Besides that barrel green tomatoes are tasty, they also are extremely useful. The product is especially valuable availability of lycopene in it – the natural antioxidant capable to reduce risk of diseases predstatelny and a pancreas, a neck of the uterus, a cardiovascular system. It also contains the whole palette macro - and minerals – potassium, magnesium, iodine, calcium, phosphorus, iron, etc. Therefore to know the recipe barrel salty tomato it is useful for each hostess.
Preparation of tomatoes
In one barrel it is desirable to salt green tomatoes of the identical size, density and uniform ripeness. Crumpled, spoiled, cracked, struck with wreckers are no good. One such tomato is capable to spoil taste of all others. Wash the touched tomatoes, you can not destem.
Ingredients
The list of greens and spices at a pickles of green tomatoes can be made on the discretion, to vary. The same concerns also their quantity. For preparation of classical salty barrel tomatoes it will be required to you: - green tomatoes; - garlic; - root and leaves of horse-radish; - leaves of blackcurrant and cherry; - oak leaves; - parsley, fennel; - fennel seed.
Fans of ostrenky can put in addition burning spices and spicery: pepper black and fragrant peas, Chile pepper, ginger root, thyme, bay leaf, etc.
For a brine: - water – 10 l; - rock salt – 2 glasses; - sugar – 1 glass; - mustard powder – 1 glass.
Laying of tomatoes in a barrel
Clean a horse-radish root (length about 10-12 cm) and cut lengthways thin tapes. Clean 4-5 garlic gloves, cut with segments. Wash out parsley, fennel, leaves of horse-radish, currant, cherry, an oak and slightly to a potolkita that juice was emitted and the aroma appeared. Lay a part of greens, leaves, a dill seed and a root of horse-radish on a barrel bottom. From above spread tomatoes, pouring layers leaves and greens. Cover the topmost layer with a large number of leaves.
Brine making
Put a few leaves of currant and cherry in the boiling water, in 5-10 minutes get them, pour salt and sugar. Remove a brine from fire, let's cool down a little and add mustard powder. Then let's a brine cool down completely.
Skilled hostesses practice brine making on spring or well water. It isn't necessary to boil it. Dilute mustard powder with slightly warmed up water to consistence of sour cream and in such look to add to a brine.
Fill in with a brine the green tomatoes laid in a barrel so that it entirely covered them. Outline from above leaves of horse-radish, currant, cherry, an oak, put a wooden or plastic circle, on it – small cargo. Cover a barrel with a gauze or a napkin and put to the dark cool place. In 3-4 weeks, green tomatoes will be ready.
General recommendations
Tomato process a barrel before the procedure of a pickles boiled water with manganese or juniper branches. If the barrel old, is also risk of leakages, place in it a big polyethylene sack. If you have no barrel at all, and barrel tomato there is a wish, use the enameled bucket or usual glass jars (the recipe allows it). Such spirit and fortress, of course, shouldn't be expected, but the taste and aroma will be almost same. If desired green tomatoes can be stuffed with paprika or mixed vegetables. For before a bookmark in a barrel a part of pulp should be removed and filled with the prepared forcemeat, process of a pickles is farther remains invariable.