Barrel tomatoes: a recipe for a savory snack

Suitable for pickling as red and browntomatoes, and green. Usually the harvesting of vegetables is carried out after harvesting all the crops from their infield - late autumn, with the first frosts. The most delicious are cask tomatoes. Recipe, whatever you take from a huge variety, always involves rejecting the damaged fruit. Even salted tomatoes are not suitable for pickling. They can spoil the whole mass, as they become too soft after thawing. In this article there are several ways how to prepare for the winter barrel tomatoes. The recipe, based on the use of brine and various condiments, varies depending on the ratio of the ingredients taken and their availability.

Tomatoes are barrel: the recipe depends on the maturity of the fruit

Red tomatoes differ significantly in theirdensity from green. Therefore, you need to salt the fruits of different maturity separately. Ripe at the same time quickly reach the readiness. The time required for the conservation of green is about the same as for cucumbers.

Recipe for green cask tomatoes: what fruits can be used for pickling?

Selecting fruits that are suitable for conservation, it is worthtake into account the degree of their maturity. Tomatoes that have an intense green color should not be used for pickling. In this stage of maturity, the fruits do not contain sugar, but they also have low acidity. Their taste is full of astringency, and they have a smell, characteristic of green leaves. Therefore, take from the total mass only fruit, the color of which is somewhat whitish, which is a sign of the initial stage of ripeness.

Cask tomatoes: recipe for spice filling

There are several options for combining seasonings and herbs, some of them are given below (the weight of products necessary for pickling 100 kg of tomatoes):

1. The green mass of dill is 1.5-2 kg.
2. Spicy-sharp mixture: 1 kg of dill and fresh black currant leaves, 0.5 kg of sharp horseradish leaves, tarragon and peeled garlic cloves, 0.3 kg basil, coriander, chilli pepper and dried pepper.
3. Moderately sharp green mass: 2 kg of fresh dill umbrella, 1 kg of leaves of any parsley, black currant, celery, cherries, 0.5 kg of dried and fresh pepper.

Barrel tomatoes: recipe salting

Brine preparation takes a different amountsalt. For brown and green tomatoes per 10 liters of water you need 0.7-0.8 kg, for red and pink - 0.5-0.6 kg. The solution boil and cool. Before laying all the products, wash in cold water and let it drain. For green vegetables, you can take large containers - up to 100 liters, brown is better to salt in smaller containers - not more than 50 liters. Completely red tomatoes are usually harvested in 10-liter buckets or pans. At the bottom of the dishes lay a piece of greenery with seasonings. Then, alternate all the components with layers. You can immediately fill the brine in small portions while laying. Cover the top of the pickle with a layer of cotton cloth and a wooden mug. Leave the container in the room for 2-3 days, then necessarily take out in a cool room. After about 4-6 weeks, a savory snack will be ready!