Ancient recipes for delicious salted tomatoes in a barrel and other containers

8

Prepared by: Yana Gornostaeva

03/19/2016 Preparation time: 11 days. 2 hours 0 minutes

If you have a large family or you just love salted vegetables, then pickling tomatoes in barrels will be a lifesaver for you. In this way you will immediately prepare a lot of delicious tomatoes for the winter.

What are the benefits and harms of salted tomatoes?

Of course, tomato, both fresh and salted, is very beneficial for the body due to the content of many vitamins and minerals.

But that's not all. The red vegetable contains the substance lycopene. This is a powerful antioxidant that prevents the development of cancer in humans. Regular consumption of tomatoes stabilizes the functioning of the central nervous system and intestinal motility.

At the same time, tomato is a highly allergenic product. Surely you have heard when a person has to give up consuming red vegetables. So the tomato is a representative of this group. Tomatoes contain a large amount of oxalic acid, which disrupts water-salt metabolism in the body.

Therefore, tomatoes are not recommended for people with kidney and musculoskeletal diseases.

Salted tomatoes should not be consumed by people with high blood pressure, ulcers and gastritis in the acute stage, as they can irritate the gastric mucosa.

Tomato pickling recipes

Harvesting and storing it for the winter is an integral part of domestic cuisine. Today, all preserves can be purchased in stores and at the market, but nothing compares to the taste of homemade barrel pickles. Tomatoes are salted, pickled, frozen and juiced. All these dishes go with a bang with the onset of cold weather.

Despite the variety of flavors, tomatoes salted according to grandmother’s recipes in a barrel are considered a culinary classic. Particularly popular among modern housewives are the following tomato preparations:

For any tomato recipe, so that the vegetables do not lose their shape, dense and small varieties are selected.

Since it is not always convenient in a modern apartment to use a real 200-liter wooden barrel for winter pickling, you can use it instead:

Cold way

Cold pickled tomatoes are easy to prepare and don’t take much time. This recipe requires the following ingredients:

The brine is prepared from 1 bucket of cold water, in which 2 cups of salt and 1 cup of sugar are dissolved.

The tomato harvest is sorted and washed thoroughly. Medium-sized tomatoes, firm and undamaged, are selected for harvesting. The sweet pepper is cleared of stems and seeds, which is also washed in cold water.

Onions and garlic are thoroughly cleaned, after which the root vegetables are washed under running water. The onion is prepared in rings, and the garlic cloves are cut into slices of medium thickness. Selected greens and leaves of fruit trees are sorted and washed.

The container for fermentation is prepared, washed with baking soda and thoroughly rinsed. The first layer of currant and cherry leaves is placed on the bottom of a dry container. Next come onion rings, garlic slices, sweet pepper rings, other spices and herbs.

Tomatoes are laid out on a green, spicy surface. They are compacted tightly but neatly.

There should be no voids between the rows.

After this, the greens are again laid out on a thick layer of tomatoes. The process is repeated as in the first layout on the bottom.

Another layer of tomatoes. The last layer should not reach 1-1.5 cm from the neck of the container. The vegetables are covered with green leaves and filled with ready-made cold brine. Clean gauze is placed on top and, if it is not a barrel with a lid, pressure is installed so that the vegetables do not float.

The container with tomatoes is put in a cool place. You can try the preparation after 21-30 days.

When mold and signs of fermentation appear on the gauze, always replace it with a new one.

Tomatoes with bay leaves

A simple and tasty recipe for pickling red or yellow vegetables with bay leaves. For the preparation you will need:

Cold-salted barrel tomatoes without vinegar

It is very easy to prepare such a preparation for the winter from brown tomatoes. For a 6 liter barrel you will need:

• ripe tomatoes with thick skin – 6-7 kg;
• apple or table vinegar - 3 tablespoons;
• coarse salt – 80 g (3 tablespoons);
• sugar – 2 heaped tablespoons;
• garlic – 2 large heads;
• horseradish - 3 leaves;
• dill inflorescences – 3 pcs.;
• cherry leaves – 8 pcs.;
• currant leaves – 10 pcs.

How to do:

First place torn horseradish leaves and dill umbrellas on the bottom of a clean barrel. After this, you can add the washed tomatoes. But before laying, each fruit must be pierced in one place with a toothpick. This way the tomatoes will remain intact.

We lay the vegetables in layers, and cover each layer with currant leaves.

All that remains is to prepare the marinade. Pour water into a deep bowl, pour sugar, salt into it and add vinegar. Mix everything thoroughly until the dry ingredients are completely dissolved. Fill the vegetables with cold brine, cover the barrel with a lid and place under pressure.

This product should be stored in a cool place, after keeping it warm for a day so that the fermentation process begins. After this, the barrel can be taken to the basement or cellar. In apartment conditions, it is better to use small three-liter containers for pickling tomatoes, then they can be placed in the refrigerator.

Cold pickling of tomatoes without vinegar will be ready in ten days. It can be served with any side dish, meat or poultry.

How to pickle red tomatoes in a lightly salted barrel: recipe

Very good recipe with spices.

Ingredients:

• 10 kg tomatoes
• Dill umbrellas
• head of garlic
• 10 bell peppers
• 900 g salt
• Currant leaves

Recipe:

• Sort and wash the elastic tomatoes. Place cherry leaves and dill umbrellas on the bottom of the barrel
• Fill the barrel 1/3 of the entire container with fruits and again add a layer of spices and garlic
• Add tomatoes to 1/3 again, and then spices.
• When the barrel is filled to the top, prepare the brine
• For 10 liters of water you need 900 g of salt. It is dissolved in boiling water
• After the salt has completely dissolved and the solution has cooled, it is filtered through cheesecloth and poured over the tomatoes.
• Cover with oppression and leave for 1-2 weeks
• After this, the pickles are transferred to the cellar and care is taken to ensure that mold does not form.
• You can pour a layer of oil on top, it will save you from mold

How to pickle red tomatoes in a lightly salted barrel: recipe

2. Finger-licking barrel green tomatoes

To prepare this aromatic, beautiful-looking and very tasty preparation for the winter you will need:

• green tomatoes – 4 kg;
• dill greens - a small bunch;
• garlic – 2 medium heads;
• apple cider vinegar – 200 ml;
• ground coriander - 2 tablespoons;
• coarse salt – 3 tablespoons;
• “Gherkin” cucumbers – 15 pcs.

How to cook:

Wash the tomatoes and place them on a towel to dry. In the meantime, you can prepare a container for pickling. Rinse the barrel and pour boiling water over it to destroy all germs.

Place washed dill, peeled garlic, gherkins at the bottom of the vessel, and fill the container to the top with tomatoes.

Pour water into the pan, bring to a boil and pour boiling water over the tomatoes, cover with a lid, let stand for five minutes, then drain.

Add spices, salt, vinegar to the drained water and boil the marinade for five minutes over low heat and re-pour the aromatic liquid over the vegetables.

Cover the tomatoes with a lid and put pressure on top so that they do not float and are completely immersed in the marinade.

After a week you can try pickling. These finger-licking green tomatoes are sure to please your family and will become one of their favorite snacks.

Recipes

The tomato is considered a universal vegetable and there are many ways to pickle it. Ripe tomatoes are quite tender, so it is important not to overdo it with heat treatment, otherwise, instead of an elastic and tasty tomato, you will end up with sauerkraut.

To prevent tomatoes pickled in a barrel from becoming moldy and turning sour, add a little dry mustard to the bottom of the container and sprinkle it on top of the tomatoes after they have been filled with brine.

Salted tomatoes: grandma's recipe

No oil or vinegar is added to them - the recipe is as simple as possible. Tomatoes prepared in this way will be tasty, with soft “carbonated” notes. They can be given even to children 3-4 years old, since as a result of natural fermentation, vegetables also become very healthy.

Number of servings/volume : 9 l

Ingredients:

Preparation:

The tomatoes are ready, bon appetit!

Salted tomatoes "quick"

If in the previous recipe, pickling tomatoes in a barrel for the winter is achieved using natural fermentation and the process takes quite a long time, then this method is designed for literally 3-4 days. The ideal time for such preparations is early autumn, when there is a desire and opportunity, along with fresh vegetables, to pamper yourself with healthy salt.

Number of servings/volume : 9 l

Ingredients:

Preparation:

Salted tomatoes without skin

Such vegetables are prepared quickly - you can eat them within a day. But their taste reveals itself most clearly after 2-3 days.

Number of servings/volume : 3 l

Ingredients:

Preparation:

Garlic can be replaced with wild garlic when pickling tomatoes. It will add a spicy taste and smell, and will also become a separate snack after salting.

Tomatoes in their own juice

Even the most fastidious gourmet will like the delicate and spicy taste of vegetables after such preparation. No water is used in this recipe - only tomatoes, salt and spices. And the main secret lies in the cooking method.

Number of servings/volume : 3 l

Ingredients:

Preparation:

You can evaluate the taste, bon appetit!

In order to pickle tomatoes in a barrel using a cold method, appropriate cold conditions are required. A cellar is best, but in extreme cases, a loggia or balcony will do.

Green barrel tomatoes

Although it is believed that pickled cucumbers are the best snack, green tomatoes are in no way inferior to them in taste. Spicy, elastic - they will be the first to disappear from the holiday table and will be very useful under mashed potatoes, and buckwheat porridge, and pasta. Green tomatoes are salted in the fall, when I harvest the remains of the crop that do not have time to ripen.

Barrel tomatoes with mustard

This ancient recipe is used by many to this day, and all thanks to the excellent and unforgettable taste of the pickles. Such an appetizer will always come in handy and will go with any dish, both on an ordinary and festive table.

To pickle tomatoes you will need:

• ripe but not overripe tomatoes;
• granulated sugar – 500 g;
• mustard powder – 200 g;
• black pepper, allspice – 10 peas each;
• bay leaf – 10 leaves;
• salt – 250 g;
• horseradish leaves – 3-4 pcs.;
• water - bucket.

How to cook:

The process of adding all the ingredients is quite simple. As in the traditional recipe, you need to put horseradish leaves on the bottom; you can add a couple of dill inflorescences, but this is not necessary.

After this, you can lay washed and dried tomatoes in layers, sprinkling each layer with crushed pepper.

The next step is preparing the marinade. Boil six liters of water, add salt, sugar, bay leaves. Remove from heat and after a quarter of an hour add mustard. Stir everything well and pour this mixture over the vegetables.

We do everything on top as per the old recipe, cover the barrel with gauze cloth, folded several times, and put it under pressure.

This savory appetizer with a spicy taste will be an excellent addition to potatoes, meat and can be an excellent base for preparing vegetable sauces.

Secrets of pickling tomatoes for the winter

You can pickle tomatoes for the winter not only in barrels, but also in ordinary glass jars. The second option is especially suitable for those who live in small apartments. The principle of salting is the same in all cases and differs only in the amount of salt added to the brine. The usual proportion of salt when pickling tomatoes is approximately 700 grams per 10-liter container or 200-250 grams per three-liter jar .

It is better to salt ripe and soft tomatoes in small containers up to 50 liters, and hard green varieties of tomatoes in barrels. To prevent ripe varieties of tomatoes from being crushed in a barrel during salting, they are laid in rows, overlaid with cherry, currant or horseradish leaves and more salt is added.

Delicious green tomatoes with garlic

You should definitely try this recipe for delicious salted tomatoes for the winter. Moreover, its preparation does not require many ingredients, but the snack turns out excellent.

Compound:

• small green tomatoes - about 5 kg;
• bay leaf – 10 pcs.;
• cherry and currant leaves - 15 pcs.;
• garlic – 2 medium heads;
• black pepper – 10-15 peas;
• dill, parsley and basil - 1 small bunch each;
• horseradish – 5 leaves and 2 small roots;
• salt – 500 g;
• sugar – 250 g;
• mustard – 250 g (optional);
• water – 10 liters.

Cooking:

Pour water into a large container, put it on the fire and bring to a boil. Throw cherry and currant leaves, salt and sugar into boiling water. After ten minutes, remove the brine from the heat, let it cool slightly, and add mustard powder and stir.

Now it's time to tackle the vegetables. Wash the tomatoes and dry. Peel the horseradish root and cut into pieces. Wash the horseradish leaves and herbs, cut into large segments.

Place chopped herbs at the bottom of a clean and dried container, fill to the top with tomatoes and add peppers and bay leaves. Pour hot marinade over it all, cover with a lid and put under pressure.

Spicy salted tomatoes with sugar and salt will be ready in a week. They can be served with any meat dish or potatoes.

Proper tomatoes

The tomatoes that you plan to pickle may vary in size and degree of ripeness. They will have approximately the same taste and different elasticity. Green tomatoes will be stronger, and red ones will be softer. It is important that the tomatoes are fresh, not wilted and without blemishes.

Before salting, the tomatoes need to be washed thoroughly and make sure that the places where the tomato comes into contact with the garden bed are washed especially thoroughly. The petioles must be carefully removed. You cannot tear them so that the tomatoes are injured and burst.

Cleanly washed young blackcurrants and twigs are placed at the bottom of the prepared (thoroughly washed, treated with caustic soda and boiling water) barrels. Some housewives try to take only the leaf, while others try to take scalded twigs without the leaf. Some housewives still take cherry leaves. Others believe that it is only good for pickling cucumbers. Another thing worth adding:

• garlic,
• dill seed or umbrellas,
• pepper (any to taste),
• tarragon, etc.

Many housewives believe that tomatoes go well with the taste and aroma of bell peppers. To pickle, peppers must be washed and peeled, removing the seeds.

With horseradish and currant leaves

This recipe involves using any utensil for fermentation, and the appetizer tastes like something from a wooden barrel.

For a 3 liter container you will need:

• 1.5 kg of “cream” tomatoes;
• greens: cherry leaves, black currants, horseradish, umbrellas and dill stems;
• 1 small horseradish root;
• 2 bay leaves;
• 10 black peppercorns;
• 3 cloves;
• 3 peas of allspice.

Preparation:

1. Place pieces of horseradish and spices on the bottom of the container.
2. Prepare the brine by dissolving 60 g of salt in 250 ml of boiled water, then pour it into a jar with spices.
3. Place the tomatoes and make a layer of herbs on top.
4. Fill the workpiece with water to the top, close the lid and leave for 3 days in a dark place.
5. After this time, put the snack in the refrigerator; after 2-3 weeks, the soaked tomatoes will be completely ready.

Cold salted barrel tomatoes in jars for the winter

Take:

• Tomatoes.
• Dill umbrellas.
• Currant leaves, horseradish.
• Allspice and black peppercorns.
• Brine: for 1 liter of water – 1 large spoon of salt.

How to pickle:

• Prepare the tomatoes for pickling - remove any spoiled ones, then rinse thoroughly. The area near the stalk does not need to be trimmed.
• Make a layer of greens at the bottom of the jar.
• Then place some of the tomatoes.
• Next, make another layer of currant leaves and dill.
• Fill the rest of the volume with tomatoes. Place garlic cloves, cut into halves, in between the tomatoes. Add 6-8 peas of different peppers to each container.
• Make the brine, stir carefully until the salt crystals are completely dissolved. It is permissible to pour salt directly into the jar, then fill it with water. But often the salt is not of very good quality, so it is preferable to dilute it first and pour out the sediment.
• Cover the workpiece with gauze folded in several layers. Leave at room temperature for exactly 3 days.
• After the specified time, remove the foam that will definitely appear. Then close it under the nylon lid. You can store prepared tomatoes only in a room with a low temperature - a basement, cellar. They cannot be kept in an apartment.

Growing tomatoes in a bucket. Tomatoes in buckets: growing in open ground, greenhouse

The method of growing tomatoes in separate containers (for example, buckets) has been known since the middle of the last century. This technology was first described in the book by F. Allerton, published in 1957. The use of such mobile containers for planting is suitable in those regions where conditions for the growth and fruiting of this crop are unfavorable - this allows plants to be moved to protected areas during night frosts or heavy rains.

In addition to the ability to grow tomatoes in areas where there are recurrent frosts or weather conditions cause late blight to damage this crop, some other advantages of this method have been discovered. Productivity increases by 20% or more, fruit ripening occurs 2-3 weeks earlier than usual for each variety.

Summer residents who use this technology are satisfied with the results and leave a lot of positive feedback. Tomatoes planted in a bucket can be placed in open space and in greenhouses. Both methods are effective.

The advantages of such cultivation include:

• Plantings are more compact (especially important in small garden areas) and are easy to move to another place (in rainy weather under a canopy, in hot weather in a shaded area).
• It is easy to water - all the moisture goes to the plant and does not seep further into the soil. Watering requires less water, but it must be done more often than in regular soil, because the soil dries out faster in buckets.
• All applied fertilizers are completely absorbed by the plants and are not distributed throughout the garden bed.
• Weeds are not as annoying as in open ground; it is easier to loosen the soil around the bushes.
• The soil in buckets warms up faster, which accelerates the development of rhizomes and, accordingly, the above-ground part of tomatoes. In hot regions, it is not recommended to use dark buckets, because the soil in them quickly overheats and becomes unfavorable for plants. In areas with cold climates, on the contrary, darkened containers contribute to rapid heating of the soil, which allows the root system to develop well.
• In closed containers the risk of spreading infections is reduced, plants are protected from mole crickets and other pests.
• Productivity increases, fruits grow larger and 2-3 weeks earlier than under normal conditions.
• When autumn frosts appear, tomatoes can be moved to a greenhouse or other room to extend the fruiting period.

Pickled tomatoes in a bucket. Ingredients (2 3-liter jars)

• Tomatoes (cream, chumachok) 3 kg
• Pickling broom to taste
• Garlic 1 head
• Black peppercorns, allspice peas, cloves, bay leaf, non-iodized rock salt to taste

1. Two three-liter glass jars hold exactly 3 kg of tomatoes - large “cream”. Well... plus/minus a couple of grand.

   Small tomatoes for pickling

2. You also need a “broom” for salting. The composition of a broom is always a thing in itself. It is created by market grandmothers, always in different ways, but always very well. The broom includes horseradish leaves, branches of cherries, currants, dill along with seeds, and sometimes fennel.

   Broom for pickling

3. Tomatoes are better than cream. For some reason we got used to cream. These varieties are intended for canning and contain significantly more dry matter. It is important that there is no white stem inside the tomato. This is bad manners. The inside of the tomato should be exceptionally uniform red.

   The ideal tomato for pickling

4. Wash the tomatoes with cold water. Be sure to tear off the ponytails and remove spoiled ones if you encounter them.

   Wash the tomatoes

5. Next, you need to wash the “broom” and cut it into pieces as long as a match. This can be done with a regular knife. The chopped broom must be mixed so that the composition becomes more or less homogeneous.

   Cut the broom into pieces as long as a match

6. Place a large handful of broom into each jar to cover the bottom of the jar. There should be as many more left.

   Place greens in the bottom of the jar

7. Add 2 bay leaves, 10 black peppercorns, 2 clove buds, 3 allspice peas into each jar.
8. Next is the saline solution. For one three-liter jar you need approximately 50-60 grams of salt. This is the most difficult moment in the process - guessing the salt. Considering that part of the space in the jar is occupied by tomatoes, it is impossible to say how much water there will be. Therefore, we focus on the amount of salt in the jar.
9. Dissolve 100-120 grams of coarse rock salt, God forbid, not iodized, in 0.5 liters of boiling water. Regular rock table salt, which is now sold in 1.5-kilogram brick packs, with blue packaging.
10. Pour the still hot solution equally into jars, directly onto the broom and spices.

    Pour saline solution and add spices, garlic

11. Next, place the tomatoes in jars. There is no need to push too hard. Although this is unimportant. Place unpeeled garlic cloves along with the tomatoes. Place the remaining chopped “broom” on top of the tomatoes. You can also make a layer of broom in the middle of the jar. But the jar is small, what’s on the bottom and top will be enough.

    Place tomatoes in jars

12. The rest is quite simple. Add regular cold water to the jar - to the very top. Cover the jar with a nylon lid to make it airtight and gently rock the jar, turning it over so that the salt is distributed evenly throughout the entire volume.

    Add water to the jar

13. Place the jars on the windowsill, preferably not in direct sunlight. Leave it for three days. During this time, the pickled tomatoes will begin to ferment slightly, i.e. the process has started. Then put the jars in the refrigerator, and it is advisable not to touch the pickled tomatoes for 2 weeks. The tomatoes will ferment themselves, no one will disturb them. If it’s already cold outside, you can put it on the balcony. Well, if you have a cellar, then I almost envy you.
14. After two weeks, start trying pickled tomatoes. If everything is done correctly, the product will turn out to be at the level of a masterpiece, like mine.

    Leave the tomatoes to ferment

15. Mom came to try pickled tomatoes. I tried it. Silently she dug half a jar into her box and said, “Well done!” and went home to cook mashed potatoes, which is what she likes most.
16. And by the way, I advise you. And don't forget that pickled tomatoes are a snack.