Barrel tomatoes at home
0
2851
Kitchen
Russian
Calorie content
57 kcal
Portions
20 l.
Cooking time
30 d.
Proteins *
1.1 gr.
Fats *
1.5 gr.
Carbohydrates*
14.5 g
Homemade barrel tomatoes? Yes it is possible! To prepare such a blank, it is not necessary to use a barrel - ordinary glass jars or plastic containers will do. You can store such preservation not only in the basement, a refrigerator is quite suitable. Having prepared vegetables and the necessary spices, you will cook tomatoes in a matter of minutes, you just have to wait until they are marinated.
Ingredients
Cooking process
To begin with, we will deal with the preparation of the brine. If you have a barrel, you can prepare the pickle for all the tomatoes at once. If there is no barrel, the brine can be prepared for each can, and while it is cooling, gradually fill them with tomatoes. Pour water into a saucepan, add salt, sugar (proportions for a three-liter jar: 3 tablespoons of salt and 2 tablespoons of sugar). Then add spices: black peppercorns, dill inflorescences, bay leaves, dill seeds and caraway seeds. Put the saucepan over medium heat and bring the brine to a boil. Boil for 2-3 minutes and remove from heat. Leave the brine to cool to room temperature.
Now you can start preparing tomatoes. For pickling, you have chosen ripe juicy fruits. We rinse them under running water and lay them on a towel so that they dry out a little. In order for the tomatoes to marinate well in a short time, we use one trick: using a thick needle in each tomato, we make several punctures in the area of the stalk. This will allow the marinade to quickly penetrate the tomato and fill it up for quick marinating.
After 3 days, when you press on the plate on the brine, you can see bubbles, the brine began to cloud a little. This means that the pickling process has begun. We remove the plate, add mustard powder on top, close the lid and send the tomatoes to the cellar or refrigerator so that the temperature at which they are pickled does not exceed 10 degrees.
