Description

Cucumbers in Bulgarian- "magic wand" for any hostess, because such an appetizer is suitable for an unexpected visit of friends, and for a festive table. Agree, if the festive table is simply "littered" with many delicacies and a variety of salads, we are still looking for ordinary pickled cucumbers with our eyes.

Many housewives have gone through a difficult path of trial and error before preparing their "ideal" cucumbers. But our Bulgarian cucumber recipe is so simple that you will get a crispy and spicy appetizer the first time.

However, before you start pickling cucumbers, you need to know a few simple but very important secrets. Firstly, in order for pickled cucumbers in Bulgarian style to turn out fragrant and crispy, choose cucumbers of a small size (about 6-8 centimeters) and always with a thin skin. Pickled cucumbers should only be young and must be picked no later than a day before pickling.

The ideal cucumbers are those collected from your garden, but if you do not have such an opportunity, you can purchase them on the market, not forgetting about the parameters that are necessary for our recipe. Before marinating, be sure to immerse the cucumbers in cold water for 6-8 hours, periodically replacing it with a new one. Remember one trick: the cooler the water, the crisp the cucumbers will be as a result.

Spices also play an important role in the pickling process. For example, you do not need to put a lot of garlic, since Bulgarian cucumbers can turn out to be soft. But add bay leaves, cloves, currant leaves and allspice to taste: these spices will not affect the condition of the cucumbers.

We advise you to make a little more preparations for the winter in advance, since Bulgarian cucumbers are so tasty that it is impossible to tear yourself away from them. If you have any questions regarding their preparation, all the answers will be given by our step by step recipe with photo.

Ingredients

• 
  (how many will enter the banks)
• 
  (2 pcs.)
• 
  (10 pieces.)
• 
  (1 PC.)
• 
  (1 tbsp. L.)
• 
  (2 tbsp. L.)
• 
  (4 tbsp. L.)
• 
  (2 pcs.)
• 
  (how many will enter the banks)

Cooking steps

You need to prepare the cucumbers. Wash them thoroughly, immerse them in warm water and use a soft sponge to wash out even the smallest dirt. Rinse the cucumbers with a sponge and then change the water. It is better to spend a little more time on thorough cleaning than to eat cucumbers with sand.



Cooking cucumbers in Bulgarian. Sterilize any glass jars you will be using. Do not use old cans, otherwise they may burst during storage. Check age glass jars you can look at its bottom - the numbers that are displayed there show in what year it was released. Do not use jars older than five years for canning or pickling.



Peel the onions and cut into half rings. Place it on the bottom of a sterile jar. Then send currant leaves, black peppercorns, bay leaves, granulated sugar and rock salt.



After you have put all the necessary spices in the jar, carefully put the cucumbers in it. Try to fit them as tightly as possible. After all the jars are filled with small cucumbers, pour boiling water over them, but not to the top of the jar. Add the required amount to each jar table vinegar... If there is still a little free space, you can add boiling water. In the meantime, sterilize the lids by immersing them in boiling water for a few minutes. Then you can cover the banks with them.



Take a wide saucepan, place a tea towel on the bottom and pour hot water. Submerge as many cans into the pot as will fit. Make sure that hot water in the pan, it reached half of your can and so that it would not be poured into the inside of the workpiece. Put the saucepan on the fire and let it boil. Paste the cucumber jars for five minutes. When the cucumbers begin to acquire a dull color and olive tint, then they can be turned off. Take the jars out of the pot immediately, screw the lid back on, and wrap it in a blanket or warm towel.



Cucumbers in Bulgarian can be eaten the next day. Believe it or not, this is the tastiest appetizer that can be served with cool vodka! These cucumbers are ideal for preparing salads; they have a very spicy and unobtrusive taste. With cucumbers prepared according to this recipe, you will not "shudder" with every bite, as is often the case with purchased pickled vegetables. Cucumbers in Bulgarian will be great snack and for lunch: they will scatter at such a speed that you will not notice how you go to the closet for a second can!



Bon Appetit!

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

To the features of the workpiece Bulgarian cucumbers it is possible to attribute the need for careful selection of vegetables according to several parameters, as well as another method of laying out cucumbers in a jar.

All ingredients, except for powdery ones, must be thoroughly rinsed, and containers should preferably be sterilized. After cooking and seaming, the cans should be taken to a cool place and it is advisable to wrap them up there in a thick rag.

How to choose and prepare Bulgarian cucumbers

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

You can determine the "age" of a cucumber by its color; not too dark are suitable for pickling, with the absence of yellowish spots. The most in a simple way is the definition to the touch - young cucumbers are hard, with a thick skin. It is also worth remembering that bitter greens are not suitable for preservation.

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

Recipes for pickling cucumbers at home for the winter

Now it is not difficult to find a recipe for preserving vegetables, since their variety is really impressive. Below are 7 of the most interesting and popular options for harvesting cucumbers. Perhaps you already knew some, but there are some that few know about. So get ready to share the recipe with your friends after they taste your canning.

The easy way to cook in a liter jar

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

1. Rinse vegetables thoroughly.
2. For aroma, you can use leaves of currant, cherry and horseradish.
3. Put the 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, the cucumbers should be tasty and crispy.

Recipe from the times of the USSR

This method was very actively used by housewives of the Soviet Union, since as a result, the preservation turned out to be the most delicious, and not much time was spent on harvesting. Distinctive feature this method is a two-layer arrangement of cucumbers in a jar, as well as the absence of sterilization. Recipe:

1. Soak vegetables in water for 3 hours, change it after every hour.
2. Prepare and process cans, lids.
3. On the bottom of the jar, put onions, garlic (to taste).
4. Put the container filled with water, salt and sugar on the stove and bring to a boil; add vinegar. After that, adjust over low heat and put the cucumbers there (for 7-8 minutes).
5. Then we put them in a jar, fill with a solution and close. After that, the conservation must be cooled.

With carrots and onions

This cooking method involves using a small amount of onions and carrots to give the pickles special flavor and smack. 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 should not be used hot, but cold.
3. Pack cucumbers in a jar, pour the solution and add vinegar.
4. Roll up with metal lids.

If desired, the cans 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 own discretion, or from the pickling recipes above. The sequence of actions is as follows:

1. Soak the cucumbers for a few hours.
2. Sterilize containers, prepare herbs.
3. Fill the jars and fill them with hot water.
4. Drain everything into a saucepan, cook and add vinegar.
5. Pour this liquid into jars and roll up.

With mustard

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

1. Cover vegetables with water and wait a couple of hours. Then cut each into 4 slices and sprinkle with salt. After that, we expect another hour 3.
2. Stir 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. Shuffle 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 crisper and more flavorful. Recipe:

1. Put dill, mustard seeds at the bottom of the jar. And also garlic, leaves, etc., at your discretion.
2. Pack the soaked cucumbers with cut off ends in jars. After pouring boiling water.
3. Drain the resulting liquid into a container, add salt, sugar and boil.
4. Pour cans, add citric acid(1 teaspoon will suffice).
5. Roll up and put ready-made jars of pickles in a cool place.

With tomatoes

Pickling cucumbers 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 a kettle or simply pouring hot water).
2. We put the components to taste on the bottom of the containers (horseradish leaves, currants, dill)
3. We shuffle the soaked vegetables into jars and add garlic (if desired, you can also add onions).
4. Fill with hot water (let it brew for 30 minutes), and then drain the liquid and make the brine.
5. We roll up and store.

Features of storage of pickles

Also important point is sterilization, with high-quality processing, the durability of conservation is guaranteed. In general, cellars or balconies can be used for storage.

One of the most important tasks of the hostess is the preparation of pickles. Lightly salted crispy cucumbers will become a decoration of any table. And to taste qualities did not disappoint you, we will share with all the features and subtleties of making pickling at home. We present to your attention a proven recipe for rolling cucumbers in Bulgarian for the winter.

It turns out that in Bulgaria you can not only relax. This country also offers very tasty way pickling and pickling various vegetables. Ready-made snacks turn out to be much healthier than those bought in the store, but they are just as beautiful and mouth-watering.

Cucumbers in Bulgarian are a low-calorie product, and you can not be afraid for your figure.

It's time to prepare the products we need. The number of products is calculated for a 3-liter jar.

Ingredients

Servings: - + 15

• young cucumbers 1.5KG
• onion 1 PC.
• parsley 1 bundle
• dill (umbrellas) 5 pieces.
• peppercorns 8 pcs.
• Bay leaf 7 pcs.
• vinegar 9% 6 tbsp. l.
• granulated sugar 5 tbsp. l.
• salt 2 tbsp. l.
• horseradish leaves 1 PC.
• Carnation 5 pieces.

Per serving

Calories: 16 kcal

Proteins: 2.8 g

Fats: 0 g

Carbohydrates: 1.3 g

2 hours 0 minutes Video Recipe Print

For pickling crispy cucumbers, we take young fruits. We put them in a basin or bucket and fill them with cold water. We leave in water for 5 hours. At this time, we rinse the jars and lids well with soda and sterilize in the microwave. We wash the cucumbers under running water and cut off the tips on both sides. We sterilize in any way you are accustomed to, you can steam it in the oven. Peel the onion and cut into rings, wash the parsley and horseradish, trim the legs.

Put the parsley, part of the onion and the first layer of cucumbers on the bottom of the sterilized jar.

We spread the remaining onion, peppercorns, dill umbrellas and the second layer of cucumbers. Add the horseradish leaves and the remaining cucumbers.

Pour boiling water into a jar of cucumbers, cover with a lid and leave for 20 minutes.

It's time to prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, sugar, bay leaves and cloves. Put the pan on the fire and bring to a boil. Let it boil for 3-4 minutes. Add vinegar and let the marinade boil again. Remove the marinade from the stove.

We pour water from a jar of cucumbers into the sink.

Pour the marinade into a jar. The bay leaves in the marinade do not need to be added.

We roll up the jar. After seaming, we turn it upside down, check whether it has been properly closed. If no water seeps out, everything is fine. We put the jar on the towel with the neck down, cover it with a warm blanket on top and leave it for a day. The next day, turn the jar of cucumbers over to its normal position and leave it for 5 days. If during this time the lids have not swelled and the cucumbers have not become cloudy, then you can safely hide the conservation in the pantry.

Advice: to make the cucumbers crisp and beautiful, as in the photo from the Internet, choose young fruits and be sure to add horseradish leaves or root to the conservation, it strengthens the cucumbers.

If your salting meets these criteria, then you have succeeded. Enjoy the new recipe and share it with your loved ones.

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

Ingredients

To prepare pickled cucumbers in Bulgarian style, we need:
For each 1 liter can:

cucumbers;
6 peas of black pepper;
3 pcs. carnations;
2 bay leaves;
1 sprig of parsley;
1 slice of onion
For the marinade for 1 liter of water:
1 liter of water;
100 g vinegar 9%;
20 peas of black pepper;
7 pcs. bay leaf;
3 tbsp. l. Sahara;
1 tbsp. l. salt.

Cooking steps

Put pepper, cloves, bay leaves, a sprig of parsley and onions on the bottom of sterilized jars. Tightly tamp the cucumbers on top, soaking them in cold water for 3-5 hours.

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

We sterilize liter cans for 3 minutes.

We roll up the sterilized cans 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!

Try to cook Bulgarian cucumbers for the winter for this simple recipe... Cucumbers with carrots and onions are delicious and crispy. This is the most tasty option pickling cucumbers, which can be prepared quickly and without sterilization.

More often housewives twist bulgarian cucumbers v liter cans, but if the family is large, you can marinate in 2 or 3 liter cylinders. The taste of pickled cucumbers will not change at all. But do not forget to calculate the proportions of the products in the recipe.

Bulgarian style pickled cucumbers have a pleasant sweet and sour taste and are very crunchy. Thanks to carrot slices winter harvesting it turns out beautiful and bright.

In addition, the carrots also turn out to be very tasty, as, incidentally, the marinade itself is preserved. Bulgarian style pickled cucumbers are great option holiday snack... AND tasty addition for everyday table.

Bulgarian cucumbers for the winter with carrots and onions without sterilization

Time: 50 minutes + 3-6 hours for soaking.
Output: 2 l can.

Ingredients for salting cucumbers in Bulgarian:

• medium cucumbers - 1.6-2.0 kg;
• carrots - 2-4 pcs.;
• onions - 2-4 pcs.;
• dill - 8 umbrellas;
• horseradish leaves - 2 pcs.;
• garlic - 4 teeth;
• black peppercorns - 30-40 pcs.
• Marinade for 2 liters of water:
• non-iodized salt - 3 tbsp. l. (exactly along the edge);
• sugar - 7 tbsp. l .;
• vinegar 9% - 180 ml.

Bulgarian pickled cucumbers with carrots and onions for the winter - a step by step recipe with a photo:

For preservation, we choose medium-sized pickled cucumbers. We make sure that the cucumbers are of the same variety, elastic, not spoiled. It is advisable to take fruits with pimples.

We wash the cucumbers, put them in cold water for soaking. We keep them in the water for such a time that they become elastic. Depending on this, the time can vary from 3 to 6 hours, but a prerequisite is that the water must be cool. As the water heats up, we replace it with a cooler one.

After drinking water, the cucumbers are ready for conservation. Cut off the tips from the side of the ponytails. If desired, you can cut off the ends of vegetables opposite to the tail.

Before filling the preservation jars with food, wash the containers with water and soda, and then sterilize them.

We lay out bay leaves, dill umbrellas, chopped horseradish leaves, peppercorns in jars.

Purified onion chop randomly, place in jars on top of the spices.

Remove the peel from the carrot, cut it into long strips.

Place the cucumbers in an upright position on top of the spices and onions. Place a carrot cut into long slices between the cucumbers.

Fill the entire container with ingredients prepared for salting.

Pour cucumbers, carrots and onions prepared for pickling with clean (boiled) water. Cover with sterilized lids. Leave the cucumbers to warm up in boiling water for 15 minutes. After draining the water from the cucumbers, boil it again.

Pour the boiled water a second time into jars with future Bulgarian-style pickled vegetables. Cucumbers with vegetables are warming up again.

After 15 minutes, pouring water from the cans into a saucepan, prepare the marinade in this water. According to the recipe, add salt and sugar to the water (note that the amount of sugar, salt and vinegar is indicated per 2 liters of water).

Add vinegar to the marinade after the sugar and salt have completely dissolved in water and boiled for a couple of minutes. Pour Bulgarian-style cucumber marinade, now boiling with vinegar, into jars with vegetables.

We roll it up tightly with a key. We turn the cans over the neck. We cover the jars of pickled cucumbers with a warm blanket, leaving them covered overnight.

We store Bulgarian pickled cucumbers in a cool place. Can be stored in the apartment, but in a cool place.

Here is such a simple recipe for Bulgarian cucumbers with carrots and onions for the winter without sterilization, cooked in two liter jars. In winter we get delicious appetizer and enjoy crunching healthy pickled vegetables.

Video: Bulgarian pickled cucumbers - a recipe like in a store