Dressing for pickles with fresh pearl barley

2.09.2018 Winter blanks

Dressing for pickle for the winter from fresh cucumbers with pearl barley more than once will help out those who in the winter are sorely lacking time to prepare a full dinner, but in the summer there is a desire and time to stock up healthy vegetables. Having a jar of pickle on hand, it’s enough to dilute the cube in water, boil a couple of potatoes in the broth, and add useful preparations - and the soup is ready! It will take 90 minutes to cook. Of these ingredients, you get 3 banks of 500 g

Ingredients:

pearl barley - 500 g;
fresh cucumbers - 1 kg;
carrots - 450 g;
onions - 400 g;
tomato puree - 300 g;
parsley root - 1 pc.;
bay leaf - 3 pcs.;
table salt - 35 g;
apple vinegar - 40 ml;
vegetable oil - 50 ml;
granulated sugar and black pepper to taste.

How to prepare a dressing for pickle for the winter

Prepare all the vegetables - wash, chop. First, peel the onions, cut finely.

Instead of onions, you can take shallots or mix different varieties of onions.

Carefully wash fresh cucumbers, cut off the tips. Cut the cucumbers into small cubes or straws.

We scrape the carrots, rinse with cold water, rub on a large vegetable grater.

We sort out pearl barley, soak in cold water for 10 minutes, then rinse thoroughly under a tap.

In a deep roasting pan, pour vegetable oil, put all the chopped vegetables. The washed barley is discarded on a sieve, added to vegetables. Purely washed parsley root cut into circles, put in a roasting pan, mix the ingredients.

Add tomato puree, table salt, pour apple cider vinegar. For balance, pour a little granulated sugar to your taste and pepper the dish with freshly ground black pepper.

Close the roasting pan with a lid. We put on the stove, after boiling, reduce the gas to a minimum, cook for 45 minutes.

Jars for harvesting are thoroughly washed and dried in the oven. We cover the lids with boiling water. We lay out the hot pickle in jars tightly, cover with lids.

We put the cans in a large pan, pour hot water so that it reaches the shoulders. After boiling, sterilize for 30 minutes (banks with a capacity of 500 g).

Workpieces are tightly corked and put away for storage in a cold place.