Tomatoes can not only be preserved in jars, they are also salted in barrels. And for this it is not necessary to use a barrel of 100 liters, it is quite possible to do with small containers. Salted tomatoes prepared in this way have a special unique taste, but most importantly, they do not have preservatives or vinegar.
Pick your recipe
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 (per 1 liter of water 3 tablespoons of salt).
First prepare the barrel. Wash it and steam it with boiling water. At the bottom, put dill umbrellas and its greens, celery leaves, parsley, horseradish. Capsicum to taste. Next, put the washed tomatoes. Choose only dense ripe fruits. After filling half the capacity, add the greens, and also add the chopped garlic in half. Put the tomatoes back in. Top - 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 to the very top, as during the fermentation process a foam will appear and the liquid will leak. Pour the brine over the tomatoes. Prepare it based on 1 liter of water, 3 tablespoons of salt without a slide. After the brine boils and the salt dissolves, cool it and pour it into the barrel. Cover the tomatoes with oppression. For this, a wooden circle along its diameter and some kind of cargo, for example, cleanly washed cobblestone, are suitable.
Put the barrel for a day in a room with a temperature of 18 to 20 ° C. Then transfer to a cooler place where it is not higher than 5-6 ° C. The brine during the fermentation process becomes cloudy, as it should be. The main thing is to check that the barrel does not flow. Gradually, the brine will become transparent, and the tomatoes will acquire a special aroma. Dregs will settle in the form of a whitish precipitate. Store prepared salted tomatoes at a temperature not exceeding 4-5 ° C. To do this, a cellar or a cold basement is suitable. In such conditions, your salting will last until winter and even spring.