Pickle for winter with tomato from fresh cucumbers in jars
Composition / ingredients
10
Servings:
Cooking method
Fresh cucumbers and carrots are grated on a coarse grater. I don't like graters and use a food processor. You can also cut cucumbers into cubes, and grate carrots.
Onions are cut into half rings.
Fry the onion and carrot mixture over medium heat, stirring constantly. Then add cucumbers and simmer the resulting mixture for about 20 minutes.
Next, put the tomato paste into the mixture and simmer for another 10 minutes.
Take a large saucepan in which we mix stewed vegetables, boiled pearl barley, sugar, salt, vinegar and vegetable oil.
Bring to a boil and spread hot in clean, dry jars and cover with lids.
Store the pickle prepared for the winter from fresh cucumbers with pearl barley in a darkened cool place.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
