Pickle for winter with tomatoes and cucumbers

1. Wash and peel (if necessary) the vegetables. Boil the grits until ready.
2. Cut cucumbers, onions and carrots into cubes.
3. Turn tomatoes into mashed potatoes (a meat grinder, a blender, a combine harvester or a regular grater will do for this). Put the tomato puree in a saucepan, add water and bring to a boil.
4. When the tomatoes have boiled, add sugar and salt, butter and carrots to them. Stir, bring to a boil and simmer for 20 minutes under the lid.
5. Add the onion, stir and simmer for 10 minutes under the lid.
6. Add cucumbers, vinegar and pearl barley, mix and cover with a lid. Simmer for 30 minutes.
7. The pickle is ready to roll up when the sauce has risen to the top and has become the top layer, and the vegetables have sunk to the bottom. Spread the workpiece on sterilized jars, roll up with sterile lids. Turn it over, wrap it up and let it cool.
From the specified amount of ingredients, 14 cans of 500 ml are obtained.
Enjoy!