How to pickle green tomatoes in a barrel according to proven recipes

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.

Beneficial features

Green tomatoes are rich in beneficial properties, and preparing them by canning does not destroy, but preserves important vitamins and minerals. The most important properties that have a good effect on the human body are :

Serotonin (also the popular hormone of happiness), which is part of the fruit, restores nerve connections and helps in the fight against stress.
Lycopene is a DNA protector from unexpected and unpleasant changes.
Prevention of cancer and heart attacks.

Now you can cook with peace of mind and eat your favorite winter preparation with pleasure, combining business with pleasure. But first you need to prepare the vegetables and containers for pickling.

Cooking instructions

With garlic in a barrel

So how to cook it? Ingredients for the most delicious recipe for pickled green tomatoes with garlic for the winter:

20 kilograms of tomatoes.
1 kilogram 800 grams of salt.
10 cloves of garlic.
Hot pepper to taste or one piece.
Horseradish – 10 sheets.
10 sprigs of tarragon (tarragon).
30 black currant leaves.
30 cherry leaves.
50 grams of dill seeds.
15 liters of water.

In addition to products, you must have:

Barrel with a volume of 30 liters.
Running water.
A three-liter jar or other container to dissolve the salt.
Cloth or gauze.
Plate.

Brine ingredients:

15 liters of water.
0.9 kilograms of salt.

How to quickly prepare pickled green tomatoes:

First you need to wash the tomatoes, wash and peel the garlic. Wash the spices and dill inflorescences. Wash a 30 liter barrel with cold water.
Layer vegetables:
Second layer: place vegetables very close to each other.
Third layer: half a horseradish leaf, half a clove of garlic, two blackcurrant leaves, two cherry leaves, one tarragon branch, a strip of hot pepper.
Fourth layer: tomatoes.
The next layers are laid out as the third and fourth layers.
Next, fill the tomatoes with brine.
Cover the barrel with a cloth.
Place a plate on the fabric.
Cover the plate with cling film.
Close the barrel with a lid.

On a note. The barrel should be in a cool place. If the temperature in this place is like a refrigerator, the tomatoes will be ready in 14-21 days.

Watch the video on how to make pickled green tomatoes in a barrel. Chef's recipe:

In banks

So, let's look at how to ferment green tomatoes in jars.

Below are the necessary ingredients for preparing pickled green tomatoes for the winter in jars that taste like barrel ones:

Parsley.
Large head of garlic.
Three tablespoons of salt.
Dill.
Horseradish leaves.
Water.
Tomatoes for a three-liter jar.
Celery stalks.

Cooking method:

Chop the greens and place them on the bottom of a sterilized jar.
Peel and divide the garlic into cloves and flatten each clove with a knife.
Spread the garlic evenly over the bottom of the jar.
Boil a liter of water with salt.
Let the water cool slightly and pour over the greens.
Wash the tomatoes and transfer them to a jar.
Pour cooled boiled water into a jar of tomatoes and close with a nylon lid.
Place the jar in a cool place and after 20 days the tomatoes will be ready.

From the video you will learn a recipe for fermenting green tomatoes in a jar:

Selection of green tomatoes

Any types of fruits, with the exception of salad and sauce ones, are suitable for culinary processing using grandma’s methods. Preference should be given to unripe tomatoes of medium and large size , since small ones may contain solanine, a substance poisonous to the human body.

In larger fruits, the amount of dangerous substance is much less, so their consumption is safe . These fruits make the most delicious preparations for the winter! To avoid the risk of poisoning, there is a simple method, which, by the way, was used by our grandmothers: before processing, immerse them in salt water and leave for several hours until the liquid draws out the unpleasant toxin from the tomatoes.

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

If you have a huge iron 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 is without fanaticism. In general, you can’t spoil porridge with oil)

Required Products:

25 kg of green tomatoes;
rock salt;
10-20 horseradish leaves;
10-15 celery sprigs;
5 large clouds of dill;
5-7 cherry leaves;
5-7 currant leaves;
5-7 bay leaves;
10-15 red peppercorns;
10-15 black peppercorns;
3-5 heads of garlic.

Preparation:

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

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

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 got 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 aromas 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 a cooler, darker area. It will stay there until you need a snack)

Preparing for pickling

The key to success in cooking, as in any other endeavor, often consists of serious preparation. In order to enjoy a self-prepared green tomato appetizer in winter, you need to carry out a number of manipulations with them :

Rinse the fruits thoroughly under running, slightly warm water.
Remove the stem so as not to damage the tomatoes.
Make punctures in advance at the locations of the stalks in order to evenly pickle the fruits.
There is a practice to blanch tomatoes in boiling water to avoid the roughness of the fruit. However, this is not a mandatory measure.
The cooking utensils should be washed and sterilized.

Container size

Everyone chooses the volume of containers for future snacks at their own discretion; several parameters need to be taken into account :

the amount of raw materials available for subsequent processing;
the period for which the workpiece is planned to be stored;
storage temperature;
the number of gourmets who want to enjoy the delicacy.

You also need to be prepared to overcome temptation, and under no circumstances touch green tomatoes set aside for winter treats ahead of schedule.

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, the 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 recipe for barrel green tomatoes for the winter.

How to prepare a new barrel

A new barrel must be thoroughly washed from sawdust until the water becomes 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 are fermenting 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.

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?

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-volume 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.

This is interesting: Dried tomatoes: recipe for cooking in different ways

Barrel green tomatoes, pickled in jars at home

If you like spicy vegetables, then you will definitely like this recipe! Fermenting tomatoes in a jar with peppers is very simple. Prepare with the type of pepper that you like best. After all, opening a jar of savory homemade pickles in winter is a pleasure.