How to pickle tomatoes in a barrel: the best recipes, cooking tomatoes in a saucepan “Like barrels”

How to prepare a barrel for salting

A barrel is an ideal container for storing vegetables and improving their taste . The fruits are pickled gradually, as they ripen, and laid out in portions.

Among the variety of barrels (made of oak, linden, alder and pine), oak is considered the best . When salting in such a container, the components of oak wood are extracted, and the tomatoes acquire the incomparable taste of barrel preparation.

For example, winemakers prefer to use just such containers. Oak is resistant to wear and temperature fluctuations. When purchasing a barrel, check that it was made correctly, that there is no glue, and that wax is used for sealing.

Important! A linden tub is more suitable for honey, since the tree transmits all the odors. Aspen adds bitterness and a Christmas tree smell to products, which not everyone likes.

After selection, the barrel is prepared for salting :

If the barrel is new , it is pre-soaked so that the products do not turn brown and do not absorb harmful substances. To do this, fill the tub with cold water, which is changed every 3 days until the liquid becomes clear. Afterwards, the barrel is steamed with boiling water and dill, covered with film and a warm blanket, and wait until it cools completely. Then rinse several times with warm and cold water in turn.
If the barrel has already been used , it is washed and scrubbed from the inside with a stiff brush. Iron hoops are cleaned of rust and painted. The dried tub is filled with 2-3 kg of quicklime, filled with boiling water, covered with a lid and left for 3 hours. Afterwards rinse well.

Do not store the pickle barrel dry - this will cause cracks to form in it . Instead, it is filled with water, closed and left until used, or a glass of liquid is placed inside, which will gradually evaporate.

If the container is dry, add water to it for 2 weeks until the cracks close.

How to salt green tomatoes in a barrel for the winter: recipe

Once upon a time, such tomatoes were very cheap and served with various dishes. By autumn, a large number of tomatoes do not have time to ripen, so you can pickle the green ones.

Ingredients:

10 kg tomatoes
100 g dill
100 g parsley
700 g salt
6.5 liters of water
Coriander
cherry leaves
Garlic
1 red pepper

Recipe:

Wash the fruits and place in a bowl
Place half of the spices on the bottom of the prepared barrel.
Tamp the tomatoes tightly to the top and level the second part of the spices
Prepare a solution by dissolving salt in boiling water
Cool the brine and pour it over the tomatoes. Lay out the oppression
These tomatoes ferment for 45 days. After this, pour a layer of vegetable oil on top

How to salt green tomatoes in a barrel for the winter: recipe

Recipes for tomatoes in a barrel

How to pickle tomatoes in a barrel? Let's look at the features of preparing such snacks.

Traditional salting method

Ingredients:

tomatoes per barrel 10 l;
horseradish leaves and root to taste;
4 currant leaves, 2 cherry leaves;
dill to taste;
9 liters of water;
540 g salt.

Cooking process:

We choose tomatoes of approximately the same size so that they are equally salted, without signs of rotting or damage to the skin.
We put horseradish, currant and cherry leaves at the bottom of the barrel, covering the bottom with them.
Top with chopped horseradish root and dill.
Place the tomatoes as close to each other as possible.
Repeat the first three layers until the barrel is full.
Prepare the brine: dissolve salt in boiling water, make 1 liter 9 times.
Fill the tomatoes with the cooled solution, place them under pressure and cover with a lid.
The tomatoes will be ready in 1.5 months.

Take note:
How to make pickled cucumbers at home
Simple and delicious pickled pumpkin recipes
How to pickle zucchini - 12 most delicious recipes

Barrel tomatoes in cold brine without vinegar

These tomatoes are easy and quick to prepare.

Ingredients:

tomatoes per 10 liter barrel;
sweet pepper - 1 pc.;
garlic - 5 heads;
onions - 5 pcs.;
dill and parsley - 25 g each;
celery, horseradish, currant leaves, cherries, bay leaves, black pepper and allspice peas - to taste;
sugar - 1 tbsp;
salt - 2 tbsp;
water - 10 l.

Cooking process:

We choose tomatoes that are identical and without damage.
Prepare the brine: add salt and sugar to boiling water until completely dissolved, cool.
Peel the pepper from seeds and cut into half rings.
Peel the onion, wash it and cut it into half rings.
Cut the garlic into 4-5 pieces into slices.
Place currant and cherry leaves on the bottom of the barrel, then onions, garlic, pepper, some spices and herbs.
Add tomatoes on top.
Repeat layers. Leave 2 cm between the last and the top of the barrel.
Cover the tomatoes with green leaves and fill with brine. Place gauze on top and close.
Store in a cool place and try after a month.

Important! When mold first appears, the gauze is replaced with a new one.

Barrel pickled tomatoes. Recipe

Tomatoes with bay leaves

Ingredients:

tomatoes (red or yellow) per 8 liters;
dill - 25 g;
allspice peas - to taste;
salt - 400 g;
water - 8 l.

Preparation:

We wash and sort through all the products.
We lay out the first layer - dill and bay leaf. Next add pepper.
Add tomatoes, bay leaf and pepper again.
Alternate layers again.
We prepare a brine from water and salt and pour it over the appetizer.
We use gauze as an indicator of fermentation.
After a month, the tomatoes are ready.

Delicious green tomatoes with garlic

When the tomato season ends, there are plenty of green fruits left. They can also be salted.

Ingredients:

green tomatoes - 5 kg;
sweet pepper - 5 kg;
hot pepper - 5 pcs.;
garlic - 5 heads;
dill and parsley - 2 bunches each;
horseradish, grape or cherry leaves - 2 pcs.;
salt - 650 g;
water - 8 l.

How to cook:

Wash the tomatoes and pierce them with a toothpick in several places.
Peel the sweet pepper from seeds and stalks, cut into half rings.
Remove seeds from hot peppers and cut into strips.
Cut each clove of garlic into 3-4 parts.
Lay out the first layer - greens, garlic, leaves.
Add tomatoes mixed with sweet and hot peppers.
We repeat the layers until the barrel is full. Place dill and leaves on top.
Fill with prepared brine of water and salt.
Cover with gauze and apply pressure.
Let's try in 21 days.

Spicy salted tomatoes

Fans of spicy appetizers will love the recipe for tomatoes with horseradish and garlic.

Ingredients:

8 liter tomatoes;
garlic - 5 heads;
hot pepper - 2 pcs.;
horseradish and dill to taste;
salt - 400 g;
water - 8 l.

Preparation:

We prepare the products for pickling, as in the recipes above.
Cut the garlic into slices, hot pepper into strips.
We tear the dill branches and leaves with our hands.
Place herbs, horseradish and garlic on the bottom of the barrel, followed by tomatoes.
Alternate to the top of the container.
Cover the last layer of tomatoes with dill and fill with prepared brine.
We use gauze and pressure.
In a month the snack will be ready.

Barrel tomatoes with mustard

Among the different recipes, this one has the minimum set of ingredients.

Will need:

5 liter tomatoes;
mustard powder - ½ tbsp.;
sugar - 1 tbsp;
salt - ½ tbsp.;
water - 5 l.

How to salt:

We put tomatoes in a barrel, previously chopped in several places with a toothpick.
Prepare the brine: dissolve salt, sugar, mustard powder in boiling water, cool.
Pour brine over the tomatoes so that it completely covers them. We put him under oppression.
We'll taste it in a week.

Salted tomatoes with blackcurrant leaves

For those who like a sour taste, we offer the following recipe.

Ingredients:

tomatoes per 5 liter barrel;
dill - 25 g;
horseradish root and currant leaves to taste;
hot pepper - 2 pods;
salt - 500 g;
water - 5 l.

Cooking process:

We prepare the products for pickling, as in the recipes above.
Place black currant leaves, coarsely chopped dill, horseradish and 1-3 cloves of peeled hot pepper on the bottom.
Next, place the tomatoes to the middle of the container.
Alternate layers. We make the top one from greens and hot peppers.
Prepare the brine from water and salt, cool, and pour in the tomatoes.
Cover the container with gauze, which we change as needed.
After 30 days, the snack will be ready.

Russian recipe for cold pickling

It’s easy to ferment salted red tomatoes in a barrel according to the Russian recipe.

Will need:

tomatoes - 10 kg;
carrots - 10 pcs.;
hot pepper pods - 10 pcs.;
celery - 1 pc.;
horseradish root - 1 pc.;
garlic - 10 cloves;
salt and sugar - 250 g each;
water - 10 l.

Preparation:

Wash and dry the products.
Cut the carrots into long strips.
Tear the hot pepper into pieces with your hands.
Cut the garlic in half.
Place 1/3 of the seasonings and herbs on the bottom of the barrel.
Add half the tomatoes.
We alternate layers, the last one is spices and herbs.
Pour the appetizer with a cooled brine of water, salt and sugar.
Leave in a warm place until fermentation begins. We take the finished tomatoes to a cold place.
We'll try again in a month.

Barrel green tomatoes "You'll lick your fingers"

Previously, green tomatoes were not valued, so pickling them did not cost much money. Now such products have become more expensive. They are loved for their distinct taste.

Ingredients:

tomatoes - 10 kg;
dill and parsley - 100 g each;
coriander and cherry leaves to taste;
garlic - 2 pcs.;
red hot pepper - 1 pc.;
salt - 700 g;
water - 6.5 l.

How to pickle:

We prepare the products for pickling, as in the recipes above.
We lay out the first layer - 1/2 spices and herbs, then tomatoes and again herbs with spices.
Dissolve salt in boiling water, cool, and pour in tomatoes.
We put oppression.
The snack will be ready in 45 days.

Salt dry

This recipe for pickling tomatoes is not similar to the previous ones, since it does not use brine.

Ingredients:

tomatoes - 10 kg;
salt (coarse) - 1.5 kg.

Preparation:

Prepare the tomatoes and place them in a barrel in layers.
Sprinkle each layer with salt.
Cover the barrel with oppression and wait until the tomatoes release their juice and fermentation begins.
After 2 weeks we try the snack.

Interesting! Allspice, bay leaf and coriander are added to dry pickling.

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling

There are many subtleties in making pickles. There are general recommendations that should be followed when choosing tomatoes for pickling.

Subtleties of pickling tomatoes:

Before placing tomatoes in a barrel, it must be disinfected. To do this, wash it with baking soda and pour boiling water over it.
Tomatoes should be chosen that are firm and firm. Overripe fruits are not suitable for pickling. The fact is that in the process of placing them in jars, the lower rows may burst under the weight of the upper ones.
It is better to store finished pickles in the cellar directly in barrels or jars.

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling
Ingredients:

10 kg tomatoes
2 liters of boiled water
750 g salt
Dill umbrellas
grape leaves
Cherry leaves

Recipe:

Select firm tomatoes and wash them. Place leaves and a row of tomatoes on the bottom of the barrel
Sprinkle with salt, lay out a row of leaves and lay out the tomatoes again
This must be done until the barrel is filled to the top.
Fill with water on top and place dill umbrellas with grape leaves
Cover the tomatoes with oppression and leave at room temperature
Once they have fermented, move the tubs to the cellar

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling

Rules for storing salted tomatoes

To ensure that the product remains tasty and of high quality longer , some storage features must be observed:

The temperature is maintained from 0 to +40 °C, relative air humidity is 90%. The best place is a basement or cellar. If this is not possible, the fruits are salted in jars and placed in the refrigerator.
As an indicator of mold, gauze is placed on the barrel, which is periodically replaced with a new one.
To prevent mold from appearing, gauze is soaked in mustard solution.
The barrel of pickles itself is not placed on the floor, but placed on two wooden slats. This prevents mold from forming at the bottom of the container.

How to pickle red tomatoes in a barrel: recipe with mustard

Mustard is used to prevent mold from appearing on the surface of pickles.

Ingredients:

10 kg tomatoes
2 liters of tomato juice
750 g salt
15 g dry mustard powder
Cherry leaves

Recipe:

Wash the ripe and firm fruits and place them in a bowl.
Throw cherry leaves at the bottom of the tub
Place the tomatoes in one row and sprinkle with salt
Place cherry leaves on top and another layer of tomatoes
Lay it this way to the very top, and cover the last row with cherry leaves.
Pour in freshly prepared tomato juice and place under pressure until fermentation.
As soon as your pickles have fermented, send them to the cellar

How to pickle red tomatoes in a barrel: recipe with mustard

Tomatoes in a pan like barrels

It is not always possible to purchase a barrel or create conditions for its storage. Instead, salted tomatoes are prepared like barrel tomatoes, but in a saucepan or jar . The most important thing is to place the containers in a cool place.

Carefully choose pans:

Enameled dishes do not react to brine, they are easy to clean, but the lids do not always fit tightly, which provokes the formation of mold.
Ceramic containers have the same advantages. Cons: heavy weight and fragility.
Glassware does not absorb odors, is easy to clean, transparent, but not shock-resistant.

To prepare this pickling you will need:

tomatoes;
horseradish leaves and roots - 15 g;
dill umbrellas with stems - 25 g;
garlic - 15 g;
currant and cherry leaves - 4 pcs.;
bay leaf and allspice to taste.

How to salt:

Pour boiling water over the pan.
Place half of the cooked herbs and spices on the bottom, and tomatoes on top.
Cover everything with the remaining ingredients.
We prepare the brine at the rate of 70 g of salt per 1 liter of water. Pour the cooled marinade over the tomatoes.
We eat the snack every other month.

In a can like barrels

Instead of a pan, a jar is used to pickle vegetables.

Ingredients:

tomatoes;
garlic - 5 cloves;
salt - 55 g;
water - 1 l;
allspice and black peppercorns - 10 pcs.;
mustard powder - 15 g;
horseradish leaves - 3 pcs;
dill - 2 sprigs.

Preparation:

We wash, sterilize and dry the jar.
Wash the tomatoes and make 1-2 punctures with a toothpick.
Place the prepared spices in the jar and tomatoes on top.
Boil the brine and cool to room temperature. Pour in the vegetables.
Cover the top with gauze and leave for half a month.
Then we close the jars with lids and put them in the cold.
We'll try again in half a month or a month.

Preparation of tomatoes and cucumbers

Quite often, the housewife does not have extra containers for pickling tomatoes and cucumbers separately, as well as space for their further storage. In this case, a recipe for preparing red and green vegetables together will help. For this winter recipe you will need:

tomatoes;
cucumbers;
garlic;
dill;
horseradish (leaves and/or root);
currant leaves;
black pepper;
salt;
water.

The brine takes 10 liters of water and 700 g of salt. Tomatoes (7 kg) and cucumbers (3 kg) are thoroughly washed. Dill, horseradish and currant leaves are rinsed under running water. If horseradish root is used, it is peeled and cut into convenient pieces. The skin is removed from the garlic (1 head), the rhizome is trimmed and the teeth are cut into strips of medium thickness.

Using the already known method, currant and horseradish leaves are laid out at the bottom of the selected container. Dill, garlic and black pepper are placed on them. The next layer is cucumbers. Next are herbs and spices.

Cucumbers are always placed at the bottom of the barrel so as not to damage the delicate skin of the tomatoes.

Tomatoes are placed tightly on the greens, which, if the pickling container is large, are also periodically topped with herbs and spices. The last layer of tomatoes is covered with horseradish and dill leaves, and the contents of the container are filled with brine. Next - mustard, gauze and oppression.

The recipe requires keeping the container with the preparation in a warm room for 7 days.

After fermentation has passed, the containers with cucumbers and tomatoes are put into a cool place for salting. This takes an average of 14-21 days.

Tips and tricks

Basic nuances of preparing salted barrel tomatoes:

Vegetables are selected very carefully, dense fruits are used (for better salting, tomatoes are pricked in several places with a toothpick).
In a large container, place hard tomatoes closer to the bottom, and softer ones on top.
Completely hard fruits are not used.
Large vegetables are first cut in half to ensure there is no rot. One such tomato can ruin the entire barrel.
To prevent the appetizer from being too salty, the tomatoes are placed tightly together.
Do not use crop varieties with a white core in the form of a rod.
Carefully select containers for the workpiece.

Recipe for pickling tomatoes in a plastic barrel for the winter

Now many housewives are starting to pickle tomatoes in plastic buckets or barrels. They are made of food-grade plastic and are suitable for pickling.

Ingredients:

10 kg tomatoes
6 kg salt
100 liters of water
A handful of black peppercorns
2 heads of garlic
100 g dill
100 g currant leaves

Recipe:

For pickles, choose firm and unripe tomatoes.
Wash them and pierce them at the base of the stalk with a toothpick
This will allow the tomatoes to salt faster and more evenly.
Prepare a brine using pepper, salt and water and let cool
Place half of the spices on the bottom of the bowl
Fill the barrel with tomatoes and place the rest of the spices on top
Pour in brine and let stand for 7 days in a warm place under pressure.

Recipe for pickling tomatoes in a plastic barrel for the winter

Cold-salted pickled tomatoes for the winter

The appetizer will be finger-licking good, even with a glass or with potatoes. In the old days, tomatoes were prepared only this way, without vinegar, without sterilization. You can even store the workpiece in your apartment.

You will need for a 3 liter jar:

Tomatoes.
Garlic – 3 cloves.
Salt – 60 gr.
Parsley, dill umbrellas.
Horseradish and currant leaves - 2-4 pcs.
Water.

Step by step recipe:

Rinse tomatoes and herbs.

Place all the greens and one garlic clove, cut in half, into jars. Break the horseradish leaves if they are large.

Fill glass containers with tomatoes. Towards the end, add the rest of the garlic to the preparation. Pack the jars tightly, but do not compact them too much. To ensure that as many vegetables as possible are included, shake the jar as you place it.

Dilute the specified amount of salt in cold (not boiled) water. I usually dilute the salt in a liter of water, then, if there is not enough, add it directly to the jar.

Pour into vegetables.

Place the nylon lid in boiling water for 10 seconds. Close the container.

Move the preserved food to a room with a low temperature or put it in the refrigerator. Be patient for a month. After the specified time, the tomatoes will taste like barrel tomatoes.

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.

How to pickle tomatoes in a bucket using the cold method

Salted tomatoes in a bucket are another way to preserve healthy vegetables for the winter without hassle. True, you can’t put such a container in the refrigerator. It is advisable to have a cool basement. Before salting tomatoes in a bucket, you need to figure out what it should be made of: the best option is enamel dishes; good quality salting can be done in plastic, but only in food grade plastic.

Warning! The enameled bucket should not have any damage on the inner surface.

For every 3 kg of tomatoes you will need:

5 g each of celery and parsley;
25 g currant leaves;
50 g dill with umbrellas.

The brine for this amount of tomatoes is prepared from 3.5 liters of water and 300 g of salt.

For spiciness, you can cut 1-2 pods of hot pepper into a bucket.

Salting:

Boil water with salt and cool.
The washed greens are doused with boiling water. They divide it into three parts: one is placed on the bottom, the second is in the middle part, the rest is poured on top.
Place herbs and vegetables in a bucket. Iron a clean towel or piece of gauze and lay it on top of the tomatoes. Place a cleanly washed ceramic plate under a small load.
One day is enough to start fermentation. After this, the workpiece is taken to the basement.

Recipes for tomatoes for the winter in a bucket allow you to pickle completely green fruits. This is a great way to prepare a tasty and healthy preparation from tomato “unliquid stock”.

You will need:

as many green tomatoes as will fit in the bucket;
5-6 hot peppers;
dill, fresh or dried, but always with umbrellas;
1-2 heads of garlic;
peppercorns and bay leaves.

For each liter of brine you will need water, tbsp. l. granulated sugar and 2 tbsp. l. coarse salt.

Salting:

Green tomatoes are denser than red ones - it is necessary to pierce them at the stem. Advice! The largest fruits will require a cross-shaped cut at the stalk.
The bottom layer of pickles consists of tomatoes and garlic; it is topped with herbs and spices.
The layers alternate, with spices on top.
Fill the fermentation with the prepared brine, set the oppression, placing a thin napkin and a ceramic plate down.
After a couple of days, the bucket is taken out into the cold.

Important! Green tomatoes take longer to ferment than red ones.

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.

Secrets of cold pickling tomatoes

Cold salting differs from hot salting in the temperature of the brine and the time required for salting. To obtain salted tomatoes of high taste, you need to take into account all the subtleties of the process. They start by selecting the right variety of tomatoes for pickling.

Select tomatoes of the same degree of ripeness.
Their pulp must be dense, otherwise they will simply fall apart in the barrel.
You can pickle both completely ripe and completely green fruits with equal success, but you cannot mix them in the same container - pickling will require different times. Advice! Green tomatoes contain a lot of solanine, which is poisonous. Some of it decomposes when salted, but a lot of unripe salted tomatoes cannot be consumed right away.
The size of the tomatoes is also important. In order for the salting to be uniform, they should be approximately the same in size.
The last point is the sugar content. For proper fermentation, it must be high, so choose sweet tomatoes.

Advice! In order for the salt to penetrate inside the tomatoes faster, they are pricked in several places in the area of the stalk.

If desired, it is quite possible to add other vegetables to the tomatoes, however, the taste of the final product may be unusual. If this is important, only tomatoes are salted.

One of the most important components is herbs and spices. Their set and quantity directly affects the taste of fermentation. Traditionally, when salting tomatoes for the winter in a cold way, add:

horseradish, cherry, currant leaves;
dill in umbrellas;
celery;
tarragon;
savory.

The last herb should be added in small quantities. For spices, all types of peppers, clove buds, and cinnamon sticks are suitable. Sometimes when salting, mustard beans or powder are added.

Salt is taken only coarsely ground and without any additional additives. The standard brine for pouring is 6%: for each liter of water you will need 60 g of salt. You can take a little less, but you cannot greatly reduce its amount. Many recipes for cold salted tomatoes contain sugar - it enhances the fermentation process.

Many people have been familiar with the taste of barrel-salted tomatoes since childhood. It is in this container that the most delicious tomatoes are obtained. But not everyone has kegs; it’s quite possible to get a tasty preparation in a pan or even a bucket. A glass jar will also work, but a large one - at least 3 liters.

Important! Fermentation in a small volume is worse.

The container has been selected, selected tomatoes and spices have been prepared - it’s time to start pickling.

Cold salted tomatoes are ready in a month or a little more. This is exactly how long it takes for the fermentation process to completely end and for the product to acquire that unforgettable and unique taste. The best cold winter tomato recipes are described below.

How to cold pickle tomatoes in a bucket with horseradish

Horseradish is an excellent antiseptic; it prevents tomatoes from spoiling. With so much of it, they remain lightly salted until spring. For a 10 liter capacity you will need:

tomatoes;

6-8 cloves of garlic;
6 leaves of currant and laurel,
4 dill umbrellas;
3 cups grated or minced horseradish.

Advice! When scrolling in a meat grinder, it is better to put a plastic bag over its hole, otherwise tears are guaranteed.

Brine of 8 liters of water, 400 g of salt and 800 g of sugar.

Salting:

Tomatoes and herbs are laid in layers, it should be the first and last layer.
Sprinkle the tomatoes with chopped horseradish.
Fill with brine and set pressure.
Take it out into the cold.

Barrel tomatoes in a plastic bucket

This pickling option is no worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are using a 10 liter container, you will need:

5-6 kg of medium-sized tomatoes;
2 horseradish roots;
a bunch of parsley and dill;
2 chili peppers;
4 bell peppers;
2 garlic heads;
2 -4 bay leaves;
peppercorns.

A glass of sugar and 1.5 glasses of salt are dissolved in 10 liters of boiled water.

Salting:

Horseradish root and pepper are cut into vertical strips.
Place some of the greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
The top is covered with greenery.
After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Barrel tomatoes with simple salting

Despite the simplicity of the recipe, you will get a great snack. For canning, I advise you to take large, fleshy vegetables. The addition of a variety of greens is welcome. In this way, you can salt not only in jars, but also in a bucket or barrel.

What you will need for a three-liter container:

Tomatoes – 2 kg.
Dill with umbrellas – 2 pcs.
Laurel - a pair of leaves.
Allspice – 6 pcs.
Salt – 20 gr.
Water – 1.5 liters.

Salting:

Sort out the spoiled fruits and wash them together with the herbs.
Place an umbrella of dill on the bottom, then place bay leaves and sweet peas.
Place vegetables. Cover with a second dill umbrella.
Dissolve salt in cold water and pour into the preparation.
Close with a sterile lid. Take it to the cellar.