In addition to being delicious, barrel green tomatoes are also extremely healthy. The product is especially valuable for the presence of lycopene, a natural antioxidant that can reduce the risk of diseases of the prostate and pancreas, cervix, and cardiovascular system. It also contains a whole palette of macro- and microelements - potassium, magnesium, iodine, calcium, phosphorus, iron, etc. Therefore, knowing the recipe for barreled salted tomatoes is useful for every housewife.
Tomato preparation
In one barrel, it is advisable to salt green tomatoes of the same size, density and uniform ripeness. Crumpled, spoiled, cracked, pest infested are not suitable. One such tomato can ruin the taste of everyone else. Wash the sorted tomatoes, you can not remove the stalks.
Ingredients
The list of herbs and spices when pickling green tomatoes can be made at your discretion, varied. The same applies to their number. To prepare the classic salted barrel tomatoes you will need:
- green tomatoes;
- garlic;
- horseradish root and leaves;
- black currant and cherry leaves;
- oak leaves;
- parsley dill;
- dill seed.
Fans of spicy food can additionally add hot spices and herbs: black pepper and sweet peas, chili pepper, ginger root, thyme, bay leaf, etc.
For brine:
- water - 10 l;
- rock salt - 2 glasses;
- sugar - 1 glass;
- mustard powder - 1 glass.
Stacking tomatoes in a barrel
Peel horseradish root (about 10-12 cm long) and cut lengthwise into thin strips. Peel 4-5 garlic cloves, cut into wedges. Rinse the parsley, dill, horseradish leaves, currants, cherries, oak and lightly heat so that the juice stands out and the aroma appears. Place some of the greens, leaves, dill seed and horseradish root on the bottom of the barrel. Lay the tomatoes on top, sprinkling the layers with leaves and herbs. Cover the topmost layer with a lot of leaves.
Brine preparation
Put some currant and cherry leaves in boiling water, remove them after 5-10 minutes, add salt and sugar. Remove the brine from heat, let cool slightly and add mustard powder. Then let the brine cool completely.
Experienced housewives practice the preparation of brine in spring or well water. It is not necessary to boil it. Dilute the mustard powder with slightly warmed water to the consistency of sour cream and add to the brine.
Pour the brine over the green tomatoes in the barrel so that it covers them completely. Sketch horseradish, currant, cherry, oak leaves on top, put a wooden or plastic circle with a small weight on it. Cover the barrel with gauze or a tissue and place in a cool, dark place. After 3-4 weeks, the green tomatoes will be ready.
General recommendations
Before the salting procedure, treat the barrel with boiling water with manganese or juniper branches. If the drum is old and there is a risk of leaks, place a large plastic bag in it. If you don't have a barrel at all, but you want barrel tomatoes, use an enamel bucket or regular glass jars (the recipe allows this). Such spirit and strength, of course, should not be expected, but the taste and aroma will be almost the same. If desired, green tomatoes can be stuffed with bell peppers or assorted vegetables. Before putting it in the barrel, part of the pulp should be removed and filled with prepared minced meat, then the salting process remains unchanged.
