Home Salads and appetizers We marinate Bulgarian zucchini for the winter - crispy, sweet and sour and very tasty. Bulgarian pickled zucchini recipes for the winter Bulgarian marinated zucchini for the winter

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We marinate Bulgarian zucchini for the winter - crispy, sweet and sour and very tasty. Bulgarian pickled zucchini recipes for the winter Bulgarian marinated zucchini for the winter

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.

Interesting recipes with photos for salting can be found in various sources: books, websites, magazines. Bulgarian pickled zucchini for the winter will appeal to those who love unusual snacks and do not want to spend a lot of time preparing them. They taste sweet and sour, they can be eaten with any side dish, or you can cook pizza and pies from them.

You can pickle any variety, young or mature, with or without skin. All recipes differ in certain features, but the cooking technique is the same. To make zucchini in jars tasty, it must be studied.

Snack Ingredients

Pickled zucchini is prepared from fresh vegetables, salt, vinegar, sugar, garlic and herbs.

The number of products per jar of three liters:

One and a half kilograms of zucchini;
3 pieces of garlic;
One liter of water;
Salt 1-2 large spoons;
Sugar 150 grams;
Vinegar regular 130 grams;
Laurel leaves;
Leaves of currant, raspberry;
Black peppercorns;
Dill two or three branches, parsley, any greens;
A little hot pepper as a seasoning.

Wash vegetables and herbs, clean from stains, rot, yellowness. Peel and wash the garlic. All vegetables can be washed with baking soda, as this product has a disinfectant property and does not leave an unpleasant odor. Soda is not expensive, and any housewife has it in the kitchen.

If the vegetables are not young, then it is better to clean the skin, because it is already tough. Cooking rules are simple. To make zucchini tasty and stored as long as possible, you need to study these rules.

Cooking rules

Zucchini, which are prepared for the winter without sterilization, resemble an old Soviet-era snack. It does not need to be sterilized, so it is done very quickly.

After the vegetables are washed in cool water with a sponge, the peel is peeled, they will need to be cut. Cut into circles of medium thickness. It is necessary to let them dry a little, and then fry in a pan in vegetable oil on all sides. The oil must drain.

This operation is followed by sterilization of the jars. They should be washed well in hot water, then held over steam, scalded with boiling water. Leave to drain on dry material. The lids are also poured with boiling water and dried.

Greens are sorted from dry and yellowed branches, washed and dried. The garlic is peeled and divided into cloves. They need to fill the bottom of the jars. Then lay the zucchini so that they look beautiful and original.

Still need to cook the marinade. Boil water, add salt, sugar, dill, hot pepper, raspberry or currant leaves. Boil the brine for 6-7 minutes. Then let it stand for a while, and fill the jars with it to the top.

The lids are screwed on and turned over on the floor to cool completely. Then put on the shelves of the refrigerator. And after three months you can try the finished snack.

Various secrets

Basically, the secret of delicious zucchini lies in the marinade. Canned zucchini have a special taste and aroma, they are crunchy and have a unique sourness.

While adding the marinade to the zucchini, it is better not to mix them strongly, do not crush the vegetables. If vinegar is nevertheless added, then in small quantities, and at the end of cooking. Sugar should be more than salt.

It is necessary to add greens for taste, it always adds piquancy and an unforgettable aroma. It can be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.

After closing the lids, it is better to cover the jars with a towel or blanket. So they will be protected from light and sudden cooling. After the jars have cooled, it is best to store them in the refrigerator in the winter. This will keep them fresh longer and prevent them from getting moldy.

Buy new lids every time in the store so that harmful bacteria and fungi do not start. They must be metal, durable, well screwed.

Cooking marinated zucchini in Bulgarian style is an easy way to save a rich harvest for the winter, as well as treat yourself to an original snack. Learn the rules of preparation and proceed to 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.

Bulgaria is famous for its canned vegetables. Many of our fellow citizens remember the unique taste of these snacks. Some housewives managed to reproduce it in their homemade preparations. They shared their culinary discoveries with friends and acquaintances, and the recipes became widespread. Today, many people make Bulgarian zucchini for the winter, sometimes without even knowing the name of the snack, and are satisfied with its unique spicy taste. Even an inexperienced cook can close these canned food for the winter if he knows the peculiarities of preparing this popular dish.

Cooking features

Bulgarian zucchini is marinated without sterilization in jars, which greatly simplifies the task facing the culinary specialist. However, without knowing some of the subtleties, he can get a result that does not live up to expectations.

Both young and overgrown fruits are suitable for preparing zucchini in Bulgarian style, but from medium-sized vegetables, the appetizer still turns out to be more tender and pleasant in taste.
Young zucchini are not cleaned before cooking, it is enough to wash them, rubbing them with the rough side of the sponge, dry them, and cut off the ends. Mature zucchini is peeled, cut in half and the pulp and seeds are removed.
Usually zucchini in Bulgarian is marinated in circles, but another form of cutting is also acceptable: rings, half rings, cubes.
To prepare an appetizer without sterilization makes it possible to pre-heat the vegetables included in its composition. Zucchini are blanched in a boiling marinade for 5-7 minutes or stewed with other vegetables for 20-30 minutes.
Jars for zucchini must be washed with soda and sterilized in any convenient way. Lids are also sterilized, usually by boiling. Close the jars with vegetables with metal lids to ensure tightness. If these conditions are not met, the workpiece will quickly deteriorate.

It is recommended to store zucchini marinated in Bulgarian style in a cool room, although practice shows that they stand well at room temperature.

Classic Bulgarian marinated zucchini recipe

Composition (per 4 l):

zucchini - 3 kg;
water - 2 l;
salt - 60 g;
sugar - 0.25 kg;
table vinegar (6 percent) - 0.25 l;
garlic - 12 cloves;
black peppercorns - 20 pcs.;
horseradish - 1 sheet;
laurel leaves - 5-6 pcs.

Cooking method:

Sterilize the jars, boil the lids that fit them.
Wash spices and spices, let them dry.
Cut a sheet of horseradish into pieces according to the number of cans, put a piece on the bottom of each of the prepared containers.
Peel the garlic, arrange the cloves in jars.
Wash the zucchini thoroughly. Blot with a tissue. Peel ripe vegetables, remove seeds from them. Cut the zucchini into 7-8 mm thick circles or other shapes, but about the same thickness.
Pour water into the pan, put salt, sugar, pepper and laurel leaves in it. Bring to a boil. Pour in the vinegar.
Dip the zucchini pieces into the boiling marinade. Cover the pot with a lid. Blanch for 5 minutes.
Arrange zucchini in prepared jars.
Bring the marinade in which they were blanched back to a boil and simmer for 5 minutes.
Pour marinade over zucchini.
Roll up the cans, turn over. Cover with a blanket. Leave to cool in a steam bath for better preservation.

Almost everyone likes zucchini prepared according to this recipe. They have a moderately spicy taste, remain crispy, but tender.

Bulgarian zucchini in a spicy marinade

Composition (per 4 l):

zucchini - 3 kg;
water - 2 l;
garlic - 8 cloves;
dill umbrellas - 4 pcs.;
currant leaves - 4 pcs.;
raspberry leaves - 4 pcs.;
salt - 60 g;
sugar - 0.25 kg;
table vinegar (9 percent) - 0.25 l;
allspice peas - 10 pcs.;
black peppercorns - 10 pcs.;
laurel leaves - 8 pcs.

Cooking method:

Wash the zucchini, pat dry with a kitchen towel. Cut off the ends of the vegetables. If the vegetables are large, peel them with a vegetable peeler.
Cut the zucchini into circles. Squeeze out the middle with large seeds from ripe fruits with a glass.
Sterilize jars. Spread currant and raspberry leaves, garlic cloves over them.
Put dill umbrellas, bay leaves, peppercorns in a saucepan. Pour in sugar and salt.
Fill with water. Bring to a boil.
Add vinegar. When the marinade boils again, put the zucchini in it and blanch for 5-7 minutes, depending on how thick you cut the vegetables.
Transfer zucchini to jars.
Boil the marinade for 3 minutes, pour over the vegetables.
Having rolled the jars with prepared lids, turn them over, wrap them. Leave to cool like this.

After cooling, the workpiece can be removed to the pantry or any other place where you usually store supplies for the winter.

Bulgarian zucchini with peppers and tomatoes

Composition (per 4 l):

zucchini (peeled) - 3 kg;
tomatoes - 1 kg;
bell pepper - 0.5 kg;
vegetable oil - 0.25 l;
bitter capsicum - 50 g;
garlic - 100 g;
salt - 40 g;
sugar - 0.2 kg;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Peel the zucchini, cut into cubes.
Pour boiling water over the tomatoes, remove the skin from them. Cut the pulp into slices.
Wash sweet pepper, remove seeds, cut it into thick quarters of rings.
Cut the hot pepper into thin rings, remove the seeds.
Pour oil into the bottom of the pan, put tomatoes in it, simmer for 10 minutes.
Add salt and sugar, simmer for another 5 minutes.
Add zucchini, sweet and hot peppers. Continue to simmer over low heat for 30 minutes.
10 minutes before readiness, pour in vinegar essence, add finely chopped garlic, mix. You can not chop the garlic, but crank it through a meat grinder.
Arrange the hot snack in sterilized jars, seal tightly.
Turn over, cover with a blanket.

In the morning, canned food can be rearranged to a place of permanent storage. According to this recipe, an appetizer is obtained, which can serve as a full-fledged side dish if it is warmed up. It tastes even better cold.

Zucchini canned for the winter in Bulgarian style can be different, but all these snacks have a savory and balanced taste. They are good on their own and as an addition to the main dish.

Zucchini in cooking is quite in demand. The first is because this vegetable is relatively cheap in price. And the second - thanks to its neutral taste, you can cook a lot of various dishes from fresh zucchini, from salty pancakes to a sweet pie. The same applies to preparations for the winter. Zucchini caviar, various salads, preserves, jams, and even candied zucchini - this is just a small fraction of those goodies that can be preserved for the winter. But most often pickled with garlic and herbs. You will not find the best snack in the winter. Well, perhaps, pickled tomatoes or cucumbers.

Bulgarian-style marinated zucchini has a delicate sweet and sour taste. Harvesting is good because jars of vegetables do not need to be sterilized. And that significantly reduces the hostess' time spent in the kitchen.

Output: 2 cans with a capacity of 1 l

Ingredients:

Zucchini - 1.5 kg,
Water - 1 l,
Sugar - 3 tablespoons,
Salt (large) - 1.5 tablespoons,
Vinegar 9% - 3 tablespoons,
Black peppercorns - 10 pcs.,
Garlic - 4 cloves,
Bay leaf - 2 pcs.,
Carnation - 4 pcs.

Cooking process:

For pickling, of course, it is best to use young zucchini. It doesn't matter what color they are - green, yellow or white. The main thing is to be with a thin skin, small, barely formed seeds and tender pulp.

Cut the fruits as you like. Most often, housewives prefer to marinate zucchini in circles or sticks of such length that they enter the jar.

In the meantime, you spend time cutting vegetables, put a large pot of water on high heat.

Dip the prepared zucchini into boiling water, moderate the heat to medium. Boil the vegetables for 5 minutes until the color changes. Here it is very important not to overcook the zucchini, otherwise, at best, they will not crunch in jars, and at worst, they will turn into a shapeless vegetable mass.

In jars, pre-washed and sterilized, put garlic, cloves, pepper.

Then drain the liquid from the zucchini into a separate container, and slightly cool the fruits themselves and transfer them to jars.

Return the vegetable broth in which the zucchini was boiled, return to the pan, add salt, sugar, vinegar, bay leaf. Boil the marinade for zucchini, then pour the contents of the jars into it.