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➠ Bulgarian cucumbers with carrots and onions

Bulgarian cucumbers with carrots and onions

5381

Kitchen Bulgarian

Calorie content 85.8 kcal

Portions 12 l.

Cooking time 5 h

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 20.6 g

Content

For the first time I tasted Bulgarian cucumbers with carrots and onions when visiting a distant relative. Now I use this recipe myself and recommend it to my friends. Cucumbers are obtained with an ideal flavor combination - just in moderation.

Ingredients

Cooking process

Prepare the food you need. Wash the jars well and sterilize in a way convenient for you. Wash the cucumbers thoroughly and transfer to a large container, cover with cold water and leave to soak for 3-4 hours. Wash and peel the carrots, then cut into slices. Peel the onions and cut into rings.

Pour boiling water over horseradish leaves and dill umbrellas. Put horseradish and dill, bay leaf and allspice peas on the bottom of sterile jars. Lay the soaked cucumbers tightly to each other. Top with chopped onion rings and carrot slices.

Prepare boiling water in advance. Pour cucumber jars with them, cover with sterile lids and leave for 20-25 minutes. After the time has passed, drain the water into a saucepan, add granulated sugar and coarse salt. Bring to a boil, pour in the vinegar essence. Pour the cooked marinade over the cucumbers.

Roll up the cucumber jars with the seamer. Turn the jars upside down, wrap something warm and leave in this form until they cool completely for about a day. Then store the cooled jars in a cool place, such as a basement or cellar.

Bon Appetit!