Autumn vegetable pickling traditions in Romania and Moldova

As autumn arrives, households in Romania and Moldova are preparing vegetables for winter storage through pickling and fermentation.

In the village of Teleșeu, Orhei district, Elena Ghidiu shares a generational recipe for pickling vegetables such as cucumbers, peppers, and tomatoes. Her method includes using celery leaves for aroma, horseradish for crunch, and a mixture of salt, water, and a small amount of sugar. Experts suggest that the fermentation process is most effective when vegetables are pickled between September and late October as temperatures drop.

Regarding green tomatoes, which are commonly used for pickling, they offer nutritional benefits including vitamin C, fiber, and potassium. However, caution is advised when consuming them raw due to the presence of solanine, a natural substance that can cause nausea, vomiting, or abdominal pain in large quantities. Cooking or pickling is the recommended way to consume them safely.