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➠ Salads for the winter
➠ Cucumber, tomato and pepper salad
➠ Bulgarian assorted tomatoes, cucumbers

Bulgarian assorted tomatoes, cucumbers

14544

Kitchen Bulgarian

Calorie content 96 kcal

Portions 4 l.

Cooking time 165 minutes

Proteins * 1 gr.

Fats * 0.1 g

Carbohydrates* 23 gr.

Content

How pleasant it is in winter to open a fragrant, bright Bulgarian assortment. A beautiful snack with its colors will remind you of summer. Pickled vegetables are sweet and sour and will certainly appeal to spicy lovers.

Ingredients

Cooking process

Rinse medium-sized fresh cucumbers well in cool water. Place in a deep container and cover with cold water. Leave to soak for 2 hours.

Choose tomatoes that are firm but ripe. Wash and dry thoroughly. Wash the bell peppers and peel them from the core and seeds.

Wash greens and leaves well under running water. Peel the garlic. Wash and sterilize the jars in a way convenient for you.

Put dill umbrellas and horseradish leaves on the bottom of sterile jars, add black and allspice peas, as well as peeled garlic. Cut the bell pepper into quarters and place in a jar.

Place clean tomatoes tightly but neatly on top of the peppers. Lay the soaked cucumbers evenly on top.

Boil water in a kettle or saucepan. Pour boiling water over the jars of vegetables, cover with clean lids, pouring boiling water over them in advance or boiling them in a small saucepan. Leave it on for 15-20 minutes.

Pour the water into a saucepan, boil and pour the vegetables over again, leaving for 15 minutes. Drain water into a saucepan, add coarse salt and granulated sugar, dissolve completely and bring to a boil. Pour in the vinegar, stir and fill the jars with the prepared brine. Screw on the lids, turn upside down.