Pickle for winter with pickles

Step-by-step cooking

1. Step 1:

   

   Rinse pearl barley thoroughly in a colander under running water. Pour filtered water into a saucepan and cook the pearl barley until half-cooked over medium heat. Stir occasionally so that the cereal does not stick to the bottom. Until I was half cooked, I cooked for about twenty minutes, and then threw the grits into a colander so that the water would drain.

2. Step 2:

   

   Wash the carrots with a brush under running water and clean them with a vegetable peeler. Grate the vegetable on a coarse grater. Peel the onion from the husk and cut into small cubes. To prepare the base for the pickle, I chose a very deep frying pan with a non-stick coating. You can also use a saucepan. Heat the frying pan over high heat, pour in vegetable oil. Reduce the heat to medium and fry the onion and carrot until golden brown.

3. Step 3:

   

   Pickles are traditionally used for pickle. You can take pickled ones, but it won't be the same. Do not pour the brine out of the jar yet, it will still be needed. Chop cucumbers into small cubes. You can grate them on a coarse grater.

4. Step 4:

   

   Transfer the pearl barley and sliced cucumbers to the onion and carrot in a frying pan.

5. Step 5:

   

   Mix tomato paste with a glass of filtered water. Add sugar and half the volume of salt, so that in the end the dish does not turn out to be too salty. In this filling, the refueling will languish.

6. Step 6:

   

   Pour the tomato filling and a glass of pickle from under the cucumbers into the pan. Add the bay leaf and sweet peas. I have purchased pickles and, unfortunately, there was only half a glass of brine in the jar. So I had to add another half cup of filtered water.

8. Step 7:

   

   Simmer the dressing under a closed lid for 25-30 minutes. The cooking time may vary depending on the characteristics of your stove.

9. Step 8:

   

   Meanwhile, wash the cans with a baking soda brush. It is believed that soda is more environmentally friendly than industrial chemical dishwashing detergents.

10. Step 9:

    

    Sterilize the jars in any convenient way. I do this. I pour one centimeter of ordinary tap water into each and sterilize it in the microwave for 3 minutes at a power of 800 watts.

11. Step 10:

    

    Condensation should form on the cans inside - this means that the sterilization process went correctly. Pour out the water. And just pour boiling water over the lids and ladle.

12. Step 11:

    

    When the dressing is ready, taste it. If everything suits you, put it in jars. Bay leaf and sweet peas should be thrown away. Seal the jars with lids, turn them over and wrap them with a towel. Leave to cool completely. Keep the dressing in the refrigerator.

13. Step 12:

    

    From the specified amount of ingredients, I got three cans of dressing: 650 ml., 370 ml. and 250 ml. This amount is enough for me for three two-liter pots of lean pickle with the addition of potatoes. But if you like soups thicker, you can get two servings.