Many years ago, Bulgarian cucumbers were sold in the store. their taste is incomparable. One day, I decided to try to close the zucchini according to this recipe. You know, Bulgarian-style zucchini for the winter turned out to be simply delicious. Now, according to the same recipe, I close both zucchini and cucumbers. Let's say the recipe has become universal.
Ingredients:
- Zucchini - 3 kilograms;
- water - 10 glasses;
- sugar - 1 glass;
- salt - 3 tablespoons;
- vinegar 9% - 250 grams;
- greenery bouquet (leaves of currant, cherry, horseradish and dill umbrella);
- garlic - 3 cloves.
A step-by-step recipe for Bulgarian zucchini for the winter
- Try to use only young zucchini for this recipe.
- Wash the zucchini and cut into circles, cucumbers will need to be soaked beforehand.
- Pour water, salt and sugar into an enameled container, bring to a boil, then add vinegar.
- Immerse our zucchini (or cucumbers) in the marinade and let it boil under a closed lid for 5-7 minutes.
- Place the greens and garlic in the prepared sterilized jars, then carefully place the zucchini (or cucumbers) with a spoon, pour them with boiling marinade and immediately roll up the jar with a lid.
- Wrap upside down in a blanket until cool.
Bulgarian-style marinated zucchini for the winter diverge in our family with a bang, and guests love them very much. But I haven’t revealed this recipe to them yet, you are the first to know about it!
Bulgarian-style marinated zucchini snacks can be rolled into jars without resorting to sterilization. Boiling curly slices in a spicy marinade reliably ensures the complete safety of the workpiece even when stored in a warm room, but too thin rings should not be cut. The recipe is extremely simple, although it includes an impressive array of spices.
On a frosty winter evening, crispy zucchini will be a great alternative to pickles as part of a hot thick pickle, spicy hodgepodge, elegant bright vinaigrette and as an appetizer for warming drinks.
Ingredients
- zucchini 1 kg
- dill umbrellas 1-2 pcs.
- horseradish leaf 1 pc.
- cherry leaf 2-3 pcs.
- currant leaf 2-3 pcs.
- bay leaf 2 pcs.
- garlic 8 cloves
- water 2 l
- salt 3.5 tbsp. l.
- sugar 0.75 cups
- table vinegar 150 ml
Yield: 3 jars with a capacity of 480 ml.
Cooking
1. Zucchini should be young with tender skin and small seeds. Ripe vegetables are not suitable for this preparation. Buy dense zucchini without mechanical damage and signs of spoilage. Move them to the sink and rinse well with a washcloth from dirt and dust. Pat dry with paper towel. Trim the ponytails on both sides. Cut into slices 3-4 mm high. If the zucchini is large in diameter, cut in half to make half rings.
2. Pour water into a saucepan. Sprinkle salt and sugar. Stir and boil. Rinse the dill, horseradish, cherry leaf and currant. Cut into small pieces. Peel the garlic, cut into 2-3 parts. Add prepared herbs, garlic, allspice and black peppercorns, bay leaf, table vinegar to boiling water. Stir and cook for 3-5 minutes after boiling. Dip the chopped zucchini into the boiling marinade. Stir. Cover the pot with a lid and let it boil. Boil after boiling for 8-10 minutes over medium heat.
Calories: Not specified
Cooking time: Not specified
Bulgarian zucchini, the recipe of which I have been successfully putting into practice for more than a year, is always a success. Super-crispy, savory and fabulously delicious. Very reminiscent of those same Bulgarian cucumbers. By the way, cucumbers according to this recipe can be safely closed. It will turn out very tasty too. Just before laying in a jar, cucumbers will need to be soaked in cold water for several hours, and preferably overnight. Both cucumbers and zucchini are beyond praise. Be sure to try!
Ingredients for 2 liters of workpiece:
- small zucchini - 1.5 kg;
- purified water - 5 tbsp.;
- granulated sugar - 1/2 tbsp.;
- table vinegar (9%) - 125 ml;
- rock salt - 1.5 tbsp. l.;
- "broom" of herbs and spices for canning (dill umbrellas, horseradish, tarragon, cherry and currant leaves, celery);
- garlic - a clove in each jar.
Recipe with photo step by step:
1. Wash and dry the zucchini thoroughly. Cut off the ends. Cut into circles. Approximately 1-1.5 cm thick.
By the way, they are still very tasty. Try this appetizer too.
2. Choose a suitable marinade pot that will fit all the ingredients. Pour in purified water. 
3. Pour in granulated sugar. 
4. Add salt there. Mix everything thoroughly and bring to a boil over low heat. 
5. Pour in the vinegar. 
6. Put the chopped zucchini into the boiling brine. The fire must be small. Cover the pot with a lid, leaving a small hole for steam to escape. Cook 6-8 minutes. Stir occasionally to coat the zucchini evenly with the marinade. 
7. Prepare jars. Wash and sterilize over steam. Liter - within 15 minutes. Half-liter will be enough and 10 minutes. Put garlic and herbs on the bottom of the containers for harvesting. 
8. Carefully lay out the hot zucchini. And fill with marinade. Seal with clean lids. If using a seaming machine, then turn the cans upside down. Put in heat and wrap for the slowest possible cooling. And then transfer to the cellar for long-term storage. If using twist-off lids, do the same except that you do not need to flip the jars. 
Crispy, fragrant and spicy Bulgarian zucchini are ready for the winter. It remains only to wait for winter and take a sample. I am sure that you will distribute this recipe to all your friends who will try the appetizer.
We also invite you to prepare
Today, there are many options for cooking dishes from zucchini. From a simple pie to various salads for the winter. Why is this vegetable so popular? Everything is extremely simple: firstly, a fairly low price, and secondly, a neutral taste that allows you to make a lot of dishes. But as a rule, they simply marinate it or make savory salads that can easily complement a modest family dinner. Canned snacks can be used as an independent dish, for an appetizer or just to decorate the festive table.
Let's take a closer look at how to cook Bulgarian zucchini for the winter. The marinade for this preparation is used very concentrated, many hostesses love this recipe and pickle not only zucchini, but also other vegetables in it. Cucumbers, squash will also turn out great, you can preserve assorted vegetables. For our recipe, it is better to use young zucchini or zucchini.
Ingredients
- Zucchini - 3-4 pieces;
- Lavrushka in leaves - 4 pcs.;
- Black pepper - 12 peas;
- Carnation inflorescences - 4 pcs.;
- Fresh sprigs of parsley - 4 pcs.;
- Turnip onion (small size) - 1 head.
- For marinade:
- Filtered water - 1-1.2 l;
- Lavrushka - 4 pcs.;
- Black pepper - 15 peas;
- Vinegar 9% - 100 ml;
- Sugar - 3.5 tablespoons;
- Salt rock - 1.5 tbsp.
How to cook pickled zucchini in Bulgarian for the winter
Rinse the zucchini under running water and cut off both sides of the "butt". Cut into rings about 2-3 cm thick.
Wash two 1 liter jars thoroughly with detergent and sterilize over water vapor. Wash the lids, put them in a saucepan and pour boiling water over them. At the bottom of the prepared jars we lay out lavrushka, black peppercorns, parsley, cloves. Peel the onion head, rinse and cut into two parts, or chop into half rings. We deposit in banks.
We put the zucchini tightly in glass containers, and on top of them on a sprig of parsley.
Pour clean water into jars with zucchini in order to measure the required amount of liquid. You should get about 1 liter, maybe a little more.
Drain it into the prepared saucepan. Add bay leaf, pepper, salt and sugar. Place on the stove and bring to a boil, stirring regularly. Cook for 3 minutes. It is important that all bulk components are completely dissolved.
Remove the boiling marinade from the stove, add table vinegar and filter. Pour into jars with zucchini. During cooking, the marinade absorbed the taste of all the spices, which is why the finished zucchini are not only delicate in taste, but also fragrant.
We cover the filled jars with lids. We put a clean rag on the bottom of a small saucepan, install glass containers and pour in cold water so that it is on the shoulders of the cans. After boiling, sterilize for 5 minutes. Carefully take out, tighten the lids and turn over.
Wrap with a towel and keep in this form until completely cooled. Bulgarian-style chilled marinated zucchini are ready for the winter, it remains to clean them in a dark and cold place. Bon Appetit.
- For cooking zucchini, it is recommended to take a small size. The skin should be thin, the pulp tender, and the seeds small and unformed.
- You can supplement the preparation with other vegetables: squash, zucchini.
- It is not necessary to cut the fruits into circles, you can have any shape that you like best.
- For lovers of a spicier snack, you can add hot peppers, as well as a clove of garlic.
- If more water was required than indicated in the recipe, then the amount of spices must be proportionally increased. Otherwise, the taste may change.
Cooking Bulgarian zucchini for the winter does not take much time and effort. In addition, to prepare such an interesting dish, you do not need to stock up on some expensive ingredients. The taste of zucchini is unusual with sweet and sour notes. Sometimes they are added to pies, pizza, as a filling, or they are eaten just like that.
It is allowed to pickle any variety of zucchini. The main thing is that they are mature and ripe. It is not necessary to peel the skin. There are many recipes for pickled vegetables for the winter, differing in recipes and other things. However, the cooking technique for each recipe is the same, it is recommended to study it in advance.
The specifics of cooking zucchini in Bulgarian for the winter
Some people do not sterilize jars with lids before pickling vegetables in them. Do the same or not decides only the hostess. This procedure is desirable but not required.
To make the final dish tasty and tender, it is recommended to remember the following simple rules:
- Before directly preparing the workpiece, you should choose the right zucchini. Both mature and young vegetables are perfect for this purpose. However, using fruits of medium size, a person gets a tastier and more tender dish.
- Zucchini must be thoroughly washed under water using a sponge, then allowed to dry and cut off on both sides. It is not necessary to peel off the peel, but some housewives still remove it. Seeds and pulp must be removed.
- Pickling zucchini occurs by cutting into cubes, rings, circles and half rings.
- Additional sterilization is not required, since the vegetables have already undergone this procedure when they were subjected to heat treatment, the marinade is boiled, zucchini is placed in it and boiled (can be stewed) for 6 minutes.
- The procedure for sterilizing jars with lids is that they are first washed using soda, and only then sterilized by boiling or in another way. Lids are recommended to take metal and airtight. If you ignore this step, then the shelf life of vegetables will decrease significantly.
The storage area should be cold and dark.
Snack Ingredients
To prepare tender and tasty zucchini, it is recommended to prepare all the necessary ingredients in advance. For one three-liter jar you will need:
- granulated sugar: one hundred and fifty grams;
- a small bunch of dill, or parsley;
- zucchini: one and a half kilograms;
- black pepper in the form of peas;
- water: one liter;
- hot hot pepper: a sliver;
- lavrushka;
- a few garlic cloves;
- raspberry and currant leaves;
- salt: two tablespoons;
- vinegar: one hundred and thirty grams.
Greens and zucchini are thoroughly washed, sorted out, rotten and strongly yellowed specimens are removed. Garlic cloves are peeled and also washed. For disinfection, vegetables are also advised to be treated with baking soda, while washing with water, which any person has in the kitchen.
It is required to peel off the peel from mature zucchini, as over time it becomes tasteless and tough. The principle of preparing squash blanks is simple. The main thing is to follow the rules and recipes.
Cooking rules
The appearance of ready-made zucchini resembles a Soviet snack, which is not sterilized everywhere. Due to the fact that the vegetables are not subjected to the sterilization procedure, the recipe appetizer does not cook for long.
After washing the zucchini under water using a rough sponge, the skin is peeled off. Next, the vegetables are cut in half, cut into circles, cubes or rings (optional) and left to dry for a while. The frying pan is treated with vegetable oil, and zucchini is fried on it.
After frying vegetables, it is necessary to prepare jars with lids, namely, carefully sterilize them. First, they are washed under hot water, after which they are poured with boiling water. Let dry.
To prepare the marinade, you need to boil water, add granulated sugar, pepper, currant and raspberry leaves, herbs, salt and boil all the ingredients for 8 minutes. After this time, the brine should brew for some time, after which it will be poured into jars.
How to cook Bulgarian pickled zucchini without sterilization
Before cooking, prepare the ingredients in advance and sterilize the jars with lids.
Vegetables are washed, peeled and cut into circles. Dill and parsley are washed, sorted. Garlic is peeled from the husk, which is then laid on the bottom of sterilized jars.
To prepare the marinade, you will need to pour water into a wide saucepan, pour sugar, pepper, parsley, salt into it and boil. Wait a bit and repeat the boil again, this time adding vinegar.
Vegetables are placed in the brine, cover the pan with a lid and wait 5 minutes. Zucchini is carefully placed in jars, which are then poured with ready-made marinade after it boils again. Banks roll up and turn over.
