Refueling pickle for the winter

Preparing vegetables for cutting. To do this, peel the carrots and wash them. Peel the onions, wash and dry them. Rinse cucumbers and tomatoes thoroughly. For cucumbers, cut off the tips on both sides to avoid possible bitterness. Cut out the trace from the stalk in tomatoes.

Rinse the pearl barley thoroughly and place in a saucepan. Fill with water in a ratio of 1: 3. Bring the contents of the pan to a boil and cook the cereals for an hour. It is worth noting that if you pre-soak the barley for several hours, you can significantly reduce the cooking time. For dressing, you need a fairly soft, but not overcooked cereal. While the barley is cooking, cut the vegetables. Cut the cucumbers into small cubes, the tomatoes into small pieces, finely chop the onions with a knife, and rub the carrots on a coarse grater. We put all the chopped vegetables in a deep saucepan for subsequent cooking.

Pour sunflower oil into a saucepan with vegetables, add salt, black peppercorns and bay leaves. Mix everything thoroughly and put the pan on the stove. We cook the vegetable mass at low temperature for half an hour from the moment of boiling. Stir the future dressing periodically so that it does not burn. After the specified time, add the boiled pearl barley and continue cooking for another thirty minutes. Next, pour vinegar essence into the almost finished dressing, mix and immediately remove from the stove.

I wash the cans with a soda solution and sterilize in any convenient way. Wash the lids and boil in water for a couple of minutes. Let the jars and lids dry. We lay out the hot dressing on the prepared container and immediately roll up the lids. We wrap the blanks with a blanket and in this position we leave to cool slowly. After cooling down, put the jars in a cool, dark storage place.