No one can argue with the fact that tomatoes are best consumed fresh, as in any treatment the vegetable loses most of the nutrients.
But, after all, tomatoes cannot be stored for a long time, and those bought in supermarkets in winter are completely tasteless and, as a rule, are treated with chemicals that improve their preservation.
Home-made preservation is much healthier, and salty tomatoes in a barrel for the winter make not only uniquely tasty, but also healthy.
Since the process of salting does not use preservatives and additives that improve their taste.
Tomatoes in a barrel for the winter - the basic principles of cooking
• For harvesting tomatoes in a barrel for the winter, at home, small barrels with a capacity of ten to twenty liters are best suited.
• It is better not to take the containers made from coniferous wood planks, as ready-made tomatoes salted in such barrels may slightly taste bitter.
• Before laying the tomatoes, the barrel must be thoroughly washed with warm soda solution, rinsed well, washing away its remnants, and pour boiling water or a weak solution of potassium permanganate for five minutes.
• To harvest in this way can be tomatoes of any degree of ripeness, but still the best choice in choosing is best given to tomatoes of milky ripeness, or green.
• Mature tomatoes are better to take fleshy varieties with a hard peel. Such tomatoes can be salted with dry salting, poured with brine with the addition of spices, and you can also prepare ripe tomatoes in their own juice.
• For harvesting tomatoes in own juice it is recommended to take double-bottom containers with a “tongue-and-groove” hole in the lid.
• Green fruits are filled with a mixture of root vegetables with greens, salted on their own or with cucumbers.
• When choosing vegetables, pay attention to the appearance; they should be free of cracks and putrefaction. • Stalks are separated from tomatoes, washed thoroughly under a tap, and the washed greens are laid out on a towel to dry.
• They put tomatoes in a barrel, trying to lay them in rows as tightly as possible and without damaging ripe tomatoes.
• When laying vegetables in a barrel, put spices on the bottom and between fruits: horseradish leaves, dill, garlic, cumin, savory, etc. Spices not only give the finished tomatoes a special aroma and characteristic taste, but also prevent the formation mold
• Tannins in oak, black currant and cherry leaves allow tomatoes to retain their outwardly attractive appearance, and pickled cucumbers always remain crisp.
• Fill the tomatoes laid out in barrels, strained through a rare sieve or gauze with cold brine, cover with a tissue napkin and, covering with a wooden diameter suitable for the diameter, put under pressure.
• The most suitable temperature for salting, from 15 to 24 degrees.
• Store harvested tomatoes in a barrel for the winter in a cold, dark place, preferably in a cellar.
Preparation of tomatoes in a barrel for the winter with dry salting
Ingredients:
• ten kilograms of ripe tomatoes;
• 1, 200 coarse salt.
Preparation:
1. Put tomatoes in a prepared barrel in tight rows, pouring salt over each row.
2. Close the container with a wooden circle, put the load on top and store for storage in a cool place.
Tomatoes in a barrel for the winter, pickled in their own juice
Ingredients:
• twenty pounds of ripe tomatoes;
• one kilogram of salt;
• dry mustard powder;
• fresh currant leaves.
Preparation:
1. When selecting for pickling tomatoes, damaged and spoiled fruit, set aside in a separate bowl. Remove the spoiled spots with a knife and twist the tomatoes in a meat grinder.
2. Lay the bottom of the processed barrel with freshly picked currant leaves, and lay out three rows of tomatoes on top.
3. Place the currant leaves on top of the fruit, salt it abundantly, sprinkle with mustard powder and pour over the twisted tomato paste. 4. Put some rows of tomatoes again, cover them with currant leaves and sprinkle with salt and mustard.
5. Repeat the procedure until you fill the barrel.
6. The last layer is well covered with leaves, and tightly capped the barrel, fill it with tomato paste through the top “tongue and groove” hole.
7. Without closing the holes, leave the filled container for seven days in a warm place, not in the sun.
8. Then close the tongue and store in a cool dark place for storage.
Spicy red tomatoes in barrel for winter
Ingredients:
• twenty kilograms of tomatoes;
• 300 grams of dill umbrellas;
• 150 grams of parsley;
• 200 grams of fresh celery;
• 250 grams of horseradish leaves;
• 100 grams of mint leaves;
• 60 grams of red hot peppers, pods;
• 300 grams of peeled garlic;
• cherry, currant and grape leaves, forty leaves each.
For brine:
• One kilogram of coarse salt is taken per ten liters of water.
Preparation:
1. Take a third of the cooked spices and place them tightly along the bottom of the wooden barrel.
2. Fill the container with half of the prepared tomatoes, place the layer of spices and, placing the fruit in rows, fill the barrel and place the remaining spices on the top with a thick layer.
3. In a large bowl, dissolve the salt in water and filter the brine through two layers of gauze.
4. Pour the filtered brine into the filled barrel and store in the storage location.
5. Spicy red tomatoes in a barrel for the winter will be ready in 25 days.
Green salted tomatoes in a barrel for the winter
Ingredients:
• 15 kg of dairy tomatoes;
• two large bunches of fresh dill;
• 150 gr. blackcurrant leaves.
For brine:
• 7.5 liters of water;
• 375 gr. salts;
• one and a half glasses of granulated sugar.
Preparation:
1. Fill a large saucepan with water and boil it on the included cooker.
2. Put green tomatoes in boiling water and blanch for two minutes.
3. Lay the spices on the bottom of the barrel and fill it with chilled blanched tomatoes. Tomatoes need to lay tight rows, not forgetting through every second row, spread a layer of spices. 4. Pour water in a large bucket, add granulated sugar, salt, and mix well, until all ingredients are dissolved.
5. Strain the brine through a rare sieve or cheesecloth and pour green tomatoes into the barrel.
6. Cover the container with a cloth with a napkin, put a wooden circle on top, put down the oppression and put it in the cellar.
7. Finished green tomatoes in a barrel for the winter can be tasted in thirty days.
Green tomatoes in a barrel for the winter, filled with carrots and garlic
Ingredients:
• eight kilograms of green tomatoes, medium size;
• one and a half kilograms of celery greens;
• 400 grams of garlic;
• twelve medium carrots;
• eight hot pepper peppercorns.
For brine:
• 8 liters of filtered water;
• eight tablespoons of salt, with a slide;
• 300 grams of chopped dried dill, with umbrellas;
• forty laurel leaves;
• A handful of sweet peas.
Preparation:
1. Prepare the filling. Cut the celery greens with a knife with a knife, and rub the carrot with a special vegetable grater for Korean salad. Cut the garlic into thick plates, three millimeters wide, and the bitter pepper in thin rings.
2. Mix the chopped vegetables in a large enamel bowl and leave for half an hour.
3. With a knife, not completely cut the green tomatoes and, slightly opened, fill with the prepared filling.
4. On the fire, put boil water for brine. Add salt to boiling water, drop a few dill umbrellas, laurel leaves and allspice, boil for seven minutes.
5. Strain the pickle through the gauze lined with a colander and cool.
6. Put the tomatoes stuffed with carrot-garlic stuffing in a barrel, transferring each layer of chopped dried dill, and cover with the cooled brine.
7. Cover with a wooden circle of suitable size and lay the weights on top.
8. Green tomatoes in a barrel for the winter with filling will be ready in twenty, twenty-five days.
Tomatoes in a barrel for the winter with cucumbers
Ingredients:
• five kilograms of dairy tomatoes;
• five kilograms of fresh cucumbers of medium size;
• a glass of peeled garlic;
• Dill umbrellas;
• 30 grams of horseradish leaves;
• cherry and black currant leaves of thirty pieces.
For brine:
• a pound of salt;
• eight liters of water.
Preparation:
1. Before salting the cucumbers for the night, soak in cold water, which is desirable to change several times, rinsing the cucumbers well under the tap.
2. Tomatoes, hold for two minutes in boiling water and cool.
3. Fill the thoroughly washed barrel, layers of vegetables and spices: spices, cucumbers, spices, tomatoes, spices again, and so on, until you fill the container to the top. Cucumber before laying a knife, cut off the tips.
4. Prepare the brine by mixing the ingredients in a suitable saucepan, bring to a boil, and pour the tomatoes and cucumbers filtered in a barrel with cold pickle.
5. Cover the contents of the barrel with a cloth and cover with a wooden circle. Put the load.
6. Salted tomatoes in a barrel for the winter with cucumbers can be eaten forty days after salting.
Spicy green tomatoes in a barrel for the winter, stuffed with garlic and bitter pepper
Ingredients:
• fifteen kilograms of dense green tomatoes;
• a small packet of peppercorns;
• 30 gr. bay leaf;
• 10-15 hot red pepper pods;
• eight heads of garlic;
• two large bunches of celery;
• coarse salt.
Preparation:
1. Enumerated tomatoes and celery rinse thoroughly with tap water.
2. Celery lay dry on a towel, and in tomatoes with a wooden stick or knife make a deep puncture in the place of attachment of the stem.
3. Cut the garlic into large pieces, and the hot peppers into thin slices.
4. Lay in the holes in one piece of pepper and garlic cloves.
5. At the bottom of the barrel, spread out part of the dried celery and fill the container with salted tomatoes and garlic and pepper, without reporting to the top. 6. Do not forget to shift the rows of tomatoes with laurel leaves and peas of black pepper, you can add the remaining garlic cloves and pepper.
7. For brine in an enamelled bucket or other suitable container, boil water with salt dissolved in it and filter.
8. Pour tomatoes with hot pickle, cover with cloth and, putting a wooden circle on top, place it under the yoke.
Tomatoes in a barrel for the winter - tricks and tips
• Before salting the drum should be checked for integrity. To do this, pour water into it, if water does not flow anywhere, then it can be used.
• If the barrel has cracked and the water poured into it flows out, leave the container filled with water to stand for several hours, the boards will swell from the water and the gaps will close.
• For harvesting ripe tomatoes, use barrels with a smaller displacement, up to 15 liters, in such containers the tomatoes will not hesitate and burst under the weight lying on top.
• It is better not to take barrels made from coniferous wood planks, tomatoes salted in them can be bitter.
• Tomatoes are salted evenly if they are laid out in dense rows.
• To avoid mold on the surface, pour a few tablespoons of sunflower oil over the brine and place the barrels in the cellar on wooden racks.
