Marinated Bulgarian cucumbers: cooking recipes

Those who still remember the Soviet times of the global deficit, probably nostalgic for the then sold conservation, called "Bulgarian cucumbers." Their recipe was not known in those years, so they hardly appeared on the shelves of the deli, the banks immediately swept away with hunger for gastronomic variety.

With the advent of abundance in our stores, the excitement subsided. However, even now sometimes I want to open a jar and remember what they taste, cucumbers are Bulgarian. The recipe is now freely available, the ingredients are simple, there are no special difficulties in twisting. So the skilful mistress can quite pamper her household with unusual pickles.

How they are made in Bulgaria: the first approach

Connoisseurs of authenticity have the opportunity to roll up real Bulgarian cucumbers. The recipe, however, assumes a sweep of blanks. But if you do not shy away from an almost industrial scale, you can use it.

For harvesting, the jars are not sterilized, but simply washed with cool clean water. Like all components of conservation. Cucumbers are selected small, container for them - not more than a liter. Vegetables are laid out in containers. From the seasonings, laurel, dried naturally by dill (caps), fresh parsley, bulb onion, pods of hot pepper and pepper-peas are used. If you are interested in real Bulgarian cucumbers, the recipe for a 1-liter jar recommends taking a dessert spoon with a slide of salt and sugar and a 50-gram pile of vinegar. And in Bulgaria, vinegar is sold 6 percent, so the volume of "our" will have to be recalculated. Banks on the "shoulders" are flooded with clean cold water - and the Bulgarians are moving on to the next step.

How they are made in Bulgaria: the second stage

The authors of the recipe carry out billets usually in the yard, since in the next stage a huge vat like the Soviet brewing (and maybe more) is required. The container is placed on a special oven, and banks, where the future Bulgarian cucumbers are rolled, are made into it by two or even three floors. The recipe requires you to fill the container with cold water and dissolve the fire under the boiler. The water level should be at least three fingers above the top can lid. When the contents boil, 20 minutes are detected. If the "layers" are many, then all 30. Processed vegetables can be stored directly in the apartment, without a cellar and refrigerator. Bulgarian cucumbers, the recipe of which is described here, retain the taste for several years. Moreover, banks do not explode even in summer heat.

Requirements for raw materials

Naturally, in urban conditions to keep the recipe is difficult. And dozens of kilograms of no one now can not preserve vegetables. However, the taste of cucumbers in Bulgarian is unforgettable, so that the home craftsmen have developed a simplified procedure that gives a similar result. The key to success is in the correct selection of cucumbers and their competent preparation. First of all - the size. It is necessary to select cucumbers not longer than 8-10 centimeters. The variety is exceptionally salty. And it is desirable that in the general mass did not come across copies of another variety, even if suitable for canning.

Next nuance: vegetables, if they are not grown and not collected by hand before the salting, you need to soak for four hours in cold water. This will provide the cucumbers a crunchy, marinated taste.

And the third: give up the traditional set of greenery. Set aside for other conservation leaves of currant, horseradish, cherry oak, etc. But keep fresh onions at the ready.

Adapted recipe

Different masters have their own opinion on how to close pickled cucumbers "as Bulgarian". Each recipe considers its own correct. It is encouraging that the taste of the final product is identical to the original. First, consider the most popular option. This recipe for Bulgarian cucumbers in liter jars offers the first thing to build a pickle. For him, boils two liters of water, they dissolve a glass of sugar and three tablespoons of salt. When the grains disperse, a third of a liter of table vinegar pours in. And immediately put cucumbers in a pot. Minutes after 5-10 they are caught and laid out on the heated from the oven heated sterilized jars. In each of them before this put a small onions (or a half large), a few peas, pepper, dill and a ring of hot pepper. This step is the most difficult: both cucumbers and banks are hot. The tanks are poured with marinade, sealed and waiting for their time on the shelves of the storage room.

Refinements to the recipe

The subtlety is not to digest cucumbers, otherwise they will become like sluggish cloths. After boiling the marinade with the vegetables already immersed in them, they should be mixed occasionally, so that they soak up the brine evenly. A signal to remove from the fire - change the color of all instances.

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

Another view of the question

Many housewives roll Bulgarian cucumbers for the winter. Recipes at the same time are customized for personal convenience and individual tastes. You can try this.

In each liter jar on the bottom put spices. These include Lavra (2 leaves), black pepper (6 peas), cloves (3 buds), a slice of onions and a sprig of parsley. Cucumbers are packed on top, not too tightly, so that they do not become soft. Prepares a marinade, for which three minutes of heated water with spices at the rate of 20 peppercorns, 7 leaves of laurel, a spoon with a good slide of salt and three - sugar; All this for one liter of water. After a three-minute boiling, half a glass of vinegar poured in, and the marinade is immediately distributed to the banks. The liter containers are sterilized for four minutes; If you are accustomed to three-liter bottles, take seven minutes for sterilization. To roll, turn, wrap.

Attention: details

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

The time of sterilization is indicated approximately. You need to focus on changing colors: as soon as cucumbers get a nice olive shade - they are ready.

For reception of crispy cucumbers in Bulgarian, wrapping of closed containers should last no more than an hour. Then the blanket is removed, and finally the banks cool slowly, naturally.

Bulgarian cucumbers: recipe without sterilization

Not all are ready to fuss with the boiling of prepackaged bottles. And troublesome, and hot, and hot. For aspiring to save health and time, we can offer an option without undesirable agony. True, the preliminary disinfection of dishes and lids has not been canceled, but this process is simple: enough to withstand them in a heated oven. Or drive the jars through the microwave, and cover the boil - to whom it is more convenient.

This recipe, except for cucumbers, will need other vegetables. Carrot circles and rings of Bulgarian pepper are placed on the bottom of each jar along with pepper-peas, a square of bitter pepper, bay leaves, a small umbrella of dill, a segment of onions and twigs of parsley and tarragon. From above vertically cucumbers are laid - tightly, but without violence.

The water boils; With it, without any additives, poured bottles and covered with lids. Waited ten minutes, after which the water merges. Attention: again it is not used, so pour into the sink to not forget about it.

A fresh portion of water is heated. In parallel, in each jar, salt is added with sugar (along a dessert spoon) and vinegar essence is poured - just under half a tablespoon. Or three full, if you use ordinary vinegar. The container 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 by nature and spoil your family with cucumbers in Bulgarian. They will surely please you not only with taste, but also with unpretentiousness during storage: explosions, souring or mold can not be feared.