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

Green Tomato Snack 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.

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.

Best Recipes

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

There is a large number 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:

1. Selected vegetables and herbs are washed, garlic is peeled, hot peppers are cut into slices.
2. The barrel is installed in advance in the place where it will be salted and stored.
3. Place 1/3 of the herbs, garlic, seasonings and pepper on the bottom of the sterilized barrel, and fill the container halfway with tomatoes.
4. Then add some more greens, fill the barrel to the top, placing the remaining herbs, garlic and seasonings on top.
5. To prepare the brine, boil water, add salt, stir until dissolved and cool.
6. Pour in the tomatoes until they are completely covered with liquid.
7. 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:

1. 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.
2. A barrel filled with fruits is filled with brine prepared from pure spring water and salt.
3. Cover with a piece of cloth, sprinkle mustard powder on top and apply pressure.
4. 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:

1. Garlic, horseradish, pepper pods are crushed, the tomatoes are washed.
2. The tomatoes are placed in a container, mixed with garlic and other spices.
3. Salt is poured into boiling water, stirred until dissolved, the brine is cooled, and poured into a barrel so that it covers the fruit.
4. 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.

Pickling recipe:

1. Whole tomatoes, leaves, greens are washed, garlic is cut into slices.
2. Some of the seasonings are placed at the bottom of the container, then tomatoes are added, sprinkled with chopped garlic, herbs, seasonings and pepper.
3. To prepare the brine, salt, sugar, ground pepper are dissolved in water, the brine is boiled and cooled.
4. 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:

1. Place 1/3 of the spices at the bottom of the container.
2. The barrel is filled with tomatoes to the middle, a layer of spices is made, then the tomatoes are added again.
3. The top layer is also made from greens, salt is dissolved in water and poured into a container.
4. 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.

1. The tomatoes are placed in a container, topped with pepper and bay leaves.
2. Dissolve salt and sugar in water, stir, and pour cold brine over the tomatoes.
3. 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:

1. Prepare the brine by mixing salt and sugar in boiling water.
2. Tomatoes are placed in a container, sprinkled with cherry and currant leaves and other spices.
3. Pour the cooled brine into the barrel with tomatoes and cover with a clean cloth.
4. 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:

1. The prepared green fruits are placed in a barrel, mixed with seasonings and herbs.
2. Prepare the filling. To do this, pass red tomatoes through a meat grinder, bring to a boil, and add salt.
3. 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:

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

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:

1. Take an enamel bucket without chips or cracks, put herbs and spices on the bottom.
2. Next, lay out the tomatoes, alternating with layers of herbs and seasonings. They start with large fruits and put small ones on top.
3. Prepare the brine. To do this, dissolve salt in raw cold water, stir until completely dissolved, pour tomatoes in a bucket.
4. 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 workpiece.

This is interesting:

Where and how to store green tomatoes so that they turn red as quickly as possible.

An amazing variety of green tomatoes is the “Swamp” tomato.

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.

Conclusion

Pickled tomatoes are one of the favorite snacks on any table. To prepare them, any container is suitable, but the most delicious ones are obtained in a wooden barrel. The containers are sterilized, the fruits are selected without damage or signs of rot.

By creating favorable conditions for lactic acid fermentation, a product without a pungent, pungent aftertaste is obtained.