I like to stock up for the winter not only seasonal vegetables and fruits, but also a kind of semi-finished products that greatly simplify cooking in the future. For example, such a pickle with mushrooms is already a full–fledged ready-made dish, which is enough to warm up.
Ingredients
Step-by-step cooking recipe
Pre-soak the pearl barley overnight and boil until half-cooked.
Chop all the vegetables and mushrooms into a pickle. Peel the tomatoes and chop them finely.
Fry the carrots in oil for 5 minutes. Add the onion and cabbage, and cook for another 5 minutes.
Add cucumbers, salt, sugar and vinegar, and cook for another 5 minutes.
Add chopped mushrooms. If these are fresh forest fruits, first boil them separately for 20 minutes.
Add tomatoes, spices and pearl barley.
Simmer everything together for another 40 minutes on low heat and then roll it into sterile jars.
