Suitable for salting, both red and brown tomatoes, and green. Typically, the harvesting of vegetables is carried out after harvesting the entire crop from its infield - in late autumn, with the first frosts. Barrel tomatoes are considered the most delicious. A recipe, whichever you take from a huge variety, always involves the rejection of damaged fruits. Unsuitable for salting, even slightly frosted tomatoes. They can spoil the entire mass, as they become too soft after thawing. This article provides several ways to harvest barrel tomatoes for the winter. The recipe, based on the use of brine and different seasonings, varies depending on the ratio of the ingredients taken and their availability.
Barrel tomatoes: the recipe depends on the ripeness of the fruit
Red tomatoes are significantly different in density from green ones. Therefore, salt fruits of different maturity should be separately. Ripe at the same time quickly reach readiness. The time required for preserving greens is about the same as for cucumbers.
Green barrel tomato recipe : what fruits can be used for salting?
When selecting fruits suitable for preservation, it is worth considering the degree of their maturity. Tomatoes with an intense green color should not be used for pickling. At this stage of maturity, the fruits do not contain sugar, but their acidity is also low. Their taste is saturated with astringency, and they have a smell characteristic of green leaves. Therefore, select from the total mass only fruits whose color is somewhat whitish, which is a sign of the initial stage of ripeness.
Barrel Tomatoes: Spice Bookmark Recipe
There are several options for combining seasonings and herbs, some of which are given below (weight of products required for pickling 100 kg of tomatoes):
- The green mass of dill is 1.5-2 kg.
- Spicy-spicy mixture: 1 kg of dill and leaves of fresh black currant, 0.5 kg of leaves of hot horseradish, tarragon and peeled garlic cloves, 0.3 kg of basil, coriander, capsicum fresh and dried pepper.
- Moderately sharp green mass: 2 kg of fresh dill umbrellas, 1 kg of leaves of any parsley, blackcurrant, celery, cherry, 0.5 kg of dried and fresh pepper.
Barrel Tomatoes: Salting Recipe
When preparing the brine, a different amount of salt is taken. For brown and green tomatoes, 0.7-0.8 kg is needed per 10 liters of water, for red and pinkish ones - 0.5-0.6 kg. Boil the solution and cool. Before laying, wash all products in cold water and let it drain. For green vegetables, you can take large containers - up to 100 liters, it is better to salt brown ones in a smaller container - not more than 50 liters. Totally red tomatoes are usually harvested in 10 liter buckets or pans. At the bottom of the dishes, place some of the greens with spices. Then alternate all the components with each other in layers. You can immediately fill the brine in small portions when laying. Cover the pickles with a layer of cotton cloth and a wooden mug. Leave the container in the room for 2-3 days, then be sure to place it in a cool room. After about 4-6 weeks, the savory snack will be ready!