Pickle with pearl barley and cucumbers - harvesting for the winter

In a deep frying pan we heat sunflower oil. Throw finely chopped onions into a frying pan with heated oil, then chopped garlic cloves and carrots grated on a large vegetable grater.

We pass the vegetables over moderate heat for 10 minutes, until the carrots become soft.

Next, add tomato puree or tomato paste. Instead of tomato paste, you can take fresh tomatoes and mash them with a meat grinder or blender. Just keep in mind that tomato paste is concentrated, so you need to take more fresh tomatoes - 400-500 g.

Soak pearl barley in cold water for 10-15 minutes, rinse, pour into vegetables. Pour 250 ml of hot water, pour salt, sugar. Cook over low heat for 30 minutes.

Peel the pickles, cut into cubes. Cut the chili pod into rings.

I cooked this pickle with overripe salted cucumbers, ordinary barrel cucumbers can not be peeled.

When the pearl barley is ready, put the chopped cucumbers and chili in the pan.

Add finely chopped parsley, flakes of sweet paprika, pour 9% vinegar, pepper to taste.

Stew all together for 15 minutes. During this time, prepare the container - wash the jars with hot water with any detergent, rinse, dry in the oven. Boil the lids.

We lay out the finished pickle in jars. We sterilize containers with a capacity of up to 500 ml for 25 minutes.

We tighten the covers tightly and put them in a cool place for storage.