Cucumbers "Bulgarian style"

[1 liter! water]

Cucumbers "Bulgarian style"

Category: Blanks

Ingredients
Cucumbers (preferably small)	how many will go to banks
water	1 liter
salt	2 tbsp. l.
sugar	4 tbsp. l.
vinegar 9%	3 tbsp. l.
onion	1 piece (small)
garlic	1 clove
allspice	5 peas
Bay leaf	4 small leaves

Cooking method

• I don’t know where the name of the recipe came from, but it really took root in our family, and was surprised when I didn’t find it on our website.
• Cucumbers according to this recipe are crispy and not sour in any way (as you might think from the amount of vinegar).
• The calculation of salt-sugar-vinegar is given on 1 liter! water, not a bank
• Pre-hold cucumbers in water for an hour. You don't have to cut the ponytails (I cut off).
• Put 1 z in each jar (I have liter ones). garlic, 1 onion, 5 peppercorns and cucumbers tightly (how many will fit).
• Pour boiling water over for 3-5 minutes, pour out the water.
• Then pour a new portion of boiling water for 5 minutes, pour it into a saucepan and cook the marinade on it, adding sugar and salt.
• When the salt and sugar dissolve, and the water boils with a key, add vinegar (if you like more acidic, pour vinegar directly into the jar at the rate of 1 tablespoon per liter jar).
• Turn the rolled jars of cucumbers onto lids and wrap them in a blanket for 2-3 hours.

Time for preparing:

1,5 hour

Cooking program:

plate

Gorgeous cucumbers !!!
And on time !!! Thank you !

🔗

Try it for your health! Do not forget to tell later how it suits your taste)

I don't know where the name of the recipe came from,

Tina, a long time ago, during our Soviet golden childhood in the store, on the occasion, you could buy delicious canned vegetables from Bulgaria, Hungary and Yugoslavia ... Bulgarian cucumbers, I must say, were excellent: small, crispy and ... sweet. I'll try the recipe, suddenly they are ... sugar - it looks like

Maybe they are) There is one nuance here .... vinegar (3 tbsp. L.) I take on average, my aunt 4 tbsp. l., as originally in the recipe, but for me - too sour then But that they come out sweetish - yes, for sure
I hope to find out if these are the cucumbers

Tina, what vinegar, 9% or 6%?

[eye]

eye, I liked the proportions, but I would add other spices, then they will be more similar!

Tina, what vinegar, 9% or 6%?

9%, I’m different and I don’t see it, I didn’t even think to add it: girl_red: I’ll fix it now)

[eye]

eye, I liked the proportions, but I would add other spices, then they will be more similar!

Others, is it like dill, some leaves, or something else ?? I don’t remember such cucumbers, otherwise it would be possible to experiment .. most importantly, the "crunchiness" would not spoil them

Girls, has anyone tried to add honey to the canning instead of sugar? I ask because my husband has diabetes.

I haven’t tried it, and I don’t even have such a thought ... but what if you put it in one jar and try it after a couple of weeks?

Yandex is what gave out 🔗cucumbers% 20 canned% 20with% 20 honey & clid = 1955453-010

[V-tina]

V-tina, I will definitely make your cucumbers

made tomatoes with honey. It was normal. It seems to me that honey should be taken not very fragrant and then it will be good

Larissa, I'll wait with a report later

I'm also going to close your cucumbers! As soon as they grow, in 2-3 days: a year, they say, is not cucumber ...

We also do not have cucumber .. 2 times planted them .. and they do not grow so hot .. even zucchini, and those are not particularly, although usually I do not know what to do

Yeisk and Mogilev are twin brothers ...

Apparently - yes

[V-tina]

V-tina, in imported ones there was sometimes onion rings and mustard grains, and you can also have a small piece of hot pepper :) I would also put dill. Then it turns out with these proportions of sugar and salt spicy, fragrant a little spicy!
I also made tomatoes and zucchini in honey and tomatoes with honey, cucumbers will work too!

[Rada-dms]

Rada-dms, well, that head of onion that is in the recipe can probably be cut into rings, I roll others with dill ... but about mustard seeds and pepper ... : girl-th: I will definitely try: girl_dance: thanks

[V-tina]

V-tina, in the recipe - 3 tablespoons of vinegar per liter of water. Below you write

When the salt and sugar dissolve, and the water boils with a key, add vinegar (if you like more acidic, pour vinegar directly into the jar at the rate of 1 tablespoon per liter jar).

.

Perhaps I did not understand - how much vinegar is there in a liter jar?

Z Art. l. per liter of water (I do this). And in cans - this is the second option, they turn out a little sour

[V-tina]

V-tina, everything is clear now, thanks!

[V-tina,]

V-tina, , I was tempted by your recipe (probably because there are Bulgarians in the family). I made 7 liter jars, though I forgot to put onions. In winter I will report

Onions are not so important) everything should be very tasty and without it I hope your family will like it

Tina, thanks, I read the recipe at work. I came home, the computer is busy, well, I kind of remembered everything from fresh memory and did it. And when I sat down to write a report, Semyon Semyonich, I didn't even remember about the onion
But I think the result will not disappoint

Everything will be very tasty)

Girls!!! I made the same proportions of sugar-salt-vinegar, but for 0.5 liters. water ... Today we tried it, it's generally a BOMB !!!

Girls!!! I made the same proportions of sugar-salt-vinegar, but for 0.5 liters. water ... Today we tried it, it's generally a BOMB !!!

and when did you close it?
Tina, according to your recipe, I have already closed 10 liters, currant leaves, dill, horseradish leaf, lavrushka, peppercorns, mustard, garlic, onion rings and a piece of chili too, I always put such a set in any brine.
in winter we will try!

I closed it a month ago, somewhere, a little more, my cucumbers are already leaving. I liked this concentration much more than even my favorite recipe for many years
I hope you will like it

Thanks for the recipe. I closed 15 jars of your recipe today. Banks are of different sizes, so the calculation for 1 liter of water, and not for a can, is very useful. I will report back in winter.

To your health! I hope you will like it

I'm already with the report. I discovered that I had closed one can badly. We opened it and ate it today. Tasty, the ratio of salt, sugar is balanced. Cucumbers, of course lightly salted, for a day then, but still tasty and fragrant.

)) I'm glad you liked it))
I closed one can badly - it's garbage)) I managed to buy some lids, that this morning I was crying over a batch of tomatoes

I tried this recipe too. Thank you! In winter we will eat and report.

Do not forget)

Tinochka, thank you very much !!! : girl_romashka: Recipe during ......: girl_dance: To do quickly and easily, then we'll taste it ......

I would be glad if my favorite recipe becomes a favorite in someone's family

Tina, the ingredients contain 4 bay leaves, but the description does not say a word about it. So where is it: in each jar of 4 leaves or in the filling per liter of water 4 pcs.?

I beg your pardon, I somehow missed this amount per liter of water, in the marinade. If it's more usual in a jar, then just 1 bay leaf can be

Recently everyone liked it! Thank you! Delicious!

[Anatolyevna]

Anatolyevna, I am so glad that you and your family liked it!

The cucumbers are good. The taste is very balanced, not very sour, not very sweet. Everything in moderation. They go well in salads. But, apparently, not for my warm apartment. They are not very good. Several cans were swollen. The cucumbers did not disappear, but they were like peroxide. I cooked them in pickle, crumbled them into a salad. A few more cans, as if they began to swell a little, this did not affect the taste of the cucumbers. Now we are urgently eating these particular cucumbers so that they do not disappear at all. Closed according to other recipes, including our long-standing recipe, all are worth it, but they were all sterilized, as indicated in the recipes. There are a couple of cans from last year. They did not open, did not swell. Apparently, these should be stored in a cooler room.

Olga, it's a pity how ... Apparently, yes, it may be warm for them in the apartment, although mine are standing .. and the other party, where the brine is stronger, so in general there is in the kitchen under the cooking stove, did not clean it at all, we tried them like a month after seaming, we just can't get enough ...
Oh, I'm afraid I'll have to plant 2 times more cucumbers this year

Closed according to other recipes, including our long-standing recipe, all are worth it, but they were all sterilized, as indicated in the recipes.

We sterilized these cucumbers initially, too, before lightening, and then I somehow stopped doing it .. I completely missed it when I wrote the recipe that someone in the apartment could be very warm for such a seaming

[V-tina]

V-tina, do not worry. It's okay. I just wrote just in case. Suddenly someone also has a warm apartment and no basement. And so all is well. This does not mean that these cucumbers are not worth it. Happened to the present time. Only a couple of cans were swollen. And then, the cucumbers were not lost in them. Honestly, I thought about writing such a review or not. And I decided to write only because of such an experience so that the girls would not risk it. Or they didn't do much for the trial. I didn't do much and we almost ate them. It's just that now if we open cucumbers, then these are the ones in order to eat them quickly.

You did the right thing, what you wrote!) Honestly, honestly)
That year I ruined the New Year for myself with untested recipes, well, I wanted everything new in general, my husband didn't even eat all three salads, but she was just digging around, I won't say anything about the child at all ..) well, it wasn't our combination of products, but Everyone praises everyone, everyone is delicious, oh-oh)) and I, like that monkey, also climbed up to cook, but right away on a holiday, I still regret not having unsubscribed in the topics, because someone will stumble upon the same rake ..
So thank you very much for the feedback, and, at the same time, for the reminder of the need to take into account the nuances

It's a pity that I didn't see this recipe during the cucumber season. In the meantime, I'm sending it to the bookmark. I love this sugar-salt-vinegar ratio. That's about what I did. I saw my recipe on the packaging of spices for pickling cucumbers. But lately it has become more convenient for me to sterilize them for 5-7 minutes. And no matter how hot it is - no storage problems. I want to thank you in advance for this recipe.

We are waiting for the season, but for now

A very good recipe. The cucumbers turned out to be crispy, not sour. I will be doing more in the coming summer.
In general, I liked all your preparations, and the soup ones too, of course. I have been making blanks according to your recipes for more than one year. And I recommend to everyone