Bulgarian cucumbers in vinegar

Bulgarian Pickles in Vinegar - A Recipe with Tasty Memories

When it comes to traditional summer dishes, Bulgarian pickles in vinegar are a true delight, bursting with flavors and nostalgia. This recipe has been passed down orally from grandparents, and now it's time to pay tribute to it. I invite you to discover how to prepare these crunchy cucumbers that will add a fresh touch to any meal.

Preparation time: 30 minutes
Canning time: 15 minutes (boiling)
Number of servings: 6 jars of 800 g

Essential ingredients:

- 2 kg of pickling cucumbers (be careful when choosing them - select the smallest and crunchiest for the perfect result)
- 2 carrots (peel and slice them into rounds to add a touch of sweetness)
- 1 onion (the onion will provide a subtle flavor and a pleasant contrast)
- 24 tablespoons of wine vinegar (choose a quality vinegar for a worthy taste)
- 3 teaspoons of black peppercorns (for a hint of spiciness)
- 3 teaspoons of mustard seeds (these will add a distinctive flavor)
- 6 teaspoons of sugar (to balance the acidity of the vinegar)
- 6 teaspoons of salt (salt is essential for preservation)
- 3 dill flowers (fresh dill will give a fresh aroma)
- water (for filling the jars)

Preparing the ingredients:
Start by washing the cucumbers thoroughly under a stream of cold water. Ensure they are clean and free of impurities. Choose 800 g jars and wash them thoroughly, then prepare the lids (ideally, use new lids for optimal sealing). Peel the carrots, wash them, and cut them into thin rounds. The onion should be peeled, washed, and sliced, ready to bring an unmistakable flavor to your pickles.

Assembling the jars:
Begin placing the cucumbers into the jars, making sure to pack them tightly. Add 3 rounds of carrot, 3 rounds of onion, 1 teaspoon of salt, 1 teaspoon of sugar, 4 tablespoons of vinegar, ½ teaspoon of peppercorns, ½ teaspoon of mustard seeds, and ½ dill flower to each jar. These ingredients will combine perfectly to create a delicious marinade.

Filling the jars:
After adding all the ingredients to the jars, fill them with water, leaving a little space at the top for the liquid to expand during boiling. Place the lids on the jars, ensuring they seal tightly.

Boiling:
In a tall pot, place a clean towel at the bottom to protect the jars from high temperatures. Arrange 3-4 jars and cover them with water. Place the pot on the stove and wait for it to reach boiling point. Once the water is boiling, allow the jars to boil for 15 minutes. This is when the flavors meld together, and the cucumbers become tastier.

Cooling and storing:
After the boiling time has elapsed, let the jars cool in the pot, then carefully remove them using gloves. Dry them with a clean towel and store them in a pantry, in a cool, dark place.

Useful tips:
- You can experiment with various spices, adding dried dill or even hot peppers for an extra kick.
- If you want the pickles to be tangier, increase the amount of vinegar.
- Bulgarian pickles in vinegar pair perfectly with meat dishes, sandwiches, or even as appetizers.

Nutritional values (per serving, approximately):
- Calories: 30 kcal
- Protein: 1 g
- Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g

Frequently asked questions:
1. Can I use a different type of vinegar?
Yes, but it is recommended to use wine vinegar for a more pleasant and balanced taste.

2. How long can I keep the pickles in the pantry?
If sealed properly, they can be stored for up to a year.

3. Can I use jars of different sizes?
Sure, just adjust the quantities of the ingredients proportionally.

Now that you have all the necessary information, you can start cooking! This recipe is not just about making pickles; it's about reviving memories and bringing a touch of tradition to every meal. Enjoy every jar, thinking about the moments spent with loved ones!