Recipe for pickling zucchini in Bulgarian for the winter. Pickled zucchini in Bulgarian Zucchini in Bulgarian winter without sterilization

Zucchini is quite in demand in cooking. The first is because this vegetable is relatively cheap in price. And secondly, thanks to its neutral taste, you can prepare a lot of different dishes from fresh zucchini, from savory pancakes to sweet pie. The same applies to preparations for the winter. Squash caviar, various salads, preserves, jams, and even candied squash are just a few of the goodies that can be preserved for the winter. But most often they are marinated with garlic and herbs. You won't find a better snack in winter. Well, maybe pickled tomatoes or cucumbers.

Bulgarian marinated zucchini has a delicate sweet and sour taste. The good thing about this preparation is that the jars of vegetables do not need to be sterilized. And this significantly reduces the time the housewife spends in the kitchen.

Yield: 2 cans with a capacity of 1 liter

Ingredients:

Zucchini – 1.5 kg,
Water – 1 l,
Granulated sugar – 3 tbsp.,
Salt (coarse) – 1.5 tbsp.,
Vinegar 9% - 3 tbsp.,
Black peppercorns – 10 pcs.,
Garlic – 4 cloves,
Bay leaf – 2 pcs.,
Cloves – 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 that they have thin skin, small, barely formed seeds and tender pulp.

Cut the fruits as desired as you like. Most often, housewives prefer to pickle zucchini in circles or cubes long enough to fit into the jar.

While you're taking the time to chop the vegetables, place a large pot of water over high heat.

Place the prepared zucchini in boiling water and reduce the heat to medium. Cook vegetables for 5 minutes until color changes. It is very important here not to overcook the zucchini, otherwise, at best, they will not crunch in the jars, and at worst, they will turn into a shapeless vegetable mass.

Place garlic, cloves, and pepper in jars that have been washed and sterilized in advance.

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

Return the vegetable broth in which the zucchini was cooked back to the pan, add salt, sugar, vinegar, and bay leaf. Boil the zucchini marinade, then pour it into the jars.

Cover the jars with zucchini. Cool upside down, wrapped in a blanket. Send pickled Bulgarian zucchini to the cellar or pantry for storage.

Bulgarian pickled zucchini for the winter: recipe with photo by Ksenia.

Once upon a time, many years ago, pickled Bulgarian cucumbers were sold in stores. So puffy-crispy, incredibly delicious!!! I liked them so much!!

And about 3 years ago I figured out the recipe for this marinade and now I use it to add cucumbers, zucchini, and small patties. Since the cucumbers for preservation are not yet ripe, and the season of young zucchini has begun, I am posting a recipe for a marinade with them.

Incredibly tasty pickled zucchini, try it once, then you will only pickle zucchini this way. Housewives usually like it not only for its ease of preparation and taste, but also for the fact that there is no need to stand in the kitchen all day with complex cutting, and at the same time for the lack of sterilization. In addition, both very young zucchini and those that have already reached such maturity that the peel is difficult to remove can be used for harvesting. In both the first and second cases it will be very tasty.

The peculiarity of this preparation is that the zucchini is boiled until tender in the marinade, and then placed in jars. The marinade is brought to a boil again and poured into jars.

To prepare such zucchini, you will need to prepare the following products:

Zucchini of any maturity - 3 kilograms;

Water - 2 liters of good purified filtered water;

Granulated sugar - 1 glass;

Salt - 3 tablespoons with a medium slide;

Table vinegar 9% - 250 ml;

Horseradish leaf, dill or other greens;

Garlic - 3 cloves per 1 liter jar;

Peppercorns - 1 teaspoon;

Bay leaves - 6-8 pieces.

First, let's prepare the zucchini properly. If you have young ones with milky skin, then you don’t have to peel them. Just wash them thoroughly with a brush or a hard sponge so that not a grain of sand remains, then carefully cut them with washers, throwing the ends of the zucchini out. If the zucchini has already become far from its first youth, then be sure to peel the skin, you can use a vegetable peeler, it’s more convenient, faster and safer. We cut large zucchini washers into halves or even quarters. And don’t cut too small; it’s better to cut a little thicker than thinner. The optimal thickness of the zucchini washer is approximately 5-8 mm.

We sterilize jars in any way convenient for you. You can wash it and keep it in the oven at 110 degrees until dry, you can treat it with steam by placing it on the spout of a boiling kettle. I sometimes sterilize in the microwave, but the main thing here is not to overdo it, otherwise the jar will burst.

Now you need to wash and sort all the greens, peel the garlic and put them in jars. Typically, this amount of zucchini requires 4 liter jars.

Now the most important part is preparing the marinade. You need to take a fairly large saucepan, no less than 5 liters, and pour water into it. Immediately add sugar and salt, add black pepper. You can omit the bay leaf if you don’t like it, but if you add it, add it at this stage. Let the marinade boil. If bubbles appear, add vinegar and wait for it to boil again.

Now you need to dip the zucchini into the boiling marinade. Immediately cover the pan with a lid and keep everything on medium heat for exactly 5 minutes. The zucchini is thoroughly steamed, during which time you need to stir everything a couple of times to prevent some of the zucchini from floating on the surface.

Turn off the heat and transfer the zucchini to the prepared jars. Cover the jars with lids while we bring the marinade to a boil again. Then pour the zucchini with this marinade and roll everything up. We turn the jars over and send them to self-sterilize under a fur coat.

The zucchini turns out moderately spicy and very tasty. Thanks to a sufficient amount of bite, they can easily stand in the pantry over the winter.

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-style 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 seal these canned foods for the winter if he knows the peculiarities of preparing this popular dish.

Cooking features

Bulgarian-style zucchini is pickled without sterilization in jars, which greatly simplifies the task facing the cook. However, without knowing some of the subtleties, he may get a result that does not meet expectations.

Both young and overgrown fruits are suitable for preparing zucchini in Bulgarian style, but from medium-sized vegetables the appetizer still turns out more tender and pleasant to the taste.
Young zucchini is not peeled before cooking; it is enough to wash it, rubbing it with the rough side of a sponge, dry it, and cut off the ends. Ripe zucchini is peeled, cut in half and the pulp and seeds are removed.
Usually, Bulgarian zucchini is pickled in circles, but another form of cutting is also acceptable: rings, half rings, cubes.
Preliminary heat treatment of the vegetables included in its composition makes it possible to prepare a snack without sterilization. Zucchini is 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 recipe for zucchini marinated in Bulgarian style

Composition (for 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 leaf;
laurel leaves – 5–6 pcs.

Cooking method:

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

Video recipe for the occasion:

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

Bulgarian zucchini in spicy marinade

Composition (for 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 and pat dry with a kitchen towel. Cut off the ends of the vegetables. If the vegetables are large, use a vegetable peeler to remove the skins.
Cut the zucchini into circles. Using a glass, squeeze out the middle of the ripe fruit with large seeds.
Sterilize the jars. Place currant and raspberry leaves and garlic cloves over them.
Place dill umbrellas, laurel leaves, and peppercorns in a saucepan. Add sugar and salt.
Fill with water. Bring to a boil.
Add vinegar. When the marinade returns to a boil, add the zucchini and blanch for 5-7 minutes, depending on how thick you cut the vegetables.
Transfer the zucchini to jars.
Boil the marinade for 3 minutes, pour it over the vegetables.
Having rolled up the jars with the prepared lids, turn them over and wrap them up. Leave to cool like this.

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

Bulgarian zucchini with peppers and tomatoes

Composition (for 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 and cut into cubes.
Pour boiling water over the tomatoes and remove the skins. Cut the pulp into slices.
Wash the sweet pepper, remove the seeds, and cut it into thick quarter 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 the vinegar essence, add finely chopped garlic, stir. You don’t have to chop the garlic, but grind it through a meat grinder.
Place the hot snack in sterilized jars and seal tightly.
Turn over and cover with a blanket.

In the morning, canned food can be moved to a permanent storage location. This recipe makes an appetizer that can serve as a full-fledged side dish if reheated. It is no less tasty when served cold.

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

Today there are many options for preparing zucchini dishes. 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, which allows you to make many dishes. But as a rule, it is simply pickled or made into spicy salads that can easily complement a modest family dinner. Canned snacks can be used as an independent dish, for a snack, or simply to decorate a holiday table.

Let's take a closer look at how to cook Bulgarian zucchini for the winter. The marinade used for this preparation is very concentrated; many housewives love this recipe and marinate not only zucchini in it, but also other vegetables. Cucumbers and squash also work well, and you can preserve assorted vegetables. For our recipe, it is better to use young zucchini or zucchini.

Ingredients

Zucchini - 3-4 pcs.;
Laurel leaves - 4 pcs.;
Black pepper - 12 peas;
Carnation inflorescences - 4 pcs.;
Fresh parsley sprigs - 4 pcs.;
Onion (small size) - 1 head.
For the marinade:
Filtered water – 1-1.2 l;
Lavrushka - 4 pcs.;
Black pepper - 15 peas;
Vinegar 9% - 100 ml;
Granulated sugar - 3.5 tbsp;
Rock salt - 1.5 tbsp.

Preparation

Rinse the zucchini under running water and cut off the “butts” on both sides. Cut into rings approximately 2-3 cm thick.

Rinse two 1-liter jars thoroughly with detergent and sterilize over steam. Wash the lids, place them in a saucepan and pour boiling water over them. Place bay leaf, black peppercorns, parsley, and cloves on the bottom of the prepared jars. Peel the onion head, rinse and cut into two parts, or chop into half rings. We put it in jars.

We place the zucchini tightly in glass containers, and on top of them there is a sprig of parsley.

Pour clean water into the jars with zucchini to measure the required amount of liquid. You should get about 1 liter, maybe a little more.

Pour it into the prepared saucepan. Add bay leaf, pepper, salt and sugar. Place on the stove and bring to a boil with regular stirring. 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 strain. Pour into jars with zucchini. During cooking, the marinade absorbed the taste of all the spices, which is why the finished zucchini is not only tender in taste, but also aromatic.

Cover the filled jars with lids. Place a clean rag on the bottom of a small saucepan, place glass containers and pour in cold water so that it comes up to the hangers of the jars. After boiling, sterilize for 5 minutes. Carefully remove, screw on the lids and turn over.

Wrap it in a towel and keep it like that until it cools completely. Chilled pickled zucchini in Bulgarian style are ready for the winter, all that remains is to put it in a dark and cold place. Bon appetit.

To prepare zucchini, it is recommended to take a small size. The skin should be thin, the flesh tender, and the seeds small, unformed.
You can supplement the preparation with other vegetables: squash, zucchini.
It is not necessary to cut the fruits into circles; you can use any shape you like.
For those who like a spicier snack, you can add hot pepper and a clove of garlic.
If more water is required than indicated in the recipe, then the amount of spices needs to be increased proportionally. Otherwise the taste may change.

Cooking zucchini in Bulgarian style 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 any expensive ingredients. The taste of zucchini is unusual with sweet and sour notes. Sometimes they are added to pies, pizza, as a topping, or eaten just like that.

It is allowed to marinate any type of zucchini. The main thing is that they are mature and ripe. It is not necessary to peel off the peel. 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.

Specifics of preparing zucchini in Bulgarian for the winter

Some people do not sterilize jars with lids before pickling vegetables in them. Only the hostess decides whether to do the same or not. 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 medium-sized fruits, a person gets a more tasty and tender dish.
The zucchini must be thoroughly rinsed under water using a sponge, then allowed to dry and trimmed on both sides. It is not necessary to peel the peel, but some housewives still remove it. Seeds and pulp must be removed.
Marinating zucchini occurs by cutting it 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, boil the marinade, place the zucchini in it and cook (can be stewed) for 6 minutes.
The procedure for sterilizing jars with lids is that they are first washed with soda, and then sterilized by boiling or another method. It is recommended to take metal and sealed lids. If you ignore this step, the shelf life of vegetables will be significantly reduced.

The place where the workpieces are stored 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;
laurel;
several garlic cloves;
raspberry and currant leaves;
salt: two tablespoons;
vinegar: one hundred and thirty grams.

Greens and zucchini are thoroughly washed, sorted, rotten and very yellowed specimens are removed. Garlic cloves are peeled and also washed. For disinfection, it is recommended to treat vegetables with baking soda while rinsing with water, which is available in any person’s kitchen.

It is necessary to peel the peel from mature zucchini, as over time it becomes tasteless and tough. The principle of preparing zucchini preparation is simple. The main thing is compliance with the rules and recipes.

Cooking rules

The appearance of ready-made zucchini resembles a Soviet appetizer, which is not sterilized everywhere. Due to the fact that the vegetables are not subjected to sterilization, the recipe does not take long to prepare the snack.

After rinsing the zucchini under water using a rough sponge, peel off the skin. 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 the zucchini is fried in it.

After frying vegetables, it is necessary to prepare jars with lids, namely, thoroughly sterilize them. First, they are washed under hot water, then doused with boiling water. Allow to 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 sit for a while, after which it will be poured into jars.
How to cook pickled zucchini in Bulgarian without sterilization
Before cooking, you should prepare the ingredients in advance and sterilize the jars with lids.
Vegetables are washed, peeled and cut into circles. Dill and parsley are washed and sorted. The garlic is peeled and then used to put the bottom of sterilized jars.
To prepare the marinade, you will need to pour water into a wide saucepan, add granulated sugar, pepper, bay leaves, salt and boil. Wait a little and repeat the boiling again, this time adding vinegar.
Place vegetables in the brine, cover the pan with a lid and wait 5 minutes. The zucchini is carefully placed in jars, which are then filled with the prepared marinade after it boils again. The cans roll up and overturn.
How and for how long are blanks stored?
Subject to the necessary rules, recipes and some other things, zucchini preparations can be stored for a long time. Places for storing squash preparations - a dark and cold cellar, refrigerator. The temperature should not be lower than 0 O C and higher than 20 O C.