Bulgarian marinated zucchini. We marinate Bulgarian zucchini for the winter - crispy, sweet and sour and very tasty

Interesting recipes with photos for salting can be found in various sources: books, websites, magazines. Bulgarian pickled zucchini for the winter will appeal to those who love unusual snacks and do not want to spend a lot of time preparing them. They taste sweet and sour, they can be eaten with any side dish, or you can cook pizza and pies from them.

You can pickle any variety, young or mature, with or without skin. All recipes differ in certain features, but the cooking technique is the same. To make zucchini in jars tasty, it must be studied.

Snack Ingredients

Pickled zucchini is prepared from fresh vegetables, salt, vinegar, sugar, garlic and herbs.

The number of products per jar of three liters:

• One and a half kilograms of zucchini;
• 3 pieces of garlic;
• One liter of water;
• Salt 1-2 large spoons;
• Sugar 150 grams;
• Vinegar regular 130 grams;
• Laurel leaves;
• Leaves of currant, raspberry;
• Black peppercorns;
• Dill two or three branches, parsley, any greens;
• A little hot pepper as a seasoning.

Wash vegetables and herbs, clean from stains, rot, yellowness. Peel and wash the garlic. All vegetables can be washed with baking soda, as this product has a disinfectant property and does not leave an unpleasant odor. Soda is not expensive, and any housewife has it in the kitchen.

If the vegetables are not young, then it is better to clean the skin, because it is already tough. Cooking rules are simple. To make zucchini tasty and stored as long as possible, you need to study these rules.

Cooking rules

Zucchini, which are prepared for the winter without sterilization, resemble an old Soviet-era snack. It does not need to be sterilized, so it is done very quickly.

After the vegetables are washed in cool water with a sponge, the peel is peeled, they will need to be cut. Cut into circles of medium thickness. It is necessary to let them dry a little, and then fry in a pan in vegetable oil on all sides. The oil must drain.

This operation is followed by sterilization of the jars. They should be washed well in hot water, then held over steam, scalded with boiling water. Leave to drain on dry material. The lids are also poured with boiling water and dried.

Greens are sorted from dry and yellowed branches, washed and dried. The garlic is peeled and divided into cloves. They need to fill the bottom of the jars. Then lay the zucchini so that they look beautiful and original.

Still need to cook the marinade. Boil water, add salt, sugar, dill, hot pepper, raspberry or currant leaves. Boil the brine for 6-7 minutes. Then let it stand for a while, and fill the jars with it to the top.

Screw the lids on and turn them on the floor until they cool completely. Then put on the shelves of the refrigerator. And after three months you can try the finished snack.

Various secrets

Basically, the secret of delicious zucchini lies in the marinade. Canned zucchini have a special taste and aroma, they are crunchy and have a unique sourness.

While adding the marinade to the zucchini, it is better not to mix them strongly, do not crush the vegetables. If vinegar is nevertheless added, then in small quantities, and at the end of cooking. Sugar should be more than salt.

It is necessary to add greens for taste, it always adds piquancy and an unforgettable aroma. It can be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.

After closing the lids, it is better to cover the jars with a towel or blanket. So they will be protected from light and sudden cooling. After the jars have cooled, it is best to store them in the refrigerator in the winter. This will keep them fresh longer and prevent them from getting moldy.

Buy new lids every time in the store so that harmful bacteria and fungi do not start. They must be metal, durable, well screwed.

Cooking marinated zucchini in Bulgarian style is an easy way to save a rich harvest for the winter, as well as treat yourself to an original snack. Learn the rules of preparation and proceed to it.

Many years ago, Bulgarian cucumbers were sold in the store. their taste is incomparable. One day, I decided to try to close the zucchini according to this recipe. You know, Bulgarian-style zucchini for the winter turned out to be simply delicious. Now, according to the same recipe, I close both zucchini and cucumbers. Let's say the recipe has become universal.

Ingredients:

• Zucchini - 3 kilograms;
• water - 10 glasses;
• sugar - 1 glass;
• salt - 3 tablespoons;
• vinegar 9% - 250 grams;
• greenery bouquet (leaves of currant, cherry, horseradish and dill umbrella);
• garlic - 3 cloves.

A step-by-step recipe for Bulgarian zucchini for the winter

1. Try to use only young zucchini for this recipe.
2. Wash the zucchini and cut into circles, cucumbers will need to be soaked beforehand.
3. Pour water, salt and sugar into an enameled container, bring to a boil, then add vinegar.
4. Immerse our zucchini (or cucumbers) in the marinade and let it boil under a closed lid for 5-7 minutes.
5. Place greens and garlic in prepared sterilized jars, then very carefully spoon zucchini (or cucumbers), pour boiling marinade over them and immediately roll up the jar with a lid.
6. Wrap upside down in a blanket until cool.

Bulgarian-style marinated zucchini for the winter diverge in our family with a bang, and guests love them very much. But I haven’t revealed this recipe to them yet, you are the first to know about it!

Once, many years ago, pickled Bulgarian cucumbers were sold in stores. So fluffy, crunchy and delicious! How I loved them!!

And about 3 years ago I figured out the recipe for this marinade and now I close cucumbers, zucchini, and small patissons in it. Since the cucumbers for preservation have not yet ripened, and the season of young zucchini has begun, I am posting a marinade recipe with them.

Incredibly delicious pickled zucchini, try it once, then you will pickle zucchini only in this way. Housewives usually like it not only for its ease of preparation and taste, but also for the fact that there is no need to stand in the kitchen all day with complex cuts, and at the same time for the lack of sterilization. In addition, both completely young zucchini and those that have already reached such maturity that the peel can be removed from them with difficulty can be sent to the harvest. Both in the first and in the second case it will be very tasty.

A feature of this blank is that the zucchini is boiled until tender in the marinade, and then laid out in jars. The marinade is brought to a boil again and poured into jars.

To prepare such zucchini, you will need to prepare the following products:

Zucchini of any maturity - 3 kilograms;

Water - 2 liters of good purified filtered water;

Sugar - 1 glass;

Salt - 3 tablespoons with a medium slide;

Table vinegar for 9% - 250 ml;

Horseradish leaf, dill or other herbs;

Garlic - 3 cloves per 1 liter jar;

Peppercorns - 1 teaspoon;

Bay leaves - 6-8 pieces.

First, prepare the zucchini properly. If you have young, with milky skin, then they can not be cleaned. Just wash them well with a brush or a hard sponge so that not a grain of sand remains, then carefully cut them with washers, while discarding the tips of the zucchini. If the zucchini have already become far from their first youth, then we definitely clean off the skin, you can use a vegetable peeler, it’s more convenient, faster and safer. Washers of large zucchini cut into halves or even quarters. And do not grind with cutting, it is better to cut a little thicker than thinner. The optimal thickness of the squash washer is approximately 5-8 mm.

We sterilize jars in any way convenient for you. Can be washed and kept at 110 degrees in the oven until dry, can be steamed by putting a boiling kettle on the spout. I sometimes sterilize in the microwave, but the main thing here is not to overdo it, otherwise the jar will burst.

Now you need to wash and sort out all the greens, peel the garlic and arrange in jars. Usually for such a number of zucchini you need 4 liter jars.

Now the most important part is the preparation of the marinade. You need to take a fairly large saucepan of at least 5 liters, and pour water into it. Immediately add sugar and salt, spread black pepper. You can omit the bay leaf if you don't like it, but if you add it, add it at this stage. Let the marinade boil. Bubbles appeared - add vinegar, and again wait for boiling.

Now you need to lower the zucchini into the boiling marinade. Immediately cover the pan with a lid, and keep everything on medium heat for exactly 5 minutes. Zucchini are well steamed, during this time you need to mix everything a couple of times so that it does not happen that part of the zucchini floated on the surface.

Turn off the fire, transfer the zucchini to the prepared jars. We cover the jars with lids while we bring the marinade to a boil again. After that, fill the zucchini with this marinade and roll everything up. We turn the jars over, send them to self-sterilize under a fur coat.

Zucchini are moderately spicy, very tasty. Thanks to a sufficient amount of bite, they calmly stand the winter in the pantry.

Bulgaria is famous for its canned vegetables. Many of our fellow citizens remember the unique taste of these snacks. Some housewives managed to reproduce it in their home preparations. They shared their culinary discoveries with friends and acquaintances, and the recipes became widespread. Today, many people make Bulgarian zucchini for the winter, sometimes without even knowing the name of the snack, and are satisfied with its unique spicy taste. Even an inexperienced cook can close these canned food for the winter if he knows the peculiarities of preparing this popular dish.

Cooking features

Bulgarian zucchini is marinated without sterilization in jars, which greatly simplifies the task facing the culinary specialist. However, without knowing some of the subtleties, he can get a result that does not live up to expectations.

• Both young and overgrown fruits are suitable for cooking zucchini in Bulgarian style, but from medium-sized vegetables, the appetizer still turns out to be more tender and pleasant in taste.
• Young zucchini are not cleaned before cooking, it is enough to wash them, rubbing them with the rough side of the sponge, dry them, and cut off the ends. Mature zucchini is peeled, cut in half and the pulp and seeds are removed.
• Usually zucchini in Bulgarian is marinated in circles, but another form of cutting is also acceptable: rings, half rings, cubes.
• To prepare an appetizer without sterilization makes it possible to pre-heat the vegetables included in its composition. Zucchini are blanched in a boiling marinade for 5-7 minutes or stewed with other vegetables for 20-30 minutes.
• Jars for zucchini must be washed with soda and sterilized in any convenient way. Lids are also sterilized, usually by boiling. Close the jars with vegetables with metal lids to ensure tightness. If these conditions are not met, the workpiece will quickly deteriorate.

It is recommended to store Bulgarian marinated zucchini in a cool room, although practice shows that they are great at room temperature.

Classic Bulgarian marinated zucchini recipe

Composition (per 4 l):

• zucchini - 3 kg;
• water - 2 l;
• salt - 60 g;
• sugar - 0.25 kg;
• table vinegar (6 percent) - 0.25 l;
• garlic - 12 cloves;
• black peppercorns - 20 pcs.;
• horseradish - 1 sheet;
• laurel leaves - 5-6 pcs.

Cooking method:

• Sterilize the jars, boil the lids that fit them.
• Wash spices and spices, let them dry.
• Cut a sheet of horseradish into pieces according to the number of cans, put a piece on the bottom of each of the prepared containers.
• Peel the garlic, arrange the cloves in jars.
• Wash the zucchini thoroughly. Blot with a tissue. Peel ripe vegetables, remove seeds from them. Cut the zucchini into 7–8 mm thick circles or other shapes, but about the same thickness.
• Pour water into the pan, put salt, sugar, pepper and bay leaves in it. Bring to a boil. Pour in the vinegar.
• Dip the zucchini pieces into the boiling marinade. Cover the pot with a lid. Blanch for 5 minutes.
• Arrange zucchini in prepared jars.
• Bring the marinade in which they were blanched back to a boil and simmer for 5 minutes.
• Pour marinade over zucchini.
• Roll up the cans, turn over. Cover with a blanket. Leave to cool in a steam bath for better preservation.

Almost everyone likes zucchini prepared according to this recipe. They have a moderately spicy taste, remain crispy, but tender.

Bulgarian zucchini in a spicy marinade

Composition (per 4 l):

• zucchini - 3 kg;
• water - 2 l;
• garlic - 8 cloves;
• dill umbrellas - 4 pcs.;
• currant leaves - 4 pcs.;
• raspberry leaves - 4 pcs.;
• salt - 60 g;
• sugar - 0.25 kg;
• table vinegar (9 percent) - 0.25 l;
• allspice peas - 10 pcs.;
• black peppercorns - 10 pcs.;
• laurel leaves - 8 pcs.

Cooking method:

• Wash the zucchini, pat dry with a kitchen towel. Cut off the ends of the vegetables. If the vegetables are large, peel them with a vegetable peeler.
• Cut the zucchini into circles. Squeeze out the middle with large seeds from ripe fruits with a glass.
• Sterilize jars. Spread currant and raspberry leaves, garlic cloves over them.
• Put dill umbrellas, bay leaves, peppercorns in a saucepan. Pour in sugar and salt.
• Fill with water. Bring to a boil.
• Add vinegar. When the marinade boils again, put the zucchini in it and blanch for 5-7 minutes, depending on how thick you cut the vegetables.
• Transfer zucchini to jars.
• Boil the marinade for 3 minutes, pour over the vegetables.
• Having rolled the jars with prepared lids, turn them over, wrap them. Leave to cool like this.

After cooling, the workpiece can be removed to the pantry or any other place where you usually store supplies for the winter.

Bulgarian zucchini with peppers and tomatoes

Composition (per 4 l):

• zucchini (peeled) - 3 kg;
• tomatoes - 1 kg;
• bell pepper - 0.5 kg;
• vegetable oil - 0.25 l;
• bitter capsicum - 50 g;
• garlic - 100 g;
• salt - 40 g;
• sugar - 0.2 kg;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

• Peel the zucchini, cut into cubes.
• Pour boiling water over the tomatoes, remove the skin from them. Cut the pulp into slices.
• Wash sweet pepper, remove seeds, cut it into thick quarters of rings.
• Cut the hot pepper into thin rings, remove the seeds.
• Pour oil into the bottom of the pan, put tomatoes in it, simmer for 10 minutes.
• Add salt and sugar, simmer for another 5 minutes.
• Add zucchini, sweet and hot peppers. Continue to simmer over low heat for 30 minutes.
• 10 minutes before readiness, pour in vinegar essence, add finely chopped garlic, mix. You can not chop the garlic, but crank it through a meat grinder.
• Arrange the hot snack in sterilized jars, seal tightly.
• Turn over, cover with a blanket.

In the morning, canned food can be rearranged to a place of permanent storage. According to this recipe, an appetizer is obtained, which can serve as a full-fledged side dish if it is warmed up. It tastes even better cold.

Zucchini canned for the winter in Bulgarian style can be different, but all these snacks have a savory and balanced taste. They are good on their own and as an addition to the main dish.