Crispy cucumbers for the winter - a recipe. Bulgarian cucumbers. Recipe for canned cucumbers with sterilization. Bulgarian pickled cucumbers - a recipe with a photo, how to pickle for the winter

Bulgarian cucumbers for the winter have been enjoying unprecedented popularity for many years and delight lovers of spicy pickles with their great taste. There are many ways to diversify the characteristics of the workpiece, to make it more or less spicy, sweet, sour or salty, varying the proportions of the marinade components and flavors.

How to roll cucumbers in Bulgarian?

Every housewife wants to make Bulgarian cucumbers like in a store, recreating the identical taste of the workpiece and providing her family with a valuable supply for the winter.

1. Cucumbers must first be soaked in cold water for 3-4 hours, rinse.
2. Of the flavorings, traditionally onions, garlic, allspice, laurel are used.
3. To preserve the vegetable, the method of pouring boiling water twice or three times is used, followed by the addition of marinade components: salt, sugar, vinegar or citric acid.
4. As an option, Bulgarian-canned cucumbers are immediately poured with marinade, and then sterilized for 5-15 minutes in a container of boiling water.
5. They roll up the jars with lids and, as required by the recipe, turn them over to cool or wrap them up for a day or two.

Bulgarian cucumbers without sterilization

It is convenient to preserve cucumbers in the Bulgarian way without sterilization. To do this, the fruits in the jar are poured twice with boiling water for 10-15 minutes, and then a marinade is prepared from the same water. The preparation is tasty, suitable both for independent use and as an addition to salads and other dishes. The proportions are indicated per liter jar.

Ingredients:

• cucumbers - 700 g;
• water - 0.5 l;
• vinegar 9% - 4 tbsp. spoons;
• sugar - 4 teaspoons;
• salt - 2 teaspoons;
• laurel and allspice - 5 pcs.;
• garlic - 3 cloves.

Cooking

1. Garlic and spices are placed at the bottom of the jar.
2. Fill the container with cucumbers.
3. Pour boiling water over the vegetable twice and leave for 10 minutes.
4. Salt, sugar, and vinegar are added to the jar.
5. Boil the marinade, pour over the cucumbers.
6. Bulgarian pickled cucumbers are corked, turned over until cool.

Bulgarian pickled cucumbers with onions

Delicious and fragrant will be in Bulgarian with onions instead of garlic. Additional appearance and the taste of the workpiece will give slices of carrots and a clove bud. The proportions of the ingredients are based on one liter jar, and the components of the marinade are calculated per liter of liquid.

Ingredients:

• cucumbers;
• carrots - 5-6 circles;
• onions - 5-4 circles;
• laurel and cloves - 1 pc.;
• allspice - 5-6 pcs.;
• water - 1 l;
• vinegar 9% - 8 tbsp. spoons;
• sugar - 8 teaspoons;
• salt - 4 teaspoons.

Cooking

1. Onions, carrots, laurel, peppers and cloves are placed in jars.
2. Fill the jars with cucumbers.
3. Syrup is boiled from water, salt and sugar, vinegar is added to it, poured into jars of cucumbers.
4. Sterilize containers for 5 minutes, roll cucumbers in Bulgarian for the winter and turn over to cool.

Bulgarian cucumbers with mustard - recipe

The mustard seeds added to each jar with the harvest will make the Bulgarian-style harvested cucumbers for the winter more spicy, with a pleasant, slightly tart note. The number of spices and additives is indicated for one jar of 1.5 liters. Three such jars of cucumbers will take about 2 liters of prepared brine.

Ingredients:

• cucumbers;
• garlic - 3 cloves;
• laurel and cloves - 2 pcs.;
• black and allspice - 4 pcs.;
• mustard seeds - 1 teaspoon;
• water - 1 l;
• vinegar 70% - 1 teaspoon;
• sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons.

Cooking

1. Spices, mustard seeds, garlic and cucumbers are placed in jars.
2. Pour the vegetable twice with boiling water.
3. After the second filling, salt and sugar are added to the water, boiled, poured into jars, into which vinegar is poured.
4. Roll up, turn over, let cool.

Bulgarian cucumbers with citric acid

It will be possible to prepare Bulgarian-style cucumbers for the winter, crispy, without the taste and aroma of vinegar, by following the brine recipe with citric acid. In addition to the presented assorted spices, you can add seeds or dill umbrellas, a slice of root or horseradish leaves to each jar with harvesting. The calculation is given for a 1.5 liter can.

Ingredients:

• cucumbers;
• garlic - 3 cloves;
• laurel and cloves - 2 pcs.;
• a mixture of peppers - 1 teaspoon;
• mustard seeds - 1 teaspoon;
• water - 1 l;
• citric acid - 1 teaspoon in a jar;
• sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons.

Cooking

1. Cucumbers and spices are placed in a jar, poured twice with boiling water for 10 minutes, and then with marinade, adding salt and sugar to the water.
2. Acid is poured into each container, and then the boiling marinade is corked.
3. Cucumbers are insulated in Bulgarian style with lemon for the winter upside down for a day.

Bulgarian sweet cucumbers

Prepare sweet cucumbers in Bulgarian for the winter by adding a larger portion of granulated sugar. Of the additives, instead of onions or with it, you can use peeled and chopped garlic cloves. The number of ingredients is indicated for one liter container, in which everything fits at the same time.

Ingredients:

• cucumbers;
• onion - 1 pc.;
• laurel, cloves and allspice - 1 pc.;
• black pepper - 3 pcs.;
• vinegar 9% - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. a spoon.

Cooking

1. Spices, cucumbers, salt, sugar and vinegar are placed in jars, everything is poured with boiling water.
2. Cover the vessels with a lid and sterilize for 5 minutes.
3. The containers are wrapped upside down for one hour, and then quickly cooled.

Bulgarian cucumbers for the winter with carrots

Bulgarian cucumbers with carrots not only acquire richer taste properties, but also look spectacular in a jar, especially if you are not too lazy and cut the carrots into virtuoso beautiful slices or cut out patterns from it. The presented proportions are calculated for one three-liter container.

Ingredients:

• cucumbers;
• onions and carrots - 1 pc.;
• allspice - 10 pcs.;
• laurel - 2 pcs.;
• water - 1 l;
• vinegar 9% - 85 ml;
• sugar - 4 tbsp. spoons;
• salt - 50 g.

Cooking

1. Jars are filled with spices and cucumbers, alternating with onions and carrots.
2. A marinade is prepared from water, salt, sugar, to which vinegar is added after boiling.
3. Pour cucumbers with marinade and sterilize containers in boiling water until the color of the vegetable changes for about 5 minutes.
4. Roll up the lids, turn the containers over and wrap until cool.

Bulgarian Assorted Tomatoes and Cucumbers

In Bulgarian, you can perform with the participation of ripe or green tomatoes, which are placed in jars with the top layer in arbitrary proportions. Of the greens, only horseradish leaves are added here, which ideally can be replaced with a slice of peeled root. The number of additives is indicated for one can of 2 liters.

Ingredients:

• cucumbers and tomatoes;
• onion - 1 pc.;
• coriander, dill, mustard seeds - 1 teaspoon each;
• cloves - 2 pcs.;
• laurel - 2 pcs.;
• Bulgarian and hot peppers - 1-2 rings each;
• cinnamon - a pinch;
• garlic - 3 cloves;
• horseradish leaf;
• water - 1 l;
• vinegar 6% - 1 cup;
• sugar - 0.5 cups;
• salt - ¼ cup.

Cooking

1. Spices, garlic, horseradish, cucumbers and tomatoes are placed in jars.
2. Pour boiling water over everything, leave for 30 minutes.
3. The water is drained, boiled with salt and sugar, adding vinegar at the end.
4. Pour the contents of the jars with the marinade.
5. Warm corked cucumbers and tomatoes in Bulgarian for the winter until cool.

Bulgarian cucumbers without vinegar

Bulgarian pickled cucumbers for the winter can be prepared by replacing a portion of the necessary vinegar with citric acid. In each liter jar, add a teaspoon with a small slide of lemon. From spices, cloves, a pinch of cinnamon, mustard seeds, and from additives onion or a mixture with garlic will be very out of place.

Ingredients:

• cucumbers;
• onion - 1 pc.;
• carnation - 1 pc.;
• laurel - 2 pcs.;
• cinnamon - a pinch;
• allspice and black pepper - 3 pcs.;
• citric acid - 1 teaspoon;
• water - 1 l;
• sugar - 2 tbsp. spoons;
• salt - 1.5 tbsp. spoons.

Cooking

1. Cucumbers and spices are placed in jars, poured with boiling water for 15 minutes.
2. The water is drained, boiled with salt and sugar, poured into jars again, adding citric acid to each.
3. Seal containers hermetically and insulate until cool.

Bulgarian salted cucumbers

In Bulgarian, according to the following technology, it involves the preliminary fermentation of the vegetable, which contributes to obtaining a characteristic unique taste of the snack. Celery leaves can be replaced at will with tarragon sprigs, supplemented with currant leaves, parsley, raspberries.

Ingredients:

• cucumbers - 4 kg;
• dill umbrellas and celery greens - 1 bunch each;
• garlic - 1.5 heads;
• hot pepper - 2 pcs.;
• horseradish leaves - 3 pcs.;
• water - 1 l;
• salt - 50 g.

Cooking

1. Cucumbers, along with herbs, garlic and pepper, are placed in jars.
2. Brine is boiled from water and salt, cooled, cucumbers are poured over it, left for 3-4 days.
3. Drain the brine, boil.
4. Cucumbers are rinsed, supplemented with herbs, poured with boiling brine and sterilized for 10 minutes.
5. Seal the pickle hermetically, turn over to cool.

Bulgarian cucumber salad for the winter

Bulgarian cucumber slices, pickled with onion and carrot slices, will recreate the legendary taste of a salad appetizer. Vegetable fruits of small size are cut into slices, cubes or, if desired, circles. Of the additives, parsley is used here, which can be replaced with a mixture of cloves and cinnamon.

Ingredients:

• cucumbers - 500 g;
• carrots and onions - 1 pc.;
• parsley - 0.5 bunch;
• allspice - 4 pcs.;
• water - 600 ml;
• salt - 1 tbsp. a spoon;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 45 ml.

Cooking

1. Sliced ​​cucumbers, onions and carrots are placed in jars, alternating layers with parsley and pepper.
2. Marinade is boiled from water, salt and sugar, adding vinegar at the end, pour vegetables over it.
3. Sterilize containers for 15 minutes, cork, turn over to cool.

Bulgarian Cucumbers with Apple Cider Vinegar

Bulgarian cucumbers with apple cider vinegar are more delicate in taste. The highlight of the recipe will also be the addition of Provencal herbs as a flavor filling, which replace all the spices here. The result will be a delicious fragrant preparation, which is especially appropriate to serve with any meat.

Summer is a time not only for rest and relaxation, but also for preparations for the winter, because if now you profile and close few vegetables and fruits, then you will bite your elbows all winter that you were too lazy to do everything on time. So that this period does not seem exhausting, I try to select recipes that are not heavy, which are quick to prepare. For this, I really love my recipe for crispy Bulgarian cucumbers for the winter, everything is quick and simple, without intricate ingredients and incomprehensible tastes.

Cucumbers themselves are very useful for the body. They contain a lot of iodine, which is important for the functioning thyroid gland. It also contains an interesting substance - tartronic acid, which neutralizes the effect of carbohydrates eaten in the form of buns, pastries, cakes, thereby preventing weight gain and obesity. By the way, we recommend remembering the blank that we prepared not long ago.

So it turns out both tasty and mega healthy dish.
I wrote the calculation of the ingredients for a 1 liter jar.
Ingredients:
- 0.5 kg. cucumbers;
- 1 small onion or a couple of pieces from a large onion;
- 3 cloves of garlic;
- 5 pieces. allspice;
- 5 pieces. bay leaf;
For marinade:
- 4 tsp Sahara;
- 2 tsp salt;
- 4 tbsp. l. vinegar.

Recipe with photo step by step:

In order for the cucumbers to turn out crispy, they need to be filled with water for 4 hours and left.




At this time, prepare the jars, sterilize them and put onion, garlic, Bay leaf and pepper. Cucumbers put vertically and tightly to each other.




Pour the jars with the contents of boiling water for 2 minutes and pour the water back into the pan. Boil water again and pour jars for a couple of minutes and finally pour out the water.
Prepare marinade. Pour water into a saucepan, add sugar, salt, vinegar, boil and pour over a jar of cucumbers. Roll up the lids and keep warm.
We remind you that last time we prepared

Since childhood, many have been familiar with the unusual taste of Bulgarian pickled cucumbers, the recipe of which is still appreciated to this day. In the Soviet Union, such an appetizer was the most delicious, and jars of pickled cucumbers were quickly swept away from store shelves. Someone even bought them for the future in whole boxes for the winter. In some families, this recipe is passed down from generation to generation, someone borrows it from cookbooks or from friends.

Bulgarian pickled cucumber recipe step by step

There are many cooking methods and recipes for pickling cucumbers for the winter, however, this one continues to be the most popular. This cooking recipe allows you to get cucumbers of an unusual emerald color, especially tasty and crispy.

Ingredients used in the recipe for pickling cucumbers in Bulgarian (per liter jar):

• Small cucumbers - how much will go into the jar;
• 1 bay leaf;
• 10 peas of black pepper;
• 1 onion;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 4 tablespoons of 4% vinegar;
• 1 currant leaf (optional, but recommended for a special taste);
• Water.

Necessary inventory:

Step one. Training

Following classic recipe, first of all, it is necessary to carefully rinse cucumbers in warm running water. In order to avoid sand left on the vegetables, it is better to use a soft sponge.

Step two. Preparing vegetables for pickling

Onions must be peeled and cut into rings or half rings, and then laid on the bottom of a pre-sterilized jar. Add currant leaf, peppercorns, bay leaf, sugar and salt there. Next, you should lay the cucumbers as compactly as possible. The amount of snacks obtained as a result depends on this.

Step three. Marinated cucumbers in Bulgarian

It is necessary to pour boiling water into the jar, a little before reaching the edge of the jar. Add vinegar, add hot water if the bank has left free place. After that, cover the jars with sterilized lids.

Spread a kitchen towel on the bottom of the pan, add hot water. Put a jar of cucumbers in there. As a result, the jar should be no more than two-thirds of its height in the water, and in no case should the water reach the level of the edge of the jar. The pot must be sent to the fire until the water in it boils. After that it is recommended pasteurization jars for four minutes until the cucumbers turn from green to olive.

Next, you should immediately remove the jar from the water and tightly tighten the lid. The bank needs to send to thermal bath. To do this, you need to wrap the workpiece with a blanket and put it upside down on the lid. Thus, the cucumbers should stand for at least an hour, after which the jar of cucumbers can be turned over to the bottom and cooled, as this recipe provides.

Step four. Storing Pickled Cucumbers

Bulgarian pickled cucumbers do not require any special storage conditions. It is enough to send the jar to the cellar to the rest of the stocks for the winter. In a dark room with a low temperature, this snack can be stored in the same way as other canned vegetables.

Step five. Serving pickled cucumbers in Bulgarian style to the table

Since ancient times, pickled cucumbers have been the best snack for such strong drinks like vodka for example. Those who prefer to refrain from drinking alcohol can be advised to eat this appetizer in combination with main courses. The most common option in our country - mashed potatoes and meat cutlet perfectly complemented with Bulgarian cucumbers.

Here are some more additional tips that are recommended to consider when following the recipe for making pickled cucumbers in Bulgarian:

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.

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.

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 cans 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.

Bulgarian cucumber recipe

Crispy cucumbers for the winter - a recipe. Bulgarian cucumbers. Recipe canned cucumbers with sterilization

I am sure that every housewife has her favorite recipe 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 winter. Bulgarian crispy cucumbers In my original recipe. This wonderful pickled cucumber recipewith 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 Korean-style cucumbers for the winter or spicy cucumbers for the winter with ketchup

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 from Superhostess.RU

To preserve for the winter Bulgarian 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 in 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 so sterilized 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 the process 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.

Less than a month later, when I left the hospital, I saw these jars of cucumbers. harvested for the winter. And I really wanted to try them, because diet food The hospital was not happy at all.

We opened jar of cucumbers and just froze with delight after the first bite - bulgarian cucumber recipe turned out very tasty. Cucumber Crispy. By acid, cucumbers are excellent, not at all sour, fragrant and very tasty. Now we will crunch Bulgarian cucumbers with great pleasure!

Join us, Superhost.RU wishes everyone a good appetite!

Bulgarian pickled cucumbers

If you are looking for a simple but interesting way pickling cucumbers for the winter, then this recipe may appeal to you. Cucumbers are crispy and very fragrant.

Perhaps it will not be an exaggeration if we assume that how many housewives who regularly prepare food for the winter from year to year, so many recipes for pickling or pickling cucumbers. This is not far from reality, because in practice, many experienced chefs try to come up with their own signature methods of pickling or pickling cucumbers. However, if you don’t have such your own way, then this is not a reason to despair, it is better to use someone else’s experience, at least for a start.

This pickled cucumber recipe is very good: simple, quick and with great results.

Bulgarian Pickled Cucumber Recipe

5 sprigs of dill

2 allspice peas

1 carrot and onion

How to pickle cucumbers for the winter in Bulgarian:

Put in sterilized jars 2-3 sprigs of dill, chopped onion rings, carrots (cut into cubes), pepper.

Fill the jars with cucumbers, after washing them and cutting off the tips.

For marinade, pour water into a saucepan, add salt and sugar, put on fire, bring to a boil, pour in vinegar, mix and remove from heat.

Pour cucumbers with hot marinade, cover them with lids, put in a saucepan half filled with boiling water, sterilize for 10-15 minutes.

Roll up the Bulgarian-style pickled cucumbers with lids, turn the jars over, let them cool at room temperature upside down.

Bulgarian pickled cucumbers according to this recipe are sweet and sour in taste and very crispy. Such Bulgarian cucumbers for the winter it is convenient to preserve in liter jars. The presented recipe for cucumbers without sterilization, but with a double marinade filling.

Bulgarian cucumbers for the winter

In the midst of the summer season, in the month of July, in the fields and gardens, green cucumbers ripen at an enviable rate. It is very important not to miss this moment and prepare the emerald beauties for the future, so that later you can enjoy an excellent snack all winter. The easiest way is to pickle whole fruits in jars, with various spices. Parsley, dill, rosemary, cherry and currant leaves, twigs and horseradish roots perfectly flavor the brine, improve the taste.
For some novice housewives, canning seems to be something super complicated, and sometimes completely overwhelming. But, as practice shows, there is nothing difficult in this part of cooking. The main thing is to clearly adhere to the rules and standards developed by experts many years ago and improved over time. These canons are also applicable for pickling cucumbers.

Ingredients in step by step photo The recipe is based on 2 liter jars. Such jars are convenient to use, as they say, once. Opened and used for a salad or appetizer.

For pickling, cucumbers should be taken medium-sized, fresh (preferably only plucked from the garden), not overripe. We sort the vegetables, thoroughly wash them from dirt - this is the very first rule and a guarantee that the blanks will successfully stand until the next season.