If you haven't tried to roll soups for the winter yet, but are ready to start, I advise you to try this pickle from zucchini. Not only delicious and easy to prepare, but also completely inexpensive at the height of the vegetable season.
Ingredients
- Zucchini - 2 kg
- Tomatoes - 1 kg
- Carrots - 800 g
- Onion - 1 kg
- Pearl barley - 2 glasses
- Bell pepper - 700 g
- Vegetable oil - 1 glass
- Salt - 4 art.l.
- Sugar - 2 tbsp.l.
- Vinegar - 0.5 glasses
Step-by-step cooking recipe
Peel the tomatoes and chop the blenders.
Rinse the pearl barley and soak for 1-2 hours.
Finely chop the remaining vegetables.
Fry the onion and carrot in oil for 5-7 minutes, and add all the other ingredients except vinegar.
Put out the pickle for 30-40 minutes, pour in the vinegar and roll it into sterile jars.
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