Crispy homemade cucumbers, aromatic sauerkraut and, finally, spicy green tomatoes - all this not only arouses appetite, but also serves as a source of vitamins and a good cheerful mood in the gloomy winter season.
In ancient times, all these pickles were harvested for the winter in wooden tubs or barrels made of oak, linden or aspen. Of course, the taste of such barrel pickles was indescribable, each tree species transferred its aroma to the blanks and ensured their high-quality and long-term storage. But not only the material of the dishes in which the salting takes place affects the quality of the finished pickles. In the old days, many secrets were known that gave the blanks their extraordinary taste and allowed them to be stored until the very end of spring. How to cook real barrel green tomatoes in an ordinary bucket, and will be discussed in this article.
Preparatory stage
First of all, you need to start preparing the tomatoes themselves for pickling. If you buy tomatoes on the market, then everything is simple here - you select the required amount of whitish-green tomatoes of approximately the same size according to the recipe, and that's it.
Especially if, due to the impending frost, you are forced to collect every single fruit from the bushes so that they are not overtaken by frost. In this case, your desk is usually in complete confusion. Here and very hard green tomatoes, and many whitish, starting to turn pink, there are brownmaybe even a couple of red ones.
It is undesirable to ferment both brown and completely green tomatoes in the same container. It is advisable to give completely green ones to rest for a few days in the company with several red tomatoes - in this case, they will turn a little brown or turn pink, and after that they can only be used.
The fact is that unripe tomatoes contain quite a lot of toxic substance - solanine. But when the tomatoes begin to turn white or brown, the amount of solanine decreases, and in the process of salting, the solanine completely disappears.
So, select the tomatoes that have already begun to brighten, rinse and dry them well.
If you prefer soft tomatoes, then first immerse them in boiling water for 2-3 minutes.
One of the main secrets to making delicious cask green tomatoes is to use as many herbs as possible in your recipe. Therefore, do not skimp, and in addition to the standard set of spices for pickling, try to find and use more exotic herbs such as tarragon, savory, basil and others to your liking.
For example, you can use the following set of spices:
- Garlic - 4 heads;
- Dill herb and inflorescences - 200 grams;
- Leaves of oak, black currant and cherry - several dozen pieces each;
- Bay leaves - 5-6 pieces;
- Horseradish leaves and root - about 50-100 grams;
- Parsley and celery - one bunch each;
- Herb and sprigs of basil, savory, tarragon - to taste;
- Coriander seeds - a tablespoon;
- Black and allspice peas - to taste.
After dividing the garlic, it is advisable to cut into quarters, and cut the horseradish root into small cubes. All other greens can be used whole by recipe.
Brine making
When used for tomato sourdough a standard enamel bucket, you will need about 10 liters of water. Another secret to creating the extraordinary taste of cask tomatoes is the use of mustard when pickling.
Thus, we bring the water to a boil, add oak, cherry and currant leaves, 650-700 grams of rock salt, as well as 100 grams of sugar and mustard powder each. After 10 minutes, all the leaves are removed and placed on the bottom of the bucket. And the brine itself cools down to a temperature of about + 18 ° С + 20 ° С.
Salting process
Before laying into the bucket not only tomatoes, but all spicy herbs must be rinsed well under running water and dried on a towel. After preparing the brine, there will already be boiled leaves from the trees at the bottom of the bucket. You can add horseradish leaf and dill inflorescences to them. Next, green tomatoes are placed in the bucket. According to the recipe, they must be laid very tightly, since it is in this case that salting will occur in an optimal way. Otherwise, tomatoes run the risk of being oversalted.
Pour tomatoes through each layer and transfer them with various spices. The topmost layer on top of the tomatoes is placed all the remaining herbs.
After everything is laid, cold strained brine is poured into a bucket of tomatoes. The last secret of storing tomatoes for a long time so that they do not become moldy is that a piece of natural fabric sprinkled with mustard is lined on top of the tomatoes. And already a lid or a plate with a load is placed on it. It is this fabric with mustard that will be able to prevent the possible appearance of mold on tomatoes during storage.
After a week or two, tomatoes prepared according to this recipe can be tried. Although it is better to wait a few more weeks before they acquire a rich taste and aroma.
If your family respects tomatoes and real pickles, then a dish prepared according to this recipe should definitely impress you and your loved ones.
