Pickles with Dill and Onions

Name: Pickles with Dill and Onions
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Cuisine: Bulgarian Cuisine
Ingredients: cornichons - 4.4 lb (2 kg); onion - 1.1 lb (500 g); dill - 1 bunch; mustard - 2 tbsp.; vinegar - 2 cups (500 ml); water - 2 cups (500 ml); sugar - 5.3 oz (150 g); black pepper - 1 tbsp.; aspirin - 2 tablets; salt - 9 oz (250 g)

07.07.2023 | 00:02

Ilaria

MasterChef

776731

Translated by

Nadia Galinova

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Preparation

60 min.

Cooking

20 min.

Тotal

80 min.

"A classic recipe for pickles. We recommend moderate consumption in the company of a glass of good wine!"

Ingredients

cornichons - 4.4 lb (2 kg)
onion - 1.1 lb (500 g)
dill - 1 bunch
mustard - 2 tbsp.
vinegar - 2 cups (500 ml)
water - 2 cups (500 ml)
sugar - 5.3 oz (150 g)
black pepper - 1 tbsp.
aspirin - 2 tablets
salt - 9 oz (250 g)

measures

Pickle Salad

How to make

Wash the cornichons well. Dissolve the salt in 3 liters of water and pour it over the cornichons.

Leave them for 12 hours, then strain and rinse them. Arrange the cornichons, peeled onions and dill tightly in a wide clay pot.

Boil the water, sugar and vinegar and as soon as you remove the mixture from the heat, add the aspirin. Pour the hot brine over the cornichons.

Close the opening of the container with cellophane and put a cotton cloth on it. Store in a cool and dark place. The pickles are ready to eat after 6 weeks.

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