Bulgarian Pickled Cucumber Recipes. Bulgarian pickled cucumbers

Calories: Not specified
Cooking time: Not indicated

A recipe that accurately recreates the taste of the famous Bulgarian canned cucumbers from the times of the USSR. These cucumbers were then simply dismantled from the shelves. And now you can cook this great lightly salted snack yourself. The peculiarity of cooking cucumbers in Bulgarian, as in a store in the USSR, is that neither garlic, nor horseradish leaves, nor dill, such popular ingredients for, here you need to put in a jar. On the other hand, an onion will give a sweetish unique taste, and a bay leaf will give a subtle spicy aroma. Spicy notes will be obtained thanks to a considerable amount of vinegar. In winter, when you open a jar of cucumbers, see for yourself how plump and appetizing these vegetables will turn out. You can cook salads with them and serve as an ideal snack for vodka.

You will need products for one liter jar:
- 1-2 onion rings,
- 50 ml of vinegar,
- 1 tsp Sahara,
- 1 tsp salt,
- cucumbers - how much will fit,
- parsley - a couple of branches.

Recipe with photo step by step:

We sterilize a liter jar, in which cucumbers will then be stored. At the bottom we spread the onion, parsley, bay leaf.

We put cucumbers in there. They need to be taken as small as possible for twisting. Some even use gherkins.

Without rolling, cover with a lid. We put on the bottom of the pan lined with a cloth. Pour plain tap water into a bowl. Not hot! And after the moment of boiling, we measure a quarter of an hour.

After this time, the banks can be removed and rolled up with a key. Let them now cool at room temperature, or wrapped in a blanket.

In a week you can open and try what happened!
Tips: correctly determine the degree of readiness of cucumbers, their color will help you. As soon as they changed green to olive during the cooking process, then it's time!
If you are boiling several batches of cans in the same pan, then after the first, scoop out a mug of boiling water. And instead add the same amount of cool. Otherwise, the glass may crack, and all work is in vain.
Heap spoonfuls of sugar and salt.




Vinegar should be taken nine percent.
We cut off the tails of the washed cucumbers so that they fit more evenly in the jar and are better salted.
To make pickled vegetables especially crispy, they are soaked in cold water for several hours. Then in winter you will save yourself the risk of suddenly finding a cucumber with a void inside.
Bon appetit.

Bulgarian-style pickled cucumbers are crispy, sweet, with a spicy note that onions and cloves give to cucumbers. Preserving these cucumbers is a little different from other recipes. The composition does not use dill, horseradish leaves, cherries and currants.

Ingredients

To prepare Bulgarian pickled cucumbers, we need:
For each 1 liter jar:

cucumbers;
6 black peppercorns;
3 pcs. cloves;
2 bay leaves;
1 sprig of parsley;
1 slice of onion.
For marinade per 1 liter of water:
1 liter of water;
100 g of vinegar 9%;
20 black peppercorns;
7 pcs. bay leaf;
3 art. l. Sahara;
1 st. l. salt.

Cooking steps

Put pepper, cloves, bay leaf, parsley sprig and onion at the bottom of sterilized jars. Tamp the cucumbers tightly on top, after soaking them in cold water for 3-5 hours.

Mix all the ingredients for the brine, except for the vinegar, and bring to a boil. Let the brine boil for 2-3 minutes and add vinegar. Let the marinade boil, filter it and pour our jars of cucumbers with the marinade, cover with boiled lids.

We sterilize liter jars for 3 minutes.

We roll up the sterilized jars with a preservation key, turn them over and wrap them in a warm blanket until they cool completely. Our delicious Bulgarian pickled cucumbers are ready.

Bon appetit!

Bulgarian cucumbers for the winter - a recipe proven over the years, known since Soviet times. Then these pickles did not linger on the shelves - they were dismantled in boxes, for the future. You can recreate this culinary miracle in your own kitchen, if you strictly follow the algorithm of professionals. Green vegetables will turn out crispy, savory and juicy - ideal for a festive table.

Bulgarian cucumbers for the winter - a great snack and variety in the diet

Ingredients

peppercorns 1 piece(s) Bulb 1 piece(s) Granulated sugar 2 tbsp Salt 1 tbsp currant leaf 1 piece(s) Vinegar 4 tbsp

• Servings: 2
• Cooking time: 2 minutes

Classic Bulgarian cucumber recipe

To prepare pickles, stock up on the following ingredients (per liter jar):

• 10 peas of allspice;
• 1 bay leaf;
• 1 medium-sized onion;
• 2 tbsp. l. granulated sugar;
• 1 st. l. salt;
• currant leaf;
• 4 tbsp. l. 9% vinegar;
• cucumbers (it is desirable to take young vegetables of a small size).

Wash vegetables thoroughly and leave in cold water for three hours. At the bottom of a glass jar, put lavrushka, currant leaf, sugar, salt, pepper and onion, cut into half rings. Put cucumbers in a container and pour boiling water over it. Water should not reach the edges: leave a distance of a couple of fingers. It is necessary to fit table vinegar.

The jar with all the components must be closed with a pre-boiled lid and put on sterilization. Prepare the water in a saucepan in advance: it should be about 70 degrees. Bring the liquid to a boil and watch the color of the vegetables. As soon as it becomes olive (3-5 minutes is enough for this), the container must be removed from the water and the lid screwed on.

Jars of cucumbers should be placed upside down for 1-2 hours. In order not to swell, they need to be covered with a warm blanket. When the blanks have cooled, they can be turned over “on their feet”.

Bulgarian cucumbers without sterilization

For a prescription without sterilization, you need:

• 1 st. l. salt;
• 6 art. l. Sahara;
• 100 ml of vinegar;
• 1 carrot;
• a few cloves of garlic;
• greens (dill, currant leaf, lavrushka);
• allspice;
• bulb;
• cucumbers.

Wash the vegetables and leave them in cold water for three hours. Sterilize jars and lids ahead of time. Then put in them greens, spices, onions, cut into half rings, and carrots chopped into circles. Look at each cucumber: remove the remnants of dirt, traces of rot, tips (per centimeter).

Bring 1.3 liters of water to a boil and pour into jars of cucumbers for 20 minutes. In a separate bowl, combine another 1.3 liters of water with sugar and salt, boil and simmer for five minutes. Drain the first marinade from the jars and pour the second. Roll up the lids, store the blanks for the first 3-4 hours "upside down".

Bulgarian cucumbers are an excellent snack and a great addition to the winter diet. Try the recipes, and you will surely be able to recreate the taste familiar from childhood.

Cucumbers in Bulgarian for the winter without sterilization, as in a store in the USSR, were remembered by millions because of their characteristic taste. Once you have tried these crispy, spicy cucumbers, you will not be able to confuse them with others. Unfortunately, over time, they practically disappeared from store shelves, and those that remain often scare away consumers with their price. But what to do if you really want to feel this inimitable taste again? It's simple, making them yourself at home is quite simple, especially with our step-by-step recipe!

Bulgarian cucumbers from the USSR recipe:

For a two liter jar.

Ingredients:

1. Cucumbers - one and a half kilograms;
2. Hot pepper - 1 piece;
3. Twenty grams of dill;
4. Mustard seeds - three teaspoons;
5. Laurel leaf - 6 pieces;
6. Black peppercorns - 12 pieces;
7. Cloves - 4 pieces;
8. Bulb - 1 head;

Brine preparation:

1. Two liters of water;
2. 120 grams of salt;
3. Sugar - 100 grams;
4. One hundred grams of table vinegar (9%).

How to cook Bulgarian-style pickled cucumbers, like in a store in the USSR:

• Cucumbers need to be picked up from a fresh harvest, take small, hard, and strong. Pick them the same size;
• Before canning, the fruits must be inspected, the soft ones should be discarded, after which the stalks should be removed and washed under running water, after which they should be placed in a bowl of cold water. They are left there all night. Sometimes ice is added to them, because the colder the water, the tastier the dish will be in the end.

• In the morning, the water must be drained, wipe the greens with paper towels. Put them back in the bowl and scald them with boiling water. Then we drain the hot water, and immediately fill it again with cold water.

• For now, let's leave the vegetables in the water, and we'll do it.
• We clean the onion and chop it in half rings, after which we send it to the bottom of the jar, add spices to it.

• Then we spread the greens, the largest to the bottom, the smallest to the top. We put the pepper pod together with the cucumbers, leave a little space for the brine.

• We put a pot of clean water on the fire, preferably from a well or purchased. Bring it to a boil, and add salt, sugar to it, and wait until they are completely dissolved. After that, we reduce the fire, and at the end we add vinegar.
• Pour the marinade into a jar of cucumbers, it should be hot, but not boiling water, so that the jar does not crack. Fill it up to the top.
• We roll up the lid, turn upside down, cover with a warm blanket and wait until they have completely cooled down. Then we remove the jars in a dark, cool place.

That's all the Bulgarian cucumbers are ready, bon appetit. Remember this long forgotten taste with nostalgia and remember that better days are yet to come. Until we meet again on our website, we have many more interesting recipes for spins for the winter.

Cucumbers canned in Bulgarian style for the winter are reminiscent of the times of the USSR. It was then that this product, which was considered a shortage, was instantly swept away from store shelves. The amazing sour-sweet taste of crispy greens did not leave indifferent neither children nor adults. They saved a jar of such a delicacy for a big holiday or birthday. Now the recipe for the famous Bulgarian cucumbers has become available, and every housewife can repeat it.

There are subtleties in the preparation of canned cucumbers according to the Bulgarian recipe. The most important is the minimum amount of spices used. They do not add garlic, spices, blackcurrant and horseradish, traditional for our marinade. Finely chopped dill leaves, bay leaf and peppercorns are used in small quantities. Throw in a small amount of mustard seeds if desired. This arrangement makes it possible to preserve the natural taste of cucumbers and not clog it with spices.

When preparing Bulgarian cucumbers, they resort to a cold pickling method. It lies in the fact that all the ingredients are placed in prepared containers and poured with cold water. Only after that everything is sterilized together. This allows you to significantly save time on cooking, and the greens themselves remain crispy.

To make the preparation more piquant, onions are added to the marinade. It can be either cut into rings or used whole. Vinegar is present in large quantities in Bulgarian cucumbers. There is no smell in the finished dish, but the opponents of this preservative are unlikely to like this moment. Also, cooking recipes include the addition of a large amount of sugar.

How to choose and prepare Bulgarian cucumbers

For canning cucumbers according to the Bulgarian recipe, greens no more than 10 cm long are selected. Varieties for this are only suitable for pickling. For one conservation, it is better to select fruits of the same variety. If they were not collected from the garden with their own hands, then they will need to be soaked for several hours in cold water in order to ensure proper crunch during pickling.

Before conservation, the cucumbers are thoroughly washed, allowed to dry a little and cut off the tips. The following are the recommendations of the selected recipe.

Recipes for pickling cucumbers at home for the winter

Previously, it was not possible to get a recipe for making original Bulgarian cucumbers. The hostesses tried in every possible way to repeat this culinary masterpiece, but it was not the same. Now the recipe has become available, even several different cooking options have appeared, but the basis remains constant.

An easy way to cook in a liter jar

These crispy cucumbers are just right to cook if you have a small family. After opening, they will not have time to disappear, and in case of an increase in proportions, it will be convenient to count the components. For the recipe you will need:

• fresh young cucumbers - 0.6 kg;
• garlic cloves - 3 pcs.;
• small onion - 1 pc.;
• bay leaves - 2 pcs.;
• peppercorns - 5 pcs.;
• purified water - 0.5 l;
• table salt - 2 tsp;
• granulated sugar - 4 tsp;
• table vinegar - 4 tbsp. l.

For this recipe, it is better to select greens up to 8 cm long, elastic and strong. They need to be thoroughly washed and soaked overnight in very cold water. It is even recommended to add a few pieces of ice. In the morning, pasteurize the jars, and cook the lids in boiling water for 5 minutes. Peel onion and garlic heads.

Disassemble the garlic into slices, and cut the onion, if necessary (if the head is large), into rings. Remove the cucumbers from the water and let dry on a towel. Put cooked spices on the bottom of the dish. Fill sterilized jars with cucumbers, trying to tamp as tightly as possible. Pour purified water into a free saucepan, bring it to a boil and pour into greens.

Cover the container with prepared lids, wrap and leave to stand for a while. Drain the liquid back into the bowl and repeat the steps again. For the 3rd time, throw in salt and sugar, boil, then pour in the vinegar. Mix everything thoroughly, pour jars with greens. Ready!

If you need to get hot cucumbers, then a pod of bitter pepper is placed on top of the cucumbers when laying in jars.

Recipe from the times of the USSR

The most noble and delicious Bulgarian cucumbers were precisely in the days of the USSR. That taste remains in my memory to this day. For one liter jar you need:

• small fresh cucumbers - 0.7 kg;
• small onion - 1 head;
• fresh parsley - 3 sprigs;
• black pepper - 3 peas;
• cloves (heads) - 3 pcs.;
• table salt - 1 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar - 100 ml;
• bay leaves - 6 pcs.

Place the selected greens for 2-3 hours in very cold water. You can not take lettuce varieties for this recipe. Wash and sterilize glassware. Wash the fruit thoroughly and cut off the ends on both sides. Also wash the parsley, peel and chop the onion. Put spices, herbs and onions on the bottom of the prepared glass container of the required volume.

Put Zelentsy in a jar as tightly as possible. Pour clean water into the pan, add salt, sugar to it, throw in the bay leaf and boil for several minutes. Pour in the vinegar, remove from heat and pour the prepared marinade into jars with greens. Bay leaves should be removed before this.

Cover the container with prepared lids, put in a wide bowl with water and sterilize for 15 minutes. Do not open the lids during this time. After the required time has elapsed, turn off the fire, carefully remove the cans and roll up. Canned Bulgarian cucumbers are ready.

With carrots and onions

Cucumbers marinated with vegetables are eaten in an instant. To prepare them for a 3-liter jar, you will need:

• small fresh cucumbers - 2300 gr.;
• large onion - 1 head;
• small carrots - 1 pc.;
• bay leaves - 2 pcs.;
• allspice - 6 peas;
• fresh dill - 2 umbrellas;
• purified water - 2 liters;
• granulated sugar - 4 tbsp. l.;
• table salt - 2 tbsp. l.;
• vinegar essence - 1 tbsp. l. (70%).

Selected greens are thoroughly washed and poured over with boiling water. Sterilize glass containers. Onions and carrots are peeled, washed and crushed into thin rings. Boil water in a saucepan, then pour sugar and salt into it, let it cool well. Cooked spices are thrown to the bottom of the jar, carrots and onions are also sent there.

Cucumbers are laid as tightly as possible, poured with cooked marinade, vinegar essence is poured in and covered with lids. Put the container in a saucepan, pour water and sterilize for 10 minutes over low heat. After that, the container must be carefully removed and rolled up.

Without sterilization

If there is no desire or opportunity to sterilize your blanks, then you can pickle Bulgarian cucumbers without this procedure. You will need to take for one liter jar:

• small fresh cucumbers - 0.65 kg;
• garlic cloves - 2 pcs.;
• small onion - 1 pc.;
• bay leaves - 2 pcs.;
• pepper - 4 peas;
• purified water - 0.5 l .;
• table salt - 2 tsp;
• granulated sugar - 4 tsp;
• table vinegar - 4 tbsp. l.

Zelentsy is placed for 2-3 hours in very chilled water, then thoroughly washed and cut off the tips. Glass jars are sterilized. Onions and garlic are peeled and washed, cut into slices. Spices are laid out at the bottom of the prepared jars.

Cucumbers try to lay as tightly as possible. Bring water to a boil in a saucepan and carefully pour it into greens, leave them for 20 minutes. The procedure is done twice, for the 3rd time salt and sugar are thrown into the water, after boiling, vinegar is poured in, mixed thoroughly and greens are poured. Sunsets are ready.

with mustard

Fans of spicy dishes can pickle Bulgarian cucumbers with mustard. For a liter jar you will need:

• small cucumbers - 0.7 kg;
• mustard seeds - 1.5 tsp;
• bitter capsicum - 1 pc.;
• small onion - 1 pc.;
• dill (fresh herbs) - 10 gr.;
• bay leaves - 3 pcs.;
• peppercorns - 5 pcs.;
• cloves - 2 pcs.;
• water - 0.6 l .;
• granulated sugar - 4 tsp;
• table salt - 2 tsp;
• table vinegar - 50 ml.

Cucumbers are sent for several hours in ice water, then they are thoroughly washed, dried and cut off the edges. Put them in a bowl, pour boiling water, drain it after a minute and pour cold water again. Hold for 5 minutes, drain the liquid and allow the fruits to dry.

Glass containers and lids are pasteurized, greens are washed, onions are peeled and cut into several pieces. Spices are folded at the bottom of the jar, then cucumbers are tightly folded. Put hot pepper on top and pour mustard. Water is boiled, after which sugar, salt, vinegar are poured. Zelentsy is poured with the prepared marinade and rolled up.

If there is no desire to add vinegar to the finished marinade, you can replace it with another component, for example, citric acid. To prepare 7 liters of Bulgarian cucumbers you will need:

• small greens - 5 kg;
• dill - 7 umbrellas;
• small onion - 7 pcs.;
• garlic - 2 heads;
• horseradish rhizome - 10 gr.;
• peppercorns - 21 pcs.;
• mustard seeds - 7 tsp;
• bay leaves - 7 pcs.;
• water - 5 liters;
• granulated sugar - 6 tbsp. l.;
• table salt - 3 tbsp. l.;
• citric acid - 7 tsp.

Cucumbers are poured into ice water, the lids and containers are pasteurized, the greens are washed, the garlic is peeled and divided into slices. Onions are also peeled and cut into several pieces. Horseradish root is divided into 7 pieces.

Spices are thrown into the prepared container, then cucumbers, mustard is poured on top. Water is boiled, sugar and salt are thrown, cucumbers are carefully poured with the resulting marinade, a teaspoon of citric acid is poured on top. Salted Bulgarian cucumbers are ready.

With tomatoes

For this unusual recipe, you will need to select small tomatoes, you can take the Cherry variety. Necessary ingredients for 2 liters of pickles:

• small cucumbers - 0.7 kg;
• small tomatoes - 0.7 kg;
• garlic - 3 cloves;
• small onion - 1 head;
• bell pepper - 5 rings;
• mustard seeds - 1 tsp;
• bay leaf - 2 pcs.;
• cilantro seeds - 0.5 tsp;
• cloves - 2 pcs.;
• dill seeds - 1 tsp;
• water - 2 l;
• granulated sugar - 3 tbsp. l.;
• table salt - 1.5 tbsp. l.;
• table vinegar - 90 ml.

Cucumbers are soaked for several hours, tomatoes and peppers are washed. Garlic is peeled and divided into cloves. The entrails are cleaned from the bell pepper, cut into rings. Onions are also peeled and cut into slices or rings. Glass containers and lids are sterilized, spices are laid out in them, then greens and tomatoes are folded as tightly as possible, peppers and onions are placed on top.

Pour everything with boiling water, then leave to cool for a while. The liquid is poured back into the pan, boiled, sugar and salt are poured in, vinegar is poured in. The resulting marinade is poured over pickles and rolled up.

Features of storage of pickles