Bulgarian-style cucumbers — these preserves used to fly off the shelves.

These Bulgarian-style cucumbers have a true taste of nostalgia — crunchy, aromatic, and with a pleasant sweet and sour note. They used to 'fly off' the shelves, but now you can easily make them at home with minimal effort and simple ingredients.

The recipe was published by Smachnenke.

You will need:

• cucumbers — 500–600 g;
• carrot — 5–6 slices;
• onion — 5–6 slices;
• bay leaf — 1 piece;
• allspice pepper — 6 pieces;
• clove — 1 piece.

For the marinade (for 1 liter):

• sugar — 8 tsp.;
• salt — 4 tsp.;
• 9% vinegar — 6–8 tbsp.

Cooking method

Prepare sterilized jars. Place a bay leaf, onion slices, pepper, and clove at the bottom of each jar. Next, tightly pack the cucumbers, alternating with carrot slices.

Prepare the marinade: to 1 liter of water, add salt, sugar, and vinegar. Adjust the quantity proportionally as needed. In a large pot, place a cloth, set the jars inside, and fill the cucumbers with hot marinade almost to the top. Fill the jars to the shoulders, cover with lids.

Sterilize for 5–7 minutes after boiling — when bubbles appear in the middle of the jar. Then immediately seal the jars, turn them upside down, cover with a towel (do not wrap tightly) and leave to cool completely.

The cucumbers turn out fragrant, crunchy, and pleasantly sweet and sour — just the ones that disappeared from the shelves before the lids were sealed.

We recommend checking out our selection of pickled and fermented vegetables

A recipe for quick almost lightly salted cucumbers that will be ready in just 20 minutes.

Also, a recipe for healthy fermented tomatoes that turn out like barrel tomatoes and will be ready in just 4 days. A snack that will care for your gut flora.

We also recommend making perfect lightly salted cucumbers in two days, in this recipe the proportions are correct so that the snack does not turn out too salty or sour.