Today I want to share a quick and, in my opinion, the most successful recipe for pickled cucumbers in Bulgarian without sterilization. Cucumbers turn out crispy, sweet and sour and moderately spicy. Due to the addition of carrots, the workpiece looks beautiful and bright.
Ingredients
- Cucumbers - 2 kg
- Carrots - 4 pcs.
- Onion - 2 pcs.
- Garlic - 4 cloves
- Dill - 8 umbrellas
- Horseradish (leaves) – 2 pcs.
- Black Pepper (with peas) – 30 pcs.
- Water - 2 l
- Vinegar (9%) – 180 ml
- Sugar - 7 art.l.
- Salt - 3 art.l.
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 2-3 hours. Then wash the fruits, cut off the tails.
Rinse the greens and dry them slightly. Cut the onion into large slices. Peel the carrots, cut into slices or strips.
Place coarsely chopped horseradish leaves, dill umbrellas, bay leaf and black pepper peas on the bottom of pre-sterilized jars. Add the chopped onion.
Fill the jars tightly with cucumbers, placing sliced carrots between them.
Boil water and pour boiling water over vegetables in jars. Cover the jars with sterile lids and leave to warm up 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 it on for 15 minutes.
Prepare the marinade: drain the water from the jars into a saucepan, add salt and sugar (note that in the recipe the number of ingredients for the marinade is calculated for 2 liters of water), bring to a boil and boil for a couple of minutes. Enter the vinegar, stir and remove the marinade from the heat.
Pour boiling marinade over vegetables in jars to the top. Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled cucumbers in Bulgarian in a cool dark place.
