Rassolnik with pickled cucumbers

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to prepare pickles for the winter with pickles? Prepare the necessary ingredients. Rinse pearl barley thoroughly in a colander under running water. Pour filtered water into the pan and cook the pearl barley until half cooked over medium heat. Stir occasionally to prevent the cereal from sticking to the bottom. I cooked until half cooked for about twenty minutes, and then threw the cereal into a colander to drain the water.

2. STEP 2

   

   Wash the carrots with a brush under running water and peel using a vegetable peeler. Grate the vegetable on a coarse grater. Peel the onions and cut into small cubes. To prepare the base for the pickle, I chose a very deep frying pan with a non-stick coating. You can also use a saucepan. Heat a frying pan over high heat, pour in vegetable oil. Reduce heat to medium and fry onions and carrots until golden brown.

3. STEP 3

   

   Pickled cucumbers are traditionally used for pickle. You can take pickled ones, but it won’t be the same. Do not pour the brine out of the jar yet, you will need it later. Chop the cucumbers into small cubes. You can grate them on a coarse grater.

4. STEP 4

   

   Add pearl barley, boiled until half cooked, and chopped cucumbers to the onions and carrots in a frying pan.

5. STEP 5

   

   Mix tomato paste with a glass of filtered water. Add sugar and half the amount of salt so that the dish does not end up being too salty. The dressing will languish in this filling.

6. STEP 6

   

   Pour the tomato sauce and a glass of cucumber pickle into the frying pan. Add bay leaf and sweet peas. I have store-bought pickles and, unfortunately, there was only half a glass of brine in the jar. So I had to add another half cup of filtered water.

7. STEP 7

   

   Simmer the dressing over low heat with the lid closed for 25-30 minutes. Cooking times may vary depending on your stove.

8. STEP 8

   

   Meanwhile, wash the jars with a brush and baking soda. Baking soda is considered more environmentally friendly than industrial chemical dishwashing detergents.

9. STEP 9

   

   Sterilize the jars in any convenient way. I do this: I pour a centimeter of ordinary tap water into each and sterilize it in the microwave for 3 minutes at 800 watts.

10. STEP 10

    

    Condensation should form on the jars inside - this means the sterilization process was completed correctly. Pour out the water. Just pour boiling water over the lids and ladle.

11. STEP 11

    

    When the dressing is ready, taste it. If everything suits you, put it in jars. The bay leaves and sweet peas should be discarded. Seal the jars with lids, turn them over and wrap them in a towel. Leave until completely cool. Store the dressing in the refrigerator.

12. STEP 12

    

    From the specified amount of ingredients I got three jars of dressing: 650 ml., 370 ml. and 250 ml. This amount is enough for three two-liter pans of lean pickle with the addition of potatoes. But those who like thicker soups can get two servings. Happy cooking and bon appetit!

Comments on the recipe

Eleno4ka

22.12.2023

5

I'm interested in the recipe for pickled cucumbers for the winter. To save time when cooking pickle soup, I used to simply boil more pearl barley in a slow cooker until ready, divide it into portions and store it in the freezer. And following the author’s recipe, the pickle will cook even faster! In some ways I deviated from technology, but I’m more used to it this way))). Firstly, I increased the portion. I cooked the washed barley in a slow cooker on the “porridge” function for an hour. During this time, you can prepare vegetables for frying. First, I fried the onions and carrots, then added chopped pickles, tomatoes (I had homemade tomatoes), and my favorite spices. When the pearl barley was cooked in the multicooker, I added the vegetables cooked in the frying pan, added the cucumber brine and boiled everything together for about another 20 minutes. I put the pickle mixture into jars, sealed it hermetically, and left it to cool “under a fur coat.” Great idea, great preparation. Thank you, UnicornSteak!

Snezhana

22.12.2023

5

Thank you for the good recipe, it’s a classic for making pickle sauce. Here is another interesting recipe for WINTER RASSOLNIK FROM FRESH CUCUMBERS WITH PERLOV. I think many people will like it too.