In Soviet times, our compatriots in high demand were canned vegetables from Bulgaria. They had a harmonious sweet-sour taste and liked by many. Bulgarian assorted for the winter are cucumbers, tomatoes and other vegetables, which are closed in one jar, all of which are equally tasty at the same time: moderately savory, sweet, sour and salty. There are several recipes for homemade canned food, which by organoleptic qualities resemble vegetable delicacy from Soviet times.
Cooking Features
Even an inexperienced hostess can make assorted Bulgarian for the winter. She just needs to take a few moments into account and follow the recommendations accompanying the selected recipe.
- For the preparation of mixed platter in Bulgarian, even if it is made from cut vegetables, they choose strong, medium-sized fruits.
- Cucumbers before cooking canned food are soaked for 2 hours in cold water. As a result, they become more crispy, and it is also easier to wash them later. After soaking the vegetables rinsed in running water and dried, cut off their tips.
- Tomatoes are not only washed, but also punctured with a toothpick around the place where the fruit stem adjoins the fruit. This allows not to disturb the aesthetic appearance of the fruit and prevent the cracking of their skins. Marinades chopped tomatoes are also soaked better.
- Cucumbers are often marinated not only with tomatoes, but also with zucchini. Squash before putting in jars is usually cut into circles and blanched in boiling water or marinade for 5-7 minutes.
- Vegetable platter will look even more attractive if it is supplemented with carrots, onions, hot and sweet peppers. Sweet pepper can be the main ingredient of vegetable platter. For aroma, fruit tree leaves and spices are often added to canned food.
- Banks for assorted Bulgarian should not only be washed well, but also sterilized. The lids are also sterilized by boiling. Close the vegetable platter only with metal lids, ensuring tightness, plastic for this purpose will not work.
Vegetable mix in Bulgarian can be cooked using various technologies. To the result did not disappoint you, follow the instructions accompanying a specific recipe.
Assorted cucumbers and tomatoes in Bulgarian
Composition (2 liters):
- cucumbers - 0, 5 kg;
- tomatoes - 0.5 kg;
- onions - 50 g;
- Bulgarian pepper - 50 g;
- hot pepper - 1 cm thick ring;
- garlic - 2-3 cloves;
- horseradish leaf - 1 pc .;
- dill seeds - 5 g;
- coriander seeds - pinch;
- carnation - 2 pcs .;
- laurel leaves - 2 pcs .;
- apple cider vinegar (6%) - 0, 2 l;
- sugar - 100 g;
- salt - 50 g;
- mustard seeds - 5 g;
- ground cinnamon - a pinch;
- water - 1 l.
Method of preparation:
- Sterilize the jars, boil suitable lids.
- Wash the spices, let them dry.
- Put horseradish, laurel leaves, dill seeds, coriander and mustard on the bottom of the cans, add cinnamon.
- Free onion from the husk, cut into rings or half rings.
- Cut the peppers into 5 mm thick rings.
- Put garlic cloves, pepper rings and onions in jars. Add a little hot pepper.
- Cucumbers, after washing, soak for 1, 5 hours in cold water, dry, cut off the tips.
- Wash tomatoes, dry with napkins, chop.
- Place cucumbers tightly in jars, place tomatoes on top.
- Boil water and pour over vegetables. Cover with a lid, leave for half an hour.
- Pour the water out of the cans.
- Pour a liter of water into a saucepan, add sugar and salt, bring to a boil.
- Pour in vinegar, boil marinade for 5 minutes.
- Fill the vegetables with hot marinade. Hermetically close the banks. Turn them over and cover with a blanket.
One day later, banks with tomatoes and cucumbers marinated in Bulgarian can be removed for storage in a storage room or any other place where you usually have supplies for the winter.
Assorted tomatoes, cucumbers and bell peppers for the winter
Composition (3 liters):
- sweet pepper - 0, 4 kg;
- cucumbers - 0, 6 kg;
- tomatoes - 0, 6 kg;
- garlic - 5 cloves;
- horseradish leaf - 1 pc .;
- black pepper peas - 10 pcs .;
- parsley - 10 g;
- dill - 10 g;
- currant leaves - 3 pcs .;
- salt - 40 g;
- sugar - 60 g;
- mustard seeds - 5 g;
- Acetic essence (70 percent) - 5 ml;
- water - 1, 5 l.
Method of preparation:
- Wash cucumbers, cut off their tips. Put the fruit in a bowl of cold water. After 2 hours, rinse, leave to dry.
- Wash tomatoes, chop with a toothpick.
- Peppers, washed, cut into 4 parts, remove the stem from them, together with the seeds.
- Wash, dry the spices.
- Sterilize jars and lids.
- Place horseradish, garlic, currant leaves, dill and parsley on the bottom of the cans. Sprinkle mustard seeds and peppercorns.
- Place cucumbers in the jar. Put the pieces of pepper in them (at this stage you can use half a pepper or a little more). Slices of pepper conveniently laid along the walls of the cans.
- Add tomatoes in the jars, the remaining pepper.
- Pour boiling water into the jars. To prevent the glass from cracking, put a knife blade under the bottom.
- After 12-20 minutes, drain the water from the cans.
- Prepare the brine by boiling water and dissolving the sugar and salt in it.
- Pour the right amount of acetic acid into each jar, fill it with hot brine.
- Hermetically seal the cans, turn them over and wrap them up. After cooling, remove to a permanent place of storage.
Vegetable platter prepared according to this recipe is well worth it at room temperature.
Assorted sliced cucumbers and zucchini in Bulgarian
Composition (3 liters):
- cucumbers - 0, 8 kg;
- zucchini - 0, 7 kg;
- water - 1, 25 l;
- table vinegar (9 percent) - 120 ml;
- sugar - 120 g;
- salt - 30 g;
- inflorescences of dill - 1-2 pcs .;
- garlic - 2 cloves;
- leaves of fruit trees - to taste.
Method of preparation:
- Wash vegetables, dry. If they are overgrown, peel and remove large seeds. Cut into circles about 1 cm thick.
- Sterilize the jars, place fruit tree leaves, spices, and garlic in them.
- Boil water, dissolve salt and sugar in it, pour in vinegar, stir.
- When the marinade boils, dip the zucchini and cucumbers in it, blanch them for 5-7 minutes.
- Catch the vegetables and place in prepared jars.
- Pour boiling marinade, cork.
- Turning over, cover with a blanket and leave to cool in a steam bath.
Despite the simplicity of preparation, the appetizer according to this recipe is tasty, appetizing, and it looks appetizing too. Canned food are closed according to the above recipe, not bad even at room temperature.
Assorted in Bulgarian is among the most favorite canned food by our compatriots. It can be prepared according to different recipes. The cooking process does not seem difficult, even a novice cook.
