Barrel green tomatoes - 4 recipes for salted tomatoes at home

Hello, dear readers! The pickling season is already in full swing. This means that it’s time to share your favorite and delicious pickle recipes. Agree, it’s so nice to enjoy vegetables from your own garden in the cool winter season. Therefore, now I will tell you how to cook barrel green tomatoes. How to marinate reddish ones, see another article.

Previously, in villages, tomatoes were fermented for the winter in huge wooden barrels. At the moment, housewives mainly use glassware. But you can also ferment in an ordinary plastic bucket. The tomatoes will turn out just as tasty as barrel tomatoes, if everything is done correctly.

Tomatoes are usually salted using the cool method. This means that the brine does not need to be boiled, but consists only of salt and water. Do not boil or sterilize pickling jars, but simply rinse them with soda. You can prepare it with garlic, pepper, dill, horseradish, currant leaves, aromatic peas or mustard seeds. It’s impossible to list all the suitable herbs. And how delicious they are with fried potatoes or chicken chops. So read the selection and remember the best recipes

Green tomatoes for the winter in a plastic bucket, pickled using the cool method

To begin with, I’ll tell you the first pickling recipe that my mother taught me. This is how I pickle tomatoes every year. It turns out very tasty! Such tomatoes will be perfect for any formal table or family dinner.

To make it, prepare:

9 kg of tomatoes (10 liter bucket);
6-8 bunches of dill;
7-10 sprigs of celery;
5-7 sheets of horseradish;
1-2 branches of tarragon;
10 cherry leaves;
4-5 heads of garlic;
1 tbsp. coriander seeds;
1 tbsp. mustard seeds;
5-6 bay leaves;
rock salt;
1 tsp dark pepper consistency;
5 liters of water.

Manufacturing step by step:

1. Moderately distribute 3-4 sprigs of celery, a small bunch of dill, 3 leaves of horseradish, 1 sprig of tarragon, 5-6 bay leaves and cherry leaves on the bottom of the bucket. Add coriander seeds, mustard seeds and peppercorns.

2. Chop 2 heads of garlic into a bucket. There is no need to peel the garlic, just break the head and lay out the cloves completely.

3. Place the tomatoes in a single layer on the grass pad.

4. Place 3-4 bunches of dill along with inflorescences, 2-3 branches of celery, 1-2 leaves of horseradish and 1-2 heads of garlic on the vegetables. Layer the vegetables and herbs in this way. You should get 2-3 layers.

It is better to place medium-sized tomatoes at the very end. This way they will not be crushed under the weight of the largest tomatoes.

5. Prepare brine at the rate of 3.5 tbsp. salt per 1 liter of cool raw water. The brine should cover the top fruits halfway. For tomatoes this size you will need 5 liters. water and 17.5 tbsp. salt.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Very tasty pickled tomatoes for the winter - ordinary recipes with and without vinegar
Let's learn how to cook pickled green tomatoes so tasty you'll lick your fingers
Quickly made lightly salted cucumbers - 6 recipes for crispy cucumbers

6. Pour the mixture with brine.

7. Place a weight on top of the tomatoes. An ordinary 5 liter water bottle is suitable for this. Ferment for 2 weeks in a warm room.

Keep the finished pickling cool. If everything is made correctly, they will be stored for a very long time. The preparation mixes well with beef or stewed pork.

Barrel green tomatoes, pickled in jars at home

If you like your veggies on the spicy side, you will literally love this recipe! Fermenting tomatoes in a jar with pepper is very simple. Prepare with the type of pepper that suits your taste best. After all, opening a jar of special homemade pickles in winter is a pleasure.

Ingredients for a 3 liter jar:

2 kg greenish tomatoes;
3 tbsp. salt;
2 bay leaves;
2 heads of garlic;
1 small chili pepper;
4-5 sweet bell peppers;
1 bunch of dill;
1 bunch of parsley;
7-8 dark peppercorns.

Step by step recipe:

1. Thoroughly rinse the herbs and vegetables. Finely chop the dill and parsley.

2. Finely chop the bell pepper, chili pepper and garlic. A blender is also suitable for grinding. If you don't like bell peppers, swap them for ratunda.

3. Mix the herbs and a mixture of peppers and garlic. It should turn out to be a thick porridge.

4. Prepare the tomatoes: make 2 cuts lengthwise and crosswise, but do not cut completely into slices. Place 1-2 tbsp inside each fruit. entrails.

5. Place the tomatoes in a glass jar. Add bay leaves, dark pepper and salt. Fill to the top with boiled water.

6. Cover with lids on top, but do not close, the fruits must breathe! Store in a warm place for 2-3 days. When the tomatoes have set, put the jar in the refrigerator or other cold space.

After 3-4 weeks, the pickles can already be served. This appetizer will literally not leave any pickle lover indifferent.

How to pickle green tomatoes in a saucepan, like barrel tomatoes?

If you have a huge steel pan at your dacha, then this recipe is especially for you. The resulting tomatoes are approximately the same as when salted in a bucket, but more flavorful and not as salty. You can add other herbs and spices to taste, the main thing without fanaticism. And absolutely, you can’t spoil the porridge with oil)

Required products:

25 kg of greenish tomatoes;
rock salt;
10-20 horseradish leaves;
10-15 celery sprigs;
5 huge clouds of dill;
5-7 cherry leaves;
5-7 currant leaves;
5-7 bay leaves;
10-15 reddish peppercorns;
10-15 dark peppercorns;
3-5 heads of garlic.

Manufacturing:

1. Wash and roughly tear the horseradish, celery and dill. Place half of the fresh herbs and the unpeeled cloves of 3 heads of garlic on the bottom of the pan. Add currant and cherry leaves, reddish and dark pepper.

2. Layer the bottom of the pan with tomatoes in 1-2 layers. The fruits should be pressed tightly together.

3. Place some of the remaining herbs and garlic on the tomatoes.

Layer in layers - tomatoes/greens. The thicker the layer of herbs, the more flavorful your pickling will be. I ended up with 5 layers.

4. At the end of preparation, add the bay leaf and the remaining pepper mixture.

5. Leave the dry mixture for a couple of days so that the tomatoes absorb the odors of the herbs.

6. Prepare brine at the rate of 2 tbsp. rock salt per 1 liter of water. Fill the tomatoes to the top with brine and leave in a warm room for 2-3 days.

Once the tomatoes have set, move the pan to the coolest, darkest area. There she will stand until you need a snack)

The usual recipe for finger-licking green barrel tomatoes, pickled with mustard for the winter

This recipe is very close to how grandmothers salted in the villages. This is the only way to pickle in a small town. The secrets of pickled greenish tomatoes with mustard, how to salt them so that the fruits come out fresh and are stored for a long time. All this and almost everything else in the video lesson below!

I hope you liked the current recipes. Naturally, there are a huge number of recipes for pickling tomatoes, and each one comes out with its own unique taste. How do you prepare vegetables for the winter? Don't forget to share your professional secrets and favorite supplements. Like, subscribe and share recipes with friends. See you soon.

Pickled green tomatoes in a jar like barrels

The most delicious and fragrant green tomatoes! The salted tomatoes turn out to be such that you can eat your brain off! They are moderately salty, vigorous and very appetizing! A jar of these tomatoes can be stored in a cold place all winter.

Main
Recipe groups
Pickled green tomatoes in a jar like barrels

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	19 kcal
Belkov:	1 g
Zhirov:	0 g
Carbohydrates:	3 g
Used:	25 / 0 / 75
H 100 / C 0 / B 0

Production time: 21 days

Step-by-step production

Step 1:

Prepare the necessary ingredients for pickling green tomatoes. In the recipe you can use brown tomatoes and those that have already begun to ripen a little. So, remove the stem from the tomatoes and rinse the tomatoes well in clean water. We will not sterilize the jars, which means that the tomatoes, herbs and containers in which the pickling will take place must be very clean.

Step 2:

First wash the container with the product, rinse thoroughly, and then, for greater confidence, rinse with baking soda. I salt green tomatoes in a large plastic jar, but you can use an ordinary three-liter glass jar.

Step 3:

Place a leaf of horseradish on the bottom of the dish.

Step 4:

Peel the garlic, rinse and press any clove with a knife so that it is slightly flattened. This will make the brine the most fragrant and tasty.

Step 5:

Send the garlic to horseradish.

Step 6:

Rinse the cherry leaves and add to the jar. If you have dill umbrellas, currant and raspberry leaves, use them for pickling too.

Step 7:

On any tomato in the area of the stalk, make several punctures with a toothpick, so the tomatoes will be salted faster and more evenly.

Step 8:

In a separate bowl, dissolve salt, sugar and mustard powder in clean water. Some recipes exclude mustard powder, I tried pickling without it. As practice has shown, with powder in the process of salting tomatoes, less plaque and mold appears, so use this component if possible. About salt: I took 2 heaped spoons, you can use it according to your own taste.

Step 9:

Pour brine over the tomatoes so that it covers all the tomatoes. If necessary, make one more or half portion of brine.

Step 10:

Next, you should install pressure so that the tomatoes do not float. I use a small cup for this purpose, fill it with brine and place it in a jar on top of the tomatoes (as in the photo).

Step 11:

Thus, the tomatoes are constantly in a fragrant brine. Leave the jar to steep at room temperature for a week. After a week, you can see a snow-white coating on top, this means that the tomatoes have been pickled and fermented. Carefully remove the deposits using a large spoon, cover the jar with a plastic or nylon lid and store and add salt in the refrigerator or any other cold space (for at least 3 weeks).

Step 12:

Salted green tomatoes are ready!

The longer the tomatoes are infused, the tastier they turn out! Be sure to try it and enjoy the taste that almost everyone has known since childhood!

Green tomatoes will serve as a good addition to meat and potato dishes, as well as kebabs and grilled sausages.

Bon appetit!

Barrel tomatoes at home

Pickled tomatoes are indescribably delicious! What could be tastier than juicy, burgundy, salted barrel tomatoes? You can eat these sweets without stopping.

Therefore, any housewife tries to prepare pickled tomatoes in the apartment and tries to create them like barrel ones.

Pickled tomatoes for the winter in jars
Barrel tomatoes at home in a bucket
Salted green tomatoes in barrel-style jars
Video - Salted green tomatoes in jars like barrels (pickled green tomatoes)
Quickly made pickled tomatoes

There are several wonderful recipes with which you can prepare truly salted tomatoes.

Tomatoes for pickling should be selected that are strong and ripe.

Pickled tomatoes for the winter in jars

Barrel tomatoes in a jar with cool brine are the most delicious food to accompany potatoes, rice, meat and any side dish or roast. Let's prepare pickled tomatoes for the winter in jars.

All they need for storage in an apartment is a cold, black space. For example, a basement in a high-rise building. It's not as cool as a cellar, but tomatoes can be stored there.

This is the recipe of our beloved grandmothers, this is the taste of youth. According to this recipe, salted tomatoes are poured with cool brine.

Ingredients:

Tomatoes (how many will fit in a jar)
Salt – 2 full tbsp. for 1 liter of water.
Leaves of horseradish, cherry, raspberry, grape.
Horseradish root – 4-5 cm per 3 liters. jar.
Umbrellas of dill - 3-4 per 3 liters. jar.
Garlic – 3-4 cloves per 3 liters. jar.

Manufacturing method:

Tomatoes need to be thoroughly washed, the core pierced with a match and placed in cleanly washed jars.
Let's prepare the brine. For brine, we use ordinary coarsely ground rock salt, which is not allowed to be iodized. Dissolve the salt in water, bring to a boil and let cool. The brine is boiled so that all the dirt contained in the salt remains on the bottom.
At the bottom of the jar we add dill, horseradish leaves, currants, cherries, grapes, and horseradish root. Fill the jar with tomatoes, also cover the top with horseradish leaves and fill with cooled brine.
Cover the jars with gauze or lids with holes and leave them warm for 2-3 days so that the tomatoes ferment.
Foam and, if a snow-white film appears, we often remove it. You can add brine as needed.
After the foam has formed, you need to let the tomatoes ferment for another 4-5 days.
After this, cover the tomatoes with a thick plastic lid and put them in the cold for further ripening. You will be able to eat them in 1.5 months.

Barrel tomatoes at home in a bucket

The recipe for barrel tomatoes for the winter in a bucket is designed for the fact that the apartment has a basement or there is a cellar in the garage, where the temperature does not rise above 10 degrees. There is no other way to preserve barrel tomatoes in a bucket, because they must ferment (ferment) for several weeks.

Tomatoes fermented in a bucket turn out much tastier than in a jar, because the ripening process is the same as in a barrel of the same size.

You can pickle tomatoes according to this recipe in a large square food container and put it in the refrigerator if you don’t have a cellar or basement. You can also ferment tomatoes in the refrigerator in a 5-liter jar instead of a bucket.

Ingredients:

Tomatoes (how many will fit in a bucket or container)
Salt – 2 full tbsp. for 1 liter of water.
Sugar – 1 tsp. for 1 liter of water.
Leaves of horseradish, cherry, raspberry, grape.
Horseradish root - 10 cm per bucket.
Dill umbrellas and seeds – 10 pcs. on a bucket.
Garlic – 1 head per bucket.

Manufacturing method:

Let's boil the brine. For 1 liter of water add 2 full tablespoons. salt and 1 tsp. Sahara. Sugar is added to speed up fermentation. After boiling, the brine should be cooled to room temperature.
At the bottom of the bucket we place a couple of horseradish leaves, currants, a few cloves of garlic, and dill umbrellas.
Be sure to prick any tomato in the stalk area with a needle or toothpick a couple of times. This is done so that the fruits are salted faster. Place the tomatoes in a bucket.
We place spicy leaves and garlic on top, cover with a leaf of horseradish, tucking it in on all sides (even if mold appears in the bucket, you can simply carefully remove the top leaf of horseradish).
Fill the tomatoes with strained and cooled brine to the top.
Place an inverted plate on top and a weight on it so that all the fruits are covered with brine.
Leave them at room temperature to ferment. In the heat, the tomatoes will ferment on the 3rd day - the brine will become cloudy, and bubbles will appear when you press on the plate. A white film (white mold) may appear on the surface. You can simply remove the top sheet of horseradish - all the mold remains on it
After the tomatoes have fermented, we leave them warm for another 5 days, and then tightly close the lids and put them in the cellar with a temperature no higher than +10 C, or in the refrigerator (if space allows) for 1.5 months.

Salted green tomatoes in barrel-style jars

Often, when harvesting, some tomatoes remain unripe. Pickled green tomatoes are a recipe that will help preserve unripe fruits and give them a unique taste.

Salted green tomatoes in jars like barrels have an inimitable taste and are perfect for any feast as a snack.

Ingredients:

Tomatoes (hard, green) - how many will fit in a jar or bucket.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Mustard (powder) - 1 tsp.

Manufacturing method

If necessary, prepare more brine so that there is enough for the number of tomatoes that were taken.

Let's prepare containers for pickling. These can be comfortable jars with a wide mouth, or you can salt in buckets. They must be washed and doused with boiling water.
Carefully wash the tomatoes. We pierce any tomato in the core area with a fork or toothpick and place it tightly in jars or buckets. You can also add horseradish, garlic, and herbs to the tomatoes to taste, but this is not necessary.
To make the brine, add salt and mustard to the water, mix thoroughly with a spoon and pour in the tomatoes until they are covered. The water for brine must be boiled but cooled.
Pour cool brine over green tomatoes.
After salting, you need to put unstained pieces of gauze on the jars, onto which mustard powder should be poured (1 tsp per jar). Mustard powder prevents the formation of mold.
Leave the jars or buckets at room temperature for a week, without a lid, and later you can take them to the coldest space, for example, to the balcony. And close the lid. And leave them there for 2-4 weeks.

These tomatoes last a long time, so you can salt them in large batches. Greenish barrel tomatoes have the most impeccable taste after they have been fermented for a month.

Video - Salted green tomatoes in jars like barrels (pickled green tomatoes)

Quickly made pickled tomatoes

Pickled tomatoes can quickly help out at the right moment when you urgently need a quick snack. They will be salted in 3 days and will taste no worse than barrel pickled tomatoes. Tomatoes salted using the fast method are very tasty and fragrant.

Ingredients:

Tomatoes (medium size) - 3 kg.
Petiole celery - 1 bunch.
Garlic (head) - 1 pc.
Dill (or 2 tbsp dill seeds) - 1 bunch.
Salt (per 1 liter of water) - 2 tbsp. l.
Sugar (per 1 liter of water) - 2 tbsp. l.

Manufacturing method:

Quickly made pickled tomatoes

Prepare celery, dill and garlic.
We cut off the tops with greens from the celery, and cut the petioles into pieces approximately 10 cm long. The dill can be laid in whole, or cut.
Wash the tomatoes properly and wipe dry.
In order for tomatoes to be salted in 3 days, you need to cut out the space where the stem was attached. You need to cut it carefully so that the hole is not very large, otherwise the fruit will spread when poured with boiling water.
Divide the garlic into cloves and peel.
Take 3 liters of water, bring to a boil, add salt and sugar.
Throw the celery trunks into boiling water for almost 30 seconds and immediately remove them with a slotted spoon.
Leave the pan with boiling water on low heat.
Place tomatoes, dill, herbs, celery stalks, and garlic in a jar.
You should try to place the tomatoes with their holes up, so that when pouring, air comes out of them, preventing the brine from penetrating inside.
We fill it all with hot brine, which we had on low heat.
You need to throw in about 1 glass of brine; if the tomatoes absorb water, then you will have to add a little the next day.
Leave the jar in a warm room. You can cover the neck with a saucer.
Within 3 days, the brine will become cloudy and bubbles will appear on the surface.

You can constantly test how ready the brine is. When you find it satisfactory in terms of acidity, close it with a nylon lid and put it in the refrigerator. After a day, freshly made pickled tomatoes are ready to eat.

With this fermentation in brine, tomatoes turn out like barrel tomatoes.

What’s so good about tomatoes salted quickly is that you don’t have to wait weeks for the fermentation process. After all, in just 3 days you can get a finished result.

The best recipes for making barrel green tomatoes

Add to favorites

Homemade preparations are always much tastier than store-bought ones. We offer you to get acquainted with several ordinary, but at the same time popular recipes that will allow you to stock up on tasty, and most importantly, natural tomatoes for the winter.

The benefits and harms of green tomatoes
Selection and preparation of vegetables
How to create green barrel tomatoes
- In a bucket
- Video: pickled barrel tomatoes
- In banks
- Video: salted green tomatoes
- In a saucepan
- Video: The fastest method of pickling greenish tomatoes
- Video: pickling green tomatoes using the cool method
Individual storage
Useful tips for making

The benefits and harms of green tomatoes

Before you decide whether to cook unripe tomatoes or not, you need to know what positive and negative features these vegetables have. The usefulness of tomatoes is determined by their composition, which contains various vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) , minerals and acids. In addition, the vegetable has other positive properties:

has an impact on fundamental processes in the body and helps remove unnecessary changes in organs;
lycopene prevents disturbances in the functioning of the myocardium and also complicates the development of tumors;
serotonin regulates the functioning of nervous (an animal organ that serves to transmit important information for the body to the brain) actions and helps improve mood.

In addition, tomatoes also have negative properties:

the presence of a huge number of allergens;
unsafe for problems with kidneys and heart;
abuse leads to drowsiness (a distinction should be made between psychophysiological hypersomnia, which is observed in practically healthy individuals with insufficient night sleep or under stress, and various pathological variants of hypersomnia) , impaired breathing rhythm and headaches (located in the head) ;
violation of blood composition (internal environment of the human and animal body) ;
They are prohibited for use by pregnant and nursing mothers.

Selection and preparation of vegetables

The taste and shelf life of canned food depend on the variety of tomatoes. Pickling varieties that contain a higher amount of sugars are considered ideal for preservation. They are endowed with dense skin and pulp and grow to medium size. Sugars provide a suitable environment for lactic acid microbes; otherwise, the fruits will become moldy.

How to create green barrel tomatoes

We invite you to get acquainted with several recipes for canning tomatoes so that in the end they come out like barrel ones.

In a bucket

We invite you to get acquainted with several recipes for making barrel tomatoes in a bucket.

Recipe 1

For pickling in a 10-liter bucket, the following ingredients will be useful:

tomatoes - 3 kg;
sugar - 1 tbsp. spoon;
salt - 2 tbsp. spoons;
chili pepper - 1 pc.;
garlic - 1 head;
spices and herbs to taste.

The manufacturing process looks like this:

Vegetables are washed under cold running water.
Place all the spices on the bottom of the bucket, cut the pepper into pieces.
Prepare the brine by dissolving the salt in 5 liters of water.
It is poured into the container where the tomatoes are located.
A circle of wood is placed on top, pressed and covered with a napkin.
Leave for 3 days at room temperature to start the fermentation process, and then put it in a cold space.

Video: pickled barrel tomatoes

Recipe 2

For the following recipe you will need the following ingredients:

tomatoes - 3 kg;
salt - 2 tbsp;
sugar - 1 tbsp;
mustard - 1 tbsp;
aspirin - 12 pills;
bay leaves - 10 pcs.;
garlic - 1 head;
horseradish leaves - 5 pcs.;
peppercorns - 15 pcs.;
greens and cherry leaves.

Manufacturing process:

Place currant leaves in water, boil for 10 minutes and remove.
Add salt and sugar and stir until dissolved.
After the water has actually cooled, add mustard.
The horseradish is chopped and placed at the bottom of the container along with other herbs and garlic cloves.
Spread the tomatoes and remaining spices.
Tomatoes are filled with brine, aspirin is added, covered with a lid and placed in a cold space.
You can try after at least 2 weeks.

In banks

Recipes for making tomatoes in small containers are also successful. By combining different spices you can create a truly unique taste.

Video: salted green tomatoes

Recipe 1

Let's take a look at the usual recipe for barrel tomatoes in a 2-liter jar.

Ingredients:

tomatoes - 1 kg;
water - 1 l;
salt - 40 g;
horseradish leaves - 3 pcs.;
currant leaves - 5 pcs.;
garlic - 5 cloves;
dill - 2 umbrellas;
pepper to taste.

Manufacturing process:

Vegetables are peeled and washed under running water.
Garlic is peeled.
Leaves, horseradish and dill are washed and shaken off excess water.
The jar is sterilized and filled with herbs and half a portion of tomatoes.
Garlic, peppers and herbs and the remaining tomatoes are placed on top.
Finally add horseradish and dill.
Salt is diluted in water and the jar is filled with the purchased substance.
The container is covered with a plastic lid and stored in a cool place.

Recipe 2

The second recipe will be a composition with the addition of vinegar. To make it, you will need the following ingredients:

tomatoes - 3 kg;
greens - 200 g;
garlic - 1 head;
onion - 100 g;
water - 3 l;
salt - 40 g;
sugar - 180 g;
bay leaf - 3 pcs.;
vinegar 9% - 1 tbsp.;
allspice - 5 pcs.;
vegetable oil - 60 ml.

Manufacturing process:

Place previously washed greens, garlic and oil on the bottom.
Place tomatoes and onions cut into large rings on top.
The marinade is prepared from all the remaining ingredients, not counting vinegar.
Place on fire and after boiling, add vinegar and fill the jars.
Containers are sterilized for 25 minutes.
Cover with lids and roll up.