Zucchini marinated in Bulgarian style. Recipes for pickling zucchini in Bulgarian for the winter

step by step recipe with photos

Bulgarian-style pickled zucchini can be rolled into jars without resorting to sterilization. Boiling curly slices in a spicy marinade reliably ensures complete safety of the workpiece even when stored in a warm room, but you should not cut the rings too thin. The recipe is extremely simple, although it includes an impressive range of spices.

On a frosty winter evening, crispy zucchini will be an excellent alternative to pickled cucumbers as part of a hot thick pickle, spicy solyanka, elegant bright vinaigrette and as an appetizer for warming drinks.

Preparation

1. Zucchini should be young with tender skin and small seeds. Ripe vegetables are not suitable for this preparation. Buy firm zucchini without mechanical damage or signs of spoilage. Place them in the sink and wash them well with a washcloth to remove dirt and dust. Dry with a paper towel. Trim the ponytails on both sides. Cut into circles 3-4 mm high. If the zucchini is large in diameter, cut in half to create half rings.

2. Pour water into the pan. Add salt and sugar. Stir and boil. Rinse the dill, horseradish, cherry and currant leaves. Cut into small pieces. Peel the garlic, cut into 2-3 parts. Add prepared herbs, garlic, allspice and black peppercorns, bay leaf, and table vinegar to boiling water. Stir and cook for 3-5 minutes after boiling. Place the chopped zucchini into the boiling marinade. Stir. Cover the pan with a lid and let it boil. Cook after boiling for 8-10 minutes over medium heat.

3. At 3-4 minutes the zucchini will change color.

4. While the vegetables are cooking, rinse the jars with lids with soda and rinse well with running water. Boil containers and lids for 8-10 minutes.

Without turning off the heat on the zucchini, pack them into sterile jars. Pour boiling marinade and close the lids tightly. Turn it upside down and wrap it in a warm blanket. Leave in this position so that the jars cool well. Bulgarian zucchini is ready. Move to a pantry or cellar for storage.

Cooking zucchini in Bulgarian style for the winter does not take much time and effort. In addition, to prepare such an interesting dish you do not need to stock up on any expensive ingredients. The taste of zucchini is unusual with sweet and sour notes. Sometimes they are added to pies, pizza, as a topping, or eaten just like that.

It is allowed to marinate any type of zucchini. The main thing is that they are mature and ripe. It is not necessary to peel off the peel. There are many recipes for pickled vegetables for the winter, differing in recipes and other things. However, the cooking technique for each recipe is the same; it is recommended to study it in advance.

Ingredients

Zucchini - 3-4 pcs.;
Laurel leaves - 4 pcs.;
Black pepper - 12 peas;
Carnation inflorescences - 4 pcs.;
Fresh parsley sprigs - 4 pcs.;
Onion (small size) - 1 head.
For the marinade:
Filtered water – 1-1.2 l;
Lavrushka - 4 pcs.;
Black pepper - 15 peas;
Vinegar 9% - 100 ml;
Granulated sugar - 3.5 tbsp;
Rock salt - 1.5 tbsp.

How to cook Bulgarian pickled zucchini for the winter

Rinse the zucchini under running water and cut off the “butt” on both sides. Cut into rings approximately 2-3 cm thick.

Rinse two 1-liter jars thoroughly with detergent and sterilize over steam. Wash the lids, place them in a saucepan and pour boiling water over them. Place bay leaf, black peppercorns, parsley, and cloves on the bottom of the prepared jars. Peel the onion head, rinse and cut into two parts, or chop into half rings. We put it in jars.

We place the zucchini tightly in glass containers, and on top of them there is a sprig of parsley.

Pour clean water into the jars with zucchini to measure the required amount of liquid. You should get about 1 liter, maybe a little more.

Pour it into the prepared saucepan. Add bay leaf, pepper, salt and sugar. Place on the stove and bring to a boil with regular stirring. Cook for 3 minutes. It is important that all bulk components are completely dissolved.

Remove the boiling marinade from the stove, add table vinegar and strain. Pour into jars with zucchini. During cooking, the marinade absorbed the taste of all the spices, which is why the finished zucchini is not only tender in taste, but also aromatic.

Cover the filled jars with lids. Place a clean rag on the bottom of a small saucepan, place glass containers and pour in cold water so that it comes up to the hangers of the jars. After boiling, sterilize for 5 minutes. Carefully remove, screw on the lids and turn over.

Wrap it in a towel and keep it like that until it cools completely. Chilled pickled zucchini in Bulgarian style are ready for the winter, all that remains is to put it in a dark and cold place. Bon appetit.

To prepare zucchini, it is recommended to take a small size. The skin should be thin, the flesh tender, and the seeds small, unformed.
You can supplement the preparation with other vegetables: squash, zucchini.
It is not necessary to cut the fruits into circles; you can use any shape you like.
For those who like a spicier snack, you can add hot pepper and a clove of garlic.
If more water is required than indicated in the recipe, then the amount of spices needs to be increased proportionally. Otherwise the taste may change.

Specifics of preparing zucchini in Bulgarian for the winter

Some people do not sterilize jars with lids before pickling vegetables in them. Only the hostess decides whether to do the same or not. This procedure is desirable, but not required.

To make the final dish tasty and tender, it is recommended to remember the following simple rules:

Before directly preparing the workpiece, you should choose the right zucchini. Both mature and young vegetables are perfect for this purpose. However, using medium-sized fruits, a person gets a more tasty and tender dish.
The zucchini must be thoroughly rinsed under water using a sponge, then allowed to dry and trimmed on both sides. It is not necessary to peel the peel, but some housewives still remove it.
Seeds and pulp must be removed.
Marinating zucchini occurs by cutting it into cubes, rings, circles and half rings.
Additional sterilization is not required, since the vegetables have already undergone this procedure when they were subjected to heat treatment, boil the marinade, place the zucchini in it and cook (can be stewed) for 6 minutes.
The procedure for sterilizing jars with lids is that they are first washed with soda, and then sterilized by boiling or another method. It is recommended to take metal and sealed lids. If you ignore this step, the shelf life of vegetables will be significantly reduced.

The place where the workpieces are stored should be cold and dark.

Snack ingredients

To prepare tender and tasty zucchini, it is recommended to prepare all the necessary ingredients in advance. For one three-liter jar you will need:

granulated sugar: one hundred and fifty grams;
a small bunch of dill or parsley;
zucchini: one and a half kilograms;
black pepper in the form of peas;
water: one liter;
hot hot pepper: a sliver;
laurel;
several garlic cloves;
raspberry and currant leaves;
salt: two tablespoons;
vinegar: one hundred and thirty grams.

Greens and zucchini are thoroughly washed, sorted, rotten and very yellowed specimens are removed. Garlic cloves are peeled and also washed. For disinfection, it is recommended to treat vegetables with baking soda while rinsing with water, which is available in any person’s kitchen.

It is necessary to peel the peel from mature zucchini, as over time it becomes tasteless and tough. The principle of preparing zucchini preparation is simple. The main thing is compliance with the rules and recipes.

Pickled zucchini for the winter: a finger-licking recipe

The gramming of ingredients in the recipe is indicated for one jar, the volume of which is 1 liter:

Zucchini – 650 g;
Half a teaspoon of pepper\5 peas of allspice;
Bay leaf – 2-3 pieces;
Garlic – 3 cloves;
Horseradish - 1 piece;
Dill – umbrellas – 1 piece;
Salt – 1 tablespoon;
Vinegar – 1 tablespoon;
Currant leaves – 5 pieces.

You will definitely like this recipe

The algorithm of actions is as follows:

Processing of cans is done using table soda. The lids must be boiled in boiling water;
It is necessary to wash the zucchini and greens;
Peeling zucchini involves cutting off the tails on both sides. There is no need to cut off the peel;
Next you need to peel the garlic;
Formation of layers: all additives are laid out, including garlic and currants;
Sliced zucchini are placed on top of the additives up to the neck;
The main ingredient is covered with the same layer of additives;
The next step is to prepare the marinade. Marinating has a certain algorithm: boil water, pour it over the contents, leave in this state for a quarter of an hour. At the end of the specified period, drain the water into a container, stir salt in it and boil again. After pouring again, do not disturb the mixture for the same time, drain and boil again. Carry out the procedure, in general, three times;
Vinegar is added to the liquid one last time;
Roll up.

Place the neck on the surface and wrap it in a warm blanket.

Cooking rules

The appearance of ready-made zucchini resembles a Soviet appetizer, which is not sterilized everywhere. Due to the fact that the vegetables are not subjected to sterilization, the recipe does not take long to prepare the snack.

After rinsing the zucchini under water using a rough sponge, peel off the skin. Next, the vegetables are cut in half, cut into circles, cubes or rings (optional) and left to dry for a while. The frying pan is treated with vegetable oil and the zucchini is fried in it.

After frying vegetables, it is necessary to prepare jars with lids, namely, thoroughly sterilize them. First, they are washed under hot water, then doused with boiling water. Allow to dry.
To prepare the marinade, you need to boil water, add granulated sugar, pepper, currant and raspberry leaves, herbs, salt and boil all the ingredients for 8 minutes. After this time, the brine should sit for a while, after which it will be poured into jars.

How to cook pickled zucchini in Bulgarian without sterilization

Before cooking, you should prepare the ingredients in advance and sterilize the jars with lids.

Vegetables are washed, peeled and cut into circles. Dill and parsley are washed and sorted. The garlic is peeled and then used to put the bottom of sterilized jars.

To prepare the marinade, you will need to pour water into a wide saucepan, add granulated sugar, pepper, bay leaves, salt and boil. Wait a little and repeat the boiling again, this time adding vinegar

Place vegetables in the brine, cover the pan with a lid and wait 5 minutes. The zucchini is carefully placed in jars, which are then filled with the prepared marinade after it boils again. The cans roll up and overturn.

Pickled zucchini for the winter without vinegar

Ingredients for 2 jars (750 ml each):

1 kg of young zucchini.
For brine: 1.5 liters of water;
3 tbsp. salt;
bay leaf, peppercorns, allspice.
For filling: 120 g lemon juice;
4 tbsp. chopped dill;
8 tbsp. l. olive oil;
8 cloves of garlic, parsley.

Recipe for pickled zucchini for the winter without vinegar and lemon juice:

Peel young zucchini and cut into 5 mm thick slices. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.

Squeeze the juice from the lemons, mixing it with dill and olive oil. Prepare the brine. Place the zucchini in a saucepan, add salt, add spices and pour boiling water over it.

Place on a hot stove for 5 minutes and immediately drain the water. Place parsley on the bottom of clean jars, then chopped zucchini, layering with garlic and pouring over the filling.

The top layer is parsley. Close the jars with self-screwing lids. Let cool, shake and refrigerate until winter sets in.

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How and for how long are blanks stored?

Subject to the necessary rules, recipes and some other things, zucchini preparations can be stored for a long time. Places for storing squash preparations - a dark and cold cellar, refrigerator. The temperature should not be lower than 0 O C and higher than 20 O C.

Bulgaria is famous for its canned vegetables. Many of our fellow citizens remember the unique taste of these snacks. Some housewives managed to reproduce it in their homemade preparations. They shared their culinary discoveries with friends and acquaintances, and the recipes became widespread. Today, many people make Bulgarian-style zucchini for the winter, sometimes without even knowing the name of the snack, and are satisfied with its unique spicy taste. Even an inexperienced cook can seal these canned foods for the winter if he knows the peculiarities of preparing this popular dish.

Various secrets

Basically, the secret to delicious zucchini lies in the marinade. Canned zucchini has a special taste and aroma, they are crunchy and have a unique sourness.

When adding the marinade to the zucchini, it is better not to mix them too much and do not mash the vegetables. If vinegar is added, then in small quantities, and at the end of cooking. There should be more sugar than salt.

It is necessary to add greens for taste; they always add piquancy and an unforgettable aroma. It could be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.

After closing the lids, it is better to cover the jars with a towel or blanket. This way they will be protected from light and sudden cooling. Once the jars have cooled, they are best stored in the refrigerator during the winter. This way they will stay fresh longer and there is no risk of them becoming moldy.

Buy new lids at the store every time to prevent harmful bacteria and fungi from appearing. They must be metal, durable, and screw well.

Cooking pickled zucchini in Bulgarian is an easy way to preserve a rich harvest for the winter, as well as treat yourself to an original snack. Learn the harvesting rules and get started.

Cooking features

Bulgarian-style zucchini is pickled without sterilization in jars, which greatly simplifies the task facing the cook. However, without knowing some of the subtleties, he may get a result that does not meet expectations.

Both young and overgrown fruits are suitable for preparing zucchini in Bulgarian style, but from medium-sized vegetables the appetizer still turns out more tender and pleasant to the taste.
Young zucchini is not peeled before cooking; it is enough to wash it, rubbing it with the rough side of a sponge, dry it, and cut off the ends. Ripe zucchini is peeled, cut in half and the pulp and seeds are removed.
Usually, Bulgarian zucchini is pickled in circles, but another form of cutting is also acceptable: rings, half rings, cubes.
Preliminary heat treatment of the vegetables included in its composition makes it possible to prepare a snack without sterilization. Zucchini is blanched in a boiling marinade for 5–7 minutes or stewed with other vegetables for 20–30 minutes.
Jars for zucchini must be washed with soda and sterilized in any convenient way. Lids are also sterilized, usually by boiling. Close the jars with vegetables with metal lids to ensure tightness. If these conditions are not met, the workpiece will quickly deteriorate.

It is recommended to store zucchini marinated in Bulgarian style in a cool room, although practice shows that they stand well at room temperature.

Classic recipe for zucchini marinated in Bulgarian style

Composition (for 4 l):

zucchini – 3 kg;
water – 2 l;
salt – 60 g;
sugar – 0.25 kg;
table vinegar (6 percent) – 0.25 l;
garlic – 12 cloves;
black peppercorns – 20 pcs.;
horseradish - 1 leaf;
laurel leaves – 5–6 pcs.

Cooking method:

Sterilize the jars and boil the lids that fit them.
Wash the spices and herbs and let them dry.
Cut the horseradish leaf into pieces according to the number of jars, place a piece on the bottom of each of the prepared containers.
Peel the garlic and place the cloves in jars.
Wash the zucchini thoroughly. Blot with a napkin. Peel ripe vegetables and remove seeds from them. Cut the zucchini into circles 7-8 mm thick or pieces of another shape, but about the same thickness.
Pour water into the pan, add salt, sugar, pepper and laurel leaves. Bring to a boil. Pour in vinegar.
Dip the zucchini pieces into the boiling marinade. Cover the pan with a lid. Blanch for 5 minutes.
Place zucchini among prepared jars.
Bring the marinade in which they were blanched to a boil again and boil for 5 minutes.
Pour the marinade over the zucchini.
Roll up the jars and turn them over. Cover with a blanket. Leave to cool in a steam bath for better preservation.

Video recipe for the occasion

Almost everyone likes zucchini prepared according to this recipe. They have a moderately spicy taste, remain crispy but tender.

Marinated zucchini with carrots for the winter

Products:

3 kg of fresh zucchini;
1.5 cups vegetable oil;
2 pcs. carrots;
1 tbsp. l. ground black pepper;
2 tbsp. l. salt;
200 ml vinegar (9%);
1 cup of sugar;
0.5 cups chopped garlic cloves;
1 bunch of parsley;
1 bunch of dill.

Cooking method:

Wash the zucchini thoroughly under running water. If the zucchini is overripe, remove the peel and seeds; young zucchini is left unchanged. Chop parsley and dill. Cut the zucchini into slices or large cubes. Peel the carrots and cut into slices.

In a large bowl or saucepan, mix the greens with prepared vegetables, add salt, sugar, vinegar, pepper, and vegetable oil. Mix everything well and leave for 3-4 hours at room temperature so that the zucchini marinates.

After the time has passed, put the vegetable mixture into pre-sterilized jars. Next, take a wide pan, put a towel on the bottom and place our jars of zucchini on it. Fill the pan with water to 3/4 of the height, cover the jars with lids (without closing) and sterilize for 15-20 minutes.

We roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave until they cool completely.

Bulgarian zucchini in spicy marinade

Composition (for 4 l):

zucchini – 3 kg;
water – 2 l;
garlic – 8 cloves;
dill umbrellas – 4 pcs.;
currant leaves – 4 pcs.;
raspberry leaves – 4 pcs.;
salt – 60 g;
sugar – 0.25 kg;
table vinegar (9 percent) – 0.25 l;
allspice peas – 10 pcs.;
black peppercorns – 10 pcs.;
laurel leaves – 8 pcs.

Cooking method:

Wash the zucchini and pat dry with a kitchen towel. Cut off the ends of the vegetables. If the vegetables are large, use a vegetable peeler to remove the skins.
Cut the zucchini into circles. Using a glass, squeeze out the middle of the ripe fruit with large seeds.
Sterilize the jars. Place currant and raspberry leaves and garlic cloves over them.
Place dill umbrellas, laurel leaves, and peppercorns in a saucepan. Add sugar and salt.
Fill with water. Bring to a boil.
Add vinegar. When the marinade returns to a boil, add the zucchini and blanch for 5-7 minutes, depending on how thick you cut the vegetables.
Transfer the zucchini to jars.
Boil the marinade for 3 minutes, pour it over the vegetables.
Having rolled up the jars with the prepared lids, turn them over and wrap them up. Leave to cool like this.

After cooling, the workpiece can be stored in the pantry or any other place where you usually store supplies for the winter.