Those who still remember the Soviet times of global shortage are certainly nostalgic for the conservation of cucumbers sold at that time, which was sold then. Their recipe in those years was not known, so as soon as they appeared on the shelves of grocery stores, banks immediately swept away thirsty for gastronomic diversity.

With the arrival in our stores abundance hype abated. However, even now sometimes I want to open a jar and remember what it tastes like, Bulgarian cucumbers. The recipe is now freely available, the ingredients are simple, the twist does not present any particular difficulties. So that a skillful hostess may well pamper her home with an unusual pickle.

How they are made in Bulgaria: the first approach

Connoisseurs of authenticity have the opportunity to roll up these Bulgarian cucumbers. The recipe, however, suggests the scope of the blanks. But if you do not shy away from almost industrial scale, you can use it.

For preparation, the jars are not sterilized, but simply washed with cool clean water. Like all components of conservation. Small cucumbers are selected, the container for them is no larger than a liter. Vegetables are arranged in containers. From seasonings laurel, naturally dried dill (hats), fresh parsley, onions, pods hot pepper  and pepper-peas. If you are interested in real Bulgarian cucumbers, the recipe for a 1 liter jar recommends taking a dessert spoonful of a heap of salt and sugar and a 50-gram stack of vinegar. And in Bulgaria, vinegar is sold at 6 percent, so that the volume of "our" will have to be recalculated. Banks on the "hangers" flooded clean cold water  - and the Bulgarians proceed to the next step.

How they are made in Bulgaria: the second stage

The authors of the recipe carry out blanks, usually in the yard, since the next stage requires a huge vat, like Soviet cooking (or maybe more). The container is placed on a special oven, and in it two or even three floors are made up of banks, where the future Bulgarian cucumbers are rolled up. The recipe requires pouring cold water into the container and making fire under the boiler. The water level must be at least three fingers above the top can lid. When the contents boil, stop for 20 minutes. If there are a lot of “layers”, then that's all 30. Vegetables treated this way can be stored right in the apartment, without a cellar and a refrigerator. Bulgarian cucumbers, the recipe of which is stated here, preserve the taste for several years. Moreover, the banks do not explode even in the summer heat.

Raw material requirements

Naturally, in urban environments it is quite difficult to observe the recipe. And nowadays, no one can preserve vegetables in tens of kilograms. However, the taste of cucumbers in Bulgarian is unforgettable, so that the domestic craftsmen have developed a simplified procedure that gives a similar result. The key to success is in the proper selection of cucumbers and their competent preparation. First of all - the size. It is necessary to select cucumbers no longer than 8-10 centimeters. The variety is exclusively pickling. Moreover, it is desirable that the total mass does not come across copies of another variety, even if suitable for canning.

The next caveat: vegetables, if they are not grown and not picked personally before salting, you need to soak for four hours in cold water. This will provide the cucumbers crisp in pickled form.

And third: give up the traditional set of greens. Set aside for another preservation leaves of currant, horseradish, oak cherries, etc. But keep fresh onions at the ready.

Adapted recipe

Different housewives have their own opinion on how to close pickled cucumbers "like Bulgarian". Each recipe considers only its own correct. Encourages that the taste of the final product is identical to the original. First consider the most popular option. This recipe bulgarian cucumber  the first thing in liter jars offers to build a marinade. Two liters of water are boiled for it, a glass of sugar and three spoons of coarse salt dissolve in them. When the grains disperse, a third liter is poured table vinegar. And immediately put cucumbers into the pan. After 5-10 minutes they are caught and laid out on heated out sterilized jars taken out of the oven. Before each of them, a small onion (or half of a large one), several peas of pepper, a dill and a half of a dill and a ring of hot pepper are placed. This step is the most difficult: cucumbers and hot cans. Tanks are filled with marinade, sealed and waiting in the wings on the shelves of the storeroom.

Specifications to the recipe

The subtlety is not to digest cucumbers, otherwise they will look like sluggish rags. After boiling the marinade with the vegetables already immersed in it, they should be stirred occasionally to absorb the brine evenly. A signal to remove from the fire - change the color of all copies.

If you like more spicy twists, you can add fresh parsley or cilantro to the jars. But from any leaves, garlic and horseradish is still better to abstain.

Another look at the question

Many Bulgarian mistresses roll up while being customized for personal convenience and individual tastes. You can try this.

Spices are put in each liter jar. These include Lavrushka (2 leaves), black pepper (6 peas), cloves (3 buds), onion slice and a sprig of parsley. Top cucumbers are packaged, not too tight, so as not to become soft. A marinade is being prepared, for which water with spices at the rate of 20 peas of pepper, 7 leaves of laurel, a spoon with a good hill of salt and three - of sugar is heated for three minutes; all this for one liter of water. After three minutes of boiling half a glass of vinegar is poured in, and the marinade is immediately distributed to the banks. Liter containers are sterilized four minutes; if you are used to three-liter cylinders, take about seven minutes to sterilize. Roll up, turn around, wrap.

Attention: subtleties

Marinade before pouring into the container must be filtered in order to remove the boiled spices. Those that are poured into the jars are enough to make the cucumbers fragrant.

Sterilization time is indicated approximately. You need to focus on changing colors: as soon as cucumbers get a pleasant olive tint - they are ready.

To get crispy cucumbers in Bulgarian, the wrapping of closed containers should last no more than an hour. Then the blanket is removed, and finally the banks cool down slowly, in a natural way.

Bulgarian cucumbers: a recipe without sterilization

Not everyone is ready to mess with the boiling of packaged cylinders. And troublesome, and hot, and hot. For those seeking to save health and time, we can offer the option without unwanted suffering. True, nobody has canceled the preliminary disinfection of dishes and lids, but this process is simple: it is enough to stand them in a heated oven. Or run the jars through the microwave, and boil the lids - as it is more convenient.

According to this recipe, besides cucumbers, other vegetables will also be needed. Circles of carrots and rings bell pepper  stacked on the bottom of each jar with peppercorns, bitter pepper square, bay leaf, small dill umbrella, onion segment and sprigs of parsley and tarragon. Cucumbers are laid vertically on top - tight, but without violence.

Water boils; with it, without any additives, the vessels are poured and covered with covers. Wait ten minutes, after which the water is drained. Warning: reuse it is not used, so pour in the sink, so as not to forget about it.

Fresh portion of water is boiled. In parallel, salt and sugar are poured into each jar (dessert spoon) and poured acetic essence - A little less than half a tablespoon. Or three full, if using ordinary vinegar. Tara is filled with brine, sealed and turned over. Important: you do not need to wrap it in anything. Wrapping here will be absolutely superfluous.

Now it's up to you. Choose a recipe to your liking and indulge your family with Bulgarian cucumbers. You will surely like them not only by their taste, but also by their carelessness during storage: explosions, souring or mold can be avoided.

  • Fresh cucumbers

    the amount depends on the size of the can

  • Onion

  • 2-3 teeth

  • 1 tablespoon

  • 2 tablespoon

  • 4 tablespoon

  • Pepper Peas

  • Bay leaf

  • Currant leaves

Step by step preparation with a photo:

Summer for many hostesses, this is the hottest period for blanks for the winter. It is necessary to have time to prepare cucumbers for future use, so that later they can enjoy the whole cold season. The easiest way is to pickle cucumbers as a whole with different seasonings. Umbrellas and greens of dill, parsley, leaves or horseradish root, green leaves of cherry, currant, allspice and hot chili pepper - all these spices make the pickle very fragrant and improve the taste of pickled cucumbers. For many, the conservation process may seem very complicated, but this is not at all the case. The main thing is to strictly adhere to the recipe verified not by one generation of hostesses.
  To diversify the traditional appetizer - pickled cucumbers, we suggest you to cook Bulgarian cucumbers for the winter. The cucumbers in this recipe are crunchy, with a light little wit and a rich taste.

1. Particular attention is paid to cucumber washing. We do this very carefully, so as not to allow a grain of dirt, otherwise cucumbers can sour or even explode.

2. Prepare the jars for preserving the desired volume. They need to be previewed for chips and sterilized in any convenient way. Covers, which will be closed banks, also need to boil for a couple of minutes.



  3. Onions clean and cut into half rings.



  4. Peel the garlic and cut into slices.



  5. Wash currant leaves and bay leaves in running water and lightly dry.



  6. We put greens, lavrushka, peas, onion and garlic on the bottom of the jar. Count the number of seasonings to your liking.



  7. Next, we put cucumbers in the jar, we try to lay them very tightly.



8. Cooking marinade, the taste of our pickled cucumbers in Bulgarian will depend on it. Pour water into the pan (count from the volume of the jar), add salt and sugar there. Put the pot on the fire and bring to a boil. At the end add vinegar.



  9. Fill cucumbers with hot marinade to the very side, cover with lids. Now we need to carry out the sterilization procedure. To do this, take a large pot, put a stand on its bottom or lay a towel. Put the jar in the pot (or all the jars, how many fit into it) and pour hot water. Put the pot with the jars on the fire and bring to a boil. Sterilize the cucumbers until they are olive green.



  10. Remove the cans from the water, tightly screw the lid on and turn it upside down. Leave them in this position until cool. There are cucumbers in Bulgarian can be the next day, but it is better to move them to a cool place and leave until the winter or the next festive event.

No roll-in for winter  don't compare with pickled cucumbers in Bulgarian, also own cooking. We want to provide you with only one of many such options. winter harvestingfor this we propose to use our step by step   recipe with photo. This technology allows cucumbers to retain their crunchy properties, and sharp, but pleasant. savory taste  like everyone. Here, look, the guests will still be begging you for a recipe, and a jar of seaming in addition. So cook a little more, and the simplicity of the recipe will allow you to do it with ease.

Ingredients

1. Dill umbrellas - 1 pc.

2. Cucumbers - 700 g

3. Black pepper peas - 20 pcs.

4. Salt - 1 tsp.

5. Garlic - 2 cloves

6. Sugar - 1 tsp.

7. Table vinegar - 50 ml

1. Remember, cucumbers for seaming must be soaked in cold water for at least four hours, and you can even eight. Such a water procedure will give cucumbers that were torn off not directly before conservation, but earlier, a more fresh look. Well, the second and more main reason is that it is after this that cucumbers will be able to retain their crisp properties even being rolled up in a jar.

2. The number of products indicated is based on one can with a capacity of eight hundred milliliters. Therefore, you can calculate the required number of ingredients. Wash the jar, wipe it with a clean towel and put an umbrella of dill (you can also take fresh sprigs), peas and garlic cloves on the bottom. Immediately pour in bulk ingredients, i.e. salt and sugar. Now you can tamp cucumbers, add 9% table vinegar and pour all this cold water to the top. Screw the jar back tight. We used screws, as they are more comfortable.

Take a large saucepan, put your jars in there and fill with water so that the liquid covers the level of the lids. Put on medium heat, bring to a boil and sterilize for about fifteen minutes. Then carefully remove the jars from the pan, just in case, carefully tighten the lids and put them on the floor upside down. It is believed that when wrapping seals in a warm blanket (for slower cooling), cucumbers lose their crispness. We checked and assure that it is not. The choice is yours.


3. When the banks cool down, transfer them to the basement or closet. The main thing is that there was cool and not too light. If desired, add several small, peeled onions to the roll. We hope that you will like the sharp and crispy cucumbers cooked in our step-by-step recipe in Bulgarian.

People of the Soviet time will surely remember how banks with cucumbers made in Bulgaria were bought like hot cakes. Small size, beautiful olive color, with a pleasant sour - sweet taste ... Probably everyone in the house kept a jar - the other such cucumbers for the holiday, or birthday, despite the fact that they were in those times in terrible deficit.

Of course, we, too, always marinated and preserved preparations, but nobody knew and did not know the recipe for exactly this “Bulgarian” preparation. They tried to do something similar, but the result was always not the same as the original intended. Therefore, as soon as the cucumbers were “thrown out” into the shop in Bulgarian, the rumor immediately spread from the neighbor to the neighbor, and after a short while in the store a line formed for the cherished jars.

Now it is far from a secret how to prepare such a blank. As well as not a secret, how they cooked such yummy in those days in Bulgaria itself. And I must say that the process was not so simple. Cucumbers were sterilized in large vats at the stake in a complex way, and in large quantities. We will not repeat that way.

And we will preserve cucumbers in an adapted way, which is easy to reproduce in any kitchen. And we will get sour - sweet crispy cucumbers, just like the Bulgarian shop ones, which were considered to be a great success to buy.

Before you start writing an article today, I read on this topic of publication on the Internet, and was very surprised that there are many cooking options. Although the basis is the same everywhere. There are only minor differences in the composition of the ingredients and in their quantity. Perhaps they all have a place to be, because each recipe has been tested in its own way and is probably good.

I admit honestly that I have always marinated in only one way, which will be discussed below. When this recipe came to me, and for the first time I tried to cook it, the taste of cucumbers struck me. He was exactly the way we remember him since the days of the USSR.

Bulgarian marinated sweet cucumbers - a recipe for the winter of Soviet times

It is very convenient to harvest such cucumbers in liter jars, especially when the fruits are small. But although today I have not prepared large fruits either, I will preserve them in three-liter jars. Painfully they are delicious.

As a rule, I open such a jar for the holiday by the arrival of guests. And whether it is necessary to say that it is eaten right away. Therefore, it does not make sense to preserve me in liter cans.

I will give the recipe for one-liter and three-liter jars, and you already choose which container you will use for preservation.

I also want to note that it is possible to tighten this preservation both by screwing up the lids, and by the special closing machine. It is stored well even at room temperature.

We need a liter jar:

  • cucumbers - 700 gr (approximately)
  • onions - 2 - 3 circles
  • parsley - 2 - 3 sprigs
  • black pepper peas - 2 - 3 pcs
  • carnation - 3 buds
  • bay leaf - 2 pieces


We need a three-liter jar:

  • cucumbers - 2 kg (approximately), or 20 - 25 pieces
  • bow - 1 pc (small head)
  • parsley - 6 - 7 sprigs
  • black peppercorns - 6 - 7 peas
  • carnation - 6-7 buds
  • bay leaf - 6 pcs

We noticed such a feature that the ingredients do not contain dill, but horseradish leaves, or garlic, as we usually used to add when canning.

For brine (per liter of water):

  • salt - 1 tbsp. spoon with a good slide
  • sugar - 3 tbsp. spoons
  • vinegar 9% - 100 ml
  • bay leaf - 6 - 7 pcs

Use for preparation of brine filtered or spring water.

The three-liter jar takes a little more than a liter of brine, and about 0.5 liters per liter. Therefore, consider this fact and roughly consider the ratio of cans and the marinade you need. But, however, do not make up close, let better marinade  what's left is not enough.

This is an approximate amount, since the volume of the brine will also depend on how tightly we fill the jars with the fruits.

Cooking:

1. Hours 2 - 3 before the start of cooking, pour cold water over the cucumbers. Make it better in a bucket or basin, so that the water is well covered fruit.


In general, for salting only need fruits that are collected immediately before the start of this process. It is desirable that they are not larger than 10 cm. And also it is better to use pickling varieties. Salad varieties for this method of preservation will not work.

If you have your own grown cucumbers, this is beyond praise. In this case, you know exactly when they are assembled. And if you bought them on the market, or in the store, then eat one cucumber and try to determine how crisp it is. If the cucumbers are rather sluggish, have lost moisture, then it is worth soaking them not for 2 - 3 hours, but for 5 - 6.

Initially, crunchy and fresh cucumbers will remain like this when preserved. Sluggish fruit can not make crunchy no marinade.

2. Wash the jars with soda or another cleaning agent and sterilize with one of the known methods. I am sterilizing for a couple, since I will have only two cans. If there are many cans, it is faster to sterilize them in the oven or in the microwave.

The only thing, if you choose the latter method, pour some water into the jar so that it does not burst.

And how to sterilize for a couple, probably everyone knows. And who does not know, I remind you.


Pour water into the pan, put a special device on it with a hole into which to insert the neck of the jar. If you do not have such a device, you can use a colander for this purpose.

Put the sterilized jars on the towel upside down and leave in that position until a certain time.

3. Cover the lid with water and boil for 5-7 minutes. Then put on a towel.

4. When cucumbers stand for the right amount of time, they need to be thoroughly rinsed under running water, and then cut off the ends on both sides.

Try fruit from the stalk. They should not be bitter. In principle, if you use for harvesting not large fruits, then they should not be bitter.

5. Prepare peppers and clove buds. Wash the parsley sprigs and laurel leaves.

6. Peel and chop the onion. On a three-liter jar, I put a small onion, although you can put only half. But I like it that way, and so I cut it all into rings.


7. Immediately prepare everything you need for the marinade. Check their contents on the list, so that nothing is forgotten.

8. In a jar at the very bottom put pepper, bay leaf and parsley. If you cook in one-liter jars, then you can put all the onions on the bottom.

9. If the bank is three-liter, then we expose the first layer of cucumbers vertically, we try to do it quite closely to each other. We choose fruits of the same size and height, so that it is not only pleasant to eat, but also to watch.

10. On top of the first layer lay a layer of onion rings. Then continue to lay out cucumbers, trying to put them also vertically and tightly to each other. They must fill the jar to the end.


If the fruits do not fit in the second layer, they can be placed horizontally.

11. Prepare the marinade. To do this, pour into the pot the required amount of water. Very good, if it is spring or filtered water. Place in it salt, sugar and bay leaf. Put the pot on the fire and bring to a boil. Let it boil for 2 to 3 minutes.


12. Infuse vinegar. The boiling will stop for a while, but we are waiting for it to resume. As soon as this happens, immediately remove the marinade from the fire and pour it hot in jars.

In this case, the bay leaf, located in the marinade, is not necessary to add to the cucumbers. As we remember, it has already been added to the banks. And so that it does not interfere, you can catch it all in advance.


13. Immediately cover the filled jars with lids.

14. Put a napkin in a large saucepan and pour some hot water from the tap.

Gently place the jar in the pot. Open the lid and add the brine so that it reaches the very edge, so that when we close the jar with the lid again, a small amount of marinade can even spill out.


Subsequently, the cucumbers will absorb some of the pickle, and some of it will spill out of the jar during sterilization. Therefore, the brine should be poured as much as possible.

15. Put the pot with a jar on the fire and bring the water to a boil. From this moment you need to detect 30 minutes - this time is necessary to sterilize the 3-liter jar.

For a liter can this time will be 10 minutes.

And for a two-liter - 20 minutes.

During the entire sterilization process, the lid is no longer open. It is important!

16. At the end of time, gently reach the jar with the help of special tongs. Do it very carefully, especially with three-liter jars. They are quite heavy, and before you get it out of the water, make sure that you grab it well.

To do this, at first, only slightly lift the jar from the bottom, and if you are sure that you hold it firmly, carefully, without sharp movements, transfer it to the kitchen table. It is advisable to put it on a dry napkin. It will be more convenient to twist the jar on it, and you will not scratch the table.


17. It can be seen that there are small air bubbles in the bank, they rise upwards. I try to get rid of them as much as possible. To do this, I wrap the jar on both sides with a towel and rotate it from side to side with light movements.

Remember, the cover can not be opened. From the moment the sterilization process began and until the moment you begin to twist it, it should not be removed from the can.

If this happened by chance, for some reason, you will have to refill the hot brine to the very top, close the lid again and sterilize for at least 10 minutes (for a three-liter jar). Air should not get into the can, it is very important.

18. After twisting the lid, turn the jar over and put it on a towel. Top cover with another towel.


19. If we usually leave the cans under the towel to cool completely, then this is not required, and even unnecessarily. Under a towel, we withstand only 1 hour, then remove it. And leave them to cool at room temperature.

Our cucumbers are small, and if it stays hot for a long time, they can become soft. And we want them to be crispy.

20. The next day, the banks again turn over and put them in their usual position. After they stand under the supervision of days 5, they can be removed in a cool dark place. In general, such a billet is beautifully stored at room temperature, while its taste is at the highest level.

Ready cucumbers have a sour - sweet taste, they turned out to be of a pleasant olive color, have rather dense flesh and pleasantly crunch when tasting them.

I did a pickle with a margin, and I still have a whole liter left over. Without hesitation, I added garlic and dill to the marinade. And then she put fresh cucumbers into it. Tomorrow we will taste them.

Already in the morning salted vegetables were ready. I asked my husband what taste they resemble to him. And he thought a little, answered that they resemble taste bulgarian cucumbers. Because only they have such a unique sweet and sour taste.

So everything turned out this time, even in a lightly salted version. By the way, below I will share links to other tasty salted cucumbers. As well as canned. Maybe someone will be interested.

And here is another recipe, look it, it differs from the already proposed composition of ingredients.

Bulgarian pickled cucumbers - video recipe

If in the previous version we used parsley, then in this recipe dill umbrellas are used, as well as hot peppers and garlic.

Also in this embodiment, you can see how to preserve cucumbers in liter jars with screwcaps. This is by the way allowed in the first recipe too.

As you can see, the recipes are slightly different, and so the taste will be slightly different. But I am sure that it will be just as tasty and wonderful.

I think that in the recipes proposed today you can find the most interesting option for you. And in conclusion I would like to say that all recipes are tested and reliable. Therefore, you can safely cook for them as salted, and canned, and pickled cucumbers.

Enjoy your meal!

In contact with

Bulgarian cucumbers for the winter without sterilization, as in a shop in the USSR, were remembered by millions, because of their characteristic taste. Having once tasted these crunchy, spicy cucumbers, you won’t be able to confuse them with others. Unfortunately, over time, they almost disappeared from the shelves of shops, and those that remained often frighten consumers away with their price. But what to do if you really want to feel this inimitable taste again? It's simple, cook them yourself at home, it's pretty simple, especially with our step-by-step recipe!

Cucumbers in Bulgarian from the USSR recipe:


For two liter cans.

Ingredients:

  1. Cucumbers - one and a half kilograms;
  2. Hot pepper - 1 piece;
  3. Twenty grams of dill;
  4. Mustard seeds - three teaspoons;
  5. Laurel Leaf - 6 Stuff;
  6. Black pepper in peas - 12 pieces;
  7. Carnations - 4 pieces;
  8. Onion - 1 head;

Brine preparation:

  1. Two liters of water;
  2. 120 grams of salt;
  3. Granulated sugar - 100 grams;
  4. One hundred grams of vinegar (9%).

How to cook pickled cucumbers in Bulgarian, as in a shop in the USSR:

  • Cucumbers need to pick up with a fresh crop, take a small, firm, and strong. Pick them the same size;
  • Before canning, the fruit must be inspected, discarded soft, then remove the stem, and wash under running water, after which they are placed in a bowl with cold water. They are left there all night. Sometimes ice is added to them, because the colder water is, the tastier dish  get in the end.


  • Sutra water needs to be drained, rub the green leaves with paper towels. We place them back into the bowl, and scald with boiling water. Then merge hot water, and immediately pour cold again.


  • For now, leave the vegetables in the water and take a look.
  • We clean the onion and chop into half rings, then send it to the bottom of the jar, add spices to it.


  • Then lay out the Zelentsy, the largest at the bottom, the smallest to the top. We put a pod of pepper together with cucumbers, leave a little space for brine.


  • Put a pan with clean water on the fire, preferably from a well or purchased. Bring it to a boil, and add salt, sugar to it, and wait until they completely dissolve. After that, reduce the fire, and at the end add vinegar.
  • Marinade is poured into a jar of cucumbers, it should be hot, but not boiling water, so that the bank does not crack. Pour it to the top.
  • We roll up the lid, turn it upside down, cover with a warm blanket and wait until they are completely cool. Then we remove the banks in a dark, cool place.


That's all Bulgarian cucumbers are ready, enjoy your meal. Remember this long-forgotten taste, with nostalgia, and remember that better days  still ahead. Until we meet again on our site, we still have many interesting recipes  spins for the winter.