Pickle with barley for the winter (harvest without cucumbers)
Many people like pickle with pearl barley, but it is not so easy to cook it at the first request of family members in view of the rather long cooking process.
The semi-finished product in banks, which can be prepared for the winter, will become a lifesaver in such cases. You just have to add the missing ingredients and ... voila!, We call the household to the table, the delicious fragrant dish is ready.
In this culinary recipe, the products are taken at the rate of 7 jars of half a liter, one such jar is enough to prepare 2-2.5 liters of pickle. If you are cooking in pots of a larger capacity, preserve the workpiece in jars of a larger capacity or use two jars of 0.5.
- pearl barley (dry) - 2 tbsp.,
- tomatoes (sweet and sour, bright red) - 1 kg.,
- turnip - 1 kg.,
- carrot - 1 kg.,
- table 9% vinegar - 50 ml.,
- sunflower oil - 200 ml (1 not a full glass),
- salt - 1 tbsp. l (More should not be added, since the salinity of the final dish will still be regulated by cucumbers and brine).
How to cook pickle with barley for the winter
We prepare sterile jars and caps for preservation.
We wash the groats well and soak for 6-8 hours, then boil until cooked. It is convenient to use a slow cooker.
Grind tomatoes in fruit juice using a submersible or conventional blender. You can also use any other kitchen appliance you have for this purpose.
Chop the onions in quarters.
On a combine or coarse grater we rub carrots
Pour the sunflower oil into the stewing container, add the chopped onion, simmer until soft.
We send shredded carrots and tomato juice there. Stew for about 40 minutes on low heat.
Add the pearl barley porridge, salt and mix thoroughly so that all the components are evenly distributed and mixed.
Bring to a boil and simmer for another 10 minutes.
Add table vinegar, mix and simmer on the fire for another 5 minutes.
Hot pour into prepared jars and cork.
We store together with all preservation.
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