Many hostesses prepare cold snacks for the winter, but in fact you can close not only salads in the banks, but also ready-to-cook products for making soups. They can be of two types: some are ready-made dressing without cereals, others resemble a concentrated soup, they can only be diluted with water and reheated. One of the blanks that the zealous hostesses make for future use is pickle. It can be with or without barley, from fresh or salted cucumbers. To prepare the dressing, they use either fresh tomatoes or ready-made pasta from them. Rassolnik with tomato paste is prepared easier and faster than with fresh tomatoes, so most housewives prefer it.
Cooking Features
Even an inexperienced hostess can make a useful preparation in the form of pickle, if she carefully studies the peculiarities of the technology and follows the recipe.
- The pearl barley for pickle should be carefully selected, since it can contain pebbles and wash it. Next, it is soaked in cold water, leaving overnight. Then it will cook faster while cooking the soup itself.
- Tomato paste for homemade preparations should be used high-quality. Some housewives do homework, this is the best option. If you use the store, give preference to the one in which there is nothing but tomato puree. If tomato paste with salt and sugar is half the trouble, you just need to adjust the amount of these ingredients in the recipe itself. But if there are artificial dyes, thickeners and other similar components in the composition, then such a product will not work for you.
- The dressing for pickle will be tastier and more fragrant if you pre-fry the carrots and onions with other products during their stewing, about 10 minutes before the dish is ready.
- Most often pickle for winter is made from fresh cucumbers. Vinegar, which is part of the workpiece, at the time of opening the banks has time to pickle them. If you want to do without the use of vinegar, the basis will not have fresh, but pickled cucumbers.
- Banks for pickle must not only be cleaned, but also sterilized. An exception can be made only for cans under the workpiece, which will undergo sterilization in banks, but most of the pickle recipes do not provide for this stage.
- It is possible to close the pickle only with metal lids to ensure tightness. Suitable as rolling key and screw. It is only important to boil them before use, otherwise sterility will be broken.
The storage conditions for pickle depend on the recipe used. If it is prepared without the addition of acetic acid, it can only be kept in a cool room. Semi-finished products prepared with vinegar are well preserved at room temperature.
Pickle for the winter with tomato paste without barley
Composition (for 2, 5 l):
- fresh or pickled cucumbers - 3 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- refined vegetable oil - 0, 2 l;
- tomato paste - 0, 25 l;
- sugar - 20-30 g;
- acetic essence (70 percent) - 10 ml;
- salt - to taste.
Method of preparation:
- Wash cucumbers, blot with a towel, cut into large straws or dices no larger than 1 cm.
- Scrape, wash carrots. Grind it grated with large holes.
- Free from onions peel, cut into thin half-rings.
- At the bottom of a thick-bottomed saucepan, pour in the oil, fry the onions and carrots on low heat for 10 minutes.
- Add tomato paste, stew vegetables for another 2-3 minutes.
- Add cucumbers, sugar and salt, mix. If you have pickled cucumbers, then you do not need to add salt - just the one that is contained in cucumbers and tomato paste.
- Stew the vegetables 10 minutes after boiling them. At this time, the mass must be mixed so that it does not burn.
- Add vinegar essence, mix. Remove pan from heat.
- Sterilize the jars. For refueling, it is better to use small-capacity containers, ideally 0, 25 l each, but if you have a large family or you cook soups for a few days, you can prepare larger banks.
- Spread cooked dressing in cans.
- Twist the jars tightly, turn them over and cover with a blanket. Cooling down in a steam bath, the blanks are further preserved, thereby becoming more resistant to adverse storage conditions.
Such a dressing for pickle can be used or preparing a team of meat solyanka. You can keep it at room temperature.
Pickle for the winter with tomato paste and pickled cucumber barley
Composition (3 liters):
- barley - 0, 25 kg;
- pickles - 2, 5 kg;
- carrots - 0, 5 kg;
- onions - 0, 2 kg;
- salt - 40 g;
- sugar - 30 g;
- tomato paste - 0, 25 l;
- refined vegetable oil - 120 ml.
Method of preparation:
- Arrange the pearl barley, rinse, fill with water and clean for 6-10 hours in the refrigerator. Drain excess fluid.
- Cucumbers grind on a coarse grater or cut into small strips.
- Peel the onions and carrots.
- Coarsely carrot, chop the onion into small cubes.
- Heat oil in a saucepan, fry onions and carrots until soft, you can even give the onions a golden tint.
- In a thick-bottomed pan, place the onion and carrot roast, shredded cucumbers and swollen barley.
- Add salt, sugar and tomato paste, mix.
- Put this mixture on low heat and simmer for half an hour after boiling.
- Spread soup concentrate in prepared cans (washed and sterilized). At this time, the most convenient weaning cans - from 0.5 l to 1 l.
- Roll up the jars, turn them over and wrap them up with a blanket, leave to cool completely.
Such a semi-finished product is prepared with the addition of a significant amount of salt, so it is not necessary to salt pickle on cooking. Keep the billet is recommended in a cool room, as it is made without the addition of vinegar.
Pickled cucumber pickles with barley and tomato paste for the winter
Composition (3 liters):
- fresh cucumbers - 1, 5 kg;
- pearl barley - 0, 32 kg;
- carrots - 0, 6 kg;
- onions - 0, 6 kg;
- tomato paste - 0, 32 kg;
- vegetable oil - 125 ml;
- sugar - 60 g;
- salt - 60 g;
- table vinegar (9 percent) - 60 ml;
- bay leaf - 2 pcs .;
- a mixture of ground peppers - 5 g.
Method of preparation:
- Barley, sorting and washing, pour three glasses (0, 25 l) of water and boil until half ready.
- Grate grated peeled carrots.
- Onion, freeing from the husk, finely chopped.
- Cut the cucumbers, washed and dried with a napkin, into strips.
- Fold the vegetables into the pan, add the tomato paste, oil, vinegar, sugar, salt and spices. Stir.
- Stew vegetables on low heat for 20 minutes.
- Add the barley, drain excess liquid from it, and continue cooking the pickle for another quarter of an hour.
- Spread the soup concentrate in prepared cans, roll up. Leave to cool upside down under a blanket.
After cooling the jar with pickle can be moved to the pantry or any other place where you usually store canned food.
By preparing pickle pickle for the winter, you make your life easier in the cold season, when the body lacks vitamins and it is sometimes difficult to find the strength to cook dinner. The use of tomato paste will make the process of cooking canned food quite simple, though not quite fast.
