5. Place container in a warm environment ( I kept mine in my pantry closet...room temperature)to pickle for 2-3 weeks... Check the container especially if you have a tight lid...as once the fermentation begins, some of the liquid can seep out....check on it daily especially the first week or so. ~~During the time you check on the vegetables, you can "aerate" the vegetables a few times(to sort of shake the liquid and sediments that accumulate on the bottom and disperse it throughout the jar.). Remove lid(or plastic) and use one of the methods below: pouring some of the pickling liquid in a bowl and then pour it back in... or as some do, use a plastic tube inserted in the jar to blow air...makes bubbles and in turn mixes the pickling liquid or if using small enough jars just shake it upside down a few times. Place the lid back on after each "aeration" and keep it covered while the vegetables are pickling.
6. Refrigerate after vegetables have pickled.
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