Pickles Bulgarian Style

Name: Pickles Bulgarian Style
Prep time: PTM
Ingredients: 3L jar for pickles; 2 lbs red bell peppers, cleaned, no seeds; 2 lbs green bell peppers, cleaned, no seeds; 2 lbs yellow bell peppers, cleaned, no seeds; 2 lbs celery root, peeled; 1 lb parsnip, peeled; 2 lbs celery; 2 lbs carrots, peeled; 1 cauliflower, cleaned, cut to florets; 10 cloves garlic, peeled; u00bc cup freshly cut dill; 10 pieces black peppercorn; 3 bay leaves; FOR MARINATE; 5 cups apple vinegar; 7cups water; 2 cups sugar; 1cup honey; 1cup Kosher salt; 1/4 cup olive oil

Bulgarian, Gluten Free, Mediterranean Fall

September 15, 2015

My mom has the recipe of these pickles under the title “Royal Pickles recipe”. Prepared this way, pickles are traditional snacks in the cold winter days in Bulgaria.

Ingredients

3L jar for pickles

2 lbs red bell peppers, cleaned, no seeds

2 lbs green bell peppers, cleaned, no seeds

2 lbs yellow bell peppers, cleaned, no seeds

2 lbs celery root, peeled

1 lb parsnip, peeled

2 lbs celery

2 lbs carrots, peeled

1 cauliflower, cleaned, cut to florets

10 cloves garlic, peeled

¼ cup freshly cut dill

10 pieces black peppercorn

3 bay leaves

FOR MARINATE

5 cups apple vinegar

7cups water

2 cups sugar

1cup honey

1cup Kosher salt

1/4 cup olive oil

Directions

1In a big Dutch oven mix all the ingredients for the marinate and let them boil.

2In the mean time cut all the vegetables to bite-size pieces and arrange them in the 3L jar. On top add the garlic cloves, fresh dill, bay leaves and pour the boiling marinate. Closed the jar with the lid and turn the jar upside down.

3The next day place the jar in a refrigerator on the bottom shelf or in a cold room. Each day turn the jar to let the marinade circulate. After 7 days the pickles will be ready. Once opened the pickles will be good to be consumed for the next 3-4 weeks.

4Don’t leave the jar open in the warm room for a long time, otherwise it will go sour.

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Pickles Bulgarian Style

Ingredients

Directions

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