Dressing for pickle for the winter: the best recipes in jars

Rassolnik is one of the oldest dishes of cuisine. This soup can be prepared in many ways, but the main component is salted mushrooms or brine. Pickle recipes for the winter in jars open up the opportunity to make delicious preparations that last for a long time. Particular attention should be paid to the choice of ingredients and the general technique of preparation.

How to cook pickle for the winter

Before making a pickle for the winter, it must be taken into account that such a preparation is only the basis, and not a ready-made first course. Such a twist is opened at the right time to cook a delicious soup.

There are a lot of cooking options. Traditional recipes involve the use of pickles and cereals. It is not recommended to add barley or rice to conservation. These ingredients affect the shelf life of the dressing.

The basis of the dish is pickled cucumbers and various vegetables. Vinegar can be used to give the necessary taste properties and as a preservative. Preliminary heat treatment is assumed so that the resulting workpiece is ready for use at any time.

Pickle for the winter with cucumbers without barley

Such a preparation is considered the easiest to prepare. It uses pickled cucumbers, which you can buy or make yourself.

List of ingredients:

• pickled cucumber – 1,5-2 kg;
• onion – 0,5 kg;
• carrots – 0,5 kg;
• tomato paste – 0,5 l;
• vinegar – 4-5 tbsp. l.

First of all, prepare the cucumbers. They are crushed into small straws, left for 4-5 hours. Vegetables form a brine, which is necessarily added to the composition of the workpiece.

Preparation:

1. Fry chopped onions and carrots in oil.
2. Add cucumbers with brine, simmer.
3. Add tomato paste, cook 30 minutes.
4. 5 minutes before the end, pour vinegar, if necessary, add salt, spices.

The mixture is advised to decompose into jars immediately after removal from the stove. It is advised to close the conservation in jars of 0,5 liters, since this volume is enough to make a pickle for the winter.

Pickle recipe for the winter with tomato paste

Tomato paste is a great addition to pickle. Such a component emphasizes the salty taste of the dish and gives it a beautiful color.

Necessary ingredients:

• pickled cucumber – 3 kg;
• tomato paste – 500 g;
• carrots, onions – 1 kg each;
• vegetable oil – 200 ml;
• vinegar – 100 ml;
• sugar – 1-2 st. l .;
• salt – 3-4 tbsp. l.

Steps:

1. Cut the cucumber, carrot into long thin slices, and the onion into half rings.
2. The ingredients are prepared in a container with the addition of vegetable oil.
3. When the vegetables are lightly fried and form juice, add tomato paste.
4. Simmer for 35-40 minutes, then add vinegar, sugar, salt.
5. Cook for 5 more minutes.

While the vegetables are stewing, you should sterilize the jars. As soon as the base for the pickle is ready, it is laid out in glass containers and closed.

Dressing for pickle without cucumbers for the winter

Some cooks prefer to cook pickle for the winter without tomatoes and cucumbers. The result is an appetizing preparation for the first course, to which the necessary vegetables are added already in the cooking process.

To make such a blank, you will need:

• carrots, onions – 0,5 kg each;
• brine – 200 ml;
• vinegar – 3 st. l .;
• vegetable oil – 1-2 tbsp. l .;
• sugar, salt – 1 tbsp. l.

The method of preparing the dressing is simple. It is necessary to fry the onion with carrots in oil. When they acquire a beautiful golden color, brine and vinegar are added. The mixture is stewed under the lid for 20-25 minutes, then salt, sugar are added, stirred. The received refueling is closed in the bank. It can be used as a base for pickle or other soups.

How to roll up pickle for the winter with bell pepper

Appetizing soup can be made from dressing with the addition of bell pepper. The preparation turns out to be slightly sweet, thanks to which the finished dish acquires unique flavors.

For 3 kg of cucumbers you will need:

• Bulgarian pepper – 1 kg;
• carrots – 0,5 kg;
• onion – 1 kg;
• vegetable oil – 200 ml;
• salt – 4 tbsp. l;
• vinegar – 100 ml.

Method of preparation:

1. Cucumbers are cut into small cubes or straws and set aside in a separate container.
2. Onions are fried in a pan with peppers and carrots.
3. Prepared vegetables are mixed in a large saucepan.
4. The mixture is brought to a boil, oil is added, salt is added, boiled for 30 minutes.
5. Pour vinegar, simmer for 5 minutes.

Ready dressing should be placed in cans of 0,5 or 0,7 liters. The twists are covered with a blanket until they cool, then they are taken out to a cold place.

How to close a pickle with greens for the winter

To improve the taste and aroma of seaming for pickle for the winter, it is recommended to add greens. With the help of such an ingredient, you can also enrich the dish with valuable vitamins.

For refueling you will need:

• pickled cucumber – 2 kg;
• carrots and onions – 0,5 kg each;
• vegetable oil – 50 ml;
• vinegar – 4 st. l .;
• parsley, dill – 1 small bunch each.

Instructions for preparing the workpiece:

1. Fry chopped onions and carrots in a pan.
2. Add chopped cucumbers and simmer until the juice is formed.
3. Pour in sunflower oil, cook for 30 minutes under the lid.
4. Introduce vinegar and chopped herbs.
5. Simmer for 5 minutes.

Before you roll up cans of dressing, it is recommended to try it. If it does not seem salty, you can add more salt and stir the workpiece thoroughly.

Pickle for the winter without cereals with carrots and garlic

Garlic is added to the spicy soup dressing. The content of such a component increases the shelf life of preservation and eliminates the risk of premature spoilage.

List of ingredients:

• pickled cucumber – 2 kg;
• garlic – 6-8 cloves;
• carrots – 1 kg;
• bow – 2 heads;
• vegetable oil – 100 ml;
• vinegar – 4 st. l .;
• salt, sugar – 1 tbsp. l.

The method of preparing such a dressing for a pickle for the winter from cucumbers is somewhat different from others. Finely chop all vegetables. This can be done by hand or using a blender or meat grinder. Pour the resulting mass with vegetable oil and leave for 3-4 hours so that it releases the juice and marinates slightly.

When the mixture is infused, it is poured into a deep frying pan or saucepan, brought to a boil and boiled for 15 minutes. Then you need to add sugar, salt and vinegar. When the mixture is extinguished for a few more minutes, it can be closed in jars.

Winter pickle dressing recipe

Another popular option for harvesting, which is sure to please connoisseurs of real pickle. The finished dressing is very salty, so one can is enough to make a four-liter pot of soup.

You will need the following components:

• pickled cucumber – 3 kg;
• tomato juice – 1 l;
• onions, carrots – 1 kg each;
• sugar – 4 st. l .;
• vinegar, vegetable oil – 100 ml each.

Vegetables should be prepared first. They are cut into small cubes and mixed together.

Subsequent cooking process:

1. Put a saucepan on the stove, pour tomato juice into it, bring to a boil.
2. Pour vegetables into a container with juice, add oil, mix thoroughly.
3. Cook for 20 minutes.
4. Add salt with sugar and vinegar, simmer for 5-8 minutes.

If the workpiece is too thick, pour 100-200 ml of boiled water into it. Then the base for the pickle is brought to a boil, transferred to jars and rolled up.

Universal preparation for the winter for pickle and hodgepodge

Among the many recipes for preparing pickle for the winter in jars, you should pay attention to the dressing, which can be used at the same time to make hodgepodge. This is due to the fact that such dishes have almost the same basis.

To make a universal blank, you will need:

• cucumbers – 2 kg;
• onions, carrots – 300 g each;
• Garlic – 4 cloves;
• greens – at your own discretion;
• salt – 2 Art. l .;
• black pepper – 1 tbsp. l.;
• vinegar – 50 ml.

Method of preparation:

1. Cucumbers, carrots and onions cut into equal-sized pieces.
2. Stew vegetables with the addition of vegetable oil for 20 minutes.
3. Add salt, vinegar, spices.
4. Cook the mixture for another 10 minutes, then remove from the stove and leave for 4-5 hours.
5. The container with the workpiece is put on the fire again, brought to a boil.
6. Hot dressing is laid out in jars and closed.

Such preservation will be an excellent basis for both pickles and saltworts. It is recommended to cook such dishes on meat broths with the addition of potatoes and cereals.

The best dressing recipe for the winter for pickle with mushrooms

To add variety to your daily diet, you can cook a pickle with the addition of mushrooms. The easiest way to do this is using a pre-canned dressing.

Ingredients:

• pickles – 1 kg;
• champignons – 500 g;
• carrots – 2 pieces;
• onion – 1 large head;
• tomato paste – 100 ml;
• vegetable oil, vinegar – 50 ml each;
• salt and pepper – to taste.

Stages of preparation:

1. Boiled champignons are fried with onions and carrots until the juice evaporates from them.
2. Add chopped cucumbers to the container, stew for 15-20 minutes.
3. Vinegar, oil, tomato paste are introduced.
4. Stew for 10 minutes, use salt and spices.

The workpiece should be immediately closed in jars of 0,5 liters. They are left to cool indoors and then moved to a cool place for permanent storage.

Canned cucumbers for pickle for the winter

To make the dressing sure to turn out delicious, it is recommended to use cucumbers of their own preservation. Store spins often turn out to be less salty, which is why the taste of dishes is unsaturated. The following recipe for cucumbers for pickle for the winter is recommended.

Components:

• cucumbers – 2 kg;
• salt – 4 tablespoons;
• Garlic – 4-5 cloves;
• a bunch of dill;
• sugar – 2 tablespoons.

Cucumbers must first be washed. It is recommended to try each vegetable to exclude the bitter fruit. And then cut into small cubes.

Method of preparation:

1. Sprinkle chopped cucumbers with salt, leave to drain.
2. Add herbs, garlic, sugar, stir.
3. Fill prepared jars 2/3 full and leave for 3 days at room temperature.
4. When the mass is salted, the banks are rolled up.

The result is excellent pickled cucumbers for making pickle. Another way is shown in the video:

How to cook pickle for the winter in a slow cooker

An appetizing preparation for a pickle can be prepared using a slow cooker. It is enough to have the required amount of ingredients.

For preparation you will need:

• pickled cucumber – 1 kg;
• tomato juice – 500 ml;
• onions, carrots, bell peppers – 500 g each;
• sugar, salt – 1,5 tbsp. l.;
• vegetable oil – 150 ml;
• vinegar – 4 st. l .;
• greens to taste.

Chop the vegetables into cubes and place in the bowl of the multicooker. Tomato juice, oil and spices are also added there. Cook for 30 minutes in the “Extinguishing” mode, then add vinegar and leave for another 10 minutes. The resulting soup base is closed in jars.

Storage Rules

It is advised to roll up the base for the pickle in a container of 0,5 liters or 0,7 liters. Storage and further use of such conservation are recognized as the most practical.

The shelf life of the blanks is from 10 months, subject to the observance of the temperature regime. It is advised to store in the basement or refrigerator. The optimum temperature is 5-6 degrees. You can keep the jars in the pantry, but the climatic conditions there are not conducive to long-term storage. Therefore, the shelf life is reduced to 6-8 months.

Conclusion

Pickle recipes for the winter in jars will appeal to both experienced and novice cooks. The preparation of such dressings does not require a significant investment of time and effort. In addition, the recipes use available natural ingredients. Therefore, pickle from canned blanks has a rich taste and contains many useful substances.