Pickled cucumbers like Bulgarian (in Bulgarian): the most delicious recipes for the winter with onions, carrots

Bulgarian cucumbers have always been very popular among Russians due to their unimaginable taste. Knowing the cooking recipes, you can stock up on jars of delicious vegetables for the winter. Some options for Bulgarian-style blanks will help housewives to diversify the table throughout the year.

How to pickle Bulgarian cucumbers for the winter

To get the right pickled cucumbers for the winter in Bulgarian, you need to know the rules for choosing, preparing vegetables, spices.

Helpful hints:

  1. You need to pickle small cucumbers without voids, 8-10 cm long, in extreme cases, 12 cm.
  2. To increase the crunch, freshly harvested vegetables are poured with cold water for 2-2.5 hours. Green fruits or those bought in a store before pickling need to be soaked for longer, about 6-8 hours in very cold water. The effect will be better if you throw ice cubes.
  3. When pickling cucumbers in Bulgarian, be sure to add onion, parsley and various spices.
  4. When rolling cucumbers, Bulgarians do not put umbrellas, but green sprigs of dill.
  5. From spices, they prefer mustard seeds, cloves, black and allspice peas, as well as sweet and bitter peppers, and garlic.
  6. After rolling, cans of vegetables can be wrapped under a fur coat, but only for a short time. They must cool completely on the kitchen table, otherwise the cucumbers will not crunch.
  7. You can use a simple recipe for pickling cucumbers in Bulgarian without sterilization, which makes the housewives very happy. Pickled vegetables, if you strictly follow the recommendations of the recipes, are perfectly stored even in the cupboard in the kitchen.
  8. For the workpiece, you can take containers of any volume. Most often, Bulgarian cucumbers are pickled for the winter in 1 liter jars.
  9. Before pickling, containers and lids must be washed with hot water and soda, rinsed, and then steamed over a boiling liquid.
  10. If the screw caps are reused, they must be checked for leaks.

Attention! In cucumbers, canned in Bulgarian, horseradish, cherry and currant leaves are not used.

Classic cucumbers pickled in Bulgarian style

If you want to try crispy Bulgarian pickled cucumbers in winter, you can use this recipe. For a liter jar you need to take:

  • 700 g of cucumbers;
  • 25 g onions;
  • 2-3 sprigs of parsley;
  • 2 peas of black and allspice;
  • 4 bay leaves;
  • 3 carnation buds;
  • 1 tbsp. l. salt;
  • 2 tbsp. granulated sugar;
  • 50 ml of 9% table vinegar;
  • 500 ml of water.

Features of pickling in Bulgarian:

  1. Wash Zelentsy, soak in cold water, then rinse thoroughly again. Place in a colander or cloth to dry.
  2. Peel the onion, prepare medium-thick rings from it.
  3. Wash the herbs, dry well on a cloth.
  4. Add parsley sprigs, laurel, cloves and pepper mixture to each jar.
  5. Fill the container tightly with Zelentsi.
  6. Prepare a Bulgarian marinade for cucumbers from sugar, salt and bay leaf. Two minutes after boiling, pour in the vinegar.
  7. Add the filling to the jars, cover with a lid.
  8. For sterilization, use a wide pot to hold several cans. Lay the fabric at the bottom. Cold water should be up to the hanger of the container.
  9. Sterilize 1 liter jars for about 10 minutes. After the water boils, reduce the temperature to a minimum.
  10. Take out containers with pickled vegetables, quickly seal.
  11. Turn upside down, cover with a thick blanket, remove it after 1-2 hours.

According to the classic recipe, cucumbers are very crispy and tasty.

Delicious cucumbers for the winter in Bulgarian style, as in the days of the USSR

Many people who are over 50 years old remember the Bulgarian twists that stood on store shelves during the Soviet era. They were delicious cucumbers with a special flavor. The recipe for these vegetables is well known, so you can pickle them yourself for the winter.

For a two-liter can, you need to stock up on:

  • cucumbers - 1.5 kg;
  • red hot pepper - 1 pod;
  • dill sprigs - 20 g;
  • caraway seeds - 1 tsp;
  • mustard seeds - 3 tsp;
  • laurel - 6 pcs.;
  • black pepper - 12 pcs.;
  • carnation buds - 4 pcs.;
  • turnip onions - 1 pc.;
  • salt - 120 g;
  • granulated sugar - 100 g;
  • vinegar 9% - 100 ml;
  • water - 2 liters.


  1. For Bulgarian marinating, rinse the greens and soak in ice water.
  2. Chop the onion in half rings.
  3. Fold it and spices to the bottom of the container, cucumbers on top, filling all the voids.
  4. To the very top - half a hot pepper.
  5. Boil water with sugar and salt, add vinegar after two minutes.
  6. Fill the containers with brine up to the neck, put the lids on top.
  7. The sterilization time is no more than five minutes, after which the cans are carefully removed and quickly rolled up.
  8. Put on the lid, wrap with a blanket. Place the cooled workpiece in the pantry.

Banks with Bulgarian cucumbers were in great demand among the citizens of the USSR

Delicious Bulgarian cucumbers in liter jars

Bulgarian cucumbers in liter jars can be pickled for the winter using the recipe below.

For 2-liter cans you need to take:

  • 1 kg of zelents;
  • 30 g sugar;
  • 30 g table salt;
  • 7 tbsp. vinegar 9%;
  • 8 cloves of garlic;
  • 2 laurel leaves;
  • 12 black peppercorns.

It is not necessary to put sprigs of dill and parsley if the household does not like them.

Advice! To marinate for the winter without sterilization in Bulgarian is better for small fruits, they are much tastier.

Pickling rules:

  1. Fill prepared glass containers with spices, herbs, chives.
  2. Put the jar on the table and fill it with greens. Pour boiling water over, put the lids on top (do not roll up!).
  3. After a quarter of an hour, pour the liquid into a saucepan for boiling the marinade with sugar and salt. When the pouring boils well, carefully add the vinegar solution.
  4. Pour the boiling filling into the jar up to the neck, roll up with metal or screw caps.
  5. Put the container upside down, wrap it in a thick towel.

Cooled Bulgarian cucumbers can be stored on a shelf in the cellar

Bulgarian pickled cucumbers without sterilization

The recipe for Bulgarian cucumbers for the winter attracts housewives, because they pickle them without sterilization. For seaming, it is better to take liter containers.

A liter container will require:

  • greens - 0.5-0.6 kg;
  • garlic - 3 cloves;
  • turnip onions - 1 pc.;
  • bay leaf - 2-3 pcs.;
  • sweet peas - 4-5 pcs.;
  • water - 0.5 l;
  • salt - 30 g;
  • granulated sugar - 60 g;
  • 9% vinegar - 4 tbsp. l.

How to cook:

  1. Soak fresh cucumbers for about two hours. If the fruits have wilted, procedures in ice water at night will help restore elasticity. Rinse the greens, put on a napkin.
  2. Peel the turnips and garlic, rinse in cold water. Chop the onion into thin rings.
  3. Place the onion and garlic on the bottom of the container, then small cucumbers. It is recommended to put the first row vertically, then horizontally.
  4. Boil water and fill the jars, leave for 15-20 minutes.
  5. Drain the liquid and bring to a boil again, heat treatment again.
  6. Drain again, boil the marinade, add the vinegar solution 2-3 minutes after boiling.
  7. After pouring, close the workpiece for the winter with sterile lids, turn it over, cover with a fur coat for 1.5-2 hours.
  8. The cooled jars can be placed on the bottom shelf of the kitchen cabinet. They will be perfectly preserved there.

Pickled cucumbers with onions are a great addition to potatoes

Crispy cucumbers, canned in Bulgarian

For pickling cucumbers in Bulgarian for the winter in a 1-liter jar, the recipe requires:

  • greens - 0.7 kg;
  • mustard seeds - 1.5 tsp;
  • hot pepper - 1 pod;
  • onions - 1 medium head;
  • dill sprigs - 10 g;
  • laurel - 3 pcs.;
  • black pepper - 6 pcs.;
  • cloves - 2 pcs.;
  • water - 500 ml;
  • sugar - 4 tsp;
  • salt - 2 tsp;
  • vinegar 9% - 50 ml.

How to pickle cucumbers in Bulgarian:

  1. Dry the soaked and washed greens on a towel.
  2. Peel the onion and cut into rings.
  3. Hot peppers can be used whole.
  4. Cover the bottom with herbs, onion rings, laurel, cloves and pepper.
  5. Lay the zelentsy as tightly as possible, hot pepper and mustard seeds - on top.
  6. Fill the jars with boiling fill. According to this recipe, Bulgarian cucumbers for the winter can be pickled without sterilization, therefore, immediately close hermetically.
  7. Put the containers on the lids, on top - a warm towel.
  8. Remove the cooled, crispy Bulgarian-style pickles for the winter in a cool place.

Crispy vegetables are always popular with guests

Bulgarian pickled cucumbers with onions

Recipe composition:

  • 700 g of cucumbers;
  • 3 tbsp. granulated sugar;
  • 1.5 tbsp. table salt without additives;
  • 100 ml of 9% table vinegar;
  • 2 bay leaves;
  • 3 black peppercorns;
  • 2 cloves of garlic;
  • 1 onion.

Cooking steps:

  1. Cut the peeled onion into rings. Disassemble the garlic into wedges.
  2. Place vegetables and spices in a container, fill to the top with cucumbers.
  3. Pour boiling water over the contents of the jars three times, draining it each time and bringing it to a boil again.
  4. After the liquid is added for the third time, you need to weld the fill.
  5. As soon as the boiling marinade is added to the vegetable jars, immediately close the airtight lids.
  6. Wrap the inverted containers with a blanket for 3-4 hours, then remove it and wait for the blank to cool down for the winter.

The jars are kept upside down until they cool.

Bulgarian cucumbers with carrots and onions for the winter

Carrots are an excellent ingredient that pleasantly changes the taste of Bulgarian pickled cucumbers.

For procurement you need:

  • 600-650 g of cucumbers;
  • 2 cloves of garlic;
  • 1 onion;
  • 1 carrot;
  • 1 dill umbrella;
  • 3-5 peas of black pepper.

To prepare 1 liter of marinade, you will need:

  • 1.5 tbsp. salt;
  • 3.5 tbsp. granulated sugar;
  • 90 ml vinegar 9%.

How to marinate:

  1. Wash off dust and earth from cucumbers, soak in cold water, dry on a towel.
  2. Peel, wash and cut the onion and carrot into rings and cubes, respectively.
  3. When pickling cucumbers in Bulgarian style, put spices, an umbrella of dill, then green fruits with carrots on the bottom of a 1-liter jar.
  4. Pour boiling water over vegetables for a quarter of an hour. Then pour the liquid into a saucepan and boil the marinade.
  5. Pour cans with them twice with an interval of 15 minutes. Cork hermetically, put on lids and put under a fur coat.

Carrots in straws will overclock in a jar wonderfully

Sweet Bulgarian cucumbers for the winter

You can marinate sweet cucumbers in 1-liter jars in Bulgarian style for the winter without onions.


  • 500-700 g of greens;
  • 500 ml of water;
  • 2-3 cloves of garlic;
  • 3 sprigs of dill;
  • 1.5 tsp salt;
  • 3 tsp sugar;
  • 50 ml of 9% vinegar.

Pickling rules:

  1. Put dill and garlic at the bottom of the containers.
  2. In order for the fruits to be better and evenly marinated, each greenery must be cut off at the tips.
  3. Add salt and sugar, pour in vinegar, fill the jars with cold water.
  4. Cover the bottom of the pan with a towel, pour warm water and put the jars.
  5. From the moment of boiling, sterilize for 5-10 minutes.
  6. Take out the cans, roll them up, put them on the lids. Cool under a thick towel.

Advice! Those who do not like the sterilization process can take advantage of the double fill. First, with plain water, then add salt, sugar, vinegar and pour boiling liquid.

Bulgarian preparations are always held in high esteem at any holiday

The recipe for Bulgarian cucumbers for the winter with mustard seeds

Ingredients for 2 liter cans:

  • 1.5 kg of cucumbers;
  • 3 garlic cloves;
  • 2 small pods of hot pepper;
  • 6 peas of allspice;
  • 2 tsp mustard seeds;
  • 1 tbsp. mustard powder;
  • 60 g salt;
  • 120 g sugar;
  • 2 dec. 70% vinegar essence.

How to pickle cucumbers for the winter in Bulgarian:

  1. Pieces of garlic, spices and herbs are placed in a steamed dry container.
  2. The first row of cucumbers is placed high, then horizontally. Fill the container with boiling water, just cover it with a lid and wait about 10-15 minutes for the fruits to absorb it.
  3. The liquid is poured into a saucepan, sugar and salt. The essence is carefully poured in after the pouring boils.
  4. The container is filled with brine to the very top and rolled up. Under the blanket, the vegetables stand upside down until they cool.

Mustard seeds in Bulgarian-style preparations add spice

Recipe spicy like bulgarian cucumbers for the winter

Fans of spicy snacks can marinate cucumbers in Bulgarian according to this recipe:

  • 500 g of cucumbers;
  • 500 g of tomatoes;
  • 50 g onions;
  • 1 bell pepper;
  • 1 cm of hot pepper;
  • 3 cloves of garlic;
  • 1 horseradish sheet;
  • 5 g of dill seeds;
  • 1/3 teaspoon coriander;
  • 2 carnation buds;
  • 2 bay leaves;
  • 200 ml of apple cider vinegar;
  • 2.5 tbsp. granulated sugar;
  • 2 tbsp. salts (incomplete);
  • 5 g mustard seeds;
  • 1/3 teaspoon ground cinnamon;
  • 1 liter of water for 2 liter jars.

Attention! This recipe involves trimming the tips of the cucumbers.


  1. Marinating begins with spices and small cucumbers in a container.
  2. Cut the onion into semicircles, cut the pepper into rings, add to the jars.
  3. To prevent the tomatoes from bursting, each fruit is pricked with a needle or toothpick in the area of ​​the stalk. Tomatoes are carefully placed on cucumbers.
  4. The containers are filled with clean boiling water and set aside for half an hour under the lids.
  5. Pour water into a saucepan, boil, prepare the marinade and add to the containers to the very top.
  6. Immediately seal hermetically, cover with a towel until it cools.

Hot pepper is a favorite seasoning of Bulgarians

Bulgarian pickled cucumbers: recipe without vinegar

Instead of vinegar, citric acid can be used in Bulgarian preparations for the winter.

A prescription for a liter jar will require:

  • cucumbers - 600-650 g;
  • carnation - 1 bud;
  • garlic - 1 clove;
  • salt - 60 g;
  • sugar - 60 g;
  • citric acid - 1 tsp

Pickling steps:

  1. First, the containers are filled with spices, then the greens are tightly laid, from which the tips are cut off.
  2. After pouring boiling water, the contents are not rolled up, but simply covered with lids for 15 minutes. This is necessary to saturate the fruit with water and preserve the crunch.
  3. The procedure is repeated twice. Then the marinade is boiled with salt and sugar. Citric acid is added directly to the container before pouring. The liquid is poured to the edge of the can.
  4. After rolling, the cucumbers are removed under the fur coat, put on the lid.

Citric acid replaces vinegar well

Bulgarian ambassador of cucumbers with tomatoes for the winter

It is better to marinate assorted vegetables in 2 liter containers.

You will need:

  • 600 g of cucumbers and tomatoes;
  • 1 head of onion;
  • 1 tsp seeds of mustard, coriander, dill;
  • 2 carnation buds;
  • 2 laurel leaves;
  • 2 rings of bell pepper and hot pepper;
  • cinnamon on the tip of a knife;
  • 3 cloves of garlic;
  • 1 horseradish sheet;
  • 1 tbsp. 6% vinegar;
  • ½ tbsp. granulated sugar;
  • ¼ Art. salt;
  • 1 liter of water.


  1. Fill the prepared container with vegetables, spices, herbs and herbs.
  2. Pour clean boiling water over for half an hour.
  3. Pour the liquid into a marinade pot.
  4. Fill a container with cucumbers with boiling filling, tighten tightly.
  5. Put the containers on the lids, keep under the blanket until they cool.

Cucumbers and tomatoes complement each other

Storage rules

Zelentsy marinated in Bulgarian style can be stored even in the kitchen in winter if there is no cellar or basement. The main thing is that the place is dark.


Bulgarian cucumbers for the winter are an excellent addition to the family's diet. There are many recipes, so there are plenty to choose from. If pickled blanks are made for the first time, then you should not take a large amount of products. One can is enough for a sample.

Watch the video: Bulgarian Cuisine: Traditional Salads: Shopska salad, Tarator and Snejanka. Bites u0026 History (May 2021).