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

Rassolnik is one of the oldest dishes of Russian cuisine. This soup can be prepared in different 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 are stored for a long time. Particular attention should be paid to the choice of ingredients and the general cooking technique.

How to cook pickle for the winter

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

There are a lot of options for preparing the workpiece. Traditional recipes use 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 as a preservative and flavoring agent. 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 blank is considered the easiest to prepare. It uses pickles that you can buy or make yourself.

Ingredient List:

• pickled cucumber - 1.5-2 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• tomato paste - 0.5 l;
• vinegar - 4-5 tbsp. l.

First of all, you should prepare the cucumbers. They are crushed into small straws and left for 4-5 hours. Vegetables form a brine, which must be 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 for 30 minutes.
4. 5 minutes before the end, pour vinegar, add salt and spices if necessary.

It is advised to put the mixture in jars immediately after removing it from the stove. It is advised to close the conservation in 0.5 liter cans, since this volume is enough to make pickle for the winter.

Pickle recipe for the winter with tomato paste

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

Required Ingredients:

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

Stages:

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

While the vegetables are stewing, the jars should be sterilized. 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 chefs 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 during the preparation process.

To make such a blank, you will need:

• carrots, onions - 0.5 kg each;
• brine - 200 ml;
• vinegar - 3 tbsp. l .;
• vegetable oil - 1-2 tbsp. l .;
• sugar, salt - 1 tbsp. l.

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

How to roll up pickle for the winter with bell pepper

An appetizing soup can be made from a dressing with the addition of bell pepper. The workpiece is slightly sweet, thanks to which the finished dish acquires unique flavors.

For 3 kg of cucumbers you will need:

• bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 1 kg;
• vegetable oil - 200 ml;
• salt - 4 tbsp. l;
• vinegar - 100 ml.

Cooking method:

1. Cut the cucumbers into small cubes or straws and put them in a separate container.
2. Onions are fried in a pan with peppers and carrots.
3. The 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, stew for 5 minutes.

The finished dressing should be placed in 0.5 or 0.7 liter cans. The curls are covered with a blanket until they cool, then taken out to a cold place.

How to close pickle with herbs for the winter

To improve the taste and aroma of pickling for pickling for the winter, it is recommended to add herbs. 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 tbsp. l .;
• parsley, dill - 1 small bunch.

Instructions for preparing the workpiece:

1. Fry chopped onions and carrots in a pan.
2. Add the sliced ​​cucumbers and simmer until juiced.
3. Pour in sunflower oil, cook for 30 minutes, covered.
4. Add vinegar and chopped herbs.
5. Put out 5 minutes.

Before you roll up cans of filling, it is recommended to try it. If it does not seem salty, you can add more salt and stir 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 conservation and eliminates the risk of premature deterioration.

Ingredient List:

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

The method of preparing such a dressing for pickle for the winter from cucumbers is somewhat different from others. All vegetables must be finely chopped. This can be done by hand either 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 slightly marinated.

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

Recipe for dressing pickle for the winter

Another popular version of the blank, which will definitely appeal to connoisseurs of this 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 tbsp. l .;
• vinegar, vegetable oil - 100 ml each.

Prepare vegetables 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, stir thoroughly.
3. Cook for 20 minutes.
4. Add salt, 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 pickling pickles for the winter in cans, you should pay attention to the dressing, which can be used at the same time to prepare the pickle. 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 tbsp. l .;
• black pepper - 1 tbsp. l .;
• vinegar - 50 ml.

Cooking method:

1. Cut cucumbers, carrots and onions into pieces of equal size.
2. Simmer vegetables with 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 fire again, brought to a boil.
6. The hot dressing is placed in jars and closed.

Such preservation will be an excellent basis for both pickles and hodgepodge. Cooking such dishes is recommended in meat broths with the addition of potatoes and cereals.

The best recipe for dressing for the winter for pickle with mushrooms

To add variety to your daily diet, you can prepare pickle with the addition of mushrooms. The easiest way to do this is using 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, pepper - to taste.

Cooking steps:

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

The workpiece should be closed immediately in 0.5 liter cans. They are left to cool indoors and then transferred to a cool place for permanent storage.

Canned pickles for pickle for the winter

To make the dressing certainly tasty, it is recommended to use cucumbers of your own preservation. Shop twists are often less salty, which makes the taste of the dishes unsaturated. The following recipe for pickles 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.

The cucumbers must be washed beforehand. It is recommended to try each vegetable to avoid getting the bitter fruit. And then cut into small cubes.

Cooking method:

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 pickles 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 pickle can be prepared using a multicooker. It is enough to have the required amount of ingredients.

For the preparation you will need:

• pickled cucumber - 1 kg;
• tomato juice - 500 ml;
• onions, carrots, bell peppers - 500 g each;
• sugar, salt - 1.5 tbsp each l .;
• vegetable oil - 150 ml;
• vinegar - 4 tbsp. l .;
• greens to taste.

Vegetables need to be chopped into cubes and placed in the multicooker bowl. Tomato juice, oil and spices are also added there. Cook for 30 minutes in the "Quenching" 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 containers of 0.5 liters or 0.7 liters. Storage and further use of such preservation are recognized as the most practical.

The shelf life of the blanks is from 10 months, subject to the temperature conditions. It is advised to store in the basement or refrigerator. The optimum temperature is 5-6 degrees. You can keep jars in the pantry room, but the climatic conditions there do not contribute 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 chefs. The preparation of such dressings does not require a significant investment of time and effort. Plus, the recipes use available natural ingredients. Therefore, pickle made from canned blanks has a rich taste and contains many useful substances.

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