Rassolnik dressing for winter
Description
Homemade winter preserves. Wash the vegetables, peel them, chop them, and stew them. Pack the ready mixture into sterilized jars and seal them. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Cut the cucumbers into cubes. If you like, you can grate them instead — whichever you prefer.
- 2
Step 2
Chop the onion finely.
- 3
Step 3
Grate the carrots on a coarse grater.
- 4
Step 4
Peel the tomatoes and cut them into pieces, or run them through a meat grinder—whichever you prefer.
- 5
Step 5
Rinse the pearl barley.
- 6
Step 6
Place the tomatoes in a stewing pot and add water, salt, sugar, and vegetable oil.
- 7
Step 7
Then add the cucumbers, onion, carrots, pearl barley and mix. It has been noted that if you mix the still-cold mixture with a spoon, you get less liquid, but if you mix it with your hands, you get more. Cook for 20 minutes.
- 8
Step 8
After the specified time has elapsed, add the vinegar and simmer for another 10 minutes.
- 9
Step 9
Spread the hot preserve into sterilized jars and seal. Turn the jars upside down, wrap them warmly, and leave until completely cooled. Half the recipe makes 6–7 half-liter jars. Jars of this preserve keep well in the cupboard.