Salting and souring are the earliest of the ways to preserve vegetables. And, perhaps, the most useful! Enzymes, formed during fermentation and ferment, have a very positive effect on our body, on the whole gastrointestinal tract and other organs. Yes, and these vegetables are delicious, very tasty! It is not for nothing that cask cucumbers, tomatoes, mushrooms, cabbage are included in the national cuisine of many peoples of the world.
Basic rules for pickling tomatoes
How to pickle the tomatoes in a barrel, then to have a happy snack with them boiled potatoes, fried meat and other food? And that the vegetables do not spoil, did not get an unpleasant smell and taste? Let's find out a few basic principles of preparation of raw materials, tare and recipes for preparation of brine. First, before pickling the tomatoes in the barrel, they should be sorted by size and maturity. For conservation, red, pink, brown, and green are thus suitable. The main thing is that the fruits are healthy, without damage or traces of decay. Preferred tomatoes are small or medium, with dense skin, fleshy.
How to pickle tomatoes in a barrel? If the tomatoes are red or pink, the optimum size for them is from 25 to 50 liters. And brown and green are well "felt" in barrels for 100 or more liters. How to pickle the tomatoes in the barrel so that the shading turns out to be the right concentration? For tomatoes of small, brown, pink and green, 8% brine is required, and for red and brown large ones - 9%. If the amount of salt is 4-6 percent, store such fruits in a cold room.
The main recipe for pickling
How to pickle tomatoes in a barrel in order to keep the correct ratio of products? Take on the arsenal of these numbers. For every 100-105 kg of tomatoes, about 1.5 kg of dill is required, pods of hot pepper - 100 gr., 400 gr. Sprigs and leaves of parsley and celery, up to 1 kg of currant leaves, salt about 7-5 kg (for 8-9% brine). In addition, with what other ingredients to pickle the tomatoes in the barrel, so they have a delicious spicy flavor and a bright, rich taste? Of course, put in the pouring bay leaf, horseradish, marjoram, basil, ground coriander, peas of sweet pepper. And do not forget about garlic - what kind of conservation without it! Read about this recipe below.
Tomatoes with garlic
To begin with, we offer you to prepare tomatoes in a barrel for this recipe. Their main "zest" - in a rich garlic pickle, giving the vegetables a unique taste and aroma. The ratio of products is as follows: tomatoes - 53 kg, bitter pepper in pods - 50-55 gr., Roots - 250 gr., Garlic - 165 gr., Leaves and celery sprouts - about 1 kg, salt - 2.5 -3 kg. Prepared tomatoes densely put in barrels, shifting greens and seasonings. Pour a cooled brine, cooked on boiled water, put oppression and leave in a warm room for a day or three. Then transfer the barrel to a cool place, where the main sour will occur. The finished product will have a very pleasant garlic-celery flavor and smell.
Spicy tomatoes
If you like sharp, peppery tomatoes in a barrel, the recipe for the proposed salting will surely please you. We guarantee the quality, we just have to observe the specified proportions of products. Fresh tomatoes need 53-55 kg, hot chili peppers - 150-170 gr., Fresh or dried dill - about 750-800 gr., Roots of parsley and horse radish - 300 gr., And cherry and black currant leaves (together or one Type) - 500 gr. Salts for canning will require at least 3 kg. Picking tomatoes in a barrel start with the fact that lay the bottom of the container with currant and cherry leaves. Punch the peppers and roots into small pieces. Dissolve the salt in the right amount of water. Stack tomatoes in a barrel, shifting them with roots, leaves and pieces of pepper, then pour in brine. Cover with a clean cloth and leave to sour for 2 days. Then take the barrel to the basement, cover it with a lid and leave until it is completely sour.
A passing remark
If you grease green or brown tomatoes, then, to give them a nice pink shade, take a few heads of ordinary red beetroot. Peel, rinse, cut into large chunks and shift the tomatoes. Beetroot will stain brine and add a light, very pleasant aftertaste. And slices can be used in borscht or eat as a winter snack. Still, in order to improve the taste of green and brown tomatoes, the mustard in powder is often used as spices. Gourmets are advised to apply it to all the housewives who conserve vegetables for future use! In addition, mustard kills many putrefactive bacteria, which lead to damage to conservation. After all, this is, among other things, a natural natural antiseptic!
Salting dry
The original way of pickling vegetables is called "dry". It is performed without the usual pouring of brine or marinade. Simply prepared tomatoes are laid out in rows in barrels. Each row is generously peppered with salt. It requires a lot - about 100 kg of tomatoes consumed from 11 to 12 kg of table salt. Better do not take an "extrusion", but a coarse grinding. Cover the barrel with a mug, top with an oppression, send it to a cool place. Thanks to salt, tomatoes will be allowed to juice, they will percolate and after a certain time (at least 2 weeks, you need to try) will be ready for consumption. Superfluous here is not the same powdered mustard, which we already wrote about. And for raising the appetite of aroma put in conservation of at least 10-12 gr. Sweet pepper peas, about 5 g. Bay leaves and 15 gr. Coriander.
Harvest vegetables and eat on health!