How to properly salt tomatoes in a barrel. Core barrel tomatoes without barrel

Tomatoes for the winter are an indispensable and favorite type of preparation for many. You can prepare tomatoes for future use in different ways - tomatoes are salted, pickled, fermented, made in their own juice, dried. Store-bought canned tomatoes will never compare to flavorful homemade ones, prepared with love. Today I will show you a recipe for pickling tomatoes that has long been a favorite in my family - pickled tomatoes in a barrel. Don’t be alarmed, you don’t have to buy a wooden barrel for 200 liters) I salt the tomatoes in a plastic 30-liter barrel in a cold way, you can also make these tomatoes in ordinary jars, the main thing is not to skimp on the seasonings, and in a month you will enjoy the most delicious, appetizing, natural homemade tomatoes.

We will need:

tomatoes
sprigs of dill (along with umbrellas)
parsley, celery
garlic
Sweet pepper
black peppercorns
allspice peas
Bay leaf
currant, horseradish and cherry leaves
boiled and chilled water
sugar

For a bucket (10 liters) of cold water, take 2 cups of salt and 1 cup of sugar.

Preparation:

Wash and sort the tomatoes thoroughly. Place overripe and bruised tomatoes aside; they can be used for... For pickling, we prefer to use small, dense, meaty cream.

Peel the onion, wash and cut into rings. Peel and rinse the garlic. Wash the sweet pepper, remove the stem and seeds. All greens are also washed thoroughly.

At the bottom of the barrel or bucket we put a layer of spices, onions, garlic, bell peppers, bay leaves, peppercorns, etc., put a layer of tomatoes on top and repeat all the layers until the very edge.

There should be a lot of spices; the taste and aroma of our salted tomatoes will depend on this.

We make brine for tomatoes from boiled and cooled water. In a bucket of cold water, take 2 cups of salt and 1 cup of sugar. Pour this brine over the tomatoes. Cover the top with gauze - mold will collect on it, so the gauze needs to be changed periodically.

If you salt tomatoes in a bucket or pan, then place a plate or large dish in the form of a weight on top. My barrel has a small neck, I just fill it to capacity, a lot of greenery on top, then gauze and a lid.

The theory behind an ideal snack is that the snack should be simple, affordable, tasty, and the brine from it should be treated in the morning. I won’t argue that the most ideal appetizer is sauerkraut, it’s not a shame to put it on the table, and if it’s eaten, it’s not a pity! This is a classic. But remember what’s more enjoyable to eat? Cabbage or crispy, tasty and aromatic pickled cucumber? What about pickled tomatoes?

In our family, we always took preparations for the winter seriously: we cooked various jams, compotes, made homemade wines - liqueurs from cherries, plums and currants, and fermented everything that could be fermented: watermelons, Antonov apples, tomatoes. We didn’t waste too much on trifles! So... just a barrel. A large 60 liter oak barrel! In the cellar. And then, in the winter cold, they jumped out into the cellar, with their bare hands they dug out from the icy slurry everything they wanted - tomatoes, cucumbers, and had a snack with vodka, and in times of its ban and shortage, with Batyan’s moonshine, or its infused with rowan. I'm still not entirely sure what to say correctly - pickled tomatoes or salted tomatoes. But not pickled - that's for sure!!

As a matter of fact, salting, pickling and fermentation are methods of food preservation that increase the shelf life of products and change their taste. The essence of these methods is to change the properties of the brine in which the products are preserved so as to practically stop the development of harmful bacteria. It's difficult to understand the subtleties. But as far as I understand, salting is the preservation of food in salt or saline solution. Salt dehydrates the product and increases its shelf life. This is how meat, lard, game, and fish are salted. This is how corned beef and taranka are made. Pickling is something between pickling and preservation with biological acids. Salt itself is a preservative, and lactic acid bacteria, which “distill” sugar into acid, additionally preserve the product and give it a unique taste. Pickling is preservation with acids, often with ordinary vinegar. The acid kills bacteria and impregnates the product itself with marinade. Correct me, the process by which we prepare sauerkraut, tomatoes in a barrel, etc. - classic pickling

Everyone has their own pickling recipes. I remember my parents had several books, including the famous Stalinist one, and everything was done from them with minor amendments. Usually we fermented tomatoes en masse and for “everyone.” And then they threw it from the barrel into pots in the cellar and took it home to family and friends. But a lot of water has passed under the bridge since then. Now I ferment in a plastic bucket in the refrigerator. And I’ll tell you - it’s no worse. To ferment tomatoes well, you need a little inspiration. Pickled tomatoes are not the same, also tasty, but not the same.

The main principles of this method:‎

‎1. The tomatoes should be slightly unripe, but green ones are also fine. ‎

2. Tomatoes, hot peppers, dill, garlic and the bucket must be washed well, otherwise everything will turn sour.‎

3. Brine based on 1 liter of water: 50-60 grams of any salt, or almost 2 tablespoons of salt.‎

Before preparing the brine, determine how much water will go into your dish along with the tomatoes.

4. After the tomatoes are ready, store them only in a cold place no higher than 10-11 degrees and no lower than -2.

So I bought 5 kg of orange-greenish, slightly unripe strong tomatoes, dill, and hot green pepper, and garlic is always in the refrigerator at home.

Bon appetit!

There is a wide range of recipes that make delicious preparations. For example, you can prepare pickled tomatoes - this appetizer is salted in a jar, pan or barrel using cold or hot brine. Depending on the recipe, the preparation of red or green vegetables is fermented from a day to several weeks. Tomatoes can be consumed immediately after cooking or left for the winter.

How to ferment tomatoes

A tasty, aromatic snack has many cooking options; you just need to choose a recipe and strictly follow it. You can pickle unripe and ripe vegetables; cream is ideal for sourdough (such fruits are elastic and dense). Pickled tomatoes contain many useful substances: during the fermentation process, lactic acid is formed, it can break down fiber, thanks to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach and intestines.

Before you ferment green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a delicious salty snack:

It is best to use red (but not brown) or green fruits of medium size, unspoiled, dense and fleshy for fermentation. There should be no white rod or wormholes inside.
To give the snack a richer, piquant taste, pierce each fruit with a toothpick or make small cuts.
You can use different dishes for pickling: glass containers, saucepans, deep bowls, plastic buckets or barrels.
To prepare salted tomatoes, use cherry, currant, oak leaves (give strength), horseradish leaves (from mold), allspice and/or hot pepper, mustard (spiciness). Dill, basil, parsley, and cloves also enhance the taste.
It is recommended to store finished pickled tomatoes for no more than 7-8 months in a cold place.

Food preparation

Before you begin the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed and the stalks are removed. You can ferment them whole or cut them into halves or quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (the seeds are removed from the peppers, the “butts” are cut off from the cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Pickled tomatoes recipe

There are many options for making pickled tomatoes. You can salt them in different containers, use them immediately when ready, or leave them for the winter. There are recipes with cold or hot brine, with or without vinegar. Garlic, spices, seasonings, herbs and other additives that improve the taste are added to vegetables. Green or red fruits are fermented: whole, in pieces or stuffed.

Green tomatoes in a pan

Time: 40 minutes (+ 3 days of fermentation).
Calorie content of the dish: 32 kcal per 100 grams.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, they turn out crispy and juicy.. Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the ideal snack. The products described below are enough for three liters of preparation.

Ingredients:

green fruits – 1 kg;
salt – 4 tbsp. spoons;
apple cider vinegar – 15 ml;
garlic – 2 pcs.;
sugar – 1 tbsp. l.;
currant leaves – 4 pcs.;
dill umbrellas – 5 pieces.

Cooking method:

Rinse the vegetables thoroughly and make several punctures in each with a toothpick.
Take a clean, dry three-liter saucepan. Place currant leaves and umbrellas on the bottom.
Place the main ingredient tightly on top. Place a few cloves of peeled garlic on each layer.
Dissolve sugar, vinegar and salt in boiled water at room temperature.
Pour the resulting marinade over the contents of the pan. Place in the refrigerator or cellar for 3 days.
Sometimes tomatoes ferment longer, you need to try.

Pickled green tomatoes stuffed

Time: about an hour (+ 4 days).
Number of servings: 4-8 persons.
Calorie content of the dish: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal appetizer for all occasions; you can include it in your daily menu or delight your guests with a salty treat. Pickled tomatoes go well with fried potatoes or cutlets.

Ingredients:

garlic – 4 heads;
green tomatoes – 5 kg;
water – 5 l;
salt – 400 g;
parsley and dill (fresh) – 2 bunches each;
cherry and currant leaves - 5 pcs.;
tarragon - 2 tbsp. l.;
black peppercorns - to taste.

Cooking method:

Remove the stems from the fruits and rinse with water. Cut each one across, but not all the way through.
Peel the garlic, chop under a press or on a coarse grater. Combine the spicy gruel with chopped herbs.
Stuff the tomatoes with garlic mixture (1 teaspoon each).
Place in a plastic bucket, interspersed with cherry, currant leaves, and black pepper.
Boil water, add salt, mix well, remove from stove and cool.
Pour the brine over the ingredients until the liquid completely covers them.
Cover the top with a lid and press down with a press (for example, a jar of water).
Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Pickled in jars for the winter

Time: about an hour (+ month).
Number of servings: 5-8 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

When you want to diversify the range of winter preparations, this recipe with photos comes to the rescue. Pickled green tomatoes for the winter (it’s better to use cream) will be an ideal addition to lunch or dinner; they simply melt in your mouth. The savory dish has an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

green cream – 2 kg;
salt (without iodine) – 120 g;
garlic – 1 pc.;
bay leaf – 4 pcs.;
allspice – 5 peas;
cloves – 5 pcs.;
black peppercorns – 20 pcs.:
parsley - a bunch;
horseradish and currant leaves, dill seeds - to taste.

Cooking method:

Parsley must be washed, chopped, mixed.
Black and allspice, bay leaves, dill seeds, cloves and a quarter of the herbs are placed in two three-liter jars.
The marinade for fermentation is made from boiled water (0.5 l) and salt.
Place the cream in a glass container, alternating it with cloves of unpeeled garlic.
Place the remaining currant and horseradish leaves on top.
Fill the food with hot brine to the top, cover with plastic lids, and turn the neck down.
The fruits should be kept in the room for three days, and after the fermentation process begins, the jars should be placed in the cold.
Fragrant, pickled tomatoes for the winter will be ready in a month.

Instant cooking

Time: hour (+ day).
Number of servings: 2-3 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

If you urgently need to prepare something tasty for the arrival of guests, then quick-cooking pickled stuffed tomatoes are perfect for this purpose. Salting takes about a day. For preparation, ripe (but not overripe) fruits, garlic, plenty of fresh herbs, honey, spices and seasonings are useful. A spicy, original snack will definitely be appreciated.

Ingredients:

red fruits – 1.5 kg;
garlic – 6 cloves;
fresh parsley, cilantro, basil – 200 g.

For the marinade:

apple cider vinegar (9%) – 5 tbsp. l.;
honey - 3 tbsp. l.;
water - liter;
hot pepper – 5 pcs.;
coriander seeds – 1 tsp;
bay leaf – 2 pcs.;
salt – 2.5 tbsp. l.;
allspice – 10 pieces.

Cooking method:

Wash the vegetables well and dry with a towel.
Cut the tomatoes lengthwise, 1 cm short of the end.
Wash the greens and chop finely.
Grind the garlic under a press or cut it with a knife. Combine with herbs.
Stuff each red fruit with the resulting mixture. Place in a jar or pan.
Make a hot marinade from all the indicated products (except honey). Cool the liquid slightly and dissolve honey in it.
Pour the cooled brine over the future appetizer and leave at room temperature overnight.
Put it in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

With garlic and herbs

Time: 40 minutes (+ 2 weeks).
Number of servings: 2-3 persons.
Calorie content of the dish: 22 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with herbs and garlic. They are fermented in a three-liter glass jar or other convenient container. To make the taste of the preparation as rich as possible, cherry and currant leaves, dill inflorescences, fresh parsley, and also your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

garlic – 4 cloves;
cream – 2000 g;
parsley - a bunch;
salt – 50 g;
blackcurrant and cherry leaves - 3 pcs.;
water – 1.3 liters;
dill inflorescences – 1 piece.

Cooking method:

Wash the tomatoes, remove the stems.
Peel the garlic and finely chop it with a knife. Rinse the greens with water.
Place parsley sprigs, garlic, currant and cherry leaves, and a dill umbrella on the bottom of the pan.
Place cream on top.
Mix water with salt, pour brine into the contents of the pan.
Place under pressure and put in the refrigerator.
Appetizing pickled tomatoes can be tasted after 2 weeks.

With mustard

Time: half an hour (plus 2 days).
Number of servings: 2-3 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pan. For the recipe, it is recommended to choose slightly under-ripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to obtain the result. If you do everything according to the recipe, the result will be a finger-licking appetizer.

Ingredients:

currant leaves – 3 pcs.;
ripe cream – 2 kg;
bay leaf – 3-4 pcs.;
fresh dill - 1 bunch.

water - liter;
salt – 1 tbsp. l.;
mustard powder – 20 g;
peppercorns – 6 pcs.;
sugar – 60 g.

Cooking method:

To ferment, take a saucepan (3 l). Place some of the washed cream inside, currant leaves and bay leaves on top. Then - the remaining fruits.
Make the marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
Pour marinade over vegetables and place in a cool place.
Salting lasts two days.

Time: 40 minutes (+ 2 weeks).
Number of servings: 3-6 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Tomatoes in a cold marinade take a couple of weeks to ferment, but it’s worth it. The end result is an incredibly tasty, juicy, aromatic dish. Experts advise choosing vegetables of similar size and maturity for pickling, because this factor affects the duration of the pickling process. If you want a very spicy experience, you can add chili pepper to the tomatoes.

Ingredients:

parsley, dill - 2 bunches each;
sugar – 50 g;
water – 1.5 l;
red cream – 2 kg;
chili pepper - pod;
salt – 120 g;
mustard seeds – 50 g;
dill inflorescences – 4 pcs.;
allspice – 10 pieces.

Cooking method:

Wash the greens and dill umbrellas and dry.
Coarsely chop the dill and parsley, place half of it on the bottom of a jar (3 liters). Chop chili into pieces and place on top.
Add cream, and then add mustard seeds and allspice.
Boil water, dilute sugar and salt in it. Cool.
Place the rest of the greens in the bottle and fill everything with brine.
Cover the container with a plate on which you need to place a small weight.
Ferment the appetizer for 6 days at room temperature, and then another week in a cold place.

Without vinegar

Time: half an hour (+ 3 weeks).
Number of servings: 6-8 persons.
Calorie content of the dish: 28 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pan or bucket). The variety for pickling should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, aromatic snack.

Ingredients:

garlic – 6 cloves;
salt – 5 tbsp. l.;
red fruits – 5 kg;
leaves and roots of horseradish, cherries and currants, parsley;
dry mustard - 3 tbsp. l.;
hot pepper – 1 piece.

Cooking method:

Peel the garlic cloves and cut into slices. Chop the peppers and herbs with a knife.
Wash the tomatoes thoroughly.
Place garlic, horseradish root, herbs, and hot pepper in a plastic bucket.
Place red fruits on top.
Make a marinade for fermentation from water and salt.
Pour brine into the contents of the bucket and sprinkle with mustard. Cover with a plate and a towel on top. Send to a warm place.
Ferment for 7 days in a warm place.
Place the bucket in the refrigerator for another three weeks.

With horseradish

Time: half an hour (+ 6 days).
Number of servings: 4-6 persons.
Calorie content of the dish: 23 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple option that requires a minimum of ingredients is pickled red tomatoes with horseradish. This product is often used for pickling, because it gives a pungent taste and a very appetizing aroma to the preparation. You will also need fresh or dried herbs, a little garlic, and currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

red cream – 4 kg;
dill inflorescences, leaves + horseradish root;
currant leaves – 4 pcs.;
water;
rock salt – 150 g;
parsley, celery (greens).

Cooking method:

Wash vegetables, leaves and herbs.
Peel the horseradish root and chop it into slices.
Place sprigs of herbs and several slices of horseradish root in clean jars (3 liters).
Spread the cream to the top in layers, alternating with parsley and dill.
Dissolve salt in warm water, strain the marinade.
Pour in the vegetables until it stops. Cover the jars with lids and keep warm.
The salty, aromatic fruits can be eaten after a week.
Keep refrigerated.

Georgian tomato recipe

Time: 1 hour 40 minutes (+ 10 days).
Number of servings: 8-10 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Georgian.
Difficulty: medium.

Delicious, appetizing, spicy Georgian-style tomatoes are a fermented preparation that is impossible not to appreciate. Firm green tomatoes are stuffed with seasonings, herbs and filled with marinade. If you need to preserve the snack until winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids. The Georgian-style preparation is salted for 10 days.

Ingredients:

green cream – 10 kg;
garlic – 1 kg;
bay leaf – 6 pcs.;
celery stalks – 1.5 kg;
salt – 700 g;
parsley – 100 g;
capsicum hot pepper – 100 g;
water – 10 l.

Cooking method:

Remove the seeds from the pepper and chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
Cut the tomatoes down the sides to the middle. Stuff them with spicy mixture. Place in jars in layers, alternating with bay leaves and seasonings.
Boil water and dissolve salt in it. Cool the marinade.
Pour the brine into jars and place the green tomatoes under pressure.
Ferment in the room for 3 days, and then place in a cool place.
Cook for 10-12 days.

Secrets of preparing delicious tomatoes pickled in a barrel

If you want to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for preparing real, delicious vegetables:

For home fermentation, it is better to use medium-sized containers (10-20 liters).
Before putting the ingredients inside, the barrel must be thoroughly treated with warm water and soda, and then rinsed thoroughly.
You can ferment tomatoes of any level of ripeness, but the best option is green fruits or those that have reached initial ripeness (you can take slightly unripe ones).
The optimal temperature for fermentation in a barrel is from 15 to 24 °C.
To get a tasty, appetizing result, vegetables are laid out tightly but neatly in a container. Each layer is interspersed with spices to enhance the flavor and protect the soaked tomatoes from molding.
Pour the cold, strained marinade over the fruits, cover with a cloth napkin and a circle of wood (must match the diameter of the barrel). Oppression is placed on top.

Video

Methods for cold salting tomatoes.

With the onset of summer, everyone rejoices at the appearance of a large number of fruits and vegetables on the table. This is very pleasing, as it becomes possible to compensate for the deficiency of vitamins, which usually appears at the end of winter. Housewives strive to make preparations to please their households with delicious pickles and salads.

There are many subtleties in making pickles. There are general recommendations that should be followed when choosing tomatoes for pickling.

Subtleties of pickling tomatoes:

Before placing tomatoes in a barrel, it must be disinfected. To do this, wash it with baking soda and pour boiling water over it.
Tomatoes should be chosen that are firm and firm. Overripe fruits are not suitable for pickling. The fact is that in the process of placing them in jars, the lower rows may burst under the weight of the upper ones.
It is better to store finished pickles in the cellar directly in barrels or jars.

Ingredients:

10 kg tomatoes
2 liters of boiled water
750 g salt
Dill umbrellas
grape leaves
Cherry leaves

Recipe:

Select firm tomatoes and wash them. Place leaves and a row of tomatoes on the bottom of the barrel
Sprinkle with salt, lay out a row of leaves and lay out the tomatoes again
This must be done until the barrel is filled to the top.
Fill with water on top and place dill umbrellas with grape leaves
Cover the tomatoes with oppression and leave at room temperature
Once they have fermented, move the tubs to the cellar

Mustard is used to prevent mold from appearing on the surface of pickles.

Ingredients:

10 kg tomatoes
2 liters of tomato juice
750 g salt
15 g dry mustard powder
Cherry leaves

Recipe:

Wash the ripe and firm fruits and place them in a bowl.
Throw cherry leaves at the bottom of the tub
Place the tomatoes in one row and sprinkle with salt
Place cherry leaves on top and another layer of tomatoes
Lay it like this all the way to the top, and cover the last row with cherry leaves.
Pour in freshly prepared tomato juice and place under pressure until fermentation.
As soon as your pickles have fermented, send them to the cellar

Very good recipe with spices.

Ingredients:

10 kg tomatoes
Dill umbrellas
head of garlic
10 bell peppers
900 g salt
Currant leaves

Recipe:

Sort and wash the elastic tomatoes. Place cherry leaves and dill umbrellas on the bottom of the barrel
Fill the barrel 1/3 of the entire container with fruits and again add a layer of spices and garlic
Add tomatoes to 1/3 again, and then spices.
When the barrel is filled to the top, prepare the brine
For 10 liters of water you need 900 g of salt. It is dissolved in boiling water
After the salt has completely dissolved and the solution has cooled, it is filtered through cheesecloth and poured over the tomatoes.
Cover with oppression and leave for 1-2 weeks
After this, the pickles are transferred to the cellar and care is taken to ensure that mold does not form.
You can pour a layer of oil on top, it will save you from mold

Once upon a time, such tomatoes were very cheap and served with various dishes. By autumn, a large number of tomatoes do not have time to ripen, so you can pickle the green ones.

Ingredients:

10 kg tomatoes
100 g dill
100 g parsley
700 g salt
6.5 liters of water
Coriander
cherry leaves
Garlic
1 red pepper

Recipe:

Wash the fruits and place in a bowl
Place half of the spices on the bottom of the prepared barrel.
Tamp the tomatoes tightly to the top and level the second part of the spices
Prepare a solution by dissolving salt in boiling water
Cool the brine and pour it over the tomatoes. Lay out the oppression
These tomatoes ferment for 45 days. After this, pour a layer of vegetable oil on top

Now many housewives are starting to pickle tomatoes in plastic buckets or barrels. They are made of food-grade plastic and are suitable for pickling.

Ingredients:

10 kg tomatoes
6 kg salt
100 liters of water
A handful of black peppercorns
2 heads of garlic
100 g dill
100 g currant leaves

Recipe:

For pickles, choose firm and unripe tomatoes.
Wash them and pierce them at the base of the stalk with a toothpick
This will allow the tomatoes to salt faster and more evenly.
Prepare a brine using pepper, salt and water and let cool
Place half of the spices on the bottom of the bowl
Fill the barrel with tomatoes and place the rest of the spices on top
Pour in brine and let stand for 7 days in a warm place under pressure.

Good and quick recipe.

Ingredients:

2 kg unripe tomatoes
50 g salt
10 g parsley
Horseradish root
Garlic
3 lavrushki
5 black peppercorns
Currant and cherry leaves

Recipe:

Wash the tomatoes and put half the spices on the bottom
Place the tomatoes tightly on top and cover with brine.
To prepare it, you need 50 g of salt per liter of water.
Take cold boiled water and salt
Pour the prepared solution over the tomatoes and spread out the remaining spices.
Cover with nylon lids and leave for 3 days in a warm place.
After this, the jars are transferred to the cellar and the tomatoes are ready in 45-60 days

You can prepare tomatoes straight from a barrel at home. Moreover, this can be done in ordinary glass jars.

VIDEO: Pickling tomatoes

Tasty and healthy - this is a great snack for any table. Most often, modern housewives choose glass containers, without even realizing that there is a more useful and simpler option...

Wooden barrels for pickling appeared much earlier than traditional glass jars. Vegetables pickled in barrels is a time-tested recipe. Having tried the product even with your eyes closed, you can understand that it is from a barrel.

How to properly salt tomatoes in a barrel for the winter is indicated in our simple recipe. The main thing is to step by step follow the conditions for pickling barrel tomatoes.

It is advisable that the barrel be oak with a lid, and the volume should be at least 20 liters. It is this barrel that gives the unique aroma to pickled tomatoes. But if there is no such vessel, then you can use any other barrel, even a plastic one. First, the vessel, plastic or wooden, needs to be washed with soda, and then doused with boiling water.

Sugar, as in similar recipes, is not needed. During the preparation process, in addition to the barrel, we will need a piece of sterile gauze, a large shallow plate and pressure. As a pressure, you can use a small pan of water or any other convenient device so that the tomatoes do not float and the liquid completely salts them.

Ingredients

red and brown tomatoes10 kg
garlic 4 heads
dill 1 bunch
black currant leaves15 pieces
cherry leaves 15 pieces
horseradish leaves 6 items
tarragon 5 branches
table salt 400 grams
water 8 liters

Per serving

Calories: 16 kcal

Proteins: 1.1 g

Carbohydrates: 1.6 g

2 hours 10 min. Video recipe Print

Choose ripe tomatoes that are firm but not green. Wash all the tomatoes that you will salt and marinate, as well as herbs and leaves. Peel the heads of garlic.

Place a few leaves of currants, cherries, horseradish, tarragon, a sprig of dill and garlic on the bottom of the barrel. Place the first layer of tomatoes on top. We lay out the 2nd layer in the same sequence. Cover the third layer of tomatoes with horseradish leaves.

In three-liter bottles, dilute salt in water at room temperature, not too cold. You can do this procedure in a saucepan, but it is more convenient to pour water from a jar into a barrel.

Pour the brine over the tomatoes and cover them with gauze. We put a plate on top of the gauze and put pressure on it. We leave the barrel in the cellar or put it in a cool place. We monitor the temperature. Do not overheat or overcool the tomatoes.

In how many days will it be ready? After approximately 20 days, the barrel tomatoes can be tasted. They will taste salty and are as beautiful as in photos and videos from the Internet.