If in the summertime we prefer to eat green vegetables, which contain a lot of healthy vitamins and minerals, then in winter we switch to all kinds of salinity. Moreover, in our country there are so many of them that you won’t list them all. Including barrel tomatoes. This is one of the oldest dishes in our country, one of the best snacks. Of course, it is almost impossible to find a barrel in our houses and apartments, we will prepare barrel tomatoes in a bucket or enameled pan.
Let's start with the simplest recipe.
We will need a lot of ingredients, so you need to worry in advance about their availability. So, for salting we need: a bucket of tomatoes, one head of garlic, bay leaves, peppercorns, leaves and root of horseradish, leaves of cherry and currant, dill, parsley and basil. For brine, prepare 10 cups of water for two cups of salt, a cup of sugar, a cup of mustard powder and 12 Aspirin tablets. Now we will tell you how to cook barrel tomatoes in a bucket. First of all, you need to make a pickle.
We put
currant and cherry
leaves in boiling water, after 10 minutes we get them, add sugar and salt, and after cooling - mustard powder. Carefully wash the garlic, weed and, of course, tomatoes. We clean the horseradish roots and cut into cubes. We put garlic cloves, pepper and herbs on the bottom of the bucket. Further - tomatoes, in the middle for a greater aroma you can lay a little grass. To get a spicy taste, sprinkle with slices of garlic and horseradish on top. Finish with the rest of the herbs. Fill it with cold brine, close the lid and send it to a cool place. To prevent the tomatoes from floating, we put oppression on the lid. After one and a half to two weeks, you can take a sample. If there is no bucket, salting can be done in several
banks. Barrel tomatoes in a bucket are ready. The calorie content of the dish is 32 kcal per 100 grams.
Salting of green tomatoes
You can cook such a dish almost as described above, it is recommended that you choose the strongest tomatoes and preferably add celery, finely chopped it. Previously, every housewife had her own recipe, which was kept in great secrecy from friends and neighbors and was inherited. Barrels and those were special.
Now it’s a completely different matter - finding a recipe has become much easier, on the one hand, and on the other, there is a universal one, applying which we will get green salted barrel tomatoes - the same as your grandmother’s recipe. The necessary ingredients: five kilograms of tomatoes, two heads of garlic, five to seven sheets of currants and cherries, to taste - horseradish, 250 grams of salt, 50 grams of sugar, 10 leaves of horseradish. The most important thing in the cooking process is to find the right cookware. In the absence of a barrel, you can use a stainless or enameled bucket.
Description of preparation
Peel the garlic and horseradish, chop. The first is in cubes, the second is in plates. We spread horseradish leaves and a layer of washed and dried tomatoes on the bottom of the container. Top with garlic and horseradish, then - leaves of currant, horseradish, cherry. Tomatoes again. And so, until you use up all the tomatoes. Dissolve sugar and salt in hot boiled water, cool and pour the tomatoes, cover the leaves of horseradish tightly and after five to seven days, the pickling of barrel tomatoes is completed. You can try.
Salt green barrel tomatoes with mustard
With this recipe, the tomatoes will turn out sour-salty, very vigorous, like barrel.
For a three-liter jar we will need: green tomatoes - two kilograms, mustard powder - 20 grams, salt - 60 grams, granulated sugar - one teaspoon, black pepper - 7-10 peas, allspice - 5-7 peas, bay leaf - 3 -6 pieces, garlic - 3-4 cloves, fresh dill - one large sprig or 7-9 grams of dry, horseradish - one leaf or a slice of the root, hot pepper - a quarter of a small pod.
Description of preparation
Pre-wash the jar thoroughly, applying baking soda and rinsing with boiling water. Now cook the green tomatoes. Salted barrel, they will turn out very tasty. Put bay leaf, peppercorns, horseradish and dill, part of the pepper pod on the bottom of the jar. Wash the tomatoes well, peel and chop the garlic into strips. In tomatoes, in the place of attachment of the stem, we make punctures with a knife, into which we insert pieces of garlic. If you don’t have time to stuff garlic with tomatoes, you can just throw it in a jar.
Tightly put the tomatoes in a jar. Dissolve sugar and salt in a small amount of water and pour into a container. Add to the brim with cold water. We wash a small piece of dense fabric, scald with boiling water, wring it and put it in a jar on tomatoes, bending the edges. Pour a little mustard powder on top and level it, protecting the tomatoes from mold in this way. We put the jar on a pallet, in case fermentation begins and liquid starts to leak. After a couple of days, the liquid becomes cloudy and a foam forms. At room temperature, leave this workpiece for two weeks. After this, close the jar with an airtight lid and - in the refrigerator for at least two weeks to ripen. Delicious barrel tomatoes are ready.
The same grandmother's recipe
From the moment when he was a secret behind seven castles, a lot of time has passed, now the housewives, on the contrary, are trying to surprise everyone with an unusual dish. Therefore, much of the secret becomes apparent. Here is the same recipe for barrel tomatoes for the winter. We need: brown tomatoes (one of the secrets), parsley, garlic and mustard powder. For brine you need to prepare: water - two and a half liters, salt - one hundred grams, bay leaf.
The cooking process itself. Wash brown tomatoes, cut the core, put in half a clove of garlic and, if desired, a sprig of parsley. We put it in a jar. We prepare brine - boil water, salt and bay leaf. Cool and pour the tomatoes. The brine should cover the tomatoes completely. Put a piece of cloth on top and sprinkle mustard. We ship for 5-7 days to a warm place. Periodically, you need to try and, as soon as the tomatoes become acidic, put in the refrigerator, removing the tissue and mustard. It turns out no worse than
green salted barrel
tomatoes .
Another recipe
According to this recipe, tomatoes will be obtained such as from the market, from a professional in their field. But tastier, as many housewives improved it by adding various spices. There is one wish to make it as tasty as possible - preferably cooked in a bucket. But if you don’t have such capacity, then banks will come down. Try it - you will never regret it, you will often return to this method of preparation. You will need the following components: green tomatoes, some of them are whiter, and some are slightly brown, dill umbrellas, cloves of garlic cut in half, peppercorns with ringlets, black peppercorns, bay leaf, cherry, horseradish and walnut leaves. A very important requirement: the brine is prepared from cold raw water, into which a little less than half a half-liter jar of coarse salt is added. It is one centimeter less.
We prepare barrel tomatoes in a bucket. The recipe is as follows. Put the tomatoes to the bottom. Those that are larger - lower, they will ripen longer. Then a layer of leaves and spices, again tomatoes, seasonings and leaves again, and so on to the top. Fill with brine, the salt in which should completely dissolve, cover with a plate so that the tomatoes do not float, cover with a lid, leaving room for air to enter. We put it in a cool place, you can go outside, wait a month and a half or two months and get ready soaked tomatoes - green salty barrels - real vigorous, funky snack. In no case should you cook tomatoes in this way in plastic and plastic dishes.
The benefits of barrel tomatoes
It may seem strange to someone, but barrel tomatoes, in a bucket or other container, are a very useful dish. Their use in relieving a hangover is undeniable. But they help in the fight against many diseases. Lycopene contained in them reduces the risk of cancer of the cervix, pancreas and prostate gland.
Salted tomatoes have many beneficial substances in their composition: potassium, phosphorus, iodine, sodium, boron, magnesium, copper, calcium, manganese, iron and zinc. After salting, all useful elements are preserved, like fresh tomatoes. Quarcetin is a natural antibiotic found in tomatoes. To prevent barrel tomatoes from losing their usefulness in winter, do not use any pickles in salting. Only natural products: spices, herbs, mustard, sea salt, hot peppers.