How to cook barrel tomatoes in a jar. Canned tomatoes in a jar, like barrel tomatoes - a recipe with step-by-step photos for the winter

This recipe is for lovers of vigorous barrel tomatoes! I have been preparing tomatoes using this recipe for a very long time. If you are making tomatoes for the winter, then I advise you to take brown ones, they are very well preserved. I love making red ones. They are ready in 2-4 weeks. They are eaten very quickly.

When you bite through the skin of a salted tomato, you feel a small “explosion!” in the mouth. They say this is because there is sugar in the brine. I advise you to cook!

Let's start preparing delicious, vigorous, salted tomatoes in jars (like barrels).

To prepare tomatoes we will need the products indicated in the list.

We sterilize the jars.

Wash the greens and tomatoes. Place half of the herbs, spices, garlic and hot pepper on the bottom of the jars. Then - half a can of tomatoes and again herbs, spices, garlic and hot peppers. Fill the jar with tomatoes to the top.

Prepare the marinade in advance from salt, sugar and water. Cool it to room temperature.

Fill jars of tomatoes with marinade.

Cover the neck of the jar with tomatoes with gauze folded in four. Pour 2 tablespoons of mustard onto the gauze.

Cover the top with inverted nylon lids. We place a plate under each jar so that the marinade does not leak onto the table. Let it ferment for 2-4 weeks.

This is what tomatoes look like after 2 weeks. The brine becomes slightly cloudy.

The brine may evaporate a little or mold may appear on top, then add water and replace the rag with mustard with a new one. We remove the gauze and do a test. You may already like tomatoes at this stage. If not, then they will be completely ready in 2 weeks. Now we close the tomatoes with tight lids and take them to a cool place. We are waiting for complete readiness.

The use of wooden containers began many years before the advent of glass jars. Despite this, many people still pickle barrel tomatoes for the winter, because the resulting tomatoes have an indescribable taste. The advantages of using wooden barrels include their reliability and environmental friendliness of the products.

In addition, such containers are characterized by antibacterial properties, which avoids the formation of mold, significantly extending the shelf life of tomatoes. In order for the dish to turn out tasty and not spoil after salting, it is necessary to carefully prepare the barrel. The first step is to fill the container with water and give it a little time (2-3 hours) to soak. If a wooden product has dried out a little, then after soaking the material will swell and block the cracks. This will make cleaning the container much easier.

It is best to clean the barrel with salt dissolved in hot water. After completing the work, scald the container with boiling water, and if possible, place a large hot stone on the bottom, pour a little boiling water on top and close the barrel with a lid for several hours.

This will allow the container to “steam”, which will remove all foreign odors and kill germs. After you have prepared the barrel, washed and cleaned it, you can start salting. We will share the most interesting and easy-to-prepare recipes.

Recipes for cooking tomatoes in a barrel

Preparing barrel tomatoes for the winter requires the use of the following ingredients:

25 g each dill and parsley
15 g horseradish leaves
a few mint leaves
several pieces of capsicum
15 g garlic
leaves of grapes, currants, cherries - 4 pcs.

Tomatoes should be firm and without damage. Tomatoes must be thoroughly washed and the stem removed from each one. Next, put 30% of all the specified spices on the bottom of the barrel, after which we add tomatoes to half the container. At the same time, it is advisable to place them tightly, because the taste of the dish depends on the density of placement in the barrels. So, if the fruits are not packed tightly, after salting they will be over-salted. In the middle we again put 30% of the taken spices and lay the fruits, placing the remaining seasonings on top.

In parallel with this, we prepare a special saline solution. The calculation is as follows - for green tomatoes you need to take about 800 g of salt per bucket of water, for red tomatoes - about 1 kg of salt. After preparation, the solution must be filtered, then it is poured into a barrel and the container with tomatoes is placed in the cellar.

Some tips for pickling:

If mold appears on the surface of the fruit, it must be removed periodically. To reduce the possibility of fungus to a minimum, after you have poured the salt brine, add 2-3 tablespoons of vegetable oil to the barrel.
preferably in small containers up to 50 kg. The larger the barrel, the higher the likelihood that the fruit will crack during the salting process. It is also recommended to pickle tomatoes of varying degrees of maturity in different containers.

Recipes for pickled tomatoes in their own juice and green tomatoes

There are different recipes for barrel tomatoes for the winter in their own juice, but we will share with you the most delicious and juicy. To prepare it you will need:

10 kg of fruits;
20 g dry mustard;
currant leaves;
350 g salt.

For pickling, it is best to take pink and strong tomatoes. They are washed, but you should not wipe the tomatoes - just let the water drain. At this time, place currant leaves at the bottom of the container, then lay out a layer of tomatoes and sprinkle it with a mixture of dry mustard and salt. Place a few currant leaves on top. In the same way, place all the other tomatoes in the barrel in layers. At the same time, take several tomatoes and grind them thoroughly in a meat grinder. When you place the last layer of fruit in the barrel, cover the top of the tomatoes with the remaining currant leaves and pour the chopped tomatoes over the fruit. The container should be placed in a cellar or other cool place - the main thing is that the temperature does not exceed +5 ° C.

The recipe is no less simple. You also need to sort out the fruits, put them in a barrel in layers, placing greens and currant leaves between the layers. At the same time, during installation, the container must be shaken so that the rows of tomatoes lie as tightly as possible. At the same time, prepare a solution: dissolve no more than 800 g of salt in 10 liters of water. When the solution has cooled, pour it into the barrel and close the container with a lid, placing a weight on top. Tomatoes can be served on the table in 1.5 months.

What to do if there is no barrel for pickling?

We told you about the most famous recipes for barrel tomatoes for the winter, but what to do if you want delicious salted tomatoes, but don’t have a suitable container? In this case, you can use a regular saucepan. To prepare such fruits you will need the following ingredients and equipment:

enamel saucepan with lid;
small tomatoes;
horseradish root;
dill;
several pods of pepper;
salt;
garlic;
currant leaves.

First you need to prepare the container. So, rinse the pan thoroughly and pour boiling water over it, which will kill all germs and get rid of any remaining detergent. The tomatoes are also washed well and the stems are removed. At the same time, peel the garlic - the amount of garlic depends on the size of the pan and your personal preference. So, if you want spicy and piquant tomatoes, you can use more garlic. Place half of all the spices listed on the bottom of the container and place tomatoes on top.

If you have fruits of different sizes, then it is better to place large tomatoes at the very bottom, smaller tomatoes at the top, so that the tomatoes do not turn into sauce under their own weight. Once you have all the fruit in place, shake the pan to settle the fruit. After each layer of tomatoes, add herbs - dill, currant leaves and pepper. Some people add basil and mint - it all depends on your taste preferences.

At the end, cover the pan with a plate and start preparing the brine. It's easy to prepare. Boil water in a separate saucepan and completely dissolve the salt - for every 5 liters of water you need to take 350 g of salt. After you prepare the brine, pour it into a container with tomatoes, close the container with a lid and leave to cool. In just a month, the pickles will be ready - the tomatoes turn out no worse than barrel tomatoes. They can be stored in the refrigerator for six months, and for convenience, the fruits can be placed in jars.

This recipe for cooking tomatoes is very simple and does not require great skills in preparing food. You don’t have to stand at the stove for a long time and boil the brine, nor do you have to sterilize the dishes. Tomatoes for the winter turn out like barrel tomatoes and will appeal to those who love everything “vigorous”. If you follow the step-by-step instructions, you will get excellent tomatoes, no worse than those cooked in a barrel.

Ingredients:

tomatoes – 1.5 kg (per three-liter jar);
mustard powder – approximately 20 g (also useful for sprinkling);
bay leaf – 5 pcs.;
black hot peppercorns – 10-15 pcs. (depends on your preferences);
hot pepper;
garlic – 4-5 cloves;
salt (preferably coarse) – 2-2.5 tbsp. l. with a slide of 1 liter of cool, boiled water;
horseradish root;
dill seeds – 2-3 tsp;
any greens from the garden (dill with umbrellas, currants, horseradish, cherries, etc. are suitable);
cotton napkins (preferably white).

How to prepare tomatoes for the winter “like barrels”

It is necessary to boil the water in advance (in the evening or early in the morning). For preparation you need cool water.
It is necessary to rinse thoroughly: tomatoes, garlic, horseradish, all greens.
Place horseradish, garlic (preferably cut), herbs, mustard and spices into prepared jars.
Place the tomatoes tightly together with bay leaves (you need to pierce the tomatoes in several places with a toothpick in advance).
When the jars are filled to the neck, you can add a little more parsley (you can chop it finely).
Prepare the brine. Add salt to 1 liter of cool, boiled water (as indicated above), and pour the resulting brine into a jar up to the neck. Keep in mind that a 3-liter jar requires about 1 liter of brine (the amount may depend on the density of the tomatoes in the jar).
Don’t forget to place a napkin on top of the tomatoes (first pour boiling water over it to disinfect) and carefully pour about 1 tbsp on it. l. mustard powder. This will help in the future to avoid possible mold formation during fermentation.
The jar does not need to be covered with a lid, just leave it for 1-2 weeks at room temperature (you can put it in a deep plate and cover it with gauze).
After the above period has expired, take a simple plastic lid and put it on the jar (you don’t need to remove the mustard napkin!). Now put the jar of tomatoes in the refrigerator until fully ripened (approximately 2-4 weeks).
From time to time, add water to the jar and change the cotton napkin along with the mustard. In the future, tomatoes should be stored in the refrigerator.

Delicious, vigorous tomatoes straight out of a barrel are ready! Don’t be afraid to experiment and try cooking some more

Salted or pickled tomatoes have been a favorite since childhood. Over time, the relevance of homemade jars containing these vegetables has not disappeared. However, ancient recipes for pickling tomatoes in a barrel are becoming increasingly popular. Tomatoes prepared using grandma's technology will never compare to store-bought ones. They are also considered the most useful. Enzymes formed during fermentation and leavening have a positive effect on the human body, especially on its gastrointestinal tract.

Tomato pickling recipes

Harvesting and storing it for the winter is an integral part of domestic cuisine. Today, all preserves can be purchased in stores and at the market, but nothing compares to the taste of homemade barrel pickles. Tomatoes are salted, pickled, frozen and juiced. All these dishes go with a bang with the onset of cold weather.

Despite the variety of flavors, tomatoes salted according to grandmother’s recipes in a barrel are considered a culinary classic. Particularly popular among modern housewives are the following tomato preparations:

pickled;
with bay leaf;
with black currant leaves;
with garlic;
in its own juice;
with cucumbers;
harvesting green vegetables.

For any tomato recipe, so that the vegetables do not lose their shape, dense and small varieties are selected.

Since it is not always convenient in a modern apartment to use a real 200-liter wooden barrel for winter pickling, you can use it instead:

ceramic barrels;
buckets;
pots;
banks.

Cold way

Cold pickled tomatoes are easy to prepare and don’t take much time. This recipe requires the following ingredients:

tomatoes;
sweet pepper;
garlic;
dill (greens and umbrellas);
parsley;
celery;
horseradish;
currant and cherry leaves;
bay leaf;
black and allspice pepper (peas);
sugar;
salt;
water.

The brine is prepared from 1 bucket of cold water, in which 2 cups of salt and 1 cup of sugar are dissolved.

The tomato harvest is sorted and washed thoroughly. Medium-sized tomatoes, firm and undamaged, are selected for harvesting. The sweet pepper is cleared of stems and seeds, which is also washed in cold water.

Onions and garlic are thoroughly cleaned, after which the root vegetables are washed under running water. The onion is prepared in rings, and the garlic cloves are cut into slices of medium thickness. Selected greens and leaves of fruit trees are sorted and washed.

The container for fermentation is prepared, washed with baking soda and thoroughly rinsed. The first layer of currant and cherry leaves is placed on the bottom of a dry container. Next come onion rings, garlic slices, sweet pepper rings, other spices and herbs.

Tomatoes are laid out on a green, spicy surface. They are compacted tightly but neatly.

There should be no voids between the rows.

After this, the greens are again laid out on a thick layer of tomatoes. The process is repeated as in the first layout on the bottom.

Another layer of tomatoes. The last layer should not reach 1-1.5 cm from the neck of the container. The vegetables are covered with green leaves and filled with ready-made cold brine. Clean gauze is placed on top and, if it is not a barrel with a lid, pressure is installed so that the vegetables do not float.

The container with tomatoes is put in a cool place. You can try the preparation after 21-30 days.

When mold and signs of fermentation appear on the gauze, always replace it with a new one.

Tomatoes with bay leaves

A simple and tasty recipe for pickling red or yellow vegetables with bay leaves. For the preparation you will need:

tomatoes;
dill;
bay leaf;
allspice (peas);
salt;
water.

Tomatoes (10 kg) are sorted and washed thoroughly. A bunch of dill is also washed with cold water.

The greens can be placed in whole branches or torn into smaller pieces by hand.

A layer of greens and bay leaves is placed at the bottom of the selected container. Next, tomatoes are placed tightly on the spices. Laurel is again added to the tomatoes in the middle of the barrel, and the red fruits are sprinkled with pepper. This is followed by a layer of vegetables, which is again covered with sweet peas and dill.

The workpiece is filled with brine, the preparation of which will require 8 liters of water and 400 g of salt. The neck of the container with pickling is covered with gauze and placed under pressure.

Preparations with blackcurrant leaves

Blackcurrant leaves add a special sourness to salted vegetables. For the recipe you will need:

tomatoes;
dill;
horseradish root;
currant leaves;
hot pepper;
salt;
water.

A brine is prepared from 8 liters of cold water and 500 g of salt. Tomatoes (10 kg) and greens are washed and sorted. The horseradish root is cut into convenient strips and 2 pods of hot pepper are divided into slices.

Blackcurrant leaves, dill, horseradish, 1-3 strips of chopped and peeled fresh seedless hot pepper are laid out at the bottom of the pickling container. Next come the tomatoes.

The next layer of greens and peppers should be in the middle of the container. Then again tomatoes. The last layer of leaves, pepper and horseradish is laid on top of the workpiece, and all this is sprinkled with dill, filled with brine and covered with gauze. Pressure is required in this recipe.

If the preparations are made in glass jars, then the herbs and spices are laid out only on the bottom and on top, on the tomatoes.

Spicy classic

Fans of spicy salted tomatoes will appreciate the recipe for vegetables with garlic and horseradish. For preparation you will need:

tomatoes;
garlic (heads);
hot pepper pod;
horseradish (leaves or root);
tarragon;
a bunch of dill;
salt;
water.

Brine for 10 kg of tomatoes is prepared from 8 liters of water and 400 g of salt.

Red fruits are sorted and washed. Garlic (5 heads) is peeled and cut into slices. The stem and seeds of the hot pepper are removed, and the pod itself is washed and cut into strips.

Peel, wash and chop the horseradish root. If leaves are used, they are simply washed to remove any possible dirt and torn into small pieces.

A bunch of fresh dill is removed and washed under running cold water. If jars are used for pickling, then the grass can be torn into small branches that are convenient for planting.

Greens, leaves or pieces of horseradish root and garlic go to the bottom of the selected container. Next comes a layer of tomatoes.

The last layer of vegetables is covered with dill stems and filled with brine. If necessary, the workpiece covered with gauze is placed under pressure and put away in a cool place. If you don’t want to store pickled tomatoes in a barrel for a long time, you can put them in jars, pour marinade over them and roll them up.

Vegetables in their own juice

In order not to rack your brains over preparing the brine, you can prepare the tomatoes in their own juice. For this, the housewife will need:

tomatoes;
grape leaves;
dill;
horseradish (leaves);
salt;
dry mustard.

A harvest of 20 kg of tomatoes, 10 of which will be used for making juice, is sorted and washed. Tight representatives of the Solanaceae family are used for salting, and soft ones are used for making tomato brine.

Selected soft tomatoes are twisted in a meat grinder and 400 g of salt is added to the resulting puree. The gruel is mixed.

Washed grape leaves, horseradish leaves and dill stems are laid out at the bottom of the prepared containers. Whole tomatoes are placed on them. If this is a barrel, then the layer of grape leaves is repeated periodically.

The last layer of tomatoes is followed by horseradish leaves and dill branches. The filled container is filled with prepared salted tomato brine. Sprinkle everything on top with mustard powder and cover with gauze. Pressure is required in this recipe.

Mustard powder helps prevent mold formation.

Preparation of tomatoes and cucumbers

Quite often, the housewife does not have extra containers for pickling tomatoes and cucumbers separately, as well as space for their further storage. In this case, a recipe for preparing red and green vegetables together will help. For this winter recipe you will need:

tomatoes;
cucumbers;
garlic;
dill;
horseradish (leaves and/or root);
currant leaves;
black pepper;
salt;
water.

The brine takes 10 liters of water and 700 g of salt. Tomatoes (7 kg) and cucumbers (3 kg) are thoroughly washed. Dill, horseradish and currant leaves are rinsed under running water. If horseradish root is used, it is peeled and cut into convenient pieces. The skin is removed from the garlic (1 head), the rhizome is trimmed and the teeth are cut into strips of medium thickness.

Using the already known method, currant and horseradish leaves are laid out at the bottom of the selected container. Dill, garlic and black pepper are placed on them. The next layer is cucumbers. Next are herbs and spices.

Cucumbers are always placed at the bottom of the barrel so as not to damage the delicate skin of the tomatoes.

Tomatoes are placed tightly on the greens, which, if the pickling container is large, are also periodically topped with herbs and spices. The last layer of tomatoes is covered with horseradish and dill leaves, and the contents of the container are filled with brine. Next - mustard, gauze and oppression.

The recipe requires keeping the container with the preparation in a warm room for 7 days.

After fermentation has passed, the containers with cucumbers and tomatoes are put into a cool place for salting. This takes an average of 14-21 days.

The secret of green tomatoes

In addition to ripe red or yellow fruits, green ones can also be pickled in a barrel. The classic recipe for spicy tomatoes requires:

tomatoes;
sweet pepper;
hot pepper;
garlic;
dill;
parsley;
horseradish;
grape or cherry leaves;
salt;
water.

To prepare brine, 5 liters of water require 300 g of salt. Green tomatoes (5 kg) are sorted and washed. Dense, undamaged fruits are best suited for pickling.

Sweet (5 kg) and hot (5 pcs.) peppers are washed, peeled from the stems and core. Then the pods are cut into longitudinal strips.

Dill (2 bunches) and parsley (2 bunches) are washed and sorted. If desired, their branches are torn by hand into smaller ones. Cherry or grape greens are also rinsed with water.

Peel the skin, wash with cold water and cut the garlic into slices (5 heads).

The bottom of the prepared container is lined with leaves, garlic and herbs are placed on it. Next comes a layer of tomatoes mixed with sweet and bitter peppers. Then again a layer of greenery and leaves.

Having laid out the last layer of green fruits and peppers, it is sprinkled with dill and filled with brine. Horseradish leaves are placed on top and sprinkled with mustard. The workpiece is covered with gauze and placed under pressure. The dish will be ready in 21 days.

To fill the voids more thoroughly, shake the jars. Tomatoes are an excellent vegetable to prepare for the winter. Salting according to old recipes preserves the appearance of tomatoes and most of the vitamin composition.