Pickled cucumbers, like Bulgarian ones, are the most delicious

25.08.2018 Winter blanks

If you like cucumber preserves, here is one of the simplest options - pickled cucumbers, like Bulgarian recipes, are the most delicious. The basis is a slightly spicy marinade, since bay leaves are placed in the jar, it is with it that the cucumbers are pickled. If you like the taste of laurel in the blanks, then by all means try the recipe. Before serving, ready-made cucumbers are best cooled.

Ingredients for Pickled Cucumbers:

cucumbers - 4-5 pcs.;
water - 300 ml;
bay leaf - 1 pc.;
black pepper peas - 3-4 pcs.;
onions - 0.5 pcs.;
dill sockets - 1 pc.;
a leaf of cherries, currants - 1 pc.;
salt - 1 tsp;
sugar - 2 tsp;
vinegar 9% - 2 tbsp.

The process of making pickled cucumbers like bulgarian

Cucumbers can first be soaked so that after preservation they are crispy and attractive. Prepare the jar in advance - wash with soda and sterilize, boil the lid in boiling water for 10 minutes. To the bottom of the can, throw pickling greens. Add a little chopped onion also in a jar to the greens.

Transfer bay leaf to a jar, toss peas of black pepper.

If the cucumbers are small, preserve whole, cut large cucumbers into slices. Cut the tails of cucumbers on both sides, also check the cucumbers for bitterness.

Fill the jar with cucumbers. When the jar is full, shake it a couple of times so that the cucumbers fit snugly against each other.

Boil the marinade on the stove - throw salt and sugar into the water, boil for a couple of minutes and pour vinegar.

Pour the marinade into a jar of cucumbers.

Put the cucumbers in a large pan, pour warm water and send the cucumbers to be sterilized. The process lasts 20 minutes, the time to count from the moment of boiling water.

After a while, remove the jar from the pan and tighten it tightly. Turn the blank upside down, wrap it with a blanket and leave for a day. After a while, cucumbers can be transferred to the cellar or pantry.