The preparation of zimina is traditional for Bulgaria and especially for the rural regions, although even in the big city, home-made pickles or pickles are a tasty treat, preferred by many. In addition to being delicious and a preferred appetizer, pickles are also extremely beneficial for the stomach. They contain valuable probiotics, as they are fermented food, they take care of the health and normal functioning of the gastrointestinal tract and are especially beneficial for the body in winter, when the use of antibiotics increases due to the flu. Taking an antibiotic inevitably destroys the intestinal flora and beneficial bacteria important for our immune system, which is why specialists often prescribe a probiotic alongside the antibiotic. Eating pickles supplies the missing probiotics naturally and can replace a visit to the pharmacy.
However, how to prepare them so that they are as tasty and useful as possible? Why are the delicious pickles in some cellars in a tube, and not in the jars we are used to seeing them in the commercial network?
Put 1 leaf of this spice and pickles will be unrecognizably delicious
Why are the tastiest pickles in a tube?
Unlike pickles in a jar, which are boiled, with those in a tube, boiling is omitted and the delicious vegetable is preserved with aspirin. When cooking vegetables, valuable vitamins and minerals, as well as part of their taste, are inevitably lost. This explains why the tastiest pickles come in a tube. The process of preparing the vegetable in a tube is also easier, and you need fewer dishes – one tube of mineral water of 10 liters is quite enough to replace 10 jars, where you will have to fight with their closure. When the pickles are in a tube, you save time and money, and you get maximum taste and a complete product, where the vitamins are where they should be – in the vegetable.
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How do you make pickles when they are in a tube?
You need:
- suitable cucumbers, which should be healthy, fresh, without rotting and without softened parts, and their size should be very small to be able to pass through the neck of the tube,
- tube of mineral water, 10 liters,
- a few leaves of horseradish
- 10 aspirin tablets,
- 10 spoons of coarse salt,
- water.
You clean the cucumbers as you normally would for making them in jars, put horseradish leaves in the bottom of the tube and start dropping the cucumbers through the neck of the tube, shaking occasionally to get them in the perfect position, because, expectedly, you cannot reach through the neck of the tube and arrange the vegetables one by one. When you fill the tube to the middle, a horseradish leaf follows again. Cucumbers should be covered with horseradish on top as well. When you are done with that, put in the salt, the aspirin tablets, fill with water and close. 10 days in the cold is enough for your delicious pickles to be ready.
An important feature when making pickles in a tube is that for every liter of the tube you need an aspirin tablet and a spoonful of salt. If the tube is 5 liters, the tablets and spoons of salt, for example, should be 5. That’s all, enjoy.
