Pickle with barley and fresh cucumbers for the winter - 7 step by step recipes

The assortment of homemade products is so diverse that even soup can be prepared for the winter. Such a preparation for the preparation of pickle makes life much easier for housewives and will allow you to cook a delicious dinner. According to the 7 recipes collected in the article, you can easily prepare such a blank at home.

Classic pickle with barley and fresh cucumbers for the winter

Rassolnik is one of the most delicious first courses. Its preparation is a rather troublesome process, in order to simplify it, you can roll up the base for pickle for the winter according to this simple recipe.

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  Wash the pearl barley several times and soak in cold water while you work on the other ingredients. Wash the cucumbers and cut into small strips.
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  Wash the tomatoes, make cross cuts on them and lower them in boiling water for 1 minute. Then, starting from the cuts, remove the skin and chop the tomatoes in a blender.
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  Peel the onion and chop finely. Peel and grate the carrots.
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  Drain the water from the cereal. Put all the prepared ingredients in a large saucepan, add salt, sugar, vegetable oil and water.
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  Stir the ingredients and let sit for 10-15 minutes. During this time, the vegetables will produce juice.
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  Then put the pan on the fire, bring the mixture to a boil. Reduce heat and simmer the pickle under the lid for half an hour, stir occasionally. At the end of cooking, add vinegar, stir.
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  Spread the pickle over sterilized jars and roll them up with lids. Turn the rolls upside down, wrap them up with a blanket and let cool completely. Store sewing in a cool place.

Bon Appetit!

Pickle with barley, fresh cucumbers and tomatoes for the winter

It is very convenient to prepare the pickle in small portions in half-liter jars. You will always have the opportunity to quickly prepare a delicious first course for the whole family.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Fresh cucumbers - 1.5 kg.
• Tomatoes - 1.5 kg.
• Onions - 0.6 kg.
• Carrots - 0.6 kg.
• Pearl barley - 0.25 kg.
• Vegetable oil - 375 ml.
• Salt - 1.5 tablespoons
• Sugar - 1 tablespoon
• Acetic essence - 1 tbsp.

Cooking process:

1. Wash the cucumbers and carrots, peel the carrots. Grate vegetables on a coarse grater.
2. Cut the tomatoes and onions into cubes. Put chopped vegetables in a saucepan, add barley and stir.
3. Add salt, sugar and vegetable oil, mix and leave the workpiece for 3 hours.
4. Next, put the pan on fire, bring its contents to a boil. Then reduce heat and simmer pickle for 1 hour. Add vinegar essence 5 minutes before the end of braising.
5. Wash and sterilize half-liter jars, boil the lids. Spread the pickle in the jars, roll them up. Let the seams cool under the covers, then transfer them to a cool place for storage.

Bon Appetit!

Pickle with barley, cucumbers, tomatoes and bell pepper for the winter

You can prepare for the winter not only salads and individual vegetables, but also homemade semi-finished products for soups. Tasty and healthy pickle in jars will be a real discovery for you, the first course always turns out thick and rich.

Cooking time: 120 minutes

Cooking time: 50 minutes

Servings: 10.

Ingredients:

• Cucumbers - 3 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 5 pcs.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Pearl barley - 0.5 kg.
• Vegetable oil - 400 ml.
• Water - 1 liter.
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• Ground black pepper - 1 tablespoon
• Vinegar 9% - 100 ml.

Cooking process:

1. Wash the vegetables. Cut cucumbers and onions into cubes. Peel the bell peppers and cut into small strips. Grate the carrots.
2. Rinse the pearl barley in several waters and boil.
3. Make cross cuts on the tomatoes and immerse them in boiling water for 1 minute. Then rinse the tomatoes with cold water and peel them off. Cut vegetables into quarters and chop in a blender.
4. You can start preparing the pickle. Pour vegetable oil into a saucepan, heat it, then put onion, fry it for 5-7 minutes, stirring constantly. Next, add the carrots and continue to fry the vegetables for a few more minutes.
5. After that, put the pepper in a saucepan, simmer the vegetables for another 5-7 minutes. Then add the cucumbers.
6. Add pearl barley and tomato mass last. Stir the contents of the pot well, cover and simmer for an hour over low heat.
7. While the pickle is being prepared, sterilize the cans in any way convenient for you, boil the lids.
8. After an hour, add salt, sugar and ground pepper to the pickle, stir and continue to simmer.
9. A few minutes before the pickle is ready, add vinegar, mix. Put the finished pickle in the jars, roll up, cool the seaming upside down. The pickle should be stored in a cool place.

Bon Appetit!

How to cook pickle with barley, fresh cucumbers and tomato paste?

Prepare pickle in summer and treat yourself to delicious soup in winter. This is an old Russian dish known since the early 19th century. The main distinguishing feature of pickle is its pleasant sourness and thick consistency.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Fresh cucumbers - 1.5 kg.
• Tomato paste - 250 ml.
• Bulb onions - 500 gr.
• Carrots - 500 gr.
• Pearl barley - 250 gr.
• Sugar - 2 tablespoons
• Salt - 1.5 tablespoons
• Table vinegar - 80 ml.
• Vegetable oil - 200 ml.

Cooking process:

1. Rinse the pearl barley several times and soak for several hours.
2. Then fill the cereal with fresh water, put on fire, bring to a boil and cook until half cooked. When very little liquid remains in the saucepan, turn off the heat, close the lid and let the porridge come to readiness, so it will retain its shape and be crumbly.
3. Wash the vegetables. Grate the carrots on a coarse grater, cut the cucumbers and onions into cubes.
4. Pour vegetable oil into a saucepan, heat it and put onions, fry until golden brown.
5. Then add the carrots.
6. Add the tomato paste and mix the ingredients well.
7. Bring the mixture to a boil over high heat, then reduce the temperature and cook for 20 minutes, stirring occasionally.
8. Next, lay out the cucumbers and pearl barley, mix.
9. Bring the pickle to a boil again and simmer for 10 minutes.
10. Then add sugar, salt and vinegar, stir and cook for another 10 minutes.
11. Then put the pickle in sterilized jars and roll up.
12. Turn the jars upside down, wrap them in a blanket and let them cool completely. Store sewing in a cool place.

Bon Appetit!

Pickle "Leningradsky" for the winter from fresh cucumbers with barley

Rassolnik "Leningradsky" has a very harmonious taste, its proportions are ideal, and the pearl barley is soft and crumbly. Despite the fact that the cucumbers in this recipe are fresh, the soup is moderately sour and salty.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 12.

Ingredients:

• Fresh cucumbers - 3 kg.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Tomato paste - 0.5 l.
• Sugar - 1 tbsp.
• Vegetable oil - 200 ml.
• Pearl barley - 0.5 kg.
• Salt - 4 tablespoons
• Vinegar 9% - 100 ml.

Cooking process:

1. Peel the onions and carrots. Cut the onion into half rings, grate the carrots. Cut the cucumbers into small cubes.
2. Rinse the barley several times with running water and boil until tender.
3. Put the prepared vegetables in a saucepan, add salt, sugar, add vegetable oil and tomato paste.
4. Put the saucepan on the fire and cook the pickle over medium heat for 35-40 minutes. Then add the pearl barley, stir and cook for another 5 minutes.
5. At the end of cooking, pour in the vinegar.
6. Then put the pickle in sterilized jars, seal them tightly with lids. Turn the rolls upside down and wrap them in a blanket. When the jars are completely cool, store them in a cool place.

Bon Appetit!

Pickle of overgrown cucumbers with pearl barley in jars

Even overgrown cucumbers can be the basis for a great harvest for the winter. Pickle made from fresh cucumbers will please you with its moderately salty taste and rich texture. One half-liter can is enough to prepare a hearty meal for a large family.

Cooking time: 70 minutes

Cooking time: 40 minutes

Servings: 12.

Ingredients:

• Cucumbers - 3 kg.
• Pearl barley - 500 gr.
• Carrots - 1 kg.
• Onions - 1 kg.
• Tomatoes - 1 kg.
• Vegetable oil - 0.5 tbsp.
• Vinegar 9% - 0.5 tbsp
• Salt - 2 tablespoons
• Sugar - 4 tablespoons

Cooking process:

1. Rinse the pearl barley with running water several times and soak overnight. Wash the vegetables. Chop the tomatoes with a blender, cut the cucumbers into cubes, grate the carrots, cut the onion into half rings.
2. First, put the tomato puree in a container, bring it to a boil. Then add salt, sugar and vegetable oil, mix.
3. After 15 minutes, add the cucumbers, stir and continue cooking over high heat.
4. Next, put onions, carrots and pearl barley into a container, stir and bring to a boil over high heat.
5. Then reduce heat to medium and cook the pickle for 25 minutes, stirring occasionally.
6. Then add vinegar, stir and cook for another 5 minutes. Then put the pickle in sterilized jars, roll them up with lids. Store sewing in a cool place.

Bon Appetit!

How to prepare pickle with pearl barley in a slow cooker for the winter?

Pickle is prepared from a large number of cucumbers and tomatoes, and the cucumbers are taken fresh. Thanks to this composition, a fairly large amount of vegetable juice is released, and the workpiece acquires a rich taste and aroma. The soup from it turns out to be simply delicious.

Cooking time: 140 minutes

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Pearl barley - 5 tablespoons
• Fresh cucumbers - 300 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 300 gr.
• Vegetable oil - 20 ml.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Table vinegar - 0.5 tablespoons

Cooking process:

1. Chop the tomatoes until puree using a blender or meat grinder. Grate cucumbers on a coarse grater. Pour vegetable oil and tomato puree into the multicooker bowl, add cucumbers.
2. Peel and grate the carrots, add them to the bowl.
3. Peel the onions, cut into cubes and add to the rest of the ingredients.
4. Pearl barley should be pre-washed and soaked in cold water. Drain the water from the cereal and send it to the multicooker bowl.
5. Add salt, sugar, mix the ingredients, close the lid of the multicooker, select the "Stew" mode, set the timer to 2 hours.
6. Pour in vinegar about 10-15 minutes before the end of the program, stir.
7. Wash and sterilize seaming jars, boil the lids. Spread the hot pickle in the jars, roll them up with lids, cool and store in a cool room.

Bon Appetit!