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Pickled green tomatoes in a bucket

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3428
Kitchen Russian
Calorie content 99.6 kcal
Portions 10 l.
Cooking time 14 days
Proteins * 12.9 gr.
Fats * 5.6 g
Carbohydrates* 3.7 gr.
* per 100 gr. product
Pickled green tomatoes in a bucket
Content

In this recipe, you are invited to prepare a delicious green tomato appetizer. They are fermented in an ordinary plastic 10-liter bucket and will taste like barrels. The snack can only be eaten after 2 weeks.

Ingredients

Cooking process

step 1 out of 6
First, wash the green tomatoes and herbs well. Divide the tomatoes, herbs and spices into 3 parts, because all the ingredients are stacked in a bucket in layers. Place all cherry leaves, 3 celery branches, dill bunch, laurel leaves and a sprig of tarragon at the bottom of the plastic bucket. Top the greens with some mustard, coriander and black pepper seeds. Divide the heads of garlic into cloves. You do not need to peel it from the husk. Place the head of garlic on top of the herbs.
step 2 out of 6
Lay a layer of tomatoes on this spicy pillow. Stack the larger fruits first, and leave the smaller ones for the last layer.
step 3 out of 6
On the first layer of tomatoes, place bunches of dill, horseradish leaves, celery sprigs and 2 garlic heads. Then put all the tomatoes and spices in the same order.
step 4 out of 6
Prepare the tomato pickle in a separate bowl. Pour rock salt into the water and stir to dissolve the salt completely. Pour the tomatoes in a bucket with this brine. The brine should cover the tomatoes completely.
step 5 out of 6
Put any dish on top of the tomatoes and place a load weighing up to 5 kg on it. This could be a large plastic water bottle.
step 6 out of 6
Keep a bucket of tomatoes for 2 weeks at home so that they ferment. Remove mold from the brine surface periodically. Then store them in a cool place. Pickled green tomatoes will be an excellent snack for meat dishes.

Eat to your health!

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