I share a recipe for a pickle preparation in a slow cooker. It is convenient to use it in winter to quickly prepare a fragrant rich soup and save time spent in the kitchen. Cook the broth, add the potatoes and our canned billet.
Ingredients
- Pearl barley - 3 glasses
- Water - 250 ml
- Tomatoes - 1 kg
- Carrots - 500 g
- Onion - 300 g
- Bell pepper - 500 g
- Cucumbers - 1,5 kg
- Garlic - 5 teeth
- Vegetable oil - 100 ml
- Vinegar (9%) – 70 ml
- Salt - 1 art.l.
- Sugar - 2 art.l.
- Bay leaf - 2 pcs.
Step-by-step cooking recipe
Rinse the pearl barley and boil until tender.
Wash carrots, onions, bell peppers and cucumbers, peel and cut into cubes. Chop the garlic. Put the vegetables in the bowl of the slow cooker.
Chop the tomatoes, place them in the bowl of a blender and mash them into a puree. Combine the tomato mass with the chopped vegetables.
Add boiled pearl barley, water, vegetable oil, salt, sugar and bay leaf. Mix well and on the mode “Pilaf”, “Baking” or “Frying” simmer for 60 minutes.
After an hour, add the vinegar and boil for another 10 minutes. At this stage, I recommend trying the pickle and, if necessary, bring it to taste by adding salt or sugar.
Put the finished billet for the pickle into pre-sterilized jars, cover with lids and send it to be sterilized for 20-30 minutes in a large saucepan with hot water, filling it up to the shoulders of the jars.
Roll up the finished pickle hermetically, turn it upside down, wrap it with a blanket and leave it to cool completely. Store the workpiece at room temperature.
