Green tomatoes in a barrel for winter

Step-by-step cooking

1. Step 1:

   

   How to make salted barrel tomatoes green? First of all, prepare the barrel. Fill the cooperage with cold water to the brim and leave until the wood swells and there are no cracks left. Then rinse the barrel thoroughly with soda, rinse several times and pour boiling water over it. This will prevent the appearance of mold and will not allow the barrel to deteriorate.

2. Step 2:

   

   Wash tomatoes and peppers very well in cold water. For pickling, choose whole, unspoiled tomatoes without dents and black spots. You should also take tomatoes of approximately the same size so that they are evenly salted.

3. Step 3:

   

   Pick the greens and wash them well. The number of herbs and leaves in the recipe is indicated conditionally, take a little less or more than stated in the ingredients. Be sure to use dill umbrellas and horseradish leaves. Dill will give a special flavor to salted tomatoes, and horseradish will prevent spoilage and also give a zest to ready-made pickles.

4. Step 4:

   

   Peel the garlic and rinse.

5. Step 5:

   

   Take the largest tooth and rub the edges of the barrel with it, as in the photo.

6. Step 6:

   

   And also rub the inside of the yoke.

7. Step 7:

   

   Conditionally divide all the greens into three parts. Remember the horseradish leaves with your hands and put 1/3 on the bottom of the barrel.

8. Step 8:

   

   Next, send some of the currant, cherry and raspberry leaves to the barrel.

9. Step 9:

   

   Press down each clove of garlic with a knife and lightly crush. So the pickle for salting will be more fragrant.

10. Step 10:

    

    Put the umbrellas of dill and garlic on the bottom, sprinkle with dry mustard on top.

11. Step 11:

    

    Next comes the turn of parsley and pepper.

12. Step 12:

    

    Lay out an even layer of tomatoes. I had tomatoes of different sizes, I sent the larger ones to the very bottom.

13. Step 13:

    

    Repeat the layer with herbs, garlic, pepper and mustard.

15. Step 14:

    

    Lay out the tomatoes again.

16. Step 15:

    

    Next, make the greens and tomatoes again. On the last layer I put a thinly sliced horseradish root (this step can be missed).

17. Step 16:

    

    Sprinkle everything with mustard.

18. Step 17:

    

    Lay out the horseradish, fragrant leaves again in a thick layer.

19. Step 18:

    

    Add the remaining garlic.

20. Step 19:

    

    Make a brine at the rate of 70 grams of table salt per 1 liter of water. Which water is better to use? Ordinary drinking water without foreign odors will do. You can use well water, bottled water or tap water if you use it for drinking. Dissolve the salt in water.

21. Step 20:

    

    Pour the pickle over the tomatoes. Dilute the salt in portions, I did it in a 2-liter ladle.

22. Step 21:

    

    The sediment that may remain in the barrel should not be poured.

23. Step 22:

    

    Pour the tomatoes with brine all the way to the top.

24. Step 23:

    

    Set the yoke. Press down lightly so that the tomatoes and greens are completely in the liquid.

25. Step 24:

    

    Send the barrel to a cool place. My tomatoes were salted in a large refrigerator at a temperature no higher than 4-5 degrees.

26. Step 25:

    

    After 45 days, the pickled tomatoes are ready, but I took the first sample after a month and a week.

27. Step 26:

    

    Without exaggeration - perfect taste!!!