The most delicious pickled cucumbers in Bulgarian

Wash it thoroughly with soda solution, sterilize the jar, dry it with moisture. Put halves of garlic cloves, bay leaf, black pepper and sweet peas on the bottom. Cucumbers will become more fragrant if, in addition, in the jar you put leaves of oak, black / red currant, a piece of ginger root or horseradish.

Next, clean the onions from the husk, cut into large rings and put in a jar.

We soak short-cucumbers in cold water for 5 hours in advance so that the fruits become juicy and crispy. Cut the tips, put cucumbers tightly in a jar. For salting we recommend using short fruits not more than 8 cm in length. It is preferable to harvest cucumbers for the winter of saturated green color without yellow impurities.

Prepare a marinade for Bulgarian cucumbers: boil water in water, dissolve salt and sugar in it. Cooked a little, poured table vinegar essence and brought the liquid to a boil. Instead of table vinegar essences, you can pour in wine / balsamic vinegar.

Immediately pour the hot pickle into the jar, cover with a lid and set to be sterilized in a saucepan with warm water for 10 minutes. Close the container scalded screw cap, wrap in a quilt, set to cool for a day. After transferring the seaming for storage in the basement.

The shelf life of sweet Bulgarian cucumbers should not exceed 1 year. To make homemade pickle better preserved, we recommend that you dry the inside of the metal screw cap with dry mustard.

Enjoy your meal!