Winter pickle in jars

Hearty and rich, the ready-to-eat winter pickle in jars is a real find for a quick snack and the basis for a delicious soup in no time. Preparing such a preparation does not require separate frying of vegetables and sterilization. All components are chopped, mixed, stewed, and - done!

Yield: 2 jars (0.5 l and one of 0.25 l).

Cooking time: 60 minutes and 12 hours for the preparation to cool slowly under a blanket.

Caloric value: 67 kcal per 100 grams of the dish.

Cuisine: Russian.

Ingredients

• cucumbers of any size - 500 g;
• ripe tomatoes - 330 g;
• onion - 170 g;
• carrot - 170 g;
• pearl barley - 120 g;
• rock salt - 7 g;
• white sugar - 15 g;
• vinegar 9% - 25 ml;
• purified water - 130 ml;
• odorless vegetable oil - 30 ml.

Preparation

1. Prepare the specified ingredients for making the winter pickle in jars. All utensils must be clean, dry, and sterilized.

2. Rinse the pearl barley thoroughly and leave it in water for half an hour.

3. Grate the carrot coarsely.

4. Dice the cucumbers.

5. Chop the onion in a similar size.

6. Cut the tomato in half, remove the stem, and grate each half while holding it by the skin, which is then discarded.

7. Place the vegetables together with the grains in a suitable mixing bowl.

8. Add the tomato, salt, and sugar to the bowl.

9. Mixing the ingredients from bottom to top, combine everything.

10. Transfer the mixture to a pot. Pour in the water and oil.

11. Cover with a lid and once bubbling begins, lower the heat to minimum and simmer for 20 minutes. Stir the mixture a few times during this to prevent it from sticking to the bottom.

12. During the stewing process, the amount of liquid will increase, and it will also be sealed in jars.

13. Now, add vinegar to the pot. After stirring, simmer the mixture for another 10 minutes.

14. For filling the jars, it is convenient to use a wide funnel, which should be boiled beforehand.

15. Fill the jars to the very top, distributing the liquid evenly.

16. Screw on the lids and turn the jars upside down. Wrap them in thick towels and leave like this for about 12 hours for slow cooling.

Now, to prepare your favorite soup at any time of the year, you won't have to stand by the stove for long. All you need to do is open the prepared winter pickle in jars and add it to the broth along with potatoes. Moreover, there's a double saving here - both time and money on buying vegetables, as their prices significantly increase in winter.