Pickle in jars with barley and fresh cucumbers - winter recipe

10.11.2018 Winter blanks

When the crop is harvested, and you do not know what to do with it, use the useful recipes for winter preparations. It is convenient to preserve vegetables for the winter and always be with vitamins at any time of the year.

This recipe will tell you how to prepare pickle with pearl barley and fresh cucumbers in jars for the winter. This preparation will serve you as a salad, as an appetizer, and as a dressing for soup.

On days when there is no time to cook, and the family is waiting for dinner, cook homemade soup with the addition of a wonderful dressing for pickle. To do this, you can even not cook the meat broth, and cook a lean soup on the water. Boil water, add potatoes and a portion of canned vegetables from a jar, and after 20-25 minutes a hot lunch will be on the table.

Ingredients:

cucumbers - 1 kg;
barley - 150 grams;
onions - 200 grams;
carrot - 200 grams;
tomato paste - 150-180 grams;
salt - 1 tables. l .;
sugar - 0.5 tables. l .;
vegetable oil - 60 grams;
vinegar - 40 grams.

How to prepare a pickle for winter with barley and fresh cucumbers

Prepare vegetables for pickle. First, peel the onions and carrots, chop them. Three carrots on a grater, and onions crumbled in small cubes. Pour the oil into the pan so that it is enough to fry the vegetables - this is about half the serving. Heat and spread the vegetables to fry.

Stir and fry until soft and transparent, about 5-7 minutes.

We cut fresh cucumbers into cubes. However, you can grate, as you used to do it for pickle.

We use any cucumbers, even large overgrown fruits can be processed - this is another convenience of this harvesting.

Pour barley with plenty of water and cook for 30-40 minutes. Only it is better to pre-soak the cereal in water overnight so that it boils faster.

Add the fried carrots with onions, cucumbers and barley cooked in advance to the pan.

put cucumbers, barley and fried vegetables in a pan

Add the tomato paste, the remaining vegetable oil and put it to simmer on a slow fire.

After 10 minutes, add salt and sugar, continue to simmer, sometimes stirring the vegetables. In total, we simmer the salad for 30 minutes, pour vinegar at the end and wait until the pickle boils again and is ready.