Barrel green tomatoes for the winter

Content

1 How to prepare a new barrel
2 Features of salting tomatoes in a barrel
3 Traditional barrel green tomatoes
4 Salted tomatoes in a barrel with sugar
5 Green tomatoes pickled in a barrel in tomato juice
6 Pickled tomatoes with mustard
7 Pickled tomatoes with cucumbers
8 Bulgarian pickled tomatoes
9 Features of storing fermentation in barrels

Just a hundred years ago, all pickles in Russia were prepared in barrels. They were made from durable oak, which only became stronger from contact with water and saline solutions. Tannins contained in wood protect fermented products from spoilage, preventing mold and fungi from developing in them. And tannins give them a special taste that cannot be obtained in any other container. Vegetables do not lose their juiciness and remain strong and crispy. The barrels were passed down from generation to generation in the family and were stored for a very long time. A new barrel must be prepared for use.

How to prepare a new barrel

The new barrel must be thoroughly washed to remove sawdust until the water runs clear. To free the wood from excess tannins and allow the wood to swell and the joints to become airtight, soak the barrel in hot water. First, fill it 1/5 with hot water. After an hour, add the same amount and continue to do this until the container is full. After a day, pour out the water and repeat the procedure.

Advice! When steaming, it is good to add a few sprigs of juniper. It has bactericidal properties.

Immediately before salting, the barrel should be fumigated with sulfur and then rinsed with boiling water.

Advice! Wipe the barrel and the pressing circle well with a clove of garlic cut in half.

If we ferment vegetables in a barrel for the first time, then we will have to add more salt to the brine, since the wooden walls absorb it. Wooden barrels should not be placed directly on an earthen floor. It is necessary to make a stand and sprinkle the floor under the barrel with sawdust so that it absorbs moisture.

Features of salting tomatoes in a barrel

You can salt any vegetables in such a container. Green tomatoes in a barrel will be especially tasty. Tomatoes are pickled at home in small barrels, usually no more than 20 liters. For pickling, tomatoes of any degree of ripeness, currant, cherry, horseradish leaves, parsley and horseradish roots, dill, parsley, and basil are used.

Attention! 1/3 of the spices are placed on the bottom of the barrel, the same amount is placed on top of the vegetables, the rest is evenly placed between the tomatoes when they are placed in the container.

Be sure to add garlic. For spiciness add hot pepper pods. Sometimes fermentation is seasoned with peppercorns or ground bay leaves. Brine can be prepared only from salt and water.

Attention! Salt is used without additives and in no case iodized.

To speed up fermentation and improve the taste of tomatoes, sugar is sometimes added to it, which can be replaced with honey. Powdered mustard is often added to the brine. It adds pungency to the tomatoes and prevents them from spoiling. There are many pickling recipes that include bell peppers, cabbage, cucumbers and even fruits: apples, grapes, plums in the company of tomatoes. Let's start with a simple recipe according to which green barrel tomatoes are traditionally salted for the winter.

Traditional barrel green tomatoes

For every 10 kg green tomatoes need to:

300 g dill with umbrellas;
50 g each of tarragon and parsley;
100 g each of cherry and currant leaves;
large head of garlic;
a couple of hot pepper pods;
for brine, for every liter of water - 70 g of salt.

We place the washed tomatoes in a barrel, at the bottom of which some leaves and greens are already laid out. Don’t forget about the cloves of garlic and chopped hot peppers, which need to be distributed between the tomatoes. We do the same with leaves and herbs, the rest of which we place on top of the tomatoes. Dissolve salt in cold spring or well water and pour the brine into the barrel.

Attention! If you take water from the tap, you need to boil it and cool it.

We install the load and take it out into the cold for a month and a half.

Pieces of horseradish root placed on top of the barrel will protect vegetables from spoilage.

Another easy way to prepare salted barrel tomatoes, but with added sugar.

Salted tomatoes in a barrel with sugar

For every 10 kg of tomatoes you need:

200 g dill;
100 g each of currant and cherry leaves;
hot pepper according to your own desire and taste;
for brine per 8 liters of water - 0.5 kg of salt and sugar.

The cooking method is no different from that in the previous recipe. Tomatoes in a barrel for the winter can be prepared not only in brine, but also in tomato juice. How to pickle such tomatoes?

Green tomatoes pickled in a barrel in tomato juice

For 10 kg of green tomatoes you will need:

200 g dill with umbrellas;
10 g each of cherry and currant leaves, a large horseradish leaf;
6 large heads of garlic;
100 g horseradish root;
teaspoon ground red pepper;
for filling: 6 kg of red tomatoes, you can take overripe ones, 350 g of salt.

Seasonings are divided into 2 parts. One is placed on the bottom, and the second is placed on top of the green tomatoes.To fill, tomatoes are passed through a meat grinder or crushed in a blender bowl. The resulting juice must be boiled, dissolving salt in it and immediately poured into the tomatoes. Set the pressure and take it to a cool place. The fermentation is ready in a month and a half.

Another simple one barrel green tomatoes recipe for the winter.

Pickled tomatoes with mustard

For 10 kg of unripe tomatoes:

100 g horseradish roots;
50 g each of currant and cherry leaves;
dill and parsley 100 g each;
30 g dill seeds;
5 heads of garlic;
for brine: for 10 liters of water, a glass of salt and mustard powder, sugar - 2 cups.

Cut the peeled horseradish root into thin strips. Lighten the greens a little. Boil cherry and currant leaves in boiling water for 7 minutes. Take them out of the water and dissolve all the salt and sugar in the broth. After cooling, stir mustard into the broth.

Advice! The brine should settle well and lighten.

Pour it into tomatoes with herbs, horseradish and garlic placed in a barrel. Store under pressure in the cold. Ready pickled tomatoes in about a month.

You can make salted tomatoes with the addition of other vegetables. Salting them is not difficult at all, and the dish turns out much tastier and healthier.

Pickled tomatoes with cucumbers

They will need:

5 kg of cucumbers and green tomatoes;
10 leaves of currant and cherry;
6 heads of garlic;
150 g dill;
2 large leaves of horseradish;
10 peppercorns;
for brine: for 8 liters of water – 0.5 kg of salt.

If the barrel is old and its integrity is in doubt, you can put two large food plastic bags inside it, one on top of the other. Place some leaves and dill on the bottom, then all the washed cucumbers, sprinkle with garlic and peppercorns, again a layer of dill and leaves, place tomatoes on them.Cover everything with leaves and dill. Don't forget to add garlic and peppercorns to the tomatoes.

Advice! For pickling, it is better to choose strong, small-sized cucumbers and always pickled varieties.

Dissolve the salt in boiling water and pour the cooled brine over the vegetables. We install oppression. After storing in the cold for 2 months, the pickling will be ready.

Can ferment green tomatoes with sweet peppers, cabbage, carrots and cucumbers. This is how they salt them in Bulgaria.

Bulgarian pickled tomatoes

For 2 kg of green tomatoes you need:

2 kg of late varieties of cabbage;
from 3 to 5 kg of bell pepper;
2 kg of small carrots;
2 kg of cucumbers;
0.5 kg of various greens: dill, celery, parsley;
for brine: per 10 liters of water – 0.6 kg of salt.

Wash all vegetables well. We cut the cabbage into slices along with the stalk, small heads of cabbage into 4 parts, large ones into 8 parts. We peel the carrots, prick the peppers in the stalk area, and soak the cucumbers in water for 3 hours. Place half of the greens on the bottom, then layers of vegetables, and the rest of the greens on top. Boil and cool the brine. We pour it into the fermentation, set the pressure, and let it ferment in a warm place for 2 to 4 days. Then we take it out into the cold. After 3 weeks, the fermentation is ready. Store it at a temperature close to zero.

Features of storing fermentation in barrels

Store them at 1-2 degrees Celsius. It is impossible to freeze the fermentation. Under the oppression you need to place a clean white cotton fabric. It needs to be soaked in vodka or sprinkled with dry mustard. Once every 3 weeks, the fabric is washed and the impregnation is renewed or re-sprinkled with mustard. If mold appears on the surface of the brine, it must be removed and the fabric replaced.

Barrel pickled tomatoes are a healthy product.When used systematically, they can improve intestinal function and boost immunity. This is facilitated by lactic acid - it is found in all fermented products. Many vitamins, which are completely preserved with this method of preparation, will help prevent vitamin starvation, especially since fermentation is well preserved until spring.