Bulgarian cucumbers for the winter without sterilization, as in a store in the USSR, were remembered by millions because of their characteristic taste. Once you try these crispy, spicy cucumbers, you will not be able to confuse them with others. Unfortunately, over time, they almost disappeared from store shelves, and those that remain often frighten consumers away at their cost. But what to do if you really want to feel this inimitable taste again? It's simple, to cook them yourself at home, it's quite simple, especially with our step-by-step recipe!

Bulgarian cucumbers from the USSR recipe:

For two liter cans.

Ingredients:

1. Cucumbers - one and a half kilograms;
2. Hot pepper - 1 piece;
3. Twenty grams of dill;
4. Mustard seeds - three teaspoons;
5. Laurel leaf - 6 pieces;
6. Black peas in peas - 12 pieces;
7. Carnations - 4 pieces;
8. Onion - 1 head;

Preparation of brine:

1. Two liters of water;
2. 120 grams of salt;
3. Sugar - 100 grams;
4. One hundred grams of table vinegar (9%).

How to cook pickled cucumbers in Bulgarian, as in a store in the USSR:

• Cucumbers need to be picked from a fresh crop, take small, solid, and strong. Pick them the same size;
• Before preserving, the fruits must be inspected, discarded soft, then remove the stalks and wash under running water, after which they are placed in a bowl of cold water. They are left there all night. Sometimes ice is added to them, because the colder the water, the tastier the dish will be in the end.

• Sutra water must be drained, wipe the greens with paper towels. Put them back in a bowl, and scald with boiling water. Then we pour out the hot water, and immediately fill it again with cold.

• Let’s leave the vegetables in the water and take care.
• We clean the onion and shred in half rings, after which we send it to the bottom of the jar, add spices to it.

• Then we spread the greens, the largest at the bottom, the smallest to the top. Pod the pepper pod with cucumbers, leave a little space for brine.

• We put a pot of clean water on the fire, preferably from a well or purchased. We bring it to a boil, and add salt, sugar to it, and wait until they are completely dissolved. After which we will reduce the fire, and in the end add vinegar.
• We add the marinade to the jar with cucumbers, it should be hot, but not boiling water, so that the jar does not crack. Top it up.
• Roll up the lid, turn upside down, cover with a warm blanket and wait until they are completely cool. Then we remove the banks in a dark, cool place.

That's all the cucumbers in Bulgarian ready, bon appetit. Remember this long-forgotten taste, with nostalgia and remember that the best days are yet to come. Until we meet again on our website, we still have many interesting recipes for spins for the winter.

Cucumbers in Bulgarian pickled according to this recipe are sweet and sour in taste and very crispy. It is convenient to preserve such Bulgarian cucumbers for the winter in liter jars. The presented recipe for cucumbers without sterilization, but with twice filling the marinade.

Bulgarian cucumbers for the winter

In the midst of the summer season, in the month of July, green cucumbers ripen at an enviable rate in the fields and gardens. This moment is very important not to miss and prepare emerald beauties for future use, so that you can enjoy a great snack all winter long. The easiest way is to pickle the whole fruit in jars, with various spices. Greens of parsley, dill, rosemary, leaves of cherry and currant, twigs and roots of horseradish perfectly flavor the brine, improve the taste.
For some novice housewives, canning seems to be something super complicated, and sometimes completely impossible. But, as practice shows, there is nothing difficult in this part of cooking. The main thing is to strictly adhere to the rules and standards developed by specialists many years ago and improved over time. These canons are also suitable for pickling cucumbers.

The ingredients in a step-by-step photo recipe are based on 2 liter cans. Such jars are convenient in use, as they say at one time. Opened and floated on a salad or snack.

For pickling, cucumbers should be taken medium-sized, fresh (preferably only plucked from the garden), not overripe. We sort vegetables, carefully wash them off the dirt - this is the very first rule and the guarantee that the workpieces will successfully stand before the next season.

Since childhood, many have been familiar with the unusual taste of pickled cucumbers in Bulgarian, the recipe of which is still appreciated. In the Soviet Union, such an appetizer was the most delicious, and jars of pickled cucumbers quickly swept away from the store shelves. Someone even bought them for the winter for whole boxes. In some families, this recipe is passed down from generation to generation, someone borrowed it from cookbooks or from friends.

Step by step recipe for pickled cucumbers in Bulgarian

There are many cooking methods and recipes for pickling cucumbers for the winter, however, this one continues to be the most popular. This cooking recipe allows you to get cucumbers of an extraordinary emerald color, especially delicious and crunchy.

Ingredientsused in the pickling recipe in Bulgarian (per liter jar):

• Small cucumbers - how much will go into the jar;
• 1 bay leaf;
• 10 peas of black pepper;
• 1 onion;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 4 tablespoons of 4 percent vinegar;
• 1 sheet of currant (optional, but recommended for a special taste);
• Water.

Necessary inventory:

Step one. Training

Following the classic recipe, first of all, you need to carefully rinse cucumbers  in warm running water. In order to leave no sand on the vegetables, it is better to use a soft sponge.

Step Two Cooking vegetables for pickling

Onions must be cleaned and cut into rings or half rings, and then laid on the bottom of a pre-sterilized jar. Add currant leaf, peppercorns, bay leaf, sugar and salt there. Next, cucumbers should be packed as compactly as possible. The amount of the resulting snack depends on this.

Step Three Bulgarian pickles

It is necessary to pour boiling water into the jar, slightly not reaching the edge of the jar. Add vinegar, add hot water if there is free space in the bank. After that, cover the jars with sterilized lids.

At the bottom of the pan you need to spread a kitchen towel, add hot water. Put a can of cucumbers down there. As a result, the can should be in the water no more than two-thirds of its height, and in no case should the water reach the edge of the can. The pan needs to be sent to the fire until the water in it boils. After that it is recommended pasteurization  jars for four minutes until the cucumbers turn from green to olive.

Next, immediately remove the jar from the water and tighten the lid tightly. The bank needs to be sent to heat bath. To do this, wrap the blank with a blanket and put it upside down on the lid. Thus, cucumbers should stand for at least an hour, after which the jar of cucumbers can be turned to the bottom and cooled, as this recipe provides.

The fourth step. Storage of Pickled Cucumbers

Bulgarian pickles do not require any special storage conditions. It is enough to send the bank to the cellar to the remaining supplies for the winter. In a dark room with a low temperature, this appetizer can be stored in the same way as other canned vegetables.

Step Five Serving Bulgarian pickled cucumbers to the table

Since ancient times, pickled cucumbers have been the best snack for such strong drinks as, for example, vodka. Those who prefer to refrain from drinking alcohol can be advised to eat this appetizer in combination with main dishes. The most common option in our country - mashed potatoes and meat cutlets are perfectly complemented by Bulgarian cucumbers.

Here are a few additional tips to consider when following the Bulgarian recipe for pickled cucumbers:

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

The peculiarities of harvesting Bulgarian cucumbers include the need for careful selection of vegetables for several parameters, as well as another method for laying cucumbers in a jar.

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

How to choose and prepare Bulgarian cucumbers

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

You can determine the "age" of the cucumber by its color; for pickling, not too dark, with the absence of yellowish spots, are suitable. The easiest way is to determine by touch - the young cucumbers are solid, with a thick skin. It is also worth remembering that the bitter "green" are not suitable for conservation.

As for the preparation itself, the vegetables must be placed in a container of water and left them there for at least a couple of hours, and preferably half a day at all.

Recipes for pickling cucumbers at home for the winter

Now it’s not difficult to choose a recipe for preserving vegetables, as their variety is really impressive. Below are 7 of the most interesting and popular options for harvesting cucumbers. You may have already known some, but there are others that few know about. So get ready to share the recipe with your friends after they try your preservation.

A simple way to cook in a liter jar

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

1. Vegetables must be thoroughly washed.
2. For aroma, you can use leaves of currant, cherry and horseradish.
3. Fold leaves, dill, 3 pieces of garlic, allspice (to taste) and, in fact, cucumbers (the tops of which should be cut) in a clean jar.
4. For sterilization, pour boiling water in a container and leave for 20 minutes.
5. Then you need to drain the water and put 2 tablespoons of salt and sugar.
6. Pour the marinade and add half a tablespoon of vinegar. After that, you can roll up. As a result, the cucumbers should be tasty and crispy.

Recipe from 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 it took not so much time to prepare. A distinctive feature of this method is the two-layer arrangement of cucumbers in the bank, as well as the lack of sterilization. Recipe:

1. Soak vegetables in water for 3 hours, after each hour it needs to be changed.
2. Prepare and process cans, lids.
3. Fold onions and garlic on the bottom of the can (to taste).
4. Place a container filled with water, salt and sugar on a stove and bring to a boil; add vinegar. After that, adjust to a slow fire and put cucumbers there (for 7-8 minutes).
5. Then we put them in a jar, fill with a solution and close. After that, preservation must be cooled.

With carrots and onions

This cooking method involves the use of a small amount of onions and carrots, which will give pickled cucumbers a special aroma and flavor. Recipe:

1. Wash vegetables thoroughly and pour boiling water over them. On the bottom of the can, lay one chopped onion and half the chopped carrot.
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 solution and add vinegar.
4. Roll up metal covers.

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

No sterilization

The essence of this method is only in 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 above. The sequence of actions is as follows:

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

With mustard

It is immediately worth noting that mustard for this method is not used in its usual form, but in dry (powder) form. This recipe will appeal to lovers of snacks sharper. To pickle cucumbers with mustard, you need:

1. Pour the vegetables with water and wait a couple of hours. Then cut each into 4 slices and pour over with salt. After that, we expect another hour 3.
2. Mix the following components 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 in jars and pour 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 more crispy and aromatic. Recipe:

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

With tomatoes

Salting cucumbers in conjunction with tomatoes is a very good solution. Since the "red" secrete a special substance that strengthens the cucumbers and makes them durable. Recipe:

1. We sterilize the jars in an acceptable way (above the teapot or simply pouring hot water).
2. Put the components to taste on the bottom of the containers (horseradish leaves, currants, dill)
3. Soaked vegetables are shuffled in jars and add garlic (if desired, you can also onion).
4. Fill it with hot water (let it brew for 30 minutes), and then drain the liquid and make a brine.
5. Roll up and store.

Bulgarian cucumbers have been enjoying unprecedented popularity for the winter for many years and delight lovers of savory pickles with their magnificent taste. There are many ways to diversify the characteristics of a workpiece, to make it more or less sharp, sweet, acidic or salty, varying the proportions of the marinade components and flavoring agents.

How to roll cucumbers in Bulgarian?

Every housewife wants to make cucumbers in Bulgarian as in a store, having recreated the identical taste of the workpiece and providing their family with a valuable supply for the winter.

1. Cucumbers must first be soaked in cold water for 3-4 hours, rinse.
2. Of the additives used traditionally onions, garlic, allspice, laurel.
3. To preserve the vegetable, the method of double or triple pouring with boiling water is used, followed by the addition of the marinade components: salt, sugar, vinegar or citric acid.
4. Alternatively, canned cucumbers in Bulgarian are immediately poured with marinade and then sterilized for 5-15 minutes in a container of boiling water.
5. Roll up the jars with lids and, as required by the recipe, turn them over to cool or wrap them for a day or two.

Bulgarian cucumbers without sterilization

It is convenient to preserve cucumbers in the Bulgarian way without sterilization. For this, the fruits in a jar are poured twice with boiling water for 10-15 minutes, and then a marinade is prepared from the same water. The workpiece is tasty, suitable for both independent use and as an additive to salads and other dishes. Proportions are indicated per liter jar.

Ingredients:

• cucumbers - 700 g;
• water - 0.5 l;
• vinegar 9% - 4 tbsp. spoons;
• sugar - 4 tsp;
• salt - 2 tsp;
• laurel and allspice - 5 pcs.;
• garlic - 3 cloves.

Cooking

1. Garlic and spices are laid at the bottom of the jar.
2. Fill the container with cucumbers.
3. Pour the vegetable with boiling water twice and leave for 10 minutes.
4. Add salt, sugar, and vinegar to the jar.
5. Boil the marinade, pour to the cucumbers.
6. Cork the cucumbers pickled in Bulgarian, turn over until cool.

Bulgarian pickled cucumbers with onions

Tasty and aromatic will be in Bulgarian with onions instead of garlic. Slices of carrots and a clove bud give an additional appearance and taste to the workpiece. The proportions of the ingredients are presented per one liter jar, and the components of the marinade are calculated per liter of liquid.

Ingredients:

• cucumbers
• carrots - 5-6 circles;
• onions - 5-4 circles;
• laurel and cloves - 1 pc.;
• allspice - 5-6 pcs.;
• water - 1 l;
• vinegar 9% - 8 tbsp. spoons;
• sugar - 8 tsp;
• salt - 4 tsp.

Cooking

1. In the jars lay onions, carrots, laurel, pepper and cloves.
2. Fill the vessels with cucumbers.
3. Syrup is made from water, salt and sugar, vinegar is added to it, poured into jars of cucumbers.
4. They sterilize the containers for 5 minutes, roll the Bulgarian cucumbers for the winter and turn them over to cool.

Bulgarian cucumbers with mustard - recipe

The mustard seeds added to each jar of harvest will make the harvested Bulgarian cucumbers sharper for the winter, with a pleasant, slightly tart note. The number of spices and additives is indicated on one can of 1.5 liters. Three such jars with cucumbers will take about 2 liters of prepared brine.

Ingredients:

• cucumbers
• garlic - 3 cloves;
• laurel and cloves - 2 pcs.;
• black and allspice - 4 pcs.;
• mustard seeds - 1 teaspoon;
• water - 1 l;
• vinegar 70% - 1 teaspoon;
• sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons.

Cooking

1. Spices, mustard seeds, garlic and cucumbers are placed in jars.
2. Pour the vegetable twice with boiling water.
3. After the second pouring, salt and sugar are added to the water, boiled, poured into jars into which vinegar is poured.
4. Roll up, turn over, allow to cool.

Bulgarian cucumbers with citric acid

It will be possible to prepare cucumbers in Bulgarian for the winter, crunchy, without a taste or aroma of vinegar, following the recipe for brine with citric acid. In addition to the presented assortment of spices, you can add seeds or umbrellas of dill, a slice of the root or horseradish leaves to each jar with a workpiece. The calculation is given for a can of 1.5 liters.

Ingredients:

• cucumbers
• garlic - 3 cloves;
• laurel and cloves - 2 pcs.;
• a mixture of peppers - 1 teaspoon;
• mustard seeds - 1 teaspoon;
• water - 1 l;
• citric acid - 1 teaspoon in a jar;
• sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons.

Cooking

1. Cucumbers and spices are placed in a jar, twice boiled in boiling water for 10 minutes, and then marinade, adding salt and sugar to the water.
2. Acid is poured into each container, and then boiling marinade is sealed.
3. The cucumbers are insulated in Bulgarian with a lemon for the winter in an inverted form for a day.

Bulgarian sweet cucumbers

It will be possible to prepare cucumbers in Bulgarian for the winter by adding a larger portion of granulated sugar. From additives, instead of onion or with it, you can use peeled and chopped garlic cloves. The number of ingredients is indicated per liter container, which fits all at the same time.

Ingredients:

• cucumbers
• onion - 1 pc.;
• laurel, cloves and allspice - 1 pc.;
• black pepper - 3 pcs.;
• vinegar 9% - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. a spoon.

Cooking

1. Spices, cucumbers, salt, sugar and vinegar are put in jars, pour boiling water over everything.
2. Cover the vessels with a lid and sterilize for 5 minutes.
3. The containers are wrapped upside down for one hour, and then quickly cooled.

Bulgarian cucumbers for the winter with carrots

Bulgarian cucumbers with carrots not only acquire richer taste properties, but also look spectacular in a jar, especially if you are not too lazy and cut carrots with beautifully virtuoso slices or cut out patterns from it. The proportions shown are for one three-liter capacity.

Ingredients:

• cucumbers
• onions and carrots - 1 pc.;
• allspice - 10 pcs.;
• laurel - 2 pcs.;
• water - 1 l;
• vinegar 9% - 85 ml;
• sugar - 4 tbsp. spoons;
• salt - 50 g.

Cooking

1. Jars are filled with spices and cucumbers, alternating with onions and carrots.
2. Marinade is prepared from water, salt, sugar, into which vinegar is added after boiling.
3. Pour cucumbers with marinade and sterilize containers in boiling water until the color of the vegetable changes for about 5 minutes.
4. Roll up the lids, turn the containers over and wrap them up to cool.

Bulgarian Tomato and Cucumber Assortment

In Bulgarian, it can be performed with the participation of ripe or green tomatoes, which are laid in cans with the top layer in arbitrary proportions. From the greens, only horseradish leaves are added here, which ideally can be replaced with a slice of peeled root. The amount of additives indicated on one can of 2 liters.

Ingredients:

• cucumbers and tomatoes;
• onion - 1 pc.;
• seeds of coriander, dill, mustard - 1 teaspoon each;
• cloves - 2 pcs.;
• laurel - 2 pcs.;
• bulgarian and bitter pepper - 1-2 rings;
• cinnamon - a pinch;
• garlic - 3 cloves;
• horseradish leaf;
• water - 1 l;
• vinegar 6% - 1 cup;
• sugar - 0.5 cups;
• salt - ¼ cup.

Cooking

1. Spice, garlic, horseradish, cucumbers and tomatoes are laid in jars.
2. Pour boiling water over everything, leave for 30 minutes.
3. Water is drained, boiled with salt and sugar, adding vinegar at the end.
4. Pour the contents of the cans with the marinade.
5. Cork cucumbers and tomatoes are warmed in Bulgarian for the winter before cooling.

Bulgarian cucumbers without vinegar

Bulgarian pickled cucumbers for the winter can be prepared by replacing a portion of the required vinegar with citric acid. In each liter jar, add a teaspoon with a small hill of lemon. From spices, cloves, a pinch of cinnamon, mustard seeds will be quite in place, and from additives onions or a mixture with garlic.

Ingredients:

• cucumbers
• onion - 1 pc.;
• cloves - 1 pc.;
• laurel - 2 pcs.;
• cinnamon - a pinch;
• allspice and black pepper - 3 pcs.;
• citric acid - 1 tsp;
• water - 1 l;
• sugar - 2 tbsp. spoons;
• salt - 1.5 tbsp. spoons.

Cooking

1. Cucumbers and spices are placed in jars, pour boiling water for 15 minutes.
2. Water is drained, boiled with salt and sugar, again poured into jars, adding citric acid to each.
3. Seal containers tightly and insulate until cool.

Bulgarian salted cucumbers

In Bulgarian, according to the following technology, it involves the preliminary fermentation of a vegetable, which contributes to a characteristic unique taste of the snack. Celery foliage can be replaced if desired with sprigs of tarragon, supplemented with currant leaves, parsley, raspberries.

Ingredients:

• cucumbers - 4 kg;
• dill umbrellas and celery greens - 1 bunch each;
• garlic - 1.5 heads;
• hot pepper - 2 pcs.;
• horseradish leaves - 3 pcs.;
• water - 1 l;
• salt - 50 g.

Cooking

1. Cucumbers along with herbs, garlic and pepper are placed in jars.
2. Brine is cooked from water and salt, cooled, poured with cucumbers, left for 3-4 days.
3. Drain the brine, boil.
4. Rinse cucumbers, add herbs, pour boiling brine and sterilize for 10 minutes.
5. Cork pickles hermetically, turn over to cool.

Bulgarian cucumber salad for the winter

Bulgarian cucumbers sliced \u200b\u200bpickled with onions and carrots will recreate the legendary taste of a salad appetizer. Small-sized vegetables are cut into slices, slices, or circles as desired. Of the additives here, parsley is used, which can be replaced with a mixture of cloves and cinnamon.

Ingredients:

• cucumbers - 500 g;
• carrots and onions - 1 pc.;
• parsley - 0.5 bunch;
• allspice - 4 pcs.;
• water - 600 ml;
• salt - 1 tbsp. a spoon;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 45 ml.

Cooking

1. Sliced \u200b\u200bcucumbers, onions and carrots are placed in jars, alternating layers with parsley and pepper.
2. Marinade is made from water, salt and sugar, adding vinegar at the end, and vegetables are poured with it.
3. Sterilize the container for 15 minutes, seal, turn it over to cool.

Bulgarian cucumbers with apple cider vinegar

More delicate in taste are Bulgarian cucumbers with apple vinegar. The highlight of the recipe will also be the addition of Provencal herbs as a taste filling, which replace all spices here. The result will be a delicious aromatic preparation, which is especially appropriate to serve with any meat.