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.

There are subtleties in preparing canned cucumbers according to the Bulgarian recipe. The most important thing is the minimum amount of spices used. They do not add garlic, spices, black currants and horseradish, which are traditional for our marinade. Finely chopped dill leaves, bay leaves and peppercorns are used in small quantities. If desired, add 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 placing all the ingredients in prepared containers and filling them with 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. There is no smell in the finished dish, 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 in every possible way to repeat this culinary masterpiece, but everything was not the same. Now the recipe has become accessible, even several different cooking options have appeared, but the basis remains constant.

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 hot 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 you need:

• 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. You cannot use salad varieties for this recipe. Wash and sterilize glassware. 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 clean water into a saucepan, add salt, sugar, throw in a bay leaf and boil for several 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. Bulgarian canned cucumbers are ready.

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 sent there.

Place the cucumbers as tightly as possible, pour in the prepared marinade, pour in the 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 are 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

Fans of spicy dishes can marinate Bulgarian cucumbers with mustard. For a liter jar you will need:

• small cucumbers – 0.7 kg;
• mustard seeds – 1.5 tsp;
• hot capsicum – 1 pc.;
• small onion – 1 pc.;
• dill (fresh herbs) – 10 gr.;
• 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 packed tightly. 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 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 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, and add a teaspoon of citric acid on top. Pickled Bulgarian cucumbers are ready.

With tomatoes

For this unusual recipe you will need to select small tomatoes, you can take the Cherry variety. Necessary 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. The insides of the bell pepper are cleaned and cut 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

Try preparing Bulgarian cucumbers for the winter using this simple recipe. Cucumbers with carrots and onions turn out tasty and crispy. This is the most delicious option for pickling cucumbers, which can be prepared quickly and without sterilization.

More often, housewives marinate Bulgarian cucumbers in liter jars, but if the family is large, you can pickle them in 2 or 3 liter jars. The taste of pickled cucumbers will not change at all. But at the same time, do not forget to calculate the proportions of the products in the recipe.

Canned pickled cucumbers “Bulgarian style” have a pleasant sweet and sour taste and are very crunchy. Thanks to carrot slices, winter preparations turn out beautiful and bright.

In addition, the carrots also turn out very tasty, as does the canned marinade itself. Bulgarian pickled cucumbers are an excellent holiday appetizer. And a delicious addition to the everyday table.

Bulgarian cucumbers for the winter with carrots and onions without sterilization

Time: 50 min + 3-6 hours for soaking.
Yield: 2 liter jar.

Ingredients for pickling cucumbers in Bulgarian style:

• medium cucumbers - 1.6-2.0 kg;
• carrots - 2-4 pcs.;
• onions - 2-4 pcs.;
• dill - 8 umbrellas;
• horseradish leaves - 2 pcs.;
• garlic - 4 cloves;
• black peppercorns - 30-40 pcs.
• Marinade for 2 liters of water:
• non-iodized salt - 3 tbsp. l. (exactly along the edge);
• sugar - 7 tbsp. l.;
• vinegar 9% - 180 ml.

Bulgarian pickled cucumbers with carrots and onions for the winter - step-by-step recipe with photos:

For preservation, choose medium-sized pickling-type cucumbers. We make sure that the cucumbers are of the same variety, elastic, and not spoiled. It is advisable to take fruits with pimples.

Wash the cucumbers and place them in cold water to soak. We keep them in water for such a time that they become elastic. Depending on this, the time can vary from 3 to 6 hours, but a prerequisite is that the water must be cool. As the water heats up, replace it with cooler water.

Once saturated with water, the cucumbers are ready for preservation. Cut off the ends from the tails. If desired, you can also cut off the ends of the vegetables opposite the tail.

Before filling jars for preservation with food, wash the containers with water and soda and then sterilize them.

Place bay leaves, dill umbrellas, chopped horseradish leaves, and peppercorns into jars.

We chop the peeled onions randomly and place them in jars on top of the spices.

Remove the skin from the carrot and cut it into long strips.

Place the cucumbers tightly on top of the spices and onions in a vertical position. Place carrots cut into long slices between the cucumbers.

Fill the entire container with the ingredients prepared for pickling.

Fill the cucumbers with carrots and onions prepared for pickling with clean (boiled) water. Cover with sterilized lids. Leave the cucumbers to warm up in boiling water for 15 minutes. After draining the water from the cucumbers, boil it again.

Pour boiled water a second time into jars with future pickled vegetables in Bulgarian style. Our cucumbers and vegetables are warming up again.

After 15 minutes, drain the water from the jars into a saucepan and prepare the marinade in this water. According to the recipe, add salt and sugar to the water (note that the amounts of sugar, salt and vinegar are indicated for 2 liters of water).

Add vinegar to the marinade after the sugar and salt have completely dissolved in the water and boiled for a couple of minutes. Pour the Bulgarian-style cucumber marinade, which has now boiled with vinegar, into jars with vegetables.

We seal it tightly with a key. Turn the jars upside down. Cover the jars of pickled cucumbers with a warm blanket, leaving them covered overnight.

We store Bulgarian pickled cucumbers in a cool place. Can be stored indoors, but in a cool place.

Here is a simple recipe for Bulgarian cucumbers with carrots and onions for the winter without sterilization, prepared in two liter jars. In winter, we take out a delicious snack and enjoy crunching on healthy pickled vegetables.

Video: Bulgarian pickled cucumbers - recipe just like in the store

Before you start canning cucumbers, you need to wash them and soak them in cold water for at least half an hour. At the same time, wash all the jars with soda and sterilize them along with the lids. Then peel the onion and garlic in the required 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.

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.

As soon as the marinade boils, pour it over the cucumbers and roll up. Turn the jars upside down and cover with a blanket. Leave for a day until completely cooled.

Pickled cucumbers are ready like Bulgarian ones. Store in a cool and dark place.

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 of onion.
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!

Bulgarian cucumbers marinated according to this recipe have a sweet and sour taste and are 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 double filling of the marinade.

Bulgarian cucumbers for the winter

At the height of the summer season, in the month of July, green cucumbers ripen at an enviable speed in fields and vegetable gardens. It is very important not to miss this moment and prepare the emerald beauties for future use, so that you can enjoy an excellent snack all winter. The easiest way is to marinate the whole fruits in jars with various spices. Parsley, dill, rosemary, cherry and currant leaves, horseradish branches and roots perfectly flavor the brine and improve the taste.
For some novice housewives, canning seems like something super complicated, and sometimes completely overwhelming. 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 applicable for pickling cucumbers.

The ingredients in the step-by-step photo recipe are based on 2 liter jars. Such jars are convenient to use, as they say, for one time use. Opened it and used it for a salad or appetizer.

For pickling, cucumbers should be small, fresh (preferably only picked from the garden), not overripe. We sort the vegetables, thoroughly wash them from dirt - this is the very first rule and the guarantee that the preparations will successfully last until the next season.

Ingredients:

• Cucumbers - how much will 2 liter jars contain?
• Water – 1 l,
• Sugar – 2 tbsp.,
• Salt – 1 tbsp,
• Vinegar – 7 tbsp.,
• Garlic – 4 cloves,
• Bay leaf,
• Black allspice,
• Greenery.

Cooking process:

You also need to prepare dishes for canning. Wash the jars and sterilize them over steam for at least 15 minutes. Boil the lids for 5 minutes in a saucepan with water.

So, the raw materials and utensils for preservation are ready, let’s proceed to the next steps. Fill the prepared jars with herbs and spices. The ingredients used are garlic (2 cloves per jar), bay leaf, and several peas of allspice.

Place washed and dried cucumbers in each liter jar.

Pour boiling water over the vegetables placed in jars. To prevent the glass from cracking from too high a temperature, pour strictly in the center onto the cucumbers or use a spoon (pour onto a spoon). Then cover the jars with metal lids, wrap them in a towel and leave for 15 minutes.

We will use the water from the jars as a marinade for cucumbers. Pour it into a saucepan, add salt and sugar, vinegar and bring to a boil.

Pour the boiling marinade over the cucumbers until the liquid just covers them. Immediately roll up the cans with metal

lids, turn upside down. We check how well we closed the glassware. If water does not flow out from under the lid, then you can cover the workpiece with a warm blanket and leave it until it cools. After that, we put the Bulgarian-style cucumbers in jars into the pantry for storage.