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Pickle for the winter

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There is a saying: “Prepare a sleigh from the summer!”. Also in the blanks, if you try in the summer, in the winter you can save a lot of time on cooking. For example, having prepared rassolnik in advance for the winter from fresh cucumbers with barley, jars of commercials 10-15, you can then cook the soup in almost 10 minutes! Bring the water or broth to the boil in a saucepan, add a can of pickled pickle, bring the soup to a boil, and pickle is ready! The billet contains all the necessary vegetables and pearl barley. Do not boil, fry or soak anything in advance. It turns out great vegetable soup. And if you have boiled meat, you can chop it and add it to the pan. Then, in general, there will be a great hearty lunch Late cucumbers-overgrowns, which will need to be freed from seeds and finely chopped, will go perfectly into pickle for the winter.

Ingredients for 3 liters:

  • Cucumbers - 1.5 kg
  • Tomatoes - 0.8 kg.
  • Onion - 0.5 kg.
  • Carrots - 0.5 kg.
  • Pearl barley - 250 gr.
  • Salt - 1st.l. (large, with a slide)
  • Sugar - 2 tbsp. (with a small slide)
  • Vinegar 9% - ¼ stack.
  • Vegetable oil - 1/3 stack.
  • Barley Water

Preparation method of pickle from fresh cucumbers for the winter:

Banks and covers in advance my and sterilized. I wipe dry.

My pearl barley in running water to "clean water". Pour it with cold water and leave for 2-2.5 hours. Then I drain the water. I put the pearl barley in the saucepan, pour boiling water on it and boil (after boiling) on ​​medium heat for about 30 minutes. Cook almost until readiness. Barley should remain a bit harsh.

I wash the prepared cereal under cold water.

Tomatoes peeled. I just brushed it off. To peel off it easier to pour tomatoes with boiling water.

Peeled tomatoes cut into cubes. In a large pot pouring vegetable oil. I put diced tomatoes.

Onions clean and finely cut. Add the onion to the pan with the tomatoes.

Carrots brush and rub on a coarse grater. Add to the pot.

I cut cucumbers into cubes. Pre-try them so they do not get bitter. Cucumbers add to the pot.

Then pour salt and sugar into the pot. Stir (can be straight hand). Immediately you will see that a lot of juice was extracted from vegetables.

I put on the fire and bring to a boil, then diminish the fire and boil for 20 minutes.

After the specified time I pour in vinegar and add barley. Stir with a spoon. And the carcass is another 10 minutes.

Try to taste, you may need to dosolit or add sugar. Do not reuse the spoon that you have tried, otherwise the sterility of the workpiece may be broken.

I lay out the hot preparation for pickle on sterilized cans and roll it up. You need to lay out tightly, tamping, without excess liquid (use a spoon with holes).

Rolled banks turn over and wrap to cool. Fresh cucumber pickle is ready! Store in a cool dark place. Enjoy your meal!

How to cook pickle for the winter

The very same dressing is prepared thoughtfully and thoroughly. For its preparation of ingredients requires a little - The most basic are cucumbers and pearl barley. This cereal gives the winter harvesting a special consistency and unique taste. To achieve a rich taste, follow the following recommendations for creating pearl barley:

  • Barley, before direct cooking, be sure to soak.
  • It is better to get rid of too coarse skin of cucumbers.
  • Covers before conservation must be sterilized.
  • The blank is rolled up only in sterilized jars.

Recipes pickle for the winter

Cooking soup dressing can be different. There are lots of recipes with or without barley, with cucumbers fresh or salted, with tomato paste or fresh tomatoes. Preparation of pickle for the winter of cereals and cucumbers will appeal to everyone, especially those who have little time. A jar of vegetable mixture can be eaten just like that, heating its contents in a griddle or using it for its intended purpose - adding it to the meat broth. It will turn out very tasty if you season it all with potatoes, hot pepper, greens or garlic.

Rassolnik with barley for winter

• Time: 1 hour.
• Number of servings: 12 people.
• Calories: 45 kcal per 100 g.
• Purpose: for dinner, lunch, fasting.
• Cuisine: Russian.
• Difficulty: medium.

When there is absolutely no time to cook a soup or something for the second, and to feed the family with something you need - it can help out such a filling for pickle for the winter, like this one. You just need to get a jar from the refrigerator and add its contents to boiling water. Cooked pickle prepared according to this recipe is well suited as a base for solyanka, and pickle can be used as a sauce for any side dish.

Ingredients:

  • cucumbers - 3 kg,
  • boiled pearl barley - 500 g,
  • carrots - 1 kg,
  • onions - 1 kg,
  • Tomato paste - 1 tbsp,
  • vegetable oil - 200 ml,
  • 9% Acetic Essence - 100 ml,
  • sugar - 250 g,
  • salt - 2 tbsp,
  • water - 100 ml.

Cooking method:

  1. Cut vegetables. Mix in a saucepan. Add salt, sugar, tomato paste, butter. Boil 40 minutes.
  2. Supplement with cereal. Boil another 10 minutes.
  3. Pour essence 5 minutes before readiness.
  4. Pour the hot billet in the banks, roll up.

From fresh cucumbers

• Time: 50 minutes.
• Number of servings: 12 people.
• Calories: 48 kcal per 100 g.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

If you are thinking about how to make canned pearl barley soup, then pay attention to this pickle recipe for the winter. Roll up the workpiece according to this method is necessary during the ripening of cucumbers. The classic recipe uses salted fruits, but if the blanks are made in the summer, it will be more rational to use fresh vegetables. Cooked pickle pickles from fresh cucumbers for the winter will turn out very appetizing. If you use all the necessary ingredients listed in the composition, then you will get very tasty.

Ingredients:

  • fresh cucumbers - 3 kg,
  • Barley - 500 g,
  • tomatoes - 1.5 kg,
  • onions - 1 kg
  • Bulgarian pepper - 300 g,
  • carrots - 1 kg,
  • Vinegar 9% - 150 ml,
  • vegetable oil - 200 ml,
  • salt - 2 tbsp,
  • water - 150 ml.

Cooking method:

  1. Dice vegetables (carrots can be grated using a large grater as shown in the photo).
  2. Grind peeled tomatoes in a meat grinder.
  3. Rinse the grits well. Boil until almost ready.
  4. Add tomatoes, cereals, water, butter, sugar and salt to the pan. To mix everything. Put the stew.
  5. After 15 minutes, add the remaining vegetables and boil a little more.
  6. Add vinegar and roll.

With pickled cucumbers

• Time: 1 hour 10 minutes.
• Number of servings: 10 persons.
• Calories: 56 kcal per 100 g.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

Preparation for the winter for pickle pickles is considered a traditional Russian dish. This cooking option is considered traditional. Cucumbers give the filling a unique, unique taste to this dish. It is important to note: the main vegetable ingredient of pickle should not be pickled or pickled - it must be salted fruits.

Ingredients:

  • pickles - 1.5 kg,
  • pearl barley - 300 g,
  • onions - 1 kg,
  • carrots - 1 kg,
  • vegetable oil - 100 ml,
  • tomato juice - 1 l,
  • salt - 1.5 tbsp,
  • water - 300 ml.

Cooking method:

  1. Krupa boil to a state of almost complete readiness.
  2. Shred vegetables as in the photo, fry, put in a saucepan. Add water. Simmer for 20 minutes.
  3. Pour tomato juice into the container for the cooking ingredients. Simmer another 10 minutes.
  4. Add vegetables with cereal, bring to a boil.
  5. Pour the soup preparation in banks.

From green tomatoes

• Time: 1 hour 50 minutes.
• Number of servings: 10 persons.
• Calories: 53 kcal (per 100g).
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

You do not know how to prepare the basis for the soup without the traditional participation of pickles? Pay attention to the recipe of the original Russian pearl barley soup with the addition of green tomatoes. Tomatoes will give the harvest a unique taste. You can add garlic to the side dish or soup prepared from this blank - it will be even more delicious.

Ingredients:

  • Barley - 1 kg,
  • green tomatoes - 2 kg,
  • carrots - 1 kg,
  • onions - 1 kg,
  • tomato paste - 5 tbsp. l.,
  • sunflower oil - 200 ml,
  • Vinegar 9% - 100 ml,
  • sugar - 1.5 tbsp. l.,
  • parsley - 100 g,
  • salt - 3 tbsp. l.,
  • water - 300 ml.

Cooking method:

  1. Pearl grains soak, boil until half ready.
  2. Tomatoes (uncut as in the photo) also soak.
  3. In a container with a thick bottom pour oil. Add there chopped onions, carrots. Stew for 10 minutes.
  4. Put tomatoes in a fry. Simmer for 20 minutes.
  5. Supplement stewed vegetables with cereal. Cook for 10 minutes.
  6. Put tomato paste, parsley, salt, sugar. Boil a little.
  7. Infuse 9% essence. Wait for boiling. Roll up in sterile jars.

You have looked through all the recipes of preparations for the winter and your decision should be unequivocal - to prepare food now, so that in winter it would be easier and faster to prepare lunch and dinner.

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