How to preserve pickle soup with rice in jars for the winter, dressing recipes for preserving

Almost all first-course lovers try to diversify their diet by incorporating various delicacies into their lunches. In this case, we're talking about rassolnik with rice, which can be homemade and preserved for the winter.

How to prepare such a delicacy and then store it for the coming winter should be considered in more detail, since not all gardeners are familiar with this method of preparation.

How to prepare pickle soup with rice for the winter

During the preparation of this dish, as with any other canning process, there is a possibility of encountering a number of nuances:

1. It is necessary to select the right ingredients for the delicacy being made and preserved.
2. It is necessary to follow all the steps of the technological process of preparing the first course according to the recipe.
3. It is recommended to take into account all the features of canning, as well as the technology of rolling up jars.
4. To preserve the vitamins and nutrients in the dish, as well as the taste, you need to stick to the chosen recipe.

Taking all these points into account, it is possible to prepare a delicious delicacy for the winter.

To ensure the prepared dish is tasty and healthy, you need to choose the right ingredients for making rassolnik.

Selecting and preparing rice and cucumbers

The main ingredients of this first course are cucumbers and rice. Let's look at the basic rules for choosing these ingredients:

• First you need to decide which fruits to use (salted, pickled or fresh);
• It is advisable to choose rice that consists of uniform large granules (this guarantees that the component will not overcook);
• To prepare rassolnik, use small cucumbers (they must be ripe and whole).

To make rassolnik, store-bought rice is recommended, but it's best to use home-grown cucumbers that you harvest yourself, as store-bought varieties vary significantly in taste and nutritional content.

If you buy cucumbers at the store, there is a risk of encountering fruits that have been fertilized to accelerate growth (store-bought preserves have a significantly different taste, as they contain a large amount of vinegar).

Methods for preparing pickle soup with rice

To prepare this dish and then preserve it in glass jars, one of the following recipes is usually chosen:

• classic version of cooking the dish;
• Pickle soup with the addition of pickled cucumbers.

The technology for making this delicacy does not differ much, but each recipe should be considered separately.

To ensure that canned rassolnik lasts a long time in storage, it is recommended to strictly adhere to the correct preparation technology.

Classic recipe

To prepare this dish, you'll need the following ingredients: rice (1 kilogram), fresh cucumbers (2 kilograms), 100 milliliters of vinegar, 5 medium tomatoes, a ripe medium-sized onion, and three medium carrots. Dill and parsley can also be added to taste. Let's look at the preparation process:

• First, you need to rinse the rice and then boil it (over medium heat for 20-30 minutes);
• cucumbers are washed with cold water and then grated on a coarse grater or cut with a knife;
• tomatoes are washed, stemmed, and then carefully cut into small cubes (if you don’t have tomatoes, a tomato paste dressing will do);

• Next, the carrots and onions are peeled and then cut into small pieces or strips;
• after this you need to finely chop the greens (parsley and dill, prepared to taste);
• First, fry the onion (20 minutes), then add it to the pan with the carrots (steam for 15 minutes), and finally add all the vegetables (steam the mixture for an hour).

After adding all the vegetables, add 100 grams of salt and 100 grams of sugar. Stir occasionally during simmering to prevent burning. Finally, add rice and 100 milliliters of vinegar to the dressing. Then, pour the mixture into jars and seal with metal lids.

With pickles

Close pickle soup for the winter You can also use pickled vegetables. For this, prepare: pickled cucumbers (1 kilogram), carrots (500 grams), three medium tomatoes, one clove of garlic, pepper (to taste), herbs, and a bay leaf. Let's look at the preparation process:

• First, you need to peel the tomatoes and then cut them into several small pieces;
• The seeds and partitions are removed from the pepper, and the stalk is also removed (the component is cut into small pieces);
• greens, cucumbers and garlic need to be finely chopped and then poured into a saucepan for cooking;
• Hot water is also poured here, and then the remaining vegetables are poured in (the mixture is boiled for 10 minutes).

At the final stage, herbs, spices, and salt (to taste) are added to the rassolnik. Finally, the rassolnik is poured into jars and then sealed with a metal lid.

How and how long can the preparation be stored in jars?

After preparation, the canned goods should cool to room temperature, after which they are transferred to storage. Here, the preserves can be stored for six months to two years, depending on the conditions (low temperature, high humidity, and lack of light). If storage conditions are not met, the preserves may spoil. It is not recommended to store the first course for longer than two years.

The addition of vinegar also affects the shelf life of the preparation, which is why you should not omit this ingredient when preparing the dish.