Salted barrel tomatoes

Step-by-step preparation

Cooking time: 21 day

1. STEP 1

   

   First of all, collect the tomatoes, select fruits of approximately the same size, without any blemishes on the skin. Collect fragrant leaves of currants, raspberries, horseradish, cherries and young twigs with grape leaves, and also prepare umbrellas or dill branches.

2. STEP 2

   

   Cover the tomatoes with cold water.

3. STEP 3

   

   Wash the tomatoes and all herb leaves thoroughly.

4. STEP 4

   

   Peel the garlic and rinse under running water. Cut large cloves in half or into 4 pieces.

5. STEP 5

   

   Place some horseradish leaves, raspberries, cherries, currants, dill and grape sprigs on the bottom of an oak barrel. Also add a few cloves of garlic.

6. STEP 6

   

   Then lay the tomatoes in an even layer, with the stems facing up.

7. STEP 7

   

   Next, lay out another portion of the leaves, stems, garlic and repeat the layer with tomatoes.

8. STEP 8

   

   And so on until the oak barrel is filled.

9. STEP 9

   

   Make the last layer of spicy plant leaves and garlic.

10. STEP 10

    

    Dilute the brine. The classic option is 2 tablespoons of table salt per liter of water (you can slightly adjust the amount of salt to your taste). Use regular drinking water. If you drink tap water, take it. For a ten-liter barrel it took me about 5 liters of water and 10 tablespoons of salt. Fill the tomatoes with spicy leaves to the top with brine.

11. STEP 11

    

    Place a bend on top.

12. STEP 12

    

    Refrigerate the barrel of pickles for at least 3 weeks. I place a stone on top of the wooden oppression, previously washed with baking soda and wrapped in film. My barrel is infused in a large refrigerator.

13. STEP 13

    

    The tomatoes are ready and can be served.

14. STEP 14

    

    The longer the pickles sit in the barrel, the richer and tastier they will become.