Bulgarian-style pickled zucchini, the recipe with photos of which I decided to offer you, turns out crispy, with a moderate sweet-sour taste. Very similar to the ones that could be seen in abundance on store shelves in the 90s.
Small, young zucchini are best suited for canning. From larger specimens, before marinating, remove the seeds and then cut them into semicircles or bars.
To add a special aroma, sprigs of fresh or dry dill, parsley, cherry and horseradish leaves are placed in the preserved jar.
The above ingredients make 2 liter jars of pickled zucchini.




- zucchini – 1.5 kg;
- sugar – 100 g;
- salt – 60 g;
- water – 1 l;
- table vinegar (9%) – 125 g;
- garlic – 4 cloves;
- black peppercorns – 6-8 pcs.;
- bay leaf – 2 pcs.;
- cloves – 2 pcs.;
- dill, parsley.




Wash the zucchini thoroughly under running water, then cut them into slices approximately 1 cm thick. It is not necessary to remove the skin from the fruit; in young zucchini it is quite tender.




Take a large saucepan (enough to fit all the zucchini) and pour in a liter of water. Put salt, granulated sugar, spices there. Bring the marinade to a boil over low heat, then pour vinegar into it.





Immerse the chopped zucchini in the boiling marinade and, stirring them with a spoon from time to time, keep on the fire for about 6-7 minutes. The main thing here is not to overcook the fruits, otherwise they will become soft and not tasty. Remove the pan from the stove as soon as the vegetables change color.




Sterilize glass jars in advance over boiling steam. Place a sprig of dill and two cloves of garlic in each.





Then fill the jars to the top with boiled zucchini. After this, remove the bay leaf from the marinade, which produces an unpleasant bitterness when cooked for a long time. Boil the liquid again and pour it over the zucchini. Roll up the jars with metal lids, turn them upside down, leave for a day, wrapped in a warm blanket.




Bulgarian-style pickled zucchini can be stored well at room temperature for a year.
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step by step recipe with photos

Bulgarian-style pickled zucchini can be rolled into jars without resorting to sterilization. Boiling curly slices in a spicy marinade reliably ensures complete safety of the workpiece even when stored in a warm room, but you should not cut the rings too thin. The recipe is extremely simple, although it includes an impressive range of spices.

On a frosty winter evening, crispy zucchini will be an excellent alternative to pickled cucumbers as part of a hot thick pickle, spicy solyanka, elegant bright vinaigrette and as a snack 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.

Preparation

1. Zucchini should be young with tender skin and small seeds. Ripe vegetables are not suitable for this preparation. Buy firm zucchini without mechanical damage or signs of spoilage. Place them in the sink and wash them well with a washcloth to remove dirt and dust. Dry with a paper towel. Trim the ponytails on both sides. Cut into circles 3-4 mm high. If the zucchini is large in diameter, cut in half to create half rings.

2. Pour water into the pan. Add salt and sugar. Stir and boil. Rinse the dill, horseradish, cherry and currant leaves. Cut into small pieces. Peel the garlic, cut into 2-3 parts. Add prepared herbs, garlic, allspice and black peppercorns, bay leaf, and table vinegar to boiling water. Stir and cook for 3-5 minutes after boiling. Place the chopped zucchini in the boiling marinade. Stir. Cover the pan with a lid and let it boil. Cook after boiling for 8-10 minutes over medium heat.

3. At 3-4 minutes the zucchini will change color.

4. While the vegetables are cooking, rinse the jars with lids with soda and rinse well with running water. Boil containers and lids for 8-10 minutes.

Without turning off the heat on the zucchini, pack them into sterile jars. Pour boiling marinade and close the lids tightly. Turn it upside down and wrap it in a warm blanket. Leave in this position so that the jars cool well. Bulgarian zucchini is ready. Move to a pantry or cellar for storage.

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 crisp up 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 contents of the jars.


Roll up the lids on 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.


Calories: Not specified
Cooking time: Not indicated

Bulgarian-style zucchini, the recipe for which I have been successfully using in practice for several years now, always turns out great. Super crispy, savory and fabulously delicious. They are very reminiscent of those same Bulgarian cucumbers. By the way, you can safely cover cucumbers according to this recipe. It will also turn out very tasty. Just before putting them in a jar, you will need to soak the cucumbers in cold water for several hours, or better yet, overnight. Both cucumbers and zucchini turn out beyond all praise. Be sure to try it!

Ingredients for 2 liters of preparation:

- small zucchini – 1.5 kg;
- purified water – 5 tbsp.;
- granulated sugar – 1/2 tbsp.;
- table vinegar (9%) – 125 ml;
- rock salt – 1.5 tbsp. l.;
- a “broom” of herbs and spices for canning (dill umbrellas, horseradish, tarragon, cherry and currant leaves, celery);
- garlic - a clove in each jar.

Recipe with photos step by step:




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

By the way, they also turn out very tasty. Try this snack too.





2. Choose a suitable pan for the marinade that will fit 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 vinegar.






6. Place the chopped zucchini in the boiling brine. The fire should be small. Cover the pan with a lid, leaving a small hole for steam to escape. Cook for 6-8 minutes. Stir occasionally to ensure the zucchini is evenly coated with the marinade.




7. Prepare the jars. Wash and sterilize using steam. Liter - within 15 minutes. For half a liter, 10 minutes will be enough. Place garlic and herbs at the bottom of the preparation containers.




8. Carefully place the hot zucchini. And fill with marinade. Seal with clean lids. If you use a seamer, turn the cans upside down. Place in a warm place and wrap it up to cool as slowly as possible. And then transfer it to the cellar for long-term storage. If you use twist-off lids, do the same except you don't need to turn the jars over.




Crispy, aromatic and spicy Bulgarian zucchini is ready for the winter. All that remains is to wait until winter and take a sample. I’m sure you will give this recipe to all your friends who try the appetizer.

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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.