Instant barrel tomatoes - recipe with step by step photos

Instant Cask Tomatoes

2255

Kitchen Russian

Calorie content 153.3 kcal

Portions 12 port.

Cooking time 14 days

Proteins * 0.9 gr.

Fats * 0.2 g

Carbohydrates* 37.4 g

Content

The most delicious barrel tomatoes I've ever tasted come from my grandmother. She cooks them in an oak barrel and keeps them in the cellar all winter. Such tomatoes are cooked for a month. I want to suggest instant barrel tomatoes.

Ingredients

Cooking process

Prepare the required ingredients for the cask tomatoes. Rinse large, fleshy tomatoes thoroughly under cold running water, and then dry. Thoroughly rinse and dry currant and horseradish leaves, dill umbrellas and parsley. Peel the garlic and rinse it.

Decide in which containers you will cook tomatoes. If the tomatoes are large enough, then they will not fit in a regular jar. Therefore, you need to choose a container such as a plastic bucket for food purposes. I used just these.

Put currant and horseradish leaves, several dill umbrellas, several cloves of garlic on the bottom of the container, cutting it lengthwise into several parts.

Pour the required amount of drinking water into a saucepan with a thick bottom, add dill seeds, black peppercorns and bay leaves.

Put on medium heat, bring to a boil, add granulated sugar and coarse salt. Stir until the granulated sugar and coarse salt are completely dissolved, boil again and remove from heat. Cool completely.

Chop ripe tomatoes in several places around the stalk with a toothpick or large needle.

Fill the container halfway with the tomatoes. Then lay out the leaves and herbs.

Fill the container completely with tomatoes, top with the remaining garlic, dill umbrellas, parsley, currant leaves. Cover with horseradish leaves. Fill with cooled brine, having previously filtered it through a fine sieve.