TOP 10 most delicious recipes for sweet and spicy Bulgarian cucumbers for the winter in liter cans
Cucumbers canned in Bulgarian style for the winter remind of the times of the USSR. It was then that this product, considered a deficit, was instantly swept off the store shelves. The amazing sour-sweet taste of crispy greens did not leave indifferent either children or adults. They put a jar of such a delicacy for a big holiday or birthday. Now the recipe for the famous Bulgarian cucumbers has become available, and every housewife can repeat it.
The subtleties of cooking
Cooking canned cucumbers according to the Bulgarian recipe has its own subtleties. The most important is the minimum amount of spices used. Garlic, spices, black currant and horseradish, traditional for our marinade, are not added to them. In small quantities, finely chopped dill leaves, bay leaves and peppercorns are used. Throw in a small amount of mustard seeds if desired. This arrangement makes it possible to preserve the natural taste of cucumbers and not to clog 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 a prepared container and filled with cold water. Only then is everything sterilized together. This allows you to significantly save time for cooking, and the greens themselves remain crispy.
To make the preparation more piquant, onions are added to the marinade. It can be cut into rings or used whole. Vinegar is present in large quantities in Bulgarian cucumbers. There is no smell in the finished dish, but opponents of this preservative are unlikely to like this moment. Also, cooking recipes include the addition of a large amount of sugar.
How to choose and prepare Bulgarian cucumbers
For canning cucumbers, according to the Bulgarian recipe, greens with a length of no more than 10 cm are selected. Only salted varieties are suitable for this. For one conservation, it is better to select fruits of the same variety. If they were not collected from the garden with their own hands, then you will need to soak them for several hours in cold water in order to ensure the proper crunch when pickling.
Before conservation, the cucumbers are thoroughly washed, allowed to dry a little and the tips are cut off. 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 the preparation of original Bulgarian cucumbers. The hostesses tried in every possible way to repeat this culinary masterpiece, but everything was not right.Now the recipe has become available, even several different cooking options have appeared, but the basis remains constant.
The easy way to cook in a liter jar
Such crispy cucumbers are just right to cook if you have a small family. After opening, 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 .;
- laurel leaves - 2 pcs.;
- peppercorns - 5 pcs.;
- purified water - 0.5 l;
- table salt - 2 tsp;
- granulated sugar - 4 tsp;
- table vinegar - 4 tbsp. l.
Cooking method
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.
Disassemble the garlic into slices, and cut the onion into rings if necessary (if the head is large). Remove the cucumbers from the water and dry on a towel. Place the cooked spices on the bottom of the dish. Fill sterilized jars with cucumbers, trying to tamp as tightly as possible. Pour purified water into a free saucepan, bring it to a boil and pour into the greens.
Cover the container with prepared lids, wrap it up and leave to stand for a while. Drain the liquid back into the container and repeat the steps again. Throw in salt and sugar for the 3rd time, boil, then pour in vinegar. Mix everything thoroughly, pour jars with greens. Done!
If you need to get spicy cucumbers, then a pod of hot pepper is placed on top of the cucumbers when laying in jars.
Recipe from the times of the USSR
The most notable and delicious Bulgarian cucumbers were in the days of the USSR. That taste remains in the memory to this day. One liter can requires:
- 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;
- laurel leaves - 6 pcs.
Cooking method
The selected greens are placed in very cold water for 2-3 hours. You cannot take salad varieties for this recipe. Wash and sterilize glassware. Wash the fruit thoroughly and trim off the ends on both sides. Wash the parsley, peel and chop the onion. Put spices, herbs and onions on the bottom of a prepared glass container of the required volume.
Put Zelentsy in the jar as tightly as possible. Pour clean water into a saucepan, add salt, sugar to it, throw bay leaves and boil for several minutes. Pour in vinegar, remove from heat and pour the prepared marinade into jars with greens. The bay leaves should be removed before doing this.
Cover the container with prepared lids, place in a wide bowl of water and sterilize for 15 minutes. During this time, the covers must never be opened. After the required time has elapsed, turn off the heat, carefully remove the cans and roll up. Canned Bulgarian cucumbers are ready.
With carrots and onions
Pickled cucumbers with vegetables are eaten in an instant. To prepare them for a 3-liter jar you will need:
- fresh small cucumbers - 2300 gr.;
- large onion - 1 head;
- small carrots - 1 pc .;
- laurel 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%).
Cooking method
The selected greens are thoroughly washed and poured over 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 there, allow to cool well. Cooked spices are thrown at the bottom of the jar, carrots and onions are sent there.
Cucumbers are placed as tightly as possible, poured with prepared marinade, vinegar essence is poured in and covered with lids. Put the container in a saucepan, pour water and sterilize for 10 minutes over low heat. After that, 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.;
- laurel leaves - 2 pcs.;
- pepper - 4 peas;
- purified water - 0.5 l.;
- table salt - 2 tsp;
- granulated sugar - 4 tsp;
- table vinegar - 4 tbsp. l.
Cooking method
Zelentsy are placed in very chilled water for 2-3 hours, then they are thoroughly washed and the ends are cut off. Glass jars are sterilized. Peel and wash onions and garlic, cut into slices. Spices are placed on the bottom of the prepared jars.
Cucumbers are trying to fit as tightly as possible. In a saucepan, bring water to a boil and carefully pour it into the greens, leave them for 20 minutes. The procedure is done twice, for the third time salt and sugar are thrown into the water, after boiling, vinegar is poured, stirred thoroughly and greens are poured. The sunsets are ready.
With mustard
For lovers of spicy dishes, you can pickle Bulgarian cucumbers with the addition of mustard. A liter jar will require:
- small cucumbers - 0.7 kg;
- mustard seeds - 1.5 tsp;
- bitter capsicum - 1 pc .;
- small onion - 1 pc .;
- dill (fresh herbs) - 10 gr.;
- laurel 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.
Cooking method
Cucumbers are sent to ice water for several hours, then they are thoroughly washed, dried and cut off the edges. They put them in a basin, pour boiling water over, after a minute they drain it and pour cold water again. Hold for 5 minutes, drain the liquid and let the fruit 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 cucumbers are tightly folded. Put hot pepper on top and sprinkle with mustard. The water is boiled, after which sugar, salt are added, vinegar is poured. The greens are poured with the prepared marinade and rolled up.
With citric acid
If you don't want to add vinegar to the finished marinade, you can replace it with another component, for example, citric acid. To prepare 7 liters of Bulgarian cucumbers you will need:
- small greens - 5 kg;
- dill - 7 umbrellas;
- small onions - 7 pcs.;
- garlic - 2 heads;
- horseradish rhizome - 10 gr.;
- peppercorns - 21 pcs.;
- mustard seeds - 7 tsp;
- laurel leaves - 7 pcs.;
- water - 5 l.;
- granulated sugar - 6 tbsp. l .;
- table salt - 3 tbsp. l .;
- citric acid - 7 tsp
Cooking method
Cucumbers are poured into ice water, the lids and containers are pasteurized, the herbs are washed, the garlic is peeled and divided into slices. The onions are 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. The water is boiled, sugar and salt are thrown, cucumbers are carefully poured with the resulting marinade, and a teaspoon of citric acid is added on top. Salted Bulgarian cucumbers are ready.
With tomatoes
For this unusual recipe, you will need to select 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.
Cooking method
Cucumbers are soaked for several hours, tomatoes and peppers are washed. The garlic is peeled and divided into cloves. The insides are cleaned from the bell pepper, cut into rings. Onions are also peeled and cut into slices or rings. Glass containers and lids are sterilized, spices are placed in them, then greens and tomatoes are folded as tightly as possible, peppers and onions are placed on top.
Pour boiling water over everything, then leave to cool for a while. The liquid is poured back into the pan, boiled, add sugar and salt, pour in vinegar. The resulting marinade is poured into salting and rolled up.
Features of storage of pickles
Cucumbers prepared in Bulgarian style are recommended to be tasted no earlier than in a month. You can store preservation not only in the basement, but also at room temperature. It is advisable to use a pantry or other dark place for this.
It is not recommended to store jars rolled up with iron lids in a room with high humidity. In such conditions, they will quickly rust, and the conservation will deteriorate.
