Pickle for the winter in jars

This soup has been prepared in Rus' since ancient times. Adding brine (cucumber, cabbage) to meat or fish broth gave it the name by which we know it. A classic soup is one made with barley and pickles.

Over time, various options have emerged. Instead of pearl barley, rice, millet, and buckwheat are added. The brine is replaced with lemon or tomato juice. Every family has its own special, favorite recipe for this dish.

In our accelerated age, when there is a catastrophic shortage of time, many housewives have adapted to preparing the base of pickle soup for future use. This helps them shorten the cooking process. And it absolutely does not affect the taste of the food. The soup turns out just as rich, aromatic and incredibly tasty. Let's make such preparations together, and various recipes will help us with this.

How to prepare pickle soup for the winter

To prepare pickle soup for the winter, you can use fresh or pre-pickled cucumbers. Both options allow you to get a tasty preparation. The cucumbers will need to be cut into small cubes or grated.

The second main component of the preparation is pearl barley. It will need to be pre-rinsed and soaked in cold water for a couple of hours. Then rinse again and boil until almost done. If you don’t like pearl barley, then you can prepare pickle soup with rice for the winter, it will turn out no less tasty.

When preparing the product, add fresh tomatoes or tomato paste. If the first option is chosen, you will need to peel the tomatoes and chop them using a blender, meat grinder or regular grater. The option with tomato paste is simpler, you don’t need to prepare anything, the paste is simply added to the vegetables.

All prepared ingredients are stewed in a cauldron until cooked. Then the pickle is packaged in jars that have been previously sterilized. Since the preparation includes vinegar, it is not necessary to sterilize the pickle in jars. But then it is better to store the jars in a cool place. To store at room temperature, jars filled with pickle must be sterilized for 10 minutes and only then sealed tightly.

Interesting facts: the word “rassolnik” began to be used in cooking relatively recently, although the dish itself is much older. The soup with pickles and brine was called “kalya”.

Storage rules

Cool the jars at room temperature. But then the canned food is moved to a cool place. Many people equip a cellar or basement for this purpose. To ensure that a hearty snack is always at hand, jars are often placed in the refrigerator. Some housewives make the pickle thick and put it in food bags and store it in the freezer. It turns out a satisfying semi-finished soup product.

Winter pickle made from fresh cucumbers with pearl barley

Most often, pickle soup for the winter is prepared from fresh cucumbers with pearl barley.

1.5 kg of cucumbers;
800 gr. tomatoes;
500 gr. Luke;
500 gr. carrots;
250 gr. pearl barley;
1 tablespoon salt;
2 tablespoons sugar;
0.25 cups vinegar (9%);
1/3 cup vegetable oil.

We sterilize jars and lids in a convenient way. You can sterilize with steam or heat in the oven.

Wash the pearl barley in cold water, pour boiling water over it and leave for a couple of hours. Then rinse again. Place the pearl barley in a saucepan, add fresh water, and cook for about half an hour. The pearl barley should be almost ready, but remain a little hard, since the grain will “reach” during the preparation of canned food. Transfer the finished cereal to a colander and rinse well with water.

Place the tomatoes in a saucepan or bowl and pour boiling water over them. After a minute, drain the hot water and add cold water. After this treatment, the tomatoes will be easy to peel. Cut the peeled tomatoes into small cubes. Pour vegetable oil into a saucepan and add tomato cubes.

How to use the workpiece?

Rassolnik for the winter in jars (the recipe can include both herbs and vegetables as ingredients, or with the addition of various cereals) can later be used for making soups or consumed as an independent dish.

In the absence of cereals, the preparation is used in the form of a snack salad or for preparing first courses. If cereal is included, then canned food can be used as a second (you just need to heat the contents in a frying pan) and serve as a side dish for meat dishes or as a dressing for soup.

Recipe with pickles

You can make a preparation for rassolnik with pickles. For it, it is best to use home-picked cucumbers.

2 kg of pickles;
2 cups pearl barley;
500 kg of onions;
500 gr. carrots;
500 gr. tomato paste;
2-2.5 tablespoons of salt (to taste);
4 tablespoons vinegar (9%).

Wash the pearl barley, put it in a saucepan and pour boiling water over it. Let's leave for two hours. Then salt the water, rinse it well again, add cold water and set to cook. The cereal needs to be almost ready; it should only be a little hard.

Cut the cucumbers into small cubes or grate them on a coarse grater. Chop the onion finely and grate the carrots. Fry the onions and carrots in oil until almost done. Then add pickled cucumbers, tomato paste and boiled pearl barley to the vegetables. Add salt. Simmer for half an hour, then add vinegar and continue simmering for another five minutes. Place in 0.5 liter jars and seal immediately. Cool under a fur coat.

Preparing jars and lids

Pickle for the winter in jars (the recipe may contain additional information about the rules and nuances of preparing the preparation) is preserved for a long time if not only the ingredients are selected and prepared, but also the jars with lids.

Initially, you only need to select whole jars. Containers with even a slight chip on the neck are excluded. Next, you need to check the quality of the lids (it is recommended to use roll-up ones), in particular for the presence of rust and the integrity and elasticity of the rubber bands. After this, the container must be thoroughly rinsed and the lids and jars sterilized.

This procedure can be carried out using 3 methods:

Place the jars in the oven on the oven rack, bottom up. Set the temperature to approximately 150 degrees and hold for about 30-45 minutes. The oven must warm up along with the jars, otherwise they may crack;
pour 50 ml of water into clean jars and heat in the microwave for about 2 minutes;
Place a saucepan with enough liquid over medium heat. You need to place the jars in it upside down. Leave for about 30 minutes. It is necessary to add water periodically.

Lids are best sterilized in boiling water. The process should last approximately 7-10 minutes. During the sterilization process, it is important to follow safety precautions and not get burned.

Rassolnik for the winter with rice

If you don’t like pearl barley, you can prepare a pickle with rice.

1.5 cups rice;
1.5 kg of fresh cucumbers;
500 kg of tomato sauce or 1.5 kg of fresh tomatoes;
1 kg of onion;
1 kg carrots;
1 bunch of greens (dill and parsley);
300 liters of vegetable oil;
100 ml vinegar (9%);
3 tablespoons sugar;
3 tablespoons salt.

Wash the rice and boil until al dente. Rinse the finished rice with cold water.

Advice! To prepare the pickle preparation, it is recommended to use steamed rice; it retains its shape perfectly.

Wash the fresh cucumbers and cut them into thin strips, you can grate them. Chop the onion thinly - into half rings or smaller, as you like. Grate the carrots on a coarse grater or a Korean salad grater.

We grate the tomatoes, and if there are no fresh tomatoes, we take ready-made tomato sauce. Wash the greens, dry them, chop them. We determine the amount of greens and its assortment according to our taste. Usually, they take dill and parsley.

Pour vegetable oil into a pan and heat it up. Place the onion in the oil and fry it for a quarter of an hour. Then add the carrots and continue simmering for another 15 minutes. Then add chopped cucumbers and grated tomatoes. Salt, add sugar. Simmer for 50 minutes, stirring occasionally. If tomato sauce is used instead of fresh tomatoes, it should be added 15 minutes before it is ready. Then add cooked rice, chopped herbs, mix everything and simmer for another quarter of an hour. At the very end of stewing, add vinegar.

How to prepare pickle soup with cucumbers and rice according to a simple recipe

Another interesting version of winter pickle, when rice is used instead of pearl barley. The technology for its preparation is similar to the previous recipes - the cereal needs to be slightly undercooked. But preparing the dish is easier, since there is no need to soak the rice for a long time. It is only thoroughly washed before cooking.

Ingredients:

Fresh cucumbers – 1.5 kg
Tomatoes – 1 kg
Sweet bell pepper – 0.5 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Rice (steamed) - 250 g
Garlic - 1-2 cloves
Salt - 1 tbsp. l
Sugar - 1.5 tbsp. l
Vinegar (9%) – 50 ml
Peppers (black peas and allspice) - to taste
Vegetable oil – 50 ml

How to do:

We start by chopping well-washed vegetables, which can be cut into cubes or cubes with a knife. And also use any kitchen assistant - a food chopper.
Read also: Cauliflower with champignons is quick, tasty and healthy
Place twisted tomatoes in a large enamel pan, add salt and sugar, both peppercorns, pour in vegetable oil, and bring to a boil.
Meanwhile, after rinsing the rice in several waters (until the drained water becomes clear), fill it with water and boil until half cooked in salted water.
The tomato mixture has already boiled, put the rest of the cuttings into it - onions, cucumbers, carrots, bell peppers. Stir and cook for 30-40 minutes until the vegetables soften. Then add rice.
While the appetizer is cooking, sterilize the jars with lids for it.
Place the hot snack into jars, sealing them well with lids.
Inverted, bottom up, leave warm until completely cooled.

Cooking without vinegar

You can prepare a pickle sauce without vinegar. For this you need to use salted cucumbers.

2.5 kg of pickles;
250 gr. pearl barley;
500 gr. carrots;
500 gr. Luke;
250 gr. tomato paste;
100 ml vegetable oil;
2 tablespoons salt;
1 tablespoon sugar.

Wash the pearl barley well, fill it with cold water and leave overnight. In the morning we drain the water. Grate the pickled cucumbers on a coarse grater. Chop the onions and carrots and fry them in vegetable oil.

Take a large saucepan, put pre-soaked pearl barley, fried onions and carrots and tomato paste into it. Salt and add sugar, put on fire. Bring to a boil, stirring occasionally. Then reduce the heat and continue cooking for half an hour.

We sterilize the jars and boil the lids. Place the hot stock into the still warm jars. Place the mass, compacting it with a spoon. We close the jars with tin lids, seal them tightly and immediately turn them over, placing them on the lids. Wrap the jars in a warm blanket and leave for a day. Then we take it out for storage; this workpiece is perfectly stored at room temperature.

Selection and preparation of main ingredients

For the winter, you can cover not only salads, canned vegetables and mushrooms, but also dressing, which is used to make hearty and tasty soups. 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, before being placed in a pan, are washed, peeled and chopped, and then stewed separately. Pork, poultry or veal is cut into pieces. Rice and buckwheat can simply be washed, but pearl barley will have to be soaked for several hours in cool water.

Rassolnik in jars without cucumbers

If you have already pickled cucumbers for the winter, then you can make the pickle preparation without cucumbers. This component can be added during the cooking process of the soup.

2 kg carrots;
2 kg of tomatoes;
2 kg of onions;
4 cups dry pearl barley;
2 cups vegetable oil;
100 ml vinegar (9%)%
2 tablespoons salt.

Wash the barley and pour boiling water over it for 2 hours. Then rinse again and set to cook. You need to cook until the cereal is almost ready; it should remain a little harsh.

We pass the tomatoes through a meat grinder, then grind them through a sieve to remove the seeds. Grate the carrots on a coarse grater, cut the onion into small cubes.

Pour oil into a large cauldron or saucepan, fry the onion in oil for 10 minutes. Then add the carrots and continue cooking for another quarter of an hour. Then pour in the tomato mixture, stir and bring to a boil. Reduce heat and simmer for another 40 minutes, remembering to stir frequently. Let's add some salt.

Advice! The preparation should not be too salty, because in winter, when cooking the soup, you will need to add pickles.

Add cooked pearl barley to the vegetables and mix. Let it simmer for another five minutes and add vinegar. Let's mix. Place the hot stock into sterilized jars. We close the workpiece with lids hermetically.

Rassolnik with pearl barley and fresh cucumbers - recipe for soup in jars

The ingredients in this recipe include tomatoes and tomato paste. This gives the rassolnik a slightly different taste than in ordinary rassolniks. Try it and you will like it.

Ingredients:

Cucumbers – 4 kg.
Onions – 0.5 kg.
Carrots – 0.5 kg.
Tomato paste – 0.5 l.
Salt – 4 tbsp. l.
Pearl barley – 2 tbsp.
Tomatoes – 4–6 pcs.

Cooking process:

Wash and peel all the necessary vegetables well.
Chop the cucumbers into small cubes. If you are limited in time, then chop them on a coarse grater.
Also chop the onion into small cubes.
Chop tomatoes in the same way. They are necessary to add liquid to the product and provide the dish with the acid it needs for long-term storage.
Place all the chopped vegetables in a deep bowl or basin and add the required amount of tomato paste.
Salt the vegetables, mix and leave for two hours. During this time they will give their juice. Stir them occasionally.
Place pearl barley in a separate pan and cover with boiling water for 40 minutes. Then drain the water and pour boiling water again, keeping the pearl barley in it for one hour.
Grate the peeled carrots on a medium grater and fry in vegetable oil. Use little oil for frying.
Cool the fried carrots a little and add to the vegetables.
Also add the soaked pearl barley to the vegetable mixture and mix everything well.
Transfer the resulting vegetable mass into a stewing pan and place on the stove. Simmer the pickle over low heat for 20–30 minutes, remembering to stir occasionally. If you see that there is not enough liquid (since pearl barley absorbs it), add a small amount of boiled water.
Before finishing cooking, pour table vinegar into the pan. Be sure to take a sample and adjust the taste as desired.
Pack the finished pickle in sterile jars and roll up with tin lids.
Turn the jars upside down and cover with a warm blanket. Leave overnight to cool completely. Now you can send the jars for long-term storage.

The process is simple. In winter, your work at the stove will be easier. Eat for your health!

Preparation with tomato paste

Another option for preparing pickle soup, it is prepared with tomato paste. This preparation does not have to be used for cooking soup; it turns out very tasty, so you can serve it as a hearty appetizer or side dish.

1.5 kg of cucumbers;
500 gr. Luke;
500 gr. carrots;
300 gr. tomato paste;
300 gr. pearl barley;
125 gr. vegetable oil;
100 gr. Sahara;
2 tablespoons salt;
50 ml vinegar (9%).

Wash the pearl barley and soak it in boiling water for two hours. Then rinse well again and fill with fresh cold water. Boil the cereal until almost done.

Grate fresh cucumbers, peeled carrots, and cut the onion into small cubes. Mix all the vegetables. In a separate container, mix tomato paste and vegetable oil, pour the resulting sauce over the vegetables and set to cook. Simmer the preparation for 40 minutes. Stir occasionally during the simmering process.

Then add the boiled cereal to the preparation and simmer for another five minutes. Then pour in the vinegar, mix and leave for another minute. Place the hot preparation into sterilized jars and immediately seal it with tin lids.

The subtleties of making pickle soup at home

What ingredients to use as the basis of a dish, what to add to it, each housewife chooses independently. Pickled cucumbers are more often used; pickled cucumbers 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 tasty dish is obtained not only from meat broth, but also from fish, which is not cut into pieces, but placed in its entirety. In addition to these ingredients, potatoes or any cereal that is at hand are placed in the pickle. Do not use a lot of seasonings, as spices can overwhelm the taste.

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

At the end of cooking, remove the bones from the fish and chop the meat. During cooking, the dish is not salted; it is served with the addition of sour cream.

Rassolnik for the winter with tomatoes

This version of pickle is prepared with tomatoes. You should choose fresh, fleshy tomatoes; watery fruits are not suitable.

3 kg of cucumbers;
1.5 kg of tomatoes;
500 gr. pearl barley or rice;
1 kg of onion;
1 kg carrots;
100 ml sunflower oil;
100 ml vinegar (9%);
4 tablespoons sugar;
2 tablespoons salt.

Boil rice or pearl barley until tender. It is recommended to soak barley for several hours before cooking. The cereal should remain slightly firm.

Cut the cucumbers, carrots and onions into small cubes and mix. Grind the tomatoes in a meat grinder or blender, grind the tomato mass through a sieve.

Pour the tomato mixture into a saucepan and bring to a boil. Add butter, sugar and salt to the boiling tomato, lower the carrot cubes. Simmer, reducing heat, for 20 minutes under the lid. Then add the onion and continue to simmer for another 10 minutes. Then add cucumbers, ready-made cereal, pour in vinegar, and continue simmering for half an hour.

We place the workpiece in sterilized jars and immediately seal it with tin lids. Cool the jars “under the fur coat”.

Preparation for pickle in the “Finger-licking” multicooker

This preparation is made quickly without sterilization, and it turns out very tasty.

We prepare:

0.5 cut glass pearl barley
0.5 faceted glass of butter
kilogram of cucumbers
400 grams of Crimean onion
half a kilo of juicy carrots
kilogram of tomatoes
a full tablespoon of salt
tablespoon sugar
20 milliliters vinegar

Where to start cooking:

First of all, twist the tomatoes. Pour the resulting tomato into the multicooker bowl.

More deliciousness:

9 best recipes for pickled cucumbers without sterilization

To the tomato we send grated cucumbers, carrots, finely chopped onions, pearl barley, pre-soaked in water overnight.

Add salt, sugar and stir the mixture. Cook in the “stew” mode for one and a half hours. Ten minutes before the program turns off, add vinegar and stir.

After cooking, put the dressing into jars. We cork it. After cooling down under a warm blanket, we go down to the basement.

On a note! This preparation can be made not only in a slow cooker, but also on the stove.

Recipe without grains

You can make a preparation for pickle without adding cereal. Barley or rice can be added to the broth when cooking the soup.

1.5 kg of cucumbers;
750 gr. carrots;
750 gr. onions;
2 tablespoons salt;
3 tablespoons sugar;
100 ml vinegar (9%);
200 ml vegetable oil.

Wash and clean the vegetables. Grate the cucumbers and carrots, chop the onion into thin quarter rings. Mix the vegetables, add salt, sugar, oil and vinegar. Mix well again and leave the mixture on the table for 2-3 hours.

Place on low heat, bring to a boil, stirring. After boiling, simmer for only 10 minutes and immediately put into sterilized jars. We seal the jars tightly.

Spicy dressing for pickle with chili pepper

This recipe is for spicy lovers. Prepares quickly without sterilization.

We take:

2 kilograms of cucumbers
half a kilo of Crimean onions
0.5 kilograms of juicy carrots
chili pepper
half a large head of garlic
bunch of curly parsley
2 heaped tablespoons salt

We cut the vegetables into arbitrary shapes, squeeze out the garlic, chop the hot pepper, chop the herbs. Mix all ingredients, salt, place in a saucepan. The workpiece should stand warm for an hour. After this time, place the vegetables in their own juice on the stove. Simmer for twenty minutes, stirring occasionally. Place the finished mixture in jars. Twist tightly.

Rassolnik without cereals

Many housewives ask the question: “Is it possible to prepare pickle soup from fresh cucumbers without cereal for the winter?” Among the variety of recipes, you can easily find those options that do not contain pearl barley or rice. This dressing is convenient because it allows you to save time in winter and cook the first dish much faster. All you have to do is boil the potatoes and add any cereal.

Ingredients:

Carrots – 350 g.
Fresh cucumbers – 2.2 kg.
Head of garlic.
Onion – 350 g.
Salt – 2 tbsp. l.
Vegetable oil - cup.
Sugar – 3 tbsp. l.
Vinegar - 7 tbsp. l.

It’s easy to prepare pickle soup from fresh cucumbers for the winter. To do this, chop the carrots, onions, and cucumbers. Remove the husks from the garlic and pass the cloves through a press. Mix all the vegetables in one container and season them with vinegar and oil, add pepper and salt. We leave the preparation to infuse for four hours. During this time, juice will be released from the vegetables.

After the mixture has settled, it can be mixed again. Next, you need to put it on low heat. After boiling, the workpiece must be simmered for ten minutes. Place the finished pickle in jars and seal. After the containers have cooled, we put them into storage until winter. The most delicious pickle can be used to make a wonderful soup or used as an appetizer.

How to prepare the first and second courses from pickle stock?

The preparation can be consumed even cold as a snack, especially if there is no cereal in the composition. To add a special aroma, you can pour aromatic oil over the contents and garnish with pickled olives.

When using canned food to make soup, the contents should be placed in ready-made boiling broth and cooked for about 10-15 minutes. If potatoes are added to the soup, then they should be almost ready before adding the stock, since the vinegar included in the composition may not allow the potatoes to finish cooking. To enhance the sourness in the soup, 1 minute before turning off the heat, add 1-2 bay leaves.

When using pickle as a side dish for the second dish, the canned food must be heated in a frying pan to the desired temperature.

Rassolnik is a hearty dish that can be eaten both hot and cold. To preserve the taste of each ingredient, it is important to carry out the proper preparation and the necessary heat treatment. The first dish can be easily prepared in winter; for this you need to use a recipe for preparing soup from a preparation in jars.

Author: Kotlyachkova Svetlana

Article design: Vladimir the Great

Pickle made from overgrown cucumbers

All summer residents are faced with a situation where overgrown cucumbers are collected from the garden, but no one knows what to do with them. Having not found a worthy use for them, gardeners prefer to throw them away. But don't rush. The fact is that overgrown vegetables can be used to prepare pickle soup. To do this, just peel the cucumbers from seeds and peel.

Ingredients:

Overgrown cucumbers – 2.5 kg.
A bunch of dill.
Onions and carrots - 0.4 kg each.
Salt.
Garlic.

Cut the peeled cucumbers into cubes. We also chop the greens and vegetables. Mix the prepared vegetables and add salt. Let the resulting mass sit for two hours. Then put it in a saucepan with vegetables over low heat. Simmer the preparation for 30 minutes, and then put it in jars.

Pickle with citric acid

Fans of healthy eating are not very fond of using vinegar for cooking. Many housewives believe that winter preparations are unthinkable without acetic acid. Actually this is not true. Rassolnik can be prepared using citric acid. It will add sweet and sour notes to the dish, as well as preserve the aroma of the products and increase their shelf life. Citric acid has no pungent odor or taste. In addition, it is not harmful to the digestive system.

Ingredients:

Pearl barley – 240 g.
Tomato sauce – 270 g.
Carrot – 180 g.
Cucumbers – 1.8 kg.
Onion – 0.3 kg.
Butter – 90 g.
Salt – 45 g.
Citric acid – 5 g.

Before cooking, you need to soak the pearl barley overnight. All vegetables need to be peeled and chopped. Carrots and onions must be fried in vegetable oil. This will give the dish a strong flavor. Next, add sauce, pearl barley and cucumbers to the vegetable mass. Simmer the ingredients for 50 minutes. Before finishing cooking, add citric acid to the mixture. Place the finished pickle in jars and seal with lids. After complete cooling, we send the workpiece for storage in the pantry or basement.