Salted green tomatoes in a bucket, like barrel ones

Salted green tomatoes prepared in a bucket turn out no worse than in barrels. I suggest you make my own recipe with photos.

To make salted green tomatoes for the winter in a bucket you need:

• unripe tomatoes;
• salt;
• water - ordinary, raw;
• horseradish - leaves;
• black pepper;
• allspice peas;
• cherry leaves;
• garlic;
• Bay leaf.

How to pickle green tomatoes for the winter with garlic

First I wash the tomatoes. Then I peel and divide the garlic into slices. I cut them lengthwise into pointed pieces. I cut out the stems of the tomatoes and insert pieces of garlic into the holes thus formed.

At the bottom of a bucket (only enameled) I put some of the washed cherry leaves, horseradish, a couple of bay leaves, and various peppercorns.

Next, I lay 2-3 layers of green tomatoes with garlic, trying to place the larger ones at the bottom.

Then, I again add a layer of seasonings and leaves. So almost to the top of the bucket. The final layer is leaves and seasonings.

Then, I take 5 liters of cold water. To it I add a slightly half-liter jar of coarse salt. I stir.When the salt has dissolved, pour the brine over the tomatoes. Cover with a wide plate. I put oppression on top. I cover the bucket with a lid.

I store the preparation for the winter in the basement. And if a little mold appears, I’m not afraid. This is fine. I remove the mold, and the salted green tomatoes stand next. After a month, the amazingly crispy and aromatic snack is ready. It ends up in your favorite salads or even eaten just like that - in a duet with meat!