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Bulgarian zucchini (preparation for the winter). Recipe for marinating zucchini in Bulgarian for the winter Recipe for young zucchini in Bulgarian


Calorie content: Not specified
Cooking time: Not indicated

Bulgarian zucchini, the recipe of which I have been successfully using in practice for more than a year, always work out well. Super crispy, savory and delicious. They very much resemble those bulgarian cucumbers... By the way, cucumbers according to this recipe can be safely closed. It will turn out very tasty too. Just before putting in the jar, the cucumbers will need to be soaked in cold water for a few hours, or better - for the night. Both cucumbers and zucchini are beyond praise. Try it!

Ingredients for 2 liters of workpiece:

- small squash - 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 - one clove in each jar.

Recipe with photo step by step:




1. Wash and dry the courgettes thoroughly. Cut off the ends. Cut into circles. About 1-1.5 cm thick.

By the way, they are still very tasty. Try this appetizer too.





2. Choose a suitable marinade pan that will hold all the ingredients. Pour in purified water.




3. Add granulated sugar.




4. Add salt there. Mix everything thoroughly and bring to a boil over low heat.



5. Pour in the vinegar.






6. Place the sliced ​​zucchini in the boiling brine. The fire should be small. Cover the pot with a lid, leaving a small hole for the steam to escape. Cook for 6-8 minutes. Stir occasionally to marinade the courgettes evenly.




7. Prepare the jars. Wash and sterilize over steam. Liters - within 15 minutes. A half-liter will be enough for 10 minutes. Place the garlic and herbs on the bottom of the containers.




8. Arrange the hot courgettes carefully. And fill with marinade. Seal with clean lids. If using a seamer, turn the cans upside down. Heat and wrap to cool as slowly as possible. 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 cans.




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 you will distribute this recipe to all your friends who try the appetizer.

We also offer you to prepare

Cooking Bulgarian zucchini for the winter does not take much time and effort. In addition, for the preparation of such interesting dish no 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 marinate any kind of zucchini. The main thing is that they are ripe and ripe. It is not necessary to peel off the peel. There are many recipes for pickled vegetables for the winter, differing in recipe and other things. However, the cooking technique is the same for each recipe, 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. Only the hostess decides 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:

  1. Before directly preparing the workpiece, you should choose the right zucchini. Both mature and young vegetables are perfect for this purpose. However, using small-sized fruits, a person gets a more tasty and delicate dish.
  2. Zucchini must be thoroughly rinsed under water using a sponge, then allowed to dry and cut on both sides. Peeling off the peel is optional, but some housewives still remove it. The seeds and pulp must be removed.
  3. Marinating zucchini takes place by cutting into cubes, rings, circles and half rings.
  4. Additional sterilization is not required, since vegetables have already gone through this procedure when they were heat treatment, boil the marinade, put the zucchini in it and cook (you can stew it) for 6 minutes.
  5. The procedure for sterilizing jars with lids is that they are first washed with soda, and after that they are sterilized by boiling or in another way. It is recommended to take metal and sealed covers. If you ignore this step, then the shelf life of vegetables will be significantly reduced.

The storage area for the workpieces should be cold and dark.

Ingredients for a snack

To prepare tender and tasty zucchini, it is recommended to prepare everything in advance necessary ingredients... 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 bitter 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 washed too. For disinfection and vegetables are advised to be treated with baking soda, during rinsing with water, which can be found in any person in the kitchen.

It is required to peel off the peel from mature zucchini, as over time it becomes tasteless and tough. Cooking principle squash preparation uncomplicated. The main thing is to follow the rules and recipes.


Cooking rules

The appearance of the finished zucchini resembles a Soviet snack that is not sterilized everywhere. Due to the fact that vegetables are not sterilized, a recipe snack does not take long to cook.


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 pan is being processed vegetable oil, and zucchini are fried on it.

After frying vegetables, it is necessary to prepare jars with lids, namely, thoroughly sterilize. First they are washed under hot water, after which it is poured 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 be infused for some time, after which it will be poured into the jars.

How to cook marinated zucchini in Bulgarian without sterilization

Before cooking, you should prepare the ingredients in advance and sterilize the jars with lids.


The vegetables are washed, peeled and cut into circles. Dill and parsley are washed, sorted out. Garlic is peeled from the husk, with which the bottom of the sterilized jars is then laid.

To prepare the marinade, you need to pour water into a wide saucepan, pour sugar, pepper, lavrushka, salt into it and boil. Wait a little and repeat boiling again, this time adding vinegar.

Vegetables are placed in the brine, cover the pan with a lid and wait 5 minutes. The zucchini are carefully placed in jars, which are then poured with the finished marinade after it is boiled again. Banks roll up and turn over.

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

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

Output: 2 cans with a capacity of 1 l

Ingredients:

  • Zucchini - 1.5 kg,
  • Water - 1 l,
  • Granulated sugar - 3 tablespoons,
  • Salt (coarse) - 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 have a thin skin, small, barely formed seeds and tender pulp.


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


While you are taking the time to cut vegetables, place a large pot of water over high heat.

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


Put garlic, cloves, peppers in jars that have been washed and sterilized in advance.


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


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


Roll up jars of zucchini with lids. Cool upside down with a blanket. Send pickled bulgarian zucchini for storage in a cellar or pantry.


Bulgarian marinated zucchini for the winter: a recipe with a photo of Ksenia.

Many years ago, Bulgarian cucumbers were sold in the store. their taste is incomparable. Once, I decided to try to close the zucchini according to this recipe. You know, the Bulgarian zucchini turned out for the winter is simply delicious. Now, according to the same recipe, I close 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 currants, cherries, horseradish and dill umbrella);
  • garlic - 3 cloves.

Step-by-step recipe for Bulgarian zucchini for the winter

  1. Try to use only young zucchini for this recipe.
  2. Wash the zucchini and cut into slices, the cucumbers will need to be soaked first.
  3. Pour water, salt and sugar into an enamel container, bring to a boil, then add vinegar.
  4. Immerse our zucchini (or cucumbers) in the marinade and let it boil under closed lid 5-7 minutes.
  5. Put herbs and garlic in prepared sterilized jars, then very carefully put the zucchini (or cucumbers) with a spoon, fill them with boiling marinade and immediately roll up the jar with a lid.
  6. Upside down, wrap in a blanket until it cools.

Bulgarian-style marinated zucchini for the winter are sold out in our family with a bang, and the guests love them very much. But I have not yet revealed this recipe to them, you are the first to know about it!

Once upon a time, many years ago, pickled Bulgarian cucumbers were sold in shops. Such bubble-crunchy, insanely delicious !!! How I liked them !!

And now, about 3 years ago, I figured out the recipe for this marinade and now I close cucumbers, and zucchini, and small patisonits in it. Since the cucumbers for conservation have not yet ripened, and the season of young zucchini has begun, I am exhibiting a recipe for marinade with them.

Incredibly delicious marinated zucchini, try it once, then you will marinate the zucchini only in this way. Housewives usually like him not only for the simplicity of preparation and taste, but also because 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 can be removed with difficulty can be sent to the blank. Both in the first and in the second case it will be very tasty.

The peculiarity of this blank is that the zucchini are boiled until cooked in a marinade, and then laid out in banks. 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, prepare the courgettes properly. If you have young ones, with a milky skin, then you can not 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 have already become far from their first youth, then we must peel off the skin, you can use a vegetable peeler, it’s more convenient, faster and safer. We cut the washers of large zucchini into halves or even quarters. And do not grind with slicing, it is better to cut a little thicker than thinner. The optimal zucchini washer thickness is about 5-8 mm.

We sterilize jars in any way convenient for you. Can be washed and kept at 110 degrees in the oven until dry, can be steamed by putting a boiling kettle on the spout. I sometimes sterilize in the microwave, but the main thing here is not to overdo it, otherwise the can will burst.

Now you need to wash and sort out all the greens, peel the garlic and put them in the jars. Usually, 4 liter jars are needed for such a number of zucchini.

Now the most important part is the preparation of the marinade. You need to take a fairly large saucepan of at least 5 liters and pour the water into it. Immediately add sugar and salt, put black pepper. The bay leaf can be omitted if you don’t like it, and if you add, then add at this stage. We give the marinade to a boil. Bubbles appeared - add vinegar, and wait for boiling 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 are steamed well, during this time you need to mix everything a couple of times so that it does not turn out that some of the zucchini floated on the surface.

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

Zucchini are moderately spicy, very tasty. Thanks to a sufficient amount of bite, they calmly stand the winter in the pantry.