Pickled green tomatoes in a jar like barrels

Step-by-step preparation

Cooking time: 21 day

1. STEP 1

   

   How to make pickled green tomatoes in a jar like barrel ones? Prepare the necessary products. In the recipe you can use both green tomatoes and those that have already begun to ripen a little. So, remove the stem from the tomatoes and wash the tomatoes well in clean running water. We will not sterilize the jars, which means that the tomatoes, herbs and containers in which the pickling will take place must be as clean as possible.

2. STEP 2

   

   First wash the container with the product, rinse well, and then, to be more sure, wash it with baking soda. I salt green tomatoes in a large plastic jar, but you can use a regular three-liter glass jar.

3. STEP 3

   

   Rinse the horseradish leaves and shake off any remaining water. Place a leaf of horseradish on the bottom of the dish.

4. STEP 4

   

   Peel the garlic, rinse and press each clove with a knife so that it is slightly flattened. This will make the brine more aromatic and tasty.

5. STEP 5

   

   Send the garlic to horseradish.

6. STEP 6

   

   Rinse the cherry leaves and add to the jar. If you have dill umbrellas, currant and raspberry leaves, also use them for pickling.

7. STEP 7

   

   Make several punctures in the stem area of ​​each tomato using a toothpick, so the tomatoes will salt faster and more evenly.

8. STEP 8

   

   In a separate bowl, dissolve salt, sugar and mustard powder in clean water. Some recipes exclude mustard powder, I tried pickling without it. As practice has shown, with powder in the process of salting tomatoes, less plaque and mold are formed, so if possible, use this component. About salt: I took 2 heaped spoons, you can adjust it to your taste.

9. STEP 9

   

   Pour brine over the tomatoes so that it covers all the tomatoes. If necessary, make one or half more brine.

10. STEP 10

    

    Next, you should install pressure so that the tomatoes do not float. I use a small cup for this purpose, fill it with brine and place it in a jar on top of the tomatoes (as in the photo).

11. STEP 11

    

    Thus, the tomatoes are constantly in a fragrant brine. Leave the jar to sit at room temperature for a week. After a week, you can see a white coating on top, this indicates that the tomatoes have been pickled and fermented. Carefully remove the deposits with a large spoon, cover the jar with a plastic or nylon lid and store and add salt in the refrigerator or any other cool place (for at least 3 weeks).

12. STEP 12

    

    Salt green tomatoes are ready!

Comments on the recipe

Natalia M

07.12.2023

5

Finally, I've been waiting for this moment! Yesterday was marked on my calendar)) Exactly three weeks have passed since I pickled tomatoes according to this recipe. My husband and I simply love pickled tomatoes; I make them every year. This recipe turned out to be much better than the ones I used in past years. Most importantly, no mold! We had a lot of tomatoes; for pickling I selected the brown ones, the most beautiful ones. I put it in an 18 liter plastic bucket. By this time, the cherry leaves had already turned yellow, so I did without them, although I like their taste. I didn’t ignore the addition of mustard, which is probably why the fermentation process went without problems. The tomatoes were fermented in a warm kitchen for four days; when a whitish coating appeared, I removed it with a spoon. After that, I covered it with a cotton cloth and secured it with an elastic band. The bucket was put into the basement, closer to the open window. In three weeks, mold did not form, which made me very happy! I could barely wait for the sample to be taken) The tomatoes turned out just like fire! They remained tight. They have acquired a characteristic aroma. The taste is not very salty, sour, but in moderation. Real barrel tomatoes! I added salt and sugar as in the recipe. For my taste, everything is in moderation. The tomatoes are very tasty, I can’t stop now) I think this recipe is more than successful, now I will ferment tomatoes this way in the fall. Thank you!