Salad of barley with vegetables for the winter

Description

I offer you an appetizer recipe-side dish. I think you will agree with me, well, how pleasant in winter to get out of the pantry a jar of delicious workpiece and leisurely enjoy a hearty salad with the flavor of the vegetables. The idea of the recipe thank Veronica Bakhitova of the Chuvash Republic and all lovers of barley are invited to visit.

Ingredients

Pepper

1 kg
Carrots

0.5 kg
Tomato

0.5 kg
Onion

0.5 kg
Pearl barley

1 cup
Sugar

3 Tbsp
Salt

1 Tbsp
Water

350 ml
Vegetable oil

150 ml
Vinegar

5 tsp
Black pepper

0.5 tsp

Cooking

Pearl barley-washed and soaked for 2 hours.

Meanwhile, peel carrots and grate on a coarse grater. Onion peel and finely chop or quarter the rings, who he loves. I cut finely.

Tomatoes mince or grind in a blender.

Pepper peel and cut into medium-sized strips.

The capacity to extinguish, pour water and vegetable oil, bring to a boil, add grated carrots and onions, after boiling, cook on low heat 10 minutes, stirring occasionally. Then add pearl barley and cook for another 15 minutes.

After 15 minutes add the chopped tomatoes, bell pepper, salt and sugar and continue to cook for 25 minutes, 10 minutes before the end of cooking, add ground pepper and add vinegar.

The prepared mixture is quickly spread on sterilized banks, roll up and be sure to heat wrap it up. This rule I got 5 bottles of 0.5 liters, i.e., 2.5 liters of ready-made salad. Make sure that rolled banks are perfectly stored flat at room temperature.

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