Pickled barrel tomatoes in a package

Category: Blanks

Ingredients

Tomatoes
Horseradish
Horseradish leaves
Garlic
Dill
Currant leaves
Salt

Cooking method

  • An open large dense plastic bag is placed in a large four-bucket pan (such transparent 100 liters are sold by the piece) - this turns out to be something like basic insulation, because there will simply be free air in the pan and nothing will come of it.
  • In short, tomatoes are placed in this package, it is better if they are not quite ripe, since during the salting they have time to reach, horseradish, horseradish leaves, garlic, dill and, if desired, currant leaves. All this is alternated in layers. Further, salt, the most interesting or specific - only in this recipe I have met this, it does not fall asleep, but is placed on top in a canvas bag (for a full pan 800 gr.). Everything is filled with cold water. We tie the bag tightly, expelling as much air as possible from there, and put it in a cold place (basement, cellar). After 40 days, you can eat tomatoes, but until then there is nothing to look there. Everything will happen by itself: the salt will dissolve evenly, and the tomatoes will ripen and ferment. I have never tasted such delicious tomatoes anywhere before.

Note

Almost barrel tomatoes.

Zhivchik
Quote: natalka

And in our area (where we live now) these (or similar) tomatoes are made differently. And no sugar.

It turns out almost barrel tomatoes.

My mom does the same. And also sugar-free. Delicious tomatoes.

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