Bulgarian canned cucumbers and tomatoes. Bulgarian canned cucumbers - step-by-step recipe with photos of preparation for the winter

Before you start canning cucumbers, you need to wash them and soak them in water for at least half an hour. cold water. At the same time, wash all the jars with soda and sterilize them along with the lids. Then peel the onion and garlic the right quantity, and cut the onion into rings. Place garlic cloves, onion rings, black peppercorns and bay leaves at the bottom of the jar.

Trim the “butts” of the cucumbers and place them tightly together in a jar.

Boil water in advance and pour boiling water over it for 10 minutes. Water must be poured to the brim to completely cover all the cucumbers. This will be additional sterilization for both jars and cucumbers. After 10 minutes, the water in the jars will cool down a little and you can safely pour it into the sink without fear of burning your hands. If you store the preserved food in an apartment, you need to do this procedure twice. If you have a cellar, then once is enough.

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Then prepare the marinade, in which the cucumbers will be rolled. Pour water into a saucepan, add salt and sugar. Put it on the fire and before the water starts to boil, pour vinegar into it.

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

To the features of the workpiece Bulgarian cucumbers This may include the need for careful selection of vegetables according to several parameters, as well as a different method of laying out cucumbers in a jar.

All ingredients, except powdered ones, must be thoroughly washed, and containers should preferably be sterilized. After cooking and sealing, the jars should be taken to a cool place and it is advisable to wrap them there in a thick rag.

How to select and prepare Bulgarian cucumbers

For preservation, it is customary to select only small cucumbers, and they must also be young. These pickled vegetables will have a pleasant sweetish taste and will be crunchy 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; for pickling, those that are not too dark and without yellowish spots are suitable. The most in a simple way is the definition by 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 actual preparation, the vegetables must be placed in a container with water and left there for at least a couple of hours, and better yet for half a day.

Recipes for pickling cucumbers at home for the winter

Nowadays, choosing a recipe for canning vegetables is not difficult, since their variety is truly impressive. Below are 7 of the most interesting and popular options for preparing cucumbers. You may already know some of them, but there are also some that few people know about. So get ready to share the recipe with your friends after they try your preserves.

A simple method of cooking in a liter jar

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

Vegetables must be washed thoroughly.
For aroma, you can use currant, cherry and horseradish leaves.
Place leaves, dill, 3 pieces of garlic in a clean jar, allspice(to taste) and, in fact, cucumbers (the tops of which should be cut off).
To sterilize, pour boiling water into the container and leave for 20 minutes.
Then you need to drain the water and add 2 tablespoons of salt and sugar.
Pour in the marinade and add half a spoon of vinegar. After that you can roll it up. As a result, the cucumbers should turn out tasty and crispy.

Recipe from USSR times

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

Soak the vegetables in water for 3 hours, changing it after every hour.
Prepare and process jars and lids.
Place onion and garlic (to taste) on the bottom of the jar.
Place the container filled with water, salt and sugar on the stove and bring to a boil; add vinegar. After this, adjust the heat to low and put the cucumbers there (for 7-8 minutes).
Then we put them in a jar, fill them with solution and close them. After this, the preservation must be cooled.

With carrots and onions

This cooking method involves the use of large quantity onions and carrots, which will give pickled cucumbers a special aroma and taste. Recipe:

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.
Make marinade ( standard set: water, sugar, salt). However, in in this case It should not be used hot, but cold.
Pack cucumbers in a jar, pour in the solution and add vinegar.
Roll up with metal lids.

If desired, the jars can be sterilized (depending on the storage method).

Without sterilization

The essence of this method is only the absence of sterilization; all other components, such as herbs, onions, garlic, etc., can be added at your own discretion, or from the pickling recipes given above. The sequence of actions is as follows:

Soak the cucumbers for several hours.
Sterilize containers and prepare greens.
Complete the jars and fill them hot water.
Drain everything into a saucepan, cook and add vinegar.
Pour this liquid into jars and seal.

With mustard

It’s worth noting right away that mustard is not used for this method. in the usual form, but in dry (powdery) form. This recipe will appeal to lovers of spicier snacks. To pickle cucumbers with mustard, you need:

Pour water over the vegetables and wait a couple of hours. Then cut each into 4 slices and sprinkle with salt. After that we wait another 3 hours.
Mix the following ingredients in one container: vinegar, sugar, mustard, pepper, garlic. Pour this solution over the cucumbers and let it brew (about an hour and a half).
Stir the vegetables into jars and pour in the resulting liquid.
Sterilize for about 20-22 minutes at 100 degrees.

With citric acid

This marinade ingredient is added primarily to make the cucumbers crispier and more flavorful. Recipe:

Place dill and mustard seeds on the bottom of the jar. And also garlic, leaves, etc., at your discretion.
Pack the soaked cucumbers with the ends cut off into jars. Then pour boiling water over it.
Drain the resulting liquid into a container, add salt, sugar and boil.
Fill the jars, add citric acid (1 teaspoon will be enough).
Roll up and place in a cool place ready-made jars with pickles.

With tomatoes

Pickling cucumbers together with tomatoes is a very good solution. Since the “red” ones secrete a special substance that strengthens the cucumbers and makes them durable. Recipe:

We sterilize the jars in an acceptable way (over a kettle or simply by pouring hot water).
Place ingredients to taste on the bottom of the containers (horseradish leaves, currants, dill)
Place the soaked vegetables into jars and add garlic (you can also add onions if desired).
Fill with hot water (let it sit for 30 minutes), and then drain the liquid and make a brine.
Roll up and store.

Cucumbers preserved in Bulgarian style for the winter are reminiscent of the times of the USSR. It was then that this product, considered in short supply, was instantly swept off store shelves. The amazing sour-sweet taste of crispy greens left neither children nor adults indifferent. We saved a jar of this delicacy for a big holiday or birthday. Now the recipe for the famous Bulgarian cucumbers has become available, and every housewife can repeat it.

In preparation canned cucumbers By Bulgarian recipe has its own subtleties. The most important thing is minimal amount spices used. They do not add garlic, spices, black currants and horseradish, which are traditional for our marinade. Finely chopped dill leaves are used in small quantities, Bay leaf and peppercorns. Throw at will a small amount of mustard seeds. This arrangement makes it possible to preserve the natural taste of cucumbers and not overwhelm it with spices.

When preparing Bulgarian cucumbers, they resort to the cold pickling method. It consists in the fact that all the ingredients are placed in prepared containers and poured cold water. Only after this is everything sterilized together. This allows you to significantly save cooking time, and the greens themselves remain crispy.

To make the preparation more piquant, onions are added to the marinade. It can be either cut into rings or used whole. Bulgarian cucumbers contain vinegar in large quantities. smell in ready dish inaudible, but opponents of this preservative are unlikely to like this moment. Cooking recipes also call for adding large amounts of sugar.

How to select and prepare Bulgarian cucumbers

For canning cucumbers according to the Bulgarian recipe, green cucumbers no longer than 10 cm in length are selected. Only pickling varieties are suitable for this. For one preservation, it is better to select fruits of the same variety. If you didn’t pick them yourself from the garden, you will need to soak them in cold water for several hours to ensure the proper crunch during pickling.

Before preservation, the cucumbers are thoroughly washed, allowed to dry a little and the ends cut off. Next follow the recommendations of the selected recipe.

Recipes for pickling cucumbers at home for the winter

Previously, it was not possible to get a recipe for preparing original Bulgarian cucumbers. The housewives tried their best to repeat this cooking masterpiece, but everything was wrong. Now the recipe has become available, even several different options preparation, but the base remains the same.

A simple method of cooking in a liter jar

These crispy cucumbers are just right to prepare if you have a small family. Once opened, they will not have time to disappear, and if the proportions increase, it will be convenient to count the components. For the recipe you will need:

fresh young cucumbers – 0.6 kg;
garlic cloves – 3 pcs.;
small onion – 1 pc.;
bay leaves – 2 pcs.;
peppercorns – 5 pcs.;
purified water – 0.5 l;
table salt – 2 tsp;
granulated sugar – 4 tsp;
table vinegar - 4 tbsp. l.

For this recipe, it is better to select greens up to 8 cm long, elastic and strong. They need to be washed thoroughly and soaked overnight in very cold water. It is even recommended to add a few pieces of ice. In the morning, pasteurize the jars and boil the lids in boiling water for 5 minutes. Peel the onion and garlic heads.

Separate the garlic into cloves and, if necessary (if the head is large), cut the onion into rings. Remove the cucumbers from the water and let dry on a towel. Place the prepared spices on the bottom of the dish. Fill the sterilized jars with cucumbers, trying to compact them as tightly as possible. Pour purified water into an empty pan, bring it to a boil and pour into the greens.

Cover the container with the prepared lids, wrap it up and leave to stand for a while. Pour the liquid back into the container and repeat the steps again. For the 3rd time, add salt and sugar, boil, then pour in vinegar. Mix everything thoroughly and fill the jars with greens. Ready!

If you need to get spicy cucumbers, then put a pod of hot pepper on top of the cucumbers when placing them in jars.

Recipe from USSR times

The most famous and delicious Bulgarian cucumbers were produced during the Soviet era. That taste remains in my memory to this day. For one liter jar required:

small fresh cucumbers– 0.7 kg;
small onion – 1 head;
fresh parsley - 3 sprigs;
black pepper – 3 peas;
cloves (heads) – 3 pcs.;
table salt – 1 tbsp. l.;
granulated sugar - 3 tbsp. l.;
table vinegar – 100 ml;
bay leaves – 6 pcs.

Place the selected greens in very cold water for 2-3 hours. Can't be taken for this recipe salad varieties. Glassware wash and sterilize. Wash the fruits thoroughly and trim the ends on both sides. Also wash the parsley, peel and chop the onion. Place spices, herbs and onions on the bottom of a prepared glass container of the required volume.

Place the greens in the jar as tightly as possible. Pour into the pan clean water, add salt, sugar, throw in a bay leaf and boil for a few minutes. Pour in the vinegar, remove from the heat and pour the prepared marinade into jars with greens. Bay leaves should be removed before doing this.

Cover the containers with prepared lids, place in a wide container with water and sterilize for 15 minutes. At this time, under no circumstances should the lids be opened. After the required time has passed, turn off the heat, carefully remove the jars and roll up. Canned cucumbers ready in Bulgarian.

With carrots and onions

Cucumbers marinated with vegetables are eaten in an instant. To prepare them for a 3-liter jar you will need:

small fresh cucumbers – 2300 gr.;
large onion – 1 head;
small carrots – 1 pc.;
bay leaves – 2 pcs.;
allspice – 6 peas;
fresh dill – 2 umbrellas;
purified water – 2 l.;
granulated sugar – 4 tbsp. l.;
table salt – 2 tbsp. l.;
vinegar essence - 1 tbsp. l. (70%).

Selected greens are thoroughly washed and doused with boiling water. Glass containers are sterilized. Onions and carrots are peeled, washed and crushed into thin rings. Boil water in a saucepan, then add sugar and salt and let it cool well. The prepared spices are thrown into the bottom of the jar, and carrots and onions are also added there.

Place the cucumbers as tightly as possible, pour in the prepared marinade, pour vinegar essence and cover with lids. Place the container in a pan, add water and sterilize for 10 minutes over low heat. After this, the container must be carefully removed and rolled up.

Without sterilization

If there is no desire or opportunity to sterilize your preparations, then you can pickle Bulgarian cucumbers without this procedure. You will need to take for one liter jar:

small fresh cucumbers – 0.65 kg;
garlic cloves – 2 pcs.;
small onion – 1 pc.;
bay leaves – 2 pcs.;
pepper – 4 peas;
purified water – 0.5 l.;
table salt – 2 tsp;
granulated sugar – 4 tsp;
table vinegar – 4 tbsp. l.

The greens are placed in very cool water for 2-3 hours, then washed thoroughly and the ends are cut off. Glass jars sterilized. Onions and garlic are peeled and washed, cut into slices. Spices are placed at the bottom of the prepared jars.

They try to pack the cucumbers as tightly as possible. Bring water to a boil in a saucepan and carefully pour it into the greens, leaving them for 20 minutes. The procedure is done twice, the 3rd time add salt and sugar to the water, after boiling add vinegar, stir thoroughly and pour in the greens. The sunsets are ready.

With mustard

For lovers spicy dishes You can pickle Bulgarian cucumbers with mustard. For a liter jar you will need:

small cucumbers – 0.7 kg;
mustard seeds – 1.5 tsp;
bitter Bell pepper- 1 PC.;
small onion – 1 pc.;
dill ( fresh herbs) – 10 g;
bay leaves – 3 pcs.;
peppercorns – 5 pcs.;
cloves – 2 pcs.;
water – 0.6 l.;
granulated sugar – 4 tsp;
table salt – 2 tsp;
table vinegar – 50 ml.

The cucumbers are placed in ice water for several hours, then washed thoroughly, dried and the edges are cut off. Place them in a basin, pour boiling water over them, after a minute drain it and pour in cold water again. Keep for 5 minutes, drain the liquid and allow the fruits to dry.

Glass containers and lids are pasteurized, the greens are washed, the onions are peeled and cut into several pieces. Spices are placed at the bottom of the jar, then the cucumbers are tightly packed. Place hot pepper on top and sprinkle mustard. Boil water, then add sugar, salt, and vinegar. The prepared marinade is poured over the greens and rolled up.

If you do not want to add vinegar to the finished marinade, you can replace it with another component, for example, citric acid. To prepare 7 liters Bulgarian cucumbers you will need:

small greens – 5 kg;
dill - 7 umbrellas;
small onion – 7 pcs.;
garlic – 2 heads;
horseradish rhizome – 10 g;
peppercorns – 21 pcs.;
mustard seeds – 7 tsp;
bay leaves – 7 pcs.;
water – 5 l.;
granulated sugar – 6 tbsp. l.;
table salt – 3 tbsp. l.;
citric acid – 7 tsp.

The cucumbers are poured into ice water, the lids and containers are pasteurized, the greens are washed, the garlic is peeled and divided into slices. The onion is also peeled and cut into several pieces. The horseradish root is divided into 7 pieces.

Spices are thrown into the prepared container, then cucumbers, mustard is poured on top. Boil water, add sugar and salt, carefully pour the resulting marinade over the cucumbers, add a teaspoon on top citric acid. Pickled Bulgarian cucumbers are ready.

With tomatoes

For this unusual recipe will need to be selected small tomatoes, you can take the Cherry variety. Required Ingredients for 2 liters of pickles:

small cucumbers – 0.7 kg;
small tomatoes – 0.7 kg;
garlic – 3 cloves;
small onion – 1 head;
bell pepper – 5 rings;
mustard seeds – 1 tsp;
bay leaf – 2 pcs.;
cilantro seeds – 0.5 tsp;
cloves – 2 pcs.;
dill seeds – 1 tsp;
water – 2 l;
granulated sugar - 3 tbsp. l.;
table salt – 1.5 tbsp. l.;
table vinegar – 90 ml.

The cucumbers are soaked for several hours, the tomatoes and peppers are washed. The garlic is peeled and divided into cloves. From bell pepper Clean the insides and cut it into rings. The onion is also peeled and cut into slices or rings. Glass containers and lids are sterilized, spices are laid out in them, then herbs and tomatoes are folded as tightly as possible, peppers and onions are placed on top.

Pour boiling water over everything, then leave to cool briefly. The liquid is poured back into the pan, boiled, sugar and salt are added, and vinegar is added. The resulting marinade is poured over the pickles and rolled up.

Features of storing pickles

Recommend to your friends:

I am sure that every housewife has her own favoriterecipe for 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 more pungent 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

In sterilized (or cleanly washed) jars we place a couple of pieces of chopped onions and two sprigs of parsley.

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’s just enough for 3 two liter jars.) Add the rest of the ingredients there, 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.

Summer is a time not only for rest and relaxation, but also for preparations for the winter, because if you profile and close few vegetables and fruits now, then all winter you will be biting your elbows for being too lazy to do everything on time. So that this period does not seem exhausting, I try to select recipes that are not heavy and that are quick to prepare. This is why I really love my recipe for Bulgarian-style crispy cucumbers for the winter, everything is quick and simple, without complicated ingredients or strange tastes.

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

So the result is both a tasty and mega healthy dish.
I wrote the calculation of 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 the marinade:
- 4 tsp. Sahara;
- 2 tsp. salt;
- 4 tbsp. l. vinegar.

Recipe with photos 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 place onions, garlic, bay leaves and peppers on the bottom. Place the cucumbers vertically and tightly to each other.

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