Pickle for winter with tomato paste
Composition / ingredients
25
Servings:
Cooking method
Boil the pearl barley in advance. Wash and peel the carrots and cucumbers, grate the carrots on a coarse grater, and cut the cucumbers into small cubes. Peel the onion and cut it into half rings. Put all the chopped vegetables in a saucepan, add tomato paste, sugar, sunflower oil, salt. Cook for 40 minutes over medium heat. Then add the boiled pearl barley and mix. After 5 minutes, pour in the vinegar, and mix again. Cook for another 5 minutes.
Sterilize the jars for a couple, pour the pickle into them and tightly roll up the lids. Wait until it cools down, and place the jars in the refrigerator. This pickle with tomato paste can be kept for the winter not only in the refrigerator, but also in the cellar.
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
