I remember that as a child, my parents often bought Bulgarian preserves in stores. It seemed to me that there is nothing tastier with mashed potatoes. I still remember the taste of pickled cucumbers. I have been looking for a recipe for a long time on the Internet and in print. Of course, it is very difficult to repeat the identical taste, because the recipe is kept secret by the manufacturers, but I nevertheless found a very, very similar one. If you like canning many different types of cucumbers, like me, then try this option, you may also like it.
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Ingredients:
Cucumbers - 700 g
Bay leaf - 3 pcs.
Onions - 20 g
Garlic - 1 clove
Peppercorns - 5 pcs.
Allspice - 2 pcs.
Carnation - 1 pc.
Salt - 2 tsp
Sugar - 4 tsp
Vinegar 9% - 4 tablespoons
Water - 0.5 l
How to cook:
So, today we are preparing pickled cucumbers in Bulgarian for the winter. For this, prepare all the products on the list.
Wash the cucumbers under running water with a kitchen plastic brush, it's easier and faster to remove the pimples. Be sure to soak the vegetables in clean, cold drinking water, then they will be firm and crispy when cooked. Peel and wash the onion and garlic.
At the bottom of a clean sterilized jar, put a few bay leaves, a clove of garlic, cloves, allspice and peas, a couple of onion slices.
Fill containers with clean cucumbers. The smaller they are in size, the tastier the preservation will be.
Boil water in a kettle. Pour boiling water over the jars of cucumbers so that the water flows out through the neck, cover with lids, leave for 15 minutes.
After a while, drain the water from the cans into the saucepan. Add salt and sugar, dissolve the crystals. Bring the marinade to a boil, pour in the vinegar.
Cover the jars with lids and dip them in warm water in a heavy-bottomed saucepan. Bring slowly to a boil and sterilize the conservation for 10 minutes.
After a while, carefully remove the jars from the boiling water, quickly screw the lids or roll them up with a key. Place upside down on a terry towel. Wrap the curls and leave in this position until they cool completely.
Transfer the cooled jars to the pantry or cellar and store in a cool place until winter.
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