Barrel tomatoes have a special taste and amazing aroma. Making them for the winter will not be difficult if you have a proven recipe at hand, as well as all the necessary ingredients.
Required list of products
You will need to prepare the following ingredients in advance:
- purified water -10 liters;
- fresh tomatoes - 100 kg;
- black currant leaves - 1 kg;
- table salt - 750-850 grams;
- cherry leaves - 0.5 kg;
- horseradish roots - 300 grams;
- dill (umbrellas and dried stems) - 3 kg;
- garlic - 10 heads;
- horseradish leaves - 1 kg; (we take 300 grams of the root)
- red hot peppers - 10 pcs.
Brine preparation
First you need to prepare the brine, ideally this should be done the day before the tomato is placed in the barrel. It is necessary to take purified water and stir the salt in it thoroughly. Then you need to slightly warm up the liquid and leave in a warm place for knocking.
Preparation and stacking of ingredients
Fresh tomatoes must first be thoroughly washed, and then the stalks must be removed from them. Then spices are taken and scalded with boiling water. Garlic must be peeled and peeled, then rinsed thoroughly. The dill stalks should be cut into small pieces of 7-10 cm in size. The horseradish roots will need to be carefully peeled and cut lengthwise. The red pepper pods are rinsed first. Then they need to be cut into several pieces.
Take a barrel, wash and rub the sides with a piece of garlic. Thanks to this, mold will not form in it in the future. Then place the cherry, horseradish and black currant leaves on the bottom. Then add half of the chopped pepper, and then proceed to stack the tomato. It is necessary that they fit snugly together. Then the concentration of lactic acid will be much higher, which means that the salting will turn out to be more tasty. In addition, it will be stored for a long time.
Take the remaining peppers, horseradish roots, dill, garlic and place on top of the tomato. Then start pouring brine over them. Then place the barrel for a few days in a room where the temperature is no higher than 20 degrees. Be sure to cover it with a thick cloth and then a wooden circle. Then the container can be taken out to a cooler room, where it will be stored throughout the entire time.
Be aware that a violent reaction will occur in the barrel for the first few weeks, producing foam. She is normal. The foam will need to be removed with a spoon. In addition, it is recommended to ensure that the fermentation process does not push some of the water out of the container, if this happens, then you will need to replenish the required amount of liquid.
It will be possible to eat barrel tomatoes in early winter. They will delight you with their spicy taste and aroma.
