Pickle for the winter in jars; the best recipes

Pickle for the winter in jars - the best recipes

When I found out that the most delicious pickle with barley can be cooked from a semi-finished product prepared in the summer, my joy knew no bounds. After all, this royal cereal is not only unusually tasty, it is very important for the body and mixes well with any vegetables. Having such an invaluable preparation, the fragrant pickle can be prepared much more often, since the vegetables are actually ready and long cooking of the pearl barley is not required. Creating such a popular assortment in the summer is not very troublesome, sterilization of jars filled with the preparation is not required, and most of the vegetables are available, plus it is a solution to the problem of overgrown cucumbers. But the beauty of the recipe lies in the fact that for ardent non-lovers of this type of cereal there is excellent news - it can be replaced with rice! So what awaits you next is not one, but three recipes: with tomato paste, without it, with the freshest tomatoes and with rice. Everything is so versatile that you can shuffle the ingredients together and create a preparation to suit your own taste, adding a tomato or, on the contrary, replacing it with tomatoes, making it with one grain or another.

Winter pickle made from new cucumbers with pearl barley and tomato paste

• cucumbers – 3kg;
• pearl barley –0.5 kg;
• tomato paste – 2 tbsp;
• onions – 1 kg;
• carrots - 1 kg;
• salt – 2 tbsp;
• sugar – 4 tbsp;
• refined vegetable oil – 2/3 tbsp.;
• vinegar 9% - 1/2 tbsp.;
• water.

How to prepare pickle soup with fresh cucumbers for the winter

1. We prepare the container - everything must be cleanly washed, sterilized and dry.
2. Cooking the cereal. We sort through the pearl barley and wash it thoroughly until the water becomes one hundred percent clear. Soak the cereal for approximately 3 hours. We drain the water where the cereal was, and then pour in clean water and let it cook. Cook for 25-30 minutes after it boils; the cereal should be slightly undercooked.
3. Place the pearl barley in a colander and pour over cool boiled water.
4. Grate the carrots on a large grater and chop the onion finely.
5. Choose a comfortable deep frying pan, pour oil and add finely chopped onions and carrots.
6. Wash the fresh cucumbers well, cut into cubes and add to the frying pan. Check if the cucumbers are bitter - one bitter fruit can spoil the entire portion of the preparation.
7. Add tomato paste and salt. Mix the mixture well – the vegetables begin to release a lot of juice.
8. Bring to a boil over high heat, reduce the gas and simmer for 20 minutes.
9. Add pearl barley. Add hot water from the kettle as needed. Our preparation does not have to be completely dry; it only needs a little water. Simmer everything together for 10 minutes and add vinegar.
10. We taste the preparation, add, if necessary, sugar, salt or vinegar.
11. Place the pickle mixture into jars. Fill the jars with pickle to the top, making sure there are no air bubbles in the jars. Roll up the lids, turn over and cover to cool gradually.

Creator: Victoria S.

Recipe for winter pickle with pearl barley, fresh cucumbers and tomatoes

• 500 gr. pearl barley;
• 1/2 cup 9% table vinegar;
• 3 kg. cucumbers;
• 1.5 hard tomatoes;
• 1 kg. carrots;
• 1 kg. onions;
• 1/2 cup refined vegetable oil;
• 2 tbsp. large table salt;
• 1/2 cup clean water;
• 4 tbsp. little sugar.

How to prepare pickle soup for the winter

1. Wash the vegetables. Gherkins should have small, underdeveloped seeds. Young gherkins with tender skin do not need to be peeled. Lightly dry the cucumbers and cut into small cubes. Peel and chop the onion.
2. Grate the peeled carrots.
3. Remove the stem from ripe tomatoes and chop into small pieces.
4. Place all cooked vegetables in your chosen container. Wash the barley and add to the vegetables.
5. Then add salt and alternately pour in sunflower oil first, then water. Place on the fire and stir the mixture. Simmer first over medium heat, then at the lowest for 35-40 minutes. After completing the heat treatment, add vinegar. Place the mixture into sterile jars and roll up. The fragrant preparation is ready.

Store in a cool closet or pantry. When using, add to broth with cooked potatoes. After it starts boiling, cook for 5-10 minutes. Add spices and gravy if desired.

Rassolnik recipe with rice for the winter with pickles

• rice – 80g;
• pickled cucumbers – 3-4 pcs;
• onion – 1 piece;
• carrots – 1 piece;
• tomato paste – 1 tsp;
• salt - to taste;
• oil.

How to create pickle soup at home for the winter:

1. Cut the onion into small cubes. Grate the carrots.
2. Pour oil into a frying pan and fry the carrots and onions. Fry until golden brown, but watch closely so that the vegetables do not become too fried.
3. We wash the cucumbers from the brine, cut them in half, and pour out the excess liquid. Later cut into large cubes.
4. Place in a saucepan and stir. Add thick tomato paste. Fry everything together for 5 minutes.
5. Wash the rice until the water is clear. In this recipe, it is better to use durum long grain rice.
6. Pour the cereal into the pan and stir.
7. Pour in 1.5 cups of boiling water.
8. Cover with a lid and simmer until the rice is completely cooked. Make sure that the water does not evaporate completely, otherwise it may burn. The gas is high at first, and after 10 minutes we reduce it to a minimum. Once ready, add very little salt.
9. Sterilize jars and lids. They must be one hundred percent dry. Spread the pickle. First, lay out the thick part, and then pour in the watery part, so that there is an equal amount of everything in the jars.
10. Close the lids, turn upside down and cool evenly, covering with a terry towel.

Creator: Victoria S.

These recipes are completely different, but they are united by their love for pickle sauce. In winter, you just need to boil the potatoes until tender, you can use broth and add the preparation - boil slightly and add greens. The tasty, necessary and frisky pickle is ready - simply delicious!

Save recipe in “Cookbook” 12

Pickle for the winter in jars - the best recipes

When I found out that the most delicious pickle with barley can be cooked from a semi-finished product prepared in the summer, my joy knew no bounds. After all, this royal cereal is not only unusually tasty, it is very important for the body and mixes well with any vegetables. Having such an invaluable preparation, the fragrant pickle can be prepared much more often, since the vegetables are actually ready and long cooking of the pearl barley is not required. Creating such a popular assortment in the summer is not very troublesome, sterilization of jars filled with the preparation is not required, and most of the vegetables are available, plus it is a solution to the problem of overgrown cucumbers. But the beauty of the recipe lies in the fact that for ardent non-lovers of this type of cereal there is excellent news - it can be replaced with rice! So what awaits you next is not one, but three recipes: with tomato paste, without it, with the freshest tomatoes and with rice. Everything is so versatile that you can shuffle the ingredients together and create a preparation to suit your own taste, adding a tomato or, on the contrary, replacing it with tomatoes, making it with one grain or another.

Winter pickle made from new cucumbers with pearl barley and tomato paste

• cucumbers – 3kg;
• pearl barley –0.5 kg;
• tomato paste – 2 tbsp;
• onions – 1 kg;
• carrots - 1 kg;
• salt – 2 tbsp;
• sugar – 4 tbsp;
• refined vegetable oil – 2/3 tbsp.;
• vinegar 9% - 1/2 tbsp.;
• water.

How to prepare pickle soup with fresh cucumbers for the winter

1. We prepare the container - everything must be cleanly washed, sterilized and dry.
2. Cooking the cereal. We sort through the pearl barley and wash it thoroughly until the water becomes one hundred percent clear. Soak the cereal for approximately 3 hours. We drain the water where the cereal was, and then pour in clean water and let it cook. Cook for 25-30 minutes after it boils; the cereal should be slightly undercooked.
3. Place the pearl barley in a colander and pour over cool boiled water.
4. Grate the carrots on a large grater and chop the onion finely.
5. Choose a comfortable deep frying pan, pour oil and add finely chopped onions and carrots.
6. Wash the fresh cucumbers well, cut into cubes and add to the frying pan. Check if the cucumbers are bitter - one bitter fruit can spoil the entire portion of the preparation.
7. Add tomato paste and salt. Mix the mixture well – the vegetables begin to release a lot of juice.
8. Bring to a boil over high heat, reduce the gas and simmer for 20 minutes.
9. Add pearl barley. Add hot water from the kettle as needed. Our preparation does not have to be completely dry; it only needs a little water. Simmer everything together for 10 minutes and add vinegar.
10. We taste the preparation, add, if necessary, sugar, salt or vinegar.
11. Place the pickle mixture into jars. Fill the jars with pickle to the top, making sure there are no air bubbles in the jars. Roll up the lids, turn over and cover to cool gradually.

Creator: Victoria S.

Recipe for winter pickle with pearl barley, fresh cucumbers and tomatoes

• 500 gr. pearl barley;
• 1/2 cup 9% table vinegar;
• 3 kg. cucumbers;
• 1.5 hard tomatoes;
• 1 kg. carrots;
• 1 kg. onions;
• 1/2 cup refined vegetable oil;
• 2 tbsp. large table salt;
• 1/2 cup clean water;
• 4 tbsp. little sugar.

How to prepare pickle soup for the winter

1. Wash the vegetables. Gherkins should have small, underdeveloped seeds. Young gherkins with tender skin do not need to be peeled. Lightly dry the cucumbers and cut into small cubes. Peel and chop the onion.
2. Grate the peeled carrots.
3. Remove the stem from ripe tomatoes and chop into small pieces.
4. Place all cooked vegetables in your chosen container. Wash the barley and add to the vegetables.
5. Then add salt and alternately pour in sunflower oil first, then water. Place on the fire and stir the mixture. Simmer first over medium heat, then at the lowest for 35-40 minutes. After completing the heat treatment, add vinegar. Place the mixture into sterile jars and roll up. The fragrant preparation is ready.

Store in a cool closet or pantry. When using, add to broth with cooked potatoes. After it starts boiling, cook for 5-10 minutes. Add spices and gravy if desired.

Rassolnik recipe with rice for the winter with pickles

• rice – 80g;
• pickled cucumbers – 3-4 pcs;
• onion – 1 piece;
• carrots – 1 piece;
• tomato paste – 1 tsp;
• salt - to taste;
• oil.

How to create pickle soup at home for the winter:

1. Cut the onion into small cubes. Grate the carrots.
2. Pour oil into a frying pan and fry the carrots and onions. Fry until golden brown, but watch closely so that the vegetables do not become too fried.
3. We wash the cucumbers from the brine, cut them in half, and pour out the excess liquid. Later cut into large cubes.
4. Place in a saucepan and stir. Add thick tomato paste. Fry everything together for 5 minutes.
5. Wash the rice until the water is clear. In this recipe, it is better to use durum long grain rice.
6. Pour the cereal into the pan and stir.
7. Pour in 1.5 cups of boiling water.
8. Cover with a lid and simmer until the rice is completely cooked. Make sure that the water does not evaporate completely, otherwise it may burn. The gas is high at first, and after 10 minutes we reduce it to a minimum. Once ready, add very little salt.
9. Sterilize jars and lids. They must be one hundred percent dry. Spread the pickle. First, lay out the thick part, and then pour in the watery part, so that there is an equal amount of everything in the jars.
10. Close the lids, turn upside down and cool evenly, covering with a terry towel.

Creator: Victoria S.

These recipes are completely different, but they are united by their love for pickle sauce. In winter, you just need to boil the potatoes until tender, you can use broth and add the preparation - boil slightly and add greens. The tasty, necessary and frisky pickle is ready - simply delicious!

Save recipe in “Cookbook” 12

Rassolnik with pearl barley and cucumbers in jars for the winter - delicious recipes

The beauty of preparing pickle in jars with pearl barley and cucumbers for the winter is that, if necessary, it can instantly be transformed into a tasty soup. Personally, I always preserve a lot, each time scolding myself for greed and fearing that I’ve had too much. And in winter, I praise myself for my foresight, and, believe me, there is not a single container left. The soup dressing turns out to be quite economical and does not require any special items.

Pickle recipes are quite identical to each other, differing in the amount of seasonings and the types of the two main ingredients. Usually, the freshest cucumbers are used for preservation, but if you have a jar of pickled ones left over from the winter, use them, it won’t turn out any worse. Tomatoes are also always included in the recipe. Add the freshest tomatoes and the result will be a very tasty pickle. Swap tomatoes for tomato paste – the soup dressing will be just as fun. The recipes are in front of you, choose and roll up your sleeves.

Rassolnik with pearl barley, fresh cucumbers and tomatoes - a traditional recipe in jars

The most popular, tried and tested recipe over the years. I consider it more successful and tasty.

• Fresh cucumbers – 1.5 kg.
• Fresh tomatoes – 1 kg.
• Onion – 500 gr.
• Carrots - the same amount.
• Pearl barley – 250 gr.
• Sweet sand – 2 huge spoons.
• Salt – 1.5 huge spoons.
• Table vinegar 9% - 80 ml.
• Sunflower oil – 200 ml.

Start making with pearl barley. Soak the measured amount of cereal in water in advance and leave it overnight (that is, in the dark) so that it has time to swell. Then it will take less time to cook, 15-20 minutes. The next day, add water and place on high heat. When the barley boils, reduce it and cook at a gentle simmer until half cooked.

Turn off the burner. If there is a lot of water left in the pan, cover the pan with a lid and leave to stand for a while - soon the water will be absorbed into the grains and the pearl barley will not be overcooked.

While cooking the cereal, prepare the vegetables. Puree the tomatoes using any easily accessible method (blender, food processor, meat grinder). Cut the onions and cucumbers into cubes, as in the photo. Grate the carrots using a large mesh grater.

Pour vegetable oil into a saucepan or cauldron and heat it slightly. Place onion tenderloin. Fry until translucent and lightly golden.

Place the carrot shavings into the pan.

Immediately add the rolled tomatoes and stir well.

Bring to a boil over high heat, reduce power. Boil the mixture at a gentle simmer for about 20 minutes. Stir the contents occasionally.

Add cucumbers with pearl barley. Stir thoroughly.

Bring the pickle back to a boil and continue cooking over low heat for another 10 minutes.

Add salt and sugar, pour in vinegar. Stir and continue to simmer the contents for another 10 minutes.

Distribute the prepared pickle mixture among the jars. Turnkey.

Turn over onto the lids, wrap warmly in a blanket, and leave until completely cool. The next day, check the tightness of the twist. It is permissible to store the gas station even in an apartment; it does not spoil. But it is better to move it to a cool room.

Rassolnik with pearl barley and tomato paste for the winter - the best recipe

I really like this version of the pickle dressing. It's quick and easy to prepare. I have kept the recipe from Russian times, so I add spices to taste.

• Pearl barley – 350 gr.
• Fresh cucumbers – 1.5 kg. (possibly overgrown).
• Onions, carrots - 0.5 kg each.
• Tomato paste – 3 tablespoons.
• Garlic – 3-5 cloves.
• Essence 70% - 0.5 large spoons.
• Dill - a bunch.
• Peppercorns, bay leaf - to taste.
• Paprika - a tablespoon.
• Sunflower oil – 150 ml.
• Sugar, salt - to taste.

1. Boil pearl barley in salted water until fully cooked.
2. Chop the cucumbers randomly, pour in a little water (2 cups is enough for this amount, but as production progresses, you may have to add more).
3. Simmer the cucumbers until they are almost soft. Throw in diced onions, then coarsely grated carrots.
4. Pour in the oil, add salt and sugar. Try and adjust the taste. Simmer with a gentle gurgle for 20 minutes.
5. Add tomato paste, paprika, crushed pepper, a couple of bay leaves, chopped dill, pearl barley. Simmer for another 5 minutes.
6. Pour in the vinegar and stir the pickle well. Simmer for 7-10 minutes.
7. Distribute into sterile jars and seal using any method.

Preparing pickle soup with pearl barley and pickles

This pickle is an excellent base for soup. And if you have pickled cucumbers left over from the winter, I advise you to use them for your benefit. All that remains is to open the jar, throw it into the pan and add potatoes.

• Pearl barley – 500 gr.
• Pickled cucumbers – 500 gr.
• Onion – 2 heads.
• Big carrots - a couple.
• Bell pepper – 2 pcs.
• Cucumber pickle - glass.
• Sugar – 3 huge spoons.
• Salt – 2 huge spoons.
• Sunflower oil – ½ cup.
• Tomato paste – ½ cup.
• Bay leaf, ground pepper - to taste.

1. The next day, boil the pearl barley until half cooked.
2. Grate the carrots on a large grater. Chop the onions into cubes. Fry until beautifully browned, adding the onion first, then the carrots. Transfer to a saucepan.
3. Remove the seeds from the bell pepper and chop the pulp into cubes.
4. Pour a glass of brine from the jar. Cut the cucumbers into cubes or grate them.
5. Place pearl barley, cucumbers, and pepper cubes into the pan.
6. Add tomato, salt and sugar. Add brine. You may end up with an incomplete glass, and if there is not enough brine, add plain water. Add the brine, taking into account that your cucumbers will give their salt to the pickle, so don’t pour it all in right away. Taste and adjust the taste.
7. After boiling, simmer over low heat for approximately 25-30 minutes.
8. At the end of cooking, add bay leaf and pepper, adjust the taste for salt.
9. Distribute the dressing among the jars, roll up or screw on the lids. Place it upside down and hide it under the blanket. When the preservation has cooled, transfer the jars to a permanent storage space.

Rassolnik for the winter in jars with zucchini (without cucumbers)

An unusual recipe, but who said that there must be cucumbers in the pickle?

• Zucchini – 1 kg.
• Barley - glasses.
• Tomatoes, bell peppers – 500 gr.
• Carrots, onions – 500 gr.
• Vinegar 9% - 4 tablespoons.
• Sugar - a tablespoon.
• Salt - 2-3 tablespoons to taste.
• Vegetable oil – 100 ml.

1. Soak the cereal, and after a couple of hours, let it cook, adding a little salt to the water. Then cook the swollen barley until half cooked.
2. Puree the tomatoes with a blender, turning them into a homogeneous puree. Grate the carrots, chop the onions. Cut the sweet pepper pulp into strips.
3. Cut out the seeds from the zucchini and chop into cubes. In young specimens, the inner part is allowed to be thrown away.
4. Fry the onion in oil, then throw in the carrots, followed by the peppers and zucchini.
5. Stir the mixture and bring to a boil over high heat. Cook, stirring occasionally, for 20 minutes over low heat.
6. Season the pickle with vinegar and continue simmering for another 15 minutes.
7. Place in glass containers and roll up. Cool by turning over and wrapping warmly.

How to prepare a tasty pickle dressing - video

An excellent housewife will never refuse the latest recipe, and will definitely try it out. Keep the original version of pickle in jars for the winter. successful preparations for you!

Rassolnik with pearl barley (for the winter)

Hi all. Now I would like to show you an exciting idea - (well, maybe not a completely new one - although for me it turned out to be a discovery... to create a dressing for borscht - yes.. I understand.. but for rassolnik and for other soups - yesterday it turned out to be news)) ) So now I hurried to prepare this preparation and even cooked rassolnik - it turned out to be very tasty, that’s why I bring you an option. We have 2 options on our website, but they are different - Oksana’s and Raisa’s

1st photo - added 08/07/2015

creator marfutak words of the creator, photos are mine

Ingredients:
Cucumber - 3 kg (fresh, but you can also take salted)
Tomato - 1.5 kg
Onion - 1 kg
Carrots - 1 kg
Pearl barley - 500 g
Salt - 2 tbsp.
l. Sugar - 4 tbsp.
l. Vinegar (9 - 0.5 cups.
Water - 0.5 cups.
Vegetable oil - 0.5 cups.

Preparation:
Cut the cucumbers into cubes.
If desired, cucumbers can be grated on a Burner grater, as you like. In 2014 I grated cucumbers and in 2015 I cut them into cubes - some of them were larger

and then cooked it a little until half cooked...

Place the tomatoes in a stewing container and add water, salt, sugar, and vegetable oil. Then add cucumbers, onions, carrots, pearl barley and mix.

And here’s what was noticed: if you stir the still cool mass with a spoon, then much less water comes out, and if you use your hands, then more.
Cook for 20 minutes. After the specified time has passed, add vinegar and simmer for another 10 minutes.

Place the roast mixture into sterilized jars and roll up.

Turn the jars over, wrap them warmly and leave them until they cool completely.

Containers of such preparation are perfectly stored in the closet.

In winter, this jar will be a true lifesaver; all you have to do is cook your favorite broth, put potatoes in it, one jar of the preparation and the soup is ready. And during Lent it’s even easier - water, potatoes and a preparation will quickly solve the difficulties of making soup. Bon appetit!

You can also eat this preparation as a side dish))) or a real lunch)))

I made half a portion - I got 6 0.5 liter jars and the salad bowl in the photo - I made a pickle from it -

2015 – a full portion yielded 13 jars of 0.5 l each