2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The preparation of vegetables and fruits to be consumed in winter has long become a tradition in Bulgaria. Among the most preferred winter vegetables on the home table is pickles. This is because it is easy to prepare, ready in a short time and, of course, is famous for its unique taste.
Many people prepare different pickles in jars, but it is still known that the Bulgarian is not a person who plays at retail. So most of our compatriots prepare this type of winter food in a can. As easy as it is to prepare pickles in this way, there are some specifics that must be observed, because otherwise the result will not be what you would expect.
Before you start making the pickle itself, you need to wash the can in which it will be stored very well. It should be kept in a cool place and, if possible, not in direct sunlight.
The measures must be accurate. For example, for a 25-liter can you need six kilograms of cambi peppers, three kilograms of carrots, two heads of celery, four heads of garlic and four doses of brine. One dose of brine is prepared by mixing 1.5 liters of water with 1.5 liters of vinegar, 300 grams of sugar, 300 grams of salt, 300 grams of honey and 150 ml of oil.
Once the products are cooked, the vegetables are washed, cleaned and cut to your liking. Arrange as tightly as possible, pressing against the bottom of the can, which is the next subtlety for this type of winter.
The brine is prepared in a large bowl. If you have a larger pot, you can make two doses at once. Once it boils, immediately pour over the vegetables until they are covered with brine. The vegetables settle. A wreath of young vine twigs is placed on top to press the vegetables under the brine. The lid of the can is closed.
This pickle can be eaten the next day. To cover the vegetables well in the can, the marinade must be prepared at least four times.
If you don't have a can yet, take a look at our ads for cans.
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