Barrel tomatoes are especially popular. This is not only a good snack and table decoration. The brine from such salting is also very useful, and sometimes necessary. Salt tomatoes in this way is very simple. The process itself does not require special scrupulousness, sterilization, because it is necessary that the tomatoes ferment a little. Consider several methods of salting in large containers and in banks.
Tasty Tomatoes - Delicious Pickle
Barrel pickling of tomatoes does not require special skill. The main thing is to add spices and spices so that the brine and the tomatoes themselves are especially fragrant. We take vegetables and wash them thoroughly. Then we prick each tomato with a fork or a toothpick near the peduncle. For salting, you will also need dill, leaves of currant, cherry and horseradish. We put spices on the bottom of the container. You can add garlic to give the dish a light aroma. Put tomatoes on top of this pillow. Next, prepare the brine. For 2 liters of water we take 4 large tablespoons of salt and two tablespoons of sugar. Boil the fill and cool a little. Pour the tomatoes not with boiling water, but with very hot brine. Cover with a lid on top. If the tomatoes come up, then you can put a little oppression. We keep barrel tomatoes warm for three days, and then we take them out to the cold. We eat as salting.
Green tomatoes like a barrel
Not only red, but also brown and green tomatoes are suitable for cooking. They’ll just be cooking longer. Take green tomatoes, preferably round medium sized ones. You will also need umbrellas and dill, currant leaves, horseradish root, 3 pods of hot pepper, mustard seeds, several heads of garlic, sweet pepper and oak bark. First, make the filling. Finely chop the garlic, herbs, hot peppers and mix everything. You can add fresh parsley. We take tomatoes and each cut crosswise to half. Then we lay the filling inside. We take a container for salting and put on the bottom all the available spices and spices. Put tomatoes on top. For brine, we dilute a liter of water with one tablespoon of salt and a small spoon of sugar. It must be boiled and cool a little. Pour barrel tomatoes with brine and, closing, leave for a month in a cool place. This is a delicious snack to the festive table.
Salt in the banks
How to pickle barrel tomatoes? Prepare cans in advance: wash and sterilize. At the bottom of each container we put horseradish leaves, currants, cherries, bay leaves and peas. We carefully wash the tomatoes and put them in jars. Now you need to cook the marinade. For one liter of water (in a three-liter jar) you will need a large spoonful of salt, 4 tablespoons of sugar, a spoonful of dry mustard, 2 tablets of ground aspirin. Pour cold brine into a jar and add a small spoonful of 70% vinegar. Banks must be closed with capron lids and put in a cold place. Barrel tomatoes will be ready in a month. They can be stored in a cold place all winter. The brine of this dish is simply amazing, moderately salty. Cook tomatoes according to these recipes. They will compete with pickled vegetables.