Barrel tomatoes with mustard in a bucket
0
4413
Kitchen
Russian
Calorie content
153.3 kcal
Portions
3 l.
Cooking time
14 days
Proteins *
0.9 gr.
Fats *
0.2 g
Carbohydrates*
37.4 g
Tomatoes, which are almost indistinguishable from casks, can be cooked at home in a bucket. The main thing is the presence of a cellar or basement, with a temperature of no higher than ten degrees. Juicy and rich pickled tomatoes are an incredible appetizer to any table. Try it!
Ingredients
Cooking process
Rinse the tomatoes, remove all soft or spoiled fruits - they are not suitable for pickling. At the base of the stalk, pierce the tomato with an awl so that they better absorb the brine during salting. Tamp the tomatoes tightly in a bucket and cover them with a large sheet of horseradish, tightly wrapping the edges inside the bucket.
Next, you need to pour the brine cooled to room temperature into a bucket of tomatoes. The brine must be filtered before pouring it into the tomatoes. By the size of the bucket, choose a plate and put it tightly into the bucket, pressing it with a small load. Leave the bucket of tomatoes at room temperature for three days to ferment.
