Those who still lived in the Soviet Union, will remember, as the banks were bought up like hot cakes with cucumber production in Bulgaria.
Remember? The very small size of cucumbers, a beautiful olive-colored, with a pleasant sour - sweet taste...
Mmmm... Still I feel the taste.
Probably everyone in the house was kept such a jar of Bulgarian cucumbers for a holiday or a birthday, despite the fact that they were at that time in a terrible deficit.
We all, and of course also always marinated, salted and canned all kinds of workpiece. But here's the recipe exactly this - "Bulgarian" cooking nobody knew.
Internet was not, in newspapers and magazines of the kind published.
Our mothers and grandmothers had done so -That like. However, the result was not at all like the original.
Therefore, as soon as the store "dumped" in Bulgarian cucumbers, the rumor immediately spread from neighbor to neighbor, and store a queue for the cherished jars.
Of course, times have changed. Now you can buy almost anything, let alone prescription information in general was so much that we did not have time to explore all.
Long since found the same recipe and of course successfully applied in the blanks.
Yes, I assure you, this is it, as the yummy cooked in the old days in Bulgaria itself.
Only simplified according to new trends and kitchen appliances.
Pickled cucumbers in Bulgarian - recipe Soviet times
Ingredients for three-liter jar:
2kg of cucumbers
1 onion onions
6 sprigs of parsley
6 peas black peppercorns
6 clove bud
6 pcs. leafs
Brine (per liter):
1 tbsp. l. coarse salt with a slide
3 tbsp. l. Sahara
100 ml of vinegar
6 pcs. leafs
Preparation:
1. Cucumbers are washed and soaked in cold water for at least three hours.
2. Cans with soda to wash and sterilize.
3. Caps add water and boiled for 5 - 7 minutes. Then lay out to dry on a towel.
4. When cucumbers vymoknut they must be thoroughly rinsed under running water, and then cut off the tips from both sides.
5. Wash the parsley sprigs.
6. Onion peel and cut into rings.
7. The jar on the bottom lay pepper, bay leaves and twigs of parsley.
8. Apply the cucumber in a jar rather close to each other. Between cucumbers put a layer of onion rings.
9. Prepare the marinade. To do this, pour into a saucepan the required amount of water.
Add salt, sugar and bay leaf. Put the pan on the stove and bring to a boil. Writing boil marinade 2 -3 minutes.
10. Pour the vinegar. Boil briefly stopped, but once again boils - immediately remove from the heat the marinade and pour it hot into jars.
11. Cover filled with cucumber and pickle jars lids.
12. In high volume pan lay towel and pour a little hot water. Carefully put the jar in a pan of water.
Put the pan with a can on fire and bring the water to boil.
From this point you need to detect 30 minutes - this time, it is necessary to sterilize three-liter jar.
Important! During the sterilization process, the lid is not open.
13. Sterilize jars gently get out of the pan and turn the cap firmly.
After that, turn the jar upside down and put it on a towel. Top cover another towel or blanket.
Until cool do not leave, then here it is not required, and even unnecessary. Under towel withstand only 1 h, then remove it. And leave banks to cool at room temperature.
After one day, the banks to turn and leave 5 days under observation. Further, they can be removed in a cool dark place.
Generally, such a preform is perfectly stored at room temperature, and its taste qualities remain at the highest level.
Prepared cucumbers are bitter - sweet taste, they get a nice olive green, plump and so nice crackled at their tastings.
Good luck with your preparations, delicious winter and bon appetit!
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