Oak Barrel Salted Tomatoes

So fragrant and appetizing — you can’t find anything tastier! Salted barrel tomatoes turn out so delicious that it’s beyond words! Thanks to salting in an oak barrel, the finished tomatoes acquire a special zest. The result is a snack with excellent and delicious taste!
cook time: 504h
Hazel Farrow
Oak Barrel Salted Tomatoes

Nutrition Facts (per serving)

12
Calories
2g
Carbs
1g
Protein

Ingredients (30 portions)

Basic:

Garlic (2 or 3 heads) to taste
Tomatoes 6 kg
Salt (large) 10 tbsp
Water (or a little more) 5 l
Raspberries (leaves) 10 pc
Dill (8-10 branches with umbrellas) to taste
With horseradish 6 pc
grape leaves (optional) 9 pc
Currant leaves 10 pc
cherry leaves 10 pc

Recipe instructions

Step 1

Step 1
How to prepare salted tomatoes using the barrel method? First of all, collect the tomatoes, select fruits of approximately the same size, without any blemishes on the skin. Collect fragrant leaves of currants, raspberries, horseradish, cherries and young twigs with grape leaves, and also prepare umbrellas or dill branches. Aromatic herbs and roots can and should be selected according to your own taste. By adding a few chili peppers you can end up with spicy, spicy pickles.

Step 2

Step 2
Cover the tomatoes with cold water.

Step 3

Step 3
Wash the tomatoes and all herb leaves thoroughly.

Step 4

Step 4
Peel the garlic and rinse under running water. Cut large cloves in half or into 4 pieces.

Step 5

Step 5
Place some of the horseradish leaves, raspberries, cherries, currants, dill and grape sprigs on the bottom of the oak barrel. Also add a few cloves of garlic. Read about how to prepare the barrel at the end of the recipe.

Step 6

Step 6
Then lay the tomatoes in an even layer, with the stems facing up.

Step 7

Step 7
Next, lay out another portion of the leaves, stems, garlic and repeat the layer with tomatoes.

Step 8

Step 8
And so on until the oak barrel is filled.

Step 9

Step 9
Make the last layer of spicy plant leaves and garlic.

Step 10

Step 10
Dilute the brine. The classic option is 2 tablespoons of table salt per liter of water (you can slightly adjust the amount of salt to your taste). Use regular drinking water. For a ten-liter barrel it took me about 5 liters of water and 10 tablespoons of salt. Fill the tomatoes with spicy leaves to the top with brine.

Step 11

Step 11
Place a bend on top.

Step 12

Step 12
Refrigerate the barrel of pickles for at least 3 weeks. I place a stone on top of the wooden oppression, previously washed with baking soda and wrapped in film. My barrel is infused in a large refrigerator.

Step 13

Step 13
Salted barrel tomatoes are ready at home and can be served.

Step 14

Step 14
The longer the pickles sit in the barrel, the richer and tastier they will become.

Additional rubrics

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