Bulgarian-style cucumbers in vinegar

Name: Bulgarian-style cucumbers in vinegar
Ingredients: 1000 g cucumbers; 250 g carrots; 3 celeriac with leaves; 4-5 white onions; 5 pieces horseradish (250 g); 100 g dried dill; 4000 ml water; 500 ml vinegar; 150 g non-iodized salt; 250 g sugar; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon peppercorns; 1 teaspoon allspice berries; 2 bay leaves; 1 teaspoon dried thyme

Pickles - Bulgarian-style cucumbers in vinegar by Manuela I. - Recipia

Bulgarian-style cucumbers in vinegar are arranged in 800 g jars in layers with onion and vegetables, then covered with vinegar and boiled brine. Horseradish and dried dill go with the sweet-and-sour liquid, and the pickles stay firm when the vegetables are fresh. I prefer to place the horseradish slices among the cucumbers, not all at the bottom. Preparation: 30 minutes. Cooking: 20 minutes. Rest: 2 hours. Total time: 2 hours and 50 minutes. Servings: 20. Approximately 25 kcal and 1 g protein per serving.

Ingredients

1000 g cucumbers
250 g carrots
3 celeriac with leaves
4-5 white onions
5 pieces horseradish (250 g)
100 g dried dill
4000 ml water
500 ml vinegar
150 g non-iodized salt
250 g sugar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon peppercorns
1 teaspoon allspice berries
2 bay leaves
1 teaspoon dried thyme

Preparation

1. Wash the cucumbers and cut off the ends. 2. Peel the carrots, celeriac and horseradish. Slice them, along with the onion, using a crinkle cutter. Wash the celery leaves and dried dill. 3. Arrange the cucumbers and vegetables in layers in 800 g jars, sprinkling the dried dill among them. 4. Put the water, vinegar, salt, sugar, mustard seeds, coriander seeds, peppercorns, allspice berries, bay leaves and thyme in a pot. Boil over medium heat for 20 minutes, until the liquid is gently bubbling. 5. Pour the hot liquid over the vegetables until they are covered; discard any liquid left over. Seal the jars with sterilized lids and let them cool at room temperature for about 2 hours.

Notes

I serve them with mashed beans or cold roast meat. Choose short, firm cucumbers with no bruised spots; very thick ones have a more watery center and are harder to fit into the jars. Cut the carrot and celeriac into slices of similar thickness, and rinse the celery leaves and shake them well before tucking them among the vegetables. The horseradish should feel firm when pressed, with a white center, not dry or woody. Once cool, keep the jars in the refrigerator, since this method does not include processing them in a water bath for pantry storage. Red onion can replace white onion in the same amount.