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Pickle preparation for the winter

0
2277
Kitchen Eastern European
Calorie content 95 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 2 gr.
Fats * 3.1 gr.
Carbohydrates* 23.1 gr.
* per 100 gr. product
Pickle preparation for the winter
Content

I want to offer a wonderful recipe for pickle for the winter. Pickle prepared in this way will help out great if you have little time to prepare food after a hard day at work. A tasty piece is prepared quickly and will not take much of your time.

Ingredients

Cooking process

step 1 out of 7
First of all, rinse the barley thoroughly several times, then fill it with cold water and leave for a while. In the meantime, wash the cucumbers thoroughly, cut off the ends and cut into strips.
step 2 out of 7
Wash the tomatoes well, make a cross-shaped incision, pour boiling water for a few minutes, then transfer to ice water, carefully peel off the skin and cut the stalk. Chop the peeled tomatoes with a blender until smooth.
step 3 out of 7
Wash the carrots thoroughly, peel with a vegetable peeler, grate on a coarse grater. Peel the onions, rinse and chop finely.
step 4 out of 7
Pour the pearl barley through a sieve. Put the prepared ingredients in a deep container with a thick bottom, add the required amount of vegetable oil, drinking water, granulated sugar and table salt.
step 5 out of 7
Stir well and let sit for about 15-20 minutes.
step 6 out of 7
Put on medium heat, bring to a boil, reduce heat, cover and simmer for about 30-40 minutes, stirring occasionally. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 7 out of 7
Remove the hot pickle from the heat, carefully place it in sterile jars, and roll up with sterile lids using a seaming machine. Turn the pickle jars upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then turn the cooled jars over and transfer to a cool, dark place for storage.

Enjoy delicious mouth-watering pickle!

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