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Pickle for the winter


Ingredients for the preparation of pickle for the winter

  1. Fresh cucumbers 700 grams
  2. Fresh tomatoes 700 grams
  3. Onion 500 grams
  4. Bulgarian pepper 500 grams
  5. Carrot 500 grams
  6. Fresh parsley 1 bunch
  7. Fresh dill 1 bunch
  8. Long-grain rice 2/3 cup
  9. Salt 1.5 tablespoons
  10. Sugar 1 tablespoon
  11. Vegetable oil 150 milliliters
  12. Pure cold cold water 300 milliliters
  13. Table vinegar 9% 8 tablespoons
  • Main ingredients: Cucumber, Tomato, Rice
  • Serving 8 servings
  • World Cuisine

Inventory:

Cutting board, kitchen knife, tablespoon, half-liter glass jars - 6 pieces, metal lids for cans - 6 pieces, a large pot with a lid, a stove, a kitchen cloth towel, kitchen tongs, kitchen gloves, dishwashing detergent, kitchen sponge, sieve, five-liter pan, wooden spatula, scoop, funnel, can opener, deep serving bowl, can opener, coarse grater, vegetable cutter, warm blanket

Cooking pickle for the winter:

Step 1: prepare the pic.


Pour the rice into a sieve and rinse thoroughly under running warm water until the liquid becomes clear. Attention: many housewives use pearl barley to prepare a pickle for pickle, but I still decided to take rice cereal, since it turns out to be much more tender in the soup. Now we leave the component aside so that excess water comes out of it.

Step 2: prepare the cucumbers.


We carefully wash the cucumbers under running water and put it on a cutting board. Using a knife, remove the edges and now cut the components into small cubes or cubes. Pour the chopped vegetables into a five-liter pan and leave it aside for now.

Step 3: prepare the tomatoes.


We wash the tomatoes well under running warm water and put them on a cutting board. Using a knife, be sure to remove the stalk. Now we chop the vegetables into cubes, the same size as the cucumbers, and pour into a common pot.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and thoroughly rinse the component under running water. Then we lay out the component on a flat surface and finely chop into cubes. Pour the chopped onions into a container with other vegetables.

Step 5: prepare bell peppers.


Bell pepper is well washed under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, remove the tail from the vegetables and peel the pulp and seeds. Now we cut the components in half and finely chop each part into cubes or strips. Pour crushed pepper into a five-liter pan.

Step 6: prepare the carrots.


Using a vegetable cutter, peel the carrots from the peel. Then thoroughly rinse the vegetable under running warm water to remove residual soil and other dirt. We spread the component on a cutting board and grind it into cubes.

Attention: carrots can also be chopped with a coarse grater. The taste of this from the workpiece will not exactly change. Next, pour the component into a common pan and proceed to preparing the remaining greens.

Step 7: prepare the parsley with dill.


In turn, thoroughly wash the bunches of parsley and dill under running water. Then shake them from excess liquid and put them on a cutting board. Using a knife, finely chop the greens and immediately pour into a container with other components of the dish.

Step 8: sterilize glass jars with metal lids.


Pour ordinary cold water into a large pot so that it half-fills the container. Now put everything on medium heat and cover with a lid. Let the water boil, and in the meantime we will prepare cans with lids.
Using detergent for dishes and a kitchen sponge, we rub the container well on all sides. This must be done so that the conservation does not explode at the most inopportune moment, being already in the pantry. Then we rinse the jars with lids well under running warm water until the glass begins to creak, if you hold it with wet fingers.

As soon as the liquid boils in the pan, reduce the heat to a minimum and proceed to sterilization. If the capacity allows, put all the cans with lids at once into it. If not, then we do it in two passes. Notice 10 minutes and wait. Attention: We don’t cover the pan anymore. After the allotted time, we turn off the burner, and we take out the container using kitchen tacks and tongs and put it upside down on a fabric towel, with which we pre-cover the table. Everything, the jars with lids are sterilized, so we can start cooking.

Step 9: prepare the pickle for the winter.


In a five-liter pan to the crushed components, add washed rice, salt, sugar, and pour pure water and vegetable oil. We put the container on medium heat and wait for the contents to boil. Immediately after that we fasten the burner to a minimum, mix everything thoroughly with a wooden spatula and cook until the rice is almost ready. Then add table vinegar to the pickle for the pickle. Once again, mix everything thoroughly and pinpoint 5-10 minutes.

Let the mixture boil a little more. After the allotted time, turn off the burner and begin to roll up our pickle.

Using the scoop, we pour the mass through a special funnel (so that nothing gets on the kitchen table) in half-liter jars. We close the containers with lids and tightly twist with a can opener.
Next, we put the roll upside down in some secluded place and wrap it in a warm blanket. The workpiece for the pickle must be allowed to cool without any help. At the end, we check to see if a jar is leaking, and put everything in the pantry, where direct sunlight does not fall. Everything is ready, we are waiting for the winter!

Step 10: serve the pickle for the winter.


When winter comes, we take out a couple of jars from the pantry and open with a can opener. By the way, the workpiece is so tasty that it can even be eaten as a salad. We usually do that. I leave some of the jars for the pickle, since it turns out to be very tasty.

For soup, I recommend using meat or mushroom broth, potatoes and spices. You can also add chopped garlic to the pickle, but this is not for everyone. Such a preparation is added to the soup almost at the very end (5 minutes before off the burner) when the potatoes are almost cooked.
Bon appetit to all!

Recipe Tips:

- for the preparation of pickle for the winter, use only fresh ripe tomatoes and in no case replace them with tomato paste;

- the workpiece can be prepared even without rice. Although, as for me, with such a grain is still tastier. Then, in this embodiment, it turns out 5 half-liter jars, and the composition already includes not 8, but 6.5-7 tablespoons of vinegar and water, 100 milliliters less;

- For the preparation of pickle, try to use only ripe whole vegetables. If you saw a damaged place on the same cucumber, tomato or bell pepper, be sure to remove it with a knife or replace it altogether with another. If this is not done, the workpiece may explode and your labors will be in vain.