Barrel tomatoes - recipes of old delicious harvesting of vegetables

Barrel tomatoes - a recipe that allows you to stock up on a fragrant traditional Russian snack with minimal time spent on cooking. To date, there are a lot of recipes for barrels: in juice, mustard, spices, spices or stuffed, but they all have fantastic taste and amazing fragrance, characteristic only when pickling in a wooden tub.

How to salt tomatoes in a barrel?

Barrel tomatoes at home can be prepared without the presence of wooden containers, because the principle of salting is always the same: the bottom is lined with spices and herbs, on top - tomatoes are laid out. Next, the vegetables and spices are stacked in layers before filling the tank, filled with salted brine, covered with a lid and sent to the cellar.

1. When pickling in a wooden barrel, tare it is recommended to steaming with juniper, rinse with cold water and wipe dry.
2. Brine for barrel tomatoes is the main component of the billet. For its preparation, use only rock salt and spring water. Depending on the prescription, the salt norm can range from 600 to 800 g per 10 liters of water.
3. Tomatoes should be packed very tightly - so they evenly salted out and do not lose shape.

Pickle tomato in a barrel - babushkin recipe

Those who decided for the first time to be puzzled by pickling vegetables in wooden containers, can use the classic method that helped many generations of grandmothers who could only manage with salt, vegetables, fresh herbs and cold spring water. Thanks to this technology, the barrel tomatoes preserved a lot of vitamins and acquired a tremendous taste.

Ingredients:

• tomatoes - 20 kg;
• water - 15 liters;
• salt - 900 g;
• leaves of black currant - 10 pcs .;
• dill umbrellas - 7 pcs .;
• garlic head - 1 pc.

Preparation

1. Spread some of the spices on the bottom of the barrel.
2. Top - lay the tomatoes.
3. Strand the layers.
4. Dissolve the salt in the water and fill the vegetables with brine.
5. Cover with gauze and put it in the cold.
6. Barrel tomatoes are a recipe that allows you to take a sample in 3 weeks.

Cask green tomatoes for the winter - a simple recipe

Most housewives prefer to cook for the winter barrel green tomatoes. After all, this is not only an excellent way to recycle non-ripened vegetables, but also to obtain an original, spicy and simple snack. For which you need to pour the tomatoes with a cooled solution of salt and sugar and hold the workpiece in a cool place for 45 days.

Ingredients:

• green tomatoes - 9.5 kg;
• sugar - 450 g;
• salt - 480 g;
• water - 8 liters;
• cherry leaves - 10 pieces;
• umbrellas umbrellas - 5 pcs.

Preparation

1. Put tomatoes and spices in a barrel.
2. Add salt and sugar to the water, cook and cool.
3. Pour the tomatoes with brine and place under the load.
4. Cask green tomatoes - a recipe that allows you to taste the billets in 45 days.

How to salt tomatoes in a barrel in a cold way?

Pickling tomatoes in a barrel in a cold way is a guarantee of a tasty and healthy product. Contained in tomatoes potassium, magnesium and many useful substances, retain their properties only in salting. To do this, put the vegetables in a barrel, pour them with cold brine from salt and sugar, leave under heat in the heat for 3 days, then, transfer to the cellar.

Ingredients:

• tomatoes - 15 kg;
• water - 9,5 l;
• salt - 450 g;
• sugar - 250 g;
• horseradish leaves - 8 pcs .;
• garlic head - 2 pcs .;
• dill umbrellas - 7 pcs.

Preparation

1. At the bottom of the barrel, put some of the greens, top the tomatoes.
2. Continue laying, alternating layers.
3. Stir in the water salt and sugar, pour the tomatoes with brine and put under oppression.
4. Hold the pickles 3 days in the room. Transfer to the cold.
5. Delicious barrel tomatoes can be eaten in 20 days.

Barrel tomatoes with mustard

Wishing that the tomatoes in the barrel acquired a piquancy and a delicate flavor, they can cook them in mustard brine. This simple spice will not only add fragrances, witticisms and absolutely new taste sensations, but also act as a natural preservative that protects the billet from mold and prolongs the shelf life of the pickles.

Ingredients:

• water - 10 liters;
• tomatoes - 7.5 kg;
• sugar - 550 g;
• salt - 250 g;
• mustard powder - 90 g;
• bay leaves - 6 pcs .;
• black pepper peas - 15 pcs.

Preparation

1. Cook the brine from water, sugar and salt. Cool, pour mustard, spices.
2. Pour the tomatoes with brine.
3. Barrel tomatoes are a recipe in which tomatoes are placed under oppression for 3 weeks.

Tomatoes with cabbage in a barrel - recipe

Pickling tomatoes in a barrel is not only a great way to taste sauerkraut tomatoes, but also to appreciate the taste of other vegetables. So, adding cabbage, you can easily get a home-made delicacy "two in one", for which you do not even need brine: chopped white cabbage, ground with salt, will naturally let the juice and soak tomatoes.

Ingredients:

• cabbage - 6,5 kg;
• tomatoes - 5,5 kg;
• salt - 350 g;
• currant leaves - 4 pcs .;
• bitter pepper - 1 pc.

Preparation

1. Tomatoes with a fork.
2. Cut cabbage and salt with salt.
3. Put in a barrel, alternating with tomatoes and greens.
4. Top put down and leave in the heat for 2 weeks.

Vigorous cask tomatoes - recipe

There are many ways to make barrel tomatoes for the winter fragrant, juicy and sharp. Experienced housewives prefer to diversify the taste of pickles with the help of bitter pepper and garlic head, because for this you only need to grind spices, put them in a barrel together with tomatoes, and pour the contents with cold brine.

Ingredients:

• tomatoes - 7.5 kg;
• water 4.5 liters;
• the root of the roll is 80 g;
• sharp peppers - 3 pcs .;
• garlic head - 3 pieces;
• salt - 350 g.

Preparation

1. Pour tomatoes along with garlic and pepper with cold brine.
2. Leave in the warmth for 3 days. Transfer to the cold.
3. Barrel vigorous tomatoes are a recipe, within which the billet will be ready for use in 3 weeks.

Salted green tomatoes in cans, like cask

The absence of a cellar is not an excuse to refuse pickles. Owners of city apartments can prepare sour tomatoes in cans as cask, using the traditional method of pickling. For him, green tomatoes are best: they have a long shelf life and preserve a special sweet and sour taste even at room temperature.

Ingredients:

• tomatoes - 1,5 kg;
• water 750 ml;
• salt - 35 g;
• hot pepper - 1/2 pcs .;
• horseradish leaves - 2 pcs .;
• clove of garlic - 5 pcs.

Preparation

1. Put the tomatoes in the jar, horseradish leaves, peppers and garlic.
2. Pour the tomatoes with hot brine.
3. Keep in the cold for 2 weeks.

Freshly salted tomatoes in a barrel recipe

Freshly salted tomatoes are one of the fastest snacks. Some landladies manage to pickle pickles in just a couple of days, thanks to the fact that the vegetables are pierced from all sides with a toothpick, they do not fit snugly into the barrel and are poured with hot brine. Following this recipe, you can take a sample from tomatoes after three days.

Ingredients:

• tomatoes - 8.5 kg;
• water - 6.5 liters;
• salt - 150 g;
• sugar - 100 g;
• dill umbrellas - 6 pcs .;
• currant leaves - 10 pcs.

Preparation

1. Cook the brine from water, salt and sugar.
2. Pour the tomatoes and pour hot brine.
3. Leave at room temperature for 3 days.

Stuffed tomatoes

Casked tomatoes with filling are one of the most popular kinds of pickles. Taking into account the peculiarity of tomatoes, it is perfectly combined with spices and herbs, they are often stuffed with greens, peppers or garlic. The latter, in addition to excellent taste and aesthetic appearance, being a natural preservative, increases the shelf life of the billet.

Ingredients:

• tomatoes - 10 kg;
• water 7.5 liters;
• salt - 550 g;
• garlic head - 9 pcs .;
• Celery leaves - 50 g;
• dill umbrellas - 7 pcs.

Preparation

1. In each tomato, make an incision and place a clove of garlic.
2. Put in a barrel and pour a cool brine.
3. Hold the barrel for 3 days at a temperature of 20 degrees. Rearrange in the cold.