Salted tomatoes in their own juice for the winter - a homemade recipe for delicious salted tomatoes.
This fairly simple recipe will be useful for those who have a lot of ripe tomatoes, a barrel for pickling and a cellar where all this can be stored. Salted tomatoes in their own juice do not require extra effort, expensive ingredients, long boiling and sterilization.
How to cook tomatoes in their own juice for the winter in a barrel.
All you need is 10 kg of tomatoes and 0.5 kg of salt, currant leaves, dry mustard and spices to taste.
We turn some of the fruits into a homogeneous mass, the other will be placed in a barrel.
We line its bottom with a currant leaf, on top - a row of tomatoes, which we sprinkle with salt and mustard.
Next row of leaves, tomatoes, salt, mustard.
Lay 2-3 rows - spill with tomato mass.
Divide the spice mixture into 3 parts. One - to the bottom, another to the middle, the third - to the very top.
Having filled the barrel to the top, as mentioned above, we close it with a lid with a hole. Add tomato through it.
After about a week, when everything has fermented, close the hole and put the barrel in a cool place.
Not quite the usual homemade preparation of tomatoes in their own juice for the winter. It needs to be stored in the basement; the barrel is unlikely to fit in the refrigerator. But, a wonderful salted tomato will go well with borscht, and with potatoes, and with a stack on a holiday.
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