Some hundred years ago, all pickles in Russia were harvested in barrels. They were made from durable oak, which only became stronger from contact with water and salt solutions. The tannins contained in the wood protect the fermented products from spoilage, preventing mold and mildew from developing in them. And tannins give them a special taste that cannot be obtained in any other container. Vegetables do not lose their juiciness, remain strong and crispy. The barrels in the family were passed down from generation to generation and were stored for a very long time. A new barrel must be prepared for use.
How to prepare a new barrel
The new barrel must be thoroughly washed from sawdust until the water is clear. To free the tree from excess tannins and let the wood swell, and the joints become airtight, we soak the barrel in hot water. First, fill it with hot water 1/5. After an hour, add the same amount, continue to do this until the container is full. After a day, pour out the water and repeat the procedure.
Advice! When steaming, it is good to add a few twigs of juniper. It has bactericidal properties.
Immediately before salting, the barrel should be fumigated with sulfur, and then rinsed with boiling water.
Advice! Rub the barrel and circle for oppression well with a clove of garlic cut in half.
If we ferment vegetables in a barrel for the first time, then more salt will have to be added to the brine, since the wooden walls absorb it. Wooden barrels must not be placed directly on the earthen floor. It is imperative to make a stand and sprinkle sawdust on the floor under the barrel so that they absorb moisture.
Features of pickling tomatoes in a barrel
Any vegetables can be salted in such a container. Green tomatoes in a barrel are especially tasty. Tomatoes are salted at home in small barrels, usually no more than 20 liters. For pickling, tomatoes of any degree of ripeness, currant leaves, cherries, horseradish, parsley and horseradish roots, dill, parsley, and basil are used.
Attention! 1/3 of the spices are placed on the bottom of the barrel, the same amount is placed on top of the vegetables, the rest is evenly placed between the tomatoes when they are placed in a container.
Be sure to put garlic. For pungency add hot pepper pods. Sometimes pickling is seasoned with peppercorns or ground bay leaves. The brine can only be prepared with salt and water.
Attention! Salt is used without additives and in no case iodized.
To speed up fermentation and improve the taste of tomatoes, sugar is sometimes added to it, which can be replaced with honey. Powdered mustard is often added to the brine. It spices tomatoes and prevents them from spoiling. There are many salting recipes, according to which bell peppers, cabbage, cucumbers and even fruits: apples, grapes, plums, get into the company with tomatoes. Let's start with a simple recipe, according to which barrel green tomatoes are traditionally salted for the winter.
Traditional barrel green tomatoes
For every 10 kg of green tomatoes you need:
- 300 g of dill greens with umbrellas;
- 50 g of greens of tarragon and parsley;
- 100 g of cherry and currant leaves;
- large head of garlic;
- a couple of hot pepper pods;
- for brine for each liter of water - 70 g of salt.
We place the washed tomatoes in a barrel, on the bottom of which part of the leaves and greens is already laid. Do not forget about the chives and hot peppers cut into pieces, which must be distributed between the tomatoes. We do the same with leaves and herbs, the rest of which we put on top of the tomatoes. Dissolve the salt in cold spring or well water and pour the brine into the barrel.
Attention! If you take tap water, it must be boiled and cooled.
We install the load and take it out in the cold for a month and a half.
Pieces of horseradish root, placed on top of the barrel, will protect vegetables from damage.
Another easy way to cook salted barrel tomatoes, but with added sugar.
Tomatoes salted in a barrel with sugar
For every 10 kg of tomatoes you need:
- 200 g of dill greens;
- 100 g of currant and cherry leaves;
- hot pepper according to your own will and taste;
- for brine for 8 liters of water - 0.5 kg of salt and sugar.
The cooking method does not differ from that given in the previous recipe. Tomatoes in a barrel for the winter can be cooked not only in brine, but also in tomato juice. How to pickle such tomatoes?
Pickled green tomatoes in a barrel in tomato juice
For 10 kg of green tomatoes you will need:
- 200 g of dill herbs with umbrellas;
- 10 g of cherry and currant leaves, a large horseradish leaf;
- 6 large heads of garlic;
- 100 g horseradish root;
- h. spoon of ground red pepper;
- for pouring: 6 kg of red tomatoes, you can take overripe tomatoes, 350 g of salt.
Seasonings are divided into 2 parts. One is placed on the bottom, and the other on top of green tomatoes. For pouring tomatoes are passed through a meat grinder or chopped in a blender bowl. The resulting juice must be boiled by dissolving salt in it and immediately poured into the tomatoes. Install the oppression and take out to a cold place. The fermentation is ready in a month and a half.
Another simple recipe for barrel green tomatoes for the winter.
Pickled tomatoes with mustard
For 10 kg of unripe tomatoes:
- 100 g horseradish roots;
- 50 g of currant and cherry leaves;
- dill and parsley greens, 100 g each;
- 30 g of dill seeds;
- 5 heads of garlic;
- for brine: for 10 liters of water, a glass of salt and mustard in powder, sugar - 2 glasses.
Cut the peeled horseradish root into thin strips. Chill the greens a little. Boil cherry and currant leaves in boiling water for 7 minutes. We take them out of the water and dissolve all the salt and sugar in the broth. After cooling, stir the mustard in the broth.
Advice! The brine should settle well and lighten.
Pour it into tomatoes with herbs, horseradish and garlic laid in a barrel. We store it under oppression in the cold. Pickled tomatoes are ready in about a month.
You can make pickled tomatoes with other vegetables. Salting them is not difficult, and the dish turns out to be much tastier and healthier.
Pickled tomatoes with cucumbers
They will require:
- 5 kg of cucumbers and green tomatoes;
- 10 leaves of currant and cherry;
- 6 heads of garlic;
- 150 g of dill greens;
- 2 large sheets of horseradish;
- 10 peppercorns;
- for brine: for 8 liters of water - 0.5 kg of salt.
If the barrel is old and its integrity is in doubt, you can put two large food plastic bags in it, one in one. At the bottom we put part of the leaves and dill, then all the washed cucumbers, sprinkling with garlic and peppercorns, again a layer of dill and leaves, put tomatoes on them. We cover everything with leaves and dill. Don't forget to add garlic and peppercorns to the tomatoes.
Advice! For pickling, it is better to choose strong, small cucumbers and always pickled varieties.
Dissolve salt in boiling water and pour vegetables with cooled brine. We install oppression. After storage in the cold for 2 months, the salting will be ready.
You can ferment green tomatoes with bell peppers, cabbage, carrots and cucumbers. This is how they are salted in Bulgaria.
Bulgarian pickled tomatoes
For 2 kg of green tomatoes you need:
- 2 kg of late varieties of cabbage;
- from 3 to 5 kg of bell pepper;
- 2 kg of small carrots;
- 2 kg of cucumbers;
- 0.5 kg of different herbs: dill, celery, parsley;
- for brine: for 10 liters of water - 0.6 kg of salt.
Wash all the vegetables well. Cut the cabbage into slices together with the stalk, small heads of cabbage into 4 parts, large ones into 8 parts. We clean the carrots, prick the peppers in the area of the stalk, soak the cucumbers in water for 3 hours. We put half of the greens on the bottom, then vegetables in layers, on top of the rest of the greens. Boil and cool the brine. We fill it with fermentation, set the oppression, let it ferment in the heat for 2 to 4 days. Then we take it out into the cold. After 3 weeks, the fermentation is ready. Store it at temperatures close to zero.
Features of storing fermentation in barrels
They are stored at 1-2 degrees of heat. It is impossible to freeze the fermentation. A clean white cotton cloth should be placed under the oppression. It should be soaked in vodka or sprinkled with dry mustard. Once every 3 weeks, the fabric is washed and the impregnation is renewed or re-sprinkled with mustard. If mold appears on the surface of the brine, it must be removed and the fabric replaced.
Barrel pickled tomatoes are a healthy product. With systematic use, they can improve bowel function, raise immunity. This is facilitated by lactic acid - it is found in all fermented foods. A lot of vitamins, which are fully preserved with this method of harvesting, will help prevent vitamin hunger, especially since the fermentation is well preserved until spring.