Canned Barley and Vegetable Salad for Winter

A finger-licking vegetable salad with pearl barley, put up for winter.

Recipe author

Servings:

Bell peppers

Pearl barley

Carrots

500

Tomatoes

500

Onions

500

Vinegar

Sugar

Salt (heaping)

Water

350

Vegetable oil

150

Ground black pepper

Bay leaf

Dill

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 28 % 5 g

Carbohydrates 61 % 11 g

89 kcal

GI: 91 / 0 / 9

Cooking method

Step 1:

Rinse the pearl barley well. Cover it with water and let it soak for 2 hours.
Step 2:

Peel the onions, cut them into half-rings, and put them in a pot.
Step 3:

Rinse, peel, and cut the carrots into matchsticks. Add them to the onions.
Step 4:

Pour the water and vegetable oil over the vegetables.
Step 5:

Rinse the tomatoes, pour boiling water over them, and slip off the skins.
Step 6:

Purée the tomato flesh in a blender or run it through a meat grinder (in which case you don't need to peel them).
Step 7:

Set the onions and carrots over medium heat and cook, stirring, for 10 minutes.
Step 8:

Add the soaked, rinsed pearl barley. Stir well. Cover and simmer over low heat for 15 minutes.
Step 9:

Add the tomato purée and stir well.
Step 10:

Cut the bell peppers into strips and add them to the rest. Stir.
Step 11:

Add the salt and sugar. Stir. Cook over low heat for 20–25 minutes.
Step 12:

Ten minutes before the end of cooking, add the ground black pepper, dill, vinegar, and bay leaf.
Step 13:

Pack the salad into sterilized quart jars and seal with lids. Wipe the lids with vodka before screwing them on.