Canned cucumbers Bulgaria is resting: salting recipes for the winter

Cucumbers “Bulgaria is resting” – a traditional Bulgarian recipe for harvesting. Along with thick soups, stews and Shopska salad, it is the hallmark of the country’s national cuisine.

Features of pickling cucumbers “Bulgaria is resting”

The recipe for canned cucumbers “Bulgaria is resting” is quite simple and has significant differences from the usual snacks of 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 elasticity and acquire a spicy, slightly sweet taste.

Rules for the selection and preparation of ingredients

The rules for harvesting 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:

1. To preserve the elasticity of cucumbers, varieties intended for canning are used. Their distinguishing feature is a dense skin of a dark green hue, covered with numerous tubercles.
2. The vegetable should be of medium size and not have external damage.
3. Previously, before salting, the stalks are cut from the fruits.
4. Onions and carrots should be peeled and rinsed thoroughly under running water to remove any remaining earth from the surface.

Secrets of making the perfect snack

To prepare pickled cucumbers “Bulgaria is resting”, you should follow the basic rules for harvesting. Thanks to their observance, vegetables are crispy and have a pronounced sweet and sour taste:

1. The minimum content of spices and herbs in the recipe. In traditional salting recipes, there are leaves of cherry, currant, horseradish and cloves. This makes the dish aromatic and fragrant. In Bulgarian traditions, there is no abundance of spices, as the accent of the dish is the taste of vegetable ingredients.
2. No pre-sterilization. After laying the components in the jars, the contents are poured with cold water. After the rolled mixture is sent for sterilization. This method allows you to save the density of vegetables and significantly saves cooking time.
3. The recipe includes vinegar and onion, cut into rings. These components give a special piquant touch in taste, which is so appreciated in the recipe.
4. The copious 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 easy to perform, but it takes at least 7 hours of preparation.

Component composition of the dish for 4 cans of 1 liter:

• 1,5 kg of cucumbers;
• 4 carrots;
• 4 heads of onions;
• 8 dill inflorescences;
• 2 liters of purified water;
• 3 st. l. rock salt;
• 7 Art. l sugar;
• 180 ml of 9% vinegar.

Cooking technique:

1. Rinse cucumbers and soak for 6-8 hours to give elasticity to the fruits.

   

2. Peel the carrots, remove the stalk and cut into slices 0,5 – 1 cm wide.
3. Peel the onion and remove the ends. Cut into large circles.
4. After soaking, remove the ends from the fruits of cucumbers.

   

5. Put cucumbers, carrots, onions and dill in sterilized jars. Also add salt and sugar.
6. Add vinegar to the vegetable mixture, and fill the jars with cold purified water.
   Important! Water must be purified bottled or filtered. Otherwise, there is a possibility of excessive fermentation and spoilage of the product.
7. Place the jars in a pot filled with water.
8. Put the pot on the fire and bring the water to a boil.
9. The duration of the sterilization of the mixture is 5 minutes after boiling the water.
10. Roll up the banks tightly.
11. 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 is adapted in 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:

• 1,2 kg of cucumbers;
• 2 pcs carrots;
• 2 pcs onions;
• 1 L of water;
• 3,5 Art. liter. sugar;
• 1,5 Art. l salts;
• 90 ml of table vinegar (9%);
• 1 sheet of horseradish;
• 1 bunch of green dill.

Manufacturing method:

1. Wash cucumbers and soak in water for 5 hours.

   

2. Rinse the fruits again, and trim the ends.
3. Wash the dill leaves under running water and pat dry.
4. Wash and peel carrots. Cut lengthwise into 4 pieces.
5. Peel the onions, wash, cut off the ends and cut into rings.
6. Put onion rings, horseradish leaves and dill on the bottom of the jar.

   

7. Arrange cucumbers evenly.

   

8. Add carrots to jar.

   

9. To prepare the marinade, boil water with the addition of sugar and salt. Before removing from the stove, add vinegar to the liquid, mix.
10. Pour marinade into jars in two stages. First, lightly blanch the vegetables with the boiling marinade. Next, it should be brought to a boil again and completely pour the contents to the brim.
11. Close jars tightly and invert until completely cool.

A very simple recipe for pickling cucumbers “Bulgaria is resting”

Necessary products for 1 jar (volume – 1 l):

• Xnumx g of cucumbers;
• 1 bulb;
• 2 bunch of parsley;
• 3 pcs. sweet peas;
• 3 bud of carnation;
• 7 dried bay leaves.
• 1,5 Art. l salts;
• 3 Art. liter. sugar;
• 100 ml vinegar 9%;
• 1 L of water.

Cooking method:

1. Soak cucumbers in cold water for 3 hours.
2. Peel the fruits from the tips and wash under running water.
3. Rinse and dry the parsley.
4. Peel the onion and cut into large rings.
5. Put allspice, cloves, 3 bay leaves and parsley on the bottom of a sterile jar.
6. Put onion rings on top and start a dense laying of cucumber fruits.
7. To prepare the marinade, pour water into a saucepan, boil.
8. Add rock salt, granulated sugar to boiling water. Mix until the dry ingredients are completely dissolved.
9. Add the remaining bay leaves to the water, boil for a few minutes.
10. Before removing the mixture from the heat, add the vinegar and stir the contents of the pot.
11. Strain the marinade and pour into jars to the brim.
12. Close the jars tightly and turn over. Leave in this position until cool.

Storage Rules

Canned cucumbers “Bulgaria is resting” are recommended to be stored at a temperature of 15-20 °C. 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 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. Prepared cucumbers “Bulgaria is resting” will make it possible to please relatives in the winter by presenting an exquisite vegetable snack on the festive table.