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Bulgarian cucumber recipe
If it's still canned time, I'll tell you how I put cucumbers in vinegar.

  • 3kg cornice cucumber
  • 1 l otet
  • 4 l apa
  • 4 tablespoons salt
  • 300g old
  • 2 tablespoons honey
  • peppercorns
  • mustard seeds
  • coriander seeds
  • grain of enibahar
  • 1-2 heads of garlic
  • Bay leaves
  • dry dill
  • horseradish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Bulgarian cucumber recipe:

Choose cucumbers as small and fresh as possible, place them in jars (preferably 800 g), add sliced ​​carrots, julienned onions, a few pieces of horseradish, garlic and dried dill.

Boil the vinegar in a bowl with water, salt, honey, sugar, and the other spices. When it boils, pour the juice into jars. Then close them with lids. Then put the jars in the hot oven, and leave them on a very low flame for 30 minutes. I chose this option instead of boiling in a bain-marie. If you prefer the second option, boil them for 30 minutes.


Instructions

Bulgarian pickles, do you want crispy and delicious cucumbers for cold days? This recipe definitely helps you, it's simple, it doesn't take you much time and the result will surprise you. I have been practicing the recipe for years and I don't feel like changing it with another one.

Prepare 4-5 jars of 800 g more or less. My advice, in order to make the cucumbers as good and crunchy as possible, use cucumbers from peasants that are garden, small and as fresh as possible without the appearance of a greenhouse.

Peel the carrot, onion, garlic, horseradish and the rest to be washed and prepared. Cut the carrot into rounds together with the onion and horseradish.

In each jar you start to put on its bottom or among the cucumbers, a few rounds of carrots, onions, a clove of garlic, a horseradish, a hot pepper, dill, thyme a sprig of green celery, a few peppercorns and about teaspoon of mustard seeds.

Place the cucumbers in the jars as well as possible and add vinegar to the bottom line of the jar (about a finger and a half maximum) is the simplest and the line of the jar is the best measure. Fill with water up to the mouth of the jar and add a tablespoon of sea salt if possible (not with a tip) and 1 ½ teaspoon of sugar.


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Sweet and sour Bulgarian cucumbers

Sweet and sour Bulgarian cucumbers from: cornison cucumber, coarse salt, sugar, wine vinegar, onion, peppercorns, bay leaves, mustard seeds.

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Ingredient:

  • 1/2 kg cucumber cornison
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 100 ml of wine vinegar
  • 1 onion
  • a few peppercorns
  • 2-3 bay leaves
  • 1 teaspoon mustard seeds

Method of preparation:

Peel an onion and cut it into juliennes. Wash an 800 ml jar and let it dry. Also wash the cucumbers, which you have taken care to choose as fresh and small as possible.

Place the mustard and peppercorns, julienned onions and bay leaves in the jar, then arrange the cucumbers so that they occupy the space in the jar as judiciously as possible.

Sprinkle with salt, sugar and pour the vinegar, then add enough water to cover the cucumbers, leaving a space of 2 cm to the mouth of the jar. Screw on the lid of the jar.

Place the jar in a taller bowl on a wooden grill and pour water close to the water level in the bowl.

Boil in a bain-marie for 1/2 hour. Take the jar out of the bowl, cover it with a blanket and let it cool slowly until the next day, thus sterilizing the contents slowly.


The recipe for crispy Bulgarian cucumbers. They are tasty and last up to 3 years

Bulgarian cucumbers are delicious, sweet and sour, the perfect sourness next to meat or vegetable dishes, such as beans, peas, chickpeas, lentils, soy.

They have few calories, a low glycemic index and contain carotene, folic acid and calcium.

Ingredients needed for Bulgarian cucumbers

To get a jar of Bulgarian cucumber, you need the following ingredients:

1 teaspoon coarse salt

Depending on the number of jars you want to get, multiply the quantities.

How to prepare Bulgarian cucumbers

First of all, wash the jars well and sterilize them in the oven, over low heat, for about 10 minutes. Extinguish the fire, but leave the jars inside for another 10-15 minutes.

Wash the cucumbers and cut the onion scales. Put in the jar the cucumbers, 5-6 onion scales, bay leaf, peppercorns and mustard. Sprinkle salt and sugar over the cucumbers. Put 70 ml of vinegar in the jar and fill the rest with water.

Put the lids on, check that the juice does not flow from the jar, shake each jar a little to dissolve the salt and sugar.

Boil them in a water bath for 20-30 minutes. The water in which it boils must reach close to the mouth of the jar. When the cucumbers have changed color, take out the jars and cover them with towels. Let them cool, then store them in the pantry.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Bulgarian cucumbers

  • cucumbers
  • chopped onions fish
  • a few thin slices of carrot
  • a clove of garlic
  • a few peppercorns
  • a piece of horseradish
  • a bay leaf,
  • a teaspoon of sugar,
  • two tablespoons of vinegar
  • half a teaspoon of salt
  • a twig of dill

Put the cucumbers, well stuffed, in a jar, onion, carrot, horseradish and garlic clove, then all the spices, sugar, vinegar and salt. Fill with water. Put the lid on and screw it in well. Stir well to dissolve the ingredients and boil in a bain-marie for 30 minutes. The time is calculated from the moment the water in which the jars boil starts to boil.


How to make pickle brine?

Then I made the brine in a pot. To 1 l of boiled water I put 25 g of salt once (for pickles). I let everything boil for 2-3 minutes and then I put out the fire. I let the brine cool for 8-10 minutes. I placed the jars of cucumbers on a metal tray and poured hot brine over them. The metal tray takes the heat shock and helps dissipate heat, preventing the jars from cracking.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The jars are gently shaken to let the air out and are filled to the brim with brine.

After filling the jars, we leave them for at least 12 hours, partially covered with small plates. During this time the cucumbers begin to ferment and a foam forms on the surface. Don't throw yourself! The next day I put 1 tablespoon of vinegar in each jar and then screwed on the screw caps.


Bulgarian pickles, simple and quick recipe. They are absolutely delicious

Consumption of Bulgarian cucumbers helps to strengthen the immune system and digestion. In addition, there is a rumor that they also help you lose weight. If you like sour cucumbers, you must try the recipe below, famous among housewives.

- Cucumbers
- Coarse salt never
- Old
- Celery leaves
- Dried dill
- Vinegar
- The water
- Bay leaves
- Garlic
- Mustard seeds
- Peppercorns
- Ienibahar
- Horseradish root
- Carrot
- Onions

The first step is to clean and sterilize the jars. To sterilize them, place them (face down) in a tray and place them in the oven. Turn the oven to maximum temperature and leave them for about 30 minutes until the water evaporates from them. The lids are also very well washed.

In each jar are placed dried dill, garlic and horseradish slices, two bay leaves, a tablespoon of peppercorns, a few allspice berries and carrot slices. You are going to place the cucumbers in a vertical position. Among them you can cram other carrot slices.

Place a tablespoon of sugar, a tablespoon of salt and vinegar on top of the cucumbers at the base of the jars. Put celery leaves on top and top with water. You can close the lid.

Prepare the pans to fit the jars. Place cloth towels at the base, over which arrange the jars. Fill the pan with water to the level of the lids.

Put the pot on low heat and let it boil for an hour from the moment the water boils. Before moving them out of the room, let the cucumbers cool.


Cucumber recipes

These follow cucumber recipes and learn to prepare pickles, Bulgarian cucumbers or other dishes based on this vegetable. Discover new recipes with cucumbers, very helpful in the kitchen!

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    Bulgarian pickles, simple and quick recipe. They are absolutely delicious

    Consumption of Bulgarian cucumbers helps to strengthen the immune system and digestion. In addition, there is a rumor that they also help you lose weight. If you like sour cucumbers, you must try the recipe below, famous among housewives.

    - Cucumbers
    - Coarse salt never
    - Old
    - Celery leaves
    - Dried dill
    - Vinegar
    - The water
    - Bay leaves
    - Garlic
    - Mustard seeds
    - Peppercorns
    - Ienibahar
    - Horseradish root
    - Carrot
    - Onions

    The first step is to clean and sterilize the jars. To sterilize them, place them (face down) in a tray and place them in the oven. Turn the oven to maximum temperature and leave them for about 30 minutes until the water evaporates from them. The lids are also very well washed.

    In each jar are placed dried dill, garlic and horseradish slices, two bay leaves, a tablespoon of peppercorns, a few allspice berries and carrot slices. You are going to place the cucumbers in a vertical position. Among them you can cram other carrot slices.

    Place a tablespoon of sugar, a tablespoon of salt and vinegar on top of the cucumbers at the base of the jars. Put celery leaves over them and top with water. You can close the lid.

    Prepare the pans to fit the jars. Place cloth towels at the base, over which arrange the jars. Fill the pan with water to the level of the lids.

    Put the pot on low heat and let it boil for an hour from the moment the water boils. Before moving them out of the room, let the cucumbers cool.


    Bulgarian pickles, simple and quick recipe. They are absolutely delicious

    Consumption of Bulgarian cucumbers helps to strengthen the immune system and digestion. In addition, there is a rumor that they also help you lose weight. If you like sour cucumbers, you must try the recipe below, famous among housewives.

    - Cucumbers
    - Coarse salt never
    - Old
    - Celery leaves
    - Dried dill
    - Vinegar
    - The water
    - Bay leaves
    - Garlic
    - Mustard seeds
    - Peppercorns
    - Ienibahar
    - Horseradish root
    - Carrot
    - Onions

    The first step is to clean and sterilize the jars. To sterilize them, place them (face down) in a tray and place them in the oven. Turn the oven to maximum temperature and leave them for about 30 minutes until the water evaporates from them. The lids are also very well washed.

    In each jar are placed dried dill, garlic and horseradish slices, two bay leaves, a tablespoon of peppercorns, a few allspice berries and carrot slices. You are going to place the cucumbers in an upright position. Among them you can cram other carrot slices.

    Place a tablespoon of sugar, a tablespoon of salt and vinegar on top of the cucumbers at the base of the jars. Put celery leaves on top and top with water. You can close the lid.

    Prepare the pans to fit the jars. Place cloth towels at the base, over which arrange the jars. Fill the pan with water to the level of the lids.

    Put the pot on low heat and let it boil for an hour from the moment the water boils. Before moving them out of the room, let the cucumbers cool.


Video: Makedon αυτόριζο και στο ΚΡΥΟ!!


Comments:

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  2. Thompson

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  4. Barrington

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