Green tomatoes in a barrel for winter

30 servings
45 days

It is very important that the bottom of the barrel should not come into contact with any surface closely. There is a risk of mold due to lack of air, so it is better to install the barrel on a stand. Adjust the amount of hot pepper to your taste, or exclude it altogether. If desired, use celery stems, oak leaves and more for salting. Have a pleasant appetite!

How do you make salted barrel tomatoes green? First of all, prepare the barrel. Fill the cooperage with cold water to the edges and leave until the wood swells and there are no gaps. Then rinse the barrel thoroughly with soda, rinse several times and pour over boiling water. This will prevent the appearance of mold and prevent the barrel from spoiling.

Wash tomatoes and peppers very well in cold water. For salting, choose whole, unspoiled tomatoes without dents and black spots. You should also take tomatoes of approximately the same size so that they spill evenly.

Go through the greens and wash well. The amount of spicy herbs and leaflets in the recipe is conditionally indicated, take a little less or more than stated in the ingredients. Be sure to use dill umbrellas and horseradish leaves. Dill will give a special aroma to salted tomatoes, and horseradish will prevent damage and also give a zest to ready-made pickles.

Peel the garlic from the husks and rinse.

Take the largest tooth and rub the edges of the keg with it, as in the photo.

And also rub the inside of the yoke.

Conditionally divide all the greens into three parts. Remember the horseradish leaves with your hands and lay 1/3 on the bottom of the barrel.

Next, send some of the currant, cherry and raspberry sheets to the barrel.

Press each garlic clove with a knife and crush slightly. So brine for salting will be more fragrant.

Lay the dill umbrellas and garlic on the bottom, sprinkle dry mustard on top.

Next comes the line of parsley and pepper.

Put the tomatoes in an even layer. I had tomatoes of different sizes, to the very bottom I sent those that are larger.

Repeat the layer with the greens, garlic, pepper and mustard.

Lay out the tomatoes again.

Next, make another green and tomato. On the last layer, I laid out thinly sliced horseradish root (this step can be missed).

Sprinkle everything with mustard.

Again lay out the horseradish, fragrant leaves in a thick layer.

Add the remaining garlic.

Make brine at the rate of 70 grams of table salt per 1 liter of water. Which water is best used? Ordinary drinking water without extraneous odors is suitable. You can use well, bottled water or tap water if you use it for drinking. Dissolve the salt in water.

Pour the brine over the tomatoes. Breed salt in portions, I did it in a 2-liter bucket.

The sediment, which may remain in the barrel, should not be poured.

Fill the tomatoes with brine to the very top.

Set the yoke. Press lightly so that the tomatoes and greens are completely in the liquid.

Send the keg to a cool place. My tomatoes were salted in a large refrigerator at a temperature no higher than 4-5 degrees.

After 45 days, sauerkraut tomatoes are ready, but I removed the first sample in a month and a week.

Without exaggeration - the perfect taste!!!