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➠ Pickled tomatoes in a barrel

Pickled tomatoes in a barrel

1776

Kitchen Russian

Calorie content 146 kcal

Portions 6 l.

Cooking time 10 days

Proteins * 0.9 gr.

Fats * 0.2 g

Carbohydrates* 35.6 gr.

Content

Nowadays pickling tomatoes in a barrel is not popular, but it is in it that tomatoes are obtained with the famous barrel flavor. It is advisable to choose an oak barrel for harvesting, since oak wood extracts give a unique aroma and taste. Choose tomatoes that are firm and with a thick skin. Ripe and soft tomatoes will lose their shape when salted.

Ingredients

Fresh tomatoes (with a dense skin) 6 - 7 kg Coarse salt 3 tbsp Granulated sugar 2 tbsp Table vinegar 9% 3 tbsp Garlic 3 pcs. Horseradish leaves 3 pcs. Dill umbrellas 3 pcs. Cherry leaves 15 pcs. Black currant leaves 15 pcs.

Cooking process

First, prepare everything you need to marinate tomatoes in a barrel. Process the barrel, wash the green leaves and peel the garlic.

At the bottom of the prepared barrel, place the dill umbrellas and horseradish leaves cut into pieces.

Wash the tomatoes well and prick them with a toothpick in several places so that they are well saturated with the marinade and the peel does not burst. Place prepared tomatoes in a barrel in layers, shifting each layer with cherry leaves, currants and chives.

In a separate bowl, prepare the marinade for pouring the tomatoes. Pour the required amount of cold water into the bowl (3 liters of water is needed for the specified volume of the barrel), add the calculated amount of salt, sugar and vinegar and mix well so that these ingredients are completely dissolved. Pour the prepared marinade over the tomatoes in the barrel.

Top the tomatoes with horseradish leaves. Place a flat plate on them and put any oppression on them. Keep a barrel of tomatoes at room temperature for a day, and then transfer to a cold place. After 10 days, the tomatoes can be served.

Eat to your health!