Pickled Bulgarian cucumbers. Bulgarian canned cucumbers and tomatoes

Calories: Not specified
Time for preparing: Not specified

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.

Step 1: Prepare cucumbers.

Step 2: Pickle cucumbers in Bulgarian.

Step 3: Serve pickled cucumbers in Bulgarian style.

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.

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 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.

Bulgarian cucumber recipe

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

I am sure that every housewife has her favorite recipe 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 winter. Bulgarian crispy cucumbers according to 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 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 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 wanted to try them to the point of impossibility, since the diet food in the hospital was absolutely not pleasing.

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 to pickle 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 ends.

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.

Those who still remember the Soviet times of global shortages are probably nostalgic for the canned food sold then under the name “Bulgarian cucumbers”. Their recipe was not known in those years, so as soon as they appeared on the shelves of grocery stores, the jars were immediately swept away by those thirsty for gastronomic diversity.

With the advent of our abundance stores, the hype has subsided. However, even now sometimes you want to open a jar and remember what they taste like, Bulgarian cucumbers. The recipe is now freely available, the ingredients are simple, and the twist is also not particularly difficult. So a skilled housewife may well treat her family with unusual pickles.

How they are made in Bulgaria: the first approach

Connoisseurs of authenticity have the opportunity to roll real Bulgarian cucumbers. The recipe, however, involves the scope of blanks. But if you do not shy away from almost industrial scale, you may well use it.

For harvesting, jars are not sterilized, but simply washed with cool, clean water. Like all preservation components. Cucumbers are selected small, the container for them is not more than a liter. Vegetables are laid out in containers. From seasonings, laurel, naturally dried dill (caps), fresh parsley, onions, hot pepper pods and peas are used. If you are interested in real Bulgarian cucumbers, the recipe for a 1 liter jar recommends taking a dessert spoon with a slide of salt and sugar and a 50-gram shot of vinegar. Moreover, in Bulgaria vinegar is sold at 6 percent, so the volume of “ours” will have to be recalculated. Banks are filled with clean cold water up to their "shoulders" - and the Bulgarians move on to the next step.

How they are made in Bulgaria: the second stage

The authors of the recipe usually make preparations in the yard, since the next step requires a huge vat like Soviet boiled water (or maybe more). The container is placed on a special oven, and two or even three floors of jars are made up in it, where future Bulgarian cucumbers are rolled up. The recipe calls for pouring cold water over the container and lighting a fire under the cauldron. The water level should be at least three fingers above the lid of the top jar. When the contents boil, 20 minutes are detected. If there are a lot of “layers”, then all 30. Vegetables processed in this way can be stored directly in the apartment, without a cellar and a refrigerator. Bulgarian cucumbers, the recipe of which is presented here, retain their taste for several years. Moreover, banks do not explode even in the summer heat.

Raw material requirements

Naturally, in urban conditions, it is quite difficult to follow the recipe. And no one now preserves vegetables in tens of kilograms. However, the taste of Bulgarian cucumbers is unforgettable, so home craftsmen have developed a simplified procedure that gives a similar result. The key to success is in the correct selection of cucumbers and their competent preparation. First of all - the size. It is necessary to select cucumbers no longer than 8-10 centimeters. The variety is exclusively pickled. Moreover, it is desirable that in the total mass there are no specimens of another variety, even if suitable for canning.

The next nuance: vegetables, if they are not grown and harvested with your own hands just before pickling, you need to soak them for four hours in cold water. This will provide the pickled cucumbers with crispiness.

And third: give up the traditional set of greens. Set aside currant, horseradish, cherry oak, etc. leaves for other preservation. But keep fresh onions at the ready.

Adapted Recipe

Different housewives have their own opinions on how to close pickled cucumbers “like Bulgarian ones”. Each recipe is the correct one. It is encouraging that the taste of the final product is identical to the original. Let's look at the most popular option first. This recipe for Bulgarian cucumbers in liter jars suggests building a marinade first. Two liters of water are boiled for him, a glass of sugar and three tablespoons of coarse salt are dissolved in them. When the grains disperse, a third of a liter of table vinegar is poured. And immediately cucumbers are placed in the pan. After 5-10 minutes, they are caught and laid out in heated, sterilized jars taken out of the oven. In each of them, before that, a small onion (or half a large one), a few peas of pepper, a half-umbrella of dill and a ring of hot pepper are placed. This step is the most difficult: both cucumbers and jars are hot. The containers are filled with marinade, sealed and waiting in the wings on the pantry shelves.

Recipe notes

The subtlety is not to digest the cucumbers, otherwise they will look like sluggish rags. After boiling the marinade with vegetables already immersed in it, they need to be mixed occasionally so that they absorb the brine evenly. The signal for removal from fire is a change in the color of all specimens.

If you like spicier twists, you can add fresh parsley or cilantro to the jars. But it is still better to refrain from any leaves, garlic and horseradish.

Another look at the question

Many housewives roll up Bulgarian ones, while adjusting to personal convenience and individual tastes. You can try this one.

Spices are placed at the bottom of each liter jar. These include lavrushka (2 leaves), black pepper (6 peas), cloves (3 buds), an onion slice and a sprig of parsley. Cucumbers are packed on top, not too tight, so as not to become soft. A marinade is being prepared, for which water with spices is heated for three minutes at the rate of 20 peppercorns, 7 bay leaves, a spoon with a good slide of salt and three sugars; all this in one liter of water. After a three-minute boil, half a glass of vinegar is poured in, and the marinade is immediately distributed over the jars. Liter containers are sterilized for four minutes; if you are used to three-liter cylinders, take seven minutes to sterilize. Roll up, turn over, wrap.

Attention: subtleties

The marinade must be filtered before pouring into the container in order to remove the boiled spices. Those that are poured into jars are enough to make cucumbers fragrant.

Sterilization times are approximate. You need to focus on the change in color: as soon as the cucumbers acquire a pleasant olive hue, they are ready.

To get crispy Bulgarian cucumbers, wrapping closed containers should last no more than an hour. Then the blanket is removed, and finally the jars cool down slowly, naturally.

Bulgarian cucumbers: a recipe without sterilization

Not everyone is ready to mess with the boiling of packaged cylinders. And troublesome, and hot, and hot. For those seeking to save health and time, we can offer an option without unwanted torment. True, no one canceled the preliminary disinfection of dishes and lids, but this process is simple: it is enough to keep them in a heated oven. Or drive the jars through the microwave, and boil the lids - as it is more convenient for anyone.

According to this recipe, in addition to cucumbers, you will need other vegetables. Carrot circles and bell pepper rings are placed at the bottom of each jar along with peppercorns, a square of hot pepper, bay leaf, a small dill umbrella, an onion segment and sprigs of parsley and tarragon. Cucumbers are laid vertically on top - tightly, but without violence.

Boiling water; with it, without any additives, dishes are poured and covered with lids. Wait ten minutes, after which the water is drained. Attention: it is not reused, so pour it into the sink so you don't forget about it.

Boil fresh water. In parallel, salt and sugar are poured into each jar (a dessert spoon each) and vinegar essence is poured - a little less than half a tablespoon. Or three full if ordinary vinegar is used. The container is filled with brine, sealed and turned over. Important: you do not need to wrap it in anything. Wrapping here will be absolutely superfluous.

Now it's up to you. Choose a recipe to your liking and pamper your family with Bulgarian cucumbers. You will surely like them not only with their taste, but also with their lack of capriciousness during storage: you can not be afraid of explosions, souring or mold.

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!