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➠ Barrel tomatoes in a bucket

Barrel tomatoes in a bucket

6510

Kitchen Russian

Calorie content 130.4 kcal

Portions 10 l.

Cooking time 20 days

Proteins * 1.8 gr.

Fats * 0.3 g

Carbohydrates* 30.8 g

Content

Salting tomatoes in a bucket makes tomatoes with a barrel flavor and is a very convenient way to prepare tomatoes for the winter. At the same time, time is saved, there is no need for three times filling and sterilization. For pickling, choose tomatoes that are the same size and ripeness. During storage of pickled tomatoes, mold always appears on the surface of the brine. This is normal. The mold is simply removed. You can take a bucket of any size.

Ingredients

Cooking process

Boil the brine for pouring from the calculated amount of water and salt and cool it. Then prepare all the necessary foods for pickling tomatoes. Rinse the herbs well, peel the garlic and rinse the tomatoes.

At the bottom of the bucket, make a green cushion of washed horseradish, raspberry and cherry sheets. On top of them, place unpeeled chives and peeled horseradish root, chopped into pieces.

Prick the tomatoes at the base of the stalk in several places with a needle so that the tomatoes are well saturated with brine.

Put prepared tomatoes tightly in a bucket in layers, shifting each layer with herbs and garlic. Do not spare spicy greens. It defines the flavor of salted tomatoes.

Lay a layer of greenery on top of the tomatoes and cover everything with a horseradish leaf.

Pour the chilled brine over the tomatoes in a bucket, filling it to the very top.

Place a flat plate and any weight on top of the workpiece. You can cover the bucket with a piece of gauze to easily remove mold from the surface.

Leave the bucket with tomatoes at home temperature for three days to ferment, and then transfer to a cold place. Remember to keep pickled tomatoes completely in the brine. Remove mold from the brine surface periodically. In a month, your snack will be ready.