Pickle recipe for barrel tomatoes. Recipe for pickling tomatoes (cold). How to choose tomatoes for pickling

Previously, our grandmothers and great-grandmothers had the opportunity to preserve vegetables for the winter, including tomatoes only in barrels. But with the advent of glass containers on the market, barrels were gradually replaced by cans. And today it is already rare for anyone to pickle tomatoes in barrels. But now, with the opening of cooperage workshops, it became possible to purchase barrels and tubs of any size and from any wood. And the method of salting in barrels is becoming more and more popular.

Many owners have beautiful cellars where they can be stored very well until the next harvest.

Of course, I also could not ignore such a container. Having purchased two tubs for the second year already, and of course my favorite tomatoes. Needless to say, the taste of salted tomatoes in a barrel differs sharply from those in cans. Many have already become unaccustomed to this taste, and to some it even seems strange, but, in my opinion, salted tomatoes without a drop of vinegar with a unique aroma that only an oak barrel can convey are much superior to any twists made in cans. But all this lyrics, let's finally get down to business.

First, you need to select tomatoes of the same variety, the same size and the same ripeness, slightly unripe tomatoes are best suited for this. Of course, they should be washed thoroughly.

Prepare a barrel or tub first, I personally steam it with juniper. Then I rinse cold water and wipe with a dry clean towel.

For spices, I use dill, black currant leaves and horseradish root. For spicy lovers, you can add a few hot pepper pods. Of course, all spices are also washed and, preferably, dried.

And now the most important thing is to prepare the brine. The quality of water and salt is of great importance here. I use only spring water, and coarse salt. It is best to find a stone one, but this is very rarely sold in stores. The brine is prepared cold, at the rate of 600 gr. salt per 10 liters of water. He must be allowed to settle for at least an hour.

Now everything is ready. Put a layer of spices at the bottom of the barrel, then carefully lay the tomatoes. In this case, it is useful to shake the barrel a couple of times so that the tomatoes lay more densely. Cover the top with a second portion of dill, horseradish and black currant leaves and cover with a plate close in diameter to the barrel. After that, fill it with settled brine to the top of the keg. And cover with a lid.

The process is complete. The keg is put into the cellar for storage. Tomatoes will be ready to eat in one and a half to two months. I, personally, open it for the New Year holidays.

That's all. I wish you to delight your guests with delicious barrel tomatoes.

You can also watch this recipe in the video: How to salt tomatoes in a barrel

The article will help you learn how to salt red and green tomatoes for the winter in a barrel, saucepan, plastic bucket, jar and even an ordinary plastic bag.

It would seem, why bother with twists today, if on sale all year round a huge amount of canned vegetables for every taste? Well, first of all, homemade preparations are definitely tastier.

Secondly, there is confidence that they are prepared from fresh vegetables, in compliance with the rules of sterility.

Third, home preservation is cheaper. If the grandmother did not share her signature tomato pickling recipe with the young mistress, the ones presented below will help.

How to salt red tomatoes with simple salting in a barrel?

Salting tomatoes in a barrel is called cold. Its advantage is that vegetables are kept to a maximum nutrients... And if the barrel is wooden, it gives the appetizer an inimitable flavor. There is no need to be upset if there is no such barrel, a boil or an ordinary enamel pan will do.

red tomatoes - how much 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 in 1 liter of water
peppercorns - 3-4 peas per 1 liter of water
light pepper - 1 pc. for 1 liter of water
cherry leaves, currants, horseradish
umbrellas and dill herbs

Tomatoes for pickling in a barrel are ripe, elastic, of any size
Cherry, horseradish, currant leaves are spread on the bottom of a barrel or pan
Lay out a layer of tomatoes washed and rid of the stalks
Spread garlic and light cut into circles, a few peppercorns, a couple of dill umbrellas
Dilute salt in water, pour tomatoes with brine
Repeat laying greens and tomatoes, pouring brine two more times
Lay out a few more sheets of horseradish on top
Organize oppression
The workpiece is kept for 3-4 days at room temperature, then sent to the cold (in the cellar) for 3 weeks. At their expiration, the tomatoes will be ready

VIDEO: How to salt tomatoes in a barrel?

How to salt green tomatoes with a simple salting in a barrel?

If, by the end of the season, green, unripe tomatoes remain in the beds, they are no longer left to disappear. Many people liked their firmness and sour taste. Putting aside the arguments that green tomatoes are less healthy than red ones, but no less allergenic, you can get a delicious snack from them by salting in a barrel.

a wooden barrel or pot with a large volume
5 kg green tomatoes
50 g hot pepper
100 g dill
30 g parsley
30 g basil
50 g currant leaves
4 l of water
300 g salt

They do the same with green tomatoes as with red ones - they put them in a barrel with a layer of greens and pour them with brine. After about 4 weeks, the tomatoes will be ready, unlike the red ones, the green ones are not deformed.

How to salt red tomatoes with simple salting in plastic buckets?

At home, you can pickle red tomatoes like cask tomatoes in plastic buckets.

Take small, firm tomatoes, preferably cream, wash them well
Also prepare and wash horseradish and currant leaves, dill umbrellas
Needed for taste and peppercorns, and red hot pepper
Garlic is cut into wedges
Stack tomatoes and greens in plastic buckets in layers
The brine is boiled, adding 2 tablespoons of salt and sugar to 1 liter of water
When the brine has cooled down a little, pour tomatoes into it
Cover the buckets with gauze, put plates with oppression on them
The workpiece is kept in the room for about a month, then put in a cool place

How to salt green tomatoes with a simple salting solution in plastic buckets?

Green tomatoes pickled in plastic buckets may seem too tough to some. To make them easier to chew, it is suggested to pour boiling water over them before salting.

In buckets, green tomatoes are salted with cherry and currant leaves, dill and hot pepper
The brine is made for them 7%, that is, 70 g of salt per 1 liter of water. It can also be sweetened if desired.
Salting takes place within a month and a half

VIDEO: Salted Green Tomatoes

How to salt tomatoes with simple salting in a saucepan?

Salt and store tomatoes (green, red or brown) on the balcony in the apartment, it is very convenient in an enamel saucepan. Salting is carried out in any way. Here's an interesting one - with mustard.

Prepare:

2 kg red cream
1 light pepper
3 pcs. bay leaf
5 peppercorns
3 cloves of garlic
1 teaspoon dry mustard
3 dill umbrellas

All this should be well washed. Pepper light and garlic are chopped
Spread the salting products in an enamel pan
Prepare a brine from 1 liter of water, 2 tbsp. tablespoons of salt and 1 tbsp. tablespoons of sugar
Mustard powder is poured into the brine
Pour the workpiece
They keep the pot in the room for about 5 days, then take it out to the cellar or balcony for a month (the temperature should not exceed 7 degrees)

How to salt red tomatoes with simple salted pickled jars? How to salt green tomatoes with a simple salting pickled in jars?

Both red and green tomatoes are fermented in jars. But be sure to put them separately.

Banks must be prepared in advance. It is good to sterilize them in boiling water or an oven. If you feel sorry for the time, a thorough washing with baking soda will do.
Elastic medium-sized tomatoes and greens are laid out in jars in random order or in layers
Pour the workpiece with a 7% salt solution
Close the jars with sterile plastic lids
After the banks have stood for two days in the apartment, they are taken to the basement or cellar
You can eat pickled tomatoes from cans after 2 months, by which time they will ripen

Red salted tomatoes in a jar.

Green salted tomatoes in a jar.

How to salt tomatoes in a bag?

In order not to wait a month or two until barrel or canned tomatoes ripen, you can quickly pickle them in bags.

Lightly salted, you can make only tomatoes or a mix of vegetables (take tomatoes, cucumbers and sweet pepper at the rate of 2: 2: 1)
Tomatoes are washed and cut crosswise
If they take cucumbers too, they cut off their "butts"
Wash and grind dill, parsley, cilantro, basil as desired
4 cloves chopped
Put everything in a tight bag with handles
Pour 2 tbsp into the package. tablespoons of salt and 1 tbsp. tablespoons of sugar
Tie up the bag and shake it well
Keep the package in the refrigerator for 1 day, periodically turn it over
If you plan to store tomatoes, pour them from the bag into a saucepan

VIDEO: Quick recipe for lightly salted tomatoes in a bag

How to salt tomatoes with garlic?

Garlic is present in any salted tomato recipe. It gives the workpiece a sharp edge. There are several ways to use it:

put whole cloves of garlic in a barrel, pot or jar
put garlic grated on a grater in a barrel, saucepan or jar
grate the garlic, mix it with finely chopped herbs and stuff the tomatoes, previously cut crosswise with this mixture

Tomatoes with grated garlic.

Tomatoes with garlic, cut into pieces.

VIDEO: Lightly salted tomatoes with garlic and herbs

With the arrival of summer, we rejoice at the wide variety of fruits and vegetables that have appeared. We eat them in order to replenish the supply of vitamin in our body, gradually we begin to prepare for winter, preparing preservation for the cold season. Each housewife has her own secret of preservation preparation. But you always want to please your family with something new and unusual. How to pickle tomatoes in a barrel so as to surprise everyone with their taste?

Secrets of pickling a tomato for the winter

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

It is better to salt tomatoes of ripe and soft varieties in small containers of up to 50 liters, and solid green varieties of tomatoes in barrels. So that ripe varieties of tomatoes do not crumple in a barrel during salting, they are laid in rows, while restraining with cherry, currant or horseradish leaves and add more salt.

Salted tomato in a barrel (grandmother's recipes)

Before salting a tomato, the barrel must be soaked, rinsed with edible salt and hot water, and disinfected with boiling water to eliminate any remaining odors.

Recipe 1. Tomatoes in their own juice

tomatoes - 20 kg (10 kg each for pickling and tomato)
grape leaf - 250 gr
salt - 400 gr
dry mustard - 20 gr

To pickle tomatoes in this way, tomato puree is used instead of brine. It is made from overripe, but high-quality tomatoes, which are rolled through a meat grinder. Then salt is added to the puree.

Grape and currant leaves, dill sprigs and other spices are placed on the bottom of a pre-prepared barrel. Then tomatoes are laid out and overlapped with grape leaves.

When the barrel is full, the tomatoes are poured over with tomato puree. Horseradish leaves are stacked on top and sprinkled with mustard to avoid the appearance of mold. You need to put oppression on the lid so that the tomatoes do not float.

Recipe 2. Tomatoes with bell peppers

tomatoes - 10 kg
sweet pepper - 1 kg
dill - 1 bunch
garlic - 1 head
hot pepper - 15-20 gr

We prepare and wash tomatoes and peppers. At the bottom of the tub we put spices and spices, as well as horseradish leaves. Now we put the tomatoes and chopped peppers.

The transfer of tomatoes and peppers with leaves and spices occurs in three stages: at the bottom of the barrel, in the middle and on top. At the end, pour the brine, put the horseradish leaves and sprinkle with mustard, and then cover with a wooden lid and press down with pressure so that the tomatoes do not float. After the appearance of fermentation, we remove the tub of tomatoes into the cellar.

Recipe 3. Tomatoes with cucumbers in a barrel

tomatoes - 7 kg
cucumbers - 3 kg
garlic - 1 head
dill - 1 bunch (50-60 gr)
horseradish - 1 root (50-60 gr)
black pepper - 20-30 gr
Currant leaves, cherries, horseradish
brine - for 8-10 liters of liquid 500-700 g of salt

First of all, add salt to clean water and make a brine. Now put horseradish leaves, cherry and currant leaves in a wooden barrel on the bottom, add dill, garlic and put most of the cucumbers on the very bottom.

We shift the cucumbers again with currant and cherry leaves, add hot pepper, dill, garlic and lay out the vegetables. Sprinkle with leaves again and add the remaining cucumbers and tomatoes.

Cover the very top with horseradish leaves and sprinkle with mustard so that mold does not appear. Cover the top with a lid and put oppression. Ideally, they should be kept at room temperature for about a week to ferment, and then they should be removed to the cellar for three to four weeks to be salted.

Recipe 4. Normal pickling tomato in a barrel for the winter

tomatoes - 10 kg
dill, parsley - 200-250 gr
mint - 30-50 gr
bitter pepper - 20-30 gr
garlic - 100 gr
currant leaf - 30-40 pcs
cherry leaf - 30-40 pcs
grape leaf - 20-30 pcs
brine - for 10 liters of liquid 700-800 g of salt for green tomatoes and 800-1000 g for red

To prevent the vegetables from cracking during salting, you need to choose a barrel with a capacity of up to 50 liters. Tomatoes are selected at the same maturity.

Spices are placed in a barrel in three rows: on the bottom, in the middle and on top.

Vegetables must be packed tightly so that they do not become salty.

At the end, pour brine into a barrel with tomatoes, put horseradish leaves on top and sprinkle with mustard to avoid mold. We take out the keg to the cellar for storage, and after two or three weeks we serve the tomatoes.

Salting green tomatoes in a barrel (recipes)

Recipe 1. Spicy tomatoes in a barrel for the winter

green tomatoes - 5 kg
sweet pepper - 1 kg
red hot pepper - 5 pieces
garlic - 5 heads
dill - 2 bunches
parsley - 2 bunches
brine - for 5 liters of liquid 250-300 g of salt
currant leaves, grapes - 50-60 gr

My vegetables. Cut the pepper into pods. Put currant leaves, grapes and spices in a container. Pour tomatoes, bell peppers on top and shake to seal. We shift again with leaves, put garlic, pepper, dill and parsley. Pour the remaining tomatoes and peppers and fill with brine. Put horseradish leaves on top and sprinkle with mustard to avoid mold. At the end, cover with a lid and put the load. To start the fermentation process, we leave the tomatoes for two or three days in the room, and then we take them out into a cool room and wait 3-4 weeks for salting them.

Recipe 2. Tomatoes with lemon balm and mint

tomatoes - 5 kg
dill - 100 gr
parsley - 100 gr
lemon balm, mint - 15-25 gr
bitter pepper - 10-15 gr
garlic - 50 gr
currant leaf - 15-20 pcs
cherry leaf - 15-20 pcs
brine - for 5 liters of liquid 350-400 g of salt

Before salting vegetables in a barrel, it must be rinsed and steamed. If the vegetables are too hard, then put them in boiling water for one to two minutes.

We put tomatoes in a barrel in rows, periodically shifting them with spices and currant and cherry leaves. When stacking tomatoes, it will be necessary to periodically shake the tub so that they lay down more densely and evenly salted. After placing the tomatoes and spices, pour in the brine prepared in the usual way: 350-400 grams of salt for green tomatoes for 5 liters of water. As a result, we cover the barrel with a lid and put the load on top. After three to four weeks, the tomatoes will be salted and ready to eat.

Recipe 3. Green tomatoes with apples

green tomatoes - 5 kg
apples - 1 kg
dill, parsley, horseradish - 150 gr
black currant - 50 gr
cherry leaves - 25 gr
garlic - 3-5 gr
red pepper - 7 gr
salt - 350 gr
water - 3.5 l

Soak the container before salting, rinse and steam. Put spices, currant and cherry leaves on the bottom of the barrel. Now we put the washed vegetables and apples, while shaking the barrel so that they settle down tightly.

Put the second part of the greenery on top and fill it with brine. If the barrel is in a cool place, then pour hot brine to make fermentation start faster. On top, in order to avoid mold, put horseradish leaves and mustard, then the lid and oppression.

Cold appetizer that can be enjoyed in winter (do not open the seamers ahead of time?).

Today we will share the Leno4ki98 recipe, which offers to cook barrel tomatoes in a plastic bucket or any plastic container, a recipe like mom's.

Barrel tomatoes according to mom's recipe! Real jam!

Do you know what a person lacks in a big city, where there is no vegetable garden, fresh air and mom's jam? And he lacks delicious and aromatic barrel tomatoes! It turns out that you don't have to have a barrel to make barrel tomatoes! It is enough to stock up on inspiration and wait 2-3 weeks.

You can use any bucket to make barrel tomatoes. The amount of ingredients depends on the amount of liquid. For a five-liter bucket of water I needed:

2.5 kg medium tomatoes,
horseradish root (1 piece),
dill and parsley (large bunch),
bitter pepper (1 piece),
sweet pepper (2 pieces),
garlic (to taste)
spices (peppercorns, salt, sugar).

Dissolve 150 g of salt and 100 g of sugar in 5 liters of warm water.

While the brine is cooling down, we put the tomatoes in our makeshift barrel. I stacked everything in tiers (tomatoes, herbs, spices, again tomatoes) that can be seen in the photographs.

After we have poured the brine, it is necessary to press down our tomatoes with something heavy (I use a brick for this, on top of a plate). We put our tomatoes in a cool place and enjoy an incredible aroma for 2 weeks! In two weeks, not earlier, you can taste the barrel tomatoes. If they seem too salty to you, then leave them to ferment for another week, then take a sample again.

If after some time you notice mold or cloudy water with a bloom on the surface of the bucket - everything is in order, gently remove the mold or foam with a spoon and put the tomatoes to ferment further.

Always store cask tomatoes in a plastic bucket or other container in a cool place: in the refrigerator, in the basement, or outside. But make sure that there is no subzero temperature, otherwise the texture of the elastic tomatoes will change, and the taste will suffer.

Bon Appetit!