Bulgarian cucumbers for the winter – a simple and tasty recipe, how to cook step by step
Today I want to share a quick and, in my opinion, the most successful recipe for Bulgarian pickled cucumbers without sterilization. Cucumbers are crispy, sweet and sour and moderately spicy. By adding carrots, the workpiece looks beautiful and bright.
Step by step cooking recipe
Pre-soak cucumbers in cold water for 2-3 hours. Then wash the fruits, cut off the tails.
Rinse greens and lightly dry. Onion cut into large slices. Peel the carrots, cut into slices or strips.
At the bottom of pre-sterilized jars, place coarsely chopped horseradish leaves, dill umbrellas, bay leaves and black peppercorns. Add chopped onion.
Fill jars tightly with cucumbers, placing chopped carrots between them.
Boil water and pour boiling water over vegetables in jars. Cover the jars with sterile lids and leave to warm for 15 minutes.
Drain the water from the jars into a saucepan, boil again and pour boiling water over the vegetables in the jars again. Leave for 15 minutes.
Prepare the marinade: drain the water from the jars into a saucepan, add salt and sugar (note that the recipe for the marinade ingredients is calculated for 2 liters of water), bring to a boil and boil for a couple of minutes. Enter the vinegar, mix and remove the marinade from the heat.
Boiling marinade pour vegetables in jars to the top. Roll up the jars, turn upside down, wrap and leave to cool completely. Store cooled Bulgarian cucumbers in a cool dark place.
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