Bulgarian sweet cucumbers. Bulgarian cucumbers for the winter - the most delicious recipe with carrots and onions without sterilization

Step 1: Prepare cucumbers.

Rinse cucumbers well with warm water. In order to remove even the finest dirt adhering to the skin, I recommend using a soft sponge. Just wipe the vegetables with it so that you don’t accidentally get pickled cucumbers with sand.

Step 2: Pickle cucumbers in Bulgarian.

At the bottom of a pre-sterilized liter jar, lay onions, peeled and cut into thin half rings. Next, add a currant leaf, peppercorns, bay leaf to the jar, pour salt and granulated sugar.
On top of the spices, place the previously prepared small cucumbers in a jar.
Pour boiling water over the vegetables, but not up to the neck. Add the desired amount of vinegar, and if there is still some room left in the jar, add boiling water. Cover the blanks with sterilized lids.


Prepare a saucepan by laying a towel on the bottom and pouring hot water into it. Place a jar of cucumbers in a saucepan. In this case, water should not reach the neck of the jar with the workpiece, but only close 2/3 her height.
Put the pot on the fire and bring the water in it to a boil. Pasteurize the jar with the workpiece for 3-4 minutes until the cucumbers change color to olive. As soon as this happens, immediately remove the jar from the pan, tighten the lid tightly, wrap your workpiece with a kitchen towel or blanket and place it upside down on the lid. Let the cucumbers sweat under the "fur coat" for 1 hour, and then the blanket can be removed, return the jar to its normal position with the bottom down and cool. After cooling, Bulgarian-style pickled cucumbers should be stored in a dark, cool place, along with your other blanks.

Step 3: Serve pickled cucumbers in Bulgarian style.

Bulgarian pickled cucumbers are the most delicious cold vodka appetizer you can imagine. Well, those who are not very fond of strong drinks will appreciate these cucumbers in the company of a meat patty and mashed potatoes. Yes, and on the festive table, Bulgarian-style pickled cucumbers scatter in an instant, just have time to add them.
Bon appetit!

Large cucumbers can also be made, but it’s better not to cut them into pieces, but to pick up a larger jar for them, and then the huge cucumbers will turn out to be as crispy as the small ones.

Do not use tap water for cooking. Of course, not every hostess can afford to use the key either, but get at least a bottled one in the nearest store.

To please themselves and their body with delicious gifts of summer, many canned vegetables for the winter. There are many different recipes for preserving this wonderful vegetable. Bulgarian preservation is very popular. For many, the taste will remind crispy store-bought cucumbers from the USSR.

The classic recipe for canned Bulgarian cucumbers

The classic recipe includes the following components (calculation per liter jar):

• about 700 g of medium-sized cucumbers;
• 1 sprig of dill;
• peppercorns - 15 pcs.;
• garlic - 2 small cloves;
• 5 g salt;
• vinegar (9%) - 50 ml.

To prepare Bulgarian cucumbers for the winter, you need:

1. Soak vegetables in very cold water for 9-10 hours.
2. Wash them, remove thorns, dirt.
3. Prepare the necessary spices, observing the proportions. If the container is more than 1 liter - make calculations.
4. In sterile jars, first put dill, pepper and a few cloves of garlic. You can add half an onion if you like. Then the cucumbers will turn out with a "point". Also put sugar and salt on the bottom.
5. Lay cucumbers close to each other, pour vinegar.
6. Add filtered water to jars. You can use boiled. Cucumbers should be completely covered with water.
7. Sterilize lids for about 5 minutes.
8. In a large saucepan, sterilize the jars so that the water completely covers them. Keep 15 minutes in boiling water.
9. After all the manipulations, take out the container, twist the lids, place the jars upside down and wrap them in a warm blanket overnight.

Store preservation in a dry and cool place.

Crispy cucumbers: a recipe without sterilization for the winter

The result of this recipe is the sweet-spicy taste of crispy cucumbers. For conservation, it is advisable to choose small cucumbers. But if you take gherkins, then it will be difficult to distinguish from purchased preservation. Spices can be added according to your own taste. The main condition for Bulgarian cucumbers is the absence of citric acid.

If you keep the cucumbers in cold water for 4 hours in advance, they will be more crispy and tasty.

Canning cucumbers provides for the following components (calculation for a three-liter container):

• cucumbers - 2.5–2.7 kg (depending on size);
• 1 st. l. table salt;
• 1.5 liters of pure water;
• 100 g of vinegar 9%;
• 1 carrot;
• 6 art. l. Sahara;
• garlic - 2 small cloves (or a small onion);
• greens (cherry and currant leaves, parsley, dill);
• spices (bay leaf, black peppercorns).

Conservation steps:

1. Prepare jars and lids, sterilize them.
2. Wash greens, garlic, onions, cut carrots. It is better to cut into thin rings.
3. Wipe the cucumbers with a sponge, removing the thorns. Cut off the ends by 1 cm.
4. Next, boil water. Put greens and vegetables in jars. Pour boiling water over and leave there for 20 minutes.
5. Separately, put water on the stove and bring it to a boil. Add the required portion of sugar and salt.
6. Pour vinegar into the boiling mixture, turn off the heat.
7. Drain the water from the cans into a saucepan, and pour the marinade instead. If the water does not cover the cucumbers, add water from the first pour. Roll up the banks.
8. Turn the container upside down and wrap for half a day.

Crispy

Each recipe is original. Even two housewives will not be able to preserve Bulgarian crispy cucumbers in the same way.

Ingredients (for a three-liter jar):

• bulb;
• half a carrot;
• 1 clove of garlic;
• 40 g of edible salt;
• 85 g sugar;
• vinegar (9%) - 70 g;
• peppercorns.

To prepare conservation for the winter, you need:

1. It is desirable to take cucumbers of the same size. Then they will compactly fit in one jar. Place the vegetables in a sterile container.
2. On the bottom or among the cucumbers, onions, carrots, garlic, peppers should be placed. Some use tomatoes in this recipe. Parsley or dill are added as desired.
3. Pour jars with boiling water for 10 minutes. Top them with sterilized lids.
4. Drain the water, boil it again and pour the cucumbers again.
5. After 10 minutes, pour water again and calculate the concentration of salt and sugar, add them to boiling water. After that, pour in 350 g of table vinegar and turn off the heat.
6. Add the resulting marinade to the cucumbers. Roll up the banks.

It is better to store the first day of the container upside down in a warm blanket.

with mustard

Differences in ingredients depend on the regions of Bulgaria where these recipes come from. For example, mustard will give an unusual taste that will appeal to many in your family.

To prepare for a liter jar you need:

• 50 ml of nine percent vinegar;
• chopped dill;
• 1.5 st. l. Sahara;
• 5 g salt;
• 5 pieces. peppercorns (not fragrant);
• 1 tsp mustard seeds (some substitute dry mustard);
• 2 bay leaves.

Conservation steps:

1. Place dill, pepper, mustard seeds, bay leaves on the bottom of a liter jar. Pour in 50 ml of vinegar.
2. Pack cucumbers tightly. If their size does not allow canning in a liter container, then you can cut it.
3. Place onion rings or small onions between the cucumbers. Add the required amount of salt and sugar.
4. Pour cold clean water (from a well, filtered or boiled) into jars up to the neck and cover with a sterile lid.
5. Choose the widest pot in the house and put the jars in water, which should completely cover them. Bring to a boil and sterilize them for 5 minutes.
6. Pull out the jars, roll up, turn over and place overnight under a warm towel, blanket or blanket.

It is better to open such cucumbers in a month. So they are completely saturated with marinade.

Preservation with tomatoes and cucumbers in Bulgarian style

At the time of harvesting cucumbers, other vegetables often ripen. The assorted recipe is simple, the calculation is taken for a 2-liter jar.

It includes the following ingredients:

• ground cinnamon (at the tip of a knife);
• garlic - 3 cloves;
• 3 rings of bell pepper;
• horseradish leaf;
• 2 cloves;
• a little hot pepper;
• small bulb;
• bay leaf - 2 pcs.;
• vinegar (6%) - 400 g;
• 1 tsp dried dill;
• 5 g cilantro seeds;
• 1 cup of sugar;
• 1 tsp mustard or seeds;
• 1/2 cup salt.

To prepare assorted for the winter, you need:

1. Prepare sterile jars and lids.
2. Put cucumbers, green and brown tomatoes, carrots, bell peppers and other vegetables to taste in a container.
3. Bring water to a boil, pour into jars.
4. When the water has cooled, pour it into a saucepan and add all the spices except for the vinegar.
5. Pour vinegar into boiling water, based on the proportion of your container. Let it boil for 7 minutes and immediately pour into jars.
6. Roll up with sterile lids, turn the jars over and leave wrapped in a warm blanket for 8 hours.

Bulgarian tomatoes slices

Cooking tomatoes according to a recipe from Bulgaria will not take much time, and the result will pleasantly surprise you. It is convenient to roll such tomatoes into jars with a capacity of 1-1.5 liters.

You will need:

• tomatoes, it is better if they are fleshy fruits;
• parsley and dill;
• garlic;
• onion;
• sunflower oil;
• 5% vinegar;
• water 3l;
• granulated sugar - 12 tablespoons;
• salt - 4 tbsp.

How to cook:

1. While the marinade, consisting of water, sugar and salt, is being prepared, we fill the jars: pour some greens and chopped garlic cloves on the bottom. Now you can put the tomato halves (if the fruits are large, then cut into 4 or even 6 parts). The final layer is large onion rings.
2. Carefully pour out the hot marinade and add 1 tbsp to each container. vegetable oil and vinegar. Lightly roll the lid and set to sterilize. For a one and a half liter jar, the process lasts no more than 10 minutes.
3. We finally roll up the jar and put it upside down to cool.
4. The list of spices used in such preservation can be expanded: black or allspice peas, cloves, a piece of hot pepper, bay leaf, etc.

Tomatoes are very tasty and perfectly complement any dish.

Bulgarian canned cucumbers (video)

Any holiday is not complete without canned pickled cucumbers. A variety of recipes makes the hostess think about what to cook this season. But no one will refuse crispy sweet and sour cucumbers! Thanks to Bulgarian secrets, you can boast the most excellent taste of healthy vegetables on your holiday table. Fantasy with the ingredients, you can achieve your own taste, which will appeal to your family members.

A magical Bulgarian cucumber recipe for the winter. Almost the same as sold thirty years ago in Soviet stores. They were swept off the shelf as soon as they appeared there. But with the addition of aromatic variations. Vegetables are sweetish and very sweet, and a small ring of onion and cloves will give the twist a stunning original smell. Add a spicy bay leaf and a sprig of parsley there, and you get a very interesting and peculiar taste. Bulgarian cucumbers differ from other common recipes in that you will not find horseradish leaves or dill in them.

You will need for 1 liter jar:
- 1 - 2 onion rings,
- 2 bay leaves,
- a couple of peas of black pepper,
- 3 cloves,
- 2-3 sprigs of parsley,
- cucumbers - how much will fit in a jar,
:
- 100 ml of vinegar,
- 3 tbsp. l. granulated sugar,
- 1 tbsp salt,
- 7 bay leaves,
- 1 l. water.




The stage from which it is always worth starting the process is the sterilization of the jars in which you will twist the cucumbers. And only then we begin to lay the ingredients. We spread all the spices and spices in clean jars.

And fill them with cucumbers, placing them vertically and tightly. Cut off the ends of the cucumbers.

We prepare the marinade from a liter of water, adding everything to it except vinegar. Place a pot of liquid on the stove and bring to a boil. After 2-3 minutes, you can pour in the vinegar. The water will stop bubbling again, so you need to wait until bubbles appear on its surface again and only then turn off the fire.

We stretch the gauze over the pan or put a fine strainer and filter the marinade so that the bay leaves do not get into the jars. There are already enough of them already.

Covering with lids, transfer to a large saucepan filled with warm water so that it reaches the shoulders of the containers with cucumbers. We bring the water to a temperature of one hundred degrees and detect 10 minutes.

We roll up the cucumbers tightly and turn them over - let them cool down.

Tips: choose small, dense cucumbers for preservation. So they will surely crunch in your winter, and inside they will not form a void. To ensure no bitterness, soak the vegetables for three or five hours in regular cold water. It is convenient to just leave them overnight so that you can marinate in the morning.
Sterilization of jars can take place in different ways. All of them are suitable: both boiling in water and calcining in the oven. Now they are also often processed in the microwave, leaving with a little water at the bottom for a few minutes.
Bon appetit.




Old Lesya

Harvesting Bulgarian cucumbers for the winter will be a great idea for any housewife. They can be served both as an appetizer for alcoholic drinks, and as a dish on the festive table. There are many recipes for harvesting cucumbers, but not all of them give the expected result. We give only the most proven and delicious recipes for cucumbers in Bulgarian.

The peculiarities of harvesting Bulgarian cucumbers include the need for careful selection of vegetables according to several parameters, as well as another method of laying cucumbers in a jar.

All ingredients, except for powdered ones, must be thoroughly washed, and it is desirable to sterilize the containers. After cooking and seaming, the jars should be taken to a cool place and it is advisable to wrap them there in a thick rag.

How to choose and prepare Bulgarian cucumbers

For conservation, it is customary to select only small cucumbers, they must also be young. Such pickled vegetables will have a pleasant sweetish aftertaste and crunch when bitten. The surface of the cucumber must be dotted with appetizing pimples. Because smooth specimens are used only for making salads, and are not suitable for preservation.

You can determine the "age" of a cucumber by its color; not too dark, with no yellowish spots, are suitable for pickling. The easiest way is to determine by touch - young cucumbers are hard, with a thick skin. It is also worth remembering that bitter "greens" are not suitable for conservation.

As for the preparation itself, the vegetables must be placed in a container of water and left there for at least a couple of hours, and even better for half a day.

Recipes for pickling cucumbers at home for the winter

Now it’s easy to find a recipe for preserving vegetables, as their variety is really impressive. Below are the 7 most interesting and popular options for harvesting cucumbers. You may already know some of them, but there are some that not many people know about. So get ready to share the recipe with your friends after they try your canning.

An easy way to cook in a liter jar

The recipe will allow you to get moderately spicy cucumbers, while it will take a minimum of time. The sequence of actions is as follows:

1. Vegetables must be thoroughly washed.
2. For flavor, you can use leaves of currant, cherry and horseradish.
3. Put leaves, dill, 3 pieces of garlic, allspice (to taste) and, in fact, cucumbers (the tops of which should be cut off) in a clean jar.
4. For sterilization, pour boiling water into the container and leave for 20 minutes.
5. Then you need to drain the water and put 2 tablespoons of salt and sugar.
6. Pour in the marinade and add half a spoonful of vinegar. After that, you can roll up. As a result, cucumbers should turn out tasty and crispy.

Recipe from the times of the USSR

This method was extremely actively used by housewives of the Soviet Union, since as a result, conservation turned out to be the most delicious, and it did not take much time to harvest. A distinctive feature of this method is the two-layer arrangement of cucumbers in a jar, as well as the lack of sterilization. Recipe:

1. Soak vegetables in water for 3 hours, after every hour it needs to be changed.
2. Prepare and process jars, lids.
3. At the bottom of the jar, add onion, garlic (to taste).
4. Place a container filled with water, salt and sugar on the stove and bring to a boil; add vinegar. After that, adjust to a slow fire and put cucumbers there (for 7-8 minutes).
5. Then we put them in a jar, fill it with a solution and close it. After that, the preservation must be cooled.

With carrots and onions

This cooking method involves the use of a small amount of onion and carrots, which will give the pickled cucumbers a special aroma and flavor. Recipe:

1. Wash the vegetables thoroughly and pour boiling water over them. Place one chopped onion and half a chopped carrot on the bottom of the jar.
2. Make a marinade (standard set: water, sugar, salt). However, in this case, it must be used not hot, but cold.
3. Pack cucumbers in a jar, pour the solution and add vinegar.
4. Roll up with metal lids.

If desired, jars can be sterilized (depending on the storage method).

Without sterilization

The essence of this method lies only in the absence of sterilization, all other components, such as herbs, onions, garlic, etc., can be added at your own discretion, or from the pickling recipes above. The sequence of actions is as follows:

1. Soak cucumbers for several hours.
2. Sterilize containers, prepare greens.
3. Fill jars and fill them with hot water.
4. Drain everything into a saucepan, boil and add vinegar.
5. Pour this liquid into jars and seal.

with mustard

It should be noted right away that mustard for this method is not used in its usual form, but in dry (powdered) form. This recipe will appeal to lovers of spicy snacks. To pickle cucumbers with mustard, you need:

1. Pour water over vegetables and wait a couple of hours. Then cut each into 4 slices and sprinkle with salt. After that, we wait another 3 hours.
2. Mix the following ingredients in one container: vinegar, sugar, mustard, pepper, garlic. Pour cucumbers with this solution and let it brew (about an hour and a half).
3. Scoop the vegetables into jars and pour over the resulting liquid.
4. Sterilize for about 20-22 minutes at 100 degrees.

With citric acid

This marinade ingredient is added primarily to make the cucumbers crunchier and more flavorful. Recipe:

1. Put dill, mustard seeds on the bottom of the jar. And also garlic, leaves, etc., at your discretion.
2. Soaked cucumbers with cut off tips pack in jars. After pour boiling water.
3. Drain the resulting liquid into a container, add salt, sugar and boil.
4. Pour jars, add citric acid (1 teaspoon will be enough).
5. Roll up and put ready jars of pickles in a cool place.

With tomatoes

Pickling cucumbers in conjunction with tomatoes is a very good solution. Since the "reds" secrete a special substance that strengthens the cucumbers and makes them durable. Recipe:

1. We sterilize the jars in an acceptable way (over the kettle or simply by pouring hot water).
2. We put components to taste on the bottom of the containers (horseradish leaves, currants, dill)
3. Mix the soaked vegetables in jars and add garlic (if desired, you can also onion).
4. Fill with hot water (let it brew for 30 minutes), and then drain the liquid and make a brine.
5. We roll and store.

Recommend to friends:

I am sure that every housewife has her favoriterecipe for canned cucumbers for the winter - after all crispy homemade pickles from a jar - this is delight and recognition from everyone around. But, if you want to please yourself and your loved ones with a new taste of cucumber - try to close it for the winterBulgarian crispy cucumbers according to my original recipe. This wonderfulpickled cucumber recipe with sterilization became an accidental find, which will now take root with pleasure in my family. If you like cucumbers with a spicier taste, we suggest closing or

Turned out great, delicious. recipe for fragrant and crispy cucumbers, although they are prepared with sterilization (I canned such cucumbers for the first time, but I am very pleased with their taste).

Crispy cucumbers for the winter - a recipe. Cucumbers in Bulgarian

To preserve for the winterBulgarian cucumbers , we will need:

2 kg. cucumbers without butts - this is based on 2 2-liter jars.

Soak cucumbers for 2 hours in cold water. Then carefully wash the cucumbers with a sponge, cut off the tail and ass of the cucumbers.

Spices for marinade on a 2-liter jar:

Bay leaf - 4 pieces

Black peppercorns - 12 pieces

Cloves - 6 pieces

Salt - 1.5 tbsp. heaped spoons

Sugar - 4.5 tbsp. spoons

Vinegar 9% - 100 ml. for 1.5 liters of marinade

Canned Cucumber Recipe. Cucumbers in Bulgarian with sterilization

In sterilized (or cleanly washed) jars, we put a couple of slices of chopped onion and two sprigs of parsley.

Packing tightly cucumbers in a jar .

Pour a portion (one and a half liters) or immediately a double portion of water into the pan. (I immediately made a double portion of the marinade, it is just enough for 3 two-liter jars.) Add the rest of the ingredients there, except for the vinegar.

Turn on the gas, bring to a boil and let it boil for 3 minutes. Turn off the gas, add vinegar. Pour marinade with spices into jars.

Pour water into a deep saucepan to half cover the jar of cucumbers, put a rag on the bottom. We heat the water. We make sure that the difference in temperature between the jar and the water in the pan does not differ much.

From the moment of boiling, sterilize for 6 minutes. At the end of sterilization, immediately roll up the lids on the jars. It is not necessary to wrap banks.

Cucumbers in Bulgarian with such spices, and even more sosterilized cucumbers . I did it for the first time, and I didn’t know if the cucumbers would turn out crispy and what acid cucumbers would turn out. Although I assumed that the strength of vinegar evaporates during sterilization or boiling.

In progress canning cucumbers at first I tried the ready-made marinade for cucumbers, already poured into jars, I liked the taste and smell of the resulting preparation for the winter.