The most delicious pickles, pickled in Bulgarian

Pre-jar is sterilized over steam for 15 minutes. Pre-soaking cleans the cucumbers from dirt and harmful substances. To make the vegetables crisp and juicy, you need to put ice cubes in the water. Do not forget to wash the jar with a brush with baking soda, rinse with water and dry from moisture. After we dry them from moisture, put the peeled onion on the bottom, cut into several parts.

Next, lay out peeled garlic cloves, bay leaf and pea black pepper.

Pre-soak cucumbers in cold water for 3 hours to fill the cavity with liquid. After we wash the vegetables, remove the tips and put them tightly in a jar. It is preferable to choose cucumbers of small and medium size (not more than 8 cm in length).

We start cooking the marinade for Bulgarian cucumbers: pour water into the pan, boil. Fill cucumbers with hot pickle, cover with a lid and leave for 15 minutes. Then pour the water back into the pot, boil again, pour the fruit and leave for 15 minutes.

The third time we start cooking the marinade: add salt and sugar. Bring the mass to a boil, add vinegar and turn off the gas. Pour the cucumbers in the can again. Cucumber flavor will increase if you put in a jar of ginger, horseradish root, currant or oak leaves.

Close the container with scalded tin lid, wrap in a blanket and leave to cool for 24 hours. After transfer to storage in the basement. Store pickled Bulgarian cucumbers for no more than one year.

In the absence of table vinegar, wine or balsamic essence can be added. Ensure that the lid does not bulge on the can. It is better to throw away the spoiled roll: it cannot be eaten because of the risk of food poisoning.

Enjoy your meal!