30 kg of tomatoes from one bush: myth or reality? All about the method of growing tomatoes in a barrel

How to prepare a barrel for salting

A barrel is an ideal container for storing vegetables and improving their taste . The fruits are pickled gradually, as they ripen, and laid out in portions.

Among the variety of barrels (made of oak, linden, alder and pine), oak is considered the best . When salting in such a container, the components of oak wood are extracted, and the tomatoes acquire the incomparable taste of barrel preparation.

For example, winemakers prefer to use just such containers. Oak is resistant to wear and temperature fluctuations. When purchasing a barrel, check that it was made correctly, that there is no glue, and that wax is used for sealing.

Important! A linden tub is more suitable for honey, since the tree transmits all the odors. Aspen adds bitterness and a Christmas tree smell to products, which not everyone likes.

After selection, the barrel is prepared for salting :

1. If the barrel is new , it is pre-soaked so that the products do not turn brown and do not absorb harmful substances. To do this, fill the tub with cold water, which is changed every 3 days until the liquid becomes clear. Afterwards, the barrel is steamed with boiling water and dill, covered with film and a warm blanket, and wait until it cools completely. Then rinse several times with warm and cold water in turn.
2. If the barrel has already been used , it is washed and scrubbed from the inside with a stiff brush. Iron hoops are cleaned of rust and painted. The dried tub is filled with 2-3 kg of quicklime, filled with boiling water, covered with a lid and left for 3 hours. Afterwards rinse well.

Do not store the pickle barrel dry - this will cause cracks to form in it . Instead, it is filled with water, closed and left until used, or a glass of liquid is placed inside, which will gradually evaporate.

If the container is dry, add water to it for 2 weeks until the cracks close.

How to salt green tomatoes in a barrel for the winter: recipe

Once upon a time, such tomatoes were very cheap and served with various dishes. By autumn, a large number of tomatoes do not have time to ripen, so you can pickle the green ones.

Ingredients:

• 10 kg tomatoes
• 100 g dill
• 100 g parsley
• 700 g salt
• 6.5 liters of water
• Coriander
• cherry leaves
• Garlic
• 1 red pepper

Recipe:

• Wash the fruits and place in a bowl
• Place half of the spices on the bottom of the prepared barrel.
• Tamp the tomatoes tightly to the top and level the second part of the spices
• Prepare a solution by dissolving salt in boiling water
• Cool the brine and pour it over the tomatoes. Lay out the oppression
• These tomatoes ferment for 45 days. After this, pour a layer of vegetable oil on top

How to salt green tomatoes in a barrel for the winter: recipe

Recipes for tomatoes in a barrel

How to pickle tomatoes in a barrel? Let's look at the features of preparing such snacks.

Traditional salting method

Ingredients:

• tomatoes per barrel 10 l;
• horseradish leaves and root to taste;
• 4 currant leaves, 2 cherry leaves;
• dill to taste;
• 9 liters of water;
• 540 g salt.

Cooking process:

1. We choose tomatoes of approximately the same size so that they are equally salted, without signs of rotting or damage to the skin.
2. We put horseradish, currant and cherry leaves at the bottom of the barrel, covering the bottom with them.
3. Top with chopped horseradish root and dill.
4. Place the tomatoes as close to each other as possible.
5. Repeat the first three layers until the barrel is full.
6. Prepare the brine: dissolve salt in boiling water, make 1 liter 9 times.
7. Fill the tomatoes with the cooled solution, place them under pressure and cover with a lid.
8. The tomatoes will be ready in 1.5 months.

Take note:

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Barrel tomatoes in cold brine without vinegar

These tomatoes are easy and quick to prepare.

Ingredients:

• tomatoes per 10 liter barrel;
• sweet pepper - 1 pc.;
• garlic - 5 heads;
• onions - 5 pcs.;
• dill and parsley - 25 g each;
• celery, horseradish, currant leaves, cherries, bay leaves, black pepper and allspice peas - to taste;
• sugar - 1 tbsp;
• salt - 2 tbsp;
• water - 10 l.

Cooking process:

1. We choose tomatoes that are identical and without damage.
2. Prepare the brine: add salt and sugar to boiling water until completely dissolved, cool.
3. Peel the pepper from seeds and cut into half rings.
4. Peel the onion, wash it and cut it into half rings.
5. Cut the garlic into 4-5 pieces into slices.
6. Place currant and cherry leaves on the bottom of the barrel, then onions, garlic, pepper, some spices and herbs.
7. Add tomatoes on top.
8. Repeat layers. Leave 2 cm between the last and the top of the barrel.
9. Cover the tomatoes with green leaves and fill with brine. Place gauze on top and close.
10. Store in a cool place and try after a month.

Important! When mold first appears, the gauze is replaced with a new one.

Barrel pickled tomatoes. Recipe

Tomatoes with bay leaves

Ingredients:

• tomatoes (red or yellow) per 8 liters;
• dill - 25 g;
• allspice peas - to taste;
• salt - 400 g;
• water - 8 l.

Preparation:

1. We wash and sort through all the products.
2. We lay out the first layer - dill and bay leaf. Next add pepper.
3. Add tomatoes, bay leaf and pepper again.
4. Alternate layers again.
5. We prepare a brine from water and salt and pour it over the appetizer.
6. We use gauze as an indicator of fermentation.
7. After a month, the tomatoes are ready.

Delicious green tomatoes with garlic

When the tomato season ends, there are plenty of green fruits left. They can also be salted.

Ingredients:

• green tomatoes - 5 kg;
• sweet pepper - 5 kg;
• hot pepper - 5 pcs.;
• garlic - 5 heads;
• dill and parsley - 2 bunches each;
• horseradish, grape or cherry leaves - 2 pcs.;
• salt - 650 g;
• water - 8 l.

How to cook:

1. Wash the tomatoes and pierce them with a toothpick in several places.
2. Peel the sweet pepper from seeds and stalks, cut into half rings.
3. Remove seeds from hot peppers and cut into strips.
4. Cut each clove of garlic into 3-4 parts.
5. Lay out the first layer - greens, garlic, leaves.
6. Add tomatoes mixed with sweet and hot peppers.
7. We repeat the layers until the barrel is full. Place dill and leaves on top.
8. Fill with prepared brine of water and salt.
9. Cover with gauze and apply pressure.
10. Let's try in 21 days.

Spicy salted tomatoes

Fans of spicy appetizers will love the recipe for tomatoes with horseradish and garlic.

Ingredients:

• 8 liter tomatoes;
• garlic - 5 heads;
• hot pepper - 2 pcs.;
• horseradish and dill to taste;
• salt - 400 g;
• water - 8 l.

Preparation:

1. We prepare the products for pickling, as in the recipes above.
2. Cut the garlic into slices, hot pepper into strips.
3. We tear the dill branches and leaves with our hands.
4. Place herbs, horseradish and garlic on the bottom of the barrel, followed by tomatoes.
5. Alternate to the top of the container.
6. Cover the last layer of tomatoes with dill and fill with prepared brine.
7. We use gauze and pressure.
8. In a month the snack will be ready.

Barrel tomatoes with mustard

Among the different recipes, this one has the minimum set of ingredients.

Will need:

• 5 liter tomatoes;
• mustard powder - ½ tbsp.;
• sugar - 1 tbsp;
• salt - ½ tbsp.;
• water - 5 l.

How to salt:

1. We put tomatoes in a barrel, previously chopped in several places with a toothpick.
2. Prepare the brine: dissolve salt, sugar, mustard powder in boiling water, cool.
3. Pour brine over the tomatoes so that it completely covers them. We put him under oppression.
4. We'll taste it in a week.

Salted tomatoes with blackcurrant leaves

For those who like a sour taste, we offer the following recipe.

Ingredients:

• tomatoes per 5 liter barrel;
• dill - 25 g;
• horseradish root and currant leaves to taste;
• hot pepper - 2 pods;
• salt - 500 g;
• water - 5 l.

Cooking process:

1. We prepare the products for pickling, as in the recipes above.
2. Place black currant leaves, coarsely chopped dill, horseradish and 1-3 cloves of peeled hot pepper on the bottom.
3. Next, place the tomatoes to the middle of the container.
4. Alternate layers. We make the top one from greens and hot peppers.
5. Prepare the brine from water and salt, cool, and pour in the tomatoes.
6. Cover the container with gauze, which we change as needed.
7. After 30 days, the snack will be ready.

Russian recipe for cold pickling

It’s easy to ferment salted red tomatoes in a barrel according to the Russian recipe.

Will need:

• tomatoes - 10 kg;
• carrots - 10 pcs.;
• hot pepper pods - 10 pcs.;
• celery - 1 pc.;
• horseradish root - 1 pc.;
• garlic - 10 cloves;
• salt and sugar - 250 g each;
• water - 10 l.

Preparation:

1. Wash and dry the products.
2. Cut the carrots into long strips.
3. Tear the hot pepper into pieces with your hands.
4. Cut the garlic in half.
5. Place 1/3 of the seasonings and herbs on the bottom of the barrel.
6. Add half the tomatoes.
7. We alternate layers, the last one is spices and herbs.
8. Pour the appetizer with a cooled brine of water, salt and sugar.
9. Leave in a warm place until fermentation begins. We take the finished tomatoes to a cold place.
10. We'll try again in a month.

Barrel green tomatoes "You'll lick your fingers"

Previously, green tomatoes were not valued, so pickling them did not cost much money. Now such products have become more expensive. They are loved for their distinct taste.

Ingredients:

• tomatoes - 10 kg;
• dill and parsley - 100 g each;
• coriander and cherry leaves to taste;
• garlic - 2 pcs.;
• red hot pepper - 1 pc.;
• salt - 700 g;
• water - 6.5 l.

How to pickle:

1. We prepare the products for pickling, as in the recipes above.
2. We lay out the first layer - 1/2 spices and herbs, then tomatoes and again herbs with spices.
3. Dissolve salt in boiling water, cool, and pour in tomatoes.
4. We put oppression.
5. The snack will be ready in 45 days.

Salt dry

This recipe for pickling tomatoes is not similar to the previous ones, since it does not use brine.

Ingredients:

• tomatoes - 10 kg;
• salt (coarse) - 1.5 kg.

Preparation:

1. Prepare the tomatoes and place them in a barrel in layers.
2. Sprinkle each layer with salt.
3. Cover the barrel with oppression and wait until the tomatoes release their juice and fermentation begins.
4. After 2 weeks we try the snack.

Interesting! Allspice, bay leaf and coriander are added to dry pickling.

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling

There are many subtleties in making pickles. There are general recommendations that should be followed when choosing tomatoes for pickling.

Subtleties of pickling tomatoes:

• Before placing tomatoes in a barrel, it must be disinfected. To do this, wash it with baking soda and pour boiling water over it.
• Tomatoes should be chosen that are firm and firm. Overripe fruits are not suitable for pickling. The fact is that in the process of placing them in jars, the lower rows may burst under the weight of the upper ones.
• It is better to store finished pickles in the cellar directly in barrels or jars.

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling
Ingredients:

• 10 kg tomatoes
• 2 liters of boiled water
• 750 g salt
• Dill umbrellas
• grape leaves
• Cherry leaves

Recipe:

• Select firm tomatoes and wash them. Place leaves and a row of tomatoes on the bottom of the barrel
• Sprinkle with salt, lay out a row of leaves and lay out the tomatoes again
• This must be done until the barrel is filled to the top.
• Fill with water on top and place dill umbrellas with grape leaves
• Cover the tomatoes with oppression and leave at room temperature
• Once they have fermented, move the tubs to the cellar

How to ferment salted red tomatoes in a barrel for the winter: Russian recipe for cold pickling

Rules for storing salted tomatoes

To ensure that the product remains tasty and of high quality longer , some storage features must be observed:

1. The temperature is maintained from 0 to +40 °C, relative air humidity is 90%. The best place is a basement or cellar. If this is not possible, the fruits are salted in jars and placed in the refrigerator.
2. As an indicator of mold, gauze is placed on the barrel, which is periodically replaced with a new one.
3. To prevent mold from appearing, gauze is soaked in mustard solution.
4. The barrel of pickles itself is not placed on the floor, but placed on two wooden slats. This prevents mold from forming at the bottom of the container.

How to choose tomatoes for a barrel

To make tomatoes tasty, you need to choose the right variety. Not every vegetable is suitable for long-term pickling. The main requirements are small size, thick skin.

Which tomatoes are suitable for pickling in a masonry:

1. Small size.
2. Dense.
3. With small seeds.
4. Sweet.
5. Resistant to pathogenic microflora.
6. Can be stored for a long time.

Which varieties to choose:

1. Gull.
2. Doll.
3. Fun.
4. Gina
5. Far North.
6. Don Juan.
7. Children's sweetness.
8. Aphrodite.
9. Benito.
10. Valentina.
11. Explosion.
12. Adam's apple.
13. Adeline.

Important! Tomatoes must be resistant to fungi.

Tomatoes in a pan like barrels

It is not always possible to purchase a barrel or create conditions for its storage. Instead, salted tomatoes are prepared like barrel tomatoes, but in a saucepan or jar . The most important thing is to place the containers in a cool place.

Carefully choose pans:

1. Enameled dishes do not react to brine, they are easy to clean, but the lids do not always fit tightly, which provokes the formation of mold.
2. Ceramic containers have the same advantages. Cons: heavy weight and fragility.
3. Glassware does not absorb odors, is easy to clean, transparent, but not shock-resistant.

To prepare this pickling you will need:

• tomatoes;
• horseradish leaves and roots - 15 g;
• dill umbrellas with stems - 25 g;
• garlic - 15 g;
• currant and cherry leaves - 4 pcs.;
• bay leaf and allspice to taste.

How to salt:

1. Pour boiling water over the pan.
2. Place half of the cooked herbs and spices on the bottom, and tomatoes on top.
3. Cover everything with the remaining ingredients.
4. We prepare the brine at the rate of 70 g of salt per 1 liter of water. Pour the cooled marinade over the tomatoes.
5. We eat the snack every other month.

In a can like barrels

Instead of a pan, a jar is used to pickle vegetables.

Ingredients:

• tomatoes;
• garlic - 5 cloves;
• salt - 55 g;
• water - 1 l;
• allspice and black peppercorns - 10 pcs.;
• mustard powder - 15 g;
• horseradish leaves - 3 pcs;
• dill - 2 sprigs.

Preparation:

1. We wash, sterilize and dry the jar.
2. Wash the tomatoes and make 1-2 punctures with a toothpick.
3. Place the prepared spices in the jar and tomatoes on top.
4. Boil the brine and cool to room temperature. Pour in the vegetables.
5. Cover the top with gauze and leave for half a month.
6. Then we close the jars with lids and put them in the cold.
7. We'll try again in half a month or a month.

How to pickle red tomatoes in a barrel: recipe with mustard

Mustard is used to prevent mold from appearing on the surface of pickles.

Ingredients:

• 10 kg tomatoes
• 2 liters of tomato juice
• 750 g salt
• 15 g dry mustard powder
• Cherry leaves

Recipe:

• Wash the ripe and firm fruits and place them in a bowl.
• Throw cherry leaves at the bottom of the tub
• Place the tomatoes in one row and sprinkle with salt
• Place cherry leaves on top and another layer of tomatoes
• Lay it this way to the very top, and cover the last row with cherry leaves.
• Pour in freshly prepared tomato juice and place under pressure until fermentation.
• As soon as your pickles have fermented, send them to the cellar

How to pickle red tomatoes in a barrel: recipe with mustard

Tips and tricks

Basic nuances of preparing salted barrel tomatoes:

1. Vegetables are selected very carefully, dense fruits are used (for better salting, tomatoes are pricked in several places with a toothpick).
2. In a large container, place hard tomatoes closer to the bottom, and softer ones on top.
3. Completely hard fruits are not used.
4. Large vegetables are first cut in half to ensure there is no rot. One such tomato can ruin the entire barrel.
5. To prevent the appetizer from being too salty, the tomatoes are placed tightly together.
6. Do not use crop varieties with a white core in the form of a rod.
7. Carefully select containers for the workpiece.

Recipe for pickling tomatoes in a plastic barrel for the winter

Now many housewives are starting to pickle tomatoes in plastic buckets or barrels. They are made of food-grade plastic and are suitable for pickling.

Ingredients:

• 10 kg tomatoes
• 6 kg salt
• 100 liters of water
• A handful of black peppercorns
• 2 heads of garlic
• 100 g dill
• 100 g currant leaves

Recipe:

• For pickles, choose firm and unripe tomatoes.
• Wash them and pierce them at the base of the stalk with a toothpick
• This will allow the tomatoes to salt faster and more evenly.
• Prepare a brine using pepper, salt and water and let cool
• Place half of the spices on the bottom of the bowl
• Fill the barrel with tomatoes and place the rest of the spices on top
• Pour in brine and let stand for 7 days in a warm place under pressure.

Recipe for pickling tomatoes in a plastic barrel for the winter

Preparation

Growing tomatoes in a barrel requires certain preparatory measures.:

Capacity

1. The bottom of the selected barrel is removed, and 1 cm holes are made in the walls, which should be located in each 20*20 cm area. This is necessary for better oxygen supply to the roots of the tomato bushes.
2. For the barrel, you need to choose a place that will be perfectly heated by the rays of the sun.
3. At the very bottom you need to pour a 10-centimeter layer of urgasa - a special fertilizer prepared using EM technology. It involves the use of microorganisms that transform the soil into good arable land without artificial fertilizers and pesticides. As a result, the harvest will be much higher.
4. The next layer, also 10 cm thick, will be a mixture of an equal amount:
   compost;
5. ordinary soil;
6. turf land.

Tomato seeds

Before planting, seeds need to be sorted . They should be:

• undamaged;
• large;
• correct shape.

Seed material from last year's harvest is excellent for seedlings. Preparing seeds for sowing consists of disinfection and soaking. Picking seedlings is done in large containers (read about how to grow tomatoes without picking here). This will allow the root system to develop better.

The following types are considered the best varieties for growing tomatoes in a barrel::

Pink giant

The bush of this mid-season tomato grows up to 1.5 m and higher. The fruits are distinguished by their large weight, juicy pulp, and sweetish taste.

Ilya Muromets

The yellow fruits of the tomato variety Ilya Muromets weigh about 300 grams. The growth of the bush reaches 2 m. Tomatoes ripen within 100 days.

De Barao

The lashes of the De Barao variety sometimes grow up to 3 m . These oval tomatoes come in different colors:

• yellow;
• red;
• black.

Reference! The variety is distinguished by its high yield, although it ripens quite late.

Tarasenko

Hybrid tomatoes Tarasenko are distinguished by their high growth. The fruits have a bright red color and a pleasant taste. You can remove about 3 kg of tomatoes from one branch. The bushes grow well in both sun and partial shade.

Scarlet Mustang

I like the Scarlet Mustang tomato variety for its interesting shape . The length of the fruit is from 10 cm to 14 cm. It is high-yielding and unpretentious in care.

Koenigsberg

Tall Koenigsberg tomatoes are quite suitable for growing in a barrel. The red, elongated fruits have a dense texture and excellent taste.

Budenovka

The Budenovka variety grows of medium size . It feels good in a barrel and produces a good harvest. These round tomatoes have thick, thin skin. When stored, fruits retain their taste for a long time.

All these varieties are distinguished by their resistance to frost and unpretentiousness.

Preparing the rest of the material

In order for the tomato tree in the barrel to become large, it is necessary to use urgasu . Its preparation takes place throughout the year.

1. Take an old plastic bucket, at the bottom of which a grate is placed at a low height.
2. The walls of the bucket need to be lined with a plastic bag with holes in the bottom.
3. All kitchen waste is placed in it.

The liquid flowing down can be used as fertilizer for indoor flowers.

Each bookmark must be sprayed with the Baikal EM1 preparation, which contains bacteria, sprinkled with Urgasy starter, and pressed down on top with a weight wrapped in a bag. The bucket must be tightly closed.

Urgasy starter is made from rolled and dried kitchen scraps like minced meat.:

1. For 1 kg of this starter you need to add 5 tbsp. l. “Baikal EM1”, then this mixture is put into a bag, and a load is placed on top.
2. After 7 days, knead and dry. This mixture helps tomato bushes develop quickly.

The preparation of EM compost differs from conventional compost only in that it contains crushed components. The porosity of the mass is achieved by adding 10 kg of sawdust per 100 kg of mixture. Everything must be mixed well and each layer should be poured with a solution of the preparation EM-1 (100 ml per 10 liters of water) and 100 ml of non-acidic jam, which does not contain berries. Compost must have a moisture content of at least 60%. It can be used after 60 days.

Stuffed spicy unripe tomatoes

Tomatoes prepared in this way are suitable as an appetizer or a separate dish. And the spicy taste adds piquancy and reveals the aroma more strongly.

What do you need:

• vegetables – 6 kg;
• bell pepper – 2 pcs.;
• hot pepper – 2;
• carrots - 4;
• greens – 8 tbsp;
• garlic – 20 cloves;
• horseradish - 4 leaves;
• bay leaf – 10;
• salt – 4 tbsp;
• sugar – 1 tbsp.

Note! This is the amount of salt and sugar per 1000 milliliters of water only.

Preparation:

1. Grind pepper, carrots, garlic, herbs. Mix.
2. Cut the tomato crosswise so that the slices do not fall apart.
3. Stuff the tomato.
4. Make a brine from water, salt, sugar.
5. Lay out the vegetables. To fill with water. Seal the barrel.
6. After a few days, the independent dish or snack is ready.

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.