Cucumbers for pickle for the winter

Pickle cucumbers for the winter are a very convenient preserve that every cook should have on hand, because by opening such a jar, you can pamper your household with a hearty and rich soup by simply adding broth made from poultry or meat. This preservation can be stored both at room temperature and in cool rooms; the main thing is to follow all the recommendations given in the recipe so that all components are preserved throughout the cold winter.

Preparing overgrown cucumbers for pickle sauce

Preparing overgrown cucumbers for pickle sauce is a simple and very convenient way to process vegetables that you no longer want to eat fresh. To neutralize bitterness and balance the taste, we recommend removing the skin and supplementing the composition with onions, and, if desired, herbs.

1. 
   Let's prepare cucumbers for pickle soup for the winter. Place the food set on the work surface.
2. 
   If necessary, peel the skin and cut the pulp into small cubes.
3. 
   Remove the husks from the onions and cut into thin rings.
4. 
   Place the vegetables in a deep bowl, add garlic, passed through a press, sunflower oil, vinegar, salt and granulated sugar.
5. 
   Mix the ingredients and place in the refrigerator for 24 hours, stirring occasionally.
6. 
   After 24 hours, put the container on the fire and bring to a boil and simmer for five minutes.
7. 
   We pack the hot mass into pre-sterilized jars, roll up and cool at room temperature.
8. 
   Store the cooled pieces in a dark and cool room. Bon appetit!

Rassolnik with pearl barley and fresh cucumbers for the winter

Rassolnik with pearl barley and fresh cucumbers for the winter is an easy-to-prepare and very tasty preparation, after opening which you can quickly cook an appetizing soup and satisfyingly feed the whole family. To reduce time, it is recommended to boil the cereal in advance.

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Cucumbers – 1 kg.
• Pearl barley – 1 tbsp.
• Carrots – 200 gr.
• Onion – 250 gr.
• Tomatoes – 1 kg.
• Salt – 1 tbsp.
• Vinegar essence 70% – 1 tsp.
• Vegetable oil – 150 ml.
• Bay leaf - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the peeled onions and tomatoes into medium-sized slices and place in a saucepan.

Step 2. Add finely grated carrots and cucumbers.

Step 3. Season the vegetables with salt, ground pepper, bay leaf and vegetable oil.

Step 4. Next we send the pre-boiled pearl barley.

Step 5. Mix the ingredients and place on the burner: boil and cover with a lid, set aside for half an hour.

Step 6.At the end of the heat treatment, add vinegar essence.

Step 7. Pour the product into sterilized jars and seal. Bon appetit!

Dressing for pickle sauce with cucumbers and tomatoes

Dressing for pickle soup with cucumbers and tomatoes is prepared simply and quickly, and in the end it turns out incredibly tasty, appetizing and aromatic. Agree that no store-bought vegetables can compare with homemade ones in terms of taste. Please note that the weight indicated is in cleaned form.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 4 cans of 700 ml and 1 can of 500 ml.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 750 gr.
• Onion – 450 gr.
• Carrots – 450 gr.
• Pearl barley – 250 gr.
• Sunflower oil – 60 ml.
• Table vinegar 9% – 60 ml.
• Granulated sugar – 2 tbsp.
• Salt – 1 tbsp.
• Water – 250 ml.

Cooking process:

Step 1. Cut the washed cucumbers into thin slices, and at the same time soak the pearl barley in cool water.

Step 2. Cut the tomatoes crosswise and pour boiling water for 10 minutes. Afterwards, easily remove the skin and puree the pulp in the bowl of a food processor.

Step 3. Using a borage grater, chop the carrots and finely chop the onions.

Step 4. Pour the vegetables into a pan of a suitable size, add barley (drain the water), salt, water, sunflower oil and granulated sugar.

Step 5. Mix the composition to distribute the additives evenly and leave it alone for 15 minutes.

Step 6. Place the pan on the stove, bring the ingredients to a boil and, reducing the flame, simmer under the lid for about thirty minutes. Lastly, pour in the vinegar, stir and remove from the burner.

Step 7. Pour the pickle into sterilized jars and seal it up. Bon appetit!

Rassolnik with cucumbers, peppers and tomatoes

Rassolnik with cucumbers, peppers and tomatoes will certainly surprise your taste buds and change your idea of ​​the taste of the popular first course, because sweet peppers make it much more appetizing and aromatic. And once you try it, you will return to this recipe again and again!

Cooking time – 90 min.

Cooking time – 20-25 min.

Portions – 2.3 l.

Ingredients:

• Pearl barley – 150 gr.
• Cucumbers – 800 gr.
• Bell pepper – 500 gr.
• Tomatoes – 500 gr.
• Onion – 200 gr.
• Carrots – 200 gr.
• Salt – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 80 ml.
• Vegetable oil – 200 ml.

Cooking process:

Step 1. Wash the cereal thoroughly, pour it into a saucepan and, adding water, boil until tender.

Step 2. Cut the onion into arbitrary slices.

Step 3. Grind the peeled carrots on a grater.

Step 4. Cut fresh cucumbers into cubes.

Step 5. We do the same with the pulp of the bell pepper.

Step 6. Add sunflower oil to the pan and add carrots and onions.

Step 7. Add pearl barley (without broth), cucumbers and pepper.

Step 8. Place the skinless tomatoes in a blender bowl and puree them.

Step 9. Pour the tomato pulp into the vegetables, mix and simmer for 30-40 minutes. About 10 minutes before readiness, add salt, granulated sugar, vinegar - stir.

Step 10. Pour the mixture into pre-sterilized jars and seal tightly. Place on the lids and wrap in a blanket for a day.

Step 11. Store in a dark place without direct sunlight. Bon appetit!

Preparation of cucumbers for pickle without vinegar

Cucumber preparation for pickle without vinegar is a mixture of ingredients necessary to prepare a hearty and nutritious soup that everyone in your household will love. The main secret is that you need to use pickles for the recipe.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 3 l.

Ingredients:

• Pickled cucumbers – 2.5 kg.
• Pearl barley – 250 gr.
• Carrots – 500 gr.
• Tomato paste – 250 gr.
• Onion – 500 gr.
• Sunflower oil – 100 ml.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp.

Cooking process:

Step 1. The night before the start of the process, rinse the cereal and fill it with cold water to swell.

Step 2. In the morning, arm yourself with a grater with large holes and three cucumbers.

Step 3. Roughly chop the onion and carrots. Sauté in vegetable oil until soft and golden brown.

Step 4. Transfer the vegetables to a saucepan, season with grated tomato paste, salt, granulated sugar - bring to a boil and cook for half an hour, stirring frequently.

Step 5. After the specified time, pour the workpiece into jars and roll it under the machine. After cooling, transfer to the cellar. Cook and have fun!

Leningradsky cucumber rassolnik for the winter

Leningradsky cucumber pickle for the winter is a real lifesaver for any cook who doesn’t like to spend all his free time at the stove. With this preparation on hand, it will take you no more than 15 minutes to prepare a rich soup.

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 2 kg.
• Large onion – 1 pc.
• Carrots – 300 gr.
• Pearl barley – 1 tbsp.
• Vegetable oil – 3 tbsp.
• Salt – 1.5 tbsp.
• Granulated sugar – 2 tbsp.
• Vinegar essence 70% – 1 tbsp.

Cooking process:

Step 1. Rinse the tomatoes and cut them into slices and place them in a blender.

Step 2. Grind to a puree consistency.

Step 3. Pour the mixture into a thick-walled pan, add salt, vegetable oil and sugar.

Step 4. Add chopped onion and carrots.

Step 5. Add pre-soaked cereal to the vegetables and mix, place on the burner.

Step 6. Cover the dish with a lid and let it boil. Remove the lid and simmer the mixture over medium heat for 20-25 minutes.

Step 7. Add cucumber cubes to the mixture.

Step 8. Bring to a boil again and simmer for about 10-15 minutes. Remove from heat and stir in vinegar essence.

Step 9. Pack the product into sterile jars, twist it and, turning it upside down, wrap it in a towel until it cools completely. Bon appetit!

Dressing for pickle sauce made from cucumbers with tomato paste

Dressing for pickle soup made from cucumbers with tomato paste is not only very tasty, but also healthy, since to prepare the soup you will use exclusively natural ingredients, most of which grow in your garden and do not contain any chemical impurities.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 6 l.

Ingredients:

• Cucumbers – 3 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Pearl barley – 500 gr.
• Tomato paste – 500 gr.
• Granulated sugar – 250 gr.
• Salt – 4 tbsp.
• Sunflower oil – 200 ml.
• Table vinegar 9% – 100 ml.

Cooking process:

Step 1. To speed up the process and for your own convenience, pre-clean and rinse the vegetables.

Step 2. Cut the onions into thin quarter rings, and at the same time boil the pearl barley until soft.

Step 3. Grind the carrots using a borage grater.

Step 4.Cut the cucumbers into arbitrary small slices.

Step 5. In a saucepan of a suitable size, heat the sunflower oil and saute the onion for about 15 minutes, then add the carrots and simmer for the same amount. Next, add the cucumber slices, salt and sugar and mix.

Step 6. Simmer the components for 50-60 minutes.

Step 7. After about an hour, add cereal, tomato paste and vinegar to the vegetables. Mix well and simmer for another 10-15 minutes.

Step 8. Pour the pickle into sterilized jars and seal. Bon appetit!