Vigorous barrel tomatoes without a barrel. Barrel tomatoes at home: "classics" in the best village traditions and urban alternatives

Tomatoes are known to be very healthy and nutritious vegetables. Tomatoes contain a large amount of vitamins and minerals needed by the human body.

You can eat these vegetables all year round and fill your body with vitamins, thanks to pickling and preserving tomatoes for the winter. Salted tomatoes on the table in winter are no less popular than fresh ones in summer. Here are some recipes for pickled tomatoes.

We will need: green or red tomatoes; water; salt; blackcurrant and cherry leaves; tarragon; Dill;

How to pickle tomatoes in a bucket

Wash the enameled bucket, pour spices on the bottom (dill, horseradish, parsley, celery root, cherry leaves, garlic). Wash green, brown or pink tomatoes, remove the stalks, put in this enameled bucket, layering the stacked tomatoes with spices and sprinkle the spices on top.

Prepare a brine (30-40 g of salt and 600 g of water per 1 kg of tomatoes).

Pour the tomatoes placed in a bucket with this hot brine, leave to stand for 10-14 days at room temperature under a lid, without a press, then put them in a cold place for storage.

Traditional pickled tomatoes recipe

Prepare the brine. To do this, dissolve the salt in cooled boiled water in a saucepan. Use coarse salt so that it does not contain various additives. For five liters of water, take 200-300 g of salt.

Select and wash tomatoes of the same ripeness. Wash blackcurrant leaves, green dill sprigs, tarragon, cherry leaves. Then roll on them with boiling water from the kettle. Cool down.

Lay the first tomato layer on the bottom. Arrange a row of tomatoes with currant and cherry leaves, add dill and tarragon. Place the second row of tomatoes on the greens. Layering vegetables with herbs, fill the entire jar or pan. Shake the container occasionally to help the tomatoes settle more tightly. Leave some space up to the top so the brine doesn't spill out.

Top the tomatoes with brine. If salting in a saucepan or bucket, then place a large flat plate with a light weight on top of the poured tomatoes.

Roll the tomatoes into jars. Put the dish with the pickle in a cool place. Tomatoes will be salted in 30-40 days.

canned tomatoes

Pick up red or green tomatoes, dense and the same size, rinse and place in sterilized jars. Pour them with boiling brine (for 1 liter of water - 35 g of table salt and 6 g of citric acid). Cover the jars with lids and put on heating, keeping in boiling water: liter - 5-8 minutes, three-liter - 15 minutes. Then seal and refrigerate.

Tomatoes in their own juice

Remove skins from selected prepared red tomatoes. To do this, put them in a colander and for 1-2 minutes. dip in boiling water, then quickly immerse for 2-3 minutes. in cold water - the skin can be easily removed.

Prepare tomato juice: cut overripe tomatoes, put in a saucepan and, stirring, boil for 5-10 minutes, rub hot through a sieve and heat again. Rinse the peeled, prepared for canning tomatoes with water and put in jars, pour them with hot tomato juice, to which 1 liter. add 2 g salt, 1.5 g citric acid, 10 g sugar.

Cover the jars with lids and heat, keeping half-liter jars in slightly boiling water for 4–5 minutes, liter jars for 8–9 minutes, then cork and refrigerate.

For one liter jar you will need: red peeled tomatoes - 700 g, salt - 10 g, tomato juice for pouring - 340 g, citric acid - 1.5 g.

Salted tomatoes with mustard

Rinse slightly unripe hard tomatoes and put them in a barrel, bucket or pan, sprinkling with blackcurrant leaves. Lay these leaves at the bottom too. In the prepared boiled brine, after it has cooled down, add dry mustard, stir and let stand.

Salting and pickling are the earliest methods of preserving vegetables that have come down to us. And perhaps the most useful! Enzymes formed during fermentation and sourdough have an extremely positive effect on our body, on the entire gastrointestinal tract and other organs. Yes, and these vegetables are delicious, very tasty! No wonder barrel cucumbers, tomatoes, mushrooms, cabbage are included in the national cuisine of many peoples of the world.

Basic rules for pickling tomatoes

How to pickle tomatoes in a barrel, so that later they can eat boiled potatoes, fried meat and other food with pleasure? And so that the vegetables do not spoil, do not acquire an unpleasant smell and taste? Let's find out a few basic principles for the preparation of raw materials, containers and recipes for preparing brine. First, before pickling tomatoes in a barrel, they should be sorted by size and degree of maturity. Red, pink, brown, and green are suitable for preservation in this way. The main thing is that the fruits are healthy, without damage or signs of decay. Tomatoes are preferred small or medium, with dense skin, fleshy.

How to pickle tomatoes in a barrel? If the tomatoes are red or pink, the optimal size for them is from 25 to 50 liters. And brown and green ones “feel” well in barrels of 100 or more liters. How to pickle tomatoes in a barrel so that the filling is of the correct concentration? For small, brown, pink and green tomatoes, an 8% brine is required, and for red and brown large ones, 9%. If the amount of salt is 4-6 percent, such fruits should be stored in a cold room.

Basic salting recipe

How to pickle tomatoes in a barrel to maintain the correct ratio of products? Take advantage of these numbers. For every 100-105 kg of tomatoes, about 1.5 kg of dill is required, hot pepper pods - 100 gr., 400 gr. sprigs and leaves of parsley and celery, up to 1 kg of currant leaves, salt about 7-5 kg (for 8-9% brine). In addition, with what other ingredients to pickle tomatoes in a barrel so that they have an appetizing spicy aroma and a bright, rich taste? Of course, bay leaves, horseradish, marjoram, basil, ground coriander, peas are put in the filling. And do not forget about garlic - what kind of preservation without it! Read about this recipe below.

Tomatoes with garlic

To get started, we suggest you prepare tomatoes in a barrel according to this recipe. Their main "highlight" is in the rich garlic brine, which gives the vegetables a unique taste and aroma. The ratio of products is as follows: tomatoes - 53 kg, hot peppers in pods - 50-55 gr., horseradish roots and leaves - 250 gr., garlic - 165 gr., celery leaves and twigs - about 1 kg, table salt - 2.5 -3 kg. Place the prepared tomatoes tightly in barrels, shifting with herbs and seasonings. Pour in chilled brine prepared with boiled water, put oppression and leave in a warm room for a day or three. Then transfer the barrel to a cool place, where the main fermentation will take place. The finished product will have a very pleasant garlic-celery taste and smell.

spicy tomatoes

If you like spicy, peppery tomatoes in a barrel, the recipe for the proposed pickling will surely delight you. We vouch for the quality, you just need to observe the indicated proportions of the products. Fresh tomatoes require 53-55 kg, hot capsicum - 150-170 gr., fresh or dried dill - about 750-800 gr., parsley and horseradish roots - 300 gr., and cherry leaves and black currant (together or one species) - 500 gr. Salt for canning will require at least 3 kg. Start pickling tomatoes in a barrel by lining the bottom of the container with currant and cherry leaves. Cut the pepper pods and roots into small pieces. Salt dissolve in the right amount of water. Put the tomatoes in a barrel, shifting them with roots, leaves and pieces of pepper, then pour in the brine. Cover with a clean cloth and leave to sour for 2 days. Then take the barrel to the basement, cover with a lid and leave until completely fermented.

Side note

If you are salting green or brown tomatoes, then to give them a pleasant pink tint, take a few heads of ordinary red table beets. Peel, wash, cut into large chunks and transfer the tomatoes. The beets will color the brine and add a light, very pleasant aftertaste. And the slices themselves can be used in borscht or eaten as a winter snack. Also, to improve the taste of green and brown tomatoes, mustard powder is often used as a spice. Gourmets advise using it to all housewives who preserve vegetables for the future! In addition, mustard kills many putrefactive bacteria that lead to damage to preservation. After all, it is, among other things, a natural natural antiseptic!

Salting dry

The original way of salting vegetables is called "dry". It is performed without the usual pouring of brine or marinade. Simply prepared tomatoes are laid out in rows in barrels. Each row is generously sprinkled with salt. It takes a lot of it - about 100 kg of tomatoes consumes from 11 to 12 kg of table salt. It is better to take not "extra", but coarse grinding. Cover the barrel with a circle, top with oppression, send it to a cool place. Thanks to salt, the tomatoes will release juice, ferment, and after a certain time (at least 2 weeks, you need to try) they will be ready for use. The same powdered mustard, which we have already written about, will not be superfluous here. And for an appetite-enhancing aroma, put at least 10-12 grams in conservation. allspice peas, about 5 gr. bay leaf and 15 gr. coriander.

Harvest vegetables and eat healthy!

Now there are so many different delicacies on the shelves - it’s just that your eyes run wide! But, you see, sometimes the soul asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, a bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I will share a recipe on how to ferment tomatoes in jars like barrel ones. It is better to take strong vegetables of a small size, ideally - the “cream” variety. This is a cold salting in a three-liter jar under a nylon lid.

Ingredients for a 3 liter jar:

1.5-1.8 kg of tomatoes;
2 sheets of horseradish;
6 pcs. black currant leaves;
6 pcs. cherry leaves;
2 dill umbrellas;
6 pcs. black peppercorns;
2 pcs. bay leaf;
5-6 garlic cloves.

Brine for pickled tomatoes per 1 liter of water:

3 art. tablespoons of salt (65-70 g);
1 st. a spoonful of granulated sugar (optional).

Tip: it is better to make more brine, then you have to add more.

How we cook:

We wash the jars with soda. Scald plastic lids with boiling water.
At the bottom of the jars, lay out half of the washed spices: horseradish leaves, cherries, currants, dill umbrella. Add peppercorns, bay leaf, chopped garlic.
Pack in the washed tomatoes. Sprinkle the remaining spices on top, put the second umbrella of dill.
Dissolve salt in boiled cold water (optimally spring water). You can add sugar if you like. Pour the brine over the tomatoes, cover with a lid.
Put the jar in a bright place, placing it in a deep plate. They will start wandering. Add brine as needed.
After a day, close the lid tightly and rearrange it in a cool place - a cellar, on a balcony or in a refrigerator.

Tomatoes are fermented in a cold way without vinegar for about two months. Check from time to time by taking one for a test: reds will pickle faster, browns and greens a little later.

Note: tomato pickle is not only a good remedy for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, saltwort.

Red tomatoes pickled for the winter in a saucepan

Now I will tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait a long time.

Ingredients:

2.5 kg of red tomatoes;
10 pieces. cherry leaves;
10 pieces. black peppercorns;
80 g dill umbrellas;
6 pcs. bay leaf;
40 g basil sprigs (optional)
3 liters of water;
60 g salt.

How we cook:

Wash the pot thoroughly, rinse with boiling water.
We select strong ripe red tomatoes. We wash them, remove the ponytails.
Put washed dill umbrellas, basil, laurel and cherry leaves, peppercorns on the bottom of the pan. Then put in the tomatoes.
Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
Pour the solution into a container with tomatoes, press down with a plate on top. Let ferment at room temperature.

After six days, pickled tomatoes in a saucepan are ready. We store them in the refrigerator.

Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a saucepan, a bucket, in jars. If you want to stock up in large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will turn out like a barrel.

Ingredients:

8 kg tomato;
10 pieces. dill umbrellas;
10 pieces. horseradish leaves;
20 pcs. black peppercorns;
10 pieces. allspice peas;
8-10 pcs. bay leaf;
1-2 pcs. hot pepper;
2 pcs. heads of garlic;
Currant leaves, cherries - to taste;
5 liters of water;
1 glass of salt;
0.5 cups of sugar.

How we cook:

We take a large bucket (12 l), wash it thoroughly, scald it with boiling water.
Prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot peppers.
Cover the bottom of the bucket with the first layer of leaves and spices. Then lay out the tomatoes. Next - again a layer of spices, tomatoes. And so we alternate to the very top.
We heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
We cover with folded gauze, put a plate with a load on top. We keep at room conditions for about a month, then we take it out to the cold. We change gauze from time to time.

We serve tomatoes, pickled in a bucket for the winter, chilled.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. Such preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

1.8-2 kg tomato;
50 g of horseradish root;
1-2 pcs. dill umbrellas with stems;
1 PC. onion;
2-3 pcs. garlic cloves;
1 st. a spoonful of mustard powder;
1 PC. sour apple;
1 liter of water;
2 tbsp. spoons of salt;
1.5 st. spoons of sugar;
Cherry leaves, currant - to taste.

How we cook:

Wash jars with soda, sterilize over steam. Boil iron lids for 5 minutes.
We wash all vegetables, leaves, dill. We clean the garlic, cut the slices lengthwise into plates. Cut the peeled onion in half. We cut the apple into slices. Peel the horseradish root, cut into pieces. We cut off the stems of dill umbrellas.
At the bottom of the jar we put dill umbrellas, horseradish root, dill umbrellas, garlic. Next, fill with tomatoes. Fill empty spaces with apples and onions.
Boil water, add salt, sugar, currant leaves, cherries, dill stalks. Cook for five minutes, strain.
Pour the brine into a jar, cover with a lid, leave for 15 minutes.
Pour the brine back into the saucepan, boil again and pour over the tomatoes. Add mustard, roll up.
We roll the jar on the table, then turn it over, wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Tip: you can ferment tomatoes with mustard in previous recipes - just add to the brine.

Green tomatoes sautéed with herbs and garlic

Tip: you can ferment tomatoes not only in slices, but also cut in half.

Ingredients:

2 kg of green tomatoes;
1-2 heads of garlic;
1 bunch of green celery;
1 bunch of parsley;
1 PC. chili pepper;
2 sheets of horseradish;
1 liter of water;
1 st. a spoonful of sugar;
1 st. a spoonful of salt;
1 teaspoon of dry mustard.

How we cook:

My tomatoes, cut off the top, cut into quarters or circles.
We wash the parsley and celery, finely chop.
My horseradish leaves, dill umbrellas. We clean the garlic, cut into pieces. Chili peppers are cleaned from the tail and seeds, cut into rings.
Put a sheet of horseradish, dill umbrellas on the bottom in a jar or pan. Then we lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
Let's prepare the brine: dissolve salt, sugar, mustard in a liter of cold water. Stir until smooth and pour tomatoes with brine. Top with a sheet of horseradish - to protect against mold.
Close the lid, put on the balcony. Check from time to time to see if the brine needs to be added. To do this, each time we prepare a fresh portion.
After at least 7-10 days, the tomatoes will reach readiness. The thicker the pieces, the longer they ferment.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

Ingredients:

3 kg of tomatoes;
1.5 kg of white cabbage;
1 PC. large carrots;
1 head of garlic;
10-12 pcs. peppercorns.

How we cook:

For washed tomatoes (ideally - the "cream" variety), cut off the lid, scoop out the insides with a spoon - into a separate bowl.
We chop the cabbage, as for borscht. Three carrots on a grater. Stir, add minced garlic. Salt, pepper, lightly crush with your hands.
Tightly stuff the tomatoes with cabbage-carrot filling.
Pour peppercorns into the bottom of a clean saucepan and lay the tomatoes with the filling up, in several layers. In the free places between them we lay out the tomato "insides".
Prepare the brine: mix cold water with sugar and salt. Pour the tomatoes, cover with a plate, put the load. Let them stand in the room for a day, and then we will transfer them to the balcony or put them in the refrigerator.
After 4-5 days, delicious fragrant tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a saucepan, a bucket, and in jars. Do not be ashamed to serve on the table, fly away with a bang. A great appetizer for any meal. Pick it up, you won't regret it. Good appetite!

Tomatoes for the winter are an indispensable and beloved type of preparation by many. There are many ways to prepare tomatoes for future use - tomatoes are salted, pickled, sour, made in their own juice, dried. Never bought canned tomatoes can compare with fragrant home-made, prepared with love. Today I will show you a recipe for pickling tomatoes, which has long been a favorite in my family - pickled tomatoes in a barrel. Don't worry, you don't have to buy a 200 liter wooden barrel) I salt 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 spare seasonings, and in a month you will enjoy delicious, mouth-watering, natural homemade tomatoes.

We will need:

tomatoes
dill sprigs (together 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 l) of cold water we take 2 cups of salt and 1 cup of sugar.

Cooking:

Wash tomatoes thoroughly and sort. Overripe and mashed tomatoes put aside, they can be used on. For salting, we prefer to take small, dense, fleshy cream.

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

At the bottom of a barrel or bucket, lay out a layer of spices, onions, garlic, sweet peppers, bay leaves, peppercorns, etc., lay a layer of tomatoes on top and repeat all the layers to the very edge.

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

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

If you salt the tomatoes in a bucket or in a saucepan, then a plate or a large dish in the form of a load is still laid out on top. In my barrel, the neck is small, I just fill it “to the eyeballs”, there are a lot of greens on top, then gauze and a lid.