20 Barrel Tomato Recipes Anyone Can Make
Source: Yaroshenko, AdobeStockBarrel tomatoes can easily be prepared not only in large wooden tubs, but also in a pot or even a plastic bucket. Our collection of 20 recipes describes all the most convenient and delicious methods – take note of them!
1. Barrel Tomatoes in a Pot
Source: pinterest.comWe recommend fermenting tomatoes in a wide enameled pot.
You will need: 3 kg tomatoes, 5 cloves garlic, 2 horseradish leaves, 1/2 bunch dill, 4 allspice berries, 10 black peppercorns, 75 g sugar, 170 g salt, 3 L boiled water.
Preparation: Line the bottom of the pot with horseradish leaves. Place the tomatoes mixed with spices and coarsely chopped garlic. Arrange dill sprigs on top and cover with a double layer of cheesecloth. Mix water with sugar and salt, pour it into the pot with tomatoes. Place a weight and transfer the preparation to a cool place for 3 weeks.
2. Tomatoes for Winter in a Barrel
Source: justsovet.ruDon't forget to rinse the barrel with boiling water.
You will need: 10 kg tomatoes, 1 head garlic, 50 g dill, 50 g parsley, 4 oak leaves, 10 cherry leaves, 10 currant leaves, 5 horseradish leaves, 200 g sugar, 500 g salt, 8 L water.
Preparation: Line the bottom of the barrel with horseradish leaves. Place the tomatoes mixed with dill, parsley, and garlic. Separately, boil water with sugar and salt, simmer for 1 minute, cool, and pour into the barrel with tomatoes. Cover with oak, currant, and cherry leaves. Close with a lid, place a weight, and leave the tomatoes for 1 month in a dark, cool place.
3. Barrel Tomatoes with Horseradish Root
Source: amorez.comThese tomatoes turn out aromatic and moderately spicy.
You will need: 10 kg tomatoes, 100 g garlic, 100 g horseradish root, 5 dill umbrellas, 5 walnut leaves, 10 cherry leaves, 1 tbsp mixed peppercorns, 6 bay leaves, 450 g salt, 8 L boiled water.
Preparation: Line the bottom of the barrel with walnut leaves, place tomatoes, whole garlic cloves, spices, chopped horseradish root, and dill umbrellas. Cover everything with cherry leaves and a linen cloth. Pour in the mixture of water and salt, place a weight, and store the preparation for 3-4 weeks in a dark, cool place.
4. Barrel Tomatoes in a Plastic Bucket
Source: funpanda.ruEvery day, remove the cheesecloth and rinse it in cold water.
You will need: 5 kg tomatoes, 6 cloves garlic, 60 g parsley, 3 horseradish leaves, 80 g sugar, 250 g salt, 5 L water.
Preparation: Boil water, add sugar and salt. Simmer for 1 minute and set aside to cool. In a plastic bucket, place tomatoes, parsley, and coarsely chopped garlic. Cover with horseradish leaves, cheesecloth, and pour in the brine. Place a weight and transfer the preparation to the cellar. The barrel tomatoes will be ready in 1 month.
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5. Barrel Tomatoes with Hot Pepper and Garlic
Source: povar.ruBlanch the herbs beforehand.
You will need: 10 kg tomatoes, 1 head garlic, 3 hot pepper pods, 5 dill umbrellas, 100 g parsley, 3 horseradish leaves, 10 allspice berries, 20 black peppercorns, 4 bay leaves, 2 clove buds, 3 tbsp sugar, 500 g salt, 8 L boiled water.
Preparation: Line the bottom of the prepared container with horseradish leaves. Place the tomatoes mixed with spices, garlic, dill, and whole hot pepper pods. Cover thickly with parsley. Mix water with sugar and salt, pour this brine over the tomatoes, place a weight, and leave for 3-4 weeks in a dark, cool place.
6. Marinated Tomatoes in a Barrel
Source: olgarecipe.blogspot.comYou can omit sugar, but it tastes better with it.
You will need: 8 kg tomatoes, 100 g garlic, 4 horseradish leaves, 10 cherry leaves, 20 currant leaves, 6 dill umbrellas, 4 bay leaves, 1 tbsp mixed peppercorns, 60 ml vinegar, 3 tbsp sugar, 180 g salt, 7 L boiled water.
Preparation: Prick the tomatoes in several places with a needle, and separate the garlic into cloves and peel. Line the bottom of the barrel with horseradish leaves and layer tomatoes, garlic, spices, dill, currant leaves, and cherry leaves. Mix water with sugar, salt, and vinegar. Pour this marinade over the tomatoes, cover with cheesecloth, and store for 4 weeks in a cool, dark place.
7. Salted Tomatoes with Celery in a Barrel
Source: kleo.ruAn excellent snack for all occasions!
You will need: 10 kg tomatoes, 1/2 head garlic, 100 g celery stalks, 50 g parsley, 5 dill umbrellas, 15 cherry leaves, 5 walnut leaves, 6 allspice berries, 10 black peppercorns, 2 clove buds, 450 g salt, 8 L boiled water.
Preparation: Line the bottom of the prepared barrel with walnut leaves. Place the tomatoes mixed with dill umbrellas, celery, garlic, parsley, and spices. Cover with cherry leaves, pour in water mixed with salt, and store for 4 weeks in a dark place.
8. Tomatoes with Bell Pepper and Onion in a Barrel
Source: povar.ruPerfect for everyday meals or a festive table.
You will need: 7 kg tomatoes, 2 kg bell peppers, 1 kg onions, 1 head garlic, 200 g parsley, 5 dill umbrellas, 3 horseradish leaves, 4 bay leaves, 2 clove buds, 1 tbsp mixed peppercorns, 120 g sugar, 450 g salt, 8 L water.
Preparation: Mix water with sugar and salt, boil for 1 minute, and set aside to cool. Prick the tomatoes with a needle, cut the bell peppers into quarters and remove seeds. Peel the onions and make a deep cross-shaped incision. Peel the garlic and lightly crush it with the side of a knife. Line the bottom of the barrel with horseradish leaves. Layer the vegetables mixed with spices, dill umbrellas, and parsley. Pour in the cold brine, cover with a double layer of cheesecloth, and place a weight. The barrel tomatoes will be ready in 3 weeks.
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9. Fermented Tomatoes with Mustard
Source: povar.ruBefore serving, the tomatoes should be rinsed.
You will need: 8 kg tomatoes, 100 g garlic, 4 dill umbrellas, 3 horseradish leaves, 15 cherry leaves, 15 currant leaves, 1 tsp black peppercorns, 100 g mustard powder, 100 g sugar, 370 g salt, 6 L boiled water.
Preparation: Line the bottom of the barrel with horseradish leaves. Place tomatoes, peeled garlic cloves, dill, and black pepper. Cover thickly with cherry and currant leaves. Mix water with sugar, salt, and mustard powder. Pour over the tomatoes, cover everything with a cloth napkin, and place a weight. Transfer the preparation to the cellar for 1 month.
10. Fermented Tomatoes Stuffed with Garlic and Herbs
Source: pinterest.comA very simple and original recipe.
You will need: 8 kg tomatoes, 150 g garlic, 100 g parsley, 100 g dill, 4 tbsp dry mustard seeds, 3 horseradish leaves, 20 currant leaves, 3 clove buds, 4 bay leaves, 3 tbsp sugar, 360 g salt, 6 L boiled water.
Preparation: Finely chop garlic and one-third of the parsley and mix. Make a deep cross-shaped incision in each tomato and fill the resulting cavity with the aromatic filling. Line the bottom of the barrel with chopped horseradish leaves. Carefully place the stuffed tomatoes, add mustard, bay leaf, and cloves. Cover with the remaining herbs and a double layer of cheesecloth. Pour in water mixed with sugar and salt. Place a weight and leave the barrel tomatoes for 3 weeks in a dark, cool room.
11. Barrel Tomatoes Stuffed with Garlic
Source: bee-master.ruBarrel tomatoes you'll want to make again and again.
You will need: 6 kg tomatoes, 100 g garlic, 100 g parsley, 4 dill umbrellas, 2 horseradish leaves, 3 walnut leaves, 10 currant leaves, 4 bay leaves, 5 allspice berries, 15 black peppercorns, 280 g salt, 5 L boiled water.
Preparation: Peel the garlic and cut into small pieces. Make a deep incision in each tomato and fill the resulting cavity with garlic. Line the bottom of the barrel with horseradish leaves. Place the stuffed tomatoes, spices, parsley, dill umbrellas, walnut leaves, and currant leaves. Cover everything with a double layer of cheesecloth and pour in water mixed with salt. Place a weight and store the preparation in the cellar for 1 month.
12. Barrel Tomatoes Stuffed with Cabbage
Source: zdorovogotovim.ruThis is delicious and beautiful!
You will need: 5 kg tomatoes, 500 g white cabbage, 300 g carrots, 100 g dill, 2 horseradish leaves, 10 currant leaves, 4 bay leaves, 6 allspice berries, 10 black peppercorns, 1 tsp coriander seeds, 80 g sugar, 220 g salt, 4 L water.
Preparation: Boil water, add sugar, salt, and set aside to cool. Shred the cabbage, grate the carrots, mix them, add sugar, and lightly mash with your hands. Cut off the top of the tomatoes, remove some of the core, forming a cavity. Fill it with the chopped vegetables and cover with the "lids". Line the bottom of the barrel with horseradish leaves, carefully place the stuffed tomatoes, add spices and dill. Cover with cheesecloth, pour in the cooled brine, and place a weight. The barrel tomatoes will be ready in 1 month.
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13. Green Tomatoes, Fermented in a Barrel for Winter
Source: pinterest.comCedar, oak, and birch barrels are suitable for pickling.
You will need: 10 kg green tomatoes, 1 head garlic, 5 dill umbrellas, 100 g parsley, 10 cherry leaves, 10 currant leaves, 3 horseradish leaves, 6 bay leaves, 1 tbsp mixed peppercorns, 500 g salt, 8 L boiled water.
Preparation: Line the bottom of the barrel with horseradish leaves. Place the green tomatoes mixed with spices, dill umbrellas, and peeled garlic cloves. Cover with parsley, currant leaves, and cherry leaves. Mix water with salt and pour it over the vegetables. Close with a lid, place a weight, and leave the tomatoes for 3 weeks in the cellar.
14. Green Tomatoes, Fermented in a Barrel According to an Old Recipe
Source: lelahouse.ruThis is how our great-grandmothers prepared tomatoes!
You will need: 8 kg green tomatoes, 2 hot pepper pods, 1 head garlic, 100 g horseradish root, 4 horseradish leaves, 10 oak leaves, 20 currant leaves, 20 cherry leaves, 6 dill umbrellas, 200 g sugar, 420 g salt, 7 L boiled water.
Preparation: Line the bottom of the barrel with horseradish leaves, place green tomatoes, whole hot pepper pods, garlic cloves, dill umbrellas, and chopped horseradish root. Cover them with the remaining herbs and a linen cloth. Mix water with sugar and salt, pour it into the barrel, and store the preparation for 3-4 weeks in the cellar.
15. Fermented Green Tomatoes with Hot Pepper and Garlic
Source: ideireceptov.ruLovers of spicy snacks will definitely appreciate this option.
You will need: 5 kg green tomatoes, 2 hot pepper pods, 100 g garlic, 200 g carrots, 100 g dill, 2 horseradish leaves, 20 currant leaves, 10 allspice berries, 15 black peppercorns, 3 bay leaves, 250 g salt, 4 L water.
Preparation: Boil water, add salt, and set aside to cool. Mince hot pepper, carrots, and garlic in a blender. Make a deep incision in each tomato and fill this cavity with the spicy mixture. Line the bottom of the barrel with horseradish leaves. Carefully place the stuffed tomatoes, adding spices, currant leaves, and dill. Cover with a cloth napkin, pour in the cooled brine, and place a weight. The barrel tomatoes will be ready in 1 month.
16. Green Tomatoes Stuffed with Hot Pepper and Herbs
Source: pulse.mail.ruUse regular table salt.
You will need: 8 kg green tomatoes, 100 g garlic, 100 g hot pepper, 20 g parsley, 20 g dill, 3 horseradish leaves, 6 dill umbrellas, 10 currant leaves, 10 cherry leaves, 5 allspice berries, 10 black peppercorns, 100 ml vinegar, 200 g sugar, 420 g salt, 7 L boiled water.
Preparation: Chop parsley, dill, and garlic and mix. Make a deep cross-shaped incision in each tomato and fill them with the aromatic filling. Place horseradish leaves, dill umbrellas, stuffed tomatoes, whole hot pepper pods, and spices in the barrel. Cover everything thickly with cherry and currant leaves. Mix water with sugar, salt, and vinegar. Pour this marinade into the barrel with tomatoes, cover with a linen cloth, place a weight, and store in a cool, dark place for 3 weeks.
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17. Tomatoes with Cucumbers, Hot Pepper, and Whole Garlic Heads
Source: ofazende.ruAll the most delicious vegetables are fermented simultaneously.
You will need: 3 kg tomatoes, 3 kg cucumbers, 2 kg garlic, 500 g hot pepper, 500 g lingonberries, 3 horseradish leaves, 10 currant leaves, 5 dill umbrellas, 200 g wild garlic, 5 bay leaves, 10 allspice berries, 10 black peppercorns, 1 tsp coriander seeds, 450 g salt, 7 L water.
Preparation: Mix water with salt, boil for 1 minute, and set aside to cool. Line the bottom of the barrel with horseradish leaves. Layer cucumbers, garlic, tomatoes, and hot pepper. After each layer, add lingonberries, wild garlic, and spices. Cover everything thickly with dill umbrellas and currant leaves. Pour in the cold brine, cover with a napkin, and place a weight. The vegetables will be ready in 1 month.
18. Green Tomatoes, Fermented with Cabbage in a Barrel
Source: pulse.mail.ruIf the cabbage is not mashed, it will turn out dry and tough.
You will need: 5 kg tomatoes, 5 kg white cabbage, 1 kg carrots, 1/2 head garlic, 50 g dill, 3 horseradish leaves, 1 tbsp mixed peppercorns, 4 bay leaves, 1 tsp ground coriander, 150 g sugar, 370 g salt, 8 L boiled water.
Preparation: Shred the cabbage, sprinkle with sugar, and lightly mash. Add grated carrots and mix. Line the bottom of the barrel with horseradish leaves, then layer cabbage with carrots and green tomatoes. After each layer, add spices, chopped dill, and garlic cloves. Mix water with salt and pour this brine into the barrel. Cover the preparation with a double layer of cheesecloth, place a weight, and leave for 3-4 weeks in a dark, cool place.
19. Barrel Tomatoes with Bell Pepper and Garlic
Source: ohotamyasa.ruTomatoes should be firm, and bell peppers meaty and large.
You will need: 6 kg tomatoes, 2 kg bell peppers, 100 g garlic, 50 g parsley, 100 g dill, 3 horseradish leaves, 10 currant leaves, 1 tbsp mixed peppercorns, 5 bay leaves, 2 clove buds, 100 g sugar, 450 g salt, 7 L boiled water.
Preparation: Chop garlic and parsley and mix. Make a deep incision in each tomato and fill it with the aromatic filling. Cut the bell peppers and remove seeds. Line the bottom of the barrel with horseradish leaves, carefully place the bell peppers and tomatoes. Add spices, dill, and currant leaves. Cover with a cloth napkin and pour in water mixed with sugar and salt. Place a weight and store for 1 month in a dark, cool room.
20. Barrel Tomatoes, Fermented in Apple Juice
Source: syl.ruGeorgian hostesses often use this method of preparation.
You will need: 5 kg tomatoes, 2 hot pepper pods, 5 cloves garlic, 2 horseradish leaves, 6 allspice berries, 10 black peppercorns, 3 bay leaves, 220 g salt, 4 L apple juice.
Preparation: Boil apple juice, add salt, and set aside to cool. Line the bottom of the prepared container with horseradish leaves. Place tomatoes, whole pepper pods, peeled garlic cloves, and spices. Pour in the cooled marinade, cover with a double layer of cheesecloth, place a weight, and store the preparation for 3-4 weeks in a dark, cool place.
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