Barrel tomatoes: can you make the salting of the house in the banks?

Barrel tomatoes are very popular. This is not only a good snack and table decoration. Brine from such salting is also very useful, and sometimes necessary. To salt tomatoes in this way is very simple. The process itself does not require special scrupulousness, sterilization, because it is necessary that the tomatoes are slightly fermented. Consider several ways of salting in large containers and in jars.

Delicious tomatoes - delicious pickle

Bottle salting of tomatoes does not require special skill. The main thing is to add spices and spices to the brine and the tomatoes themselves were especially fragrant. We take vegetables and thoroughly wash them. Then each tomato is punctured with a fork or toothpick near the stalk. For salting, you will also need dill, currant leaves, cherries and horseradish. We put spices on the bottom of the container. You can add garlic to give the dish a light aroma. Put tomatoes on top of this pillow. Next, you need to prepare a pickle. For 2 liters of water we take 4 large spoons of salt and 2 tablespoons of sugar. Fill the boil and cool a bit. We pour tomatoes not with steep boiling water, but with very hot brine. Top cover with a lid. If tomatoes come up, then you can put a slight yell. Three days we keep the barrel tomatoes in the heat, and then we take them out to the cold. We eat as salting out.

Green tomatoes, like a barrel

For preparation not only red, but brown, and green tomatoes are suitable. It's just that they will prepare longer. Take green tomatoes, preferably round medium sized. You will also need umbrellas and dill greens, currant leaves, horseradish root, 3 pods of hot pepper, mustard seeds, several garlic heads, sweet pepper and oak bark. First we make a stuffing. We cut finely garlic, greens, bitter pepper and mix everything. You can add fresh parsley. We take tomatoes and each cut crosswise to half. Then we put inside the stuffing. We take a container for pickling and put all available spices and spices on the bottom. We put tomatoes on top. For brine, we breed a liter of water with one tablespoon of salt and a small spoonful of sugar. It should be boiled and cool a little. We fill brine tomatoes with brine and, closing it, leave it for a month in a cool place. This is a delicious appetizer for the festive table.

Solim in the banks

How to pickle barrel tomatoes? Prepare the banks: mine and sterilize. At the bottom of each container we put leaves of horseradish, currants, cherries, bay leaf and peas. We carefully wash the tomatoes and put them in the jars. Now we need to make a marinade. For one liter of water (for a three-liter jar) you need a large spoonful of salt, 4 tablespoons of sugar, a spoonful of dry mustard, 2 tablets of chopped aspirin. Pour cold brine into the jar and add a small spoonful of vinegar 70%. Banks should be closed with capron lids and put in a cold place. The barreled tomatoes will be ready in a month. They can be stored in a cold place throughout the winter. The brine at this dish turns out simply amazing, moderately salty. Prepare tomatoes for these recipes. They will compete with marinated vegetables.