Pickle for winter with cucumber onion carrot, tomato juice

Sterilize the jars under steam, and hold the lids in boiling water. It is better to cook the pearl barley in advance.

Finely chop onion and carrot and fry in oil. Cucumbers should be grated on a coarse grater.

Put the onions, carrots and cucumbers in a saucepan with a thick bottom. Simmer the vegetables over low heat for about 20 minutes.

Then add tomato paste diluted with water or tomato juice to the stewed vegetables. Simmer for 10 minutes. Add the greens and boiled pearl barley to the vegetables, bring to a boil.

Pour the pickle into jars, cover with a lid and hold for 30 minutes, tightly seal the jars. You can store the pickle in the basement, or you can wait until it cools down and store it in the refrigerator.