Salting and pickling are the earliest methods of preserving vegetables that have come down to us. And perhaps the most useful! Enzymes formed during fermentation and leaven, extremely positive effect on our body, the entire digestive tract and other organs. Yes, and such vegetables are delicious, very tasty! No wonder barrel cucumbers, tomatoes, mushrooms, cabbage are included in the national cuisine of many peoples of the world.
The basic rules of salting tomato
How to pickle tomatoes in a barrel, so that later with pleasure they can eat boiled potatoes, fried meat and other food? And so that the vegetables do not spoil, do not acquire an unpleasant smell and taste? We will clarify several basic principles for the preparation of raw materials, containers and recipes for the preparation of brine. First, before pickling tomatoes in a barrel, they should be sorted by size and degree of maturity. For conservation, red and pink, and brown, and green are thus suitable. The main thing is that the fruits are healthy, without damage or traces of rot. Tomatoes are small or medium, with a dense skin, fleshy.
How to salt tomatoes in a barrel? If the tomatoes are red or pink, the optimal size for them is from 25 to 50 liters. And brown and green feel good in barrels of 100 or more liters. How to salt tomatoes in a barrel so that the pouring turns out to be the correct concentration? For tomatoes of small, brown, pink and green, an 8 percent pickle is required, and for red and brown large, 9 percent. If the amount of salt is 4-6 percent, store such fruits in a cold room.
Basic salting recipe
How to salt tomatoes in a barrel to maintain the correct ratio of products? Take on such numbers. For every 100-105 kg of tomatoes, about 1.5 kg of dill is required, pods of hot pepper - 100 gr., 400 gr. twigs and leaves of parsley and celery, up to 1 kg of currant leaves, salt about 7-5 kg (for 8-9% brine). In addition, with what other ingredients to salt the tomatoes in a barrel so that they have a delicious spicy aroma and a bright, rich taste? Of course, bay leaf, horseradish, marjoram, basil, ground coriander, allspice peas are put in the fill
. And do not forget about garlic - what would be the conservation without it! Read about this recipe below.
Tomatoes under the garlic
To begin with, we suggest you prepare tomatoes in a barrel according to this recipe. Their main “highlight” is in saturated garlic brine, which gives vegetables a unique taste and aroma. The ratio of products is as follows: tomatoes - 53 kg, hot peppers in pods - 50-55 gr., Roots and leaves of horseradish - 250 gr., Garlic - 165 gr., Leaves and twigs of celery - about 1 kg, table salt - 2.5 -3 kg Put the prepared tomatoes tightly in barrels, shifting with herbs and seasonings. Pour in chilled brine cooked in boiled water, put oppression and leave in a warm room for a day or three. Then transfer the barrel to a cool place where the main pickling will take place. The finished product will have a very pleasant garlic-celery flavor and smell.
Spicy tomatoes
If you like spicy, peppered tomatoes in a barrel, the recipe for the offered pickling will surely please you. We guarantee the quality, just follow the specified proportions of the products. Fresh tomatoes require 53-55 kg, hot peppers - 150-170 gr., Fresh or dried dill - about 750-800 gr., Parsley and horseradish roots - 300 gr., And cherry and black currant leaves (together or one species) - 500 gr. Salt for preservation will require at least 3 kg. Salting of tomatoes in a barrel, begin by laying the bottom of the container with currant and cherry leaves. Pods of pepper and roots cut into small pieces. Dissolve the salt in the right amount of water. Put tomatoes in a barrel, shifting them with roots, leaves and slices of pepper, then fill with brine. Cover with a clean cloth and leave to sour for 2 days. Then take the barrel to the basement, cover with a lid and leave until completely fermented.
Passing remark
If you pickle green or brown tomatoes, then to give them a nice pink tint, take a few heads of regular red beetroot. Peel, wash, cut into large slices and shift the tomatoes. Beets will color the brine and add a light, very pleasant aftertaste. And the slices themselves can be consumed in borsch or eat as a winter snack. Also, to improve the taste of green and brown tomatoes, mustard powder is often used as spices. Gourmets advise using it to all housewives preserving vegetables for the future! In addition, mustard kills many putrefactive bacteria, which lead to damage to conservation. After all, it is, among other things, a natural natural antiseptic!
Fill dry
The original method of salting vegetables is called "dry." It is carried out without the usual filling of brine or marinade. Simply prepared tomatoes are laid out in rows in barrels. Each row is generously sprinkled with salt. It requires a lot - about 100 kg of tomatoes consumes from 11 to 12 kg of table salt. Better not take "extras", but coarse. Cover the barrel with a circle, on top with yoke, send to a cool place. Thanks to the salt, the tomatoes will start juice, leaven, and after a certain time (at least 2 weeks, you need to try) will be ready to eat. That powder mustard, about which we already wrote, will not be superfluous. And for an appetite-enhancing flavor, put at least 10-12 grams in preservation. allspice peas, about 5 gr. bay leaf and 15 gr. coriander.
Harvest vegetables and eat for health!