Calorie content:   Not specified
   Time for preparing:   Not specified

The magic recipe for cucumbers in Bulgarian for the winter. Almost the same as they were sold thirty years ago in Soviet stores. They were still swept off the shelf as soon as they appeared there. But with the addition of fragrant variations. The vegetables turn out to be sweetish and very, and a small ring of onions and cloves will give the twist a stunning original smell. Add there a spicy bay leaf and a sprig of parsley, and get a very interesting and peculiar taste. Cucumbers in Bulgarian differ from other common recipes in that you will not find horseradish leaves or dill in them.

  You will need 1 liter jar:
- 1 - 2 rings of onions,
- 2 bay leaves,
- a pair of peas of black pepper,
- 3 clove buds,
- 2 -3 sprigs of parsley,
- cucumbers - how much will fit in a jar,
  Marinade per 1 liter of water:
- 100 ml of vinegar,
- 3 tbsp. l granulated sugar
- 1 tbsp salt
- 7 bay leaves,
- 1 liter water.

  The stage from which it is always worth starting the process is the sterilization of the cans in which you will spin the cucumbers. And only then we begin to lay the ingredients. We spread all the spices and spices in clean jars.

   And fill them with cucumbers, arranging vertically and tightly. The tips of the cucumbers need to be cut off.

  We prepare the marinade from a liter of water, adding everything except vinegar to it. We put a pot of liquid on the stove and bring to a boil. After 2-3 minutes, you can pour vinegar. Water will again stop bubbling, so you have to wait until bubbles appear on its surface again and only after that turn off the fire.

  We stretch the gauze over the pan or put a small strainer and filter the marinade so that bay leaves do not fall into the jars. There are already enough of them there.

  Covering with lids, transfer to a large pot, filled with warm water so that it reaches the shoulders of containers with cucumbers. Bring the water to a temperature of one hundred degrees and detect for 10 minutes.

  We roll the cucumbers tightly and turn it over - let it cool down.

Tips: pick cucumbers for small, dense. So they will probably crunch in your winter, and inside they will not form a void. To ensure that there is no bitterness, soak the vegetables for three or five hours in plain cold water. It’s convenient to just leave them overnight to pickle calmly in the morning.
  Sterilization of cans can take place in many ways. All of them are suitable: boiling in water, and calcination in the oven. Now they are often also processed in the microwave, leaving with a small amount of water at the bottom for several minutes.
  Enjoy your meal.





  Old Les

Bulgarian cucumbers for the winter - a recipe proven over the years, known since Soviet times. Then these pickles did not linger on the shelves - they were dismantled with boxes, for the future. You can recreate this culinary miracle in your own kitchen, if you strictly follow the algorithm of professionals. Green vegetables will turn out crispy, spicy and juicy - ideal for a festive table.

Bulgarian cucumbers for the winter - great snack and variety in diet

Ingredients

Peppercorns 1 piece (s) Bulb 1 piece (s) Granulated sugar 2 tbsp Salt 1 tbsp Currant leaf 1 piece (s) Vinegar 4 tbsp

• Servings Per Container:2
• Time for preparing:2 minutes

The classic Bulgarian cucumber recipe

To make pickles, stock up on the following ingredients (per liter jar):

• 10 peas of allspice;
• 1 bay leaf;
• 1 medium onion;
• 2 tbsp. l granulated sugar;
• 1 tbsp. l salts;
• currant leaf;
• 4 tbsp. l 9% vinegar;
• cucumbers (it is advisable to take young vegetables of a small size).

Wash the vegetables thoroughly and leave in cold water for three hours. At the bottom of a glass jar, put a lavrushka, a leaf of currant, sugar, salt, pepper and onion, sliced ​​in half rings. Place the cucumbers in a container and pour boiling water over it. Water should not reach the edges: leave a couple fingers to the distance. It is necessary to fit table vinegar.

The jar with all components must be closed in advance with a boiled lid and put on sterilization. Prepare water in a pan in advance: it should be at a temperature of about 70 degrees. Bring the liquid to a boil and watch the color of the vegetables. As soon as it becomes olive (3-5 minutes are enough for this), the container needs to be removed from the water and screw on the lid.

Jars with cucumbers should be put upside down for 1-2 hours. In order not to swell, they need to be covered with a warm blanket. When the workpieces have cooled, they can be turned "to their feet."

Bulgarian cucumbers without sterilization

For a recipe without sterilization, you need:

• 1 tbsp. l salts;
• 6 tbsp. l Sahara;
• 100 ml of vinegar;
• 1 carrot;
• a few cloves of garlic;
• greens (dill, currant leaf, lavrushka);
• allspice;
• bulb;
• cucumbers.

Wash the vegetables and leave them in cold water for three hours. Sterilize jars and lids in advance. Then place greens, spices, onions, sliced ​​in half rings, and carrots chopped in circles in them. Browse through each cucumber: remove any remaining dirt, traces of decay, tips (per centimeter).

Bring 1.3 L of water to a boil and pour into jars of cucumbers for 20 minutes. In a separate bowl, combine another 1.3 liters of water with sugar and salt, boil and simmer on fire for five minutes. Drain the first marinade from the cans and pour the second. Roll up the lids, store the blanks for the first 3-4 hours “upside down”.

Bulgarian cucumbers are a great appetizer and a great addition to the winter diet. Try the recipes and you can surely recreate a taste familiar from childhood.

1 Serving 15 minutes

Description

Bulgarian pickled cucumbers are probably the most delicious of all types of pickling cucumbers.

Remember how in Soviet times, famous cucumbers from sunny Bulgaria were sold in stores?
  The size of a little finger, crispy and sweet-sour to the taste, cucumbers caused delight and admiration for its special piquant taste and aroma.

Today we will try to cook the same pickled cucumbers, according to a wonderful Bulgarian recipe.

This recipe requires small cucumbers.

I cook such cucumbers with carrots and onions. Marinate them in small jars, mostly in half-liter or liter.

It is best to pickle fresh cucumbers, i.e. collected on the same day.

Before pickling, it is better to soak the cucumbers for 2 hours. After, rinse thoroughly and rinse again with clean water.

I prefer to trim the ends of the cucumbers on both sides.

Before pickling (while the cucumbers are soaked), you can prepare cans and lids, i.e. rinse and sterilize.

Now, what we need:

Based on 5 kg of cucumbers:

• 2 medium carrots,
• 1 large onion,
• Peppercorns (8-10 pcs. Per can),
• Sprigs of green dill,
• Bay leaf (1 per can).

For marinade (for 3 liters of water):

• 8 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of salt
• 5 teaspoons of acetic acid (70%).

Now, at the bottom of each jar, we arrange dill, bay leaf and peppercorns.

Then, in jars, preferably denser to each other, we arrange the cucumbers, and in between - carrots and onions.

To do this, pour cold water into the cans, just below the neck. The quantity of marinade will depend on the number of cans and the density of cucumbers stacked.

Then pour the water into the pan. We calculate how many liters it turned out, and according to this recipe we prepare the marinade.

Bring sugar, salt and water to a boil.
  When salt and sugar dissolve, remove the marinade from the stove, cool and add vinegar.

Then we carefully pull out the jars from the pan with the help of forceps for canning, roll them up with a machine or twist them with screw caps, if the banks are screw.

Now the cans need to be turned over and checked whether the lids are tightly closed.

We turn the banks upside down and wrap them up, but for what and how, I wrote in a previous article.

That's all, Bulgarian pickled cucumbers are prepared for the winter!

My homemade cucumbers are simply adored.

Try and enjoy!

Enjoy your meal!
  Good luck to you!

• Fresh cucumbers

  the quantity depends on the size of the can

• Onion

• 2-3 cloves

• 1 tablespoon

• 2 tablespoon

• 4 tablespoon

• Peppercorns

• Bay leaf

• Currant leaves

Step by step cooking with photo:

Summer for many housewives, this is the hottest period for harvesting for the winter. It is necessary to have time to prepare cucumbers for the future, in order to then enjoy them throughout the cold season. The easiest way is to pickle whole cucumbers with various seasonings. Umbrellas and greens of dill, parsley, horseradish leaves or root, green leaves of cherry, currant, allspice and chili peppers - all these spices make the pickle very fragrant and improve the taste of pickled cucumbers. For many, the conservation process may seem very complicated, but it is not at all. The main thing is to strictly adhere to the recipe verified by more than one generation of housewives.
  To diversify the traditional appetizer - pickled cucumbers, we offer you to cook Bulgarian cucumbers for the winter. Cucumbers according to this recipe are crispy, with a light speck and a rich taste.

1. We pay special attention to washing cucumbers. We do this very carefully so as not to allow a grain of dirt otherwise the cucumbers may turn sour or even explode.

2. Prepare cans to preserve the desired volume. They need to be previewed on chips and sterilized in any convenient way. The lids with which the jars will be closed must also be boiled for a couple of minutes.

  3. Peel the onion and cut into half rings.

  4. Peel the garlic and cut into slices.

  5. The leaves of currant and bay leaves are washed in running water and slightly dried.

  6. Put the greens, lavrushka, peppercorns, onion and garlic cloves at the bottom of the jar. Count the number of seasonings to your liking.

  7. Next, put the cucumbers in the jar, try to put them very tightly.

  8. We are preparing a marinade, it will depend on it the taste of our pickled cucumbers in Bulgarian. Pour water into the pan (count from the volume of the jar), add salt and sugar there. We put the pan on the fire and bring to a boil. Add vinegar at the end.

9. Pour cucumbers with hot marinade to the rim, cover with lids. Now you need to carry out the sterilization procedure. To do this, take a large pan, put a stand on its bottom or lay a towel. Put the jar in the pan (or all the jars, how many fit in it) and pour hot water. Put a pot of jars on the fire and bring to a boil. Sterilize the cucumbers until they become olive in color.

  10. Remove the cans from the water, tighten the lid tightly and turn upside down. Leave them in this position until completely cooled. There are Bulgarian cucumbers the very next day, but it is better to transfer them to a cool place and leave until the winter or the nearest holiday event.