Stuffed pickled peppers are made with local seasonal vegetables. For making this preserve, my parents begin with covering their kitchen floor with plastic film and then start chopping the cabbage, carrots and onions.
Browsing Category Pickles and preserves
EGGPLANT ROUNDS
Of all the eggplant preserves, this one is my favorite. You can serve it on a slice of bread or as a snack in a bowl, or pair it with a dish of baked potatoes and sheep’s cheese.
HEALTH IN A JAR – CRUSHED SEA BUCKTHORN WITH SUGAR
Raspberry and sea buckthorn preserves are used as cold remedies in Moldova. I prefer to use sea buckthorn in my hot beverages as a preventive measure for winter bugs. Inspired by some Canadian sea buckthorn dishes, I may experiment and use it in marmalade, jelly and sauces.
PICKLED WATERMELON
Pickled watermelon will not leave anybody indifferent. It has an entire army of fans and another army of people who do not understand how such a sweet and tasty creation can be preserved for winter.
WINTER IS COMING… PREPARE YOUR PICKLED CABBAGE!
My winter medicine, my go-to food after intermittent fasting – pickled cabbage must be the only winter preserves recipe I took from my parents without panicking about the amount of jars, caps, and vegetables that need to be prepared during an entire day.
GHIVECI WITH SEASONAL VEGETABLE
This dish gathers the whole flavor of the Golden Moldovan autumn.
PRESERVED GRAPE VINE LEAVES
In our Moldovan cuisine grape vine leaves are used for making sarmale, those little rolls of grape vine leaves stuffed with rice, vegetables and meat, that we are very proud of. Although, you can easily find these leaves in Arabic stores, in Moldova, women prefer to preserve them at home, especially when every family in Moldova has access to a vineyard, whether it is their own or of a relative.