In winter, sweet meaty barrel tomatoes go very well from pickles. In order for the fruits to taste like barrel, it is not necessary to acquire a barrel. From the article you can find out how easy it is to cook such in different containers at home. A few proven recipes offered to you will also come in handy.

Is it possible to do without a barrel

Many believe that without a real oak barrel and a cool village cellar, you can’t get a real “barrel” taste of salted tomatoes. But this is not so. The main thing is to provide the fruit with a fermentation process, after which their unique sweet-salty-sour taste appears.

Did you know? Cologne owes its appearance to Nicola Upper, who discovered that berries, fruits, and even soups can be stored for a long time if you place sealed bottles in them for a while in a tub of hot water. The inventor did not know that in this way bacteria are killed, leading to spoilage of products.

The dimensions of the barrel sometimes do not allow placing it in a modern home. There are other disadvantages. Mold willingly starts in the barrel, the fungus settles, and in the summer it tends to dry out. Salt a small amount of tomatoes is much more convenient in a bucket, pan, plastic container and even in a regular glass jar. Storing a barrel product will also be much easier.

Metal and glass do not react with brine; it is more convenient to wash such containers. Glass jars allow you to observe what is happening inside. They are easy to store and move from place to place. In such cases, not too large tomatoes are used, which easily crawl through the neck.

Many prefer plastic buckets, which also have transparent walls and an airtight lid. Their width allows you to stack tomatoes more densely and not be afraid to use large copies. It should be noted that such a bucket is undesirable in the future for other purposes, since plastic strongly absorbs odors.

Recipes for pickling tomatoes “like barrel”

There are many recipes for salting tomatoes, which differ in both packaging and ingredients. Here are some of the most interesting.

In the bank

Ingredients:

• medium tomatoes;
• a bunch of any greenery;
• horseradish leaf;
• a bunch of dry dill;
• garlic (3-4 cloves);
• table salt (70 g or 3 tablespoons);
• purified water (1 l).

Important! The more greens, the more fragrant the tomatoes will be. Do not be afraid to add a slightly wilted or dry greens.

Step by step recipe:

1. In a clean 3-liter jar, place greens, a leaf of horseradish, chopped dry dill. Tamp everything lightly.
2. Add peeled and chopped garlic cloves and tomato fruits.
3. Shake the jar a little so that the fruits are rammed. If there is free space, add more.
4. Dissolve in 3 l of spring, well or filtered water 3 tbsp. l with a small hill of salt (70 g). Pour the resulting brine into a jar. If there is not enough water, add more.
5. Close the container with a special tight lid for pickles, which can be purchased on the market. To make it easier to close the jar, place the lid in hot water for 30-60 seconds.
6. Leave the container in a warm, dark place. Wait five days. Tomatoes are ready.

If the tomatoes are designed for longer storage, you must immediately send them to a cold cellar.

Video: Salting of tomatoes “like barrel” in a jar

In a plastic bucket

Ingredients:

• brown tomatoes (3-4 kg);
• garlic (2 heads);
• hot red pepper (4 pcs.);
• ripe dill (2-3 pcs.);
• horseradish leaves (2-3 pcs.);
• cherry leaves (about 15 pcs.);
• coriander in grains (2-3 tablespoons);
• black pepper peas (1 tablespoon);
• bay leaf (5-6 pcs.);
• stalks of dill, parsley, cilantro;
• salt;
• water.

Important! When the tomatoes begin to ferment, a natural mold forms on the surface that needs to be cleaned. For convenience, put a thin cotton towel or thick gauze, which is washed out in cold water about once every 5-7 days.

Step by step recipe:

1. Cut hot pepper into pieces (1-1.5 cm) and put in a large plastic bucket or container.
2. Add peeled garlic and stalks of greens there. Spread them evenly along the bottom.
3. Add horseradish, ripe dill with “umbrellas”, as well as bay leaves, cherry leaves, coriander and black pepper.
4. Place tomatoes on top and pour brine (70 g of salt is taken per 1 liter of cold water).
5. Cover the fruits with a wooden board, press down with a load and close with a plastic lid.
6. Tomatoes will boil for about two weeks at room temperature.

Video: Salting of tomatoes “like barrel” in a plastic bucket

Greens in a pan

Ingredients:

• green tomatoes (25 kg);
• salt (2 tablespoons per 1 liter of water);
• horseradish leaves;
• celery;
• dill;
• leaves of cherry, currant;
• bay leaf (3-5 pcs.);
• red pepper (3-4 pcs.);
• black pepper peas (1 tablespoon);
• garlic (3-5 heads).

Did you know? The first mention of canned food appeared in the Russian Empire in 1821 in an article about tortoise soup, bottled in cans and delivered from India to London for sale. Readers were very surprised and puzzled.

Step by step recipe:

1. At the bottom of a spacious pan or enamelled bucket, lay out a part of greenery and a dense row of green tomatoes.
2. Cover the fruits with horseradish leaves (3-4 pcs.) And again lay out a row of tomatoes. So alternate all the ingredients.
3. Add garlic, part of it can be peeled, and part left unpeeled. You can add any greens to taste.
4. The top row should be a few leaves of horseradish and herbs. Close the container with a lid and wait two days for the tomatoes to absorb all the flavors.
5. After a few days, fill the tank with brine - 2 tbsp. salt per 1 liter of cold water. Put oppression on them, cover and leave for two days in a room with room temperature.
6. Move the container to a cold place where the tomatoes will be until ready.

Video: Salting of green tomatoes “like barrel” in a pan

Mustard Tomatoes

Ingredients:

• tomatoes (3 l jar);
• salt (70 g);
• sugar (170 g);
• vinegar (50 ml);
• mustard powder (1/2 tsp);
• garlic (3-4 cloves);
• bay leaf (3 pcs.);
• currant leaf (3 pcs.);
• cherry leaf (3 pcs.);
• dill umbrella (1 pc.);
• allspice (6-7 pcs.);
• black pepper peas (10 pcs.;
• mustard seeds (1 tsp);
• coriander (1 tsp).

Step by step recipe:

1. Fill a clean jar with a volume of 3 liters per 2/3 with fruits, herbs and seasonings.
2. Next, add table salt, granulated sugar, vinegar, mustard powder and pour cold water so that the tomatoes “drown”.
3. Add the tomatoes to the top to the top, put on the capron cover.
4. Turn the can over several times so that the salt and sugar dissolve.
5. Place the jar in a dark, cold place (for example, in a basement or cellar).

Tomatoes turn out “barrel”, sweet, perfectly preserved until next summer and do not peroxide.

Video: Salting of tomatoes “like barrel” with mustard

What to serve and how to use

You cannot confuse the refreshing and invigorating taste of “barrel” tomatoes with anything. This is a great cold appetizer and a great addition to many hot dishes.

Salted tomatoes can be used in cooking and as ingredients. Their pungent sourness and aroma successfully "sound" in sauces and first courses. Use tomatoes to make pizza, pies and even salads. When the borsch is cooked, you can take home-made salted tomatoes for frying. The beloved dish is guaranteed a new, unforgettable taste and aroma.

The above fairly simple recipes for making “barrel” tomatoes at home will diversify your diet, as it is not only quite affordable, but also very tasty.