Pickle with barley for the winter, or How to cook soup for “one-two-three. Pickle for the winter in a jar

Mentions of pickle are found in Russian literature of the 15th century. But back then it was called... chicken pie with buckwheat, eggs and brine. A prototype today's dish was called Kalya. Cooking it has always been troublesome. If you love this soup, but want to make your “kitchen” life easier, choose pickle recipes for the winter in jars from the 11 described below.

Easy to cook

IN modern culinary There are dozens of varieties of food. We are making soup various types meat, offal, fish, with cereals, cabbage, mushrooms, with and without potatoes. And for any pickle, you can make a blank for the winter, which will help out at a difficult moment.

Pickle recipes for the winter in jars: 6 "classic" ones with cucumbers ...

Even classic recipe pickle for the winter has many varieties, because every housewife is looking for perfect taste considering the needs of your family. The twists described below are a kind of semi-finished products - they serve as the basis of a dish, supplemented with products at will.

with pickles

Peculiarities . The recipe for barley pickle and pickles for the winter is just the basics. Adjust the ratio of ingredients to your taste. Maybe, hot peppers will seem redundant. But keep in mind, the initial rich taste of dressing in ready dish will be much weaker, because the workpiece is “diluted” with broth.

Necessary:

• tomatoes - 1 kg;
• cucumbers - 1 kg;
• onion - 1 kg;
• sweet pepper - three pieces (large);
• carrots - one (large);
• red pepper - two pods;
• sunflower oil - one glass;
• garlic - two cloves;
• vinegar 9% - 50 ml;
• barley - 750 g;
• sugar - 75 g;
• salt - 75 g.

step by step

1. In the evening, rinse and soak the cereal.
2. And the next morning - boil.
3. Wash vegetables.
4. Cut randomly.
5. Pour boiling water over the tomatoes beforehand (the skin can be easily removed).
6. Crush the garlic with a press.
7. Combine all ingredients, except cucumbers, in a large container.
8. And simmer for half an hour on the weakest fire.
9. Now enter the cucumbers.
10. Simmer for another quarter of an hour.
11. Pour the boiling mass into a sterile container.
12. Roll it up, turn it over.
13. Let the jars cool slowly under the covers until at least morning.

With fresh cucumbers

Peculiarities . You can make pickle with barley for the winter and with fresh cucumbers. Be sure to check if the peel is bitter - after cooking, bitterness will not spoil the entire volume of the workpiece.

Necessary:

• cucumbers - 1 kg;
• carrots - 300 g;
• onion - 300 g;
• tomato paste - 150 g;
• barley - 150 g;
• sugar - a third of a glass;
• salt - one and a half tablespoons;
• vinegar 9% - 50 ml;
• sunflower oil - a third of a glass + for frying.

step by step

1. Soak the groats in the evening.
2. And cook it in the morning.
3. Cut the onion into half or quarter rings.
4. Carrots in thin strips.
5. Cucumbers - optional.
6. Saute onions and carrots until tender.
7. Pour in the cucumbers along with the juice.
8. Bring to a boil.
9. Simmer for a quarter of an hour.
10. Add tomato paste.
11. Cook the same amount more.
12. Now enter the remaining products.
13. After five minutes, spread the boiling workpiece in a sterile container.

Do not be afraid that the finished soup will have a “wrong” taste - you will preserve the workpiece with vinegar, and during storage the cucumbers will acquire pickled properties. And if you don’t have enough of the usual sourness, add to the broth cucumber pickle or citric acid.

With tomatoes

Peculiarities . Pickle from fresh cucumbers for the winter you can prepare without a tomato. The proportions are given per 1 kg of cucumbers - this is quite enough for a trial batch of the workpiece.

Necessary:

• cucumbers - 1 kg;
• tomatoes - 500 g;
• barley - 200 g;
• carrots - 300 g;
• onion - 300 g;
• sunflower oil - 30-50 ml;
• vinegar 9% - 50 ml;
• salt - 30 g;
• sugar - 30 g.

step by step

1. Soak the groats in the evening.
2. Cucumbers, onions and carrots cut arbitrarily.
3. Tomatoes - a cube or chop with a blender. You can also use a meat grinder.
4. Combine all ingredients, except vinegar, in a large bowl. enamel saucepan and simmer for 45 minutes over low heat.
5. Pour in the vinegar and simmer for another seven minutes.
6. Let the workpiece cool, cork.

To speed up the cooking process, boil the cereal in advance. Then the cooking time will be reduced to 20 minutes. The overall sequence of actions is preserved.

with rice

Peculiarities . Those who do not like pearl barley can prepare pickle for the winter with rice, tomatoes and fresh cucumbers. Rice can not be pre-cooked. Rinse it thoroughly before sending it to stew with vegetables. In the bank, the cereal will “reach” on its own. True, rice will absorb some of the liquid, and the workpiece will turn out to be thicker.

Necessary:

• cucumbers - 1 kg;
• tomatoes - 500 g;
• rice - 100 g;
• onion - two heads;
• vegetable oil - a third of a glass;
• vinegar - 50 ml;
• salt - 30 g;
• favorite seasonings - to taste.

step by step

1. Rinse rice.
2. Boil until half cooked.
3. Cucumbers cut arbitrarily.
4. Chop onions and carrots in the usual way.
5. Fry.
6. Remove skin from tomatoes.
7. Grind with a blender.
8. Combine vegetables in large saucepan (cucumber juice not needed, drain it).
9. Simmer for a quarter of an hour.
10. Add rice, salt and seasonings.
11. Simmer for another ten minutes.
12. Enter vinegar.
13. Roll up after a couple of minutes.

without vinegar

Peculiarities . For dressing for pickle for the winter without vinegar, additional sterilization is not required. However, the twist is perfectly stored in cool place and doesn't explode.

Necessary:

• pickled cucumbers - 1 kg;
• carrots - two pieces of medium size;
• onion - two heads;
• sunflower oil - a third of a glass;
• barley - 100 g;
• tomato paste - 100 g;
• salt - 30 g;
• sugar - to taste.

step by step

1. Soak barley in the evening.
2. Drain the water in the morning.
3. Grate the carrots.
4. Chop the onion randomly.
5. Cucumbers cut into thin strips. Juice does not need to be drained.
6. Fry onions and carrots.
7. Now put the rest of the food in the pan.
8. Simmer slowly for at least half an hour.
9. Remember to stir constantly, otherwise the vegetables will burn.
10. Sterilize jars and lids.
11. Roll up the workpiece and cool slowly.

The same composition of products is also suitable for preparing a workpiece in a slow cooker. Just chop the vegetables. Place all the ingredients in the multicooker bowl and set the “Extinguishing” program for an hour and a half. When the cooking time is over, pour the boiling dressing into sterile jars and roll up.

Universal refill

Peculiarities . This pickle dressing is universal in that it is prepared without cereals at all. The method is also good because you can “utilize” substandard or overripe cucumbers here. Only first you will need to take out large seeds, cut off the hard skin and remove the damaged areas, if any.

Necessary:

• fresh cucumbers - 1 kg;
• onion - two heads;
• carrots - two pieces of medium size;
• garlic - one head;
• any greens - one bunch;
• citric acid - one teaspoon;
• salt - 40 g.

step by step

1. Rub the carrots.
2. Finely chop cucumbers and onions.
3. Grind greens and garlic with a blender.
4. Mix everything and sprinkle with salt.
5. Add citric acid.
6. And stir again.
7. After an hour, put the pan on low heat (do not drain the juice).
8. Boil for a quarter of an hour.
9. Don't forget to stir so the bottom of the vegetables don't burn.
10. Roll the boiling mass into sterile jars.

… and 3 options without them

As practice and human ingenuity have shown, it is not at all necessary to make a preparation for soup with cucumbers in the composition. You may have already salted half a ton of these vegetables for the winter. Then you can add them to the pickle when cooking all year round. And below are the recipes for winter preparations for "sour" soup without cucumbers - step by step.

Simple

Peculiarities . This recipe has a minimum of ingredients and the most simple cooking algorithm. Just right for novice hostesses without the experience of such blanks. Tomatoes can be chopped with a blender or use a meat grinder.

Necessary:

• carrots - 1 kg;
• tomatoes - 1 kg;
• barley - one glass;
• onion - 1 kg;
• vinegar 9% - 50 ml;
• salt - 30 g.

step by step

1. Soak the barley overnight.
2. And in the morning cook until tender.
3. Scald the tomatoes.
4. And peel them off.
5. Finely chop the vegetables.
6. Pass the onion until transparent.
7. Enter the carrots and tomato mass.
8. Salt.
9. Simmer covered for about 45 minutes.
10. Throw in the barley.
11. Simmer another quarter of an hour.
12. Pour in the vinegar.
13. And boil for a couple more minutes.
14. Pour into sterile jars and roll up.

With zucchini

Peculiarities . Interesting and unusual recipe winter harvest for pickle - with zucchini. For twisting, it is desirable to take young fruits.

Necessary:

• zucchini - 1 kg;
• tomatoes - 500 g;
• carrots - four pieces of medium size;
• onion - 500 g;
• barley - one glass;
• sweet pepper - 500 g;
• sunflower oil - 100-120 ml;
• salt - 30 g;
• vinegar 9% - 80 ml;
• sugar - one tablespoon.

step by step

1. Soak the grain for a couple of hours.
2. And boil until half cooked.
3. Scald the tomatoes, remove the peel and pass through a meat grinder.
4. Grate the carrots.
5. Chop the onion randomly.
6. Cut sweet peppers into thin strips.
7. Cut the zucchini into small cubes. If the skin is tough, remove it.
8. Sauté the onion until transparent.
9. Saute carrots.
10. Roast for another ten minutes.
11. Add all other ingredients except vinegar.
12. And simmer for about 20 minutes.
13. Now add vinegar.
14. And boil for another quarter of an hour.
15. Seal the workpiece.

With green tomatoes

Peculiarities . You can also make dressing for pickle for the winter with tomato paste and green tomatoes. Such a twist is not bad and how independent snack. It can diversify casual table as winter salad. And as a "spread" on bread - very tasty.

Necessary:

• green tomatoes - 1 kg;
• onion - 500 g;
• carrots - 500 g;
• barley - one glass;
• tomato paste - 200 g;
• sunflower oil - 200 ml;
• salt - 50 g;
• sugar - 50 g.

step by step

1. Soak the groats in the evening.
2. And cook until done in the morning.
3. Cut vegetables as desired.
4. Combine everything in a large container.
5. And simmer for about 45 minutes.
6. Remember to stir constantly so that the vegetables do not burn.
7. Roll up.

2 express ways

For "dessert" recipes that will save you a lot of time, because such spins are prepared very quickly. And there will be no intense “fuss” with vegetables either.

With grits

Peculiarities . Despite the fact that pearl barley requires a long cooking time, in this recipe you don't have to spend time on it. Cooling in a hot sauce, which will turn out to be a lot, it will “reach” itself to readiness, at the same time absorbing excess liquid.

Necessary:

• fresh cucumbers- 1 kg;
• ripe tomatoes - 500 g;
• onions - three heads;
• carrots - three pieces of medium size;
• barley - 200 g;
• water - one glass;
• salt - 30 g;
• sugar - one tablespoon;
• table vinegar - 100 ml;
• sunflower oil - 100 ml.

step by step

1. Soak the cereal overnight.
2. And in the morning, just drain the water.
3. Cut vegetables finely.
4. Grind tomatoes with a blender. Don't forget to remove the skin.
5. Send all ingredients, except vinegar, to an enameled container.
6. Bring slowly to a boil.
7. And languish for another quarter of an hour.
8. Now pour in the vinegar.
9. And languish just as much.
10. Roll up.

"Seven minutes"

Peculiarities . This recipe does not use any cereals at all, and there are already “ready-made” pickles in the composition, so there is nothing to cook here. Choose crispy cucumbers and ripe tomatoes.

Necessary:

• pickles - 1 kg;
• ripe tomatoes - 500 g;
• carrots - 500 g;
• onions - two heads of medium size;
• sweet pepper - one;
• garlic - three cloves;
• any greens - to taste;
• favorite spices - to taste;
• salt - one tablespoon.

step by step

1. Finely chop vegetables and herbs.
2. Remove the peel from the tomatoes and pass through a meat grinder.
3. Place all ingredients in a cooking container.
4. Pour in boiling water so that it completely covers the contents of the pan.
5. Bring slowly to a boil.
6. Simmer seven to ten minutes.
7. Seal.

Spin can be useful not only for pickle. She is beautiful in quality sweet and sour sauce to other dishes, and how quick cold appetizer if there are guests.

Be sure to try preparing pickle with barley for the winter. In jars, it stands perfectly not only in a cool cellar or refrigerator, but also on a shelf in the pantry.

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This soup has been cooked in Rus' since ancient times. Adding to meat or fish broth pickle (cucumber, cabbage) gave it the name by which we know it. A soup made with pearl barley and pickles is considered a classic.

Over time there were various options. Instead of pearl barley, rice, millet, buckwheat are added. The brine is replaced with lemon or tomato juice. Each family has its own special, favorite recipe for this dish.

In our accelerated age, when time is sorely lacking, many housewives have adapted to prepare the base of pickle for future use. This helps them shorten the cooking process. And absolutely does not affect the taste of food. The soup turns out to be just as rich, fragrant and insanely delicious. Let's make such blanks together, and diversified different recipes will help us with this.

This recipe calls for tomato paste and tomatoes in the ingredients list. Therefore, the taste of such a soup will be a little different. But different doesn't mean tasteless. In winter, add a jar of this blank to meat broth, and satisfying, rich first your dish is ready.

We will need:

• 4 kg cucumbers
• 0.5 kg of onion
• 0.5 kg carrots
• 0.5 l tomato paste
• 4 tbsp. l salt
• 2 tbsp. barley
• 4-6 tomatoes

My vegetables. We clean the carrots and onions. And let's start cooking.

Cucumbers cut into small cubes. If there is not enough time, they can be rubbed on coarse grater.

Purified onion also cut into small cubes.

Tomatoes need a little - 4-6 pieces of small size.

They are more needed so that at the right time of cooking they give the dish liquid. And, of course, their acid will help preserve our workpiece for a long period.

We adhere to the same rules when grinding - cut into cubes.

When all the vegetables are cut, put them together. Add tomato paste.

Pasta comes in different thicknesses. If it is thick, then just the tomatoes will give that liquid to dilute it a little.

We add salt. And mix thoroughly. We leave our mixture for two hours, so that it is infused and the vegetables start juice. During this time, it must be stirred several times.

Now let's prepare the perlovka. Pour it into a saucepan and pour boiling water over it. Leave for 40 minutes. After forty minutes, drain the water and pour boiling water again. Hold for another 40 minutes or one hour.

If you know that the variety that you buy is quickly boiled soft, then you can pour such cereal cold water and leave for two hours.

Let's move on to carrots. We rub it on a medium or large grater and fry in a small amount vegetable oil.

Remove the cooked carrot from the heat and let it cool down. After that, it must be added to the real vegetables.

To the mixture in which cucumbers and tomatoes have already given juice, put the swollen pearl barley. Mix all contents.

Now we put the whole mass into a saucepan and put it on fire. Simmer over medium heat for 20-30 minutes, stirring occasionally.

If there is not enough liquid when boiling cereals, then add boiled water. And lighten the fire.

Five minutes before the end of cooking, pour in the vinegar.

The process of boiling the mixture is completed. We lay out the mass in sterilized jars.

Now we twist them. We turn the lids down, check the tightness of the twist and insulate until it cools completely. When the pickle jars have cooled down, they can be stored in a pantry or cellar.

As you can see, the preparation is simple. And in winter, such a blank will make life very easy. And you don't have to spend hours at the stove.

Pickle with pickles for the winter: a recipe with pearl barley

The main trump cards in this recipe are pickles and the addition of brine to the base for the future soup. In winter, opening a jar and cooking soup with this preparation, you will learn real taste pickle, as our ancestors ate it a long time ago. Let's make some jars.

We take:

• Carrots - 4 pcs.
• Bulgarian pepper - 3-4 pcs.
• Onion - 4 pcs. (large)
• Tomatoes - 0.5 -0.7 kg
• Parsley - 1 bunch
• Dill - 1 bunch
• Pickled cucumbers - 1.5 kg
• Pearl barley - 0.5 kg
• Salt - to taste
• Vegetable oil - 1 tbsp.
• Pickle from cucumbers - 100-150 g

We spend preparatory work. Pour barley with cold water and leave for 6 hours.

It is better to do this in the evening, so that the cereal swells overnight.

We put it to cook. At this time, wash and clean the vegetables.

We take a large container - a pan, a cauldron. Pour into it vegetable oil and bring to a hot state. We cut the onion into small cubes. Or the way you are used to chopping an onion for soup or borscht. We throw it into the oil. And lightly fry so that it becomes soft and translucent, and also saturated with oil.

Three carrots on a grater. Choose your style too. Someone likes to chop by hand with thin sticks or straws, someone chooses a fine grater, someone large. Add carrots to the cauldron, mix and fry with onions.

Pickled cucumbers are taken out of the brine and cut into cubes. I put them in the oven. We mix everything well. And simmer for seven to ten minutes.

Tomatoes and bell pepper pass through a meat grinder. Get a homogeneous mass. Pour it into the mixture.

By this time, the barley was already cooked. We take it off the fire. Add it to vegetables. Mix everything and simmer until almost cooked. Stir occasionally during the cooking process.

Pour in the brine. He will give desired acid and the spiciness of the dish. We try. Focus on your own taste. Add salt if needed.

We cut parsley and dill as usual for soup. We add to the entire contents of the cauldron. We mix.

At the very end, add 2-3 tbsp. l 9% vinegar as a preservative for any long-term storage workpiece.

We lay out the finished mass in sterilized jars. We spin them. Turn lids down. Wrap with something warm. And let it cool down completely.

Jars with pickle are perfectly stored long time, and it is not necessary to store them in a cool place. They hold up well at room temperature.

Well, now you can easily cook for lunch tasty soup. The family will be delighted with such a wonderful dish.

We make a preparation for the pickle with pickles for the winter

This recipe is almost identical to the previous ones. But him main feature not in the process of preparation, but in the way of storage. If you are comfortable with this option, then be sure to save yourself a small supply in the freezer. In the cold season, a quick-cooked soup will warm and please with its rich taste and summer scents.

We need:

• Pearl barley - 0.5 kg
• Pickled cucumbers - 1.5 kg
• Carrots - 05-07 kg
• Onion - 0.5 kg
• Tomato paste - 5-6 tbsp
• Salt - to taste
• Vegetable oil - 100 g

Pour pearl barley with water in the evening. By morning it should swell. We put on fire and cook until half cooked.

We clean the onions and carrots, wash them. Three carrots on a grater, and cut the onion into cubes. Fry them in vegetable oil.

Pickled cucumbers can be cut into cubes or grated. Add them to fried vegetables. I put in the tomato paste. Steam for 5-7 minutes.

IN vegetable mix put the boiled barley. Salt. We mix everything.

IN this case the presence of salt is not so important. This is a preparation for the future soup. You will always have time to add salt during the cooking process.

We give the cereal to reach readiness, and the liquid to evaporate. In this case, periodically stir the entire contents. Remove from fire when ready. We are waiting for the whole mass to cool down.

Now spread by plastic bags. We fix them and put them in freezer boxes.

Alternatively, such a preparation can be made without frying and stewing. Mix onions, carrots, pickles, ready boiled barley and tomato paste. You can add 5-6 tomatoes cut into cubes. And then spread the mixture into bags. Store stock in the freezer.

Since there is little liquid in the dish, it can be used as a side dish or filling. It is also very tasty.

Video on how to cook pickle from fresh cucumbers with rice

Our food can be prepared not only with pearl barley. Often millet, rice, buckwheat are used instead. Perlovka is a classic. The use of other cereals is options. But soups with them are also delicious. In addition, in combination with pickles, they bring their own unique touch, which makes the pickle original and unique. Watch the video, make a blank with rice. And you can surprise your loved ones great option this wonderful soup.

Pickle dressing with fresh cucumbers

With this recipe, you will quickly prepare a wonderful preparation for our brine soup. Making it easy. In addition, it can be seasoned with other soups, such as hodgepodge, cabbage soup, borscht. Or use like vegetable sauce to, pasta or potatoes. This is the difference between cooking - there is no cereal. Therefore, there are more applications. All first courses are fragrant, pleasant and very tasty.

We take:

• Cucumbers - 2 kg
• Onion - 300 g
• Carrots - 300 g
• Garlic - 1 head
• Dill, parsley - to taste
• Sugar - 3 tbsp. l.
• Salt - 1.5-2 tbsp. l.
• Vinegar 9% - 7 tbsp. l.
• Vegetable oil - 1 tbsp.

All vegetables must be chopped. Three carrots on a medium grater. Cucumbers and onions cut into small cubes. Garlic can be passed through a press or finely chopped. We cut parsley and dill as for soup.

Place all vegetables in a large bowl and mix well.

Add to total weight vegetables salt, sugar, vinegar and vegetable oil.

Now you need to wait 3-4 hours until the whole mass is infused and gives juice.

After four hours, we see that the cucumbers have released a lot of juice and now you can put the vegetable mixture on the fire. Simmer over medium heat. After boiling. cook for another seven to ten minutes.

We lay out the finished dressing in sterilized jars and twist them. As usual, turn the lids down, check the tightness. Cover the top with something warm. And we take it out from under such a fur coat only after it has completely cooled down.

Now you can easily quickly prepare a delicious soup, even if there is no time at all.

Soups in jars are attracting more and more housewives. They are helping busy people quickly cope with cooking lunch or dinner, free up time for communication with loved ones, activities with children, and for themselves. A jar harvested in the summer will bring joy and the tastiest pleasure in winter. As they say, what is born in the summer, it will come in handy in the winter. And how!

Pickle is one of the most common first courses. Exist various recipes its preparation. However, it is most often prepared rich broth from meat, which makes it quite satisfying. This soup has a very specific rich taste.

Unique taste qualities dishes are achieved due to the fact that spices and cucumbers are used during its preparation. Some housewives prepare pickle with rice for the winter in jars. Before creating such a blank for the winter, it is necessary to study all the recipes in order to familiarize yourself with the features of conservation.

Classic recipe

To prepare pickle for the winter, you can use different recipes. The most common is the classic recipe for creating a blank. You can prepare pickle for the winter using the following ingredients:

• a kilogram of rice;
• 2 kg fresh cucumbers;
• five tomatoes;
• 100 ml of vinegar;
• onion head;
• three carrots;
• parsley with dill;
• 350 ml of oil;
• 100 g of salt and sugar.

Cooking pickle with rice begins with the preparation of the main ingredients. The first step is to prepare the rice. It should be thoroughly washed in water and boiled. To do this, a small saucepan is filled with water and all the rice is poured into it. It should cook for 20-30 minutes.

In parallel with this, you should do the rest of the ingredients. Cucumbers are washed in cold water, cut with a knife or rubbed on fine grater. After that, the tomatoes are washed and cut into small cubes. If there are no tomatoes, then you can use purchased tomato sauce instead.

Having finished with the tomatoes, you can proceed to the carrots and onions. Carrots are washed, peeled and grated. If there is no grater, then instead, carrots can be cut into small circles or straws.

Having prepared the vegetables, you should do the greens. Optimal quantity there is no greenery for harvesting for the winter with rice. It is recommended to add it to your liking. Parsley with dill is collected in several small bunches and finely chopped. Then in not large saucepan oil is added to fry vegetables. First, onions are fried for about 20 minutes, after which carrots are added to the container, which must be stewed for another 10-15 minutes. After that, chopped vegetables are poured into the pan, which should be stewed for an hour.

During cooking, the mixture must be periodically stirred so that it does not burn.

When the pickle dressing is ready, rice with herbs and vinegar is added to it. All this is thoroughly mixed and added to jars. The pickle for the winter should only be rolled into prepared containers, therefore, before spinning, each jar should be washed and sterilized. After sterilization, close all jars and leave to cool. Cooled soups in jars are transferred to a cool room for further storage.

See also
Recipe for Canned Tomatoes crimson leaves for the winter in banksRead

With pickles

There are other recipes that will help close the pickle for the winter. In some cases, salted ones are used instead of fresh cucumbers. To prepare such a blank, you will need the following ingredients:

• kilogram of pickles;
• 500 g carrots;
• three tomatoes;
• pepper;
• a head of garlic;
• bay leaf;
• greenery.

The initial stage of preparation begins with the preparation of all necessary ingredients. First you need to deal with tomatoes. All of them are watering hot water to make it easier to peel them. Then each tomato should be cut into several equal parts. Once you're done with the tomatoes, you can move on to the peppers. All seed chambers are cut out from them, after which they can be cut into small pieces. Also, do not forget about cucumbers with garlic and herbs, which also need to be finely chopped.

All cooked vegetables are poured into a saucepan and poured with hot water. A container with vegetables is placed on gas stove and boil for 10 minutes. Then herbs, spices and salt are added there.

Distribute the prepared workpiece into pre-sterilized jars and close the lids. The spin should cool down in a room with room temperature, after which it can be transferred to the cellar.

Conclusion

Not everyone will be able to roll pickle into jars. To spin pickle with rice for the winter, you need to study all the recipes for preparing this dish.

Having prepared a pickle for the winter, it will be possible not only to save precious time when preparing hot, which is always so lacking. The dish will turn out to be as valuable as possible due to the use summer vegetables, more delicious, fragrant and no doubt useful.

How to cook pickle for the winter?

It is better to roll up pickle for the winter in jars immediately with cereals: barley or rice, so that if necessary, it remains only to add the workpiece to a pot of boiling water.

• From vegetables for seaming you will need onions with carrots and tomatoes with cucumbers. In some cases, zucchini or green tomatoes are used instead of cucumbers.
• Cucumbers for the winter for pickle can be used even substandard or overgrown, having previously peeled them from the peel and hard seeds.
• When barley is added, it is pre-soaked, boiled until tender.
• The workpiece is rarely sterilized, and often simply sealed hot and placed under a fur coat until it cools.

Refueling for pickle for the winter

A simple preparation for a pickle for the winter without adding cereals will not take much time and will provide the ability to cook hot throughout the year with a variety of cereals to choose from. Vegetables do not require the addition of water and long cooking, and canned in own juice released by the action of salt.

Ingredients:

• cucumbers - 1 kg;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• garlic - 3 cloves;
• salt - 1 tbsp. spoon with a slide;
• greenery.

Cooking

• Grind on a grater or cut into cubes cucumbers.
• Add onions and carrots.
• Stir garlic, herbs and salt into the vegetables, leave for 2 hours.
• Bring the vegetable mass to a boil, immediately lay out in jars.
• The pickle is corked for the winter, wrapped for a day or two.

Pickle from overgrown cucumbers for the winter

It is convenient to grind cucumbers for pickle on a grater for the winter, using overgrown large specimens. If the skin is too tough, it can be pre-peeled by cutting the fruit in half and scooping out the seeds at the same time. In addition to salt, fruit vinegar and sugar are added here, which makes storage safer.

Ingredients:

• overgrown cucumbers - 2 kg;
• onion - 300 g;
• carrots - 300 g;
• garlic - 5 cloves;
• apple or grape vinegar- 10 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• greenery.

Cooking

• Cucumbers, garlic and carrots are ground on a grater, onions and greens are cut.
• Mix vegetables with salt and sugar, cook for 15 minutes.
• Add vinegar, heat the workpiece for another 3 minutes.
• The pickle is corked for the winter in sterile jars, wrapped until it cools.

Pickle with pearl barley for the winter in jars

Even more relevant will be the recipe for pickle for the winter with barley, according to which you get an almost ready-made soup, in which it remains to add potatoes and broth. Groats must be soaked and boiled until cooked in advance. As tomato base use ready sauce, or grated tomatoes boiled to a density.

Ingredients:

• cucumbers - 4 kg;
• onion - 500 g;
• carrots - 500 g;
• barley - 2 cups;
• vegetable oil - 300 ml;
• tomato sauce - 0.5 l;
• vinegar 9% - 4 tbsp. spoons;
• salt - 4 tbsp. spoons.

Cooking

• Barley is prepared, cucumbers are cut.
• Grind carrots and onions, fry in oil.
• Combine vegetables and cereals, add salt, cook for 30 minutes.
• Tomato, vinegar are mixed into the workpiece, boiled for another 15 minutes.
• Cork the pickle with barley for the winter in a sterile container, wrap it until it cools.

Pickle recipe with rice for the winter

If someone does not like pearl barley in the first courses, you can make pickle with rice for the winter. Such a stock is not only a semi-finished product for cooking soup, but also a great independent salad appetizer that can be eaten simply with bread or used as a side dish for baked, fried, boiled meat, fish.

Ingredients:

• cucumbers - 1.5 kg;
• onion - 1 kg;
• carrots - 1 kg;
• rice - 1.5 cups;
• vegetable oil - 300 ml;
• tomato sauce - 0.5 l;
• vinegar 9% - 100 ml;
• salt and sugar - 3 tbsp. spoons;
• greenery.

Cooking

• Grind cucumbers, carrots and onions.
• Boil the rice until almost done.
• Fry onions and carrots in oil for 15 minutes.
• Add cucumbers, tomato, salt, sugar, stew for 45 minutes.
• Put rice, greens in a container, stir in tomato and vinegar, simmer for another 15 minutes.
• Pickle with rice is packaged for the winter in a sterile container, corked, cleaned under a fur coat.

Pickle for the winter with tomato paste

The pickle recipe for the winter with tomato paste can be implemented not only with barley, but also by replacing it with rice boiled until tender. Onions and carrots can be pre-sauteed or this stage can be omitted, reducing at least half the portion of vegetable oil and, as a result, the calorie content of the workpiece.

Ingredients:

• cucumbers - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• pearl barley - 500 g;
• vegetable oil - 250 ml;
• tomato paste - 500 g;
• vinegar 9% - 100 ml;
• salt - 4 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Cooking

• Soak and boil barley until tender.
• Saute chopped onions and carrots in oil.
• The ingredients are mixed with prepared cucumbers, pasta, salt, sugar, boiled for 40 minutes.
• Vinegar is added, the mass is boiled for 5 minutes, sealed in sterile vessels with steamed lids, wrapped.

Pickle for the winter without vinegar

The pickle recipe for the winter without vinegar involves the use of pickles as a base. They can be pre-salted purposefully for harvesting, or you can use the remaining last year, making room for fresh stocks. Suitable instead of tomato paste quality sauce or boiled tomatoes.

Ingredients:

• pickled cucumbers - 2.5 kg;
• onion - 0.5 kg;
• carrots - 0.5 kg;
• barley - 250 g;
• vegetable oil - 100 ml;
• tomato paste - 250 g;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Cooking

• Boil barley, grind or cut cucumbers.
• Saute onions with carrots in butter.
• Cucumbers, cereals, tomato, salt and sugar are added, the mass is boiled for 30 minutes.
• capped hot pickle with pickles for the winter in a steamed container and wrapped warmly for a day or two.

Pickle for the winter with tomatoes

You can prepare a pickle for the winter without barley with rice or, on the contrary, using valuable cereals, you can fresh tomatoes, getting the maximum fresh taste blanks. For this, select ripe tomatoes remove the skin if desired and then puree accessible way using a meat grinder, blender or grater.

Ingredients:

• cucumbers - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• cereals - 500 g;
• vegetable oil - 100 ml;
• tomatoes - 1.5 kg;
• vinegar 9% - 100 ml;
• salt - 2 tbsp. spoons;
• sugar - 4 tbsp. spoons.

Cooking

• Chopped tomatoes are mixed with salt, sugar, butter and chopped carrots, stewed for 20 minutes.
• Onions are added, and after 10 minutes boiled cereals, cucumbers.
• Stew the workpiece for 30 minutes, adding vinegar 5 minutes before the end of cooking.
• The mass is laid out in sterile jars, corked, cleaned for a day under a fur coat.

Pickle for the winter from green tomatoes

Preparation of pickle for the winter is feasible without cucumbers. No one will guess what is needed base component replaced green unripe tomatoes, which are saturated with the taste of accompanying vegetables, marinade and are transformed beyond recognition. Boiled rice can be used instead of barley.

Ingredients:

• green tomatoes - 2 kg;
• onion - 1 kg;
• carrots - 1 kg;
• barley - 1 kg;
• vegetable oil - 250 ml;
• tomato paste - 250 g;
• vinegar 9% - 250 ml;
• salt - 3 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• water - 1 l;
• pepper and paprika - 0.5 tsp each.

Cooking

• Soak cereals and tomatoes separately in water for at least 12 hours.
• Fry onions and carrots in oil.
• Add chopped tomatoes, soaked cereals, water, salt and sugar, simmer for 50 minutes.
• Pasta is laid, spices simmer the workpiece for 15 minutes.
• Vinegar is mixed in, the hot mass is preserved in a sterile container.

Pickle for the winter in a slow cooker

Preparing a pickle for the winter from fresh cucumbers is easy and simple in a slow cooker. With such preparation, stirring of the prepared mass is not required, which warms up qualitatively, while maintaining the integrity of the vegetable slices. The composition of the workpiece can be immediately supplemented with tomato paste or sauce.

Ingredients:

• cucumbers - 2 kg;
• onion - 300 g;
• carrots - 300 g;
• garlic - 1 head;
• vegetable oil - 250 ml;
• vinegar 9% - 7 tbsp. spoons;
• salt - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• greens - 100 g.

Cooking

• Cut cucumbers, onions, garlic and herbs.
• Grind carrots.
• Mix vegetables with salt, sugar, oil and vinegar, leave for 3 hours.
• Transfer the base to the multicooker bowl.
• Turn on the steam cooking mode for 10 minutes.
• The blank is packaged in sterile vessels, corked, placed under a fur coat for a day.

Pickle for the winter with zucchini

You can prepare canned pickle for the winter with zucchini, which will effectively replace traditional cucumbers. It is preferable to cut the vegetable into neat cubes, refusing to use a grater, after using which the zucchini can turn into porridge. Added sweet peppers will add extra points to the taste.

Ingredients:

• zucchini - 2 kg;
• onion - 1 kg;
• carrots - 800 g;
• barley - 2 cups;
• vegetable oil - 250 ml;
• tomatoes - 1 kg;
• sweet pepper - 8 pcs.;
• vinegar 9% - 0.5 cups;
• salt - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Cooking

• Prepare and chop zucchini, carrots, onions and sweet peppers.
• Punch tomatoes in a blender.
• Carrots and onions are fried in oil.
• Combine vegetables in a saucepan, adding salt, sugar, cook for 20 minutes.
• Stir in boiled barley, vinegar, heat for 10 minutes.
• The mass is laid out in jars, corked, insulated until cool.

Pickle for the winter in an autoclave

It is permissible to roll up a pickle for the winter even with meat, if you use an autoclave. The preferred variety is beef, which does not fall apart in ready soup into fibers, retains integrity and at the same time it turns out fragrant, soft and tender. Cucumbers are used here already salted, additionally adding brine. The calculation is given for one can of 0.5 liters.

Ingredients:

• pickled cucumbers - 25 g;
• onions and carrots - 25 g;
• beef - 100 g;
• barley - 25 g;
• brine - 55 g;
• water - 250 ml;
• black pepper - 1 pea;
• salt - to taste.

Cooking

• Chopped meat, cucumbers, roasted onions and carrots, barley are placed in a jar.
• Top up with brine, water to the top, salt the workpiece and add pepper.
• Prepare the workpiece in an autoclave at 113 degrees for 60 minutes.

Pickle for the winter, canned in jars - this homemade will not take you much time and effort. And in winter it can be used as independent dish, as a salad. Preparing this dressing is easy and simple. The main components of pickle products are vegetables: fresh cucumbers, onions, carrots and everything that is at hand.

Some housewives put tomato paste, tomatoes, beans or cabbage in twists. Many people replace fresh cucumbers with salted ones. From cereals, rice or barley is used.

It is very convenient to preserve the workpiece for the winter in small jars - half a liter, 750 ml. He opened one jar of pickle in winter, cooked a delicious soup and fed the whole family heartily. The hardest part about preparing a salad for the winter is peeling and chopping vegetables. As well as sterilization of jars and lids.

Get ready to write down the simplest and delicious recipe pickle for the winter from fresh cucumbers with rice in jars, it will definitely come in handy!

Recipe Ingredients:

• fresh cucumbers - 1.5 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• rice or barley - 250 g;
• granulated sugar - 100 g;
• tomato paste - 300 g;
• table vinegar 9% - 50 ml;
• salt - 2 tbsp. spoons;
• vegetable oil - 125 ml.

The output of the finished pickle in jars is 4 liters.

Delicious pickle for the winter from fresh cucumbers - a step-by-step recipe with a photo:

Boil well-washed rice in salted water for about twenty minutes. You can cook rice in a slow cooker.

Peel the carrots and onions.

Grind carrots with a grater. And cut the onion into thin half rings.

Cut the washed cucumbers into cubes or strips. Place the carrots, onions and cucumbers in a large saucepan.

In a separate bowl, mix the tomato paste, salt, sugar and vegetable oil.

Add the resulting sauce to the saucepan to the vegetables and mix. Put the pot on medium fire. Simmer for about twenty-five minutes after boiling vegetables.

After the time is up, add the rice to the pot. We mix. Cook pickle with rice for another five minutes. Then add vinegar and mix. Turn off the fire after one minute.

We lay out the dressing for the winter in sterilized jars. We roll up the jars with lids. Roll up in a blanket. After the jars have cooled, store them in a cold place.

As you can see, the pickle recipe for the winter from fresh cucumbers and rice is simple and easy to prepare. Even a novice hostess will cope. This option for preparing pickle salad in jars for the winter is considered a classic. All soup dressings prepare according to general principle: cut vegetables and mix.

Rice can be replaced with pearl barley or cereals can be completely removed from the recipe. Add beetroot and it will be the most delicious vegetable dressing for borscht. Or crumble beet tops and cook fragrant beetroot in winter.