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➠ Pickle for the winter
➠ Pickle with tomato sauce for the winter

Pickle with tomato sauce for the winter

4342

Kitchen Eastern European

Calorie content 62.8 kcal

Portions 3 l.

Cooking time 4 h

Proteins * 2 gr.

Fats * 0.3 g

Carbohydrates* 13.3 gr.

Content

Preparing pickle for lunch always takes a long time, so this dish is a rare guest on the table. Pickle prepared in summer will save your time. It is proposed to prepare it on the basis of fresh cucumbers. During heat treatment and infusion, they will taste salty, and you can use overgrown and substandard vegetables for harvesting. Cooking pickle with the addition of tomato sauce.

Ingredients

Cucumbers 4 Kg Onion 0.5KG Carrot 0.5KG Fresh tomatoes 6 pcs. Tomato sauce 0.5 l. Salt 4 tablespoons Pearl barley 2 tbsp. Table vinegar 9% 3 tbsp

Cooking process

First, wash the cucumbers thoroughly, peel the onions and carrots. Cut the cucumbers into small cubes and place them in a deep bowl.

Chop the peeled onions into small cubes and transfer to the cucumbers.

Chop the tomatoes into cubes as well. We add them to the pickle for juiciness and sourness.

Sprinkle chopped vegetables with salt, add tomato sauce to them, and mix everything well. Leave the vegetables for 2 hours to give their juice.

During this time, pour the pearl barley with boiling water and leave for 40 minutes. Then drain this water and pour boiling water over the cereal for 40 minutes.

Chop the carrots on a medium grater and fry them in vegetable oil.

Cool the fried carrots and transfer to the infused vegetables. Add soaked barley to them.

Mix everything well and transfer this mass to a saucepan for making jam. Simmer the pickle over low heat for 30 minutes from the start of the boil, stirring regularly. You can add boiled water to the pickle during the stewing process, since the cereal will absorb some of the liquid.