Pickle for winter without cucumbers

1. Soak the pearl barley in cold water for 1 hour.
2. Make cross-shaped incisions on the tomatoes, lower them into boiling water for a minute, then remove the skins. Peel the peeled tomatoes with a blender and mash them.
3. Peel the onion, cut it into large cubes.
4. Rub the peeled carrots on a coarse grater.
5. Remove the stalks and seeds from Bulgarian peppers, cut it into cubes.
6. Peel the zucchini, cut them into cubes as well. Young zucchini do not need to be cleaned.
7. Put a large saucepan on high heat. When it warms up a little, pour vegetable oil into it.
8. Put the onion in a saucepan, simmer it for 5-7 minutes.
9. Add carrots to the pan, stir. Simmer for the same amount of time.
10. Put the bell pepper, zucchini, pearl barley, tomato puree, salt, sugar in a saucepan. Mix everything and cover the pan with a lid.
11. Cook the pickle on low heat for 15 minutes. Pour in the vinegar, stir, cover again and cook for another 10 minutes.
12. Put the ready boiling pickle into sterile jars, roll up with sterile metal lids. Wrap it up until it cools down completely.

Pickle is ready for winter!