How to Make Barrel Green Tomatoes at Home: Best Recipes and Cooking Tips

Green tomato appetizer will decorate the table regardless of the season. Such a preparation is considered a healthy dish in which all the beneficial properties of tomatoes are preserved.

Each housewife chooses a cooking recipe to her taste, and also creates her own unique methods of salting, experimenting with ingredients. This article presents the best recipes for harvesting green tomatoes with a photo and a step-by-step description of the preparation.

The benefits of barrel tomatoes

The simplest and most common way of harvesting fruits is salting and pickling in a barrel. Salt and lactic acid act as preservatives. They prevent the growth of harmful microorganisms and damage to the workpiece.

The benefits of using 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 salting process;
• thanks to lycopene, tomatoes are known for antioxidant properties, 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 vessels, thin the blood, normalize stool.

Features of pickling tomatoes in a barrel

For salting vegetables, it is recommended to use odor-free 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 add pungency and piquancy to the appetizer, put hot pepper and garlic, season with ground pepper and peas, bay leaves.

A third of the spices are placed on the bottom of the container, the same amount is placed 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 tomato flavor richer, add a little sugar or honey. The mustard powder added to the brine will add spice to the tomatoes, preserve their taste for a long time and prevent spoilage.

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

Features of storage in barrels

Barrels of green tomatoes are stored 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 containers. Oppression is placed on top, and under it is a white cotton cloth dipped in vodka. Every 3 weeks they take it off, wash it, change the impregnation.

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

If tomatoes are salted in jars, they are pre-cooled and only then sent to storage in the basement, otherwise the vegetables will bloom.

Tomato preparation

Suitable for pickling green tomatoes of any varieties, except salad and sauce. A prerequisite is the same size of the fruit, no damage or signs of spoilage. Rotten, with specks, irregularities, fungus-affected tomatoes will not work. Before harvesting for future use, the tomatoes are thoroughly washed under running water, 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.

The best recipes

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

There are many recipes: from classic to original with tomato paste, ketchup, mustard.

At home

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 leaves, currants - 400 g.

Cooking process:

1. The selected vegetables and herbs are washed, the garlic is peeled, the hot pepper is cut into slices.
2. The barrel is installed in advance in the place where it will be salted and stored.
3. At the bottom of the sterilized barrel, spread 1/3 of the herbs, garlic, seasonings and pepper, fill the container up to half with tomatoes.
4. Then they put another part of the greens, fill the barrel to the top, placing the remaining greens, garlic and seasonings on top.
5. To prepare the brine, boil water, add salt, stir until dissolved and cool.
6. Pour the tomatoes so that they are completely covered with liquid.
7. Establish oppression. After 1.5 months, the snack is ready to eat.

The same grandmother's 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. They cut out the core of the tomatoes, put a clove of garlic, a sprig of parsley, connect the two halves of the tomato and send them into a barrel.
2. The barrel filled with fruits is poured with brine made from pure spring water and salt.
3. Cover with a piece of cloth, sprinkle with mustard powder on top and put oppression.
4. Leave for 3-5 days for fermentation, then send to a cool place.

Vigorous barrel tomatoes

For cooking you will need:

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

Cooking method:

1. Garlic, horseradish, pepper pods are chopped, tomatoes are washed.
2. Tomatoes are laid out in a container, mixed with garlic and other spices.
3. Pour salt into boiling water, stir until dissolved, cool the brine, pour it into a barrel so that it covers the fruits.
4. The filled barrel is left warm for 3 days, then transferred to the cold.

Spicy Whole Fruit Recipe

Prepare 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 or chilli pepper - 15 g;
• water - 8 l;
• salt - 500 g;
• sugar - 7 tbsp. l.

Salting recipe:

1. Whole tomatoes, leaves, greens are washed, the garlic is cut into slices.
2. Part of the seasonings is placed at the bottom of the container, then tomatoes are laid, 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. Tomatoes laid in a barrel are poured with a solution, oppression is put, left to ferment for 45 days.

The old-fashioned barrel tomato recipes

For cooking 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. 1/3 of the spices are placed on 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 put back.
3. The top layer is also made from greens, the salt is dissolved in water and poured into a container.
4. Cover with clean gauze, set oppression, keep the container in a cold place. After 20 days, the snack is ready.

Cold method of salting tomatoes with mustard

Cold pickled tomatoes retain magnesium, potassium and other nutrients, and the mustard added to the snack makes the product spicy, fragrant and extends the 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. Tomatoes are placed in a container, shifting with pepper, bay leaves.
2. Dissolve salt and sugar in water, stir, pour tomatoes with cold brine.
3. Pour mustard powder on top, cover with gauze, leave under oppression for 3 weeks.

Tomatoes salted 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 liters.

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. The cooled brine is poured into a barrel with tomatoes, covered with a clean cloth.
4. The snack 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 to pickle green tomatoes using overripe red tomato filling.

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;
• leaves of currant, cherry - 10 pcs.

Salting process:

1. Prepared green fruits are placed in a barrel, mixed with seasonings and herbs.
2. Prepare the fill. To do this, pass red tomatoes through a meat grinder, bring to a boil, add salt.
3. Green tomatoes are poured with hot tomato, oppression is applied.

Salted carbonated tomatoes

You will need the following products:

• tomatoes - how much 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 tab.

Cooking method:

1. Green tomatoes are placed in a jar, shifting with seasonings and spices.
2. Water is combined with bulk ingredients, fruits are poured, 10 aspirin tablets are placed on top.
3. The container is closed with nylon lids, 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 branches;
• dill - 1 bunch;
• horseradish - 3 leaves;
• tarragon - 1 sheet;
• 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.

Cooking procedure:

1. They take an enameled bucket without chips and cracks, put herbs and spices on the bottom.
2. Next, lay out the tomatoes, alternating with layers of herbs and spices. They start with large fruits, 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 oppression, ferment for 2 weeks in a warm room.

In a saucepan

For pickling tomatoes, a regular enamel pan is suitable, the method does not differ from the previous ones. Spices and brown tomatoes are placed in a container, covered with a lid. Carefully monitor that the appetizer does not spoil.

Make sure that the lid on the pot is tight, otherwise it will cause mold!

Salted green tomatoes in jars like barrels

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

Such dishes do not absorb odors, they are easy to clean, they are tightly closed with a lid, and they are easy to carry from place to place. However, such a container is fragile and with the slightest careless movement there is a risk of saying goodbye to blank.

It is interesting:

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

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

Nuances and recommendations for cooking

Here are some tips for preparing your snack:

1. To make the tomatoes salted faster and more evenly, they are pierced in several places.
2. It is better not to use hard fruits. If there are most of them, the tomatoes blanch for 1-2 minutes. Tomatoes with a white stem in the middle are also removed.
3. Larger fruits are placed on the bottom of the container so that small and soft ones do not crumple during the salting process.
4. Large tomatoes often rot on 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 and signs of rot.

Having created favorable conditions for lactic acid fermentation, a product is obtained without a pungent, pungent taste.