home
➠ Tomatoes
➠ Spicy tomato appetizer
➠ Pickled tomatoes in a barrel for the winter

Pickled tomatoes in a barrel for the winter

1782

Kitchen Russian

Calorie content 22.4 kcal

Portions 40 port.

Cooking time 12 days

Proteins * 1.2 gr.

Fats * 0.2 g

Carbohydrates* 4.1 gr.

Pickled tomatoes in a barrel for the winter

Content

Cooking tomatoes in a barrel is not a quick process, but there is little that can compare with the taste of this preparation. No marinade can replace the gradual fermentation of the harvest, as a result of which you get juicy tomatoes that melt in your mouth. If you have a cold cellar, you can easily stock up on ferments for the entire winter.

Ingredients

Cooking process

Place clean herbs and dill seeds on the bottom of a clean barrel. Add a couple of garlic cloves and a slice of hot pepper to these.

Then wash and dry the tomatoes, after removing the stalks. Place a layer of tomatoes on top of the spices.

Next, you need to make another layer of greens and garlic, before spreading another layer of tomatoes. Transfer each new layer of tomatoes with herbs and garlic until the barrel is full.

On the topmost layer of tomatoes, place a large sheet of horseradish, torn into pieces. Be sure to make sure that the level of the tomatoes is at least a couple of centimeters below the edge of the barrel.

Prepare a brine from water and salt, which then pour into a barrel with tomatoes. Cover the workpiece with clean gauze and set the oppression. The barrel should be kept in a cold cellar, and the tomatoes can be tasted after a couple of weeks.