Barrel tomatoes possess a peculiar taste and amazing aroma. It is possible to make them for the winter if you have near at hand a checked recipe and also all necessary ingredients.
Required list of products
You will need to prepare the following ingredients in advance:
- the water purified — 10 liters; - fresh tomatoes — 100 kg;
- blackcurrant leaves — 1 kg; - table salt — 750-850 grams; - cherry leaves — 0.5 kg; - horse-radish roots – 300 grams; - fennel (umbrellas and dried stalks) — 3 kg;
- garlic — 10 heads; - horse-radish leaves — 1 kg; (a root we take 300 grams) - red hot pepper — 10 pieces.
Brine making
At first it is necessary to prepare a brine, ideally it is required to do it a day before laying in a barrel tomato. It is necessary to take purified water and in it to stir carefully salt. Then it is required to warm up a little liquid and to leave in the warm place on knocks.
Preparation and laying of ingredients
Fresh tomatoes at first need to be washed out carefully, and then to destem with them. Then spices undertake and are scalded by boiled water. Garlic needs to be peeled from a peel and a peel, then to wash out carefully. Stalks of fennel need to be cut on small pieces of 7-10 cm in size. Roots of horse-radish will be required to be cleaned and cut carefully on lengthways. Paprika pods at first are washed out. Then they need to be cut on several parts. Take a barrel, wash up and rub its walls with a part of garlic. Thanks to it in it in the subsequent the mold won't be formed. Then lay out leaves of cherry, horse-radish and blackcurrant on a bottom. Then add a half of the cut pepper, and then start laying tomato. It is necessary that they densely adjoined to each other. Then concentration of lactic acid will be much higher, so, salting will turn out more tasty. It will be stored Besides, throughout a long time. Take the remained pepper, horse-radish roots, fennel, garlic and lay out atop tomato. Then begin to fill in them with a brine. Then deliver to a flank for several days to the room where there is temperature not higher than 20 degrees. Surely close it dense fabric, and then a wooden circle. Then capacity can be taken out to more cool room where it will be stored throughout all time. Keep in mind that in the first several weeks in a flank there will be an impassioned reaction to release of foam. It is normal. It will be necessary to scum surely a spoon. Besides, it is recommended to watch that process of fermentation didn't push out a part of water from capacity if it occurs, then it will be required to fill the required amount of liquid. There are barrel tomatoes it will be possible in already early winter. They will please you with a pungent flavor and aroma.