Pickled cucumbers “Bulgaria is resting”. Simple recipes for pickled cucumbers for the winter, Bulgaria is resting and preservation storage Recipe for pickled cucumbers, Bulgaria is resting

Not a single housewife can do without preparing cucumbers for the winter. In every home there are household preferences regarding what types of vegetables and pickling methods to use. The popular recipe for cucumbers “Bulgaria is resting” is often found. Various types of marinades, additives, and spices add zest to the preservation method. Any holiday or feast is necessarily accompanied by such a famous snack.

Preparing pickled cucumbers according to this recipe has special advantages:

• exquisite original taste;
• vegetables turn out crispy;
• cucumbers are complemented with spicy pieces of onions and carrots;
• The marinade, as a result, has a pleasant original taste and aroma;
• there is no sterilization process in the recipe;
• is a complete vegetarian diet;
• A great appetizer for any meal.

Calculation and preparation of necessary ingredients

To prepare 4 800 milliliter jars, you need to use about 1.5 kilograms of cucumbers, 1 onion and 1 carrot. Marinade and spice additions may vary depending on taste preferences.

Sterilization of containers

In order for the preservation to be stored as long as possible, it is necessary to properly sterilize the jars:

• Wash glass jars that have been checked for chips and cracks.
• Use new covers; It is recommended to boil them in water for 10-15 minutes.
• Sterilize by steaming over a saucepan for 15 minutes or bake in the oven at 160 degrees until completely dry.
• Pasteurization is often additionally used. Before sealing, the filled, untwisted jars are left in boiling water for 20-30 minutes. Place a wooden grate or towel on the bottom of the pan. Water should not reach 1.5-2 centimeters to the lids.

Methods for preparing marinade

There are various ways to prepare marinade for preservation. Most commonly used:

1. Pour water into the pan and add salt and sugar. Pour into jars with cucumbers. After 10-15 minutes, boil again, add spices and pour into the container completely before twisting.
2. It is possible to add all the necessary spices and vegetables to glass jars. Fill with water and tighten immediately.

Important! Each recipe calls for the spices not to be boiled to ensure maximum aroma and flavor retention.

Step-by-step preparation of cucumbers

To prepare cucumbers for the winter according to the standard recipe with the above proportion “Bulgaria is resting”, you should do the following:

• Soak 1.5 kilograms of cucumbers for 5 hours in cold water.
• Wash and trim the conics.
• Peel 1 onion and 1 carrot. Wash and dry the dill.
• Cut carrots and onions into rings.
• Wash and sterilize jars.
• Place onions, carrots and dill on the bottom of the container.

• Place the cucumbers tightly.
• Pour purified water into the marinade pan. Add 3 tablespoons of salt and 7 tablespoons of sugar. Bring to a boil on the stove.
• When boiling, add 180 milliliters of 9% vinegar. Mix.
• Pour marinade into containers with vegetables.
• Roll up the cans. Turn upside down. Insulate with a towel or blanket.
• Leave to cool.
• Store in a cool, dark place.

Canned with tomatoes

If desired, you can prepare an assortment of cucumbers and tomatoes in one jar. The most common proportion of vegetables is 1:1.

Pickled

For a liter jar you need to use:

• 200 grams of cucumbers;
• 200 grams of tomatoes;
• spices and vinegar for marinade.

For preparation, the above cooking method is used. Spices are added to taste. It is recommended to use horseradish leaves, black peppercorns, and parsley. The method of preparing the marinade and the method of sterilization are chosen by the housewife at her own discretion. This does not affect the taste of the finished twist.

Salty

For salting you need:

1. Prepare the cucumbers, trim the stems.
2. Fill with water for 3-4 hours.
3. Chop dill, currant and horseradish leaves.
4. Pour rock salt with water at the rate of 1 tablespoon per 1 liter of water for brine.
5. Place cucumbers in containers, cover the bottom of each with spices. Add 3-4 cloves of garlic.
6. Leave in this state for several hours, covering with film.
7. Pour in brine.
8. Cover the jars with lids to allow air access.
9. Salt the cucumbers like this for 3-4 days.
10. Drain and bring the brine to a boil, pour into jars and roll up.

Methods for storing pickled preparations

The best place to store preparations for the winter period is a cellar, which is not exposed to sunlight and where there is cool air.

I don’t know whether you remember or not how delicious pickled Bulgarian cucumbers were in Soviet times, which simply did not sit on store shelves, they could only be obtained through great connections. We bought them in boxes at once, for future use.))

According to this recipe, cucumbers turn out exactly the same - crispy and emerald green, just like those...Bulgarian ones...
Highly recommend! Then say thank you))))

Bulgarian pickled cucumbers.

I give the ingredients for a 1 liter jar:
Bay leaf - 1 pc.,
Black peppercorns - 10 pieces,
Onions (medium) - 1 pc. (cut into half rings),
Salt - 1 tablespoon (without a slide),
Sugar - 2 tablespoons (without slides),
Table vinegar 9% - 4 tbsp.,
Cucumbers (the smaller the better)
Currant leaf - 1 pc. (optional)

Place currant leaves, onions, bay leaves, black pepper, salt, sugar in a sterilized jar, place cucumbers (wash well first).
Fill jars with cucumbers with boiling water (not completely, leaving room for vinegar, 3-4 cm to the neck), add vinegar (if necessary, add more boiling water so that the cucumbers are completely covered with water), cover with a sterile lid and immediately put on sterilization in a pan of water (the water in the pan should be very warm (but not hot) so that the jars do not burst).
When the water in the pan boils, you need to monitor the color of the cucumbers - as soon as it turns olive (approximately 3 - 4 minutes from the moment the water boils in the pan), remove the jar, screw on the lid, turn the jar upside down and leave for 1 hour ( no more) place in a light heat bath (cover with a light blanket or blanket). After this, remove the blanket and let it cool. Store as usual.

The recipe for cucumbers “Bulgaria is resting” will appeal to lovers of sweet snacks. Carrots and sugar add sweetness to the finished dish. Moreover, crispy bright carrots in tandem with green cucumbers are a beautiful decoration for any holiday table or family dinner. Having marinated it over the winter, the housewife will happily treat her loved ones and proudly share her new recipe.

This recipe has an interesting set of products. In the usual version, cucumbers are most often combined with tomatoes, sweet peppers, and zucchini. There are carrots here. It gives the finished dish a characteristic sweetish taste. Seasoned with currants, cherries and dill, they exude a pleasant, sugary aroma.

Calculation and preparation of necessary ingredients

To prepare and obtain a high-quality product, you need to select and prepare the following components:

1. To make cucumbers crispy, you need to use varieties suitable for preservation: dark ones with pimples. They should be whole, not large, without signs of spoilage, dense.
2. The tails must be cut off from the fruits.
3. The vegetable is pre-soaked in water for at least 2, but preferably about 5 hours.
4. Additionally, you need to peel the carrots and onions. Cut the carrots into slices or rings, and the onion into rings.

Sterilization of containers

Sterilization is the key to successful conservation. The container must be thoroughly washed. For sterilization, you can choose any convenient method:

• in the oven;
• in the microwave;
• for a couple.

Methods for preparing marinade

The recipe is extremely simple: dissolve granulated sugar and salt in a certain amount of liquid drained from the jar after heating. It is important to strictly follow the recommended amount. After boiling, the marinade is ready; pour it over the vegetables, previously heated in the jar.

Step-by-step preparation of cucumbers

The classic version includes cucumbers, onions and carrots. But if desired, you can diversify it with tomatoes, zucchini, and sweet peppers. The amount of granulated sugar can be changed depending on the family's taste preferences.

Pickled

The amount of salt, sugar and vinegar is presented for a liter container. To prepare you need:

• cucumbers - 1.3 kg;
• carrots - 1 pc.;
• salt - 7 g;
• dill, peppercorns;
• sugar - 15 g;
• vinegar - 30 ml;
• bulb.

Cooking diagram:

1. Wash the cucumbers and soak in water for 2 hours.
2. Peel the carrots, cut into long slices the size of cucumbers.
3. Peel the onion and cut into rings.
4. At the bottom of a clean container, put a branch of dill, a couple of peppercorns, lay cucumbers and carrots, topping with onions.
5. Pour boiling liquid into the container and leave for a quarter of an hour.
6. Drain the liquid, boil, and pour again for the same period of time.
7. Cook the marinade from the drained liquid by adding salt and granulated sugar.
8. Pour vinegar directly into cucumbers.
9. Pour boiling marinade, tighten the lid and turn over. Cover to keep warm.

Canned with tomatoes

Cooking with tomatoes involves a similar set of ingredients using the amount of salt, vinegar and sugar per liter container.

Cooking diagram:

1. Place dill and peppercorns on the bottom of a clean container.
2. Place cucumbers soaked for 5 hours in sterilized containers, topped with tomatoes, chopped carrots and onion rings.
3. Pour boiling liquid over it for a quarter of an hour, drain, boil and pour in again.
4. Drain the cooled liquid, add salt, add sugar, and boil.
5. Pour vinegar directly into the vegetables and pour over the boiling marinade.
6. Close tightly and turn over to cover.

Salty

Salting methods are different, but they are based on the classic version. Necessary:

• cucumbers - 1.7 kg;
• carrots - a couple of pieces;
• onions - a couple of pieces;
• dill - 2-3 branches;
• salt - 45 g;
• sugar - 65 g;
• vinegar - 55 ml.

Cooking diagram:

1. Place the soaked cucumbers in a saucepan, topping with chopped carrots and onions.
2. Add the specified amount of sugar, salt, and vinegar.
3. Place dill on top, you can add currant and cherry leaves.
4. Pour liquid at room temperature, install the press and let it sit for 3-4 days.
5. After the time has passed, refrigerate.

Methods for storing pickled preparations

Cucumbers prepared for storage in winter are stored depending on the harvesting method. Canned in jars and hermetically sealed, they are stored indoors. It is recommended to store pickled cucumbers in the cold and dark.

Pickled CUCUMBERS “Bulgaria is on vacation”

A preparation for the winter that no housewife can do without - pickled cucumbers. Each home has its own “proprietary” recipes. I suggest trying another recipe - pickled cucumbers with onions and carrots. They turn out so delicious that even Bulgaria is on vacation.

This recipe is taken from the book "Encore Recipes". Blanks. They just believed it and prepared it.

Wash the cucumbers and soak them for several hours.
Place in sterilized liter jars:

1 carrot, cut into 4 pieces

1 onion cut into rings

2-3 dill umbrellas or 2-3 tablespoons of dill fruits.

Place the cucumbers tightly in the jars.
Prepare the marinade for 4 liter jars:

2 liters of water

7 tablespoons sugar

3 tablespoons salt

Boil, add 180 ml. 9% vinegar.

Fill the prepared jars with cucumbers with boiling marinade, roll up the lids, turn them upside down, and cover with a blanket.
Pickled cucumbers turn out delicious and crispy.

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• 3 non-standard Olivier salad recipes Recipes

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• Salad “Russian Beauty” Recipes

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• 15 best cucumber recipes for the winter. Recipes

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• Korean cucumbers are delicious! Recipes

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• Salad Okolitsa Recipes

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• Salad "Swan Fidelity" Recipes

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• Tartar sauce Recipes

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• How to cook pickled mushrooms Recipes

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• Quick eating cucumbers Recipes / Miscellaneous

  Quick-eating cucumbers To prepare you will need: - fresh cucumbers - 4 kg - sugar - 1 glass sugar - vinegar - 1 glass - vegetable oil (refined) - 1 glass - salt - 2 tbsp. spoons - grated garlic - 2 tbsp. spoons - ground black pepper - 1-2 g - a large bunch of dill Method of preparation: Wash the cucumbers and cut into 4 parts. Add salt, sugar, pepper, mix lightly and add vegetable oil and vinegar. (in this order, since the acid will not allow the juice to release and the sugar and salt to dissolve) Grate the garlic, chop the dill and add to the cucumbers. Mix well and leave for 3 - 4 hours. Cover the container with cucumbers with a lid and put it in a safe place! Because the smell will not let you resist eating everything ahead of time. We put what we haven’t eaten into sterile jars and put it in the refrigerator.

• Recipes / Miscellaneous
• Simple homemade pickled cucumbers Recipes / Miscellaneous

  Simple homemade pickled cucumbers Ingredients: 2 cucumbers, finely chopped Vinegar - 165 ml Water - 1.5 cups Salt - 1 tablespoon Garlic - 2 cloves, crush and finely chop Basil - 2 tablespoons, finely chopped Peppercorns - 1.5 tablespoons spoons Bay leaf - 1 piece Anise seeds - 1/2 teaspoon Preparation: Mix vinegar and salt in a small bowl and whisk. Place chopped cucumbers in a jar, add garlic, basil, pepper, anise and bay leaf. Fill with a mixture of vinegar and salt, and fill the rest with water. Cover tightly and refrigerate for at least 8 hours.

  Assorted vegetables Ingredients: vegetables (tomatoes, cucumbers, zucchini, onions, carrots, peppers) the number of vegetables can be any, the calculation of salt-sugar-vinegar will be for each jar. horseradish leaves currant leaves dill umbrellas black peppercorns allspice Preparation: Wash the jars thoroughly. Place horseradish leaves, currants, dill umbrellas, and peppers at the bottom of each jar. Place our vegetables on top in any order - whole tomatoes, small whole cucumbers, large ones can be cut, onions in rings, carrots in cubes or slices, chopped peppers without seeds, zucchini in rings. For a 1 liter jar of vegetables add 1 tbsp salt, 1 tbsp sugar, 2 tbsp. spoons of vinegar 9%. (respectively, for a 3 liter jar, 3 tablespoons of sugar and salt, 6 tablespoons of vinegar) Pour boiling water into the jar and set to sterilize. 1 liter jars - 5-6 minutes, 3 liters - 10-12. After sterilization is completed, the jars are carefully removed from the pan using special pliers (if you don’t have them, use a potholder or a mitten, you need to do this carefully so as not to get burned), immediately roll them up and check the tightness of the seal. The sealed jars are placed upside down on a dry towel for air cooling.

• “Quick” pickled cucumbers Recipes / Miscellaneous

  “Quick” pickled cucumbers Ingredients: cucumbers dill garlic bell pepper chili pepper salt They will become lightly salted in half an hour, very tasty after 4 hours. Preparation: Wash the cucumbers and cut them into rings. Place them in a bowl where they will marinate. The container should fit comfortably and tightly with a lid. Finely chop fresh dill onto the cucumbers. We cut the garlic into slices (it’s also very tasty afterwards). A medium clove of garlic for each cucumber. Half a large green bell pepper, diced. Red chili pepper, first remove the seeds and rinse with cold water, cut very finely. Sprinkle generously with salt. Close the lid. Shake very vigorously several times and place in the refrigerator.

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Pickled cucumbers “Bulgaria is resting” This recipe is taken from the book “Encore Recipes”. Blanks. They just believed it and prepared it. Preparation: Wash the cucumbers and soak for several hours. In sterilized liter jars we put: 1 carrot, cut into 4 parts, 1 onion, cut into rings, 2-3 dill umbrellas or 2-3 tablespoons of dill fruits. Place the cucumbers tightly in the jars. Prepare the marinade for 4 liter jars: 2 liters of water 7 tablespoons of sugar 3 tablespoons of salt Boil, add 180 ml. 9% vinegar. Fill the prepared jars with cucumbers with boiling marinade, roll up the lids, turn them upside down, and cover with a blanket.

Cucumbers in cabbage leaves. Our canning season is just around the corner, so we’re looking for some interesting recipes again. Has anyone ever made a wrap like cucumbers in cabbage leaves? If not, then take the recipe into service. Delicious. Ingredients: Cucumbers Cabbage Horseradish Dill Garlic Currant leaves Salt Sugar Vinegar The amount of products depends on the number of jars to close. Place horseradish leaves, dill, currant leaves, and 2-3 cloves of garlic into 3-liter jars. We cut off the ends of the cucumbers and wrap each cucumber in a cabbage leaf and place it in prepared jars. Pour boiling water over and let stand for 20-30 minutes. Pour the water into a saucepan and prepare the marinade: 1.5 tbsp for one 3-liter jar. salt, 2 tbsp. Sahara. Pour 70 ml into a jar. 9%, then pour hot marinade and sterilize for about 15 minutes, roll up with sterilized lids.

Homemade pickled cucumbers just like in the store How to pickle cucumbers like in the store For this preparation I take small cucumbers. You need as many of them as will fit into a 3 liter jar. You also need salt, dill, sugar, and water for preparation. To give a bright aroma to the preparation, you need a bay leaf. Garlic, horseradish leaf and black pepper will add spice. And of course, you will need vinegar. First, wash the cucumbers and fill them with water for 3 hours. During this time, I wash and sterilize the jar. Cutting off the ends, I place the cucumbers in it. I also add a couple of bay leaves, garlic - 5 cloves, black peppercorns - 5 pieces, horseradish - one leaf. I fill the jar with cucumbers and spices with boiling water. I do this carefully and gradually so that the glass can withstand the pressure of boiling water. I'm waiting for it to cool down. I drain the water. I pour boiling water over the future crispy delicacy again - for the second time. I'm waiting for the preparations for the winter to cool down again. Now, I pour the water into the pan. I add sugar to it - 3/4 cup, salt - 3 tbsp. spoons. After bringing to a boil, remove from heat. And pour in 2.5 tbsp. spoons 70% vinegar essence. I pour the marinade over the cucumbers. I'm rolling up. I turn it over. I'm wrapping it up. A day later, I send the pickled cucumbers to the cellar to be stored in the store. I use this preparation in winter for delicious salads. Here is my simple recipe for pickling cucumbers, just like in the store. They turn out crispy, spicy-sweet and do not require sterilization. Be sure to try it!