Green tomatoes in a barrel

Once upon a time, a kilogram of such tomatoes cost ten kopecks. And they were served in all public canteens with any food. Too many tomatoes do not have time to ripen until autumn. But salted green tomatoes have a very peculiar taste, unlike any other pickles. And to put it simply, they are very tasty. This recipe is designed for pickling tomatoes in a barrel. The yield is 10 kg of product.
Dill, parsley, celery, horseradish, leaves of black currant, oak and cherry, as well as burning red pepper, coarsely chopped. If the leaves are small, then they can be put in whole. We divide the whole mixture into two parts. And we put one tightly on the bottom of the barrel.Tomatoes are thoroughly washed, and put on top of the seasonings, very tightly. So that, if possible, there are no empty spaces left.Spread the second half of the greens on top. We make a brine of salt and water and pour tomatoes with hot brine. We put a wooden circle and a bend on top. Such tomatoes are usually ready in 45 days. Ready-made tomatoes must be stored in a cool place so that they do not sour at all.
Before salting, the barrels must be prepared. First, soak so that the wood swells, and there are no cracks in the barrels. And then thoroughly wash and treat with a solution of caustic soda. 100 grams of soda per 30 liters of water.