Top 10 best recipes for pickling tomatoes in a barrel, features of preparing containers and storing ready-made pickles

Summer residents often face difficulties storing their harvest. Not all fruits remain fresh for a long time, so they are salted and pickled. We'll tell you about the basic recipes for pickling tomatoes in a barrel and recommendations for their preparation.

How to prepare a barrel for salting

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

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

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

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

After selection the barrel is being prepared for salting:

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

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

If the container is dry, add water to it within 2 weeksuntil the cracks close.

Recipes for tomatoes in a barrel

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

Traditional salting method

Ingredients:

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

Cooking process:

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

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Barrel tomatoes in cold brine without vinegar

These tomatoes are easy and quick to prepare.

Ingredients:

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

Cooking process:

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

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

Tomatoes with bay leaves

Ingredients:

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

Preparation:

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

Delicious green tomatoes with garlic

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

Ingredients:

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

How to cook:

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

Spicy salted tomatoes

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

Ingredients:

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

Preparation:

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

Barrel tomatoes with mustard

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

Will need:

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

How to salt:

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

Salted tomatoes with blackcurrant leaves

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

Ingredients:

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

Cooking process:

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

Russian recipe for cold pickling

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

Will need:

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

Preparation:

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

Barrel green tomatoes "You'll lick your fingers"

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

Ingredients:

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

How to pickle:

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

Salt dry

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

Ingredients:

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

Preparation:

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

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

Rules for storing salted tomatoes

To ensure that the preparation remains tasty and of high quality longer, observe some features of its storage:

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

Tomatoes in a pan like barrels

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

Carefully choose pans:

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

To prepare this pickling you will need:

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

How to salt:

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

In a can like barrels

Instead of a saucepan a jar is also used for pickling vegetables.

Ingredients:

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

Preparation:

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

Tips and tricks

Basic nuances of preparing salted barrel tomatoes:

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

Conclusion

Any pickling recipe is universal, the ingredients can be changed to suit your taste. If the tomatoes turn out to be over-salted, add a little less salt and experiment with spices.

The most delicious tomatoes are obtained in a wooden barrel, especially an oak one. But if there is no such container, a pan or jar will do. The dishes and the fruits themselves are carefully selected in order to obtain a tasty and high-quality snack that will be stored for a long time.