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Cucumbers "Bulgaria is resting" - a traditional Bulgarian recipe for harvesting. Along with thick soup soup and Shopska salad, it is the hallmark of the country's national cuisine.
Peculiarities of pickling cucumbers "Bulgaria is resting"
The recipe for cooking canned cucumbers "Bulgaria is resting" is quite simple and has significant differences from the usual snacks of Russian cuisine. Additional ingredients in the dish are carrots and onions, while in the traditional recipes of our country, an abundance of spices and herbs, tomatoes, garlic and zucchini are used as an addition. Thanks to this composition, cucumbers retain their elasticity and acquire a spicy, slightly sweet taste.
Rules for the selection and preparation of ingredients
The rules for preparing pickled cucumbers for the winter according to the recipe "Bulgaria is resting" do not differ from the traditional ones. When choosing a food set, the emphasis should be on the quality of vegetables:
- To preserve the elasticity of cucumbers, varieties intended for canning are used. Their distinctive feature is a dense dark green skin, covered with numerous tubercles.
- The vegetable should be medium in size and free of external damage.
- Before salting, the stalks are cut off from the fruits.
- Onions and carrots should be peeled and rinsed thoroughly under running water to remove soil residues from the surface.
Secrets of Making the Perfect Snack
For the preparation of pickled cucumbers "Bulgaria is resting", you should adhere to the basic rules of harvesting. Due to their observance, vegetables are crispy and have a pronounced sweet and sour aftertaste:
- The minimum content of spices and herbs in the recipe. Traditional Russian salting recipes contain cherry, currant, horseradish and clove leaves. This makes the dish aromatic and aromatic. In Bulgarian traditions, there is no abundance of spices, as the accent of the dish is the taste of vegetable ingredients.
- No pre-sterilization. After placing the components in the jars, the contents are poured with cold water. After the rolled up mixture is sent for sterilization. This method allows you to maintain the density of vegetables and significantly saves cooking time.
- The recipe includes vinegar and onions, cut into rings. These components give a special spicy flavor to the taste, which is so appreciated in the recipe.
- The abundant amount of granulated sugar in the marinade adds a touch of sweetness to the finished product.
The classic recipe for pickling cucumbers "Bulgaria is resting"
The recipe for pickling cucumbers "Bulgaria is resting" is simple to execute, but it takes at least 7 hours of preparation.
Component composition of the dish for 4 cans of 1 l each:
- 1.5 kg of cucumbers;
- 4 fruits of carrots;
- 4 heads of onions;
- 8 dill inflorescences;
- 2 liters of purified water;
- 3 tbsp. l. rock salt;
- 7 tbsp. l. granulated sugar;
- 180 ml 9% vinegar.
Cooking technique:
- Rinse the cucumbers and soak for 6-8 hours to give the fruit firmness.
- Peel the carrots, remove the stalk and cut into slices 0.5 - 1 cm wide.
- Peel the onion and remove the ends. Cut into large rings.
- After soaking, remove the ends from the cucumber fruit.
- Put cucumbers, carrots, onions and dill in sterilized jars. Also add salt and sugar.
- Add vinegar to the vegetable mixture, and pour the jars with cold purified water.Important! Water must be purified, bottled or filtered. Otherwise, there is a possibility of excessive fermentation and deterioration of the product.
- Put the jars in a saucepan filled with water.
- Put the saucepan on the fire and bring the water to a boil.
- Duration of sterilization of the mixture - 5 minutes after boiling water.
- Roll up the cans tightly.
- Turn the jars upside down, leave in this position until they cool completely.
Pickled cucumbers "Bulgaria is resting": a recipe with horseradish
The recipe for canned cucumbers Bulgaria rests adapted in Russian cuisine and is most often found in an improved form with the addition of horseradish leaves. In this version, it has a more familiar taste. Cucumbers are no less crispy, but less sweet and spicy.
Ingredients for 8-10 servings of a dish:
- 1.2 kg of cucumbers;
- 2 pcs. carrots;
- 2 pcs. onions;
- 1 liter of water;
- 3.5 tbsp. l. Sahara;
- 1.5 tbsp. l. salt;
- 90 ml of table vinegar (9%);
- 1 horseradish sheet;
- 1 bunch of dill greens.
Manufacturing technique:
- Wash cucumbers and soak in water for 5 hours.
- Rinse the fruit again and trim off the ends.
- Wash dill leaves under running water and dry.
- Wash and peel the carrots. Cut lengthwise into 4 pieces.
- Peel the onions, wash, cut off the ends and cut into rings.
- Put onion rings, horseradish leaves and dill at the bottom of the jar.
- Arrange the cucumbers evenly.
- Add carrots to the jar.
- To prepare the marinade, boil water with the addition of granulated sugar and salt. Before removing from the stove, add vinegar to the liquid, stir.
- The marinade should be poured into jars in two stages. First, lightly blanch the vegetables with the boiling marinade. Then it should be brought to a boil again and the contents are completely poured to the brim.
- Close the jars tightly and turn over until they cool completely.
A very simple recipe for pickling cucumbers "Bulgaria is resting"
Necessary products for 1 can (volume - 1 l):
- 700 g of cucumbers;
- 1 onion;
- 2 bunches of parsley;
- 3 pcs. sweet peas;
- 3 carnation buds;
- 7 dried bay leaves.
- 1.5 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 100 ml vinegar 9%;
- 1 liter of water.
Cooking method:
- Pre-soak cucumbers in cold water for 3 hours.
- Peel the ends of the fruits and wash under running water.
- Rinse and dry the parsley.
- Peel the onion and cut into large rings.
- Put allspice, cloves, 3 laurel leaves and parsley at the bottom of a sterile jar.
- Put the onion rings on top and start laying out the cucumber fruits tightly.
- To prepare the marinade, pour water into a saucepan and boil.
- Add rock salt, granulated sugar to boiling water. Stir until the bulk ingredients are completely dissolved.
- Add the remaining bay leaves to the water, boil for a few minutes.
- Before removing the mixture from the heat, add the vinegar and stir the contents of the saucepan.
- Strain the marinade and pour into jars to the brim.
- The cans are hermetically closed and turned over. Leave in this position until cool.
Storage rules
Canned cucumbers "Bulgaria rests" are recommended to be stored at a temperature of 15-20 ° С. Access to direct sunlight to banks should be completely excluded. Subject to the above factors, the shelf life of canned food is from 1 to 2 years.
Conclusion
Pickled cucumbers "Bulgaria is resting" - a unique heritage of the Bulgarian cuisine. Due to the absence of an abundance of spices, the appetizer retains the original taste of the products, allowing them to preserve their dense structure and elasticity. The prepared cucumbers "Bulgaria is resting" will make your family happy in winter by presenting an exquisite vegetable snack on the festive table.
