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Barrel tomatoes for the winter

0
3475
Kitchen Russian
Calorie content 110 kcal
Portions 12 l.
Cooking time 14 minutes
Proteins * 1.7 gr.
Fats * 0.2 g
Carbohydrates* 25.7 g
* per 100 gr. product
Barrel tomatoes for the winter
Content

When it is not possible to ferment tomatoes in a barrel, you can prepare this delicious appetizer in a glass jar and cold pickle. The taste of these tomatoes will be the same as that of barrels. Red tomatoes when sourdough according to this recipe will be ready in 2 weeks, while brown and green tomatoes take longer.

Ingredients

Cooking process

step 1 out of 6
Wash jars and lids for pickling tomatoes with hot water and place on the table to dry.
step 2 out of 6
Peel the horseradish roots, wash and cut into small pieces. Peel the garlic and cut the cloves into halves. Rinse the peppers, remove the stalks and seeds from them and also cut into pieces.
step 3 out of 6
Chop chopped horseradish, garlic and peppers using any kitchen technique. Add finely chopped parsley to the resulting spicy mass and mix.
step 4 out of 6
Rinse red tomatoes well with cold water and prick in several places at the base of the stalk so that they are well salted. Spread the spicy mass evenly into the jars and then place the prepared tomatoes tightly.
step 5 out of 6
Pour clean cold water into a separate large bowl, add the calculated amount of sugar and salt and pour vinegar. Stir the brine well to completely dissolve the salt and sugar. Pour the prepared marinade over the tomatoes in the jars. You can put an umbrella of dill and a sprig of parsley on top of each jar.
step 6 out of 6
Close the jars with tight lids and place in a dark and cold place. It is important that the temperature is no more than 10 ° C. After two weeks, the tomatoes will pickle, acquire the taste of barrels and can be served.

Eat to your health!

 

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