Barrel Tomatoes: Savory Appetizer Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Suitable for pickling as red and brown tomatoes, and green. Usually, vegetables are harvested after harvesting the entire crop from their personal plot - in late autumn, with the first frosts. The most delicious are barrel tomatoes. The recipe, no matter which one you take from a huge variety, always involves the rejection of damaged fruits. Even slightly frozen tomatoes are unsuitable for pickling. They can spoil the whole mass, as they become too soft after thawing. This article provides several ways to harvest barrel tomatoes for the winter. The recipe, based on the use of brine and various seasonings, varies depending on the ratio of the ingredients taken and their availability.

Tomatoes barrel: the recipe depends on the maturity of the fruit

Red tomatoes are significantly different in density from green ones. Therefore, it is necessary to s alt the fruits of different maturity separately. Ripe ones reach readiness faster. The time required to preserve greens is about the same as for cucumbers.

Recipe for green barrel tomatoes: what fruits canuse for pickling?

When selecting fruits suitable for conservation, it is worth considering the degree of their maturity. Tomatoes that have an intense green color should not be used for pickling. At this stage of maturity, the fruits do not contain sugar, but at the same time their acidity is low. Their taste is saturated with astringency, and they have a smell characteristic of green leaves. Therefore, select only fruits from the total mass, the color of which is somewhat whitish, which is a sign of the initial stage of ripeness.

Barrel Tomatoes: Spice Bookmark Recipe

There are several options for combining seasonings and herbs, some of them are given below (the weight of the products needed to pickle 100 kg of tomatoes):

1. Green mass of dill - 1.5-2 kg.
2. Spicy-spicy mixture: 1 kg each of dill and fresh blackcurrant leaves, 0.5 kg each of spicy horseradish leaves, tarragon and peeled garlic cloves, 0.3 kg each of basil, coriander, fresh capsicum and dried pepper.
3. Moderate-spicy green mass: 2 kg of fresh dill umbrellas, 1 kg of leaves of any parsley, blackcurrant, celery, cherry, 0.5 kg of dried and fresh pepper.

Barrel Tomatoes: S alting Recipe

When preparing the brine, different amounts of s alt are taken. For brown and green tomatoes, 0.7-0.8 kg is needed for 10 liters of water, for red and pinkish tomatoes - 0.5-0.6 kg. Boil the solution and cool. Before laying, wash all products in cold water and let itdrain. For green vegetables, you can take large containers - up to 100 liters, it is better to s alt brown ones in a smaller container - no more than 50 liters. Fully red tomatoes are usually harvested in 10 liter buckets or pots. At the bottom of the dishes lay a piece of greens with seasonings. Then alternate all the components with each other in layers. You can immediately pour the brine in small portions when laying. Cover the top of the pickle with a layer of cotton cloth and a wooden circle. Leave the container in the room for 2-3 days, then be sure to take it to a cool room. In about 4-6 weeks, the savory snack will be ready!