Homamade Romanian pickled vegetables

Ciao, welcome back to my blog!

Today I am sharing with you how to make delicious homemade Romanian pickled vegetables!

As soon as I moved to London I came across a huge variety of pickled food such as the famous chutney or pickled eggs. I was so excited to try them all because they were new to me (in Italy and specifically in Tuscany, where I came from, we have a different kind of recipes to make pickled vegetables).

My boyfriend Nick is Romanian and they have a strong culinary tradition of pickled recipes, which they called "muraturi".

They like to taste them mainly as a side for rich meat dishes and warm soups during the cold months.

A couple of years ago, we decided to try and replicate homemade pickled vegetables following his family traditional recipes.

We opted for a mix of winter vegetables such as pickled cauliflower, purple cabbage and carrots and smaller jars of pickled peppers.

From that day on, we always make sure to have some jars in our pantry during autumn-winter.

It is actually rather easy to make your own delicious pickled vegetables as any fancy equipment or advanced kitchen know-how is needed to make these, just a little patience!


- Some glass jars (or in alternative a plastic bucket will do)

- Your favourite winter veggies (it could be carrots, cauliflower, peppers, cabbage, etc...)

-0.5 kg vinegar (white is better)

-a spoon of salt (it has to be salt without iodine! It is labelled as Kosher salt or pickling salt.


-Mustard seeds

-1 kg of water

-2 spoons of sugar

- Peppercorns

- Bay leaves

-Thoroughly wash the vegetables and chop them into chunks (not too small).

Pat them dry with a towel.

-Fit the vegetables in the container as tightly as possible, with almost no space between them and add the spices and herbs: dill, bay leaves, mustard seeds and peppercorns.

-Boil the water with the vinegar, the sugar and the salt and let it cool down before pouring it on the vegetables.

-When is at room temperature again you can pour it in the glass jars filled with vegetables

Cover your container with a lid and let sit for a couple of weeks.

The vegetables must stay under the liquid for the entire time.

Most Romanians just put a small cloth over the top of the jar and seal it with a rubber band but you can use any kind of coverage you wish (including a proper lid).

Normally, the colour of the vegetable fades with time and the water will turn pink (especially if you mix white vegetables with orange or purple).

After two weeks you can open one and see how it tastes.


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Check out another of my Romanian recipes:

Stuffed bell peppers