Pickle for the winter: recipes with fresh and pickled cucumbers and barley with photos

Kalya was popular in Russia back in the 15th century. The Slavic peoples adored pickles and made them from cabbage, apples, pears, gourds, but most often from cucumbers. Soup was cooked on the liquid that was formed during the preparation process, to which meat, buckwheat or pearl barley, herbs, and vegetables were added. After 4 centuries, the dish began to be called pickle, only some housewives close it for the winter, but both adults and children adore it for its sour and delicate taste. Serve this soup with fresh bread or pies.

Subtleties of cooking pickle at home

What ingredients to take as the basis of the dish, what to add to it, each hostess chooses on her own. Pickled cucumbers are more often used, pickled ones are not suitable for such a dish. In some recipes, greens are replaced with mushrooms. Pork, poultry, beef, veal and offal are suitable for making pickle.

A delicious dish is obtained not only on meat broth, but also on fish, which is not cut into pieces, but placed as a whole. In addition to these ingredients, potatoes or any cereal that is at hand are placed in the pickle. Seasonings are not used much, as spices can overpower the taste.

Some housewives lightly fry cucumbers in a pan, others do not, but simply cut the pickled greens into thin slices.

At the end of cooking, the bones are removed from the fish, the meat is minced. During cooking, the dish is not s alted, served on the table, adding sour cream.

Selection and preparation of main ingredients

For the winter, you can close not only salads, canned vegetables and mushrooms, but also dressing, on the basis of which hearty and tasty soups are obtained. To do this, you can use more than one method of preparing pickle, but choose from several options that differ in the composition of the ingredients. The dish is cooked in meat, fish or vegetable broth, but the most important ingredients are barrel cucumbers and their brine.

Potatoes, onions, and carrots are washed, peeled and chopped before being placed in a pot, and then stewed separately. Pork, poultry or veal cut into pieces. Rice and buckwheat can be simply washed, and barley will have to be soaked for several hours in cool water.

How to cook pickle for the winter

The dressing is made using different ingredients. It can be from some vegetables or together with cereals. For pickle with beef or pork, you first need to cook the broth. In order for the cooked dish to be stored until winter, it is transferred to sterile jars and closed.

Seven Minutes

Not everyone likes soups with cereals. For the winter, you can roll up a pickle in jars using only vegetables. It will take a minimum of time to prepare it, as well as:

barrel cucumbers - 1 kilo;
tomatoes and carrots - 500 grams each;
s alt - tablespoon;
bulbs - 2 pieces;
garlic;
bell pepper;
herbs and spices.

To remove the peel, the tomatoes need to be dipped in boiling water for a second, then scroll through a meat grinder. Greens and vegetables are washed and chopped, together with tomatoes put in a saucepan, poured with hot water and stewed. After 7 minutes, the pickle is placed in sterile jars and rolled up with lids.

Classic barley recipe

In winter, the prepared vegetable mixture is added to the broth of pork, kidneys, beef. After boiling the ingredients a little, potatoes are put in such a pickle, seasoned with pepper and spices. Housewives do not always have time to cook soup, but using a simple recipe that was known in the Soviet years, you can make a dressing with cereals, which is suitable as a base for pickle. At any time, the jar with the blank is easy to open, and the contents are easy to warm up.

As ingredients you need to take:

barley - glass;
beef - 0.5 kilograms;
carrot;
2 bulbs;
tomato;
brine - 130-150 grams;
cask cucumbers - 4 pieces;
potato - 3 tubers.

The pot with meat is put on the stove and boiled for an hour and a half. The beef is cut into portions, the liquid is filtered.

After that, the process of preparing the dressing begins:

Barley is soaked in cool water. Better to do it at night.
Groats and pieces of potatoes are poured into the hot broth.
The carrots are chopped on a grater, chopped onion and fried in a pan.
Cucumbers are diced and added with brine to all vegetables.
The mixture is poured with broth.
The skin is removed from the tomato, ground and put into the total mass.

The boiling billet is packaged in sterile jars, rolled up with lids. Served with sour cream.

From fresh cucumbers

Modern housewives have learned how to cook soups in just a few minutes, making dressing, which is then only heated up, the dish does not get worse from this.Pickle from fresh cucumbers can please the family in the winter. The greens are stewed together with carrots, onions and tomatoes, vinegar and spices are added. After boiling, the vegetables are boiled for 20 minutes, stirring with a wooden spatula, seasoned with garlic and hot pepper. Canned pickle does not deteriorate for a long time, has a pleasant taste, retains the aroma of vegetables.

With pickles

To enjoy a traditional Russian dish in winter, you can pick up a recipe that uses plain pearl barley and barrel pickles. First you need to boil the cereal, chop the vegetables into strips, put them in a frying pan with high walls, where to simmer for 20 minutes; 10 more must be boiled, pouring tomato juice, adding barley.

To prepare pickle according to this recipe, you need to take:

carrots and onions per kilogram;
sunflower oil - half a glass;
water - 300 milliliters;
tomato juice - 1 liter;
groats - 300 grams;
cask cucumbers - 1500 grams.

The dressing will be stored until spring if you close it in sterile jars. Before use, pickle will only need to be warmed up.

With tomatoes

Fresh cucumbers go well with tomatoes. To prepare soup for the winter, these vegetables are taken in a ratio of 2 to 1, you can add barley, carrots and onions. Grains are soaked overnight. Tomatoes are passed through a meat grinder. All the ingredients are placed in an enameled pan, in which they need to be stewed for about an hour, then pour in the vinegar and boil for another 5 minutes.

For a kilogram of cucumbers you need:

300 grams each of carrots and onions;
glass of barley;
vinegar and oil - 50 milliliters;
spices.

Rassolnik shifts into jars, rolled up with tin lids. Tomatoes are sour, and cucumbers taste like they were taken out of a barrel.

With rice

In Russia, pickle was cooked with barley. To speed up the cooking process, you can take buckwheat or any other cereal. A hearty first course will turn out if you use a kilogram of pork or beef for the broth. You will also need:

onions and carrots - 2 pieces;
3 cucumbers and pickle;
rice - 4 tablespoons;
potatoes - 500-600 grams;
spices.

The meat is washed, the film is removed and cooked for an hour and a half. Put a whole onion into the boiled broth.When the liquid becomes clear, add rice. Sunflower oil is poured into the pan, chopped vegetables are fried, brine is added. The mass is stewed for about 8 minutes. Pork or beef is separated from the bones. Diced potatoes and meat are thrown into the broth. When the tubers are cooked, put the vegetable fry.

No Vinegar

To prepare a pickle, barley should be poured with cool water for several hours, and after swelling, boil. If pickles are used, the traditional dish can be made without vinegar. Vegetables need to be fried in sunflower oil, pour in tomato paste, simmer for 5 minutes and add barley porridge and ground pepper, leave the dressing on fire until fully cooked.

For 600 grams of pickles, 200 carrots and onions, a glass of cereal, 3 tablespoons of tomato are enough.

With citric acid

Now a lot of people suffer from stomach diseases, dressings with vinegar should not be consumed. To roll up the pickle for the winter, you can use citric acid instead of essence. Such a tool has no smell, gives the vegetables a peculiar taste.

For cooking take:

cucumbers - 1.5 kilograms;
glass of barley;
onion;
carrot;
tomato sauce - 250 grams.

Vegetables are fried, stewed, mixed with tomato and boiled cereals. Put a teaspoon of citric acid in the finished pickle.

From zucchini

The original dressing, from which a he althy diet soup is obtained, can be made for the winter from several types of vegetables - carrots, tomatoes, onions, peppers, zucchini. All ingredients need to be chopped or cut into cubes, placed in layers in a saucepan or pan and simmered for 20 minutes, add vinegar essence and rolled into jars.

From green tomatoes

If the weather prevented the tomatoes from ripening, they are perfect as one of the ingredients for pickle. In 2 hours you can cook a he althy dish for the winter, if you take:

green tomatoes - 2 kilograms;
carrots, barley and onions - per kilogram;
a glass of ketchup;
vinegar;
spices;
s alt and sugar - 2 tablespoons each.

Tomatoes and cereals are soaked overnight. Vegetables are fried for 10 minutes in sunflower oil, washed barley, water are added and stewed for half an hour, seasoned with spices and ketchup.

With tomato paste

Refilling for pickle saves time for women who have no time to cook soups. Chicken thighs cook quickly. They are poured with water, after boiling put bay leaf, pepper and s alt. Grated carrots are fried, pieces of pickled cucumbers and tomato paste are added to it. Passion is sent to the broth, seasoned with spices and stewed for up to 20 minutes.

How and how much blanks are stored

So that the soup from the dressing can be cooked not in a day or two, but in a few months, it is rolled up hot in sterile jars. You need to store such blanks in the refrigerator or in the basement, where the temperature is no more than 4 ° heat.