Cold salted tomatoes with carrots in buckets or barrels - how to deliciously salt tomatoes for the winter without vinegar.

Tomatoes, salted with carrots, are stored for the winter in buckets, a large enamel pan, a wooden barrel or small ceramic barrels. When salting carrots, they are used to prevent the tomatoes from becoming over-acidified.

How to cold salt tomatoes and carrots.

To prepare, you need to take ripe firm tomatoes and carrots. The tomato/carrot ratio is 10/1.

It is better to prepare tomatoes with tails - this will allow them to retain their shape during salting and not become soft. The carrots must be grated on a coarse grater.

Place clean tomatoes in a barrel (or other container), sprinkling them with carrot chips.

Along with the carrots, you should also put red hot pepper, garlic cloves, parsley, and dry bay leaf in the pickling container. Add spices to taste, but not more than the total mass of carrots.

Pour the prepared vegetables with cold brine from 500 g of salt dissolved in a bucket of water.

Place a napkin made of natural fabric on the tomatoes prepared for pickling, a wooden circle on it, and a weight on it.Place the barrel in a cold basement.

Salted tomatoes with carrots are stored well all winter, but only if the salting technology has been followed. If mold appears on the surface of the harvest, the tomatoes must be cleaned of it. This is easy to do: you just need to remove the napkin, rinse it in clean water and remove the mold already clean. Next, rinse the napkin again and return it to its original place. Don't forget to put the oppression back in place.