Green tomatoes in a barrel

Step-by-step preparation

Cooking time: 45 day

1. STEP 1

   

   How to make salted barrel green tomatoes? First of all, prepare the barrel. Fill the cooper's product with cold water to the brim and leave until the wood swells and there are no cracks left. Then rinse the barrel thoroughly with soda, rinse several times and pour boiling water over it. This will prevent mold from forming and prevent the barrel from deteriorating.

2. STEP 2

   

   Wash the tomatoes and peppers very well in cold water. For pickling, choose whole, unspoiled tomatoes without dents or black spots. You should also take tomatoes of approximately the same size so that they are evenly salted.

3. STEP 3

   

   Sort the greens and wash well. The amount of herbs and leaves in the recipe is indicated conditionally; take a little less or more than stated in the ingredients. Be sure to use dill umbrellas and horseradish leaves. Dill will add a special aroma to pickled tomatoes, and horseradish will prevent spoilage and also add zest to the finished pickles.

4. STEP 4

   

   Peel the garlic and rinse.

5. STEP 5

   

   Take the largest clove and rub it on the edges of the barrel, as in the photo.

6. STEP 6

   

   And also rub the inside of the oppression.

7. STEP 7

   

   Divide all the greens into three parts. Use your hands to crush the horseradish leaves and place 1/3 of them on the bottom of the barrel.

8. STEP 8

   

   Next, send some of the currant, cherry and raspberry leaves into the barrel.

9. STEP 9

   

   Press each clove of garlic with a knife and crush it slightly. This will make the pickling brine more flavorful.

10. STEP 10

    

    Place dill umbrellas and garlic on the bottom, sprinkle dry mustard on top.

11. STEP 11

    

    Next comes the turn of parsley and pepper.

12. STEP 12

    

    Spread the tomatoes in an even layer. I had tomatoes of different sizes; I sent the larger ones to the very bottom.

13. STEP 13

    

    Repeat layer with herbs, garlic, pepper and mustard.

14. STEP 14

    

    Add the tomatoes again.

15. STEP 15

    

    Next, do the greens and tomatoes again. On the last layer I placed thinly sliced ​​horseradish root (this step can be skipped).

16. STEP 16

    

    Sprinkle everything with mustard.

17. STEP 17

    

    Place the horseradish and fragrant leaves again in a thick layer.

18. STEP 18

    

    Add the remaining garlic.

19. STEP 19

    

    Make a brine at the rate of 70 grams of table salt per 1 liter of water. What water is best to use? Regular drinking water without foreign odors is suitable. You can use well water, bottled water, or tap water if you use it for drinking. Dissolve salt in water.

20. STEP 20

    

    Pour the brine over the tomatoes. Dilute the salt in portions, I did this in a 2-liter ladle.

21. STEP 21

    

    Any sediment that may remain in the barrel should not be poured.

22. STEP 22

    

    Fill the tomatoes with brine to the very top.

23. STEP 23

    

    Set the pressure. Press down lightly so that the tomatoes and herbs are completely submerged in the liquid.

24. STEP 24

    

    Place the keg in a cool place. My tomatoes were pickled in a large refrigerator at a temperature no higher than 4-5 degrees.

25. STEP 25

    

    After 45 days, the pickled tomatoes are ready, but I took the first test after a month and a week.

26. STEP 26

    

    Without exaggeration - perfect taste!!!

Comments on the recipe

LuSey

12.11.2023

4.9

It turned out to be a great appetizer for the table! My grandma's recipe revealed Here's another similar one

Yulia Morozova

12.11.2023

4.6

Still, the barrels do their job - the rolls turn out awesome! Once you try Green barrel tomatoes or cucumbers, you cannot forget their taste. Yes, you may like it or not, but you remember it for a long time. Thank you very much for the recipe!