Drumstick tomatoes in a bucket: recipe

If in the summer we prefer to eat green vegetables, in which there are a lot of useful vitamins and trace elements, then in winter we switch to all kinds of salinity. Moreover, there are so many of them in our country that you can not list everything. Including barrel tomatoes. This is one of the most ancient dishes in our country, one of the best snacks. Of course, it is almost impossible to find a barrel in our houses and apartments, we will prepare the cask tomatoes in a bucket or an enamel saucepan.

Let's start with the simplest recipe

We will need a lot of ingredients, so you need to worry about their availability in advance. So, for salting we need: a bucket of tomatoes, one head of garlic, a bay leaf, peppercorns, leaves and a horseradish root, cherry and currant leaves, dill greens, parsley and basil. For the brine, prepare for 10 liters of water two cups of salt, a glass of sugar, a glass of mustard powder and 12 tablets "Aspirin". Now tell you how to cook the cask tomatoes in the bucket. First of all, you need to make a pickle. We put currant and cherry leaves into the boiling water, after 10 minutes we take them out, add sugar and salt, and after cooling - mustard powder. Thoroughly wash out garlic, weed and, of course, tomatoes. We clean the roots of horseradish and cut into cubes. We put on the bottom of the bucket cloves of garlic, pepper and herbs. Next - tomatoes, in the middle for a larger flavor, you can pave a little grass. To get a piquant taste, sprinkle with garlic and horseradish on top. We finish with the remains of herbs. Fill brine cold, close the lid and send it to a cool place. To prevent the tomatoes from emerging, put the lid on the lid. After a couple of weeks or two you can take a sample. In the absence of a bucket salting can be performed in several banks. The barreled tomatoes in the bucket are ready. The calorie content of the dish is 32 kcal per 100 grams.

Pickling green tomatoes

Prepare this dish you can almost as described above, it is recommended that unless you choose the strongest tomatoes and it is desirable to add celery, finely chopping it. Previously, each owner had her own recipe, which was kept from acquaintances and neighbors in great secrecy and was inherited. Barrels and those were special. Now it's quite another matter to find a recipe that is much simpler, on the one hand, and on the other hand, there is a universal one, using which, we will get tomatoes green salted barrels - the same as according to your grandmother's recipe. The right ingredients: five kilograms of tomatoes, two heads of garlic, five to seven currant and cherry sheets, to taste - horseradish, 250 grams of salt, 50 grams of sugar, 10 leaves of horseradish. The most important thing in the process of cooking is to find suitable dishes. In the absence of a barrel, a stainless or enameled bucket can be used.

Description of preparation

We clean garlic and horseradish, we cut. The first - cubes, the second - the plates. We spread out the horseradish leaves and a layer of tomatoes, washed and dried, on the bottom of the container. Top with garlic and horseradish, then - leaves of currants, horseradish, cherries. Again the tomatoes. And so, until you have exhausted all the tomatoes. Dissolve sugar and salt in hot boiled water, cool and pour in tomatoes, cover with horseradish leaves tightly and after five to seven days pickling of the barrel tomatoes will be completed. You can try.

Solim green barrel tomatoes with mustard

With this recipe, tomatoes will turn out to be sour-salted, very vigorous, like barrels. We need three-liter jar: green tomatoes - two kilograms, mustard powder - 20 grams, salt - 60 grams, sugar - one teaspoon, black pepper - 7-10 peas, sweet pepper - 5-7 peas, laurel leaf - 3 -6 pieces, garlic - 3-4 cloves, fresh dill - one large twig or 7-9 grams of dry, horseradish - one leaf or a piece of root, hot pepper - a quarter of a small pod.

Description of preparation

Pre-wash thoroughly with a jar, applying soda and rinsing with boiling water. Now we are preparing the green tomatoes. Salted barrel, they will turn out very tasty. We put a bay leaf, peppercorns, horseradish and dill, a part of a pepper pod. Well we wash out tomatoes, we clear and we cut garlic with a straw. In tomatoes, in the place of fixing the stems, we make piercings with a knife, into which we insert pieces of garlic. If there is no time for stuffing garlic tomatoes, you can simply throw it into the jar.

Tightly put the tomatoes in a jar. Dissolve sugar and salt in a small amount of water and pour into the container. Top up to the brim with cold water. We wash out a small piece of dense tissue, scald with boiling water, squeeze and put in a jar on tomatoes, bending at the same time. Top with a bit of mustard powder and spread, thus protecting tomatoes from mold. We put the jar on the pallet, in case the fermentation starts and the liquid begins to flow. After a couple of days, the liquid will become cloudy and foam will form. At room temperature, we leave this blank for two weeks. After that, close the jar with a leaky lid and - in the refrigerator for a minimum of two weeks to ripen. Delicious barrel tomatoes are ready.

That same grandmother's recipe

Since the moment when he was a secret for seven locks, it took a long time, now the mistresses, on the contrary, try to surprise everyone with an unusual dish. Therefore, much secret becomes clear. Before you is the very prescription of cask tomatoes for the winter. We will need: tomatoes brown (one of the secrets), parsley, garlic and mustard powder. For the brine you need to prepare: water - two and a half liters, salt - one hundred grams, bay leaf. The very process of cooking. My brown tomatoes, the core is cut out, we put inside half a clove of garlic and, if desired, a twig of parsley. We put it in the jar. We prepare the brine - boil water, salt and bay leaf. Cool and pour tomatoes. The pickle should completely cover the tomatoes. Top with a piece of cloth and pour mustard. We send for 5-7 days in a warm place. Periodically you need to try and, as soon as the tomatoes become acidic, put in the refrigerator, removing the cloth and mustard. It turns out not at all worse than tomatoes green salted barrels.

Another recipe

According to this recipe, tomatoes will be obtained from the market, from the professional of their business. But it is more delicious, as many mistresses have perfected it, adding various spices. There is one wish to get the most delicious - cook preferably in a bucket. But if you do not have such a capacity, then the banks will come down. You will try - you will never regret, you will often return to this method of preparation. The following ingredients will be needed: green tomatoes, some of them are whiter, and some are slightly brown, dill umbrellas, halved cloves of garlic, pepper bitter ringlets, black peppercorns, bay leaf, cherry, horseradish and nut leaves. A very important requirement: the brine is prepared from cold raw water, which is added a little less than half a half-liter jar of large salt. That's one centimeter less. We prepare the cask tomatoes in the bucket. The recipe is as follows. We put the tomatoes on the bottom. Those that are larger - lower, they will rip longer. Next, a layer of leaves and spices, again tomatoes, again seasonings and leaves, and so on up. Fill with brine, the salt in which must completely dissolve, cover with a plate, so that the tomatoes do not surface, cover with a lid, leaving room for air access. We put in a cool place, you can go outside, wait for a month and a half or two and get ready-made withered tomatoes - green salted barrels - real vigorous, stunned snacks. In no case can this way be cooked tomatoes in plastic and plastic dishes.

The benefits of cask tomatoes

Someone, probably, will seem strange, but the barrel tomatoes, in a bucket or other capacity, are a very useful dish. Their advantage is undeniable when removing a hangover. But they also help in the fight against many diseases. Lycopene, contained in them, reduces the risk of cervical, pancreatic and prostate cancer. Salted tomatoes have many useful substances in their composition: potassium, phosphorus, iodine, sodium, boron, magnesium, copper, calcium, manganese, iron and zinc. After salting, all useful elements are preserved, like fresh tomatoes. Quartzetine is a natural antibiotic found in tomatoes. In order that the cask tomatoes do not lose their usefulness in the winter, do not use any marinades when pickling. Only natural products: spices, herbs, mustard, sea salt, bitter pepper.