Pickle with barley for winter. This really helps the workpiece when an urgent need to prepare a meal, and the time at all. Cooked very simply, nothing fry and fry separately is not necessary, all cut, mixed, and ready to put out. The ingredients are the most affordable and taste of this rassolnik simply amazing.
INGREDIENTS
- Recipe:
- 6-7 cans of 500ml:
- Cucumber - 1.5 kg.
- Tomatoes - 1 kg
- Onion - 500g.
- Carrots - 500g.
- Pearl barley - 250 gr.
- Salt - 1 tbsp
- Sugar - 2 tbsp
- Vinegar 9% - 60 ml
- Water - 250ml
- Vegetable oil - 60 ml.
- Step by step recipe for cooking
- Carrot 500g cleanse and grate, cucumbers 1.5 kg dry well and slops shall cut cubes. 1 kg of tomatoes cut in half, remove the stalk. Each half to three on a coarse grater, by holding the peel. Pelt then throw away. Onions 500g we shall cut cubes.
250 g barley wash out well.
In a large bowl put cucumbers, carrots, pour the tomato puree to receive. add 1 tbsp salt, 2 tablespoons Sahara. Pour 250 ml of water. Adding 60 ml of vegetable oil. Stir, add the washed pearl barley and stir again. Put in a saucepan. We set on fire to drive to the boil and cook with boiling points in 20 minutes. 20 minutes passed add 9 ml of 60% vinegar and simmer for 10 minutes.
Hot pickle put on sterilized jars, I sterilize jars in the microwave, sterilized lids roll up, turn over and wraps banks.
Details and cooking detail you can see in my very brief video below.
Bon Appetit!