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Cold barrel tomatoes

1506

Kitchen Russian

Calorie content 64.5 kcal

Portions 3 l.

Cooking time 30 d.

Proteins * 1.5 gr.

Fats * 2.8 gr.

Carbohydrates* 17.4 g

Content

The recipe for preparing barrel tomatoes in a cold way involves harvesting and storing tomatoes in a barrel. However, the process of preparation and storage of this workpiece can be carried out in conventional cans. You just have to adhere to the recipe and cooking technology. Tomatoes cooked according to our recipe in their taste do not differ from the barrel ones, they turn out to be spicy and mouth-watering.

Ingredients

Cooking process

We wash the jar for the blank with detergent, rinse well with running water and sterilize over steam for 5-7 minutes. Let the jar cool down a little. At the bottom of the jar we put dill umbrellas, bay leaves and cherry leaves.

We wash the tomatoes under warm running water, put them on a towel and let them dry for 10-15 minutes. Then we put them tightly in the jar. Put garlic cloves, black and allspice, cut into cubes on top of the tomatoes.

Pour sugar, salt and 1 tablespoon of mustard on the tomatoes directly into the jar.

Pour cool filtered or spring water into the jar up to the shoulders, close the jar with a plastic lid and shake it well so that the salt, sugar and mustard are well distributed throughout the jar.

Then we open the lid, pour another spoonful of mustard on top, cover the jar with a lid and leave it at room temperature for 1 day. Then we transfer the jar to a cool place and leave the tomatoes to marinate for 1-1.5 months.