Cucumbers in Bulgarian as in the USSR
0
17159
Kitchen
Russian
Calorie content
106.2 kcal
Portions
4 p.
Cooking time
30 minutes.
Proteins *
0.8 gr.
Fats *
0.1 g
Carbohydrates*
25.9 g
Such cucumbers were very popular during the Soviet era. They are sweet, spicy and have a warm olive color. Today the recipe for cucumbers in Bulgarian is no longer a secret, and everyone can cook them.
Ingredients
Cooking process
We select young, even, regular cucumbers for such a preparation, with pimples. It is recommended to pre-soak the cucumbers in cold water before cooking. Before that, they must be thoroughly rinsed under running water in order to completely remove all contaminants. Soaking time is five to six hours. Conveniently left to soak overnight. After soaking, dry the cucumbers and cut off the tips to get rid of possible bitterness.
We prepare the rest of the ingredients for pickling cucumbers. We wash and dry the sprigs of parsley, peel the onions and cut them into slices. We wash and sterilize the jars and lids. Put peppercorns, onion slices, bay leaves and parsley on the bottom. After that, place the prepared cucumbers tightly.
To prepare the brine, pour water into a saucepan, add salt, granulated sugar and bay leaves. Bring to a boil and cook for two to three minutes. Then remove from the stove and pour in the indicated amount of vinegar. Bring to a boil again and turn off the stove. Pour cucumbers in jars with the prepared brine, at the same time removing bay leaves, and cover with lids.
Bon Appetit!