2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pickles are traditional for every Bulgarian table during the winter months. It is a great appetizer for brandy and wine. It is equally loved by carnivores and vegetarians. It is also a nice way to remind ourselves of the upcoming warm months. On the occasion, here are three irresistible recipes for rural pickles:
Pickles with marinated quinces
For this not so popular pickle you will need 14 kg of quinces, 2.5 kg of sugar, 2 liters of vinegar, 10 g of cloves, 5 g of cinnamon, 3 liters of water.
Method of preparation: Wash well and cut the quinces into equal slices. Clean the pieces of fruit from the seeds and stony cells. Then the slices are peeled. Make a saline solution of three liters of water mixed with two tablespoons of salt. Put the quinces in the solution so that they do not darken. The marinade is prepared by adding sugar to the slightly warmed vinegar and stirring until it melts. Add the cloves, cinnamon and water. Boil the liquid.
Blanch the quinces for 10 minutes. Cool them and arrange them tightly in jars. Pour the hot marinade over them. Sterilize for 15 minutes.
Garlic pickle without cooking
This type of fresh pickle becomes a perfect appetizer for absolutely everything. The products you need are 1 kg of fresh garlic, recently formed into cloves, 3 tbsp. salt, 4 tbsp. vinegar, 4 tbsp. sugar, 10 green junk (optional)
Method of preparation: Clean and wash the garlic well. Remove the chin and the top scale. Arrange it tightly in jars, and if desired you can put junk between the heads. Fill it with cold water. Cover the jars and place them in a dark and cool place. Garlic should stand for three days, changing the water with a new one every day.
After the last change, add an equal spoonful of salt, sugar and vinegar to the jar. Fill again with cold water. Allow the garlic to boil. Add water. It will darken, but after a few days it will turn pink. Then you will know that this delicious pickle is ready.
Pickled with eggplant and parsley
For this type of pickle you need 6 kg of eggplant, 2 liters of vinegar, 1 liter of oil, 500 g of garlic and 1 bunch of fresh parsley
Method of preparation: Peel and cut the aubergines lengthwise. Fill them with cold water and let them stand for 1 hour to separate the bitter juice. Heat the oil, salt and vinegar in a saucepan. Add the aubergines, which must be pre-drained of water.
Keep them like this for half an hour. Take them out and let them drain and cool. Arrange them in jars. Add garlic cloves and finely chopped fresh parsley. Leave in a dark and dry place for ten days, after which the pickle is ready for consumption.
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