Store-bought canned food cannot be compared with homemade canned food. And especially popular in my family are twists for the winter according to the best recipes from the times of the USSR - crispy cucumbers in Bulgarian style in liter jars. Cucumbers prepared in this way are distinguished by a pleasant sweet and sour taste, a delicate aroma of spices and a fairly high crunchiness.
Pickling does not take much time and canning cucumbers does not become a complicated procedure. The main thing is to properly prepare for the process: choose fruits that are not large or flaccid, and also make sure that they do not taste bitter.
It is better to soak the cucumbers for 3 - 5 hours in cold water before rolling them. This helps remove nitrates from the fruit, hydrate the pulp and eliminate bitterness if you haven't noticed it. Pre-soaked cucumbers will definitely taste better.
All my preparations of “Bulgarian” cucumbers are designed for 1 liter jars. I love it when an open jar goes away in one go. And if I roll them whole, I never cut off their ends - this way all the aromatic juices remain inside and do not go into the brine.
It’s up to you to decide how to preserve with or without sterilization in a liter jar. I offer several proven and not complicated recipes.
The first most delicious recipe for Bulgarian cucumbers is simple and not labor-intensive. The snack turns out just like in a Soviet-era store. Thanks to carrots and dill in the composition, it acquires a rich shade and spicy aroma.
Bulgarian cucumbers with carrots - the most delicious recipe, just like in the store
For 1 liter jar:
- Cucumbers – 700 – 800 gr.
- Carrots – 100 – 150 gr.
- Dill – 2 sprigs
- Garlic – 2 cloves
- Sugar – 2 tbsp. l.
- Salt – 1 tbsp. l.
- Vinegar 9% – 50 ml
- Water – 500 ml
We sterilize the jar and its iron lid. Vegetables – clean and wash.
First, put the dill in the jar. On top are circles of cucumbers, carrots and garlic mixed together.
Prepare a regular marinade: dissolve sugar and salt in water, boil and pour in vinegar. We fill the jar with it.
Place a jar of cucumbers in a saucepan with warm water and a towel at the bottom. The water should be 3 centimeters below the neck. Cover the jar with a lid and turn on the stove.
When the water boils, reduce the temperature of the stove and wait 10 minutes.
Then carefully take out the jar and screw on the lid.
Cool by turning it upside down.
When I learned how to pickle delicious pickled cucumbers without sterilization (and that was a long time ago), at first I only rolled them this way. Elastic, invariably crispy, combined with onions, have become a constant attribute of my holiday table. Well, if you make larger jars, then you can get great pleasure from them on weekdays.
Crispy Bulgarian cucumbers with onions
For three 1 liter jars:
- Cucumbers – 1.8 – 2 kg
- Onions – 200 gr.
- Garlic – 9 cloves
- Bay leaf – 6 sheets
- Allspice – 15 peas
- Salt – 3 tbsp. l.
- Sugar – 6 tbsp. l.
- Table vinegar - half a glass
Cut the onion into half rings and the garlic cloves into slices.
Distribute them evenly among sterilized jars. Add some bay leaves and peppercorns. And then we install the cucumbers vertically. We do this tightly, but without unnecessary pressure, so as not to damage it.
Fill the jars to the top with boiling water. Cover with boiled lids and leave for 15 minutes. We remove the water.
We repeat the procedure with new boiling water. Also stand covered for 15 minutes.
Now, pour the water from the cans into the pan. Stir until the salt and sugar are completely dissolved in it, bring to a boil, add vinegar and pour the boiling solution over the vegetables.
That's it, you can roll up the lids. Turn them upside down and leave until cool.
Another recipe for canning delicious Bulgarian crispy cucumbers for the winter, also without sterilizing the finished jars. Cucumbers will be marinated with carrots and onions, with fragrant herbs and spices.
Believe me, the smell during cooking will hypnotize you with its deliciousness. But hold on! It’s better to wait a month or two, and the seaming will be completely saturated with this aroma.
Bulgarian cucumbers for the winter with onions, vinegar, mustard and tomatoes
Bulgarian cucumbers for the winter have enjoyed unprecedented popularity for many years and delight lovers of spicy pickles with their excellent taste. There are many ways to diversify the characteristics of the product, make it more or less spicy, sweet, sour or salty, varying the proportions of marinade components and flavoring additives.
How to roll cucumbers in Bulgarian style?
Every housewife wants to make Bulgarian-style cucumbers just like in the store, recreating the identical taste of the preparation and providing her family with a valuable supply for the winter.
- Cucumbers must first be soaked in cold water for 3-4 hours and rinsed.
- Traditionally used flavoring additives include onions, garlic, allspice, and bay.
- To preserve vegetables, use the method of pouring boiling water twice or three times, followed by adding marinade components: salt, sugar, vinegar or citric acid.
- As an option, cucumbers canned in Bulgarian style are immediately filled with marinade and then sterilized for 5-15 minutes in a container with boiling water.
- Roll up the jars with lids and, as required by the recipe, turn them over until they cool or wrap them up for a day or two.
Bulgarian cucumbers without sterilization
It is convenient to preserve cucumbers using the Bulgarian method without sterilization. To do this, the fruits in the jar are poured with boiling water twice for 10-15 minutes, and then a marinade is prepared from the same water. The preparation turns out to be tasty, suitable both for independent consumption and as an addition to salads and other dishes. The proportions are indicated for a liter jar.
Ingredients:
- cucumbers – 700 g;
- water – 0.5 l;
- vinegar 9% – 4 tbsp. spoons;
- sugar – 4 teaspoons;
- salt – 2 teaspoons;
- laurel and allspice – 5 pcs.;
- garlic – 3 cloves.
Preparation
- Garlic and spices are placed at the bottom of the jar.
- Fill the container with cucumbers.
- Pour boiling water over the vegetable twice and leave for 10 minutes.
- Add salt, sugar, and vinegar to the jar.
- Boil the marinade and pour it over the cucumbers.
- Seal the Bulgarian pickled cucumbers and turn them over until they cool.
Bulgarian pickled cucumbers with onions
Canned Bulgarian cucumbers with onions instead of garlic will be tasty and aromatic. Slices of carrots and a bud of clove will give the preparation additional appearance and taste. The proportions of ingredients are presented per liter jar, and the components of the marinade are calculated per liter of liquid.
Ingredients:
- cucumbers;
- carrots – 5-6 mugs;
- onion – 5-4 circles;
- laurel and cloves - 1 pc.;
- allspice – 5-6 pcs.;
- water – 1 l;
- vinegar 9% – 8 tbsp. spoon;
- sugar – 8 teaspoons;
- salt – 4 teaspoons.
Preparation
- Onions, carrots, bay leaves, peppers and cloves are placed in jars.
- Fill the vessels with cucumbers.
- Syrup is made from water, salt and sugar, vinegar is added to it, and poured into jars with cucumbers.
- Sterilize the containers for 5 minutes, roll up the cucumbers in Bulgarian style for the winter and turn over until cool.
Bulgarian cucumbers with mustard – recipe
Adding mustard seeds to each jar of preparation will make the prepared Bulgarian cucumbers for the winter spicier, with a pleasant, slightly tart note. The amount of spices and additives is indicated for one 1.5 liter jar. Three such jars of cucumbers will require approximately 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.
Preparation
- Spices, mustard seeds, garlic and cucumbers are placed in jars.
- Pour boiling water over the vegetable twice.
- After the second pouring, salt and sugar are added to the water, boiled, poured into jars into which vinegar is poured.
- Roll up cucumbers in Bulgarian style with mustard, turn over, and let cool.
Bulgarian cucumbers with citric acid
You can prepare Bulgarian-style cucumbers for the winter, crispy, without the taste and aroma of vinegar, by following the recipe for brine with citric acid. In addition to the presented assortment of spices, you can add dill seeds or umbrellas, a slice of horseradish root or leaves to each jar with the preparation. The calculation is based on a 1.5 liter jar.
Ingredients:
- cucumbers;
- garlic – 3 cloves;
- laurel and cloves - 2 pcs.;
- pepper mixture – 1 teaspoon;
- mustard seeds – 1 teaspoon;
- water – 1 l;
- citric acid – 1 teaspoon per jar;
- sugar – 2 tbsp. spoons;
- salt – 2 tbsp. spoons.
Preparation
- Place cucumbers and spices in a jar, pour boiling water twice for 10 minutes, and then marinade, adding salt and sugar to the water.
- Acid is poured into each container, followed by boiling marinade and sealed.
- Bulgarian-style cucumbers with lemon are insulated for the winter by turning them upside down for a day.
Sweet cucumbers in Bulgarian style
You can prepare sweet Bulgarian cucumbers for the winter by adding a larger portion of granulated sugar. As an additive, peeled and chopped garlic cloves can be used instead of onions or together with them. The quantity of ingredients is indicated for one liter container, into which everything is placed 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. spoon.
Preparation
- Spices, cucumbers, salt, sugar and vinegar are placed in jars, and boiling water is poured over everything.
- Cover the vessels with a lid and sterilize for 5 minutes.
- Wrap the containers upside down for one hour and then quickly cool.
Bulgarian cucumbers for the winter with carrots
Bulgarian-style cucumbers with carrots not only acquire a richer taste, but also look impressive in a jar, especially if you take the time to cut the carrots into masterfully beautiful slices or cut out patterns from it. The presented proportions are designed for one three-liter container.
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.
Preparation
- The jars are filled with spices and cucumbers, alternating with onions and carrots.
- A marinade is prepared from water, salt, and sugar, to which vinegar is added after boiling.
- Pour the marinade over the cucumbers and sterilize the containers in boiling water until the color of the vegetable changes, about 5 minutes.
- Roll up the lids, turn the containers over and wrap until cool.
Assorted tomatoes and cucumbers in Bulgarian style
The recipe for cucumbers for the winter in Bulgarian can be made using ripe or green tomatoes, which are placed in jars with the top layer in arbitrary proportions. Of the greens, only horseradish leaves are added here, which ideally can be replaced with a slice of peeled root. The amount of additives is indicated for one 2 liter jar.
Ingredients:
- cucumbers and tomatoes;
- onion – 1 pc.;
- coriander seeds, dill, mustard seeds - 1 teaspoon each;
- cloves – 2 pcs.;
- laurel – 2 pcs.;
- bell and bitter peppers – 1-2 rings each;
- cinnamon - a pinch;
- garlic – 3 cloves;
- horseradish leaf;
- water – 1 l;
- vinegar 6% – 1 glass;
- sugar – 0.5 cups;
- salt - ¼ cup.
Preparation
- Spices, garlic, horseradish, cucumbers and tomatoes are placed in jars.
- Pour boiling water over everything and leave for 30 minutes.
- The water is drained, boiled with salt and sugar, adding vinegar at the end.
- Pour the marinade over the contents of the jars.
- Insulate sealed cucumbers and tomatoes in Bulgarian style for the winter until they cool down.
Bulgarian cucumbers without vinegar
Bulgarian-style pickled cucumbers for the winter can be prepared by replacing a portion of the required vinegar with citric acid. Add a small heaped teaspoon of lemon to each liter jar. Among the spices, cloves, a pinch of cinnamon, mustard seeds would be very appropriate, and as for 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 teaspoon;
- water – 1 l;
- sugar – 2 tbsp. spoons;
- salt – 1.5 tbsp. spoons.
Preparation
- Cucumbers and spices are placed in jars and poured with boiling water for 15 minutes.
- The water is drained, boiled with salt and sugar, poured back into jars, adding citric acid to each.
- Seal the containers hermetically and insulate them until they cool.
Lightly salted cucumbers in Bulgarian style
Pickling cucumbers in Bulgarian style using the following technology involves preliminary fermentation of the vegetable, which helps to obtain the characteristic unique taste of the snack. Celery leaves can be replaced, if desired, with tarragon branches, supplemented with currant leaves, parsley, and 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.
Preparation
- Cucumbers along with herbs, garlic and pepper are placed in jars.
- Brine is boiled from water and salt, cooled, poured over cucumbers, and left for 3-4 days.
- Drain the brine and boil.
- The cucumbers are rinsed, supplemented with herbs, poured with boiling brine and sterilized for 10 minutes.
- Seal the pickle hermetically and turn it over until it cools.
Bulgarian cucumber salad for the winter
Bulgarian cucumber slices, marinated with sliced onions and carrots, will allow you to recreate the legendary taste of the appetizer in the form of a salad. Small vegetable fruits are cut into slices, cubes or, if desired, into circles. The additives used here include parsley, 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. spoon;
- sugar – 2 tbsp. spoons;
- vinegar 9% - 45 ml.
Preparation
- Sliced cucumbers, onions and carrots are placed in jars, alternating layers with parsley and pepper.
- A marinade is made from water, salt and sugar, adding vinegar at the end and pouring it over the vegetables.
- Sterilize containers for 15 minutes, seal, turn over until cool.
Bulgarian cucumbers with apple cider vinegar
Bulgarian cucumbers with apple cider vinegar taste more delicate. The highlight of the recipe will also be the addition of Provencal herbs as a flavoring filling, which replace all the spices here. The result will be a delicious, aromatic preparation that is especially appropriate to serve with any meat.
Ingredients:
- cucumbers;
- Provencal herbs - 0.5 teaspoons per liter jar;
- garlic – 1 clove;
- apple cider vinegar – 1 tbsp. spoon;
- sugar – 20 g;
- water – 1 l;
- salt – 40 g.
Preparation
- Cucumbers, garlic cloves and herbs are placed in a liter jar, poured with boiling water twice, bringing to a boil each time.
- After the second pouring, add vinegar, salt and sugar to the water, let it boil and pour it into jars.
- The containers are hermetically sealed and wrapped upside down for a day.
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Recipe for pickled cucumbers in Bulgarian without sterilization
To close 4 liter jars, take:
- Small cucumbers – 2.8 – 3 kg
- Carrots the length of a cucumber – 4 pcs.
- Onion – 2 medium onions
- Garlic cloves – 8 pcs.
- Fresh parsley and celery - 8 sprigs each
- Dill seeds – 2 tsp.
- Multi-colored peppercorns – 4 tsp.
- Salt – 4 tbsp. l.
- Sugar – 8 tbsp. l.
- Vinegar essence – 3 tsp.
Sterilize jars and iron lids.
Rinse greens and vegetables thoroughly. Peel the carrots, onions and garlic.
Cut the carrots into 4 pieces lengthwise, the garlic into slices, and the onions into rings.
In each jar put: 1 teaspoon of pepper, 0.5 teaspoon of dill seeds, a branch of parsley and celery, 2 garlic, half an onion. Then vertically - cucumbers and carrot sticks. And put 2 more sprigs of the remaining greenery on top.
Boil about 3 liters of water. Fill the jars with it and cover with lids. They warm up in about 20 minutes.
Repeat the procedure with new water. After 20 minutes, pour it into the pan. Leave the jars closed.
Boil and dissolve salt, sugar and essence in it. Pour into jars and seal. The jars should cool upside down.
If you haven’t yet sealed Bulgarian-style crispy cucumbers in liter jars for the winter, recipes from the times of the USSR will be a good help. Canned fruits are perfectly preserved in the apartment until spring. Always elastic, beautiful, with a festive sweet and sour taste, they bring great pleasure to both adults and children.
In the next recipe I will tell you how to salt cucumbers with mustard and again without sterilizing the filled jars.
Bulgarian pickled cucumbers in liter jars
If in the previous version we used parsley, then in this recipe we use dill umbrellas, as well as hot capsicum and garlic.
Also in this version you can see how to preserve cucumbers in liter jars with screw caps. By the way, this is allowed in the first recipe too.
As you can see, the recipes are slightly different, which means the taste will be slightly different. But I’m sure it will be just as tasty and wonderful.
I think that in the recipes offered today you will be able to find the most interesting option for yourself. And in conclusion I would like to say that all the recipes are tested and reliable. Therefore, you can safely prepare lightly salted, canned, and pickled cucumbers using them.
Bon appetit!
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How to salt cucumbers with mustard according to the Bulgarian recipe
You will need:
- Cucumbers – 1.5 kg
- Garlic – 3 cloves
- Chili pepper – 2 small pods
- Allspice – 6 peas
- Mustard seeds – 2 tsp.
- Mustard powder – 1 tbsp. l.
- Salt – 2 tbsp. l.
- Sugar – 4 tbsp. l.
- Vinegar 70% - 2 teaspoons
We take 2 liter jars and iron lids, wash and sterilize them.
At the bottom we put garlic, cut in half (that is, 3 halves go into one jar), a whole pepper, prepared seeds and peas. Next, denser ones – cucumbers.
Fill the jars with boiling water, cover with lids and wait 15 minutes.
Pour all the liquid into a saucepan. Add salt, sugar, stir in dry mustard and bring to a boil. Next, immediately add acid and pour into jars. Don’t be afraid that the boiled liquid has become cloudy due to the added mustard powder. This will only have a positive effect on the taste.
Roll up the jars and turn them over. We wrap a blanket on top for about a day.
An old friend who moved to live in Europe advised me how to quickly roll up delicious cucumbers pickled in Bulgarian style. This is a fairly old recipe for making cucumbers. They turn out sweeter than those salted in other ways. This preservation always makes my family hungry.
Bulgarian-style preserved tomatoes and cucumbers
When cucumbers are harvested, other vegetables often ripen as well. The assorted recipe is simple, the calculation is based on a 2 liter jar.
It contains the following ingredients:
- ground cinnamon (on the tip of a knife);
- garlic – 3 cloves;
- 3 rings of bell pepper;
- horseradish leaf;
- 2 cloves;
- a little hot pepper;
- small onion;
- bay leaf – 2 pcs.;
- vinegar (6%) – 400 g;
- 1 tsp. dried dill;
- 5 g cilantro seeds;
- 1 cup of sugar;
- 1 tsp. mustard or seeds;
- 1/2 cup salt.
To prepare assorted dishes for the winter, you need:
- Prepare sterile jars and lids.
- Place cucumbers, green and brown tomatoes, carrots, bell peppers and other vegetables to taste in a container.
- Bring water to a boil and pour into jars.
- When the water has cooled, pour it into a saucepan and add all the spices except vinegar.
- Pour vinegar into boiling water, based on the proportion of your container. Let simmer for 7 minutes and immediately pour into jars.
- Roll up with sterile lids, turn the jars over and leave wrapped in a warm blanket for 8 hours.
Canning in Bulgarian style from the times of the Soviet Union: an old recipe
Take:
- Cucumbers – 2.5 kg
- Sweet red bell pepper – 3 pcs.
- Garlic – 6 cloves
- Dill – 3 sprigs
- Salt – 2 tbsp. l.
- Bay leaf – 3 pcs.
For the marinade:
- Water – 1.5 liters
- Sugar – 100 gr.
- Vinegar 9% – 50 ml
- Ground paprika – ½ tsp.
Remove the ends of the cucumbers and cut into slices. Remove the stem, soft membranes and seeds from the pepper. Cut the rest into strips. Rinse the dill well and chop it smaller. Place them in one container, add salt and leave for an hour. Afterwards, squeeze out a little juice and transfer to another bowl. The released juice is not needed.
Prepare a marinade from the specified composition. Pour it into the vegetables, along with finely chopped garlic. Stir.
Sterilize 3 1 liter jars and 3 iron lids. Place bay leaves and vegetables in them, and fill the remaining volume of the jars with liquid.
Place the jars in a saucepan with warm water and a napkin so that the water is up to the hangers. Place the lids on top and turn on the stove. Immediately after the water begins to boil, reduce the temperature and wait 15 minutes.
Take out one at a time and seal. Cool with the neck down and under the blanket.
Even in those families where the most popular recipes for pickling cucumbers agree that preparing them assorted with tomatoes satisfies the tastes of almost everyone! How to roll both cucumbers and tomatoes in one jar? Bulgarian marinating options, as usual, help us.
Classic recipe for canned Bulgarian cucumbers
The classic recipe includes the following components (calculation per liter jar):
- about 700 g of medium-sized cucumbers;
- 1 sprig of dill;
- peppercorns – 15 pcs.;
- garlic – 2 small cloves;
- 5 g salt;
- vinegar (9%) – 50 ml.
To prepare Bulgarian cucumbers for the winter, you need:
- Soak the vegetables in very cold water for 9–10 hours.
- Wash them, remove thorns and dirt.
- Prepare the necessary spices, observing the proportions. If the container is more than 1 liter, make calculations.
- First put dill, pepper and a few cloves of garlic into sterile jars. If desired, you can add half an onion. Then the cucumbers will turn out to be “spicy”. Also place sugar and salt on the bottom.
- Place the cucumbers close to each other, pour vinegar over them.
- Add filtered water to the jars. You can use boiled one. Cucumbers should be completely covered with water.
- Sterilize the lids for about 5 minutes.
- In a large saucepan, sterilize the jars so that the water completely covers them. Keep in boiling water for 15 minutes.
- After all the manipulations, remove the containers, tighten the lids, place the jars upside down and wrap them in a warm blanket overnight.
Store canned food in a dry and cool place.
