The most delicious Bulgarian cucumbers for the winter

6.08.2018 Winter blanks

Bulgarian cucumbers for the winter is the most delicious recipe with step-by-step photographs that will help you cook crispy pickled cucumbers at home. There are no special cooking secrets in this recipe. The simplest products, very simple marinade. To get delicious, stick to the recipe, but at the same time, be sure to try the ready-made marinade to taste. As long as the fill does not hit the jar, everything can be changed. Perhaps you enjoy a sweeter marinade, or, conversely, more sour. The amount of salt can also vary. I advise you to bring out the proportion “sugar, vinegar, salt” for yourself and stick to it in the future.

Billets made according to this recipe can be stored at room temperature, away from heating appliances and central heating batteries.

It takes 30 minutes to cook. The ingredients are indicated for 1 can with a volume of 500 ml.

Ingredients for Cucumbers:

gherkins cucumbers;
red onion - 1 pc.;
garlic - 2 teeth .;
dill.

For marinade:

water;
salt - 12 g;
granulated sugar - 30 g;
wine vinegar - 20 ml;
coriander, bay leaf.

The method of cooking cucumbers in Bulgarian

We collect small gherkins, put in a bowl with cold water for 2-3 hours, then rinse thoroughly with running water.

At the bottom of the sterilized jar we put a dill umbrella scalded with boiling water and a head of red onion, cut into pieces, add a couple of teeth of peeled garlic.

We put the gherkins in a jar tightly, you can gently squeeze the cucumbers so that more fit into the jar.

We boil water, pour boiling water into a jar, immediately pour it into a stewpan, and fill the jar with a new portion of boiling water. Leave the cucumbers to heat in hot water, in the meantime, prepare the fill.

We pour a couple of tablespoons of water from the stewpan (this place will take vinegar). Pour salt, granulated sugar and 1 teaspoon of coriander seeds. Add bay leaf, simmer for 4 minutes, pour wine vinegar.

Drain the water from the cucumbers. Pour the boiling fill into a jar of vegetables, close with a clean lid and send for pasteurization. We pasteurize 11-13 minutes at a temperature of 85 degrees Celsius.

Tightly close, put into storage in the pantry.