Bulgarian cucumbers; 7 of the most delicious cucumber preparations for the winter

Bulgarian cucumbers - 7 of the most delicious cucumber preparations for the winter

Tiny cucumbers prepared for the winter according to Bulgarian recipes will be an excellent snack. Not only are they incredibly tasty, thanks to their small size and other additives, they look very appetizing even in jars. This preparation will literally delight you with its taste, and its calorie content is only 14-16 kcal per 100 g. Intriguing?

Savory Bulgarian-style cucumbers for the winter in liter jars - step-by-step recipe with photos

Preparing these cucumbers is very simple, just follow the recipe. For pickling, you need to take only tiny fruits: from 5 to 7 cm.

Ingredients

• Cucumbers: about 0.7 kg
• Bow: 1 pc.
• Garlic: 1 clove
• Bay leaf: 4 pcs.
• Allspice: 5 pcs.
• Sugar: 4 tbsp. l.
• Salt: 2 tsp.
• Vinegar: 4 tbsp.
• Water: 0.5 l

{Instructions} manufacturing

Wash the cucumbers, put them in a liter jar, add bay leaves, aromatic peppercorns, a small onion and a clove of garlic.

If the jar is the smallest size, you can put less bay leaf and pepper, but the same amount is better. It will be tasty and fragrant.

Prepare the marinade separately. Mix sugar and salt in water and bring to a boil. When it boils, add 9% vinegar. Remove from heat, pour in cucumbers, cover with sterilized metal lids.

Let's move on to sterilization. We put the jars in a saucepan (the bottom must be covered with a cloth (A collection of different and interacting tissues form organs) ) with warm water, which must cover them at least halfway. When the water boils, sterilize for another 10 minutes, then immediately roll it up.

Cover with a thick towel and wait for it to cool completely.

Very tasty crispy pickled cucumbers in Bulgarian style for the winter

In most recipes, Bulgarian cucumbers are prepared with sterilization and a whole onion. Here is exactly the recipe.

Ingredients for 1 liter jar:

• small cucumbers;
• 1 onion;
• 4 tablespoons of vinegar;
• 0.5 laurel leaves;
• 0.55 l of water;
• 10 g garlic;
• 30 g sugar;
• 10 g salt.

How to preserve:

1. The jars do not need to be sterilized, just wash them thoroughly.
2. Peel the garlic, remove the peel from the onion, and wash the cucumbers.
3. Place half a bay leaf, garlic and onion on the bottom of the jar. Then compact the cucumbers tightly.
4. Dissolve salt and sugar in water, immediately add vinegar (9%), pour into jars of cucumbers.
5. Lay a cloth in a saucepan (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , and place jars covered with lids..
6. Put on fire, from the moment of boiling, sterilize for 10 minutes.
7. Carefully remove the jars one at a time, roll them up, and cool upside down. It is not necessary to wrap up.

Only the freshest cucumbers are crispy. If they have already had time to lie down and wilted, you need to soak them for 3-5 hours in cool water, you can pour them overnight (that is, in the dark) .

Bulgarian cucumber recipe without sterilization

This preparation does not require sterilization, yet the cucumbers last until spring and even longer, they contain enough salt and sugar, and do not require additional acid.

Ingredients:

• Cucumbers;
• 1.5 liters of water;
• 3 onions 40-50 g each;
• 6 tsp. salt;
• 6 peppercorns;
• 5 cloves of garlic;
• 12 tsp. Sahara;
• 9 tbsp. l. vinegar.

What to create:

1. Trim the ends of the cucumbers, peel the onions, and the garlic too.
2. Wash everything, dry it a little and put it in jars.
3. Pour boiling water over, cover with lids and let stand for 12 minutes.
4. Drain the water, add the prescribed amount of salt and sugar, and boil.
5. While the marinade is being prepared, add peppercorns and bay leaves, if desired, to the filled container.
6. Pour marinade halfway, then table vinegar and again marinade right up to the neck.
7. Throw on a lid, roll it up and turn it over. Cool strictly under a blanket.

Bay leaf gives off bitterness during infusion, so there is no need to add a huge amount; 1 leaf is enough for a three-liter jar.

Pickling cucumbers in Bulgarian style with onions and carrots

An excellent preparation that captivates with its appearance and taste. It’s better to choose colorful and juicy carrots, then literally everything will work out.

Ingredients:

• 1.5 kg of cucumbers;
• 2 onions;
• 2-3 carrots;
• 1 tbsp. l. salt;
• 0.5 laurels;
• 5 peppercorns;
• 20 g dill;
• 4 cloves of garlic;
• 2 tsp. essences;
• 3 tbsp. l. Sahara.

Manufacturing:

1. Peel the onion, cut each head into large rings into 3-4 pieces.
2. Peel the garlic and cut the cloves in half.
3. Cut the carrots into thin circles, just wash the dill.
4. Fill a jar with vegetables, add bay leaves and peppercorns.
5. Pour boiling water over it and let stand for a quarter of an hour.
6. Carefully drain the water, add sugar and salt, and boil for a few minutes.
7. Pour vinegar into a jar, then the bubbling marinade, roll up.
8. Keep it upside down under a blanket until it cools down.

Such preparations turn out especially beautiful if you take reddish (purple) onions and cut the carrots into curly slices. You can use a special grater.

Bulgarian cucumbers for the winter with mustard

This recipe uses mustard seeds; it is not allowed to substitute powder. The cucumbers turn out to be slightly sharpened, crunchy, and store unsurpassedly. If desired, you can add 1-2 cloves of garlic to the recipe.

Ingredients:

• cucumbers;
• 550 ml water;
• 2 tsp. salt;
• 1 onion;
• 45 ml vinegar;
• 10 g mustard seeds;
• 4 tsp. Sahara;
• 1 piece chili pepper.

How to preserve:

1. Peel the onion, cut into four parts, simply wash the cucumbers, finely chop the chili pepper.
2. Place it all in a liter jar. Add mustard seeds.
3. Dissolve sugar and salt in water, boil, pour in cucumbers, and immediately add vinegar.
4. Place the jar in a pan of hot water, heat on the stove for 10 minutes, and roll up.

Savory cucumbers in Bulgarian from the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) “like in a store”

These particular cucumbers were once sold in Russian stores. There was some kind of “zest” to them, so a whole line immediately lined up for purchases. Let's try to cook without the help of others?

Ingredients:

• small cucumbers;
• 6 peppercorns;
• 1 clove bud;
• 1 onion;
• 25 g salt;
• 100 ml vinegar 3%;
• 1 liter of water;
• 80 g sugar.

The consumption of goods for marinade is given per liter, but it is enough for 2 jars of 1 liter each.

Manufacturing:

1. Pour water over the cucumbers for about three hours, throw them in, and let them absorb moisture. If the room is hot, the water needs to be changed a couple of times.
2. Combine salt, water, sugar, boil, add vinegar at the end, turn off immediately.
3. Throw cloves, pepper into the jar, add chopped onions, cucumbers, pour over the bubbling marinade.
4. Immediately place the container in a saucepan with bubbling water and heat for 4 minutes. Roll up.

If you like the smell of cloves, you don’t have to limit yourself to one bud, but it’s better to put no more than 3 pieces.

Tips and advice

Not all cucumbers are suitable for pickling; it is important to choose special varieties, and at the same time choose only small fruits without large seeds inside.

It is not allowed to roll up or screw the jar before sterilization; the glass will burst during the heating process. The lid simply slides on top. Sealing is carried out strictly after sterilization; at the same time, the jar must be removed from the pan.

Most recipes for Bulgarian cucumbers use 3 or 9% vinegar. If there is only essence, as is the case with almost all housewives, the extract can simply be diluted. On the back of the bottle there are proportions of acid and water. If the % is not indicated on the bottle, it is ordinary table vinegar, the strength of which is 9%.

Cucumbers “Bulgarian style”

I took this recipe for cucumbers from the magazine “Recipes for an Encore”, and for the past 3 years I’ve been pickling cucumbers this way. Many thanks to Lena Usacheva!

Ingredients for “Bulgarian Cucumbers”:

• Cucumber
• Onion (small onion) - 1 pc.
• Garlic - 3 teeth.
• Allspice – 5 pcs
• Bay leaf - 5 pcs
• Water (for marinade per 1 liter jar) - 0.5 l
• Sugar (for marinade) - 4 tsp.
• Salt (for marinade) - 2 tsp.
• Vinegar (table 9%) - 4 tbsp. l.

Nutritional and energy value:

Recipe for “Bulgarian Cucumbers”:

Wash the cucumbers and soak in cool water for 3-4 hours.
Then put a small onion, garlic, aromatic pepper, and bay leaf into a liter jar. Next we put the cucumbers in the jar. Prepare the marinade. Absolutely, if you follow the recipe from the magazine, then you need to immediately pour the bubbling marinade over the cucumbers and sterilize them for 10 minutes, BUT I don’t do this. I pour boiling water over the cucumbers twice and only later (for the 3rd time) with marinade. I roll it up, but don’t wrap it up, leave the jars to cool just like that, and the next day I put the containers away in the cellar! The cucumbers turn out crispy and very tasty! Give it a try.

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August 24, 2019 tev05 #

July 1, 2019 geletiy #

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July 31, 2018 b nataka1968 #

Please tell me, is this the amount of salt and sugar for half a liter?

June 19, 2018 Just Mary #

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June 19, 2018 Gali-28 #

June 19, 2018 Just Mary #

June 19, 2018 Gali-28 #

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August 30, 2017 KICK BOXING #

August 20, 2017 sarzhana2007 #

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Bulgarian pickled cucumbers - the best 4 recipes

In Russian times, purchasing pickled cucumbers produced in Bulgaria was a great fortune. This canned food in a sweet and sour spicy marinade has become very popular. That’s why housewives learned to cook pickled cucumbers in Bulgarian style at home without the help of others. And they came out no worse than store-bought ones.

Useful tips

To make this preparation for us, it is better to choose small cucumbers. They need to be thoroughly washed, and if they are not fresh from the garden, then soaked in cool water. The soaking time depends on the size of the vegetables and their degree of freshness. Usually, 3-4 hours are enough.

The tips of cucumbers are cut off, and large fruits can be cut into several parts. But the most delicious canned food comes from small cucumbers.

It is better to use liter jars, but you can take containers of other sizes. But then it will be necessary to recalculate the amount of marinade. Canned food is prepared using 2 methods. You can sterilize jars filled with vegetables and marinade in bubbling water. Or you can use the method of pouring boiling water three times.

Traditional recipe

To make a 1 liter can of canned food you need to prepare:

• cucumbers – 700-800 g;
• fresh carrots – 100 g;
• garlic – 2 cloves;
• dill - 2 umbrellas;
• sweet sand - 2 tbsp. l.;
• salt – 1 tbsp. l.;
• water – 0.5 l;
• vinegar (9%) – 50 ml.

We clean and wash the vegetables, and sterilize the jars. At the bottom we put an umbrella of dill, mugs of carrots, and slices of garlic. Fill the jar with prepared cucumbers.

Prepare the marinade: boil water, add salt and sugar, when they dissolve, remove from heat and pour in vinegar. Fill the jars with hot marinade and cover with boiled lids. Sterilize in boiling water for 10 minutes, then seal tightly.

Bulgarian pickled cucumbers without sterilization

You can prepare pickled cucumbers without sterilization. For a liter jar:

• cucumbers - as much as will go in, approximately 700 g;
• onion – 1 small;
• garlic – 3 cloves;
• allspice – 5 peas;
• bay leaf – 3 pcs.;
• water – 0.5 l;
• sugar – 4 tsp;
• salt – 2 tsp;
• vinegar (9%) – 4 tbsp. l.

Place spices and onions, cut into circles, into prepared jars and fill them with cucumbers. Boil water, pour boiling water into jars filled with vegetables, cover with lids that were previously boiled. Leave for 10 minutes.

Then pour the water into the pan and boil again. Fill the jars with boiling water a second time. Again wait 10 minutes. Drain the water into a saucepan, add salt and sugar, boil until completely dissolved. Then remove from heat and pour in vinegar. Fill the jars with hot marinade so that the liquid slightly overflows the top. We immediately roll it up hermetically.

Bulgarian pickled cucumbers with mustard

If there are spicy lovers in the family, then you can prepare cucumbers in Bulgarian style by making a marinade with mustard and hot pepper. To make a 1 liter can of canned food you need to prepare:

• small cucumbers – 700-800 g;
• mustard seeds – 1.5 tsp;
• hot pepper – 1 small pod;
• onion – 1 small head or half a medium one;
• dill umbrella with seeds – 1 pc.;
• bay leaf – 2 pcs.;
• dark peppercorns – 5 pcs.;
• cloves - 2 buds;
• water – 0.5-0.6 l;
• vinegar (9%) – 50 ml.

Let's prepare the vegetables and jars. Place onion slices, garlic slices and hot peppers at the bottom of the jar. We determine the amount of hot pepper to our own taste; spicy lovers can add a whole pod. Add an umbrella of dill and other spices.

Fill the jar with cucumbers and sprinkle mustard seeds on top. Prepare the marinade by boiling water with salt and sugar. Pour the marinade into the jars and set to sterilize for 10 minutes. Before sealing the jar, pour vinegar into it.

Bulgarian pickled cucumbers with citric acid

For those who do not like vinegar, we can recommend preparing a marinade for Bulgarian cucumbers with citric acid. The canned food will turn out to be no less tasty.

For 1 liter jar:

• small cucumbers – 700-750 g;
• dill umbrella with seeds – 1 pc.;
• onion – 20-30 g;
• fresh horseradish root – 2 g;
• garlic – 1-2 cloves;
• bay leaf – 1-2 pcs.;
• coriander seeds – 0.5 tsp;
• water 0.5-0.6 l;
• coarse salt – 1 tsp. without slide;
• sugar – 1 tsp. with a small slide;
• citric acid -1 tsp. no slide.

Prepare cucumbers and containers for pickling. Peel and rinse the onion, garlic and horseradish root. Cut the onion into thick rings, horseradish into small pieces, garlic into slices. Wash the dill sprigs and bay leaves. Place vegetables, herbs and spices on the bottom of the prepared jars. Fill the jars with cucumbers.

Prepare the marinade by boiling water with the addition of salt, sugar and citric acid. Pour the bubbling marinade over the cucumbers in the jars and cover with lids (do not roll them up). Sterilize in boiling water for 15 minutes. Then we remove the jars from the boiling water, seal them tightly and cool without wrapping them in blankets.

Bulgarian cucumbers

DESCRIPTION

Not a bad and not difficult recipe; the cucumbers turn out crispy and fragrant. The recipe has thoroughly taken root in our family. They tolerate storage well even in an apartment.

I bring the ingredients for a 1 liter jar.

Nutritional value per serving

The aboveground part of this plant looks like a huge number of greenish fleshy arrow leaves, and the underground part looks like a juicy, large onion of snow-white or purple color.

Garlic is a plant from the onion family with a pungent taste and specific smell.