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Bulgarian Pickled Cucumbers for Winter
Instructions
I get all the ingredients ready. I peel the onion and the garlic. I cut the onion in half. Before cooking I rinse the cucumbers and soak them in cold water for 3–4 hours – this "restores" their firmness and makes them crisp.
I put 3 cloves of garlic into each jar. Garlic is the "signature" note of the Bulgarian marinade.
I add 2 bay leaves to each jar.
I cut the onion halves into half-rings and put them into the jars – the onion gives the marinade a special sweetness.
I add 6 allspice berries and 12 black peppercorns to each jar. This "pepper pair" is a classic for winter cucumbers.
I trim the stem ends off the cucumbers and pack them into the jars. I try to pack them tightly, but without breaking them.
I make the marinade. For 2 jars I put 1 litre of water on the heat. I add 8 tsp of sugar and 4 tsp of salt and stir it all together. I bring it to the boil, then add 8 tbsp of 9% vinegar. I stir again and let it boil for 2–3 minutes.
I pour the prepared marinade into the jars with the cucumbers and cover them with sterilized lids, but do not seal them yet.
I put a piece of cloth on the bottom of the pot – it protects the jars from cracking as they heat up. I stand the jars in it. I fill the pot with warm water up to the shoulders of the jars and set it on the heat.
Once it boils, I sterilize the jars for 10–15 minutes. By this time the cucumbers should turn an olive-yellow colour – this is a sign that they are ready. I take the jars out of the pot.
I seal the jars and turn them upside down for 5–7 hours until they have cooled completely.
The Bulgarian-style pickled cucumbers for winter are ready. I move the jars to a cool place for storage.Bon appetit!
Tips
- 1
ALWAYS SOAK the cucumbers in cold water for 3–4 hours – that way they "drink up" and stay crisp in the jar. Without soaking they come out softer.
- 2
USE pickling varieties with bumpy skin – smooth salad cucumbers will not be crisp. The best size is 8–12 cm.
- 3
Sterilizing IN WATER for 10–15 minutes is critical for long storage. Without it the cucumbers will not last until winter.
- 4
Turn the jars upside down FOR 5–7 HOURS – this checks the seal and lets them "ripen in the warmth". A similar method works for other kinds of pickled preserves.
Video
FAQ
How is the Bulgarian marinade different from an ordinary one? +
The main differences are the onion in the jar and the sugar/salt/vinegar ratio. In the Bulgarian recipe: 4 tsp of sugar per litre of water (the classic version has 2 tsp), 2 tsp of salt (less than usual) and 4 tbsp of vinegar (standard). The onion adds extra sweetness and softness. As a result, the cucumbers come out more "delicate" and slightly sweet, perfect as a snack or for sandwiches. Ordinary Russian pickled cucumbers are sharper and saltier, closer to salted ones.
Can it be done without sterilizing? +
It can, but then the method has to be different (a double pour with boiling water). In the classic Bulgarian recipe sterilizing is essential – the cucumbers "cook" in the marinade and take on their famous "olive" colour. Without sterilizing they stay green, are less soft and you will not get the signature flavour. The shelf life without sterilizing is also shorter – 6–8 months instead of 12–18.
How long do the finished cucumbers keep? +
In a cool dark place (cellar or pantry at 10–15 °C) – up to 18 months. At room temperature – up to 8 months. Once opened – 5–7 days in the fridge. Signs of spoilage: a bulging lid, cloudy marinade, an off smell – throw them out without regret. Even with the right method, one jar in 10 may "not work out" – do not be upset, it happens.
When can you eat them after sealing? +
At least 30 days later – that is the time it takes for the cucumbers to soak up the marinade fully. Best after 2–3 months, when the flavour fully comes through. You can try them earlier – after a week the cucumbers are already edible, but the flavour will be "raw". At New Year, open the jars you sealed in July – 6 months of maturing = perfect soaking. For early use (after a week), simply marinate them in a pan without sealing – these will be "express cucumbers".
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