Delicious pickles for the winter - tomatoes in a barrel

  • Dec 13, 2020
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Good afternoon, my reader. The use of wooden tubs and barrels when salting tomatoes for the winter is a time-tested technology that is available in modern conditions. The result is an original and delicious snack.

Delicious pickles for the winter. Illustration for the article is used from the site artemislaser.ru
Delicious pickles for the winter. Illustration for the article is used from the site artemislaser.ru

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What are the advantages of barrel salting

Wooden tubs, barrels, barrels appeared when there was no glass container yet. Any vegetables, including tomatoes, pickled in wood containers, have an excellent taste.

Other advantages of wooden barrels include environmental safety and durability. When properly prepared, mold will not develop in them.

Preparation for salting

On the eve of the work on salting tomatoes, the barrel is completely filled with water for 2-3 hours. This will eliminate possible gaps that form when the wood dries.

For cleaning, edible salt is dissolved in hot water and the internal and external surfaces are treated. After rinsing with clean water, spill the entire container with boiling water. For steaming, experienced chefs, if possible, lay a hot stone on the bottom, onto which a little boiling water is poured. Covering with a tight lid, stand for several hours.

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Barrel pickling of tomatoes

You can use a variety of recipes to get interesting flavor notes of pickled tomatoes.

Recipe 1

Ingredients:

  • washed ripe tomatoes with removed stalks without signs of damage and cracks;
  • parsley and dill greens - 25 g each;
  • juicy young horseradish leaves - 15 g;
  • mint leaves - 12-15 pcs.;
  • capsicum - 3-4 pcs.;
  • garlic cloves - 15 g;
  • blackcurrant, grape, cherry leaves, 4-6 pcs.

Preparation:

  • Place 1/3 of the prepared spices at the bottom of the barrel. Put tomatoes on top to the middle. This is followed by another third of the spices and the remaining tomatoes. The rest of the spices should sit on top.
  • For a brine for 10 liters of boiled water, 1 kg of salt is required if the tomatoes are red, or 800 g for green fruits.
  • The cooled saline solution is filtered through a double gauze and poured into a barrel, which is placed in the cellar.

If mold appears, it should be removed in a timely manner. You can add vegetable oil after pouring the brine - 2 tbsp. l. to prevent the development of the fungus.

Tomatoes in a barrel. Illustration for the article is used by pomidorchik.com

Recipe 2

Ingredients:

  • red tomatoes - 10 kg;
  • dry powder mustard - 20 g;
  • blackcurrant leaves - 18-20 pcs.
  • medium fraction salt - 350 g.

Preparation:

  • The tomatoes are washed and left in a colander to remove moisture.
  • Several currant leaves are placed on the bottom of the barrel.
  • Then tomatoes, salt and mustard, currant leaves are alternated.
  • Separately, several tomatoes are passed through a meat grinder.
Cover the top layer of tomatoes in a barrel with currant leaves, add tomato gruel. Kept in a cellar.

Green tomatoes are also laid out in layers, alternating with currant leaves and greens, with regular shaking of the container for a tighter stacking. For 10 liters of filtered boiled water, you need to take 800 g of salt. The cooled brine is poured into a barrel and kept cool under pressure. Such tomatoes are ready for consumption in a month and a half.

How to do without a barrel

You can replace the barrel with an enamelled bulk pan equipped with a lid.

Ingredients:

  • small tomatoes;
  • dill greens;
  • horseradish rhizomes;
  • capsicum;
  • garlic;
  • salt to taste;
  • currant leaves.

Preparation:

  • After washing, spill the pot with boiling water.
  • The tomatoes are washed and the stalks are removed.
  • Peel the garlic. Its amount varies depending on the tastes of the household and the size of the pan.
  • Place half of all the spices on the bottom, then place the tomatoes. Currants, herbs and a little pepper are added to each layer.
  • Cover with a plate.

For the brine, boil water, dissolve salt in it. Pour the brine into a saucepan, cover with a lid and leave to cool. After a month, the tomatoes, which taste as good as barrel counterparts, will be ready to eat. They can be arranged in jars and kept in the refrigerator.

Salting tomatoes in barrels allows you to get an appetizer with an exquisite spicy taste.

Do you salt tomatoes in a barrel for the winter?

Original articleand many other materials, you can find on ourwebsite.

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