Recipes for pickled cucumbers for the winter

Canned preparations in the summer help housewives save time. But rassolnik with cucumbers and pearl barley for the winter is not only a quick soup option, but also a delicious appetizer of stewed vegetables. The main thing is to follow all the rules and proportions.

Rules for preparing cucumber pickle with pearl barley for the winter

All pickle recipes have the same base: pearl barley, onions, carrots, cucumbers. Other products may vary according to the cook's taste. The cooking methods are also different. For example, each housewife has her own method of cutting vegetables: one chops them finely, while the other likes large cubes. Or some people put pickles, and others put fresh ones.But there are rules that experienced chefs advise to follow:

1. Choose fresh vegetables, removing slightly rotten and overripe ones.
2. After washing, dry with a clean towel.
3. Peel pickles and remove seeds.
4. Do not pass vegetables through a meat grinder, otherwise the preparation will turn into a homogeneous mass.
5. Do not overdo it with spices: they can be added to the finished soup.
6. Use only a wooden spoon or spatula for stirring.
7. Store in a small sterilized container. From a 0.5 liter jar you can cook soup in a three liter saucepan.

Secrets of the housewives:

1. It is easy to determine the readiness of the dressing by the yellowish color of the cucumber peel.
2. While stewing, you should periodically add a little water to prevent the dish from burning.
3. At the last stage, you need to taste the dressing: it should be moderately salty, not sour.
4. The consistency of the finished product should be thick.
5. To be on the safe side, jars filled with dressing can be placed in the microwave for half a minute until bubbles appear, then removed and quickly sealed.
6. The preparation can be used as a hot or cold side dish for fish or meat.

Traditional rassolnik with pearl barley and cucumbers for the winter

5-6 hours before cooking, 1.5 cups of pearl barley are soaked. This is usually done the night before: the better the cereal is saturated with moisture, the faster it will cook.

Products used:

• pickled cucumbers – 1.5 kg;
• carrots, onions - 0.5 kg each;
• vegetable oil – 0.35 kg;
• tomato paste – 1 tbsp;
• coriander seeds – 0.5 tsp;
• bay leaf - 3 pcs.;
• 10 black peppercorns;
• vinegar (6%) - 4 tbsp. l.;
• salt - 1 tbsp. l.;
• water – 200 ml.

How to cook:

1. Wash the vegetables, cut off unnecessary stems. Grate the carrots into large strips.
2. Pour oil into a deep frying pan, heat, add onion. Saute until done over low heat.
3. Add cucumbers and carrots, simmer.
4. Pour in the cereal, add pasta, salt, spices and herbs, add water.
5. Let it boil, simmer for 40 minutes.
6. At the last moment, pour in the vinegar, then pack into jars and seal tightly.

The classic Russian rassolnik was always filled with pickled cucumbers. They give the soup a strong taste. The soup, slightly sour from the cucumbers and brine, was invigorating and uplifting. Therefore, in Rus' it was prepared on the second day of the festivities to get rid of a hangover. That’s what the soup was called – hangovers.

Preparing pickle soup with pearl barley and fresh cucumbers for the winter

With fresh cucumbers the dish is also delicious. They are soaked in salt and spices, but in moderate doses. For the semi-finished product you need to take 3 kg.

Other products:

• onion – 1 kg;
• carrots – 1 kg;
• tomato paste – 0.6 l;
• vegetable oil – 0.2 l;
• pearl barley – 0.5 kg;
• salt with sugar - 4 tbsp. l.;
• vinegar (6%) - half a glass.

Workpiece sequence:

1. Peel and wash the vegetables.
2. Cut carrots into bars or cubes.
3. Cut the onion into half rings.
4. Chop the cucumbers.
5. Boil the soaked cereal.
6. Place all vegetables, spices, pasta in a saucepan with heated oil and simmer for 40 minutes.
7. Let simmer over low heat for another 2-3 minutes after adding pearl barley.
8. Pour out the vinegar, turn off the stove, and roll up the filled jars.

Each cook adds spices to winter appetizers according to his own taste. Usually limited to bay leaves. But if you add pepper and cloves to the pickle, it will acquire an unexpected aroma. This is especially important when the preparation is used as an independent snack. You can add suneli hops and dried basil.The taste is unique and rich.

Pickle salad for the winter with barley and pickles

When unexpected guests are on the doorstep, winter preparations help. And the semi-finished product for pickle with pearl barley and cucumbers according to this recipe is often put on the table as a salad. It will require:

• cucumbers – 2 kg;
• cereal – 2 tbsp.;
• onions and carrots – 0.5 kg each;
• tomato paste - 0.5 l;
• salt – 2-3 tbsp. l. (need to try);
• vinegar (9%) - 4 tbsp. l.

Cooking technology:

1. Chop the onion, grate the peeled carrots, and fry.
2. Cut the cucumbers into cubes and leave for several hours to release juice.
3. Combine everything, mix, cook for half an hour.
4. Add vinegar, simmer for another 5 minutes.
5. Place into jars and close.

Vegetables can be cut in different ways: into cubes, strips, bars. To obtain a uniform consistency, make small cubes or pass through a grater. To make the ingredients stand out from the crowd, professionals advise cutting them into large cubes or strips, and cutting the onions into rings and half rings.

Preparing pickle soup for the winter with barley and tomato paste

Tomatoes are often used in winter preparations. But they need to be boiled, and using paste significantly saves time and energy. There are recipes in which housewives skillfully combine these two products.

Products used:

• fresh cucumbers – 3.5 kg;
• tomatoes – 3.5 kg;
• 0.7 kg of onions and carrots;
• 2.5 tbsp. barley;
• 0.1 l oil for frying;
• 4 tbsp. l. salt;
• 3 tbsp. l. tomato paste;
• 2-3 pcs. bay leaf;
• 1 tbsp. l. 70% vinegar.

How to cook:

1. Boil the pearl barley until half cooked.
2. Cut the cucumbers into strips or cubes. It all depends on the taste of the cook.
3. Peel the tomatoes and chop them.
4. Chop the remaining vegetables.
5. Pour vegetable oil into a deep saucepan, wait until it warms up, pour in the pasta, and after 2 minutes add the remaining ingredients.
6. Stir and season with salt and pepper to your taste.
7. Boil, cook for 30-35 minutes, stirring every 4-5 minutes.
8. At the end of cooking, season with bay leaf and vinegar. To taste.
9. Fill the jars and close them.

Rassolnik for the winter with pearl barley, fresh cucumbers and tomatoes

This recipe contains tomatoes. They make the semi-finished product for pickle with barley for the winter richer and sweeter, and the color brighter.

To prepare you will need:

• cucumbers -1.5 kg;
• carrots and onions – 0.5 kg each;
• cereal – 0.25 kg;
• sugar and salt - 2 and 1.5 tbsp. l.;
• vegetable oil – 0.2 l;
• vinegar (9℅) - 0.4 tbsp.;
• tomatoes – 1 kg.

How to cook:

1. Chop carrots and onions.
2. Grind the tomatoes in a blender.
3. Cut the cucumbers into equal cubes.
4. Fry the vegetables.
5. After 5 min. put cucumbers, tomatoes, salt, add sugar to taste.
6. Add boiled cereal and cook for another 10 minutes.

The vinegar is added at the last minute. Fill the jars with snacks to the very top, compact them well and close them. To ensure that the cooling process occurs slowly, the jars are wrapped.

Rassolnik with fresh cucumbers, pearl barley and herbs for the winter

Parsley and dill are greens that grow in every garden or country house. They are indispensable as a delicious seasoning for any hot dish. Herbs have properties beneficial to human health.

Products used:

• cucumbers - 1 kg;
• carrots – 2 pcs.;
• dill – 1 bunch;
• salt – 1 tbsp. l.;
• garlic cloves – 2 pcs.;
• ready pearl barley – 0.25 kg.

How to cook:

1. Peel the skin of large cucumbers and grate them into long thin slices.
2. Finely grate the carrots.
3. Put the greens, salt, let stand for 2-3 hours so that the cucumbers release juice.
4. Place the pan with the mixture on the stove and cook for 40 minutes.
5. Add boiled cereal and garlic.
6. After 3-4 minutes turn off
7. Place into jars and close them.

Winter pickle made from cucumbers with pearl barley and bell pepper

The sweet and sour taste of pepper increases appetite, and the vitamins contained in it prevent the development of many diseases. Sweet peppers are used to prepare many soups, in particular rassolnik.

Composition of products used:

• cucumbers – 4.5 kg;
• cereal – 3 cups;
• onion – 1.5 kg;
• carrots – 1.5 kg;
• sweet. pepper – 4 pcs.;
• salt – 4.5 tbsp. spoons;
• sugar – 300 g;
• vegetable oil – 400 ml;
• tomato paste – 3 tbsp. spoons;
• tomatoes – 0.7 kg;
• vinegar 9% – 6 tbsp. spoons;
• water – 400 ml.

How to cook:

1. Rinse vegetables in running water.
2. Cut peeled cucumbers and carrots into cubes.
3. Chop the peeled onion.
4. Pour 1 cup of oil into a frying pan, heat it up, add carrots, onions, slices of pepper, which are finely chopped before doing this.
5. Add chopped tomatoes and cucumbers and continue sautéing.
6. Start the tomato paste.
7. Pour water into a large saucepan, add pre-soaked and boiled cereal, and boil.
8. Add vegetables, sweeten, salt, continue to simmer for 10 minutes.

Then add vinegar and herbs. The still hot snack is filled into jars and closed.

Rassolnik for the winter with pickles, barley and citric acid

Many people do not eat canned food with vinegar, replacing it with citric acid.Being an active preservative, it preserves the product for a long time, adds a pleasant lemon taste, and is less irritating to the gastric mucosa than vinegar.

To make the dressing you need to take:

• pickled cucumbers – 1.5 kg;
• a glass of boiled pearl barley;
• carrots and onions – 0.5 kg each;
• tomato paste or sauce – 250 g;
• 1 tsp. citric acid powder.

How to cook:

1. Washed and peeled vegetables are fried.
2. Combine with all other ingredients and salt to taste.
3. Simmer for about half an hour.
4. At the last minute they add acid.

Rassolnik for the winter with cucumbers and pearl barley in an autoclave

An autoclave is a special preparation in which the dish is prepared in jars and sterilized. This is facilitated by high temperature and high pressure. The results are delicious preparations and hearty seasonings for soup. The composition and quantity of ingredients can be taken based on any of the recipes you like.

Products used:

• fresh cucumbers – 2.5 kg;
• cereal – 0.4 kg;
• onion – 0.9 kg;
• carrots – 0.9 kg;
• sugar – 150 g;
• vinegar 9% – 100 ml;
• vegetable oil – 250 ml;
• salt – 60 g;
• bay leaf – 4 pcs.

How to cook:

1. Wash the vegetables, chop them, add salt to your taste, stir, saute, and then simmer for 10 minutes.
2. Start with vinegar and soaked pearl barley.
3. Close the filled jars and place in an autoclave heated to 110-120º for 40 minutes.

This semi-finished product can be stored longer than other canned foods. The autoclave guarantees quality and long shelf life, as the high temperature kills all harmful bacteria.

Rassolnik with cucumbers and pearl barley for the winter without boiling the cereal

It is not necessary to boil the pearl barley separately. It is poured with boiling water and kept for 40 minutes. The cooled water is drained and boiling water is poured again for 1 hour.At the same time, the cereal remains whole and does not become overcooked when stewed with vegetables.

To prepare pickle, take:

• 4 kg of pickles;
• 0.5 kg of onions and carrots;
• 1 kg of tomatoes;
• 3-4 tbsp. l. salt;
• 2 tbsp. barley;
• 3 tbsp. l. tomato paste.

How to cook:

1. Wash, peel and chop the vegetables.
2. Place them all in a large bowl, add tomato paste, salt and mix.
3. Leave for 2 hours, stirring every 15-20 minutes.
4. Fry the grated carrots and combine with the rest of the vegetables.
5. Add pearl barley to the mixture, mix and simmer for 20-30 minutes.
6. Season with vinegar.

To prevent the pickle from becoming too thick, you can add boiled water during the cooking process.

Storage rules

Cool the jars at room temperature. But then the canned food is moved to a cool place. Many people equip a cellar or basement for this purpose. To ensure that a hearty snack is always at hand, jars are often placed in the refrigerator. Some housewives make the pickle thick and put it in food bags and store it in the freezer. It turns out a satisfying semi-finished soup product.

Conclusion

Rassolnik with cucumbers and pearl barley for the winter is an old Russian dish. It is prepared in fish or meat broth with the addition of pickles and brine. The process of preparing it takes a lot of time, but the ready-made dressing helps you quickly cook a delicious pickle.

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