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 homework. They shared their culinary finds with friends and acquaintances, recipes are widespread. Today, many make zucchini in Bulgarian for the winter, sometimes without even knowing the name of the snack, and are satisfied with its unique spicy taste. Even an inexperienced cook will be able to close these canned goods for the winter if they know the specialties of cooking this popular dish.
Cooking Features
Bulgarian zucchini marinated without sterilization in banks, which greatly facilitates the task facing the chef. However, without knowing some subtleties, he can get a result that does not meet expectations.
- Both young and overgrown fruits are suitable for cooking zucchini in Bulgarian, but from small vegetables, the snack is still more tender and pleasant to the taste.
- Young zucchini is not cleaned before cooking, it is enough to wash them, rubbing with the rough side of the sponge, dry, cut off the tips. Mature zucchini peeled, cut in half and remove the pulp with seeds.
- Usually the zucchini is marinated in Bulgarian in circles, but another cutting form is acceptable: rings, half rings, cubes.
- Preparing a snack without sterilization allows the preliminary heat treatment of vegetables included in its composition. Squashes are blanched in boiling marinade for 5-7 minutes or stewed with other vegetables for 20-30 minutes.
- Banks for squash should be washed with soda and sterilized in any convenient way. The lids are also sterilized, usually by boiling. Close the jars of vegetables with metal lids, ensuring tightness. If these conditions are not met, the workpiece will quickly deteriorate.
It is recommended to keep zucchini marinated in Bulgarian in a cool room, although practice shows that they stand well at room temperature.
The classic recipe of zucchini marinated in Bulgarian
Composition (4 liters):
- zucchini - 3 kg;
- water - 2 l;
- salt - 60 g;
- sugar - 0, 25 kg;
- table vinegar (6 percent) - 0, 25 l;
- garlic - 12 cloves;
- black pepper peas - 20 pcs .;
- horseradish - 1 sheet;
- laurel leaves - 5-6 pcs.
Method of preparation:
- Sterilize the jars, boil suitable lids.
- Wash the spices and let them dry.
- Cut the sheet of horseradish into pieces by the number of cans, put a piece on the bottom of each of the prepared containers.
- Peel the garlic, spread the cloves in a jar.
- Wash zucchini thoroughly. Blot with a napkin. Peel ripe vegetables, remove seeds from them. Slice zucchini with 7-8 mm thick circles or pieces of a different shape, but about the same thickness.
- Pour water into the pan, put salt, sugar, pepper and laurel leaves into it. Bring to a boil. Pour in vinegar.
- Dip zucchini pieces in boiling marinade. Cover the pot with a lid. Blanch for 5 minutes.
- Spread zucchini over prepared cans.
- Marinade, in which they were blanched, bring to a boil again and boil for 5 minutes.
- Pour marinade over zucchini.
- Roll banks, flip. Cover with a blanket. Leave to cool in a steam bath for better preservation.
Squashes prepared according to this recipe are popular with almost everyone. They have a moderately savory taste, remain crispy, but tender.
Bulgarian zucchini in a spicy marinade
Composition (4 liters):
- 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 - 10 pcs .;
- black pepper peas - 10 pcs .;
- laurel leaves - 8 pcs.
Method of preparation:
- Wash the courgettes, blot with a kitchen towel. Cut off the ends of vegetables. If the vegetables are large, peel them off with a peeler.
- Cut the zucchini into circles. From the ripe fruit glass squeeze out the middle with large seeds.
- Sterilize the jars. Spread currant leaves and raspberries, garlic cloves on them.
- Fold the umbrellas of dill, laurel leaves, and peppercorns in a pan. Pour the sugar and salt.
- Fill with water. Bring to a boil.
- Add vinegar. When the marinade starts to boil again, put zucchini in it and blanch for 5-7 minutes, depending on how thickly the slices you cut the vegetables.
- Put the zucchini in jars.
- Boil the marinade for 3 minutes, fill them with vegetables.
- Having rolled up the jars with prepared covers, turn them over and wrap them up. Leave to cool in this form.
After cooling, the billet can be stored in a storage room or any other place where you usually store supplies for the winter.
Bulgarian squash with peppers and tomatoes
Composition (4 liters):
- zucchini (peeled) - 3 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 0, 5 kg;
- vegetable oil - 0, 25 l;
- bitter peppers - 50 g;
- garlic - 100 g;
- salt - 40 g;
- sugar - 0, 2 kg;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- Peel zucchini, cut into cubes.
- Boil in tomatoes, remove the skin from them. Pulp cut into slices.
- Wash sweet pepper, remove seeds, cut it into thick quarters of rings.
- Chop the hot pepper into thin rings, remove the seeds.
- At the bottom of the pan, pour in the oil, put the tomatoes in it, simmer for 10 minutes.
- Add salt and sugar, stew for another 5 minutes.
- Add zucchini, sweet and hot peppers. Continue to simmer for 30 minutes.
- 10 minutes before readiness, pour in the vinegar essence, add the finely chopped garlic, mix. Garlic can not be chopped, but rotated through a meat grinder.
- Spread a hot snack on sterilized jars, hermetically seal the cork.
- Turn over, cover with a blanket.
In the morning, canned food can be rearranged to a permanent storage place. This recipe produces an appetizer that can serve as a complete garnish if it is warmed up. It is no less tasty in the cold.
Zucchini preserved for the winter in Bulgarian may be different, but all of these snacks have a savory and balanced taste. They are good on their own and as a supplement to the main course.
