Cold pickle green tomatoes in a barrel

A green tomato appetizer will decorate the table regardless of the time of year. This preparation is considered a healthy dish in which all the beneficial properties of tomatoes are preserved.

Each housewife chooses a cooking recipe to suit her taste, and also creates her own unique pickling methods, experimenting with ingredients. This article presents the best recipes for preparing green tomatoes with photos and step-by-step descriptions of preparation.

The benefits of barrel tomatoes

The simplest and most common method of harvesting fruits is salting and fermentation in a barrel. Preservatives include salt and lactic acid. They prevent the proliferation of harmful microorganisms and damage to the workpiece.

The benefits of eating barrel tomatoes are multifaceted:

they are rich in potassium, magnesium, iodine, calcium, iron, zinc and other elements;
the natural antibiotic quercetin guarantees the usefulness of the product throughout the winter - valuable vitamins and minerals are preserved during the pickling process;
thanks to lycopene, tomatoes are known for their antioxidant properties and have a beneficial effect on the functioning of the prostate and pancreas;
carotene contained in tomatoes improves vision;
tomatoes increase tone, immunity, strengthen the nervous system, improve memory, heart and blood vessel function, thin the blood, and normalize stool.

Features of salting tomatoes in a barrel

For pickling vegetables, it is recommended to use odorless wooden barrels with a capacity of no more than 20 liters. Tomatoes are suitable for any degree of ripeness. Add currant leaves, cherries, horseradish, basil, dill, parsley. To give the appetizer some heat and piquancy, add hot pepper and garlic, season with ground pepper and peas, and bay leaves.

A third of the spices are placed on the bottom of the container, the same amount on top of the stacked tomatoes, the rest is distributed between the tomatoes during the laying process.

To prepare the brine, use water and non-iodized salt. To speed up the fermentation process and make the taste of tomatoes more intense, add a little sugar or honey. Mustard powder added to the brine will add pungency to the tomatoes, preserve their taste for a long time and prevent them from spoiling.

There are many ways to pickle tomatoes along with cabbage, bell peppers, cucumbers, grapes, apples and plums.

Features of storage in barrels

Store barrels of green tomatoes in a cool room at a temperature of +1-2°C, for example, on a balcony or in a cellar. At zero values, the brine will freeze and lose its taste. Also avoid direct sunlight on the containers. A weight is placed on top, and under it a white cotton cloth soaked in vodka. Every 3 weeks it is removed, washed, and the impregnation is changed.

The fabric is also sprinkled with mustard powder, which is renewed periodically. Any mold that appears on the surface of the brine is removed and the fabric is replaced with a new one.

If tomatoes are pickled in jars, they are pre-cooled and only then stored in the basement, otherwise the vegetables will bloom.

...and what apartment residents should do

In conditions of limited space in the apartment, it is not possible to install a barrel. Other utensils come to the rescue - pots, buckets, jars. Pickles in such containers are no less tasty than in wooden tubs.

In a saucepan

Peculiarities. This is a way to cook salted tomatoes in a saucepan like barrels. If there is no space in the refrigerator, then we put the container on the balcony. You will need a saucepan of 18-20 liters.

Ingredients:

12-13 kg of tomatoes of any degree of maturity;
three garlic heads;
three onions;
three hot peppers;
a tablespoon of sugar per 3 liters of water;
four tablespoons of salt per 3 liters of water;
a bunch of celery;
two bunches of parsley;
blackcurrant, cherry and horseradish leaves, dill.

Preparation

Cut the onion and pepper into rings.
Fill the container with tomatoes. Between them we form three layers of seasonings and herbs: bottom, middle, top.
For pouring: dilute salt and sugar in water (18-20 liters depending on the volume of the pan). We taste it, as the marinade should be quite salty.
Pour the brine over the vegetables until it completely covers the tomatoes.
Cover with a lid and place a weight on it.
You can try after two to three weeks.

An enamel pan is suitable for salting. It is recommended to check it first for damage. If there are traces of rust or small holes, then it is better not to use such a container. The coating must be solid, without scratches or chips. Otherwise, the oxidation process will begin and harmful components will be absorbed into the vegetables.

In a bucket

Peculiarities. Making barrel tomatoes in a plastic bucket is not difficult if you prepare the container correctly. First you need to wash and dry the container well. We prepare pickles in a transparent plastic product with a volume of 4-5 liters. This way you can monitor the fermentation process. It is recommended to consume the vegetables as quickly as possible after the lid has been removed. They very quickly lose their elasticity, turning into mush.

Ingredients:

2.5 kg of tomatoes;
100 g sugar;
150 g salt;
one bow;
one horseradish root;
one bell pepper;
three garlic cloves;
peppercorns;
5 liters of water.

Preparation

Dissolve salt and sugar in warm water. Let the brine cool.
Cut the pepper into large slices, the onion into rings, and the horseradish into shavings.
We arrange the vegetables in layers: alternate the tomatoes with the other ingredients.
Pour in the marinade, close the lid and press down with something heavy.
After two weeks we try the preparation.

For pickles, it is recommended to use water from a well or spring. But in urban conditions this is not something you can dream of. Therefore, we first boil the liquid from the water supply and filter it. An alternative is sparkling water from the store. Before use, you need to let it dry out.

In banks

Peculiarities. Barrel tomatoes in a jar, prepared in the fall, can last until April. A long shelf life is ensured by aspirin, which prevents bacteria from multiplying. Vegetables in glass containers ferment and turn out sour and a little sharp.

Ingredients:

5-6 kg of tomatoes;
five aspirin tablets;
200-250 g salt;
400-500 g sugar;
350-400 ml vinegar;
garlic, bay leaf, black peppercorns, dill;
7 liters of water.

Preparation

Add sugar, salt, bay leaf, and peppercorns to boiled water. Remove from heat and pour in vinegar.
We start laying with herbs and spices. Next, fill it with tomatoes, throw crushed aspirin on top.
Fill with brine, close with nylon lids, and leave in the cold.
We try vegetables after two to three weeks.

Aspirin is a drug and may cause side effects. It is not recommended to consume pickles without sterilization with medication for those who suffer from diseases of the gastrointestinal tract or have individual intolerance.

What to do if you only have a bucket with chips and rust stains? You can prepare barrel tomatoes at home even in seemingly inappropriate containers. For this purpose, stores sell special plastic bags for pickling. First, the tomatoes are placed in a bag, and then the bag is filled and placed in a pan, barrel or bucket. Thus, vegetables do not absorb harmful components, foreign odors or tastes, since they do not come into contact with the walls of the container.

Now there are so many different delicacies on the shelves – it’s simply mind-boggling! But, you must admit, sometimes the soul just asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

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.

Features of cold salting in a pan

Many recipes are used for pickling tomatoes, the simplest of which are accessible to the most inexperienced cooks. Professionals recommend adhering to the following principles to obtain high quality products and original taste:

when choosing tomatoes, preference should be given to vegetables with the same size, with hard and dense skin, without visible mechanical damage and signs of rotting;
Fruits of different varieties cannot be used for preservation;
It is undesirable to change the classic recipe - reducing the amount of salt can cause the product to sour;
When performing procedures, you must follow sanitary rules - poorly washed dishes lead to serious poisoning and intestinal disorders;
Glass containers must be washed in hot water and sterilized before use;
to avoid mold, use horseradish leaves - placed on top, they prevent the fungus from spreading;
To prevent the penetration of air into the products, add a teaspoon of any vegetable oil to the brine (after pouring into jars).

Pickling tomatoes

Important! Housewives choose the ideal method for themselves, going through many variations of salting. Some people like complex dishes, others prefer simple ones that do not require a long cooking process and serious material costs.

The advantages of direct cold salting include:

maximum preservation of nutrients in vegetables;
short time to form seams;
possibility of using containers of any volume.

The disadvantages include the requirement for temperature conditions: ready-made dishes are stored under conditions from -1 to +4 degrees. Violation of the temperature regime leads to spoilage of food and subsequent poisoning.

Washing and selection of fruits

When cooking, use the standard algorithm:

after washing the tomatoes, they are sorted, removing fruits with mechanical damage and signs of rotting;
prepare the brine from the volumes of table salt, sugar, spices and vinegar indicated in the cookbook;
choose the best of the remaining ingredients, wash, cut or grate - depending on the recipe recommendations;
the components are laid out in layers, poured with marinade and left in a warm room for several days;
After fermentation processes take place over 3-5 days, the resulting products are tasted.

Important! Before starting pickling, you need to check the condition of the container. There should be no cracks, chips or peeling of the enamel.

It is forbidden to use containers made on an aluminum base - acids from food can enter into chemical reactions, impart bitterness to dishes, and pose a health hazard.

Best Recipes

The taste of green tomatoes pickled in a barrel differs depending on the added spices, seasonings and seasonings.

There are a large number of recipes: from classic to original using tomato paste, ketchup, mustard.

Homely

To prepare salted barrel tomatoes you will need:

tomatoes - 40 kg;
bitter capsicum - 40 g;
garlic - 120 g;
dill - 1 kg;
parsley - 200 g;
salt - 85 g per 1 liter of water;
cherry and currant leaves - 400 g.

Cooking process:

Selected vegetables and herbs are washed, garlic is peeled, hot peppers are cut into slices.
The barrel is installed in advance in the place where it will be salted and stored.
Place 1/3 of the herbs, garlic, seasonings and pepper on the bottom of the sterilized barrel, and fill the container halfway with tomatoes.
Then add some more greens, fill the barrel to the top, placing the remaining herbs, garlic and seasonings on top.
To prepare the brine, boil water, add salt, stir until dissolved and cool.
Pour in the tomatoes until they are completely covered with liquid.
Install oppression. After 1.5 months, the snack is ready to eat.

Grandma's same recipe

This recipe has been passed down from generation to generation for centuries and is still popular today.

For salting you will need:

brown tomatoes - 10 kg;
salt - 400 g;
water - 7 l;
parsley - 2 bunches;
mustard powder - 100 g;
garlic - 2 heads.

Cooking method:

Cut out the core of the tomatoes, add a clove of garlic and a sprig of parsley, connect the two halves of the tomato and put it in a barrel.
A barrel filled with fruits is filled with brine prepared from pure spring water and salt.
Cover with a piece of cloth, sprinkle mustard powder on top and apply pressure.
Leave for 3-5 days for fermentation, then send to a cool place.

Vigorous barrel tomatoes

For preparation you will need:

tomatoes - 15 kg;
horseradish root - 150 g;
hot pepper - 6 pcs.;
garlic - 6 pcs.;
water - 9 l;
salt - 700 g.

Cooking method:

Garlic, horseradish, pepper pods are crushed, the tomatoes are washed.
The tomatoes are placed in a container, mixed with garlic and other spices.
Salt is poured into boiling water, stirred until dissolved, the brine is cooled, and poured into a barrel so that it covers the fruit.
The filled barrel is left warm for 3 days, then transferred to the cold.

Spicy recipe with whole fruits

Prepare the ingredients:

tomatoes - 11 kg;
dill - 200 g;
black currant leaves - 100 g;
cherry leaves, parsley - 50 g each;
celery - 5 g;
horseradish root - 30 g;
garlic - 50 g;
ground red pepper or capsicum - 15 g;
water - 8 l;
salt - 500 g;
sugar - 7 tbsp. l.

Delicious recipe!
How old is Selma Ergech? Pickling recipe:

Whole tomatoes, leaves, greens are washed, garlic is cut into slices.
Some of the seasonings are placed at the bottom of the container, then tomatoes are added, sprinkled with chopped garlic, herbs, seasonings and pepper.
To prepare the brine, salt, sugar, ground pepper are dissolved in water, the brine is boiled and cooled.
The solution is poured into the tomatoes placed in a barrel, pressed down, and left to ferment for 45 days.

Old fashioned barrel tomato recipes

For preparation you will need:

tomatoes - 10 kg;
head of garlic - 1 pc.;
salt - 450 g;
water - 7 l;
currant leaves - 5 pcs.;
dill umbrellas - 3-4 pcs.

Salting method:

Place 1/3 of the spices at the bottom of the container.
The barrel is filled with tomatoes to the middle, a layer of spices is made, then the tomatoes are added again.
The top layer is also made from greens, salt is dissolved in water and poured into a container.
Cover with clean gauze, apply pressure, and keep the container in a cool place. After 20 days, the snack is ready.

Cold way to pickle tomatoes with mustard

Cold-salted tomatoes retain magnesium, potassium and other beneficial substances, and mustard added to the appetizer makes the product piquant, fragrant and extends shelf life.

For salting you will need:

water - 10 l;
tomatoes - 8 kg;
salt - 230 g;
sugar - 500 g;
bay leaf - 6-8 pcs.;
mustard powder - 100 g;
black pepper - 15-20 peas.

Cooking process.

Tomatoes are placed in a container, topped with pepper and bay leaves.
Dissolve salt and sugar in water, stir, and pour cold brine over the tomatoes.
Mustard powder is poured on top, covered with gauze, and left under pressure for 3 weeks.

Salted tomatoes in a barrel with sugar

To prepare sweet tomatoes you will need:

tomatoes - 10 kg;
dill - 200 g;
cherry and currant leaves - 100 pcs.;
hot pepper and garlic - to taste;
salt - 500 g;
sugar - 500 g;
water - 8 l.

Cooking method:

Prepare the brine by mixing salt and sugar in boiling water.
Tomatoes are placed in a container, sprinkled with cherry and currant leaves and other spices.
Pour the cooled brine into the barrel with tomatoes and cover with a clean cloth.
The appetizer is kept for at least 20 days, making sure that there is no mold on the surface of the brine.

Green tomatoes pickled in a barrel in tomato juice

This is another unusual way of pickling green tomatoes using red overripe tomatoes.

Ingredients:

tomatoes - 10 kg;
red tomatoes - 6 kg;
salt - 300 g;
garlic - 6 heads;
dill - 200 g;
horseradish leaves - 1-2 pcs.;
horseradish root - 100 g;
hot ground pepper - 1 tsp;
currant and cherry leaves - 10 pcs.

Salting process:

The prepared green fruits are placed in a barrel, mixed with seasonings and herbs.
Prepare the filling. To do this, pass red tomatoes through a meat grinder, bring to a boil, and add salt.
Hot tomatoes are poured over green tomatoes and pressure is applied.

Salted carbonated tomatoes

You will need the following products:

tomatoes - how many will fit in a 10-liter jar;
horseradish leaves - 1-2 pcs.;
cherry, currant leaves - 5-6 pcs.;
garlic, dill, peppercorns - to taste;
bell pepper - 2-3 pcs.;
water - 10 l;
salt - 2 tbsp. l.;
sugar - 2 tbsp. l.;
mustard powder - 1 tbsp;
aspirin - 10 tablets.

Cooking method:

Green tomatoes are placed in a jar, topped with seasonings and spices.
Water is combined with bulk ingredients, the fruits are poured, and 10 aspirin tablets are placed on top.
The containers are closed with nylon lids and left in the cold for 3-4 weeks.

Hot salted green tomatoes in jars

This recipe uses a hot method of pickling green tomatoes, which significantly reduces the cooking time. The tomatoes themselves are meaty, dense and piquant.

Cooking time: 5 hours.

Cooking time: 60 min.

Servings – 6.

Ingredients:

Green tomatoes – 1.5 kg.
Garlic – 2 cloves
Dill inflorescences – 4 pcs.
Chili pepper – 2 pcs.
Allspice peas – 20 pcs.
Black peppercorns – 20 pcs.
Cloves – 10 pcs.
Vinegar 9% – 100 ml.
Water – 2.5 l.
Salt – 3 tbsp. l.
Granulated sugar – 100 gr.

Cooking process:

Step 1. Wash and dry the tomatoes, then pierce them with a toothpick from the side of the stalk, as in the photo.

Step 2. Place the tomatoes in jars and fill them with boiling water. Let them sit for 20 minutes.

Step 3. Drain the water from the cans into the pan, add salt and sugar and stir them thoroughly. When the water boils, add 10 peas of allspice and black pepper and a couple of cloves. Cook the boiling marinade for 3 minutes, pour in the vinegar and, after holding for another minute, remove from the heat.

Step 4. Take the tomatoes out of the jars, add half a chili pepper, an umbrella of dill and a couple of cloves of garlic to the bottom of each, and scatter the remaining pepper and cloves equally. Place the tomatoes back into the jars.

Step 5. Pour the hot marinade into jars and screw tightly with sterilized lids.

Step 6. Turn the jars upside down, cover and leave to cool at room temperature.

Step 7. Store the finished tomatoes in a cool place. Bon appetit!

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Similar Recipes

If it is not possible to pickle tomatoes in a barrel, other containers are perfect for this.

Salting in a bucket

You will need the following ingredients:

celery - 3-4 sprigs;
dill - 1 bunch;
horseradish - 3 leaves;
tarragon - 1 leaf;
bay leaf - 3-4 pcs.;
cherry leaves - 4-5 pcs.;
peppercorns - 6-7 pcs.;
mustard and coriander seeds - to taste;
garlic - 1 head;
water - 1 l;
salt - 3.5 tbsp. l.

Preparation procedure:

Take an enamel bucket without chips or cracks, put herbs and spices on the bottom.
Next, lay out the tomatoes, alternating with layers of herbs and seasonings. They start with large fruits and put small ones on top.
Prepare the brine. To do this, dissolve salt in raw cold water, stir until completely dissolved, and pour tomatoes in a bucket.
Then cover with a cloth, set pressure, and ferment for 2 weeks in a warm room.

In a saucepan

An ordinary enamel pan is suitable for pickling tomatoes; the method is no different from the previous ones. Spices and brown tomatoes are placed in a container and covered with a lid. Carefully ensure that the snack does not spoil.

Make sure that the lid on the pan fits tightly, otherwise it will cause mold!

Salted green tomatoes in barrel-like jars

Prepare a delicious snack from green tomatoes in a simple glass jar.

Such dishes do not absorb odors, are easy to clean, have a tight lid, and are easy to move from place to place. However, such containers are fragile and with the slightest careless movement there is a risk of saying goodbye to the workpiece.

How to salt red tomatoes by simply salting in a barrel?

Pickling tomatoes in a barrel is called cold. Its advantage is that vegetables retain maximum nutrients. And if the barrel is wooden, it gives the snack an inimitable taste. There is no need to be upset if there is no such barrel; boiled water or an ordinary enamel pan will do.

Products for pickling tomatoes in a barrel.

Take:

red tomatoes - how many will fit in the pickling container?
water - it should completely cover the tomatoes
coarse table salt - at the rate of 100 g per 1 liter of water
garlic – 3 cloves per 1 liter of water
peppercorns – 3-4 peas per 1 liter of water
hot pepper – 1 pc. for 1 liter of water
leaves of cherry, currant, horseradish
umbrellas and dill

Barrel red tomatoes.

Tomatoes for pickling in a barrel are ripe, firm, of any size.
Cherry, horseradish, and currant leaves are placed at the bottom of a barrel or pan.
Spread a layer of washed and stemmed tomatoes
Lay out the garlic and flame cut into slices, a few peppercorns, a couple of dill umbrellas
Dilute salt in water, pour brine over tomatoes
Repeat adding greens and tomatoes and pouring brine two more times.
Place a few more horseradish leaves on top
Organize oppression
The workpiece is kept for 3-4 days at room temperature, then sent to the cold (cellar) for 3 weeks. When they're done, the tomatoes will be ready.

Nuances and recommendations for preparation

Here are some tips for preparing the snack:

To make tomatoes salt faster and more evenly, they are pierced in several places.
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.
Larger fruits are placed at the bottom of the container so that small and soft ones do not get crushed during the pickling process.
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.
The denser the tomatoes are packed, the less salt they will take.

Pickled tomatoes in slices, quickly salted in a jar a day before

Now I present to your attention another video from the YouTube channel. Now you can safely press the button and enjoy watching, because when you see and listen at the same time, you remember it faster. And there’s nothing difficult, because this simple recipe is so universal that you can pickle cucumbers or zucchini this way.

On my own behalf, I can add that only make such an appetizer in small proportions, because the longer it sits, the saltier it becomes, that is, the lightly salted taste is lost. And it’s better to take a plastic or glass food container with a lid instead of a jar. Still, it’s more convenient to cook in it!

In order to enhance the preservation process, you need to cut the tomatoes into slices or circles, then they will be ready faster. And if you leave them warm, you can try them in just one hour. Here’s a little trick, and it’s clear that the smaller the piece, the correspondingly less time it needs to marinate.

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!

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:

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

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

Source

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.

Salted green tomatoes for the winter in a plastic bucket

Salted green tomatoes are an excellent snack for any alcohol and an excellent ingredient for salads. They are quite simple to prepare, and you can find them at the end of summer in every garden.

Cooking time: 4 days.

Cooking time: 60 min.

Servings – 10.

Ingredients:

Green tomatoes – 3 kg.
Carrots – 2 pcs.
Bell pepper – 1 pc.
Dill – 4 tbsp. l.
Parsley – 4 tbsp. l.
Hot pepper – 1 pc.
Garlic – 12 cloves
Horseradish leaves – 2 pcs.
Bay leaf – 5 pcs.
Water – 2 l.
Salt – 4 tbsp. l.
Granulated sugar – 2 tbsp. l.

Cooking process:

Step 1. Wash the tomatoes and dry thoroughly.

Step 2. Cut them crosswise.

Step 3. Grind the carrots using a food processor.

Step 4. Also chop bell and hot peppers and garlic.

Step 5. Finely chop the greens.

Step 6. For the brine, dissolve the salt and sugar in hot water and mix thoroughly.

Step 7. Stuff the tomatoes with the vegetable mixture and place them in a plastic bucket, interspersed with horseradish leaves and bay leaves. Pour brine into a bucket.

Step 8. Cover the bucket with a plate with a weight so that the tomatoes do not float.

Step 9. Leave the tomatoes for 4 days at room temperature. Bon appetit!

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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! What hurts if there is a white coating on the tongue?

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.

Green salted tomatoes in Armenian style

A simple recipe for unripe tomato fruits, salted in Armenian style, always turns out with a magnificent aroma and taste thanks to a whole set of spices.

Ingredients:

1 kg of green tomatoes;
1 sprig of basil;
1 bunch of parsley;
2 bay leaves;
1 chili pod;
1 small bunch of green cilantro;
1 head of garlic;
1/3 tbsp. non-iodized salt;
1.6 liters of liquid.

Preparation:

Garlic, chili, herbs are chopped very finely and mixed.
A horizontal cut is made on washed tomatoes, leaving approximately 1 cm of the fruit intact.
The tomatoes are tightly stuffed with the prepared aromatic mixture and placed in a pan.
The water in the saucepan is brought to a boil, salted and stirred. Laurel is thrown into the liquid, the marinade is boiled for about 5 minutes and removed from the stove.
“Armenians” made from green tomatoes are filled with chilled brine so that it completely covers the vegetables. A clean plate of suitable diameter is placed on top, then a pressure is placed.
The filled pan is left in a warm place for 4-5 days, after which the salted fruits with herbs and garlic can be served as a snack or addition to side dishes.

Features of salting tomatoes in a barrel

You can salt any vegetables in such a container. Green tomatoes in a barrel will be especially tasty. Tomatoes are pickled at home in small barrels, usually no more than 20 liters. For pickling, tomatoes of any degree of ripeness, currant, cherry, horseradish leaves, parsley and horseradish roots, dill, parsley, and basil are used.

Be sure to add garlic. For spiciness add hot pepper pods. Sometimes fermentation is seasoned with peppercorns or ground bay leaves. Brine can be prepared only from salt and water.

To speed up fermentation and improve the taste of tomatoes, sugar is sometimes added to it, which can be replaced with honey. Powdered mustard is often added to the brine. It adds pungency to the tomatoes and prevents them from spoiling. There are many pickling recipes that include bell peppers, cabbage, cucumbers and even fruits: apples, grapes, plums in the company of tomatoes. Let's start with a simple recipe according to which green barrel tomatoes are traditionally salted for the winter.

Recipe for pickling green tomatoes with bell peppers and onions in a bucket for the winter

Delicious, natural, appetizing green tomatoes are a real find that will certainly delight you in winter. To make the preparation richer, add other ingredients to it. Bell peppers will decorate the appetizer, onions will add a slight bitterness, and various spices will add aromatic spicy notes.

Ingredients:

Green tomatoes – 5 kg.
Dill - 5-7 umbrellas.
Parsley - 2 bunches.
Celery - to taste.
Garlic – 2 pcs.
Bell pepper – 3 pcs.
Black peppercorns – 10 pcs.
Allspice peas – 10 pcs.
Bay leaf – 3-5 pcs.
Onions – 2 pcs.
Currant leaves – 5 pcs.
Cherry leaves – 5 pcs.
Horseradish leaves – 5 pcs.
Chilled boiled water – 10 l.
Salt – 2 tbsp.
Sugar – 1 tbsp.

Cooking method:

We sort through the tomatoes. The fruits should be small in size and dense.

Tip: crushed and overripe tomatoes are not suitable for cooking. You can make adjika from them.

Peel the onions, wash and cut them into rings.
Peel the garlic and rinse.
Like the previous vegetables, we wash the bell pepper and cut out the core with seeds and stalk.
We thoroughly wash and dry the dill, parsley, celery, currant leaves, cherries and horseradish.
We thoroughly rinse the bucket and place the ingredients on the bottom in layers. First comes the onion, then garlic, sweet peppers, bay leaves, peppercorns, all the greens and tomatoes. Repeat layers until we fill the entire container.

Tip: the more herbs and spices there are, the tastier and more aromatic the salted tomatoes will be.

Prepare the brine. To do this, in a separate bowl, dissolve the specified amount of salt and granulated sugar in chilled boiled water.
Pour the prepared liquid into a bucket, cover it with gauze and apply pressure.

Tip: to prevent mold from appearing on the workpiece, change the gauze periodically.

We place the workpiece in the basement or on an unheated balcony for 3-4 weeks.

Assorted salted tomatoes, bell peppers and onions are ready! The appetizer turns out to be finger-licking delicious! Eat for health and with appetite!

Traditional barrel green tomatoes

For every 10 kg of green tomatoes you need:

300 g dill with umbrellas;
50 g each of tarragon and parsley;
100 g each of cherry and currant leaves;
large head of garlic;
a couple of hot pepper pods;
for brine, for every liter of water - 70 g of salt.

We place the washed tomatoes in a barrel, at the bottom of which some leaves and greens are already laid out. Don’t forget about the cloves of garlic and chopped hot peppers, which need to be distributed between the tomatoes. We do the same with leaves and herbs, the rest of which we place on top of the tomatoes. Dissolve salt in cold spring or well water and pour the brine into the barrel.

We install the load and take it out into the cold for a month and a half.

Pieces of horseradish root placed on top of the barrel will protect vegetables from spoilage.

Another easy way to prepare salted barrel tomatoes, but with added sugar.

The most delicious recipe for green tomatoes in Korean

If you prepare these tomatoes, you will not regret it, they are ready in a day, I marinate them in the refrigerator, if you want to cook them in jars, you need to put them in jars and sterilize them, but having prepared such a salad, you can store it in the refrigerator and serve it with any dish. The recipe is simple, but rich and tasty; you will need quite simple spices.

We prepare this recipe to eat, and since I store green fruits, I cook more as needed.

Ingredients:

Green tomatoes – 1 kg
Carrots – 1 pc. (250 g)
Garlic – 8 cloves
Onion - 1 pc.
Salt – 1 tbsp. l.
Sugar – 2 tbsp. l.
Hot pepper – 0.5-1 pcs. (taste)
Ground coriander - 2 tsp. with a slide (coriander seeds can be used, but not necessary)
Vegetable oil – 7-8 tbsp. l.
Vinegar - 2 tbsp. l. 9%
Parsley/coriander – 0.5-1 bunch

Peel the carrots, wash them, and I suggest chopping them on a grater to prepare Korean-style carrots. Add salt to it and mix with your hand, press down a little so that it releases the juice.

Wash the fruits and cut into 0.5 cm pieces with a sharp knife.

Cut the onion into half rings, fry in vegetable oil, then add hot pepper, I chop it. If you like it spicier, do not remove the seeds.

Add tomatoes, crushed garlic through a press, fried onions and hot peppers, and herbs to a bowl with carrots.

Add salt, sugar, spices, mix everything thoroughly. Leave for 5 minutes, stir again, add vinegar, stir. Cover these tomatoes with a bowl or saucer, put a jar of water on top, press them down, and leave them for a day.

In a day they will release juice and be ready. The taste is sharp, rich, try it in a day, I hope you like this recipe.

And if you need a recipe for such tomatoes in jars, then I suggest preparing them in Georgian style, roll up a few jars for testing, and evaluate them in winter.

Salted tomatoes in a barrel with sugar

For every 10 kg of tomatoes you need:

200 g dill;
100 g each of currant and cherry leaves;
hot pepper according to your own desire and taste;
for brine per 8 liters of water - 0.5 kg of salt and sugar.

The cooking method is no different from that in the previous recipe. Tomatoes in a barrel for the winter can be prepared not only in brine, but also in tomato juice. How to pickle such tomatoes?

Salted tomatoes stuffed with garlic

The recipe calls for stuffing vegetables with garlic. Therefore, the snack turns out not only spicy and aromatic, but also spicy.

Components:

Tomatoes – 1.5 kg.
A bunch of any greenery – 1 pc.
Garlic – 2 heads.
Sugar – 0.2 kg.
Salt – 2 tbsp.
Water – 1 l.
Vinegar – 100 g.

The process of preparing a spicy snack:

Wash the tomatoes and dry them. Make a deep cross-shaped cut on each vegetable.
Peel the garlic cloves and cut into slices.
Stuff the tomatoes with garlic and press into the pan.
Dissolve salt and sugar in water. Bring the liquid to a boil, mix with vinegar and finely chopped herbs.
Pour boiling brine over the tomatoes. Close the container with a lid and refrigerate.
The product is ready for use within 4-5 days.

Green tomatoes pickled in a barrel in tomato juice

For 10 kg of green tomatoes you will need:

200 g dill with umbrellas;
10 g each of cherry and currant leaves, a large horseradish leaf;
6 large heads of garlic;
100 g horseradish root;
teaspoon ground red pepper;
for filling: 6 kg of red tomatoes, you can take overripe ones, 350 g of salt.

Seasonings are divided into 2 parts. One is placed on the bottom, and the second is placed on top of the green tomatoes. To fill, the tomatoes are passed through a meat grinder or crushed in a blender bowl. The resulting juice must be boiled, dissolving salt in it and immediately poured into the tomatoes. Set the pressure and take it to a cool place. The fermentation is ready in a month and a half.

A simple recipe for green salted tomatoes in a pan

Green tomatoes can also be pickled in a saucepan. The taste is no worse than twists, and they are even easier to prepare.

Products for 1 liter of water:

half a kilo of tomatoes;
6 cloves of garlic;
half a pod of chili pepper;
2 tablespoons salt;
4 tablespoons of dill seeds;
half a tablespoon of peppercorns.

I am telling you a recipe for green salted tomatoes cooked in a saucepan:

We wash all the ingredients.
Place dill, pepper and garlic at the bottom of the pan. We cut the tomatoes into halves or quarters - depending on their size. Add to the greens and garlic, leaving 7 centimeters on top.
Mix water, salt and vinegar. Let's boil. The salt should completely dissolve.

Pour the resulting mixture into a saucepan and cover with a lid. When cool, put it in the refrigerator. You can eat tomatoes without seaming after three days.

Pickled tomatoes with mustard

For 10 kg of unripe tomatoes:

100 g horseradish roots;
50 g each of currant and cherry leaves;
dill and parsley 100 g each;
30 g dill seeds;
5 heads of garlic;
for brine: for 10 liters of water, a glass of salt and mustard powder, sugar - 2 cups.

Cut the peeled horseradish root into thin strips. Lighten the greens a little. Boil cherry and currant leaves in boiling water for 7 minutes. Take them out of the water and dissolve all the salt and sugar in the broth. After cooling, stir mustard into the broth.

Pour it into the tomatoes, herbs, horseradish and garlic placed in a barrel. Store under pressure in the cold. Pickled tomatoes are ready in about a month.

You can make salted tomatoes with the addition of other vegetables. Salting them is not difficult at all, and the dish turns out much tastier and healthier.

Tomatoes salted in pieces with herbs

This simple recipe without boiling and without seaming is sure to please all lovers of herbs.

Ingredients for two 3-liter containers:

a full 12 liter bucket of green tomatoes;
2 large carrots;
2 pods of hot pepper;
2 large heads of garlic;
6 tbsp. l. rock salt;
a sprig of green dill;
3 liters of liquid;
10 peppercorns;
6 bay leaves;
1 tbsp. l. mustard seeds;
10 buds of dry cloves;
1 tbsp. l. coriander;
2 tbsp. l. tarragon;
1 bunch of parsley;
1 bunch of cilantro.

How to salt:

The fruits are washed and cut into 4 parts, small ones - in halves.
The jars are washed with soda solution and rinsed with boiling water.
Garlic is cut into slices, carrots are grated, hot pepper is chopped into rings. Everything is mixed and added to the tomatoes.
Bay leaves and peppercorns are placed at the bottom of the glass container, green tomatoes mixed with vegetables are laid out on top.
Salt and remaining spices are added to boiling water (the greens are pre-chopped).
Vegetables are poured right up to the neck with hot marinade, placed on a tray or in a deep plate and left to salt for a week at room temperature. The neck of the jar is tied with gauze folded in several layers.
After a week, the jars are moved to a cold place for another 20 days.

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.

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.

Green tomatoes with celery and garlic in a saucepan

To be honest, I don't really like celery. However, recently I was visiting friends, where I was treated to canned green tomatoes with celery and garlic. The taste was so great that I immediately wanted to know how to prepare such a snack. I hasten to share the recipe with you.

4 kilograms of green tomatoes;
kilogram of celery greens;
400 grams of peeled garlic;
4 tablespoons salt;
2 liters of water.

Wash vegetables, garlic, herbs.
Crush the garlic and finely chop the celery. Let's mix them.
Cut each tomato into three quarters crosswise.
Fill each fruit with celery and garlic and place in layers in a pan.
Let's start with the brine. To do this, dissolve the salt in water and set it to boil. As soon as the mixture boils, turn off the stove and pour it into the pan with the tomatoes.
We place a weight on top of the workpiece and let it stand for 10 days. There is no need to perform any manipulations at this time.
After the specified period of time, the tomatoes can be placed in jars, filled with brine, or eaten.

An appetizer of tomatoes with garlic and celery turns out crispy and incredibly aromatic. It is suitable for storage throughout the winter. Bon appetit!

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.

Spicy salted tomatoes in Georgian style

I am pleased to share with you my favorite recipe for fragrant and crispy, barrel-like green tomatoes, salted in jars and in a saucepan for the winter in Georgian style without vinegar.

Ingredients:

1 kg of green fruits;
200 g each of celery, parsley, dill, basil;
50 g garlic;
1/3 tsp. hot pepper;
3 dessert spoons non-iodized salt

Note to the owner! Use green basil, since if you use purple, you may be disappointed when you end up seeing unsightly “bluish” fruits.

Preparation:

The greens are thoroughly washed to remove sand and dust, chopped and mixed with garlic, salt and hot pepper passed through a press.
A small cross-section is made on the washed fruits, which is tightly filled with aromatic mass.
The tomato halves are slightly compressed and placed in an enamel container for further salting. A saucer, similar in diameter to the pan, is placed on top, on which pressure is placed.
The container is left at room temperature for about three days, during which time the vegetables will release their juice. When it completely covers the fruits, they are transferred to jars under a nylon lid or left in a saucepan and put in a dark, cold place for storage.

Once 3 weeks are up, the spicy tomatoes are ready to serve and they turn out finger-licking good!