Barrel tomatoes at home: “classic” in the best rural traditions and urban alternatives

Initially, only cabbage and cucumbers were fermented. Centuries ago, they did this without the use of salt. The fermentation process was started, but the workpieces were not stored for long. Some researchers believe that the Byzantines learned to grease vegetables for the first time, and the Slavs have already adopted methods from them. Over time, mushrooms, berries, fruits, various vegetables and even legumes began to be harvested.

During the reign of Catherine the Great, a tomato was considered an ornamental plant, so it was grown in flower pots. In European countries, they thought that tomato is a poisonous fruit. It was even used in coups d'etat and they tried to poison enemies. But such actions were unsuccessful.

Cooper Preparation

Containers such as barrel and tub are the most common options for storing pickles. Vegetables from them receive a special taste and aroma of wood. The barrel method is good in that the lactic acid fermentation process is active, as expected. The containers are made of environmentally friendly and natural material, which is absolutely harmless. It is also able to prevent the premature appearance of mold, as it has powerful antibacterial properties.

The shelf life of pickles largely depends on how correctly the container was prepared. There are a number of events that are required.

• Soaking. The process is needed for new products. But old tubs that have not been used for a long time can be processed. Soak the container so that the boards swell, and small slots are hermetically closed. Thus, the walls will gain the necessary density and reliability. The container is filled with water and stands until it swells. If this takes a long time, then the fluid in it periodically changes.
• Disinfection. Disinfecting treatment is necessary for both new and old containers. It is carried out by rinsing with boiling water. Additionally, salt or soda can be used. They clean the inner and outer surfaces of the tree, and then thoroughly rinse off.

Barrel tomato recipes the old fashioned way ...

In the recipes of tomatoes in a barrel for the winter, the cold cooking method is often used. What does it mean? There is no heat treatment of vegetables. The ingredients are poured with cold water with spices, although sometimes pre-boiled.

At home

Features Vegetables have a rich vitamin and mineral composition, so they are suitable for a children's menu. Tomatoes do not burst and retain a presentable appearance. Thanks to the "grandmother's recipe", they are obtained spicy, salty with a share of acidity.

Ingredients:

• 20 kg of tomatoes;
• 900 g of salt;
• ten leaves of blackcurrant;
• seven dill umbrellas;
• one garlic head;
• 15 liters of water.

Cooking

1. At the bottom we throw some of the spices.
2. We fill the barrel with tomatoes, between the layers we put the cloves of garlic, dill, currant leaves.
3. Dissolve the salt in water and pour the vegetables with a brine.
4. Cover with gauze, leave in the cold under oppression.
5. We take the sample after three weeks.

In own juice

Features Barrel tomatoes are prepared in a cold way with mustard, but instead of brine, tomato paste is used here. Thanks to this approach, soft salty vegetables with a sweet aftertaste are obtained. It goes well with meat dishes.

Ingredients:

• 20 kg of tomatoes;
• 250 g of grape leaves;
• 400 g of salt;
• 20 g of dry mustard;
• dill.

Cooking

1. Twist half the vegetables in a meat grinder.
2. Add salt in the puree, mix well.
3. We fill the bottom of the container with grape leaves, dill.
4. We lay vegetables, supplementing them with spices.
5. The last layer is grape leaves and a paste of tomato puree, mustard.
6. We leave in the cold under oppression.
7. After two to three weeks we taste.

"Sharp"

Features For this recipe, the best grade is "Cream." Vegetables are quite dense, well salted. The workpiece is sharp, so it is not recommended for the children's menu.

Ingredients:

• 10 kg of tomatoes;
• 50 g of capsicum;
• head of garlic;
• two to three tablespoons for every liter of water;
• 8-10 liters of water;
• leaves of horseradish, mint, blackcurrant, grape, cherry.

Cooking

1. We spread the third part of the leaves to the bottom of the tub.
2. We fall asleep tomatoes to half the capacity. Top with leaves, half pepper and garlic.
3. We report vegetables to the end. The last layer is made from the remaining seasonings and spices.
4. Fill with brine.
5. We put the container with oppression in the cold.

Stuffed green tomatoes

Features Excellent taste is not only ripe, but also unripe vegetables. Unlike reds, green tomatoes are not deformed. The appetizer turns out to be quite spicy and suitable for those who like "burning" dishes. Whole stuffed fruits look beautiful on the festive table.

Ingredients:

• 8 kg of green tomatoes;
• 400 g of garlic;
• 1.5 bunches of green celery;
• 400 g of white cabbage;
• eight pods of hot pepper;
• 8 l of water;
• 160-180 g of salt;
• 300 g of dill;
• 50 g bay leaf;
• allspice peas.

Cooking

1. We start with the filling: chop the celery lightly, chop the cabbage finely, chop the garlic into thick slices, and bitter pepper into thin rings.
2. We mix the products and leave to insist for 30 minutes.
3. We prepare the brine: add salt, bay leaf, a little dill, sweet peas to boiling water. Keep on fire for seven minutes. Filter and cool the marinade.
4. We make incisions in tomatoes and put the filling in them.
5. Fill the barrel with vegetables, shifting the layers with the remaining dill. Pour the marinade.
6. We close the lid and put oppression on top. Leave in the cold.
7. Pickles will be ready in 25 days.

... and how to act for residents of apartments

In the limited space of the apartment it is not possible to install a barrel. Another utensil comes to the rescue - pots, buckets, cans. Pickles in such containers are no less tasty than in wooden tubs.

In the pan

Features This is a way to cook salted tomatoes in a pan like barrel. If there is no place in the refrigerator, then we put the container on the balcony. You need a saucepan for 18-20 liters.

Ingredients:

• 12-13 kg of tomatoes of any degree of maturity;
• three garlic heads;
• three onions;
• three hot peppers;
• a tablespoon of sugar in 3 liters of water;
• four tablespoons of salt in 3 liters of water;
• a bunch of celery;
• two bunches of parsley;
• leaves of black currant, cherry and horseradish, dill.

Cooking

1. Onion and pepper cut into rings.
2. Fill the container with tomatoes. Between them we form three layers of seasonings and herbs: bottom, middle, top.
3. For pouring: we dilute salt and sugar in water (18-20 l, depending on the volume of the pan). We taste it, as the marinade should be quite salty.
4. Pour vegetables with brine so that it completely covers the tomatoes.
5. Cover with a lid, and put a load on it.
6. You can try in two to three weeks.

In a bucket

Features Making barrel tomatoes in a plastic bucket will not be difficult if the container is properly prepared. First you need to wash and dry the container well. We prepare pickles in a product from transparent plastic with a volume of 4-5 liters. So you can monitor the fermentation process. It is recommended to eat vegetables as soon as possible after the lid has been removed. They very quickly lose their elasticity, turning into slurry.

Ingredients:

• 2.5 kg of tomatoes;
• 100 g of sugar;
• 150 g of salt;
• one onion;
• one horseradish root;
• one bell pepper;
• three garlic cloves;
• peppercorns;
• 5 liters of water.

Cooking

1. Dissolve salt and sugar in warm water. Leave the brine to cool.
2. Cut the pepper into large slices, onion - rings, horseradish - shavings.
3. Lay the vegetables in layers: alternate the tomatoes with the rest of the components.
4. Fill with marinade, close the lid and squeeze something heavy.
5. After two weeks, we try the workpiece.

In banks

Features Barrel tomatoes in the jar, prepared in the fall, can stand until April. A long shelf life provides aspirin, which prevents bacteria from multiplying. Vegetables in a glass container roam and turn out acidic and slightly sharp.

Ingredients:

• 5-6 kg of tomatoes;
• five aspirin tablets;
• 200-250 g of salt;
• 400-500 g of sugar;
• 350-400 ml of vinegar;
• garlic, bay leaf, black pepper peas, dill;
• 7 liters of water.

Cooking

1. In boiled water we add sugar, salt, bay leaf, peppercorns. Remove from the stove and pour the vinegar.
2. We start laying with herbs, spices. Next, fill with tomatoes, throw the aspirin, crushed into powder, on top.
3. Fill with brine, close with nylon covers, leave in the cold.
4. We try the vegetables in two to three weeks.

What to do if there is only a bucket with chips and spots of rust? Barrel tomatoes can be cooked at home even in unsuitable, it would seem, containers.For this, special plastic bags for salting are sold in stores. First, tomatoes are placed in the bag, and then they are put full in a pan, barrel or bucket. Thus, vegetables do not absorb harmful components, odors or tastes, as they do not touch the walls of the container.

Other homemade recipes