Bulgarian cucumbers in liter jars: the most delicious pickling recipes with photos and videos

Cucumbers canned in Bulgarian style for the winter, reminiscent of the times of the USSR. It was then that this product, which was considered a shortage, was instantly swept away from store shelves. The amazing sour-sweet taste of crispy greens did not leave indifferent neither children nor adults. They saved 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.

Subtleties of cooking

There are subtleties in the preparation of canned cucumbers according to the Bulgarian recipe. The most important is the minimum amount of spices used. They do not add garlic, spices, blackcurrant and horseradish, traditional for our marinade. Finely chopped dill leaves, bay leaf and peppercorns are used in small quantities. Throw in a small amount of mustard seeds if desired. This arrangement makes it possible to preserve the natural taste of cucumbers and not clog it with spices.

When preparing Bulgarian cucumbers, they resort to a cold pickling method. It lies in the fact that all the ingredients are placed in prepared containers and poured with cold water. Only after that everything is 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. Vinegar is present in large quantities in Bulgarian cucumbers. There is no smell in the finished dish, but the 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 no more than 10 cm long are selected. Varieties for this are only suitable for pickling. 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 they will need to be soaked for several hours in cold water in order to ensure proper crunch during pickling.

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

Recipes for pickling cucumbers at home for the winter

Before, it was not possible to get a recipe for making original Bulgarian cucumbers. The hostesses tried in every possible way to repeat this culinary masterpiece, but it was not the same. Now the recipe has become available, even several different cooking options have appeared, but the basis remains the same.

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 in the case of an increase in proportions, it will be convenient to count the components. For the recipe you will need:

• fresh young cucumbers - 0.6 kg;
• garlic cloves - 3 pieces;
• onion small - 1 pc.;
• laurel leaves - 2 pieces;
• peppercorns - 5 pcs.;
• purified water - 0.5 l;
• table s alt - 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 thoroughly washed 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 cook the lids in boiling water for 5 minutes. Peel onion and garlic heads.

Disassemble the garlic into slices, and cut the onion, if necessary (if the head is large), into rings. Remove the cucumbers from the water and let dry on a towel. Put 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 greens.

Cover the container with prepared lids, wrap up and leave to stand for a while. Drain the liquid back into the bowl and repeat the steps again. For the 3rd time, throw in s alt and sugar, boil, then pour in the vinegar. Mix everything thoroughly, pour jars with greens. Done!

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

Recipe from Soviet times

The most notable and delicious Bulgarian cucumbers were in the days of the USSR. 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 s alt - 1 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar - 100 ml;
• laurel leaves - 6 pieces

Cooking Method

Place selected greens for 2-3 hours in very cold water. You can not take lettuce varieties for this recipe. Wash and sterilize glassware. Wash the fruit thoroughly and cut off the ends on both sides. Also wash the parsley, peel and chop the onion. Put spices, herbs and onions on the bottom of the prepared glass container of the required volume.

Zelentsy put in a jar as tightly as possible. Pour clean water into the pan, add s alt, sugar to it, throw in the bay leaf and boil for several minutes. Pour in the vinegar, remove from heat and pour the prepared marinade into jars with greens. Bay leaves should be removed before this.

Cover the container with prepared lids, put in a wide bowl with water and sterilize for 15 minutes.Do not open the lids during this time. After the required time has elapsed, turn off the fire, carefully remove the cans and roll up. Canned Bulgarian 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:

• fresh small cucumbers - 2300 gr.;
• big onion - 1 head;
• small carrots - 1 pc.;
• laurel leaves - 2 pieces;
• allspice - 6 peas;
• fresh dill - 2 umbrellas;
• purified water - 2 liters;
• granulated sugar - 4 tbsp. l.;
• s alt - 2 tbsp. l.;
• acetic essence - 1 tbsp. l. (70%).

Cooking Method

The selected greens are thoroughly washed and doused with boiling water. Sterilize glass containers. Onions and carrots are peeled, washed and crushed into thin rings. Boil water in a saucepan, then pour sugar and s alt into it, let it cool well. Cooked spices are thrown to the bottom of the jar, carrots and onions are also sent there.

Cucumbers are laid as tightly as possible, poured with cooked marinade, poured in vinegar essence 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.

No sterilization

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

• small fresh cucumbers - 0.65 kg;
• garlic cloves - 2 pcs;
• onion small - 1 piece;
• laurel leaves - 2 pieces;
• pepper - 4 peas;
• purified water - 0.5 l.;
• table s alt - 2 tsp;
• granulated sugar - 4 tsp;
• table vinegar - 4 tbsp. l.

Cooking Method

Zelentsy is placed for 2-3 hours in strongly chilled water, then washed thoroughly and cut off the tips. Glass jars are sterilized. Onions and garlic are peeled and washed, cut into slices. Spices are placed at the bottom of the prepared jars.

Cucumbers try to pack as tightly as possible. Bring water to a boil in a saucepan and carefully pour it into greens, leave them for 20 minutes. The procedure is done twice, for the 3rd time s alt and sugar are thrown into the water, after boiling, vinegar is poured in, mixed thoroughly and the greens are poured.The seams are ready.

With mustard

Spicy food lovers can pickle Bulgarian cucumbers with mustard. For a liter jar you will need:

• 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 pieces;
• peppercorns - 5 pcs.;
• cloves - 2 pcs;
• water - 0.6 l.;
• granulated sugar - 4 tsp;
• table s alt - 2 tsp;
• table vinegar - 50 ml.

Cooking Method

Cucumbers are sent for several hours in ice water, then they are thoroughly washed, dried and cut off the edges. They put them in a bowl, pour boiling water over it, drain it after a minute and pour cold water again. Hold for 5 minutes, drain the liquid and allow the fruits to dry.

Glass containers and lids are pasteurized, greens are washed, onions are peeled and cut into several pieces. Spices are folded at the bottom of the jar, then cucumbers are tightly folded. Put hot pepper on top and pour mustard. Water is boiled, after which sugar, s alt, vinegar are poured. The prepared marinade is poured over greens and rolled up.

With citric acid

If you do not want to add vinegar to the finished marinade, you can replace it with another component, such as 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 gr.;
• peppercorns - 21 pcs.;
• mustard seeds - 7 tsp;
• laurel leaves - 7 pcs;
• water - 5 liters;
• granulated sugar - 6 tbsp. l.;
• table s alt - 3 tbsp. l.;
• citric acid - 7 tsp

Cooking Method

Cucumbers are poured into ice water, the lids and containers are pasteurized, the greens are washed, the garlic is peeled and divided into slices. 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. Water is boiled, sugar and s alt are thrown, cucumbers are carefully poured with the resulting marinade, a teaspoon of citric acid is poured on top. S alted 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 pieces;
• cilantro seeds - 0.5 tsp;
• cloves - 2 pcs;
• dill seeds - 1 tsp;
• water - 2 l;
• granulated sugar - 3 tbsp. l.;
• table s alt - 1.5 tbsp. l.;
• table vinegar - 90 ml.

Cooking Method

Cucumbers are soaked for several hours, tomatoes and peppers are washed. Garlic is peeled and divided into cloves. The entrails 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 laid out in them, then greens and tomatoes are folded as tightly as possible, peppers and onions are placed on top.

Pour everything with boiling water, then leave to cool for a while. The liquid is poured back into the pan, boiled, sugar and s alt are poured in, vinegar is poured in. Pickles are poured with the resulting marinade and rolled up.

Features of storage of pickles

Bulgarian-style cucumbers are recommended to be tasted no earlier than a month later. Preservation can be stored 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. Under such conditions, they will quickly rust, and the preservation will deteriorate.

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