Salted barrel tomatoes

Step-by-step cooking

1. Step 1:

   

   First of all, collect tomatoes, choose fruits of approximately the same size, without flaws on the peel. Collect fragrant currant leaves, raspberries, horseradish, cherries and young twigs with grape leaves, also prepare umbrellas or dill branches.

2. Step 2:

   

   Fill tomatoes with cold water.

3. Step 3:

   

   Thoroughly wash tomatoes and all spicy leaves.

4. Step 4:

   

   Peel the garlic and rinse it under running water. Cut large cloves in half or into 4 pieces.

5. Step 5:

   

   Put some horseradish leaves, raspberries, cherries, currants, dill and sprigs of grapes on the bottom of an oak barrel. Also send a few cloves of garlic.

6. Step 6:

   

   Then lay an even layer of tomatoes up in the places where the stalks grew.

7. Step 7:

   

   Then lay out another part of the leaves, stalks, garlic and repeat the layer with tomatoes.

9. Step 8:

   

   And so on until the oak barrel is filled.

10. Step 9:

    

    Make the last layer of spicy plant leaves and garlic.

11. Step 10:

    

    Dilute the brine. The classic option is 2 tablespoons of table salt per liter of water (you can slightly adjust the amount of salt to your liking). Use regular drinking water. If you drink tap water, take it. It took me about 5 liters of water and 10 tablespoons of salt for a ten-liter barrel. Pour the brine over the tomatoes with the spicy leaves to the top.

12. Step 11:

    

    Set the oppression on top.

13. Step 12:

    

    Send a barrel of pickles to the cold for at least 3 weeks. I install a stone on top of the wooden yoke, previously washed with baking soda and wrapped with a film. The barrel I have is infused in a large refrigerator.

14. Step 13:

    

    Tomatoes are ready, you can serve them to the table.

15. Step 14:

    

    The longer the pickles stand in the barrel, the richer and tastier they will become.