Gorgeous Stuffed Cambi Pickle! A Unique Recipe

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

One of the most popular and favorite ways to preserve vegetables in our country is to put them in a solution of vinegar and salt or only in salt water, which causes their lactic acid fermentation.

Canned food prepared in these two ways is commonly called pickles, although when the preservative is vinegar and salt, in terms of health indicators they are far behind those in which we have already formed lactic acid.

The pickle can be prepared uniformly or in combination with other vegetables. For greater durability, horseradish, vine, cherry or oak leaves are added between the vegetables.

Peppers or the combs in the pickles we can use it raw, as well as marinated, baked or fried. In the first case, it is preferable to mix with other vegetables such as cauliflower, cabbage, carrots, green tomatoes, which improve the taste and accelerate ripening - ie. pickle fermentation.

This one recipe for stuffed cambi pickle, which has been prepared in my family for years, is from my grandmother. We choose fresh and healthy vegetables for it.

Required ingredients:

cambi - 7 kg.

cabbage - 1 pc., white, smaller in size

cabbage - 1 pc., red, smaller in size

peppers - 1 kg., green and red

cauliflower - 1 head

carrots - 1 kg.

celery - 1 head

kervis - 2 connections

black pepper - 1/2 sachet

allspice - 15 grains

horseradish - 2 links

cherry leaves

vine twigs

three-liter jars

For the marinade:

vinegar - 2,500 liters

water - 3 liters

salt - 300 gr.

sugar - 400 gr.

black pepper - 1/2 sachet

allspice - 15 grains

horseradish - 2 links

Preparation:

Photo: Sevdalina Irikova

Wash all vegetables thoroughly and let them drain from the water. The cambs and we clean the peppers from seeds and stalks, being careful not to disturb the integrity of the cambs. Carefully salt their cavity and arrange them upside down in wide bowls. They stay like that for a day.

We prepare a mixture for filling them with cabbage, carrots, peppers and celery. Finely chop the cabbage, the fastest is in a blender with a suitable slicing attachment. Grate the carrots and celery and cut the peppers into cubes. We cut the cauliflower into small roses, and we separate the petals from the stalks from the chervil connection. Finely chop the leaves and add them to the other chopped vegetables.

Mix them well and sprinkle with salt and sugar. Cover the dish with a towel and leave it in a cool room for 24 hours.

The next day we turn around the cambs, discarding the salty drained water from them. Their integrity has become softer and more susceptible to filling, without breaking and bursting when pressed into jars.

Boil the water in a large bowl. It is good if it is filtered or original. Vinegar and the liquid separated from the chopped vegetables are added to it. We put the grains of aromas in gauze and release them to enrich the marinade. Leave it to cool.

Fill each kamba with the chopped colorful vegetable stuffing. For the lid we put a thin slice of a larger carrot.

At the bottom of each jar with stuffed kambi pickles we put 2-3 cherry leaves, 2 horseradish sticks (as big as a puppy) and 2-3 chervil stalks.

Arrange the stuffed cambi tightly with the hole facing up, filling the space between them with cauliflower roses. Press on top with a small wreath of vine twigs. Fill the jar with the cooled marinade. Tie with cheesecloth and put the cap.

We place the glassware with the unique one stuffed kambi pickle in the cool basement.

We pour 3-4 times in the first 3 days, then once a day for a week.

Pickled stuffed cambi is ready for consumption in two weeks.

If you have any chopped vegetables left, fill them in a wide bowl and pour the marinade over them. You will have a mixed salad for quick consumption.