Pickled cucumbers “Bulgaria is resting” for the winter: step-by-step recipes with photos and videos

Content

1 Features of pickling cucumbers “Bulgaria is resting”
- 1.1 Rules for the selection and preparation of ingredients
- 1.2 Secrets to making the perfect snack
2 Classic recipe for pickling cucumbers “Bulgaria is on vacation”
3 Pickled cucumbers “Bulgaria is resting”: recipe with horseradish
4 A very simple recipe for pickling cucumbers “Bulgaria is resting”
5 Storage rules
6 Conclusion

Cucumbers “Bulgaria is resting” - a traditional Bulgarian recipe for preparation. Along with thick soups and Shopska salad, it is the hallmark of the country’s national cuisine.

Features of pickling cucumbers “Bulgaria is resting”

The recipe for making canned cucumbers “Bulgaria is resting” is quite simple and has significant differences from the usual snacks of Russian cuisine. Additional ingredients in the dish are carrots and onions, while traditional recipes in our country use an abundance of spices and herbs, tomatoes, garlic and zucchini as additions. Thanks to this composition, cucumbers retain their elasticity and acquire a piquant, slightly sweet taste.

Rules for the selection and preparation of ingredients

The rules for preparing pickled cucumbers for the winter according to the “Bulgaria is Resting” recipe do not differ from the traditional ones. When choosing a food set, the emphasis should be on the quality of vegetables:

To maintain the elasticity of cucumbers, varieties intended for canning are used.Their distinctive feature is a dense skin of a dark green hue, covered with numerous tubercles.
The vegetable should be medium in size and have no external damage.
Before pickling, the stalks of the fruits are cut off.
Onions and carrots should be peeled and washed thoroughly under running water to remove any remaining soil from the surface.

Secrets to making the perfect snack

To prepare pickled cucumbers “Bulgaria is resting”, you should adhere to the basic rules of preparation. Thanks to their observance, vegetables turn out crispy and have a pronounced sweet and sour taste:

Minimum content of spices and herbs in the recipe. Traditional Russian pickling recipes contain cherry, currant, horseradish and clove leaves. This makes the dish aromatic and fragrant. In Bulgarian traditions there is no abundance of spices, since the accent of the dish is the taste of vegetable ingredients.
No pre-sterilization. After placing the components in the jars, the contents are filled with cold water. Afterwards, the rolled mixture is sent for sterilization. This method allows you to preserve the density of vegetables and significantly saves cooking time.
The recipe includes vinegar and onions, cut into rings. These components give a special piquant touch to the taste, which is so appreciated in the recipe.
A generous amount of granulated sugar in the marinade adds a hint of sweetness to the finished product.

Classic recipe for pickling cucumbers “Bulgaria is on vacation”

The recipe for pickling cucumbers “Bulgaria is resting” is simple to follow, but takes at least 7 hours of preparation.

Components of the dish for 4 1 liter jars:

1.5 kg of cucumbers;
4 carrots;
4 onions;
8 dill inflorescences;
2 liters of purified water;
3 tbsp. l.rock salt;
7 tbsp. l. granulated sugar;
180 ml 9% vinegar.

Cooking technique:

Rinse the cucumbers first and soak for 6-8 hours to give elasticity to the fruit.
Peel the carrots, remove the stem and cut into slices 0.5 - 1 cm wide.
Peel the onion and remove the ends. Cut into large rings.
After soaking, remove the ends from the cucumber fruits.
Place cucumbers, carrots, onions and dill in sterilized jars. Also add salt and sugar.
Add vinegar to the vegetable mixture and fill the jars with cold purified water.
Important! Water must be purified bottled or filtered. Otherwise, there is a possibility of excessive fermentation and spoilage of the product.
Place the jars in a pan filled with water.
Place the pan on the fire and bring the water to a boil.
The duration of sterilization of the mixture is 5 minutes after the water boils.
Roll up the jars tightly.
Turn the jars upside down and leave them in this position until they cool completely.

Pickled cucumbers “Bulgaria is resting”: recipe with horseradish

The recipe for canned Bulgarian cucumbers is adapted from Russian cuisine and is most often found in an improved form with the addition of horseradish leaves. This version has a more familiar taste. The cucumbers are no less crispy, but less sweet and spicy.

Ingredients for 8-10 servings:

1.2 kg of cucumbers;
2 pcs. carrots;
2 pcs. onions;
1 liter of water;
3.5 tbsp. l. Sahara;
1.5 tbsp. l. salt;
90 ml table vinegar (9%);
1 horseradish leaf;
1 bunch of dill.

Manufacturing method:

Wash the cucumbers and soak in water for 5 hours.
Rinse the fruits again and trim the ends.
Wash the dill leaves under running water and dry.
Wash and peel the carrots.Cut lengthwise into 4 pieces.
Peel the onions, wash, cut off the ends and cut into rings.
Place onion rings, horseradish and dill leaves on the bottom of the jar.
Arrange the cucumbers evenly.
Add carrots to the jar.
To prepare the marinade, boil water with the addition of granulated sugar and salt. Before removing from the stove, add vinegar to the liquid and stir.
The marinade should be poured into jars in two stages. First, lightly blanch the vegetables with boiling marinade. Next, it should be brought to a boil again and the contents should be completely filled to the brim.
Close the jars tightly and turn over until completely cool.

A very simple recipe for pickling cucumbers “Bulgaria is resting”

Necessary products for 1 jar (volume - 1 l):

700 g cucumbers;
1 onion;
2 bunches of parsley;
3 pcs. sweet pea;
3 buds of cloves;
7 dried bay leaves.
1.5 tbsp. l. salt;
3 tbsp. l. Sahara;
100 ml vinegar 9%;
1 liter of water.

Cooking method:

Pre-soak the cucumbers in cold water for 3 hours.
Peel the fruits from the ends and wash under running water.
Wash and dry the parsley.
Peel the onion and cut into large rings.
Place allspice, cloves, 3 bay leaves and parsley on the bottom of a sterile jar.
Place onion rings on top and begin densely laying out the cucumber fruits.
To prepare the marinade, pour water into a saucepan and boil.
Add rock salt and granulated sugar to boiling water. Stir until the bulk ingredients are completely dissolved.
Add the remaining bay leaves to the water and boil for a few minutes.
Before removing the mixture from the heat, add vinegar and stir the contents of the pan.
Strain the marinade and pour into jars to the brim.
Seal the jars tightly and turn them over.Leave in this position until cool.

Storage rules

Canned cucumbers “Bulgaria is resting” are recommended to be stored at a temperature of 15-20 °C. Access to direct sunlight should be completely excluded. If the above factors are observed, the shelf life of canned food is from 1 to 2 years.

Conclusion

Pickled cucumbers “Bulgaria is resting” are a unique heritage of Bulgarian cuisine. Due to the absence of an abundance of spices, the snack retains the original taste of the products, allowing them to preserve their dense structure and elasticity. Prepared cucumbers “Bulgaria is resting” will allow you to please your relatives in winter by presenting an exquisite vegetable appetizer on the holiday table.