Top 10 best recipes on how to pickle tomatoes in a barrel, features of container preparation and storage of ready-made pickles

Summer residents often face difficulties in storing the harvested crop. Not all fruits remain fresh for a long time, so they are salted and pickled. Let's talk about the basic recipes for salting 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... Salted the fruits gradually, as they ripen, spread 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 an incomparable taste of barrel preparation.

For example, winemakers prefer to use just such a container. Oak is resistant to wear and temperature fluctuations. When purchasing a barrel, check the correctness of its manufacture, the absence of glue and the use of wax for tightness.

Important! Linden tub is more suitable for honey, since the tree conveys all the smells. Aspen adds bitterness and the smell of a Christmas tree 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, the tub is filled with cold water, which is changed every 3 days until the liquid becomes clear. After the barrel is steamed with boiling water with dill, covered with a film and a warm blanket, wait until it cools completely. Then washed several times with warm and cold water in turn.
2. If the barrel has already been used, it is washed and scrubbed from the inside with a stiff brush. Iron hoops are cleaned of rust and painted. The dried tub is covered with 2-3 kg of quicklime, filled with boiling water, covered with a lid and left for 3 hours. After it is washed well.

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

If the container is dry, water is added to it within 2 weeksuntil the slots are closed.

Barrel Tomato Recipes

How to pickle tomatoes in a barrel? Let's figure out the peculiarities of preparing such snacks.

Traditional way of salting

Ingredients:

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

Cooking process:

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

Take a note:

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Barrel tomatoes in cold brine without vinegar

These tomatoes are easy and quick to cook.

Ingredients:

• tomatoes in a 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 liters.

Cooking process:

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

 Important! At the first appearance of mold, the gauze is changed to a new one.

Tomatoes with bay leaves

Ingredients:

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

Preparation:

1. We wash and sort out all the products.
2. We spread the first layer - dill and bay leaf. Pour pepper next.
3. Add tomatoes, bay leaf and pepper again.
4. Alternate layers again.
5. We prepare a brine from water and salt, pour a snack with it.
6. We use cheesecloth as an indicator of fermentation.
7. Tomatoes are ready in a month.

Delicious green tomatoes with garlic

When the tomato season ends, a lot of green fruit remains. They can also be salted.

Ingredients:

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

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. Clean hot peppers from seeds and cut into strips.
4. Cut each garlic clove into 3-4 pieces.
5. We spread the first layer - herbs, garlic, leaves.
6. Add tomatoes mixed with sweet and hot peppers.
7. Repeat the layers until the barrel is full. Put the dill and leaves on top.
8. Pour the prepared brine from water and salt.
9. We close with gauze and set the oppression.
10. We try in 21 days.

Spicy salted tomatoes

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

Ingredients:

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

Preparation:

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

Barrel tomatoes with mustard

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

It will take:

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

How to salt:

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

Salted tomatoes with black currant leaves

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

Ingredients:

• tomatoes in a 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 salting, as in the recipes above.
2. Put black currant leaves, coarsely chopped dill, horseradish and 1-3 slices of peeled hot pepper on the bottom.
3. Next, put the tomatoes to the middle of the container.
4. Alternating layers. We make the top one from greens and hot peppers.
5. Prepare the brine from water and salt, cool, pour in the tomatoes.
6. We cover the container with gauze, which we change as needed.
7. After 30 days, the snack will be ready.

Russian recipe for cold salting

It's easy to ferment salty red tomatoes in a barrel according to a Russian recipe.

It will take:

• 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 liters.

Preparation:

1. Wash and dry the products.
2. Cut the carrots into long strips.
3. Tear hot peppers into pieces with our hands.
4. Cut the garlic in half.
5. We spread 1/3 of the spices and herbs on the bottom of the barrel.
6. Add half of the tomatoes.
7. We alternate layers, the last one - spices and herbs.
8. Fill the appetizer with cooled brine from water, salt and sugar.
9. Leave warm until fermentation begins. We take the finished tomatoes to a cold place.
10. We try in a month.

Barrel green tomatoes "Lick your fingers"

Previously, green tomatoes were not appreciated, so pickling them was not worth a lot of financial costs. Now such blanks have risen in price. They are loved for their pronounced 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 liters.

How to salt:

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

Fill 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. Cooking tomatoes, put in layers in a barrel.
2. Sprinkle each layer with salt.
3. We cover the barrel with oppression and wait for the tomatoes to let the juice and fermentation begins.
4. After 2 weeks we try the appetizer.

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

Storage rules for salted tomatoes

So that the workpiece remains tasty and high-quality longer, observe some of the features of its storage:

1. The temperature is maintained from 0 to +40 ° C, the relative 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, the gauze is impregnated with a 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 casserole dish

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

The choice of the pan is well suited:

1. Enamelled dishes do not react to brine, they are convenient to wash, but the lids do not always fit tightly, which provokes the formation of mold.
2. Ceramic containers have the same benefits. Cons - heavy weight and fragility.
3. Glassware does not absorb odors, washes well, transparent, but not shock-resistant.

To prepare such salting, 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 peas to taste.

How to salt:

1. Pour boiling water over the pan.
2. We put half of the prepared herbs and spices on the bottom, tomatoes on top.
3. We close everything with the remaining ingredients.
4. Prepare the brine at the rate of 70 g of salt per 1 liter of water. Pour the tomatoes with the cooled marinade.
5. We eat a snack in a month.

In a jar like a barrel

Instead of a saucepan a jar is also used for salting 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 branches.

Preparation:

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

Tips & Tricks

The main nuances of cooking salted barrel tomatoes:

1. Vegetables are selected very carefully, dense fruits are used (for better salting, tomatoes are chopped in several places with a toothpick).
2. In a large container, hard tomatoes are placed closer to the bottom, and softer ones on top.
3. Very hard fruits are not used.
4. Large vegetables are pre-cut in half to make sure there is no rot. One such tomato can ruin an entire barrel.
5. To prevent the appetizer from being oversalted, the tomatoes are stacked tightly to each other.
6. Cultivars with a white core in the form of a rod are not used.
7. Carefully choose the container for the workpiece.

Conclusion

Any salting recipe is universal, the ingredients can be changed to suit your taste. If the tomatoes are salted, add a little less salt, 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 saucepan or jar will do. The dishes and the fruits themselves are carefully selected to get a tasty and high-quality snack that will be stored for a long time.