How cook «cucumbers in Bulgarian»?
Bulgaria … I brought the strongest gastronomic impressions from travel on this rich edge filled in with the sun. The country small to cross it from the West on the East, from mountains Stara Planina to the coast of the Black Sea by the car enough five hours – and wonder, ethnic Bulgarian cuisine is how rich and various.
Well, and so Krymov’s Lada, personal archive
Distinctions in a compounding of preparation of the same dishes can be shown depending on stay in this or that ethnographic area. In total them in the country seven: sevrnyashka, шопска, добружанска, тракийска, родопска and пиринска. On the coast are popular fish and seafood, in mountains appreciate meat more, and inhabitants of solar valleys lean on vegetables and cheese.
Bulgarian cuisine represents a marvelous mix from Slavic, Greek and Turkish culinary traditions. If who forgot, I will remind that Bulgaria was a part of the orthodox Byzantian empire, and after its gain Ottoman Turks and falling of Constantinople in 1453 got under a spiteful and bloody Turkish yoke. And only in 1878 heroic efforts of fighters of national-liberation movement, and more – by means of Russian bayonets, the country found independence.
Krymov’s Lada, personal archive
Krymov’s Lada, personal archive
Krymov’s Lada, personal archive
But we will return to national kitchen of this hospitable country. The well-known shopsky salad, dense soups soups under the general name "chorba", кебапчета, телешко "vreteno", сарми, чеверме, суджук and a lukanka, every possible banitsa – from one names of the Bulgarian dishes blows as spicy aroma of nourishing and healthy house food.
By the way, about names – for the Russian-speaking person many of them sound quite funny. Sweet pepper which at us call Bulgarian, in Bulgaria call "chushka", and sharp – «a fierce chushka». The shish kebab, fried on a special lattice – скаре, is called «шиш», and the fish baked with vegetables – "plakiya". In the menu of one small restaurant appeared – oh, oh, – «hares it is strangled», appeared by the most tasty stewed rabbit. Well and if the picturesque owner of small cafe offers you for a breakfast «Yayets on in eyes» – do not refuse, it only fried eggs.
Separate panegyric the Bulgarian marinades deserve – to anything another will not compare their bright and juicy taste. Readers are more senior for certain remember the most desired deficiency of Soviet period – a jar of «the Bulgarian cucumbers», the indispensable attribute of festive feasts, a modest maiden sit-round gathering and daring barchelor parties – is so universal and all loved this product. Sweet-sour, is not present – rather, it is sweet – sour, moderately ostrenky, strong and crackling, Bulgarian cucumbers (them and called, not cucumbers, and cucumbers) and evoke today memories of far youth, forcing flavoring receptors to shudder convulsively in an anticipation … Or what they there do, these receptors?
Let’s try reproduce "that" surprising taste of pickles "in Bulgarian".
There are there some secrets. First, at least some spices – unlike traditional Russian marinades, in «the Bulgarian cucumbers» do not put neither a currant leaf, nor a carnation, neither garlic, nor a horse-radish. Only a little chopped greens of fennel, a bay leaf and bell pepper. It is possible still mustard grains – but it at will. Thus, cucumbers keep own taste which is not interrupted by spicy herbs and aggressive spices.
Secondly – a so-called "cold" way of pickling when all components are put in bank and are filled in with cold water then go on sterilization – time is saved, it is not necessary to prepare in advance marinade, and cucumbers turn out crackling.
One more secret – a bookmark in onions marinade, it is possible rings, it is possible entirely a small onion. It also adds to the "Bulgarian" recipe a unique savor.
Well and, at last, this recipe for those who does not faint at the word "vinegar" – in «the Bulgarian cucumbers» it is present at considerable quantity, however, in a finished product its smell at all is not felt.
Ah yes, and still – there is a lot of sugar, as impacts to the Bulgarian marinade this most with pleasure relish sour taste.
Well and now, actually, recipe.
I prefer to close such cucumbers in 800-gram banks under a screw cover. If "age", that is collected a few days ago, them it is necessary to presoak cucumbers in cold water at some o’clock. If cucumbers «even ran», that is svezhesobranny in the morning, it is possible to display at once on purely washed up banks. I sterilize banks on a steam bath, but special need for it is not present.
So, step the first.
On a bottom banks it is poured 50 ml of 9 percent vinegar, we put largely chopped greens of fennel, pieces five peas of black pepper – usual, not fragrant, and a teaspoon of dry seeds of mustard. One-two bay leaf – there.
Step of the second.
We stack in bank cucumbers. It is ideal, if it there will be gherkins, but also the usual size vegetables quite will approach. Moreover, according to this recipe I prepared also huge огурчищи, got lost in a hotbed jungle, cut them on convenient slices – and everything turned out remarkably. Between cucumbers we display rings of onions or we place inside banks a little small луковичек.
Step the third.
We add in bank 1 teaspoon of salt and 2-3 teaspoons of granulated sugar – I always 3, but all mine love sweetish cucumbers so look.
Step the fourth.
Accurately we fill in in bank with cucumbers cold to an ox – butilirovanny, well, passed via the filter or it is simple from under the crane if are sure of integrity of your housing and communal services. We fill in «under an outset» and we cover with sterile covers.
Step the fifth.
The prepared banks we put in a pan with cold water on which bottom the napkin is laid. We include gas – or that at you there, and we lead up water in a pan to boiling. We sterilize five minutes from the moment of water boiling – in a pan, instead of in bank.
Step of the sixth.
We get, densely we screw up a cover, we overturn banks and in such look we leave before complete cooling.
It is possible to store at room temperature, better to try in a month – one and a half, not earlier.
P.S. Certainly, such cucumbers are not «a useful product» – a lot of vinegar, it is a lot of sugar … But they are devilishly tasty! During a season of cucumbers I always do some jars – to a New Year’s table, on birthday of relatives, for work – it is obligatory, it is a hit of our "small parties".
Try also you! It is sure, this recipe does not leave indifferent even the choosiest gourmets.
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