It so happens that many unripe tomatoes remain in the beds, and forecasters predict frosts. In order not to waste the harvest, salt the green fruits in a barrel. The taste of such tomatoes is special, they are firm, aromatic and very tasty.
What you need to pickle tomatoes in a barrel
For 10 kg of green tomatoes you will need:
- greens of your choice (dill, parsley, currant leaves, horseradish leaves);
- 1-3 pods of red hot pepper (you can skip it if you don't want hot green tomatoes);
- garlic to taste;
- 5 liters of brine (prepare 70 g of salt per 1 liter of water).
Prepare a barrel, it must be washed in advance, filled with water and allowed to soak so that there are no cracks. Then steam the barrel with boiling water and wipe it with a clean cloth.
You also need a wooden circle, which you will put on green tomatoes, and a stone or other oppression, they should press the whole mass so that the fruits are whole in the brine.
The process of salting green tomatoes in a barrel
Prepare the brine first. To do this, heat the water and add coarsely ground table salt at the rate of 70 g of salt per 1 liter of liquid. Just do not take iodized, it will give ready-made salted tomatoes an unpleasant aftertaste. After the crystals dissolve, set the brine to cool. It is difficult to calculate exactly how much water to take for the required amount of tomatoes. Therefore, first prepare half of their volume, and then the brine can be added if it is not enough.
Greens can be taken to choose from, if you do not like parsley, exclude it, and replace with another spice. Choose the amount of greens to your liking. Cover the bottom of the barrel with horseradish leaves, put the cloves of garlic, cut in half, pieces of hot pepper, from which previously remove the seeds, sprinkle with chopped dill and parsley. Place well-washed green tomatoes on top. Then again greenery and a layer of green tomatoes. Thus, fill the barrel, but not to the very top, so that there is room for the foam that forms during fermentation. Pour with cooled brine so that all the fruits are under it. Cover with a wooden circle, press lightly with a stone.
Keep a barrel of green tomatoes for 2-3 days at room temperature, and then put it in a cold cellar. If you plan to harvest few of these tomatoes, and eat them quickly, you can reduce the amount of salt.
It is recommended to salt green tomatoes in a large barrel, as they are dense and will not crush the lower fruits with their weight. But if you have a lot of brown tomatoes, salt them in a saucepan or in jars. Do everything in the same way, the taste will be excellent.
