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Pickled tomatoes in a bucket like barrel tomatoes for the winter

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797
Kitchen World
Calorie content 59.7 kcal
Portions 16 l.
Cooking time 30 d.
Proteins * 0.7 g
Fats * 0.2 g
Carbohydrates* 14.1 gr.
* per 100 gr. product
Pickled tomatoes in a bucket like barrel tomatoes for the winter
Content

Tomatoes with dill, horseradish, pepper, bay leaf and garlic are laid in a bucket in layers. The ingredients are poured with a marinade of water, salt, sugar, after which everything is put under oppression, closed with a lid and sent to the cellar for fermentation. It turns out very tasty, juicy tomatoes.

Ingredients

Cooking process

step 1 out of 6
First, we prepare the bucket. We wash it thoroughly under running water, scald it with boiling water and wipe it dry.
step 2 out of 6
We also rinse the tomatoes well with pepper, dill and horseradish and dry everything on a paper towel. Cut hot peppers into small pieces.
step 3 out of 6
At the bottom of the bucket, first spread horseradish leaves, dill, peppercorns, bay leaves, garlic and hot peppers. Put tomatoes on top, then another layer of leaves with spices. Continue to alternate layers until we run out of ingredients. The last should be horseradish leaves.
step 4 out of 6
We heat the water in a separate container, add salt, granulated sugar and cook until they completely dissolve. Fill the tomatoes with spices with the resulting brine.
step 5 out of 6
We install a wooden plank on top, which we cover with gauze or other cotton cloth. We close the bucket with a lid and leave it at room temperature for a month. Then we store it in the cellar. All mold will collect on the gauze, so we change it from time to time.
step 6 out of 6
We serve delicious pickled tomatoes to the table chilled as an appetizer for the main course. Bon Appetit!

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