Today we will tell you how to pickle the tomatoes in the bank like cask, and offer three simple and affordable recipes. For any of them you will get an excellent taste of the preparation, which you will certainly be satisfied with.
The recipe for cask tomatoes in jars for the winter is a cold brine with vinegar
Ingredients:
- Fresh tomatoes - 2-2,5 kg;
- salt stone not iodized - 70 g;
- granulated sugar - 30 g;
- vinegar 9% - 20 ml;
- a small garlic head - 1 pc .;
- dill umbrella - 1 piece;
- parsley (herbs) - 4 branches;
- leaves cherry - 2-3 pc .;
- black currant leaves - 2 pcs .;
- small leaf horseradish - 2 pcs .;
- black and sweet pepper (pea) - 5 pcs .;
- laurel leaves - 2 pcs.
Preparation
For salting in a cold way we choose ripe, fleshy and elastic tomatoes. They must be washed and pricked at the preparatory stage with a needle in the area of the peduncle. Now put the dill umbrella, horseradish, laurel, peppercorns and a couple of parsley sticks on the bottom of the prepared clean three-liter jar, then fill the tank with prepared tomatoes, alternating periodically peeled and cut into several pieces garlic cloves and leaves of currant and cherry. From the top we finish the composition with a few twigs of parsley, and also sprinkle salt, sugar, pour vinegar and spring or filtered bottled water. We cover the vessel with a plastic lid and place it on the shelf of the refrigerator.
About a month after a tomato you can take a sample.
Tomatoes in a barrel way in cans - a recipe with mustard
Ingredients:
- Fresh tomatoes - 2-2,5 kg;
- salt of stone not iodized - 60 g;
- mustard dry (powder) - 30 g;
- a small garlic head - 1 pc .;
- dill umbrella - 1 piece;
- leaves cherry - 2-3 pc .;
- black currant leaves - 2 pcs .;
- black and sweet pepper (pea) - 5 pcs .;
- horseradish root - a small piece;
- laurel leaves - 4-5 pcs.
Preparation
We prepare the tomatoes in the same manner as in the previous case, washing them and nibbling a little with a needle. At the bottom of a dry glass jar we lay a dill umbrella, laurel leaves, black and fragrant peppercorns, a piece of horseradish root, as well as currant and cherry leaves. Garlic cloves are also cleaned, cut in half and sent to the rest of the spices. Now we fill the jar with prepared tomatoes, after which we dissolve in a liter of water a salt stone not iodized and pour the brine into a vessel with a billet. We add water if necessary on the hanger, after which we place a cooked cotton cloth on top and pour mustard powder on top of it. Without closing the jar with a lid, we leave it under room conditions for seven to fourteen days, depending on the temperature. During this time, active fermentation should begin and the brine will become effervescent and vigorous. We put the tomatoes on the shelf of the refrigerator for about ten to fifteen days. Only now we cover the vessel with a plastic lid.
Cask green tomatoes in a jar with cold brine
Ingredients:
- tomatoes are green - 2-2.5 kg;
- salt of stone not iodized - 60 g;
- pod of hot pepper - ½ pcs .;
- garlic head - 1 pc .;
- dill umbrella - 1 piece;
- leaves cherry - 2-3 pc .;
- black currant leaves - 2 pcs .;
- black and sweet pepper (pea) - 5 pcs .;
- laurel leaves - 2 pcs.
Preparation
Initially, we put the dill umbrella, currant and cherry leaves, hot pepper, laurel, on the bottom of the prepared three-liter jar, we throw peas of black and fragrant pepper, as well as garlic cloves, having previously cleaned them and cut them in half. Now boil the water and add one liter of it to two tablespoons without a slide of rock salt, not iodized. Let the crystals dissolve, brine cool and pour them green tomatoes in a jar. We give them five days to stand in a warm room under a plastic lid, after which we spend at least three weeks at least on the shelf of the refrigerator.