Spicy green tomatoes in a barrel

We thoroughly wash the tomatoes from dust and dirt. It is better not to use fruit with defects. It is advisable to select tomatoes of approximately the same size. The footprint of the stalk can be omitted.

Preparing greens. Horseradish leaves, currants, cherries and dill greens are well washed under running water. Peel the garlic. We use the teeth entirely, without cutting. Wash hot peppers and cut them across into pieces along with the seeds.

Before laying vegetables, the barrel must be thoroughly washed and treated with boiling water. We put a third of the total amount of horseradish leaves, cherries and currants in the prepared barrel. Also add some of the dill greens. Then tightly stack half of the total volume of green tomatoes. Do not forget to shift the fruits with chives and pieces of hot pepper. Lay the second third of the dill leaves and greens on top. Then repeat the layer of tomatoes with pepper and chives. Cover the vegetables with the remaining leaves and dill. To prepare the brine, it is ideal to use spring water. If water is used from the tap, then it must first be boiled and cooled. Add salt and granulated sugar to the cooled water. Mix thoroughly to dissolve all crystals. Pour tomatoes in a barrel with the resulting brine. cover the vegetables with a lid and place the load on top.

We take out the barrel in the cold: in the cellar, basement, cold storage room. It is important to know that the barrel should not be placed directly on the ground - the wood will absorb the smell of the soil and can transfer it to the tomatoes. We use a stand. After about one and a half months, the tomatoes will be ready to eat. In a barrel, vegetables, along with the brine, are perfectly stored throughout the winter. If a film of mold appears on the surface, this does not mean product deterioration. The cling film just needs to be removed - the tomatoes will continue to be stored, being edible.