TOP 10 most delicious recipes for sweet and spicy Bulgarian cucumbers for the winter in liter jars

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.

Subtleties of cooking

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.

Cooking method

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.

Cooking method

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%).

Cooking method

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 added 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.

Cooking method

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.

Cooking method

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 tightly packed. 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.

With citric acid

If you do not 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.

Cooking method

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.

Cooking method

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

It is recommended to try cucumbers prepared in Bulgarian style 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 with iron lids in a room with high humidity. In such conditions, they will quickly rust and the preservation will deteriorate.