Bulgarian canned cucumbers for the winter recipe. The most delicious pickled cucumbers - like Bulgarian ones

Description

Bulgarian cucumbers- a “lifesaver” for any housewife, because such appetizer will do both for an unexpected visit from friends, and for festive table. Agree, if the festive table is simply “littered” with a variety of delicacies and various salads, we still look for ordinary pickled cucumbers.

Many housewives went through a difficult path of trial and error before preparing their “ideal” cucumbers. But our recipe for Bulgarian cucumbers is so simple that you will get a crispy and spicy snack the first time.

However, before you start pickling cucumbers, you need to know a few simple but very important secrets. Firstly, to make Bulgarian pickled cucumbers fragrant and crispy, choose small cucumbers (about 6-8 centimeters) and always with thin skin. Cucumbers for pickling should only be young and should be collected no later than the 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 at the market, not forgetting the parameters that are necessary for our recipe. Before pickling, be sure to immerse the cucumbers in cold water for 6-8 hours, periodically replacing it with new water. Remember one trick: the cooler the water, the crispier the cucumbers will be.

Spices also play an important role in the marinating process. For example, you don’t need to put a lot of garlic, since Bulgarian cucumbers can turn out soft. And here Bay leaf, cloves, currant leaves and allspice, add to taste: these spices will not affect the condition of the cucumbers.

We advise you to do a little in advance more blanks for the winter, because Bulgarian cucumbers are so tasty that you can’t tear yourself away from them. If you have any questions regarding their preparation, our step by step recipe with photo.

Ingredients

• 
  (how much will go into the jars)
• 
  (2 pcs.)
• 
  (10 pieces.)
• 
  (1 PC.)
• 
  (1 tbsp.)
• 
  (2 tbsp.)
• 
  (4 tbsp.)
• 
  (2 pcs.)
• 
  (how much will go into the jars)

Cooking steps

It is necessary to prepare the cucumbers. Wash them thoroughly, immerse them in warm water and use a soft sponge to wash away even the most minor dirt. Rinse the cucumbers with a sponge, 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 style. Sterilize all glass jars you will use. Do not use old jars, otherwise they may burst during storage. Check age glass jar you can look at its bottom - the numbers that are displayed there show 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 at the bottom of a sterile jar. Next, add currant leaf, black peppercorns, bay leaf, granulated sugar and rock salt.



After you have placed all the necessary spices in the jar, carefully place the cucumbers in it. Try to pack 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 left, you can add boiling water. Meanwhile, sterilize the lids by immersing them in boiling water for a few minutes. Then you can cover the jars with them.



Take a wide saucepan, place a kitchen towel on the bottom and pour in hot water. Place as many cans into the pan as will fit. Make sure that hot water in the pan reached half of your jar and so that it does not pour inside the workpiece. Place the pan on the fire and let it boil. Pasteurize the jars of cucumbers for five minutes. When the cucumbers begin to acquire a duller color and an olive tint, then they can be turned off. Immediately remove the jars from the pan, screw on the lid and wrap it in a blanket or warm towel.



Bulgarian cucumbers can be eaten the next day. You won't believe it, but this is the most delicious snack, which can only be served with cool vodka! These cucumbers are ideal for making salads; they have a very spicy and unobtrusive taste. From cucumbers prepared according to this recipe, you will not “shudder” with every bite, as is often the case with store-bought pickled vegetables. Bulgarian-style cucumbers will also be an excellent appetizer for lunch: they will fly away so quickly that you won’t notice how you go to the pantry for a second jar!



Bon appetit!

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

Ingredients

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

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

Cooking steps

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

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

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 very tasty Bulgarian pickled cucumbers are ready.

Bon appetit!

Recommend to your friends:

I am sure that every housewife has her own favoriterecipe canned cucumbers for the winter - after all crispy homemade cucumbers 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 cucumber flavor, try closing it for the winterBulgarian crispy cucumbers In my original recipe. This one is wonderfulcanned cucumber recipe with sterilization became an accidental find, which will now happily take root in my family. If you like cucumbers with a sharper taste, we suggest closing or

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 - recipe. Bulgarian cucumbers from

To preserve for the winterBulgarian cucumbers , we will need:

2 kg. cucumbers without butts - this is based on 2 2-liter jars.

Soak the cucumbers for 2 hours in cold water. Then we thoroughly wash the cucumbers with a sponge, cut off the tail and butt of the cucumbers.

Spices for marinade for 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

Recipe for canned cucumbers. Bulgarian cucumbers with sterilization

Place a couple of pieces of chopped onion and two sprigs of parsley into sterilized (or cleanly washed) jars.

Place tightly cucumbers in a jar .

Pour a portion (one and a half liters) or 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, except vinegar.

Turn on the gas, bring to a boil and let simmer for 3 minutes. Turn off the gas, add vinegar. Pour the marinade with spices into jars.

Pour water into a deep saucepan so that it covers the jar of cucumbers halfway, and place a cloth on the bottom. We heat the water. We make sure that the difference in temperature between the jar and the water in the pan is not very different.

From the moment of boiling, sterilize for 6 minutes. Upon completion of sterilization, immediately roll up the lids on the jars. It is not necessary to wrap the jars.

Bulgarian cucumbers with such spices, and even more socucumbers with sterilization . I made it for the first time, and I didn’t know whether the cucumbers would turn out crispy and what kind of acidity the cucumbers would turn out to be. Although I assumed that the strength of vinegar evaporates during sterilization or boiling.

In progress canning cucumbers 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.

Those who still remember Soviet times global shortage, they are probably nostalgic for the canned food sold at that time called “Bulgarian cucumbers.” Their recipe was not known in those years, so as soon as they appeared on grocery store shelves, the jars were immediately swept away by those hungry for gastronomic variety.

With the arrival of abundance in our stores, the excitement has subsided. However, even now sometimes I want to open the jar and remember what Bulgarian cucumbers taste like. The recipe is now freely available, the ingredients are simple, and the twist is not particularly difficult either. So a skillful housewife can easily pamper her family with an unusual pickle.

How they are made in Bulgaria: the first approach

Connoisseurs of authenticity have the opportunity to roll up real Bulgarian cucumbers. The recipe, however, assumes a wide range of preparations. But if you don’t shy away from almost industrial scale, you can quite use it.

To prepare the jars, they are not sterilized, but simply washed with cool, clean water. Like all preservation components. The cucumbers are selected small, the container for them is no larger than a liter. Vegetables are laid out in containers. Among the seasonings used are laurel, naturally dried dill (caps), fresh parsley, onions, pods hot pepper and peppercorns. If you are interested in real Bulgarian cucumbers, the recipe for a 1 liter jar recommends taking dessert spoon with a heap 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. The jars are filled up to the shoulders with clean cold water - and the Bulgarians move on to the next step.

How they are made in Bulgaria: second stage

The authors of the recipe usually prepare it in the yard, since the next stage requires a huge vat similar to Soviet brew (and maybe more). The container is placed on a special stove, and two or even three floors of jars are made into it, where future Bulgarian cucumbers are rolled up. The recipe requires filling the container with cold water and lighting a fire under the boiler. The water level should be at least three fingers higher than the lid of the top jar. When the contents boil, take 20 minutes. 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 or refrigerator. Bulgarian cucumbers, the recipe for which is outlined here, retain their taste for several years. Moreover, the cans do not explode even in the summer heat.

Requirements for raw materials

Naturally, in urban conditions it is quite difficult to follow the recipe. And no one cans tens of kilograms of vegetables these days. 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 the correct selection of cucumbers and their proper preparation. First of all - size. It is necessary to select cucumbers no longer than 8-10 centimeters. The variety is exclusively pickling. Moreover, it is desirable that the total mass does not include specimens of a different variety, even one suitable for canning.

The next nuance: vegetables, if they are not grown and collected with your own hands before pickling, need to be soaked for four hours in cold water. This will provide crispness to the pickled cucumbers.

And third: give up the traditional set of greens. Set aside leaves of currants, horseradish, cherry oak, etc. 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.” Everyone considers only their own recipe to be correct. It's encouraging that the final product tastes identical to the original. Let's look at the most popular option first. This recipe for Bulgarian cucumbers liter jars suggests that the first step is to build a marinade. For it, two liters of water are boiled, a glass of sugar and three tablespoons of coarse salt are dissolved in them. When the grains disperse, pour in a third of a liter of table vinegar. And immediately the cucumbers are placed in the pan. After 5-10 minutes, they are caught and placed in heated, sterilized jars taken out of the oven. Before this, put a small onion (or half a large one), several peppercorns, half an umbrella of dill and a ring of hot pepper into each of them. This step is the most difficult: both the cucumbers and the jars are hot. The containers are filled with marinade, sealed and wait in the wings on the pantry shelves.

Clarifications to the recipe

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

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

Another look at the question

Many housewives roll up Bulgarian ones and adjust them to suit personal convenience and individual tastes. You can try this one.

Spices are placed at the bottom of each liter jar. These include bay leaf (2 leaves), black pepper (6 peas), cloves (3 buds), a slice of onion and a sprig of parsley. Cucumbers are packed on top, not too tightly so as not to become soft. A marinade is 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 heap of salt and three sugars; all this for one liter of water. After boiling for three minutes, half a glass of vinegar is poured in, and the marinade is immediately distributed into the jars. Liter containers are sterilized for four minutes; If you are used to three-liter cylinders, allow seven minutes for sterilization. Roll up, turn over, wrap.

Attention: subtleties

Before pouring into the container, the marinade must be strained to remove the boiled spices. The ones poured into jars are enough to make the cucumbers flavorful.

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

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

Bulgarian cucumbers: recipe without sterilization

Not everyone is ready to bother with boiling prepackaged cylinders. And it’s troublesome, and it’s hot, and it’s hot. For those who want to save their health and time, we can offer an option without unwanted pain. True, no one has canceled the preliminary disinfection of dishes and lids, but this process is simple: just keep them in a heated oven. Or put the jars through the microwave and boil the lids - whichever is more convenient for you.

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

The water is boiling; It is used to fill the vessels without any additives and cover them with lids. Wait ten minutes, after which the water is drained. Please note: it is not reusable, so pour it in the sink so you don't forget about it.

A fresh portion of water is boiling. At the same time, salt and sugar (a dessert spoon) are poured into each jar and poured vinegar essence- a little less than half a tablespoon. Or three full if you use regular vinegar. The container is filled with brine, sealed and turned over. Important: you don’t need to wrap it in anything. Wrapping up here will be absolutely unnecessary.

Now it's up to you. Choose the recipe you like and pamper your family with Bulgarian cucumbers. You will probably like them not only for their taste, but also for their ease of storage: you don’t have to worry about explosions, souring or mold.

I spent a long time looking for a recipe for Bulgarian pickled cucumbers on the Internet. All the proposed recipes were different, so I decided to turn to the printed publication from Soviet times. Based on the recipes that were offered there, I concluded that the main thing in Bulgarian pickled cucumbers is the marinade. Spices and herbs can be added to your taste, but the ratio of sugar and salt should be 2:1, that is, there should be 2 times more sugar than salt. It’s unusual that quite a lot of vinegar is required for the marinade.

I know that many people strive to make cucumbers in Bulgarian style, just like in the store. This perfect option. I don’t strive for this; I think that not all recipes in the store are the same, especially with today’s diversity. But I and my family like what I do (with the exception of my husband). He doesn't like pickled cucumbers - he prefers pickled ones.

To prepare Bulgarian pickled cucumbers for the winter, it is best to select small fruits, such as we see in the store. For some reason, these appear on sale closer to autumn, so today I can preserve such fruits as they are. And when the opportunity arises, I’ll also cover the gherkins. For spices I will use peppercorns, coriander and bay leaf. You can also add mustard seeds.

To give the fruits freshness, I put them in cold water for an hour or two. This is especially true if the cucumbers are not fresh from the garden.

I'll prepare the marinade. I’ll add salt and sugar to the water, boil it, and add vinegar at the end of the boil.

I will put cucumbers, carrots and onions, cut into slices, peeled and chopped garlic cloves, spices and parsley into sterilized jars. Bulgarian-style pickled cucumbers are best made in liter jars, I seal gherkins in half-liter jars, but today my fruits are not as small as I would like, so in addition to liter jars, I also used 1.5-liter jars. The recipe is based on one liter jar.

Fill the jars with cucumbers with hot marinade. Cover with boiled lids and set to sterilize. Place a jar stand on the bottom of the pan, and the water in the pan should be the same temperature as the water inside the jar. Sterilize until the cucumbers turn olive green.

Then we immediately take out the cans, roll them up and turn them over. Leave in this form until the jars have cooled completely.

Bulgarian pickled cucumbers are ready for the winter!