Pickled cucumbers are a great snack in winter, when fresh cucumbers are a rare guest on the daily menu. Crispy fragrant cucumbers prepared according to a special recipe will not only diversify the usual diet, but will add zest to the feast.
Salting, pickling vegetables is a fairly simple matter from the point of view of a large number of people. However, in order for the cucumbers to have a great taste and fill the kitchen with an appetite-inducing aroma, you need to have the talent and own some of the secrets of pickling.
Cucumbers are the main ingredient in this recipe. Choosing the right vegetables will ensure half the success. If you are not growing your own cucumbers, try to buy homemade cucumbers from the garden. Prefer vegetables that are approximately the same size so that they look good and tidy in jars.
To crunch pickled cucumbers, you need young vegetables. It is guaranteed not hollow inside, which means it is strong and juicy. Their taste is sweeter and richer in comparison with old specimens.
Give preference to firm vegetables with smooth, thin skin that does not have thorns and pimples.
The next ingredient is water. If possible, collect spring water. Cucumbers cooked in such a brine will have the best taste and aroma. If you use tap water, boil it or filter it before salting.
Prepare your cucumbers. To do this, soak them in cold water for several hours. This will help them become stronger and more resilient.
To prepare Bulgarian cucumbers, you need the following ingredients:
- 2 liters of water;
- small cucumbers;
- salt;
- sugar;
- vinegar;
- garlic;
- spices.
Prepare the marinade. To do this, boil water in a large saucepan and add 1 glass of sugar and 3-4 tbsp. tablespoons of salt. As soon as the water boils, pour in 350 ml of 9% vinegar.
In another large saucepan, bring the water to a boil and dip the washed cucumbers into it. Cook them for 3-5 minutes. It is necessary to cook until the cucumbers change color to emerald. Then drain the water.
Sterilize the jars. Place a small amount of the following spices at the bottom of the jars: black peppercorns, allspice, cloves, bay leaves, mustard seeds. Then a few cloves of garlic. Place hot cucumbers on top and cover with prepared marinade. Roll up the cans. Then cover the cucumber jars with a warm blanket and wait until they cool down.
You can add greens to jars of cucumbers: dill, parsley, horseradish. You can add carrots. To do this, it must first be boiled with cucumbers and cut into thin slices.
Pickle the cucumbers in a good mood and then they will surely turn out to be very tasty.
