Tomato is one of the most beloved vegetables in the world. It is preferred to eat both fresh and canned. Recently, more and more gaining billet of green tomatoes. After processing, they retain a beautiful appearance, remain elastic and become very tasty. They are served on the table as an independent snack, and also used as an ingredient in various salads. Tara for salting can serve as banks, enamel pots, buckets. And before that, they used only wooden barrels. Some gourmets today prefer for salting this type of dishes. The wood from which the barrels are made of has antibacterial properties that prevent the appearance of mold. In addition, tomatoes from the barrel have a special woody taste and aroma.
- Features of product selection
- Best recipes
- Sharp
- Non-sharp
- As in a barrel - salting a tomato in a pan
- Recipe for pickling in cans
Features of product selection
For salting green tomatoes are suitable for all varieties, except for sauce and salad. It should be selected small fruits of the same size, solid and flawless. 
Spots and irregularities indicate the disease or chemicals that were used to treat the bush. It is impossible to ferment rotten and fungus-borne berries.
The taste of pickled tomatoes is strongly influenced by seasonings: cherry leaves, black currants and sometimes oak, dill, parsley, garlic, chilli and peas, horseradish, celery and tarragon.
Greens should be taken fresh and well washed. And you can also prepare it in advance, dried or frozen in the freezer. If this is not possible, then store bags with these spices will do.
Best recipes
Before fermenting green tomatoes,they should be thoroughly rinsed: at home, it is better to do this under running water. The peduncle must be removed carefully so as not to damage the fruit. 
Previously, you can make puncture in the area of the stem, which will contribute to uniform prosyl. Some mistresses blanch green tomatoes for 1-2 minutes in boiling water so that they are not rude.
Berries should be packed in a barrel tightly so that there is as little free space as possible, otherwise they will absorb more salt than necessary. Vegetables shift spices and herbs, then pour the brine. 
Top of them covered with a cloth, a lid and put the load. This technology is used for both sharp and non-acute tomatoes.
Barrel needs special preparation. It should be poured with water for some time, so that the tree swelled and closed all the cracks.
Sharp
1st method:
- green tomatoes (10 kg);
- dill (300 g);
- tarragon and parsley (50 g each);
- garlic (30 g);
- hot peppers (15 g);
- leaves of black currant and cherry (100 g);
- brine (70 g of salt in 1 liter of water).
Currant leaves and cherries and a third of the spices cover the bottom of the barrel. Then spread out half the cooked tomato berries, pour in the second third of the spices. You can add a little horseradish, celery and peppercorns. Condense the remaining vegetables, pour out the spices. Top covered with leaves of cherry and currant and pour brine. The barrel should stand in a cold place for 45 days.
2nd method:
- green tomatoes (10 kg);
- sugar (500-700 g);
- dill (200 g);
- hot red pepper to taste;
- leaves of cherry or black currant (100 g);
- cooled brine: in 8 l of water add 500 g of salt, boil and cool.
Cooking technology is the same.3rd way:
- tomatoes (11 kg);
- dill (200 g);
- black currant leaves (100 g);
- cherry leaves and parsley (50 g each);
- celery and horseradish (5 g each);
- garlic (30 g);
- red ground or chilli pepper (15 g);
- salt (700 g);
- sugar (7 spoons).
Water with salt and sugar should be brought to a boil and poured into a barrel.Put under pressure for 45 days.Another recipe - green tomatoes in their own juice:
- green tomatoes (10 kg);
- dill (200 g);
- horseradish root (100 g);
- leaves of black currant and horseradish (10 g each);
- garlic (30 cloves);
- red pepper (15 g).
- red tomatoes (6 kg);
- salt (350 g).
The bottom of the barrel is covered with half of the spices, green berries are placed on top of them and the remaining seasonings are poured. All this is poured boiling sauce. The barrel is covered with a lid, and the load is put on top. After 45 days, the appetizer is ready.Non-sharp
For this method of salting need:
- green tomatoes (10 kg);
- dill (200 g);
- black currant leaves (100 g);
- sugar (200 g).
- water (5 l);
- salt (250 g).
Pickled tomatoes with cucumbers:- green tomatoes and cucumbers (5 kg each);
- dill to taste;
- garlic (30 cloves);
- horseradish, cherry and black currant leaves (10 each);
- peppercorns.
- water (8 l);
- salt (500 g).
Put under pressure for 8 weeks.Ready vegetables can be shifted into glass jars with nylon covers and put in the refrigerator.As in a barrel - salting a tomato in a pan
For residents of multi-storey buildings, it can be problematic to harvest vegetables in a barrel. For this purpose, you can use other dishes in the apartment.
Spices (to taste):
- horseradish leaves;
- dill sprigs;
- bell pepper;
- chilli pepper (optional);
- garlic (peeled and cut in half).
The number of vegetables and spices depends on the size of the starter container. Clean pot should be doused with boiling water. The bottom is covered with horseradish, dill and peppercorns. Layers tightly spread the fruit. 
Sprinkle with garlic and chilli peppers. Pour brine and cover with horseradish leaves.Put the oppression on the pot and send it to a cold place for 4 weeks.
In the pan, you can also make sour the tomatoes according to the above recipes for the barrel.
Recipe for pickling in cans
Salting vegetables in cans is very convenient, especially when you need to prepare a small amount of vegetables. How can you ferment green tomatoes not in a barrel, but in a jar, but with a barrel taste? There is a recipe:
Spices (to taste):
- leaves of cherry or currant;
- allspice;
- hot pepper (optional).
The bottom of the banks lined with leaves and sprinkled with pepper. Well-washed tomatoes are placed tightly inside and poured them with brine. 
The jar is closed with a capron lid and left for 4-5 days in heat, then it is removed in the refrigerator for 3 weeks. After the tomatoes are taken out of the jar, and their taste is like from a barrel.
Anyone who once tries green tomatoes, salted in a barrel, will definitely want to prepare them himself for the winter and from a variety of recipes will be able to choose one that is most suitable.
