Greek pickles can be eaten as a side dish at any time, but are usually associated with Clean Monday, when Lent begins before Easter. They are delicious with Gigantes (see recipe under Side Dishes) which is also traditionally eaten on Clean Monday. The pickles can be prepared in 1 day, so there is time to get them ready for Clean Monday, which is on March 10 this year.
Ingredients
1 medium size cauliflower
2 medium size turnips
6 carrots
6 small cucumbers
6 long sweet red peppers
6 long spicy green peppers
1 celery stem
1 litre wine vinegar
1 cup olive oil
3 tablespoons thick salt
5-6 well sealed ½ litre jars
Preparation
Rinse the vegetables well.
Peel the carrots.
Cut the cauliflower up into small florets.
Cut the turnips into approx. 1cm x 2cm cubes
Chop the rest of the vegetables, apart from the green peppers, diagonally into 1cm slices.
Place all of the vegetables in a basin with the salt and leave overnight.
Next day, sterilise the jars by placing them for a few seconds in a pan of boiling water.
Fill all the jars with the vegetables only and not any remaining liquid.
At the top of each jar place the long spicy green peppers.
Fill the jars with ¼ water and ¾ vinegar and then cover the vegetables with olive oil at the top.
Seal the jars.
Fill a large pan just over half full with water and bring to the boil.
Place a cloth at the bottom of the pan and place the well-sealed jars upside down on top of this.
Simmer for 20 minutes.
Remove the jars and leave them to cool.
Once they have cooled, you can store them for later use or eat immediately.
1 medium size cauliflower
2 medium size turnips
6 carrots
6 small cucumbers
6 long sweet red peppers
6 long spicy green peppers
1 celery stem
1 litre wine vinegar
1 cup olive oil
3 tablespoons thick salt
5-6 well sealed ½ litre jars
Preparation
Rinse the vegetables well.
Peel the carrots.
Cut the cauliflower up into small florets.
Cut the turnips into approx. 1cm x 2cm cubes
Chop the rest of the vegetables, apart from the green peppers, diagonally into 1cm slices.
Place all of the vegetables in a basin with the salt and leave overnight.
Next day, sterilise the jars by placing them for a few seconds in a pan of boiling water.
Fill all the jars with the vegetables only and not any remaining liquid.
At the top of each jar place the long spicy green peppers.
Fill the jars with ¼ water and ¾ vinegar and then cover the vegetables with olive oil at the top.
Seal the jars.
Fill a large pan just over half full with water and bring to the boil.
Place a cloth at the bottom of the pan and place the well-sealed jars upside down on top of this.
Simmer for 20 minutes.
Remove the jars and leave them to cool.
Once they have cooled, you can store them for later use or eat immediately.
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