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Pickle for the winter with barley and fresh cucumbers

0
3175
Kitchen Eastern European
Calorie content 74.1 kcal
Portions 1.5 l.
Cooking time 1 d.
Proteins * 2.4 gr.
Fats * 3.5 gr.
Carbohydrates* 15.7 g
* per 100 gr. product
Pickle for the winter with barley and fresh cucumbers
Content

Rassolnik, which is quite unpretentious in preparation, can be rolled up for the winter without much hassle and please relatives in the cold season with fresh hot soups. Such a pickle will safely stand in a cold basement until the beginning of spring.

Ingredients

Cooking process

step 1 out of 5
Rinse the pearl barley, add water and leave for 2 hours. Wash cucumbers, cut into cubes, add 1 tbsp. salt, stir and let stand for 2 hours.
step 2 out of 5
Remove the husk from the onion and cut it into cubes.
step 3 out of 5
Grate the peeled carrots on a coarse grater. Pour vegetable oil into a pan, put onions with carrots and simmer with occasional stirring for 10 minutes.
step 4 out of 5
Add chopped cucumbers to the vegetables in the pan and cook for about 20 minutes more. Add pearl barley to the pan and simmer for another 15-20 minutes, then add tomato paste. Simmer for 10 minutes.
step 5 out of 5
Pour in vinegar essence, mix thoroughly and simmer for another 2 minutes. Spread the pickle in sterile jars, roll it up and turn it upside down, wrap it in a warm towel. Leave to cool completely overnight.

Bon Appetit!

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