Traditional recipes

Bulgarian cucumbers in vinegar

Bulgarian cucumbers in vinegar

We wash the cucumbers very well. For 2 kg of cucumbers we need 6 jars of 800 g. We wash the jars and prepare lids for them (preferably new). Peel a squash, grate it and slice it. Peel an onion, wash and slice. We put the cucumbers in jars. Then in each jar add 3 slices of carrot, 3 slices of onion, a teaspoon of salt, a teaspoon of sugar, 4 tablespoons of vinegar, 1/2 teaspoon peppercorns, 1/2 teaspoon mustard seeds and 1/2 flower dill.

Fill the jars with water and put the lids on. In a tall pot, arrange a clean towel at the bottom and put 3-4 jars, then cover with water. Bring to the boil for 15 minutes after the water starts to boil. Allow to cool in the pot. Take them out, wipe them with a towel and put them in the pantry.

Pickled salad with cucumbers and peppers in vinegar with garlic and onion

Pickled salad with cucumbers and peppers in vinegar with garlic and onion. Cucumbers in jars with capsicums or donuts, for the winter. Pickled salad recipe with vinegar, hot peppers, carrots, garlic and thyme. How to put peppers in vinegar? How to make pickle salad for the winter?

Every year I put homemade pickles, simple or assorted. In addition to the classic pickles of pickled cucumbers, cauliflower, gogonele or sauerkraut, I always make a few jars of spicy salad in vinegar. they do not have a fixed recipe and can be improvised according to taste and depending on the ingredients I have at hand.

This pickle salad with cucumbers and peppers in vinegar is delicious! Hot peppers, garlic, onions and thyme give it an incredible flavor! The recipe is a simple one, based on those of Hungarian ciolomada & # 8211 see here.

The gogonele and cabbage are also added to the ciolomada. In my salad I put what I had now at hand: kapia peppers, cucumbers, carrots and hot peppers. You can also use white bell peppers in the garden.

This kind of pickle salad with vinegar is prepared in 2 stages: slicing the vegetables and marinating them for a few hours with vinegar, salt, sugar and spices, followed by putting in jars and filling the liquid with vinegar and water, in equal parts.

In general, people put onions and mustard seeds in spicy pickle salads, in the style of Bulgarian catsraves (see here). I chose to go with garlic and thyme.

A blade grater (mandolin) or a vegetable slicer is useful & # 8211 find something like this here. Once upon a time, there were large wooden graters with smooth or corrugated metal blades. My great-grandmother had something like that and called it a joke. He cut the cabbage faithfully with it.

During marinating, the vegetables soften and leave a lot of juice and will fit better in jars. The vinegar used is a simple, white, table one (9 degrees & # 8211 Royal). The salt must be fresh, especially for pickles. It is found in markets in 3-5 kg ​​bags and it says "Salt for the food industry".

I give you the quantities for 1 jar of 640 ml (large jar) of pickle salad with cucumbers and peppers in vinegar. You can multiply them according to your needs. It includes approx. 600 g of vegetables (peppers, cucumbers, carrots, garlic, hot peppers) & # 8211 in the proportion you want. I put 50/50 cucumbers / peppers.

Rules for perfect pickles, in brine or vinegar

No doubt our grandparents knew more about pickles than most of us know today. This is because pickling is one of the oldest methods of preserving vegetables, which has remained unchanged for thousands of years. In the past, people did not have refrigerators or freezers or where to buy imported fresh vegetables in the middle of winter. Storing in the form of pickles was one of the very few possibilities for preserving vegetables in the cold season. This is why almost everything that needs to be known about pickles must be sought in history, in ancient practices, which reached the grandparents through transmission from one generation to another.

Who knows how many generations, we used to call the term of pickles both fermented vegetables, put in brine, and those preserved in vinegar. These assortments are not, however, exactly the same. Once upon a time, the term to die necessarily referred to the fermentation process. Fermentation takes place only in pickles in brine. Those in vinegar are rather marinated. Vegetables put in vinegar become good for consumption when the sour marinade acts on them for a certain time. The fact that we currently call both varieties with the same term must be due to the fact that both are used identically. Pickles are served with meat and other savory dishes, replacing raw salads in winter.

We are in that period of the year when, in almost every Romanian house, barrels and jars are filled with all kinds of vegetables. They are to be kept for the winter, in the cool hiding place of the pantries. This article provides a set of rules to follow for both pickled and pickled pickles.

Cucumbers for the winter! 8 simple and delicious recipes!

Today we offer you a small collection of cucumber recipes in a jar for the winter! Suitable for any taste: marinated, pickled, less salted, in tomato sauce, etc. If you have been accustomed to a recipe for many years, then it's time to try a new one, a new and less common taste. In winter, the delicious cucumbers will remind you of the sunny summer and will beautify the table.

Recipe No. 1 & # 8211 Incredibly good cucumbers

INGREDIENTS (for 1 liter of water)


1. In a 3-liter jar arrange the bay leaves, pepper, cloves, sliced ​​onion, dill. Then add the cucumbers.

2. Pour hot water into jars.

3. Allow to cool, drain, add sugar and salt in proportion to 1 liter of water. Boil the water, then pour over the cucumbers and seal the jars.

4. Add the vinegar to the jar before pouring the water a second time.

Recipe No. 2 & # 8211 Crispy cucumbers


-a horseradish leaf, currant, sour cherry, bay leaf


1. Arrange the carrot cut in four and all the ingredients listed above in a 2 liter jar.

2. Arrange the cucumbers, pour hot water on top for 15 minutes.

3. Drain the water. Add salt, sugar, table vinegar.

4. Boil the water with spices and pour it back into the jar. Seal the jars.

Recipe No. 3 & # 8211 Lightly salted and peppered cucumbers

INGREDIENTS (for a 3 liter jar)


1. Wash and keep the cucumbers in clean water for 3 hours, changing it periodically.

2. Arrange in a jar: a dill hat, a horseradish leaf, 5 currant leaves, 4 cloves of garlic, 10 black peppercorns, 4 cloves, cinnamon, tarragon.

3. Arrange the cucumbers in jars vertically, pour the hot brine for 3 minutes. Then drain the brine, boil it again and pour it one last time and add 1 tablespoon of vinegar to the jar.

4. Seal the jars. Turn them upside down and wrap them in blankets until they cool.

Recipe No. 4 & # 8211 Crispy cucumbers

INGREDIENTS (for a 3 liter jar)

-horseradish leaves, sour cherry, currant, dill branches


1. Arrange in clean, sterilized jars: horseradish leaves, sour cherry, black currant, dill sprigs and garlic.

2. Add sugar and salt.

3. Fill the jars with cucumbers and pour cold water.

4. Cover the jars with plastic lids and place them in a dark place, such as the basement.

Cucumbers will be ready in 3 months, but stay until spring.

Recipe No. 5 & ​​# 8211 'Drunk' Cucumbers

INGREDIENTS (for 1.5 liters)

-3 tablespoons topless salt

-1 teaspoon of vinegar essence


1. Arrange in 3-liter jars: horseradish, dill, garlic, currant leaves.

2. Arrange the cucumbers in the jar and pour the marinade. In 1.5 liters of water add salt, sugar, vinegar essence, vodka.

3. Sterilize the jars for 15 minutes.

Recipe No. 6 & # 8211 Cucumbers in tomato sauce



1. Pass the tomatoes through the mincer, add the oil.

2. Then add the sugar, salt and cook for 10 minutes. Then add the sliced ​​cucumbers. When it starts to boil, boil for 20 minutes, then add the garlic and vinegar.

3. Mix well and distribute in sterilized jars, staple the jars. You will need time to cut cucumbers, but instead you will get 10 jars of 650 g.

For preservation in vinegar, small cucumbers are chosen. The liquid is prepared from 2 parts water and one part vinegar. To 1 l of liquid put 25 g of salt and 10 g of sugar.

It is estimated that the liquid is about half the capacity of the jars.

It is boiled for only 5 minutes, with 1-2 bay leaves, a little thyme, dill and celery leaf, then it is left to stay on the fire for another 10 minutes, in order to flavor well.

Pour the liquid over the cucumbers, after putting in each jar a little ground pepper or berries and 2-3 slices of horseradish on top.

The jars are filled to the top and tied immediately, with double cellophane, then placed in the pantry. Cucumbers will no longer ferment, but will be sour.

Ingredients needed for Bulgarian cucumbers

To get a jar of Bulgarian cucumber, you need the following ingredients:

  • 8 cucumbers
  • 70 ml of vinegar
  • 3 tablespoons sugar
  • 1 teaspoon coarse salt
  • 10 peppercorns
  • 10 mustard seeds
  • a bay leaf
  • a few slices of onion
  • 100 ml of water

Depending on the number of jars you want to get, multiply the quantities.

Gogons in vinegar. Two recipes without preservatives

Among the most appreciated pickles are these Gogonele in vinegar, which come out so tasty, slightly crunchy, not very salty, with a sweet-spicy taste.

Ingredients for Gogonele in vinegar

gogonele (about 3 kg)
the water
Bay leaves
pickle spices
garlic cloves
onion rings
dill stalks and stalks (dried)
optional: cauliflower, beetroot

Preparation Gogonele in vinegar

Variant 1 of Gogonele in vinegar.

In the first variant, the gogonelas are prepared like the Bulgarian cucumbers.

Place the dill stalks, onion rings and cleaned garlic cloves on the bottom of the jars, then we start to stuff the gogonelles so that they don't break, but there are no empty spaces, too big or too many.

Add over the gogonele 1 tablespoon more salt, 5 tablespoons sugar and 1 tablespoon pickle spices.

The jar at the bottom has a sign, a stripe.

Vinegar is added up to that line, but I measured about 150 ml of vinegar, I put in all this amount, because not all of them will have the same covered surface, because not all gogons are the same size, writes

Fill with water until the jar is full, then screw the lid on.

Place the jars in deep pots, which will be filled with water, but not exceeding 3/4 of the height of the jars.

Put the pots on the fire and leave for about 10 minutes after the water has reached boiling point, and the gogonele has slightly changed color to yellow.

After extinguishing the fire, leave the jars in water until they cool down permanently.

Variant 2 of Gogonele in vinegar.

In the second variant, place the gogonelles in jars, over 1-2 dill stalks, 2-3 onion rings and 2-3 cloves of garlic, then put water on them to measure the amount of liquid. necessary.

Pour water from them and put in a bowl on the fire 1 part vinegar and 3 parts water

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

3 autumn canned recipes

Canned, canned, canned. Or how to gather the best from the autumn garden for your winter pantry. If you are still in the middle of preparing zacuşti and jams, here are 3 recipe ideas to try these days.
The mother in the kitchen, the skilled culinary blogger, made a contest of autumn canned recipes on her personal blog. We chose three very good, healthy and tasty recipes that we tested in our own kitchens.

1. Cucumbers in vinegar

Mmm! There are so many dishes that go great with pickles.

Let's try the recipe below and wait for the winter in peace, with the pantry ready!

The recipe for cucumbers in vinegar belongs to the blogger My fancy cake.

Ingredients for cucumbers in vinegar:

& # 8211 cucumbers
& # 8211 vinegar
& # 8211 big salt
& # 8211 sugar
& # 8211 celery leaves
& # 8211 dried dill
& # 8211 horseradish root
& # 8211 garlic
& # 8211 mustard seeds
& # 8211 peppercorns
& # 8211 hot peppers
& # 8211 aspirin

How to make cucumbers in vinegar?

I make two models of cucumbers. In some jars I put celery leaves, and in others I put dried dill sticks. For the diversity of taste, I recommend you try both options. On the bottom of the jar we place celery leaves or dill sticks and horseradish pieces. Arrange the cucumbers in jars. Among the cucumbers we put a few cloves of garlic, mustard and peppercorns and hot peppers if you choose the spicy version. Also for variety you can replace garlic with onion rings. Cover the cucumbers with celery or dill and horseradish sticks. In each jar pour 1 finger of vinegar, then fill with water.

Pour all the liquid into a bowl and measure it. To 1 liter of liquid add 1 tablespoon of high table salt and 3-4 tablespoons of sugar. Stir in the liquid until the salt and sugar melt. Crush the aspirin and sprinkle it over the cucumbers and pour the liquid into jars. Boil the jars until the cucumbers change color. Remove immediately from the pan in which they boiled and leave to cool.

Top 8 pickled cucumber recipes, perfect for winter! A wonderful selection of recipes, which will be very useful for any housewife!

Marinated cucumbers are an indispensable appetizer at family meals, especially during the cold period of the year. If you want to stock up on a delicious, flavorful and crunchy appetizer, check out the 8 recipes listed below. Just choose the way you like and fill the pantry with a delicacy that you will appreciate at the highest level.

Recipe No.1 & # 8211 Marinated cucumbers "As in trade"


-1.5 tablespoon salt (for 1 l of water)

-3 tablespoons sugar (for 1 l of water)

-10-12 tablespoons 9% vinegar (for a 3 l jar)

-spices (bay leaf, allspice, cloves, dill)


1. Prepare a jar with a volume of 3 l. Place the spices and onion in the bottom, cut into slices.

2. Fill the jar with cucumbers (preventively kept in cold water).

3. Pour boiling water into the jar and allow to cool to room temperature. Drain the water from the jar into a saucepan. Add salt and sugar. Put the pan on the fire and bring the water to a boil.

4. Add the vinegar to the jar, then pour in the hot brine. Close the jar with a lid.

Recipe No.2 & # 8211 Crispy Cucumbers


-1 horseradish leaf, currant and sour cherry



1. Wash and peel the carrot. Cut it into 4 parts and place it at the bottom of a 3 l jar.

2. Add the sliced ​​onions, garlic cloves, dill umbrella, bay leaf, horseradish, currant and sour cherry to the jar.

3. Place the cucumbers in the jar. Fill the jar with boiling water and leave it at room temperature for 15 minutes.

4. Drain the water from the jar into a saucepan. Add salt, sugar and vinegar to the pan. Bring the marinade to a boil and pour into a jar. Close the jar with a lid.

Recipe No.3 & # 8211 Less Spicy Cucumbers



1. Wash the cucumbers. Soak them in a bowl of cold water for 3 hours. Periodically change the water.

2. Place the dill umbrellas, horseradish leaf, currant leaves, garlic, peppercorns, cloves, cinnamon and tarragon at the bottom of the jar.

3. Fill the jar with cucumbers. Place them vertically.

4. Boil water with salt and sugar. Pour it into the jar and leave it for 3 minutes. Drain in a saucepan and bring to a boil again.

5. Add the vinegar to the jar, then fill it with boiling brine. Close it with a lid and turn it upside down. Cover the jar with a duvet and allow it to cool.

Recipe No.4 & # 8211 Pickled Cucumbers "Outdoors"


-horseradish, cherry, currant leaves


1. Wash and sterilize the jars. Place the dill, garlic cloves, horseradish, cherry and currant leaves at the bottom of each jar.

2. Add 4 tablespoons of sugar and 10 teaspoons of salt to each jar.

3. Fill the jars with cucumbers, then with cold water. Close the jars with a plastic lid and place them in a dark, cool place. Cucumbers will be ready in 3 months.

Recipe No. 5 & # 8211 Marinated cucumbers with vodka




1. Place the horseradish root, dill, garlic and currant leaves at the bottom of the jar.

2. Fill the jar with cucumbers as densely as possible.

3. Bring the salted water and sugar to a boil. When the water starts to boil, add the vodka and vinegar. Pour the hot marinade into the jar.

4. Cover the jar with a lid and sterilize it for 15 minutes.

Recipe No.6 & # 8211 Marinated cucumbers in tomato sauce



1. Wash the tomatoes. Cut them into smaller pieces and remove the spine. Pass them through the meat grinder.

2. Mix the tomato puree with the oil, sugar and salt. Boil the puree for 10 minutes.

3. Wash the cucumbers and cut them into rounds. Gradually add them to the bowl with the tomato puree. Stir.

4. Bring the mixture to a boil. On low heat, cook for 20 minutes.

5. Add the garlic and vinegar. Stir. Pour the cucumbers into jars and sterilize them. You will get about 10 jars of 650 g each.

Recipe No.7 & # 8211 Marinated cucumbers in record time



1. Place the cucumbers in jars.

2. Mix all the ingredients for the marinade (except the vinegar) and bring to a boil. Boil it for 3 minutes. Allow to cool, then add the vinegar.

3. Pour the marinade into jars and cover with lids. Sterilize them for 5 minutes.

4. Close the jars with lids and allow them to cool.

Recipe No.8 & # 8211 Lightly salted cucumbers



1. Place the spices and cucumbers in jars.

2. Add the vinegar and fill the jars with boiling water. Close them with lids.

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