Tomatoes can not only be canned, they are also salted in barrels. And for this it is not necessary to use a 100 l barrel, it is quite possible to do with small containers. Salted tomatoes harvested using this method have a special unique taste, but most importantly, they do not contain preservatives or vinegar.
How to pickle red tomatoes in a barrel
You will need:
- 10 kg of dense red tomatoes;
- a large bunch of dill;
- parsley leaves;
- celery leaves;
- horseradish leaves;
- 1-2 pods of bitter red pepper;
- 7 liters of brine (for 1 liter of water, 3 tablespoons of salt).
Prepare the barrel first. Wash it and steam it with boiling water. At the bottom, put umbrellas of dill and its herbs, celery leaves, parsley, horseradish. Capsicum to taste. Next, place the washed tomatoes. Choose only firm, ripe fruits. After filling half the container, add the herbs and add the garlic, chopped in half. Place the tomatoes again. Above is a layer of dill and other herbs, as well as garlic.
You can add other herbs and spices that you like.
It is not necessary to fill the barrel under the very top, since foam will appear during the fermentation process and the liquid will flow out. Pour the brine over the tomatoes. Prepare it at the rate of 1 liter of water, 3 tablespoons of salt without a slide. After the brine boils and the salt dissolves, cool it down and pour it into the barrel. Cover the tomatoes with oppression. For this, a wooden circle along its diameter and some kind of load, for example, a cleanly washed cobblestone, are suitable.
Place the barrel in a room with a temperature of 18 to 20 ° C for a day. Then transfer to a cooler place, where it is not higher than 5-6 ° C. The brine will become cloudy during fermentation, as it should be. The main thing is to check that the barrel does not leak. Gradually, the brine will become transparent, and the tomatoes will acquire a special flavor. The haze will settle as a whitish sediment. Store ready-made pickled tomatoes at a temperature not exceeding 4-5 ° C. A cellar or a cold basement is suitable for this. In such conditions, your salting will stand until winter and even spring.
Pickling green tomatoes in a jar
It is not at all necessary to salt so many tomatoes if the family is small, but you just want barrel tomatoes. Prepare them in a regular 3 liter jar. The taste will be just as good.
You can salt tomatoes in anything: in jars, in a saucepan, in cans. The main thing is that the container does not oxidize.
You will need:
- 1.5 kg of green or brown tomatoes;
- dill greens;
- dill umbrella;
- 2-3 currant leaves;
- 2-3 cherry leaves;
- 1 sheet of horseradish;
- red hot pepper if desired;
- 2-3 cloves of garlic;
- 3 tbsp. salt.
Wash the jar, pour boiling water for 10 minutes. Pick the tomatoes of the same size, wash. Put the washed herbs, garlic in a cooled jar, then fill with tomatoes and fill with brine, which is prepared from 1 liter of water and the specified amount of salt. Pour a jar of tomatoes under the throat. Place in a saucepan to drain the liquid during fermentation.
Keep the jar at room temperature for 1-2 days, then close the plastic lid and move to a cool place. Fermentation will stop and gradually the brine will become transparent. You can eat such tomatoes in two weeks, they will acquire a sour taste and a pleasant aroma.
