Jar-Pickled Green Tomatoes with Barrel Flavor

The most delicious, aromatic, piquant tomatoes! Pickled green tomatoes can be prepared in a jar so that they taste just like barrel tomatoes. The tomatoes turn out to be moderately salty, vigorous and very appetizing! A jar of these tomatoes can be stored in a cool place all winter.
cook time: 504h
Chloe Benton
Jar-Pickled Green Tomatoes with Barrel Flavor

Nutrition Facts (per serving)

19
Calories
3g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 7 clove
Tomatoes 1.5 kg
Salt (with a slide and to taste) 2 tbsp
Sugar (no slide) 1 tbsp
Water 1 l
With horseradish 1 pc
Mustard powder 1 tsp
cherry leaves 3 pc

Recipe instructions

Step 1

Step 1
How to make pickled green tomatoes in a jar like barrel ones? Prepare the necessary products. In the recipe you can use both green tomatoes and those that have already begun to ripen a little. So, remove the stem from the tomatoes and wash the tomatoes well in clean running water. We will not sterilize the jars, which means that the tomatoes, herbs and containers in which the pickling will take place must be as clean as possible.

Step 2

Step 2
First wash the container with the product, rinse well, and then, to be more sure, wash it with baking soda. I salt green tomatoes in a large plastic jar, but you can use a regular three-liter glass jar.

Step 3

Step 3
Rinse the horseradish leaves and shake off any remaining water. Place a leaf of horseradish on the bottom of the dish.

Step 4

Step 4
Peel the garlic, rinse and press each clove with a knife so that it is slightly flattened. This will make the brine more aromatic and tasty.

Step 5

Step 5
Send the garlic to horseradish.

Step 6

Step 6
Rinse the cherry leaves and add to the jar. If you have dill umbrellas, currant and raspberry leaves, also use them for pickling.

Step 7

Step 7
Make several punctures in the stem area of each tomato using a toothpick, so the tomatoes will salt faster and more evenly.

Step 8

Step 8
In a separate bowl, dissolve salt, sugar and mustard powder in clean water. Some recipes exclude mustard powder, I tried pickling without it. As practice has shown, with powder in the process of salting tomatoes, less plaque and mold are formed, so if possible, use this component. About salt: I took 2 heaped spoons, you can adjust it to your taste.

Step 9

Step 9
Pour brine over the tomatoes so that it covers all the tomatoes. If necessary, make one or half more brine.

Step 10

Step 10
Next, you should install pressure so that the tomatoes do not float. I use a small cup for this purpose, fill it with brine and place it in a jar on top of the tomatoes (as in the photo).

Step 11

Step 11
Thus, the tomatoes are constantly in a fragrant brine. Leave the jar to sit at room temperature for a week. After a week, you can see a white coating on top, this indicates that the tomatoes have been pickled and fermented. Carefully remove the deposits with a large spoon, cover the jar with a plastic or nylon lid and store and add salt in the refrigerator or any other cool place (for at least 3 weeks).

Step 12

Step 12
Salted green tomatoes are ready!

Additional rubrics

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