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Barrel green tomatoes in a jar

1468

Kitchen Russian

Calorie content 96 kcal

Portions 3 l.

Cooking time 7 days

Proteins * 1.6 gr.

Fats * 3.2 gr.

Carbohydrates* 20.8 g

Content

Cold salting of vegetables is a very simple and effective method of preserving harvests for the winter. In this recipe, we will share a method of preparing tomatoes for the winter, as if they were languishing in barrels. The cold harvesting method will save you time and give a new flavor to salty green tomatoes.

Ingredients

Green tomatoes 1.6 - 1.8 kg Dill umbrellas 3 pcs. Horseradish leaves 2 pcs. Black currant leaves 2 pcs. Cherry leaves 2 pcs. Garlic 10 tooth. Granulated sugar 1.5 tbsp Salt 1.5 tbsp Mustard 1.5 tbsp

Cooking process

First, prepare a clean, dry, three-liter jar. At the bottom of the jar, put the umbrellas of dill, cloves of garlic cut in half - five pieces, horseradish, currant and cherry leaves.

Cut the tomatoes, previously washed, crosswise so that the tomatoes absorb the brine better. Start tamping the tomatoes into the jar, shifting the remaining cloves of garlic. You can additionally fill in black peppercorns.

Next, you need to prepare the brine for the preparation. To do this, add granulated sugar and salt, as well as prepared mustard to clean water. Instead of ready-made mustard, you can add powder, but then you need to take only one and a half teaspoons. Stir the brine well until the salt and sugar dissolve.

Fill the jar with tomatoes to the top with brine, and then close the jar with a nylon lid. Put the jar in a cold cellar or basement, where the workpiece can stand for about a year.

After a while, the tomatoes will become paler, and the brine will settle and brighten. So you can already eat your workpiece. But it can only be stored in a cold place, even after it is fully prepared.