A real godsend for the housewives is the ready-made dressings for the preparation of the first dishes. It is enough to open the treasured jar, add its contents to the boiling broth with potatoes and a fragrant, appetizing dish for lunch is ready. But, of course, all this is possible provided that during the season of fresh vegetables you are not too lazy and have paid some time to harvest such refuellings.
From our recipes, offered below, you will learn how to prepare for the winter refueling for rassolnik.
Dressing for pickles from cucumbers for the winter - recipe
Ingredients:
- Cucumbers - 3,2 kg;
- tomatoes - 1.6 kg;
- carrots - 1,1 kg;
- onion - 1,1 kg;
- pearl barley - 0,5 kg;
- vegetable refined oil - 125 ml;
- water 125 ml;
- vinegar 9% - 125 ml;
- salt - 2 tbsp. spoons;
- granulated sugar - 2 tbsp. spoons.
Preparation
Cucumbers and tomatoes are washed in cold water and cut into cubes. Purified carrots are passed through a large grater, and onions are finely shredded. In the enameled pan, we first add the sliced tomatoes, throw salt, sugar, pour in water and vegetable oil and mix. Now we lay cucumbers, carrots, onions and rinsed pearl barley, mix again and determine for fire. After boiling, boil the mass on a moderate fire for thirty minutes. For ten minutes before the end of the preparation, pour in the vinegar.
We unfold the prepared blank hot according to previously sterilized jars and roll them with boiled lids. Let's completely cool under the blanket bottom up and define for storage in a dark place.
Dressing for pickle for winter without barley
Ingredients:
- cucumber - 2.2 kg;
- carrots - 0,4 kg;
- onion - 0.4 kg;
- garlic - 1 large head;
- vegetable refined oil - 200 ml;
- dill - 1 bunch;
- parsley - 1 bunch;
- vinegar 9% - 90 ml;
- salt - 1.5 tbsp. spoons;
- granulated sugar - 2.5 tbsp. spoons.
Preparation
Cucumbers, peeled carrots and onions cut into cubes, and garlic is cleaned and let through the press. Washed and dried parsley and dill finely chopped. We determine all the prepared vegetables and greens in an enamel saucepan, season with vegetable refined oil, salt, sugar and vinegar, mix and leave at room temperature for four hours.
After the time has elapsed, we determine the container with the vegetable mass to the fire, warm it to a boil and boil for ten minutes. Immediately, we pour out the preform according to previously prepared sterile and dry jars, cap it with boiled lids, hide it under a warm blanket before cooling down, and then add it to the storeroom to the remaining billet.
Dressing for pickle with rice for winter
Ingredients:
- cucumbers - 900 g;
- tomatoes - 700 g;
- carrots - 600 g;
- onion - 600 g;
- Bulgarian sweet pepper - 500 g;
- rice cereal - 175 g;
- dill - 1 small bunch;
- parsley - 1 small bunch;
- vegetable refined oil - 160 ml;
- water - 300 ml;
- vinegar 9% - 100 ml;
- salt - 1.5 tbsp. spoons;
- granulated sugar - 1 tbsp. spoons.
Preparation
Before preparing the billet, we wash all vegetables and greens, carrots, onions and Bulgarian sweet peppers.
Now we cut cucumbers, tomatoes, peppers and onions into cubes, let carrots pass through a large grater, and we chop the greens.
Mix all the prepared ingredients in an enamel saucepan, pour the washed rice croup, pour in water and vegetable oil, season with salt, sugar and put it on the fire. Warm up to a boil, cook until softening rice. Then pour in the vinegar and boil for another five minutes.
We unfold the prepared blank according to sterile dry jars, seal them with covers and put them on self-sterilization under a warm blanket until the cooling is complete.