Do you want to diversify the winter menu? Try canned pickle pickle with pickles. I add other vegetables with spices to it to create a rich taste and aroma. This pickle can be stored in jars, which makes it an excellent choice for winter.
Ingredients
- Pearl barley - 200 g
- Pickled cucumbers - 250 g
- Carrots - 150 g
- Onion - 100 g
- Vegetable oil - 4 art.l.
- Bay leaf - 1 piece
- Allspice - 2 peas
- Water - 2 l
- Tomato paste - 1 art.l.
- Sugar - 1 tbsp.l.
- Salt - 1 art.l.
- Cucumber pickle - 1 glass
Step-by-step cooking recipe
Rinse the pearl barley and boil until half cooked according to the instructions.
Chop the onion and grate the carrots. Fry them until soft.
Finely chop the cucumbers and add them with pearl barley to the roast.
Mix a glass of water, tomato, sugar and salt. Pour into the pickle.
Add brine and spices, and simmer all together for 30-40 minutes on low heat.
Roll up the pickle in sterile jars.
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