Pickle soup made from fresh or pickled cucumbers, prepared in jars for the winter, is a striking example of modern and, if you like, “mobile” cooking. The preparation is good in terms of saving time: you don’t have to cook, but simply take the next portion out of the refrigerator.
You can take such preparations with you on hikes or just on a trip to nature, a business trip and other trips. Of course, this is somehow unusual at first glance, because it is much more common to take bread, candy bars, etc. And you try...
Pickle in cucumber jars can be varied with a huge number of ingredients, including pearl barley, rice, tomatoes, peppers, fresh and dried herbs (your choice). An integral ingredient is vinegar, as well as your favorite spices and spices.
Note to the housewife: since pearl barley takes quite a long time to boil, I recommend preparing it in the evening, after soaking it for 1.5-2 hours. Cook for 50 minutes.
About measures: how much to how much
It’s worth saying right away that you will have to independently calculate how many containers and what volume is required for each recipe experimentally, using simple elementary school calculations. Here are approximate measures:
- for 1 kg of cucumbers – a 2.5 liter jar;
- for 1 kg of tomatoes – one 1.5-liter jar;
- for 1 kg of onion – one liter jar;
- 0.5 liters is enough for 1 kg of carrots.
Now let's finally get to the recipes.
Winter pickle made from fresh cucumbers with pearl barley
This recipe is simple and easy to prepare. It is the basis for other compositions.
You will need:
- 3 kg of cucumbers (fresh);
- 0.9 kg of onions and carrots;
- 1.5 kg of tomatoes;
- 0.4 kg pearl barley;
- a glass of sugar;
- 100 ml vinegar;
- 200 ml vegetable oil;
- 50 grams of salt.
How to cook:
Boil the pearl barley separately (either in advance or at the time of cooking).
At the same time, heat the frying pan and simmer the cucumbers, onions and carrots. After 20 minutes add tomatoes. Cook for about 10 more minutes.
Then add pearl barley with oil, vinegar, salt and add the specified amount of sugar. Simmer for 5 minutes. Stir thoroughly during cooking, then turn off the stove and let the mixture brew for a while.
Place into jars.
A few more preparations for the winter: 1) Cucumber salad; 2) Salad with rice and vegetables; 3) Zucchini salad; 4) Dressing for borscht.
Rassolnik for the winter recipe
- The pearl barley should be rinsed well in running water.
- Chop the vegetables. Grate the cucumbers on a coarse grater or into very thin strips. Cut the onion into small cubes.
- Grind the tomatoes in a blender or pass through a meat grinder.
Add salt, sugar, water and vegetable oil. You can add bay leaf and peppercorns. But I usually put these spices directly into the pan when cooking pickle, and not in jars. Of course, you can do as you wish. - Mix vegetables, pearl barley and tomato dressing evenly.
That is, we used all the ingredients of our recipe except vinegar. Vinegar is added at the end of cooking. - Transfer the mixture to a cauldron and cook for 30 minutes, at a low boil. Add vinegar and boil for another 10 minutes.
- We put our pickle for the winter in hot sterilized jars and roll it up. It is best to use 0.5 liter jars, just enough for one pickle.
- Wrap it up and let it cool until completely cooled. Don't be alarmed if after a day it seems to you that there is not enough liquid in the jars. That’s how it should be, it’s the pearl barley that has absorbed everything
