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Bulgarian-style pickled cucumbers without sterilization

8562

Kitchen Bulgarian

Calorie content 85.8 kcal

Portions 3 l.

Cooking time 6 h

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 20.6 g

Bulgarian-style pickled cucumbers without sterilization

Content

This recipe is suitable for harvesting young, not very large cucumbers. Once in the USSR, it was a delicacy product, in stores it was bought in boxes. This recipe will allow you to repeat this unforgettable taste of Bulgarian pickled cucumbers.

Ingredients

Cucumbers 1.5KG Carrot 1 PC. Onion 1 PC. Dill umbrellas 3 - 4 pcs. Salt 3 tbsp Granulated sugar 7 tbsp Table vinegar 9% 180 ml.

Cooking process

Soak cucumbers in cold water for 4-6 hours. Then rinse well and cut off the ends on both sides. With this amount of cucumbers, you get four 800-gram jars.

Peel the carrots, wash and cut into slices. Remove the husk from the onion and cut into rings.

Sterilize the jars, put onion, carrot and dill pieces on the bottom of each jar.

Place the cucumbers tightly in the jars.

Pour water into a saucepan, dissolve salt and sugar in it, bring the marinade to a boil. Then pour in the vinegar, stir.

Pour cucumber jars with hot marinade. Close the jars with sterilized screw caps, turn the seams upside down, wrap them in a warm blanket and leave to cool. Store the bulgarian rolled cucumbers in a cool place.

Bon Appetit!