How to cook barrel green tomatoes at home: best recipes and cooking tips

Such recipes are very popular among lovers of salty foods.
A distinctive feature is green fruits. I'll tell you how to pickle this interesting vegetable and what it's served with. The snack has a special taste and will be appreciated by family members.

Before we start the process, let's talk about what you can do with them.

Leaven. This is a natural process in which biochemistry occurs. That is, the product sours naturally and acquires a specific taste. Lactic acid, which accumulates in sour vegetables, takes part in this. Pickled green tomatoes are a delicious appetizer, perfect for main courses.

Marinate. In this process, the basis is a strong solution of salt and spices. As additions, they resort to adding salt, sugar and vinegar. Marinated tomatoes have a rich taste.

The benefits and harms of salted green tomatoes

Benefit:

• A large amount of vitamins and minerals.
• Easy to prepare.
• A large number of recipes.

Green damage:

• High in carbohydrates, corned beef, tomatine and lycopene.
• By regularly eating salted green tomatoes, the pre-infarction state and the development of cancer are reduced. Improves brain function.

Attention! Due to the high solanine content, it is not recommended to eat more than 5 pieces per day. Otherwise, poisoning cannot be avoided. In this case, you should immediately consult a doctor.

Beneficial features

Green tomatoes are rich in beneficial properties, and preparing them by canning does not destroy, but preserves important vitamins and minerals. The most important properties that have a good effect on the human body are:

1. Serotonin (also the popular hormone of happiness), which is part of the fruit, restores nerve connections and helps in the fight against stress.
2. Lycopene is a DNA protector from unexpected and unpleasant changes.
3. Prevention of cancer and heart attacks.

Now you can eat your favorite winter preparation with peace of mind and combine business with pleasure.

Salted green tomatoes in a saucepan like barrels

Without waiting for the end of summer, green tomato fruits are used in pickling. Pickling it yourself is not difficult. In almost any recipe they are fermented in a glass container or saucepan. This recipe will help you prepare an unusual snack.

Ingredients:

• tomatoes – unripe;
• salt;
• water;
• horseradish;
• black pepper;
• peppercorns;
• cherry leaves;
• garlic;
• Bay leaf.

Technology:

Rinse vegetables with cold water.

Peel the garlic and chop into slices.

Cut off the stems of the tomatoes and place the garlic in the center.

Place pre-washed horseradish and cherry leaves into an enamel bucket.

Add bay leaf, allspice and peas.

Next, add a layer of tomatoes and garlic.

You need to alternate layers several times. At the end of the process, dilute 250 g in 5 liters of water. Pour the resulting solution into a bucket.

Then, I again add a layer of seasonings and leaves to the top of the container. The final layer is leaves and seasonings. Cover the tomatoes with a plate and put pressure on them.

Store this preparation in the basement or cool place. If you notice mold on the surface, this is a normal fermentation process. Remove it carefully with a spoon and leave for the required period. After a month, crispy green tomatoes will be waiting for their finest hour. Perfect for salads and side dishes.

The most popular vegetable. Used in pickling when ripe and not only. Retains its nutritional value even when boiling, steaming and frying.

Salted tomatoes in jars in a cold way as in barrels

Greens can harm the body due to their high solanine content. It is worth knowing about this, as it can lead to poisoning.

Preparing tomatoes

Green tomatoes of any variety are suitable for pickling, except salad and sauce tomatoes. A prerequisite is the same size of fruit, absence of damage and signs of spoilage. Tomatoes that are rotten, have spots, uneven spots, or are affected by fungus will not be suitable. Before harvesting for future use, the tomatoes are thoroughly washed under running water and the stalks are carefully removed.

Attention! It is undesirable to use completely green tomatoes - they contain the harmful substance solanine. It is better to select brown or slightly pink fruits.

How to cook salted tomatoes in jars using the cold method

You don't need to have a lot of cooking experience. The process will require the simplest products. At the same time, the snack turns out to have a pronounced taste and will not leave anyone indifferent.

Ingredients:

• Green tomatoes - 2 kg.
• Hot peppers.
• Garlic – 100 g.
• Greenery.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp.

Technology:

Make holes in each vegetable with a fork near the stem.

Place herbs and chopped garlic on the bottom of the pan.

Place tomato fruits on top.

Chop the pepper.

Repeat layers several times.

At this time, prepare the brine: dissolve 2 tbsp in 2 liters of water. salt and pour over vegetables.

The pan with pickles is left at a temperature of no more than +15 degrees for a week. If, in your opinion, the taste is not pronounced enough, you should keep them for a few more days. Next, the green ones are put into jars and put away in the cold.

Features of storing fermentation in barrels

Store them at 1-2 degrees Celsius. It is impossible to freeze the fermentation. Under the oppression you need to place a clean white cotton fabric. It needs to be soaked in vodka or sprinkled with dry mustard. Once every 3 weeks, the fabric is washed and the impregnation is renewed or re-sprinkled with mustard. If mold appears on the surface of the brine, it must be removed and the fabric replaced.

Barrel pickled tomatoes are a healthy product. When used systematically, they can improve intestinal function and boost immunity. This is facilitated by lactic acid - it is found in all fermented products. Many vitamins, which are completely preserved with this method of preparation, will help prevent vitamin starvation, especially since fermentation is well preserved until spring.

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The most delicious tomato recipe without vinegar

This method of salting is suitable for the winter. It does not involve vinegar. As a spice, you can use whatever comes to hand. You can salt in any container.

I use a 10 liter ceramic pan. A regular 3 liter jar will also work. The ingredients listed are for a 10 kg container.

Ingredients:

• Carrots – 2 pcs.
• Garlic – 2 heads.
• Horseradish root – 2 bunches.
• Unripe tomatoes – 5 kg.
• Water – 4.5 l.
• Salt – 9 tbsp.

Technology:

1. Wash the container with soda.
2. Cut carrots into small cubes;
3. Pass the garlic through a grater.
4. Twist the horseradish in a meat grinder.
5. Wash the tomatoes and remove the roots.
6. Place vegetables on the bottom.
7. Add chopped carrots, garlic and horseradish.
8. Prepare the brine.
9. Pour salted water over unripe tomatoes with spices.
10. Cover with a lid and put in a cool place.
11. After 2.5 months, the tomatoes will be ready to eat. Thus, for the New Year they will delight you on the festive table.

Suitable for making vinaigrettes.

Advice! To find out if the brine is ready, you need to try it a couple of days after fermentation. If you are satisfied with everything, then you are on the right track. In this situation, the finished tomatoes are covered with a nylon lid and stored in a cool place. A big plus is quick canning and low material costs.

Pickled tomatoes with cucumbers

They will need:

• 5 kg of cucumbers and green tomatoes;
• 10 leaves of currant and cherry;
• 6 heads of garlic;
• 150 g dill;
• 2 large leaves of horseradish;
• 10 peppercorns;
• for brine: for 8 liters of water – 0.5 kg of salt.

If the barrel is old and its integrity is in doubt, you can put two large food plastic bags inside it, one on top of the other. Place some leaves and dill on the bottom, then all the washed cucumbers, sprinkle with garlic and peppercorns, again a layer of dill and leaves, place tomatoes on them. Cover everything with leaves and dill. Don't forget to add garlic and peppercorns to the tomatoes.

Advice! For pickling, it is better to choose strong, small-sized cucumbers and always pickled varieties.

Dissolve the salt in boiling water and pour the cooled brine over the vegetables. We install oppression. After storing in the cold for 2 months, the pickling will be ready.

You can ferment green tomatoes with sweet peppers, cabbage, carrots and cucumbers. This is how they salt them in Bulgaria.

How to pickle green tomatoes for storage in an apartment

As a spice, you can use anything you can get your hands on: cumin, cilantro, and even seasoning for Korean carrots. This will not deteriorate the taste of the green ones. Vinegar will increase the oxidation process, but will allow the pickles to stand until spring.

Appetizing tomatoes, before they get to the table, are pickled, salted, fermented and sour.

Autumn is a hot time to prepare for winter. Pickled green tomatoes are especially popular. A simple recipe, suitable for storing pickles right in the apartment.

Ingredients:

• Tomatoes – 1 kg.
• Dry dill.
• Currant leaves - 3 pcs.
• Mustard – 1 tbsp.
• Water – 1 l.
• Bell pepper – 1 pc.
• Hot pepper.
• Salt -1.5 tbsp.

Technology:

1. Wash the tomatoes and place in a bowl. An enamel bucket, pan or jar will do.
2. Place currant leaves, hot peppers and bell peppers.
3. Pour salt and fill with water to the brim.
4. Leave the green ones for several days at room temperature. Create a fermentation effect.
5. If mold appears, this is a good sign.
6. By adding a spoonful of mustard, the tomatoes will turn out truly pickled.
7. Store the jar at room temperature first. Next, transfer to a cool place. It will take 3 weeks to prepare.

This appetizer goes well with meat dishes. Bon appetit!

Storage rules

Pickled green tomatoes are a versatile snack that can be kept around the house or apartment. To do this, use a storage room, balcony or loggia. The optimal temperature for aging tomatoes is considered to be from 7 to 13 degrees Celsius. At higher temperatures, vegetables may begin to mold and ferment. Workpieces cannot be stored at sub-zero temperatures. In this case, the tomatoes will soften when defrosted and lose their taste. You can also leave the workpiece in the refrigerator at a temperature of 5 to 10 degrees Celsius.

It is not recommended to store tomatoes near strong-smelling preparations, spices or plants. They can affect the taste of the sourdough. The shelf life of green tomatoes in a pan directly depends on the conditions under which they are kept. If temperature standards are observed, it reaches 2-4 months.

Pickled green tomatoes for the winter are a delicious and versatile appetizer that will complement any feast. You can salt vegetables directly in a pan or bucket, and the cooking process itself will take only 1-2 hours. If finished products are stored properly, their shelf life can reach several months.

A simple recipe for salted tomatoes that will lick your fingers

This method of pickling was passed down to me by my great-grandfather. In those days they were salted in wooden barrels. It is in them that the fermentation process occurs much faster. And the taste of the snacks turns out vigorous and unusual.

Ingredients:

• Tomatoes – 6 kg.
• Water -4l.
• Bay leaf - 8 pcs.
• Table salt – 250g
• Sugar – 125 g.
• Black pepper – 1 tbsp.
• Mint leaves.
• Dill and parsley.
• Cherry and currant leaves – 100 g.

Technology:

1. Wash and clean all ingredients.
2. Place spices on the bottom of the barrel, followed by tomatoes.
3. We alternate layers until all the products are gone.
4. Fill everything with water and put it under pressure.
5. After 4 weeks of aging in a dark place, the snack is ready.
6. This pickling is not inferior to its red counterparts. The process itself is quite simple and even an inexperienced housewife can prepare them.

Nuances and recommendations for preparation

Here are some tips for preparing the snack:

1. To make tomatoes salt faster and more evenly, they are pierced in several places.
2. It is better not to use hard fruits. If there are a majority of them, blanch the tomatoes for 1-2 minutes. Tomatoes with a white stem in the middle are also removed.
3. Larger fruits are placed at the bottom of the container so that small and soft ones do not get crushed during the pickling process.
4. Large tomatoes often rot from the inside. In order not to spoil the entire workpiece with one copy, such fruits are cut into 2 parts.
5. The denser the tomatoes are packed, the less salt they will take.

Salting green tomatoes in jars with carrots and garlic

This is perhaps one of the unusual recipes. In addition to green tomatoes, it contains carrots and garlic. They give the snack an unusual and mild taste. The green ones can be rolled up for the winter and stored in the refrigerator.

Ingredients:

• Tomatoes – 2 kg.
• Greens – 1 bunch.
• Black pepper.
• Bell pepper – 600g.
• Carrots – 300g.
• Garlic – 100g.
• Salt -3.5 tbsp.
• Purified water – 1.5 l.

Technology:

1. For cooking, it is better to use hard varieties of tomatoes, without rot or dents. The main requirement is uniform unripe tomatoes. It is better to use red pepper. Thanks to this, the snack will look more beautiful.
2. Peel and wash the vegetables.
3. Grind the garlic in a blender.
4. Grate the carrots on a fine grater.
5. Remove seeds from pepper and cut in half.
6. Place all the chopped products in a bowl and add salt, sugar and pepper to taste.
7. Cut out the entire center of the tomatoes and scrape out the pulp.
8. Place the filling into the slits.
9. Place the stuffed tomatoes in a saucepan and add brine.
10. Cover the prepared mixture with a dish and put pressure on it. Infuse tomatoes with carrots and garlic at room temperature for 14 days. Place the finished snack into jars, close the lids and put them in the refrigerator. The tomatoes should be slightly sweet and firm in taste. Perfect for second courses.

It is served to the table in this form: pickled vegetables are cut into large pieces. Sprinkle onion sliced ​​into rings on top. Season with vegetable oil.

How and for how long are pickled tomatoes stored?

Pickled green tomatoes are best preserved in the container in which they were preserved. It is important to ensure that they are completely submerged in the brine.

Note : the best temperature for storage is from +1 to +6°C.

When stored properly, tomatoes do not lose their taste and appetizing appearance.

Cotton fabric soaked in vodka or generously sprinkled with mustard powder helps to slow down the spoilage process a little. In the refrigerator, cellar and basement, pickled tomatoes can be stored for up to 8 months .

Green tomatoes with garlic and mustard video recipe

The results are very tasty green tomatoes stuffed with garlic, pepper, horseradish and herbs. Fill them with brine and mustard. After 30 - 40 days you can try.

Ingredients:

• Green tomatoes - 1.8 kg (per 3 liter jar)
• Garlic - 3 heads (100 g)
• Sweet pepper - 2 pcs.
• Horseradish root - 1 pc.
• Bunch of greens (dill, parsley)
• Dry mustard - 1 tbsp. spoon
• Salt - 50 gr. per liter of water
• Sugar - 50 gr. per liter of water

Bulgarian pickled tomatoes

For 2 kg of green tomatoes you need:

• 2 kg of late varieties of cabbage;
• from 3 to 5 kg of bell pepper;
• 2 kg of small carrots;
• 2 kg of cucumbers;
• 0.5 kg of various greens: dill, celery, parsley;
• for brine: per 10 liters of water – 0.6 kg of salt.

Wash all vegetables well. We cut the cabbage into slices along with the stalk, small heads of cabbage into 4 parts, large ones into 8 parts. We peel the carrots, prick the peppers in the stalk area, and soak the cucumbers in water for 3 hours. Place half of the greens on the bottom, then layers of vegetables, and the rest of the greens on top. Boil and cool the brine. We pour it into the fermentation, set the pressure, and let it ferment in a warm place for 2 to 4 days. Then we take it out into the cold. After 3 weeks, the fermentation is ready. Store it at a temperature close to zero.

Preparation

Wash strong green tomatoes or those just starting to turn brown, cut them crosswise, but not all the way, they should remain intact. My tomatoes were large and about 2.5 kg went into the bucket.

Peel the garlic and cut into slices. Cut the pepper into pieces. It was enough to feel it. You need to cut off the rough stems of the parsley, but don’t throw it away, we will need them later.

Place garlic in the cut of each tomato and insert parsley leaves. You can also put hot pepper inside if you want.

So, at the bottom of our container (it can be an enamel, glass or plastic container, the main thing is that it does not oxidize) pour 1 tbsp. l. rye flour. Flour is needed to quickly start proper fermentation. On top we put coarse parsley stems, pepper and other spices to your taste.

We place the tomatoes. We also put parsley on top and pour in the remaining garlic. In order to make the brine, you need to know the volume of our container.

For 1 liter of volume - 1 tbsp. l. salt You can adjust the salt to your taste, add a little more or a little less.

It should be dissolved in warm water and poured directly into the tomatoes while warm (not hot). Place a weight on top so that the tomatoes are covered with brine. This could be a jar of water, for example.

The next day, the tomatoes will settle and you can get by with just a plate so that the tomatoes don’t float under its weight. We leave it in the room for 10 days.

You can see what they look like after 7 days - there is no mold. They smell very tasty! But if you have mold, it’s okay, just remove it.

And these are already completely ready, the sample has already been taken - delicious! Pickled tomatoes should be stored in a cool place - a cellar or refrigerator.

Just a hundred years ago, all pickles in Russia were prepared in barrels. They were made from durable oak, which only became stronger from contact with water and saline solutions. Tannins contained in wood protect fermented products from spoilage, preventing mold and fungi from developing in them. And tannins give them a special taste that cannot be obtained in any other container. Vegetables do not lose their juiciness and remain strong and crispy. The barrels were passed down from generation to generation in the family and were stored for a very long time. A new barrel must be prepared for use.

How to prepare a new barrel

The new barrel must be thoroughly washed to remove sawdust until the water runs clear. To free the wood from excess tannins and allow the wood to swell and the joints to become airtight, soak the barrel in hot water. First, fill it 1/5 with hot water. After an hour, add the same amount and continue to do this until the container is full. After a day, pour out the water and repeat the procedure.

Immediately before salting, the barrel should be fumigated with sulfur and then rinsed with boiling water.

Delicious recipe! Openwork pancakes with milk recipe with boiling water

If we ferment vegetables in a barrel for the first time, then we will have to add more salt to the brine, since the wooden walls absorb it. Wooden barrels should not be placed directly on an earthen floor. It is necessary to make a stand and sprinkle the floor under the barrel with sawdust so that it absorbs moisture.

Step-by-step production

Step 1:

Prepare the necessary ingredients for pickling green tomatoes. In the recipe you can use brown tomatoes and those that have already begun to ripen a little. So, remove the stem from the tomatoes and rinse the tomatoes well in clean water. We will not sterilize the jars, which means that the tomatoes, herbs and containers in which the pickling will take place must be very clean.

Step 2:

First wash the container with the product, rinse thoroughly, and then, for greater confidence, rinse with baking soda. I salt green tomatoes in a large plastic jar, but you can use an ordinary three-liter glass jar.

Step 3:

Place a leaf of horseradish on the bottom of the dish.

Step 4:

Peel the garlic, rinse and press any clove with a knife so that it is slightly flattened. This will make the brine the most fragrant and tasty.

Step 5:

Send the garlic to horseradish.

Step 6:

Rinse the cherry leaves and add to the jar. If you have dill umbrellas, currant and raspberry leaves, use them for pickling too.

Step 7:

On any tomato in the area of ​​the stalk, make several punctures with a toothpick, so the tomatoes will be salted faster and more evenly.

Step 8:

In a separate bowl, dissolve salt, sugar and mustard powder in clean water. Some recipes exclude mustard powder, I tried pickling without it. As practice has shown, with powder in the process of salting tomatoes, less plaque and mold appears, so use this component if possible. About salt: I took 2 heaped spoons, you can use it according to your own taste.

Step 9:

Pour brine over the tomatoes so that it covers all the tomatoes. If necessary, make one more or half portion of brine.

Step 10:

Next, you should install pressure so that the tomatoes do not float. I use a small cup for this purpose, fill it with brine and place it in a jar on top of the tomatoes (as in the photo).

Step 11:

Thus, the tomatoes are constantly in a fragrant brine. Leave the jar to steep at room temperature for a week. After a week, you can see a snow-white coating on top, this means that the tomatoes have been pickled and fermented. Carefully remove the deposits using a large spoon, cover the jar with a plastic or nylon lid and store and add salt in the refrigerator or any other cold space (for at least 3 weeks).

Step 12:

Salted green tomatoes are ready!

The longer the tomatoes are infused, the tastier they turn out! Be sure to try it and enjoy the taste that almost everyone has known since childhood!

Green tomatoes will serve as a good addition to meat and potato dishes, as well as kebabs and grilled sausages.

Bon appetit!

Tips from Perchinka: The difference between salting and marinating

I would like to remind and warn newcomers to the procurement business. Do not be fooled by many recipes on the Internet that write unverified, often fictitious recipes. There is a big difference between pickled, salted and pickled vegetables. Everything that is sterilized and vinegar or any other acid is added to the brine is already This is not pickling or pickling, it’s pickling or canning.

Pickling is something that is prepared by natural fermentation with the addition of salt to the brine and any spices of your choice. Pickling is almost the same as pickling, only sugar is added to the brine. And if you want to pickle or ferment any vegetables and see the word in the ingredients vinegar, run away from it. Vinegar is NEVER added to pickling, lactic acid bacteria should develop there, and vinegar will simply kill them and your preserves will not ferment but turn sour.

Many will argue that everything here is expensive and tasty, but it may be tasty, but it’s no longer healthy. All the benefits and taste of pickles are due to natural fermentation and the proliferation of beneficial bacteria. It is these that we lack now in the era of the proliferation of cancer diseases and artificially derived viruses. The doctor immediately prohibits any sick person from eating sweets, and advises them to eat only natural pickled vegetables and fruits, because they contain exactly those golden bacteria that we so need. So add salt, and the more, the better - cabbage , tomatoes, peppers and cucumbers, whatever you like. And to modern skeptics, I’ll tell you, I’m not at all against pickling, I also pickle everything myself and a lot, but first of all I prepare everything in a natural way, and only then I take on other preparations and I also advise you .

I highly, highly recommend making these spicy tomatoes stuffed with garlic and parsley. How delicious they are when prepared this way!